Pub Date : 2025-12-23DOI: 10.1016/j.ijgfs.2025.101399
Nuran Erdem
This study evaluated the effects of black mulberry (Morus nigra) and cherry laurel (Prunus laurocerasus) pomace extract marinades combined with Sous vide (SV) cooking on the overall quality of spent hen meat. Physicochemical (moisture, pH, color, WHC, TBARS, marinade absorption, and drip loss), textural (TPA, WBSF), microstructural (SEM), microbiological, and sensory attributes were analyzed to assess the impact of these natural extracts and processing methods on meat quality. Both extracts improved meat tenderness and oxidative stability, while reducing drip losses. Specifically, black mulberry exhibited slightly stronger effects on structural and oxidative parameters, whereas cherry laurel contributing noticeably to microbial inhibition. Cooking loss and WHC were significantly improved in samples marinated with either fruit extract and processed using the sous-vide method. Furthermore, SV cooking enhanced moisture retention and structural integrity in all marinated samples. No microbial growth was detected in any of the SV or boiling-treated samples. Despite a darker coloration from fruit pigments, overall sensory acceptability remained high for both treatments. These findings highlight the potential of integrating fruit pomace extracts combined with gentle thermal processing to enhance the quality, safety, and functional value of spent hen meat in a sustainable manner.
{"title":"The future of flavor, texture, and safety: Innovations for poultry with sous vide and fruit pomace extract","authors":"Nuran Erdem","doi":"10.1016/j.ijgfs.2025.101399","DOIUrl":"10.1016/j.ijgfs.2025.101399","url":null,"abstract":"<div><div>This study evaluated the effects of black mulberry (<em>Morus nigra</em>) and cherry laurel (<em>Prunus laurocerasus</em>) pomace extract marinades combined with Sous vide (SV) cooking on the overall quality of spent hen meat. Physicochemical (moisture, pH, color, WHC, TBARS, marinade absorption, and drip loss), textural (TPA, WBSF), microstructural (SEM), microbiological, and sensory attributes were analyzed to assess the impact of these natural extracts and processing methods on meat quality. Both extracts improved meat tenderness and oxidative stability, while reducing drip losses. Specifically, black mulberry exhibited slightly stronger effects on structural and oxidative parameters, whereas cherry laurel contributing noticeably to microbial inhibition. Cooking loss and WHC were significantly improved in samples marinated with either fruit extract and processed using the sous-vide method. Furthermore, SV cooking enhanced moisture retention and structural integrity in all marinated samples. No microbial growth was detected in any of the SV or boiling-treated samples. Despite a darker coloration from fruit pigments, overall sensory acceptability remained high for both treatments. These findings highlight the potential of integrating fruit pomace extracts combined with gentle thermal processing to enhance the quality, safety, and functional value of spent hen meat in a sustainable manner.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101399"},"PeriodicalIF":3.6,"publicationDate":"2025-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145841162","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}
Pub Date : 2025-12-23DOI: 10.1016/j.ijgfs.2025.101403
Husnain Raza , Shaghayegh Keshanidokht , Pier Paolo Becchi , Karsten Olsen , Michael Bom Frøst , Inger Hansen , Valentin Rauh , Ole G. Mouritsen
A global change towards a more sustainable eating behaviour requires a cutdown in meat consumption and a more plant-rich diet. The challenge is that except for some ripe fruits, most plants lack the umami taste that humans are genetically primed to crave. We propose as a solution using umami-rich cheeses for umamification of plant-based foods and present data on the actual umami potential for a range of cheeses.
