Search Results (825)

Jujubes have a beautiful taste, and high nutritional and economic value. The planting area of dwarf and densely planted jujubes is large and shows an increasing trend; however, the mechanization level and efficiency of fresh jujube harvesting are low. For this reason, our research group conducted a study on mechanical harvesting technology for fresh jujubes. A pneumatic jujube harvester was designed. This harvester is composed of a self-regulating picking mechanism, a telescopic conveying pipe, a negative pressure generator, a cleaning mechanism, a double-chamber collection box, a single-door shell, a control assembly, a generator, a towing mobile chassis, etc. During the harvest, the fresh jujubes on the branches are picked under the combined effect of the flexible squeezing of the picking roller and the suction force of the negative pressure air flow. They then enter the cleaning mechanism through the telescopic conveying pipe. Under the combined effect of the upper and lower baffles of the cleaning mechanism and the negative-pressure air flow, the fresh jujubes are separated from impurities such as jujube leaves and branches. The clean fresh jujubes fall into the collection box. We considered the damage rate of fresh jujubes, impurity rate, leakage rate, and harvesting efficiency as the indexes, and the negative-pressure suction wind speed, picking roller rotational speed, and the inclination angle of the upper and lower baffles of the cleaning and selection machinery as the test factors, and carried out the harvesting test of fresh jujubes. The test results show that when the negative-pressure suction wind speed was 25 m/s, the picking roller rotational speed was 31 r/min, and the inclination angles of the upper and lower baffle plates for cleaning and selecting were −19° and 19.5°, respectively, the breakage rate of fresh jujube harvesting was 0.90%, the rate of impurity was 1.54%, the rate of leakage was 2.59%, and the efficiency of harvesting was 73.37 kg/h, realizing the high-efficiency and low-loss harvesting of fresh jujubes. This study provides a reference for the research and development of fresh jujube mechanical harvesting technology and equipment. Full article

Background: Taste changes are common during pregnancy and can have a significant impact on dietary habits. Objective: This study aimed to investigate the influence of the perception of sweet and fat taste on diet in pregnant diabetic women. Methods: This cross-sectional observational study included 66 pregnant women, 33 with gestational diabetes and 33 with pre-gestational type 2 diabetes. Taste perception tests were conducted to evaluate thresholds for detecting sweet and fatty tastes. Dietary surveys were used to assess daily nutrient intake, and various biochemical parameters, such as glycemia, HbA1c, and cholesterol, were analyzed. Results: The low-fat taster group (threshold > 0.75 mmol/L) included more patients with diabetes compared to those with gestational diabetes. All diabetic patients had low sucrose perception. Although pregnant women with gestational diabetes detected sweetness at high concentrations, pregnant women with diabetes detected it at lower concentrations (0.012 ± 0.023 mmol/L vs. 0.006 ± 0.005 mmol/L; p = 0.3). High-fat tasters exhibited elevated glycemia compared to low-fat tasters (6.04 ± 1.88 mmol/L vs. 7.47 ± 3.4 mmol/L; p = 0.03). They also had higher cholesterol (p = 0.04) and lower HDL-C levels (4.96 ± 1.04 mmol/L vs. 1.36 ± 0.29 mmol/L; p = 0.03). High-fat tasters showed more frequent daily consumption of oil, butter, cheese, and chocolate. The highly sweet tasters had higher cholesterol levels and lower LDL levels. Individuals who reported being highly sensitive to sweet taste consumed more daily oil, sweetened yogurt, or cream desserts, as well as white sugar. Conclusions: These findings indicate that altered sensitivity to fat and sweet tastes is associated with different dietary habits and metabolic profiles in pregnant women with diabetes. Specifically, reduced sensitivity to the taste of fat is associated with higher consumption of high-fat foods and poorer lipid profiles. In contrast, sensitivity to sweet taste correlates with an increased intake of sugary and fatty foods. Understanding these taste-related behaviors can help develop personalized nutritional strategies to improve metabolic control and maternal–fetal outcomes in this high-risk group. Full article

