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The objective of this study was to study the impact of pressing time on the microstructure of goat cheese and its relationship with sensory attributes. The microstructure of the artisanal cheeses was performed by scanning electron microscopy and image analysis. The validation of the microstructural complexity was carried out experimentally with sensory attributes. The pressing time influenced the microstructural parameters Feretmax, Geodiam, and τ and the cheese type influenced the parameters Feretmax, Geodiam, and Geoelong. The correlation values between microstructural complexity and sensory attributes were 0.85 and 0.84 for fresh cheeses and matured cheeses, respectively. The pressure times of 12 and 18 h resulted in cheese microstructures with the highest complexity in terms of Feretmax, Geodiam, Geoelong, and τ parameters. The obtained results are supported by the correlation values between microstructural complexity and sensory attributes. [ABSTRACT FROM AUTHOR]

Peanut skin, a by-product of the peanut processing industry, is typically disposed of as an inexpensive agricultural by-product. However, peanut skin is a rich source of bioactive compounds that can be used to enrich foods that are better for your health and provide more nutrition. Therefore, this research article focuses on the valorisation of peanut skin by developing functional skin and its addition into peanut butter with improved nutritional value and sensory quality. The study explored the effect of pressure-cooking on the development of peanut skin-fortified peanut butter and studied its physicochemical, functional and organoleptic characteristics. The results indicated that adding peanut skin significantly improved the colour attributes (L* = 40.73–44.76, a* = 4.35–5.57 and b* = 7.83–12.43) and phenolic content. Different processing conditions like pressure cooking improved the phenolic contents and anti-oxidant activities of peanut butter. Moreover, rheological properties and textural properties have been increased with the application of moist heat treatment. Functional peanut butter had increased viscosity and hardness but decreased spreadability and oil separation compared to the control. Sensory evaluation showed that the skin-on the product had desirable sensory attributes, including appearance, flavour and overall acceptability. The study concludes that incorporating peanut skin into peanut butter enhanced its functional and nutritional properties without compromising sensory quality. These findings provide valuable insights for the food industry to develop healthier and value-added peanut butter products with different treatment methods. [ABSTRACT FROM AUTHOR]

This study examined chemical and textural attributes as well as sensory acceptability of chicken and mushroom (oyster and big cup) meatloaves. Simplex lattice design was used to create eight formulations of chicken-oyster mushroom (COM) and chicken-big cup mushroom (CBM), respectively. The samples were analyzed for proximate and mineral composition, crust and crumb color, pH, and texture. The optimized meatloaf samples were subjected to sensory evaluation. The optimized chicken-mushroom ratios were determined to be 83.82% chicken meat and 16.18% oyster mushroom, and 84.78% chicken meat and 15.22% big cup mushroom. Chicken-oyster meatloaf was rated as more acceptable than chicken-big cup meatloaf and control samples in all aspects by sensory panelists. There was no significant difference (p > 0.05) between the sensory attributes, except for aroma (p < 0.05). The study concluded that inclusion of oyster or big cup mushroom in chicken meatloaf had significant influence (p < 0.05) on nutritional, color, pH, and texture characteristics of chicken meatloaf. [ABSTRACT FROM AUTHOR]

Microalgae presents an inducing potential as a primary raw material in crafting plant‐based seafood alternatives, revolutionizing the landscape of sustainable food production. These microscopic organisms display a rich nutritional profile, presenting an array of nutrients such as essential amino acids, polyunsaturated fatty acids, vitamins, and minerals comparable to those found in seafood. Their versatile nature allows for the replication of seafood flavors and textures, addressing the sensory aspects crucial to consumer acceptance of substitutes. Furthermore, microalgae cultivation requires minimal land and resources, making it an environmentally friendly and scalable option for meeting the increasing demand for sustainable protein sources. The biochemical diversity within microalgae species provides a wide spectrum of options for developing various seafood substitutes. Moreover, advancements in biotechnology and processing techniques continue to enhance the feasibility and palatability of these alternatives. Modern technologies, such as 3D printing, provide convenient and efficient technological options to reproduce the identical texture properties of seafood. As society gravitates toward eco‐conscious food choices, the exploration of microalgae as a core ingredient in plant‐based seafood alternatives aligns with the quest for ethical, environmentally sustainable, and nutritious food sources. This expanding field holds immense potential for reshaping the future of food by offering appealing, cruelty‐free alternatives while reducing dependence on traditional, unsustainable modes of seafood production. [ABSTRACT FROM AUTHOR]

The fermentation process is a crucial stage in the production of salami-type sausages. However, the traditional ("warm") method does not yield optimal results. Hence, this study evaluated the impact of fermentation technology and storage time on the quality attributes of salami-type pork sausages. "Warm"-fermented (WF) and "cold"-fermented (CF) sausages were produced using appropriate starter cultures. Following ripening, the products were stored for 63 days under cooling conditions. The evaluations encompassed microbiological and physicochemical characteristics (pH, aw, color), basic chemical composition (NIR spectroscopy), the degree of fat hydrolysis (acid value) and oxidation (TBARS index), textural properties (TPA, shear/penetration test), and sensory (hedonic) attributes. In both sausages, mesophilic aerobes and lactic acid bacteria were the dominant microflora immediately after ripening. While the chemical composition of the salami remained constant during storage, there was a slight color change. WF sausages exhibited a significantly higher acid value and TBARS index than CF sausages. Over time, the internal structure of WF sausages became more porous, deteriorating the texture. In addition, CF sausages showed better sensory characteristics. In conclusion, using "cold" fermentation enhanced the quality and durability of salami-type sausages. This approach shows promise for industrial-scale production and aligns with consumer preferences. [ABSTRACT FROM AUTHOR]

Starch noodle, originally produced from mung bean starch, is now patronized in many parts of the world. Although cassava is one of the most abundant sources of starch in Nigeria, previous works determining its applicability for noodle production are scarce in literature. This study therefore determined the chemical properties of starches from selected white and yellow cassava for dry starch noodle production. Descriptive attributes and sensory acceptability of the starch noodle produced were also determined using commercial starch noodle as reference sample. Data obtained were subjected to analysis of variance using SPSS (version 21). Chemical properties of cassava starches varied significantly (p <.05). Using clustering and discriminant function analyses, two product clusters were identified with their distinct physical and sensory properties. This study showed that the most acceptable cassava starch noodles were obtained from TMS 01/1206 followed by TMS 01/1368, the least acceptable noodle was obtained from TME 419. [ABSTRACT FROM AUTHOR]

