Yoojin Jeong, Han Sub Kwak, Manyoel Lim, Young Jun Kim, Youngseung Lee
Preference mapping (PM), which integrates consumer and descriptive analysis (DA) data to identify attributes that drive consumer liking, is widely employed for product optimization. However, a limited group of trained panelists cannot fully represent the diverse consumer population or reliably predict market acceptance. Consequently, numerous studies have explored consumer-based methodologies as potential replacements for DA; however, their efficacy for product optimization remains limited. Therefore, this study was conducted to explore the potential of optimizing products using two consumer-based profiling techniques as alternatives to DA in external preference mapping (EPM). Overall, 8 trained panelists profiled 12 sensory attributes of 7 commercial apple juices, whereas 160 consumers assessed the same attributes using a 5-point rate-all-that-apply (RATA) scale and a 10 cm intensity scale (IS). Danzart’s response surface ideal modeling was employed to identify optimal products using DA, RATA, and IS through barycenter calculations, focusing on three products from the original consumer test located around the group ideal point. Overall, the ideal products of the group and their sensory characteristics were successfully identified using DA, RATA, and IS. Regarding sensory intensities, high concordance was observed between DA and RATA (Rv = 0.92) and between DA and IS (Rv = 0.91). Overall liking and preference scores for products mixed at the optimal ratio for each method showed no significant differences in preference among the ideal products identified using DA, RATA, and IS. This study suggests that both RATA and IS are viable alternatives to DA in EPM for identifying ideal sensory profiles.
偏好图谱（PM）整合了消费者数据和描述性分析（DA）数据，以确定驱动消费者喜好的属性，被广泛用于产品优化。然而，有限的训练有素的小组成员无法完全代表不同的消费者群体，也无法可靠地预测市场接受度。因此，许多研究都探索了以消费者为基础的方法，以此来替代数据分析；然而，这些方法在产品优化方面的功效仍然有限。因此，本研究采用了两种基于消费者的分析技术，作为外部偏好绘图（EPM）中DA的替代方法，以探索优化产品的潜力。总体而言，8 位训练有素的小组成员对 7 种商业苹果汁的 12 种感官属性进行了分析，而 160 位消费者则使用 5 点 "全适用 "量表（RATA）和 10 厘米强度量表（IS）对相同的属性进行了评估。丹扎特（Danzart）的响应面理想建模法，通过原点计算，利用 DA、RATA 和 IS 来确定最佳产品，重点是最初消费者测试中位于群体理想点附近的三种产品。总体而言，利用 DA、RATA 和 IS 成功确定了该组的理想产品及其感官特征。在感官强度方面，DA 和 RATA（Rv = 0.92）以及 DA 和 IS（Rv = 0.91）之间的一致性很高。以每种方法的最佳比例混合的产品的总体喜好和偏好得分显示，使用 DA、RATA 和 IS 确定的理想产品之间的偏好没有显著差异。这项研究表明，在 EPM 中，RATA 和 IS 都可以替代 DA 来确定理想的感官特征。
{"title":"Validation of Optimization Methods for Sensory Characteristics Using Rate-All-That-Apply and Intensity Scales: A Case Study of Apple Juice","authors":"Yoojin Jeong, Han Sub Kwak, Manyoel Lim, Young Jun Kim, Youngseung Lee","doi":"10.3390/foods13172853","DOIUrl":"https://doi.org/10.3390/foods13172853","url":null,"abstract":"Preference mapping (PM), which integrates consumer and descriptive analysis (DA) data to identify attributes that drive consumer liking, is widely employed for product optimization. However, a limited group of trained panelists cannot fully represent the diverse consumer population or reliably predict market acceptance. Consequently, numerous studies have explored consumer-based methodologies as potential replacements for DA; however, their efficacy for product optimization remains limited. Therefore, this study was conducted to explore the potential of optimizing products using two consumer-based profiling techniques as alternatives to DA in external preference mapping (EPM). Overall, 8 trained panelists profiled 12 sensory attributes of 7 commercial apple juices, whereas 160 consumers assessed the same attributes using a 5-point rate-all-that-apply (RATA) scale and a 10 cm intensity scale (IS). Danzart’s response surface ideal modeling was employed to identify optimal products using DA, RATA, and IS through barycenter calculations, focusing on three products from the original consumer test located around the group ideal point. Overall, the ideal products of the group and their sensory characteristics were successfully identified using DA, RATA, and IS. Regarding sensory intensities, high concordance was observed between DA and RATA (Rv = 0.92) and between DA and IS (Rv = 0.91). Overall liking and preference scores for products mixed at the optimal ratio for each method showed no significant differences in preference among the ideal products identified using DA, RATA, and IS. This study suggests that both RATA and IS are viable alternatives to DA in EPM for identifying ideal sensory profiles.