Pub Date : 2021-12-14DOI: 10.15586/ijfs.v33i3.2123
A. Cimini, M. Moresi
The main aim of this review was to check for the applicability of the concept of circular economy to brewing chain. By analyzing the beer brewing process, it was possible to identify the main brewery wastes formed and packaging materials used as well as their range of composition and yields. In order to reduce the contribution of packaging material to the carbon footprint of beer, it would be necessary to replace one-way containers used nowadays with lighter, reusable, or recycled ones. Even if the contribution of beer consumption phase was taken into account, there was no definitive solution about the less environmentally impacting beer packaging format. The direct management of polyethylene terephthalate (PET) packaging for liquid foodstuffs could make available 100% recycled PET flakes to be reconverted into food-grade bottles with minimum downcycling to other non-food usage. The countless potential uses of brewery wastes in nutritional and biotechnological fields were tested in laboratory by disregarding any cost–benefit or market analysis. This was mainly because the estimated market price of dried brewer’s spent grain (BSG) resulted to be about 450% higher than that of conventional lignocellulose residues. All the alternative uses hailed in the literature appeared to be more useful for publishing articles than for defining any economically feasible reusing procedure for all brewery wastes. Owing to their high moisture content, such wastes are so perishable as to prevent their safe usage in the human food chain. Currently, their use as-is in animal feeding is the disposal method not only economically feasible but also able to reduce the greenhouse gas load of beer packed in glass bottles (GB) by about one-third of that associated with packaging materials. Not by chance, it is practiced by most industrial and craft breweries.
{"title":"Circular economy in the brewing chain","authors":"A. Cimini, M. Moresi","doi":"10.15586/ijfs.v33i3.2123","DOIUrl":"https://doi.org/10.15586/ijfs.v33i3.2123","url":null,"abstract":"The main aim of this review was to check for the applicability of the concept of circular economy to brewing chain. By analyzing the beer brewing process, it was possible to identify the main brewery wastes formed and packaging materials used as well as their range of composition and yields. In order to reduce the contribution of packaging material to the carbon footprint of beer, it would be necessary to replace one-way containers used nowadays with lighter, reusable, or recycled ones. Even if the contribution of beer consumption phase was taken into account, there was no definitive solution about the less environmentally impacting beer packaging format. The direct management of polyethylene terephthalate (PET) packaging for liquid foodstuffs could make available 100% recycled PET flakes to be reconverted into food-grade bottles with minimum downcycling to other non-food usage. The countless potential uses of brewery wastes in nutritional and biotechnological fields were tested in laboratory by disregarding any cost–benefit or market analysis. This was mainly because the estimated market price of dried brewer’s spent grain (BSG) resulted to be about 450% higher than that of conventional lignocellulose residues. All the alternative uses hailed in the literature appeared to be more useful for publishing articles than for defining any economically feasible reusing procedure for all brewery wastes. Owing to their high moisture content, such wastes are so perishable as to prevent their safe usage in the human food chain. Currently, their use as-is in animal feeding is the disposal method not only economically feasible but also able to reduce the greenhouse gas load of beer packed in glass bottles (GB) by about one-third of that associated with packaging materials. Not by chance, it is practiced by most industrial and craft breweries.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"35 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2021-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67104450","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-12DOI: 10.15586/ijfs.v33isp1.2093
Narges Shahbazpour, K. Khosravi‐Darani, A. Sharifan, H. Hosseini
Processed meat is one of the most consumed products worldwide. Naturally, production of proteins with animal origins includes limitations such as costs, energy, time, and environmental problems. Thus, replacement of meats by alternative biomaterials such as mycoproteins can be promising. Mycoproteins with hyphal morphologies, including branches and lengths, have close structures to meat and can be a potential alternative for meat products. Therefore, the major objectives of this study included complete replacement of sausage meats by mycoproteins and comparing characteristics of the novel formula with those of meat. In general, physicochemical, microbial, nutritional, and mechanical characteristics of the formulas were assessed. Results showed that the mycoprotein substitution improved the nutritional and health effects due to the higher valuable protein and lower lipid contents. Besides, it had a high content of essential amino acid and unsaturated fatty acid, compared to meat sausage. Absence of yeasts, molds, Salmonella spp., Eshrichia (E.)coli, and Staphiloccocus (S.)aureus verified the effectiveness of the heat treatment and also the effectiveness of the hygienic procedures in both samples. With regard to phycicochemical properties, more contents of moisture and lipids in sausages containing mycoprotein were linked to further water binding capacity (WBC) (P < 0.05) and oil binding capacity (OBC) in them, compared to beef samples. Besides, the mycoprotein sample had lower (P < 0.05) values of carbohydrates, ash, and pH, compared to the beef sample. In contrast, beef sausages had better textural characteristics, such as hardness, cohesiveness, gumminess, and springiness indexes, compared to mycoprotein sausages. Higher water and OBC values of the mycoproteins led to the filling of the protein interstitial spaces as well as decreasing of the textural attributes. Thus, it resulted in the use of less oil and water in mycoprotein formulations. In conclusion, mycoproteins can be addressed as appropriate replacements for meats in sausages.
