Attractive Food Research Articles

Investigating the associations between chronotype, physical activity, premenstrual syndrome, hunger, and food choice among Turkish women

ABSTRACT This study aimed to investigate the relationship between chronotype and premenstrual syndromes with food preferences and appetite among 931 women aged 18–40 who attended a private nutrition clinic in Istanbul. The survey data were analyzed using SPSS v27. Based on voluntary participation, questionnaires consisting of sociodemographic questions, the Morningness-Eveningness Questionnaire (MEQ), Premenstrual Syndrome Scale (PSS), Simplified Appetite Questionnaire (SAQ), International Physical Activity Questionnaire (Short Form) (IPAQ), and Food Choice Test (FCT) were administered to women. As the age of the participants increased, a decrease in the ‘PSS Total’ score and an increase in the ‘MEQ Total’ score were observed (p < 0.05). As the age of the participants increased, a decrease in the ‘PSS Total’ score and an increase in the ‘MEQ Total’ score were observed (p < 0.05). As body weight and BMI values increased, increases in the evening chronotype,‘PSS Total’, ‘SAQ Total’, and FCT’s ‘Price’, ‘Convenience’, ‘Weight Control’, ‘Natural Content’, ‘Health’, and ‘Emotional Appeal’ scores, and ‘MEQ Total’ score decreased were observed (p < 0.05). As the ‘SAQ Total’ scores increase, the ‘PSS Total’ score also increases (p < 0.05), while the ‘MEQ Total’ score decreases (p < 0.01). The increase in the scores of the FCT sub-factors ‘Health’, ‘Mood’, ‘Convenience’, ‘Emotional Appeal’, ‘Natural Content’, ‘Price’, ‘Weight Control’, ‘Ethical Concern’, and ‘Familiarity’ caused an increase in the ‘PSS Total’ score (p < 0.05). As the FCT sub-factors ‘Mood’, ‘Emotional Appeal’, ‘Convenience’, and ‘Price’ scores increased, the ‘MEQ Total’ score decreased (p < 0.001). As the IPAQ total score increased, the ‘MEQ Total’ score also increased (p < 0.001), and there was no decrease in the ‘PSS Total’, ‘SAQ Total’, and FCT sub-factor scores. In conclusion, as PMS increased, physical activity scores decreased, appetite increased, and food preferences tended towards emotionally attractive foods and an evening chronotype.

Evaluation of the effectiveness of food chemical attractants for wild common carp, &lt;I&gt;Cyprinus carpio&lt;/I&gt; (Cyprinidae) under conditions in the natural water body

The effectiveness of the food chemosensory attractants for attraction and angling of wild common carp, Cyprinus carpio by the bottom tackle of two types (carp “boil” device and “makushanka” device) was evaluated in the experiments, done in 2018 in the natural water reserve—the Akhtuba River (polygon of 80x30 m). There were 6 types of the bait used: sunflower meal, and boils with flavor of “Strawberry,” “Plum,” “Tutti-frutti,” “Sweet corn” and “Mussel.” The wild common carp was attracted to the polygon by inserting into the river the attracting groundbait, combined from sunflower meal cake, corn and wheat kernels and red clay (ratio 1:1:1:5). In 2–3 days after beginning of the attraction, the number of carp and its daily catch increased sharply and in a week reached the level which stay stable up to the end of experiment, that lasted for 79 days, from June, 19 through September, 5. Total catch was 1048 fish of body weight from 2 to 14 kg, average daily catch was 7.23±2.13 specimens. The catch on the makushanka was stable during the whole time of the experiment and was about 13–15% of the total catch, while the catch on the boils of the different flavors vary. At the beginning of the experiment the most of carps were catched on the boils having “Mussel” flavor. Then the catch on this boil type decreased to the middle of July, but the catch on the boil having “Sweet corn” flavor tended to increase up to 70–75% of the total catch on the boils of all types. The maximal catch on the boils with “Sweet corn” flavor correlated with the appearance of many anglers on the river, who used kernel for fish attraction. The catch on the boils of fruit and berry flavor vary, but stay relatively low, the minor catch was on the boils of “Strawberry” flavor. There was no plausible difference in the fish body weight, landed on different baits. The obtained data support the results of other studies showing important role of chemoreception in common carp behavior. We suppose that attraction of the wild common carp to the study polygon was due to the substances released by groundbait and accepted through the olfactory system, while the catch on the particular bait was a function of its smell, taste and textural features. It was found out that effectiveness of the food attractants can change during relatively short timeline (summer season), thereafter indicates the plasticity of the fish preferences mediated by chemosensory systems.

