Food Presentation Research Articles

Using of encapsulated ingredients in designof food with high biological value: a systematic review

The article presents the results of a systematic review of the literature, presenting relevant information about the functional properties of encapsulated dietary supplements. Encapsulation is a physico-chemical or mechanical process of encapsulating small particles of a substance in a shell of film-forming material. In the food industry and pharmaceutical industry encapsulation of bioactive components is used to regulate redox reactions, adjust taste, color and odor, increase shelf life, etc. The products, beverages and raw materials for their production entering the market nowadays must meet the requirements of safety, authenticity and nutritional value. Encapsulated forms of food additives are currently being considered as components of functional foods. With the advent of "molecular gastro-nomy" the technological properties of little-known hydrocolloids became more applicable by the producers of public catering products, which influenced the expansion of their use in the development of innovative food products. One of the methods of this direction is encapsulation of various food masses (sauces, juices, extracts, etc.). This method is an effective tool for the delivery of biologically active molecules (antioxidants, minerals, vitamins, phytosterols, polyunsaturated fatty acids, etc.) in foods. Data on the optimization of the use of encapsulated dietary supplements are provided. The data in this review will provide insight into new encapsulation methods, ways to improve the stability of properties and bioavailability of functional foods. Encapsulation is considered a useful tool to improve the delivery of active compounds, nutrients, and living cells in foods to enhance immunity, well-being, and prevention.

The messy satiation effect: Understanding how eating messily can accelerate the rate of satiation and reduce consumption

The visual presentation of food plays an important role in shaping the food choices that consumers make. In the current research, we explore the impact that one's eating manner, and by extension, how messy or neat food becomes as a result, can have on enjoyment and consumption over the course of an eating episode. In a series of five studies, we find that eating in a messy manner, which degrades the visual appeal of one's food, can accelerate the rate of satiation and decrease consumption, a phenomenon we term the messy satiation effect. This effect occurs because the disgust response induced by the visual degradation of a food's presentation decreases tastiness perceptions. Accordingly, we position the messy satiation effect as a simple intervention that can be used in some circumstances to combat overconsumption and therefore increase healthier eating patterns through reducing intake, thus providing contributions to both theory and practice.

Enhanced physicochemical stability and efficacy of angiotensin I-converting enzyme (ACE) - inhibitory biopeptides by chitosan nanoparticles optimized using Box-Behnken design

Bromelain-generated biopeptides from stone fish protein exhibit strong inhibitory effect against ACE and can potentially serve as designer food (DF) with blood pressure lowering effect. Contextually, the DF refer to the biopeptides specifically produced to act as ACE-inhibitors other than their primary role in nutrition and can be used in the management of hypertension. However, the biopeptides are unstable under gastrointestinal tract (GIT) digestion and need to be stabilized for effective oral administration. In the present study, the stone fish biopeptides (SBs) were stabilized by their encapsulation in sodium tripolyphosphate (TPP) cross-linked chitosan nanoparticles produced by ionotropic gelation method. The nanoparticles formulation was then optimized via Box-Behnken experimental design to achieve smaller particle size (162.70 nm) and high encapsulation efficiency (75.36%) under the optimum condition of SBs:Chitosan mass ratio (0.35), homogenization speed (8000 rpm) and homogenization time (30 min). The SBs-loaded nanoparticles were characterized for morphology by transmission electron microscopy (TEM), physicochemical stability and efficacy. The nanoparticles were then lyophilized and analyzed using Fourier transform infra-red spectroscopy (FTIR) and X-ray diffraction (XRD). The results obtained indicated a sustained in vitro release and enhanced physicochemical stability of the SBs-loaded nanoparticles with smaller particle size and high encapsulation efficiency following long period of storage. Moreover, the efficacy study revealed improved inhibitory effect of the encapsulated SBs against ACE following simulated GIT digestion.

