Search Results (2,005)

In the development of functional foods with therapeutic value, nanoliposomal carriers offer a promising strategy for enhancing the stability and efficacy of bioactive compounds in dairy matrices. This study evaluated the sensory acceptance and physicochemical stability of yogurt enriched with anthocyanin-loaded nanoliposomes during 21 days of refrigerated storage, assessing the impact of nanoencapsulation on compound preservation and quality. Nanoliposomes were synthesized using ultrasonic film dispersion and characterized for antioxidant and erythroprotective activities. Antioxidant capacity was assessed through DPPH, ABTS, and FRAP assays, while erythroprotective effects were evaluated via oxidative hemolysis using human erythrocytes of different ABO/RhD phenotypes. These were incorporated into artisanal yogurt, followed by physicochemical, microbiological, rheological, and sensory analyses. Anthocyanins showed strong antioxidant capacity, especially in ABTS (93.24%), DPPH (21.34%), and FRAP (1023.24 µM TE/g D.W.), reflecting their radical scavenging and reducing power. They also exhibited high erythroprotective activity, with greater antihemolytic effects in O RhD− blood and enhanced photoprotection against UVA in O RhD+ blood. Yogurt enriched with nanoliposomes showed improved color stability, reduced syneresis, and favorable rheological and sensory characteristics. These findings support nanoliposomes as molecular delivery systems in functional dairy matrices with potential nutraceutical applications targeting oxidative stress. Further work should explore molecular mechanisms and validate health-promoting effects. Full article

Apple pomace, a by-product of juice production, is a rich source of dietary fiber and bioactive compounds, making it a promising functional ingredient for bakery applications. This study evaluated the physicochemical and sensory properties of shortbread cookies enriched with apple pomace dried under different conditions, while also analyzing the drying process, focusing on drying kinetics and powder characteristics. Pomace dried by either contact drying or freeze-drying was ground and used to replace 20% of wheat flour in the cookie formulation. Drying kinetics were best described by the modified Page model, and freeze-dried pomace showed higher grindability than contact-dried samples. Cookies enriched with pomace exhibited similar overall composition, with differences mainly observed in fiber content (9.82–11.75%). Those containing freeze-dried pomace were lighter, with reduced red and increased yellow tones, and were firmer, requiring approximately 30% higher cutting force. Despite differences in physical properties, enriched cookies were consistently rated higher in overall acceptability than the controls. The results indicate that the drying method and temperature influence the physicochemical properties of apple by-product and the resulting cookies, while having mainly minor effects on sensory acceptance, confirming the potential of apple pomace as a functional ingredient in bakery products. Full article

The collagen jelly market is expanding amidst rising consumer health consciousness. However, the high sugar and calorie contents of traditional collagen jellies make them unsuitable for patients with diabetes or obesity. The aim of this study is to develop a low-sugar collagen jelly using fruit and vegetable powder (apple, carrot, and tomato) and to identify the optimal manufacturing conditions by evaluating physicochemical and sensory properties. Texture profile analysis (TPA), proximate composition, color analysis, total flavonoid and polyphenol content, and antioxidant activity were evaluated in jellies containing 0–10% fruit and vegetable powder. Sensory evaluation on color, flavor, taste, texture, and overall preference was performed using a seven-point Likert scale. The antioxidant capacity of the jelly increased with the addition of the fruit and vegetable powder. Among the formulations evaluated, jelly containing 8% mixed powder achieved the highest preference score, highlighting its potential for consumer acceptance. This result can be attributed to the successful integration of a low-sugar base with antioxidant-rich powders, which offers both health benefits and strong consumer appeal. Full article

