Search Results (232)

Despite relatively low per capita rice consumption in the European Union (EU), averaging approximately 9 kg annually between 2010 and 2023, imports from Asian countries have shown a sustained upward trend since 2013. This study assessed hazards associated with rice available on the EU market. Data were obtained from Faostat, Eurostat, the Rapid Alert System for Food and Feed (RASFF), and the Web of Science. Pivot tables and a two-way joining cluster analysis were applied to examine temporal and geographical patterns in reported notifications. Notifications primarily concerned genetically modified rice (32%), pesticide residues (21%), and mycotoxins (17%). During 2006–2014, notifications mainly related to unauthorized genetic modifications in rice originating from China and the United States, whereas between 2017 and 2023, they predominantly involved excessive pesticide residues and mycotoxin contamination in rice from India and Pakistan. Most hazards were classified as border rejections (37%), reflecting the effectiveness and vigilance of EU food safety authorities. While rice is generally considered low risk for European consumers, rising cultural integration and the growing popularity of Asian cuisine may increase consumption in the future. Continuous monitoring, rigorous risk assessment, and collaboration with exporting countries are therefore essential to maintain high food safety standards and ensure consumer protection across the EU market. Full article

Food waste poses a serious threat to global food sustainability, and consumer rejection of suboptimal food due to perceived risks is a significant factor exacerbating this issue—a phenomenon particularly pronounced in the Chinese context. Using survey data from 1022 Chinese consumers, this study investigates how multidimensional perceived risk and demographic characteristics jointly influence purchase intention toward suboptimal food. The results indicate that perceived quality risk, perceived health risk, and perceived social risk exert significant negative effects on purchase intention, whereas perceived psychological risk shows no significant effect. Moreover, the effect of perceived risk varies significantly across key demographic dimensions. Perceived health risk mediates the relationship between perceived quality risk and purchase intention. A significant interaction also emerges between perceived quality risk and perceived social risk: under conditions of high perceived social risk, high perceived quality risk substantially reduces purchase intention; under low perceived social risk, this negative effect persists but is attenuated. By delineating the differential effects and underlying mechanisms through which distinct risk dimensions shape purchase intention, this study not only advances the theoretical understanding of the interplay between multiple risk perceptions in consumer decision-making but also provides empirical evidence for reducing food waste from the consumption side, offering important implications for promoting sustainable consumption practices. Full article

Understanding the feeding physiological mechanisms of determined oyster species is fundamental for adaptation and growth stabilization, aiming for gains in aquaculture production. To assess its potential for Integrated Multi-Trophic Aquaculture (IMTA) with shrimp, we analyzed the feeding physiology of the mangrove oyster Crassostrea gasar. In this study, we determined the feeding physiology of the mangrove oyster Crassostrea gasar, a commercially important species in tropical Brazil, under two diets, live microalgae (ISO—Isochrysis galbana) and biofloc (BFT), which were tested at four concentrations (10, 20, 30, and 40 mg L⁻¹), to establish whether this species can effectively utilize BFT as a food source. Results indicated that ISO diet promoted superior filtration, characterized by a higher proportion of feces (F), suggesting a reduced need for intensive particle selection. Both clearance (CR) and filtration (FR) rates peaked at 30 mg L⁻¹ before declining, suggesting a physiological threshold for this diet. In contrast, the BFT diet elicited higher CR and FR values but triggered excessive pseudofeces (PF) production and low net organic selection efficiency (NOSE). This suggests high particle rejection and limited nutritional assimilation. In conclusion, while C. gasar can process BFT, it is metabolically disadvantageous as a sole food source. For an optimal performance, I. galbana concentrations should be maintained at or below 30 mg L⁻¹. Full article

Shelf life of frozen foods is intrinsically linked to consumer sensory acceptability. However, quantifying the synergistic impact of extended storage and variable thermal cycles on perception remains challenging. This study proposes a non-destructive image-based approach for estimating the acceptability of frozen pizza using a machine learning model and identifying tomato sauce degradation as indicator of product quality decay. Qualitative consumer feedback (90%) identified tomato sauce saturation as the primary driver of visual rejection. Image processing pipeline was developed to isolate the sauce region from each sample for further color extraction (saturation in the HSV color space). A second-degree polynomial regression model was used to describe the saturation trend over time and, in parallel, a logistic regression classifier was trained to predict binary consumer acceptability based on both saturation and storage duration. The models were evaluated using frozen pizzas (−12 and −18 °C) for up to 200 days. The regression model achieved an R² of 0.68 and an RMSE of 12.8, while the classifier attained an accuracy of 88.2% and an AUC of 0.93. The resulting framework enables early, non-invasive estimation of product acceptability and shows strong potential for practical application in shelf life studies within the frozen food industry. Full article

