Artificial Flavors Research Articles

Evidence-based formulation and overall acceptability of spirulina-enriched functional ice cream.

Introduction: Spirulina, a cyanobacterium recognized for its antioxidant, antiviral, and immunological properties, has been utilized for centuries as a natural source of protein and essential nutrients. Recent studies have highlighted its hypoglycemic and hypolipidemic effects, demonstrating its potential applications in managing non-communicable chronic diseases. However, the distinct flavor of spirulina can lead to low acceptability when incorporated into food products. Objective: This research aimed to review the health benefits of Spirulina platensis and to develop an artisanal spirulina-enriched ice cream formulation that contains no artificial flavoring or coloring additives, in order to evaluate its overall acceptability among trained and untrained panels. Results and discussions: Our findings indicate that the formulation was better received by health and nutrition professionals, while the trained panel reported a higher acceptability for the version containing less spirulina, primarily due to the aftertaste, as it is not a common ingredient. Conclusion: New formulations with stronger flavors may be necessary to mask the aftertaste of spirulina, in order to produce an ice cream with functional properties, given that the spirulina content varies from 1 to 2 grams per serving

Assessment of the Physicochemical, Microbial Quality, and Consumer’s Perceptions Regarding Packaged Milk Available in the Local Markets of Karachi, Pakistan

Background: Milk, an essential part of diet is comprised of all indispensable nutrients. However, it proves to be beneficial only if it is available in its pure form. Objective: The current study aimed to evaluate packaged milk samples collected from local markets of Karachi and to assess level of consumer awareness about health risks associated with substandard milk consumption. Methods: Package milk samples were assessed collectively for physical parameters, and microbial load. Seventeen colour-based chemical tests were also conducted to detect different dyes, preservatives, and other added chemicals as adulterants in milk. A household-based community survey was conducted to evaluate consumer’s preferences regarding packaged milk consumption. Results: 97% of tested milk samples were observed to have added solids and water in them. Chemical adulterants in tetra packaged milk were detected in order of Glucose > cane sugar, Vegetable fat > Formalin, >Artificial colour > Neutralizer > Detergent >Urea, Annatto dye > starch. For the household-based survey, a total of 266 respondents were interviewed. Although 61.7% of respondents preferred pasteurized milk, potential customer satisfaction with the quality of pasteurized milk was 74.4%. Multivariate analysis showed that customer satisfaction regarding pasteurized milk was significantly associated with the preference of customer [Odds Ratio (OR)=4.18, p=0.004], buying factors like price, offers, and discounts (OR=6.92, p=0.014), quality and availability (OR=4.81, p=0.003), and experienced negative health effects (OR=0.26, p=0.002). Conclusion: The study concluded that more than 70% of the packaged milk samples were adulterated with detergents, artificial flavors and glucose which signify the compromised quality of the packaged milk and their products. Strict regular quality checks should be established and closely monitored by regulatory authorities and the government.

Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development.

The food flavor science, traditionally reliant on experimental methods, is now entering a promising era with the help of artificial intelligence (AI). By integrating existing technologies with AI, researchers can explore and develop new flavor substances in a digital environment, saving time and resources. More and more research will use AI and big data to enhance product flavor, improve product quality, meet consumer needs, and drive the industry toward a smarter and more sustainable future. In this review, we elaborate on the mechanisms of flavor recognition and their potential impact on nutritional regulation. With the increase of data accumulation and the development of internet information technology, food flavor databases and food ingredient databases have made great progress. These databases provide detailed information on the nutritional content, flavor molecules, and chemical properties of various food compounds, providing valuable data support for the rapid evaluation of flavor components and the construction of screening technology. With the popularization of AI in various fields, the field of food flavor has also ushered in new development opportunities. This review explores the mechanisms of flavor recognition and the role of AI in enhancing food flavor analysis through high-throughput omics data and screening technologies. AI algorithms offer a pathway to scientifically improve product formulations, thereby enhancing flavor and customized meals. Furthermore, it discusses the safety challenges of integrating AI into the food flavor industry.

