Authentic local cuisine has become increasingly important in shaping tourists' experiences of a place and in how destinations build their brand. However, in regions like Bihar, India, this potential remains largely unexplored. This study examines how Bihari cuisine can foster a closer connection with local culture, create emotional bonds, and enhance overall satisfaction, ultimately strengthening Bihar's image as a travel destination. Using surveys, we gathered insights from tourists about their experiences with Bihari food. The results indicate that authentic culinary experiences play a significant role in helping visitors engage with the culture and enhance their trip enjoyment. In fact, our analysis confirms that food experiences significantly enhance overall travel satisfaction, often leading to repeat visits and positive word of mouth. However, challenges remain—such as limited online visibility and gaps in infrastructure—which currently hold back food tourism's full potential in the state. The study emphasizes the importance of strategically promoting Bihar's culinary traditions, complemented by sustainable tourism policies and effective digital outreach, to establish a notable presence on the global tourism map. By shedding light on an underrepresented region, this research provides policymakers and tourism stakeholders with valuable insights into how authentic local cuisine—rich, flavorful, and deeply rooted in tradition—can become a powerful tool for sustainable destination branding.
{"title":"Local culinary traditions and their impact on tourist satisfaction and sustainable branding","authors":"Shashi Shekhar Mishra , Rajiv Ruliya , Ankush Ambardar , Megha Gupta Ambardar","doi":"10.1016/j.ijgfs.2025.101382","DOIUrl":"10.1016/j.ijgfs.2025.101382","url":null,"abstract":"<div><div>Authentic local cuisine has become increasingly important in shaping tourists' experiences of a place and in how destinations build their brand. However, in regions like Bihar, India, this potential remains largely unexplored. This study examines how Bihari cuisine can foster a closer connection with local culture, create emotional bonds, and enhance overall satisfaction, ultimately strengthening Bihar's image as a travel destination. Using surveys, we gathered insights from tourists about their experiences with Bihari food. The results indicate that authentic culinary experiences play a significant role in helping visitors engage with the culture and enhance their trip enjoyment. In fact, our analysis confirms that food experiences significantly enhance overall travel satisfaction, often leading to repeat visits and positive word of mouth. However, challenges remain—such as limited online visibility and gaps in infrastructure—which currently hold back food tourism's full potential in the state. The study emphasizes the importance of strategically promoting Bihar's culinary traditions, complemented by sustainable tourism policies and effective digital outreach, to establish a notable presence on the global tourism map. By shedding light on an underrepresented region, this research provides policymakers and tourism stakeholders with valuable insights into how authentic local cuisine—rich, flavorful, and deeply rooted in tradition—can become a powerful tool for sustainable destination branding.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101382"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145684344","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 : 2025-12-01DOI: 10.1016/j.ijgfs.2025.101377
Francesca Vurro , Pamela Anelli , Dauro Mattia Zocchi , Palmira De Bellis , Andrea Pieroni , Antonella Pasqualone
The use of wild hops to prepare sourdough starter has been documented in Bulgaria and Bessarabian Moldova since the 19th century. The procedure involves foraging wild hop cones, preparing a decoction, adding corn flour and bran, spontaneously fermenting, and finally drying. To preserve this ancient culinary tradition, currently at risk of falling into disuse, this study characterized the sourdough starter sampled in Bessarabian Moldova and evaluated its effect on the physicochemical properties of bread, compared to commercial yeast. Wild hop sourdough harbored a complex microbial consortium consisting of lactic acid bacteria (Pediococcus pentosaceus, Levilactobacillus brevis and Lactiplantibacillus plantarum) coexisting with yeasts (Saccharomycopsis fibuligera and Saccharomyces cerevisiae). Bread prepared with wild hop sourdough was softer (8.76 N vs 10.52 N), more intensely colored (11.52 vs 7.45 a∗), and richer than control in all flavor compounds related to the proteolytic and amylolytic activities of sourdough, also contributed by the lipid fraction of cornmeal. Hop sourdough protected bread against mold, extending the shelf life by more than 10 days, and increased phenolic compounds (1.21 vs 0.38 mg GAE/g d.m.) and antioxidant activity (1.75 vs 0.39 μmol TE/g by DPPH test, 2.71 vs 1.11 μmol TE/g by ABTS). Flavor improvement and protection against mold suggest broader applications in the baking industry or for other culinary preparations.