{"title":"Possible role of cheese in promoting a green transition","authors":"Husnain Raza , Shaghayegh Keshanidokht , Pier Paolo Becchi , Karsten Olsen , Michael Bom Frøst , Inger Hansen , Valentin Rauh , Ole G. Mouritsen","doi":"10.1016/j.ijgfs.2025.101403","DOIUrl":"10.1016/j.ijgfs.2025.101403","url":null,"abstract":"<div><div>A global change towards a more sustainable eating behaviour requires a cutdown in meat consumption and a more plant-rich diet. The challenge is that except for some ripe fruits, most plants lack the umami taste that humans are genetically primed to crave. We propose as a solution using umami-rich cheeses for umamification of plant-based foods and present data on the actual umami potential for a range of cheeses.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101403"},"PeriodicalIF":3.6,"publicationDate":"2025-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145841161","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}
Pub Date : 2025-12-21DOI: 10.1016/j.ijgfs.2025.101401
Joan Casals , Mar Carrió
Crop diversity is fundamental for sustainable food systems, yet in modern diets most people remain unaware of the plants that make up their food, reflecting a widespread lack of plant awareness. For gastronomy students, understanding agrobiodiversity and recognizing the plant species used in food preparations are essential learning outcomes that foster awareness of the nutritional, cultural, and environmental value of plant diversity. This study presents an inquiry-based learning project that uses supermarkets as museums of plant diversity, engaging undergraduate gastronomy students in analyzing the plant diversity (at species-level), geographical origins, and water footprint of food products from their own supermarket baskets. The project design, data sources, and collaborative characterization procedures are described, along with results obtained over two academic years. Ninety-five students collectively analyzed 852 food products, revealing a predominance of processed items (86.6 %) and a notable diversity of 118 plant species. Most species had foreign origins, while those from the study region (South/East Mediterranean) accounted for only 10.1 % and 21.5 % of the diversity in fresh and processed products, respectively. Processed foods also exhibited a higher water footprint (289.7 l/100 g) than fresh products (103.8 l/100 g). Students reported a highly positive learning experience, emphasizing that examining their own food purchases through a research-based approach enhanced their understanding of agrobiodiversity and sustainability. Overall, the project demonstrates that using supermarkets as experiential learning environments effectively integrates agronomy, history, food science, and gastronomy, fostering both plant awareness and environmental responsibility.
{"title":"Supermarkets as museums of plant diversity: characterizing the food basket as a project for gastronomy students to learn about crop diversity and water footprint","authors":"Joan Casals , Mar Carrió","doi":"10.1016/j.ijgfs.2025.101401","DOIUrl":"10.1016/j.ijgfs.2025.101401","url":null,"abstract":"<div><div>Crop diversity is fundamental for sustainable food systems, yet in modern diets most people remain unaware of the plants that make up their food, reflecting a widespread <em>lack of plant awareness</em>. For gastronomy students, understanding agrobiodiversity and recognizing the plant species used in food preparations are essential learning outcomes that foster awareness of the nutritional, cultural, and environmental value of plant diversity. This study presents an inquiry-based learning project that uses supermarkets as <em>museums of plant diversity</em>, engaging undergraduate gastronomy students in analyzing the plant diversity (at species-level), geographical origins, and water footprint of food products from their own supermarket baskets. The project design, data sources, and collaborative characterization procedures are described, along with results obtained over two academic years. Ninety-five students collectively analyzed 852 food products, revealing a predominance of processed items (86.6 %) and a notable diversity of 118 plant species. Most species had foreign origins, while those from the study region (South/East Mediterranean) accounted for only 10.1 % and 21.5 % of the diversity in fresh and processed products, respectively. Processed foods also exhibited a higher water footprint (289.7 l/100 g) than fresh products (103.8 l/100 g). Students reported a highly positive learning experience, emphasizing that examining their own food purchases through a research-based approach enhanced their understanding of agrobiodiversity and sustainability. Overall, the project demonstrates that using supermarkets as experiential learning environments effectively integrates agronomy, history, food science, and gastronomy, fostering both plant awareness and environmental responsibility.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101401"},"PeriodicalIF":3.6,"publicationDate":"2025-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145885275","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}
Pub Date : 2025-12-20DOI: 10.1016/j.ijgfs.2025.101400
Tawfiq Alsulami , Wael F. Elkot , Hesham A. Ismail , Mohamed S. Mostafa , Said Elshahat Abdallah , Hadeer Lotfy Abu-Taha , Suleiman A. Althawab , Basim M. Alohali , Ammar Al-Farga , Ahmed Elmahdy
Sycamore fig (Ficus sycomorus) fruit powder is a valuable source of nutrients and bioactive compounds, including protein, fat, ash, and fiber, with total phenolic compounds of 209.14 mg GAE/100 g, total flavonoids of 19.23 mg QE/100 g, and high antioxidant activity (IC50 = 181.78 μg/g). This study investigated its incorporation at varying levels (0 %, 3 %, 6 %, 9 %, and 12 % w/v) in bio-fermented milk produced from a 75:25 blend of camel and corn milk. The inclusion of sycamore fig powder significantly enhanced the product's textural stability, color, and sensory appeal, while enriching it with bioactive compounds during 21 days of refrigerated storage. Microbiological evaluation confirmed the absence of coliforms, molds, and yeasts, and the viable probiotic count remained above the functional threshold (>106 CFU/mL) throughout storage. Sensory panelists favored formulations containing up to 9 % sycamore fig powder, appreciating their balanced acidity, creamy texture, and subtle fruity flavor. Overall, the results highlight sycamore fig powder as a novel, health-promoting ingredient that can serve as a natural thickener and fat replacer, facilitating the development of innovative, nutrient-enriched fermented dairy beverages that combine scientific innovation with gastronomic quality.
