High Sugar Content Research Articles

Accessing the growth of heat‐resistant mold ascospores in potato dextrose agar, isolated from a processed fruit jam—Dependence of temperature, pH, and sugar concentration

AbstractHeat‐resistant molds (HRM) pose a significant threat to food industries due to their ability to survive in high temperatures (pasteurization range) and grow in a variety of environments. To understand how inhibiting variables affect HRM growth, this study evaluated the impact of high sugar concentration (50–60°Brix), low pH (3.5–4.5), and temperature (5–15) on the time (tv) to develop detectable colonies (colony diameter = 2 mm) of three HRM strains (Byssochlamys nivea, Byssochlamys fulva, Neosartorya fischeri) isolated from mixed fruit products. The study found that all HRM strains had relatively short periods of time to develop detectable colonies at 50°Brix, while no visible growth was observed at 60°Brix. Byssochlamys nivea was found to be the most susceptible to low temperatures, requiring up to 43 days to develop detectable colonies at 10°C and unable to grow at colder temperatures. The tv varied from 6 to 27 days based on pH and isolates. HRM's resistance to high sugar concentrations and ability to grow in cold environments pose a threat to the microbiological safety of fruit products. The evaluated data were fitted to several statistical distribution models to support further research on the quantitative microbiological risk in processed fruit products. This study provides valuable insights into how inhibiting variables affect HRM growth and can inform efforts to minimize their impact on fruit‐based product quality and safety.

Evaluation of commercial and taste qualities of plum fruits in the foothills of Kabardino-Balkaria

Breeding varieties with high commercial and consumer qualities of fruits is one of the priority areas in the selection and variety study of domestic plum. Accordingly, the evaluation of some commercial and consumer qualities of fruits in plum varieties in the specific conditions of the mountains and foothills of the region is of great practical and scientific interest. Taking into account market requirements and the growth of consumer demand for fruit products, it is necessary to constantly update the range of plums. In this regard, varieties and hybrid forms of European plum for the subsequent selection of variety samples with high commercial characteristics have been studied (fruit weight, their uniformity and shape, cover color, aroma, pulp juiciness, taste, etc.). As a result of the studies, variety samples with the best commercial and taste properties of fruits have been selected. The following varieties have been distinguished by a high sugar content: Čačakska rannyaya - 18.8%, Grosso de Felicio - 16.5%, Big Heart - 14.7%, Milena - 13.8%, Velikiy Gertsog - 12.7%. The following varieties have been noted for the content of organic acids: Big Heart - 1.31%, Velikiy Gertsog - 1.1%, Milena - 0.92%, Čačakska rannyaya - 0.9%, Grossa de Felicio - 0.89%. Vitamin C is found in the highest amounts in the fruits of the following varieties: Big Heart – 7.85%, Grossa de Felicio – 6.34%, Angelina – 6.2%, Kyrgyzskaya Prevoskhodnaya – 5.34%. The size of the fruit is one of the characteristic varietal properties, despite the fact that it is largely determined by the cultivation conditions, the agricultural technology used, the age of the plant, its crop load, the variety-rootstock combination, as well as a number of other circumstances. The highest fruit weights are shown by the following varieties: Big Heart - 39.1 g, Kyrgyzskaya Prevoskhodnaya - 46.3 g, Zheltaya Afaska - 53.3 g, Zheltaya Large - 56.0 g, Kabardinskaya Rannyaya - 59.0 g, Fortuna - 65.1 g, Black Star - 78.7 g, Byron Gold - 84.2 g, Grossa de Felicio - 85.3 g, Angelina - 87.0 g, Ti Chi San - 97.1 g, Burbank Giant - 120.0 g.

