Sensory Quality Of Food Research Articles

Advances in Non-thermal Food Processing Methods-Principle Advantages and Limitations for the Establishment of Minimal Food Quality as well as Safety Issues: A Review

Background: The demand from consumers for safe, healthy food with a long shelf life, with no change in taste or nutritive value, has made food safety a key concern in today's world. Traditional thermal food processing technology has trouble meeting these standards. Conventional thermal and non-thermal processing has limitations and to overcome these limitations more studies are conducted regarding the novel non-thermal food processing methods. Objective: The goal of this paper was to present an overview of the research on the development of non-thermal processing techniques, such as electrofreezing, high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, and plasma activated water, as well as their advantages and limitations. Methods: The present review aims to summarize findings related to novel non-thermal processing techniques, gathered from work published in scientific journals, related books, and book chapters from sources such as Web of Science (WoS), Google Scholar, Scopus and ScienceDirect. Results: Non-thermal treatment may result in more desirable outcomes, such as greater preservation of heat-sensitive nutrients, fewer changes in sensorial as well as physico-chemical quality of the processed foods. Conclusion: Compared to traditional heat processing, the nutritional value of foods is better preserved, and the sensory qualities of foods are less altered. These novel techniques can be combined with each other to achieve higher efficiency and overcome other limitations. More studies should be conducted regarding the combination of novel non-thermal techniques to achieve greater efficiency.

Achieving sustainability in heat drying processing: Leveraging artificial intelligence to maintain food quality and minimize carbon footprint.

The food industry is a significant contributor to carbon emissions, impacting carbon footprint (CF), specifically during the heat drying process. Conventional heat drying processes need high energy and diminish the nutritional value and sensory quality of food. Therefore, this study aimed to investigate the integration of artificial intelligence (AI) in food processing to enhance quality and reduce CF, with a focus on heat drying, a high energy-consuming method, and offer a promising avenue for the industry to be consistent with sustainable development goals. Our finding shows that AI can maintain food quality, including nutritional and sensory properties of dried products. It determines the optimal drying temperature for improving energy efficiency, yield, and life cycle cost. In addition, dataset training is one of the key challenges in AI applications for food drying. AI needs a vast and high-quality dataset that directly impacts the performance and capabilities of AI models to optimize and automate food drying.

Enhancing the qualitative attributes of meat through processing and preservation techniques- A review

Various techniques have been devised to produce more nutritious meat and animal products. Understanding the impact of meat aging and other processing processes on sensory quality is crucial. To enhance the nutritional value and flavor of products, it is necessary to employ a variety of technologies. This review highlighted the processes of aging, curing, and processing to create the optimal product that meets market demand. High-intensity ultrasound (HIUS) and other physical processing techniques along with wet and dry aging enhance the flavor and softness of beef. The fascinating technique of sous vide cooking preserves the nutrition and sensory qualities of food. Utilizing natural preservation techniques can extend the shelf life of beef products without compromising their flavor. These techniques can enhance the range of organically fortified beef products while preserving or enhancing their nutritional and sensory characteristics.

Targeted prediction of sensory preference for fermented pomegranate juice based on machine learning

The fermented pomegranate juice (FPJs) has become a promising alternative to satisfy the growing demands for pomegranate products, however the development of new products depending on sensory evaluation is time-consuming and labor-intensive. In this study, 90 FPJs were prepared to predict the key physiochemical features that affecting sensory preferences by machine learning (ML). The GradientBoosting algorithm performed the best among 9 ML prediction models with good robustness and predictive ability on the validation set, meanwhile weighted preferences score (WPS) model predicted sensory preference more accurately as compared to comprehensive preferences score (CPS) model. Based on SHapley Additive exPlanations (SHAP) analysis, TSS, CD and LAB were the top 3 key features affecting preferences scores in both CPS and WPS models, but ranked differently. ML and its interpretability provided a new method and theoretical basis for development of consumer-preferred products and improvement of food sensory quality in food industry.

