Search

Cereal gluten-free (CGF) products have been popular in recent years, supporting a growing demand as they appeal not only to persons with medical needs but also to consumers seeking a gluten-free diet. The aim of this study was to develop cereal gluten-free pasta by replacing wheat flour with semi-popped makhana (SPM) flour, water chestnut (WCN) flour, and potato flour (PF) and to evaluate the effect of these ingredients on nutritional, technological phytochemical, and sensorial properties of CGF pasta. Optimization and statistical analysis were carried out using Box–Behnken design of response surface methodology using variables: SPM flour (30–50 g), WCN flour (20–30 g), and PF (30–50 g) with constant level of carrot juice. The results showed that incorporation of SPM flour increased total protein, iron, total phenolics, flavonoids, FRAP, and DPPH activity of developed CGF pasta. With increasing addition of PF and WCN in pasta, the L* (lightness) values of pasta decreased gradually, while the a* (redness) and b* (yellowness) values increased. Moreover, SPM flour, WCN flour, and PF had significant effect on technological properties and tensile strength of CGF pasta. Thus, 47.81% SPM flour, 23.50% WCN flour, and 28.69% PF in formulation were optimized for development of CGF pasta with 10.29% total protein, 39.41 mg/100 g calcium, 10.53 mg/100 g iron, 1.59 min cooking time, 2.45 rehydration ratio, peak viscosity as 798 cP, final viscosity as 957 cP, 27.82 g tensile strength, 28.36% DPPH inhibition, 716.83 mg GAE/100 g TPC, and 339.57 mg QE/100 g TFC. In addition, FTIR revealed no structural changes between optimized CGF pasta and control semolina pasta. Sensory data revealed that optimized CGF pasta had overall sensory acceptability of 7.41 and storage stability up to 6 months. [ABSTRACT FROM AUTHOR]

Summary: As societies undergo shifts in dietary patterns, there is often an increase in nutrition‐related issues. This is particularly evident in the case of wheat bakery products, which have evolved in an unsustainable way. The fortification of wheat flour with vegetables has emerged as a strategy to mitigate the imbalanced composition of white bread. The objective of this study is to address existing knowledge gaps regarding nutritional quality and technological characteristics of food‐to‐food fortified bakery products. A blend of Beta vulgaris powder (up to 5% of the total weight) was incorporated into commercial wheat white flour, and the resulting composition and technological parameters were analysed throughout the bread‐making process, using standard methods (e.g., AAAC, ISO). The sensory assessment of the tested fortified baking products formulations was conducted. The 178 volunteer consumers noted the differences conveyed by B. vulgaris, but scored the taste and colour as acceptable (6 out of 9). Formulations containing moderate amounts of chard (e.g., 2%) were most appreciated. This study demonstrates that B. vulgaris can be employed to enrich white bread, particularly in minerals, such as calcium, magnesium, and iron, in a readily actionable manner that is well accepted by consumers. Furthermore, the use of flour blends contributes to mitigate the impact of fluctuations in wheat availability, thereby enhancing food security. [ABSTRACT FROM AUTHOR]

Consumers are increasingly interested in chestnuts for their health benefits and also for their organoleptic qualities. It is therefore very important to enhance the chestnut from a sensorial point of view. The sensorial characteristics of commercial chestnuts from three Italian Marrone cultivars (M1 'Marrone di Antrodoco'; M2 'Marrone dei Monti Cimini'; M3 'Marrone del Mugello' PGI) were investigated with the aim of identifying their sensory profiles. The sensory evaluation was conducted according to (ISO 8589 in Sensory analysis. General guidance for the design of test rooms, 2007; UNI EN ISO 13299 in Sensory analysis. Methodology. General guidance for establishing a sensory profile, 2016). Each descriptor was scored on a range with intervals ranging from 0 (absence of the descriptor) to 10 (maximum intensity of the descriptor). The M1 cultivar is characterized by greater crunchiness (8.0, on a scale from 0 to 10), sweetness (7.5), aromatic intensity (7.9) and caramel aroma (3.3). The M2 cultivar is distinguished by its buttery (3.2) and floral aroma (3.0) with a wood/musk note (1.9) that is missing from the other two cultivars. The M3 cultivar has an almond aroma (5.2) and is distinguished by walnut (3.0) and citrus (2.8) aromas, which are absent in cultivars M1 and M2. The results of this study are important as they experimentally demonstrate that the identification of characteristic sensory profile makes the qualitative differences between cultivars evident. The results showed that linoleic, oleic and palmitic acids were the main components of the lipid fraction of chestnut nuts. In all samples the unsaturated fraction predominated over the saturated one. It is also important to note that there were significant quantitative differences between cultivars. The valorization of Marrone chestnut cultivars contributes to promoting consumer use of these products with their high nutritional value and therefore contributes to the promotion of public health. [ABSTRACT FROM AUTHOR]

This study aimed to compare the effects of incorporating fermented feed into daily diets on the slaughter performance, meat quality, and flavor compounds of 120 domestic chickens over a 140-day period. A total of five groups (n = 24), including the control group (CK) of the Guangxi Partridge chickens received a standard base diet. The other four groups were provided with pellets that had been added with 10% fermented banana peel (Pe-10), 20% fermented banana peel (Pe-20), 10% fermented banana pulp residue (Pu-10), and 20% fermented banana pulp residue (Pu-20). The flavor compounds in the meat samples of the chickens in these groups were determined using the gas chromatographic method. The results demonstrated that the chickens in the Pe-10, Pe-20, Pu-10, and Pu-20 groups exhibited pectoral muscle percentages, thigh muscle percentages, and total fatty acid content of chest meat that were higher than those observed in the CK group. The moisture content, meat color, carcass weight, total net weight, and abdominal fat percentage of the meat samples in these experimental groups exhibited no notable differences. The flavor compounds in the meat samples of the chickens fed with the two concentrations of fermented banana peel and banana residue were found to be significantly different from those in the control group, with p-values less than 0.05. As the quantity of fermented banana peel incorporated into the daily ration was increased from 10% to 20%, a notable alteration in the flavor compounds present in the chicken samples was observed. The chickens that were provided with fermented banana peels and pulps in their diets exhibited superior slaughter performance and meat quality, particularly in the case of the Pu-10 group, in comparison to the control chickens. [ABSTRACT FROM AUTHOR]

