Search Results (693)

This study aimed to estimate dietary exposure to aflatoxins (AFs) and characterize its associated risks through the consumption of dried fruits and chocolates among the adult population of Yerevan, the capital city of Armenia. Asflatoxin B1 (AFB1) and total AFs were determined using HPLC in 10 composite samples of widely consumed dried fruits and chocolates, prepared by pooling 100 individual sub-samples into 5 dried fruits and 5 chocolate composites. Individual consumption data were obtained via food frequency questionnaires and were stratified by consumer groups and percentiles. Exposure scenarios (lower-, middle-, upper-bound and detected mean) were applied, and risk was assessed using the margin of exposure (MOE) approach with a BMDL₁₀ of 0.4 μg/kg bw/day. The study findings revealed that dried fruits had higher contamination levels (detected mean content of 10 μg/kg AFB1, 15 μg/kg total AFs) compared to chocolates (detected mean content of 0.5 μg/kg AFB1, and 0.9 μg/kg total AFs), resulting in lower MOE values despite smaller consumption quantities. Detectable AFs in dried fruits from open (street) markets exceeded the EU maximum limits, while Armenia currently lacks national regulatory limits for these products. MOEs were below 10,000 for most consumption groups, indicating a potential public health concern. This research emphasizes the urgent need for continuous monitoring and the establishment of harmonized national regulatory limits for AFs in dried fruits. Full article

There are numerous ways in which generative artificial intelligence (GAI) can be applied in the teaching and learning process. This paper presents one application in the Business Decision Analysis (BDA) course. BDA is considered as the most challenging course in the Graduate Study Program in Economic Entrepreneurship at the University of Zagreb Faculty of Organisation and Informatics; consequently, the teachers continuously analyse possibilities to make the course more attractive for students. The innovative teaching activity at BDA was implemented as a betting shop during the first colloquium (which accounts for 50% of the overall grade). In the activity, GAI analysed learning management system (LMS) data of students’ results (attendance, self-assessment test results, logs in the system) of the initial (pre-course) test, as well as their results of the pub quiz (activity organised a week before the colloquium as a preparatory activity). GAI analysed all the data and predicted the number of points each student will achieve. Additionally, GAI calculated the risk index, average growth (among self-assessment tests) and learning consistency for each student. Finally, GAI created a message for each student that explained what went well in their learning activity, what could be improved, and included a motivational note for the test. The rule was: if a student achieved a higher result than the GAI predicted, the teacher would buy a chocolate for that student. More than 60% percent of students achieved a higher score than was predicted. Surprisingly, exceeding the expected result was not in correlation with the risk indices determined by the GAI. Cluster analysis identified four student profiles consistent with the correlation results, showing weak overall agreement between the predicted and achieved scores, except in the male subgroup, while higher predicted scores were associated with higher average growth and lower risk indices. Qualitative analysis of the GAI application in teaching yielded positive comments, as students perceived the activity as helpful, motivating, and engaging, and would have liked more similar activities. Full article

A method for integrated brand analysis and strategy is developed in this work. The foundation of this method is market research, through which the relevance of brand attributes, their evaluation for competing brands and the market performance of these brands on the steps of the buying process are determined. On this basis, the overall evaluation of brands and their number of brand attributes with the best evaluation are calculated so that strategic decision guidelines for overall brand positioning can be deduced. These strategic decision guidelines are securing the brand based on the existing identity/image, developing the brand based on the existing identity/image, developing (pivoting to) a new brand identity/image, whilst securing the strengths of the existing identity/image, and developing a new brand identity/image. On the level of brand attributes, the weighted relevance of attributes and their evaluation difference to the best competitor are calculated so that, again, strategic decision guidelines can be deduced. The strategic decision guidelines on brand attribute level are securing the attributes as the core brand identity (first priority), selecting and developing the attributes to the core brand identity (second priority), securing the attributes as the extended brand identity (third priority), and selecting and developing the attributes as the extended brand identity (fourth priority). Based on the market performance of brands across the stages of the buying process, the conversions between these steps are determined. On this basis, strategic decision guidelines for market cultivation are deduced, i.e., awareness, image, sales, and loyalty strategies. To gain first indications of the validity of the method for integrated brand analysis and strategy, it is applied to food retail and chocolate brands in the German market. Future research should focus on further validating the method and enhancing it by integrating segmenting and targeting processes and, potentially, marketing measures on an operational level. Full article

