Taste Panel Research Articles

Does Fungal Chitosan Leave Noticeable Traces in Treated Wines?

Background (1): The use of fungal chitosan as an antiseptic in wine appears as a promising alternative to sulfur dioxide for the elimination of Brettanomyces bruxellensis sensitive strains. Nevertheless, its utilization raises the question, “how are the treated wines different from the untreated ones?” Methods (2): Chitosan treatment residues were sought in the oligosaccharide and polysaccharide fractions and among 224 low MW ions (<1800 g·mol−1) in several wines by using liquid chromatography (size exclusion HPLC or LC-MS) and GC-MS. Standard oenological parameters were also examined as well as possible sensory modifications by a panel of tasters composed of experts and non-experts. Results (3): None of these methods enabled the reproducible and reliable identification of a treated wine without comparing it to its untreated control. The fingerprints of treatment are not reliably detectable by the analytical methods used in this study. However, the treated wines seem permanently protected against the development of chitosan-sensitive strains of B. bruxellensis. Conclusions (4): If chitosan treatment modifies the wine, the associated changes were not identified by the liquid chromatography method mentioned above and they were not perceived by most people in our taster panel. However, the expected antimicrobial action of chitosan was observed on B. bruxellensis sensitive strains and persisted at least one year. Tolerant strains were less affected by these persistent effects.

Unraveling the Complexities of Beef Marination: Effect of Marinating Time, Marination Treatments, and Breed.

The present study focused on evaluating the effects of beef marination on quality traits and consumer acceptability. In this context, m. longissimus thoracis et lumborum and m. semimembranosus samples (n = 192) were obtained from Aberdeen Angus, Hereford, Charolais, and Limousine bulls and were marinated with milk (pasteurized, 100%), garlic and olive oil (2.35 g/500 mL), and lemon (citrus) juice (31% orange juice, 31% lemon juice, 38% distilled water) for 12, 24, and 72 h. Marinade components were selected based on traditional culinary practices and their scientifically proven effects on meat quality. Beef samples on day 0 and non-marinated samples were used as control groups. Beef color, water holding capacity, pH, cooking loss, and Warner-Bratzler shear force were measured three times for each sample. A taste panel assessment was performed to determine the sensory characteristics. Statistical analysis was performed using general linear model (GLM) procedures followed by Tukey's post-hoc comparison. Results revealed that marination time, as well as its two- and three-way interactions, significantly influenced beef quality parameters. These results indicate that the cattle breed is an important factor in evaluating the effectiveness of beef marination applications. The olive oil-garlic marinade was the most preferred by the panel across both types of muscle, as indicated by sensory evaluation results. The findings will not only enrich the scientific literature but also have practical implications for the beef industry.

Standardization and development of gluten free beetroot millet cracker

Cracker is a palatable, crunchy snack that is most popular in India. Cracker is usually made with refined flour and sugar. This study aimed to develop and evaluate a millet-based cracker , using beetroot extraction finger millet flour, jowar flour, jaggery, sesame seeds(brown and black) and rice flour. As millets are considered nutritionally rich foods so they can be used to develop healthy and functional foods. Different levels of finger millet flour, jowar flour, and other ingredients were added in the proportions of 50%JF + 30%beetroot extraction + 10%OI (Sample A), 50%RFF + 30% beetroot extraction + 20%OI (Sample B), and 25%JF + 25%RF + 30% beetroot extraction+20%OI (Sample C) for the development of murukku and its sensory attributes were analyzed. The one-way ANOVA revealed a significant difference between the mean scores of at least two samples (F (2, 15) =3.7855, p=0.046, p<0.05[α]). Sample A (50JF + 30% beetroot extraction+ 20%OI) demonstrated desirable organoleptic properties based on taste panel studies. The selected sample A had an energy content of 699Kcal/100g, with 80.37g carbohydrates, 0.17g fat, 9.56g protein, 2.8g dietary fiber, calcium 45mg, and iron 5.5mg per 100g. While the total viable count and coliform count increased during a month storage period from 1 to 2 and 1 to 1.7 respectively, harmful bacteria such as E. coli, salmonella, and staphylococcus were absent in initial and final assessments. The pH increased from 7.1 to 7.6 during storage. The color, odor, and taste of the sample scored 4.5 initially but decreased to 3.0 at the end, while the texture remained constant with a score of 3.0 throughout storage

