Search Results (69)

This study evaluated the effects of tamarind (Tamarindus indica L.) pulp as a marinade on the physicochemical quality (marinade liquid uptake, water-holding capacity, cooking loss, proximate composition, water activity, pH, color, and texture), oxidative stability (lipid oxidation), microbiological characteristics (mesophilic aerobic counts, Enterobacteriaceae, Gram-positive cocci, and molds and yeasts), and sensory attributes of eye of round beef (M. semitendinosus). Three treatments were compared: non-marinated control (C), brine (B; 2.5% NaCl), and NaCl with tamarind pulp (BPT; 2.5% NaCl + tamarind pulp). Tamarind incorporation significantly reduced pH and water-holding capacity, resulting in lower moisture content and higher ash and carbohydrate levels. BPT samples exhibited increased lightness (L*) and yellowness (b*) and reduced redness (a*), reflecting pigment contribution and acid-induced structural modifications. Texture profile analysis showed lower hardness and chewiness in BPT throughout storage, demonstrating improved tenderness. Lipid oxidation increased in B but remained controlled in BPT, highlighting the antioxidant potential of tamarind pulp. Tamarind selectively improved the microbiological profile by inhibiting Enterobacteriaceae and reducing mesophilic aerobic bacteria, although it was less effective in controlling molds and yeasts. Sensory evaluation showed that B treatment received the highest scores for flavor and overall acceptability, while BPT was characterized by fruity, acidic, and sweet notes, resulting in a distinctive sensory profile without reducing acceptability relative to the control. Overall, tamarind pulp substantially modulated the quality characteristics of marinated eye of round beef, providing advantages in oxidative stability, microbial control, and texture while also reducing water-holding capacity, altering color, increasing mold and yeast growth, and producing a distinctive sensory profile. These findings highlight both the potential and the limitations of tamarind pulp as a natural ingredient for clean-label meat products. Full article

In recent years, the authenticity of sliced mutton has become a growing concern due to the incorporation of non-mutton ingredients and the increasing use of processed and reconstituted meat products. In this study, a low-cost and non-destructive authentication method integrating smartphone-based image acquisition with machine learning and deep learning techniques was developed for the identification of real, processed, and reconstituted sliced mutton. A total of 600 images were collected under standardized conditions, from which color features in RGB, HSV, and Lab color spaces and texture features derived from the gray-level co-occurrence matrix (GLCM) were extracted. Statistical analyses, including the Kruskal–Wallis test, Dunn’s post hoc test, and principal component analysis, demonstrated significant inter-class differences and confirmed the discriminative capability of the extracted features. Four machine learning models (KNN, LDA, RF, and SVM) and three transfer learning-based convolutional neural networks (VGG16, ResNet50, and InceptionV3) were subsequently developed and evaluated. Among the machine learning models, SVM achieved the best classification performance, while VGG16 demonstrated the highest deep learning performance with an accuracy of 96.42 ± 0.51%. Misclassification analysis indicated that processed sliced mutton represented the primary source of classification ambiguity because of its overlapping visual characteristics with both real and reconstituted products. Furthermore, Grad-CAM visualization revealed that the CNN model focused predominantly on texture and structural regions closely associated with muscle and fat distribution, providing interpretability for the classification results. These findings suggest that smartphone-acquired RGB images combined with machine learning and deep learning methods may serve as a promising, low-cost screening approach for preliminary sliced mutton authentication in market surveillance and supply chain inspection. Full article