A New Approach to Recover Bioactive Compounds from Apple Pomace: Healthy Jelly Candies

Rich in bioactive compounds, carbohydrates, fibers, minerals, and trace elements, apple pomace (AP) is a significant agro-industrial by-product, which pollutes and brings high management costs. The current study investigates the possibility of using an aqueous AP extract (APE) as the main ingredient in a jelly candy recipe, replacing artificial colors and flavors and improving its nutritional value. APE and formulated jelly candies were analyzed in terms of their phytochemical profile, antioxidant capacity, and color parameters. In addition, the microbiological and sensory properties of the jelly candies, as well as their behavior during storage, were analyzed. An HPLC analysis of AP revealed the presence of 9 individual phenolic compounds, with a high content of protocatechuic (375.21 ± 18.76 µg/g DW) and p-hydroxybenzoic (164.96 ± 13.83 µg/g DW) acids. The results of this study prove the presence of bioactive compounds with antioxidant and antidiabetic properties in both APE and its candies. Investigation on jelly candies with APE revealed an antioxidant capacity of 142.03 ± 1.08 mmol TE/g DW and a total polyphenolic content of 8.25 ± 0.17 mg GAE/g DW. Additionally, a sensory analysis highly appreciated the proposed jelly with APE, with scores higher than 4.70/5.00 for all evaluated attributes. Thus, this study succeeded in developing a new approach to recovering bioactive compounds from AP, demonstrating the potential of this by-product to improve jelly candies’ attributes while promoting sustainability through waste reduction and the effective use of natural resources.

MUTU KIMIA PADA KALDU BUBUK NABATI BERBAHAN BAKU JAMUR MERANG (VOLVARIELLA VOLVACEA) DAN WORTEL (DAUCUS CAROTA L.)

Mushroom-based flavoring is one of the vegetable source food additives that contain glutamate so that it can be used as a substitute for artificial flavoring. Mushrooms that can be used are straw mushrooms. The addition of carrots aims to add nutrients to vegetable stock powder products. This aims of this study was to determine the combination of straw mushroom and carrot on chemical quality and the best treatment produced by vegetable stock powder. This research is an experimental research conducted in the laboratory. The first thing that was done was making vegetable stock powder with combination of straw mushroom and carrot then continued with chemical analysis. The results showed that the best treatment for the powdered stock of straw mushroom and carrot based on the chemical quality in this study was treatment J1 (100% merang mushroom: 0% carrot) with a value of 11.32% moisture content, 9.20% ash content and 12.63% crude fiber.

Microencapsulation of Essential Oils and Oleoresins: Applications in Food Products.

Essential oils (EOs) and oleoresins (ORs) are plant-derived extracts that contain both volatile and non-volatile compounds used for flavoring, coloring, and preservation. In the food industry, they are increasingly used to replace synthetic additives, aligning with consumer demand for natural ingredients, by substituting artificial flavors, colorants, and preservatives. Microcapsules can be added to a vast range of foods and beverages, including bakery products, candies, meat products, and sauces, as well as active food packages. However, incorporating EOs and ORs into foods and beverages can be difficult due to their hydrophobic nature and poor stability when exposed to light, oxygen, moisture, and temperature. Microencapsulation techniques address these challenges by enhancing their stability during storage, protecting sensitive molecules from reacting in the food matrix, providing controlled release of the core ingredient, and improving dispersion in the medium. There is a lack of articles that research, develop, and optimize formulations of microencapsulated EOs and ORs to be incorporated into food products. Microencapsulated ORs are overlooked by the food industry, whilst presenting great potential as natural and more stable alternatives to synthetic flavors, colorants, and preservatives than the pure extract. This review explores the more common microencapsulation methods of EOs and ORs employed in the food industry, with spray drying being the most widely used at an industrial scale. New emerging techniques are explored, with a special focus on spray drying-based technologies. Categories of wall materials and encapsulated ingredients are presented, and their applications in the food and beverage industry are listed.