Hot Carcass Fabrication Intervention for Managing Top Round Quality in Heavy Weight Beef Carcasses

Chilling-related meat quality issues have been observed in the deep portion of the top round due to the increase of average beef carcass size. The current study examines the impact of an alternative fabrication method aimed at alleviating top round quality in heavy weight beef carcasses (n = 11; 510 kg average weight). Prior to rigor, the knuckle subprimal was partially fabricated to expose the femur on alternating sides of each carcass (TRT), and each adjacent intact side served as a control (CON). All sides were air chilled (2°C) for 48 h before further fabricating. Temperature loggers placed at approximately 2.54 cm below the top round surface was the superficial (SP) location while loggers for the deep (DP) location were inserted at the midline sagittal center of the round until in contact with the femur bone. Temperature and pH decline were monitored for 48 h. The top rounds were collected, aged under vacuum packaging until 14 d postmortem, and then cut into steaks (2.54 cm). Each steak was separated into SP and DP portions and subjected to Warner-Bratzler shear force (WBSF), consumer sensory panel, and a 3-d retail display analysis which included lipid oxidation and objective color evaluation. The TRT accelerated the rate of temperature decline at the DP location (P < 0.001) and increased the pH decline rate at the SP location (P = 0.029). Retail day and location were more impactful than TRT on objective color traits. SP steaks were more tender (P = 0.001) than DP steaks. Consumer taste panel indicated TRT improved overall acceptability (P = 0.042) and flavor (P = 0.035) of top round steaks regardless of locations. TRT accelerated top round DP chilling rate and elevated steak palatability attributes. Findings of the present study report an improvement of top round steaks due to the innovative fabrication treatment.

Glycoside hydrolase PpGH28BG1 modulates benzaldehyde metabolism and enhances fruit aroma and immune responses in peach.

Benzaldehyde (BAld) is one of the most widely distributed volatiles that contributes to flavor and defense in plants. Plants regulate BAld levels through various pathways, including biosynthesis from trans-cinnamic acid (free BAld), release from hydrolysis of glycoside precursors (BAld-H) via multiple enzymatic action steps, and conversion into downstream chemicals. Here, we show that BAld-H content in peach (Prunus persica) fruit is up to 100-fold higher than that of free BAld. By integrating transcriptome, metabolomic and biochemical approaches, we identified glycoside hydrolase PpGH28BG1 as being involved in the production of BAld-H through the hydrolysis of glycoside precursors. Overexpressing and silencing of PpGH28BG1 significantly altered BAld-H content in peach fruit. Transgenic tomatoes heterologously expressing PpGH28BG1 exhibited a decrease in BAld-H content and an increase in SA accumulation, while maintaining fruit weight, pigmentation, and ethylene production. These transgenic tomato fruits displayed enhanced immunity against Botrytis cinerea compared to wild type (WT). Induced expression of PpGH28BG1 and increased SA content were also observed in peach fruit when exposed to Monilinia fructicola infection. Additionally, elevated expression of PpGH28BG1 promoted fruit softening in transgenic tomatoes, resulting in a significantly increased emission of BAld compared to WT. Most untrained taste panelists preferred the transgenic tomatoes over WT fruit. Our study suggests that it is feasible to enhance aroma and immunity in fruit through metabolic engineering of PpGH28BG1 without causing visible changes in the fruit ripening process.

One of the major challenges of masking the bitter taste in medications: an overview of quantitative methods for bitterness.