NANOENCAPSULATION OF SPIRULINA SP. LEB 18 MICROALGAE BIOMASS USING ELECTROSPRAY TECHNIQUE AND APPLICATION IN CHOCOLATE MILK

Chocolate powder is a widely consumed food, but it has a high sugar content. Spirulina microalgae contains high nutritional value and can be used to enrich foods. However, microalgae has strong sensory characteristics. To add it to food, it is necessary to hide these characteristics, such as through nanoencapsulation. Therefore, the objective of this work was to develop nanospheres with Spirulina biomass by nanoencapsulation and apply them in chocolate milk. This nanospheres were produced through the electrospraying technique, with chitosan and Spirulina. The best parameters to produce nanospheres were a polymeric solution with 0.50% chitosan, electric potential of 24kV, and capillary diameter of 0.70mm. These resulted in more uniform nanoparticles without the presence of a residual solvent. Nanospheres with Spirulina sp. LEB 18 are stable up to approximately 200 °C. Chocolate milk containing nanospheres with Spirulina was formulated to contain 5% Spirulina, which increased the protein content by 16.3%, lipids by 88.9% and ash by 33.9% in this food compared to the control. It received an average score of 6.9 in the sensory analysis and had a public acceptance rate of 76.3%. By incorporating 300mL of chocolate milk containing nanospheres with Spirulina into school meals, children up to 5 years old (weighing approximately 18kg) meet their daily protein requirement in a single serving.

High-solids saccharification of non-pretreated citrus peels through tailored cellulase

Citrus peels, characterized by their low lignin and high sugar content, have been drawing increasing attention as a valuable lignocellulosic biomass with significant potential in biorefinery. Notably, in this study, the citrus waste was found to be enzymatically accessible without any pretreatment. Moreover, to promote the high-solids saccharification of the citrus peels, a tailored cellulase cocktail was formulated by response surface methodology (RSM), along with a fed-batch strategy aiming to obtain a high substrate loading. The study resulted in an optimized cellulase cocktail (7.08 U/g DM of β-glucosidase, 164.17 U/g DM of hemicellulase, 47.38 mg/g DM of sophorolipid, and 64.68 mg/g DM of Tween 80) and achieved solids loading of 22 % with a total sugar concentration of 123.84 g/L, corresponding to a yield of 93.12 % (65.28 % in batch operation). These findings provided essential validation for the efficient utilization of citrus waste, ensuring them promising potential as feedstock for sugar platforms.

Enhanced biomass densification pretreatment using binary chemicals for efficient lignocellulosic valorization

Many effective pretreatment methods (such as dilute acid, dilute alkali, ionic liquids, etc.) have been developed for lignocellulose upgrading, but several defaults of low working mass, high sugar loss and extra cost of solid-liquid separation and water washing hinder their large-scale application in industry. Besides, the valorization of lignin-rich residue from pretreated biomass after hydrolysis or fermentation greatly contributes to the economy and sustainability of lignocellulosic biorefinery, which is usually underestimated. This study developed a densification pretreatment with binary chemicals (densifying lignocellulosic biomass with sulfuric acid (SA) and metal salt (MS) followed by autoclave treatment ((DLCA(SA-MS)), which was conducted under mild condition (121 °C) with a biomass working mass as high as 400 kg/m3. The DLCA(SA-MS) biomass achieved over 95% sugar retention, 90% enzymatic sugar conversion and a high concentration of fermentable sugar (212.3 g/L) with superior fermentability. Furthermore, bio-adsorbent derived from DLCA(SA-MS) biomass residue was highly adsorptive and suitable for dyeing wastewater treatment, providing a feasible and eco-friendly method for lignin-rich residue valorization. These findings indicated that DLCA(SA-MS) pretreatment enables the full-component utilization of biomass and boosts the economic viability of lignocellulosic biorefinery.

The effect of cold plasma treatment on the fruit quality and aroma components of winter jujubes (Ziziphus jujuba Mill. 'Dongzao').