This study explored the potential of two forms of sourdough—native and lyophilised—obtained through the spontaneous fermentation of whole grain flours from ancient wheat varieties, for cookie production. The research involved evaluated the dough's rheological properties through creep and recovery measurements and Mixolab analysis, assessing proximate composition, physical attributes, texture, colour, and sensory characteristics using the Rate-all-that-apply (RATA) method. The rheological analysis revealed that native sourdough significantly impacted dough behaviour, making it more challenging to process. Although differences were observed in the proximate composition, colour, and texture, these factors did not influence the samples as much as the rheological parameters. Sensory evaluation identified Khorasan lyophilised sourdough, along with its control sample, as the most promising, while modern wheat, spelt, and emmer exhibited potentially undesirable attributes. Based on these findings, it was concluded that lyophilised Khorasan sourdough was very favourable for cookie production and should be considered for further in-depth research and development. This suggests that the lyophilised forms of ancient wheats could offer valuable alternatives for cookie formulation, with implications for both the processing and sensory attributes of the final product. [ABSTRACT FROM AUTHOR]

The use of foods to color other foods (coloring food) should be considered in food production. In this study, freeze-dried canistel (Pouteria campechiana (Kunth) Baehni) pulp underwent a photostability test. A blue LED light with a maximum intensity of 420 nm was utilized to induce photodegradation of the pulp. After irradiation, the samples were analyzed using photoacoustic spectroscopy. Different concentrations (2%, 4%, and 6%) of the pulp were employed as coloring food in ice cream, and the ice cream was thoroughly characterized. Photoacoustic spectroscopy provided valuable insights into dehydrated canistel pulp, revealing two stages of photoreaction involving carotenoids (violaxanthin and ξ-carotene) and demonstrating photostability under visible LED irradiation. The ice cream made with natural food dye produce elevated levels of bioactive compounds and retained a stable color throughout storage. All ice creams exhibited thixotropy. Ice creams with higher pulp concentrations displayed greater resistance to shear stress and, in sensory tests, received the highest scores, attributed to their intense yellow color. Dehydrated canistel pulp holds significant potential for use as food coloring in the industry due to its photostability. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Veterinarska Stanica is the property of Croatian Veterinary Institute and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Bitterness is a common flavor attribute of aged cheese associated with the peptide fraction, but excessive levels are a defect leading to consumer rejection. Bitterness in cheese has been primarily associated with peptides that arise from the breakdown of casein. The last review of bitter peptides was published in 1992. This updated review compiled information about the bitter peptides published up to 2022. Our comprehensive search of the literature compiled 226 peptides associated with bitterness and cheese protein origins into a database (Supplemental Materials). The influences of a peptide's physical properties, such as molecular weight, average hydrophobicity, peptide length, number of prolines and the presence of hydrophobic amino acids in the peptide's terminus, were assessed for correlation with bitterness threshold values this assessment found that, among variables considered, higher molecular weight had the strongest correlation with higher bitterness among known peptides. Heatmaps of bitter peptides and their bitterness threshold values highlight β-casein as the primary source of known bitter peptides in cheese. This comprehensive database of cheese protein-derived bitter peptides and this discovery of the correlation of a peptide's physical properties to bitterness will aid future researchers in the identification and discovery of contributors to cheese bitterness. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The effects of pretreatment and the addition of probiotic bacteria on the functional properties of fermented Lactarius deliciosus mushrooms were analyzed. Caps of L. deliciosus were blanched in water for 30 or 120 s (both at 96°C–98°C) or blanched in the microwave for 2 min (power 1000 W) as a pretreatment and fermented at 21°C and 26°C until pH ≤ 4.5 as a mark of successful fermentation. Lactobacillus acidophilus strain LA‐5 (Hansen) or Lactiplantibacillus plantarum strain SWA016 (Swanson) was added to the products to enrich the probiotic content. The type of pretreatment had a greater impact on the content of bioactive compounds in the products than fermentation temperature or the added probiotic bacteria. After fermentation, the pH of all products was below 4.5. Total dietary fiber (TDF) ranged from 45.74 ± 1.48 to 68.88 ± 2.84 g/100 g dm, and the highest content of TDF was observed in mushrooms blanched in water for 2 min. Beta‐glucans accounted for 30%–60% of TDF; mushrooms blanched in water for 30 s had the highest content of beta‐glucans (17.49 ± 0.46 to 30.38 ± 0.26 g/100 g dm) and phenolic compounds (1126.7 ± 52.2 to 1613.1 ± 40.4 mg/100 g dm), while microwave‐blanched mushrooms had the highest vitamin B1 (1.50 ± 0.08 to 2.78 ± 0.15 mg/100 g dm) and B2 (4.24 ± 0.38 to 7.58 ± 0.11 mg/100 g dm) contents. Water‐blanched mushrooms for 2 min scored the highest in the overall organoleptic analysis, and products with L. acidophilus strain LA‐5 (Hansen) were regarded as the most unfavorable. This study shows that fermented L. deliciosus exhibits nutraceutical properties and can be used in designing functional foods. [ABSTRACT FROM AUTHOR]

Recently, there has been significant consumer demand for traditional tomato varieties due to their favourable organoleptic qualities; however, the cultivation of these ancient varieties is becoming more restricted due to inadequate shelf life and low productivity. The "Pisanello" is a Tuscany tomato variety mainly cultivated in the provinces of Pisa, Lucca, and Livorno, and the main producers of this ancient tomato are small local farmers. The purpose of this work was, firstly, to study the range of quality parameters of this landrace tomato grown using different cultivation techniques, both in soil and soilless systems. For this purpose, the physicochemical parameters of Pisanello tomatoes grown in six different farms in Tuscany using both soilless and soil methods were investigated. Secondly, Pisanello tomatoes grown using different soilless techniques (rockwool and aeroponics) and soil-grown tomatoes (Pisanello and Goldmar F1) were evaluated from organoleptic and nutraceutical points of view. The sensory profile evaluation of all types of tomatoes under investigation was carried out. The aeroponic cultivation of Pisanello induced higher organoleptic qualities than those of tomatoes cultivated in rockwool (+34% for titratable acidity and +18% for total soluble solids). On the other hand, soilless rockwool-grown tomatoes showed a better sensory profile with respect to aeroponic cultivation. Nevertheless, the Goldmar F1 tomato, morphologically similar to 'Pisanello', received lower scores from the sensory panel compared to the Tuscany landrace tomato. This indicates that ancient tomato varieties selected over decades remain the preferred choice for consumers. Therefore, from a long-term viewpoint, the valorisation of local tomato varieties such as Pisanello can promote the regional commercialization of novel niche products originating from ancient fruit thanks to their acceptability by consumers. [ABSTRACT FROM AUTHOR]