{"title":"Exploring the gastronomic and functional potential of sycamore fig (Ficus sycomorus) fruit powder in bio-fermented camel–corn milk","authors":"Tawfiq Alsulami , Wael F. Elkot , Hesham A. Ismail , Mohamed S. Mostafa , Said Elshahat Abdallah , Hadeer Lotfy Abu-Taha , Suleiman A. Althawab , Basim M. Alohali , Ammar Al-Farga , Ahmed Elmahdy","doi":"10.1016/j.ijgfs.2025.101400","DOIUrl":"10.1016/j.ijgfs.2025.101400","url":null,"abstract":"<div><div>Sycamore fig (<em>Ficus sycomorus</em>) fruit powder is a valuable source of nutrients and bioactive compounds, including protein, fat, ash, and fiber, with total phenolic compounds of 209.14 mg GAE/100 g, total flavonoids of 19.23 mg QE/100 g, and high antioxidant activity (IC<sub>50</sub> = 181.78 μg/g). This study investigated its incorporation at varying levels (0 %, 3 %, 6 %, 9 %, and 12 % w/v) in bio-fermented milk produced from a 75:25 blend of camel and corn milk. The inclusion of sycamore fig powder significantly enhanced the product's textural stability, color, and sensory appeal, while enriching it with bioactive compounds during 21 days of refrigerated storage. Microbiological evaluation confirmed the absence of coliforms, molds, and yeasts, and the viable probiotic count remained above the functional threshold (>10<sup>6</sup> CFU/mL) throughout storage. Sensory panelists favored formulations containing up to 9 % sycamore fig powder, appreciating their balanced acidity, creamy texture, and subtle fruity flavor. Overall, the results highlight sycamore fig powder as a novel, health-promoting ingredient that can serve as a natural thickener and fat replacer, facilitating the development of innovative, nutrient-enriched fermented dairy beverages that combine scientific innovation with gastronomic quality.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101400"},"PeriodicalIF":3.6,"publicationDate":"2025-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145841163","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}
Music is an environmental factor that can influence eating behavior. The aim of this study is to evaluate the effect of different music genres on chewing frequency, hunger and satiety perception, and fasting and postprandial blood sugar levels.
Methods
This study included a within-subject repeated-measures design with 60 healthy adults consumed a open buffet breakfast and each participant attended two sessions on separate days: (1) without music, and (2) different musical genres (jazz, classical, electronic, rock, pop). During the music listening session, participants were exposed to different types of music in turn throughout breakfast. Participants consumed the food items of their choice from the buffet breakfast. The number and duration of chews were recorded by an observer, blood sugar levels were measured before and after the meal using a glucometer, and appetite, satiety, and desire to eat were assessed using the Visual Analogue Scale.
Results
Music and breakfast have been shown to have a significant effect on hunger VAS scores (F = 6.5; p = 0.014). Regardless of music genre, the chewing count per minute in a musical environment was significantly lower than in a non-musical environment (Z = −4.6; p < 0.001). The chewing count varied depending on the type of music (χ2 = 45.7; p < 0.001). Classical and pop music had a relatively higher chewing count compared to other music genres, but the total chewing count in the musical environment was lower than in the non-musical environment (p < 0.001). Compared to the non-musical environment, rock, jazz, electronic, and pop music had reduced the chewing count (p < 0.01). Music condition significantly predicted chewing frequency (β = 0.475, p < 0.001), independent of demographic characteristics.
Conclusion
This study demonstrates that auditory context directly shapes eating behavior, as classical and pop music enhanced chewing activity while rock, jazz, and electronic music suppressed it, alongside significant effects of music and meal type on hunger perception.