Innovative Solutions for Food Analysis: Microextraction Techniques in Lipid Peroxidation Product Detection

Lipid peroxidation, the most aggressive reaction in food, results in the formation of reactive organic compounds that detrimentally impact food sensory qualities and consumers’ health. While controlled lipid peroxidation can enhance flavors and appearance in certain foods, secondary peroxidation products lead to sensory deterioration in a variety of products, such as oils, alcoholic beverages, and meat. This publication reviews the use of modern analytical techniques for detecting and quantifying carbonyl compounds, i.e., secondary lipid peroxidation products. The paper focuses specifically on microextraction-based methods: dispersive liquid-liquid microextraction (DLLME), solid-phase microextraction (SPME), and gas-diffusion microextraction (GDME). These techniques offer efficient and sensitive approaches to extracting and quantifying lipid oxidation products and contribute to the understanding of oxidative deterioration in various food products. The review outlines recent advancements, challenges, and limitations in these microextraction techniques, as well as emphasizes the potential for further innovation and improvement in the field of food analysis.

Current status, technology, regulation and future perspectives of essential oils usage in the food and drink industry.

Nowadays, essential oils (EOs) have a wide use in many applications such as in food, cosmetics, pharmaceutical and animal feed products. Consumers' preferences concerning healthier and safer foodstuffs lead to an increased demand for natural products, in replacement of synthetic substances, used as preservatives, flavourings etc. EOs, besides being safe, are promising alternatives as natural food additives, and much research has been carried out on their antioxidant and antimicrobial activity. The initial purpose of this review is to discuss conventional and 'green' extraction techniques along with their basic mechanism for the isolation of EOs from aromatic plants. This review aims to provide a broad overview of the current knowledge about the chemical constitution of EOs while considering the existence of different chemotypes, since bioactivity is attributed to the chemical composition - qualitative and quantitative - of EOs. Although the food industry primarily uses EOs as flavourings, an overview on recent applications of EOs in food systems and active packaging is provided. EOs exhibit poor solubility in water, oxidation susceptibility, negative organoleptic effect and volatility, restricting their use. Encapsulation techniques have been proven to be one of the best approaches to preserve the biological activities of EOs and minimize their effects on food sensory qualities. Herein, different encapsulation techniques and their basic mechanism for loading EOs are discussed. EOs are highly accepted by consumers, who are often under the misconception that 'natural' means safe. This is, however, an oversimplification, and the possible toxicity of EOs should be taken into consideration. Thus, in the final section of the current review, the focus is on current EU legislation, safety assessment and sensory evaluation of EOs. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Individual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical review.

One of the earliest and most prevalent processing methods to increase the shelf-life of foods is drying. In recent years, there has been an increased demand to improve product quality while lowering processing times, expenses, and energy usage in the drying process. Pre-treatments are therefore effectively used before drying to enhance heat and mass transfer, increase drying efficiency, and lessen degradation of final product quality. When food is dried, changes are expected in its taste, color, texture, and physical, chemical, and microbial properties. This has led to the need for research and development into the creation of new and effective pre-treatment technologies including high-pressure processing, pulsed electric field, ultraviolet irradiation, and ultrasound. Sound waves that have a frequency >20kHz, which is above the upper limit of the audible frequency range, are referred to as "ultrasound". Ultrasonication (US) is a non-thermal technology, that has mechanical, cavitational, and sponge effects on food materials. Ultrasound pre-treatment enhances the drying characteristics by producing microchannels in the food tissue, facilitating internal moisture diffusion in the finished product, and lowering the barrier to water migration. The goal of ultrasound pre-treatment is to save processing time, conserve energy, and enhance the quality, safety, and shelf-life of food products. This study presents a comprehensive overview of the fundamentals of ultrasound, its mechanism, and how the individual effects of ultrasonic pre-treatment and the interactive effects of ultrasound-assisted technologies affect the drying kinetics, bioactive components, color, textural, and sensory qualities of food. The difficulties that can arise when using ultrasound technology as a drying pretreatment approach, such as inadequate management of heat, the employment of ultrasound at a limited frequency, and the generation of free radicals, have also been explained.

