Search Results (248)

Extending the shelf life and ensuring microbial stability of processed foods are key objectives in the food industry. In this study, edible films containing chitosan, chitosan + thyme (Thymus vulgaris) oil, and chitosan + rosemary (Rosmarinus officinalis) oil were applied to traditional and industrial Cecil cheese using the dipping method, with control groups for each production type. Samples were stored at 4 ± 1 °C for 45 days, and physical (color, water activity, and texture), chemical (pH, acidity, and dry matter), microbiological (total aerobic mesophilic bacteria, yeast-mold, coliforms, and lactic acid bacteria), and sensory analyses were performed on days 1, 15, 30, and 45. Results indicated that chitosan-based films effectively limited microbial growth, with the chitosan + rosemary oil combination being particularly effective in reducing microbial load and maintaining textural stability. Traditional cheeses achieved higher overall acceptability, while purchase intent was greater for industrial products. Coated samples exhibited slower pH decline and more stable dry matter content; industrial cheeses retained moisture more effectively. Texture profile analysis showed more stable chewiness and springiness values in coated samples. In conclusion, natural edible films represent an effective approach for extending shelf life and preserving quality, particularly in traditional cheeses with fibrous structures and shorter shelf lives. Full article

Three types of fermented tea (lightly fermented tea, LFT; semi-fermented tea, SFT; and highly fermented tea, HFT) processed from the same tea variety were subjected to submerged fermentation (SmF) using pure Eurotium cristatum. Chemical analysis and untargeted metabolomics showed that the major chemical components of the three tea infusions underwent significant changes, each exhibiting distinct metabolic profiles, with LFT showing the most upregulated metabolites. Antioxidant assays revealed that all three fermented tea infusions exhibited significantly enhanced antioxidant capacity, with 17 bioactive metabolites (e.g., Phloretin, Epicatechin gallate) showing strong correlations with activity. These distinct variations were correlated with the initial chemical composition of the tea infusions, suggesting that the initial chemical profile served as an important influencing factor in the metabolic process of E. cristatum, yet microbial mediation played a dominant role in guiding the direction of fermentation and shaping the final quality characteristics, despite the presence of spontaneous chemical changes in the tea infusion. Further network pharmacology and molecular docking analyses identified 15 potential health-beneficial antioxidant metabolites, most of which were more abundant in LFT. Combined with sensory evaluation results, our results indicated that LFT was most suitable for making functional antioxidant beverages fermented by E. cristatum. Full article

International standards for wines with Protected Designation of Origin (PDO) require characterisation through both analytical and sensory criteria, although sensory evaluation remains inherently subjective, especially regarding organoleptic properties. This study examined paired Blanc de noir and red wines made from identical grape varieties to determine whether varietal traits remain perceptible regardless of the vinification method while also assessing the role of visual stimuli in influencing olfactory and gustatory perception. Controlled tastings were conducted using both transparent and opaque glassware, with experienced panellists recording sensory descriptors. Physicochemical parameters were measured using a Lyza 5000 analyser to confirm compliance with quality standards, while statistical analyses of sensory data were conducted using the XLSTAT–Basic, student-type user software. Results showed that the absence of visual cues did not mislead tasters in recognising core attributes; however, the winemaking method significantly affected descriptors linked to maceration, including flavour intensity, astringency, and red/dark fruit notes. Panellists distinguished between white and red wines at statistically significant levels, even without visual input, suggesting that vinification-related chemical composition primarily guided their perception. Direct correlations were observed between red winemaking descriptors and parameters such as pH, lactic acid, glycerol, and volatile acidity, while indirect correlations were found with malic acid and titratable acidity. The results highlight how winemaking methods, chemical composition, and sensory perception interact in defining varietal characteristics. Full article