背景音乐是影响饮食行为的环境因素。本研究的目的是评估不同音乐类型对咀嚼频率、饥饿感和饱腹感以及空腹和餐后血糖水平的影响。方法本研究采用受试者重复测量设计，60名健康成年人在不同的天参加两个时段：(1)不听音乐，(2)不同的音乐类型（爵士、古典、电子、摇滚、流行）。在听音乐的过程中，参与者在早餐期间轮流听不同类型的音乐。参与者从自助早餐中选择自己喜欢的食物。由观察员记录咀嚼次数和持续时间，用血糖仪测量餐前和餐后的血糖水平，用视觉模拟量表评估食欲、饱腹感和食欲。结果音乐和早餐对饥饿VAS评分有显著影响（F = 6.5; p = 0.014）。无论音乐类型如何，音乐环境中每分钟咀嚼次数明显低于非音乐环境（Z = - 4.6; p < 0.001）。咀嚼计数随音乐类型的不同而变化（χ2 = 45.7; p < 0.001）。与其他音乐类型相比，古典音乐和流行音乐的咀嚼次数相对较高，但音乐环境中的总咀嚼次数低于非音乐环境（p < 0.001）。与非音乐环境相比，摇滚、爵士、电子和流行音乐减少了咀嚼计数（p < 0.01）。音乐条件显著预测咀嚼频率（β = 0.475, p < 0.001），独立于人口统计学特征。本研究表明，听觉环境直接影响饮食行为，古典音乐和流行音乐增强了咀嚼活动，而摇滚、爵士和电子音乐抑制了咀嚼活动，同时音乐和食物类型对饥饿感知有显著影响。
{"title":"The impact of different music genres on chewing, appetite, and glycemic response","authors":"Beyzanur Oren, Ruveyda Ceyda Kozen, Zeynep Albayrak, İrem Gokhuseyinoglu, Kübra Şahin, Ekin Çevik, Hatice Nurseda Hatunoğlu, Hatice Çolak, Müge Arslan","doi":"10.1016/j.ijgfs.2025.101398","DOIUrl":"10.1016/j.ijgfs.2025.101398","url":null,"abstract":"<div><h3>Background</h3><div>Music is an environmental factor that can influence eating behavior. The aim of this study is to evaluate the effect of different music genres on chewing frequency, hunger and satiety perception, and fasting and postprandial blood sugar levels.</div></div><div><h3>Methods</h3><div>This study included a within-subject repeated-measures design with 60 healthy adults consumed a open buffet breakfast and each participant attended two sessions on separate days: (1) without music, and (2) different musical genres (jazz, classical, electronic, rock, pop). During the music listening session, participants were exposed to different types of music in turn throughout breakfast. Participants consumed the food items of their choice from the buffet breakfast. The number and duration of chews were recorded by an observer, blood sugar levels were measured before and after the meal using a glucometer, and appetite, satiety, and desire to eat were assessed using the Visual Analogue Scale.</div></div><div><h3>Results</h3><div>Music and breakfast have been shown to have a significant effect on hunger VAS scores (F = 6.5; p = 0.014). Regardless of music genre, the chewing count per minute in a musical environment was significantly lower than in a non-musical environment (Z = −4.6; p < 0.001). The chewing count varied depending on the type of music (χ<sup>2</sup> = 45.7; p < 0.001). Classical and pop music had a relatively higher chewing count compared to other music genres, but the total chewing count in the musical environment was lower than in the non-musical environment (p < 0.001). Compared to the non-musical environment, rock, jazz, electronic, and pop music had reduced the chewing count (p < 0.01). Music condition significantly predicted chewing frequency (β = 0.475, p < 0.001), independent of demographic characteristics.</div></div><div><h3>Conclusion</h3><div>This study demonstrates that auditory context directly shapes eating behavior, as classical and pop music enhanced chewing activity while rock, jazz, and electronic music suppressed it, alongside significant effects of music and meal type on hunger perception.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101398"},"PeriodicalIF":3.6,"publicationDate":"2025-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145798815","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}
Variations in individual wing geometry and baking conditions lead to uneven cooking and inconsistent quality. To address this issue, this study applied actin denaturation kinetics to define a maturity value ( value) to quantify wing doneness and developed a real-time prediction model. Non-isothermal differential scanning calorimetry (DSC) was employed to determine actin denaturation kinetic parameters, yielding an activation energy () of 142 kJ mol−1 and a temperature sensitivity ( value) of 15.82 °C. However, because calculation of the M value is invasive and impractical in real-world settings, a machine learning ‘virtual sensor’ was developed to predict the M value using non-invasive geometric and process parameters. Due to the limited dataset size (N = 195), extreme gradient boosting (XGBoost) yielded suboptimal performance on the test set (Test = 0.877). To overcome data sparsity and enhance generalization ability, a Gaussian mixture model (GMM) augmentation strategy was applied specifically to the training set (N = 156). This approach significantly boosted the model performance, increasing the test set value to 0.948. Furthermore, SHapley Additive exPlanations (SHAP) analysis identified sample weight and roasting time as the primary determinants of the value, offering tangible control parameters for precise thermal processing. By converting subjective sensory judgments into objective, reproducible kinetic metrics, this framework provides a robust scientific basis for standardizing culinary processes.