Association of Refreshing Perception with Volatile Aroma Compounds, Organic Acids, and Soluble Solids in Freshly Consumed Cucumber Fruit

Refreshing is a multidimensional concept for the response to a food consumption experience, especially for drinks. The consumer has daily needs for refreshing; however, the perception of refreshing and the associated food sensory quality and molecule composition are underexplored. This study aimed to (1) use a consumer study to evaluate the refreshing perception of eight cucumber varieties, (2) identify volatile aroma and nonvolatile taste compounds in cucumber with instrumental analysis, and (3) explore the potential correlation between refreshing perception and aroma- and taste-related compounds using statistical analysis. The cucumber consumer study (n = 103) showed that cucumbers were perceived as refreshing in general (intensities 3.3–5.4, 0–10 line scale). The analysis of volatiles with solid-phase microextraction–gas chromatography–mass spectrometry (SPME-GC-MS) identified 155 volatiles. Aldehydes and alcohols were the most dominant, accounting for 25.5%–77.9% and 15.0%–58.1%, respectively. Soluble solids and three organic acids were quantified in the eight cucumber varieties using a refractometer and high-performance liquid chromatography (HPLC), respectively. Cucumber variety differences in these variables (volatiles, organic acids, and soluble solids) were significant (p ≤ 0.05). Compounds associated with refreshing perception were investigated using partial least-squares (PLS) regression, and refreshing perception was highly correlated with aldehydes (mainly C6 and C9 aldehydes), organic acid, and soluble solids. The findings would bring in a new potential use of cucumber, especially when the food industry is interested in developing products perceived as refreshing with natural flavorings.

Food neophobia: Higher responsiveness to sensory properties but low engagement with foods generally

AbstractFood neophobia (FN), typically defined in terms of rejection of unfamiliar foods but also associated with higher negative arousal in relation to food, has been established as an important personality variable in explaining food preferences and choices. Past research has examined responses to foods as a function of FN but not considered if there are specific sensory qualities of foods that are more important in food rejections. We propose that the concept of sensory sensitivity may help explain the origin of increased arousal in high FN adults, and conducted an online survey in Singapore with 1896 participants as a first step towards investigating this hypothesis. FN was measured using the FN scale (Pliner & Hobden, 1992), and additionally participants: (a) rated their agreement with a series of statements that reflected their attitudes towards food sensory qualities, and (b) completed The Foodie Index (Pickering & Pickering, 2022) to obtain measures of food involvement and enjoyment. The results reinforced earlier findings that FN is related to an overall lower level of enjoyment of foods, and further revealed that: (a) evaluation of food sensory qualities prior to, or during, eating or sensory reasons for rejecting a food were positively related to FN, and (b) increasing disengagement with foods in terms of knowledge, interest, time and money spent on food as FN increases. Collectively, the results underscore the centrality of FN in understanding consumers' food‐related experiences and behaviors by showing that FN is related to both sensitivity about specific sensory properties and low engagement with foods generally.Practical ApplicationsFood and sensory profiling by consumers has been increasing in recent years. The present data will assist in interpretation of consumer studies in which FN and/or food interest/engagement has been measured, since both are found to be a strong source of variation in consumer data. In particular, both product engagement and level of FN have been shown elsewhere to impact how consumers allocate their attention to sensory tasks. This suggests that sources of variation in consumer responses, whether due to general or sensory‐specific responses to foods, are crucial in interpreting sensory profiling or preference data.

Antioxidant Activity and Sensory Quality of Bacon

Effects of liquid smoke prepared from different woods on physicochemical parameters, sensory quality, and protein and lipid oxidation were determined in bacons during process and storage. The relationship between the antioxidant activity of smoked liquid and the quality of bacon was further explored through chemometric analysis. Results showed that liquid smoke prepared from different woods differed in phenolic and carboxyl compounds and antioxidant capacity. Bacon processed with different liquid smoke had different antioxidant capacity, lipid and protein oxidation during storage, and sensory quality. The concentration of phenols was positively highly correlated with the antioxidant capacity of both liquid smoke and fresh bacon, but negatively correlated with lipid and protein oxidation in bacon. Among the five woods, liquid smoke made from Punica granatum L. showed higher antioxidant capacity, but bacon smoked with Armeniaca vulgaris Lam had better overall eating quality. This study reveals that selection of woods to prepare antioxidant fumigant is a feasible approach to retard oxidative spoilage of meat products. Future study is need for the development of composite smoke flavorings to improve both oxidative stability and sensory quality of foods.