Cold plasma (CP) is a novel environmental-friendly preservation technology that causes minimal damage to fruits. The flavor and quality of winter jujubes have decreased with the extended storage time. Currently, the research on the use of CP on winter jujubes (Ziziphus jujuba Mill. 'Dongzao') mainly focuses on the effect of the treatment on storage quality. There is limited research on the effect of CP treatment on the flavor of winter jujubes. This study used different CP (80kV) treatment durations (0, 5, and 10min) to treat winter jujubes. The appropriate treatment time was selected by observing the changes in color, respiratory intensity, soluble sugar content, total acid content, and vitamin C (VC) content of winter jujubes. Amino acid analyzer and headspace solid-phase microextraction in combination with gas chromatography coupled with mass spectrometric detection were used to analyze the effect of CP treatment on the flavor compounds of winter jujubes. The results showed that the 5-min CP treatment could significantly slow down the red coloration of winter jujube while maintaining high soluble sugar, total acid, and VC content. At the respiration peak, the respiratory intensity of the 5-min CP treatment group was 0.74 mg CO2·kg-1·h-1 lower than that of the control group (p < 0.05). CP treatment slowed down the decrease in the content of amino acids and volatile organic compounds (such as 2-methyl-4-pentenal, 2-hexenal, and 3-hexenal) in winter jujubes. This study will provide basic data for applying CP preservation technology in postharvest winter jujubes.

Producing food supplements by complex processing of fruits and vegetables of reduced quality using biotechnology methods

The actuality of processing of substandard by external signs fruit and vegetables is caused by their higher volumes in the processing industry and retail chains, and additionally by their high biopotentials. The aim of research is to ground complex processing of such raw materials to obtain food supplements containing natural biologically active components, and assessment of their nutritional functionality. The experiments used apples, bananas, oranges, potatoes, carrots, tomatoes and cucumbers that did not meet the freshness criteria of GOST 57976-2017, but without any signs of microbial damage. Three types of experimental mixtures were made from this raw material: fruit, vegetable and fruit-vegetable. The key processing operation was the enzymatic hydrolysis of the mixtures with various carbohydrases (cellulase, ?-glucanase, amylase and glucoamylase). The hydrolyzed mixtures were fractionated, followed by dehydration of the fractions to obtain water-soluble and water-insoluble powder supplements. During the fermentation process, the accumulation of simple sugars, dry substances in water-soluble fractions, and the yield of finished products were studied. The highest concentrations of sugars are found in water-soluble fractions from fruit mixtures. In the resulting supplements from three types of mixtures, organoleptic characteristics, chemical composition, and the content of functional food ingredients – vitamin C, substances with P-vitamin activity, and dietary fiber have been studied. The qualitative composition of dietary fiber and other polysaccharides in a water-insoluble supplement has been established using IR-spectra. Taking into account the obtained data, calculations have been made to satisfy the daily physiological needs for established biologically active substances when consuming 100 g of supplements for ordinary people and athletes. It is recommended to use supplements as enriching agents for functional purposes in specialized antioxidant, immunomodulatory and prebiotic nutrition, including as part of dietary supplements for athletes.

High Sugar Content and Sweetness in Bread with First Fermentation at −1 °C without Ice Crystal Formation

High Sugar Content and Sweetness in Bread with First Fermentation at −1 °C without Ice Crystal Formation

Impact of Chronic Psychological Stress on Cardiovascular Disease Risk: A Narrative Review

Cardiovascular disease (CVD) remains a leading cause of death worldwide, and identification of its risk factors is pivotal in ensuring a lower socioeconomic burden on society. Psychological stress shows a strong causal link with CVD through the interaction of physiological and behavioral risk factors. Importantly, there is an association between the duration and level of stress and propensity for CVD. Chronic stress exerts its physiological effects through the release of glucocorticoids (GCs) such as cortisol, which subsequently promote proinflammatory effects, exacerbating atherosclerotic plaque development. Stress also exacerbates the secretion of cardiokines such as tumor necrosis factor-alpha (TNF-α). Elevated TNF-α is associated with endothelial dysfunction and angiogenesis-mediated atherosclerotic plaque progression, with increased secretion as the duration of stress is extended. Stress-induced GC secretion also inhibits glucose uptake leading to hyperglycemia and consequent hyperinsulinemia. This increases an individual’s susceptibility to another CVD risk factor, type 2 diabetes mellitus (T2DM). These risk factors are further exacerbated by the impact of chronic stress on behavior such as eating habits. Increased consumption of comfort foods, typically containing high fat and sugar contents, is directly associated with increased body mass index and increased low-density lipoprotein (LDL) cholesterol, both of which are well-known drivers of atherosclerosis. Moreover, chronic stress often results in reductions in physical activity, particularly in individuals at low baseline levels of activity. This further increases an individual’s susceptibility to obesity, T2DM, and increased LDL-cholesterol levels, all of which promote the development of CVD. This review outlines key research findings relating to the role chronic psychological stress plays in altering physiological and behavioral risk factors for CVD.