{"title":"Predicting the doneness of roasted chicken wings by integrating actin denaturation kinetics and machine learning","authors":"Yamei Wu , Jingyi Wang , Wenxia Zheng , Zonglin Guo , Yuan Xin , Xiaoyan Xu , Xingguo Tian","doi":"10.1016/j.ijgfs.2025.101395","DOIUrl":"10.1016/j.ijgfs.2025.101395","url":null,"abstract":"<div><div>Variations in individual wing geometry and baking conditions lead to uneven cooking and inconsistent quality. To address this issue, this study applied actin denaturation kinetics to define a maturity value (<span><math><mrow><mi>M</mi></mrow></math></span> value) to quantify wing doneness and developed a real-time prediction model. Non-isothermal differential scanning calorimetry (DSC) was employed to determine actin denaturation kinetic parameters, yielding an activation energy (<span><math><mrow><msub><mi>E</mi><mi>a</mi></msub></mrow></math></span>) of 142 kJ mol<sup>−1</sup> and a temperature sensitivity (<span><math><mrow><mi>Z</mi></mrow></math></span> value) of 15.82 °C. However, because calculation of the <em>M</em> value is invasive and impractical in real-world settings, a machine learning ‘virtual sensor’ was developed to predict the <em>M</em> value using non-invasive geometric and process parameters. Due to the limited dataset size (N = 195), extreme gradient boosting (XGBoost) yielded suboptimal performance on the test set (Test <span><math><mrow><msup><mi>R</mi><mn>2</mn></msup></mrow></math></span> = 0.877). To overcome data sparsity and enhance generalization ability, a Gaussian mixture model (GMM) augmentation strategy was applied specifically to the training set (N = 156). This approach significantly boosted the model performance, increasing the test set <span><math><mrow><msup><mi>R</mi><mn>2</mn></msup></mrow></math></span> value to 0.948. Furthermore, SHapley Additive exPlanations (SHAP) analysis identified sample weight and roasting time as the primary determinants of the <span><math><mrow><mi>M</mi></mrow></math></span> value, offering tangible control parameters for precise thermal processing. By converting subjective sensory judgments into objective, reproducible kinetic metrics, this framework provides a robust scientific basis for standardizing culinary processes.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101395"},"PeriodicalIF":3.6,"publicationDate":"2025-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145798817","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}
Pub Date : 2025-12-13DOI: 10.1016/j.ijgfs.2025.101397
Òscar Boronat , Juan Tolosana , Anna Pla , Ingrid Aguiló-Aguayo , Maribel Abadias , Joan Solé , Helena Martin-Gómez
Spirulina (Limnospira platensis) is a cyanobacterium that is widely recognized for its sustainability and nutritional value. With approximately 70 % protein content on a dry mass basis and a diversity of essential nutrients including vitamins A, B12, and β-carotene, Spirulina holds significant promise for enhancing human health. This study evaluates the properties of fresh and dehydrated Spirulina, comparing hand-produced and industrial powder forms.
Key analyses included C-phycocyanin concentration via UV–Vis spectrophotometry and antioxidant activity using the ABTS method. Our findings demonstrate that temperatures above 50 °C reduced C-phycocyanin stability and antioxidant activity. Dehydrated Spirulina exhibited superior properties compared to fresh forms, while sugar addition further enhanced antioxidant activity.