Neuroinflammation is a key feature of Alzheimer’s disease (AD), and stem cell therapies have emerged as promising candidates due to their immunomodulatory properties. Neuro-Cells (NC), a combination of unmodified mesenchymal stem cells (MSCs) and hematopoietic stem cells (HSCs), have demonstrated therapeutic potential in models of central nervous system (CNS) injury and neurodegeneration. Here, we studied the effects of NC in APPswe/PS1dE9 mice, an AD mouse model. Twelve-month-old APPswe/PS1dE9 mice or their wild-type littermates were injected with NC or vehicle into the cisterna magna. Five to six weeks post-injection, cognitive, locomotor, and emotional behaviors were assessed. The brain was stained for amyloid plaque density using Congo red, and for astrogliosis using DAPI and GFAP staining. Gene expression of immune activation markers (Il-1β, Il-6, Cd45, Tnf) and plasticity markers (Tubβ3, Bace1, Trem2, Stat3) was examined in the prefrontal cortex. IL-6 secretion was measured in cultured human monocytes following endotoxin challenge and NC treatment. Untreated APPswe/PS1dE9 mice displayed impaired learning in the conditioned taste aversion test, reduced object exploration, and anxiety-like behavior, which were improved in the NC-treated mutants. NC treatment normalized the expression of several immune and plasticity markers and reduced the density of GFAP-positive cells in the hippocampus and thalamus. NC treatment decreased amyloid plaque density in the hippocampus and thalamus, targeting plaques of <100 μm². Additionally, NC treatment suppressed IL-6 secretion by human monocytes. Thus, NC treatment alleviated behavioral deficits and reduced amyloid plaque formation in APPswe/PS1dE9 mice, likely via anti-inflammatory mechanisms. The reduction in IL-6 production in human monocytes further supports the potential of NC therapy for the treatment of AD. Full article

Background and Aims: The majority of individuals with COVID-19 developed acute symptoms. Post-COVID-19 syndrome refers to the signs and symptoms of COVID-19 that persist for more than 12 weeks. The present study was conducted to estimate the prevalence and risk factors for post-COVID-19 syndrome in the Omani population. Methods: This is a cross-sectional study that was conducted at the University Hospital Center (UHC). All patients diagnosed with COVID-19 (through polymerase chain reaction PCR testing) between March 2020 and March 2022 were included. Eligible participants were interviewed through a phone call, informed about the study procedure, and invited to participate in the study. Results: The study enrolled 265 COVID-19 patients, of whom 156 (59.2%) were females and 204 (77.3%) had been vaccinated. The overall prevalence of post-COVID-19 syndrome was 48.5%. The most common symptom was fatigue (71, 26.9%), followed by joint pain (44, 16.7%). The other symptoms included loss of taste/smell (34, 12.9%), cough (32, 12.1%), palpitation (25, 9.5%), and hair loss (27, 10.2%). Unvaccinated patients showed a higher incidence of fatigue (p = 0.03) and loss of smell/taste (p = 0.01) on univariate analysis. Females were at high risk for the development of various symptoms, including fatigue, muscular pain, breathing difficulty, cough, chest pain, palpitation, headache, and hair loss. Multivariate analysis showed that female gender is a significant independent predictor (odds ratio: 3.1; p = 0.00) for the development of post-COVID-19 syndrome. Conclusions: The prevalence of post-COVID-19 syndrome among the Omani population was high, highlighting the need for targeted interventions to manage long-term symptoms in vulnerable groups. Full article

With the development of various new types of instrumental aroma sensing technologies, there is a need for methodologies that help developers and users evaluate the performance of the different devices. This study introduces a simple method that uses standard coffee beverages, reproducible worldwide, thus allowing users to compare aroma sensing devices and technologies globally. Eight different variations of commercial coffee capsules were used to brew espresso coffees (40 mL), consisting of either Arabica coffee or a blend of Robusta and Arabica coffee, covering a wide range of sensory attributes. The AlphaMOS Astree electronic tongue (equipped with sensors based on chemically modified field-effect transistor technology) and the AlphaMOS Heracles NEO and the Volatile Scout3 electronic noses (both using separation technology based on gas chromatography) were used to describe the taste and odor profiles of the freshly brewed coffee samples and also to compare them to the various sensory characteristics declared on the original packaging, such as intensity, roasting, acidity, bitterness, and body. Linear discriminant analysis (LDA) results showed that these technologies were able to classify the samples similarly to the pattern of the coffees based on the human sensory characteristics. In general, the arrangement of the different coffee types in the LDA results—i.e., the similarities and dissimilarities in the types based on their taste or smell—was the same in the case of the Astree electronic tongue and the Heracles electronic nose, while slightly different arrangements were found for the Scout3 electronic nose. The results of the Astree electronic tongue and those of the Heracles electronic nose showed the taste and smell profiles of the decaffeinated coffees to be different from their caffeinated counterparts. The Heracles and Scout3 electronic noses provided high accuracies in classifying the samples based on their odor into the sensory classes presented on the coffee capsules’ packaging. Despite the technological differences in the investigated devices, the introduced coffee test could assess the similarities in the taste and odor profiling capacities of the aroma fingerprinting technologies. Since the coffee capsules used for the test can be purchased all over the world in the same quality, these coffees can be used as global standard samples during the comparison of different devices applying different measurement technologies. The test can be used to evaluate instrumentational and data analytical developments worldwide and to assess the potential of novel, cost-effective, accurate, and rapid solutions for quality assessments in the food and beverage industry. Full article