Saccharomyces cerevisiae for lignocellulosic ethanol production: a look at key attributes and genome shuffling.

These days, bioethanol research is looking at using non-edible plant materials, called lignocellulosic feedstocks, because they are cheap, plentiful, and renewable. However, these materials are complex and require pretreatment to release fermentable sugars. Saccharomyces cerevisiae, the industrial workhorse for bioethanol production, thrives in sugary environments and can handle high levels of ethanol. However, during lignocellulose fermentation, S. cerevisiae faces challenges like high sugar and ethanol concentrations, elevated temperatures, and even some toxic substances present in the pretreated feedstocks. Also, S. cerevisiae struggles to efficiently convert all the sugars (hexose and pentose) present in lignocellulosic hydrolysates. That's why scientists are exploring the natural variations within Saccharomyces strains and even figuring out ways to improve them. This review highlights why Saccharomyces cerevisiae remains a crucial player for large-scale bioethanol production from lignocellulose and discusses the potential of genome shuffling to create even more efficient yeast strains.

Total sugar content of pre-packaged beverages available in Saudi Arabia

Beverages are a major source of sugar; therefore, efforts to reduce sugar consumption focus on limiting sugary drinks. This is a descriptive observational analysis study of pre-packaged beverages. The analysis covered 12 beverage categories and 28 types of commonly available sugars in beverages. The beverages' median total sugar was determined and assessed based on the World Health Organization (WHO) recommended upper limit of sugar intake and the multiple traffic light labeling (MTL) criteria. Different analyses were performed including frequencies and median to determine the categories with high sugar content and non-parametric tests to compare the median of the total sugar among categories. The median total sugar content of the 1400 analyzed beverages was 11 g 100 mL-1; fruit juices and soft drinks had the highest median of total sugar (12 – 11 g 100 mL-1). The top sugar terms found are White sugar, Sucrose, High-fructose corn syrup, and Glucose syrup. The median total sugar in our study amounts to 20 % of the WHO upper limit recommendation, and 46.22 % of the beverages received a ‘red’ label for sugar content per 100 mL based on the MTL criteria. Sugar content in the pre-packaged beverages is high compared to the recommended daily limit of sugar.

IN VITRO CHARACTERIZATION AND ANALYSIS OF RICE VARIETIES AGAINST VARIOUS LEVELS OF SALT STRESS

Salinity is a significant environmental factor that greatly impacts plant yield, particularly in arid and semi-arid regions. The study examined the response of two rice varieties (Swat-1 and Pakhal) to salinity stress on the callus. Various salt concentrations were utilized. Among the two varieties, Swat-1 displayed the highest rate of callogenesis in the initial results. The Calli were exposed to varying concentrations of salt (50mM, 100mM, and 150mM), with each concentration tested in three replicates. Under the influence of stress, Swat-1 experienced a decrease in its Relative growth rate (RGR), whereas Pakhal remained steady at 50mM and 100mM. It was only at 150mM that Pakhal also exhibited a decline in RGR. Regarding water content, the stress caused a decrease in the content. At the highest stress level (150mM), the lowest water content was observed. The impact on soluble sugars was also noteworthy. As stress levels rose, concentrations of total sugars also increased. Similar findings were noted for proline, with stress leading to an increase in its concentration. Out of the two varieties, Pakhal appeared to have the highest proline accumulation. Similarly, there was a noticeable upward trend observed in catalase activity. There was a significant increase in catalase activity in both varieties after being exposed to stress for 30 and 60 days. The findings indicate that both varieties effectively developed strategies to combat salinity stress. They exhibited high concentrations of total soluble sugars and proline, as well as demonstrated significant catalase activity.