Mayonnaise is an oil‐in‐water emulsion with 65–85% oil, and its physicochemical and sensory characteristics are greatly influenced by the type of oil used. The nutritional value and oxidation resistance of Pistacia atlantica oil (PAO) are very desirable due to the essential fatty acids (oleic and linoleic) and antioxidant compounds (phenolics and tocopherols). In this research, the physicochemical and sensory characteristics of mayonnaise sauce (MNS) with different levels of PAO (15% (MNS‐PAO15%), 30% (MNS‐PAO30%), and 100% (MNS‐PAO), as a substitute for soybean oil (SBO)) were compared with sauces containing SBO with antioxidants (MNS‐SBOA) or without antioxidants (MNS‐SBO) during storage for 30 days at 25°C. The results showed that MNS‐PAO and MNS‐SBO exhibited the lowest physical and thermal stability. The MNS‐PAO had the lowest values in peroxide (2.18 meq/kg oil) and thiobarbituric acid (0.21 mg MDA/kg oil) at the end of the storage period. Increasing the PAO level in the mayonnaise formula increased the b* value, but a decreasing trend of b* in these samples was observed during the storage period. The panelists gave the lowest sensory score to the MNS‐PAO sample, but they did not consider a significant difference between the samples containing SBO and the sample containing 15% PAO in terms of color, aroma, and overall acceptance. In general, mayonnaise containing 15% PAO was suggested as a desirable sauce in terms of emulsion and oxidation stability and sensory characteristics. [ABSTRACT FROM AUTHOR]

Environmental conditions greatly influence the quality of tomato fruit by affecting the expression of genes, the abundance of metabolites, and the perception of sensorial attributes. In this study, a fruit transcriptome investigation, a sensory test, and a metabolomic analysis were performed to evaluate the impact of the environment on two popular tomato cultivars grown in two Italian regions. The transcriptional profile of each cultivar, cultivated in two different areas, highlighted differential expression in genes involved in pathways related to cell wall components such as pectin, lignin, and hemicellulose and sugars as well as in amino acids, phenylpropanoids, and pigment synthesis. The cultivation area mainly affects sensory attributes related to texture and flavor and the metabolic pattern of cell wall precursors, sugars, glutamate, aspartate, and carotenoids. In the two genotypes cultivated in the same environment, some attributes and fruit-related quality processes are similarly affected, while others are differently influenced based on the specific genetic makeup of the tomato. A combination of transcriptomic, sensory, and metabolomic data obtained from the two tomato genotypes revealed that the environment has a profound effect on specific sensory traits, providing information on factors that shape the specific characteristics and genetic targets for improving tomato fruit characteristics. [ABSTRACT FROM AUTHOR]

The agri-food processing industry predominantly relies on fossil fuels, contributing significantly to greenhouse gas emissions and extensive water use. Climate change requires a conversion of food processing technologies towards sustainability. Our research focuses on testing and validating pulsed electric field (PEF) technology as a mild processing method for stabilizing freshly squeezed, not from concentrate, blood orange juice. Experiments were carried out on a continuous pilot plant endowed with a patented treatment chamber that ensures a constant flow of product without "hot spots" for a homogeneous treatment. Once the operative conditions of the process in terms of energy density were optimized, PEF-treated blood orange juice was tested in order to evaluate the effects on physico-chemical parameters (total soluble solids, total acidity, pH, CIE L*, a*, b*, C*, h color indices, cloud, bioactive compounds (ascorbic acid, total anthocyanins, total and individual flavanones), antioxidant activity (ORAC units, total phenolic content), microbial communities (aerobic mesophilic viable count, yeasts and molds, acid-tolerant microorganisms), residual enzymatic pectinmethylesterase activity, and sensory attributes (flavor, off-flavor, off-odor, color, intensity of odor, acidity, sweetness, bitter, freshness, cooked flavor). Then, in order to simulate the commercial refrigerated distribution of PEF-treated blood orange juice and define its refrigerated shelf-life, the PEF-treated freshly squeezed, not from concentrate, blood orange juice was subjected to physico-chemical, antioxidant, microbiological, and sensory evaluations over twenty days of refrigerated storage at 4 ± 1 °C. The PEF treatment effectively ensured excellent microbial inactivation and enhanced the nutritional and health characteristics of the juice, thereby extending its shelf-life. This study demonstrates the significant potential of the PEF treatment to produce blood orange juice suitable for a new retail segment—freshly squeezed juices with superior health quality, fresh-like characteristics, and extended refrigerated shelf-life. [ABSTRACT FROM AUTHOR]

The study determined the impact of pressing time (12, 18 and 24 h) of fresh goat cheese on sensory attributes and their correlation with consumers' cognitive aspects (emotions and memories). Consumers (n = 100) performed the check‐all‐that‐apply technique to identify sensory attributes, emotions and memories. Pressing for 12 and 24 h evoked eight positive emotions and nine positive memories that were correlated (r > 0.95) with sensory attributes, particularly (milk‐aroma, butter‐flavour, milk‐flavour and milk skin‐flavour). However, pressing for 18 h evoked negative emotions and negative memories. Information from this study may be useful for the development of acceptable fresh goat cheese products. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Food innovation that utilises agricultural waste while enhancing nutritional value is important for waste valorisation and consumer health. This study investigated incorporating spinach (Spinacia oleracea), as a model leafy agricultural waste, into wheat bread. We analysed the nutrient content, colour, texture, sensory attributes and purchase/consume intention ratings. Adding 10–40% spinach (w/w) yielded loaves with similar heights but significantly different colour and texture (p < 0.05) from white bread. Increasing spinach decreased total carbohydrates (including starch) while significantly increasing other nutrients (protein, fibre, iron, magnesium, potassium, zinc, calcium, vitamins A, C, E, folate, niacin, pyridoxine, nitrate/nitrite and polyphenols) (p < 0.05). Spinach addition increased bread porosity, linked to higher pasting parameters (peak, trough, breakdown, final and setback viscosity) with reduced pasting time and temperature. Texture analysis resulted in decreased hardness, chewiness, gumminess and firmness while increasing cohesiveness, with maximum resilience at 20% spinach enrichment. Sensory analysis with 21 untrained panellists revealed decreased visual appeal, less preferred taste, odour and overall liking (p < 0.05) with increasing spinach, with no significant difference in texture acceptance, but the 20% enrichment had comparable acceptance to white bread. Enriching staple foods like bread with leafy vegetable waste offers a promising approach for increasing daily vegetable intake. [ABSTRACT FROM AUTHOR]

We propose a predictive model for various sensory textures utilizing machine learning techniques based on the largest rheology and panel-tested sensory texture database ever assembled. In addition to the conventional rheological parameters typically measured in the cosmetics field, rheological parameters obtained from the large amplitude oscillatory shear (LAOS) sequence of physical processes (SPPs) and extensional rheology analyses are employed as feature variables for the predictive model. These feature variables are chosen to mimic real flow conditions during the usage of cosmetics, such as rubbing and tapping, as they are expected to contain more information related to sensory textures. It has been demonstrated that our prediction model, based on the random forest regression algorithm, can effectively predict five sensory textures: spreadability, thickness, softness, adhesiveness, and stickiness. We investigated the rheological characteristics crucial for determining each sensory texture through permutation and feature importance analyses. The important analysis highlighted the close correlation between rheological parameters from LAOS–SPP, extensional analyses, and sensory textures. By using this correlation, we interpret the perception of each sensory texture in the context of rheology.

