Taste Acceptability Research Articles

Processing of Milkfish and Moringa Flour as Alternative Superfoods for Handling Stunting in Bone Regency

Stunting has a big influence on children's growth and development, both motoric and verbal development. Stunting can be prevented by fulfilling quality energy intake. Modification of additional food for toddlers by using local food through a touch of technology is the strategy offered in this research. This study aims to evaluate the effect of fortification of Moringa leaf flour in milkfish crackers on organoleptic characteristics, including color, aroma, texture and taste. The cracker samples were fortified with Moringa leaf flour at concentrations of 0%, 2.5%, 5% and 7.5%. The assessment is carried out by panelists who provide scores for each parameter. The results showed that fortification up to 2.5% did not affect color and aroma, and improved texture, but reduced taste acceptability. Fortification at levels of 5% and 7.5% reduced the acceptability of taste and color although the texture remained good.

Acceptability of Moringa oleifera seeds flour supplement-added to normal diet by Women Living With Human Immunodeficiency Virus (PLWHIV) in resource-limited setting

This article aims to assess the acceptability of Moringa oleifera seed supplementation among HIV-positive women in resource-limited settings. The management of HIV/AIDS in resource-constrained settings presents numerous challenges, highlighting the need for affordable supplements to complement standard anti-retroviral therapy (ART). Moringa oleifera, known for its nutritional and medicinal properties, has been noted for its immunomodulatory, anti-inflammatory, and antiviral effects. A descriptive study utilising a Likert-scale survey evaluated participants' familiarity with Moringa oleifera, perceived health benefits, potential risks, ease of dietary integration, and taste acceptability. The findings revealed a generally positive acceptance of Moringa oleifera supplementation, with a mean acceptability score of 2.5750. Notably, 58.2 per cent of participants found the taste palatable, and 72.2 per cent reported ease of incorporation into their daily diet. A significant 90 per cent expressed willingness to use Moringa oleifera if proven effective in suppressing HIV viral load. The study also highlighted the influence of healthcare provider recommendations, with 77.7 per cent of participants more likely to use Moringa oleifera based on professional advice. In conclusion, Moringa oleifera seed supplementation is generally acceptable among People Living with HIV, particularly when supported by healthcare providers. To enhance its use, the study recommends increasing awareness, engaging healthcare professionals, and conducting further research to maximise its potential health benefits for HIV-positive individuals.

Design and in vitro Evaluation of Cocoa Butter-based Amlodipine Besylate Fast Melt Tablets

Background: Oral fast-melting tablets (FMTs) have been gaining popularity due to their advantages in resolving swallowing issues of conventional oral tablets. Cocoa butter is an excipient of choice to develop FMT with an acceptable taste and faster onset of action of the drug. Purpose: The present study aimed to prepare and characterize the amlodipine besylate-loaded cocoa butter FMTs. objective: To prepare and characterise the formulation of cocoa butter tablet as fast melt buccal delivery system of amlodipine besylate. Method: Amlodipine besylate FMTs were prepared using a simple freezing (refrigeration) method. Cocoa butter (Form V) was used as the base to achieve a final tablet weight of 500 mg with drug and other functional excipients. The designed prototype tablet formulations were subjected to disintegration tests to determine the robust selected batch. The formulation F4, containing 7% high-molecular-weight chitosan, exhibited the quickest disintegration time of 1.45 ± 0.10 min. Afterwards, the selected formulation, F4, was subjected to quality evaluation parameters. Results: Fourier transform infrared spectroscopy (FTIR) studies revealed that there was no incompatibility between amlodipine besylate, cocoa butter, and other excipients. The average hardness of the F4 formulation tablet batch was found to be 2.69 ± 0.21 kg/cm2 and a friability of less than 1%. The drug content in F4 tablets was found to be 102.38 ± 5.29% and showed an in-vitro drug release of 94.30 ± 2.63% within 30 min. Over a six-month stability testing period, the chosen F4 formulation did not significantly change in terms of tablet average weight, disintegration time, drug content, and in-vitro dissolution rate. Conclusions: Selected formulation F4 with 7% of high molecular weight chitosan exhibited good physical properties, indicating the suitability of cocoa butter as a base to produce FMTs with the aid of a natural super-disintegrant.

