Search Results (107)

Edible coatings (ECs) derived from natural biopolymers represent an effective preservation strategy for fruits and vegetables and a promising postharvest approach aligned with the increasing demand for sustainable agricultural practices. These Generally Recognized As Safe (GRAS)-based coatings, which are mainly polysaccharide-, protein-, and lipid-based, can extend shelf-life with minimal impact on texture, flavor, and nutritional value, reducing reliance on synthetic packaging and helping mitigate food loss and waste. Beyond acting as a physical barrier, ECs can significantly influence fruit and vegetable metabolism by modulating biochemical and molecular processes. This review focuses on these effects by summarizing evidence from conventional analytical methods, including targeted metabolite analyses, as well as omics-based approaches, primarily transcriptomics and metabolomics, which remain poorly explored in the current EC research literature. Furthermore, integrated metabolomic and transcriptomic analyses are examined, as they offer a more comprehensive understanding of the molecular mechanisms underlying quality attributes, stress responses, and preservation outcomes. Collectively, this work offers detailed insights into coating-induced changes in metabolite profiles and gene expression in coated fruits and vegetables, including formulations derived from agri-food by-products and coatings enriched with bioactive compounds with antioxidant, antimicrobial, and antifungal properties. Overall, by addressing a current gap in the literature, it provides an integrative and innovative framework for interpreting coating performance at both applied and molecular levels, with potential relevance for the agri-food industry and for future research aimed at developing more sustainable, effective, and commodity-tailored postharvest technologies. Full article

This study evaluated the feasibility of incorporating a protein–oil emulsion based on beef tripe, meat trimmings, and vegetable oil into semi-smoked sausages produced from maral (red deer) meat, with maral fat used as the sole animal fat source. Four sausage variants were formulated and produced to evaluate the effects of different protein–oil emulsion inclusion levels (0, 10, 15, and 20%) on nutritional, textural, and sensory characteristics. Replacement of part of the maral fat with the protein–oil emulsion resulted in a reduction in total fat content (11.6–14.7%) while protein levels remained stable (20.6–21.4%). Fatty acid analysis demonstrated a significant decrease in saturated fatty acids (from 54.64% in the control to 35.45% in the highest emulsion variant) accompanied by a marked increase in polyunsaturated fatty acids (from 22.20% to 37.57%), primarily due to higher linoleic acid content. Texture profile analysis showed a progressive reduction in hardness, gumminess, and chewiness with increasing emulsion inclusion (p < 0.05), whereas springiness and cohesiveness were not significantly affected (p > 0.05), indicating the preservation of elastic and cohesive properties. Sensory evaluation confirmed that sausages containing moderate levels of the protein–oil emulsion maintained favorable appearance, flavor, and juiciness, with no adverse effects on overall acceptability. These results indicate that combining maral fat with a protein–oil emulsion is an effective strategy for producing nutritionally improved red deer meat sausages with balanced lipid composition and consumer-acceptable texture and sensory quality. Full article

3D-printed food (3DPF) is on the rise, enabling the development of new food products. Current applications in this domain led to the replication of meat analogs, protein-enriched products, and dietary solutions tailored to address nuanced health necessities. Central to the functional versatility of 3DPF is its capacity for post-printing textural manipulation, which facilitates diverse food applications. Integrating bioactive compounds sourced from biodiversity, vegetables, algae, and agricultural residues is not merely an exercise in culinary refinement but an outstanding contribution to the circular economy. Strategic incorporation of these bioactive compounds into foodinks enhances the antioxidant potential of consumables and contributes to physiological benefits for human health, as evidenced by extant literature, which underscores their antioxidative and anti-inflammatory properties. Nevertheless, critical gaps emerge upon a meticulous examination of the recent literature, notably regarding the viability of bioactive compounds within foodink matrices for 3DPF and their bioaccessibility after simulated digestion. Thus, the objective of this review is to evaluate the current state of the art in 3DPF, with a focus on biodiversity as a source of innovative ingredients and matrices and on the bioaccessibility of associated bioactive compounds, while outlining future research directions in this field. Full article

