Taste Of Food Research Articles

Lemongrass-Synthesized Silver Nanoparticles as Preservatives of Fermented Locust Beans

Fermented locust beans (FLB), produced from Parkia biglobosa (Mimosaceae-Fabaceae), are used in many parts of West Africa, including Nigeria, as condiments to enhance the taste and nutritional quality of foods. These benefits are, however, marred by the short shelf-life of FLB. Traditional preservative methods and the use of chemicals have their shortcomings. This study, therefore, investigated the effectiveness of lemongrass-synthesized silver nanoparticles (LSSNP) as a preservative of FLB. The LSSNP was prepared, characterized, and used to treat fresh FLB at 10% v/w. Dynamic light scattering analysis revealed a mean hydrodynamic size of 89 nm for the LSSNP, while transmission electron micrograph showed roughly spherical particles with an average size of 100 nm. Bacillus licheniformis KGEB16, B. licheniformis APBSWPTB167, B. licheniformis PS4, B. subtilis CICC10148, and Enterobacter xiangfangensis M5S2B6 isolated were susceptible to LSSNP with comparable zones of inhibition to reference antibiotics. A significant reduction of the microbial load of FLB by up to 63.7% due to LSSNP treatment was achieved. The organoleptic and proximate properties of LSSNP-treated FLB were preserved. A histo-morphological study showed normal hepatic architecture in rats fed with LSSNP-treated FLB. This study showed that LSSNP possesses antimicrobial properties and can be employed as a green and safe alternative for the preservationof FLB.

Real-world patient experience with medicinal cannabis use for symptom management in an Australian advanced cancer setting: a mixed method, cohort study using the theory of planned behaviour framework.

Patient hesitancy to use MC due to the fear of negative social implications leads to intentional non-adherence and compromises therapeutic outcomes. Hence, we aimed to determine the rate of patient adherence to MC and explore factors influencing patient MC use. Demographic and quantitative data related to MC usage were extracted from medical records for patients prescribed MC at a single cancer centre in metropolitan Sydney. Qualitative data was generated from semi-structured interviews. Interview guides were developed based on the Theory of Planned Behaviour (TBP) domains (i.e. Attitudes, Subjective Norms, Behavioural Intention and Perceived Behavioural Control) to elucidate themes influencing MC use. A mixed method approach involving triangulation of quantitative and qualitative methods was used for data analysis. Twenty patients were included in the study, and the majority of patients showed adherence (n = 14, 70%). The MC formulation used (p = .018), symptom relief (p = .001) and side effects experienced (p = .007) significantly influenced MC adherence. In addition to side effects experienced, findings for barriers to adherence were convergent or complementary for other medication-related factors, including the inconvenience of MC co-administration with food, cost and unpleasant taste. MC adherence is influenced by its effectiveness for symptom relief whereby appropriate MC formulation selection is crucial and should be determined by the indication (or symptom clusters). Social factors such as the views and experiences of close others had little bearing on MC adherence.

Ethnic fermented foods of the world: an overview

AbstractThe origins of traditional fermented foods and the types and characteristics of fermented foods by region are reviewed. Fermented foods are classified into alcohol fermentation, acid fermentation, carbon dioxide (bread) fermentation, and amino acid/peptide fermentation, and related fermentation technologies for each region are introduced. The raw materials, microorganisms involved, and usage of ethnic fermented foods are reviewed and compared one another. The beginning of food fermentation technology is related to the invention and use of earthenware, and Northeast Asia is presumed to be one of the birth places. During the period of primitive pottery culture (8000–3000 BCE) on the Korean Peninsula and the coastal region of Korea Strait, boiling technology of food materials using pottery and salt manufacturing technology from seawater were developed, and at the same time, alcohol fermentation using grains and salt-fermentation of fish and vegetables emerged. In the West, where people were nomads, a roasting/grilling culture was continued for a long time, and technologies for fermenting fruit wine and milk products such as cheese and yogurt were developed. As a result, fermentation was mainly used for enhancing the taste of plant foods in the East, while for extending the shelf life of animal foods in the West. The production of salty and meaty flavors from soybeans and marine products by fermentation in East Asia is a technology that increases the value of low-quality proteins.