Food proteins from animals and plants: Differences in the nutritional and functional properties

BackgroundAnimals and plants are the main sources of dietary proteins, and there are important differences in the type of protein that they supply. The differences include molecular structure, amino acid profile, digestibility, and technical functionality in food, i.e. the ability to gel, emulsify, bind water etc. These inherent differences influence their bioavailability from a human nutrition perspective, as well as the sensory quality of foods containing animal or plant proteins. These fundamental differences mean that designing plant-based foods to mimic animal foods requires much more than simple substitution of one ingredient with another. Scope and approachWe survey some of the nutritional and technological functionality data for animal- and plant-derived food proteins and discuss the nature and implications of the differences between them. Key findings and conclusionsPlant-based foods typically provide less complete protein nutrition because of lower digestibility and source-specific deficiencies in essential amino acids, compared with animal proteins. Such differences may not be as essential for adults as they are for infants and young children, due to their developmental requirements. Plant proteins can be subjected to various processes to bring their functionality closer to that of animal proteins (e.g. hydrolysis to improve solubility), but some processes that improve functionality also diminish amino acid bioaccessibility or bioactivity, creating negative nutritional consequences. Much more research and innovation are required to enhance the potential of plant proteins. In the short to medium term, nutritional and functional synergies between plant and animal proteins may offer a path to creating nutritious and attractive foods.

Potential Use of Elderberry (Sambucus nigra L.) as Natural Colorant and Antioxidant in the Food Industry. A Review.

The food industry, in response to current consumer demand for natural and functional foods, is constantly evolving and reformulating traditional products formulations. Thus, during the last decades, multiple natural sources have been investigated to replace the need to add synthetic additives. In addition, the use of natural sources can also increase the nutritional quality of the food. With this in mind, elderberry is used in the food industry for certain purposes. However, its potential is much higher than the number of applications it currently has. Its high content of anthocyanins, as well as other polyphenols and vitamins, means that it can be used by the food industry both as a colorant and as an antioxidant. In addition, the incorporation of these bioactive compounds results in functional foods, with a high antioxidant capacity. Moreover, the inclusion of elderberry products in foods formulation increases their shelf-life, but the correct amount and strategy for adding elderberry to food should be studied to ensure a positive effect on nutritional and technological properties without affecting (or improving) the sensory quality of foods. Therefore, this manuscript aims to review the main bioactive compounds present in elderberries, as well as their potential uses in the food industry.

Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil

The lipid oxidation of fats and oils leads to volatile organic compounds, having a decisive influence on the sensory quality of foods. To understand formation and degradation pathways and to evaluate the suitability of lipid-derived aldehydes as marker substances for the oxidative status of foods, the formation of secondary and tertiary lipid oxidation compounds was investigated with gas chromatography in rapeseed oils. After 120 min, up to 65 compounds were detected. In addition to secondary degradation products, tertiary products such as alkyl furans, ketones, and aldol condensation products were also found. The comparison of rapeseed oils, differing in their initial peroxide values, showed that the formation rate of secondary compounds was higher in pre-damaged oils. Simultaneously, a faster degradation, especially of unsaturated aldehydes, was observed. Consequently, the formation of tertiary products (e.g., alkyl furans, aldol adducts) from well-known lipid oxidation products (i.e., propanal, hexanal, 2-hexenal, and 2-nonenal) was investigated in model systems. The experiments showed that these compounds form the new substances in subsequent reactions, especially, when other compounds such as phospholipids are present. Hexanal and propanal are suitable as marker compounds in the early phase of lipid oxidation, but at an advanced stage they are subject to aldol condensation. Consequently, the detection of tertiary degradation products needs to be considered in advanced lipid oxidation.

