Sensory Properties Research Articles

Hues to Cues: The Influence of Color Cues on Taste Perception

This paper examines how color cues influence taste perception in order to know what is the sensory and psychological reason for preference for certain foods. The experiment used 22 female participants aged 18-25 years old from two academic programs; 16 students from the business-related academic program and 6 students from the English academic program coming from the UM Digos City, Davao del Sur, Philippines. This research used the within-subjects design; thus, each participant was exposed to both the experimental and control conditions. The different colors of hotcakes were evaluated against sensory attributes and hedonic enjoyment using hedonic rating scales. Results from the paired sample t-test showed no statistically significant differences in preferences and hedonic enjoyment between the colored food samples. For example, orange (M = 6.61, SD = 1.06) was only marginally preferred over violet (M = 6.59, SD = 1.17), but this was not statistically significant, t(21) = -0.09, p = 0.926, d = -0.0201. Similar non-significant results were found in comparisons between orange-green and orange-red samples. These results suggest that while orange was slightly higher in preference, the differences across all colors were negligible. The same pattern was observed for orange-green and orange-red comparisons. This result implied that the null hypothesis was accepted because even though orange was only slightly preferred over the other colors, the differences were not of statistical significance. It proves that color plays a very negligible role in preference and pleasure towards food consumption, although exogenous influences of culture, habits, and eating behavior can interfere. It reflects that in future research studies, there must be an enhancement in sample size as well as more profound focus on context and psychology. These implications apply to the field of marketing, design of the product, and practice in sensory evaluation.

Probiotics and Honey: Boosting Functional Properties in Dry Fermented Sausages

Dry-fermented sausages, particularly traditional varieties like Sokobanja sausage from Serbia, are highly valued for their unique sensory attributes. This study aimed to evaluate the effects of adding starter cultures (lactic acid bacteria, LAB, and coagulase-negative staphylococci, CNS) and organic sunflower honey (at concentrations of 0.2% and 0.4%) on the physicochemical, microbiological, and sensory properties of Sokobanja sausage. The primary objective was to enhance the sausage’s quality while accelerating the ripening process. The methodology involved enriching the sausage mixture with starter cultures and honey, followed by sensory evaluation, microbiological analyses, and physicochemical measurements over a 28-day ripening period. Results showed that the addition of starter cultures and 0.2% honey significantly improved texture parameters such as hardness, cohesiveness, and chewiness compared to the control. Consumer acceptance was also high for these sausages. Microbiological analysis revealed that honey supported the growth of LAB and CNS, which facilitated lactic acid production and resulted in a rapid decline in undesirable microorganisms, such as enterobacteria, yeasts, and molds, particularly after 7–14 days. This led to a reduction in pH and an accelerated ripening process, typically lasting 25–28 days. The findings suggest that incorporating starter cultures and sunflower honey enhances both the functional and sensory properties of Sokobanja sausage, offering a promising approach for improving quality and safety. Future research should explore the use of targeted delivery mechanisms for probiotic bacteria in the gastrointestinal tract and further investigate the potential health benefits of these sausages as functional foods.

Phenolic and amino acid profiles, and antioxidant properties of third generation snack foods adding Citrus mitis by-products and milk powder: impact of extrusion processing and microwave-heating “Impact of processing on obtaining healthy snacks”