Forest mushrooms, due to their taste and smell, have been a component of people’s diets since the beginning of time. Unfortunately, there are many inedible or poisonous species of mushrooms that are similar to those that are eaten. For example, the highly valued Boletus edulis is similar to the inedible bitter bolete and the poisonous bolete. In the case of mushrooms of the genus Lactarius, such similarities are demonstrated by the delicious tasting L. deliciosus, the inedible downy L. pubescens and the poisonous cottony L. torminosus. This study presents an attempt to classify these three species based on studies of the emission of volatile organic compounds from the volatile headspace using proton-transfer reaction mass spectrometry (PTR-MS). The conducted statistical tests, principal component analysis (PCA) and discriminant analysis revealed significant differences in the concentration of 20 selected protonated VOC molecules for the tested mushroom species. The clear advantages of the PTR-MS technique are that there is no need for special sample preparation and it has rapid measurement capability and high analytical sensitivity. This allows for a quick comparative analysis of VOCs, for example, from different species of forest mushrooms. Full article

The COVID-19 pandemic has significantly altered consumer habits, particularly in relation to food choices. In this context, plant-based diets have gained prominence, driven by health, environmental, and ethical considerations. This study investigates the primary motivational and inhibitory factors influencing the consumption of plant-based foods among residents of the Galicia–Northern Portugal Euroregion. Utilizing the Theory of Reasoned Action, an extended model was proposed and tested through a quantitative survey. A total of 214 valid responses were collected via an online questionnaire distributed in Portuguese and Spanish. Linear regression analysis revealed that health awareness, animal welfare, and environmental concern significantly shape positive attitudes, which subsequently affect the intention to consume plant-based foods. Additionally, perceived barriers—such as lack of taste and insufficient information—were found to negatively influence intention. These findings contribute to the consumer behavior literature and provide strategic insights for stakeholders aiming to promote more sustainable dietary patterns in culturally connected cross-border regions. Full article

There is a confirmed and ongoing need to encourage adherence to healthy dietary patterns in the general population in western societies, given their recognized positive impact in preventing non-communicable diseases (NCDs). A potentially very effective solution is the use of digital tools such as apps and web apps, which can reach a large number of people quickly. Still, to be effective, it is necessary to better understand how participant engagement in these interventions works, to identify the motivations that may lead them to drop out, and to evaluate the effectiveness of these interventions. In our study, an innovative web app designed to encourage adherence to the Mediterranean diet (EATMED) was tested in an intervention study, evaluating adherence to the Mediterranean diet before and after the use of the web app in a cohort of people, compared to a control group, using the MEDI-lite questionnaire. The Health and Taste Attitude Scale questionnaire was also administered to all participants to assess interest in healthy foods and diets, as well as attitudes toward food. The study showed that the score of the Food as Reward subscale of the HTAS had a significant effect on dropout from the intervention study, and that the use of the app among participants who remained resulted in a two-point increase in adherence to the Mediterranean diet, according to the MEDI-lite questionnaire. These results indicate the effectiveness of the EATMED tool and provide useful insights into how to understand and mitigate dropout in digital nutrition interventions. Full article

