Search Results (93)

Sustainable protein consumption is a key element in the transition toward more environmentally responsible food systems. Poultry, due to its relatively low carbon footprint and favorable health profile, holds significant potential to become an important component of the so-called “protein transition.” The aim of this article is to identify cognitive factors influencing consumer purchasing decisions regarding poultry and to formulate recommendations for marketing communication strategies that position poultry as a choice aligned with sustainability goals. This study is based on an exploratory factor analysis (EFA) conducted on a nationally representative sample of Polish consumers (AgriFood 2024). The results revealed three dominant decision-making determinants—taste, health, and convenience—collectively forming the original THC (Taste–Health–Convenience) model. This model provides a novel interpretive framework, showing how sustainability issues can be communicated through immediate, personally relevant consumer benefits, and subsequently expanded to include environmental and ethical aspects. The findings indicate that effective communication should emphasize tangible, everyday consumer benefits while also leveraging poultry’s lower climate impact compared to red meat. This article makes an original contribution to the debate on sustainable diets by presenting the THC model both as a tool for explaining the mechanisms of the attitude–behavior gap and as a practical instrument for designing campaigns that support the implementation of SDG 3 and SDG 12. Full article

Background/Objectives: COVID-19 frequently causes olfactory and gustatory dysfunction, including qualitative disorders like parosmia and phantosmia. These distortions affect quality of life and may result from both peripheral and central neural damage. Despite increasing reports, their prevalence, mechanisms, and risk factors remain unclear. The purpose of this study is to evaluate the clinical characteristics and possible predictors of parosmia and phantosmia associated with COVID-19 in Saudi Arabia. Methods: This cross-sectional study utilized an online questionnaire targeting adults in Saudi Arabia with self-reported new-onset olfactory or gustatory dysfunction after COVID-19. Results: Out of 539 participants, 377 were included for analysis. Females slightly outnumbered males (195, 51.7% vs. 182, 48.3%) with a mean age of 34.5 years (SD = 12.7). Comorbidities were present in 86 (23.3%) participants, predominantly including hypertension (39.5%) and diabetes (30.2%). Sudden smell and taste loss were reported by 277 (73.5%) and 267 (70.8%) participants, respectively. Regional residence was significantly associated with both smell (p < 0.001) and taste loss (p < 0.001). Academic qualification exhibited borderline significance in relation to taste loss (p = 0.049). Logistic regression analysis indicated no significant predictors of dysfunction, with male gender exhibiting an odds ratio of 1.276 for smell (p = 0.301) and an odds ratio of 1.401 for taste (p = 0.144). Over 60% of participants experienced a negative impact on their quality of life. Conclusions: This study demonstrates the prevalence of parosmia and phantosmia in COVID-19 patients in Saudi Arabia, with a significant impact on quality of life. While regional differences and education level exhibited certain associations, no demographic or clinical factors independently predicted dysfunction, highlighting the necessity for additional research into underlying mechanisms and long-term effects. Full article

Sweet taste plays a pivotal role in human dietary behavior and metabolic regulation. With the increasing incidence of metabolic disorders linked to excessive sugar intake, the development and accurate evaluation of new sweeteners have become critical topics in food science and public health. However, the structural diversity of sweeteners and their complex interactions with sweet taste receptors present major challenges for standardized sweetness detection. This review offers a comprehensive and up-to-date overview of sweet taste transmission mechanisms and current detection methods. It outlines the classification and sensory characteristics of both conventional and emerging sweeteners, and explains the multi-level signaling pathway from receptor binding to neural encoding. Key detection techniques, including sensory evaluation, electronic tongues, and biosensors, are systematically compared in terms of their working principles, application scope, and limitations. Special emphasis is placed on advanced biosensing technologies utilizing receptor–ligand interactions and nanomaterials for highly sensitive and specific detection. Furthermore, an intelligent detection framework integrating molecular recognition, multi-source data fusion, and artificial intelligence is proposed. This interdisciplinary approach provides new insights and technical solutions to support precise sweetness evaluation and the future development of healthier food systems. Full article