EKSPLORASI FAKTOR PENGHAMBAT DALAM MENGADOPSI GREEN MARKETING PRACTICES PADA IKM RENDANG DI KOTA PADANG

The purpose of this study is to explore the inhibiting factors in the implementation of green marketing practices in rendang SMEs in Padang City. This study uses a qualitative method that aims to obtain a clear picture of a problem, which will be focused on collecting data or information on the object. The results of the research findings and the results of the NVivo 12 plus Project Map analysis, various obstacles felt by SMEs actors to implement green marketing practices, namely government regulations, resources, organizational management, costs and awareness. This is due to the lack of involvement in long-term environmental concerns when producing products. In general, SMEs in rendang businesses focus more on the taste of food, product durability and good quality to reach consumers. In this case, there is no involvement in environmental aspects to minimize environmental impacts ranging from products, production sites, and price to product promotions.

A review of taste-active compounds in meat: Identification, influencing factors, and taste transduction mechanism.

Poultry and livestock meat are important parts of the human diet. As living standards have improved, food taste has become a major influence on consumer quality assessment and meat purchasing choices. There is increasing research interest in meat taste and meat taste-active compounds, which include free amino acids, flavor nucleotides, taste-active peptides, organic acids, soluble sugars, and inorganic ions. Taste component research is also an important part of sensory science. A deeper understanding of the meat taste perception mechanism and interactions among different taste compounds will promote the development of meat science and sensory evaluation. This article reviews the main taste compounds in meat, factors influencing their concentrations, and the identification and measurement of taste-active compounds, as well as summarizing the mechanisms of taste sensing and perception. Finally, the future of scientific taste component evaluation is discussed. This review provides a theoretical basis for research on meat taste and an important reference for the development of the meat industry.

Development of a risk index for cognitive decline predicted by adverse radiation events and diet in older oral cancer patients

Professor Norimasa Ogama, Faculty of Nursing, Soka University, is interested in how symptoms such as dry mouth and changes in taste in elderly oral cancer patients could predict the risk of decline in cognitive function with the use of different sensory food experiences. He is developing an index to predict this. While previously at the Department of Head and Neck Surgery, Aichi Cancer Center Hospital, Ogama saw a range of problems among patients caused by radiation and chemotherapy, including reduced eating and swallowing function, changes in body image and ongoing issues with being able to eat and speak. He began to consider how it might be possible to improve quality of life for such patients, including the ability to enjoy food. This inspired him to work to develop an oral rehabilitation programme that takes into account post-operative life evaluation and its influencing factors in order to significantly increase patientsâ–™ life satisfaction. Ogama and the team are developing a risk index for cognitive decline predicted by the adverse events of radiation and the diet of elderly patients with oral cancer. The goal is to accurately determine the risk of cognitive decline early based on changes to eating preferences and the taste of food, as well as worsening of oral mucositis and symptoms of dry mouth due to radiation therapy. This will be done through the concept of ‘eating deliciously’, based on personal preferences and characteristics.

Uncovering the taste features: Applying machine learning and molecular docking approaches to predict umami taste intensity of peptides

The umami taste, often described as the fifth basic taste, plays a pivotal role in the culinary world, significantly contributing to the overall flavor profile and consumer satisfaction of food products. Precise prediction and enhancement of umami taste intensity using the identification of umami peptides can lead to groundbreaking advancements in the food industry. This study presents a novel approach to combine machine learning and molecular docking techniques. The machine learning algorithm is based on a cascade algorithm combining CatBoost and BERT models to predict the umami taste intensity of peptides accurately. Our research reveals that combinations of specific amino acids, such as aspartic acid with alanine or glycine and lysine with glycine or histidine, have been identified to enhance the umami taste in foods. The model is available as a user-friendly web server at https://taste.infochemistry.ru. This study contributes to the scientific understanding of taste perception and provides a valuable tool for the food industry to innovate and improve product quality by optimizing umami taste profiles.