The aroma and taste profiles of Qingxiang Tieguanyin tea from different regions were determined through sensory evaluation and quantitative descriptive analysis of sensory attributes. By gas chromatography-mass spectrometry (GC-MS), biochemical composition analysis, ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) and metrological statistical analysis, the aroma and taste constituents of the tea were determined. The correlation between aroma and taste components and aroma and taste attributes was explored by correlation analysis and regression analysis, and the correlation between taste components and taste attributes was verified through experiments. The results showed that the sensory quality of Qingxiang Tieguanyin tea had regional characteristics and the aroma composition was dominated by terpenoids, followed by esters. Water content, water extract content, total tea polyphenols content and theaflavins content were the major biochemical factors responsible for the taste quality.

Summary: Pasta is a convenient and one of the widely consumed foods due to its affordability, convenience, and shelf‐stability. It is generally manufactured using durum wheat semolina, known for its low glycaemic index. Considering the increasing consumption of pasta in developing and underdeveloped countries and its properties as a suitable vector for nutrient fortification, efforts have been made to supplement pasta with nutrients from different sources. Fish is considered one of the important and sustainable protein sources with higher digestibility, and efforts have been made to supplement pasta with proteins from fish and seafood. The review deals with the basic composition of pasta, its production, supplementation with fish protein and the influence of protein supplementation on the quality of pasta. [ABSTRACT FROM AUTHOR]

Abstract Edible insects are perceived as an incredible opportunity to mitigate the major challenge of sustainably producing healthy foods for a growing world population in the face of climate change uncertainties over the coming decade. In this study, we assessed the nutrient composition and sensory properties of Acheta domesticus, Apis mellifera, Gnathocera trivittata, Gryllotalpa africana, Imbrasia epimethea, Imbrasia oyemensis, Locusta migratoria, Macrotermes subhylanus, Nomadacris septemfasciata, Rhyncophorus phoenicis, Ruspolia differens and Rhynchophorus ferrugineus consumed in Eastern D. R. Congo. The investigated edible insects are highly appreciated and nutritious, with proteins (20.67–43.93 g/100 g) and fats (14.53–36.02 g/100 g) being the major macro-nutrients, proving their potential to improve diets through food enrichment. The high potassium (24–386.67 mg/100 g), sodium (152–257.82 mg/100 g), magnesium (32–64 mg/100 g), iron (5.3–16.13 mg/100 g), calcium (25–156.67 mg/100 g) and zinc (11–19.67 mg/100 g) content make the assessed edible insects a useful mineral-containing ingredient for preventing undernutrition in countries which are plagued by micronutrient deficiencies. A scatter plot of matrices and Pearson’s correlations between sensory attributes and nutritional composition showed a negative correlation (r = − 0.45) between protein and appearance. While no strong correlation was observed between nutritional attributes and sensory acceptance, a positive correlation was observed between potassium and aroma (r = 0.50), after-taste (r = 0.50) and acceptability (r = 0.52). Principal component analysis results indicated that the two axes accounted for up to 97.4% of the observed variability in the nutrient composition and sensory attributes of commonly consumed edible insects in the Eastern D. R. Congo. Given the significant delicacy and nutritional potential of edible insects highlighted in this paper, households can rely on the latter to meet their nutritional needs rather than conventional livestock, thus contributing to environmental and financial security through local business opportunities.

Abstract Grape molasses is a natural sweetener widely consumed in Lebanon and Eastern Mediterranean countries. However, the lack of national standards that control its production often leads to inconsistent products and complicates international exports. Thirty grape molasses samples were collected from different Lebanese regions, and their physicochemical, microbiological, and sensory properties were investigated using a multivariate approach. Significant disparities were detected among samples obtained using different processes and from different geographical origins. The samples from the Bekaa region, manufactured with semi-industrial heat exchangers, were the most appreciated by the panelists due to their high dry matter content (80.41%), Brix degree (75°Brix), low water activity (0.55) and low titratable acidity (0.30%). Microbial contamination with osmophilic microorganisms was detected in several samples, highlighting poor hygiene practices and factory sanitation, in addition to post-contamination during the packaging and whipping steps. In summary, the key parameters that affect grape molasses quality are geographical origin, grape variety and ripening stage, soil and climatic factors, and manufacturing process, particularly juice concentration technique/time. These factors should be considered for future optimization and standardization of production processes and for monitoring and homogenizing the quality of this product.

This study aimed to maximise the content of water-soluble protein (WSP) and β-glucan (BG) in oat drink (OD) products by optimising the duration of treatment with neutral (NP) and acidic (AP) proteases. Additionally, it investigated the correlation between changes in the OD's nutritional profile and its rheological and sensory properties. After initial treatment with α-amylase, the OD samples were divided into two groups, i.e., one treated with NP and the other with AP for 30, 60, 120, and 180 min. The samples were then analysed for their WSP and BG contents. Samples with an optimised treatment duration were evaluated for their rheological and sensory properties. The OD sample treated with AP for 60 min exhibited the highest β-glucan (0.52 g/100 mL) and WSP (1.56 g/100 mL) contents, improved storage stability, and the lowest sedimentation rate (2.13%/h), compared to the control OD sample. However, sensorially, this sample was characterised by a sticky, gluey mouthfeel and was less acceptable as a drinkable product. This study demonstrated the potential effect of protease treatment on enhancing the nutritional value and stability of OD products, although further studies are necessary to improve the sensory properties of these drinks. [ABSTRACT FROM AUTHOR]