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142184388","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fermented plant-based products were gathered from various regions in Thailand and categorized into 10 types of traditional commercial vegetables. Different vegetable materials and natural fermentation methods influence the diverse physical, chemical, nutritional, and functional attributes of the products. All the traditionally fermented Thai vegetable samples collected showed physicochemical properties associated with the fermentation process, contributing to the nutritional and functional quality of the final products. Achieving consistent research results is challenging due to the intricate nature of food matrices and biochemical processes during fermentation. The roles of microorganisms, especially probiotics, are crucial in delivering health benefits through fermented foods. Traditionally fermented Thai vegetable foods contain high levels of total soluble solids, titratable acidity, and salinity in pickled shallot and ginger as a result of the natural fermentation process and the ingredients used. The research findings were confirmed using a hierarchical cluster analysis (HCA)-derived dendrogram pattern. The nutritional compositions, total phenolic contents, and antioxidant activities varied among the different types of vegetables. The correlations among lipid, protein, fiber, total soluble solid (TSSs), total titratable acidity (TTA), and salinity as potential biomarkers in fermented vegetable products were examined. The results suggest that traditionally fermented Thai vegetable products significantly impacted food research by enhancing the quality and preserving the authenticity of traditionally fermented Thai vegetables.
{"title":"Physicochemical, Nutritional, and Antioxidant Properties of Traditionally Fermented Thai Vegetables: A Promising Functional Plant-Based Food","authors":"Wanida Pan-utai, Sarn Settachaimongkon, Orawan La-ongkham, Soisuda Pornpukdeewattana, Marisa Hamwane, Chalantorn Lorpeunge, Masnavee Adame, Charisa Yodbumprenge","doi":"10.3390/foods13172848","DOIUrl":"https://doi.org/10.3390/foods13172848","url":null,"abstract":"Fermented plant-based products were gathered from various regions in Thailand and categorized into 10 types of traditional commercial vegetables. Different vegetable materials and natural fermentation methods influence the diverse physical, chemical, nutritional, and functional attributes of the products. All the traditionally fermented Thai vegetable samples collected showed physicochemical properties associated with the fermentation process, contributing to the nutritional and functional quality of the final products. Achieving consistent research results is challenging due to the intricate nature of food matrices and biochemical processes during fermentation. The roles of microorganisms, especially probiotics, are crucial in delivering health benefits through fermented foods. Traditionally fermented Thai vegetable foods contain high levels of total soluble solids, titratable acidity, and salinity in pickled shallot and ginger as a result of the natural fermentation process and the ingredients used. The research findings were confirmed using a hierarchical cluster analysis (HCA)-derived dendrogram pattern. The nutritional compositions, total phenolic contents, and antioxidant activities varied among the different types of vegetables. The correlations among lipid, protein, fiber, total soluble solid (TSSs), total titratable acidity (TTA), and salinity as potential biomarkers in fermented vegetable products were examined. The results suggest that traditionally fermented Thai vegetable products significantly impacted food research by enhancing the quality and preserving the authenticity of traditionally fermented Thai vegetables.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142184386","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Gabriela M. Bernardez-Morales, Savannah L. Douglas, Brooks W. Nichols, Ricardo J. Barrazueta-Cordero, Aeriel D. Belk, Terry D. Brandebourg, Tristan M. Reyes, Jason T. Sawyer
Storing ground beef at frozen temperatures prior to refrigerated display when using thermoforming vacuum packaging is not a common manufacturing practice. However, limited data on thermoforming packaging film and its interaction with meat quality suggests that more information is needed. The current study aimed to identify the influences of thermoforming packaging on the surface color and lipid oxidation of ground beef. Ground beef was portioned into 454 g bricks and packaged into one of three thermoforming films: T1 (150 µ polyethylene/EVOH/polyethylene coextrusion), T2 (175 µ polyethylene /EVOH/polyethylene coextrusion), and T3 (200 µ polyethylene/EVOH/polyethylene coextrusion), stored for 21 days at −20.83 °C (±1.50 °C), and displayed for 42 days at 3.0 °C ± 1.5 °C. There were no statistical differences for the packaging treatment of lipid oxidation (p = 0.0744), but oxidation increased throughout storage day (p < 0.0001). The main effects of treatment and day resulted in altered (p < 0.05) surface lightness (L*), redness (a*), yellowness, hue angle (°), red-to-brown (RTB), and relative myoglobin for met-myoglobin (MET), deoxymyoglobin (DMB), and oxymyoglobin (OMB). Surprisingly, there was an interaction between treatment and day for the calculated relative values of chroma (p = 0.0321), Delta E (p = 0.0155), and the ratio of a*:b* (p < 0.0001). These results indicate that thermoforming vacuum packaging can reduce the rate of deterioration that occurs to ground beef color and the rate of oxidation.