Effect of Cooking Method on The Physicochemical Properties of Tomatoes

The cooking process influences the chemical and physical changes in food due to the increase in temperature. It also alters the appearance, taste, color, and texture of food either positively or negatively. Therefore, this study was done to determine the effect of cooking methods on the physicochemical properties and the retention of antioxidant content in tomatoes. The cooking conditions used were boiling at 100°C for 6 min, frying at 230°C for 4.5 min, baking at 175°C for 25 min, and cooking with an air fryer at 200°C for 15 min. Physicochemical characteristics (cooking loss, ash, crude fiber, firmness, color, pH value & total soluble solids) were measured. Antioxidant properties (antioxidant activity, total phenolic content, lycopene content, and ascorbic acid content) were also determined. There were significant differences (p<0.05) for ash, color, pH value, and total soluble solid, while no significant difference (p>0.05) was observed for cooking loss, crude fiber, and firmness. Different cooking methods had shown a significant difference (p<0.05) against all tests for determining antioxidant activity, total phenolic content, lycopene content, and ascorbic acid content. Air frying is the best cooking method to preserve the physicochemical properties of tomatoes, compared to other methods employed. Hence, it can be concluded that different cooking methods have different effects on the physicochemical properties of tomatoes.

Identification of umami peptides and mechanism of the interaction with umami receptors T1R1/T1R3 in pigeon meat.

Pigeon meat offer an ideal source for extracting fresh flavor peptides. These peptides not only enhance the taste of food but also have potential health benefits, including providing low-sugar, low-sodium, and low-calorie options for individuals with conditions like diabetes, hypertension, and obesity. Therefore, further research into the pigeon industry holds promise for addressing both economic and nutritional needs. To explore umami peptides and their molecular binding mechanisms with umami receptor type 1 member 1 in pigeon meat, an enzymatic hydrolysate product is isolated, analyzed, and subjected to sensory evaluation. Fifteen peptides with high freshness characteristics are separated and identified by ultrafiltration, gel separation, reverse performance liquid chromatography, and nano-liquid chromatography-tandem mass spectrometry (nano-LC-MS/MS). The molecular docking results show that the amino acid residue Glu128 is a common ligand binding site for all of the fresh-flavored peptides to taste T1R1/T1R3 receptors and it exerts freshness-presenting effects with 15 fresh-flavored peptides through hydrogen bonding, electrostatic interactions, salt bridges, and hydrophobic interactions. This study provides a theoretical basis and technical support for the subsequent development of flavor peptide products in pigeon meat.

Taste and Habit of Food and Consumer Behavior in the USA in the Early Years of Covid-19 Pandemic

The USA, a highly advanced economy in the world, had experienced increase in household demand for specific food items (restaurant and cafeteria supply, in particular) in the early years of Cobid-19 pandemic. People of America depended largely on the tastes and habits of food items in their household consumption. Even with increasing prices the demand for restaurant foods showed increasing trends. This means that the consumption of food away from home (FAFH) increased and food at home (FAH) fell in demand in 2020 and 2021 (Covid- 19 pandemic). Fundamental law of demand in economics (Ceteris Paribus) for normal goods demand will fall if price of the same increases and vice versa. In the present study, rise in prices of normal goods (restaurant and cafeteria foods) had also shown increase in their demand. This perhaps shows paradoxical to the law of demand in economic theory.  Methodology: This is a study based on secondary sources of information including research works, official publications and those from academic institutions. Analysis of data generated and narratives have been used to find the contemporary food economy of the USA. The demand for food (both FAFH and FAH) has been given importance in the situation of food inflation in the USA in early years of Covid- 19 pandemic. Finally, the equilibrium of the household food consumption is shown geometrically (Fig-1).  Findings and Results: It is found from the study that while the price of food away from home (FAFH) was increasing, the demand for those was also increasing in 2020 and 2021 in the USA. Food being a ‘normal good’ might have shown a fall in demand when price was increasing. This is perhaps, paradoxical in view of the law of demand in economic theory.