Sausage meat product enriched by jida

The development strategy aimed at creating the independence of the use of our raw materials by domestic meat producers is currently achieving the following goals: building modern production facilities and introducing new primary and processing technologies; expanding the assortment of meat products. The scientific research works carried out during the development of technology for the production of meat products by replacing a certain amount of beef or chicken with vegetable raw materials are important. Production of meat products based on these raw materials allows effective use of local raw materials, production of functional products and expansion of the range of meat products. The purpose of the study is to consider the features of the production technology of sausage meat product enriched with jida. The article presents the processing of the meat product production technology by enriching its composition with raw materials of vegetable origin - jida powder and the analysis of the mineral content of the finished product. The research work was carried out at the "Food Engineering" department of the M. Auezov South Kazakhstan University and at the "Construction and Biochemical Materials" regional test laboratory of engineering profile. Raster electron microscope (REM) and inductively coupled plasma mass spectrometry (ICP-MS) methods were used to determine the amount of mineral substances in meat products - sausage. The specialty of this work is the technology of product production using vegetable raw materials to enrich the content of meat products - sausages with minerals. Vegetable raw material - jida powder, by using it in the production of functional meat products, enriches the mineral content of meat products, and also by replacing a small part of meat raw materials, contributes to increasing the yield of the product. Jida powder is a vegetable raw material that is soluble in cold water and rich in dietary fiber, vitamin C, flavonoids and organic acids and does not cause losses in the production of food product. Jida powder production technology consists of: cleaning berries from dust and impuri[1]ties (passing them through a sorting fan); crushing (optimal duration of berry crushing in the IV-1 crusher τ= 52-65 sec, rotation speed of the working body 12000 rpm); drying (dry in the sun for fruits with a high sugar content).

Gene expression associated with chlorophyll degradation and color transformation in a spontaneous bud mutation of navel orange

Color mutations on citrus skin are a common occurrence and can serve as indicators of fruit maturation in citrus. In this study, a new early maturing navel orange cultivar, Lei Zao 1 Hao (MT), was identified as a spontaneous bud mutation from the Leibo Navel Orange (WT). To assess the differences between these two cultivars, the coloration of the fruit, the sugar content, and the levels of acid were examined throughout the ripening process. The study findings revealed that over the course of the fruit's development, the external peel color progressively turned orange. MT exacerbated the decline in H° while increasing L*, a*, and b*, and the chlorophyll level of the MT peel was continuously lower than that of WT, which coincided with a decrease in chlorophylls a and b. Compared to WT, MT had higher expression levels of genes linked to chlorophyll degradation, including CitCLH, CitNYC1, CitPPH, CitPAO, CitCAB1, and CitCAB2. The elevated expression of these genes in MT may potentially be associated with the initial color transformation process. In addition, the MT accelerated the accumulation of TSS and total sugar, especially before the 189 DAF of ripening. In short, ‘Lei Zao 1 Hao’ is a new option of navel orange available with extremely early maturity and a higher sugar content.

Whole-Genome Resequencing Identifies SNPs in Sucrose Synthase and Sugar Transporter Genes Associated with Sweetness in Coconut.

Coconut (Cocos nucifera L.) is an important agricultural commodity with substantial economic and nutritional value, widely used for various products, including coconut water. The sweetness is an important quality trait of coconut water, which is influenced by genetic and environmental factors. In this study, we utilized next-generation sequencing to identify genetic variations in the coconut genome associated with the sweetness of coconut water. Whole-genome resequencing of 49 coconut accessions, including diverse germplasm and an F2 population of 81 individuals, revealed ~27 M SNPs and ~1.5 M InDels. Sugar content measured by °Bx was highly variable across all accessions tested, with dwarf varieties generally sweeter. A comprehensive analysis of the sugar profiles revealed that sucrose was the major sugar contributing to sweetness. Allele mining of the 148 genes involved in sugar metabolism and transport and genotype-phenotype association tests revealed two significant SNPs in the hexose carrier protein (Cnu01G018720) and sucrose synthase (Cnu09G011120) genes associated with the higher sugar content in both the germplasm and F2 populations. This research provides valuable insights into the genetic basis of coconut sweetness and offers molecular markers for breeding programs aimed at improving coconut water quality. The identified variants can improve the selection process in breeding high-quality sweet coconut varieties and thus support the economic sustainability of coconut cultivation.