To broaden consumer appeal, Spirulina was incorporated into ice cream, chosen for its ability to preserve antioxidant properties due to its sugar content. Melting rate analysis revealed that no Spirulina form fully replaced the need for stabilizing gums, though ice creams with dehydrated Spirulina exhibited better water-holding capacity. Sensory analysis indicated consumer preference for fresh Spirulina ice cream over other forms. This study highlights Spirulina's versatility, emphasizing its potential as a functional food ingredient while also addressing challenges related to processing and product development.
{"title":"Functional and gastronomic comparison of fresh and dehydrated Spirulina ice creams","authors":"Òscar Boronat , Juan Tolosana , Anna Pla , Ingrid Aguiló-Aguayo , Maribel Abadias , Joan Solé , Helena Martin-Gómez","doi":"10.1016/j.ijgfs.2025.101397","DOIUrl":"10.1016/j.ijgfs.2025.101397","url":null,"abstract":"<div><div>Spirulina (<em>Limnospira platensis</em>) is a cyanobacterium that is widely recognized for its sustainability and nutritional value. With approximately 70 % protein content on a dry mass basis and a diversity of essential nutrients including vitamins A, B12, and β-carotene, Spirulina holds significant promise for enhancing human health. This study evaluates the properties of fresh and dehydrated Spirulina, comparing hand-produced and industrial powder forms.</div><div>Key analyses included C-phycocyanin concentration <em>via</em> UV–Vis spectrophotometry and antioxidant activity using the ABTS method. Our findings demonstrate that temperatures above 50 °C reduced C-phycocyanin stability and antioxidant activity. Dehydrated Spirulina exhibited superior properties compared to fresh forms, while sugar addition further enhanced antioxidant activity.</div><div>To broaden consumer appeal, Spirulina was incorporated into ice cream, chosen for its ability to preserve antioxidant properties due to its sugar content. Melting rate analysis revealed that no Spirulina form fully replaced the need for stabilizing gums, though ice creams with dehydrated Spirulina exhibited better water-holding capacity. Sensory analysis indicated consumer preference for fresh Spirulina ice cream over other forms. This study highlights Spirulina's versatility, emphasizing its potential as a functional food ingredient while also addressing challenges related to processing and product development.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101397"},"PeriodicalIF":3.6,"publicationDate":"2025-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145798818","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}
Pub Date : 2025-12-13DOI: 10.1016/j.ijgfs.2025.101396
Mohammad Almansouri , Mawadah W. Bajrai , Mortada M. Al Sarraj , Majed Al Muhanna , Hisham Abdelmonem Mohamed , Ghedeir M. Alshammari , Abdulrahman Alhelal , Mohammed Jamal Hakeem
This review provides a comprehensive assessment of culinary innovation and development in the northern region of Saudi Arabia, considering both historical foundations and contemporary transformations. It examines local dishes, ingredients, and cooking techniques while outlining opportunities and challenges for stakeholders in the food and agricultural sectors. Particular attention is given to NEOM, the emerging smart city in the northwest, as a potential driver of innovation in food, agriculture, and tourism.
Key findings highlight the need to strengthen three primary production sectors—livestock, olive cultivation, and fish farming through targeted investment, scientific research, and sustainable development. Revitalizing agricultural associations, particularly livestock cooperatives, is essential for improving efficiency, attracting investors, and creating employment opportunities. Expanding olive-based industries, establishing international marketing channels, and preserving traditional recipes and ingredients are also critical for safeguarding culinary heritage. The indigenous grain al-samh is identified as a promising candidate for research and innovation due to its nutritional potential.
Broader recommendations include improving food waste management, building reliable statistical databases, supporting family farms, raising awareness of animal-borne diseases, and promoting sustainable grazing practices. The review also underscores the culinary and medicinal value of desert truffles, the importance of spice cultivation, and the role of cultural initiatives in strengthening food literacy and social identity.
Collectively, these strategies position the northern region as a hub for gastronomic tourism that unites heritage, sustainability, and economic growth. By aligning with Saudi Vision 2030 and the Sustainable Development Goals, the region enhance food security, diversify the economy, and strengthen its global cultural presence.
