Pub Date : 2026-03-01Epub Date: 2026-01-16DOI: 10.1016/j.ijgfs.2026.101417
Manuela Bonito , Francisca Costa , Ada Rocha , Cláudia Viegas
Nutritional labelling, mandatory for pre-packed foods in the European Union, is one of public health's main tools to inform consumers and promote healthier choices. However, limited nutrition literacy remains a major barrier to its effectiveness, especially in food service settings where information is less standardised. To address this, Viegas and Rocha proposed an infographic (IFG) labelling format, which is designed according to the Mediterranean Diet and portion sizes of the Portuguese Food Guide. This study compared the IFG to the Nutritional Declaration (ND) among Portuguese adults using institutional food service. The ND scored higher in perceived meal balance and completeness. The IFG was also considered useful, and many respondents expressed interest in combining both formats. These findings suggest that the infographic format may serve as a promising complementary tool in food service settings and help policy makers to include a more effective labelling of food service menus to promote healthier choices.
{"title":"Nutritional information approaches for consumers in menus: An exploratory study to understand consumer perceptions","authors":"Manuela Bonito , Francisca Costa , Ada Rocha , Cláudia Viegas","doi":"10.1016/j.ijgfs.2026.101417","DOIUrl":"10.1016/j.ijgfs.2026.101417","url":null,"abstract":"<div><div>Nutritional labelling, mandatory for pre-packed foods in the European Union, is one of public health's main tools to inform consumers and promote healthier choices. However, limited nutrition literacy remains a major barrier to its effectiveness, especially in food service settings where information is less standardised. To address this, Viegas and Rocha proposed an infographic (IFG) labelling format, which is designed according to the Mediterranean Diet and portion sizes of the Portuguese Food Guide. This study compared the IFG to the Nutritional Declaration (ND) among Portuguese adults using institutional food service. The ND scored higher in perceived meal balance and completeness. The IFG was also considered useful, and many respondents expressed interest in combining both formats. These findings suggest that the infographic format may serve as a promising complementary tool in food service settings and help policy makers to include a more effective labelling of food service menus to promote healthier choices.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101417"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146038182","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 : 2026-03-01Epub Date: 2026-02-03DOI: 10.1016/j.ijgfs.2026.101434
Iná Tharcelle de Carvalho Silveira , Camila Gonçalves Rodrigues , Vinícius Tadeu da Veiga Correia , Simone Novaes Reis , Valéria Aparecida Vieira Queiroz , Christiano Vieira Pires , Liliane Crislaine dos Santos Souza , Lanamar de Almeida Carlos
Lobularia maritima is an edible halophyte adapted to saline environments. Its petals vary in color and exhibit significant technological, gastronomic, and bioactive potential. However, there is limited scientific data on the chemical and bioactive composition of this plant, particularly for those cultivated in Brazil. The aim of this study was to characterize the bioactive composition, antioxidant activity and volatile compound profile of the aerial parts of two L. maritima varieties, one with white flowers and the other with purple flowers. The purple variety demonstrated significantly higher antioxidant activity, as well as elevated levels of anthocyanins, flavonoids, and total phenolics. It also contained higher concentrations of phenolic acids compared to the white variety (p < 0.05), including quantified levels of caffeic acid, p-coumaric acid, ferulic acid, and sinapic acid. In terms of the volatile profile, 08 compounds were extracted and identified in the white flower samples, whereas 24 compounds were found in the purple flower samples. The presence of volatile compounds, particularly alcohols, aldehydes and esters, indicates a high sensory impact, which may influence the consumer acceptance of these edible flowers in various future applications. These findings suggest that L. maritima, due to its bioactive, antioxidant, and aromatic properties, holds promise not only as a decorative element in gastronomy but also as an innovative ingredient in the development of novel food products.