Yacon Prebiotic Functional Beverages, the Sensory, Antioxidant Profiles, and Shelf Stability

The increasing awareness on overall health of consumers has driven a shift from fruit juices and carbonated beverages to functional beverages. This research aimed to incorporate yacon concentrate to the formulation of functional beverages to improve the health-related properties. Using yacon concentrate as main ingredients, three functional prototypes have been developed: yacon-collagen, yacon-blackcurrant, and yacon-vitamin c. Sensory evaluation for yacon-collagen and yacon-blackcurrant beverages was conducted by a 9-point hedonic scale. Antioxidant activities of three yacon beverages were evaluated using the CUPRAC, DPPH, and FRAP assays. Yacon-collagen and yacon-blackcurrant beverages were sensory acceptable with ratings above the centre point of the scores (all ratings > 5, n = 50) on four sensory attributes (appearance, sweetness, flavor, overall liking). The antioxidant capacity of yacon-collagen, yacon-blackcurrant, yacon-vitamin c, and yacon concentrate were 1941mg/2300mg/1891mg/1193mg TE/100g (CUPRAC), 1943mg/2404mg/2122mg/1365mg TE/100g (DPPH), and 1219mg/2614mg/2990mg/992mg TE/100g (FRAP). The antioxidant capacity of yacon-blackcurrant and yacon-vitamin c were much higher than that of yacon concentrate because blackcurrant and vitamin c enhanced the antioxidant capacity. The development of yacon functional beverages with acceptable taste, verified health-related properties, applicable shelf-life, as new dietotherapy applications of yacon concentrate, could provide more healthier food products for consumers to exercise healthier food choices.

Studi Pembuatan Klepon dengan Subtitusi Tepung Ubi Jalar Ungu dan Penambahan Tepung Kacang Almond sebagai Alternatif Makanan Selingan Penderita Diabetes Melitus

Background: Diabetes mellitus is a metabolic disorder that occurs chronically or chronically because the body does not have enough insulin hormone due to disruption in insulin secretion, insulin hormone that does not work properly or both. Diabetes mellitus is characterized by the appearance of typical symptoms, namely polyphagia, polydyscipsia, and polyuria and some experience weight loss. One of the risk factors for diabetes mellitus is unbalanced intake, where high consumption of fat and sugar can cause obesity and is associated with increased blood glucose. Therefore, appropriate snacks or distractions are needed for people with DM. Klepon with the addition of purple sweet potato flour and almonds can be a new innovation and can be used as an alternative snack for people with diabetes mellitus. Purpose: The purpose of this study was to determine the content of macronutrients and the effect of substitution of sweet potato flour andalmond on the acceptability of klepon's organoleptic quality. Method: Aanalysis used in this study consists of statistical analysis k and power analysis Accept or quality organoleptik. Result: The results showed that there was a significant influence on the nutritional value as well as on the color, taste, aroma and texture of almonds substituted sweet potato flour and almonds. The best treatment is found in P1 treatment cookies. Conclusion: The substitution of sweet potato flour and almonds affects the nutritional value and acceptability of color, taste, aroma, and texture of klepon.

Code-Switching and Code-Mixing in Sesotho Accordion Music: A Sociolinguistic Perspective

