Search Results (72)

In Australasian countries such as New Zealand, algae consumption is gaining in popularity within consumer markets. Beverages containing macro-algae, like kelp, and those containing micro-algae, such as spirulina, are considered novel products. While consumer preferences for algae-based products are well explored, less attention has been given to beverages, despite their importance for consumers, specifically those interested in health and well-being. The present study is dedicated to this research gap and investigates the key factors driving and hindering New Zealand consumers’ willingness to drink, pay a price premium, and spread word of mouth about micro-algae-based beverages, such as tea, smoothies, and cuppa soups. Theoretically, the present study is grounded in a seminal Australasian driver and barrier model of seaweed consumption. The current research design both confirms and extends the consumer behaviours previously examined. An online consumer study was distributed and collected via an opt-in panel provider, resulting in 437 responses. Consumers mirroring the NZ population in age, gender, and household income were the target sample, and descriptive statistics and a quantitative analysis via a partial least squares structural analysis served as the methodological foundation for the study. Food neophilia and involvement with algae were significant drivers for all three behavioural intentions investigated. Food neophobia was a significant inhibitor to the willingness to drink but not significantly related to the willingness to pay a price premium or spread word of mouth. Consumer perceptions of product attributes were a significant driver of New Zealand consumers’ willingness to spread word of mouth. The study provides best practice recommendations for marketers in Australasian beverage industries. In terms of its theoretical merit, two aspects stand out. Micro-algae beverages are an emerging beverage product category in Australasian markets, requiring wider exploration and complementary consumer research dedicated to algae-based food items. The focus on food neophobia and neophilia is original, as it helps to understand the barriers and drivers essential to beverages. In contrast to food items, beverages cannot hide novel ingredients such as micro-algae, making them simultaneously more appealing to food neophilic consumers and extremely challenging to food neophobic consumers. Full article

Background/Objectives: Uric acid (UA) levels vary based on gender, but elevated UA levels are linked to various health conditions in both sexes. Methods: This study examined the impact of a high-pectin smoothie (11.6 g fiber/day) consumption for 3 weeks on UA levels and gut microbiota in 28 healthy women. Food diaries, stool, and blood samples were collected at baseline and after the smoothie consumption. Results: The participants with similar baseline UA levels showed divergent responses: UA levels increased in the 15th participant (UAI group) and decreased in the 13th (UAD group) post-intervention. Smoothie consumption increased Bacteroides in the UAD and Prevotella 9 in the UAI, contrasting with the baseline abundances, where Prevotella 9 was higher in the UAD and Bacteroides in the UAI group. Furthermore, the proportion of Faecalibacterium increased in the UAI group after smoothie consumption, equalizing the baseline difference with the UAD group. Conclusions: This research highlights the role of personalized dietary strategies, noting that the impact of increased pectin consumption on managing UA levels in women may rely on their baseline gut microbiota and fiber intake. Full article

Plant-derived foods are potential vehicles for microbial antibiotic resistance genes (ARGs), which can be transferred to the human microbiome if consumed raw or minimally processed. The aim of this study was to determine the prevalence and the amount of clinically relevant ARGs and mobile genetic elements (MGEs) in differently processed smoothies (freshly prepared, cold-pressed, pasteurized and high-pressure processed) and fresh produce samples (organically and conventionally cultivated) to assess potential health hazards associated with their consumption. The MGE ISPps and the class 1 integron-integrase gene intI1 were detected by probe-based qPCR in concentrations up to 10⁴ copies/mL in all smoothies, lettuce, carrots and a single tomato sample. The highest total (2.2 × 10⁵ copies/mL) and the most diverse ARG and MGE loads (16/26 targets) were observed in freshly prepared and the lowest prevalences (5/26) and concentrations (4.1 × 10³ copies/mL) in high-pressure-processed (HPP) smoothies. Bla_CTX-M-1-15 (1.2 × 10⁵ c/mL) and strB (6.3 × 10⁴ c/mL) were the most abundant, and qacEΔ1 (95%), bla_TEM1 (85%), ermB and sul1 (75%, each) were the most prevalent ARGs. QnrS, vanA, sat-4, bla_KPC, bla_NDM-1 and bla_OXA-10 were never detected. HPP treatment reduced the microbial loads by ca. 5 logs, also destroying extracellular DNA potentially encoding ARGs that could otherwise be transferred by bacterial transformation. The bacterial microbiome, potential pathogens, bacterial ARG carriers and competent bacteria able to take up ARGs were identified by Illumina 16S rRNA gene sequencing. To reduce the risk of AMR spread from smoothies, our data endorse the application of DNA-disintegrating processing techniques such as HPP. Full article