KANDUNGAN ZAT BESI DAN ASAM GLUTAMAT PADA BUBUK PENYEDAP MADIDIHANG DI KOTA TERNATE

Food flavouring is always needed by people to enhance the taste of food. Excessive use of synthetic flavouring (Monosodium Glutamate) over a long period of time, can cause harm to health in the future. For this reason, natural alternative ingredients are needed to replace the function of MSG as a food flavouring. Madidihang fish (yellowfin tuna) is rich in nutrients such as protein, fatty acids, and minerals, which can be used as a natural flavouring base. This study aims to determine the iron and glutamic acid content in madidihang flavouring, using a pre-experimental research method with an alternative one-shot case study design. The sample in this study was a 250 gram sample of madidihang flavouring. The test method for iron parameters was the 18-13-1/MU/SMM-SIG ICP OES method, and glutamic acid with the 18-5-17/MU/SMM-SIG UPLC method. The tests were conducted in the laboratory of PT Saraswanti Indo Genetech, Bogor Indonesia, with 2 replicate tests, namely simplo and duplo tests. The data obtained were processed by calculating the average value, then presented descriptively. The average iron content test result was 4.05 mg/100 g, while the average glutamic acid content was 45,571.63 mg/kg. It is concluded that after going through the processing process, madidihang flavouring contains iron and glutamic acid which is good for consumption and can be used as an alternative to natural flavouring instead of artificial flavouring.

Sensory profile of cream cheese and plant‐based analogues: an approach through flash‐profile, CATA and RATA tests

SummaryThe distinct techno‐functional and sensory attributes conferred by milk proteins and fat are fundamental in defining the structure, texture and flavour of dairy products. Thus, reproducing cheese‐like characteristics in plant‐based alternatives while ensuring consumer acceptance is a major challenge. This study aimed to evaluate the sensory profile of commercial cream cheese and plant‐based analogues, quantifying consumer perception and discrimination, and correlating with instrumental texture analysis. For that, two milk‐based (MB1 and MB2) and three plant‐based products (PB1, PB2 and PB3) were evaluated for their proximate composition, texture profile (spreadability and firmness) and sensory properties by combining Flash Profile method (n = 13), Check‐All‐That‐Apply (CATA) test, and Rate‐all‐that‐apply (RATA) test (n = 102) with global acceptance. Milk‐based cream cheeses (MB1 and MB2) did not differ significantly from each other and presented greater spreadability when compared to all plant‐based cream cheeses (PB1, PB2 and PB3). The texture parameters of the samples were inversely related: the greater the firmness, the lower the spreadability. All forty‐two sensory attributes allowed discrimination of the samples into three distinct clusters, with no difference between the milk‐based products. The results of the CATA test showed that the attributes most correlated with the sample MB1 were the most desirable for good acceptance of the product. In turn, PB3 showed lower acceptance scores when compared to the plant‐based samples PB1 and PB2, and the attributes rancid flavour, vegetable oil aroma and nut aroma mostly contributed to the lower acceptance of PB3. Milk‐based products were very close to the ideal product, presenting a creamy and spreadable texture as key attributes for product characterisation and acceptance. The results of RATA test showed a significant difference (P < 0.05) in the intensity of nineteen sensory attributes. Milk‐based cream cheeses were more accepted than their plant‐based counterparts. The instrumental assessments of firmness and spreadability exhibited a negative correlation, once they were inversely proportional and strongly correlated to sensory data of firm and spreadable texture, respectively. The sensory characteristics of cream cheese analogues may present a barrier to their acceptance by consumers. Attributes such as coconut and flour flavour, artificial cheese aroma and flavour, and spreadable texture played a key role in differentiating dairy products from plant‐based ones, contributing to the lower acceptance of the latter.

Tradition and Innovation in Yoghurt from a Functional Perspective—A Review

Yoghurt is one of the most consumed and studied dairy products, with proven functional effects on the human body. This review discusses the functional properties of traditional yoghurt products in comparison with different other yoghurts enriched with natural bioactive compounds like bee products, aromatic plants, fruit, vegetables, extracts, edible flowers, mushrooms, and high protein ingredients. The food industry aims to enhance the nutritional profile of final products, recognising the potential value they bring. Yoghurt, acknowledged as a functional food, has garnered significant attention globally in terms of production and consumption. Incorporating flavours through essences, fruit, fruit extracts, and honey is considered a preferable alternative to artificial flavours for innovating new dairy products. While the review underscores the positive properties of natural additives, it also addresses the possible changes in physicochemical properties and storage stability when yoghurt is enriched beyond the basic elements. A compelling synthesis of the data reveals the remarkable finding that the majority of functional yoghurts incorporate bee products. In recent years, the dairy industry has seen a rise in combining probiotics and functional foods, especially with the development of probiotic functional yoghurts.