Addition of ammonium acetate to torula yeast borax and its effect on captures of three species of economically important fruit flies (Diptera: Tephritidae).

Many countries operate continuous trapping programs to detect invasive fruit flies (Diptera: Tephritidae) that threaten fruit and vegetable production. Food-based attractants are an important component of these programs, as they are generalized baits that attract both sexes of all target species. However, food baits are considered weak attractants, and the development of improved food attractants would benefit surveillance efforts. Prior work on protein bait sprays demonstrated that the addition of ammonium acetate increased their attractiveness to tephritid fruit flies, and the present study was conducted to determine whether adding ammonium acetate to torula yeast borax solution (a commonly used food bait) similarly increased its attractiveness. Four field experiments were performed in Hawaii comparing captures of Ceratitis capitata (Wiedemann), Bactrocera dorsalis (Hendel), and Zeugodacus cucurbitae (Coquillett) in Multilure traps baited with standard torula yeast borax solution or with the standard solution plus 1% ammonium acetate. Captures of C. capitata and B. dorsalis were significantly higher for the ammonium acetate-supplemented solution, while results for Z. cucurbitae were inconsistent. In one experiment involving only C. capitata, an additional bait having 5% ammonium acetate was included, and captures for both 1% and 5% ammonium acetate exceeded the standard solution but did not differ from one another. Sex ratios of captured flies were similar between food baits for all three species. These results are compared with similar studies on Anastrepha spp., and implications for surveillance programs are discussed.

Showy birds on attractive food sources: rainbow lorikeets and their plant-related functions at a residential area in South-eastern Australia

Showy birds on attractive food sources: rainbow lorikeets and their plant-related functions at a residential area in South-eastern Australia

A larval expressed chemosensory protein involved in recognition of anthocyanins in Spodoptera litura (Lepidoptera: Noctuidae).

Anthocyanins are secondary metabolites which act as diverse functions during plant growth. Insects can discriminate host plants by their sensitive gustatory systems. It is hypothetical that chemosensory proteins (CSPs) play a crucial role in regulating this behavioral process. However, the underlying molecular mechanisms remain obscure. In the present study, we characterized a CSP SlitCSP8 from the Spodoptera litura (Fabricius) (Lepidoptera: Noctuidae). Quantitative real-time-polymerase chain reaction analysis demonstrated that SlitCSP8 was mainly expressed in the head of the 7th S. litura larvae, especially labrum. Further, recombinant SlitCSP8 was obtained using bacterial expression system. Fluorescence competitive binding assays demonstrated that the purified SlitCSP8 exhibited a strong binding affinity to anthocyanins, a natural compound derived from the host plant. Silencing SlitCSP8 through RNAi significantly reduced the sensitivity of S. litura larvae to anthocyanins-treated leaf disks, the development from larva to pupae was not affected. These data provide insight into the molecular basis that CSP8 can detect anthocyanins in host plants by chemosensory system of insects. It can be further used in designing novel optimal food attractant targeting to the CSPs for pest control.

