Search Results (1,048)

New types of fortified breads have been developed from a new ingredient obtained by a two-step process for olive oil extraction, without external water addition, called high-quality dried olive (HQDO). HQDO is a minimally processed ingredient rich in phenolic compounds with beneficial health properties. HQDO has been incorporated in different percentages (1% HDQO1, 5% HDQO5, 10% HDQO10, and control CON) to study how it affects the properties of bread. The effects on the texture and shelf-life extension of the breads have also been studied. The bread samples were evaluated by a trained panel in descriptive sensorial analysis (1–10 scale). Fortified breads improve their nutraceutical quality by increasing their phenolic content from 0.19 mg GAE g⁻¹ CON to 0.73 mg GAE g⁻¹ at HDQO10 (using the Folin–Ciocalteu method). Antioxidant activity was increased from 1.24 mg AAE g⁻¹ CON to 1.49 mg AAE g⁻¹ HDQO10 (using the DPPH method). In sensory properties, all fortified breads obtained a high punctuation with a rating near to seven or superior. In “Aroma” and “Aftertaste”, the fortified breads obtained superior ratings. Finally, in “Flavour”, except for HQDO10, all of them had values close to eight. HDQO1 and HDQO5 were selected for their equilibrium between nutritional qualities and sensorial evaluation. Full article

This study investigates the chemical and sensory effects of UV-C disinfection on black, white, green, and pink peppercorns using a scalable mechanical drum reactor. While previous research has demonstrated the efficacy of UV-C radiation in microbial disinfection, there is a lack of deep, quality-focused research on food products. Nevertheless, for spices, this is just as important, if not more so, than food safety. Different analyses were conducted to assess changes in volatile compounds, organic acids, fatty acids, tocopherols, and colour following UV-C exposure. Additionally, sensory evaluations were performed using triangular tests to determine whether these chemical changes were perceptible to consumers. Results revealed that many of the measured chemical components were affected by the UV treatment, with some volatile compounds decreasing by up to 90%, while certain organic acids increased by more than 150%. Despite these changes, no significant differences in colour, aroma, or flavour were detected by the sensory panel across all pepper types. These findings suggest that UV-C irradiation, when applied under the tested conditions, preserves the sensory quality of peppercorns, supporting its potential as a non-thermal processing method for spice treatment. Full article

Wine and food tourism has increasingly embraced the principles of the circular economy and sustainability. During the bottle-fermented production of sparkling wine, yeast encapsulated in calcium alginate beads gradually loses viability. After the secondary alcoholic fermentation, these beads are usually discarded. This pilot-scale study investigates how the wasted beads can be valorised by incorporating them into vegan vinaigrettes. The vegan vinaigrettes were developed on a laboratory scale with distinct flavour profiles, all containing 3.5% (w/w) calcium alginate beads: mint (V-Air), seaweed (V-Water), spicy (V-Fire) and mushroom (V-Earth). Forty untrained panellists assessed the samples on a nine-point hedonic scale and with Just-About-Right (JAR) scale. Viscosity and colour were also measured in the final samples. Vf-Fire and Vf-Earth vinaigrettes stood out in terms of overall appreciation, particularly colour and consistency, with Vf-Earth receiving the highest average score (7.10 ± 1.58). The presence of alginate beads was well appreciated, with an average score of 6.26 ± 2.14. Across all formulations, the average pH decreased from 3.75 ± 0.01 to 3.37 ± 0.01. This pH reduction benefits food safety. These vegan vinaigrettes offer a sustainable and innovative alternative for reusing sparkling winemaking waste as a by-product, with strong potential for gastronomic appeal among wine or food tourists. Full article

Patients with mental health disorders often have inadequate intakes of essential amino acids, vitamins, minerals, and fatty acids, which can negatively affect neurotransmitter synthesis, mood, cognitive function, and sensory perception. This study evaluated the nutritional value and sensory acceptability of different flavoured pea protein isolate beverages in 78 patients with schizophrenia spectrum disorders, mood disorders, eating disorders, and depression. The results of the sensory evaluation showed that the sweeter-profile beverages were the best-rated. Nutrient analysis confirmed that the beverages contained important vitamins and minerals, including B₁₂, vitamin C, zinc, and magnesium, as well as tryptophan and alpha-linolenic acid, while being low in saturated fat. The results suggest that pea protein isolate beverages are nutrient-rich, well-tolerated, and sensory-acceptable products with high potential as a complementary nutritional solution in mental healthcare. Full article