自19世纪以来，保加利亚和比萨拉比亚摩尔多瓦就有使用野生啤酒花制作酵母发酵剂的记载。这个过程包括采集野生啤酒花球果，准备汤剂，加入玉米粉和麸皮，自然发酵，最后干燥。为了保护这一古老的烹饪传统，目前有被废弃的危险，本研究对摩尔多瓦比萨拉比亚的酵母发酵剂进行了表征，并与商业酵母相比，评估了其对面包理化特性的影响。野生啤酒花酵母孕育着一个复杂的微生物联合体，由乳酸菌（乳酸球菌、短乳酸杆菌和植物乳酸杆菌）与酵母（纤维酵母菌和酿酒酵母菌）共存组成。用野啤酒花酵母制作的面包更柔软（8.76 N vs 10.52 N），颜色更浓烈（11.52 a vs 7.45 a *），并且与酵母的蛋白水解和淀粉水解活性相关的所有风味化合物都比对照面包丰富，这也与玉米粉的脂质部分有关。啤酒花酵母对面包具有防霉作用，保质期延长10天以上，增加了酚类化合物（1.21 vs 0.38 mg GAE/g d.m）和抗氧化活性（DPPH测试1.75 vs 0.39 μmol TE/g， ABTS测试2.71 vs 1.11 μmol TE/g）。风味改善和防霉建议在烘焙工业或其他烹饪准备更广泛的应用。
{"title":"Bessarabian wild hop sourdough: Microbial characterization and effect on the physicochemical properties and flavor of the bread","authors":"Francesca Vurro , Pamela Anelli , Dauro Mattia Zocchi , Palmira De Bellis , Andrea Pieroni , Antonella Pasqualone","doi":"10.1016/j.ijgfs.2025.101377","DOIUrl":"10.1016/j.ijgfs.2025.101377","url":null,"abstract":"<div><div>The use of wild hops to prepare sourdough starter has been documented in Bulgaria and Bessarabian Moldova since the 19th century. The procedure involves foraging wild hop cones, preparing a decoction, adding corn flour and bran, spontaneously fermenting, and finally drying. To preserve this ancient culinary tradition, currently at risk of falling into disuse, this study characterized the sourdough starter sampled in Bessarabian Moldova and evaluated its effect on the physicochemical properties of bread, compared to commercial yeast. Wild hop sourdough harbored a complex microbial consortium consisting of lactic acid bacteria (<em>Pediococcus pentosaceus</em>, <em>Levilactobacillus brevis</em> and <em>Lactiplantibacillus plantarum</em>) coexisting with yeasts (<em>Saccharomycopsis fibuligera</em> and <em>Saccharomyces cerevisiae</em>). Bread prepared with wild hop sourdough was softer (8.76 N vs 10.52 N), more intensely colored (11.52 vs 7.45 <em>a</em>∗), and richer than control in all flavor compounds related to the proteolytic and amylolytic activities of sourdough, also contributed by the lipid fraction of cornmeal. Hop sourdough protected bread against mold, extending the shelf life by more than 10 days, and increased phenolic compounds (1.21 vs 0.38 mg GAE/g d.m.) and antioxidant activity (1.75 vs 0.39 μmol TE/g by DPPH test, 2.71 vs 1.11 μmol TE/g by ABTS). Flavor improvement and protection against mold suggest broader applications in the baking industry or for other culinary preparations.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101377"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145684497","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}
This study examines the lived experiences of vegans in Kazakhstan, a patriarchal and meat-centric society, through an Interpretive Phenomenological Analysis of twenty in-depth interviews. It explores the socio-cultural challenges and adaptations faced by individuals navigating vegan lifestyles within a context dominated by traditional meat and dairy consumption. Findings reveal that Kazakhstani vegans experience social isolation, familial pressure, and cultural misunderstandings, yet they demonstrate subtle and overt resilience. The study extends intersectionality theory by highlighting the interplay of generational, gender, and familial factors, and demonstrates the utility of the resistance concept in understanding how vegans challenge dominant meat-centric norms and traditional gender roles. The study extends social identity theory by showing the dynamic construction of vegan identity in a culturally specific context. The study underlines the importance of cultural sensitivity in promoting vegan food choices and offers practical recommendations for veganism advocates, policymakers, healthcare professionals, and grocery and foodservice industry professionals.