{"title":"Replacement of meat by mycoproteins in cooked sausages: Effects on oxidative stability, texture, and color","authors":"Narges Shahbazpour, K. Khosravi‐Darani, A. Sharifan, H. Hosseini","doi":"10.15586/ijfs.v33isp1.2093","DOIUrl":"https://doi.org/10.15586/ijfs.v33isp1.2093","url":null,"abstract":"Processed meat is one of the most consumed products worldwide. Naturally, production of proteins with animal origins includes limitations such as costs, energy, time, and environmental problems. Thus, replacement of meats by alternative biomaterials such as mycoproteins can be promising. Mycoproteins with hyphal morphologies, including branches and lengths, have close structures to meat and can be a potential alternative for meat products. Therefore, the major objectives of this study included complete replacement of sausage meats by mycoproteins and comparing characteristics of the novel formula with those of meat. In general, physicochemical, microbial, nutritional, and mechanical characteristics of the formulas were assessed. Results showed that the mycoprotein substitution improved the nutritional and health effects due to the higher valuable protein and lower lipid contents. Besides, it had a high content of essential amino acid and unsaturated fatty acid, compared to meat sausage. Absence of yeasts, molds, Salmonella spp., Eshrichia (E.)coli, and Staphiloccocus (S.)aureus verified the effectiveness of the heat treatment and also the effectiveness of the hygienic procedures in both samples. With regard to phycicochemical properties, more contents of moisture and lipids in sausages containing mycoprotein were linked to further water binding capacity (WBC) (P < 0.05) and oil binding capacity (OBC) in them, compared to beef samples. Besides, the mycoprotein sample had lower (P < 0.05) values of carbohydrates, ash, and pH, compared to the beef sample. In contrast, beef sausages had better textural characteristics, such as hardness, cohesiveness, gumminess, and springiness indexes, compared to mycoprotein sausages. Higher water and OBC values of the mycoproteins led to the filling of the protein interstitial spaces as well as decreasing of the textural attributes. Thus, it resulted in the use of less oil and water in mycoprotein formulations. In conclusion, mycoproteins can be addressed as appropriate replacements for meats in sausages.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2021-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47044239","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-08DOI: 10.15586/ijfs.v33i4.2099
A. Al-Obaidi, A. B. Mahmood, Z. Khidhir, H. Zahir, Z. T. Al-doori, Hiewa Othman Dyary
The effect of drenching Awassi lambs with three aromatic essential oils from sage (Salvia officinalis L.), clove (Syzygium aromaticum L.), and laurel (Laurus nobilis L.) was investigated on meat chemical and physical characteristics, and oxidative and deterioration measurements. Twenty-four Awassi lambs, five to six months old, were divided into four groups. A concentrated diet was provided to the lambs at a rate of 3% of the body weight. The treatments were as follows: T1 was served as the untreated control, while T2, T3, and T4 were drenched with oils of sage, clove, and laurel, respectively. Drenching was carried out using water-soluble capsules containing 500 mg oil/capsule/day. Treatments lasted 90 days. At the end of the treatment period, the animals were fasted overnight and slaughtered. The carcasses were cleaned and kept at 4°C for 24 h. The longissimus dorsi (LD) muscle was then separated and preserved in a plastic bag for three preservation periods: no freezing and 30 days and 60 days freezing at −18°C. Several physical, fat, and protein stability analyses of meat were done after the preservation periods. The results indicated no significant effect of drenching Awassi lambs with different aromatic essential oils on the meat’s physical and chemical characteristics. However, these oils, especially clove oil, affected fat and protein stability with increasing preservation period by freezing.