Natural and sustainable plant-based antioxidants and antimicrobials are highly desirable for improving food quality and safety. The present investigation assessed the antimicrobial and antioxidant properties of active components from Alkanna tinctoria L. (herb) roots, also known as Ratanjot root. Two methods were used to extract active components: microwave-assisted hot water (MAHW) and ethanolic extraction. MAHW extract yielded 6.29%, while the ethanol extract yielded 18.27%, suggesting superior Ratanjot root extract powder (RRP) solubility in ethanol over water. The ethanol extract showed significantly higher antioxidant activity than the MAHW extract. Gas Chromatography–Mass Spectrometry analysis revealed three major phenolic compounds: butanoic acid, 3-hydroxy-3-methyl-; arnebin 7, and diisooctyl pthalate. The color attributes (L*, a*, b*, H°ab, C*ab) for the ethanolic and MAHW extracts revealed significant differences (p < 0.05) in all the above parameters for both types of extracts, except for yellowness (b*) and chroma (C*ab) values. The ethanol extract exhibited antimicrobial activity against 14 foodborne bacteria, with a significantly higher inhibitory effect against Gram-positive bacteria (Listeria monocytogenes and Staphylococcus aureus) than the Gram-negative bacteria (Salmonella enterica serovar Typhimurium and Escherichia coli). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were both 25 mg/mL for the Gram-negative bacteria, while the MIC and MBC concentrations varied for Gram-positive bacteria (0.049–0.098 mg/mL and 0.098–0.195 mg/mL) and the antimicrobial effect was bactericidal. The antimicrobial activities of RRP extract remained stable under broad temperature (37–100 °C) and pH (2–6) conditions, as well as during refrigerated storage for 30 days. Application of RRP at 1% (10 mg/g) and 2.5% (25 mg/g) levels in a cooked chicken meatball model system prevented lipid oxidation and improved sensory attributes and retarded microbial growth during refrigerated (4 °C) storage for 20 days. Furthermore, the RRP extract was non-toxic when tested with sheep erythrocytes and did not inhibit the growth of probiotics, Lacticaseibacillus casei, and Lactiplantibacillus plantarum. In conclusion, the study suggests that RRP possesses excellent antimicrobial and antioxidant activities, thus making it suitable for food preservation. [ABSTRACT FROM AUTHOR]

Edible insects are perceived as an incredible opportunity to mitigate the major challenge of sustainably producing healthy foods for a growing world population in the face of climate change uncertainties over the coming decade. In this study, we assessed the nutrient composition and sensory properties of Acheta domesticus, Apis mellifera, Gnathocera trivittata, Gryllotalpa africana, Imbrasia epimethea, Imbrasia oyemensis, Locusta migratoria, Macrotermes subhylanus, Nomadacris septemfasciata, Rhyncophorus phoenicis, Ruspolia differens and Rhynchophorus ferrugineus consumed in Eastern D. R. Congo. The investigated edible insects are highly appreciated and nutritious, with proteins (20.67–43.93 g/100 g) and fats (14.53–36.02 g/100 g) being the major macro-nutrients, proving their potential to improve diets through food enrichment. The high potassium (24–386.67 mg/100 g), sodium (152–257.82 mg/100 g), magnesium (32–64 mg/100 g), iron (5.3–16.13 mg/100 g), calcium (25–156.67 mg/100 g) and zinc (11–19.67 mg/100 g) content make the assessed edible insects a useful mineral-containing ingredient for preventing undernutrition in countries which are plagued by micronutrient deficiencies. A scatter plot of matrices and Pearson's correlations between sensory attributes and nutritional composition showed a negative correlation (r = − 0.45) between protein and appearance. While no strong correlation was observed between nutritional attributes and sensory acceptance, a positive correlation was observed between potassium and aroma (r = 0.50), after-taste (r = 0.50) and acceptability (r = 0.52). Principal component analysis results indicated that the two axes accounted for up to 97.4% of the observed variability in the nutrient composition and sensory attributes of commonly consumed edible insects in the Eastern D. R. Congo. Given the significant delicacy and nutritional potential of edible insects highlighted in this paper, households can rely on the latter to meet their nutritional needs rather than conventional livestock, thus contributing to environmental and financial security through local business opportunities. [ABSTRACT FROM AUTHOR]

Background. Roasting is the best choice for seeds to develop flavor, color, texture, and palatability. The roasting process also increases the antioxidant activity in roasted products. All these changes are mainly affected by roasting temperature and time. This research aims to determine the appropriate roasting temperature and time for jackfruit seed to increase the use value of the underutilized waste part of jackfruit. Material and methods. The jackfruit seeds came from Thai jackfruits harvested from Hau Giang province, Vietnam. Jackfruit seed slides were roasted in a rotary drum roaster at temperatures of 160, 170, and 180°C for 30, 40, and 50 minutes after oven-drying for 90 minutes at 60°C. The functional properties, pasting properties, thermal properties, total phenolic content (TPC), antioxidant activity expressed through 2,2-diphenyl-1-picryl-hydrazyl (DPPH) free radical scavenging, and the sensory attributes of the roasted samples were analyzed. Results. Roasting temperature and time significantly affected the quality of roasted jackfruit seed powder (RJSP). The high roasting temperature and time decreased bulk density (BD), tapped density (TD), foam capacity (FC), foam stability (FS), and viscosity properties of the powder. On the contrary, TPC, DPPH free radical scavenging, pasting temperature, and enthalpy for gelatinization significantly increased. A notable result was the formation of a chocolate aroma, notably when roasting jackfruit seeds at 170°C for 40 minutes. RJFS then exhibited high TPC (5.54 mg GAE/g) and antioxidant activity (DPPH free radical scavenging of 79.02%). Conclusion. Temperature and time are important factors for the roasting process. Roasting jackfruit seed at 170°C for 40 minutes enhanced the chocolate aroma, antioxidant activity, and suitable functional properties for chocolate products. [ABSTRACT FROM AUTHOR]

Background. The aim of the study was to determine changes in the physicochemical and rheological properties, antioxidant activity and sensory attributes of stirred yogurts containing hawthorn composite (HC). Materials and methods. In this study, the peel and pulp of hawthorn were used to obtain a composite which was incorporated into stirred yogurts in different concentrations (0.0 to 0.5% w/w) coded as Y0, Y0.1, Y0.3 and Y0.5. Acidification kinetics during yogurt production were evaluated, as well as sensory attributes at day 5 of storage, antioxidant capacity, physicochemical and rheological properties at days 1 and 21. Results. Addition of 0.5% HC decreased the fermentation time from 8 (Y0) to 5.80 h (Y0.5). The incorporation of HC generated higher protein, ash, and fiber concentrations in the yogurts. The syneresis of the yogurts with added HC decreased by 18.0% compared to Y0. The flow behavior of the yogurts was described by the Ellis model (R2 = 0.99), where η0 and λ exhibited higher values as the HC concentration increased. The highest percentage of inhibition was 53 ±1.50 % (Y0.5), and the lowest was 39.57 ±0.62 % (Y0), maintaining antioxidant activity at the end of storage. Yogurts Y0.1 and Y0.3 obtained an overall acceptability of 3.92 ±0.79 and 4.12 ±0.72 on a 5-point scale. Conclusion. These results suggest that hawthorn composite (HC) can serve as a functional ingredient in fermented dairy products such as stirred yogurt. The addition of HC reduced total fermentation time and improved the yogurt's physicochemical, antioxidant and sensory properties. [ABSTRACT FROM AUTHOR]