Rhodotorula mucilaginosa plays a key role in developing the taste of dry-cured ham, while the mechanism of Rhodotorula mucilaginosa proteases on myofibrillar protein (MP) hydrolysis and the evolution of taste substances has not been studied. The enzymatic characteristics, hydrolysis capacities for MPs, free amino acid contents, metabolite compositions, and taste attributes were investigated during the interactions of MPs and proteases. The proteases of R. mucilaginosa EIODSF019 (RE) and R. mucilaginosa XZY63-3 (RX) showed high hydrolytic activities at the conditions of pH 5.0~7.0 and 30~40 °C. Compared with RX, RE showed a lower Michaelis constant (Km) value and a better affinity for protein substrates. RE showed a higher capability to degrade myosin and actin compared with RX and P. kudriavzevii XS-5 proteases (PK). The microtopography of enzyme-treated MPs in RE presented a smoother surface and lower root mean square roughness than that in RX and PK. The total content of free amino acids significantly increased from 0.34 mg/100 mL of CK to 17.10 mg/100 mL of RE after 4 h of hydrolysis of MPs. Sixty-two metabolites were identified by LC-MS/MS, and γ-glutamyl peptides were the main components of MP hydrolysates. Sensory scores of umami, richness, and aftertaste showed the largest values in RE among these groups. Partial least squares discriminant analysis and correlation network demonstrated that γ-Glu-Lys, γ-Glu-Tyr, γ-Glu-Glu, γ-Glu-His, γ-Glu-Leu, γ-Glu-Cys, γ-Glu-Ala, and γ-Glu-Gln were positively correlated with the improvements of umami, richness, and aftertaste in RE. Full article

Despite the growth of fruit production, the challenge of postharvest fruit loss particularly in tropical and subtropical fruits due to spoilage, decay, and natural deterioration remains a critical issue, impacting the global food supply chain by reducing both the quantity and quality of fruits postharvest. Edible coatings have emerged as a sustainable solution to extending the shelf life of fruits and decreasing postharvest losses. The precise composition and application of these coatings are crucial in determining their effectiveness in preventing microbial growth and preserving the sensory attributes of fruits. Furthermore, the integration of nanotechnology into edible coatings has the potential to enhance their functionalities, including improved barrier properties, the controlled release of active substances, and increased antimicrobial capabilities. Recent advancements highlighting the impact of edible coatings are underscored in this review, showcasing how they help in prolonging shelf life, preserving quality, and minimizing postharvest losses of subtropical fresh fruits worldwide. The utilization of edible coatings presents challenges in terms of production, storage, and large-scale application, all while ensuring consumer acceptance, food safety, nutritional value, and extended shelf life. Edible coatings based on polysaccharides and proteins encounter difficulties due to inadequate water and gas barrier properties, necessitating the incorporation of plasticizers, emulsifiers, and other additives to enhance their mechanical and thermal durability. Moreover, high levels of biopolymers and active components like essential oils and plant extracts could potentially impact the taste of the produce, directly influencing consumer satisfaction. Therefore, ongoing research and innovation in this field show great potential for reducing postharvest losses and strengthening food security. This paper presents a comprehensive overview of the latest advancements in the application of edible coatings and their influence on extending the postharvest longevity of main subtropical fruits, emphasizing the importance of maintaining the quality of fresh and fresh-cut subtropical fruits, prolonging their shelf life, and protecting them from deterioration through innovative techniques. Full article

The co-occurrence of autism spectrum disorder (ASD) and epilepsy is a complex neurological condition that presents significant challenges for both patients and clinicians. ASD is a group of complex developmental disorders characterized by the following: (1) Social communication difficulties: challenges in understanding and responding to social cues, initiating and maintaining conversations, and developing and maintaining relationships. (2) Repetitive behaviors: engaging in repetitive actions, such as hand-flapping, rocking, or lining up objects. (3) Restricted interests: focusing intensely on specific topics or activities, often to the exclusion of other interests. (4) Sensory sensitivities: over- or under-sensitivity to sensory input, such as sounds, touch, tastes, smells, or sights. These challenges can significantly impact individuals’ daily lives and require specialized support and interventions. Early diagnosis and intervention can significantly improve the quality of life for individuals with ASD and their families. Epilepsy is a chronic brain disorder characterized by recurrent unprovoked (≥2) seizures that occur >24 h apart. Single seizures are not considered epileptic seizures. Epilepsy is often idiopathic, but various brain disorders, such as malformations, strokes, and tumors, can cause symptomatic epilepsy. While these two conditions were once considered distinct, growing evidence suggests a substantial overlap in their underlying neurobiology. The prevalence of epilepsy in individuals with ASD is significantly higher than in the general population. This review will explore the epidemiology of this comorbidity, delve into the potential mechanisms linking ASD and epilepsy, and discuss the implications for diagnosis, treatment, and management. Full article