研究了用鼠尾草（Salvia officinalis L.）、丁香（Syzygium aromaticum L.）和月桂（Laurus nobilis L.）三种芳香精油对Awassi羔羊肉的化学和物理特性以及氧化和变质性能的影响。24只5至6个月大的Awassi羊羔被分为四组。以羔羊体重的3%的比例为其提供浓缩日粮。处理如下：T1作为未处理的对照，而T2、T3和T4分别用鼠尾草油、丁香油和月桂油浸泡。使用含有500mg油/胶囊/天的水溶性胶囊进行脱水。治疗持续90天。在治疗期结束时，将动物禁食过夜并屠宰。对尸体进行清洁，并在4°C下保存24小时。然后分离背最长肌（LD），并在塑料袋中保存三个保存期：不冷冻，在−18°C下冷冻30天和60天。在保存期结束后，对肉进行了一些物理、脂肪和蛋白质稳定性分析。结果表明，不同芳香精油对Awassi羔羊肉的理化特性没有显著影响。然而，随着冷冻保存期的延长，这些油，尤其是丁香油，会影响脂肪和蛋白质的稳定性。
{"title":"Effect of different plants’ aromatic essential oils on frozen Awassi lamb meat’s chemical and physical characteristics","authors":"A. Al-Obaidi, A. B. Mahmood, Z. Khidhir, H. Zahir, Z. T. Al-doori, Hiewa Othman Dyary","doi":"10.15586/ijfs.v33i4.2099","DOIUrl":"https://doi.org/10.15586/ijfs.v33i4.2099","url":null,"abstract":"The effect of drenching Awassi lambs with three aromatic essential oils from sage (Salvia officinalis L.), clove (Syzygium aromaticum L.), and laurel (Laurus nobilis L.) was investigated on meat chemical and physical characteristics, and oxidative and deterioration measurements. Twenty-four Awassi lambs, five to six months old, were divided into four groups. A concentrated diet was provided to the lambs at a rate of 3% of the body weight. The treatments were as follows: T1 was served as the untreated control, while T2, T3, and T4 were drenched with oils of sage, clove, and laurel, respectively. Drenching was carried out using water-soluble capsules containing 500 mg oil/capsule/day. Treatments lasted 90 days. At the end of the treatment period, the animals were fasted overnight and slaughtered. The carcasses were cleaned and kept at 4°C for 24 h. The longissimus dorsi (LD) muscle was then separated and preserved in a plastic bag for three preservation periods: no freezing and 30 days and 60 days freezing at −18°C. Several physical, fat, and protein stability analyses of meat were done after the preservation periods. The results indicated no significant effect of drenching Awassi lambs with different aromatic essential oils on the meat’s physical and chemical characteristics. However, these oils, especially clove oil, affected fat and protein stability with increasing preservation period by freezing.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2021-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49636865","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-07DOI: 10.15586/ijfs.v33i4.2095
Youkabed Zarroug, J. Sriti, D. Sfayhi, Bechir Slimi, Wafa Allouch, Kamel Zayani, Khaoula Hammami, Maryam Sowalhia, M. Kharrat
Zizyphus lotus, which belongs to Rhamnaceae family, has been widely used to formulate many healthy food products. The aim of this work was to formulate new functional cookies enriched with different amounts of Zizyphus lotus powder (ZLP; 15%, 30%, 45% and 100%). The chemical properties of ZLP were also determined. The formulated cookies were evaluated for their physicochemical, textural and sensory characteristics. Results revealed that ZLP contained various bioactive components, fatty acids, and antioxidants. ZLP-added cookies demonstrated higher phytochemical and antioxidant activities than control cookies prepared without ZLP. The activity of ZLP cookies was enhanced with increase of ZLP level. Hardness and fracturability (brittleness) of cookies increased with increasing amount of ZLP. Results of Fourier-transform infrared spectroscopy and thermogravimetric analysis also revealed the presence of many bioactive compounds in formulated cookies. All cookie samples were generally accepted, but the panelists indicated a higher preference for cookies containing 15% ZLP.
