Search Results (239)

Coffee is one of the most widely consumed beverages worldwide, primarily due to the stimulating effects attributed to its caffeine content. However, excessive intake of caffeine results in negative effects, including palpitations, anxiety, and insomnia. Therefore, low-caffeine coffee has captivated growing consumer interest, highlighting its significant market potential. Traditional decaffeination methods often lead to non-selective extraction, resulting in a loss of desirable flavor compounds, thereby compromising coffee quality. In recent years, microbial fermentation has emerged as a promising, targeted, and safe approach for reducing caffeine content during processing. Additionally, mixed-culture fermentation further enhances coffee flavor and overcomes the drawbacks of monoculture fermentation, such as low efficiency and limited flavor profiles. Nonetheless, several challenges are yet to be resolved, including microbial tolerance to caffeine and related alkaloids, the safety of fermentation products, and elucidation of the underlying mechanisms behind microbial synergy in co-cultures. This review outlines the variety of microorganisms with the potential to degrade caffeine and the biochemical processes involved in this process. It explores how microbes tolerate caffeine, the safety of metabolites produced during fermentation, and the synergistic effects of mixed microbial cultures on the modulation of coffee flavor compounds, including esters and carbonyls. Future directions are discussed, including the screening of alkaloid-tolerant strains, constructing microbial consortia for simultaneous caffeine degradation for flavor enhancement, and developing high-quality low-caffeine coffee. Full article

Oleogels are a subclass of organogels that present a healthier alternative to traditional saturated and trans solid fats in food products. The unique structure and composition that oleogels possess make them able to provide desirable sensory and textural features to a range of food products, such as baked goods, processed meats, dairy products, and confectionery, while also improving the nutritional profiles of these food products. The fact that oleogels have the potential to bring about healthier food products, thereby contributing to a better diet, makes interest in the subject ever-increasing, especially due to the global issue of obesity and related health issues. Research studies have demonstrated that oleogels can effectively replace conventional fats without compromising flavor or texture. The use of plant-based gelators brings about a reduction in saturated fat content, as well as aligns with consumer demands for clean-label and sustainable food options. Oleogels minimize oil migration in foods due to their high oil-binding capacity, which in turn enhances food product shelf life and stability. Although oleogels are highly advantageous, their adoption in the food industry presents challenges, such as oil stability, sensory acceptance, and the scalability of production processes. Concerns such as mixed consumer perceptions of taste and mouthfeel and oxidative stability during processing and storage evidence the need for further research to optimize oleogel formulations. Addressing these limitations is fundamental for amplifying the use of oleogels and fulfilling their promise as a sustainable and healthier fat alternative in food products. As the oleogel industry continues to evolve, future research directions will focus on enhancing understanding of their properties, improving sensory evaluations, addressing regulatory challenges, and promoting sustainable production practices. The present report summarizes and updates the state-of-the-art about the structure, the properties, and the applications of oleogels in the food industry to highlight their full potential. Full article

The gel performance of giant squid is weak. Researchers have confirmed that adding some substances could improve the texture. However, the flavor has not been taken into account. In a previous study, we proved that mixed inoculation with Lacticaseibacillus casei and Staphylococcus carnosus with several seasonings adding could improve the texture of squid. Whether the addition of seasonings could affect the quality of samples or not and how fermentation affects the texture and flavor were not clear. In present study, we prepared fermented squid without seasonings. The results showed that compared with fermented samples with added seasonings, samples without seasonings might be safer, with fewer types and lower concentrations of biogenic amines. In samples without seasonings, non-inoculation had a higher pH and higher levels of biogenic amines. Meanwhile, mixed inoculation with L. casei and S. carnosus could ensure safety, improve texture and rheological properties. The water state of the fermented sample was also changed. The microstructure indicated that good network was formed in the fermented sample. After fermentation, the contents of several organic acids, free amino acids and volatile flavor compounds increased, and the results of the electronic nose test were also changed. In addition, starters were dominant during fermentation. These results indicated that mixed inoculation without seasonings might be a safer method than that with seasonings. In addition, mixed inoculation without seasonings could improve the texture and flavor of the squid. These results lay the foundation for improving fermented squid quality in further studies. Full article

The protein fraction of slaughterhouse blood remains underutilized primarily due to challenges associated with its instability during processing and storage. This study aimed to develop stable bovine blood plasma gels using selected lactic acid bacteria and flaxseed oil cake flour. Various lactic acid bacteria strains were incorporated at concentrations of 5–20% (w/w), and gel properties such as pH, gelation time, yield stress, and freeze–thaw syneresis were evaluated. Optimal gelation was achieved at 20% inoculum, producing fibrin networks with yield stresses (372 Pa) comparable to recalcified controls (410 Pa), but accompanied by high serum loss and undesired acidic aromas at higher bacterial densities. Incorporating 5% hydrated flaxseed oil cake flour successfully reduced syneresis below 10%, improved water-holding capacity (135%), and prevented development of off-flavors, demonstrating beneficial interactions between flaxseed polysaccharides and blood plasma proteins. Thus, combining a 20% mixed lactic starter with 5% flaxseed cake flour yielded a stable plasma gel suitable for meat product applications, balancing rapid gel formation, high moisture retention, desirable rheological properties, and neutral sensory characteristics. Full article