In recent years, the rise in food allergies and intolerances, combined with the increasing consumer preference for healthier, plant-based alternatives to traditional dairy products, has driven the development of a diverse range of plant-based beverages. Among these, tree nut-based beverages, “ready-to-drink” products made from nuts such as almonds, hazelnuts, pistachios, walnuts, brazil nut, macadamia, cashew nut, coconut, pine nut, have gained significant popularity. This review offers a comprehensive analysis of the microbiological, nutritional, and sensory properties of tree nut-based beverages, highlighting their ability to deliver essential nutrients such as healthy fats, proteins, fiber, vitamins, and minerals. Additionally, these beverages provide a rich source of bioactive compounds (e.g., antioxidants, polyphenols) that can contribute to health benefits such as reducing oxidative stress, supporting cardiovascular health, and promoting overall well-being. The review also highlights the ability of different species of lactic acid bacteria to enhance flavour profiles and increase the bioavailability of certain bioactive compounds. Nevertheless, further research is essential to optimize the production methods, improve sensory characteristics, and address challenges related to cost, scalability, and consumer acceptance. Continued innovation in this area may position tree nut beverages as a key component of plant-based food models, contributing to the promotion of healthier eating patterns. Full article

Aroma and flavor are central to consumer perception, product acceptance, and market positioning of animal-derived foods such as meat, milk, and eggs. These sensory traits arise from volatile organic compounds (VOCs) formed via lipid oxidation (e.g., hexanal, nonanal), Maillard/Strecker chemistry (e.g., pyrazines, furans), thiamine degradation (e.g., 2-methyl-3-furanthiol, thiazoles), and microbial metabolism, and are modulated by species, diet, husbandry, and post-harvest processing. Despite extensive research on food volatiles, there is still no unified framework spanning meat, milk, and eggs that connects production factors with VOC pathways and links them to sensory traits and consumer behavior. This review explores how production systems, feeding strategies, and processing shape VOC profiles, creating distinct aroma “fingerprints” in meat, milk, and eggs, and assesses their value as markers of quality, authenticity, and traceability. We have also summarized the advances in analytical techniques for aroma fingerprinting, with emphasis on GC–MS, GC–IMS, and electronic-nose approaches, and discuss links between key VOCs and sensory patterns (e.g., grassy, nutty, buttery, rancid) that influence consumer perception and willingness-to-pay. These patterns reflect differences in production and processing and can support regulatory claims, provenance verification, and label integrity. In practice, such markers can help producers tailor feeding and processing for flavor outcomes, assist regulators in verifying claims such as “organic” or “free-range,” and enable consumers to make informed choices. Integrating VOC profiling with production data and chemometric/machine learning pipelines can enable robust traceability tools and sensory-driven product differentiation, supporting transparent, value-added livestock products. Thus, this review integrates production variables, biochemical pathways, and analytical platforms to outline a research agenda toward standardized, transferable VOC-based tools for authentication and label integrity. Full article

Control strategies for leishmaniasis increasingly target sand fly vectors through sugar feeding approaches containing bioactive compounds. This study investigated the behavioral and toxicological effects of the iridoids plumericin and isoplumericin, isolated from Himatanthus sucuuba, on Lutzomyia longipalpis by integrating computational and experimental approaches focused on gustatory system interactions. The iridoids were purified by column chromatography and characterized by GC-MS. The gustatory receptor A0A1B0CHD5 was structurally characterized through homology modeling, followed by molecular docking and 100 ns molecular dynamics simulations. Behavioral assays evaluated survival, repellency, and feeding preferences using sugar solutions supplemented with an iridoid mixture. Toxicity was assessed in Drosophila melanogaster as a non-target organism model. Molecular docking results revealed comparable binding affinities between sucrose (ChemPLP score 57.96) and the iridoids plumericin (49.08) and isoplumericin (47.75). Molecular dynamics simulations confirmed the stability of the ligand–receptor complexes and revealed distinct conformational changes. The iridoids did not affect L. longipalpis survival, showed no repellency, and did not reduce sugar feeding acceptance. Preference for the control diet was observed only after continuous exposure (48 h), suggesting involvement of post-ingestive sensory processing. No acute toxicity was observed in D. melanogaster (96% survival). These findings demonstrate that iridoids preserve vector feeding behavior and survival while exhibiting low toxicity to non-target organisms, supporting their potential use in gustatory modulation strategies in leishmaniasis vector control without compromising ecological safety. Full article