The aim of the present study was to carry out a systematic research on bitterness quantification to provide a reference for scholars and pharmaceutical developers to carry out drug taste masking research. Significance: The bitterness of medications poses a significant concern for clinicians and patients. Scientifically measuring the intensity of drug bitterness is pivotal for enhancing drug palatability and broadening their clinical utility. The current study was carried out by conducting a systematic literature review that identified relevant papers from indexed databases. Numerous studies and research are cited and quoted in this article to summarize the features, strengths, and applicability of quantitative bitterness assessment methods. In our research, we systematically outlined the classification and key advancements in quantitative research methods for assessing drug bitterness, including in vivo quantification techniques such as traditional human taste panel methods, as well as in vitro quantification methods such as electronic tongue analysis. It focused on the quantitative methods and difficulties of bitterness of natural drugs with complex system characteristics and their difficulties in quantification, and proposes possible future research directions. The quantitative methods of bitterness were summarized, which laid an important foundation for the construction of a comprehensive bitterness quantification standard system and the formulation of accurate, efficient and rich taste masking strategies.

Tongue-on-a-Chip: Parallel Recording of Sweet and Bitter Receptor Responses to Sequential Injections of Pure and Mixed Sweeteners.

A microfluidic tongue-on-a-chip platform has been evaluated relative to the known sensory properties of various sweeteners. Analogous metrics of typical sensory features reported by human panels such as sweet taste thresholds, onset, and lingering, as well as bitter off-flavor and blocking interactions were deduced from the taste receptor activation curves and then compared. To this end, a flow cell containing a receptor cell array bearing the sweet and six bitter taste receptors was transiently exposed to pure and mixed sweetener samples. The sample concentration gradient across time was separately characterized by the injection of fluorescein dye. Subsequently, cellular calcium responses to different doses of advantame, aspartame, saccharine, and sucrose were overlaid with the concentration gradient. Parameters describing the response kinetics compared to the gradient were quantified. Advantame at 15 μM recorded a significantly faster sweetness onset of 5 ± 2 s and a longer lingering time of 39 s relative to sucrose at 100 mM with an onset of 13 ± 2 s and a lingering time of 6 s. Saccharine was shown to activate the bitter receptors TAS2R8, TAS2R31, and TAS2R43, confirming its known off-flavor, whereas addition of cyclamate reduced or blocked this saccharine bitter response. The potential of using this tongue-on-a-chip to bridge the gap with in vitro assays and taste panels is discussed.

The Sensory Characteristics of Eggs Enriched With the fish and Linseed Oil

This research investigates the effect of fish and linseed oils supplemented to the laying hens’ feed on the sensory characteristics of table eggs. The experiment was performed on 480 laying hens of TETRA SL hybrid, which were divided into three groups (K: 5 % of soybean oil, P1: 1.5 % of fish oil and 3.5 % of linseed oil, and P2: 2 % of fish oil and 3% of linseed oil). A sensory analysis of eggs was comprised of an assessment of egg color, smell, taste, and texture and was performed by a panel of tasters (n=52) who administered the triangle test and the hedonic test. The panel determined that there was a significant difference (P<0.05) in taste of eggs between the treatment pairs K: P1 and K: P2 but no significant difference between the treatment pair P1: P2. The most frequently detected difference between the treatment pairs referred to the taste, then to color and smell, and the difference in egg texture between the pairs was not represented that much. An increased amount of fish oil in the hens’ diet increased a sensory perception of egg smell and decreased a sensory perception of taste. The egg taste liking differed significantly between the treatments (P<0.05). Referring to the sensory characteristics of likability of color and odor of eggs, there were no significant differences (P>0.05) determined between the treatments.

128 Effects of dietary hybrid rye on quality and consumer acceptability of pork from pigs raised under organic conditions