Grape pomace (GP), a byproduct of winemaking, has gained significant attention as a sustainable and functional ingredient with applications in the food and nutraceutical industries. This review examines the potential of GP in meat products and analogs, functional foods, and nutraceuticals, highlighting its composition, health benefits, and role in enhancing nutritional and functional properties. Rich in dietary fiber, polyphenols, essential fatty acids, and bioactive compounds, GP exhibits antioxidant, anti-inflammatory, and gut health-promoting effects, making it suitable for various food applications. Its incorporation into meat products, such as sausages and patties, improves texture, enhances shelf life, and increases nutritional value while reducing the environmental footprint. GP is also effective in functional foods such as baked goods, dairy and plant-based yoghurts, smoothies, and snack bars, where it can enrich fiber and polyphenol content, aid in satiety, and provide health benefits beyond basic nutrition. The challenge is how to maintain the sensory properties characteristic of conventional, unmodified products. In nutraceuticals, GP’s polyphenolic compounds and dietary fiber support antioxidant, anti-inflammatory, and metabolic health functions, with applications as antioxidant supplements, gut health boosters, weight management aids, and cardiovascular health supplements. Despite challenges such as taste modification and optimizing bioavailability, GP’s versatility and sustainability highlight its value in developing innovative, health-oriented products. This review emphasizes the promise of GP as a valuable ingredient in functional foods and nutraceutical formulations, contributing to health, sustainability, and resource efficiency. Full article

The application of high hydrostatic pressure and mild heat treatment represents preservation processes for extending the shelf life of food products without compromising their quality. The combination of these physical methods at lower applied levels represents a promising approach to preserving the quality of treated products. This study aims to investigate the impact of combined treatments on the quality and storage stability of strawberry, banana, almond milk and avocado smoothies. The total colony count, electronic nose and tongue signals, colour, viscosity and sensory properties were examined over a 14-day storage period at 6 °C. The combined treatments were found to be effective in reducing the total colony count. During the sensory analysis, the impact of storage was the most prominent factor. Both the treatments and storage conditions significantly affected the colour characteristics of the samples. The smoothie samples exhibited pseudoplastic flow behaviour. Both applied treatments resulted in enhanced texture stability of the samples during the storage period. The electronic tongue and nose could differentiate between groups of fresh and stored samples, as well as between control and treated samples. Full article

Different solvents water, ethanol and ethanol/water (6:4 v/v), were compared in the extraction of pomegranate peels and seeds (PPS) in terms of recovery yields, antioxidant properties, and antimicrobial action against typical spoilage bacterial and fungal species. The best performing extract (ethanol/water (6:4 v/v) was shown to contain mostly ellagic acid and punicalagin as phenolic compounds (5% overall) and hydrolysable tannins (16% as ellagic acid equivalents) and was able to inhibit the growth of the acidophilic Alicyclobacillus acidoterrestris at a concentration as low as 1%. The preservation of the organoleptic profile of A. acidoterrestris-inoculated apple juice with extract at 1% over 20 days was also observed thanks to the complete inhibition of bacterial growth, while the extract at 0.1% warranted a significant (40%) inhibition of the enzymatic browning of apple smoothies over the first 30 min. When incorporated in whey proteins’ isolate (WPI) at 5% w/w, the hydroalcoholic extract conferred well appreciable antioxidant properties to the resulting coating-forming hydrogel, comparable to those expected for the pure extract considering the amount present. The WPI coatings loaded with the hydroalcoholic extract at 5% were able to delay the browning of cut fruit by ca. 33% against a 22% inhibition observed with the sole WPI. In addition, the functionalized coating showed an inhibition of lipid peroxidation of Gouda cheese 2-fold higher with respect to that observed with WPI alone. These results open good perspectives toward sustainable food preservation strategies, highlighting the potential of PPS extract for the implementation of WPI-based active packaging. Full article