Risk factors associated with street food consumption in Dhaka city due to faeco-oral parasitic infection in food vendors

Ready to eat foods that are sold in streets and busy public places and popular for their affordability, accessibility and distinct flavour and taste are termed as street foods. Due to their low-income levels, the majority of people in developing countries rely on street food for their daily dietary needs. In Bangladesh, many street food vendors target young school-going children by selling attractive food items in front of schools. To understand the implications of street food consumption in Dhaka city, 200 school-based street food samples and 200 corresponding faecal samples from vendors around 50 schools were analyzed using the Formal-ether concentration method from September 2021 to June 2022. 10 parasite species (Entamoeba histolytica, Blastocystis hominis, Cystoisospora belli, Diphyllobothrium latum, Hymenolepis diminuta, Hymenolepis nana, Ascaris lumbricoides, Enterobius vermicularis, Trichuris trichiura, Ancylostoma duodenale) were identified by microscopic observation. From food and the corresponding stool samples, 7 parasite species were found. B. hominis caused the greatest proportion of infections (21.5 %), followed by C. belli (20.5 %), A. lumbricoides (17 %), D. latum (4.5 %), H. nana (3 %), T. trichiura (2.5 %) and E. histolytica (0.5 %). Statistical analysis revealed that city corporation, age, smoking status and use of today’s materials next day (p < 0.05) were associated with parasites present in stool. In the food samples, city corporation, age, use of mask, currently having disease, using today’s materials next day were significantly associated with presence of parasites (p < 0.05). This study is one of the first to correlate the lack of hygienic practices of the food vendors with an increased risk of parasitic infection in the vendors and their street foods resulting the possibility of transmission to the consumers. The study findings indicate the urgent need to ensure food quality.

The gustatory receptor BdorGr43a mediated sucrose preference in the feeding of Bactrocera dorsalis

The feeding behavior of animals is pivotal for their reproductive success and energy acquisition. In our study, we found that the Bactrocera dorsalis had a pronounced preference for sucrose among six plant-derived sugars during feeding. Then, we searched the entire genome of B. dorsalis for the gustatory receptors (Grs) responsible for sucrose sensation. Putative gustatory receptors involved in the detection of sweetness, bitterness, CO2 and other unknown functions. Together with phylogenetic analysis, expression profiling, calcium imaging, and CRISPR/Cas9 mediated mutagenesis, we found that BdorGr43a is the key receptor responding to sucrose. Our study elucidated the molecular mechanism underlying the sucrose preferences in the feeding of B. dorsalis. Meanwhile, our results will serve as a reference for the understanding of gustatory sensing in insect. Furthermore, BdorGr43a may serve as an important target for the development of food attractants against the oriental fruit fly.

Development of soy protein emulsion gels-based 3D printed dysphagia foods: Effects of the egg white protein supplementation

Dysphagia diets are typically pasty and less appealing, yet 3D printing offers a solution to create more attractive foods. Soy protein isolate (SPI) is a promising protein source, however, emulsion gels with high SPI content (17%) are unsuitable for 3D printing due to higher yield stress and lower loss modulus. This study aims to enhance the 3D printing performance of SPI-based emulsion gels by modulating the SPI to egg white protein (EWP) ratio, specifically for developing dysphagia-friendly foods. The emulsion gels added with EWP had higher amino acid scores, improving protein absorption efficiency. When the EWP content increased, the printing performance improved, and the emulsion gel added with 30% EWP showed the best printing behavior, which was attributed to the appropriate reduction in apparent viscosity and mechanical properties. Additionally, the microstructure of the emulsion gels was loosened with higher EWP ratios due to decreased hydrophobic interactions, covalent bonds, and hydrogen bonds. According to the International Dysphagia Diet Standardization Initiative (IDDSI), the emulsion gel added with 30% EWP was classified as a level 5 dysphagia food. It contained 22% protein, meeting the high-protein food standards stipulated by the National Food Safety Standard General Rules for Nutrition Labeling of Prepackaged Foods in China, and exhibiting an amino acid score of 92.35. Thus, based on the nutrition values, printing performance and IDDSI tests, the emulsion gel added with 70%SPI and 30%EWP is recommended for preparing dysphagia food by 3D printing. This research provides novel insights into developing high-protein dysphagia diets using 3D printing.

Inhibitory activity of some short-chain aliphatic aldehydes on pheromone and ammonium carbonate-mediated attraction in olive fruit fly, Bactrocera oleae.