Two physical treatments (heat via water bath and cold air) with various temperatures (20/70/75/80°C and - 80/-90°C) and exposure times (20, 30, 40 s) were carried out to identify a decontaminating effect on zoonotic pathogens on broiler carcasses. Subsequently, carcasses were analyzed for thermotolerant Campylobacter (C.), Salmonella, Escherichia (E.). coli and total colony count (TCC). Moreover, for the hot water treatment, qPCR with viable/dead differentiation (v-qPCR) was applied to detect viable but non-culturable cells (VBNC) of Campylobacter, referred to as intact but putatively infectious units (IPIU). Hot water immersion was tested on carcasses inoculated with C. jejuni and Salmonella, while cold air treatment was evaluated for naturally contaminated carcasses of broiler flocks colonized with Campylobacter. For hot water treatment, the statistically significant reducing effect was about 1 log10 CFU/ml for both Salmonella and Campylobacter for 70-80°C and 20/30 s treatments. The effect of heat treatment for Campylobacter was smaller when samples were analyzed with v-qPCR with reductions of 0.5-0.8 log10 IPIU/ml in mean. Cold air treatments at -90°C were effective in reducing the mean contamination level of Campylobacter by 0.4-0.5 log10 CFU/ml at all exposure times (p < 0.05). Hot water treatments showed a decreasing trend on TCC by 0.6-0.9 log10 CFU/ml (p < 0.05). TCC counts were not significantly affected by cold air treatment. For E. coli no statistically significant reductions were observed by hot water treatment. The cold air treatment at -90°C for 20 and 40 s led to a reduction of E. coli by 0.4 and 0.8 log10 CFU/ml (p < 0.05), respectively. Treatment of carcasses with higher bacterial levels tended to show higher reduction. The research demonstrated that the efficacy of physical treatments for decontamination of broiler carcasses was more pronounced for hot water immersion than for cold air exposure. In conclusion, the results shed light on the potential application of these physical treatments in practice to reduce the quantitative load of contaminating pathogens to enhance food safety in the broiler meat production. [ABSTRACT FROM AUTHOR]

Protected denomination of origin (PDO) designations require tools to enable differentiation, as each PDO aims to establish its own distinct and exclusive identity. This necessity becomes particularly challenging in those regions where PDO territories are very close to each other, as is the situation with the extra virgin olive oil (EVOO) PDOs in Catalonia. The proximity of these territories can make it difficult to perceive the uniqueness of each area solely on the basis of the evaluation of a few general sensory descriptors. This study examines whether the frequency of use of different secondary attributes, established by the Official Tasting Panel of Virgin Olive Oils of Catalonia, can effectively differentiate PDOs. Thus, a total of 1330 EVOOs from the five Catalan PDOs, produced during the 2012–2020 period, have been analyzed by the Official Tasting Panel of Virgin Olive Oils of Catalonia. The results of the statistical analysis, using this historical database of samples, show that the frequency of the attributes does not occur randomly, but is significantly influenced by the production area and the olive cultivars associated with each PDO. These findings highlight the importance of incorporating specific secondary descriptors into the bidding specifications of PDOs, which can be a useful discriminant tool. [ABSTRACT FROM AUTHOR]

Summary: Melatonin (MT), a natural signalling compound derived from tryptophan, has gained significant attention for delaying postharvest ripening and senescence in various fruits and vegetables. In the present study, the effect of MT treatment was evaluated on the postharvest shelf‐life of bell pepper. Fruits were dipped in various MT concentrations (70, 120, 170, 220 μmol L−1) for 20 min and stored at 10 ± 1 °C for 20 days. The bell pepper treated with 120 μmol L−1 MT significantly suppressed respiration, weight loss and delayed chlorophyll degradation. Additionally, MT (120 μmol L−1) treatment reduced loss of firmness, titratable acidity and retained total phenol, flavonoid and ascorbic acid content. It hindered malondialdehyde accumulation by enhanced DPPH radical scavenging and antioxidant enzyme activity like superoxide dismutase, catalase and peroxidase, over the control. Conclusively, 120 μmol L−1 MT prolongs the postharvest shelf‐life of bell pepper by 20 days with superior sensory quality, surpassing the control by 10 days. Therefore, MT treatment is a commercially useful technology for maintaining quality and prolonging the postharvest shelf‐life of bell pepper. [ABSTRACT FROM AUTHOR]

Summary: The recent global cocoa supply decline calls for investigating disease‐resistant and single‐origin cocoa varieties in Asia. While genetic analysis has identified promising clones, information on bean quality and flavour remains limited. This research aims to analyse quality attributes of single‐origin cocoa beans and key volatile organic compounds in cocoa liquors and to determine consumer acceptability of indigenous cocoa beverage (Tablea) from single‐origin cocoa in the Philippines. Aroma fingerprinting of cocoa clones (UF18, BR25, W10) using fast GC electronic nose revealed distinctive profiles. Cocoa clone UF18 exhibited high‐fat content (52.1%), surpassing African cocoa clones. Even more important is the discovery of elevated levels of desirable volatile compounds in cocoa clone W10 such as methyl decanoate (fruity) and phenylacetaldehyde (honey, floral), which marks the first study that identified fine aroma components in single‐origin cocoa beans in Asia. Harnessing potential of these cocoa clones ensures consumer acceptability of the cocoa beverage Tablea. [ABSTRACT FROM AUTHOR]

Buckwheat is a pseudocereal with a high starch content and compounds of nutritional interest, making it suitable for use in gluten-free baking. A simplex-centroid design was employed to investigate the effects of the mixture components of buckwheat flour, buckwheat starch, and rice flour in nine different proportions. The minimum and maximum limits for the components were 10% and 30% for buckwheat flour, 20% and 40% for buckwheat starch, and 50% and 70% for rice flour, aiming to create diverse gluten-free breads for evaluation. The utilized flours underwent characterization, and their micro- and macronutrient amounts, along with their amino acid compositions, were determined. Specific volume analysis, water loss determination, texture assessment, and sensory evaluations were conducted on the breads. It was observed that the proportion of starch and buckwheat flour directly influenced the specific volume and water loss during product storage. Through sensory analysis, the formulation with the highest acceptance and purchase intention among tasters was identified. Free-choice profiling analysis established the sensory profiles of the developed gluten-free bread formulations. According to tasters, the formulations exhibited characteristics of whole meal bread, noticeable softness, and a homogeneous alveolar distribution. The gluten-free bread was wellreceived by 124 tasters, with a purchase intention rate of 93.55%. [ABSTRACT FROM AUTHOR]