The European market offers a variety of functional foods targeted at prediabetic and diabetic patients, with different approaches to reducing postprandial glucose levels. The utilization of white and black mulberry in new products could be an area of interest to many conscious consumers. The study aimed to design a novel form (dried) of easy-to-prepare product by applying nutritious mulberry in various proportions and creating an aesthetically appealing smoothie product with a distinctive taste profile. Such an easy-to-prepare form of smoothie was obtained by utilizing the freeze-drying process, while typical market smoothies are liquid. Sensory evaluations of the fresh, dried, and reconstructed smoothies and their basic characteristics were conducted. Moreover, antiradical tests (with ABTS+^• and DPPH^•), the phenolic compound profile (HPLC/PDA), and the L*a*b profile were analyzed. The results of the sensory evaluation tests were divided into two groups: Polish and foreign panelists. It was observed that mulberry-licorice drop-based smoothies were preferred fresh. Yet dried and reconstituted capsule-based smoothies were favored overall. Generally, both Polish and foreign panelists preferred lower concentrations of mulberry and licorice extracts (DB) in fresh smoothies, while in dried or reconstructed smoothie form, panelists scored higher (DC) and lower (DB) concentrations quite similarly (favored both concentrations). From the group of identified phenolic compounds, cinnamic acid derivates dominated all analyzed smoothies. Many analyzed types of flavonoids (quercetin, rutin, kaempferol) and naringenin were found in the smoothies. Some differences were noted in the antiradical tests but were only statistically significant for DPPH^• scavenging activity, which was higher for the DB1, DB2, and DC1 samples. Generally, even higher addition of licorice and mulberry did not negatively affect panelists’ ratings and the analyzed activities. Full article

This study examined the impact of fermentation using Lactiplantibacillus plantarum (L75) and Bifidobacterium longum (BF) on the total soluble solids (TSS), pH, TA, LAB survival, color properties, ascorbic acid content, total phenolic content (TPC), carotenoid components, and antioxidant properties of smoothies made from melon varieties (Cantaloupe, Honeydew, and Watermelon) separately with pumpkin leaves (Cucurbita moschata and Cucurbita pepo). For all smoothies, pH (r = −0.74) and TSS (r = −0.79) were inversely and strongly correlated with LAB counts, while LAB counts were positively correlated with TA (r = 0.87). Fermentation time (24 to 72 h) significantly (p < 0.05) decreased the TSS (%), pH, and color properties of all smoothies fermented with L75 or BF, while TA increased. Fermenting Cantaloupe melon and C pepo leaves with L75 (CMCL75) for 24 h increased the ascorbic acid content to 3.8 mg/100 mL. The sensory panel scores were highest for Watermelon and C. moschata or C. pepo fermented with L75 or BF for 24 h. TPC concentration was highest in CMCL75 (70.76 mg of gallic acid per 100 mL) after 24 h. C. pepo leaves and Cantaloupe fermented with L75 (CPCL75) showed the highest concentration of total carotenoids (70.38 mg/100 mL), lutein (2.53 µg/100 mL), cis β-carotene (25.43 µg/100 mL), and trans β-carotene (620.37 µg/100 mL). In contrast, CMCL75 showed the highest concentration of zeaxanthin (0.70 mg/100 mL). This study demonstrated the potential of fermenting Cantaloupe and pumpkin leaves together with the L75 strain to produce non-dairy functional products. Full article