This study provides a comprehensive characterization of the microbiological, chemical, and sensory profiles of Sicilian Canestrato Fresco (SCF) cheese, a traditional agri-food product (TAP) made from raw cow’s milk using artisanal methods and typically consumed after 20 d of ripening. Plate count analyses confirmed high levels of mesophilic lactic acid bacteria (LAB) exceeding 10⁸ CFU/g. Both rod- and coccus-shaped LAB populations were present at these elevated levels. Pathogens such as Listeria monocytogenes and Salmonella spp. were not detected, although potential contaminants including Enterobacteriaceae, total coliforms, and Escherichia coli were detected at levels of 1.0–3.5 log CFU/g. High-throughput sequencing confirmed LAB as the dominant taxa, comprising the majority of the bacterial community, which accounted for 78.12% to 99.63% of the total relative abundance (RA) across all cheese samples. The fatty acid profile was typical of cow’s milk cheeses, with long-chain fatty acids (C15–C18) representing ~75% of the total, followed by medium- (~17%) and short-chain (<8%) fatty acids. Volatile organic compound analysis showed free fatty acids as the most abundant class, followed by esters, alcohols, ketones, and aldehydes. These findings highlight the role of traditional practices in preserving the sensory and chemical identity of SCF cheese. However, the presence of hygiene indicators suggests a need for improving sanitary measures along the production chain. Future research should explore the impact of targeted microbial management and packaging conditions to enhance both safety and product standardization without compromising artisanal traits. Full article

The aquaculture sector has seen significant growth recently but also faces sustainability challenges due to the use of fish meal and fish oil. This project explored the potential of using partially defatted Hermetia illucens (black soldier fly) larvae meal (BSFL meal) as a sustainable alternative to fish meal in Sparus aurata diets. The trial was conducted with 132 fish reared in six tanks and fed two aquafeeds: a standard (CTRL) and an experimental (IF) in which fish meal was replaced (10%) with partially defatted BSFL meal. Fillets were analysed for chemical composition, elemental composition, fatty acid (FA) profile, primary and secondary oxidative products, cholesterol, pH and colour. Moreover, a panel of food experts (n = 26) was involved in a discrimination sensory test (duo–trio test) on raw and cooked fillets. The results showed no differences in chemical and physical analyses. The FA profile of IF was characterised by a significantly higher content of lauric acid (p-value 0.009) and myristic acid (p-value 0.049) than the CTRL ones. The panellists correctly identified the raw samples and found differences. On the other hand, only about 50% of the assessors correctly identified the cooked samples. The overall results suggest that partially defatted BSFL meal may represent a valid alternative for aquafeed production that could affect the sensory properties of raw fillets without altering their nutritional composition. 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

The shelf life of perishable foods is traditionally determined by microbiological, chemical, and sensory analyses, which are well-established and reliable. However, these methods can be time-consuming and resource-intensive, and they may not fully account for unexpected storage deviations, such as temperature fluctuations or equipment failures. Smart films emerge as a promising alternative, enabling rapid, visual, and low-cost food quality monitoring. This study developed smart films based on zein/gelatin/cellulose nanocrystals (Z/G/CNC) functionalized with alizarin (AL, 0–3% w/w), produced by casting (12.5% zein, 12.5% gelatin, and 5% CNC w/w). The films were characterized for morphological, physicochemical, thermal, and spectroscopic properties, chromatic response at pH 3–11, activity against Escherichia coli and Staphylococcus aureus, and applicability in monitoring Merluccid hake fillets. The incorporation of AL reduced water solubility, increased water vapor permeability and contact angle, imparted a more intense orange coloration, and improved thermal resistance. AL also increased thickness and elongation at break while reducing tensile strength and Young’s modulus. All films exhibited excellent UV-blocking capacity (<1% transmittance). Noticeable color changes were observed, with the Z/G/CNC/AL1 film being the most sensitive to pH variations. During Merluccid hake storage, ΔE values exceeded 3 within 72 h, with a color change from orange to purple, correlating with fillet pH (8.14) and total volatile basic nitrogen (TVB-N) (24.73 mg/100 g). These findings demonstrate the potential of the developed films as biodegradable sensors for smart packaging of perishable foods. Full article

Shubat, a traditional fermented camel milk from Kazakhstan, is renowned for its unique flavor and nutritional properties, though its volatile compound profile remains poorly characterized. In this study, headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (HS-SPME-GC×GC–ToFMS) was employed to qualitatively identify and semi-quantitatively analyze volatile metabolites in seven Shubat samples collected from four regions of Kazakhstan. Of the 372 volatile organic compounds initially detected, 202 were retained after screening, predominantly comprising esters, acids, alcohols, ketones, and aldehydes. Esters, acids, and alcohol were found to be the most abundant categories. Diversity analyses (α and β) revealed substantial variation across regions, likely influenced by Shubat’s rich and region-specific microbiome. An UpSet analysis demonstrated that 75 volatile compounds were shared among all samples, accounting for over 87% of the total volatile content, indicating a chemically stable core. These findings underscore the chemical complexity of Shubat and provide novel insights into its metabolite composition, thereby establishing a foundation for future sensory, microbial, and quality-related research. 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