Cultivating microgreens in central-southern Chile in unheated greenhouses offers a viable and productive alternative to growers. In 2023, two experiments were conducted in autumn and spring. These experiments involved the production of microgreens of eleven vegetable species. The tray system with the substrate was employed. Subsequently, agronomic, nutritional, and sensory perception variables were assessed. Despite notable fluctuations in external temperatures between these seasons, a diverse array of microgreens can be successfully cultivated, meeting local consumer preferences. Research indicates that microgreens grown under these conditions exhibit high nutritional quality, serving as a rich source of essential nutrients and bioactive compounds beneficial to human health. This nutritional value remains consistent across autumn and spring, establishing microgreens as a reliable and valuable food option. The observed acceptance and purchasing intentions among the surveyed population suggest a promising market opportunity for introducing these products regionally. Consumers appreciate microgreens' quality and nutritional advantages, underscoring their potential. [ABSTRACT FROM AUTHOR]

In this study, a high vacuum flavor extraction (HVE) device was developed to address the limitations of traditional extraction methods, such as extended extraction times and artifact generation during high-temperature processes. Firstly, the repeatability and precision of the HVE method were evaluated through quantitative analysis of twelve volatile odor compounds across seven replicate extractions using gas chromatography–flame ionization detection (GC-FID). The results showed that the HVE system achieved a mean relative standard deviation (RSD) of 11.60 ± 1.79% and a recovery rate of 90.55 ± 4.56%, demonstrating its precision and reproducibility. Secondly, the performance of HVE was compared with solvent-assisted flavor evaporation (SAFE) and simultaneous distillation–extraction (SDE) for extracting flavor compounds from fried tilapia mince. The results indicated that HVE was more effective, particularly in extracting aldehydes and pyrazines, which are key contributors to the flavor profile. Finally, sensory evaluations supported these findings, showing that the odor profiles obtained through HVE were most similar to the original sample, with a similarity score of 72.55%, compared to 69.25% for SAFE and 60.29% for SDE. These findings suggest that HVE is a suitable method for the extraction and analysis of volatile compounds in complex food matrices such as fried tilapia mince. [ABSTRACT FROM AUTHOR]

Edible insects are receiving increased attention as a new food source, although research on their implementation in confectionary products remains scarce. The study analyzed the chemical composition, physical parameters, antioxidative, and sensory characteristics of oatmeal cookies reformulated with yellow mealworm larvae (Tenebrio molitor L.; TM) at 0% (TM0), 10% (TM10), and 30% (TM30). The inclusion of TM in the cookie recipe increased the protein and fat content, improved the ratio of n-6/n-3 acids, and raised oleic acid levels while reducing palmitic acid. Oatmeal cookies were rich in K and P, and including TM significantly increased the content of most minerals, except for Mn and Na. The cookies held significant antioxidant capacity that increased as the concentration of TM increased due to hydrophilic antioxidants. Although lightness decreased with the increase in mealworm substitution, the yellowness, chroma, and hue angle remained similar for TM0 and TM10. The TM30 cookies were significantly darker and softer, which was further confirmed by panelists. The cookie formulation effectively masked the taste and smell of TM since there were no evident differences between the control and TM10 cookies. Cookies with TM30 received high enough ratings to be considered attractive if differentiated sensory characteristics are desired. [ABSTRACT FROM AUTHOR]

In this study, the impact of incorporating Bougainvillea spectabilis powder into ham formulation as a potential color replacement for nitrites was evaluated. Three drying methods were proposed to preserve the antioxidant properties of bougainvillea: foam-mat drying, air drying, and oven drying. Antioxidant assays (DPPH, ABTS, and FRAP) assays revealed that the presence of bougainvillea powders enhanced the antioxidant properties and maintained the stability of the ham over 8 weeks of storage at 4 °C. In addition, total polyphenolic content and presence of thiobarbituric acid reactive substances (TBARS) were evaluated and showed higher and lower scores, respectively, in the samples with the incorporation of bougainvillea compared to the control samples, suggesting their potential to replace nitrite salts by providing natural antioxidant protection. Sensorial analysis also revealed no significant differences in sensory attributes in hams with 0.1% bougainvillea powder compared to nitrite samples. The incorporation of the bougainvillea powders in the ham formulation improved the sensorial attributes and consumer overall acceptance even after 8-week cold storage at 4 °C. [ABSTRACT FROM AUTHOR]

Novel probiotic yoghurt was produced using the combination of bacterial cultures Lactobacillus plantarum HA119 and Bifidobacterium animalis subsp. lactis B94 and yoghurt bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Its basic nutritional composition, colour, texture, rheological properties, and sensory profile were compared with yoghurt produced using the same technological process and standard yoghurt cultures (control sample), as well as other commercially available yoghurts with different milk fat contents. Despite the fat content of the yoghurt made with the new probiotic cultures being 1.44%, its apparent viscosity was similar to that of high-fat yoghurt (2.99%). Other results from rheological measurements indicate that the new yoghurt had a stronger protein network, presumably due to the higher number of exopolysaccharides compared to both control and commercial yoghurts. Sensory analysis revealed that there were no statistically significant differences between the novel probiotic yoghurt and high-fat yoghurt as perceived by panellists. In conclusion, this combination of probiotic cultures can be used to produce yoghurt with rheological and sensory properties similar to high-fat yoghurts, without the need for hydrocolloids or changes in the production process. [ABSTRACT FROM AUTHOR]

Jelly candies are soft confectionery products primarily composed of sucrose, corn syrup and gelling agents. This study investigates the impact of six different corn syrup, all used at constant amount (46.22%), on the physicochemical (moisture content, pH, Colour), texture and sensory properties of gelatin-based jelly samples. The Moisture content, pH, colour, and texture properties of samples were analysed at 0th, 15th, 30th, 45th, and 60th day during storage. Before storage moisture content of the candiesranged from21.03 to 22.57% whereas after 60 days, it was found between 19.31 and 20.72%. Sample JF42 exhibited the least moisture rate loss. The type of corn syrup did not significantly affect the pH of the samples. Samples with higher fructose content in the corn syrup had the lowest hardness, whereas the sample with the highest maltose content exhibited the highest hardness. Changes in gumminess and chewiness paralleled variations in hardness results. Hardness and gumminess were found suitable to follow up gelatin-based samples storage using the zero-order kinetics modelling. Corn syrups with high fructose amounts intensified the redness, while those with high glucose levels led to yellowness in the candies. In sensory evaluation, products made with G40, G60, and M50 corn syrups received higher general Understanding how various types of corn syrup impact the candies quality helps producers optimize their formulation. This information enables producers to mitigate quality deterioration during storage, ensuring that their candies maintain at the desired level and appeal to consumers. [ABSTRACT FROM AUTHOR]