To mitigate consumer aversion toward edible insects, it is essential to determine the optimal level of insect powder by considering consumer acceptability. In this study, gluten-free (GF) chocolate cookies were manufactured using 3D printing with varying concentrations (0, 3, 6, 9, 12, and 15%) of Gryllus bimaculatus (GB) powder. Physicochemical properties, sensory perception using rate-all-that-apply questions, and consumer acceptability using survival analysis were evaluated. The effects of GB powder concentration on the proximate composition, pH, color attributes, physical properties, 3D printing performance, and post-processing of the cookies were analyzed and discussed. As the concentration of GB powder increased, crude protein, ash, crude fat, a*, and mechanical force increased, while L*, b*, and the pH of both the dough and cookies decreased. Consumer tests showed a negative correlation between GB concentration and consumer acceptability, with cookies containing 3% GB receiving the highest overall liking scores. Principal component analysis and partial least squares regression showed that lower GB levels enhanced positive sensory attributes such as sweetness, chocolate flavor, and moistness, whereas higher levels intensified bitter taste and astringency, contributing to reduced acceptability. According to survival analysis, the GB concentration at which 50% of consumers were predicted to reject the product was estimated at 5.23%, indicating the necessity to limit GB incorporation below this threshold to ensure consumer acceptance. This study provides a comprehensive understanding of the quality characteristics and consumer acceptability of insect-based GF cookies, offering valuable insights for future product development and market applications. Full article

Vegetable intake among military Service Members (SMs) is well below public health guidelines, with only 12.9% meeting the Dietary Guidelines for Americans (DGAs). Low vegetable consumption negatively impacts diet quality as measured by the Healthy Eating Index (HEI), and poses risks to health and performance. Given the high physical and mental demands of military life, improving diet quality, including through increased vegetable intake, is crucial for optimizing health and readiness. Providing meal kits may help improve vegetable intake by reducing access-related barriers for SMs living or working on a military base. Furthermore, the addition of spices and herbs is a readily modifiable accompanying approach to address taste-related barriers and increase intake that has shown promise in other populations with poor diet quality. Background/Objectives: This study aimed to evaluate whether heat-and-serve meal kits with spices and herbs could increase vegetable intake and liking among active-duty SM by simultaneously targeting barriers to healthy eating and modifiable sensory factors. Methods: Conducted at Naval Support Activity Bethesda, the study randomly distributed heat-and-serve meal kits (n = 400) featuring either spiced (n = 200) or plain versions (n = 200) of four vegetables (broccoli, carrots, cauliflower, and kale). Each kit contained a quick response (QR) code for participants to upload post-consumption photos and rate vegetable liking on a nine-point Likert scale. Food photography (SmartIntake^®) was used to estimate vegetable consumption. Paired t-tests were used to determine differences between the intake of plain and spiced vegetables. Results: Intake of the heat-and-serve vegetables was very high for both the spiced and plain preparations (1.73 out of 2 cups, 87%). There was minimal difference (p = 0.87) between the consumption of spiced (1.75 cups) and plain (1.725 cups) vegetables, suggesting that both were well accepted. Overall, convenient and accessible meal options, alongside sensory-driven strategies, appear to improve some barriers to vegetable consumption in SM populations. Conclusions: Future studies should explore long-term outcomes and adaptability across different military environments, while considering additional factors, including convenience and time constraints, that influence dietary choices in the military. 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

To explore the influence of cooking methods on the flavor parameters of Tibetan sheep, various techniques such as atmospheric-pressure (AP), high-pressure (HP), atmospheric-pressure high-pressure (APHP), and high-pressure atmospheric-pressure (HPAP) cooking were tested. The results indicated that APHP and HP cooking yielded the best sensory qualities, accounting for 26.15% and 25.51%, respectively. The HP group had the highest amino acid content at 34%, enhancing the meat’s sweet taste due to alanine, glycine, arginine, and methionine. Among 40 detected fatty acids, the order of saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), and n-6/n-3 content was AP > APHP > HPAP > HP (p < 0.05). An electronic tongue and nose identified aroma components across the four cooking methods. Similarities in aroma were observed among the samples after cooking, while significant differences were found in the aroma components between the AP group and the other three cooking methods (p < 0.05). The gas chromatography–ion mobility spectrometry (GC–IMS) and gas chromatography–mass spectrometry (GC–MS) analyses of the meat in the four groups indicated that there were significant differences in volatile compounds among meat cooked with different methods (p < 0.05), with 56 and 365 flavor compounds detected by the two analytical techniques, respectively. Moreover, the GC–MS results indicated that the flavor substance content in the HP group accounted for 30.80% among these four sample groups. This comprehensive analysis showed that high-pressure steaming could significantly improve the flavor quality of Tibetan sheep, providing a theoretical basis and empirical reference for the optimization of pre-treatment conditions and the processing of Tibetan sheep. Full article