Background: Pain is prevalent in almost all populations and may often hinder visual, auditory, tactile, olfactory, and taste perception as it alters brain neural processing. The quantitative methods emerging to define pain and assess its effects on neural functions and perception are important. Identifying pain biomarkers is one of the initial stages in developing such models and interventions. The existing literature has explored chronic and experimentally induced pain, leveraging electroencephalograms (EEGs) to identify biomarkers and employing various qualitative and quantitative approaches to measure pain. Objectives: This systematic review examines the methods, participant characteristics, types of pain states, associated pain biomarkers of the brain’s electrical activity, and limitations of current pain studies. The review identifies what experimental methods researchers implement to study human pain states compared to human control pain-free states, as well as the limitations in the current techniques of studying human pain states and future directions for research. Methods: The research questions were formed using the Population, Intervention, Comparison, Outcome (PICO) framework. A literature search was conducted using PubMed, PsycINFO, Embase, the Cochrane Library, IEEE Explore, Medline, Scopus, and Web of Science until December 2024, following the Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) guidelines to obtain relevant studies. The inclusion criteria included studies that focused on pain states and EEG data reporting. The exclusion criteria included studies that used only MEG or fMRI neuroimaging techniques and those that did not focus on the evaluation or assessment of neural markers. Bias risk was determined by the Newcastle–Ottawa Scale. Target data were compared between studies to organize the findings among the reported results. Results: The initial search resulted in 592 articles. After exclusions, 24 studies were included in the review, 6 of which focused on chronic pain populations. Experimentally induced pain methods were identified as techniques that centered on tactile perception: thermal, electrical, mechanical, and chemical. Across both chronic and stimulated pain studies, pain was associated with decreased or slowing peak alpha frequency (PAF). In the chronic pain studies, beta power increases were seen with pain intensity. The functional connectivity and pain networks of chronic pain patients differ from those of healthy controls; this includes the processing of experimental pain. Reportedly small sample sizes, participant comorbidities such as neuropsychiatric disorders and peripheral nerve damage, and uncontrolled studies were the common drawbacks of the studies. Standardizing methods and establishing collaborations to collect open-access comprehensive longitudinal data were identified as necessary future directions to generalize neuro markers of pain. Conclusions: This review presents a variety of experimental setups, participant populations, pain stimulation methods, lack of standardized data analysis methods, supporting and contradicting study findings, limitations, and future directions. Comprehensive studies are needed to understand the pain and brain relationship deeper in order to confirm or disregard the existing findings and to generalize biomarkers across chronic and experimentally induced pain studies. This requires the implementation of larger, diverse cohorts in longitudinal study designs, establishment of procedural standards, and creation of repositories. Additional techniques include the utilization of machine learning and analyzing data from long-term wearable EEG systems. The review protocol is registered on INPLASY (# 202520040). Full article

The food industry mostly utilises thermal processing technologies to enhance the food safety and shelf life by inactivating enzymes, pathogens, and spores. However, there is a shift towards consumer preference for minimally processed foods due to health concerns and the limitations of the conventional thermal processing methods. Thus, the food industry has recently increased the utilisation of non-thermal technologies for food processing and preservation in the production of foods while maintaining the nutritional and sensory qualities of the food. Non-thermal approaches including a Pulsed Electric Field (PEF), High-Pressure Processing (HPP), Ionising Radiation (IOR), Ultraviolet (UV) light, Pulsed Light (PL), and Cold plasma (CP) are increasingly being employed for food preservation, especially for heat-sensitive foods, as they enable microbial inactivation with minimal or no thermal application and less degradation of bioactive constituents of foods. As opposed to conventional thermal technologies that may compromise the food quality, non-thermal preservation processes retain the texture, taste, and rheological properties, therefore presenting an invaluable option in the food chain system. Moreover, non-thermal food processing approaches are becoming well-established within the food sector as they can be utilised for a wide range of food items. This paper provides a critical review of the industrial applications, mechanisms of action, and efficiency of major non-thermal food processing technologies. In addition, it also addresses their impact on the food quality, microstructure, and rheology, while exploring their limitations. Although these technologies are of great value in preserving the shelf life and food integrity, high upfront investment costs continue to discourage large-scale adoption. However, with the growing demand for fresh and minimally processed foods, the operational costs for these technologies are expected to become more accessible, promoting their widespread adoption in the industry. Full article