{"title":"Antioxidant activity and volatile profile of Lobularia maritima flowers cultivated in Brazil","authors":"Iná Tharcelle de Carvalho Silveira , Camila Gonçalves Rodrigues , Vinícius Tadeu da Veiga Correia , Simone Novaes Reis , Valéria Aparecida Vieira Queiroz , Christiano Vieira Pires , Liliane Crislaine dos Santos Souza , Lanamar de Almeida Carlos","doi":"10.1016/j.ijgfs.2026.101434","DOIUrl":"10.1016/j.ijgfs.2026.101434","url":null,"abstract":"<div><div><em>Lobularia maritima</em> is an edible halophyte adapted to saline environments. Its petals vary in color and exhibit significant technological, gastronomic, and bioactive potential. However, there is limited scientific data on the chemical and bioactive composition of this plant, particularly for those cultivated in Brazil. The aim of this study was to characterize the bioactive composition, antioxidant activity and volatile compound profile of the aerial parts of two <em>L. maritima</em> varieties, one with white flowers and the other with purple flowers. The purple variety demonstrated significantly higher antioxidant activity, as well as elevated levels of anthocyanins, flavonoids, and total phenolics. It also contained higher concentrations of phenolic acids compared to the white variety (p < 0.05), including quantified levels of caffeic acid, <em>p</em>-coumaric acid, ferulic acid, and sinapic acid. In terms of the volatile profile, 08 compounds were extracted and identified in the white flower samples, whereas 24 compounds were found in the purple flower samples. The presence of volatile compounds, particularly alcohols, aldehydes and esters, indicates a high sensory impact, which may influence the consumer acceptance of these edible flowers in various future applications. These findings suggest that <em>L. maritima</em>, due to its bioactive, antioxidant, and aromatic properties, holds promise not only as a decorative element in gastronomy but also as an innovative ingredient in the development of novel food products.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101434"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146188784","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 : 2026-03-01Epub Date: 2026-01-27DOI: 10.1016/j.ijgfs.2026.101416
Zheng Chen , Mengyang Wang , Guojun Zeng
As food industrialization and accelerated lifestyles reshape global dietary patterns, prepared dishes have become increasingly prevalent in both household and foodservice contexts. Yet public perceptions of prepared dishes in China, especially in foodservice contexts, remain insufficiently examined. This study analyzes 229,375 Weibo posts collected between 2018 and 2023 to investigate public perceptions across household, dining-out, takeaway, and campus contexts. Drawing on the theoretical lens of food values, we develop a word-embedding-based text mining framework that integrates sentiment analysis with embedding techniques, operationalizing perceived food values as semantic associations between context-specific and food value lexicons. The findings reveal that sentiment toward prepared dishes is generally positive in households but more negative in foodservice contexts, with females exhibiting slightly more negative views. Moreover, perceived food values and their influence on sentiment are highly context-dependent. Across contexts, perceived unnaturalness due to additives and extended shelf life emerges as a major barrier to acceptance. Within the foodservice sector, we argue that an expectation-practice gap exists regarding the adoption of prepared dishes, primarily stemming from the tension between industrial efficiency and consumers’ expectations for authenticity, transparency, and fair pricing. This study provides evidence-based guidance for industry stakeholders to align their practices with consumer expectations and offers insights for policymakers to establish effective regulatory frameworks for this rapidly growing market.
{"title":"Unraveling public perceptions of prepared dishes across contexts: Word embedding approach on social media","authors":"Zheng Chen , Mengyang Wang , Guojun Zeng","doi":"10.1016/j.ijgfs.2026.101416","DOIUrl":"10.1016/j.ijgfs.2026.101416","url":null,"abstract":"<div><div>As food industrialization and accelerated lifestyles reshape global dietary patterns, prepared dishes have become increasingly prevalent in both household and foodservice contexts. Yet public perceptions of prepared dishes in China, especially in foodservice contexts, remain insufficiently examined. This study analyzes 229,375 Weibo posts collected between 2018 and 2023 to investigate public perceptions across household, dining-out, takeaway, and campus contexts. Drawing on the theoretical lens of food values, we develop a word-embedding-based text mining framework that integrates sentiment analysis with embedding techniques, operationalizing perceived food values as semantic associations between context-specific and food value lexicons. The findings reveal that sentiment toward prepared dishes is generally positive in households but more negative in foodservice contexts, with females exhibiting slightly more negative views. Moreover, perceived food values and their influence on sentiment are highly context-dependent. Across contexts, perceived unnaturalness due to additives and extended shelf life emerges as a major barrier to acceptance. Within the foodservice sector, we argue that an expectation-practice gap exists regarding the adoption of prepared dishes, primarily stemming from the tension between industrial efficiency and consumers’ expectations for authenticity, transparency, and fair pricing. This study provides evidence-based guidance for industry stakeholders to align their practices with consumer expectations and offers insights for policymakers to establish effective regulatory frameworks for this rapidly growing market.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101416"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146188778","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":"2026-03-01","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}