Background/Objectives: Introduction: Food selectivity is highly prevalent in children with autism spectrum disorder (ASD) and is associated with sensory hypersensitivity, particularly in oral, olfactory, and tactile domains. Although international evidence exists, little is known about this phenomenon in Latin American populations. This study aimed to explore the relationship between sensory hypersensitivity and food selectivity in Chilean children with and without ASD. Methods: A cross-sectional study was conducted with 57 children aged 6–12 years, including 32 with ASD and 25 neurotypical controls. Sensory processing was assessed using the Dunn Sensory Profile 2, while food selectivity was evaluated with the Brief Autism Mealtime Behaviour Inventory (BAMBI) and a Food Frequency Questionnaire (FFQ). Statistical analyses included intergroup comparisons and correlation tests. Results: Children with ASD obtained significantly higher scores across all domains of sensory hypersensitivity (p < 0.001). Selective eating behaviours were more frequent, with texture (78%) and colour (53%) being the most common, and were strongly associated with ritualistic eating (OR 29.39; 95% CI 5.47–136.2; p < 0.0001). BAMBI scores were correlated with oral (p = 0.002), socio-emotional (p = 0.003), and somatic hypersensitivity (p = 0.025). Additionally, children with ASD reported lower intake of vegetables, dairy products, animal proteins, and legumes compared with controls. Conclusions: Food selectivity in Chilean children with ASD is closely related to sensory hypersensitivity, particularly in oral, socio-emotional, and somatic domains. These findings underscore the need for culturally adapted, sensory-based interventions to broaden dietary variety and reduce mealtime difficulties in this population. Full article

The growing global population has highlighted the need to replace animal-based meat with plant-based meat (PBM) as a protein source. Using lactic acid bacteria (LAB) offers a promising and sustainable approach to prolong PBM shelf life and maintain quality comparable to non-food additives. This study investigated the potential of LAB to improve the qualities of PBM products. Three LAB strains, Lactiplantibacillus plantarum (LM), Lactiplantibacillus pentosus (LS), and Pediococcus acidilactici (PA) were selected from vegetable sources, and their effects on PBM shelf life were monitored for 21 days at 4 °C. Results showed that PBM samples treated with both Lactiplantibacillus spp. maintained consistent color properties throughout the cold storage period. Textural analysis revealed that the control samples exhibited the lowest hardness, springiness, gumminess, and chewiness, while LS-treated samples showed the highest values. Both Lactiplantibacillus spp. treated samples had pH values at less than 5, with no statistically significant differences. Volatile organic compounds were not impacted by LAB. LM-treated PBM exhibited higher amino acid content compared to LS and non-LAB-treated samples. Our findings showed that L. plantarum improved the texture and prolonged the shelf life of PBM products at 4 °C for 21 days. Results indicated that L. plantarum could be used as an alternative sustainable green biological preservative agent, serving as a clean label product. Full article

Food loss and waste in school food services generate economic cost, environmental impacts, and social effects. Waste occurs in the final stages of the supply chain. It is particularly critical in educational institutions, leading to low nutrient intake during early stages of development and negatively impacting food security. Aiming to design a waste reduction strategy for the meal service of a preschool serving children aged 0–5 years, a descriptive observational study was conducted over a 6-month period. This study combined the measurement of the primary outcome (proportion of the served portion not consumed by food group) with the assessment of menu acceptability, the children’s food preferences, and the exploration of perceptions of both at-home caregivers and preschool professionals. Overall, the most frequent reasons for rejection were texture, preparation methods, and unfamiliarity with the food. The highest levels of waste were found in fruits and vegetables, with 17% left uneaten; protein-rich foods had a 15% waste rate, and cereals and tubers showed a 10% waste rate. Based on these findings, a family–school strategy is proposed that would increase household exposure to a wider variety of foods and establish periodic menu reviews to identify critical foods and ensure proper use in school food services. These results demonstrate that by enhancing food acceptance, we can decrease food waste, and in early stages, strengthen food security and nutritional use. Full article