Thyroid cancer (TC) is the most common endocrine malignancy, with an increased global incidence in recent decades, despite a substantially unchanged survival. While TC has an excellent overall prognosis, some types of TC are associated with worse patient outcomes, depending on the genetic setting. Furthermore, oxidative stress is related to more aggressive features of TC. Vitamin C, an essential nutrient provided with food or as a dietary supplement, is a well-known antioxidant and a scavenger of reactive oxygen species; however, at high doses, it can induce pro-oxidant effects, acting through multiple biological mechanisms that play a crucial role in killing cancer cells. Although experimental data and, less consistently, clinical studies, suggest the possibility of antineoplastic effects of vitamin C at pharmacological doses, the antitumor efficacy of this nutrient in TC remains at least partly unexplored. Therefore, this review discusses the current state of knowledge on the role of vitamin C, alone or in combination with other conventional therapies, in the management of TC, the mechanisms underlying this association, and the perspectives that may emerge in TC treatment strategies, and, also, in light of the development of novel functional foods useful to this extent, by implementing novel sensory analysis strategies. [ABSTRACT FROM AUTHOR]

The food industry is encouraged to develop new sustainable foodstuffs, and agri-food by-products can serve as valuable ingredients in these formulations. In this work, olive pomace (OP), a by-product of olive oil production, was incorporated as an ingredient in pasta. The changes in the nutritional composition and consumer acceptance were assessed, aiming to scale up the production. OP contains dietary fibre (55%), fat (9%), α-tocopherol (43 mg/kg), and oleic acid (76%) after moisture elimination. For that, the following two drying procedures were tested: 40 °C for 48 h (OP40) and 70 °C for 24 h (OP70). Both samples were sieved to remove the stone pieces. Drying at 70 °C (OP70) was the fastest method, revealed a better nutritional profile than OP40, and was the product selected for the incorporation into the pasta. The enriched pasta, containing 7.5% of OP70, was compared to a control. It showed an improved nutritional value with higher contents of fat, ash, fibre, vitamin E, oleic acid, phenolics, and flavonoids, a composition related to potential health benefits. Consumers appreciated the appearance, colour, shine, and aroma of the obtained pasta, making it a prototype with commercial viability. However, several improvements need to be implemented, namely, at the textural levels. Corrective actions, such as the optimisation of the amount of incorporated OP, the use of other ingredients for flavour masking, and textural adjustments, are advisable, thereby making this product more appealing and accepted by a larger number of consumers. This prototype can be a good approach for the circular economy, environmental sustainability, and food security. [ABSTRACT FROM AUTHOR]

Our study investigated how different levels of antioxidants and contrasting proportions of native legumes in the diet affect lamb meat quality. Twenty-four male Texel lambs were randomly assigned to three groups: two groups on a natural pasture in southern Brazil (Pampa Biome), each at a different proportion of legumes: Low-legume (LL, 4.37%) and High-legume (HL, 14.01%); the other group was stall-fed (Control) to achieve the same growth rates as the grazing groups. Cold carcass yield from the Control lambs was higher than HL. The meat from pasture-fed animals had a higher deposition of muscle α-tocopherol and lower lipid oxidation (TBARS values) after 9 days of storage. LL lambs had higher subcutaneous fat thickness, which promoted better sensory quality of the meat, as assessed by a trained panel. Pasture-based diets enhanced odd- and branched-chain fatty acids (OBCFAs), trans vaccenic acid, and total conjugated linoleic acids (CLAs), while decreasing elaidic acid. Despite the lower ∆9-desaturase activity, the higher proportion of Desmodium incanum (condensed tannin-rich native legume) in the HL diet did not impact meat nutritional quality. Finishing lambs on the Pampa Biome grasslands is an option for improving the oxidative stability and beneficial fatty acid content of lamb meat, which improves product quality and human consumer health. [ABSTRACT FROM AUTHOR]

This study evaluated acrylamide (AA) levels and various quality parameters in homemade fried potatoes prepared in different sizes by integrating principles from the Slow Food Movement with advanced sensor technology. To this aim, a surface plasmon resonance (SPR) sensor based on a molecularly imprinted polymer (MIP) was first developed for the determination of AA in homemade fried potatoes at low levels, and the AA levels in the samples were established. First of all, monolayer formation of allyl mercaptane on the SPR chip surface was carried out to form double bonds that could polymerize on the chip surface. AA-imprinted SPR chip surfaces modified with allyl mercaptane were prepared via UV polymerization using ethylene glycol dimethacrylate (EGDMA) as a cross-linker, N,N′-azobisisobutyronitrile (AIBN) as an initiator, and methacryloylamidoglutamicacid (MAGA) as a monomer. The prepared AA-imprinted and nonimprinted surfaces were characterized by atomic force microscopy (AFM) and Fourier transform infrared (FTIR) spectroscopy methods. The SPR sensor indicated linearity in the range of 1.0 × 10−9–5.0 × 10−8 M with a detection limit (LOD) of 3.0 × 10−10 M in homemade fried potatoes, and the SPR sensor demonstrated high selectivity and repeatability in terms of AA detection. Additionally, the highest AA level was observed in the potato sample belonging to the T1 group, at 15.37 nM (p < 0.05), and a strong and positive correlation was found between AA levels and sensory parameters, the a* value, the ΔE value, and the browning index (BI) (p < 0.05). [ABSTRACT FROM AUTHOR]

Kombucha is an acidic beverage obtained through the fermentation of sweetened tea by bacteria and yeast. The kombucha market is relatively new and shows sustained growth. Given kombucha's inherent characteristics, compliance with regulations may be challenging. The aim of this study was to characterize the chemical and sensory diversity of commercial kombuchas in Argentina. Acetic acid was the predominant acid, while lactic and glucuronic acids were present in 70% and 50% of the kombuchas, respectively. Only 20% of the kombuchas met the ethanol limit, while all fell within the established pH range. Ninety percent had sugar concentrations exceeding the limit set by Argentinian Law. As assessed by a trained panel, drinkability was positively associated with sweetness and fruity tastes and negatively associated with astringency, bitterness, and off‐flavors. This work represents the first comprehensive analysis of kombuchas in Argentina, revealing their variability and providing relevant insights for producers and consumers. [ABSTRACT FROM AUTHOR]