Kashk is a well-known acid-fermented dairy product with high nutritional value widely consumed in Iran. The main problem with liquid Kashk is phase separation, potentially affecting its rheological textural and microbial quality during storage. In the present study, pectin hydrocolloid was used as a stabilizer in liquid Kashk formulation, and their effects on the physicochemical (pH, acidity, water holding capacity, syneresis, color), textural (hardness), and sensory attributes of the product were investigated during 60 days storage at 4 ˚C. Four batches of liquid Kashk were prepared using the following formulations: Control (without stabilizer), and P -0.1, P -0.2, and P -0.3 were incorporated with 0.1, 0.2, and 0.3 % (w/w) pectin, respectively. During storage, pectin addition resulted in higher acidity and lower pH of the Kashk, compared to Control. P -0.2 and P -0.3 samples exhibited the highest water -holding capacity and the lowest syneresis compared to the control and P -0.1 samples throughout the storage period. The addition of pectin positively affected the hardness of the samples. With an increase in pectin concentration, the hardness of the samples increased, and from day 30 of storage onwards, the hardness of the P -0.2 and P - 0.3 formulations was significantly higher than that of P -0.1 and the Control ( P < 0.05). Color attributes, including lightness, yellowness, and whiteness index of samples, were influenced considerably by fortification with pectin. Mold and yeast count, as well as the coliform count of samples, were negative during storage. In sensory evaluation, visual syneresis, texture and consistency, color and appearance, and overall acceptability scores were influenced by the concentration of the stabilizer. The highest overall acceptance scores during sensory evaluation belonged to the P -0.3. The results indicate that adding pectin can positively impact the quality characteristics of Kashk. [ABSTRACT FROM AUTHOR]

Yellow or sour passion fruit is a climacteric fruit with a high rate of respiration and ethylene production, and postharvest technology is needed to extend its shelf life. This study investigated the properties of a biocomposite film with chitosan (CH) incorporated with beeswax (BW) and graphene oxide (GO) nanoparticles for use as an edible coating to extend the shelf life of yellow passion fruit at 22 °C and 70% RH for eight days. CH films associated with BW showed lower water vapor permeability (WVP) than films with CH alone. However, adding GO to the CH + BW biopolymer matrix improved the WVP, decreased the solubility (12.8%), and increased the opacity of the film by 9% compared to those of the CH film. Fruits coated with CH + BW or CH + BW + GO exhibited a reduction in respiration rate, a slower ripening process by approximately 3 days, and a significant decrease in weight loss. This also resulted in a higher soluble solids content and increased antioxidative capacity of the pulp. The incorporation of GO into the CH + BW matrix resulted in a more pronounced delay of fruit ripening, as evidenced by the lower depigmentation of the peel at eight days, with a lightness approximately 10.7% lower at 54.92, a chroma value 16.5% lower at 49.33, a hue angle 7.2% higher at 92.56, a soluble solid (SS) content 16.7% higher at 11.32°Brix, and an acidity 31.9% higher at 4.18% compared to the control. Furthermore, the biopolymer packaging led to a higher consumer acceptance score for the fruit. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Meat and meat products, apart from being highly nutritious, comes with several health risk factors as they are also high in saturated fatty acids which can trigger various health issues. This can be modified functionally by incorporating various herbs, spices, fruits and vegetables that has functional properties benefiting the human health. Attempt has been made in this study to investigate the benefits ofincorporation of two such functional ingredients, viz., Chinese chives and perilla seeds to pork sausage. The resultant products were analyzed forproximate composition, biochemical properties and sensory attributes. Storage study was conducted and evaluated based on five parameters, viz., pH, WHC, Cooking loss, Cooking yield and Shrinkage percentage. Addition of functional ingredients has improved the sensory attributes and enhanced the antioxidant capacity and physiochemical properties of the product. Improved texture of pork sausage with functional herbs has led to decreased cooking loss and shrinkage percentage and increased cooking yield and WHC. Commercialization of these functional meat products will create a better market opportunity and benefit the consumers in the world. [ABSTRACT FROM AUTHOR]

BACKGROUND: Boiled yam key quality attributes typical for West African consumers are that it is crumbly, easy to break and has a sweet taste. New yam varieties are being developed but high‐ or medium‐throughput tools to assess the required quality traits and their range of acceptance are limited. This study assessed the acceptance thresholds of these quality attributes and established predictive models for screening yam varieties that meet the required consumer preferences. RESULTS: Overall liking was associated with sweet taste, crumbliness and easiness to break (r‐values 0.502, 0.291 and −0.087, respectively). These parameters and selected biophysical parameters highly discriminated the boiled yam varieties. Crumbly texture and easiness to break were well predicted by penetration force and dry matter, whereas sweet taste were well predicted by dry matter and sugar intensity. A high crumbliness and sweet taste are preferred (sensory scores above 6.19 and 6.22 for crumbly and sweet taste, respectively, on a 10 cm unstructured line scale), while a too high easiness to break is disliked (sensory scores ranging from 4.72 to 7.62). Desirable biophysical targets were between 5.1 and 7.1 N for penetration force, dry matter around 39% and sugar intensity below 3.62 g 100 g−1. Some improved varieties fulfilled the acceptable thresholds, and screening was improved through deviation from the optimum. CONCLUSION: Acceptance thresholds and deviation from optimum for boiled yam assessed through the instrumental measurements are promising tools for yam breeders. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Mushroom is a sustainable food option and a meat substitute which yet needs some strategies to enhance sensory attributes. Especially, their taste characteristics (nonvolatile taste components: soluble sugars, organic acids, free amino acids, and 5'-nucleotides) can vary significantly due to operating conditions and parameters during different stages from farm to fork. This review is aimed to provide an overall view of the determined effects of operating conditions and parameters for mushroom taste attributes, suggestions for future research from lacking variables, and some recommendations for improving the taste perception of mushrooms. Taste compounds of mushrooms alter differently based on cultivation (species, cultivation or maturity stage, substrate composition, part, grade, mycelium strain), cooking (cooking method, time, temperature), preservation, and post-harvest storage conditions (drying parameters, pretreatment, preservation method, gamma irradiation, packaging, storage time and temperature). The dominant tastes of mushrooms given by sweet and umami taste active substances can be enhanced significantly with proper control of parameters during cultivation, cooking, drying, or post-harvest storage. The parameters and variations organized in this review can be used to develop a mathematical model for obtaining optimum taste attributes of mushrooms and mushroom-based meat alternatives and to discover the variables of mushroom species not studied yet. [ABSTRACT FROM AUTHOR]