{"title":"Vacuum Packaging Can Protect Ground Beef Color and Oxidation during Cold Storage","authors":"Gabriela M. Bernardez-Morales, Savannah L. Douglas, Brooks W. Nichols, Ricardo J. Barrazueta-Cordero, Aeriel D. Belk, Terry D. Brandebourg, Tristan M. Reyes, Jason T. Sawyer","doi":"10.3390/foods13172841","DOIUrl":"https://doi.org/10.3390/foods13172841","url":null,"abstract":"Storing ground beef at frozen temperatures prior to refrigerated display when using thermoforming vacuum packaging is not a common manufacturing practice. However, limited data on thermoforming packaging film and its interaction with meat quality suggests that more information is needed. The current study aimed to identify the influences of thermoforming packaging on the surface color and lipid oxidation of ground beef. Ground beef was portioned into 454 g bricks and packaged into one of three thermoforming films: T1 (150 µ polyethylene/EVOH/polyethylene coextrusion), T2 (175 µ polyethylene /EVOH/polyethylene coextrusion), and T3 (200 µ polyethylene/EVOH/polyethylene coextrusion), stored for 21 days at −20.83 °C (±1.50 °C), and displayed for 42 days at 3.0 °C ± 1.5 °C. There were no statistical differences for the packaging treatment of lipid oxidation (p = 0.0744), but oxidation increased throughout storage day (p < 0.0001). The main effects of treatment and day resulted in altered (p < 0.05) surface lightness (L*), redness (a*), yellowness, hue angle (°), red-to-brown (RTB), and relative myoglobin for met-myoglobin (MET), deoxymyoglobin (DMB), and oxymyoglobin (OMB). Surprisingly, there was an interaction between treatment and day for the calculated relative values of chroma (p = 0.0321), Delta E (p = 0.0155), and the ratio of a*:b* (p < 0.0001). These results indicate that thermoforming vacuum packaging can reduce the rate of deterioration that occurs to ground beef color and the rate of oxidation.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142184416","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Rafaela Cristina Barata Alves, Enrique Pino-Hernández, Jhonatas Rodrigues Barbosa, Elen Vanessa Costa da Silva, Consuelo Lúcia Sousa de Lima, Raul Coimbra Miranda, Lúcia de Fátima Henriques Lourenço
The freshness of raw fish has become one of the industry’s and consumers’ main concerns regarding quality, safety, and shelf-life estimation. To determine the freshness of the king weakfish (Macrodom ancylodom), the quality index method (QIM) was employed for sensory analyses, along with the assessment of proximate composition, pH, total volatile bases (TVB-N), thiobarbituric acid reactive substances (TBARS), biogenic amines, fatty acids, texture, and microbiological parameters. The results show that the QIM obtained over the storage period exhibited a linear increase, ranging from 2 to 21 demerit points, with a high correlation (R2 = 0.9868) among the data. The microbiological results indicated an increase in the counts of psychrotrophic and mesophilic bacteria throughout the storage period. TVB-N values ranged from 11 to 28 mg/100 g, and TBARS values ranged from 0.235 to 0.298 mg MDA/kg when stored in ice. The presence of putrescine, cadaverine, spermidine, and toxic volatile compounds was a potential indicator of fish freshness. Based on the correlation between the methods considered indicators of freshness and quality, it can be concluded that the king weakfish maintains its commercial stability for up to 11 days when stored in ice.