Pub Date : 2026-03-01Epub Date: 2026-01-02DOI: 10.1016/j.ijgfs.2026.101407
Charles Spence , Jozef Youssef
The microwave oven can perhaps be considered as the first modernist kitchen invention. However, despite early gastronomic excitement over the potential of the 1940's technology, there are few chefs or home cooks who celebrate using this kitchen device, despite the majority of kitchens nowadays being fitted with a microwave oven. Many of the safety concerns that were raised against the use of this technology since its widespread arrival in the home kitchen back in the 1970s have proven unfounded. At the same time, however, with the likely continued increase in energy prices (and other energy crises), the microwave oven should perhaps be re-evaluated, given that it constitutes a far more energy-efficient means of warming food than traditional ovens. Microwave cooking also represents a far more efficient means of preserving the nutrient, mineral, and anti-oxidant content in a range of fresh foods (e.g., vegetables). However, changing public perception will likely require a much better understanding of what, exactly, people object to concerning the technology: Is it safety fears, the functional inability to brown foods, the fact that it heats unevenly, or perhaps the sense that it is perceived as a lazy way to prepare (or reheat pre-prepared) food? Nudging people to embrace an energy-efficient form of heating food, and a nutrient-preserving way of cooking vegetables, will though likely require emotional as much as factual arguments.
{"title":"Reconsidering the microwave: A historical analysis of changing attitudes to modernist kitchen technology","authors":"Charles Spence , Jozef Youssef","doi":"10.1016/j.ijgfs.2026.101407","DOIUrl":"10.1016/j.ijgfs.2026.101407","url":null,"abstract":"<div><div>The microwave oven can perhaps be considered as the first modernist kitchen invention. However, despite early gastronomic excitement over the potential of the 1940's technology, there are few chefs or home cooks who celebrate using this kitchen device, despite the majority of kitchens nowadays being fitted with a microwave oven. Many of the safety concerns that were raised against the use of this technology since its widespread arrival in the home kitchen back in the 1970s have proven unfounded. At the same time, however, with the likely continued increase in energy prices (and other energy crises), the microwave oven should perhaps be re-evaluated, given that it constitutes a far more energy-efficient means of warming food than traditional ovens. Microwave cooking also represents a far more efficient means of preserving the nutrient, mineral, and anti-oxidant content in a range of fresh foods (e.g., vegetables). However, changing public perception will likely require a much better understanding of what, exactly, people object to concerning the technology: Is it safety fears, the functional inability to brown foods, the fact that it heats unevenly, or perhaps the sense that it is perceived as a lazy way to prepare (or reheat pre-prepared) food? Nudging people to embrace an energy-efficient form of heating food, and a nutrient-preserving way of cooking vegetables, will though likely require emotional as much as factual arguments.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101407"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939300","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 : 2026-03-01Epub Date: 2026-02-09DOI: 10.1016/j.ijgfs.2026.101437
Mauricio Oyarzún , Charlotte V. Schmidt , Giovanna Ponte , Graziano Fiorito , Karsten Olsen , Ole G. Mouritsen
The eating quality of meat from cephalopods, in particular taste and texture, may depend on the way the animals are slaughtered. Knowing the relationship between slaughtering method and meat quality is important not only for the eater but also for designing the most humane slaughtering method for the animals in question. Here we analyse the meat from arms of Octopus vulgaris that have been killed by traditional suffocation methods and compare with meat from animals that have been anaesthetised before killing. By chemical analysis we determine the composition of the meat in terms of two free amino acid salts, glutamate and aspartate, along with the contents of the free nucleotides AMP, GMP, and IMP. These five compounds are decisive for the taste of the meat since they enter a powerful umami synergy. Although there is a substantial variation among biological replicates, our findings show that whereas the contents of the free amino acid do not depend on the slaughtering method, the contents of GMP and IMP are higher and that of AMP is lower in the meat from animals that have been killed by anaesthesia. The results suggest that meat quality as judged by the umami potential is higher in animals killed by anaesthesia. The comparison of two slaughtering methods combined with a temporal analysis over 48 h provides valuable insights into post-mortem flavour development. The focus on umami-related compounds contributes to discussions on both meat quality and aquatic animal welfare.