Corn glutelin hydrolysate (CGH) was prepared by alkaline protease hydrolysis of corn glutelin and further modified by histidine (His) and tryptophan (Trp) through the Plastein reaction, obtaining His-fortified CGH (His-CGH) and Trp-fortified CGH (Trp-CGH). The functional properties (solubility, foaming capacity, and emulsifying activity) of the modified peptides were analyzed. The corresponding modifiers were added to baked products to evaluate potential application in the baking field. The effects of the modifiers on batter density, specific volume, and textural properties of chiffon cake were investigated. This study aimed to enhance the functional characteristics of corn glutelin and provide a theoretical basis for the development of functional products or green food additives. Corn glutelin hydrolysate supplemented with His-CGH and Trp-CGH exhibited improved solubility, foaming stability, and emulsifying capacity. Compared with CGH, the foamability (FC) of Trp-CGH increased by 9%, the foaming stability (FS10) at 10 min elevated by 8.41%, the foaming stability (FS20) at 20 min improved by 14.79%, and the foaming stability at 30 min (FS30) raised by 14.14%. The emulsifying activity of Trp-CGH improved by 10.65 m²/g, and the emulsifying stability increased by 10.57 min. Furthermore, the batter density of the cake sample with Trp-CGH decreased by 0.028 g/cm³, the specific volume increased by 0.29 cm³/g, the baking loss rate lowered by 0.99%, and the hardness reduced by 0.36 N. The improvement of these quality indexes remarkably enhanced the sensory acceptance and texture of the cake sample. Overall, it also reveals that the addition of the Plastein reaction modifiers before baking also highlights their potential as green food additives in baking products. Full article

Brewer’s spent grain enhances nutritional quality by increasing fiber and plant-based proteins and reducing the need for synthetic additives. Technologies such as extrusion and fermentation transform BSG into functional ingredients that improve texture and stability. A significant increase in antioxidant capacity was observed in enriched foods; for example, in burgers, BSG improved fiber and protein levels, while decreasing fat and calories without negatively affecting sensory acceptance. In sausages, substituting 5% of pork with BSG achieved acceptance similar to traditional formulations, and hybrid formulations with BSG maintained improved protein content while preserving texture. However, concentrations above 20% may negatively impact sensory and technological properties, by introducing undesirable flavors or altering texture. Thus, BSG is a promising source of high-value functional ingredients that contribute to the circular economy and healthier, sustainable foods. Nonetheless, more in vivo studies are needed to validate the health benefits, understand the interactions in complex matrices, assess the shelf life, and evaluate the long-term sensory perception. The “Silent Revolution” of BSG requires a multidisciplinary approach that integrates science, technology, sustainability, and effective communication with consumers. Full article

This study is the first to encapsulate chicken broth into caviar-like hydrogel beads (CBHBs) using ionic gelation, aiming to explore their potential in molecular gastronomy and functional food design. The effects of calcium lactate concentration (1%, 2.5%, and 5%) and post-gelation holding time (0, 30, and 60 min) on the physicochemical, morphological, mechanical, and sensory properties of chicken broth hydrogel beads were evaluated. The beads were produced by dropping a 1% sodium alginate–chicken broth mixture into calcium lactate solutions, followed by analysis of diameter, bulk density, pH, color, shape, texture, and consumer acceptance. Results revealed that higher calcium concentrations and extended holding times significantly decreased bead diameter and increased bulk density and hardness, indicating denser and more compact structures. Morphologically, increased calcium levels resulted in irregular, droplet-like shapes, with reduced sphericity. Instrumental color analysis showed higher a*, b*, and chroma values at higher calcium levels. Sensory evaluations demonstrated that samples with lower calcium concentrations and no post-gelation holding were significantly preferred by panelists in terms of softness and overall liking. These findings underscore the importance of optimizing calcium concentration and holding time in the design of alginate-based hydrogel beads and suggest that CBHBs have potential applications in molecular gastronomy and functional food product development. Full article