{"title":"Development and Application of the Quality Index Method for Ice-Stored King Weakfish (Macrodon ancylodon)","authors":"Rafaela Cristina Barata Alves, Enrique Pino-Hernández, Jhonatas Rodrigues Barbosa, Elen Vanessa Costa da Silva, Consuelo Lúcia Sousa de Lima, Raul Coimbra Miranda, Lúcia de Fátima Henriques Lourenço","doi":"10.3390/foods13172844","DOIUrl":"https://doi.org/10.3390/foods13172844","url":null,"abstract":"The freshness of raw fish has become one of the industry’s and consumers’ main concerns regarding quality, safety, and shelf-life estimation. To determine the freshness of the king weakfish (Macrodom ancylodom), the quality index method (QIM) was employed for sensory analyses, along with the assessment of proximate composition, pH, total volatile bases (TVB-N), thiobarbituric acid reactive substances (TBARS), biogenic amines, fatty acids, texture, and microbiological parameters. The results show that the QIM obtained over the storage period exhibited a linear increase, ranging from 2 to 21 demerit points, with a high correlation (R2 = 0.9868) among the data. The microbiological results indicated an increase in the counts of psychrotrophic and mesophilic bacteria throughout the storage period. TVB-N values ranged from 11 to 28 mg/100 g, and TBARS values ranged from 0.235 to 0.298 mg MDA/kg when stored in ice. The presence of putrescine, cadaverine, spermidine, and toxic volatile compounds was a potential indicator of fish freshness. Based on the correlation between the methods considered indicators of freshness and quality, it can be concluded that the king weakfish maintains its commercial stability for up to 11 days when stored in ice.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142184421","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yellow tea (YT), a slightly fermented tea with a unique yellowing process and mellow taste, is becoming widely popular. Currently, the YT includes bud yellow tea (BYT), small-leaf yellow tea (SYT), and large-leaf yellow tea (LYT) based on maturity of raw materials. Previous studies have shown that YT has outstanding potential in preventing metabolic syndrome. However, the distinct effects and mechanisms of different types of YT on ulcerative colitis (UC) are still unclear. This study investigated the effects and mechanisms of continuous or intermittent intervention of three yellow tea water extracts (YTEs) on dextran sulfate sodium (DSS)-induced ulcerative colitis in CD-1 mice. The results showed that YTE intervention significantly improves the syndrome of DSS-induced UC in mice. Mechanistic studies reveal that YTEs increase the expression levels of tight junction (TJ) proteins and reduce the levels of pro-inflammatory cytokines in the colon by inactivating TLR4/NF-κB/NLRP3. YTE treatment protected intestinal barrier integrity and reduced serum lipopolysaccharide (LPS) levels. Interestingly, our results indicate that large-leaf yellow tea (LYT) has a better alleviating effect than BYT and SYT. YTE intervention before DSS administration has a certain degree of preventive effect on ulcerative colitis, while continuous YTE intervention after DSS induction has a significant reversing effect on the damage caused by DSS. Our results indicated that drinking YT may have preventive and therapeutic effect on UC, especially drinking LYT.