Pomace is a by-product resulting from the pressing of fruits and vegetables into juices, and it is typically treated as waste. Interestingly, pomace contains minimal amounts of protein and fat but is characterized by its high polyphenol and dietary fiber contents, which may have health benefits for human physiology. Therefore, they are a potentially attractive raw material for the food industry, but to our knowledge, no smoothies with their addition have been prepared and described so far. Consequently, products derived from apple juice, incorporating different doses of fresh (6% and 12%) and dried (3% and 6%) black or red currant pomace, were formulated, and their physical properties, chemical composition, bioactive compound content, and health-promoting potential (in vitro antioxidant and antidiabetic activity) were evaluated. Additionally, the products underwent sensory assessment by consumers. The fortified beverages exhibited different physical characteristics and chemical compositions than apple juice. All smoothies were characterized by higher concentrations of anthocyanins, flavonols, and procyanidin polymers compared to the base product. Moreover, 75% of them exhibited a significantly elevated phenolic acid content as well as a higher concentration of flavan-3-ols. The majority of fresh smoothies exhibited significantly higher in vitro antioxidant capacities and increased in vitro α-amylase and α-glucosidase inhibitory effects compared to the base product. The highest ABTS activity was recorded in the variant with 6% dried black currant pomace. In turn, the smoothie with 3% dried red currant pomace had the most effective FRAP effect and, together with the product containing 12% fresh black currant pomace, ORAC antioxidant activity and α-glucosidase inhibition also. The introduction of 6% dried red currant pomace led to the creation of a beverage that most effectively inhibited α-glucosidase. The study showed that the application of various types of pomace, mainly that of black currant, into apple juice enables the development of new functional products with sensory attributes that are favorably evaluated by consumers. Full article

Over the years, consumer awareness of proper, healthy eating has increased significantly, but the consumption of fruits and vegetables remains too low. Smoothie drinks offer a convenient way to supplement daily diets with servings of fruits and vegetables. These ready-to-eat beverages retain the nutritional benefits of the raw ingredients from which they are made. Furthermore, they cater to the growing demand for quick and nutritious meal options. To meet consumer expectations, current trends in the food market are shifting towards natural, high-quality products with minimal processing and extended shelf life. Food manufacturers are increasingly aiming to reduce or eliminate synthetic preservatives, replacing them with plant-based alternatives. Plant-based preservatives are particularly appealing to consumers, who often view them as natural and organic substitutes for conventional preservatives. Essential oils, known for their antibacterial and antifungal properties, are effective against the microorganisms and fungi present in fruit and vegetable smoothies. However, the strong taste and aroma of essential oils can be a significant drawback, as the concentrations needed for microbiological stability are often unpalatable to consumers. Encapsulation of essential oils in nanoemulsions offers a promising and effective solution to these challenges, allowing for their use in food production without compromising sensory qualities. Full article

The pawpaw (Asimina triloba) is a tropical-tasting fruit from a tree indigenous to North America’s temperate climates. Pawpaw has a sweet, sour, and often bitter taste, which is a combination of banana and mango flavor. Fresh fruits are rarely available for retail purchase other than at farm sales or farmers’ markets. Frozen pulp is commercially available but supply is often limited due to increased wholesale demand. The purpose of this paper is to analyze seven years of entries from the Pawpaw Cookoff at the Ohio Pawpaw Festival using case study methodology to provide a basis from which to track trends, make recommendations, and discuss gastronomic opportunities of the pawpaw. Analysis of the data indicates that pawpaw is a versatile fruit that has been incorporated into a wide variety of beverages, savories, sauces, condiments, sweets, and desserts. Pawpaw pairs well with both alcoholic and non-alcoholic beverages, especially certain ales, sour beers, innovative cocktails with rum, coffee and tea drinks, and smoothies. Pawpaw is easily incorporated directly into salsas, dips, salad dressings, and frozen desserts that do not require cooking. In cooked savory dishes, sauces, and condiments, pawpaw should be added at the end of preparation. Pawpaw can be used in a wide range of baked and fried sweets and desserts. Full article

