Development Of Novel Food Products Research Articles

Application of Sensory and Consumer Science for the Development of Novel Food Products

Application of Sensory and Consumer Science for the Development of Novel Food Products

New Foods as a Factor in Enhancing Energy Security

Increasing energy security is a crucial component of achieving the Sustainable Development Goals (SDGs). Three main factors influence energy security: (1) the efficiency of resource use in energy production, (2) the extent of energy losses, and (3) the use of new energy sources. Novel food products can impact these factors, and this paper explores whether they are being studied in the context of reducing energy consumption. Specifically, we investigate the role of technical progress and know-how in the creation and development of novel food products and whether novel methods of food production using artificial intelligence aim to reduce energy expenditures while improving product quality, variety, and the use of new energy sources. This paper seeks to examine the impact determinants of novel foods on energy security, considering economic, technological, social, and environmental aspects of knowledge about new food. To implement the study, the relevant international literature published in the past ten years have been reviewed and methods of modeling, visualization, and descriptive statistics applied. The review is structured into three sections: the first section presents ways to save energy and other resources in the food production chain through the intensive use of artificial intelligence tools; the second section presents the development of novel food products; and the last section presents marketing challenges for novel foods. The findings show that the topic addressed by this paper is currently critical, with many authorities, research centers, food producers, and energy producers interested. However, the research problem remains open, as a systematic review of secondary sources revealed little knowledge of the topic under study, and each author’s study presents a new solution. The conclusion is that utilizing new foods and innovative production techniques that require less energy not only enhances production diversity but also improves its quality.

Preparation, structure characterization, and in vitro bioactivity of yam starch-polyphenol complex

Abstract Background Chinese yam (Dioscorea opposita Thunb.), with medicinal and edible properties, holds a significant position in both traditional medicine and food in China. It is rich in resistant starch (RS), which imparts various beneficial effects, including anticonstipation, regulation of blood lipids, and prevention of gastric ulcers. However, the resistance of native yam starch to digestion diminishes during cooking, necessitating suitable modifications. Objective In this article, yam starch was complexed with five different polyphenols to create RS5. The goal was to explore how these diverse polyphenols influence the physicochemical characteristics and bioactivities associated with yam RS. Method Yam starch-polyphenol complexes, involving five different polyphenols, namely, magnolol (MAG), ferulic acid (FA), resveratrol (RES), apple polyphenols (APs), and green tea polyphenols (GTPs), were prepared. The investigation encompassed the assessment of physicochemical properties, structural traits, in vitro cholate binding capacity, and in vitro antidigestive effects of these complexes. Results The results highlight the pronounced affinity of MAG for yam starch, followed by FA. Fourier transform infrared spectroscopy reveals that starch-polyphenol binding primarily involves noncovalent interactions. X-ray diffraction analysis discloses V-type crystal structures in YS-MAG, YS-APs, and YS-GTPs complexes. The incorporation of polyphenols reduces the thermal stability of starch while enhancing its in vitro cholate binding capacity, restraining starch digestion, and elevating RS content. Notably, YS-FA exhibits an impressive RS content of up to 54.15%. In addition, YS-MAG and YS-FA significantly enhance the production of short-chain fatty acids. These findings deepen our comprehension of the interplay between yam starch and polyphenols, offering valuable insights for the development of novel food products with enhanced health benefits.

Hydroxyapatite fortified mango mousse: Formulation, characterization, and sensory data evaluation using fuzzy logic.