{"title":"Yellow Teas Protect against DSS-Induced Ulcerative Colitis by Inhibiting TLR4/NF-κB/NLRP3 Inflammasome in Mice","authors":"Dawei Xing, Tao Zheng, Xiaoju Chen, Zhongwen Xie","doi":"10.3390/foods13172843","DOIUrl":"https://doi.org/10.3390/foods13172843","url":null,"abstract":"Yellow tea (YT), a slightly fermented tea with a unique yellowing process and mellow taste, is becoming widely popular. Currently, the YT includes bud yellow tea (BYT), small-leaf yellow tea (SYT), and large-leaf yellow tea (LYT) based on maturity of raw materials. Previous studies have shown that YT has outstanding potential in preventing metabolic syndrome. However, the distinct effects and mechanisms of different types of YT on ulcerative colitis (UC) are still unclear. This study investigated the effects and mechanisms of continuous or intermittent intervention of three yellow tea water extracts (YTEs) on dextran sulfate sodium (DSS)-induced ulcerative colitis in CD-1 mice. The results showed that YTE intervention significantly improves the syndrome of DSS-induced UC in mice. Mechanistic studies reveal that YTEs increase the expression levels of tight junction (TJ) proteins and reduce the levels of pro-inflammatory cytokines in the colon by inactivating TLR4/NF-κB/NLRP3. YTE treatment protected intestinal barrier integrity and reduced serum lipopolysaccharide (LPS) levels. Interestingly, our results indicate that large-leaf yellow tea (LYT) has a better alleviating effect than BYT and SYT. YTE intervention before DSS administration has a certain degree of preventive effect on ulcerative colitis, while continuous YTE intervention after DSS induction has a significant reversing effect on the damage caused by DSS. Our results indicated that drinking YT may have preventive and therapeutic effect on UC, especially drinking LYT.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142184417","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Nallely Peñuñuri-Pacheco, Yuvitza Alejandra Moreno-García, Humberto González-Ríos, Humberto Astiazarán-García, Yolanda L. López-Franco, Orlando Tortoledo-Ortiz, Anna Judith Pérez-Báez, José Luis Dávila-Ramírez, Jaime Lizardi-Mendoza, Martin Valenzuela-Melendres
Meat products containing Vitamin D3 (VD3) are an innovative option that could contribute to reducing deficiencies in this micronutrient. Designing nanoemulsions that carry VD3 is the first step in developing functional meat products. Thereby, this study investigated the impact of food components on the nanoemulsion properties. A central composite design was used to study the effects of pea protein (PP, 0.5–2.5%), safflower oil (SO, 5–15%), and salt (0–0.5%) on the nanoemulsion stability (ζ-potential and particle size) and the VD3 retention. Also, the optimized nanoemulsion carrying VD3 was incorporated into a meat matrix to study its retention after cooking. The combination of food components in the optimized nanoemulsion were SO = 9.12%, PP = 1.54%, and salt content = 0.4%, resulting in the predicted values of ζ-potential, particle size, and VD3 retention of −37.76 mV, 485 nm, and 55.1%, respectively. The VD3 that was nanoencapsulated and included in a meat product remained more stable after cooking than the VD3 that was not encapsulated. If a meat product is formulated with 5 or 10% safflower oil, the stability of the nanoencapsulated VD3 is reduced. This research contributes to developing functional meat products carrying nanoencapsulated vitamin D3 in natural food-grade components.
{"title":"Optimization of the Encapsulation of Vitamin D3 in Oil in Water Nanoemulsions: Preliminary Application in a Functional Meat Model System","authors":"Nallely Peñuñuri-Pacheco, Yuvitza Alejandra Moreno-García, Humberto González-Ríos, Humberto Astiazarán-García, Yolanda L. López-Franco, Orlando Tortoledo-Ortiz, Anna Judith Pérez-Báez, José Luis Dávila-Ramírez, Jaime Lizardi-Mendoza, Martin Valenzuela-Melendres","doi":"10.3390/foods13172842","DOIUrl":"https://doi.org/10.3390/foods13172842","url":null,"abstract":"Meat products containing Vitamin D3 (VD3) are an innovative option that could contribute to reducing deficiencies in this micronutrient. Designing nanoemulsions that carry VD3 is the first step in developing functional meat products. Thereby, this study investigated the impact of food components on the nanoemulsion properties. A central composite design was used to study the effects of pea protein (PP, 0.5–2.5%), safflower oil (SO, 5–15%), and salt (0–0.5%) on the nanoemulsion stability (ζ-potential and particle size) and the VD3 retention. Also, the optimized nanoemulsion carrying VD3 was incorporated into a meat matrix to study its retention after cooking. The combination of food components in the optimized nanoemulsion were SO = 9.12%, PP = 1.54%, and salt content = 0.4%, resulting in the predicted values of ζ-potential, particle size, and VD3 retention of −37.76 mV, 485 nm, and 55.1%, respectively. The VD3 that was nanoencapsulated and included in a meat product remained more stable after cooking than the VD3 that was not encapsulated. If a meat product is formulated with 5 or 10% safflower oil, the stability of the nanoencapsulated VD3 is reduced. This research contributes to developing functional meat products carrying nanoencapsulated vitamin D3 in natural food-grade components.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142223961","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Peiru Li, Hainan Zhang, Changqing Tian, Huiming Zou
Pathogen contamination is a severe problem in maintaining food safety in the cold chain. Cold plasma (CP) is a novel non-thermal disinfection method that can be applied for the bacterial inactivation of food in appropriate contexts. Currently, research on CP used on food at cold chain temperatures is rare. This work investigated the bacterial inactivation effect of CP on beef at typical cold storage temperatures of 4 and −18 °C and room temperature (25 °C). The reactive species in CP were indirectly tested by evaluating O3, NO3− and NO2− in cold plasma-activated water (PAW), which indicated the highest concentrations of reactive species in CP at 25 °C and the lowest at −18 °C. The bactericidal efficacy of CP treatment against beef inoculated with Escherichia coli at −18 °C, 4 °C, and 25 °C was 30.5%, 60.1%, and 59.5%, respectively. The 4 °C environment was the most appropriate treatment for CP against beef, with the highest bactericidal efficacy and a minor influence on beef quality. The indirect CP treatment had no significant effect on the texture, color, pH, or cooking loss of beef at −18 °C. CP shows significant potential for the efficient decontamination of food at cold chain temperatures.