Currently, there is a high consumption of snack foods worldwide, suggesting the improvement of their nutritional/nutraceutical properties by adding raw materials rich in bioactive compounds. This work aimed to study the impact of the processing stages on phenolic and amino acid profiles and the antioxidant properties of extruded snack foods by adding Citrus mitis by-products and milk powder. The color parameter C*, phytochemical, and antioxidant properties of four formulations were evaluated in the processing stages: unprocessed mixture (PS1), extruded pellets (PS2), and microwave-expanded products (PS3). The statistical analysis was performed using an unifactorial design with three levels (PS1, PS2, and PS3), evaluating four formulations (F1–F4) and a commercial product (COM). The mean values of the response variables were compared using the Fisher test (p ≤ 0.05). Color parameter C* increased in PS3 concerning the PS2 and PS1 processing stages. Total flavonoid content (TFC), hydroxyl radical scavenging activity (HRSA), and inhibition of human LDL oxidation (ILDLox) decreased in PS2 regarding PS1. Likewise, TFC decreased in PS3 regarding PS2, whereas HRSA and ILDLox increased. PS3 exhibited higher TFC, HRSA, and ILDLox values in all formulations regarding commercial snack foods. Sixteen phenolic acids, nine flavonoids, and a hydroxy acid were identified in free and bound extracts by UPLC coupled to ESI-MS. The amino acid profile was affected by processing, and Lysine showed the lowest stability. The microwave-expanded snack foods had acceptable sensory properties evaluated by consumers, and adding raw materials rich in phytochemical compounds and high-quality proteins enhanced their nutraceutical/nutritional properties.

Global and Specific NIR Models for Oxidative Stability Prediction and Cultivar Discrimination in Extra Virgin Olive Oil

The Oxidative Stability Index (OSI) is crucial for evaluating the commercial, nutritional, and sensory properties of extra virgin olive oils (EVOO). Near-infrared spectroscopy (NIRS) offers a rapid and cost-effective alternative to evaluate OSI with respect to traditional methods like Rancimat. This study aimed to develop a robust global NIRS model for predicting OSI in EVOO and compare it with specific models for key Spanish cultivars such as ‘Picual’, ‘Arbequina’, and ‘Sikitita’ (a new, recently released cultivar for commercial hedgerow planting systems). Using NIRS spectra from 1100 to 2500 nm, we analyzed 939 samples globally and developed cultivar-specific models based on 59 ‘Picual’, 84 ‘Arbequina’, and 48 ‘Sikitita’ samples. Partial Least Squares (PLS) regression models demonstrated promising results in all sample sets tested, with the global model outperforming individual yearly models, highlighting the importance of incorporating variability to enhance predictive performance. Log-transformed OSI data improved accuracy across all models. Additionally, discriminant analysis (LDA) was performed on NIRS spectra from five cultivars (‘Arbequina,’ ‘Picual,’ ‘Koroneiki,’ ‘Sikitita,’ and ‘Arbosana’), a total of 254 samples, achieving 96% accuracy in differentiating monovarietal EVOO samples. These findings demonstrate the versatility of NIRS for OSI modeling and cultivar discrimination, making it a valuable tool for breeding programs and quality assessment.

New anchovy burgers: a sustainable and nutritious alternative to red meat in fast food

Abstract This study presents an innovative anchovy burger formulation optimized using response surface methodology and Ideal Profile method. The objective is to create a nutritious, appealing, and environmentally friendly alternative to traditional red meat burgers. The research utilized a two-tiered experimental approach: an initial screening using Plackett-Burman Design to evaluate the impact of various ingredients on cooking yield, texture, and moisture retention, followed by an optimization phase employing a Central Composite Design. Key findings revealed that oat fiber and potato flakes significantly enhance the burger’s cooking yield and sensory characteristics. The optimized formulation, comprising 4% oat fibers and 4% potato flakes, exhibited superior texture and consumer preference. Nutritional analysis demonstrates that the optimized anchovy burger outperforms conventional beef and popular fast food chain burgers in terms of protein content and dietary fibers, while also being a rich source of long-chain polyunsaturated fatty acids. This research contributes to the fast-food industry by offering a product that meets sensory and nutritional requirements while also promoting sustainability. The findings lay a foundation for future studies to further explore the interplay of sensory attributes and consumer preferences, potentially guiding the development of innovative and sustainable fast-food products. Graphical Abstract

Influence of Fermentation Period on Nutritional Composition and Sensory Attributes of Cassava-Orange Flesh Sweet Potato Pupuru