{"title":"Going against the herd: how to be a vegan in a patriarchal, meat-centric society","authors":"Aiganym Baizakova , Urmanbek Tagmanov , Altynbek Zhakupov , Meiramkul Saiymova , Viachaslau Filimonau , Hakan Sezerel","doi":"10.1016/j.ijgfs.2025.101384","DOIUrl":"10.1016/j.ijgfs.2025.101384","url":null,"abstract":"<div><div>This study examines the lived experiences of vegans in Kazakhstan, a patriarchal and meat-centric society, through an Interpretive Phenomenological Analysis of twenty in-depth interviews. It explores the socio-cultural challenges and adaptations faced by individuals navigating vegan lifestyles within a context dominated by traditional meat and dairy consumption. Findings reveal that Kazakhstani vegans experience social isolation, familial pressure, and cultural misunderstandings, yet they demonstrate subtle and overt resilience. The study extends intersectionality theory by highlighting the interplay of generational, gender, and familial factors, and demonstrates the utility of the resistance concept in understanding how vegans challenge dominant meat-centric norms and traditional gender roles. The study extends social identity theory by showing the dynamic construction of vegan identity in a culturally specific context. The study underlines the importance of cultural sensitivity in promoting vegan food choices and offers practical recommendations for veganism advocates, policymakers, healthcare professionals, and grocery and foodservice industry professionals.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101384"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145736381","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 : 2025-12-01DOI: 10.1016/j.ijgfs.2025.101371
Allysa Ysabelle De Mesa , Marwin Hared Eder , Rodolfo Sumayao Jr. , Raymond Malabed , Joan Candice Ondevilla , Rhowell Tiozon Jr. , Nese Sreenivasulu , Rena Mae Dizon , Cheene Rose Canabuan , Jose Amado Torreda , Kanitha Tananuwong , Cyril John Domingo , Aldrin P. Bonto
The Bungulan banana (Musaxparadisiaca), an underutilized traditional variety of banana cultivated in the upland regions of South Cotabato, Philippines, possesses a unique nutritional profile that remains largely underexplored. This study evaluated the proximate composition and health-promoting components of green Bungulan banana flour (BF) and its application in composite wheat-banana loaf breads. Compared to wheat flour, BF exhibited 8.3-fold higher resistant starch, 10.14-fold higher antioxidant activity, and 12.53-fold higher potassium content, alongside a low fat content. Composite flours were prepared by substituting wheat flour with 5 %, 10 %, and 15 % BF (BF5, BF10, BF15) and used in bread production. Sensory evaluation of the bread samples revealed that BF10 was the most preferred formulation, with favorable ratings for aroma (7.72 ± 1.09), texture (7.57 ± 1.09), taste (7.37 ± 1.04), and overall acceptability (7.80 ± 0.78) based on a 9-point hedonic scale. Nutritional analysis of BF10 bread showed a 35.35 % increase in total dietary fiber and a 58.49 % decrease in sodium content relative to the control wheat bread. These findings demonstrate the potential of BF as a nutrient-enriching ingredient that enhances the health-related and sensory qualities of bread while supporting the sustainable use of this underutilized banana variety.
邦古兰香蕉（Musa x paradisiaca）是菲律宾南哥打巴托高地地区种植的一种未被充分利用的传统香蕉品种，它具有独特的营养成分，但在很大程度上仍未得到充分开发。本研究评价了绿邦古兰香蕉粉（BF）的近似组成、保健成分及其在小麦-香蕉复合面包中的应用。与小麦粉相比，BF的抗性淀粉含量高8.3倍，抗氧化活性高10.14倍，钾含量高12.53倍，脂肪含量低。以5%、10%、15% BF （BF5、BF10、BF15）代替小麦粉制备复合面粉，用于面包生产。对面包样品的感官评价显示，BF10是最受欢迎的配方，其香气（7.72±1.09）、质地（7.57±1.09）、口感（7.37±1.04）和总体可接受度（7.80±0.78）（基于9分的享乐量表）均获得良好评价。营养分析表明，与对照小麦面包相比，BF10面包的总膳食纤维含量提高了35.35%，钠含量降低了58.49%。这些发现证明了BF作为一种营养丰富的成分的潜力，它可以增强面包的健康和感官品质，同时支持这种未充分利用的香蕉品种的可持续利用。
{"title":"Bungulan (Musa x paradisiaca) banana flour: A novel, underutilized ingredient for nutrient-enriched composite bread","authors":"Allysa Ysabelle De Mesa , Marwin Hared Eder , Rodolfo Sumayao Jr. , Raymond Malabed , Joan Candice Ondevilla , Rhowell Tiozon Jr. , Nese Sreenivasulu , Rena Mae Dizon , Cheene Rose Canabuan , Jose Amado Torreda , Kanitha Tananuwong , Cyril John Domingo , Aldrin P. Bonto","doi":"10.1016/j.ijgfs.2025.101371","DOIUrl":"10.1016/j.ijgfs.2025.101371","url":null,"abstract":"<div><div>The Bungulan banana (<em>Musa</em> <em>x</em> <em>paradisiaca</em>), an underutilized traditional variety of banana cultivated in the upland regions of South Cotabato, Philippines, possesses a unique nutritional profile that remains largely underexplored. This study evaluated the proximate composition and health-promoting components of green Bungulan banana flour (BF) and its application in composite wheat-banana loaf breads. Compared to wheat flour, BF exhibited 8.3-fold higher resistant starch, 10.14-fold higher antioxidant activity, and 12.53-fold higher potassium content, alongside a low fat content. Composite flours were prepared by substituting wheat flour with 5 %, 10 %, and 15 % BF (BF5, BF10, BF15) and used in bread production. Sensory evaluation of the bread samples revealed that BF10 was the most preferred formulation, with favorable ratings for aroma (7.72 ± 1.09), texture (7.57 ± 1.09), taste (7.37 ± 1.04), and overall acceptability (7.80 ± 0.78) based on a 9-point hedonic scale. Nutritional analysis of BF10 bread showed a 35.35 % increase in total dietary fiber and a 58.49 % decrease in sodium content relative to the control wheat bread. These findings demonstrate the potential of BF as a nutrient-enriching ingredient that enhances the health-related and sensory qualities of bread while supporting the sustainable use of this underutilized banana variety.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101371"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145684345","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 : 2025-12-01DOI: 10.1016/j.ijgfs.2025.101386