{"title":"Experimental Investigation of Bacterial Inactivation of Beef Using Indirect Cold Plasma in Cold Chain and at Room Temperature","authors":"Peiru Li, Hainan Zhang, Changqing Tian, Huiming Zou","doi":"10.3390/foods13172846","DOIUrl":"https://doi.org/10.3390/foods13172846","url":null,"abstract":"Pathogen contamination is a severe problem in maintaining food safety in the cold chain. Cold plasma (CP) is a novel non-thermal disinfection method that can be applied for the bacterial inactivation of food in appropriate contexts. Currently, research on CP used on food at cold chain temperatures is rare. This work investigated the bacterial inactivation effect of CP on beef at typical cold storage temperatures of 4 and −18 °C and room temperature (25 °C). The reactive species in CP were indirectly tested by evaluating O3, NO3− and NO2− in cold plasma-activated water (PAW), which indicated the highest concentrations of reactive species in CP at 25 °C and the lowest at −18 °C. The bactericidal efficacy of CP treatment against beef inoculated with Escherichia coli at −18 °C, 4 °C, and 25 °C was 30.5%, 60.1%, and 59.5%, respectively. The 4 °C environment was the most appropriate treatment for CP against beef, with the highest bactericidal efficacy and a minor influence on beef quality. The indirect CP treatment had no significant effect on the texture, color, pH, or cooking loss of beef at −18 °C. CP shows significant potential for the efficient decontamination of food at cold chain temperatures.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142184419","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Julia Trentin, Cassamo U. Mussagy, Matheus S. T. Arantes, Alessandra C. Pedro, Marcos R. Mafra, Fabiane O. Farias
The growing consumer demand for natural and eco-friendly food products motivates the development and evaluation of new and natural inputs for the food industry. So, this work explores the potential of grape pomace (GP) from winemaking, a food production residue, to obtain an anthocyanin-rich, ready-to-use extract with antioxidant activity that can confer improved color-rich gummy candies. The anthocyanins’ chemical nature and the predictive COSMO-SAC model was considered for screening the best natural eutectic mixture for anthocyanin extraction. The eutectic mixtures composed of choline chloride as a hydrogen bond acceptor and acetic and citric acids as hydrogen bond donors were selected as solvents. The extraction was performed using a high-shear disperser (Ultra-Turrax®) at 45 °C and was stirred at 5000 rpm for 10 min. The extracts presented high total anthocyanin content (TAC), up to 60 µg equivalent of cyaniding-3-glucoside/g of dry GP, and high antioxidant activity as determined by DPPH and FRAP assays. The phenolic profile was also determined by high-performance liquid chromatography (HPLC) and the results corroborated with the antioxidant activity of the extracts. The results also demonstrate that eutectic mixtures enhance the extraction efficiency of anthocyanins and improve their stability, making them suitable for incorporation into functional food products such as gummies, acting as natural colorants.