{"title":"Effect of addition of Tunisian Zizyphus lotus L. Fruits on nutritional and sensory qualities of cookies","authors":"Youkabed Zarroug, J. Sriti, D. Sfayhi, Bechir Slimi, Wafa Allouch, Kamel Zayani, Khaoula Hammami, Maryam Sowalhia, M. Kharrat","doi":"10.15586/ijfs.v33i4.2095","DOIUrl":"https://doi.org/10.15586/ijfs.v33i4.2095","url":null,"abstract":"Zizyphus lotus, which belongs to Rhamnaceae family, has been widely used to formulate many healthy food products. The aim of this work was to formulate new functional cookies enriched with different amounts of Zizyphus lotus powder (ZLP; 15%, 30%, 45% and 100%). The chemical properties of ZLP were also determined. The formulated cookies were evaluated for their physicochemical, textural and sensory characteristics. Results revealed that ZLP contained various bioactive components, fatty acids, and antioxidants. ZLP-added cookies demonstrated higher phytochemical and antioxidant activities than control cookies prepared without ZLP. The activity of ZLP cookies was enhanced with increase of ZLP level. Hardness and fracturability (brittleness) of cookies increased with increasing amount of ZLP. Results of Fourier-transform infrared spectroscopy and thermogravimetric analysis also revealed the presence of many bioactive compounds in formulated cookies. All cookie samples were generally accepted, but the panelists indicated a higher preference for cookies containing 15% ZLP.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2021-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47516468","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-11-30DOI: 10.15586/ijfs.v33i4.2127
M. L. Clodoveo, E. Tarsitano, C. Sabbà, L. Gesualdo, F. Corbo
Consumers are increasingly demanding transparency in food labeling as they want more and better information about what they are eating and where their food comes from. Several food indexes have been developed in the last decades to promote healthy eating with the aim of reducing certain diseases such as obesity, cancer, and diabetes. The Mediterranean diet is known to be one of the healthiest dietary patterns, and it is associated with a lower incidence of mortality from all-causes, and it is also related to a lower incidence of cardiovascular diseases, type 2 diabetes, certain types of cancer, and neurodegenerative diseases; however, a comprehensive index that quantifies the Mediteraneaness of foods is still missing. The real European challenge is to identify a uniform labeling system for the whole of Europe which promotes a healthy lifestyle. This article describes the development of the Mediterranean Index (MI), which aims to accurately measure the degree of food Mediterraneaness. The MI simultaneously integrates nutritional and sustainability characteristics of foods. The MI may provide an objective basis for the use of the “Mediterraneaness” label on food products, which can ultimately promote adherence to the Mediterranean diet encouraging producers to make healthier and more sustainable food products. Growing consumer concern toward health foods for better health can be a factor useful to promote the applicability of the precision nutrition principles by means of conscious choice.
{"title":"Med-index: a food product labeling system to promote adherence to the mediterranean diet encouraging producers to make healthier and more sustainable food products","authors":"M. L. Clodoveo, E. Tarsitano, C. Sabbà, L. Gesualdo, F. Corbo","doi":"10.15586/ijfs.v33i4.2127","DOIUrl":"https://doi.org/10.15586/ijfs.v33i4.2127","url":null,"abstract":"Consumers are increasingly demanding transparency in food labeling as they want more and better information about what they are eating and where their food comes from. Several food indexes have been developed in the last decades to promote healthy eating with the aim of reducing certain diseases such as obesity, cancer, and diabetes. The Mediterranean diet is known to be one of the healthiest dietary patterns, and it is associated with a lower incidence of mortality from all-causes, and it is also related to a lower incidence of cardiovascular diseases, type 2 diabetes, certain types of cancer, and neurodegenerative diseases; however, a comprehensive index that quantifies the Mediteraneaness of foods is still missing. The real European challenge is to identify a uniform labeling system for the whole of Europe which promotes a healthy lifestyle. This article describes the development of the Mediterranean Index (MI), which aims to accurately measure the degree of food Mediterraneaness. The MI simultaneously integrates nutritional and sustainability characteristics of foods. The MI may provide an objective basis for the use of the “Mediterraneaness” label on food products, which can ultimately promote adherence to the Mediterranean diet encouraging producers to make healthier and more sustainable food products. Growing consumer concern toward health foods for better health can be a factor useful to promote the applicability of the precision nutrition principles by means of conscious choice.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2021-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49259198","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-11-17DOI: 10.15586/ijfs.v33i4.2026
C. Tripaldi, G. Palocci, S. Di Giovanni, M. Iacurto, R. Steri, M. C. Campagna, Cristina Di Russo, T. Zottola
In the production of some traditional cheeses from vegetable rennet, raw extracts of Cynara cardunculus flowers are used as the coagulant. During the preparation of this rennet, there are many factors that can influence its coagulation activity. We studied the flowers of Cynara cardunculus var. altilis to evaluate the effects of some of these factors: ripening stage of the flower at harvest, type of drying, part of the flower subjected to drying, toasting of the pistils, and maceration time of the pistils. The results show that it is possible to improve the coagulation activity of the traditional preparation of Cynara cardunculus flowers through some practices such as the rapid drying of the flowers/pistils at a controlled temperature, the toasting treatment of the pistils carried out after the slow drying of the flowers, and the extension of the extraction time to 24 h.