DEMAND FOR QUANTITY VERSUS QUALITY IN BEEF, CHICKEN AND FISH CONSUMPTION IN NIGERIA

This study examines income elasticity of demand for quantity andquality beef, chicken, and fish in Nigeria. The analysis is based on randomlyselected 134 households in Ondo state. The empirical results show that incomeelasticity of demand for beef, chicken, and fish are inelastic. This suggeststhat these food items are considered necessities among households in thesample. The computed income elasticity of demand for quality was found tobe positive for all food items. The implication of this is that demand for qualitybeef, chicken, and fish increased as income of the household rises. Thus, frompolicy standpoint, this evidence could be explored to facilitate a better designof food policies aim at improving consumer welfare in Nigeria.

ANTARA RASA DAN ESTETIKA KOMODIFIKASI NILAI KONSUMSI PADA PANGAN SEBAGAI WUJUD EKSISTENSI

Nowadays, massively development of food consumption makes many changes, including the humanbiological element, the eating activity. In Earlier, taste of food is a priority in exchange value, but everythingsbe changed because the new concept about presentation and appearance of food itself. The presentationof food becomes important and creates more value for the food. Appearance is the main stimulant for thefood to deciding the taste from the food itself. In deep researched, implicity, the condition emphasis thathappened about commodifiation of exchange value in food perspective. Discussing about value in food, isa form of commodification and has correlation with society existence. To solve the problem, ethnofraphyand art perspective method is a source to analyzing data, with interviews and literature studies as a sourceof data, to interpret and respond the phenomena. The results of researched had founded, art is the newelement in value exchange of food. Food and art created an aesthetic and enchant point, and giving ahigher price. The high consumerism pattern makes aesthetic food as a symbol of class existence. The highvalue on aesthetic food becomes a reference for society to show who they are. The food created, not onlybecause the food itself, but also the contextual makes the food more essential.

한국거주 중국인들의 한식당의 선택속성과 서비스 품질이 고객 만족도 및 충성도에 미치는 영향

본 연구는 한국에 거주하는 외국인중 50%이상을 차지하고 있는 중국인을 대상으로 한식당의 선택속성과 서비스 품질이 고객 만족도와 충성도에 미치는 영향을 파악하고자 한다. 연구결과와 시사점은 다음과 같다. 첫째, 선택속성에서 만족도와 충성도에 영향을 미치는 요인은 '서비스', '음식', '입지요인'으로 나타났다. 음식의 맛과 질의 기본적인 품질관리 뿐만 아니라 종사원의 친절하고 세심한 서비스, 교통의 접근성을 강화시켜야 할 것이다. 둘째, 만족도와 충성도에 강력한 영향을 미치는 서비스 품질의 요소는 공감성, 유형성, 반응성요인으로 나타났다. 따라서 고객에게 계절과 이벤트에 따른 다양한 메뉴제공, 음식모양에 대한 시각적인 변화, 즉각적인 서비스 조치가 이루어져야 할 것이다. 셋째, 고객 만족도는 충성도에 유의적인 영향을 미치는 것으로 나타났다. 일관성 있는 품질과 철저한 서비스 관리를 통하여 만족도를 강화시켜야 할 것이다. This paper is to investigate how selection variables and service quality influence on customer satisfaction and loyalty on Korean restaurants. They are chinese living in Korea that compose a little over 50% among foreigners. The findings and marketing guideline are showed up; First, 3 factors among choice attributions had highly significant on customer satisfaction and loyalty. They are 'service', 'food', and 'location' factors. They should reinforce food's taste & quality and also, service staff's elaborate service, and traffic's accessbility. Second, 'sympathy', 'tangibles', and 'response' factors among service quality were strongly influenced on customer satisfaction and loyalty. Therefore, they should provide various menu which is based on seasons & events, food's decoration, and immediate service. Third, customer satisfaction and loyalty are influenced each other. It should strengthen through consistent quality management and service.