The modern world faces numerous challenges related to environmental degradation, climate change, and the growing demand for food in the context of rapid population growth. One of the key areas in which solutions supporting the idea of sustainable development can be sought is in society’s dietary habits and the implementation of innovative approaches to food production. Among these, 3D food printing has attracted growing attention as a promising approach for designing plant-based products with tailored structure, composition, and sensory properties. However, the broader adoption of 3D-printed foods may depend largely on consumer acceptance. The aim of this study was to compare the sensory evaluation and perceived market value of two plant-based salmon analogues: a conventional vegan product commercially available on the domestic market (Product A) and a vegan salmon analogue produced using a 3D food printing approach (Product B). An exploratory consumer study was conducted with 20 adult participants representing two dietary groups: meat consumers and non-meat consumers. Two tasting panels were organised, and both products were evaluated using a structured hedonic questionnaire covering appearance, aroma, colour, taste, texture, packaging, perceived ingredient composition, acceptable price, and purchase intention. Data were analysed descriptively and by means of McNemar’s test and the Wilcoxon signed-rank test, including subgroup analyses by dietary profile. Product B received significantly more favourable ratings for aroma, taste, texture, and acceptable price, and it generated a higher declared purchase intention than Product A. The difference in purchase intention between the two products was statistically significant. More positive evaluations of Product B were particularly evident among non-meat consumers. These findings suggest that, in the context of this exploratory tasting study, the 3D-printed plant-based salmon analogue showed promising consumer acceptance, especially among respondents already oriented toward plant-based diets. Full article

The use of human-edible materials like soy in animal feed raises several concerns, as it contributes to high greenhouse gas emissions and requires significant land and water use for agriculture. For this reason, research is exploring alternative ingredients rich in proteins like microalgae, which offer potential nutritional and environmental benefits. Species like Nannochloropsis are promising since their use for human consumption is very limited, making them non-competitive with human food. This article aims to formulate a poultry feed in which 30% of the crude protein from soybean meal is replaced by Nannochloropsis oceanica single-cell ingredients. Growth parameters have been evaluated in comparison with a diet based on soy protein. Additionally, the effect on meat quality was assessed by evaluating nutritional, texture, stability, and sensory parameters. Results showed that the microalgae diet caused a slight reduction in animal growth due to lower digestibility of the feed. Considering the quality parameters of the meat, no differences were found in terms of shelf life and physicochemical parameters, except for the color. The microalgae diet significantly increased the content of n-3 fatty acids and carotenoids in the meat. Finally, regarding sensory properties, the only change detected was in the amount of exudate. Full article

Background/Objectives: Ultra-processed foods (UPFs) consumption is increasing among infants and young children below three years of age, but to what extent is unclear. Understanding ingredient profiles in commercially produced complementary foods is critical given emerging evidence linking UPF consumption in early life with adverse health trajectories. The objective of this study was to assess the degree of processing and characterize the types of ingredients and additives used in commercial complementary foods available in major US grocery stores. Methods: This was a cross-sectional analysis of 651 infant and toddler food products sold by the top 10 largest US grocery stores in 2023. Data were collected from 8 of the 10 stores in Raleigh, North Carolina, and from 2 of the 10 stores online. Ingredients were classified into types and subtypes using Codex Alimentarius and US FDA taxonomies. UPFs were identified using the Nova classification system. The number of UPF ingredients per product and the proportion of products that were considered UPFs were calculated. Mean nutrient levels were compared between UPFs and non-UPFs. Results were examined by category and packaging type. Results: 71% of products were classified as UPFs. In addition, additives were present in 71% of products, with flavor enhancers (36%), thickeners (29%), emulsifiers (19%), and colors (19%) being the most common UPF-marker additives used. Ingredient counts varied widely (range 1–56), with snacks containing the most ingredients. Processed fruit and vegetable ingredients were common, while dairy, meat, and legume ingredients were uncommon. UPF products contained higher mean levels of total sugar, added sugar, sodium, and energy density than non-UPF products. Added sugars were present exclusively in UPF products. Conclusions: Most US commercial complementary foods are ultra-processed and contain multiple additives. These findings highlight the need for improved labeling and regulatory standards for identifying UPF ingredients and additives to ensure the availability of appropriate and healthy products targeting the youngest consumers. Full article