This study investigated the influence of cocoa-bean amino acid profile on the formation of α,β-unsaturated carbonyls. Some of these heat-derived compounds generated primarily during roasting (often through Strecker degradation and aldol condensation) are of toxicological concern (e.g., the aneugenic 2-phenylcrotonaldehyde and the genotoxic furan-2(5H)-one). Here, their levels were compared by SAFE-GC/MS in cocoa of different origins, before and after roasting. Free amino acid profiles were determined by HPLC-MS/MS. All the investigated roasted beans showed similar total free amino acid contents (10.5–15.0 g·kg⁻¹) and profiles, while α,β-unsaturated aldehyde levels differed markedly between samples, and reached >200 µg·kg⁻¹ after roasting, indicating that amino acid availability alone does not govern their formation. Analysis of a commercial cocoa-free chocolate surrogate, however, revealed much lower amounts of both free amino acids (total 1.6 g·kg⁻¹) and amino-acid-derived α,β-unsaturated aldehydes (total 11 µg·kg⁻¹) than in chocolate, together with only traces of pyrazines (total 72 µg·kg⁻¹). In contrast, furan-2(5H)-one was found at similar levels in chocolate and the cocoa-free product (56–79 µg·kg⁻¹), confirming a completely different pathway where amino acids are not key reagents in its synthesis. Full article

This study investigates how innovative social media marketing activities influence consumer inspiration, food pleasure, and behavioral intentions in the context of hedonic food consumption and digital marketing innovation. Data collected from 425 consumers who had tried Dubai chocolate products in Türkiye were analyzed using the partial least squares structural equation modeling (PLS-SEM) method with SmartPLS 4 software. The results indicate that personalization, trendiness, and advertisement dimensions significantly enhance consumer inspiration, whereas entertainment and interaction dimensions show no significant effects. Consumer inspiration positively influences repurchase intention, recommendation intention, willingness to pay more, and food pleasure. Furthermore, food pleasure exerts a significant positive effect on recommendations and willingness to pay more but not on repurchase intention. Mediation analysis revealed that food pleasure partially mediates the relationships between consumer inspiration, recommendation intention, and willingness to pay more, whereas no mediating effect was found for repurchase intention. These findings contribute to innovation and knowledge literature by demonstrating how digital marketing activities foster emotional engagement, enhance consumer experiences, and promote sustainable behavioral intentions in the hedonic food sector. Full article

This study investigated the secondary fermentation of cocoa beans using mushrooms to further improve the quality of beans. Cocoa beans were fermented using 42 species of basidiomycetes and ascomycetes. Mycelial growth was observed in 29 strains. When 75% cocoa chocolate was prepared using the cocoa beans in which mycelial growth was observed, theobromine concentration was higher in 17 strains compared with the control. Furthermore, caffeine concentration was similar to or lower than the control in all strains. Chocolate produced using cocoa beans fermented with particularly Polyporus arcularius, Peziza vesiculosa, and Urnula craterium exhibited significantly higher theobromine concentrations. Compared to the control theobromine concentration of 7.53 mg/g, P. arcularius showed 9.25 mg/g, 9.13 mg/g for P. vesiculosa, and 9.05 mg/g for U. craterium. Furthermore, the reducing sugar concentration and total polyphenol concentration increased, and the antioxidant activity was similar to or higher than that of the control. These results suggest that secondary fermentation using mushrooms could be used to develop chocolate characterized by high theobromine, low caffeine, and rich polyphenol content. Full article