在用植物凝乳酶生产一些传统奶酪的过程中，会使用红桃花的原始提取物作为混凝剂。在制备凝血酶的过程中，有许多因素会影响其凝血活性。以山竹花(Cynara cardunculus var. altilis)为研究对象，探讨了采收时花期、干燥方式、干燥部位、雌蕊烘烤和浸渍时间等因素的影响。结果表明，通过在控制温度下快速干燥花/雌蕊，在花缓慢干燥后对雌蕊进行烘烤处理，延长提取时间至24 h等方法，可以提高红花传统制剂的凝血活性。
{"title":"Effects of the drying method for flowers of Cynara cardunculus var. Altilis on milk coagulating properties","authors":"C. Tripaldi, G. Palocci, S. Di Giovanni, M. Iacurto, R. Steri, M. C. Campagna, Cristina Di Russo, T. Zottola","doi":"10.15586/ijfs.v33i4.2026","DOIUrl":"https://doi.org/10.15586/ijfs.v33i4.2026","url":null,"abstract":"In the production of some traditional cheeses from vegetable rennet, raw extracts of Cynara cardunculus flowers are used as the coagulant. During the preparation of this rennet, there are many factors that can influence its coagulation activity. We studied the flowers of Cynara cardunculus var. altilis to evaluate the effects of some of these factors: ripening stage of the flower at harvest, type of drying, part of the flower subjected to drying, toasting of the pistils, and maceration time of the pistils. The results show that it is possible to improve the coagulation activity of the traditional preparation of Cynara cardunculus flowers through some practices such as the rapid drying of the flowers/pistils at a controlled temperature, the toasting treatment of the pistils carried out after the slow drying of the flowers, and the extension of the extraction time to 24 h.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2021-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48446144","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-11-11DOI: 10.15586/ijfs.v33i4.2025
Juliana Aparecida Correia Bento, Karen Carvalho Ferreira, Priscila Zaczuk Bassinello, B. Dave Oomah
The culinary quality of carioca beans is related to their market value and consumer acceptability. The depreciation of the cooking/technological quality of the product occurs mainly because of the integument browning and the longer cooking time of the grains, which are influenced by the storage time and conditions. The loss of culinary quality reduces the market value of carioca beans because consumers reject darkened grains that are attributed to a longer cooking time. As a result, cooking time (resistance to cooking), the color of the integument, and the texture of the cooked beans are determinant factors in the acceptance of carioca bean cultivars. The browning of the grain integument and the cooking time mainly depends on the environmental conditions, storage time, the tegument of each genotype, and the chemical and physical properties of the cotyledons. Therefore, this review aims to survey the scientific literature on the extrinsic and intrinsic factors that affect the culinary quality of carioca beans.
{"title":"Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)","authors":"Juliana Aparecida Correia Bento, Karen Carvalho Ferreira, Priscila Zaczuk Bassinello, B. Dave Oomah","doi":"10.15586/ijfs.v33i4.2025","DOIUrl":"https://doi.org/10.15586/ijfs.v33i4.2025","url":null,"abstract":"The culinary quality of carioca beans is related to their market value and consumer acceptability. The depreciation of the cooking/technological quality of the product occurs mainly because of the integument browning and the longer cooking time of the grains, which are influenced by the storage time and conditions. The loss of culinary quality reduces the market value of carioca beans because consumers reject darkened grains that are attributed to a longer cooking time. As a result, cooking time (resistance to cooking), the color of the integument, and the texture of the cooked beans are determinant factors in the acceptance of carioca bean cultivars. The browning of the grain integument and the cooking time mainly depends on the environmental conditions, storage time, the tegument of each genotype, and the chemical and physical properties of the cotyledons. Therefore, this review aims to survey the scientific literature on the extrinsic and intrinsic factors that affect the culinary quality of carioca beans.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2021-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43380957","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-11-11DOI: 10.15586/ijfs.v33i4.2104
D. Planeta, V. Farina, Paola Bambina, Ileana Tinebra, Roberta Passafiume, L. Cinquanta, O. Corona
Loquat cultivation in Sicily is mainly based on nonnative cultivars and local ecotypes characterized by high nutraceutical value and appreciable physicochemical characteristics. Increased interest in commercial loquat production has increased the intention to provide premium quality loquat cultivars that include volatile substances capable of conditioning the sensorial properties and, therefore, the acceptability of fruits by consumers. This study determined the content of volatile compounds in nonnative and local loquat fruits grown in Sicily. Analyses were performed on five international cultivars and four local cultivars.