Feed formulation is a typical multi-objective optimization problem that aims to minimize cost while satisfying multiple nutritional constraints. However, existing methods often suffer from limitations in handling nonlinear constraints, high-dimensional decision spaces, and solution feasibility. To address these challenges, this study proposes a multi-objective feed formulation method based on an improved Non-dominated Sorting Genetic Algorithm II (NSGA-II). A hybrid Dirichlet–Latin Hypercube Sampling (Dirichlet-LHS) strategy is introduced to generate an initial population with high feasibility and diversity, together with an iterative normalization-based dynamic repair operator to efficiently handle ingredient proportion and nutritional constraints. In addition, an adaptive termination mechanism based on the hypervolume improvement rate (Hypervolume Termination, HVT) is designed to avoid redundant computation while ensuring effective convergence of the Pareto front. Experimental results demonstrate that the Dirichlet–LHS strategy outperforms random sampling, Dirichlet sampling, and Latin hypercube sampling in terms of hypervolume and solution diversity. Under identical nutritional constraints, the improved NSGA-II reduces formulation cost by 1.52% compared with multi-objective Bayesian optimization and by 2.17% relative to conventional feed formulation methods. In a practical application to meat sheep diet formulation, the optimized feed cost is reduced to 1162.23 CNY per ton, achieving a 4.83% cost reduction with only a 1.09 s increase in computation time. These results indicate that the proposed method effectively addresses strongly constrained multi-objective feed formulation problems and provides reliable technical support for precision feeding in intelligent livestock production. Full article

Whey, a by-product of cheese and casein manufacture, represents a major output in dairy processing and a valuable resource for the production of functional foods. This review examines the technological, environmental, and nutritional aspects of whey valorization, emphasizing its transformation from an ecological burden to a raw material with high economic potential. Over time, whey has evolved from being regarded as waste product to becoming a strategic ingredient in the formulation of modern functional foods and bio-based materials. Data from January 2015 to October 2025 were collected from PubMed, Web of Science, and Scopus to outline global whey production, utilization rates, and emerging processing methods. Modern membrane, enzymatic, and non-thermal technologies enable the recovery of valuable components, including proteins, lactose, and bioactive compounds. The use of these techniques reduces the biochemical and chemical oxygen demand in wastewater The review highlights the use of whey in functional beverages, milk and meat processing, edible films, bioplastics, and biofuels, as well as its microbiological and biotechnological potential. Results indicate that only about half of the 180–200 million tonnes of whey produced annually is effectively valorized, underscoring the need for integrated circular-economy approaches. Overall, whey valorization contributes to sustainable food production, environmental protection, and the development of innovative, health-promoting products that align with global strategies for waste reduction and the development of functional foods. Full article

The unhygienic practices in retail poultry meat shops adversely affect chicken meat quality and shelf life. To address this issue, a meat-surface-decontaminating wipe was developed. Deionized water, jamun leaf (Syzygium cumini) extracts, and other generally recognized as safe ingredients were used to prepare a decontamination solution. A sterile non-woven cloth soaked in the solution was applied over the meat surface as a decontamination wipe. Treated and untreated meat samples were stored at 4 ± 1 °C under aerobic packaging conditions, and various meat quality parameters were evaluated at every 1-day interval until the onset of spoilage. It was observed that the wipe could significantly reduce 2.31 log microbial loads (p = 0.00005, CI-95%, 1.85, 2.77) over the meat surface. With the increasing storage intervals, the meat quality parameters changed significantly (p < 0.05), and the treated chicken samples spoiled on day 6, whereas the control spoiled on day 5. The meat spoilage was confirmed by the evaluation of quality changes in the stored meat. Additionally, the wipe could cause 1.14 (p = 0.00000, CI-95%, 1.01, 1.25) and 1.03 (p = 0.00005, CI-95%, 0.90, 1.16) log reductions of E. coli and S. aureus, respectively. Based on the results, it was concluded that the decontamination wipe could improve the meat quality and shelf life of retail chicken meat without affecting the sensory quality attributes. Full article

Plant-based meat analogues (PBMAs) are positioned as promising alternatives to animal-based foods due to their potential environmental and health benefits. This study aimed to investigate the acceptability of PBMAs among trend-sensitive Swedish consumers, including both those who already eat PBMAs and those who do not. A questionnaire with both closed and open-ended questions was distributed digitally via social media using convenience/snowball sampling (n = 291). Data were analyzed using descriptive statistics, chi-square tests, and qualitative content analysis. The results show that PBMA consumption was significantly more common among women, urban dwellers, and individuals identifying as flexitarians or vegetarians. Environmental concerns and animal welfare were the most important motivators for PBMA consumption, whereas non-consumers cited issues such as imported ingredients, high processing levels, and poor sensory qualities as barriers. Consumers valued flavor and visual appeal more than production or nutritional attributes. Interestingly, while current PBMA consumers did not seek meat-like sensory properties, non-consumers and potential users preferred products resembling meat in taste and texture. The name “plant-based protein” was rated most appealing, compared to alternatives like “meat analogue” or “meat substitute.” The study highlights the heterogeneity in consumer expectations and emphasizes the need for tailored product development and communication strategies. Improving sensory quality, enhancing nutritional value, and positive product naming may support a broader acceptance of PBMAs. Full article