Determining the functional role of the Gluconobacter oxydans GOX1969 protein as a BamB homolog.

Acetic acid bacteria are used in many industrial processes such as the production of vinegar, vitamin C, the antidiabetic drug miglitol, and various artificial flavorings. These industrially important reactions are primarily carried out by an arsenal of periplasmic-facing membrane-bound dehydrogenases that incompletely oxidize their substrates and shuttle electrons directly into the respiratory chain. Among these dehydrogenases, GOX1969 in Gluconobacter oxydans was predicted to be a pyrroloquinoline quinone-dependent dehydrogenase of unknown function. However, after multiple analysis by a number of labs, no dehydrogenase activity has been detected. Reanalysis of GOX1969 sequence and structure reveals similarities to Escherichia coli BamB, which functions as a subunit of the β-barrel assembly machinery complex that is responsible for the assembly of β-barrel outer membrane proteins in Gram-negative bacteria. To test if the physiological function of GOX1969 is similar to BamB in E. coli, we introduced the gox1969 gene into an E. coli ∆bamB mutant. Growth deficiencies in the ∆bamB mutant were restored when gox1969 was expressed on the plasmid pGox1969. Furthermore, increased membrane permeability conferred by bamB deletion was restored upon gox1969 expression, which suggests a direct link between GOX1969 and a role in maintaining outer membrane stability. Together, this evidence strongly suggests that GOX1969 is functionally acting as a BamB in G. oxydans. As such, functional information on uncharacterized genes will provide new insights that will allow for more accurate modeling of acetic acid bacterial metabolism and further efforts to design rational strains for industrial use.IMPORTANCEGluconobacter oxydans is an industrially important member of the acetic acid bacteria. Experimental characterization of putative genes is necessary to identify targets for further engineering of rational acetic acid bacteria strains that can be used in the production of vitamin C, antidiabetic compounds, artificial flavorings, or novel compounds. In this study, we have identified an undefined dehydrogenase GOX1969 with no known substrate and defined structural similarities to outer membrane biogenesis protein BamB in E. coli K12. Furthermore, we demonstrate that GOX1969 is capable of complementing bamB knockout phenotypes in E. coli K12. Taken together, these findings enhance our understanding of G. oxydans physiology and expand the list of potential targets for future industrial strain design.

Sensorial Attributes of Fermented Whey Drinks with Either Natural or Artificial Flavoring Agents

Abstract A clear-yellowish liquid, resulting from the separation and pressing of curds in the cheese-making process, is obtained, and it is commonly known as whey. Despite being commonly regarded as waste, whey still contains some nutrients such as protein, lactose, and minerals. These compounds endow whey with the potential to be processed into a food product. However, an unwanted sensory aspect can be caused by the presence of these organic compounds. This is a consequence of chemical changes in organic compounds within whey during production and storage, which can impact flavor and lead to the formation of off flavors. One alternative that can be employed to reduce off-flavors is the conversion of whey into probiotic drinks through a fermentation process involving lactic acid bacteria (LAB). Although a fermentation process could impart a more favorable sensory aspect to whey, it is still deemed necessary to incorporate natural or artificial flavorings. Orange (citrus) is a common flavor used in food products. Consequently, this study was conducted to enhance the sensory aspect of whey by fermenting it and adding natural and artificial citrus flavorings, with subsequent evaluation through consumer acceptance. According to the study results, significant findings were observed in flavored fermented whey, exhibiting higher consumer acceptance compared to fermented whey without flavor. In conclusion, the addition of both natural and artificial citrus flavorings to fermented whey served to enhance its sensory aspect and elevate consumer acceptance.