Background/Objectives Foods for special medical purposes are an important component of nutritional management in patients at risk of malnutrition or already affected by it. The aim of the study was to evaluate the sensory properties and sensory acceptability of selected powdered foods for special medical purposes (FSMPs) from a single manufacturer with different flavour variants using quantitative descriptive analysis. Methods: The study was conducted under laboratory conditions in accordance with the PN-EN ISO 8589:2010 standard. A semi-trained panel of 49 participants took part in the sensory evaluation. Five powdered FSMP products with comparable nutritional composition and different flavour variants were analyzed. Quantitative descriptive analysis (QDA) was applied using a 10-point rating scale, along with a ranking method to assess consumer preferences. Statistical analysis was performed using Welch’s one-way analysis of variance followed by post hoc tests, with the level of significance set at p < 0.05. Results: Statistically significant differences were observed between the analyzed variants for most of the assessed sensory attributes. Preparations with white chocolate and raspberry, strawberry, and vanilla flavours showed the highest sensory acceptability, characterized by a harmonious taste, creamy texture, and low intensity of undesirable sensory attributes. The neutral variant received the lowest overall ratings. The coffee-flavoured product was distinguished by a high aroma intensity but also by a greater intensity of attributes negatively affecting sensory acceptability. Conclusions: The findings indicate that flavour plays a significant role in determining the sensory acceptability of FSMP products. Considering sensory characteristics in the development and selection of FSMP preparations may increase their consumption and enhance the effectiveness of nutritional interventions in clinical practice. Full article

In the present study, the fruit extract of haritaki (T. chebula) was successfully encapsulated in liposomes, achieving an encapsulation efficiency of 97.2% for the total polyphenols, with the most significant release occurring under simulated digestive conditions in the intestinal phase. The zeta potential and Z-average size of the loaded liposomes were 20.52 mV and 521.73 nm at a pH of 2 and −59.72 mV and 823.03 nm at a pH of 8, respectively. The prepared liposomes were further incorporated in the matrix of dark chocolate in a content of 10%. The addition of liposomes significantly (p < 0.05) increased the particle size distribution (d(0.9), d(0.5) and d(0.1)) and the rheological (Casson’s yield point and viscosity) parameters of the chocolate, while the hardness and maximum melting temperature did not change significantly (p > 0.05). The results of the sensory analysis of the chocolates confirmed that the liposomes were well homogenized in the chocolate matrix and that the herbal taste of haritaki was successfully masked by incorporating it into the chocolate in the encapsulated form. Full article

This study investigated the development of a sugar-free prebiotic and probiotic dark chocolate formulated with 39.76% cocoa mass, 41.856% cocoa butter, 14.8% inulin, and 1.6% stevioside. To enhance the stability of the probiotic yeast Saccharomyces boulardii, a microencapsulation technique using a cocoa powder, Na-alginate, and fructooligosaccharides (10:1:1 ratio) matrix was employed. The physicochemical properties and probiotic viability were monitored over a 120-day storage period at 25 °C. A significant increase in pH values was observed during storage (p < 0.05), while water activity (a_w) values significantly decreased (p < 0.05). Encapsulation provided superior protection, with encapsulated samples retaining 2.51 log CFU/g more probiotics than unencapsulated samples after 120 days. Furthermore, in vitro gastrointestinal digestion assays conducted after one day of storage demonstrated the protective efficacy of the matrix; while unencapsulated probiotics suffered a drastic reduction of 6.42 log CFU/g under gastric conditions (pH 3, 2 h), the encapsulated probiotics showed a significantly lower reduction of only 3.99 log CFU/g. These results confirm that the Na-alginate/FOS-based encapsulation significantly improves the resilience of S. boulardii against both storage conditions and gastrointestinal stress, making this sugar-free prebiotic chocolate an effective delivery vehicle for probiotic yeasts. Full article