Roles of Proteins/Enzymes from Animal Sources in Food Quality and Function.

Animal proteins are good sources of protein for human, due to the composition of necessary amino acids. The quality of food depends significantly on the properties of protein inside, especially the gelation, transportation, and antimicrobial properties. Interestingly, various kinds of molecules co-exist with proteins in foodstuff, and the interactions between these can significantly affect the food quality. In food processing, these interactions have been used to improve the texture, color, taste, and shelf-life of animal food by affecting the gelation, antioxidation, and antimicrobial properties of proteins. Meanwhile, the binding properties of proteins contributed to the nutritional properties of food. In this review, proteins in meat, milk, eggs, and fishery products have been summarized, and polysaccharides, polyphenols, and other functional molecules have been applied during food processing to improve the nutritional and sensory quality of food. Specific interactions between functional molecules and proteins based on the crystal structures will be highlighted with an aim to improve the food quality in the future.

Non-thermal Technologies for Food Processing.

Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.

Physicochemical properties, digestibility and anti-osteoporosis effect of yak bone powder with different particle sizes

As a kind of promising resource, animal bone has been widely processed into functional foods. However, there is little research about the effect of particle size on the physicochemical properties and digestibility of yak bone powder (YBP), as well as its anti-osteoporosis activity. In this study, the YBP with median particle sizes (MPS) ranging from 19.68 to 128.37 μm were prepared, and their digestibility and anti-osteoporosis activity were investigated. The results showed that smaller MPS significantly increased water holding capacity and protein solubility without changing composition. The MPS reduction greatly promoted protein digestion, producing more peptides<3 kDa and free amino acids while decreased Ca2+ and P5+ release during gastrointestinal digestion. The in vivo results revealed the positive effect of YBP on ovariectomy-induced osteoporosis in rats. The bone mineral density of ovariectomized (OVX) rats was obviously improved by regulating bone turnover markers (B-ALP, OCN, S-CTX, ES and TRAP), thus potentially shedding light on osteoporosis remission. However, different MPS exhibited a weak effect on osteoporosis in OVX rats. Therefore, YBP could be produced in relatively large particle size without sacrificing food sensory quality, the processing time of which could also be shortened for higher productivity and lower cost.

Enhanced oral oil release and mouthfeel perception of starch emulsion gels

Reducing oil/fat content without compromising the structural and sensory quality of food is a great technical challenge to the food industry. The present work aims to investigate the possibility of a novel emulsion design that gives an enhanced oral release of oil/fat from an emulsion gel and therefore an enhanced mouthfeel of oiliness. Hence, alpha-amylase sensitive emulsifier such as starch was used for this purpose. On the other hand, whey protein isolate (WPI) i.e. α-amylase insensitive emulsifier was used as a reference. The gellan gum was selected as a gelling agent to prepare emulsion gels. The mastication and size reduction of the emulsion gels were examined through in-vitro and in-vivo studies. The amount of oil released as indicated by the β-carotene analysis was monitored and various influencing factors (pH, time, compositions, etc.) were also investigated. Using sensory panelists, oral processing of emulsion gels was examined in terms of both mastication parameters and perceptions of oiliness and thickness. The obtained results showed that the use of a starch emulsifier gives a higher oil release and an enhanced oral sensation of oiliness mouthfeel. Therefore, starch emulsion could provide a novel solution in the design of fat-reduced food products with no effect on the mastication parameter, sensation and perception of fat-related attributes.