Abstract In organic pig production, hybrid rye grain and straw can be used as feed and bedding, respectively, to reduce production costs. However, there is a concern that replacing corn with hybrid rye in pig diets may affect pork quality. In this study, we investigated whether inclusion of hybrid rye in pig diets can affect quality and consumer acceptability of pork from organically raised pigs. Pigs [n = 200, initial body weight (BW) = 26.8±3.5 kg, 10 wk of age] were assigned to Control or Rye treatments (50 pigs/pen; 2 pens/treatment) within a hoop barn and stratified for BW and sex across pens. Control pigs received corn, soybean meal-based diets. Rye pigs were fed diets in which hybrid rye replaced 50% of the corn in control diets. Near market BW (average = 127 kg, 22 wk of age), 8 pigs per pen (4 barrows and 4 gilts) closest to the average BW of all pigs in the pen were selected for evaluation of pork quality and consumer acceptability. Carcass pH at 45 min and 24 h postmortem in the ham, and objective color scores (L*, a*, b*), shear force, and subjective color and marbling scores were collected from a loin chop. Loin chops were kept at or below -18°C until a consumer taste panel was conducted to assess overall liking, flavor liking, texture liking, toughness, juiciness, and off-flavor of pork from the cooked loin chops. Liking ratings were made on 120-point scales (0 - strongest dislike imaginable, 120 - strongest like imaginable). Toughness, juiciness, and off-flavor were ranked on 20-point scales (0 - none, 20 - extremely tough, juicy, or intense, respectively). Data were analyzed using the Mixed procedure, Frequency procedure with chi-square test of SAS. Measures of pork quality (pH at 45 min and 24 h, a*, b*, shear force, and subjective marbling and color scores) were not different between treatments (Table 1). Pigs fed Control diets displayed a greater (P = 0.006) L* reading than Rye-fed pigs indicating that pork from Control pigs was lighter in color than Rye-fed pigs. Generally, the taste panel did not detect a difference in acceptability of pork from Control and Rye-fed pigs. Juiciness and off flavor were scored very similarly by panelists. However, pork from Rye-fed pigs tended (P = 0.075) to be tougher than pork from Control pigs. Liking attributes (overall liking, flavor liking, and texture liking) were scored similarly between Rye-fed and Control pigs and generally better than neutral (neutral=60/120) by panelists. These data suggest that replacing 50% of corn with hybrid rye in diets for growing-finishing pigs will not negatively impact quality or consumer acceptability of pork.

134 Does inclusion of high oleic soybeans in a swine finishing ration influence lipid oxidation and consumer taste panel preference?

Abstract The objective of this study was to determine if a swine finishing ration that included soybeans with greater concentration of oleic acid will have an impact on lipid oxidation and palatability of pork. Crossbred pigs [n = 72; initial body weight (BW) = 78 ± 9 kg] were blocked by BW, sex, and distributed within 18 pens. Each pen was randomly assigned to 1 of 3 experimental diets: a control soybean-meal (CTRL), extruded conventional soybean (CONV), and extruded high oleic acid soybean (TRU). Six different harvest groups (n = 12/group) were created across treatments to ensure uniformity of final BW. Therefore, experimental diets were offered to animals for 34, 37, 41, 42, 48, or 50 d, until all pigs reached 118 ± 5 kg. Carcasses were harvested, and chilled (2°C) for 24 h, before fabricating one 2.5 cm chop from the 11th rib of the right carcass side. The chops were vacuum packaged, aged for 7 d at 2 oC, and frozen (-18 oC) for later sensory analysis. Pork chops were thawed and cooked to 71 oC peak internal temperature (AMSA sensory guidelines) and fed to 115 consumers that rated overall liking, flavor, tenderness, juiciness, and presence of off flavors using hedonic scales. Also, a 50 g sample was obtained from each loin at the 12th rib, aged for 7 d and frozen at -80 oC for evaluation of malondialdehyde (MDA) as indicator of lipid oxidation. Subcutaneous fat samples were obtained from the first thoracic vertebra, frozen, and saved for fatty acid analysis. Data were analyzed using the MIXED procedure of SAS where diet was the main effect, while pen and breed were random effects. Repeated measures were used to analyze the consumer panel. Differences were considered significant at P ≤ 0.05 with pen as experimental unit. There were no significant differences (P > 0.05) for consumer perception of overall like, pork flavor, and presence of off flavors. Experimental diets impacted the perception of juiciness and tenderness (P < 0.05), where CONV was perceived as juicier and more tender than CTRL and TRU. As expected, diet affected the fatty acid profile of subcutaneous fat (P < 0.0001), with TRU having the greatest percentage for oleic (43.9 %), CONV the greatest percentage for linoleic and linolenic (17.8 and 1.3 % respectively), and CTRL for saturated fatty acids (34.5 %). Surprisingly, the lipid oxidation was not affected by the diet (P > 0.05). These results indicate that feeding extruded high oleic soybeans during the finishing period can modify the fatty acid profile in pork by improving the percentage of unsaturated fatty acids, so these soybeans can be considered as an alternative to improve nutritional value of pork without increasing the lipid oxidation or affecting the consumers acceptability.