Product visual strategies (PVS) on food packaging influence how consumers visually inspect products at the point of purchase. However, evidence comparing transparent windows and product images remains mixed, particularly regarding how these strategies interact with food unit size (FUS) and shape visual attention patterns. Moreover, few studies have examined these effects using objective eye-tracking measures within controlled experimental designs. This study employed a 2 × 2 between-subjects quasi-experiment to investigate the effects of PVS (transparent window and product image) and FUS (large unit and small unit) on visual attention and subsequent product-related evaluations. A total of 160 participants viewed realistic chocolate package stimuli that varied only in visual strategy and unit size. Eye movements were recorded using Tobii Pro Glasses 2. Visual attention was assessed through Time to First Fixation (TFF) and Fixation Duration (FD), while expected tastiness, expected quality, and purchase intention were measured using standardized self-report scales. The results showed that transparent-window packaging attracted visual attention more rapidly and sustained longer fixations than product-image packaging. These attention differences were accompanied by higher expected tastiness, expected quality, and purchase intention. While food unit size alone showed limited effects on eye-movement measures, a significant interaction was observed: small-unit designs elicited greater visual attention and more favorable evaluations only when the product was directly visible through a transparent window. Overall, the findings demonstrate how product visual strategies and food unit size jointly shape visual attention allocation during packaging inspection. By integrating eye-tracking measures with evaluation and behavioral intention outcomes, this study contributes to applied eye-movement research in food packaging contexts. Full article

This study was conducted to investigate and identify correlations among sensory and comprehensive consumer test results with rheological, textural, and tribological properties of milk chocolate in response to varying levels of particle size and emulsifier. To simulate realistic oral conditions, artificial saliva was incorporated into instrumental analyses. Rheological analysis revealed that increasing particle size and emulsifier concentration significantly reduced plastic viscosity, while emulsifier concentration alone increased yield stress due to structural reorganization within the fat phase. Tribological measurements demonstrated that larger particles increased friction in boundary and mixed lubrication regimes, whereas emulsifiers reduced friction in these regimes by enhancing fluid film formation. Under elastohydrodynamic conditions and with artificial saliva, friction was more influenced by the interaction between particle size and emulsifier level. Textural analysis showed that both parameters significantly influenced hardness, with saliva further softening the samples, especially those with higher emulsifier levels. Sensory evaluations indicated that emulsifiers enhanced flavor release and mouthfeel attributes, while smaller particles contributed to smoother texture and more balanced flavor perception. Consumer acceptance tests confirmed that samples with smaller particles and higher emulsifier levels received the highest scores in overall liking, taste, and texture. Instrumental parameters strongly correlated with key sensory attributes, with yield stress showing the highest positive associations with creaminess, smoothness, fat/milk flavor, and liking, while higher viscosity and friction were negatively linked to flavor release and mouthfeel. Instrumental hardness negatively correlated with cacao intensity and astringency, while saliva-induced softening was positively associated with sweetness and liking, highlighting the role of dynamic oral softening. Full article

Background and Objectives: Gastroesophageal reflux disease (GERD) is a prevalent gastrointestinal disorder that significantly affects quality of life. Night eating syndrome (NES), characterized by evening hyperphagia and nocturnal eating, may worsen reflux through delayed gastric emptying and increased nocturnal acid exposure, yet evidence in young adults remains limited. This study aimed to estimate the prevalence of GERD and NES, examine their association, and identify clinically relevant predictors among adults in southern Saudi Arabia. Methods: A cross-sectional study was conducted among 831 adults (≥18 years) in the Jazan region between November 2024 and April 2025. Data were collected using a validated 54-item online questionnaire assessing sociodemographic characteristics, lifestyle behaviors, dietary habits, and medical history. GERD was defined using the GerdQ (score ≥ 8), and NES using the night eating questionnaire (NEQ ≥ 25). Multivariable logistic and linear regression analyses were performed to identify independent predictors. Results: The prevalence of GERD was 25.6%, and 9.7% of participants met the criteria for NES. Higher NEQ scores were independently associated with increased odds of GERD (OR = 1.05, 95% CI: 1.02–1.07; p = 0.001). GERD was predicted by tea consumption, middle income (10,000–14,999 SAR), asthma, hiatal hernia, and a family history of GERD. NES was independently associated with GERD, smoking, and frequent intake of fatty foods, chocolate, salty foods, and soft drinks, while male sex, employment or student status, higher income, and fiber-rich food intake were protective. Conclusions: NES is significantly associated with GERD among young adults. Integrating screening for disordered eating behaviors and dietary counseling into routine GERD care may improve clinical outcomes. Full article