Background/Objectives: In Italy, food waste within school meal services represents a major public health and sustainability challenge, with approximately 21.7% of meals discarded, and vegetables and legumes among the most frequently rejected components. Low consumption of these foods during childhood contributes to unhealthy dietary trajectories and increased long-term cardiometabolic risk. Evidence indicates that information-based nutrition education alone is insufficient to modify children’s eating behaviors within complex food environments. This study aimed to describe and evaluate the LO-VEg project, a school-based intervention designed to address dietary behavior and food waste simultaneously by integrating environmental nudging with child-centered communication strategies. Methods: The LO-VEg project was implemented as a quasi-experimental ecological school-based intervention combining environmental nudging strategies and multisensory communication tools to promote vegetable and legume consumption in primary school canteens. The intervention involved approximately 1500 pupils across four primary schools in the Lombardy region of Italy and was conducted over a 10-week period within routine school meal settings. Consumption outcomes were assessed through aggregated anonymous plate-waste observations collected during school meals. Results: Preliminary aggregated analyses indicated favorable trends in vegetable and legume consumption and plate-waste reduction during the intervention period. The broader intervention architecture also included communication, digital, and family-oriented components, which are described in the present manuscript as part of the implementation framework. Conclusions: The LO-VEg project suggests that integrating environmental nudging with child-centered communication strategies may represent a scalable approach to improving dietary behaviors and reducing food waste in school settings. Full article

Dietary antioxidants are widely valued for their potential health benefits, but incorporating them into functional foods is not straightforward. Polyphenols are among the most abundant and important antioxidants in foods, and this review focuses on them because the same structural features linked to their health-promoting effects can also cause pronounced bitterness and astringency, ultimately limiting consumer acceptance. This review examines how these challenges are interconnected across three levels: food matrix interactions, bioavailability, and consumer psychobiology. We describe how non-covalent interactions between polyphenols, proteins, and polysaccharides can have both positive and negative effects. While these interactions may alter oral lubrication and flavour release, they also protect highly reactive bioactive compounds from gastric degradation. Furthermore, we broaden the concept of bioavailability by exploring the microbiota-mediated “colonic rescue” of polyphenols that are not released during earlier digestion. We also highlight the role of extraoral bitter taste receptors (TAS2Rs) along the gastrointestinal (GI) tract. Activation of these receptors during digestion can trigger relevant metabolic and endocrine responses, indicating that systemic absorption is not the only pathway to bioactivity. Finally, we connect these mechanisms to individual differences in food acceptance, showing that genetic factors (e.g., TAS2R38 and the salivary proteome) and psychological traits (such as neophobia and reward sensitivity) can shape rejection or flavour-nutrient learning. Overall, the successful development of functional foods will require a “sensory-by-design” approach. This strategy utilises matrix interactions strategically to improve both consumer acceptance and physiological efficacy. Full article

Hemipteran plant sap feeders acquire food by inserting their piercing–sucking mouthparts into the apoplast (xylem sap feeders) or symplast (phloem sap feeders). When feeding, these insects seal their stylets inside the plant with a salivary sheath, minimising embolisms. The main impact of the insect on the host or food plant consists of sucking plant sap, transmitting phytopathogenic agents, or triggering galls as hypertrophic and/or hyperplastic neoformations. This paper proposes a rapid method for locating and counting the salivary sheaths of Philaenus spumarius (the Meadow Spittlebug), the primary Italian vector of Xylella fastidiosa, at the feeding point on its host or food plants. Hand-sliced stems of herbs hosting juveniles and olive twigs or leaves feeding the adult spittlebug, preserved while mounted in 75% ethanol (v/v), show the salivary sheaths. Alternative dyeing with acid fuchsin, chlorazol black, or phloroglucinol, and diaphanisation with Essig’s fluid alone or in combination with benzyl alcohol, may help with observations. The 75% EtOH solution provides a better compromise, yielding rapid evidence. The other methods offer similar outcomes but require more time and effort and expose the operator to harmful dyes. Assessing vectors’ access to plants may enable us to quantify the potential number of pathogen transmission events or to spot rejecting clones, thereby advancing the development of robust, effective control strategies that incorporate resistance. Full article