In this experimental study, hydroxyapatite (HAp), as a valuable calcium source, was extracted from discarded goat bone; raw and nano-biogenic powders were prepared through calcination and ultra-sonication. Resultant powders were characterized by using various spectroscopy techniques. As per the findings of atomic absorption spectroscopy, raw and nano-biogenic powders depicted 1439.7±0.12 and 3194.8±0.07 ppm calcium content, respectively. The range of particle size of nano-biogenic and raw powders was 47-139 and 183 nm, respectively. X-ray diffraction (XRD) confirmed crystalline behavior whereas laser-induced breakdown spectroscopy (LIBS)-derived Ca/P-ratio endorsed excellence in nano-biogenic 1.76 against 1.63 in raw powder. In vitro bioavailability of calcium in raw and nano-biogenic powder was ∼36% and ∼39%, respectively. Next, the powders were further used to develop calcium-fortified mango mousse with varied formulations. A maximum overrun of 23.31% was found in the case of "Raw-A," whereas a maximum viscosity of 8489.98 mPas was found in the case of "Nano-A." Sensory data of mango mousse were obtained by fuzzy logic method, and PCA ranked the Nano-B and Nano-A samples the best in terms of overall acceptability. Meanwhile, the consumer responses toward product likeness and/or dislikeness were recorded by the hedonic scale that endorsed Nano-A and Nano-B formulations as the most preferred samples. PRACTICAL APPLICATION: The revolution in the eating habits of consumers from traditional foods to fast food imposes the development of new products having good nutritional values. Different waste biogenic food sources can provide an acceptable powdered form of ingredients for the development of novel food products. In this regard, the development of novel food products using calcium supplements has gained space in the food industry.

A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis.

Due to the increasing interest in sorghum for human nutrition, recent literature reviews highlight its nutrient and bioactive contents, potential health benefits and its 'gluten-free' feature. Moreover, a current view of research advances on sorghum-based food products is needed to help both food scientists and industry identify current trends and forward-looking approaches. Studies on homemade processing are still scarce. Thus, this review aimed to provide the latest information regarding the use of sorghum to develop ready-to-eat products or food ingredients based on studies published in the last decade (2012-2022), which then guided discussions on recent advances and prospects. The articles were identified by searching the Elsevier Scopus database. Sorghum has great potential as a functional and sustainable food that can be used in daily meals as a substitute for common cereals like wheat, rice and corn. The studies in the review show that it is possible to process sorghum in a wide variety of ways to obtain ready-to-eat products and ingredients for food products and preparations, such as popping, lamination, extrusion and wet cooking. The studies also show promising approaches to use sorghum in acceptable and nutrient-dense bakery and pasta products, highlighting their gluten-free versions. However, more efforts to make these novel food products available to consumers should be made.

Harnessing Natural Antioxidants for Enhancing Food Shelf Life: Exploring Sources and Applications in the Food Industry.

Consumers are increasingly showing in maintaining a healthy dietary regimen, while food manufacturers are striving to develop products that possess an extended shelf-life to meet the demands of the market. Numerous studies have been conducted to identify natural sources that contribute to the preservation of perishable food derived from animals and plants, thereby prolonging its shelf life. Hence, the present study focuses on the identification of both natural sources of antioxidants and their applications in the development of novel food products, as well as their potential for enhancing product shelf-life. The origins of antioxidants in nature encompass a diverse range of products, including propolis, beebread, and extracts derived through various physical-chemical processes. Currently, there is a growing body of research being conducted to evaluate the effectiveness of natural antioxidants in the processing and preservation of various food products, including meat and meat products, milk and dairy products, bakery products, and bee products. The prioritization of discovering novel sources of natural antioxidants is a crucial concern for the meat, milk, and other food industries. Additionally, the development of effective methods for applying these natural antioxidants is a significant objective in the food industry.

Review on the Antioxidant Activity of Phenolics in o/w Emulsions along with the Impact of a Few Important Factors on Their Interfacial Behaviour

This review paper focuses on the antioxidant properties of phenolic compounds in oil in water (o/w) emulsion systems. The authors first provide an overview of the most recent studies on the activity of common, naturally occurring phenolic compounds against the oxidative deterioration of o/w emulsions. A screening of the latest literature was subsequently performed with the aim to elucidate how specific parameters (polarity, pH, emulsifiers, and synergistic action) affect the phenolic interfacial distribution, which in turn determines their antioxidant potential in food emulsion systems. An understanding of the interfacial activity of phenolic antioxidants could be of interest to food scientists working on the development of novel food products enriched with functional ingredients. It would also provide further insight to health scientists exploring the potentially beneficial properties of phenolic antioxidants against the oxidative damage of amphiphilic biological membranes (which link to serious pathologic conditions).

Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient.

Development of novel food products represents a basic meeting point for health and business requirements. Mayonnaise sauce is well-suited to be a healthy and tasty dressing. In this study, mayonnaise was formulated by using unconventional ingredients, such as olive leaf vinegar (OLV), soybean/high oleic sunflower oil blend, and soymilk (as an egg substitute). An 18% alcoholic vinegar was used as the control sample. OLV is a rich source of bioactive substances, especially polyphenols and represents a possible way to enhance the olive oil by-product valorisation. For this new typology of vinegar an high level of phenolic compounds (7.2 mg/mL GAE), especially oleuropein (6.0 mg/mL oleuropein equivalent) was found. OLV mayonnaise had 57% fat, composed of 11%, 64%, and 23% saturated, monounsaturated, and polyunsaturated fatty acids, while linolenic acid was up to 1.7%. The phenol and oleuropein contents were 68 and 52 mg/100 g, respectively. Sensory panellists expressed a moderate overall acceptability for both samples but attested more distinctive and positive sensations for the colour, odour, and taste attributes of OLV mayonnaise. Finally, oxidative stability and shelf life were better in OLV mayonnaise than in the control. Specifically, the peroxide value remained low (around 4.5 meqO2/kg) after 12 months of storage at room and low (4 °C) temperatures.

Fortification of Pectin/Blackberry Hydrogels with Apple Fibers: Effect on Phenolics, Antioxidant Activity and Inhibition of α-Glucosidase.

The objective of this study was to prepare hydrogels based on pectin and blackberry juice and additionally to fortify those hydrogels with apple fiber. For that purpose, two types of pectin (low methoxylated and high methoxylated) were used, and fortification was conducted with the addition of 10% of apple fiber. The hydrogels were evaluated for phenolic compounds, antioxidant activity and inhibition of α-glucosidase. In addition, the stability of these parameters after 8 months of storage was evaluated. Pectin type and addition of apple fiber had an impact on investigated parameters. Low methoxylated pectin hydrogels had a higher concentration of anthocyanins than high methoxylated pectin hydrogels, while the addition of apple fibers caused a decrease in anthocyanin content. However, fortified hydrogels had higher antioxidant activity due to the presence of phenolics from apple fibers. The results showed that anthocyanins were more favorable in inhibiting α-glucosidase because samples with higher anthocyanins concentration had lower IC50 values. Obtained hydrogels can be used as intermediate products or ingredients (like fruit fillings or spreads) for the improvement or development of novel food products to increase their fiber content and antioxidant potential.

Extraction of chlorophylls from Daucus carota L. and Solanum lycopersicum var. cerasiforme crop by-products

The growing consumers’ concern for possible long-term adverse effects of artificial molecules commonly used in food industry has led to an increased interest in natural products. At the same time, there is a demand for a more eco-sustainable use of natural matrices, which justifies the search for byproducts to be explored in the development of novel food products. In this context, the present study was designed to exploit chlorophyll pigments from the aerial parts of carrot and tomato. Maceration and ultrasound-assisted techniques were applied for chlorophyll's extraction and green solvents were prioritized. A new chromatographic method was implemented to monitor the results, using an HPLC-DAD/ESI-MS system. Generally, tomato aerial parts revealed higher chlorophylls concentration (211.6±0.3 µg/g) than carrot aerial parts (110.4±0.4 µg/g). Ultrasound technique was more effective than maceration. Compared to hexane, ethanol allowed 100-fold higher extraction yields in tomato and carrot samples. These by-products presented considerable concentrations of chlorophylls, being valuable sources for these pigments’ recovery.