Objective: To examine the proportion of drinks and snacks offered by the largest coffee shop chains in the UK that exceed the NHS and Public Health England maximum recommended intakes for energy and sugar. Design: Observational study design where nutritional information for drinks and snacks was gathered from the official coffee shop chain website. Data were compared with the maximum recommended intakes of 200 kcal per drink or snack and 30 g of free sugar per day. Direct comparisons between mean values were performed using analysis of variance (ANOVA). Subjects: A total of 2707 drinks and 434 snacks across eight leading coffee shop chains in the United Kingdom. Results: Overall, 47.0% of drinks and 66.8% of snacks exceed the recommended energy intake, while 32.5% of drinks and 45.3% of snacks surpass the recommended daily free sugar intake. ‘Hot chocolates and other speciality drinks’ contain the most energy (255.6 ± 5.78 kcal) of all drink categories. Snacks contain significantly more energy than drinks (p < 0.001), with all three snack categories exceeding the recommended intake of energy. Variations in nutritional content were observed in dairy-alternative milk options and specific chains. Conclusions: The high energy and sugar content of drinks and snacks in major UK coffee chains may contribute to excessive energy intake, with almost half of all drinks and snacks exceeding the maximum recommended levels. Healthier choices, such as avoiding flavoured drinks or limiting the consumption of snacks, may be necessary to help mitigate weight gain and combat obesity and T2DM rates in the UK. Full article

Dark cup chocolate is recognized as a source of bioactive compounds with potential health-promoting properties. This study aimed to evaluate the fortification of the bioactive and sensory profile of dark cup chocolate formulated with three percentages of cocoa liquor from the Forastero variety (40, 70, and 100%). Chocolates were produced from cacao beans cultivated in Jaén (Cajamarca, Peru) and characterized in terms of their antioxidant capacity, total phenolic content, tyramine concentration, and sensory attributes, which were assessed by a trained panel. The results showed that increasing the cocoa liquor percentage significantly enhanced the antioxidant capacity and phenolic content, with the 100% cacao chocolate exhibiting the highest values. Likewise, tyramine concentration also increased with cocoa liquor content, reaching 41.90 mg/kg in the 100% formulation, while the 40% chocolate showed markedly lower levels (1.85 mg/kg). Overall, the findings demonstrate a positive association between cocoa liquor percentage, bioactive potential, and tyramine accumulation, highlighting the importance of cacao proportions in defining both functional properties and safety-related aspects of dark cup chocolate. Full article

Background: Food waste contains abundant (+)-catechin, but its efficient recovery remains challenging. This study aimed to prepare ionic liquid (IL)-modified sorbents and establish an efficient method for (+)-catechin recovery from chocolate waste via solid-phase extraction (SPE). Methods: Three series of IL-modified sorbents (Sil-IL, ZIF67-IL, Sil@ZIF67-IL) were synthesized. Their adsorption performance was evaluated under different conditions; adsorption isotherm and kinetic data were fitted to Langmuir/Freundlich and pseudo-first/second-order models, respectively. Sorbent stability and (+)-catechin recovery from chocolate waste extracts were tested. Results: Sil@ZIF67-Hmim showed the highest adsorption capacity (154.4 mg/g) at 25 °C within 120 min. Adsorption followed the Langmuir model (R² = 0.99), indicating chemisorption. Sil@ZIF67-Hmim was subjected to repeated solid-phase extraction (SPE) for five consecutive days; the recovery rate ranged from 98.1% to 99.2%, and the relative standard deviation (RSD) was 3.2–4.4%. Conclusions: Sil@ZIF67-Hmim is a high-efficiency sorbent for (+)-catechin recovery from chocolate waste, providing a novel approach for food waste valorization and highlighting the application potential of IL-modified MOF-silica composites. Full article