{"title":"Effect of slaughtering method on umami compounds in meat of Octopus vulgaris","authors":"Mauricio Oyarzún , Charlotte V. Schmidt , Giovanna Ponte , Graziano Fiorito , Karsten Olsen , Ole G. Mouritsen","doi":"10.1016/j.ijgfs.2026.101437","DOIUrl":"10.1016/j.ijgfs.2026.101437","url":null,"abstract":"<div><div>The eating quality of meat from cephalopods, in particular taste and texture, may depend on the way the animals are slaughtered. Knowing the relationship between slaughtering method and meat quality is important not only for the eater but also for designing the most humane slaughtering method for the animals in question. Here we analyse the meat from arms of <em>Octopus vulgaris</em> that have been killed by traditional suffocation methods and compare with meat from animals that have been anaesthetised before killing. By chemical analysis we determine the composition of the meat in terms of two free amino acid salts, glutamate and aspartate, along with the contents of the free nucleotides AMP, GMP, and IMP. These five compounds are decisive for the taste of the meat since they enter a powerful umami synergy. Although there is a substantial variation among biological replicates, our findings show that whereas the contents of the free amino acid do not depend on the slaughtering method, the contents of GMP and IMP are higher and that of AMP is lower in the meat from animals that have been killed by anaesthesia. The results suggest that meat quality as judged by the umami potential is higher in animals killed by anaesthesia. The comparison of two slaughtering methods combined with a temporal analysis over 48 h provides valuable insights into post-mortem flavour development. The focus on umami-related compounds contributes to discussions on both meat quality and aquatic animal welfare.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101437"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147396283","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 : 2026-03-01Epub Date: 2026-02-24DOI: 10.1016/j.ijgfs.2026.101455
Virgílio José Strasburg , Sabrina Argenta Comiran , Ana Maria Arregui Zilio , Fernanda Barbosa Bernardes , Muriel Guerreiro Martins , Gabriel Tonin Ferrari , Aluema Batista Gonçalves , Viviane Ribeiro dos Santos
In hospital settings, food and nutrition are integral components of medical treatment, but the mismatch between supply and actual consumption leads to the wasting of resources and environmental impacts. This study aimed to describe and analyze the actions implemented to optimize the supplying and the reduction in the provision of salads to patients in a large Brazilian public university hospital. The quantitative, case study investigation described the changes in prescription, packaging, and distribution protocols between 2016 and 2024. Throughout this period, three different packaging methods were identified, as well as a reduction in the variety of vegetables offered. The results showed that, despite a 17.2% increase in the number of beds during the studied period, there was a 56.54% reduction in the number of salads distributed: from a daily average of 448.2 in 2017 to 194.8 in 2024. The adoption of more rigorous distribution criteria during this period allowed for aligning production with actual demand. This resulted in an important decrease in the supplying of salads and consequently in the reduction of raw materials, packaging and financial resources, reducing losses and the generation of solid waste.