This article explores the use of code-switching/mixing in Sesotho accordion music within a sociolinguistic framework. Code-switching/mixing is one of the sociolinguistic concepts that is mainly highlighted in conversation. It refers to switching or mixing between two or more languages in the context of a single conversation or situation. Just like a conversation, Sesotho accordion music also exhibits the phenomenon of code-switching/mixing. The Basotho accordion music (’mino oa koriana) is one of the forms of the oral tradition from Lesotho whose singing is accompanied by a homemade drum, and it has its own unique and acceptable taste. This music is seen as both captivating and complex. We observe that its fascination and its complex features are a result of the incorporation of code-switching/mixing in a single song. We know how the songs are generated, and they are part of the generic culture and popular culture of the people. We purposively selected four songs from recorded tapes that used code-switching/mixing. Using critical discourse analysis, the results reveal that code-switching/mixing in the accordion music of the Basotho reflects intertextuality, which includes borrowing, inclusion and exclusion, literary and conversational intertextuality. The study also shows that code-switching/mixing reflects repetition used for emphasis, clarity or amplification. The findings further express affirmation of class/age identity and the intention of clarifying the speech content for the interlocutor. One of the emerging issues is that change in pronunciation may reflect tone and register in the accordion music of the Basotho.

Can we improve the management of inoperable malignant bowel obstruction? Results of a feasibility study of elemental diet as an alternative to parenteral nutrition in patients with advanced gynaecological cancer

PurposeNutrition support in inoperable bowel obstruction (IBO) remains challenging. Parenteral nutrition (PN) is recommended if the prognosis is > 2 months. An elemental diet (ED) is licensed for strictures in Crohn’s disease but has not been used in malignant bowel obstruction. The aim of this study was to evaluate the use of ED in patients with IBO and provide a proof of concept of ED as an acceptable feeding option.MethodsThis was a mixed-methods single-arm feasibility study. The primary endpoint was to provide a ‘proof of concept’ of ED as an acceptable feeding option for patients with IBO. Secondary endpoints included taste acceptability, incidences of vomiting and pain, the proportion of women who tolerated ED, the number of cartons drunk, quality of life (QOL) and the number of women treated with chemotherapy. Patients (> 18 years) with CT-confirmed IBO who could tolerate 500 ml of liquid in 24 h remained on the trial for 2 weeks.ResultsA total of 29 patients were recruited; of those, 19 contributed to the analysis for the primary endpoint; 13 (68.4%) participants tolerated the ED; 26 patients contributed to MSAS and EORTC QLQ questionnaires at baseline to allow for the assessment of symptoms. At the start of the study, 18 (69%) of patients experienced vomiting, reducing to 4 (25%) by the end of day 15 of the study; 24 (92%) of patients reported pain at consent, reducing to 12 (75%) by the end of day 15. QOL scores improved from 36.2 (95% CI 27.7–44.7) at baseline to 53.1 (95% CI 40.3–66) at the end of day 15; 16 (84%) participants commenced chemotherapy within the first week of starting ED. The number of cartons across all participants showed a median of 1.3 cartons per day (range 0.8 to 2.5).ConclusionED is well tolerated by patients with IBO caused by gynaecological malignancies and may have a positive effect on symptom burden and QOL.

Edaravone for the Treatment of Motor Neurone Disease: A Critical Review of Approved and Alternative Formulations against a Proposed Quality Target Product Profile.

Edaravone is one of two main drugs for treating motor neurone disease (MND). This review proposes a specific quality target product profile (QTPP) for edaravone following an appraisal of the issues accounting for the poor clinical uptake of the approved IV and oral liquid edaravone formulations. This is followed by a review of the alternative oral formulations of edaravone described in the published patent and journal literature against the QTPP. A total of 14 texts published by six research groups on 18 novel oral formulations of edaravone for the treatment of MND have been reviewed. The alternative oral formulations included liquid and solid formulations developed with cyclodextrins, lipids, surfactants, co-surfactants, alkalising agents, tablet excipients, and co-solvents. Most were intended to deliver edaravone for drug absorption in the lower gastrointestinal tract (GIT); however, there were also four formulations targeting the oral mucosal absorption of edaravone to avoid first-pass metabolism. All the novel formulations improved the aqueous solubility, stability, and oral bioavailability (BA) of edaravone compared to an aqueous suspension of edaravone. A common limitation of the published formulations is the lack of MND-patient-centred data. Except for TW001, no other formulations have been trialled in MND patients. To meet the QTPP of an oral edaravone formulation for MND patients, it is recommended that a tablet of appropriate size and with acceptable taste and stability be designed for the effective sublingual or buccal absorption of edaravone. This tablet should be designed with input from the MND community.