Pupuru, a cassava-derived food product, has gained significant popularity globally, with its demand steadily increasing. However, one of the major defects of pupuru is its lack of essential nutrients, particularly beta-carotene, a precursor to vitamin A. The study explored the benefits of OFSP supplementation in cassava products to address regional dietary needs and boost nutritional content.Co-fermentation was carried out on blends of four cassava and orange fleshed sweet potato (OFSP) in the (ratio) of 75:25%, 25:75%, 50:50% and 0:100% (cas: ofsp) respectively. The products obtained were evaluated for proximate composition, anti-nutritional factors, and sensory properties using standard analytical methods. The result obtained for moisture, protein and fat for blends of (cas:ofsp) ranged for 75:25% (6.71- 9.93%), (4.45-5.11) and (0.17 - 0.82%) 50:50% blends (6.28 - 10.3%), (5.35– 5.46%) and (0.20-0.82%), 25:75% blends (6.59-9.85-%), (5.17-5.29%) and (0.60-0.84%), 0:100% blends (7.60-10.7%%), (4.50-4.99%) and (0.14-0.82%) from 0 to 96 hour. A reduction in total carbohydrate content was observed in all pupuru blends.The beta carotene content from the blended sample recorded 2.14mg/100g, 2.20mg/100g, 2.56mg/100g and 3.11mg/100g for the blended ratio. The result obtained for the phytate ranged {(2.51- 4.32) (2.23- 4.02) (2.23-3.45) (2.20-3.05) mg/100g} and oxalate {(38.8-80.63) (37.1-80.1) (37.5-80.8) (39.0-87.5) mg/100g} for 75:25%, 50:50%, 25:75% and 0:100% blends respectively. The sensory score indicated that 75:25% (cas:ofsp) at 72 h was the most acceptable when compared with the control samples and showed no significant differences (p>0.05). Aroma and colour were rated high for 75:25% (72 h) and 50:50% (96 hrs) (cas:ofsp) samples of pupuru analogue produced when compared with pupuru from 100 % cassava were preferred most. The analogue pupuru produced offers a promising solution to addressing micronutrient deficiencies, especially vitamin A deficiency, in regions where cassava is a staple food.

Sustainable Bio-Preservation of Concentrated Yogurt (Labneh) Using Syzygium aromaticum L.

Bio-preservation strategies for sustainable food and dairy products are some of the most in-demand techniques that expand shelf life and meet consumer requirements. The purpose of this study is to produce high quality, sensory-acceptable labneh cheese with a prolonged shelf life and sustainable preservation. Ethanolic extract of clove flower buds was applied during the manufacturing of labneh as a bio-preserving agent. The effect of the sprayed-clove extract on the chemical composition, microbiological composition, texture profile, antioxidant capabilities, aromatic compounds, and sensory properties of the labneh cheese were determined. Phytochemical profiling showed chaulmoogric acid, trans-cinnamic acid, propyl gallate, and sinapine as major constituents in clove extract. Antimicrobial inhibitory potential was estimated against both foodborne pathogens and food spoilage microorganisms. Clove extract showed a promising inhibitory effect against fungi recording 1 mg/mL maximally. Labneh samples with clove extract contained the highest records of antioxidant activity in addition to having no record of any fungal growth after 60 days. It is also distinguished by its eugenol, β-Caryophyllene, and acetyleugeno as aroma compound content. All spray-treated samples achieved the highest scores in sensory properties during the storage period. It can be concluded that clove extract, when sprayed on the surface of labneh cheese, produced an antifungal effect in a smart and economic way which boosted the shelf life, quality, enhanced nutritional value, and the antioxidant capacity of labneh cheese.