Microorganisms are crucial for the liquor brewing process and substantially impact liquor flavour and quality; therefore, understanding microbial succession is necessary. Most studies use a single-method approach and fail to provide an in-depth analysis. We aimed to combine traditional culture method with high-throughput sequencing (HTS) to identify the microbial diversity and succession in Luzhou-flavour fermentation. HTS revealed 932 bacterial and 980 fungal operational taxonomic units. 16S rDNA, 26S D1/D2 rDNA, and ITS v4/v5 isolated and identified 256 bacterial and 130 yeast strains. Population succession analysis showed that the dominant populations were yeasts, Lactobacillus, and Bacillus (early stage), and yeasts and Lactobacillus (late stage). Lactobacillus, Pichia, Bacillus, and Candida were abundant among all three layers of fermented grains. However, C. ethanolica, Saccharomycetes sp., and an unidentified Saccharomyces cerevisiae were more abundant in the lower layer than in the middle and upper layers, while L. parabuchneri, Oceanobacillus oncorhynchi, and Thermoactinomyces sp. were present only in the lower layer. Correlations among enzyme activity, volatile production, and dominant microbes during fermentation indicated that P. fermentans, L. suebicus, L. acetotolerans, P. kudriavzevii, P. exigua, and B. tequilensis were significantly affected during brewing. Our results lay a foundation for elucidating the microbial fermentation mechanism of Luzhou-flavour liquor and will assist in improving traditional liquor brewing quality and efficiency. Full article

Sous-vide cooking has attracted considerable attention for its capacity to minimise nutritional and qualitative degradation in muscle foods, with research into the intricate changes in sensory attributes becoming a particular focal point. This paper presents recent insights into the sensory transformations of meat, especially shifts in texture, color, and flavour during sous-vide processing. Both cooking temperature and duration exert important influences, with temperature generally playing a more pivotal role across diverse conditions. The molecular mechanisms underlying the impacts of sous-vide cooking on muscle foods are comprehensively delineated. Notably, partial protein denaturation is a critical factor influencing textural changes. Compared with conventional thermal cooking, certain endogenous enzyme activities are retained during sous-vide processing. Furthermore, alterations in protein structure affecting water migration are crucial for meat juiciness. Flavour development is closely linked to lipid oxidation and its interplay with amino acids. To advance understanding in this domain, the application of mass spectrometry, omics, and other advanced analytical techniques is deemed imperative. This review provides comprehensive insights into the sensory and molecular changes occurring in meat during sous-vide cooking, which offer valuable guidance for researchers and industries to understand the underlying mechanisms and optimise culinary techniques in this domain. Full article

The Australian native foods, despite high phytochemical composition, are severely underutilized in research and on the commercial market. One of these plants is the Davidson plum (Davidsonia jerseyana), a nutrient-dense and sustainable food ingredient. The study aimed to develop functional fruit sorbets incorporating freeze-dried Davidson plum powder (0–20% w/w) and evaluate their physicochemical, antioxidant, and sensory properties. Sorbets were created using strawberry, raspberry, pomegranate, and Davidson plum bases and analyzed for nutritional content, color, melting rate, texture, and antioxidant capacity (Total Phenolic Content (TPC), Total Flavonoid Content (TFC), Ferric Reducing Antioxidant Power (FRAP), Cupric Reducing Antioxidant Capacity (CUPRAC), 2,2-Diphenyl-1-picrylhydrazyl (Radical Scavenging Assay (DPPH)), total proanthocyanin and anthocyanin content. Sensory evaluation was also conducted using a semi-trained panel. The results showed that increasing Davidson plum concentration led to higher antioxidant activity and slower melting rates. Sorbets containing 10% and 15% Davidson plum demonstrated the highest levels of phenolic and flavonoid compounds. However, sensory analysis indicated that sorbets with 5% and 10% Davidson plum, particularly those made with a strawberry base were the most acceptable in terms of flavour, texture, and overall appeal. These findings suggest that incorporating Davidson plum into frozen desserts, especially at lower concentrations, can enhance both the functional and sensory qualities of sorbets while offering potential health benefits. Full article