Characterization and improvement of the leavening capacity of <i>Saccharomyces cerevisiae</i> isolated from Nigerian indigenous alcoholic beverages using a chemical mutagen

Yeasts are widely distributed in nature and can be isolated from nutrient rich substrates such as fruit and vegetable, fermented foods and beverages. Yeasts have been employed for millions of years in biotechnological applications in the production of bread, beer and wine. Saccharomyces cerevisiae is most important species when it comes to practical application in industries. Many developing countries including Nigeria spent billions of dollars annually on importation of active dry yeasts used in their baking and brewery industries. In order to reverse this trend, an attempt was made at improving the leavening capacity of S. cerevisiae isolated from locally made traditional alcoholic beverages by mutation induced by N-methyl-N-Nitro-N-Nitrosoguanidine (NTG). The yeast isolates were identified by their morphological properties and biochemical tests using standard methods. The viable counts of yeast isolated from the five alcoholic beverages employed in this study ranged between 1.4x107 and 2.4x108 CFU/mL. The yeast with the lowest percentage of occurrence (1.67%) are Geotricum candidum, Schizosaccharomyces japanicus, Sch. pombe, Candida intermedia etc. while S. cerevisiae had highest percentage of occurrence of 26.67%. S. cerevisiae PWII exhibited the highest dough rising ability among the parent strains, but S. cerevisiae M3 had the best dough rising power among the mutants. Physical examinations of the baked revealed that the bread samples produced with mutant strains compared favorably well with ones produced with commercial yeasts in terms of height, weight and volume. On the other hand bread samples produced using parent strains (PT 14 and PWII) had longer shelf life than bread from mutant and commercial strains. Sensory evaluation by taste panelists showed that the ranges of scores obtained are appearance (5.6-7.9), texture (6.3-8.1), taste (5.5-7.0), crumb (6.0-7.1) and overall acceptability (6.2-7.2). It could be concluded from this study that the leavening ability of S. cerevisiae could be enhanced by chemical mutagens and therefore could by employed in bread baking.

Enhancing sustainability and flavor of waste coconut (Cocos nucifera) kernel and sweet potato (Ipomoea batatas) peels Creamy roll: Extension program guide

Waste Coconut Kernels (WCK) and Sweet Potato (SP) peels are considered household wastes for animal feeding. The present study aimed to develop waste coconut kernel and sweet potato peels creamy roll as innovative guides for the Extension program guide. This experimental study used three formulations varying amounts of WCK with 100g, 150g and 200g; SP peels with 150g, 200g, and 250g mixed with milk solution, sugar and unsalted spring roll wrappers. The study focused on investigating the sensory attributes of the creamy roll development across different formulations, assessing its general acceptability in terms of color, flavor, odor and texture, identifying the most preferred formulation (F1, F2, and F3) based on the panel of tasters, and examining if there were significant differences among the product attributes. Based on Data analysis involved calculating weighted means and conducting One-way analysis of variance (ANOVA), the results revealed that F3, consisting of 250g of SP, 200g of WCK, 250g of milk solution, and 180g of sugar, was the most preferred in terms of flavor, odor and texture, with overall means of 3.67, 4.08, and 3.85, respectively. However, F2 was preferred only in color. A significant difference was observed in flavor indicated by a p-value of .042, lower than the predetermined alpha level of .05. Post-hoc analysis indicated differing perceptions between the 35 experienced consumers and 15 food experts. The most preferred formulation had a sensory acceptability rating of “acceptable” with a mean of 3.92. Based on the findings, the 250g SP peels and 200g WCK were adopted as an Extension program guide.