The present study investigates the effects of fortifying wheat flour with a functional mixture of white bean protein and dried carrot powder (3:1) on the thermomechanical, chemical, physical, and sensory properties of biscuits. Functional mixtures were incorporated at 0%, 5%, 10%, 15%, and 20%. Results indicated that increasing levels of the mixture enhanced water absorption and protein content, while reducing dough stability, development time, and gluten network formation. Physically, the biscuits exhibited darker coloration, increased diameter, and higher hardness, attributed to carotenoid pigments and fiber’s water-binding capacity. Sensory attributes, including appearance, taste, aroma, and overall acceptability, significantly declined with higher substitution levels due to the introduction of legume and vegetal flavors. The findings highlight the potential of enriching biscuits with plant-based proteins and fibers to improve nutritional value but also underscore the challenge of maintaining desirable sensory and physical properties. Results showed that enrichment biscuits by the functional This study provides valuable insights for optimizing functional mixtures by 5% and 10% gained the highest sensorial scores, suggesting its ability to produce healthy functional biscuits. [ABSTRACT FROM AUTHOR]

Baijiu has rich and complex sensory characteristics, and how to make the sensory analysis results given by baijiu industrial experts better understood by consumers has been attracting a lot of attention. In this study, 35 strong‐aroma baijiu samples were evaluated by 12 industrial experts and 21 semi‐trained assessors, respectively, using rate‐all‐that‐apply (RATA) methods, which involved 2 groups of lexicons generated by the 2 panels. The results showed that the RATA method was suitable for analyzing and distinguishing different baijiu samples by both industrial experts and semi‐trained assessors. Although the industrial experts and the semi‐trained assessors selected very different lexicons to describe the same strong‐aroma baijiu samples, most descriptors from the expert evaluators are either positively or negatively correlated with the semi‐trained assessors, such as the attributes "aldehyde," "mud," "multi‐grain," and "scorched," and these attributes are effective in distinguishing different strong‐aroma baijiu samples. These correlations could enable the marketing promotion and consumer evaluation of baijiu products in the future. Practical Application: The result could help baijiu market, in particular the worldwide beverage market, better understand how different baijiu samples are described and evaluated by industrial experts, and further enable the marketing promotion and consumer evaluation of baijiu products in the future. [ABSTRACT FROM AUTHOR]

Drying is one of the important methods of preserving fish throughout the world. The study aimed to explore the sensory attributes of dried boneless siganids treated with cryoprotectant marinades developed across these formulations. This experimental study employed three distinct formulations, varying in the quantities of Carabao milk (CM), Carrageenan powder (CP), Calamansi extract, Salt, and Coconut water treatments. It sought to assess the general acceptability of these mixtures concerning color, flavor, odor, and texture, identify the most preferred formulation (F1, F2, and F3) based on a panel of tasters, and examine potential significant differences among the product attributes. Data analysis involved computing weighted means and conducting One-way analysis of variance (ANOVA). The findings indicated that F1, comprising 50g CM, 2.5g CP, 5g Calamansi extract, 10g salt, and 500g coconut water, was the most favored in terms of color, flavor, odor, and texture, with overall means of 3.94, 3.90, 4.18, and 3.98, respectively. Furthermore, the results revealed an insignificant relationship between the computed F values and the tabulated F value, leading to the rejection of the null hypothesis. The sensory acceptability rating of the most preferred formulation was deemed "acceptable" with a mean of 4.0. Based on these findings, 50g CM and 2.5g CP were adopted as guidelines for the Extension program "Mugna Kaluwasan". [ABSTRACT FROM AUTHOR]

Diospyros kaki L. (Japanese persimmon) has been introduced from Asian countries to Herzegovina, where it is mostly consumed fresh. This study investigates the differences in nutritional, microbiological, and sensory values of persimmons consumed in one of the Herzegovinian regions, following drying processes at 70 °C/12 h, 85 °C/10.5 h, and 100 °C/5.5 h, together with their effects on fruit texture, mass, and composition. The notable increase in sugar content emphasises the potential of dried Japanese persimmon as a nutritious snack. No significant increase in microorganism representation was observed across all samples. Persimmons dried using a dehydrator exhibited the most preserved nutritional properties, and were rated highest in sensorial evaluations. However, due to its high water content and browning, the sample dried at 100 °C in an autoclave was excluded from sensory testing. [ABSTRACT FROM AUTHOR]

Copyright of Informacion Tecnica Economica Agraria is the property of Asociacion Interprofesional para el Desarrollo Agrario (AIDA) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The production of high-quality aged marc spirits includes a minimum period of six months of ageing in oak barrels. Lastly, producers are interested in alternative botanical origin wood. The present study is aimed at investigating the influence of Greek oak (Quercus trojana) and Greek chestnut (Castanea sativa) compared with French (Quercus petraia) and American oak (Quercus alba) on the chemical composition and sensorial characteristics of aged tsipouro, produced from marc from the Black Muscat variety. Gas chromatography–olfactometry–mass spectrometry (GC–O–MS) was used to identify volatile compounds of the aged tsipouro. Also, colour and polyphenol measurements were made, and an organoleptic evaluation was performed by 16 trained tasters. The findings revealed rather similar results between the tsipouro made from different wood species, especially between Greek and French oaks, and relative differentiation for that of chestnut. All the aged distillates exhibited a pleasant and rich aromatic potential, dominated by floral and fruity terpene varietal aromas as well as wood-related volatiles. Chestnut, with a high phenolic potential, gives pleasant organoleptic effects over time and can be an alternative wood for ageing spirits. This research highlights the importance of wood selection in the tsipouro ageing process and enables the use of Greek wood species in the ageing of spirits. [ABSTRACT FROM AUTHOR]

High-altitude and cold climate regions such as São Joaquim, in Santa Catarina, Brazil, a recent wine-growing region, are characterized by wines with pronounced acidity, ideal for sparkling wine production. The cultivars with potential for producing sparkling wines in this region were unknown. This research evaluates quality sparkling wines from Ribolla Gialla, Riesling Renano, Solaris, Sangiovese, Canaiolo Nero, Chardonnay, and Pinot Noir. The study considered the phenological, productive, and qualitative performance of these varieties in the 2017/2018 and 2018/2019 seasons. Ribolla Gialla, Riesling Renano, and Sangiovese, with later bud break and better productive aspects, are the best viticultural adaptations for the region. Riesling Renano maintains higher acidity. Sparkling wines from Solaris, Chardonnay, and Ribolla Gialla showed the most balanced chemical parameters. Sangiovese produced sparkling wine with the highest aroma intensity and toasted notes. Considering phenological, productive, and qualitative parameters, Riesling Renano, Ribolla Gialla, and Sangiovese are the most promising varieties for sparkling wine production in São Joaquim. Quality sparkling wines can be produced in this region using varieties different from those traditionally used in Brazil, enhancing the diversity of Brazilian viticulture. [ABSTRACT FROM AUTHOR]