Exopolysaccharides (EPSs) produced by lactic acid bacteria (LAB) have received special attention as valuable products due to their potential applications as techno-functional and bioactive ingredients in foods. EPS production and consumption are an age-old practice in humans, as evidenced by fermented foods. Over the last two decades, extensive research has examined, analyzed, and reported a wide variety of EPSs from several LAB strains, as well as their techno-functional properties in foods. Also, research efforts focused on EPS characterization and yield production have been carried out. In food applications, EPS quantification and characterization in situ (direct fermentation) took place in various matrices (dairy, bread, plant-based fermented, and meat products). EPS direct application (ex situ) has been less investigated despite its better structural–functional control and use in non-fermented foods. Fewer EPS investigations have been conducted related to health benefits in humans and their mechanisms of action. The composition and functionality of EPSs vary depending on the LAB strain and food matrix used to produce them; thus, various challenges should be addressed before industrial applications are performed. This review aims to compile and summarize the recent findings on EPSs produced by LAB, highlighting their yield, culture production, techno-functional role in foods, food applications, and health benefits in clinical trials. It examines their dual applications, whether as purified functional ingredients (ex situ) or as fermentation products (in situ), and critically assesses both technological and bioactive implications. Also, it explores production challenges, regulatory considerations, and future perspectives for sustainable and tailored applications of EPSs in food innovation. Full article

Plant-based diets are increasingly recognized for their potential health benefits, reduced environmental impact, and alignment with ethical concerns related to animal welfare. Plant-based meat analogues (PBMAs), formulated using alternative vegetable protein sources, can contribute to the nutritional adequacy of such diets while supporting consumer adherence by replicating the sensory characteristics of conventional meat products. This study aimed to establish evidence-based nutritional recommendations for the formulation of nutritionally balanced PBMAs through expert consensus, using a modified Delphi method. Consensus was achieved for 12 nutritional recommendations across three stakeholder groups: (i) academic researchers; (ii) representatives from scientific societies, non-governmental organizations, civil society, and government agencies; and (iii) industry stakeholders involved in PBMA production. Recommendations focused on limiting nutrients of concern—such as sodium and saturated fats—were unanimously endorsed by all groups. Additionally, consensus was reached on recommendations emphasizing the inclusion of ingredients that ensure an adequate intake of essential nutrients, including proteins, fiber, vitamins, and minerals. Among the six proposed regulatory recommendations, three achieved consensus. The resulting set of nutritional recommendations offers a valuable framework to support the food industry in developing PBMAs that align with consumer expectations for health, nutrition, and sustainability. Moreover, these recommendations can play a pivotal role in assisting regulatory authorities in defining identity and quality standards for PBMAs. Full article

Earth hosts a remarkable diversity of life, with oceans covering over 70% of its surface and supporting the greatest abundance and variety of species, including a vast range of seaweeds. Among these, red seaweeds (Rhodophyta) represent the most diverse group and are particularly rich in bioactive compounds. Grateloupia turuturu Yamada and Porphyra umbilicalis Kütz. are two species with significant biotechnological and functional food potential. They contain high levels of phycobiliproteins, sulfated polysaccharides (e.g., carrageenan, agar, porphyran), mycosporine-like amino acids (MAAs), phenols, minerals, and vitamins, including vitamin B12 (rare among non-animal sources). Several analytical methods, such as spectrophotometry, chromatography, and mass spectrometry, have been used to characterize their chemical composition. In vitro and in vivo studies have demonstrated their antioxidant, anti-inflammatory, neuroprotective, immunostimulatory, anti-proliferative, and photoprotective effects. These bioactive properties support its application in the food, pharmaceutical, and cosmetic sectors. Given the growing demand for sustainable resources, these algae species stand out as promising candidates for aquaculture and the development of functional ingredients. Their incorporation into novel food products, such as snacks and fortified dairy and meat products, underscores their potential to support health-promoting diets. This review highlights G. turuturu and P. umbilicalis chemical richness, bioactivities, and applications, reinforcing their value as sustainable marine resources. Full article