Esra Arbağ, Nilgün Ertaş
This study investigated the effects of yogurts produced from hazelnut, almond, oat, rice, chickpea, and lentil based milks on the quality of vegetarian tarhana. These yogurts were substituted for strained yogurt in the formulation of tarhana, a traditional product, at ratios of 0, 50, and 100 %. The physical, chemical, nutritional and functional properties of the tarhana samples were determined. Plant-based yogurt addition affects the color properties of tarhana samples. Hazelnut, almond, oat, rice and chickpea yogurt addition to tarhana sample gave better antioxidant activity values compared to strained yogurt. Lower pH values were measured in plant-based yogurt added to tarhana samples compared to strained yogurt. It was determined that the plant-based yogurt samples contained lower protein, calcium and phosphorus compared to the strained yogurt. Tarhana samples with added plant-based yogurt showed similar fat absorption capacity and emulsion activity compared to tarhana samples with added strained yogurt, but exhibited better foam capacity values. In terms of antioxidant activity values, tarhana samples with hazelnut yogurt added the highest value with 45.14 %, while tarhana samples with lentil yogurt added the lowest value with 24.82 %. Total phenolic substance, antioxidant activity and phytic acid values increased with increasing substitution rate of yogurts in tarhana formulation. With the use of plant-based yogurt, the Fe, Mg and Zn contents of the tarhana samples increased. In conclusion, this study successfully combines traditional food technology with modern plant-based innovation by incorporating six different plant-based yogurts into a traditional fermented product, highlighting fermentation as a powerful tool to enhance the functionality of plant-derived products, offering potential from a scientific and gastronomic perspective, contributing to the development of sustainable and vegetarian alternatives for traditional foods.
{"title":"A novel vegetarian tarhana with various plant-based yogurt and its functional properties and nutritional profile","authors":"Esra Arbağ, Nilgün Ertaş","doi":"10.1016/j.ijgfs.2025.101386","DOIUrl":"10.1016/j.ijgfs.2025.101386","url":null,"abstract":"<div><div>This study investigated the effects of yogurts produced from hazelnut, almond, oat, rice, chickpea, and lentil based milks on the quality of vegetarian tarhana. These yogurts were substituted for strained yogurt in the formulation of tarhana, a traditional product, at ratios of 0, 50, and 100 %. The physical, chemical, nutritional and functional properties of the tarhana samples were determined. Plant-based yogurt addition affects the color properties of tarhana samples. Hazelnut, almond, oat, rice and chickpea yogurt addition to tarhana sample gave better antioxidant activity values compared to strained yogurt. Lower pH values were measured in plant-based yogurt added to tarhana samples compared to strained yogurt. It was determined that the plant-based yogurt samples contained lower protein, calcium and phosphorus compared to the strained yogurt. Tarhana samples with added plant-based yogurt showed similar fat absorption capacity and emulsion activity compared to tarhana samples with added strained yogurt, but exhibited better foam capacity values. In terms of antioxidant activity values, tarhana samples with hazelnut yogurt added the highest value with 45.14 %, while tarhana samples with lentil yogurt added the lowest value with 24.82 %. Total phenolic substance, antioxidant activity and phytic acid values increased with increasing substitution rate of yogurts in tarhana formulation. With the use of plant-based yogurt, the Fe, Mg and Zn contents of the tarhana samples increased. In conclusion, this study successfully combines traditional food technology with modern plant-based innovation by incorporating six different plant-based yogurts into a traditional fermented product, highlighting fermentation as a powerful tool to enhance the functionality of plant-derived products, offering potential from a scientific and gastronomic perspective, contributing to the development of sustainable and vegetarian alternatives for traditional foods.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101386"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145736380","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 : 2025-12-01DOI: 10.1016/j.ijgfs.2025.101370
Denian Cheng , Yaoyu Wu , Jin Zhou , Yongbo Zhou
This article applies a Critical Tourism Studies (CTS) lens to examine the socio-cultural sustainability of gastronomy tourism from the perspective of multiple stakeholders. Drawing on a case study of loquat tourism in Dongshan, China, we demonstrate that gastronomy tourism can serve as a promising arena for fostering socio-cultural sustainability; this potential is mediated by the interplay of intrapersonal knowledge, interpersonal linkages, and structural conditions, however. For farmers, loquat tourism reinforces personal identity, yet access to this opportunity remains uneven, as narrow social networks and a lack of essential tourism knowledge present a barrier to their participation. Tourism entrepreneurs, tour organisers, and visitors perceive loquat tourism as supporting food heritage preservation, whereas food consultants and government officials regard such efforts as largely smallholder-based and undermined by an ageing farming population and declining involvement among young people and non-local professionals. These findings advance debates on the socio-cultural sustainability of gastronomy tourism and suggest new directions for critical inquiry.