Tactical athletes and military personnel engaged in intense exercise need to consume enough quality protein in their diet to maintain protein balance and promote recovery. Plant-based protein sources contain fewer essential amino acids (EAAs), while pork loin contains a higher concentration of EAAs and creatine than most other animal protein sources. This study aimed to determine whether the ingestion of plant-based or pork-based military-style meals ready-to-eat (MREs) affects recovery from and subsequent Army Combat Fitness Test (ACFT) performance. Methods: Twenty-three (n = 23) University Corps of Cadets members participated in a randomized, double-blind, placebo-controlled, and crossover-designed study. Diets were prepared by a dietitian, food scientist, and chef to have similar taste, appearance, texture, and macronutrient content. The chef also labeled the meals for double-blind administration. Participants refrained from intense exercise for 48 h before reporting to the lab in a fasted condition with a 24 h urine sample. Participants donated a blood sample, completed questionnaires and cognitive function tests, and consumed a pre-exercise meal. After four hours, participants performed the ACFT according to military standards. Participants were fed three MREs daily while returning to the lab in a fasted condition at 0600 with 24 h urine samples after 24, 48, and 72 h of recovery. On day 3, participants repeated the ACFT four hours after consuming an MRE for breakfast. Participants resumed normal training and returned to the lab after 2–3 weeks to repeat the experiment while consuming the alternate diet. Data were analyzed using general linear model statistics with repeated measures and percent changes from baseline with 95% confidence intervals. Results: Results revealed that 3 days were sufficient for participants to replicate ACFT performance. However, those consuming the pork-based diet experienced less muscle soreness, urinary urea excretion, cortisol, inflammation, and depression scores while experiencing a higher testosterone/cortisol ratio and appetite satisfaction. There was also evidence of more favorable changes in red and white blood cells. Conversely, blood lipid profiles were more favorably changed when following a plant-based diet. Conclusions: These findings suggest that protein quality and the availability of creatine in the diet can affect recovery from intense military-style exercise. Minimally, plant-based MREs should include 6–10 g/d of EAA and 2–3 g/d of creatine monohydrate to offset dietary deficiencies, particularly in military personnel following a vegetarian diet. Registered clinical trial #ISRCTN47322504. Full article

Traditional rice varieties (TRVs), shaped by generations of adaptation to local soils and climates, are often seen as less competitive than modern rice varieties (MRVs) due to lower yields. As a result, the spread of MRVs has contributed to a global decline in TRVs. However, TRVs offer notable advantages, particularly in terms of sustainability and health benefits. In light of their gradual disappearance, this study aimed to compare the nutritional quality and consumer preferences for selected TRVs and MRVs cultivated in Kerala, India. We evaluated sensory attributes and physicochemical properties to assess their influence on consumer preference. Sensory rankings were analyzed using Kendall’s W test, while multiple linear regression was used to examine the relationship between consumer preference and various quality parameters. The study found that TRVs had significantly higher antioxidant levels, while MRVs had substantially higher protein contents. Sensory evaluations ranked TRVs more favorably, with grain appearance and taste being key drivers of preference. Physicochemical characteristics also significantly influenced consumer choice. To understand how these preferences influenced purchasing behavior, we conducted exit surveys in supermarkets and applied cluster and discriminant function analyses. The results indicated that both younger consumers and senior residents preferred TRVs in terms of purchase and consumption patterns. Full article

This study reports for the first time parameters and consumer preferences about juice prepared from North American pawpaw fruit (Asimina triloba). Enzymatic extraction using a commercial preparation of pectinases, hemicellulases, and beta-glucanases (Pectinex^® Ultra SP-L) significantly increased juice yield compared to non-enzyme extraction, but enzyme concentration (0.05% vs. 0.1%) and acidification method (citric vs. tartaric acid) showed no significant differences. Sensory panelists found no significant differences between citric and tartaric acid acidified juices, or between juices prepared from fresh pawpaw and pawpaw stored refrigerated for 14 days. Blending pawpaw juice with fruit juices improved overall acceptability compared to blending with fruit purees. Consumer testing revealed no overall preference among five juice formulations (100% pawpaw juice, sweetened pawpaw juice, pawpaw juice with the addition of 10% apple, orange, or pineapple juice). Consumers highlighted the complex flavor profile of pawpaw, with sweet and bitter tastes, and melon, papaya, and pear flavors being most frequently identified. Sweetening the juice altered the flavor profile, masking sourness and certain flavors. Based on this preliminary study, challenges and opportunities were identified for the development of a pawpaw-based juice. Full article