Starch molecular structure and diabetes

Starch is a primary source of food energy for human beings. Its chain-length distribution (CLD) is a major structural feature influencing physiologically-important properties, such as digestibility and palatability, of starch-containing foods. Diabetes, which is of epidemic proportions in many countries, is related to the rate of starch digestion in foods. Isoforms of three biosynthesis enzymes, starch synthase, starch branching enzymes and debranching enzymes, control the CLDs of starch, which can be measured by methods such as size-exclusion chromatography and fluorophore-assisted carbohydrate electrophoresis. Fitting observed CLDs to biosynthesis-based models based on the ratios of the activities of those isoforms yields biosynthesis-related parameters describing CLD features. This review examines CLD measurement, fitting CLDs to models, relations between CLDs, the occurrence and management of diabetes, and how plant breeders can develop varieties to optimize digestibility and palatability together, to develop starch-based foods with both a lower risk of diabetes and acceptable taste.

The effect of different drying temperatures on flavonoid glycosides in white tea: A targeted metabolomics, molecular docking, and simulated reaction study

Drying is an important stage used to improve the quality of white tea (WT). However, the effect of the drying temperature on the key taste compounds in WT remains unclear. In this study, targeted metabolomics, molecular docking, and a simulated reaction were used to investigate the transformation mechanism of flavonoid glycosides (FGs) in WT during drying at 60, 80, and 100 °C and its impact on taste. There were 45 differential FGs in WT at three drying temperatures. Compared with the withering samples for 48 h, the total FGs contents at three drying temperatures showed a decreasing trend, with quercetin-3-O-galactoside and kaempferol-3-O-glucoside showing the most degradation. These results were confirmed via a simulated drying reaction of FGs standards. Drying at 80 and 100 °C contributed to the formation of flavonoid-C-glycosides, but only trace amounts of these compounds were observed. In addition, nine key taste FGs were selected using dose-over-threshold values. These FGs regulated the taste of WT, mainly by binding to taste receptors via hydrogen bond, hydrophobic and electrostatic interactions. Finally, the taste acceptability of WT dried at 60 °C was found to be the highest, as this method could properly reduce the contents of FGs, weaken the bitterness and astringency, and retain the sweet and umami taste. This study revealed for the first time the transformation mechanism of sensory-active FGs affected by drying temperature, which provides a novel perspective for the analysis of the formation mechanism of the unique flavor of WT and the optimization of this process.

KUKIS IKAN MUJAIR DAN DAUN KELOR SEBAGAI MAKANAN PENDAMPING ASI KAYA PROTEIN

Babies over 6 months of age need complementary foods with high protein content. Tilapia fish and Moringa leaves have a high protein content, so they can be used as food to food fortification in making cookies. The aim of this research is to analyze the acceptability and protein content of cookies fortified with tilapia fish meal and moringa leaf flour. The research design used was Research and Development (R&D) with a Completely Randomized Design (CRD), using four treatments and two replications. The selected formula is determined based on the average value of acceptability of color, aroma, taste and texture. Analysis of protein content using the Kjeldahl method. There was a difference in the acceptability (preference for color, aroma, taste and texture) of cookies fortified with tilapia fish meal and moringa leaf flour compared to the control formula. The selected formula based on the average value of color, aroma, taste and texture was formula F3 (87g wheat flour, 6g tilapia fish meal and 2g moringa leaf flour). The selected formula, namely formula F3, contains protein per 100g, 2.85g higher than the control formula (F0). It is necessary to analyze macronutrients and other micronutrients so that the entire nutritional content of cookies can be known

Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion.