The olive fruit fly (OFF), Bactrocera oleae (Rossi), is the main insect pest of olive trees worldwide. Legislation limits to the use of some synthetic larvicidal insecticides is leading to the development of new control options for preventive control of adult flies. In the present study, the biological activity of four short-chain aliphatic aldehydes, namely hexanal, (E)-2-hexenal, heptanal and (E)-2-heptenal, previously reported as repellents to the OFF adults was investigated. Electroantennography (EAG) recordings showed that antennae of OFF males and females are able to perceive the test compounds in a wide range of doses. In field trapping experiments, reservoir-type polypropylene (PP) membrane dispensers loaded with individual compounds did not elicit a significant attraction of OFF males and females. On the contrary, a significant reduction of male catches was noticed when sex pheromone dispensers and PP membrane dispensers, loaded with one of the test compounds, were applied on the same white sticky traps ≈20 cm apart. Likewise, male and female catches in yellow sticky traps baited with ammonium carbonate (AC) dispensers as food attractant were significantly reduced by the presence of PP membrane dispensers of individual aliphatic aldehydes on the same traps. In small plots control trials, solid formulations of the four aldehydes into a bentonite clay support induced a significant reduction of the OFF active infestation mainly when C6 and C7 aldehyde-activated bentonites were used. Short-chain aliphatic aldehydes showed inhibitory effects on sex pheromone and food attractant-mediated attraction of OFF. Results of field trials suggest potential of short-chain aliphatic aldehydes to develop new semiochemical-based OFF control options. © 2024 Society of Chemical Industry.

Efficiency of handmade attractants in fruit fly control

Fruit flies (Diptera: Tephritidae) are considered the main pests of fruit crops worldwide, and using traps and attractants are useful tools for their effective monitoring and control. The study's main objective was to evaluate the capacity to capture fruit flies with non-commercially produced attractants and use the Lin and Binns method to evaluate their performance. Five food attractants were evaluated to capture the genera Anastrepha and Ceratitis. The study was carried out in five municipalities of Táchira State, Venezuela, during two semesters, using a completely randomized design with four replications. The experimental unit was represented by a JD EuGo 97 trap, baited with 300 mL of the respective attractant solution. The attractants did not perform equally in all environments, while no variation was observed in the level of trap capture between the two semesters studied. Anastrepha fraterculus was the only species collected at all altitudinal levels, suggesting an adequate capacity to adapt to different environments. The commercial product PedGo plus was the most effective attractant for fly trapping, and it may be an appropriate alternative for use by fruit growers in the control of this pest. Although it was the most efficient attractant in most of the environments studied, molasses + urea proved to be an alternative to replace PedGo plus and Nulure.

Seed Disinfection Treatments Minimized Microbial Load and Enhanced Nutritional Properties of Fenugreek Sprouts Which Alleviated Diabetes-Negative Disorders in Diabetic Rats.

Sprouts are an attractive food product that contains high amounts of nutritional substances and has pro-health features. Sprout consumption has strongly increased despite its potential risk to health due to its microbial load. Both the safety and shelf life of sprouts may be negatively affected by a high microbial load. To reduce the microbial contamination in sprouts before consumption, the initial microbial load on the seeds needs to be controlled. Many herbal sprouts have been recommended for diabetes, and fenugreek is one of these sprouts. Thus, the current experiment aimed at disinfecting fenugreek seeds using microwave (5, 10, and 20 s) and hot water (30, 45, and 60 s) treatments for different durations. The best-disinfected sprouts with the highest nutritional properties were used to evaluate their influence on streptozocin-induced diabetic rats in comparison with fenugreek seed feeding. Microwave treatments showed the highest sprout length, fresh weight, total free amino acids, antioxidants, reducing sugars, and total phenols. Additionally, microwave seed treatments showed the lowest bacteria and mold counts on sprouts produced relative to hot water treatments, and the best seed treatment was a microwave for 20 s, which gave the best values in this respect. Feeding diabetic rats with different fenugreek seeds or sprout rates (0, 5, 7.5, and 10% w/w) improved body weight, restricted the growth of glucose levels, lowered total cholesterol and triglycerides, and improved HDL compared with the positive control group, and fenugreek sprouts at higher rates showed the maximum improvements in blood glucose, total cholesterol, and triglycerides. Treating fenugreek seed with microwave radiation for 20 s to disinfect the seeds before sprouting is recommended for lowering the microbial load with optimum nutritional and antioxidant activity, and feeding diabetic rats with these sprouts at the rate of 7.5 and 10% had promising effects on hyperglycemia and associated disorders.