This study investigated the flesh quality, shelf life, and sensory freshness of sea bream (Sparus aurata) reared in the REMEDIA Life IMTA system, which incorporates bioremediator organisms—sponges, polychaetes, bivalves, and macroalgae—supported by artificial vertical collectors to enhance the settlement of sessile macroinvertebrates and improve environmental quality. A total of 96 fish (18 months old) were analysed, 48 farmed within the IMTA system and 48 in the conventional offshore system. Both groups received the same commercial feed. For each group, 16 fish were analysed after 1, 7, and 14 days of storage at 2 ± 1 °C to evaluate physical features, chemical and fatty acid composition, and sensory freshness. The total weight was markedly greater for fish in the IMTA group (p < 0.05), which showed a significantly (p < 0.05) longer tail. For all the storage times, the content of total saturated fatty acids was markedly higher in the control group, along with a lower concentration of polyunsaturated fatty acids (p < 0.05). The quality index method showed better results for the IMTA group (p < 0.05), particularly after 2 weeks of storage in ice. In conclusion, sea bream reared in the IMTA system showed better flesh quality, extended shelf life, and prolonged sensory freshness. Full article

Fruit wines have become a popular alternative to grape wines for their variability of sensory properties and unique chemical profiles, offering interesting biological activities. Winemaking also utilizes fruits, which are usually sensitive to biological deterioration, thus reducing post-harvest losses. The quality of wines depends on the fermentation conditions, including the wine yeast selection. In this study, we observed the effect of three common Saccharomyces wine yeast strains on the physicochemical characteristics (color, pH, ethanol content), antioxidant potential (total polyphenol content—TPC, DPPH, and ABTS antioxidant assays), and sensory properties and their relations within plum, apple, and hawthorn wines. Generally, we observed quite-wide ranges in physicochemical properties (pH: 2.8–3.8, ethanol content: 9.0–16.2%) and antioxidant potential parameters (TPC: 0.5–2.4 mg/GAE, DPPH: 0.3–1.4 mg/AAE, 0.5–3.0 mg/AAE), which were affected by the fruit, yeast, and sampling term. The yeast strain significantly affected physicochemical properties and the antioxidant potential on a minor scale. The highest impact of yeast was observed within sensory analyses, where the hawthorn and apple wines fermented by yeast strain Fruit Red exhibited a different sensory profile than those fermented by the Buket and Special strains. A positive correlation between antioxidant potential parameters and their relationship with wine color was confirmed. Moreover, the overall acceptability grew with sweet taste intensity, and panelists preferred wines with lower ethanol content. In general, this study proved the significant impact of wine yeast strain selection on certain qualitative parameters of fruit wines. Full article

Black tea is widely consumed worldwide, and its characteristic taste and color result from fermentation, where polyphenols are enzymatically oxidized to generate major pigments, including theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs). This study investigated the effects of increased oxygen treatment during fermentation on the flavor attributes and chemical properties of Congou black tea. Fresh tea leaves (variety “Fuyun 6”) were subjected to four oxygen treatments: 0 h (CK), 1 h (TY-1h), 2 h (TY-2h), and 3 h (TY-3h), with oxygen supplied at 8.0 L/min. Sensory evaluation revealed that oxygen-treated samples exhibited tighter and deeper-colored leaves, a redder liquor, fuller taste, and a sweeter fragrance compared with CK. Chromatic analysis showed significant increases in redness (a*) and luminance (L*), alongside reduced yellowness (b*), indicating enhanced liquor color. Chemical analyses demonstrated elevated levels of TFs, TRs, and TBs in oxygen treatments, with TRs showing the most pronounced increase. Non-targeted metabolomics identified 2318 non-volatile and 761 volatile metabolites, highlighting upregulated flavonoids, phenolic acids, and lipids, and downregulated catechins and tannins, which collectively contributed to improved taste and aroma. Optimal results were achieved with 2–3 h of oxygen treatment, balancing pigment formation and sensory quality. These findings can provide a scientific basis for optimizing oxygen conditions in black tea fermentation to improve product quality. Full article