Organic dyes are critical components in industries ranging from textiles, plastics, and paper to food, cosmetics, and pharmaceuticals. However, their widespread use leads to significant environmental pollution. Consequently, developing efficient methods to treat dye wastewater is urgently needed. In this work, a high-performance composite membrane was developed with a poly(dibenzo-18-crown-6) covalent organic polymer (COP) interlayer. The chemical structure of the COP was verified by FT-IR, and BET analysis indicated that the as-synthesized material possesses a predominantly mesoporous structure with a minor microporous contribution. Subsequently, the membrane was fabricated by depositing a COP colloid on a nylon-66 support via vacuum filtration, followed by the formation of a dense polyamide (PA) active layer through interfacial polymerization (IP) between amine and acyl chloride monomers. Systematic evaluation of dye separation performance using a cross-flow filtration setup identified optimal operating conditions. Under these conditions, the membrane demonstrated effective molecular sieving behavior, achieving both high dye rejection and favorable solvent permeability. In long-term stability tests, the membrane maintained a rejection rate of over 99% for Congo red over 48 h, while sustaining a water flux of 103.2 L m⁻² h⁻¹ bar⁻¹ (LMH/bar). Furthermore, the membrane exhibited promising potential for dye desalination applications, achieving a high Congo red/potassium chloride separation selectivity of 186.8 with a flux of 138.2 LMH/bar. This study confirms that the poly(dibenzo-18-crown-6)-based composite membrane is a reliable and efficient material for molecular separation in wastewater treatment. Full article

The global issue of food waste is a significant concern due to its extensive social, economic, and environmental repercussions. To attain our sustainable future objectives, we must confront the food waste challenge directly. This study, grounded on the Stimulus–Organism–Response (S-O-R) theoretical framework, examines the impact of AI-based stimuli—passion, usability, perceived personalization, and perceived interactivity—on users’ intentions of minimizing food waste. Social presence and psychological engagement signify internal organism (O) states, while self-efficacy acts as the moderating factor between these organism states and intention (R). Data were gathered via Computer-Assisted Web Interviewing (CAWI) in a stratified quota sample of 315 participants in Lithuania, concentrating on Generation Y and Millennial Generation Z consumers of the Samsung Food app, aimed at promoting food waste reduction. Participants were pre-screened and recruited via several means to guarantee an adequate sample. The results indicate that passion, usability, and perceived interactivity substantially influence social presence and psychological engagement. Nonetheless, these organism-level variables did not have an immediate impact on behavioral intention, and all indirect (mediated) effects from stimulus response were significantly rejected. Conversely, self-efficacy considerably influenced the association between social presence and psychological engagement with intention, indicating that enhanced user confidence enhances the possibility of turning engagement into behavioral responses. This study features generational differences between Y and Z and only found significant interaction between perceived personalization and social presence in Generation Y, as compared to Generation Z. This work extends the literature on AI-driven behavior modification by asserting that mere involvement is inadequate. Enabling consumers by enhancing self-efficacy is crucial for developing viable AI-based applications that encourage sustainable customer behavior. Full article

Giant pandas feed preferentially on bamboo but choose different species and organs depending on factors such as the altitude and season, suggesting preferential selection according to their nutritional requirements. However, the mechanism of selection is unclear. Pandas cannot directly sense the nutritional quality of bamboo shoots but tend to sniff their food before consumption, inferring that odors inform their choice, which is then reinforced by the selection of positive and negative taste cues. To investigate the basis of selection, we observed the effects of 10 different bamboo species on feeding behavior, including food item selection, feeding frequency, portion size, food processing time per bite, and amount consumed per meal. Three of the bamboos were preferred, another four were consumed when the preferable bamboos were unavailable, and the remaining three were always rejected. We then characterized the volatile components of the bamboo leaves as well as the primary and secondary metabolites, allowing us, for the first time, to correlate feeding behavior with metabolomics. The three groups shared some volatile compounds but 21 volatiles were unique to the preferred leaves and appeared to confer sweet and fresh aromas, whereas the inedible leaves produced 20 unique volatiles that were pungent or floral, which appeared to discourage feeding. The three groups also shared many common nonvolatile metabolites, but pairwise comparisons revealed both qualitative and quantitative differences in metabolite abundance that resulted in the preferred leaves accumulating compounds associated with a sweet taste in humans (e.g., sugars), while the inedible leaves contained metabolites often associated with sour and bitter tastes (e.g., certain flavonoids and acids). Following attraction by certain volatiles, giant pandas may therefore consolidate their selection of leaves that are potentially more nutritious by consuming those with sweeter, less bitter and less sour tastes. Full article