{"title":"Actions to avoid waste in the delivery of salads to patients at a public university hospital in Brazil","authors":"Virgílio José Strasburg , Sabrina Argenta Comiran , Ana Maria Arregui Zilio , Fernanda Barbosa Bernardes , Muriel Guerreiro Martins , Gabriel Tonin Ferrari , Aluema Batista Gonçalves , Viviane Ribeiro dos Santos","doi":"10.1016/j.ijgfs.2026.101455","DOIUrl":"10.1016/j.ijgfs.2026.101455","url":null,"abstract":"<div><div>In hospital settings, food and nutrition are integral components of medical treatment, but the mismatch between supply and actual consumption leads to the wasting of resources and environmental impacts. This study aimed to describe and analyze the actions implemented to optimize the supplying and the reduction in the provision of salads to patients in a large Brazilian public university hospital. The quantitative, case study investigation described the changes in prescription, packaging, and distribution protocols between 2016 and 2024. Throughout this period, three different packaging methods were identified, as well as a reduction in the variety of vegetables offered. The results showed that, despite a 17.2% increase in the number of beds during the studied period, there was a 56.54% reduction in the number of salads distributed: from a daily average of 448.2 in 2017 to 194.8 in 2024. The adoption of more rigorous distribution criteria during this period allowed for aligning production with actual demand. This resulted in an important decrease in the supplying of salads and consequently in the reduction of raw materials, packaging and financial resources, reducing losses and the generation of solid waste.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101455"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147396738","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 aim of this study was to evaluate the nutritional, technological, and sensory feasibility of using fermented whole corn germ flour (FCGF), as a partial substitute for wheat flour (WF) in bread premixes and loaf bread. Premixes containing 0, 7.5, 15, 22.5, and 30% substitution of WF by FCGF were analyzed for their viscoamylographic properties, as well as baking loss, specific volume, crumb moisture, water activity, crust and crumb color, texture profile, sensory acceptability, and purchase intent of the resulting loaf breads. The proximate composition of the breads that achieved the highest acceptability scores was also determined. The incorporation of FCGF up to 15% replacement of wheat flour was feasible, as the bread presented acceptable technological properties—such as specific volume (2.38 cm3 g−1) and crumb browning index (37.46)—and met consumer sensory expectations, with acceptability indices above 70% for all evaluated attributes. Additionally, the loaves were enriched in dietary fiber (100.27%), lipids (33.07%), and ash (24.68%). Therefore, the partial replacement of wheat flour with fermented corn germ flour in loaf bread premixes is a viable approach from nutritional, technological, and sensory perspectives.
{"title":"Application of Saccharomyces cerevisiae fermented whole corn germ flour in bread premixes and loaf bread: nutritional, technological, and sensory properties","authors":"Gabriella Leite Magalhães , Larissa Silva Couto , Lizandra Alice Vieira da Silva , Geisa Juliana Gomes Marques Fortunato , Alline Emannuele Chaves Ribeiro , Camilla Alves Pereira Rodrigues , Vitor Hugo Pacheco Jardim , Márcio Caliari , Manoel Soares Soares Júnior","doi":"10.1016/j.ijgfs.2026.101452","DOIUrl":"10.1016/j.ijgfs.2026.101452","url":null,"abstract":"<div><div>The aim of this study was to evaluate the nutritional, technological, and sensory feasibility of using fermented whole corn germ flour (FCGF), as a partial substitute for wheat flour (WF) in bread premixes and loaf bread. Premixes containing 0, 7.5, 15, 22.5, and 30% substitution of WF by FCGF were analyzed for their viscoamylographic properties, as well as baking loss, specific volume, crumb moisture, water activity, crust and crumb color, texture profile, sensory acceptability, and purchase intent of the resulting loaf breads. The proximate composition of the breads that achieved the highest acceptability scores was also determined. The incorporation of FCGF up to 15% replacement of wheat flour was feasible, as the bread presented acceptable technological properties—such as specific volume (2.38 cm<sup>3</sup> g<sup>−1</sup>) and crumb browning index (37.46)—and met consumer sensory expectations, with acceptability indices above 70% for all evaluated attributes. Additionally, the loaves were enriched in dietary fiber (100.27%), lipids (33.07%), and ash (24.68%). Therefore, the partial replacement of wheat flour with fermented corn germ flour in loaf bread premixes is a viable approach from nutritional, technological, and sensory perspectives.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101452"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147396741","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 : 2026-03-01Epub Date: 2026-02-18DOI: 10.1016/j.ijgfs.2026.101433
Yuting Tan , Fang Yang , Can Yuan , Hongfeng Jia
Rapeseed oil-fried grass carp fillets is a traditional local delicacy. To better understand the effect of frying time on shaping the flavor characteristics of fried grass carp fillets with rapeseed oil, we analyzed the dynamic changes in color, texture, and volatile flavor compounds of grass carp fillet samples during 0-9 min of frying, utilizing sensory evaluation, E-nose, and HS–GC–IMS. As frying progressed, L∗ and b∗ values first rose then fell, and texture became crispy after prolong frying. The grassy and earthy flavors in the fish gradually diminished, while roasted and burnt aromas intensified. A total of 38 VOCs were identified and 19 VOCs were identified as the key flavor compounds (ROAV >1). Consistent with the results of E-nose analyses, significant variations in VOCs were effectively identified using PCA, OPLS-DA, clustering heatmaps, and volcano plots. Considering the sensory quality and flavor attributes, frying for 1-5, 7, and 9 min separated grass carp fillets into three distinct categories, frying for 7 min is the most suitable for preparing fried grass carp fillets at 180 °C. These findings provide experimental evidence for the influence of frying time on the grass carp flavor.