{"title":"Analysis of aroma compounds of nine autochthonous and non-autochthonous loquat cultivars grown in Sicily","authors":"D. Planeta, V. Farina, Paola Bambina, Ileana Tinebra, Roberta Passafiume, L. Cinquanta, O. Corona","doi":"10.15586/ijfs.v33i4.2104","DOIUrl":"https://doi.org/10.15586/ijfs.v33i4.2104","url":null,"abstract":"Loquat cultivation in Sicily is mainly based on nonnative cultivars and local ecotypes characterized by high nutraceutical value and appreciable physicochemical characteristics. Increased interest in commercial loquat production has increased the intention to provide premium quality loquat cultivars that include volatile substances capable of conditioning the sensorial properties and, therefore, the acceptability of fruits by consumers. This study determined the content of volatile compounds in nonnative and local loquat fruits grown in Sicily. Analyses were performed on five international cultivars and four local cultivars.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2021-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47005254","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-11-05DOI: 10.15586/ijfs.v33i4.2079
Zohra Ghali-Zinoubi
The influence of intrinsic quality, health consciousness, environmental awareness, local support, and proximity of process on consumers’ intention to consume local food during the COVID-19 pandemic was tested, with food availability as a moderator. Online survey results were analyzed using a two-step structural equation modelling (SEM). Health consciousness was the major reason for consuming local food. Intrinsic quality and proximity of process were also significant drivers. Local support and environmental awareness have little impact on the intention to purchase local food. This study contributes to knowledge regarding the main factors driving local food consumption during a health crisis, providing directions.
{"title":"Local food consumption during the covid-19 pandemic","authors":"Zohra Ghali-Zinoubi","doi":"10.15586/ijfs.v33i4.2079","DOIUrl":"https://doi.org/10.15586/ijfs.v33i4.2079","url":null,"abstract":"The influence of intrinsic quality, health consciousness, environmental awareness, local support, and proximity of process on consumers’ intention to consume local food during the COVID-19 pandemic was tested, with food availability as a moderator. Online survey results were analyzed using a two-step structural equation modelling (SEM). Health consciousness was the major reason for consuming local food. Intrinsic quality and proximity of process were also significant drivers. Local support and environmental awareness have little impact on the intention to purchase local food. This study contributes to knowledge regarding the main factors driving local food consumption during a health crisis, providing directions.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2021-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45680013","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-11-05DOI: 10.15586/ijfs.v33isp1.2092
Nusrat Maqbool, S. Sofi, H. Makroo, S. Mir, D. Majid, B. N. Dar
The study aimed to evaluate the effect of boiling, air-frying and microwave methods of cooking on the phytochemical and antinutritional activity of some vegetables. Total phenolic content was the highest in kale (9.70 mg GAE/g) using air frying and in carrot using microwave (9.15 mg GAE/g) and boiling (5.16 mg GAE/g) methods. The cooking of vegetables for 15 min of air frying depicted a significant increase in total flavonoids. Oxalate content in vegetables were significantly reduced by air frying, tannins by boiling and saponin in microwave cooking. A significant decrease in oxalate content was observed in kale by air frying and boiling methods, in carrot by microwave cooking, and reduction in tannins in tomatoes by air frying and boiling methods.
{"title":"Cooking methods affect eating quality, bio-functional components, antinutritional compounds and sensory attributes of selected vegetables","authors":"Nusrat Maqbool, S. Sofi, H. Makroo, S. Mir, D. Majid, B. N. Dar","doi":"10.15586/ijfs.v33isp1.2092","DOIUrl":"https://doi.org/10.15586/ijfs.v33isp1.2092","url":null,"abstract":"The study aimed to evaluate the effect of boiling, air-frying and microwave methods of cooking on the phytochemical and antinutritional activity of some vegetables. Total phenolic content was the highest in kale (9.70 mg GAE/g) using air frying and in carrot using microwave (9.15 mg GAE/g) and boiling (5.16 mg GAE/g) methods. The cooking of vegetables for 15 min of air frying depicted a significant increase in total flavonoids. Oxalate content in vegetables were significantly reduced by air frying, tannins by boiling and saponin in microwave cooking. A significant decrease in oxalate content was observed in kale by air frying and boiling methods, in carrot by microwave cooking, and reduction in tannins in tomatoes by air frying and boiling methods.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2021-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43900300","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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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