Evaluation of confectionary sunflower germplasm accessions and their derived hybrids

AbstractConfectionary sunflower (Helianthus annuus L.) has gained popularity due to its utilization in roasting as snacks, poultry, bird food, and bakery products. However, seed quality of confectionary sunflower differs from non-oil seed types. In the present study, 71 sunflower accessions were selected for the evaluation of seed quality traits. Significant genetic variability was observed for traits such as 100-seed mass and seed length, as indicated by high genotypic coefficients of variability. Genotypic correlation analysis revealed a positive association between 100-seed mass and seed size, protein content, and oleic acid content. Path coefficient analysis based on genotypic and phenotypic correlations suggested that accessions with high sugar content may be selected to develop superior germplasm for confectionary products. Biplot analysis was conducted to identify suitable accessions with favorable confectionary traits. Accessions ‘Hybrid 100’, ‘GOR101’, and ‘Odesskijj112’ exhibited high sugar content, while ‘Yawn’ demonstrated comparatively higher oleic acid content. Accessions ‘Vinimik 6931’ and ‘HA 305’ displayed high 100-seed mass, while seed length was greater in accessions ‘Comet’ and H. × multiflorous. Combining ability analysis were performed to assess the breeding value of accessions. ‘Comet’ exhibited the highest general combining ability (GCA) effects for seed yield per plant, head diameter and 100-achene mass; while ‘G.OR.104’ had positive GCA for achene yield per plant but negative combining ability for other traits. ‘Tenissiei’ displayed positive GCA for all traits. Among the testers, accession ‘Universal’ showed positive GCA for seed yield per plant, while ‘HA-292’ exhibited positive GCA for head diameter. The accessions with higher values for confectionary traits and positive general combining ability effects for yield related traits may be further exploited in confectionary sunflower breeding programs as parents.

Storage Stability and Sensory Properties of Raha Sweet Colored with Crude and Purified Red Grape Anthocyanins and Synthetic Food Colorant.

Anthocyanins (ANCs) are water-soluble pigments that are useful as nutraceuticals due to their health benefits. This study was performed to evaluate the storage stability of purified and crude red grape ANCs in Raha Sweet (RS) during storage and to evaluate its sensory properties. ANCs were extracted from red grape pomace and purified with a macroporous resin. RS was prepared and colored with a synthetic food dye, Carmoisine (control), and ANCs (crude and purified). Pigments were extracted from RS weekly for a period of seven weeks and the absorbance was read spectrophotometrically. RS colored with ANCs was evaluated for its color and other sensory properties against another RS colored with the control. Results showed that the degradation of ANCs in RS followed the first-order reaction model, unlike the control, which showed no degradation during storage. The half-life of crude ANCs was three times higher than that of the purified ones, and RS colored with ANCs received a significantly (p < 0.05) lower score for color than that of RS colored with the control. ANCs could provide the food industry with a natural alternative to synthetic dyes to color foods with high sugar content that are stored for a short period of time.

Integrated management to achieve synergy in sugarcane production and quality in China