A Study on Different Hurdle Factors of Nano Metal Vitamin Complex for the Prevention of Microbial Spoilage in Seafood

Hurdles that have a positive effect by inhibiting microorganisms may have a negative one on other parameters such as nutritional properties or sensory quality, depending on their intensity. In order to lower the preservative level, the hurdle technology concept has been developed, consisting in using combined hurdles to establish an additive antimicrobial effect, and even sometimes a synergetic one, thus improving the safety and the sensory quality of food. The antibacterial and anti-oxidant potential of copper oxide nano particles coupled with vitamin-E (CuONPs+VE) was investigated by applying the novel hurdle factors against seafood pathogens and by studying the cell viability using MTT assays. The hurdle method is proposed to explain the significance of combined use of different preservation factors as synergistic effects instead of using a large-intensity preservation factor. Effect of CuONPs+VE and chilling temperatures (-18°C and +4°C); and Effect of CuONPs+VE and brine salts at various concentrations (5%, 10%,) were evaluated. CuONPs+VE with different chilling temperatures and brine salt concentration showed significant results on compared to control temperatures. Thus CuONPs+VE due to their bacteriostatic activity can be efficiently used in hurdle technology which reduces the food spoiling organisms. Thus CuONPs+VE in combined with hurdle technology can be used as alternatives for chemical preservatives in preservation techniques.

Unraveling the anti-bacterial mechanism of Litsea cubeba essential oil against E. coli O157:H7 and its application in vegetable juices

Recently, natural essential oils have been extensively studied for anti-bacterial application in foods due to their safety and high biological activity. Herein, Litsea cubeba essential oil (LC-EO) was applied as a natural anti-bacterial agent for exploring its anti-bacterial mechanism against Enterohemorrhagic Escherichia coli O157:H7 (EHEC O157:H7). The LC-EO could effectively inhibit the growth of EHEC O157:H7 and the minimal inhibitory concentration (MIC) was 0.5 mg/mL. In the study of anti-bacterial mechanism, the LC-EO was proved with good membrane penetration ability, which could destroy bacterial cell structure and disorder membrane permeability, thereby causing the leakage of intracellular organic matters. Furthermore, the inhibitory effects of LC-EO on physiological metabolism of EHEC O157:H7, including respiratory metabolism, enzyme activity, the replication of nucleic acid and the transcription level of main virulence genes (stx1, stx2, ehxA, eae), were also demonstrated in this study. Specially, the possible action mechanism of different components of LC-EO on bacterial genetic material was revealed deeply on molecular level by the molecular docking technology. Finally, the results of application evaluation indicated that the addition of LC-EO at MIC in different vegetable juices could maintain anti-bacterial rate above 99.9% for 4 days without remarkable influence on foods sensory quality. The information in this study provides the necessary theoretical foundation for extending the application of LC-EO in food preservation.

The Characterization of Ficus lyrata Warb Fruit Extract and the Effect on Toxicity, Physicochemical, and Microbiology Properties of Chicken Carcass

The use of plant extraction as natural and safe preservatives, have been highly recommended for the improvement of the microbiological and sensory quality of food. In the present investigation, the dried fruit of Ficus lyrata Warb was subjected to bio preservative to chicken carcass. This study aimed to characterize the ethyl acetate extract on the phytochemical compound, antioxidant activity, antibacterial activity, to determine the toxicity of the extraction with lethal dose (LD50) value and to study the application of the extract as chicken carcass preservative. The result showed that the fruit extract has phenolic compounds, flavonoids and tannins. Gas Chromatography Analysis resulted that the extract contains catechin, luteolin-6.8-C-diglukoside and Orientin. DPPH and clear zone analysis showed that the extract has a high of antioxidant and antibacterial activity. The acute toxicity analyzes showed that the extract of Ficus lyrata Warb fruit has not the LD50 below the concentration of 15000 mg/kg weight, that means the extract was practically non-toxic material. The application of extract to chicken carcass preservation had resulted the pH of carcass in the range 5.51—5.98 and decreased the temperature from 26 to 24oC and effected to inhibit of chicken carcass decay for 2 hours. The extract of F. lyrata Warb fruit also inhibited the bacterial growth until 2.4 x 106 CFU/g within the 12 hours of storage and increased the tenderness of carcass to 0.6 N. Based on the observed characteristics, it was obtained that the use fruit extract as a natural preservative can extend the shelf life of fresh chicken carcasses.