In recent years, seeds and pseudocereals, such as chia, sesame, flax or quinoa, have been incorporated into different food products, improving their nutritional profile and providing benefits for human health due to their composition. However, the addition of these ingredients to new formulations of foods can also contribute to a higher exposure to compounds that are harmful to health such as chemical process contaminants or certain allergens, among others. This review provides an overview about the composition of these ingredients, the benefits/risks associated with their addition in bakery products, and their impact on sensory attributes of these new food formulations. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the suitability of HP-treated caprine milk for yoghurt production and to evaluate the effect of HP treatment on yoghurt properties. Reconstituted caprine milk was subjected to HP treatment (350 MPa/10 min/20 °C); a lactic acid starter culture (YC-X16, Chr. Hansen) was added. Milk was fermented at a temperature of 43 °C until pH 4.60. Bacterial counts, pH, color, rheological characteristics, texture, microstructure, and the sensory attributes of the yoghurt were determined after production and after seven days of storage at a temperature of 4 °C. HP treatment increased color saturation and whiteness index and induced a minor increase in milk pH. Minor differences in the acidification curve were noted. During storage, Streptococcus thermophilus counts were significantly higher in yoghurt from HP-treated than from untreated milk, whereas Lactobacillus delbruecki ssp. bulgaricus counts remained stable. A color analysis did not reveal differences between the experimental and control yoghurts. After storage, yoghurt made from HP-treated milk was characterized by thicker consistency and lower rheological stability than the control yoghurt. The micrographs of the yoghurts confirmed the differences in rheological parameters. Yoghurt produced from HP-treated caprine milk and stored for seven days received the highest scores in the sensory evaluation. [ABSTRACT FROM AUTHOR]

The frequency of early frosts has increased in recent years, which are injurious to olive growing, causing losses in the yield and quality of virgin olive oil. In this research, it was studied how the management of agronomic factors mitigates frost damage in Arbequina olives, minimizing the loss of phenols and volatiles in virgin olive oil, at different fruit ripening stages. A Box–Behnken design and multivariate analysis were performed, with three levels of irrigation, potassium fertilization, and foliar copper application (15 treatments). Virgin olive oil was extracted from fresh and frozen olives. Light frost caused a significant decrease in the total phenols and secoiridoid compounds in and the antioxidant capacity of the frost-affected oils, which were perceived as more pungent and had the slight defect of "frostbitten olives". According to the Box–Behnken design, an 86% reference evapotranspiration (ET0) or higher with 100 potassium oxide units (UK2O) and a 100% ET0 or higher with 250 UK2O would be required to minimize the effect of light frost on phenols and volatiles. Partial Least Squares Regression–Discriminant Analysis (PLS-DA) differentiated the virgin olive oils according to their ripening stage and fresh and frost conditions. Moreover, PLS-DA positively correlated a 75–100% ET0 and 0 Uk2O with the dialdehydic form of the decarboxymethyl ligstroside aglycone (p-HPEA-EDA), the dialdehydic form of the decarboxymethyl oleuropein aglycone (3,4-DHPEA-EDA), the dialdehydic form of the ligstroside aglycone (p-HPEA-EDA-DLA), and with fruity, pungent, and bitter attributes. Precision agronomic management based on the needs of the crop itself would avoid unnecessary stress on olive trees and oil damage. [ABSTRACT FROM AUTHOR]

Abstract Fermentation using starter cultures has been considered an alternative and economically viable technology for the production of specialty coffees. This type of technology promotes several benefits, such as increased sensory quality, control over the fermentation process, predictability of the final product and added value. Coffee (Coffea arabica L.) samples for this study were collected in Presidente Olegário - MG (2018/19 crop year) in the Cerrado region of Minas Gerais. The effects of natural fermentation and inoculation of the yeast Torulaspora delbrueckii and duration of fermentation (0, 24, 48, 72 and 96 hours) on the sensory and chemical quality (analysis of bioactive, volatile, and organic compounds and fatty acids) of coffee were evaluated. The objective of this study was to determine the effect of fermentation time and starter culture inoculation on the chemical composition of fermented coffees. Fermentation time significantly influenced the sensory description of the coffee beverage, with notes of honey, brown sugar and almond predominating up to 48 hours, for coffees fermented for 72 and 96 hours the notes described were and fruity, winey notes. The chemical composition was primarily influenced by fermentation time.

Global warming presents challenges to all wine-grape growers and winemakers across the globe. Increasing growing season temperatures means that grapes are harvested with higher sugar concentrations than preferred for high-quality winemaking. The now Australian permitted water-treatment of high-sugar musts can produce wines with lower alcohol levels, however, recent studies show impacts on associated chemical compounds and sensory parameters can affect final wine quality. Commercial applications based on these earlier findings are limited as many focus on one vintage, one or two harvest timings, small wine samples and limited numbers of panellists for sensory analysis. We expand by first investigating the chemical profiles and sensory parameters of wines produced from V. vinifera cv. Shiraz for three harvest times: early 13.5°Baumé (°Bé), middle 14.5 °Bé and late 15.5 °Bé across two vintages (2020/2021). Just-About-Right sensory analysis assesses 159 naïve wine consumer panellists’ feedback. We show late 15.5 °Bé and middle 14.5 °Bé wine has the highest levels for chemical compounds of colour density (a.u.), total tannin (%), total pigment (a.u.), total phenolics (a.u.) and free anthocyanins (mg/L), as confirmed by PCA analysis outcomes. Sensory analysis shows the least preference for vegetal smell (2.50) in 13.5 °Bé wine, with the highest preference for colour intensity (3.06) in early 13.5 °Bé wine and body in late 15.5 °Bé wine. Secondly, 15.5 °Bé and middle 14.5 °Bé pre-fermentation musts are subject to water dilution or ‘bleed and replace’ treatments. These wines have lower final alcohol levels, decreases in most chemical compound levels, but with subtler effects for sensory profiles. For instance, there is a high preference for astringency (3.01), ripe fruit taste (2.96) and hotness (2.95) in late diluted 13.5 °Bé wine. Vegetal smell (2.89) is most preferred in late ‘bleed and replace’ 13.5 °Bé wine. All water treatments have minimal impact on dark fruit smell, ripe fruit smell, odour intensity, odour complexity, red fruit taste and dark fruit taste. Middle diluted 13.5 °Bé wine has the highest overall rating and is the most preferred. This study offers valuable insights revealing that water treatments of pre-fermentation musts can produce wines with preferable lower alcohol levels, and while this winemaking approach may negatively affect several chemical compounds, many favourable sensory properties can still be preserved. This is a crucial consideration for winemakers when addressing wine quality from these winemaking techniques.

Abstract In recent years the consumer’s preference for highly convenient food possessing superior characteristics, high nutritional value with minimum processing, easy to eat, safe, should have a longer shelf life and mouth-watering taste has increased. All these demands of the consumer are impossible to be fulfilled by the existing thermal treatments, which provide food with reduced nutritional and sensory qualities with lesser shelf life. This diverted the attention of food professionals towards non-thermal technologies which are eco-friendly, energy-efficient, and do not process food at a higher temperature for a longer time. As a result, non-thermal technology delivers food with higher nutritional and sensory values and with longer shelf life. Non-thermal treatments are cost-effective technologies that constitute a newer bunch of tools that are developing steadily and are being explored across the globe. This review discusses in brief non-thermal technologies like ultraviolet, pulse electric field, high-pressure processing, ultrasonication, cold plasma, and supercritical carbon dioxide.