Rye: Current state and future trends in research and applications

AbstractAfter wheat, rye is the second most important raw material for bread and bakery products, and it is one of the most excellent sources of dietary fibres and bioactive compounds. Besides, rye is utilised in more and more other food products as well, such as breakfast cereals, porridges, pasta, snack products, etc. Interestingly, its production is decreasing worldwide, probably because of the expansion of other cereals (e.g. triticale), but also the effect of climate change can also play a role therein. However, there is no doubt that scientific research aimed at studying the possible health benefits and the potential of rye in the development of novel food products has intensified over the past decade.The aim of our paper is to make a comprehensive review of the latest results on the compositional and technological properties of rye that fundamentally influence its utilisation for food purposes. Furthermore, this review aims to identify the current development directions and trends of rye products.

Millets as potential nutri‐cereals: a review of nutrient composition, phytochemical profile and techno‐functionality

SummaryMillets are sustainable drought‐resistant crops capable of surviving a wide range of climatic conditions. They are small‐seeded grains rich in proteins, minerals and bioactive compounds inducing several health benefits and provide protection against chronic and degenerative modern lifestyle disorders. Hypoglycaemic profile and bioactive composition are the key elements for the popularity of millets as functional ingredients for the development of novel food products of commercial importance. Despite numerous health benefits and agro‐economic potential, millets have lost their popularity due to coarse nature and are underutilised in developed countries. Food scientists and nutritionists are characterising and valorising millets to enhance their use for food applications. The present article reviews research investigations about nutritional composition (macro‐ and micro‐nutrients), biologically active components (phenolic acid, flavonoids, phytosterols and related antioxidant potential) and techno‐functionality of millets. Pharmacological impact and their utilisation in value‐added products have also been included.

Potential for Development of Novel Food Products from Azanza garckeana Tree Fruit: a Review

Azanza garckeana is among the least utilized indigenous wild fruit trees of interest in the arid and semi-arid regions of Africa. The tree's fruit and seeds have found their importance as food while their barks and leaves as medicine because of their vast nutritional and functional components. This paper reviews the utilization of the fruit in food processing demonstrating the potential this species has in the preparation of novel foods. There are few reports on macronutrients and micronutrient composition of the fruit and the seeds, and their utilization in food processing. Some researchers have identified key functional ingredients in the fruits as well as their seeds that could be of benefit when incorporated in the production of value-added food products. This paper not only advocates for the production of value-added food products from this fruit, but also its integration into farming systems to enhance nutritional security and provide ready income for communities in the dry areas in sub Saharan Africa.

Nanostructured Lipid-Based Delivery Systems as a Strategy to Increase Functionality of Bioactive Compounds

Acquisition of a healthy lifestyle through diet has driven the food manufacturing industry to produce new food products with high nutritional quality. In this sense, consumption of bioactive compounds has been associated with a decreased risk of suffering chronic diseases. Nonetheless, due to their low solubility in aqueous matrices, high instability in food products during processing and preparation as well as poor bioavailability, the use of such compounds is sometimes limited. Recent advancements in encapsulation and protection of bioactive compounds has opened new possibilities for the development of novel food products. In this direction, the present review is attempting to describe encapsulation achievements, with special attention to nanostructured lipid-based delivery systems, i.e., nanoemulsions, multi-layer emulsions and liposomes. Functionality of bioactive compounds is directly associated with their bioavailability, which in turn is governed by several complex processes, including the passage through the gastrointestinal tract and transport to epithelial cells. Therefore, an overview of recent research on the properties of these nanostructured lipid-based delivery systems with a strong impact on the functionality of bioactive compounds will be also provided. Nanostructured lipid-based delivery systems might be used as a potential option to enhance the solubility, stability, absorption and, ultimately, functionality of bioactive compounds. Several studies have been performed in this line, modifying the composition of the nanostructures, such as the lipid-type or surfactants. Overall, influencing factors and strategies to improve the efficacy of encapsulated bioactive compounds within nanostructures have been successfully identified. This knowledge can be used to design effective targeted nanostructured lipid-based delivery systems for bioactive compounds. However, there is still a lack of information on food interactions, toxicity and long-term consumption of such nanostructures.