{"title":"Rethinking the socio-cultural sustainability of gastronomy tourism: A Critical Tourism Studies lens","authors":"Denian Cheng , Yaoyu Wu , Jin Zhou , Yongbo Zhou","doi":"10.1016/j.ijgfs.2025.101370","DOIUrl":"10.1016/j.ijgfs.2025.101370","url":null,"abstract":"<div><div>This article applies a Critical Tourism Studies (CTS) lens to examine the socio-cultural sustainability of gastronomy tourism from the perspective of multiple stakeholders. Drawing on a case study of loquat tourism in Dongshan, China, we demonstrate that gastronomy tourism can serve as a promising arena for fostering socio-cultural sustainability; this potential is mediated by the interplay of intrapersonal knowledge, interpersonal linkages, and structural conditions, however. For farmers, loquat tourism reinforces personal identity, yet access to this opportunity remains uneven, as narrow social networks and a lack of essential tourism knowledge present a barrier to their participation. Tourism entrepreneurs, tour organisers, and visitors perceive loquat tourism as supporting food heritage preservation, whereas food consultants and government officials regard such efforts as largely smallholder-based and undermined by an ageing farming population and declining involvement among young people and non-local professionals. These findings advance debates on the socio-cultural sustainability of gastronomy tourism and suggest new directions for critical inquiry.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101370"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145614229","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 : 2025-12-01DOI: 10.1016/j.ijgfs.2025.101375
Marta Cuenca-Ortolá , Mónica Gandía , Stefania Filice , Amparo Gamero , Amparo Alegría , Antonio Cilla
The Mediterranean diet (MD) is known for its high antioxidant content, which contributes to a balanced diet and reduces the risk of chronic diseases. This study, within the framework of the MEDIET4ALL project, evaluates the nutritional and antioxidant properties of selected recipes from 6 Mediterranean countries (Algeria, Tunisia, Morocco, France, Italy, and Spain) and 2 non-Mediterranean countries (Germany and Luxembourg). Nutritional profiles were obtained using the EasyDiet program, and antioxidants (ORAC, TEAC, and total polyphenols (TP) methods) were retrieved from databases and literature. In the African Mediterranean countries, such as Tunisia and Morocco, dishes combine animal proteins (meat, chicken) and plant-based proteins (legumes, cereals) with a high fiber content (e.g., Tunisian couscous with 10.4 g per serving), minerals such as zinc, and vitamins C, E, and carotenoids with antioxidant capacity. Mediterranean European dishes, such as Valencian paella (Spain) and ratatouille (France), feature a good balance between animal and plant proteins, along with a significant amount of fiber and healthy fats, thanks to olive oil. In non-Mediterranean European countries like Germany, königsberger meatballs combine pork and onions, providing a high protein content and a moderate lipid intake. African Mediterranean dishes like Tunisian lentil soup (2646.5 mg Gallic Acid Equivalent (GAE)/100 g) and Moroccan chicken vermicelli (1107 and 28,803 μmol Trolox Equivalent (TE)/100 g TEAC and ORAC, respectively) have high antioxidant capacity due to the spices and olive oil. In Mediterranean European countries, Valencian paella (12,898.1 μmol TE/100 g ORAC) and torrija with horchata (1825.9 μmol Trolox/100 g TEAC) stand out for their antioxidant capacity or meatballs with sauce in France with 410.1 mg GAE/100 g in polyphenols. In non-Mediterranean countries, königsberger meatballs in Germany have an ORAC value of 9823.2 μmol Trolox/100 g, and tarte tatin with vanilla ice cream in Luxembourg contains in TEAC 960 μmol Trolox/100g and 748.4 mg GAE/100g in polyphenols, highlighting their high antioxidant content. The antioxidant values highlight the functional potential of the MD, and although most non-MD have a lower antioxidant capacity, some show significant potential.