{"title":"Antioxidant Ready-to-Use Grape Pomace Extracts Recovered with Natural Eutectic Mixtures for Formulation of Color-Rich Gummies","authors":"Julia Trentin, Cassamo U. Mussagy, Matheus S. T. Arantes, Alessandra C. Pedro, Marcos R. Mafra, Fabiane O. Farias","doi":"10.3390/foods13172840","DOIUrl":"https://doi.org/10.3390/foods13172840","url":null,"abstract":"The growing consumer demand for natural and eco-friendly food products motivates the development and evaluation of new and natural inputs for the food industry. So, this work explores the potential of grape pomace (GP) from winemaking, a food production residue, to obtain an anthocyanin-rich, ready-to-use extract with antioxidant activity that can confer improved color-rich gummy candies. The anthocyanins’ chemical nature and the predictive COSMO-SAC model was considered for screening the best natural eutectic mixture for anthocyanin extraction. The eutectic mixtures composed of choline chloride as a hydrogen bond acceptor and acetic and citric acids as hydrogen bond donors were selected as solvents. The extraction was performed using a high-shear disperser (Ultra-Turrax®) at 45 °C and was stirred at 5000 rpm for 10 min. The extracts presented high total anthocyanin content (TAC), up to 60 µg equivalent of cyaniding-3-glucoside/g of dry GP, and high antioxidant activity as determined by DPPH and FRAP assays. The phenolic profile was also determined by high-performance liquid chromatography (HPLC) and the results corroborated with the antioxidant activity of the extracts. The results also demonstrate that eutectic mixtures enhance the extraction efficiency of anthocyanins and improve their stability, making them suitable for incorporation into functional food products such as gummies, acting as natural colorants.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142223940","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The sensory quality of infant formula (IF) has a significant impact on the preferences and purchasing behavior of maternal consumers. Consumer-based rapid descriptive methods have become popular and are widely preferred over classical methods, but the application of Pivot Profile (PP) in IF is still little explored. In this study, both Pivot Profile (PP) and Quantitative Descriptive Analysis (QDA) were applied to characterize the sensory profile of 12 batches of one-stage and three-stage IF with different storage periods, respectively, along with consumer preference data to determine the flavors contributing to liking. The results of PP and QDA aligned moderately well, with the most perceptible differences identified as “fishy”, “milky”, and “T-sweet” attributes. IFs with shorter storage times were highly associated with “milky” aromas and “T-sweet” tastes, whereas IFs with longer storage times exhibited a strong correlation with “fishy” and “oxidation” aromas. External preference analysis highlighted that the occurrence of “fishy” and “oxidation” aromas during prolonged storage periods significantly reduced the consumer preference for IFs. Conversely, the perception of “milky” and “creamy” aromas and “T-sweet” tastes may be critical positive factors influencing consumer preference. This study provided valuable insights and guidance for enhancing the sensory quality and consumer preference of IF.
{"title":"Variations in the Sensory Attributes of Infant Formula among Batches and Their Impact on Maternal Consumer Preferences: A Study Combining Consumer Preferences, Pivot Profile, and Quantitative Descriptive Analysis","authors":"Yilin Li, Xinyu Hu, Ruotong Li, Chunguang Wang, Houyin Wang, Guirong Liu, Lipeng Gao, Anwen Jin, Baoqing Zhu","doi":"10.3390/foods13172839","DOIUrl":"https://doi.org/10.3390/foods13172839","url":null,"abstract":"The sensory quality of infant formula (IF) has a significant impact on the preferences and purchasing behavior of maternal consumers. Consumer-based rapid descriptive methods have become popular and are widely preferred over classical methods, but the application of Pivot Profile (PP) in IF is still little explored. In this study, both Pivot Profile (PP) and Quantitative Descriptive Analysis (QDA) were applied to characterize the sensory profile of 12 batches of one-stage and three-stage IF with different storage periods, respectively, along with consumer preference data to determine the flavors contributing to liking. The results of PP and QDA aligned moderately well, with the most perceptible differences identified as “fishy”, “milky”, and “T-sweet” attributes. IFs with shorter storage times were highly associated with “milky” aromas and “T-sweet” tastes, whereas IFs with longer storage times exhibited a strong correlation with “fishy” and “oxidation” aromas. External preference analysis highlighted that the occurrence of “fishy” and “oxidation” aromas during prolonged storage periods significantly reduced the consumer preference for IFs. Conversely, the perception of “milky” and “creamy” aromas and “T-sweet” tastes may be critical positive factors influencing consumer preference. This study provided valuable insights and guidance for enhancing the sensory quality and consumer preference of IF.