Faba bean is a promising source of ingredients for the production of meat analogs. However, sensory properties of faba bean, especially the bitter taste of the protein concentrate, restrict its use. Our aim was to assess the feasibility of two types of faba bean ingredients-flour (from germinated, gently heat-treated beans) and groat (from non-germinated, roasted beans)-in combination with pea protein isolate and oat fiber concentrate for producing meat analogs using high-moisture extrusion. We produced six samples using varying recipes, while maintaining constant process parameters. An untrained panel (55 participants) evaluated the samples for key sensory attributes (check-all-that-apply) and rated their pleasantness. The water absorption capacity and mechanical properties of the samples were assessed using instrumental measurements. The samples were frequently described as 'beany' and 'tasteless', but very rarely as 'bitter'. The most frequently cited attributes for mouthfeel varied between the samples containing 30% ('tough', 'gummy') and 50% ('crumbly', 'floury') of faba bean flour/groat and were associated with corresponding mechanical properties. On average, the sample containing a blend of faba bean groat and pea protein isolate (50% each) appeared to be the most pleasant. Our results suggest that faba bean groat with pea protein isolate enables the production of fibrous meat analogs with acceptable taste and texture, without the bitter off-taste.

Interindividual differences in aronia juice tolerability linked to gut microbiome and metabolome changes—secondary analysis of a randomized placebo-controlled parallel intervention trial

BackgroundAronia melanocarpa is a berry rich in polyphenols known for health benefits. However, the bioavailability of polyphenols has been questioned, and the individual taste acceptance of the fruit with its specific flavor varies. We recently observed substantial differences in the tolerability of aronia juice among healthy females, with half of the individuals tolerating aronia juice without complaints. Given the importance of the gut microbiome in food digestion, we investigated in this secondary analysis of the randomized placebo-controlled parallel intervention study (ClinicalTrials.gov registration: NCT05432362) if aronia juice tolerability was associated with changes in intestinal microbiota and bacterial metabolites, seeking for potential mechanistic insights into the impact on aronia polyphenol tolerance and metabolic outcomes.ResultsForty females were enrolled for this 6-week trial, receiving either 100 ml natural aronia juice (verum, V) twice daily or a polyphenol-free placebo (P) with a similar nutritional profile, followed by a 6-week washout. Within V, individuals were categorized into those who tolerated the juice well (Vt) or reported complaints (Vc). The gut microbiome diversity, as analyzed by 16S rRNA gene-based next-generation sequencing, remained unaltered in Vc but changed significantly in Vt. A MICOM-based flux balance analysis revealed pronounced differences in the 40 most predictive metabolites post-intervention. In Vc carbon-dioxide, ammonium and nine O-glycans were predicted due to a shift in microbial composition, while in Vt six bile acids were the most likely microbiota-derived metabolites. NMR metabolomics of plasma confirmed increased lipoprotein subclasses (LDL, VLDL) post-intervention, reverting after wash out. Stool samples maintained a stable metabolic profile.ConclusionIn linking aronia polyphenol tolerance to gut microbiota-derived metabolites, our study explores adaptive processes affecting lipoprotein profiles during high polyphenol ingestion in Vt and examines effects on mucosal gut health in response to intolerance to high polyphenol intake in Vc. Our results underpin the importance of individualized hormetic dosing for beneficial polyphenol effects, demonstrate dynamic gut microbiome responses to aronia juice, and emphasize personalized responses in polyphenol interventions.Graphical DsmAL-oYwbuhyB_vVwEdDjVideo

Processing of Starfruit (Averrhoa bilimbi L.) on the Acceptability of Sweets as a Snack Food for Hypercholesterol Sufferers: Study of Color, Taste and Aroma

This research aims to examine the acceptability of color, taste and aroma of candied starfruit (Averrhoa bilimbi L.) with three different formulations, namely fresh starfruit, dried candied and wet candied. The assessment was carried out by 30 trained panelists using the Hedonic Scale Scoring method. The analysis results show that there are significant differences in the acceptability of color and taste of sweets based on different formulations. Wet sweets (P3) received the highest assessment in all aspects, including color, taste and aroma. Although aroma plays an important role in determining the deliciousness of food, statistical test results show that sweet formulations do not significantly influence the perception of aroma by panelists. These results provide important insights in developing candied starfruit products that are more in line with consumer preferences.