Limited research has systematically compared the detailed sensory profiles of commercially available gluten-containing (C) and gluten-free (F) cookies using trained panelists. This study aimed to develop a comprehensive sensory lexicon for C and F chocolate chip cookies and identify key sensory attributes that differentiate them. Seven professionally trained panelists created a lexicon of 33 attributes spanning aroma, flavor, basic taste, texture, and residual property. Using this lexicon, a descriptive analysis was conducted on 12 C and 12 F cookie samples. Multivariate analysis of variance revealed significant differences between the two groups across the 33 sensory attributes (p < 0.05). A mixed model analysis showed that C cookies had higher intensities of chocolate-related and sweet aroma complex notes, while F cookies exhibited stronger nutty, artificial, and off-note flavors. In terms of texture, F cookies were higher in toothpack and powdery mouthcoat, while C cookies displayed more melt-in-mouth characteristics. Principal component analysis and agglomerative hierarchical clustering revealed three distinct clusters of test samples within both crispy and chewy cookie types, with some F cookies closely aligning with C profiles. These findings, along with the developed lexicon, provide a valuable foundation for enhancing the sensory appeal and quality of gluten-free chocolate chip cookies. Full article

Apple, tomato, and grape pomaces, as well as an apple–grape (1:1) mixed pomace, were employed in the formulation of fruit-based spreads to valorize these underutilized by-products. The influence of pectin addition on the physicochemical and sensory properties of the spreads was also examined. All spread preparations carried the ‘high fiber’ nutrition claim. The apple pomace spread demonstrated the highest total and soluble dietary fiber contents (14.13 and 4.28%, respectively). Colorimetry showed higher L* and a* values for the tomato pomace spreads. Rheometry of the spreads revealed pseudoplastic flow and weak gel-like behavior (G′ > G″); the tomato and grape pomace spreads with pectin exhibited the highest η*, G′, and G″ values. A texture analysis (spreadability test) indicated that pectin addition affected only the mixed pomace spread, resulting in the least spreadable product. Regarding bioactive compounds, the apple pomace had the highest total phenolic content, and the grape pomace exhibited the highest antioxidant activity, both of which were also reflected in their corresponding spreads. A principal component analysis indicated a strong correlation among flavor, mouthfeel, and moisture content, which were negatively correlated with color intensity and spreadability. The apple pomace spread with added pectin was the most widely preferred by consumers due to its appealing mouthfeel, spreadability and flavor. Full article

The objective of this study was to obtain and evaluate a coffee aroma extract/oil with sensorial attributes close to the original brew of Greek coffee for use in an instant Greek coffee powder. The oil was obtained directly from commercial Greek coffee by solid-liquid extraction using hexane as a solvent and treated with a series of hexane-ethanol mixtures (0:10, 1:4, 1:9) to remove the intense roasted flavor of the crude coffee oil obtained by hexane; the de-oiled coffee was used for the recovery of water-soluble compounds, and the produced water extract was freeze-dried. The aromatic volatiles of the coffee oil samples were analyzed by using a purge-and-trap device coupled to GC-MS, as well as sensory analysis. The instant Greek coffee powder was produced by mixing the freeze-dried base (74.4%) with the extract derived after treatment of the crude oil with hexane-ethanol mixture 1:4 (18.2%) and foaming agent (7.4%). Two different materials were studied as bases: instant coffee (F3_Gr-D) and ground Greek coffee (reference sample, C_Gr). The shelf-life stability of the produced powders was examined at three storage temperatures (25, 45, 60 °C). Instrumental analysis (purge-and-trap GC-MS) of aroma and sensory analysis (aroma, taste, staling, total sensory quality on a 1–9 hedonic scale) was conducted. Aroma loss (furfuryl alcohol, furfural, dimethyl pyrazines, ethyl methyl pyrazines) and scores for sensory attributes during storage were modeled using 1st and 0-order reaction kinetics, respectively. The storage temperature effect was expressed by the Arrhenius model (activation energy E_a). According to the results, the developed instant coffee powder presented satisfactorily the aroma characteristics of regular Greek coffee. The shelf life for the instant Greek coffee powder was estimated as 80 days (air packed) (based on 20% retention of furfuryl alcohol that was the most abundant aromatic volatile of Greek coffee aroma, ground as well as extract oil). Full article