{"title":"The role of frying time in shaping the flavor characteristics of fried grass carp fillets with rapeseed oil: insights from sensory evaluation, E-nose, and HS–GC–IMS","authors":"Yuting Tan , Fang Yang , Can Yuan , Hongfeng Jia","doi":"10.1016/j.ijgfs.2026.101433","DOIUrl":"10.1016/j.ijgfs.2026.101433","url":null,"abstract":"<div><div>Rapeseed oil-fried grass carp fillets is a traditional local delicacy. To better understand the effect of frying time on shaping the flavor characteristics of fried grass carp fillets with rapeseed oil, we analyzed the dynamic changes in color, texture, and volatile flavor compounds of grass carp fillet samples during 0-9 min of frying, utilizing sensory evaluation, E-nose, and HS–GC–IMS. As frying progressed, L∗ and b∗ values first rose then fell, and texture became crispy after prolong frying. The grassy and earthy flavors in the fish gradually diminished, while roasted and burnt aromas intensified. A total of 38 VOCs were identified and 19 VOCs were identified as the key flavor compounds (ROAV >1). Consistent with the results of E-nose analyses, significant variations in VOCs were effectively identified using PCA, OPLS-DA, clustering heatmaps, and volcano plots. Considering the sensory quality and flavor attributes, frying for 1-5, 7, and 9 min separated grass carp fillets into three distinct categories, frying for 7 min is the most suitable for preparing fried grass carp fillets at 180 °C. These findings provide experimental evidence for the influence of frying time on the grass carp flavor.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101433"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147396748","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 : 2026-03-01Epub Date: 2026-02-19DOI: 10.1016/j.ijgfs.2026.101449
José Simões , Ricardo Bonacho
This study examines the emotional and sensory responses generated by a performative gastronomic event that combined culinary artistry, theatrical staging, and multisensory design to raise awareness of global humanitarian issues. The experience was curated as a narrative journey, with each course symbolically representing themes such as social injustice, economic disparity, food waste, hunger, pollution, war, climate change, and the future of food. Through deliberate use of visual composition, including texture, color, spatial arrangement, and ingredient symbolism, each dish operated as both nourishment and expressive medium. Findings indicate that aesthetic appreciation was the most frequently reported emotional response, underscoring the central role of visual presentation in shaping diners’ affective engagement. The study demonstrates that gastronomy, when integrated with performative storytelling, can transcend its conventional role to become a catalyst for emotional provocation and socio-political reflection. Such experiences deepen the sensory impact of dining, foster empathy, and invite a reimagined relationship between food, memory, and identity.
{"title":"Edible narratives: Harnessing food design to inspire empathy and social reflection","authors":"José Simões , Ricardo Bonacho","doi":"10.1016/j.ijgfs.2026.101449","DOIUrl":"10.1016/j.ijgfs.2026.101449","url":null,"abstract":"<div><div>This study examines the emotional and sensory responses generated by a performative gastronomic event that combined culinary artistry, theatrical staging, and multisensory design to raise awareness of global humanitarian issues. The experience was curated as a narrative journey, with each course symbolically representing themes such as social injustice, economic disparity, food waste, hunger, pollution, war, climate change, and the future of food. Through deliberate use of visual composition, including texture, color, spatial arrangement, and ingredient symbolism, each dish operated as both nourishment and expressive medium. Findings indicate that aesthetic appreciation was the most frequently reported emotional response, underscoring the central role of visual presentation in shaping diners’ affective engagement. The study demonstrates that gastronomy, when integrated with performative storytelling, can transcend its conventional role to become a catalyst for emotional provocation and socio-political reflection. Such experiences deepen the sensory impact of dining, foster empathy, and invite a reimagined relationship between food, memory, and identity.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101449"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147396750","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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