Parental satisfaction and acceptance of silver diamine fluoride treatment for molar incisor hypomineralisation in pediatric dentistry: a cross-sectional study

The study aimed to investigate parental satisfaction and acceptance of silver diamine fluoride (SDF) treatment for permanent molars affected by molar incisor hypomineralisation (MIH). This study was conducted in the pediatric dental department at Damascus University, Syria. This study was performed at the period from Jan 2023 to April 2023. In this cross-sectional study, a validated questionnaire employing a 5-point Likert scale was used to evaluate esthetics, ease of application, pain perception, and taste acceptability. Participants included 100 parents or guardians of children aged 6–9 years who had received SDF treatment in the past year. The findings of this study revealed high satisfaction levels (77.5%) with the treatment. Parents expressed contentment with the appearance of their child's molars after SDF application (58% agreed or strongly agreed) and found the application process easy and pain-free (100% agreed or strongly agreed). However, taste acceptability posed a challenge, with over half of the parents (53%) finding it unacceptable. Regression analysis underscored the significant impact of esthetics, ease of application, pain perception, and taste on parental satisfaction. Moreover, parents with higher education levels (graduate or postgraduate) exhibited higher acceptance rates compared to those with lower education levels (63.1% vs. 33.6%). Notably, parental gender and age did not significantly influence SDF treatment acceptance. This study provides critical insights into parental satisfaction and acceptance of SDF treatment for MIH-affected permanent molars. Despite concerns about tooth discoloration, the high satisfaction levels suggest that SDF holds promise as an effective treatment option. Parental education significantly influenced acceptance rates. This research highlights the importance of considering parental perspectives and tailoring communication strategies in pediatric dentistry, ultimately contributing to improved care for young patients with MIH.

Supramolecular self-assembly strategies of natural-based β-lactoglobulin modulating bitter perception of goat milk–derived bioactive peptides

Complete self-assembly and reassembly behavior of bitter peptide-protein necessitates multilevel theories that encompass phenomena ranging from the self-assembly of recombinant complex to atomic trajectories. An extension to the level of mechanism method was put forth, involves limited enzymatic digestion and bottom-up proteomics to dissect inherent heterogeneity within β-LG and β-LG-PPGLPDKY complex and uncover conformational and dynamic alterations occurring in specific local regions of the model protein. Bitter peptide PPGLPDKY spontaneously bound to IIAEKTK, IDALNENK, and YLLFCMENSAEPEQSLACQCLVR regions of β-LG in a 1:1 stoichiometric ratio to mask bitterness perception. Molecular dynamic simulation and free energy calculation provided time-varying atomic trajectories of the recombinant complex and found that a peptide was stabilized in the upper region of the hydrophobic cavity with the binding free energy of -30.56 kJ mol-1 through 4 hydrogen bonds (Glu74, Glu55, Lys69, and Ser116) and hydrophobic interactions (Asn88, Asn90, and Glu112). Current research aims to provide valuable physical insights into the macroscopic self-assembly behavior between proteins and bitter peptides, and the meticulous design of highly acceptable taste characteristics in goat milk products.

Awareness, perception and constraints to consumption of pro-vitamin a cassava foods among women of reproductive age in Ikire, Nigeria

Pro-vitamin A cassava was introduced to Nigeria since 2011; however, the consumption remains low. Increased consumption of pro-vitamin A cassava foods can complement other vitamin A deficiency control initiatives. The study was designed to assess the awareness, perception and constraints to consumption of provitamin A cassava foods among women of reproductive age in rural and urban areas of Ikire, Nigeria. The cross-sectional study involved 200 women aged 15-49 years (100 each), selected using a three- stage sampling procedure. Data were collected using an interviewer-administered questionnaire including awareness, perception, and constraints to biofortified cassava products consumption. Data were analyzed using frequencies, percentages and Chi square test at p < 0.05. Age of respondents was 31.50±9.30 years and 27.00±9.80 years among rural and urban respondents, respectively. More respondents from rural (22%) than urban areas (2%) had no formal education. More respondents from urban than rural had ever heard (55%; 53%), seen (49%; 43%), tasted (40%; 29%), were aware of the benefits (36%; 9%), and had ever consumed (20%; 16%) biofortified cassava foods, respectively. Acceptability of colour (29%; 24%), taste (27%; 20%), aroma/flavour (26%; 20%), and texture (26%; 18%) was higher in rural than urban areas, respectively. Only 12% and 2% of urban and rural respondents considered pro-vitamin A cassava foods affordable. Rural/urban variation exists in awareness and perception of pro-vitamin A cassava foods, however, knowledge of their benefits and perceived affordability remain major constraints in both areas. A multi-faceted approach to promote nutrition education and policy support for increased affordability are recommended.