#960 Trends in eGFR and ultra-processed food intake in relationship to income among United States adults

Abstract Background and Aims Ultra-processed foods (UPF) are formulations of ingredients that are mostly of exclusive industrial use and may contain additives like artificial colors, flavors, or stabilizers. The sale and consumption of these foods has been increasing despite their associations with increased risk for several non-communicable diseases including chronic kidney disease. Ultra-processed foods are widely accessible, more shelf-stable and convenient while tending to be more affordable and lower in nutritional quality. The aim of this study was to evaluate trends in kidney function and UPF intake and temporal effect of income among United States (US) adults. Method We used dietary intake data collected with 24-hour dietary recalls from 35160 US adults across 8 cycles of the National Health and Nutrition Examination Survey (NHANES) (from 2003-2004 to 2017-2018 cycles) to categorize intake using the Nova processed food classification system. Poisson regression models were used to assess the 15-year trends in populations at risk for kidney function decline (measured by estimated glomerular filtration rate [eGFR]) and higher percentage of calories from UPF (PC-UPF) consumed along with the temporal effect of income in select subpopulations and adjusted for age and gender and non-linear effects of income and age). Results Over the past 15 years eGFR, PC-UPF, and self-reported income continue to increase among US adults. However, the associations between eGFR, PC-UPF and income are quite complex, vary by subpopulation and non-linearly depend on age. Specifically, among Black adults adjusted for age (age2) and gender, eGFR was the lowest (85 mL/min/1.73 m2, 95% CI: 84.9, 85.0 mL/min/1.73 m2) among those with the lowest ($2,500) and highest ($125,000) income (p = 0.0000000579 for a quadratic term of income), respectively. Hispanic and Mexican Americans also have similar pattern eGFR with the lowest and highest income though the eGFR is consistently higher than White and Black Americans. Across cycles, White Americans with the lowest income ($2,500) have the highest PC-UPF (range: 57-62%, p <2e-16; mean: 59.4%, 95% CI: 59.3, 59.6%) while Black Americans with the lowest ($2,500) and highest income ($125,000) have the highest PC-UPF (range: 53-58%, p <2e-16; mean: 54.8%, 95% CI: 54.3, 55.4%). Income levels does not predict PC-UPF among Mexican Americans. Overall, the PC-UPF is steadily increasing in all population subgroups. Conclusion Among Non-White US adults, higher eGFR was associated with higher income until reaching a group-specific threshold when the relationship reversed. We observed a similar threshold pattern in the association between PC-UPF and income among Black and Hispanic Americans. These complex non-linear relationships between eGFR, PC-UPF and income are driven in part by age-related association and warrant further exploration.

Formulation of functional gummy candies containing natural antioxidants and stevia

The research aimed to enhance the nutritional value of gummy candies by incorporating pistachio green hull extract (PGHE), stevia, and starch into the formulations. The gummy candies formulations were optimized using PGHE (1–5 %), stevia (0.013–0.040 %) and gelatin-to-starch ratio (9:1, 2:8, and 3:7) by response surface methodology (RSM), central composite design (CCD), with six center points. The physicochemical and textural properties of the gummy candies were assessed. Three optimal formulations were determined, which were preferred by the majority of panelists. One of them was selected for testing total phenolic content (680.31 ± 0.6 mg GAE/100g gummy candy), antioxidant activity (IC50 = 277 μg/mL), FTIR analysis, morphology examination, and storage stability. This study resulted in the development of gummy candies that not only offer a reduced-sugar product (50 %; equal to 12 % of sucrose) with high antioxidant activity but also eliminate the need for artificial flavors and synthetic colorants in the formulation.

Consumer preferences of artificial and natural flavours: a case in soft ice cream

Consumers have a high awareness regarding the additives used in their food products. The use of artificial and natural flavours as additives in a food product is debatable and it will directly impact sensory attributes and consumer preferences. The objective of this study was to investigate the different sensory profiles and consumer acceptability of soft ice cream with different types of vanilla flavours (artificial vs. natural). In addition, liking segmentations based on gender and age group were also investigated. Descriptive sensory profiles (n=10), differentiation testing (n=40), and consumer acceptability test (n=162) were determined. There were no significant differences for sensory attributes except for texture (p= 0.001). The differentiation testing disclosed no differences between artificial and natural vanilla flavours (p=0.09). However, soft ice cream made with the artificial vanilla flavour has a significantly higher liking (p< 0.01) compared to the natural flavour. There were no significant differences in consumer acceptability levels based on gender and age-group segmentations. This study can be used as a primary reference to select appropriate flavours of artificial and natural in a certain food product.