Effect of Faba bean seed sprouting using saline water on its antioxidant properties

Legumes play a fundamental role in human nutrition in many countries. Germination is considered as one of the most effective processes to improve the quality of legumes. Faba bean seeds have been chosen for this study, to do a comparative study on the chemical analysis and phytochemical contents of the faba bean seeds and their germinated samples using tap and saline water was studied. The antioxidant activity (total antioxidants, phenols and flavonoids) comparison of the seed and the selected sprouted samples was, also, extended. Vitamins, phenols, total flavonoids and other important compounds, that might be considered beneficial as antioxidants, often dramatically change during the course of germination. The obtained data of the current study revealed, through measuring sprout characters, that 1000 ppm NaCl was the appropriate concentration with respect to performance of the sprouting of Faba bean. It was, also, found that there was a slight increasing in protein, amino-acids and some minerals in tap and saline water sprouted samples. A marked increasing in antioxidant activity, total phenols and total flavonoids in tap water and saline water sprouts was also detected. It could be concluded that germination process increases the nutritive value of the seeds and is a good way to enhance the antioxidant properties of legume seeds. Consequently, germination process could be used as a source of natural antioxidants in functional foods and could be considered as an important step towards the future evolvement of value-added foods and which can be used in the development of novel food products with beneficial effects on human’s health . This study show that there was slightly increasing in protein, amino-acids and some minerals in sprouts using tap water and saline water. Whereas, there was a marked increasing in antioxidant activity, total phenols and total flavonoids in tap water and saline water sprouts.

Characterization of individual particle movement during in vitro gastric digestion in the Human Gastric Simulator (HGS)

Understanding human digestion is a key element in the development of novel food products. The Food Engineering Laboratory (University of California Davis) has developed a dynamic in vitro model of the human stomach, the Human Gastric Simulator (HGS). Both particle location and residence time of particles during gastric digestion were studied HGS using positron emission particle tracking (PEPT). Results showed non-chaotic particle movement of particles passing through model meals of water, glycerol, 0.38% and 1% aqueous xanthan gum solutions, and soup. Total residence times of particles from the proximal stomach to the pylorus in the HGS ranged from 0.013 ± 0.003 min in water to 27.0 ± 0.3 min in 1% xanthan gum solution. A linear correlation was found between consistency coefficients of model meals and residence time of particles during in vitro digestion. Average overall particle velocities ranged from 2.2 × 10−3 m/s in 1% xanthan gum solution to 220.4 × 10−3 m/s in water. The findings can be used to develop new food products with targeted functionality.

Heat-induced gelation of micellar casein/plant protein oil-in-water emulsions

The heat-induced gelation of oil-in-water emulsions stabilised by mixtures of micellar caseins (MC) and plant proteins (PLP) was investigated in order to assess the potential of PLP to replace milk proteins for the development of novel food products. The aim of this work was to investigate how the heat-induced gelation of MC/PLP oil-in-water emulsions is affected by sunflower oil content (0, 5, 10 and 15% w/w) and total protein content in the aqueous phase (C; from 1 to 4% w/w) at different protein compositions (MC/PLP = 100/0 to 0/100) and pH 5.8. Two types of PLP were used: soy proteins (SP) and pea proteins (PP). Storage moduli (G') were measured during heating ramps from 20 to 90 °C and heat-induced gelation was characterised by an increase in G' at a gelation temperature (Tg). The gel stiffness (Gel) was determined after 1 h at 90 °C and the microstructure of the emulsion gels was observed by confocal laser scanning microscopy (CLSM). Tg increased when an increasing fraction of MC was replaced by SP or PP, due to binding of calcium to PLP. Tg decreased with increasing oil content in the MC/PLP emulsions mainly up to 10% w/w oil, explained by protein interactions at the oil-water interface. Generally, MC could be successfully replaced by PLP while maintaining the same Gel. Gel increased with increasing oil content, suggesting that oil droplets acted as active fillers in the emulsion gels, which was confirmed by CLSM images. Gel slightly increased with increasing C from 1 to 4% w/w. It was also shown that PLP can be used instead of whey proteins in MC/whey protein oil-in-water emulsions while maintaining the same Gel.