I Know I Am Ugly, but Please Listen to My Story First: An Examination of How Storytelling Can Impact Consumers' Valuation of Unattractive Produce

ABSTRACTIn a world where food insecurity and food waste paradoxically coexist, the rejection of aesthetically imperfect yet edible produce significantly contributes to food waste. This study examines the application of compelling storytelling to alter consumer perceptions and behaviors toward unattractive produce, a perspective largely overlooked in sustainability research. We address this gap by exploring how storytelling can mitigate cognitive biases against such produce, thereby enhancing consumer acceptance through improved perceived taste. In Study 1, we examine the effect of unattractive produce on produce valuation and the mediation of perceived taste. In Study 2, we investigate the moderating role of storytelling in enhancing consumers' perceived taste of unattractive food. Through two experimental studies, we confirm that combining storytelling with marketing tactics, such as coupons, significantly increases consumers' consumption of unattractive produce. We recommend retailers utilize storytelling in marketing unattractive produce to optimize marketing effectiveness and promote sustainable food consumption. Our findings advance storytelling, visual marketing, and unattractive produce literature and offer practical insights for reducing food waste, contributing to sustainability efforts and social welfare. By employing a storytelling strategy, we support social good by encouraging the consumption of “ugly” produce.

A Gastronomic Approach to Industrial Aquaculture Waste Utilization

Aquaculture, while offering significant contributions to global food security, generates substantial amounts of industrial waste, posing environmental and economic challenges. However, this waste also presents untapped potential for innovation in gastronomy. This paper explores the emerging trend of utilizing aquaculture industrial wastes in culinary practices, aiming to reduce waste, promote sustainability, and create novel gastronomic experiences. Through a review of literature and case studies, we examine various methods for repurposing aquaculture waste, including upcycling into new food products, incorporation into culinary dishes, and extraction of valuable components. Additionally, we highlight successful initiatives that have integrated aquaculture waste into gastronomy, emphasizing the benefits of waste reduction, sustainable food practices, and culinary innovation. Challenges such as food safety, taste, and consumer acceptance are acknowledged, with strategies proposed for addressing these issues. Finally, we discuss future directions for research and development in this field, identifying opportunities for collaboration between the aquaculture industry and the gastronomy sector. By exploring the utilization of aquaculture industrial wastes in gastronomy, this paper contributes to a deeper understanding of sustainable food practices and culinary creativity in the context of aquaculture waste management.

New molecular and cell-based approaches to assess food astringency and bitterness

New molecular and cell-based approaches to assess food astringency and bitterness Mouthfeel properties are crucial for human survival, nutrition, health and well-being. Unpleasant taste and mouthfeel properties in plant-based food, such as bitterness and astringency, are a challenge for food industries as flavour is key for consumer’s food choices. BeTASTy will contribute to deciphering the physiological and neural mechanisms involved in the interindividual unpleasant taste and mouthfeel perceptions through innovative molecular and cell-based approaches.

Holistic inside and outside: The impact of food taste on ARCAGRP neuron activity in feeding regulation

The activities of appetite-regulated neurons-ARCAGRP neurons-are modulated by multi-level feedback signals during feeding. In this issue of Neuron, Aitken etal.1 expand our understanding of the feedback control within feeding circuits, revealing that food taste signals can causally and precisely regulate meal patterns through ARCAGRP neurons.

Effect of Oral Somatosensory Training on Oral Somatosensory Dysfunction in Head and Neck Cancer Survivors.