Improving the production technique of pat based on multicomponent fruit and berry paste

The object of this study is the technology of making fruit pat based on apple, apricot, and rosehip paste. To increase the organoleptic and physical-chemical quality indicators, the technology of functional fruit pat for functional purposes has been improved by using fruit and berry paste as a fruit base. Accordingly, a technique for the production of fruit and berry paste (apple 50 %, apricot 35 %, rosehip 15 %) was devised. The peculiarity of the technique is a short-term, 30–40 s, concentration at 52–54 °C in a rotary evaporator, which will positively contribute to the preservation of the functional ingredients of raw materials, unlike conventional batch vaporizers. The paste has an improved viscous structure and organoleptic properties compared to the control, which makes it possible to recommend it as a fruit base for pat. The viscosity of the pat mass based on the paste at 50 °C is 225 Pa∙s, which is 20 % higher than the control ("Fruit" pat), which will contribute to better structure formation. At the same time, the sample with the paste has better indicators of taste and smell, which can be characterized as natural and harmonious. The new pat has a natural orange saturated color and is characterized by a long-lasting consistency, and the content of functional ingredients significantly exceeds the control sample. The quantitative content of dietary fiber, vitamin A, C, β-carotene is important, according to which the devised pat based on the paste can be classified as a functional product. The new products are characterized by an organic composition of raw materials, do not contain artificial dyes and flavors, and the proposed technological solutions simplify the process of their production, which makes it possible to recommend the technology for implementation at craft enterprises

Current perspective on amyloid aggregation accelerating properties of the artificial butter flavoring, diacetyl.

Current perspective on amyloid aggregation accelerating properties of the artificial butter flavoring, diacetyl.

Hydroxylation of Fatty Acids by Lactic Acid Bacteria.

Hydroxy fatty acids (HFAs) are fatty acids with hydroxyl functional groups attached to the main chain. HFAs are used in widely diverse industrial applications, healthy functional foods, artificial food flavorings, and alcoholic beverages. A lactic acid bacterium (LAB), Lactobacillus sakei, hydroxylates oleic acid. Furthermore, the hydroxyl fatty acid was identified by GC-MS as 10-hydroxystearic acid. The Lactobacillus sakei hydroxylated more than 90% of the oleic acid in the medium at 15°C after 30-48h. The hydroxyl enzyme needs a coenzyme for an electron donor as NADPH. The enzyme is useful for assay with monitoring NADPH concentration used an A340 device. The hydroxylate fatty acids are converted by LAB lactonize aroma lactone from commercial yeast strains, which can be detected directly by scent. Commercial beer brewing yeast T-58 produced the highest concentration of aroma lactone from hydroxyl fatty acids. Furthermore, the aroma lactone is identified by GC-MS as gamma-dodecalactone. The ratio of conversion is 87%. These results suggest that the lactonization conversion system is useful to hydroxylate fatty acids for alcoholic beverages.

Дослідження нових тенденцій у кондитерському бізнесі

The aim of this article is to determine the essence and theoretical features of new trends in the confectionery business, as well as the problems of the functioning of these enterprises and the possibilities of their further development. The main research methods used in the article are the following: induction, synthesis, analysis, comparison and generalization. Trends in the confectionery market, which are rapidly changing, reflecting the changing tastes and preferences of consumers, have been studied. Data on the most important trends of the confectionery market in 2024 based on Puratos' annual report "Taste Tomorrow" were studied. It is analyzed and predicted how artificial intelligence, conscious consumption, veganism and sustainable agriculture will dominate the confectionery, bakery and chocolate sectors in 2024. It is determined how the interest of consumers is focused on the appearance and design of confectionery products, in addition, it is found that desserts and other confectionery products should be not only tasty, but also attractive for social networks. Further, the trend towards the growth of demand for confectionery products from different countries of the world, and especially in the conditions of the popularity of healthy living and veganism, the use of natural ingredients (without artificial dyes and flavors, from pieces of real fruit, without GMOs), was surveyed. The role and preferences of chocolate for people who have given up sugar and promote a healthy lifestyle have been studied. Also the trend towards conscious consumption, environmentally friendly production and green marketing was taken into consideration. The main characteristics that determine the interest of consumers in confectionery are determined, namely in the following indicators: healthy pleasure, taste experiments, special diets, individuality and personalization, visual appeal, environmental friendliness and social responsibility, digital transformation and innovative technologies. The parameters that enable confectionery market participants to remain at the top of their development and conquer new markets have been determined. The constantly changing and developing world trends of confectionery products have been characterized, concluding that studying the indicators of sensitivity to trends, experiments and the level of striving for perfection in the confectionery market is worth to be concerned with.