The consumption of animal- and plant-based protein food is increasing as the world population grows. Alternative protein sources that are nutritious, safe and sustainable are needed. There is a growing research interest in integrating wheat-based staple foods, such as pasta, with new ingredients that could also provide nutritional and health benefits. Despite their unquestionable nutritional value, new pasta formulations need to be evaluated in terms of technological/sensory quality. In this study, we assessed the quality and flavour of traditional egg pasta fortified with two alternative protein sources: hazelnut flour and cricket powder. It is known that a quality pasta tends to lose fewer solids during cooking. In parallel with classical evaluation of cooking and sensory characteristics, proton nuclear magnetic resonance (¹H NMR) spectroscopy of the metabolites released during the cooking process and volatile fingerprint analysis with quartz microbalance (QMB) electronic nose (E-nose) were performed. These approaches showed results complementary to those obtained from classical quality and sensory analyses, thus demonstrating the potential of ¹H NMR and E-nose in pasta quality assessment. Overall, the pasta fortification with cricket powder and hazelnut flour affected the matrix mobility by modulating the release of chemical components into the water during cooking and overcooking processes; moreover, it significantly altered the pasta sensory profile in terms of aroma and texture. This finding highlights the complexity of balancing technological improvement with sensory appeal in food product development. Full article

Background/Objectives: Nicotine-free electronic cigarettes (NFECs) are becoming increasingly popular, especially among youth and non-smokers, yet their effects on the gastrointestinal tract (GIT) remain poorly understood. This systematic review synthesizes available in vitro, in vivo, and limited human evidence on NFEC-associated changes in gastrointestinal health and function. Methods: Literature searches were conducted in Medline, Web of Science, Cochrane, and Scopus in July 2025, following PRISMA guidelines. Eligible studies examined NFEC effects on any GIT segment, including the oral cavity, liver, intestines, and microbiome. Data on study design, exposure characteristics, and main outcomes were extracted and narratively synthesized. Results: Of 111 identified records, 94 full-text articles were retrieved, and 21 studies met the inclusion criteria. Most were preclinical, with only one human pilot study. Evidence from oral cell and microbial models suggests that NFEC aerosols can induce pro-inflammatory cytokine production, impair cell viability, and disrupt microbial metabolism through their base constituents (propylene glycol, vegetable glycerine, and flavourings). Animal studies indicate possible hepatic oxidative stress, altered lipid metabolism, and gut barrier dysfunction, with some data suggesting more pronounced steatosis in nicotine-free exposures compared to nicotine-containing counterparts. Microbiome studies report reduced tight junction expression and altered neutrophil function. Conclusions: Current evidence is limited and predominantly preclinical but indicates that NFEC exposure can affect multiple aspects of gastrointestinal health. Robust longitudinal and interventional human studies are urgently needed to determine the clinical relevance of these findings and to inform regulation and public health policy. Full article

This study aimed to develop a novel cream formulation incorporating pectin-based microcapsules loaded with lemon essential oil (LEO), with the goal of enhancing both sensory attributes and microbiological quality. The capsules were added at increasing concentrations (0%, 0.25%, 0.5%, 0.75%, and 1%) to assess their impact. Physicochemical analysis revealed that higher capsule content significantly improved consistency and viscosity. Microbiological evaluations confirmed the absence of key foodborne pathogens, including Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, and Enterobacteriaceae, in all formulations. Additionally, the antibacterial efficacy of the encapsulated LEO was validated against Escherichia coli and Staphylococcus aureus strains. Sensory analysis using paired comparison, ranking, and hedonic tests demonstrated a clear preference for samples enriched with the 0.5% and 0.75% capsules, noted for their enhanced creaminess, pleasant lemon aroma, and well-balanced flavour. Statistical analysis (ANOVA and principal component analysis, PCA) confirmed significant differences among samples, particularly in texture and aroma attributes. These findings highlight the potential of LEO-loaded pectin capsules as a clean-label strategy to improve both the sensory appeal and microbial safety of cream formulations. Full article

Wine reviews can connect words to flavours; they entwine sensory experiences into vivid stories. This research explores the intersection of artificial intelligence and oenology by using state-of-the-art neural networks to decipher the nuances in wine reviews. For more accurate wine classification and to capture the essence of what matters most to aficionados, we use Hierarchical Attention Networks enhanced with pre-trained embeddings. We also propose an approach to create captivating marketing images using advanced text-to-image generation models, mining a large review corpus for the most important descriptive terms and thus linking textual tasting notes to automatically generated imagery. Compared to more conventional models, our results show that hierarchical attention processes fused with rich linguistic embeddings better reflect the complexities of wine language. In addition to improving the accuracy of wine classification, this method provides consumers with immersive experiences by turning sensory descriptors into striking visual stories. Ultimately, our research helps modernise wine marketing and consumer engagement by merging deep learning with sensory analytics, proving how technology-driven solutions can amplify storytelling and shopping experiences in the digital marketplace. Full article