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142184391","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Hosakatte Niranjana Murthy, Guggalada Govardhana Yadav, Kadanthottu Sebastian Joseph, Sabha Khan H. S., Snehalata M. Magi, Yaser Hassan Dewir, Nóra Mendler-Drienyovszki
Ficus drupacea is a fruit-bearing tree that is distributed in Southeast Asia and Australia. The objective of this research was to ascertain the following with regard to ripened fruits: (i) their nutritional value, (ii) their mineral status, (iii) the fatty acid composition of fruit and seed oil, (iv) their phytochemical makeup, and (v) their antioxidant properties. The ripened fruits contained 3.21%, 3.25%, 0.92%, 1.47%, and 2.20% carbohydrate, protein, fat, ash, and fiber, respectively. Fruits had an energy content of 30.18 kcal/100 g. In terms of mineral content, the fruit was rich in potassium, magnesium, calcium, and nitrogen, with values of 21.03, 13.24, 11.07, and 4.13 mg/g DW. Iron, zinc, manganese, and boron had values of 686.67, 124.33, 114.40, and 35.78 µg/g DW, respectively. The contents of oxalate and phytate were 14.44 and 2.8 mg/g FW, respectively. The fruit and seed oil content were 0.67 and 8.07%, respectively, and the oil’s physicochemical properties were comparable to those of fig fruit and seed oils. Omega-3 (α-linolenic acid), omega-6 (linoleic acid), and omega-9 (oleic acid) fatty acids were abundant in the oils. Fruit extracts in acetone, methanol, and water have greater concentrations of phenolics, flavonoids, and alkaloids. The 2,2-diphenyl-2-picrylhydrazyl, total antioxidant activity, and ferric reducing antioxidant power assays demonstrated increased antioxidant activities in close correlation with the higher concentrations of phenolics, flavonoids, and alkaloids. The results of this study demonstrate that the fruits of F. drupacea are a strong source of nutrients and phytochemicals, and they merit more investigation and thought for possible uses.
{"title":"Nutritional Value, Fatty Acid and Phytochemical Composition, and Antioxidant Properties of Mysore Fig (Ficus drupacea Thunb.) Fruits","authors":"Hosakatte Niranjana Murthy, Guggalada Govardhana Yadav, Kadanthottu Sebastian Joseph, Sabha Khan H. S., Snehalata M. Magi, Yaser Hassan Dewir, Nóra Mendler-Drienyovszki","doi":"10.3390/foods13172845","DOIUrl":"https://doi.org/10.3390/foods13172845","url":null,"abstract":"Ficus drupacea is a fruit-bearing tree that is distributed in Southeast Asia and Australia. The objective of this research was to ascertain the following with regard to ripened fruits: (i) their nutritional value, (ii) their mineral status, (iii) the fatty acid composition of fruit and seed oil, (iv) their phytochemical makeup, and (v) their antioxidant properties. The ripened fruits contained 3.21%, 3.25%, 0.92%, 1.47%, and 2.20% carbohydrate, protein, fat, ash, and fiber, respectively. Fruits had an energy content of 30.18 kcal/100 g. In terms of mineral content, the fruit was rich in potassium, magnesium, calcium, and nitrogen, with values of 21.03, 13.24, 11.07, and 4.13 mg/g DW. Iron, zinc, manganese, and boron had values of 686.67, 124.33, 114.40, and 35.78 µg/g DW, respectively. The contents of oxalate and phytate were 14.44 and 2.8 mg/g FW, respectively. The fruit and seed oil content were 0.67 and 8.07%, respectively, and the oil’s physicochemical properties were comparable to those of fig fruit and seed oils. Omega-3 (α-linolenic acid), omega-6 (linoleic acid), and omega-9 (oleic acid) fatty acids were abundant in the oils. Fruit extracts in acetone, methanol, and water have greater concentrations of phenolics, flavonoids, and alkaloids. The 2,2-diphenyl-2-picrylhydrazyl, total antioxidant activity, and ferric reducing antioxidant power assays demonstrated increased antioxidant activities in close correlation with the higher concentrations of phenolics, flavonoids, and alkaloids. The results of this study demonstrate that the fruits of F. drupacea are a strong source of nutrients and phytochemicals, and they merit more investigation and thought for possible uses.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142184420","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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