地中海饮食（MD）以其高抗氧化剂含量而闻名，这有助于均衡饮食并降低患慢性疾病的风险。本研究在MEDIET4ALL项目的框架内，评估了来自6个地中海国家（阿尔及利亚、突尼斯、摩洛哥、法国、意大利和西班牙）和2个非地中海国家（德国和卢森堡）的选定食谱的营养和抗氧化性能。使用EasyDiet程序获得营养资料，并从数据库和文献中检索抗氧化剂（ORAC， TEAC和总多酚（TP）方法）。在非洲地中海国家，如突尼斯和摩洛哥，菜肴结合了高纤维含量的动物蛋白（肉、鸡肉）和植物蛋白（豆类、谷物）（例如，突尼斯蒸粗麦粉每份含10.4克）、锌等矿物质、维生素C、E和具有抗氧化能力的类胡萝卜素。地中海的欧洲菜肴，如西班牙的巴伦西亚海鲜饭和法国的炖菜，由于橄榄油的使用，动物和植物蛋白质之间的平衡很好，同时还含有大量的纤维和健康的脂肪。在德国等非地中海欧洲国家，königsberger肉丸结合了猪肉和洋葱，提供高蛋白含量和适度的脂质摄入。非洲地中海菜肴，如突尼斯扁豆汤（2646.5 mg没食子酸当量(GAE)/100 g）和摩洛哥鸡粉（分别为1107 μmol Trolox当量(TE)/100 g TEAC和ORAC），由于香料和橄榄油，具有很高的抗氧化能力。在地中海欧洲国家，瓦伦西亚海鲜饭（12898.1 μmol TE/100 g ORAC）和加horchata的torrija （1825.9 μmol Trolox/100 g TEAC）的抗氧化能力最为突出，法国加酱的肉丸（410.1 mg GAE/100 g多酚）。在非地中海国家，德国königsberger肉丸的ORAC值为9823.2 μmol Trolox/100g，卢森堡的香草冰淇淋tarte tatin含有960 μmol Trolox/100g和748.4 mg GAE/100g的多酚，突出了其高抗氧化含量。抗氧化值突出了MD的功能潜力，尽管大多数非MD的抗氧化能力较低，但有些显示出显著的潜力。
{"title":"Nutritional composition and antioxidant properties of mediterranean diet traditional recipes: MEDIET4ALL project","authors":"Marta Cuenca-Ortolá , Mónica Gandía , Stefania Filice , Amparo Gamero , Amparo Alegría , Antonio Cilla","doi":"10.1016/j.ijgfs.2025.101375","DOIUrl":"10.1016/j.ijgfs.2025.101375","url":null,"abstract":"<div><div>The Mediterranean diet (MD) is known for its high antioxidant content, which contributes to a balanced diet and reduces the risk of chronic diseases. This study, within the framework of the MEDIET4ALL project, evaluates the nutritional and antioxidant properties of selected recipes from 6 Mediterranean countries (Algeria, Tunisia, Morocco, France, Italy, and Spain) and 2 non-Mediterranean countries (Germany and Luxembourg). Nutritional profiles were obtained using the EasyDiet program, and antioxidants (ORAC, TEAC, and total polyphenols (TP) methods) were retrieved from databases and literature. In the African Mediterranean countries, such as Tunisia and Morocco, dishes combine animal proteins (meat, chicken) and plant-based proteins (legumes, cereals) with a high fiber content (e.g., Tunisian couscous with 10.4 g per serving), minerals such as zinc, and vitamins C, E, and carotenoids with antioxidant capacity. Mediterranean European dishes, such as <em>Valencian paella</em> (Spain) and <em>ratatouille</em> (France), feature a good balance between animal and plant proteins, along with a significant amount of fiber and healthy fats, thanks to olive oil. In non-Mediterranean European countries like Germany, <em>königsberger meatballs</em> combine pork and onions, providing a high protein content and a moderate lipid intake. African Mediterranean dishes like Tunisian lentil soup (2646.5 mg Gallic Acid Equivalent (GAE)/100 g) and <em>Moroccan chicken vermicelli</em> (1107 and 28,803 μmol Trolox Equivalent (TE)/100 g TEAC and ORAC, respectively) have high antioxidant capacity due to the spices and olive oil. In Mediterranean European countries, <em>Valencian paella</em> (12,898.1 μmol TE/100 g ORAC) and <em>torrija with horchata</em> (1825.9 μmol Trolox/100 g TEAC) stand out for their antioxidant capacity or meatballs with sauce in France with 410.1 mg GAE/100 g in polyphenols. In non-Mediterranean countries, <em>königsberger meatballs</em> in Germany have an ORAC value of 9823.2 μmol Trolox/100 g, and <em>tarte tatin with vanilla ice cream</em> in Luxembourg contains in TEAC 960 μmol Trolox/100g and 748.4 mg GAE/100g in polyphenols, highlighting their high antioxidant content. The antioxidant values highlight the functional potential of the MD, and although most non-MD have a lower antioxidant capacity, some show significant potential.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101375"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145684343","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 : 2025-12-01DOI: 10.1016/j.ijgfs.2025.101374
Qiang Liu , Min Wang , Zaifei Zheng , Zixuan Wang , Tianlong Han , Yuting Hou , Meilin Deng , Dengyong Liu