Alternative Protein-Based Meat and Fish Analogs by Conventional and Novel Processing Technologies: A Systematic Review and Bibliometric Analysis

This study aimed to explore the extent of research on developing meat and fish analogs using alternative proteins. It examined the novel and conventional technologies employed to produce these analogs and identified the primary alternative proteins that were used in their production through a systematic literature review (SLR) using Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) and bibliometric analysis. The SLR resulted in 46 and 13 meat and fish analog records, respectively, according to defined selection and exclusion criteria. Meat analogs are mainly produced using extrusion, followed by the novel 3D printing and mixing technology. Additionally, fish analogs are mainly produced by mixing and 3D printing. Meat analogs are mainly produced from pulses, followed by cereal, fungi, microalgae, other sources, and insects. Similarly, pulse proteins were the most used alternative protein source for the fish analogs, followed by macro- and microalgae, plant, cereal, and fungal proteins. According to keyword analysis, rheological and textural properties are essential for meat and fish analogs. This review provides up-to-date information to clarify the critical role of alternative proteins and the utilization of novel technologies in the production of meat and fish analogs. It also gives essential insights into the expected increase in studies to determine sustainability and overcome challenges related to textural, sensorial, and nutritional properties.

From Forest to Fork: A Systematic Review of Mushroom-Based Meat Analogues

Abstract The consumption of meat analogues is steadily increasing due to factors such as concerns about protein intake, meat availability, health, and environmental issues. Mushrooms provide a potential solution for substituting or replacing animal protein due to their high nutritional value and unique sensory properties. This review examines the differences in physical characteristics, organoleptic qualities, amino acid profiles, and dietary fibre content of meat analogues derived from various mushroom species. The review employed a textual narrative synthesis approach and adhered to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines. A comprehensive analysis of 38 relevant publications reveals that the incorporation of mushrooms can influence the colour and texture of meat analogues. Additionally, the review highlights the impact of mushroom addition or substitution on the amino acid and dietary fibre content of meat analogues. It underscores the potential of mushrooms to create meat analogues with enhanced nutritional profiles, benefiting consumers, particularly those facing nutritional challenges like stunting. This paper emphasizes the importance of considering the specific mushroom species and processing techniques to optimize the quality of meat analogues.

Recent Advances in Plant-Based Edible Emulsion Gels for 3D-Printed Foods.

3D printing has emerged as a suitable technology for creating foodstuff with functional, sensorial, and nutritional attributes. There is growing interest in creating plant-based foods as alternatives to address current demands, especially to tailor consumer preferences. Consequently, plant-derived edible inks for additive manufacturing have emerged as suitable options, including emulsion gels (or emulgels). These gels can be formulated entirely from plant-derived lipids, proteins, polysaccharides, and/or other ingredients to form complex fluids that belong to the category of soft matter. This review summarizes the most recent advances in the areas of formation, structuring, properties, and applications of plant-based emulsion gels for 3D-printed food. These semisolid materials can be extruded to the set or solidified into structures with predesigned shapes, fidelity, and sensory attributes across the senses (taste, smell, sight, and touch) along with nutrition values. Emulsion gels can be formed by either solely gelling the continuous phase or combining this process with the formation of a particle network through aggregation and close packing. The current challenges facing the development of edible inks using plant-based materials are critically discussed to stimulate further advances in the rapidly growing field of personalized 3D-printed foods.

Laser irradiation and pomegranate peel for preservation of the strawberry quality

The present study is aimed to explore the influence of laser irradiation and coating with chitosan and pomegranate peel extract on the physico-chemical properties, weight loss, firmness, functional, microbiological, color, and sensory characteristics of strawberry for fifteen days of cold storage. Four treatments of strawberry were conducted with laser irradiation for 6 min. The second, third, and fourth groups were coated with chitosan, pomegranate peel extract (PPE), and mixture of chitosan and PPE at ratio 1:1. Compared to untreated strawberries, the exposure to laser radiation decreased the weight loss of strawberries by 43.44%. Also, the laser irradiation reduced the negative effect of storage on the total phenolic content, anthocyanin, ascorbic acid, and antioxidant ability of strawberry. The exposure of strawberry to laser irradiation reduced the counts of fungi and psychrotrophic bacteria and provided the positive effect on the color and sensory attributes. The coating with PPE and chitosan enhanced the positive effect of laser irradiation on the functional and quality properties of strawberry during its cold storage. It can be concluded that laser irradiation and coating with PPE may be applied as novel techniques for the preservation of strawberry properties during its storage period.

Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers

This study assessed the effects of incorporating commercially processed former foodstuffs (cFF) as substitutes for corn, soybean meal and soybean oil in broilers’ diet on slaughter performance, physicochemical properties and meat sensory attributes. Two hundred and one-day-old male chicks (ROSS-308) were divided into four dietary groups with increasing levels of cFF (0, 6.25%, 12.5% and 25%) named cFF0, cFF6.25, cFF12.5 and cFF25, respectively. On d 33, 25 chickens per dietary group were slaughtered for analyses. Carcase traits were similar across groups, except for a decrease in gizzard yield in cFF25 group (p = .008). Shear force, cooking loss and drip loss were unaffected by the diet. Meat pH decreased linearly in both breast and thigh muscles, and the thigh muscle yellowness index increased (p < .05). Breast crude protein (CP) decreased, while thigh CP and breast ether extract increased as the cFF inclusion level rose (p < .05). The fatty acid (FA) content of breast and thigh meat showed a linear increase in monounsaturated FA, with thigh meat also exhibiting a linear increase in saturated FA (SFA). Conversely, polyunsaturated FA (PUFA) and the PUFA to SFA ratio decreased with increasing cFF levels (p < .05). Lipid oxidation levels remained unchanged across groups. Sensory analysis revealed no differences in overall acceptability or liking among groups, although two sensory attributes (sour and hard) resulted as discriminating factors (p < .05). Overall, cFF inclusion did not affect meat quality, oxidative stability or consumer perception but altered the FA composition, suggesting the need of further investigation to assess the optimal inclusion level.

Neem and Gliricidia Plant Leaf Extracts Improve Yield and Quality of Leaf Mustard by Managing Insect Pests’ Abundance Without Harming Beneficial Insects and Some Sensory Attributes

Production and consumption of vegetable crops has seen a sharp increase in the recent past owing to an increasing recognition of their nutraceutical benefits. In tandem, there has been unwarranted application of agrochemicals such as insecticides to enhance productivity and vegetable quality, at the cost of human health, and fundamental environmental and ecosystem functions and services. This study was conducted to evaluate the efficacy of neem and gliricidia botanical extracts in managing harmful insect pest populations in leaf mustard. Our results report that neem and gliricidia plant extracts enhance the yield and quality of leaf mustard by reducing the prevalence and feeding activity of harmful insect pests in a manner similar to synthetic insecticides. Some of the key insect pests reduced were Lipaphis erysimi, Pieris oleracea, Phyllotreta Cruciferae, Melanoplus sanguinipes, and Murgantia histrionica. However, compared to synthetic insecticides, neem and gliricidia plant extracts were able to preserve beneficial insects such as the Coccinellidae spp., Trichogramma minutum, Araneae spp., Lepidoptera spp., and Blattodea spp. Furthermore, plant extracts did not significantly alter sensory attributes, especially taste and odor, whereas the visual appearance of leaf mustard was greater in plants sprayed with neem and synthetic insecticides. Physiologically, plant extracts were also able to significantly lower leaf membrane damage as shown through the electrolyte leakage assay. Therefore, these plant extracts represent promising pesticidal plant materials and botanically active substances that can be leveraged to develop environmentally friendly commercial pest management products.

Sensory impacts and consumer acceptability of using dates as analternative functional sweetener in traditional Indian sweets