Analysis of the Influence of Product Innovation, Product Price, and Product Quality on Consumer Purchasing Decisions for Medan Pancing Mie Gacoan

The fastfood culinary industry in Indonesia is experiencing rapid growth, offering a variety of attractive food options for the community. One of the popular types of food is instant noodles, especially fried instant noodles made by the Mie Gacoan brand. This study aims to analyze the relationship between Product Innovation, Product Price, and Product Quality on Purchase Decisions for Mie Gacoan Medan Pancing. The research method used is quantitative, with data collection techniques through surveys. Data were analyzed using multiple linear regression. The results show that product innovation, product price, and product quality have a positive and significant effect on purchase decisions. Additionally, product innovation, product price, and product quality also have a simultaneous effect on purchase decisions. This study provides important implications for Mie Gacoan Medan Pancing, where Mie Gacoan Medan Pancing must continuously innovate by introducing new and attractive high-quality products for consumers, and also consider their product prices to remain competitive and affordable for consumers.

온라인 리뷰를 활용한 전통시장 인식 및 이미지 분석

Recently, in efforts to revitalize traditional markets, the Ministry of Culture, Sports and Tourism of South Korea has put forth the 'K-Tourism Market' project that seeks to develop entertainment, food, and other attractions and turn them into tour routes. Traditional markets are where local residents and tourists interact with one another and enjoy various social and economic benefits. Directing tourists to traditional markets can help address the population decline issue pervasive in South Korea. This study tried to understand the behaviors and preferences of tourists to traditional markets by examining their perceptions and images. To this end, Google online review data were collected and analyzed via big data analysis, frequency analysis, N-gram analysis, centrality analysis, and CONCOR cluster analysis. From this, four major clusters were identified. This study helped expand and enrich research methodology by conducting systematic big data analysis of online reviews from traditional market tourists. Furthermore, by identifying the needs and expectations of tourists, this study can help practitioners improve traditional market service and experience quality.

Generation of Olfactory Compounds in Cat Food Attractants: Chicken Liver-Derived Protein Hydrolysates and Their Contribution to Enhancing Palatability.

The present study investigated the impact of four chicken liver protein hydrolysate-based cat food attractants on palatability. Aroma compounds were analyzed in these attractants, which were subsequently sprayed onto four different types of cat foods. Results revealed that CF4 exhibited the highest intake ratio and the first choice ratio, followed by CF2 sample. Orthogonal partial least-squares discriminant analysis (OPLS-DA) demonstrated significant differences among 50 volatile compounds identified from the four cat foods. Using variable importance in projection (VIP) values, we selected 17 key flavor compounds responsible for distinguishing between the four cat foods. Peptides with a molecular mass <180 Da showed correlation with nonanoic acid and cedrol, while those >3000 Da correlated with hexanoic acid ethyl ester. Regression coefficients (RCs) calculated from partial least-squares regression (PLSR) results showed positive correlations between compound content and palatability for six compounds, whereas negative correlations were observed for ten compounds. Validation experiments confirmed that nonanal, 2-propylpyridine, and 3-octen-2-one enhanced palatability and correlated with peptides ranging from 180 to 500 Da; conversely, nonanoic acid ethyl ester and 3-methyl-pentanoic acid reduced palatability and correlated with peptides ranging from 1000 to 3000 Da.