Background/Objectives: Sensory properties of food, such as taste and smell, are the main factors influencing the preference or rejection of a given food product, especially among children. The aim of this study was to compare the food preferences of teenagers with diabetes to those of a group of healthy children. Additionally, we assessed the influence of children’s taste perception on food preferences. Methods: The study involved 102 adolescents with type 1 diabetes aged 11–15, including 55 girls and 47 boys. We used a questionnaire that consisted of 63 photos of various food products, dishes, and drinks. For the taste evaluation, we used paper strips impregnated with four basic tastes (sweet, sour, bitter, and salty). Results: Healthy teenagers were more likely to self-report preferences for sweet foods. The overall preference score for sweet products included in the study was higher in the control group. The median score for this group was 4.21 (3.92–4.42), and for the diabetes group, the median score was 4.03 (3.68–4.26) (p = 0.0008). Preferences for bitter-tasting vegetables and fruits were clearly higher in teenagers with type 1 diabetes. The overall preference score for bitter taste products included in the study was higher in the diabetes group. The median score for this group was 3.71 (3.00–4.14), and for the control group, the median score was 2.86 (2.14–3.50) (p < 0.0001). Conclusions: Adolescents with diabetes showed greater acceptance of certain bitter-tasting foods compared to their healthy peers. Lower preferences for sweet and higher preferences for bitter foods can be taken into account in establishing nutritional plans for adolescents with type 1 diabetes. Full article

Introduction. Over the past two decades, the αGal (Galα1–3Galβ1–4GlcNAc–R) epitope, a carbohydrate found in many non-primate mammals, has gained significant relevance in medicine due to its association with an increasing number of allergic reactions to animal-derived foods, drugs, and medical devices. Due to a mutated gene coding for α1,3-galactosyltransferase (α1–3GT), humans lack αGal and, therefore, naturally produce anti-α-Gal antibodies (IgM, IgA, and IgG), especially in the context of a xenotransplantation, which can lead to extreme immunological reactivity, including hyperacute rejection of the transplant. Recently, these uncontrollable immune reactions have driven demand for more accurate procedures to better detect αGal in animal-derived foods or bioprosthetics. The currently most widely used α-Gal-specific monoclonal antibody is an IgM antibody (clone M86), developed in Ggta1 KO mice and isolated from hybridoma tissue culture. As the IgM isotype has limited purification properties, specificity, and sensitivity, we aimed to produce a novel IgG antibody with high affinity and extensive applicability. Methods. An experimental murine IgG1 anti-αGal antibody (IgG-αGalomab) was developed by immunization of Ggta1 knockout (KO) mice, and its affinity was evaluated using ELISA, Western blot, flow cytometry, and immunohistochemistry/immunofluorescence. Results. Compared to IgM-M86, IgG-αGalomab demonstrated ~1200-fold higher binding potency and lower cross-reactivity with competitive molecules, i.e., bovine serum albumin, galactobiose, and lactose. Unlike IgM-M86, IgG-αGalomab showed an increasing affinity over time in the binding tests performed on xenogeneic tissues. Notably, high-affinity for αGal was detected by Western blot at high dilution [1:200,000] of IgG-αGalomab compared to IgM-M86 [1:1000]. By flow cytometry, specificity and dose-dependent response were confirmed using in vitro cultures of porcine and human fibroblasts. Finally, in immunofluorescence and immunohistochemistry analysis, αGal was demonstrated to be detectable by IgG-αGalomab at a dilution of [1:1000], while IgM-M86 was demonstrated to be detectable at [1:100]. Conclusions. Altogether, our newly developed antibody showed high sensitivity and specificity for α-Gal in various applications. Based on its potential binding capacity, IgG-αGalomab could have important applications in precision medicine for predicting, treating, and preventing immune-mediated phenomena of patients in different medical areas. Full article