Thiazolidinediones are Partially Effective Bitter Blockers

PurposeThe bad bitter taste of some medicines is a barrier to overcoming noncompliance with medication use, especially life-saving drugs given to children and the elderly. Here, we evaluated a new class of bitter blockers (thiazolidinediones, TZDs). MethodsIn this study, 2 TZDs were tested, rosiglitazone (ROSI) and a simpler form of TZD, using a high-potency sweetener as a positive control (neohesperidin dihydrochalcone, NHDC). We tested bitter-blocking effects using the bitter drugs tenofovir alafenamide fumarate (TAF), a treatment for HIV and hepatitis B infection, and praziquantel (PRAZ), a treatment for schistosomiasis, by conducting taste testing with 2 separate taste panels: a general panel (N = 97, 20–23 years, 82.5% female, all Eastern European) and a genetically informative panel (N = 158, including 68 twin pairs, 18–82 years, 76% female, 87% European ancestry). Participants rated the bitterness intensity of the solutions on a 100-point generalized visual analog scale. FindingsPerson-to-person differences in drug bitterness were striking; TAF and PRAZ were weakly or not bitter for some people but moderately to highly bitter for others. Participants in both taste panels rated the bitter drugs TAF and PRAZ as less bitter on average when mixed with NHDC than when sampled alone. ROSI partially suppressed the bitterness of TAF and PRAZ, but effectiveness differed between the 2 panels: bitterness was significantly reduced for PRAZ but not TAF in the general panel and for TAF but not PRAZ in the genetically informative panel. ROSI was a more effective blocker than the other TZD. ImplicationsThese results suggest that TZDs are partially effective bitter blockers and the suppression efficacy differs from drug to drug, from person to person, and from panel to panel, suggesting other TZDs should be designed and tested with more drugs and on diverse populations to define which ones work best with which drugs and for whom. The discovery of bitter receptor blockers can improve compliance with medication use.

EFFECT OF DIFFERENT PROCESSING METHODS ON THE PROXIMATE COMPOSITION, MINERAL, AND ORGANOLEPTIC PROPERTIES OF DOMESTICATED GRASSCUTTER (Thryonomys swinderianus)

Wildlife plays a crucial role in supplying energy, protein, and various components essential for human diets in tropical regions. In urban areas, there is still substantial consumption of bush meat, such as grasscutter, which serves as a significant source of nutrition. The study examined the proximate composition, mineral content, and sensory properties of processed grasscutter (Thryonomys swinderianus) meat using three distinct preparation methods. The grasscutter samples were acquired from the Department of Forestry and Wildlife Management at the Federal University of Agriculture, Abeokuta, Nigeria. The meat underwent smoking, boiling, and oven drying after slaughtering and washing. A portion of each processed grasscutter meat was collected, placed in sterile containers, and transported to the laboratory for proximate and mineral analysis. A questionnaire was employed for organoleptic evaluation and twelve taste panelists comprising randomly selected students, non-academic staff members, and lecturers from the department participated in the assessment. The proximate analysis followed the standard procedure outlined in the AOAC method (2005). Results indicated that the crude protein content was 20.06% for smoked and 16.40% for oven-dried grasscutter meat. The oven-dried meat exhibited lower fat content. Sensory evaluation suggested that oven-dried meat was perceived as the most favorable, with the highest mean values for aroma (8.42±0.26), taste (7.67±0.36), flavor (8.42±0.99), texture (7.67±0.36), acceptability (7.67±0.36), and the lowest for odor (2.08±0.31) compared to boiled and smoked samples. Moreover, oven-dried grasscutter meat demonstrated elevated levels of magnesium (7.45%) and potassium (27.43%). It is therefore recommended that the oven drying method of meat processing should be...