Background: Natural ingredients are increasingly valued by consumers, influencing the food industry significantly. While the functional and pharmacological benefits of Date Fruit are established widely, its application remains largely confined to traditional Indian sweets as a substitute for sugar. Traditional Indian sweets hold high cultural significance and, traditionally, rely on sugar for production. This study aims to understand the change in sensory characteristics of selective Indian sweets, specifically Seviyan Kheer when sugar is replaced with date syrup. Objective: To review the functional properties of dates and investigate the effects of replacing sugar with dates in a traditional Indian sweet, Seviyan kheer, with a focus on sensory qualities. Methods: Seviyan Kheer was prepared using varying amounts of date syrup as a sugar substitute. A comprehensive consumer preference test was carried out, and the data collected was analyzed using SPSS to determine significant differences between different samples. Results: Among the five samples [S11, S22, S33, S44, and S55], the control sample [S11] showed highest preference. All samples were significantly different from each other across various sensory attributes [Colour, Taste, Aroma, Texture/Consistency, After Taste, and Overall Acceptability]. S11 received a cumulative satisfaction score of 100% before tapering down to 35.3% for S55. This general pattern supports a decrease in customer satisfaction as the percentage of date syrup rose, particularly in cases where there was a substantial sugar substitution. Conclusion: These results suggest that although date fruit has its advantage as a functional sweetener and has the potential to be a sugar substitute, modifications may be necessary to achieve a sensory satisfaction level comparable to traditional sugar-sweetened versions. Keywords: Dates, Functional Sweetener, Sensory Evaluation, Consumer Acceptability, Traditional Indian Sweets, Alternative Sweeteners.

Aroma Compound Release from Starches of Different Origins: A Physicochemical Study

Sensory properties, particularly aroma, play a crucial role in consumers’ acceptance and perceived quality of food. The release and the perception of aroma compounds is affected by their interaction with nonvolatile ingredients of foods, such as proteins, lipids, and polysaccharides. These interactions, whether reversible or irreversible, significantly influence aroma retention and release. Starch, a common food constituent, has been found to interact with aroma compounds, impacting flavor dynamics through processes like complexation and encapsulation. In this study, reversed-flow gas chromatography (RF-GC) is employed for the estimation of the release behavior of polar (diacetyl) and non-polar (dl-limonene) aroma compounds from starches of various origins (corn, wheat, rice, and potato). The results show that aroma compound release is influenced by the matrix composition, environmental conditions, and physicochemical properties of both starch and aroma compounds. The temperature-dependent mass transfer coefficients and activation energies reveal the strong influence of polar and non-polar characteristics on aroma compound behavior. Additionally, significant variations in retention and release are observed based on the starch type and the type of bonds involved in aroma compound interactions, underscoring the critical role of thermodynamic and kinetic parameters in flavor dynamics.

The Influence of Standard and Freeze-Dried Tofu on the Phenols and Quality of Virgin Olive Oil Used as an Immersion Medium

Various protein-rich foods are traditionally immersed in virgin olive oil (VOO), a medium rich in phenols, which are health-promoting and sensorially important compounds. Immersing tofu in VOO may modify the sensory properties and nutritional value of both due to the oil’s hydrophilic phenol interactions with proteins and water. In this study, cubes of fresh tofu (T) (70% water) and freeze-dried tofu (FD-T) (5% water) were immersed in VOO for 7 days of cold storage. The changes in the phenolic compound content and standard quality parameters of the oil were noted after 1, 3, 5, and 7 days of contact with the tofu. The total phenols in the oil were determined using the Fast Blue BB assay, while single phenols were analyzed by HPLC-UV/VIS. During the 7 days, the total phenols in the oil decreased by up to 56% and 26% under the influence of fresh and freeze-dried tofu, respectively, including a significant decrease in hydroxytyrosol, oleacein, tyrosol, and oleocanthal. The water content and its release from fresh tofu significantly contributed to this decline. The degradation of the quality of the oil in contact with the fresh tofu was observed only in its sensory properties, with a marked reduction in the intensity of its fruitiness, bitterness and pungency.

Advances in Spray-Drying and Freeze-Drying Technologies for the Microencapsulation of Instant Tea and Herbal Powders: The Role of Wall Materials

The microencapsulation of tea and herbal extracts is gaining considerable attention in the food industry, particularly in the production of instant powders. This review examines the application of spray-drying and freeze-drying technologies for the encapsulation of bioactive compounds, focusing on the role of wall materials. Over the past two decades, carbohydrate-based (e.g., maltodextrin), gum-based (e.g., gum Arabic), and protein-based (e.g., whey protein isolate) materials have been widely used due to their impact on sensory properties, stability, protection of bioactive compounds, and other critical attributes of encapsulated products. Despite their widespread use, these materials have distinct advantages and limitations, such as cost, availability, and compatibility with different extracts. This review provides a comprehensive analysis of their physical and chemical properties, examines alternative and emerging wall materials (e.g., beta-cyclodextrin, sodium alginate, and inulin), and highlights the potential of combining different materials to optimise encapsulation outcomes. It also identifies current research gaps and future directions to improve the efficacy and quality of encapsulated tea and herbal powders.