{"title":"Culinary innovation, sustainable agriculture, and gastronomic heritage in Northern Saudi Arabia: Pathways toward food security, tourism, and vision 2030","authors":"Mohammad Almansouri , Mawadah W. Bajrai , Mortada M. Al Sarraj , Majed Al Muhanna , Hisham Abdelmonem Mohamed , Ghedeir M. Alshammari , Abdulrahman Alhelal , Mohammed Jamal Hakeem","doi":"10.1016/j.ijgfs.2025.101396","DOIUrl":"10.1016/j.ijgfs.2025.101396","url":null,"abstract":"<div><div>This review provides a comprehensive assessment of culinary innovation and development in the northern region of Saudi Arabia, considering both historical foundations and contemporary transformations. It examines local dishes, ingredients, and cooking techniques while outlining opportunities and challenges for stakeholders in the food and agricultural sectors. Particular attention is given to NEOM, the emerging smart city in the northwest, as a potential driver of innovation in food, agriculture, and tourism.</div><div>Key findings highlight the need to strengthen three primary production sectors—livestock, olive cultivation, and fish farming through targeted investment, scientific research, and sustainable development. Revitalizing agricultural associations, particularly livestock cooperatives, is essential for improving efficiency, attracting investors, and creating employment opportunities. Expanding olive-based industries, establishing international marketing channels, and preserving traditional recipes and ingredients are also critical for safeguarding culinary heritage. The indigenous grain al-samh is identified as a promising candidate for research and innovation due to its nutritional potential.</div><div>Broader recommendations include improving food waste management, building reliable statistical databases, supporting family farms, raising awareness of animal-borne diseases, and promoting sustainable grazing practices. The review also underscores the culinary and medicinal value of desert truffles, the importance of spice cultivation, and the role of cultural initiatives in strengthening food literacy and social identity.</div><div>Collectively, these strategies position the northern region as a hub for gastronomic tourism that unites heritage, sustainability, and economic growth. By aligning with Saudi Vision 2030 and the Sustainable Development Goals, the region enhance food security, diversify the economy, and strengthen its global cultural presence.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101396"},"PeriodicalIF":3.6,"publicationDate":"2025-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145798814","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}
Pub Date : 2025-12-11DOI: 10.1016/j.ijgfs.2025.101390
Pajtim Bytyçi , Rozeta Hasalliu , Elena Kokthi , Ibrahim Mehmeti , Mergim Mestani
This study examines how consumers evaluate yoghurt products under three information conditions: blind tasting (sensory only), label (origin only), and full information (sensory plus origin). While Expectation Disconfirmation Theory (EDT) has traditionally been used to assess the gap between consumer expectations and product experience, this paper focuses on two origin-based cognitive indicators: Predictive Value, which measures the accuracy of region cues that forecast final evaluations, and Confidence Value, which captures consumer trust in origin information before tasting. Data were collected from 181 consumers evaluating seven regional yoghurt products. Statistical analysis included repeated measures ANOVA, mediation models (PROCESS Model 4), and linear regressions using the indexes. Results showed that although origin cues influenced expectations, sensory experience remained the strongest determinant of final evaluations. The regression results demonstrated significant regional variation in the explanatory power of the indexes (e.g., R2 = 0.609 for Prishtina, R2 = 0.466 for Peja). A typology matrix classified consumer patterns into four psychological profiles. The findings show that, from the lens of EDT, consumer trust and the perceived informativeness of origin cues matter even for familiar products, such as yoghurt. By integrating cognitive dimensions into consumer evaluation, this paper contributes to our understanding of traditional food choices and the branding power of regional origin.