Quality Assessment of Minced Poultry Products Including Black Fermented Garlic.

The aim of this study was to evaluate the effect of the addition of fermented black garlic on the quality of minced poultry products. Treatments were organized in four groups (1%, 2%, 3%, and 4%) containing either black fermented garlic (bg) or fresh garlic (fg), and a control (produced without garlic). The quality assessment of minced poultry products included physicochemical properties (weight losses, pH, colour and shear force), microbiological quality (Enterobacteriaceae, total count of bacteria, lactic acid bacteria, and Pseudomonas spp.) and evaluation of sensory attributes. The results showed that the pH values in the black garlic groups, pH 6.06, 6.03, and 6.01, were lower than in the control group, pH 6.16, and tended to decrease during the period of cold storage. As the percentage of black garlic increased, there was a decrease in pH, the value of L* (brightness) from 76.16 in the control group to 48.03 in the group with 4% bg, while the value of b* (yellowing) increased analogously from 12.59 to 16.08. The use of black fermented garlic at 2% as a substitute for fresh garlic is a viable alternative to obtaining product with an acceptable taste and aroma. The addition of 4% black garlic was not acceptable to the assessors.

The metabolic mechanism of flavonoid glycosides and their contribution to the flavor evolution of white tea during prolonged withering

This study was the first to comprehensively investigate the metabolic mechanism of flavonoid glycosides (FGs) and their contribution to flavor evolution during white tea processing using quantitative descriptive analysis, metabolomics, dose-over-threshold factors and pseudo-first-order kinetics. A total of 223 flavonoids were identified. Total FGs decreased from 7.02 mg/g to 4.35 mg/g during processing, compared to fresh leaves. A total of 86 FGs had a significant impact on the flavor evolution and 9 key flavor FGs were identified. The FG biosynthesis pathway was inhibited during withering, while the degradation pathway was enhanced. This promoted the degradation of 9 key flavor FGs following pseudo-first-order kinetics during withering. The degradation of the FGs contributed to increase the taste acceptance of white tea from −4.18 to 1.32. These results demonstrated that water loss stress during withering induces the degradation of key flavor FGs, contributing to the formation of the unique flavor of white tea.

Novel synergistic cross-linking ameliorate ready-to-eat sea cucumber deterioration and its quantum chemical analysis

Synergistic cross-linkers could improve the taste acceptability of ready-to-eat sea cucumber (RSC). Besides, the hardness of RSC was increased by 331.00% and 266.87% after synergistic cross-linking. Synergistic cross-linking treatment could ameliorate the non-enzymatic degradation of RSC collagen and polysaccharides. Gaussian calculations results showed that dipeptides containing asparagine residues may have different reaction pathways. The main cleavage pathways of CH3CO-Asn-Gly-NHCH3 (NG) might be water-assisted side chain cyclization, stepwise cyclamide hydrolysis via a Gemdiol Intermediate, deamination, and peptide bond breakage. The relative free energy of cyclamide hydrolysis process of NG was increased by 8.2 kcal/mol after synergistic cross-linking. The mass spectrometry results showed that typical peptides could cleavage at NG, CH3CO-Asn-Lys-NHCH3 (NK) and CH3CO-Asn-Leu-NHCH3 (NL) sites after heating, which justified the breakage pattern of peptides in Gaussian calculations. It can offer a comprehensive theoretical basis for the processing of the ready-to-eat sea cucumber with storage stability.