The gallated catechin content in Wuyi Rock Tea is higher in the summer, leading to a more bitter and less desirable taste. Here, tannase, tyrosinase, and laccase were used to treat summer Rougui Wuyi Rock Tea extracts. The effects of single and combined enzymes on the taste of the tea extracts and their mechanisms of action were analyzed. Compared with the no-enzyme-treated sample, the sensory score results showed that tannase was the most effective, increasing the bitterness and astringency scores by 113.9% and 255.3%, respectively. Among the combined enzyme treatments, the samples treated with tannase and tyrosinase yielded the best sensory scores, with bitterness and astringency scores increasing by 141.2% and 289.0%, respectively. Data obtained using an electronic tongue confirmed the role of these enzymes, showing that, in addition to bitterness and astringency, enzyme treatment also influenced the bitterness aftertaste and astringency aftertaste, as well as its sourness and sweetness. Further product analysis revealed that tannase hydrolyzes the ester bonds on the gallacyl groups in gallated catechins, converting them to non-gallated catechins, while tyrosinase and laccase oxidize the phenolic hydroxyl groups on catechins to form o-quinone, leading to the production of theaflavins and improved tea quality. This study presents an effective approach to improving the quality of summer tea using biological enzymes. Full article

Background: The anterior cingulate cortex (ACC) is known for its involvement in various regulatory functions, including in the central control of feeding. Activation of local elements of the central glucose-monitoring (GM) neuronal network appears to be indispensable in these regulatory processes. Destruction of these type 2 glucose transporter protein (GLUT2)-equipped chemosensory cells results in multiple feeding-associated functional alterations. Methods: In order to examine this complex symptomatology, (1) dopamine sensitivity was studied in laboratory rats by means of the single-neuron-recording multibarreled microelectrophoretic technique, and (2) after local bilateral microinjection of the selective type 2 glucose transporter proteindemolishing streptozotocin (STZ), open-field, elevated plus maze, two-bottle and taste reactivity tests were performed. Results: A high proportion of the anterior cingulate cortical neurons changed their firing rate in response to microelectrophoretic administration of D-glucose, thus verifying them as local elements of the central glucose-monitoring network. Approximately 20% of the recorded cells displayed activity changes in response to microelectrophoretic application of dopamine, and almost 50% of the glucose-monitoring units here proved to be dopamine-sensitive. Moreover, taste stimulation experiments revealed even higher (80%) gustatory sensitivity dominance of these chemosensory cells. The anterior cingulate cortical STZ microinjections resulted in extensive behavioral and taste-associated functional deficits. Conclusions: The present findings provided evidence for the selective loss of glucose-monitoring neurons in the anterior cingulate cortex leading to motivated behavioral and gustatory alterations. This complex dataset also underlines the varied significance of the type 2 glucose transporter protein-equipped, dopamine-sensitive glucose-monitoring neurons as potential therapeutic targets. These units appear to be indispensable in adaptive control mechanisms of the homeostatic–motivational–emotional–cognitive balance for the overall well-being of the organism. Full article

Cheese is a biologically active food product, characterised by its colour, texture, and taste. Due to its rich matrix of fats and proteins, as well as the fact that the cheese’s surface acts as its own packaging, the cheese becomes more susceptible to contamination by microorganisms during the ripening process, particularly bacteria and fungi. The ripening of cheese involves several biochemical reactions, with the proteolytic activity of the cheese microbiota being particularly significant. Proteolysis results in the presence of free amino acids, which are precursors to various metabolic mechanisms that can cause discolouration (blue, pink, and brown) on the cheese rind. Surface defects in cheese have been documented in the literature for many years. Sporadic inconsistencies in cheese appearance can lead to product degradation and economic losses for producers. Over the past few decades, various defects have been reported in different types of cheese worldwide. This issue also presents opportunities for innovation and development in edible and bioactive coatings to prevent the appearance of colour defects. Therefore, this review provides a comprehensive analysis of cheese colour globally, identifying defects caused by microorganisms. It also explores strategies and innovation opportunities in the cheese industry to enhance the value of the final product. Full article