ContextSugar production in China is struggling to keep up with the increasing demand driven by rapid growth in sugar consumption. However, knowledge gap persists in terms of how to locate and concentrate the sugarcane production in advantageous areas to secure the production of high-quality sugarcane characterized by high sugar content, while also optimizing resource utilization. ObjectiveThe objective of the study was to explore the effects of environmental and management factors on sugarcane yield and quality (characterized by sugar content). Moreover, it sought to determine how China's future sugarcane needs could be met with fewer resource inputs through production optimization. MethodsThis study conducted a comprehensive search and compiled 411 groups of measured data from 64 peer-reviewed publications on sugarcane production in China. Additionally, a Random Forest model was developed based on trial data and farmer survey data to predict county-level sugarcane yield and quality in China. Taking into consideration China's projected sugarcane demand in 2030, this study proposed three sugarcane planting scenarios to explore potential pathways for future sugarcane production. These scenarios included: S0, where all sugarcane acreages maintain their current level of production; S1, where medium- and low-yield (or quality) fields transition into high- and medium-yield (or quality) fields; and S2, where all sugarcane acreages strive for both high yield and high quality. ResultsResults showed that overall field management could improve yield by 37.1 % and quality by 5.26 %. Soil organic matter (SOM), available phosphorus (AP), mean annual precipitation (MAP), and soil clay are the most important drivers of yield. pH, AP, total nitrogen (TN), and SOM are the most important drivers of quality. S2 scenario reduced land inputs by 11 %, nutrient inputs by 5 %, and irrigation inputs by 13 %, based on meeting future sugarcane demand in 2030. ConclusionsBy identifying and focusing on dominant planting areas, we can enhance the quality and efficiency of sugarcane cultivation as a response to China's future demand for sugarcane. This approach will not only meet future demands for sugarcane but also alleviate the dual pressures of limited resources and environmental concerns. SignificanceOur research provides a conceptual framework to enable China to meet its future sugar demand and consumption more efficiently and in an environmentally friendly manner, thereby conserving resources and reducing environmental impact.

Unveiling the cocoa-carob flavour gap in dark chocolates via instrumental and descriptive sensory analyses

Roasted carob pulp (Ceratonia siliqua) is a cocoa substitute known for its faint cocoa-like resemblance. However, the cocoa-carob flavour gap remains poorly uncharacterised. This study aimed to elucidate the sensory and molecular aspects of this flavour gap in a 70 % dark chocolate formulation via a two-pronged instrumental-sensorial approach. Descriptive Sensory Analysis (DSA) revealed carob-based chocolate was significantly sweeter, less sour and astringent than conventional dark chocolate due to the high total sugar content (45–50 % DM; HPLC/RID), low titratable acidity and tannin content, respectively. As for aroma, a distinct, albeit weak, cocoa-like aroma was present in carob-based chocolate. HS-SPME-GC-MS/FID revealed this was attributed to branched-chain Strecker aldehyde generation during roasting (2-methylbutanal, 1.17 μg/g; 3-methylbutanal, 2.89 μg/g). Notably, there was a distinct lack of alkylpyrazines. Additionally, a distinct woody, tree bark-like odour was uniquely associated with carob-based chocolates. This was due to furfural generation during roasting (2.33 μg/g). In conclusion, the aroma and taste gap between cocoa and carob was successfully characterised in this study. These findings substantiate the potential of carob application in chocolate manufacturing, thus empowering confectioners to make evidence-based decisions when evaluating cocoa substitutes.

Preventing Fungal Spoilage from Raw Materials to Final Product: Innovative Preservation Techniques for Fruit Fillings.

Spoilage fungi are a significant cause of financial loss in the food and beverage industry each year. These fungi thrive in challenging environments characterized by low acidity, low water activity and high sugar content, all of which are common in fruit fillings used in pastry products. Fruit fillings are therefore highly susceptible to fungal spoilage. Fungal growth can cause sensory defects in foods, such as changes in appearance, odor, flavor or texture, and can pose health risks due to the production of mycotoxins by certain mold species. To reduce food loss and waste and extend product shelf-life, it is critical that we prevent fungal spoilage. Synthetic chemicals such as sorbic acid and potassium sorbate are commonly used as preservatives to prevent fungal spoilage. However, with consumer demand for 'natural' and 'chemical-free' foods, research into clean-label preservative alternatives to replace chemical preservatives has increased. The objectives of this review are (i) to provide an overview of the sources of fungal contamination in fruit filling production systems, from pre-harvest of raw materials to storage of the final product, and to identify key control factors; and (ii) to discuss preservation techniques (both conventional and novel) that can prevent fungal growth and extend the shelf-life of fruit fillings.