Hybrid plant and meat (HPM) products, in which a portion of meat is substituted with alternative plant protein-containing ingredients, offer a promising option for flexitarian consumers seeking to increase plant protein consumption while continuing to enjoy the sensory qualities of meat products. This study evaluated the effects of faba bean protein (FBP), pea protein (PP), and rice protein (RP) ingredients at a 12.5% meat protein substitution level, under varying pre-hydration conditions and, subsequently, on the technological properties of hybrid plant/beef patties (HPBP). Colour measurements indicated that plant protein ingredient addition to HPBP resulted in increased lightness (L*) and decreased redness (a*) values. HPBP showed reduced cooking loss compared to 100% beef patties, and cooking loss increased with higher pre-hydration levels of plant proteins. Faba bean hybrid patty (FBHP) exhibited lower texture scores, while the patty containing non-hydrated RP had the highest hardness values. The texture of patties with PP was comparable to the control, irrespective of the hydration status of the plant protein. Inclusion of plant proteins also reduced water mobility by restricting intracellular water. Overall, these findings provide valuable insights into the selection of suitable plant proteins and the requirement for optimal pre-hydration of plant proteins prior to incorporation into HPBP to ensure optimal technological properties. Full article

Plant-based foods have emerged as a major focus of the modern food industry as it tries to create more sustainable, environmentally friendly, and healthy products. Plant-based emulsion gels (PBEGs) can be used to provide valuable structures, textures, and functions in many plant-based food applications. For instance, they can be used as a matrix to form semi-solid plant-based meat, fish, egg, or dairy analogs, delivery systems for bioactive compounds in functional foods, and edible inks in 3D food printing. The most common PBEGs used in the food industry consist of oil droplets embedded within an aqueous phase containing a biopolymer network. However, PBEGs may also be formed from high-internal-phase emulsions (HIPEs) or aggregated emulsions. PBEGs combine the benefits of emulsions and gels, such as the ability to encapsulate both polar and non-polar functional ingredients, as well as to create desirable textural attributes. This review summarizes recent advances (2017–2025) in the development and application of PBEGs in the food sector, with a focus on their preparation methods, characterization techniques, and potential applications. The future perspectives and challenges associated with PBEGs are also discussed. Overall, this review provides a useful platform for directing future research efforts and for the practical implementation of PBEGs in plant-based food systems. Full article

This study investigated quality changes in seaweed–yak patties before and after freeze–thaw by varying seaweed addition levels (10–70%). Macroscopically, the effects on water-holding capacity, textural properties, and oxidative indices of restructured yak patties were evaluated. Microscopically, the impact of seaweed-derived bioactive ingredients on patty microstructure and myofibrillar protein characteristics was examined. LF-NMR and MRI showed that 40% seaweed addition most effectively restricted water migration, reduced thawing loss, and preserved immobilized water content. Texture profile analysis (TPA) revealed that moderate seaweed levels (30–40%) enhanced springiness and minimized post-thaw hardness increases. SEM confirmed that algal polysaccharides formed a denser protective network around the muscle fibers. Lipid oxidation (MDA), free-radical measurements, and non-targeted metabolomics revealed a significant reduction in oxidative damage at 40% seaweed addition, correlating with increased total phenolic content. Protein analyses (particle size, zeta potential, hydrophobicity, and SDS-PAGE) demonstrated a cryoprotective effect of seaweed on myofibrillar proteins, reducing aggregation and denaturation. These findings suggest that approximately 40% seaweed addition can improve the physicochemical stability and antioxidant capacity of frozen seaweed–yak meat products. This work thus identifies the optimal seaweed addition level for enhancing freeze–thaw stability and functional quality, offering practical guidance for the development of healthier, high-value restructured meat products. Full article