Color plays a significant role in consumer decisions about food products, influencing preferences and choices and eliciting positive or negative associations. This study aimed to investigate the impact of color on dietitian food preferences, using selected tomato juices as an example. This study was conducted in two stages. In the first stage, the color of the tomato juices was evaluated using a Tri-Color SF80 spectrophotometer. In the second stage, the serialization method performed sensory analysis among dietitians. Results showed that dietitians pay special attention to the color of food products. Spectrophotometric analysis indicated that not all tested pairs of juices had color differences noticeable to an inexperienced observer. There was no clear correlation between the specific color parameters and the choices made by dietitians. These findings suggest that while color is an important factor in consumer preferences, it is not the sole determinant, highlighting the complexity of consumer decision-making processes and providing valuable insights for product marketing strategies. [ABSTRACT FROM AUTHOR]

An undesirable sensory attribute ("floral taint") has recently been detected in red wines from some winegrowing jurisdictions in North America (e.g., Ontario, British Columbia, Washington), caused by the introduction of frost-killed leaves and petioles [materials-other-than-grapes (MOG)] during mechanical harvest and winemaking. It was hypothesized that terpenes, norisoprenoids, and higher alcohols would be the main responsible compounds. The objectives were to investigate the causative volatile compounds for floral taint and explore threshold concentrations for this problem. Commercial wines displaying varying intensities of floral taint were subjected to GC-MS and sensory analysis. Several odor-active compounds were higher in floral-tainted wines, including terpenes (geraniol, citronellol, cis- and trans-rose oxide), norisoprenoids (β-damascenone, β-ionone), five ethyl esters, and three alcohols. Thereafter, fermentations of Cabernet Franc (CF) and Cabernet Sauvignon (CS) (2016, 2017) were conducted. MOG treatments were (w/w): 0, 0.5%, 1%, 2%, and 5% petioles, and 0, 0.25%, 0.5%, 1%, and 2% leaf blades. Terpenes (linalool, geraniol, nerol, nerolidol, citronellol, citral, cis- and trans-rose oxides, eugenol, myrcene), norisoprenoids (α- and β-ionone), and others (e.g., hexanol, octanol, methyl and ethyl salicylate) increased linearly/quadratically with increasing MOG levels in both cultivars. Principal components analysis separated MOG treatments from the controls, with 5% petioles and 2% leaves as extremes. Increasing MOG levels in CF wines increased floral aroma intensity, primarily associated with terpenes, higher alcohols, and salicylates. Increased leaf levels in CF were associated with higher vegetal and earthy attributes. Increased petioles in CS were not correlated with floral aromas, but increased leaves increased floral, vegetal, and herbaceous attributes. Overall, petioles contributed more to floral taint than leaves through increased terpenes and salicylates (floral notes), while leaves predominantly contributed norisoprenoids and C6 alcohols (green notes). [ABSTRACT FROM AUTHOR]

This study aims to obtain an alternative aging method using toasted white oak chips and ultrasound technology that yields a final product of similar quality to the one obtained by a traditional aging system in reduced time. Different conditions of ultrasound treatment and ethanol concentration during the maturation stage were studied. A sugar cane honey spirit was produced. The ultrasound treatments were applied to the distilled product to extract the color, aroma, and flavor compounds from the white oak chips used. Trials of spectrophotometry-evaluated color and e-sensing technology were applied to assess flavor and aroma. Very distinct color changes were obtained, indicating that ultrasound treatment facilitates the extraction of color compounds from the oak chips. The flavor profile obtained was similar to the one obtained for the unaged reference, indicating that the accelerated aging treatment may not influence flavor in a significant manner. The aroma profile achieved most descriptors found in the commercial rum aroma profile, indicating that the aging method studied influences the aroma profile. In general, the methods used allowed us to produce an aged spirit, offering a reduction in maturation time over the traditional system and a similar sensory profile for the final product. [ABSTRACT FROM AUTHOR]

Yerba mate (Ilex paraguariensis) is a plant originating from South America. From this plant, mate a drink is produced. Brazil is the first mate producer in the world. The diffusion of mate is mainly limited to the native regions of South America, as it is consumed with cuia and bombilla. Trying to expand mate culture and export it towards Europe makes it necessary to offer this drink in a new guise that sets it apart from traditional preparation patterns. In this instance, the introduction of green tea mate may represent a solution. This innovative product comes from I. paraguariensis sprouts, which are further processed and consumed as green tea from Camellia sinensis. The present study aimed to investigate the physico-chemical and nutraceutical characteristics and consumer perceptions towards the visual aspect of the innovative green tea mate (L1, L2, and L3) compared to commercial traditional Brazilian mate (CI and CB) and roasted mate (L). Moreover, a preliminary sensory evaluation with untrained panellists was carried out. Significant results were detected, highlighting the higher content of bioactive compounds in the innovative product. Total Phenolic Content (TPC) almost doubled in green tea mate (L1 117.14 mg GAE/g d.p., L2 128.10 mg GAE/g d.p., L3 126.21 mg GAE/g d.p.) compared to the other samples (CI 71.91 mg GAE/g d.p., CB 54.23 mg GAE/g d.p., L 34.16 mg GAE/g d.p.) (p < 0.05). Considering caffeine, batches L1 and L3 had a content of 3.68 mg/g d.p. and 3.58 mg/g d.p., respectively, significantly higher when compared to the amount retrieved in the CB sample, 1.57 mg/g d.p. (p < 0.05). The consumer survey demonstrated the interest of consumers towards the new product, as it was perceived similar to more commonly consumed teas, while from a sensory point of view, a vegetal and hay flavour were more defining for the product. [ABSTRACT FROM AUTHOR]

This study evaluated consumers' perceptions of beverages obtained from the intervarietal hybrids of Coffea canephora, Conilon and Robusta, produced in the Western Amazon, through a home-use test with 127 participants. An acceptance test and a Check-All-That-Apply procedure were applied. Two clones, BRS 2314 and BRS 2357, were studied (both in natural and fermented versions) and their roasted coffee composition was also evaluated. All beverages were described as having a mild aroma, roasted flavor, and slightly sour taste; consumers noticed both the effect of the fermentation process and genetics. Natural coffees had greater sensory acceptance than fermented ones. Natural coffees were most associated with a slightly bitter taste, and were well accepted by almost half of the participants, mainly women. Fermented coffees were both associated with fermented flavor, but also presented specific characteristics. BRS 2314F was most associated with a fruity flavor and slightly bitter taste and was well accepted by younger consumers with higher levels of education. BRS 2357F was most associated with tobacco flavor and bitter taste and was well accepted by older consumers with a lower education level and a higher coffee consumption frequency. The positive acceptance of C. canephora intervarietal hybrid beverages allowed us to confirm its material market potential. [ABSTRACT FROM AUTHOR]