Fresh pasta was enriched with olive pomace (OP) and artichoke by-products (AB), respectively, at three concentrations: 13.5%, 14.5%, and 15% for OP, and 15%, 17%, and 19% for AB. Both control and fortified samples were assessed for technological properties, nutritional content and sensory quality. A Life Cycle Assessment was also performed to estimate the carbon footprint associated with pasta production. Results demonstrated a worsening of pasta quality, above all the resistance to break for row pasta and sandiness and taste for cooked samples, even though the pasta remained in an acceptable range. Fibers, polyphenol content, flavonoids, and antioxidant activity were found to be better in fortified samples than in the control pasta. With AB as new ingredient, the antioxidant activity increased substantially. The environmental impact revealed two different scenarios: compared to the control (1.08 kgCO₂eq), lower carbon footprint values were found for pasta fortified with OP (from 0.96 to 0.98 kgCO₂eq) and higher values for pasta fortified with AB (from 1.53 to 1.62 kgCO₂eq), due to the energy consumption associated with by-product processing (dehydration at 50 °C and grinding). Thus, combining sensory quality, nutritional improvements and environmental impact, a Global Quality Index (GQI) was also calculated for each sample. The GQI values, according to the weighting scheme of this index, revealed that the benefits of AB superimposed the drawbacks and suggested that 15% AB fortification is the best solution to balance pros and cons of by-product recycling. Full article

This study investigated the microbiological, physicochemical, textural, and sensory characteristics of ayran and kefir samples produced from milk treated with different doses of UV-C radiation. For this purpose, raw milk was passed through a UV-C column at three different flow rates (15, 30, and 45 mL/min), and irradiated with doses of 72, 36, and 24 J/mL, respectively, corresponding to the flow rate. Samples produced from milk pasteurised by thermal treatment were used as the control group. This research indicated that UV-C treatment effectively reduced the microbial load in milk to a level comparable to that achieved through conventional pasteurisation. A reduction of 2.15 log cfu/mL in total aerobic mesophilic bacteria count was achieved, while total coliform group bacteria counts were decreased to an undetectable level. Samples produced from milk treated with UV-C showed lower pH and higher titration acidity (% lactic acid). Furthermore, the organic acid content was higher in these samples. Lactic acid, the main organic acid, levels in the ayran and kefir samples were measured at their highest as 11,951.51 mg/kg and 12,989.34 mg/kg, respectively, in the UV45 sample with a radiation dose of 24 J/mL. The treatment of UV-C resulted in a minor change in the colour and textural properties of the samples. Nonetheless, this change was not significant enough to influence consumer acceptance. The application of UV-C to raw milk, depending on the radiation level used, can enhance the fermentation process in the production of ayran and kefir. This study showed that the application of UV-C has improved the quality of drinkable fermented milk products. This research has shown that, while reducing nutritional losses caused by thermal processing, microbial safety is obtained at an approximate value similar to pasteurisation. As a result, UV-C application decreases the loss of dietary compounds and provides an alternative method for microbial inactivation. Full article

The quality of pudding using different types of sugar (sucrose at 5% by weight or isomaltulose 5% or 10% by weight) in a formulation was studied. Adding isomaltulose resulted in less water being separated (syneresis) from the pudding structure after 15 days of storage and increased texture firmness. The pudding product containing 10% isomaltulose received the highest scores for consumer acceptance for texture, taste, and overall liking (7.00–7.60; moderately to very much liked). The effects of gamma irradiation at different doses (0, 2, 4, and 6 kGy) on taro flour were studied. All doses of irradiation did not significantly (p > 0.05) affect the proximate chemical composition of taro flour. The irradiation dose used to treat taro flour significantly affected (p ≤ 0.05) the syneresis of the puddings, with increasing doses decreasing the observed syneresis after 15 days of storage while increasing texture firmness. The effects of gamma irradiation on taro flour at 6 kGy resulted in a more pleasant odor, including sweet (toluene), jasmine/sweet (2-cyclopenten-1-one), almond (benzaldehyde), and nutty (2-methyl-3-methylthio-pyrazine) in the pudding sample. Furthermore, such a sample was the most liked (7.30) compared to other pudding samples. This study demonstrated that isomaltulose and irradiated taro flour could be used to produce pudding samples with desirable quality and sensory liking. Full article