The objective of this study was to determine the effect of an oral somatosensory training (OST) program on oral somatosensory dysfunction (OSD) in neck and head cancer survivors. One hundred and eight people with altered tastes were enrolled in this research based on inclusion and exclusion criteria and were randomized into groups A and B. Group A received conventional exercises whereas group B received OST. Focal sensations, subjective total taste acuity (STTA), objective taste test, range of motion (ROM), manual muscle testing (MMT), and MD Anderson Symptom Inventory-Head and Neck module (MDASI-HN) questionnaire were employed as outcome measures. To validate the outcomes, pre- and post-assessments of the above measures were conducted. Statistical analysis was done using SPSS statistical software (version 26.0). The results showed significant improvement in temperature (p= 0.0037, 0.0099, 0.0007, 0.0006), two-point discrimination (p<0.0001, 0.0010, 0.0112), light touch sensation (p<0.0001, 0.0006, 0.0055), STTA and ROM (p<0.0001), MMT scores depressors, elevators, retractors and lateral deviation and protrusion (p<0.0001) of patients undergoing OST as compared to conventional training. Also, the MDASI-HN questionnaire revealed the five most severe items in Group B being dry mouth, food taste problems, difficulty swallowing, mucus problems, and choking, and showed a significant decrease in the mean difference from 4.33±0.77, 8.4±0.40, 6.20±0.62, 5.92±0.69, 2.31±0.46 to 2.38±049, 3.09±0.44, 2.61±0.49, 2.48±0.50, and 0.27±0.45 as compared to Group A. The study concluded that OST program had shown a significant effect in improving OSD among head and neck cancer survivors.

From menus to misbeliefs: Absolute frequencies of healthy and tasty dishes predict the unhealthy = tasty belief in restaurants

We examine whether the prevalence of healthy and tasty food options in restaurant menus leads to the formation of beliefs about the relationship between healthiness and taste that deviate from the correlation of healthiness and taste ratings. Participants (N = 195) rated the healthiness and taste of twelve dishes from two different restaurant types (American and vegetarian restaurants), estimated the frequencies of healthy and tasty options, and reported their health-taste beliefs. Results show that ratings of perceived healthiness and expected taste are uncorrelated in both restaurant types, but participants formed the misbelief that unhealthy dishes taste better than healthy dishes to a greater extent in American than in vegetarian restaurants. Regression analyses revealed that the absolute frequencies of food options were significantly related to participants' health-taste beliefs while controlling for the correlation between healthiness and taste ratings in both restaurant types. Participants were more likely to believe that healthy food tastes better than unhealthy food when they perceived that healthy and tasty food were both frequent (or infrequent) in the respective restaurant type. Our results provide evidence that relying on absolute frequencies, rather than covariation, to infer the relationship between healthiness and taste may lead to misbeliefs that do not reflect the health-taste correlation of individual food items.

Acceptance of Korean Food Culture among Young Generations in Malaysia: Health and Authentic Taste Perspectives

The Korean Wave, also known as Hallyu, has significantly impacted global culture, and has affected people around the world. This influence has also become a trend in Malaysia, where Korean cultural products are widely embraced, especially by the younger generation. The authenticity of Korean flavors is essential for maintaining its unique culinary identity while health-conscious markets around the world have led to a surge in demand for Korean food Therefore, this study aims to assess the consumer acceptance of Korean food in Malaysia, particularly in Sungai Petani, Kedah, and Pulau Pinang. The Korean Wave, which represents the global popularity of South Korean culture since the 2000s, has exerted a considerable influence on various cultural aspects, including cuisine. Through a quantitative survey, data were collected from 150 participants in the northern area, specifically targeting Generations Y and Z through convenience sampling. The collected data was then analyzed for descriptive statistics, and the correlation to test the hypotheses. The results indicate a significant positive correlation between consumer acceptance of Korean food, health perspectives, and authentic taste variables. The findings of this study suggest that increased exposure to Korean culture through the Korean Wave boosts consumer acceptance and purchase intentions for Korean food culture in Malaysia. This information is valuable for marketers and restaurateurs seeking to capture the growing demand for Korean cuisine. This study offers a localized perspective on the global phenomenon of Korean cultural influence and provides practical recommendations for future research.

The Effect of Multi-Strategy Nutrition Education Programs on Hedonic Hunger and Nutrition Status in Adolescents.