Creating a healthy and sustainable food environment to promote plant-based food consumption: clear barriers and a gradual transition

BackgroundA shift away from diets high in animal-based foods towards diets high in plant-based foods is desirable considering human health, environmental sustainability, and animal welfare. As the food environment plays a crucial role in shaping consumption patterns, understanding of how changes in the food environment can facilitate plant-based consumption is crucial for the so-called protein transition. The current study aims to garner insight into barriers and facilitators for food outlet managers to take action to stimulate plant-based consumption within a local food environment.MethodsUsing a maximum-variation sample approach, we examined possible barriers and facilitators to promote plant-based consumption across different types of food outlets located within a geographically shared food environment (a city in the Netherlands). We conducted in-depth semi-structured interviews among food outlet managers and applied multi-stage thematic analysis to the interview transcripts.ResultsMost managers underscored the urgency of shifting towards more plant-based diets, and perceived a growing demand for plant-based products. However, three barriers hindered most of them from taking decisive action: Managers’ perception of low consumer demand for plant-based food options; fear of consumer resistance when stimulating plant-based food options; and limited behavioral agency to offer attractive plant-based food options. The few managers who made changes, or intend to make changes, are individuals with high intrinsic motivation, knowledge and skills.ConclusionsThe present work suggests the key for change towards a food environment stimulating plant-based consumption lies in addressing three (perceived) barriers shared among diverse outlets. These are partly different from barriers for stimulating healthy consumption in general. Furthermore, current changes appear to be driven incidentally by individuals who are motivated and able to stimulate more plant-based purchases among a small targeted group of consumers.

Evaluation of Attractants in Handcrafted Traps for Capture of Lepidopterans in Banana (Musa AAA cv. Williams)

Introduction: Banana cultivation is considered the main agricultural sector in Ecuador, however, like any other agricultural crop, it is attacked by a diversity of pests, among which the presence of insects of the order Lepidoptera stands out; For this reason, the objective of the research was to evaluate the efficiency of attractants in artisanal traps for the capture of lepidopterans in banana crops (Musa AAA) as strategies within pest monitoring and control programs. Taking place on a farm with Commercial Bananas (BC) and Organic Bananas (BO). A completely randomized design was used; In each location, two types of traps (plastic gallon and plastic bag) and five food attractants (Ripe banana, Ripe banana + Banana essence, Ripe banana, Ripe banana + Banana essence and Sugar cane + Molasses) were installed. 198 specimens were captured in the BO and 190 in the BC. The captured species were identified as: Ascalapha odorata, Caligo illioneus, Caligo bellerophon, Cissia sp., Opsiphanes tamarindi, Thysania zenobia and Colubura dirce. According to the Simpson index, the BO has the highest value (0.64) compared to the BC (0.52). In both locations it was evident that the most frequent species was O. tamarindi; According to records, the population of this species increased over time, which is why it requires attention. The attractants that allowed the greatest capture were: ripe banana, ripe banana and banana + essence. Objective: The objective of this study was to investigate the efficiency of attractants in artisanal traps for the capture of lepidopterans in banana crops (Musa AAA) as strategies within insect - pest monitoring and control programs. Theoretical Framework: This topic presents the main concepts and theories that support the research. The attractants in artisanal traps for capturing lepidopterans in banana stand out, providing a solid basis to understand the context of the research. Method: The methodology adopted for this research comprises a completely randomized design. Data collection was carried out using traps in the field. Results and Discussion: The results obtained revealed that the most frequent species was O. tamarindi and according to the population records, this species increased over time, which is why it requires attention. In the discussion section, these results are contextualized in light of the theoretical framework, highlighting the implications and relationships identified. This section also considers possible discrepancies and limitations of the study. Originality/Value: This study contributes to the literature by using artisanal traps with food attractants. The relevance and value of this research is evidenced in the use of more sustainable practices for the management and control of insects - pests in the country's banana cultivation.