The present work aimed to evaluate the features of yerba mate kombucha during 7 days of fermentation at either 25 ºC or 30 ºC, monitoring physicochemical changes, sensory profile, and sensorial acceptance. The symbiotic microbial culture of active bacteria and yeasts (SCOBY) at the beginning and the end of the bioprocess was also identified. The yerba mate kombuchas fermented at 25 ºC for 5 days or 30 ºC for 4 days were suitable for consumption according to Brazilian standards. Acetic acid, ethanol, and chlorophyll contents were dependent on fermentation time and temperature, unlike the total phenolic content. The main yeast and bacterium in SCOBY were Brettanomyces bruxellensis and Komagataeibacter rhaeticus, respectively, which remained dominant when fermentation was conducted for up to 7 days at both temperatures. Fermentation of yerba mate infusion led to products characterized by sourness, vinegar bitter, and fermented flavors and aromas, making the acceptance of non-fermented Yerba mate preferable to fermented infusions. [ABSTRACT FROM AUTHOR]

The chemical and sensory properties of corn extrudates enriched with spray-dried tomato powder (TP) in 4, 6 and 8% ratios were researched. Two extrusion temperature regimes were used: 135/170/170 °C (E1) and 100/150/150 °C (E2). Ascorbic acid (AA) at levels of 0.5 and 1% was also added to the raw mixtures in order to prevent the undesirable oxidation of the constituents, primarily carotenoids. AA was especially efficient in the case of the lutein content and 1% AA, but lutein originating from TP was more sensitive to the extrusion conditions than corn lutein, and zeaxanthin was more sensitive than lutein. Lycopene, α-carotene, 13-cis-β carotene and 9-cis-β carotene degraded completely in all the samples, at both extrusion regimes. The proposed models for the color of the extrudates showed the significant influence of TP and AA. Extrudates obtained at the E1 temperature regime containing 4% TP and pure corn extrudate with 1% AA were the best-rated samples by the sensory panel. [ABSTRACT FROM AUTHOR]

We developed facial hydrating serum with the following composition of components (wt.%): hyaluronic acid 2.5, honey 4.5, alpha-hydroxy acids 1.5, propolis 0.5, chitosan 1.5 and bergamot hydrolate 89.5 (the bergamot content is 1–2%). The composition of the cosmetic was optimized using regression and sensory analysis. The effect of the concentrations of hyaluronic acid and honey on the kinematic viscosity of the solution was determined by the method of a full factorial experiment. Using the profile method of sensory analysis, the characteristics of serum consistency were evaluated according to such indicators as gel-likeness, homogeneity, turbidity and transparency. It was determined that the mixing of honey and hyaluronic acid in a ratio of 1.8:1 provides the required cosmetic effect and serum consistency. The moisture content of the facial skin of volunteers aged 20–60 was measured with a BBS-3000A cosmetology analyzer. After two weeks of using the developed moisturizer three times a day, it was recorded that the moisture content of the volunteers’ facial skin increased to an average of 43%. According to the conducted quality control, when storage at temperatures of 5–250 Ñ for 12 months, the serum remains transparent, homogeneous without sediment, colloidal and thermally stable, pH=5.00±0.15. It was concluded that the face serum contains natural components that are safe for the skin, and contribute to intensive moisturizing and nutrition of the skin. It should be noted that the face serum is available in terms of components and economically beneficial. The technological scheme was proposed for the industrial production of the developed serum for the face. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The work deals with the evaluation of the quality of curds produced in Slovakia and neighbouring countries (Czech Republic, Poland, Hungary, Ukraine) at the time of their purchase and at the time of the end of the warranty period. Significant differences in consistency (P < 0.05) were found between the model samples of cottage cheese after sensory evaluation. Differences in total porosity were noted between curds examined on the first and last day, storage reduced porosity and changed (reduced) grain size. There was a significant difference in colour between the samples (A1-E5) (P

The aim of the study was to define and compare the quality properties of dry-cured heat-treated meat products from the meat of free-living semi-aquatic wildlife species. Eurasian beaver (Castor fiber) and nutria (Myocastor coypus) are wild animals whose presence in the countryside is regulated in the Czech Republic. Basic chemical, microbiological, sensory analyses, and instrumental measurements of the colour and texture of dry-cured sausages (pork, as a control group with 51% lean pork and experimental groups with 51% lean beaver and nutria meat in fresh state) were performed. There were no statistically significant differences (P > 0.05) in microbiological counts per gram between the sausage groups according to the meat used after 3 weeks of storage. In the sensory analysis, beaver sausages were rated as the darkest and least attractive (P 0.05). However, a significant difference (P

Diospyros kaki L. (Japanese persimmon) has been introduced from Asian countries to Herzegovina, where it is mostly consumed fresh. This study investigates the differences in nutritional, microbiological, and sensory values of persimmons consumed in one of the Herzegovinian regions, following drying processes at 70 °C/12 h, 85 °C/10.5 h, and 100 °C/5.5 h, together with their effects on fruit texture, mass, and composition. The notable increase in sugar content emphasises the potential of dried Japanese persimmon as a nutritious snack. No significant increase in microorganism representation was observed across all samples. Persimmons dried using a dehydrator exhibited the most preserved nutritional properties, and were rated highest in sensorial evaluations. However, due to its high water content and browning, the sample dried at 100 °C in an autoclave was excluded from sensory testing.

This study examined the quality changes and shelf life of cold plasma (Cold plasma-optimized, S2: 30 kV/5 mm/6.7 min and Cold plasma-extreme, S3: 30 kV/2 mm/10 min) and thermally-treated (S4: 90°C/5 min) kiwifruit juice packed in glass and polyethylene terephthalate bottles stored at 5, 15, and 25°C. Cold plasma and thermally treated juice samples were analyzed for peroxidase activity, microbial enumeration, bioactive compounds degradation, and sensory quality for up to 120 days. The residual activity of peroxidase enzyme in S2 sample after cold plasma treatment was 23.85%, decreasing with increase in storage time and temperature. After cold plasma and thermal treatment, the aerobic mesophiles and yeasts and molds count were below detectable limits in kiwifruit juice. Aerobic mesophiles and yeasts & molds emerged in S2, S3, and S4 samples stored at 5°C after 70, 70, and 90 days, respectively. The total color change increased with increase in storage time and temperature, whereas ascorbic acid, total phenolic content, total antioxidant capacity, and overall acceptability decreased. The shelf life of S2 in glass bottles was 100, 80, and 60 days at 5, 15, and 25°C based on total color change ≥ 12, ascorbic acid loss ≥ 50%, microbial count ≥ 6 Log CFU/mL, or overall acceptability