The quality of the Serbian dry fermented sausage, Sremska, was evaluated without added nitrite and pasteurized post-ripening. As an extra safety measure to eliminate Salmonella, mild heat treatments (47 °C/6.5 h or 53 °C/22.1 min) were used. The effect of starter culture on product quality was also examined. Sausages were tested at the start of production and after 30 days of storage, measuring physicochemical properties, microbiota populations, biogenic amines, lipid oxidation, and sensory qualities. The absence of nitrite did not cause significant changes in microbiota. Pasteurization lowered total viable counts and lactic acid bacteria by up to 3.5 log CFU/g, especially in sausages with starter culture. Enterobacteriaceae were fully eliminated only in pasteurized products. Pathogens like Listeria monocytogenes and Staphylococcus aureus were not detected. Moderate biogenic amine levels were found in all samples (189.4–312.2 mg/kg), with higher amounts in sausages without nitrite. Neither starter culture nor pasteurization significantly affected biogenic amine levels, although pasteurization helped limit their buildup during storage. Lipid oxidation remained low (0.14–0.25 mg/kg), with slightly higher levels in sausages with starter culture; no changes due to pasteurization or nitrite absence were observed. Sensory evaluation showed all sausages received high scores. Texture, juiciness, aroma, and flavor of sausages made with starter culture were unaffected by nitrite absence or pasteurization. Sausages without starter culture scored slightly lower without nitrite compared to those with it. Pasteurization improved texture, juiciness, aroma plus flavor, and overall acceptability of all sausages without starter culture. Overall, the study concluded that nitrite-free Sremska sausages, when pasteurized with a mild heat process, maintained good quality and enhanced safety. Full article

This study aims to develop nutritionally improved alternative fast-food products by incorporating anchovy (Engraulis encrasicolus), a fish with high nutritional value, into three popular fast-food items (toast, burger, and pizza) frequently consumed by fast-food consumers. Anchovies, due to their rich content of omega-3 fatty acids, high-quality protein, vitamins A and D, and minerals, are a valuable food source for public health. Within the scope of this study, the nutritional compositions (crude protein, crude fat, crude ash, moisture, carbohydrate, energy) and sensory properties of the developed products were determined. According to the results of the analysis, the highest crude protein (18.64%) and crude ash (4.38%) content were found in anchovy-enriched toast, while the highest crude fat content (10.82%) was observed in anchovy burger (p < 0.05). Sensory analyses indicated that the panelists generally accepted all products. Specifically, the anchovy-enriched burger received the highest scores for appearance (90%) and aroma (40%). These findings demonstrate that anchovy-enriched fast-food products are both nutritionally rich and consumer-accepted, nutritionally improved food alternatives. Furthermore, this study identifies significant potential for utilizing aquatic products within the nutritionally enriched, seafood-based product sector. Full article

Edamame beans, rich in protein, essential amino acids, and antioxidant compounds, are promising substrates for novel plant-based beverages. This study developed and comprehensively characterized edamame-based beverage formulations with enhanced nutritional and functional attributes. Six formulations were prepared at edamame–water ratios of 1:3 or 1:6, incorporating either coconut water or coconut milk. Physicochemical analyses included particle size distribution, viscosity, amino acid and mineral profiles, antioxidant activity, volatile compounds, and storage stability. Nutritional analysis revealed that the ECM (1:3) formulation exhibited the highest protein content (3.68 g/100 g), while all formulations delivered essential minerals, with calcium levels ranging from 19.25% to 27.64% of total mineral content. ECW formulations were particularly rich in potassium, calcium, and phosphorus, whereas the pure edamame-based beverage had higher concentrations of sulfur and magnesium. The E (1:3) formulation demonstrated the highest total amino acid concentration (24.85 mg/mL), with glutamic and aspartic acids predominating compounds known to contribute to umami taste and buffering capacity. Higher edamame concentrations also resulted in significantly greater total phenolic (16.25 mg GAE/100 mL) and flavonoid content (6.42 mg QE/100 mL), which correlated with improved DPPH radical scavenging activity. The addition of coconut milk significantly reduced particle size, improved emulsion stability, and increased viscosity, while also masking undesirable volatile compounds such as hexanal, commonly associated with the beany aroma of legumes. These findings highlight the synergistic potential of blending edamame with coconut-based ingredients to produce nutrient-dense, sensorially acceptable, and shelf-stable plant-based beverages. Full article