Are Dutch adults equally susceptible to nudging and pricing strategies? Secondary analyses of the Supreme Nudge parallel cluster-randomised controlled supermarket trial

BackgroundSupermarket interventions are promising to promote healthier dietary patterns, but not all individuals may be equally susceptible. We explored whether the effectiveness of nudging and pricing strategies on diet quality differs by psychological and grocery shopping characteristics.MethodsWe used data of the 12-month Supreme Nudge parallel cluster-randomised controlled supermarket trial, testing nudging and pricing strategies to promote healthier diets. Participants were Dutch speaking adults aged 30–80 years and regular shoppers of participating supermarkets (n = 12) in socially disadvantaged neighbourhoods. Data on psychological characteristics (food-related behaviours; price sensitivity; food decision styles; social cognitive factors; self-control) and grocery shopping characteristics (time spent in the supermarket; moment of the day; average supermarket visits; shopping at other retailers; supermarket proximity) were self-reported at baseline. These characteristics were tested for their moderating effects of the intervention on diet quality (scored 0–150) in linear mixed models.ResultsWe included 162 participants from intervention supermarkets and 199 from control supermarkets (73% female, 58 (± 10.8) years old, 42% highly educated). The interventions had no overall effect on diet quality. Only five out of 23 potential moderators were statistically significant. Yet, stratified analyses of these significant moderators showed no significant effects on diet quality for one of the subgroups and statistically non-significant negative effects for the other. Negative effects were suggested for individuals with lower baseline levels of meal planning (β − 2.6, 95% CI − 5.9; 0.8), healthy shopping convenience (β − 3.0, 95% CI − 7.2; 1.3), and healthy food attractiveness (β − 3.5, 95% CI − 8.3; 1.3), and with higher levels of price consciousness (β − 2.6, 95% CI − 6.2; 1.0) and weekly supermarket visits (β − 2.4, 95% CI − 6.8; 1.9).ConclusionsAdults with varying psychological and grocery shopping characteristics largely seem equally (un)susceptible to nudging and pricing strategies. It might be that certain characteristics lead to adverse effects, but this is not plausible, and the observed negative effects were small and statistically non-significant and may be explained by chance findings. Verification of these findings is needed in real-world trials based on larger sample sizes and with the use of more comprehensive interventions.Trial registrationDutch Trial Register ID NL7064, 30th of May, 2018, https://onderzoekmetmensen.nl/en/trial/20990

Research on Application of Japanese Quince (Chaenomeles L.) and Pork Collagen in Dark Chocolate-Benefits in Prevention of Inflammation In Vitro Model.

In the present study, the effect of the addition of quince and collagen type I and III to dessert chocolate on its functional properties was determined. The study evaluated the antioxidant potential of the tested formulations using the FRAP method and the linoleic acid oxidation test and beta-carotene bleaching test. The tested samples were also evaluated for inhibitory activity against enzymes important in preventive health (inflammation and neurodegenerative disorders) namely: AChE, BChE, GR, GPx, COX, and SOD. The addition of quince and collagen to the chocolate samples resulted in higher activity compared to the control sample, as indicated by the FRAP test. The experiment highlighted the impact of including quince fruit on the antioxidant activity of the chocolate samples. Interestingly, merely increasing the quince fruit amount did not consistently enhance antioxidant potential. Specifically, chocolate samples with a lower proportion of quince fruit (2 g/100 g) exhibited greater antioxidant activity when supplemented with collagen I. Conversely, in samples with higher quince percentages (3 g and 4 g), those enriched with collagen III showed higher antioxidant activity. Similar correlations were observed in the linoleic acid oxidation test. Notably, samples containing 3 g and 4 g of quince and type III collagen demonstrated statistically similar highest antioxidant properties. Regardless of the collagen type used, there was no observed increase in activity towards the tested enzymes for samples with the lowest percentage of quince fruit. Both collagen types exhibited the highest activity in the inhibition assay against acetylcholinesterase and butyrylcholinesterase when combined with 3 g and 4 g of quince. Overall, the experimental incorporation of both fruit and collagen enhanced the chocolates' activity. Similarly to the antioxidant activity findings, chocolates with lower quince fruit quantities showed increased activity when supplemented with collagen III, while those with higher quince content (3 g and 4 g) displayed higher activity with collagen I. Bitter chocolate by itself is an attractive food product, rich in many bioactive compounds. However, enriching it with other attractive raw materials can make its properties and taste even more attractive.