Objective: The present work aimed to determine the impact of various cooking methods on sensory attributes, microbial safety, and physicochemical characteristics of ostrich meat to specify the best cooking method that guarantees the microbial safety of the meat as well as maintains nutritional values and is highly attractive to consumers. Materials and Methods: One hundred fresh leg muscles of ostriches were divided into five groups. Different cooking techniques were used for each group, as follows: roasting, boiling, grilling, frying, and microwaving. Each method was examined by evaluating the impact of various cooking methods on sensory attributes, proximate chemical analysis, protein and fat oxidation parameters, microbial load, changes in color, and the shear force of ostrich meat. Results: The oven-roasting and grilling methods are highly recommended and more appealing to consumers since they produce tenderer and juicier meat, cause less cooking loss (CL), and maintain the nutritive value of ostrich meat; however, they have the highest protein and fat oxidation rates. On the other hand, boiling and frying methods revealed good fat oxidation parameters, the highest CL, and preserved nutritional value, but unfortunately, they were not highly preferred by consumers. From a hygienic point of view, grilling and microwave cooking are the methods that ensure the microbiological safety of cooked ostrich meat, as they significantly reduce Enterobacteriaceae and psychrotrophic bacterial counts, among other cooking methods. Conclusion: The oven roasting and grilling methods were the most preferable thermal cooking techniques, as they achieved the highest acceptability to consumers and maintained the nutritive values of ostrich meat. [J Adv Vet Anim Res 2024; 11(1.000): 194-202]

Purpose: The main aim of this study was to evaluate the changes in quality of minimally processed litchi fruit during storage at low temperatures (5-7°C). Research method: The study attempts to report the efficacies of seven different anti-browning compounds at various concentrations namely methionine (0.1%), cysteine (0.1%), EDTA (0.1%), oxaloacetic acid (1%), ascorbic acid (1%), citric acid (1%), and potassium metabisulfite (0.5%) on quality and shelf-life extension of minimally processed litchi aril. Treated litchi aril kept in trays wrapped with plastic film and stored under refrigerated conditions. Changes in total soluble solids, titratable acidity, ascorbic acid, total phenolics, sensory attributes, colour, weight loss, microbial and activities of polyphenol oxidase and peroxidase enzymes were evaluated. Findings: Treatments reduce the weight loss and sensory attributes with higher contents of TSS, titratable acidity, ascorbic acid, total phenolics and suppressed the increase in activities of polyphenol oxidase and peroxidase. Therefore, a postharvest dip of peeled litchi into solutions of chemical preservatives could be suggested to maintain the postharvest quality under refrigeration storage. Treated litchi arils were acceptable (sensory score >7) up to 8 days as compared to 3 days for the control samples during refrigerated storage. Research limitations: No limitations were found. Originality/Value: Further, 1% ascorbic acid and 1% citric acid were recorded to be the best to preserve the quality of minimally processed ‘Mujaffarpur’ litchi during refrigeration storage.

AbstractFlour-based fried foods are among the most commonly consumed foods worldwide. However, the sensory attributes and nutritional value of fried foods are inconsistent and unstable. Therefore, the creation of fried foods with desirable sensory attributes and good nutritional value remains a major challenge for the development of the fried food industry. The quality of flour-based fried foods can sometimes be improved by physical methods and the addition of chemical modifiers. However, enzyme modification is widely accepted by consumers due to its unique advantages of specificity, mild processing conditions and high safety. Therefore, it is important to elucidate the effects of enzyme treatments on the sensory attributes (color, flavor and texture), oil absorption and digestibility of flour-based fried foods. This paper reviews recent research progress in utilizing enzyme modification to improve the quality of flour-based fried foods. This paper begins with the effects of common enzymes on the physicochemical properties (rheological property, retrogradation property and specific volume) of dough. Based on the analysis of the mechanism of formation of sensory attributes and nutritional properties, it focuses on the application of amylase, protease, transglutaminase, and lipase in the regulation of sensory attributes and nutritional properties of flour-based fried foods. [ABSTRACT FROM AUTHOR]

Functional foods that promote good health and reduce the reliance on pharmaceuticals are becoming increasingly popular in the field of nutrition. Chia seeds (Salvia hispanica L.), which are rich in a-linolenic acid, bioactive proteins and fibers are considered one of the leading unconventional oilseeds with numerous advantages in combating various noncommunicable diseases. Hence, named as super food. Current experiment was conducted with an objective to incorporate roasted chia seeds into Indian traditional foods like chia milk, chia date laddu, chia bhakarwada and chia halbayi in the forms of roasted seeds, soaked seeds and flour to improve the sensorial profile of the traditional foods. The results revealed that incorporation of cent per cent of processed chia in milk scored higher for texture (8.27), flavour (8.18), taste (8.31) and overall acceptability (8.18). Whereas, chia dates laddu, bhakarwada and halbayi, panelist revealed maximum appraisal at 10 per cent incorporation was best accepted due to Appearance, Colour, Texture, Flavour, Taste, Overall, acceptability when compared to other levels of incorporation. Hence, consumption of processed chia seeds over raw seeds with better sensory attributes in the form of Indian traditional products will nourish the body along with adding variety to the diet and can be forwarded for being acceptable for commercialization. [ABSTRACT FROM AUTHOR]

Objective: The present work aimed to determine the impact of various cooking methods on sensory attributes, microbial safety, and physicochemical characteristics of ostrich meat to specify the best cooking method that guarantees the microbial safety of the meat as well as maintains nutritional values and is highly attractive to consumers. Materials and Methods: One hundred fresh leg muscles of ostriches were divided into five groups. Different cooking techniques were used for each group, as follows: roasting, boiling, grilling, frying, and microwaving. Each method was examined by evaluating the impact of various cooking methods on sensory attributes, proximate chemical analysis, protein and fat oxidation parameters, microbial load, changes in color, and the shear force of ostrich meat. Results: The oven-roasting and grilling methods are highly recommended and more appealing to consumers since they produce tenderer and juicier meat, cause less cooking loss (CL), and maintain the nutritive value of ostrich meat; however, they have the highest protein and fat oxidation rates. On the other hand, boiling and frying methods revealed good fat oxidation parameters, the highest CL, and preserved nutritional value, but unfortunately, they were not highly preferred by consumers. From a hygienic point of view, grilling and microwave cooking are the methods that ensure the microbiological safety of cooked ostrich meat, as they significantly reduce Enterobacteriaceae and psychrotrophic bacterial counts, among other cooking methods. Conclusion: The oven roasting and grilling methods were the most preferable thermal cooking techniques, as they achieved the highest acceptability to consumers and maintained the nutritive values of ostrich meat. [ABSTRACT FROM AUTHOR]