Flavor compounds are key determinants of food sensory quality, originating from natural sources, processing, or artificial additives. Although physical and chemical methods can effectively enhance food flavor, microbial fermentation and enzyme catalysis technology possess good potential in food flavor regulation due to their mild reaction conditions and high safety. In addition, the high efficiency and specificity of enzymes help to shorten the production cycle and accurately regulate food flavor. This review focuses on the application and regulation mechanism of bacteria, yeast, other fungi, and mixed microbe fermentation systems in flavor production. The utilization and catalytic reaction schemes of oxidoreductases, transferases, and hydrolases in flavor regulation are also deeply explored, and suggestions for the application of microbial fermentation and enzyme catalysis technology in flavor regulation are discussed. Full article

As a potential raw material with a variety of bioactive compounds, Pu-erh raw tea can produce rich flavor and health benefits through natural fermentation or microbial fermentation in traditional processing. However, the traditional fermentation process has some problems such as a long fermentation period and unstable quality. Monascus, a kind of fungus used in both medicine and food, has been proved to have many beneficial effects such as lowering cholesterol and regulating blood lipids. Therefore, in this study we investigated whether the fermentation of mixed monascus could significantly improve the flavor quality and lipid-lowering activity of Pu-erh raw tea. We added four kinds of monascus to unfermented Pu-erh raw tea (UT) to obtain a fermented Pu-erh raw tea (FT). The quality of the two tea samples was determined and an in vitro lipid-lowering experiment was conducted. The results show that the contents of water extractives, flavone, trans-catechins (GCG and CG), theabrownins, and caffeine in FT are significantly higher than those in UT, increasing by 19.41%, 14.47%, 18.76%, 29.82%, and 10.67%, respectively. In terms of aroma, linalool was the characteristic compound of UT, presenting a floral note. D-Limonene was the key characteristic substance of FT, manifested as lemon, toast, and wood. In terms of taste, FT has a high content of bitter amino acids and caffeine, a low content of catechins, and is rich in carbohydrate substances, forming a characteristic mild and mellow slightly bitter taste with reduced astringency. In addition, the relative contents of active substances with lipid-lowering effects such as quercetin, quercitrin, ascorbic acid, and sorbitol in FT were higher than those in UT, increasing by 83.09%, 81.73%, 89.86%, and 92.76%, respectively. The effect of FT on regulating cellular lipid metabolism was superior to UT based on cell experiments. The research results provide a scientific basis for the deep processing and functional development of Pu-erh raw tea. Full article

Food environments (the interfaces between consumers and the broader food system) shape dietary change and associated health outcomes. Characteristics of food environments (e.g., availability, accessibility, affordability, convenience, desirability) can influence consumer decision-making around food acquisition in different types of food environments (e.g., informal and formal markets, wild and cultivated natural environments). With the novel decision matrix approach presented in this paper, we aimed to develop a simple and rapid tool for collecting perceived evaluations and preferences of different types and characteristics of food environments. The decision matrix results were triangulated using a mixed methodology of geolocated participant observation, participatory mapping, market price comparisons and qualitative interviews. The decision matrix results were compared to the reported use of different food environment types in an Indigenous Pgaz K’Nyau community in Northern Thailand. Despite an ongoing food environment transition, participants preferred natural food environments and ranked market environments most poorly, largely reflecting actual food environment use. Interviewees stressed the importance of flavor and food safety, citing concerns over agrochemical contamination of market foods. The proposed decision matrix and mixed methods approach provides a rapid data collection method that can be used by food environment researchers and public health practitioners to assess food environment preferences and perceptions that influence decision-making in food environment transitions in low- and middle-income countries. Full article

Cheese is a globally consumed dairy product, with Europe leading the world in its consumption. Italy, as the third-largest cheese producer within the European Union, plays a crucial role in the sector, particularly through its production of Protected Designation of Origin (P.D.O.) cheeses, including Grana Padano and Parmigiano Reggiano. These hard cheeses are widely utilized in pre-packaged grated cheese products, owing to their broad appeal and recognized quality. While mold is a common and often necessary component in cheese production for the development of flavor and texture, fungal growth can also detrimentally affect the quality of cheese, potentially causing economic losses and posing food safety risks. Some molds are capable of producing mycotoxins, such as ochratoxin A (OTA), a toxic compound that has been identified in cheese. This study aims to quantitatively assess the prevalence of OTA contamination in various pre-packaged grated cheese products using the high-performance liquid chromatography method while also exploring the potential implications for food safety. The results revealed a high incidence of OTA, with 97.6% of the samples tested positive for contamination, ranging from below the limit of detection (<LOD) to 19.15 ng g⁻¹. Among the cheeses tested, the Parmigiano Reggiano brand exhibited the significantly highest average level of OTA contamination (5.06 ± 0.66 ng g⁻¹), followed by pecorino (2.25 ± 0.31 ng g⁻¹), mixed (2.15 ± 0.18 ng g⁻¹), and the Grana Padano cheeses (1.53 ± 0.21 ng g⁻¹). Given the widespread consumption of pre-packaged grated cheese products, these findings underscore the importance of continuous monitoring and risk assessment of cheese products, particularly pre-packaged grated varieties, due to the potential health risks associated with OTA exposure. Further investigations are essential to identify the factors contributing to OTA contamination in cheese and to support the development of regulatory standards to ensure consumer safety. Full article