Improvement and quality evaluation of rutab date paste fortified with wheat germ

This investigation aimed to utilize wheat germ to improve the nutritional value and sensory properties of date pastes. Wheat germ was added to the soft date paste at different concentrations (5, 10%, and 15%). Chemical composition, bioactive compounds, browning index, fatty acids, microbiological quality, and peroxide values were estimated. Substitution with wheat germ significantly increased the ash, protein, and fat contents of the treatments, and decreased total sugars and total carbohydrates. In addition, the incorporation of wheat germ into the date paste led to a decrease in water activity. The color index of fortified date paste was improved and unsaturated fatty acids, such as oleic acid, linoleic acid, and linolenic acid, increased. A reduction in the total bacterial, yeast, and mold counts was observed. The highest score of the index of acceptance was recorded for 15%, followed by 10% and 5%, and the lowest score was for the control sample.

Enhancing Biodegradable Packaging: The Role of Tea Polyphenols in Soybean Oil Body Emulsion Films

To address the increasingly diverse demands for biodegradable packaging materials, such as for their physical properties and antioxidant properties, this study incorporated tea polyphenols (TPs) into soybean oil body emulsions (SOBs) and added a certain proportion of sodium alginate (SA) and octenyl succinic starch sodium (SSOS) to prepare a biodegradable soybean oil body–tea polyphenol (ST) emulsion film. The study systematically evaluated the effects of different concentrations of TP (0–6 wt.%) on the structure, physicochemical properties, antioxidant activity, and antibacterial activity of ST films. The results showed that the physical properties, such as tensile strength and elongation at break, of the films increased significantly with the addition of TP, and the antioxidant and antibacterial activity also increased with the increase in TP concentration. When TP concentration was 2.5 wt.%, the barrier properties of the film (ST-2.5) significantly improved (p &lt; 0.05), while water content and water solubility decreased. The Fourier transform infrared spectroscopy, scanning electron microscopy, and thermogravimetric analysis results showed that the structure of ST films became tighter at this point. The addition of TP also affected the sensory properties of ST films, such as with an increase in the opacity of the film. Compared with the control, the light transmittance of ST-6.0 decreased by 23.68% at a wavelength of 600 nm, indicating a significant reduction in film transparency. Moreover, the biodegradability test showed that ST films have good degradability. Therefore, the ST film, as a functional edible film, has broad application prospects in the food packaging industry.

Impact of power ultrasound on the quality of leafy green produce through a multifrequency, multimode, modulated system.

Ultrasound technology has been increasingly explored as an eco-friendly method to improve the microbial safety of leafy greens. However, its effect on produce quality is critical, and considerable knowledge gaps remain in this area. The present study examined the response of leafy greens to ultrasound treatment as shown by tissue damage and sensory quality, using a novel multifrequency, multimode, modulated (MMM) system to address the issue of nonuniform ultrasound field distribution. Iceberg lettuce, romaine lettuce, spinach, loose leaf lettuce and Lollo Rosso were subjected to different ultrasonication durations (1-16 min) in a MMM tubular treatment unit at 34 kHz and subsequently stored at 1 °C for three weeks. Sensory evaluations by a trained panel and electro-conductivity rate measurements were conducted to assess produce quality over time. Ultrasound treatment at an acoustic power density below 80 W/L had no significant effect (P > 0.05) on the overall sensory quality of leafy greens during 14 days of storage. Even though the electro-conductivity rate, an indicator of tissue damage, increased in ultrasound-treated samples compared to control, it did not result in perceptible changes in sensory attributes.