The intricate framework of attributes that define coffee quality, from varietals to processing methods, presents a comprehensive array of sensory experiences that influence consumption patterns. This research delves into the complex relationship between the characteristics of coffee beans, specifically varietal distinctions, applied processing methodologies, and the resulting sensory attributes, across both Arabica and Robusta species. Utilizing comprehensive linear mixed model analyses, this study examines the sensory intricacies, with a notable emphasis on flavor, aroma, and acidity, and their correlation with different countries of origin. Drawing from a diverse dataset that encompasses various global regions, our findings underscore the pivotal role of regional nuances in shaping the sensory evaluation of coffee. While Arabica beans exhibited certain distinct sensory attributes anchored to specific processing methods and regions, Robusta beans presented variations that were more nuanced. The results align with the existing literature, emphasizing the integral role of regional influences in coffee evaluations. This study reveals that specific Arabica varieties, such as Bourbon and Pacamara, enhance flavor when processed using the 'Natural/Dry' method. Meanwhile, certain Robusta beans processed with one of the methods showcased improved flavor scores. These insights provide the coffee industry with targeted strategies, reshaping cultivation and processing to meet discerning consumer preferences. [ABSTRACT FROM AUTHOR]

Purpose: The main aim of this study was to evaluate the changes in quality of minimally processed litchi fruit during storage at low temperatures (5-7°C). Research method: The study attempts to report the efficacies of seven different anti-browning compounds at various concentrations namely methionine (0.1%), cysteine (0.1%), EDTA (0.1%), oxaloacetic acid (1%), ascorbic acid (1%), citric acid (1%), and potassium metabisulfite (0.5%) on quality and shelf-life extension of minimally processed litchi aril. Treated litchi aril kept in trays wrapped with plastic film and stored under refrigerated conditions. Changes in total soluble solids, titratable acidity, ascorbic acid, total phenolics, sensory attributes, colour, weight loss, microbial and activities of polyphenol oxidase and peroxidase enzymes were evaluated. Findings: Treatments reduce the weight loss and sensory attributes with higher contents of TSS, titratable acidity, ascorbic acid, total phenolics and suppressed the increase in activities of polyphenol oxidase and peroxidase. Therefore, a postharvest dip of peeled litchi into solutions of chemical preservatives could be suggested to maintain the postharvest quality under refrigeration storage. Treated litchi arils were acceptable (sensory score >7) up to 8 days as compared to 3 days for the control samples during refrigerated storage. Research limitations: No limitations were found. Originality/Value: Further, 1% ascorbic acid and 1% citric acid were recorded to be the best to preserve the quality of minimally processed 'Mujaffarpur' litchi during refrigeration storage. [ABSTRACT FROM AUTHOR]

Sensory attributes strongly influence consumers' preferences for products. The inoculation of the Klebsiella variicola H8 strain in a reconstituted tobacco leaf concentrate (RTLC) solution increased neutral aroma-enhancing compound (NAEC) production by 45%, decreased the nicotine level by 25%, decreased the water-soluble total sugar content by ~36%, and improved the sensory quality by 5.71%. The production of NAECs such as dihydrokiwi lactone (DHKL: 192.86%), 1,2,3,4-tetrahydro-1,1,6-trimethylnaphthalene (THTMN: 177.77%), 2,4-di-tert-butylphenol (DTBP: 25%), 4-oxoisofolkone (OIFK: 116.66%,) 1,9-heptadecadiene-4,6-diyn-3-ol (HDD: 116.67%), β-damastrone (BDS: 116.67), and megastigmatrienone A (MSTA: 116.67%) was increased. A metagenomics analysis of the microbial community in the fermented RTLC (FRTLC) was performed to elucidate the mechanism by which NAECs were produced. As a result, 24 groups of functional genes were identified, and among them, five families of carbohydrate-active enzymes, (i) glycoside hydrolase (GH), (ii) glycosyltransferase (GT), (iii) polysaccharide lyase (PL), (iv) carbohydrate esterase (CE), and (v) auxiliary active enzyme (AA), were found to be positively correlated with the production of NAECs. However, among the GHs, the GHs annotated from the H8 strain chromosome displayed the highest relative abundance and a positive correlation with the production of NAECs. Specifically, the GH13-14, GH13-20, GH13-38, GH13-25, GH13-10, GH42, and GH28 genes of the H8 strain were relatively more abundant and were key contributors to the production of NAECs. The correlation analyses revealed that the H8 strain plays a leading role among all the microorganisms in FRTLC in the production of NAECs. Our findings support the application of Klebsiella variicola in NAEC production and a reduction in nicotine content in tobacco products. [ABSTRACT FROM AUTHOR]

The negative impact of the production and consumption of animal meat on sustainability has driven recent consumer demand for plant-based meat analogues. High-moisture meat analogues are aimed at replacing meat and meat products, as they are designed to mimic the meat-like texture and possess similar sensorial and nutritional properties. The consumer acceptance of plant-based meat substitutes depends on how closely their fibrous structure resembles meat muscles. The development of a meat-like texture depends on the characteristics and concentration of each ingredient used in the formulation, as well as the equipment and processing parameters used during production. This review discusses the influence of the nature of ingredients, structuring processes, and processing parameters on the creation of the fibrous, meat-like structure in plant-based meat analogues while preserving the sensorial and nutritional attributes. The advantages and limitations of the structuring technologies currently used to produce meat analogues, including electrospinning, extrusion, freeze structuring, shear cell technology, and 3D printing, are discussed in detail. Moreover, this review offers valuable insights into enhancing the sensory and textural properties of plant-based meat analogues, ultimately promoting consumer acceptance and sustainability. [ABSTRACT FROM AUTHOR]

Fish and fish products are highly nutritional food that spoiled rapidly. Moreover, consumer needs for natural preservatives instead of synthetic ones have increased. So, the aim of this study was to evaluate the natural preservation effects of sage (Salvia officinalis) and garlic (Allium sativum) essential oils on the shelf life, sensory attributes, chemical quality, and bacteriological quality of chilled fish balls (Kofta). It was found that shelf life and sensory attributes of those group treated with garlic 2%, sage 2%, and mixtures (garlic: sage) has increased till the 15th day of chilled storage compared to control group (untreated) that rejected on the 6th day of storage. Examined EOs showed marked antioxidant efficacy that delayed chemical deterioration of tilapia fish kofta. Moreover, antibacterial impacts of EOS were detected by reducing total bacterial counts, Psychrotrophic count, Pseudomonas count, Aeromonas count, and Staphylococcus count. It was concluded to that using EOs especially garlic and/or sage is a promising solution to overcome risk of chemical preservatives. [ABSTRACT FROM AUTHOR]