Protected cultivation is a cultivation practice that plays an important role in improving crop quality. Aroma is an important flavour that assesses the quality of yuzu. In this study, C. junos cv. ‘Kitou’ grown in open fields (CJKTF) and plastic greenhouses (CJKTP) were selected as the study material. Significant differences in aroma performance between CJKTF and CJKTP were found by the olfactory senses of the members of this research group and an electronic nose, with CJKTP having a stronger aroma. Regarding VOCs, GC-MS analyses revealed 13 VOCs up-regulated and 28 VOCs down-regulated in CJKTP compared to CJKTF. Transcriptome analysis revealed that 515 genes were up-regulated and 720 genes were down-regulated in CJKTP compared to CJKTF. The differential VOCs nerolidol and γ-cadinene, and the differential genes nerolidol synthase 1 (NES1), nerolidol synthase 1-like (NES1-like), and cadinene synthase (DCS), were in the sesquiterpene synthesis pathway and showed significant correlation. NES1, NES1-like, and DCS encode terpene synthases, which may be involved in the biosynthetic pathway of nerolidol and γ-cadinene. In conclusion, the use of plastic greenhouses for cultivation may improve the quality and aroma intensity of yuzu, as well as alter the expression of related genes, compared to field cultivation. These results suggest that protected cultivation is a suitable cultivation practice to enhance the aroma of yuzu. Full article

The objective of the present study was to ascertain the effect of diverse organic feeds (25ECO, 30ECO, and 35ECO) containing varying levels of fishmeal (25%, 30%, and 35%) on the growth and fillet quality of juvenile sea bass. The ECO diets were composed of a blend of organic vegetable proteins. The control diet contained 30% fishmeal without any organic ingredients. The experimental period spanned 196 days, during which the fish were fed twice daily, with an initial mean weight of 40 g. The results indicated that reducing fishmeal to 25% in the 25ECO diet negatively affected growth and increased feed consumption. The 30ECO diet, which contains 30% fishmeal, exhibited no adverse effects; however, its biometric outcomes diverged from those of the control diet. The 25ECO diet demonstrated superior Met retention levels, and certain free amino acids that enhance flavour (SER, ALA, ASP, and GLU) exhibited higher concentrations in fillets from fish fed ECO diets (35ECO and 30ECO). No substantial disparities were observed in the fatty acid profile or fillet nutritional indexes, which were deemed to be satisfactory and conducive to good health. From an economic perspective, the 30 ECO diet was deemed optimal and exhibited the greatest inclination towards purchase. Full article

The increasing demand for plant-based foods has led to significant growth in the availability, at a retail level, of plant-based cheese analogue products. This study presents the first comprehensive benchmarking of commercially available plant-based cheese analogue (PBCA) products in the Irish market, comparing them against conventional cheddar and processed dairy cheeses. A total of 16 cheese products were selected from Irish retail outlets, comprising five block-style plant-based analogues, seven slice-style analogues, two cheddar samples, and two processed cheese samples. Results showed that plant-based cheese analogues had significantly lower protein content (0.1–1.7 g/100 g) than cheddar (25 g/100 g) and processed cheese (12.9–18.2 g/100 g) and lacked a continuous protein matrix, being instead stabilized largely by solid fats, starch, and hydrocolloids. While cheddar showed the highest hardness, some plant-based cheeses achieved comparable hardness using texturizing agents but still demonstrated lower tan δ_max values, indicating inferior melting behaviour. Thermograms of differential scanning calorimetry presented a consistent single peak at ~20 °C across most vegan-based variants, unlike the dual-phase melting transitions observed in dairy cheeses. Sensory analysis further highlighted strong negative associations between PBCAs and consumer-relevant attributes such as flavour, texture, and overall acceptability. By integrating structural, functional, and sensory findings, this study identifies key formulation and performance deficits across cheese formats and provides direction for targeted improvements in next-generation PBCA product development. Full article