Physico-chemical analyses, fatty acid profiles, microbiological analyses and sensory characteristics (assessed by trained judges and by consumers) were carried out on four types of goat cheese produced in artisanal cheese factories using raw milk from different autochthonous Spanish goat breeds (Malagueña, Florida, Murciano-Granadina and Cabra del Guadarrama). The cheeses studied were different in fat, protein, salt, pH, moisture, acidity and color due to the different production technologies and the properties of the milk of each breed. Saturated fatty acids (SFAs) were the predominant fatty acids in all the goat milk cheeses studied. Cabra del Guadarrama Cheese (CGC) and Malagueña Cheese (MC) showed an n-6/n-3 ratio < 4, and MC was found to have the lowest atherogenic and thrombogenic indices. CGC had a lower fat content than the rest of the cheeses studied. The fatty acid profile of CGC was more similar to MC than to Florida Cheese (FC) and Murciano-Granadina Cheese (MGC). MGC had a higher atherogenic and thrombogenic index, a higher PUFA n-6/n-3 ratio than the rest of the cheeses studied and a higher fat content. Therefore, CGC, MC and FC had a healthier lipid profile than MGC. The texture properties of CGC and FC were more similar to each other than to those of MC and MGC (harder cheeses). Sensory analyses performed with trained judges were in accordance with instrumental texture parameters. Consumer acceptability was similar for all the cheeses under blind conditions and only under informed conditions did consumers score FC significantly higher than MGC. In a rank test FC was chosen as the better cheese for a greater number of consumers both in blind and in informed conditions. The provision of information improved the overall liking of Cabra del Guadarrama Cheese and worsened that of Murciano-Granadina Cheese. The high quality of the cheeses confirms the need to raise consumer awareness of autochthonous goat breeds to increase the consumption of these products in order to contribute to the preservation of these breeds. Full article

While resistance or tolerance is a highly sought-after trait in new grape varieties, producing such grapes does not guarantee acceptance in the market. The objective of this study was to explore consumers’ appreciation of a novel tolerant table grape variety by integrating chemical, textural, and sensory analyses with near-infrared (NIR) spectroscopy. To achieve this, we developed multivariate prediction models using artificial neural networks (ANNs) that were applied to the spectra of samples subjected to sensory analysis, allowing us to predict their composition. This approach offers a non-destructive way to conduct sensory analysis, as a single NIR spectrum can assess consumer appreciation and identify the chemical and physical characteristics of each berry. For the grape variety tested, we observed a significant favorable consensus among consumers. Therefore, instead of identifying differences, we focused on determining the optimal maturity ranges that enhance consumer appreciation for this variety. Our findings represent a step toward non-destructive sensory analysis; however, further research is still needed to refine this approach. Full article

Chestnut flour, obtained through drying and milling of Castanea sativa fruits, has evolved from a subsistence food into a sought-after niche product, appreciated for its naturally gluten-free profile, high starch content, and richness in micronutrients. Over the past decade, its demand has steadily increased due to consumer perception of the health benefits associated with chestnut consumption. As the market for chestnut flour expanded from small-scale to large-scale production, alternative methods to the traditional process were developed. Its distinctive aroma and flavor are strongly influenced by processing methods, which are the focus of this study. Two drying approaches were compared: a traditional smoke-based method (drying house named metato) characterized by a wood-drying method and a controlled laboratory process using a forced-air dryer that maintained a constant temperature of 40 °C. The impact of these methods on the physico-chemical composition, volatile organic compounds (VOCs), and sensory properties of the flour was evaluated using chemical, instrumental, and sensory analyses. The traditional method enhanced the flour’s aromatic complexity and typicity through the application of smoke, which has been demonstrated to generate volatile organic compounds (VOCs), such as guaiacol, furfural, and o-creosol, that are associated with the smoked aroma. Nevertheless, if not properly managed, it can lead to undesirable sensory notes due to excessive smoke exposure. In contrast, the laboratory-controlled process ensured better preservation of bioactive compounds—such as polyphenols (351 mg GAE/100 g dm) and ascorbic acid (322 mg/kg dm)—while retaining the aroma notes associated with fresh chestnuts. Optimizing processing methods may support the valorization of chestnut flour as a high-quality ingredient in the modern gluten-free and functional food market. Full article