Standar Resep Dekonstruksi Asinan Bogor Dalam Menghadapi NHI Tourism Skill Competition Menjadi Fusion Appetizer

Indonesia which stretches from Sabang to Merauke has various types of culinary flavors, diversity from how to process food and beverages and the mention of food and beverage names characterize their respective places or regions. The rapid development of Indonesian culinary is also recognized by the international world, some Indonesian foods that are recognized as the most delicious foods in the world, namely Rendang, Fried Rice, Satay, Soto, Gado-gado, Pempek, Serabi, Pisang Goreng, Lupis and Cenil. Nowadays a new trend has emerged where in presenting food when plating is strongly influenced by art and aesthetics to make the food value-added, because the author is interested in deconstructing Asinan Bogor in the face of the NHI Tourism Skill Competition (NTSC) event. This research uses a qualitative approach with an analytical descriptive type of research. And using observation methods, interview methods, and literature study methods. Research samples were taken by competition participants. Data collection was carried out by directly observing the use of standard recipes in deconstructing Asinan Bogor. The results showed (1) by deconstructing Asinan Bogor into Fusion Food can increase students' self-esteem in participating in competitions at the NHI Tourism Skill Competition (NTSC) event, in addition to preserving traditional food. (2) the application of the deconstruction of Asinan Bogor into Indonesia Appetizer. (3) Participants of the competition succeeded in decomposing a dish into its own components or ingredients and served in a new way, this is evidenced by the first taste panel and changed to a new and creative way dish at the time of the second and third taste panels and during the Indonesia Appetizer competition using the Bogor Asinan Deconstruction.

Water saving irrigation mediates bioactive pigments metabolism and storage capacity in tomato fruit

Tomato fruit consumption is influenced by flavor and nutrient quality. In the present study, we investigate the impact of water saving irrigation (WSI) as a pre-harvest management on flavor and nutrient quality of tomato fruit. Our results demonstrate that WSI-treated tomato fruit exhibited improved sensory scores as assessed by a taste panel, accompanied by elevated levels of SlGLK2 expression, sugars, acids, and carotenoid contents compared to non-treated fruit. Notably, WSI treatment significantly enhanced the development of chloroplast and plastoglobulus in chromoplast, which served as carotenoid storage sites and upregulated the expression of carotenoid biosynthetic genes. Furthermore, integrated transcriptome and metabolome analysis revealed heightened expression of sugar and flavonoid metabolism pathways in WSI-treated tomato fruit. Remarkably, the master regulator SlMYB12 displayed a substantially increased expression due to WSI. These findings suggest that WSI is an effective and sustainable approach to enhance the pigments metabolism and storage capacity as well as the organoleptic characteristics and nutritional value of tomato fruit, offering a win-win solution for both water conservation and quality improvement in agro-food production.

Taste Masking of Dexketoprofen Trometamol Orally Disintegrating Granules by High-Shear Coating with Glyceryl Distearate.

Orally disintegrating granules (ODGs) are a pharmaceutical form commonly used for the administration of NSAIDs because of their easy assumption and fast dispersion. The development of ODGs is not easy for drugs like dexketoprofen trometamol (DXKT), which have a bitter and burning taste. In this work, high-shear coating (HSC) was used as an innovative technique for DKXT taste masking. This study focused on coating DXKT granules using the HSC technique with a low-melting lipid excipient, glyceryl distearate (GDS). The HSC technique allowed for the coating to be developed through the thermal rise resulting from the friction generated by the granules movement inside the equipment, causing the coating excipient to soften. The design of the experiment was used to find the best experimental coating conditions in order to gain effective taste masking by suitably reducing the amount of drug released in the oral cavity. The influence of the granule dimensions was also investigated. Coating effectiveness was evaluated using a simulated saliva dissolution test. It was found that low impeller speed (300 rpm) and a 20% coating excipient were effective in suitably reducing the drug dissolution rate and then in taste masking. The coated granules were characterized for their morphology and solid-state properties by SEM, BET, XRPD, DSC, and NIR analyses. A human taste panel test confirmed the masking of DXKT taste in the selected batch granules.