The Psychology of Nutrition with Advancing Age: Focus on Food Neophobia.

Many factors impact on eating behaviour and nutritional status in older adults. Strategies can be suggested to combat the impact of these factors, including the development of novel food products, but food neophobia (“the reluctance to eat and/or avoidance of novel foods”) may be a barrier to the acceptance of these foods/products. This work aimed to investigate associations between food neophobia, physical disadvantage, and demographic characteristics in adults over 55 years old. Cross-sectional data from 377 older adults was analysed for relationships between food neophobia scores and physical disadvantage (denture wearing, help with food shopping and/or preparing, and risk of sarcopenia), controlling for age group, gender, living status, education, and employment level. Initial analyses demonstrated higher food neophobia scores in association with denture wearing (Beta = 0.186, p = 0.001). However, when demographic characteristics were also considered, food neophobia scores were no longer related to denture wearing (Beta = 0.069, p = 0.226) but instead were related to a higher age, living alone, and a shorter education (smallest Beta = −0.104, p = 0.048). Food neophobia may thus act as a barrier to the consumption of novel foods/products in those who are of higher age, are living alone, and have a shorter education.

Evaluating belinjau (Gnetum gnemon L.) seed flour quality as a base for development of novel food products and food formulations

Belinjau (Gnetum gnemon L.) seed flour was evaluated for nutritional composition, antioxidant activity and functional properties. Seed flour was found to be rich in protein (19.0g/100g), crude fibre (8.66g/100g), carbohydrates (64.1%), total dietary fibre (14.5%) and encompassed adequate amounts of essential amino acids, fatty acids and minerals. Antioxidant compounds such as total phenols (15.1 and 12.6mgGAE/100g), tannins (35.6 and 16.1mgCE/100g) and flavonoids (709 and 81.6mgCEQ/100g) were higher in ethanolic extracts over aqueous extracts, respectively. Inhibition of DPPH was high in ethanol extracts (48.9%) compared to aqueous extracts (19.7%), whereas aqueous extracts showed a higher FRAP value compared to ethanol extracts (0.98 and 0.61mmolFe(II)/100g, respectively). Results on functional properties revealed acceptable water and oil absorption capacities (5.51 and 1.98g/g, respectively), emulsion capacity and stability (15.3% and 6.90%, respectively), and foaming capacity (5.78%). FTIR spectral analysis showed seed flour to encompass major functional groups such as: amines, amides, amino acids, polysaccharides, carboxylic acids, esters and lipids. As belinjau seed flour possesses a rich nutraceutical value, it has high potential to be used as a basic raw material to develop new low cost nutritious functional foods.

The role of oral soft tissues in swallowing function: what can tongue pressure tell us?

Tongue pressure data taken from healthy subjects during normal oral activities such as mastication, speech and swallowing are providing us with new ways of understanding the role of the tongue in craniofacial growth and function. It has long been recognized that the sequential contact between the tongue and the palate plays a crucial role in the oropharyngeal phase of swallowing. However, because the focus of most research on intraoral pressure has been on the generation of positive pressure by the tongue on the hard palate and teeth, generation and coordination of absolute intraoral pressures and regional pressure gradients has remained unexplored. Ongoing research in our laboratory has uncovered highly variable individual pressure patterns during swallowing, which can nonetheless be divided into four stages: preparatory, primary propulsive, intermediate and terminal. These stages may further be sub-classified according to pressure patterns generated at the individual level as tipper or dipper patterns in the preparatory stage, roller or slapper in the primary propulsive and monophasic or biphasic during the intermediate stage. Interestingly, while an increase in bolus viscosity can result in significant changes to pressure patterns in some individuals, it has little effect in others. Highly individual responses to increased viscosity are also observed with swallowing duration. The above, together with other findings, have important implications for our understanding of the aetiology of widely differing conditions such as protrusive and retrusive malocclusions, dysphagia and sleep apnoea, as well as the development of novel food products.