{"title":"The power of place in food evaluation: Analysing expectation disconfirmation theory through predictive and confidence indexes","authors":"Pajtim Bytyçi , Rozeta Hasalliu , Elena Kokthi , Ibrahim Mehmeti , Mergim Mestani","doi":"10.1016/j.ijgfs.2025.101390","DOIUrl":"10.1016/j.ijgfs.2025.101390","url":null,"abstract":"<div><div>This study examines how consumers evaluate yoghurt products under three information conditions: blind tasting (sensory only), label (origin only), and full information (sensory plus origin). While Expectation Disconfirmation Theory (EDT) has traditionally been used to assess the gap between consumer expectations and product experience, this paper focuses on two origin-based cognitive indicators: Predictive Value, which measures the accuracy of region cues that forecast final evaluations, and Confidence Value, which captures consumer trust in origin information before tasting. Data were collected from 181 consumers evaluating seven regional yoghurt products. Statistical analysis included repeated measures ANOVA, mediation models (PROCESS Model 4), and linear regressions using the indexes. Results showed that although origin cues influenced expectations, sensory experience remained the strongest determinant of final evaluations. The regression results demonstrated significant regional variation in the explanatory power of the indexes (e.g., R<sup>2</sup> = 0.609 for Prishtina, R<sup>2</sup> = 0.466 for Peja). A typology matrix classified consumer patterns into four psychological profiles. The findings show that, from the lens of EDT, consumer trust and the perceived informativeness of origin cues matter even for familiar products, such as yoghurt. By integrating cognitive dimensions into consumer evaluation, this paper contributes to our understanding of traditional food choices and the branding power of regional origin.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101390"},"PeriodicalIF":3.6,"publicationDate":"2025-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145749496","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}
Pub Date : 2025-12-11DOI: 10.1016/j.ijgfs.2025.101394
Manhal Gobara Hamid , Khitma A. Sir Elkhatim , Yousif M.A. Idris , Faraz Muneer , Mahbubjon Rahmatov , Mohammed Elsafy , Eva Johansson , Tilal Abdelhalim
Child malnutrition remains a major public health challenge in Sudan, partly due to limited access to nutrient-dense, complementary foods. Traditional sorghum-based thin gruels, such as Nasha, are widely consumed; however, their sensory and nutritional potentials have not been scientifically evaluated. This study aimed to assess the sensory acceptability and caregiver–child responses to Nasha formulations prepared from five sorghum cultivars and their blends, including the biofortified Dahab cultivar. Fifty-four caregivers and their children participated in the sensory evaluation of the nine Nasha formulations. Attributes such as color, taste, texture, aroma, mouthfeel, and overall liking were assessed using a 9-point hedonic scale, and children's emotional responses were recorded during feeding sessions. Statistical analyses included one-way analysis of variance, internal preference mapping (IPM), and partial least squares (PLS) regression. The blended Dahab + Dabar formulation received the highest liking score (8.1), whereas Dahab + Wad Ahmed and Dahab + Arfagadamek-8 showed strong acceptability. Both caregiver and child responses consistently favored these blends, indicating both sensory appeal and cultural acceptance. These findings suggest that biofortified sorghum-based gruels, such as Nasha, provide a culturally appropriate, affordable, and nutrient-dense complementary food option. Integrating sensory science into local food design could support sustainable strategies to improve child nutrition and strengthen dietary resilience in resource-limited settings.
{"title":"Nasha: A culturally embedded sorghum-based weaning food for infants in humanitarian settings","authors":"Manhal Gobara Hamid , Khitma A. Sir Elkhatim , Yousif M.A. Idris , Faraz Muneer , Mahbubjon Rahmatov , Mohammed Elsafy , Eva Johansson , Tilal Abdelhalim","doi":"10.1016/j.ijgfs.2025.101394","DOIUrl":"10.1016/j.ijgfs.2025.101394","url":null,"abstract":"<div><div>Child malnutrition remains a major public health challenge in Sudan, partly due to limited access to nutrient-dense, complementary foods. Traditional sorghum-based thin gruels, such as <em>Nasha</em>, are widely consumed; however, their sensory and nutritional potentials have not been scientifically evaluated. This study aimed to assess the sensory acceptability and caregiver–child responses to <em>Nasha</em> formulations prepared from five sorghum cultivars and their blends, including the biofortified Dahab cultivar. Fifty-four caregivers and their children participated in the sensory evaluation of the nine <em>Nasha</em> formulations. Attributes such as color, taste, texture, aroma, mouthfeel, and overall liking were assessed using a 9-point hedonic scale, and children's emotional responses were recorded during feeding sessions. Statistical analyses included one-way analysis of variance, internal preference mapping (IPM), and partial least squares (PLS) regression. The blended Dahab + Dabar formulation received the highest liking score (8.1), whereas Dahab + Wad Ahmed and Dahab + Arfagadamek-8 showed strong acceptability. Both caregiver and child responses consistently favored these blends, indicating both sensory appeal and cultural acceptance. These findings suggest that biofortified sorghum-based gruels, such as <em>Nasha</em>, provide a culturally appropriate, affordable, and nutrient-dense complementary food option. Integrating sensory science into local food design could support sustainable strategies to improve child nutrition and strengthen dietary resilience in resource-limited settings.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101394"},"PeriodicalIF":3.6,"publicationDate":"2025-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145749495","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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