The high tillage resistance of agricultural soil-engaging tools (TASTs) in farmland operations (e.g., tillage, sowing, crop management, and harvesting) increases fuel consumption and harmful gas emissions, which negatively affect the development of sustainable agriculture. Biomimetic methods are promising and effective technologies for reducing the TASTs and have been developed in the past few years. This review comprehensively summarizes the typical agricultural soil-engaging tools (ASETs) and their characteristics and presents existing biomimetic methods for decreasing TASTs. The introduction of TAST reduction was performed on aspects of tillage, sowing, crop management, and harvesting. The internal mechanisms and possible limitations of current biomimetic methods for various ASETs were investigated. The tillage resistance reduction rates of ASETs, as affected by various biomimetic methods, were quantitatively compared under different soil conditions with statistical analyses. Additionally, three future research directions were recommended in the review to further reduce TASTs and encourage the development of sustainable agriculture. Full article

Over the past few decades, the scientific community has been highly concerned about the obesity epidemic. Artificial sweeteners are compounds that mimic the sweet taste of sugar but have no calories or carbohydrates; hence, they are very popular among patients suffering from diabetes or obesity, aiming to achieve glycemic and/or weight control. There are four different types of sweeteners: artificial, natural, rare sugars, and polyols. Artificial and natural sweeteners are characterized as non-nutritional sweeteners (NNSs) since they do not contain calories. The extended use of sweeteners has been reported to have a favorable impact on body weight and glycemic control in patients with type 2 diabetes (T2DM) and on tooth decay prevention. However, there is concern regarding their side effects. Several studies have associated artificial sweeteners’ consumption with the development of insulin resistance, nonalcoholic fatty liver disease (NAFLD), gastrointestinal symptoms, and certain types of cancer. The present review focuses on the description of different types of sweeteners and the benefits and possible deleterious effects of the chronic consumption of NNSs on children’s health. Additionally, possible underlying mechanisms of the unfavorable effects of NNSs on human health are described. Full article

In this study, umami peptides were screened and characterized from bovine bone soups manufactured via atmospheric and high-pressure boiling. Peptide fractions with molecular weights less than 3 kDa were selected for peptide sequencing using LC-MS/MS, the toxicity prediction of the umami peptides was carried out by using an website, and the peptides were screened according to the binding energy, i.e., three peptides including YDAELS, TDVAHR, and ELELQ were selected. The three umami peptides were further synthesized, and their umami thresholds were determined through sensory evaluation and electronic tongue analysis, ranging from 0.375 to 0.75 mg/mL. All three peptides exhibited a significant synergistic taste enhancement effect when combined with MSG (monosodium glutamate) solution. The molecular docking of the umami peptides with the T1R1/T1R3 receptor revealed the mechanism of umami presentation, and the main interaction forces between the three umami peptides and the receptor were hydrogen bonding, electrostatic interactions, and hydrophobic interactions. Full article

Food neophobia, defined as fear or aversion to eating new or unfamiliar foods, is a significant challenge, especially in the context of preschool children. In the scientific literature, this phenomenon is often described as a natural developmental stage, but its severity and impact on preferences and eating patterns still raise many questions. The purpose of the present study was to assess the prevalence of food neophobia in children aged 1 to 6 years and to analyze its relationship with eating habits, preferences, and eating patterns. The study was conducted using a proprietary questionnaire and validated research tools such as the Child Feeding Scale (MCH-FS) and Food Neophobia Scale (FNS). The study included 345 children, of whom 59.1% were observed to be at significant risk for food neophobia. The results of the study suggest that food neophobia is not a common phenomenon in children aged 1–2 years but becomes more pronounced later in childhood. Another important finding was that food neophobia shows a stronger association with established eating patterns than with individual taste preferences. Considering these results, this phenomenon should be considered not only as a natural part of child development, but also as a potential indicator of eating disorders that may require intervention. These findings underscore the need for further research that could deepen the understanding of the mechanisms governing food neophobia and its long-term consequences for child health. Full article