Pertumbuhan Dan Reproduksi Lalat Musca Domestica Pada Berbagai Media Perkembangbiakan

Musca domestica was insect that disturbing human and other animal. Intensity M. Domestica with human living includes public healthy. The aim of research is to observe succeed of Mdomestica in breeding wether difJerent place. Larva growth in each stadia was different, 2-4 days average. Its contributed by humidity. On dry container, pupae that succes eksklosi only 50%. Presentation offood show difJerences oflarvae development. 3rd stage of larvae that has enough food is 17mm in length and 12mm in length for larvae with less food. Salty water make larvae growing faster than water without salto Development of Musca domestica in laboratory injluenced by high humidity, preset of food and adaptation of Musca domestica its self.

The new EU regulation on nutrition and health claims: comments related to experiences from the Swedish Code of Practice

The new European Union (EU) regulation on nutrition and health claims came into force on 19 January2007. This means that the same rules for use of such claims in advertisements, labelling and presentation offoods, including food supplements, will now be implemented throughout the EU. Some countries have hadCodes of Practices allowing certain health claims. Experiences from such Codes, such as in Sweden since1990, will be useful in implementing the new regulation. When used in a responsible way according to theregulation, health claims may be important in driving product development and assisting consumers inmaking healthy choices. Citation: Scandinavian Journal of Food and Nutrition 2007; 51 (1): 41-43

Encapsulation: A New Concept for the Food Industry?

Discusses soft gelatin encapsulation, a new concept in the presentation of food ingredients which offers many benefits including portion control, elimination of taint problems during manufacture, extended shelf‐life of product, and convenience of use. Gelatin′s properties make it particularly useful in foods as it acts as a barrier, protecting the liquid capsule contents from the outside environment and acts as a physical barrier to bacteria, yeasts and moulds. It also provides a low permeability membrane to gases, retarding the ingress of oxygen. Research shows that consumers accept soft gelatin capsules as a presentation form for food ingredients, particularly where messy or difficult to control ingredients are involved. It confirms that soft gel encapsulation offers exciting opportunities for the development of novel products in the food industry and new market opportunities.

Pharmacological characterization of supersensitivity to naltrexone in squirrel monkeys: Charles P. France and William H. Morse. Harvard Medical School

Effects of naltrexone and of other drugs in decreasing rates of schedule-controlled responding were studied in squirrel monkeys treated weekly with naltrexone while responding under fixed-ratio schedules of either food presentation (FP) or stimulus-shock termination (SST). By the 5th week of treatment, sensitivity to the rate-decreasing effects of naltrexone had increased 32-fold in FP monkeys (supersensitivity) but had not changed in SST monkeys; continued weekly injections of naltrexone did not change the effects of naltrexone further in either group. FP monkeys were more sensitive than SST monkeys to the rate-decreasing effects of other opioid antagonists and mixed agonist-antagonists; however, for some compounds (e.g., MR 2266) differences between groups did not exceed differences reported in nonsensitized monkeys responding under similar schedule conditions. Differences in sensitivity between FP and SST monkeys appeared to be stereospecific; FP monkeys were 28 times more sensitive than SST monkeys to (-)-cyclazocine, but equally sensitive to (+)-cyclazocine. Sensitivity to opioid agonists and to some nonopioids varied by less than 3-fold between groups and doses of lithium that decreased responding in FP monkeys had no effect in SST monkeys. Neither acute nor repeated injections of morphine altered the sensitivity of FP or SST monkeys to naltrexone; however, morphine attenuated the rate-decreasing effects of naltrexone in FP monkeys, and naltrexone reversed the rate-decreasing effects of morphine in all monkeys. Super-sensitivity to opioid antagonists in squirrel monkeys is behaviorally and pharmacologically selective as well as stereospecific. Although other effects of antagonists might contribute to supersensitivity, opioid antagonistic action appears to be one important component of supersensitivity and cross-supersensitivity among opioid antagonists.