Reducing sodium in meat products while maintaining desirable flavor characteristics remains a critical challenge in food science. Chili peppers contain capsaicin and aroma-active compounds that can modulate gustatory perception and potentially enhance saltiness and umami sensations. However, their application in meat-based flavor systems has not been systematically investigated. This study systematically examined the influence of chili addition on the physicochemical attributes, flavor composition, and sensory properties of beef sauce formulated at different salt concentrations, with particular emphasis on its capacity to enhance saltiness and umami perception under reduced-salt conditions. Beef sauces were formulated with varying chili concentrations (0–5 %) and salt levels (2 % and 3 %), and subsequently analyzed for moisture, pH, NaCl content, color parameters, sensory preference, volatile compounds, free amino acids (FAAs), taste nucleotides, and equivalent umami concentration (EUC). Results indicated that chili supplementation significantly increased the a∗ value, enhancing redness and visual appeal. In the low-salt group, the addition of 1 %–3 % chili significantly improved saltiness preference and overall acceptability compared with the control (P < 0.05). GC-MS identified 57 volatile compounds, among which OAV analysis highlighted 14 key aroma contributors. 1-Nonanal, β-Lonone, and Isovaleraldehyde acetate were more abundant in the low-salt + chili samples, imparting distinct floral, fruity, and fatty notes. Furthermore, chili addition promoted increases in Glu and Asp contents while reducing bitter amino acids. Moderate chili levels also facilitated the retention of GMP and IMP, thereby elevating EUC values under low-salt conditions. Collectively, the formulation containing 2 % salt and 3 % chili achieved the optimal balance between aroma complexity, amino acid composition, and sensory acceptance. These findings confirm that chili can substantially improve the flavor quality of low-salt beef sauce by enhancing aroma-taste interactions, providing a novel strategy for developing healthier low-sodium meat products without compromising sensory quality.
{"title":"Chili-mediated aroma-taste interactions improve saltiness and umami perception in reduced-salt beef sauce","authors":"Qiang Liu , Min Wang , Zaifei Zheng , Zixuan Wang , Tianlong Han , Yuting Hou , Meilin Deng , Dengyong Liu","doi":"10.1016/j.ijgfs.2025.101374","DOIUrl":"10.1016/j.ijgfs.2025.101374","url":null,"abstract":"<div><div>Reducing sodium in meat products while maintaining desirable flavor characteristics remains a critical challenge in food science. Chili peppers contain capsaicin and aroma-active compounds that can modulate gustatory perception and potentially enhance saltiness and umami sensations. However, their application in meat-based flavor systems has not been systematically investigated. This study systematically examined the influence of chili addition on the physicochemical attributes, flavor composition, and sensory properties of beef sauce formulated at different salt concentrations, with particular emphasis on its capacity to enhance saltiness and umami perception under reduced-salt conditions. Beef sauces were formulated with varying chili concentrations (0–5 %) and salt levels (2 % and 3 %), and subsequently analyzed for moisture, pH, NaCl content, color parameters, sensory preference, volatile compounds, free amino acids (FAAs), taste nucleotides, and equivalent umami concentration (EUC). Results indicated that chili supplementation significantly increased the <em>a</em>∗ value, enhancing redness and visual appeal. In the low-salt group, the addition of 1 %–3 % chili significantly improved saltiness preference and overall acceptability compared with the control (<em>P</em> < 0.05). GC-MS identified 57 volatile compounds, among which OAV analysis highlighted 14 key aroma contributors. 1-Nonanal<strong>,</strong> β-Lonone, and Isovaleraldehyde acetate were more abundant in the low-salt + chili samples, imparting distinct floral, fruity, and fatty notes. Furthermore, chili addition promoted increases in Glu and Asp contents while reducing bitter amino acids. Moderate chili levels also facilitated the retention of GMP and IMP, thereby elevating EUC values under low-salt conditions. Collectively, the formulation containing 2 % salt and 3 % chili achieved the optimal balance between aroma complexity, amino acid composition, and sensory acceptance. These findings confirm that chili can substantially improve the flavor quality of low-salt beef sauce by enhancing aroma-taste interactions, providing a novel strategy for developing healthier low-sodium meat products without compromising sensory quality.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101374"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145684410","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 : 2025-12-01DOI: 10.1016/j.ijgfs.2025.101373
Ervina Ervina , Jiovanny Mattheus Geraldo , Agus Budiawan Naro Putra