Effect of Pectin and Citric acid on Sensory Evaluation for Consumer’s acceptability of Preserved Guava Jelly

This study investigated the interaction of different pectin and citric acid concentrations on sensory evaluation for consumers' acceptability of economically preserved guava jelly. Fresh Psidium guajava (guava) jelly prepared with 0.15%, 0.2%, and 0.25% pectin and with 1.1%, 1.15%, and 1.2% citric acid as preservative. There are no additional preservatives added during the processing of jelly. A taste panel consisting of fifteen panelists adjudged the samples' acceptability for sensory evaluation. The test method (Nine points Hedonic rating) was used for the color, Texture, flavor, and overall acceptability of guava jelly, which was analyzed via One-way ANOVA statistical analysis. The jelly's pectin and citric acid composition regulated the color, flavor, and texture scores. Mean sensory scores of color ranged from 5.07−5.40, 5.33−7.80, and 5.60−7.33 for jellies with 0.15%, 0.20%, and 0.25% and 5.17−5.53, 5.58−5.80 and 6.07−6.83 for jellies in 1.1%, 1.15% and 1.20% pectin and citric acid respectively. Moreover, the highest color was observed for 0.25% and 1.20% pectin and citric acid treatment. However, the mean flavor score was the highest for sample P3 (0.25% pectin) and sample C3 (1.20% citric acid). Finally, the overall best acceptability of the sample was noticed till 90 days, with 0.25% pectin and 1.2% citric acid formulation.

Effects of Tuber Size and Section on the acceptability of foods from Integrated Nutrient Grown D. cayenensis

Yam (Dioscorea spp) is an important staple in Nigeria, valued for its high carbohydrate composition. Among the edible yam species, white yam is mostly used in traditional meals. The study investigated the effect of tuber size and section on the acceptability of foods produced from integrated nutrient grown yellow yam (D. cayenensis) species. Three different sizes (small, medium, and big) of D. cayenensis yams species grown by integrated nutrient were processed into different food forms (fried, boiled & pounded) using different sections (Apex, Middle and Distal). Forty (40) trained and semi trained taste panel members evaluated twenty seven (27) food samples produced from improved yellow yam species. Sensory evaluation results were, as follows, the boiled yam sample showed values ranging from 6.20 (Small size Apex) to 7.20 (big size middle); fried sample ranged from 6.20 (medium middle) to 7.70 for big Distal. The pounded yam form had a range of 4.0 (an unacceptable value) for medium base to 7.09 (big medium). Generally, boiled and fried yam samples produced from the different sizes and sections of the yellow yams were accepted by the taste panel members. Fried and the boiled yams from the middle sections were more preferred than yam samples produced from other regions. The middle section in all the sizes particularly the big size of the yellow yam was preferred for pounding. The yellow yam species is therefore, recommended for use especially, in the production of traditional foods for human consumption

Comparison between solvent evaporation and supercritical CO2 technology in taste-masking of Azithromycin bitter-taste using pH-sensitive Eudragit EPO or Eudragit S100 polymers

Despite the broad spectrum of the antibiotic Azithromycin, its extremely bitter taste after oral dosing decreases patient compliance. This bitter taste can be masked by minimizing Azithromycin interaction with the tasting buds using polymers that are insoluble at salivary pH (6.8–7.4), like the cationic polymers Eudragit EPO and Eudragit S100. The purpose of this study was to employ two different techniques (solvent evaporation (SE) and supercritical fluid technology (SFT)) for encapsulating Azithromycin into Eudragit microparticles to mask its bitter taste. The formulations were characterized using Fourier-transform infrared spectroscopy (FTIR(, powder X-ray diffraction (PXRD), Differential scanning calorimetry (DSC), and scanning electron microscope (SEM). Also, the Azithromycin in vitro release and in vivo assessment of bitter taste masking were conducted. The present work showed promising results in veiling the bitter taste of Azithromycin. Taste panel scores for the in vivo clinical taste study of the formulation prepared using SE was 0.3 after 30 seconds compared to Azithromycin, resulting in a score of 3 owing to its palpable bitter taste. Whereas drug-Eudragit EPO showed no interaction, FTIR results indicated azithromycin interaction with Eudragit S100. The formulation prepared by the SE method and Eudragit EPO showed efficient taste masking, within-matrix encapsulation, lower drug release in simulated salivary fluid (SSF, <2% released over 60 seconds), and loss of Azithromycin’s crystallinity. On the contrary, SFT had higher encapsulation efficiency (91%) but faster in vitro release (6% released over 60 seconds). Thus, SE was better than SFT in Azithromycin taste masking using Eudragit EPO.