Objective: Increasing the awareness of adolescents about hedonic hunger, understanding the difference between homeostatic hunger and hedonic hunger, and adolescents learning to control themselves to stop excessive food consumption are extremely important for a healthy adulthood. The study aimed to evaluate the effects of the multi-strategy nutrition education programs (MSNEP) on hedonic hunger, food addiction, nutrition literacy, and nutritional status in adolescents. Methods: This study was planned using a pre-test and post-test design. The MSNEP was conducted with 132 adolescents (11-15 years; 69 boys, 63 girls) for 4 weeks (45 min-1 h/session). Data were obtained using questionnaires with face-to-face interviews at pre-education (baseline) and post-education (week 4 and week 8). The survey form included sociodemographic information, nine item short version of Children's Power of Food Scale (C-PFS-9), the Yale Food Addiction Scale for Children 2.0 (YFAS-C 2.0), the Adolescent Nutrition Literacy Scale (ANLS), anthropometric measurements, and 24-hour dietary recall. Results: A decrease in C-PFS-9 total scores was found compared to the baseline (p < 0.001). While the YFAS-C 2.0 score decreased in boys compared to the baseline (p < 0.05), no significant difference was found in girls (p > 0.05). A difference was found in the ANLS scores for girls (p = 0.01), but no difference was found in the scores for boys during the study (p > 0.05). At week 4, the consumption of dairy products, legumes, vegetables and fruits, bread and grains, nuts, and hard-shelled seeds increased compared to the baseline (p < 0.05). Also, daily protein and fiber intake increased (p < 0.05). Accordingly, a higher YFAS-C 2.0 score predicted greater hedonic hunger. A lower ANLS score was a predictor for higher food taste and food available scores. Conclusions: In conclusion, the MSNEP was found to have positive effects on hedonic hunger, food addiction, nutritional literacy, and healthy eating behaviors. The study revealed differences between girls and boys. In order to maintain healthy body weights in adolescents, it is recommended that the MSNEP be provided in schools.

Sensory studies on the taste and flavor perception of food products by anodal transcutaneous electrical stimulation.

Electrical taste technologies designed to modify the taste of foods have recently garnered increasing recognition as a viable strategy to regulate excessive salt intake. Transcutaneous electrical stimulation (TES) is a method used in non-invasive electrical taste stimulation, which involves the placement of electrodes near the mouth (not inside the mouth) to avoid disruption of natural eating behavior. Previous studies have demonstrated the taste-enhancing effect of anodal TES (aTES) applied to the anterior part of the jaw. However, there has been no detailed examination of TES-mediated alteration of the taste characteristics of different types of food products with complex flavors. In this study involving 27 human participants, we used the Quantitative Descriptive Profile method to conduct a sensory evaluation investigation of aTES-mediated changes in taste characteristics of six processed food products: cold potato potage, chicken broth soup, rice porridge with pickled plums (umeboshi), Chinese pork stir fry, stir-fried pork and radish, and fried dumplings. The application of aTES significantly increased both the intensity of saltiness and overall taste in all six foods. Furthermore, aTES significantly enhanced and suppressed some of the flavor attributes of these foods. An aTES-mediated increase in palatability was only observed in fried dumplings, indicating that further investigation of the relationship between flavor characteristics and palatability is needed.

Enhancing emulsion, texture, rheological and sensory properties of plant-based meat analogs with green tea extracts

Plant-based meat analogs require improvements in taste and texture to better replicate traditional meat. L-theanine and tannin, abundant in green tea, influence food taste and physicochemical properties. This study evaluated the quality characteristics of green tea extract (GE)-supplemented plant-based patties (PP) and the mechanisms affecting taste and texture. Green tea was extracted with water (GWE) or 70 % ethanol (GEE). GEE contained higher tannin and lower L-theanine levels than GWE. Both GWE and GEE reduced protein deterioration and lipid oxidation in PP throughout the 28-day storage period. PP with 1.0 % GEE (PP-GEE1.0) showed improved emulsion stability and texture due to non-covalent interactions including hydrophobic interaction and hydrogen bonds, and increased β-sheet structures between tannin and pea protein. PP-GEE1.0 also had superior sensory characteristics due to an optimal balance of L-theanine and tannin. Overall, the incorporation of GE, particularly GEE significantly improved physicochemical properties, sensory quality, and storage stability of PP.