This study aimed to develop tortilla chips with cricket flour as an alternative protein source. Six formulations with various levels of cricket flour (0 %, 5 %, 10 %, 15 %, 20 %, and 25 %) were evaluated. The sensory profiles of the samples (N = 97) were assessed using the Rate-All-That-Apply (RATA) method followed by consumer liking evaluation. In addition, physical-chemical analyses such as hardness, cooking loss, colors, water content, ash content, and protein content were also conducted. In addition, surface morphology was examined using Scanning Electron Microscopy (SEM). The addition of cricket flour significantly increased weight loss, water content, ash content, and protein content (p < 0.05) while reducing lightness, hardness, and thickness (p < 0.001). SEM analysis revealed rough, flake-like, folded, and sharp surface structures in samples containing cricket flour, with these features becoming more pronounced as the concentration of cricket flour increased. Significant differences were observed in the sensory attributes of crispiness (p = 0.001), sandiness (p = 0.019), and bitter aftertaste (p = 0.001) that may significantly influence consumer acceptability. Consumer acceptability indicated no significant differences in overall liking and texture for the samples with 0 %–15 % cricket flour. However, liking decreased significantly in the samples with 20 % and 25 % cricket flour. These findings suggested that incorporating up to 15 % cricket flour as a substitute for corn flour in tortilla chip formulations maintains favorable consumer acceptability. This study highlights the potential of cricket flour as a sustainable and high-protein ingredient for the development of snack products, supporting the use of alternative protein sources from edible insects to promote food sustainability.
{"title":"Innovative high-protein snack: The development of tortilla chips incorporating cricket flour","authors":"Ervina Ervina , Jiovanny Mattheus Geraldo , Agus Budiawan Naro Putra","doi":"10.1016/j.ijgfs.2025.101373","DOIUrl":"10.1016/j.ijgfs.2025.101373","url":null,"abstract":"<div><div>This study aimed to develop tortilla chips with cricket flour as an alternative protein source. Six formulations with various levels of cricket flour (0 %, 5 %, 10 %, 15 %, 20 %, and 25 %) were evaluated. The sensory profiles of the samples (N = 97) were assessed using the Rate-All-That-Apply (RATA) method followed by consumer liking evaluation. In addition, physical-chemical analyses such as hardness, cooking loss, colors, water content, ash content, and protein content were also conducted. In addition, surface morphology was examined using Scanning Electron Microscopy (SEM). The addition of cricket flour significantly increased weight loss, water content, ash content, and protein content (p < 0.05) while reducing lightness, hardness, and thickness (p < 0.001). SEM analysis revealed rough, flake-like, folded, and sharp surface structures in samples containing cricket flour, with these features becoming more pronounced as the concentration of cricket flour increased. Significant differences were observed in the sensory attributes of crispiness (p = 0.001), sandiness (p = 0.019), and bitter aftertaste (p = 0.001) that may significantly influence consumer acceptability. Consumer acceptability indicated no significant differences in overall liking and texture for the samples with 0 %–15 % cricket flour. However, liking decreased significantly in the samples with 20 % and 25 % cricket flour. These findings suggested that incorporating up to 15 % cricket flour as a substitute for corn flour in tortilla chip formulations maintains favorable consumer acceptability. This study highlights the potential of cricket flour as a sustainable and high-protein ingredient for the development of snack products, supporting the use of alternative protein sources from edible insects to promote food sustainability.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101373"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145614227","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 : 2025-12-01DOI: 10.1016/j.ijgfs.2025.101306
Jorge Navarro-Dols
{"title":"Diverse dimensions of gastronomy: Tourism, sustainability, economics, business models, and cultural heritage","authors":"Jorge Navarro-Dols","doi":"10.1016/j.ijgfs.2025.101306","DOIUrl":"10.1016/j.ijgfs.2025.101306","url":null,"abstract":"","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101306"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145736485","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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