Excessive intake of free sugars is associated with adverse health outcomes. Table sugar is one of the main dietary sources of free sugars; however, the amount added by Brazilian consumers in their culinary preparations is unknown. The aims were to estimate the daily intake of table sugar (g/day), its contribution to total energy intake (E%) and the main food groups that contribute to the intake of this sugar in a nationwide multi-ethnic sample of Brazilian adults (2017–2018 Brazilian National Dietary Survey). Based on two 24-h recalls adjusted for the within-person variation, the overall median table sugar intake was 14.3 g/day, corresponding to 3.2 E%. Males, individuals living in rural areas, with low income, low education and experiencing food insecurity had a higher intake of table sugar. The main food sources of table sugar were coffee (55.8%), juice (33.9%), milk-based preparations and smoothies (3.1%), powdered and processed juice (2.7%), whole milk (1.9%), and tea (1.6%). There are no recommendations regarding the limit of table sugar intake, but considering that the WHO limits the intake of free sugars to <10 E%, it is concluded that table sugar intake by Brazilians corresponds to about 30% of the upper recommended daily intake of free sugars. Full article

Human noroviruses are major causes of foodborne outbreaks linked to berries. The overall goal of this study was to investigate the persistence of a human norovirus surrogate, Tulane virus (TV), in berry smoothies and under simulated digestion through the gastrointestinal track. Two types of smoothies were prepared from blueberries and strawberries. Tulane virus was spiked into each smoothie and incubated either at 37 or 4 °C for 2, 60, and 120 min. Furthermore, the virus-spiked smoothies were subjected to sequential oral (2 min), gastric (10 and 60 min), and intestinal (15 and 120 min) digestion according to the standardized INFOGEST model. Quantification of infectious TV was carried out using the TCID₅₀ assay. At 4 °C, in both berry smoothies, TV infectivity did not show significant changes throughout the 120 min period. At 37 °C, TV infectivity showed significant reduction (~0.5 log TCID₅₀/mL) only in blueberry smoothies starting at 60 min. During the oral, gastric, and intestinal digestion phases, the mean log reduction in TV infectivity in blueberry did not exceed ~0.5 log, while infectious TV in strawberry smoothies under all phases was stable. Given the notable stability of infectious viruses in berry smoothies and the gastrointestinal tract, prevention of norovirus contamination of berries is paramount to reduce virus outbreaks linked to berries. Full article

The effects of high-pressure processing (HPP) (450 MPa/600 MPa/3 min) on the carotenoid and vitamin E contents of smoothies made from strawberry, orange juice, banana and apple, and the same smoothies enriched with dietary fiber from discarded carrots were compared. The contents and bioaccessibilities of these compounds were also evaluated over the course of 28 days at 4 °C. The application of HPP in the formulations significantly increased the contents of β-cryptoxanthin, α-carotene and β-carotene and retained the contents of lutein, zeaxanthin and vitamin E compared to untreated samples. A decreasing trend in the content of each compound was observed with an increase in storage time. The application of HPP initially led to reductions in the bioaccessibility of individual compounds. However, overall, during storage, there was an increase in bioaccessibility. This suggests that HPP influences cell structure, favoring compound release and micelle formation. HPP is a sustainable method that preserves or enhances carotenoid extractability in ready-to-drink fruit beverages. Furthermore, the incorporation of dietary fiber from carrot processing discards supports circular economy practices and enhances the health potential of the product. Full article

In the EU and Great Britain (GB), all health claims (HCs) on food must be authorised before use and should comply with Regulation 1924/2006. In GB, all HCs, authorised or not, are listed in the Great Britain Nutrition and Health Claims Register. This study reviews the prevalence and compliance of HCs on prepacked foods sold within three GB supermarkets and via their grocery shopping websites. In June 2023, food labels and online product information of 440 products were evaluated across three food categories—dairy and dairy alternatives; fruit juices, fruit juice drinks and fruit smoothies; and teas and infusions. In store, 26.3% of products carried an HC and 28.3% online. The prevalence of HCs was higher when compared with data from 2016. Overall compliance was high, in store (94.3%) and online (90.0%), with no statistically significant difference in overall HC compliance between in store and online products (p = 0.724). The HC violations observed in the present study were due to non-compliant wording of HCs or use of non-authorised HCs. This study demonstrates changes in the HC landscape and the need for continued monitoring of the prevalence and compliance of HCs as consumer trends alter. Full article