Discrimination of artificial strawberry aroma by electronic nose based on nanocomposites

AbstractAn electronic nose containing an array of gas sensors with interdigitated electrodes coated with nanocomposites based on polyaniline (Pani) combined with carboxylated multiwalled carbon nanotubes doped with different acids was used to discriminate artificial strawberry aromas. Principal component analysis (PCA) and linear discriminant analysis (LDA) were used to investigate if the electronic nose was able to distinguish between different strawberry aromas. In addition, a nonlinear projection of the interactive document map technique (IDMAP) was applied to evaluate the distinction ability of the gas sensor array. The sensing layers showed tubular characteristics for Pani/MWCNT_COOH morphology and the group's representative doped state. The main and most common compound identified by gas chromatography in strawberry aromas was ethyl butyrate. The gas sensors showed high sensitivity (&gt;6.55 mV/ppm), low limit of detection (LD &lt;0.31 ppm), limit of quantification (LQ &lt;5.43 ppm), short response time (&lt;63 s) and recovery time (&lt;10.15 s) for different artificial strawberry aromas. The results demonstrate that the electronic nose could differentiate among the artificial strawberry aromas. The volatile profile of strawberry aromas was distinguished into distinct groups using both LDA and PCA analysis. The use of IDMAP permitted the identification of the major contributors to the distinguishing ability of gas sensors with a high silhouette coefficient (0.91). The sensor array was efficient at aroma discrimination, demonstrating excellent potential for food analysis in industrial applications.Practical applicationsThe distinction between natural and artificial flavors has significantly shrunk as volatile chemical technology has advanced. Historically, it was difficult to industrially replicate natural aromas. Identification and analysis of aromas are challenging tasks. Targeted aroma compounds are frequently present in low concentrations (parts per million), which makes it very challenging to identify them. The electronic nose system is a promising new analytical method that can quickly and accurately, without pre‐treating the sample, detect and identify the full information of aroma compounds in real time. It is generally accepted as a nondestructive, affordable, and portable method with high feasibility, speed, and ease of use. For qualitative differentiation and distinguishing, PCA, LDA, and IDMAP methods were also used.

Exploring the Neutraceutical Effects of Brahmi (Bacopa monnieri) in Agriculture: Potential Applications and Benefits

Brahmi is a well proven herb of many medicinal properties. All the parts of the plant can be used as medicine. Brahmi leaves are a powerhouse of valuable alkaloids and triterpene saponins that can stimulate brain chemicals for sharper thinking, memory and learning.. Understanding the bioactive chemicals present in herbal plants, their capacity to strengthen the immune system, and the safety of the end products is necessary for the processing of brahmi. It has been observed that the extracts of brahmi plants can be a helpful component in the creation of herbal beverages that contain the phenolics as well as Vitamin C as antioxidant. Without the addition of chemicals like sweeteners, artificial flavors, or colors, they can be utilized as a base to create beverages with bioactive qualities and sufficient the organoleptic properties for the consumer to enjoy. The ayurvedic herbs have the greatest potential for benefiting the population, particularly those who live in countries where poverty and bad health are prevalent. Bacopa monniera is well known for its memory enhancing property in traditional Indian system of medicine. Cognitive-enhancing and neuromodulatory property of brahmi herbal drink, a nutraceutical product from Bacopa monniera extract. The development and use of brahmi in functional meals will benefit not only the general public’s nutritional status, but also people suffering from degenerative diseases. Brahmi can be consumed as a vegetable and the leaf powder can be dried in a dryer and stored for several months without refrigeration. The dried brahmi leaf is ground into a powder that may be added to any dish to assist boost the nutritional value of the cuisine.