Starter culture significantly influences the texture and flavor of yogurt, making the selection of appropriate fermentation strains a key focus in yogurt starter research. In this study, protease-producing Lactiplantibacillus plantarum NH-24, identified in prior experiments, was combined with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophiles for yogurt fermentation. Indicators such as coagulation state, acidity, and water-holding capacity were measured to determine the optimal fermentation temperature and starter ratio. Additionally, the effects of this strain on the yogurt’s texture, sensory properties, and volatile flavor compounds were evaluated. The results indicate that a fermentation temperature of 37 °C and a starter ratio of 4:4:3 were most suitable for yogurt production. Further analysis demonstrated that incorporating Lp. plantarum NH-24 improved the yogurt’s texture and flavor while reducing post-acidification during storage. Thus, protease-producing Lp. plantarum NH-24 holds significant promise as a yogurt starter culture. Full article

The production of organic strawberries (Fragaria × ananassa) in Texas is becoming more popular because consumers prefer locally grown berries and are willing to pay premium prices. However, local climatic conditions pose a high risk for insect problems and fungal diseases; hence, effective pest and disease management strategies are needed. Developing effective and safe methods of producing organic strawberries is necessary for meeting local consumer demand. Therefore, the objective of this study was to evaluate the impacts of selected commercially available soil-applied biopesticides on yield and the quality of Camino Real strawberries established using bare roots on plastic mulch-covered beds with drip irrigation. The ten biopesticide treatments were replicated three times in a completely randomized design. The berries used for this study were subsampled from harvests made in mid-April, late April, and mid-May 2019. Yield, biometrical characteristics, and physicochemical analyses such as pH, acidity, total soluble solids, sugars and organic acid contents, firmness, and instrumental color were determined for fresh strawberries after each harvest period. Experimental data were analyzed using the PROC Mixed model procedure. The effects of the soil-applied biopesticide treatments on strawberry yield varied. The results of strawberry yield suggest that biopesticides applied at the right time and frequency have the potential to perform at similar levels to their conventional counterparts. Camino Real strawberries treated with biopesticides, harvested during mid-April, late April, or mid-May, exhibited acceptable flavor based on the recommended values of TA and TSS for strawberries. The biopesticides showed no negative effects on yield and fruit quality and thus they could serve as alternatives to conventional products used. Full article

Sea buckthorn juice (SBJ) has a sour taste and can lead to the demineralization of tooth enamel when consumed over a long period of time, whereas fermentation reduces the acidity of sea buckthorn juice, improves its taste, and enhances its antioxidant activity. Flavor components are important factors that affect the quality of fermented beverages. Yeast is one of the most important factors affecting the flavor of beverages during the fermentation process, where yeast converts sugars into alcohol and produces flavor substances. Therefore, two commercial yeast strains, Angel RW and Angel RV171, were selected in this study for the single and mixed bacterial fermentation of sea buckthorn juice (FSBJ). Physicochemical analyses showed that RV171-FSBJ had the highest total reducing sugar (0.069 ± 0.02 g/L) and total acid content (1.86 ± 0.03 g/L), as well as the highest fermentation efficiency and free radical scavenging capacity (1,1-diphenyl-2-picrylhydrazyl (DPPH) 98.54 ± 0.03%, 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) 88.35 ± 0.14%, ·OH 48.61 ± 0.4%). RWRV-FSBJ had the highest content of functional compounds (total flavonoid content (TFC): 176.09 ± 0.44 μg/mL; total phenolic content (TPC): 157.9 ± 1.35 μg/mL; total anthocyanin concentration (TAC): 0.04 ± 0.004 μg/mL) and good color (L* 50.53 ± 0.04, a* 27.98 ± 0.04, b* 173.64 ± 0.34). Among the three FSBJs, a total of 54 volatile compounds were identified, with RV171-FSBJ having the highest content of volatile compounds. OAV analysis showed that 15, 14, and 11 volatile compounds of RW, RV, and RWRV, respectively, were greater than 1. Among them, ethyl hexanoate had the highest OAV, followed by ethyl isovalerate, phenylethyl alcohol, and 3-methylbutyl 3-methylbutanoate, which are characteristic flavor substances common to FSBJ. Full article