Food loss and waste in school food services generate economic cost, environmental impacts, and social effects. Waste occurs in the final stages of the supply chain. It is particularly critical in educational institutions, leading to low nutrient intake during early stages of development and negatively impacting food security. Aiming to design a waste reduction strategy for the meal service of a preschool serving children aged 0–5 years, a descriptive observational study was conducted over a 6-month period. This study combined the measurement of the primary outcome (proportion of the served portion not consumed by food group) with the assessment of menu acceptability, the children’s food preferences, and the exploration of perceptions of both at-home caregivers and preschool professionals. Overall, the most frequent reasons for rejection were texture, preparation methods, and unfamiliarity with the food. The highest levels of waste were found in fruits and vegetables, with 17% left uneaten; protein-rich foods had a 15% waste rate, and cereals and tubers showed a 10% waste rate. Based on these findings, a family–school strategy is proposed that would increase household exposure to a wider variety of foods and establish periodic menu reviews to identify critical foods and ensure proper use in school food services. These results demonstrate that by enhancing food acceptance, we can decrease food waste, and in early stages, strengthen food security and nutritional use. Full article

Background/Objectives: Traditional kombucha is produced by fermenting a sweetened infusion of Camellia sinensis leaves with a symbiotic consortium of bacteria and yeasts (SCOBY). The growing interest in this beverage has driven the exploration of alternative substrates, including a wide range of plant-based raw materials, such as leaves, fruits, flowers, and seeds. Consequently, numerous products are being investigated for their differential properties, not only organoleptic but also nutritional and bioactive. This review aims to summarize recent advances in alternative kombucha research, focusing on the substrates used, their physicochemical and biochemical characteristics, and the biological activities studied. Methods: A comprehensive literature search was conducted to select articles related to alternative kombuchas. A critical analysis of their current state was carried out through the Strengths, Weaknesses, Opportunities, and Threats (SWOT) methodology. Results: The SWOT analysis led to the identification of strengths, including promising in vitro results and growing consumer interest; weaknesses, including a lack of animal studies, clinical trials, and approved health claims, and an excessive focus on antioxidant activity and phenolic compounds; opportunities, including substrate diversity, innovation, and consumer education; and threats, including elaboration risks, misinformation, competitors, and potential consumer rejection. Conclusions: Despite the promising results achieved to date, it is essential that the scientific community and the food industry continue efforts to generate robust evidence, particularly through clinical validation, in order to draw reliable conclusions regarding the benefits of alternative kombuchas for human health. Full article

Food color is a powerful determinant of consumer perception, influencing emotions, taste expectations, and hedonic responses. This study investigated how red, yellow, and blue plating colors affect emotional responses, acceptance, and taste associations. Emotional descriptors were defined through two focus groups (n = 17) and validated in a consumer study with 295 participants (63.4% female, 35.3% male). Three color-dominant samples were evaluated online using the Check-All-That-Apply (CATA), Rate-All-That-Apply (RATA), and a nine-point hedonic scale. The red sample achieved the highest acceptance (7.27), followed by blue (7.03) and yellow (6.82) (p < 0.05). Red was strongly associated with positive RATA terms such as pleasant (3.90), with pleasure (2.95), and satisfied, while blue elicited negative responses, including disgusted (72%) and no appetite (74%). Pearson correlations confirmed pleasant (r = 0.70, p < 0.001) and with pleasure (r = 0.58, p < 0.001) as key acceptance drivers, whereas disgusted (r = −0.29, p < 0.001) acted as a rejection cue. Correspondence analysis explained 68% of the variance, and Partial Least Squares Regression highlighted pleasant (VIP = 1.86) as the strongest predictor of liking. Tableware (≥4.25) and plating arrangement (≥4.31) also significantly shaped emotional perception. These results demonstrate that plating colors critically influence consumer emotions and acceptance, offering practical insights for multisensory gastronomy and food design. Overall, the study shows that plating color can be strategically leveraged in gastronomy and product development to enhance consumer emotions and acceptance, providing valuable guidance for multisensory food design. Although conducted using photographic stimuli and limited to Brazilian consumers, the study provides valuable insights into how plating color influences emotional and hedonic responses. These findings can support both academic research and professional practice, guiding chefs and food designers in developing multisensory gastronomic experiences. Full article