Anthocyanins from pomegranate peel (Punica granatum), chili pepper fruit (Capsicum annuum), and bougainvillea flowers (Bougainvillea spectabilis) with multiple biofunctions: Antibacterial, antioxidant, and anticancer

BackgroundNatural colorants, including natural pigments, e.g., anthocyanins, carotenoids, and chlorophylls, in novel and attractive food matrixes have become a popular trend. They impart favorite colors to food products and provide significant therapeutic effects. This study is aimed at extracting and identifying some natural pigments from different plant sources and evaluating their ability as antibacterial, antioxidant, and anticancer activities. MethodsThe anthocyanin-rich extract (ARE) is derived from three natural plant sources: pomegranate peel (Punica granatum), chili pepper fruit (Capsicum annuum), and Bougainvillea flowers. Bougainvillea spectabilis are analyzed for biochemical composition, as well as antioxidant, antibacterial, and anticancer activity, HPLC, DPPH, FRAP, disc diffusion assay, MIC, MTT, VEGFR‐2, and caspase-9 assays. ResultsAll three extracts had varying total phenolic contents, ranging from 14 to 466 mg GAE/g extract, where Punica granatum was the highest (466 mg GAE/g extract), followed by Bougainvillea spectabilis (180 mg GAE/g extract), and then Capsicum annuum (14 mg GAE/g extract). The antioxidant activity rose steadily with raising concentration. The ARE of pomegranate peels recorded highest value, followed by Bougainvillea flowers and chili pepper fruit. The MTT assay revealed an inhibitory action of the tested extracts on the proliferation of HCT-116, MCF-7, and HepG2 in a concentration-based manner. Gene expression of caspase-9 transcripts was considerably multiplied by the application of ARE of pomegranate peels. All the tested extracts inhibited VEGFR-2, and the inhibition (%) expanded gradually with increasing concentrations, achieving the highest value (80 %) at 10 μg/mL. The ARE of pomegranate peels scored highest antibacterial activity, followed by ARE of chili pepper fruit and Bougainvillea flowers. The inhibition zone diameter escalated gradually with rising concentrations of the tested samples. ConclusionThe AREs of the three studied plant sources can be used as multifunctional products with antioxidant, anticancer, and antibacterial activities that are natural, safe, and cheap.

Development of easy-to-swallow and lipid-enhanced 3D printed surimi based on high internal phase emulsions

The elderly often suffered from chewing/swallowing difficulty, it is crucial to develop attractive dysphagia food. High internal phase emulsions (HIPEs) can be used as texture modifiers to create dysphagia food. Firstly, the multiple light scattering and micro-rheology results indicated that HIPEs stabilized by microbial transglutaminase (at 3.0 U/g) crosslinking of fish scale gelatin (FSG-TG-3) exhibited the highest stability. Subsequently, the effect of FSG-TG-3-stable fish oil HIPEs on the rheological properties, water distribution, 3D printability, textural properties, and swallowing behavior of surimi compared to the addition of fish oil were investigated. Results demonstrated that compared with oil-added group, HIPEs-added counterparts had relatively lower apparent viscosity, yield stress, and storage modulus, which was more suitable for 3D printing. Furthermore, the HIPEs addition effectively decreased the hardness and adhesiveness of the surimi gel, which could be classified into the level-6 (soft and bite-sized) diet in the International Dysphagia Diet Standardization Initiative (IDDSI) framework. However, the direct oil-added group not met the dysphagia diet because it returned its original shape when the fork was removed. Finally, we found that the internal structure of surimi-HIPEs was modified by controlling filling types and densities, which might be suitable for the elderly with different degrees of dysphagia. In summary, the surimi-HIPEs might could create attractive and lipid-enhanced 3D printed food for elderly with dysphagia.