Background: Creams are one of the most used cosmetic formulations due to their hydrating and restoring properties, pleasant texture, and the possibility to deliver hydrophobic and hydrophilic active ingredients. The study aims to develop and characterize cosmetic creams based on natural-sourced ingredients—different vegetable oils from the Rosacea family: (1) Chaenomelis japonica seed oil, (2) Rosa canina seed oil, (3) Prunus armeniaca kernel oil, alone and in combination (4), along with silk protein (sericin) and astaxanthin. Methods: The creams were prepared by the hot homogenization method and were characterized in terms of rheological properties, spreadability, and antioxidant activity. Results: Two suitable formulations were selected as feasible for cosmetic application—the model containing Chaenomelis japonica seed oil exhibiting the highest antioxidant activity (47% higher vs. the model based on rosehip oil by FRAP method) and the highest spreadability values among the tested formulations (ranging between 61.57 and 69.34 mm). The second selected optimal formulation is the model based on a combination of oils characterized by the most suitable consistency and high antioxidant activity. Conclusions: The differences in their rheological behavior suggest as feasible application of Japanese quince oil cream its use as a daycare antioxidant cream, whereas the mixed oils-based cream model may potentially serve as a night cream for restorative and antioxidant care. Full article

Despite its high inulin content, Jerusalem artichoke (Helianthus tuberosus L.) remains an underutilized vegetable for human consumption. Organic field trials of two biotypes adapted to Northern Patagonia, Argentina, were conducted. Since no cultivars are formally registered in the country, two biotypes, “elongated” (E) and “rounded” (R), defined according to tuber morphology, were planted and characterized. Agronomic performance was evaluated through soil analysis and crop yield. Tubers were analyzed for horticultural quality (e.g., respiration rate, inulin, firmness) and microstructure. A nutritional profile was determined, including protein, fat, dietary fiber, sugars, organic acids, minerals, phenolic content, and antioxidant capacity. Sensory evaluation (overall liking, free association, and penalty–reward analysis) was performed with 128 consumers, most of them unfamiliar with the tuber. The biotype R exhibited twice the yield and higher consumer preference, whereas E showed a higher respiration rate, a better nutritional profile, a harder texture, and lower overall liking. Initially, 76% of participants expressed willingness to incorporate it into their diet, which increased to 96.6% after they were informed of its health benefits. This multidimensional study, support the revalorization of Jerusalem artichoke and its inclusion in human diets as a fresh vegetable for biotype R or functional ingredient for biotype E. Full article

This study evaluated the potential of chicken by-products (hearts, gizzards, and skin) as functional raw materials for protein–fat emulsions to partially replace animal fat in pâtés. Five variants of pâté (PV1–PV5) were prepared, including a control without emulsion and four samples with increasing emulsion levels. Emulsions were formulated from chicken by-product mixtures and vegetable oil with potato starch, sodium bicarbonate, and salt to improve solubility and viscosity. The chemical composition of by-product mixtures varied with organ ratio: heart-rich mixtures supplied higher protein, supporting emulsion stability, whereas skin-rich mixtures contributed more fat for texture. Emulsion composition ranged from 6.6–8.1% protein, 19.1–28.4% fat, and 56.7–66.9% moisture. Functional properties depended on formulation balance: water-holding (58–67%), fat retention (70–83%), emulsifying capacity (50–62%), and stability (47–55%). Variant 5 achieved the most favorable combination of composition, stability, and viscosity. In pâtés, emulsion addition reduced protein and fat but increased ash and carbohydrate contents (p < 0.05), improving hydration and stability. Fat retention rose up to 83% and emulsion stability up to 62%. Drip loss declined markedly from 9.2% in the control to 3.6% in Variant 5, while yield stress decreased by 25%, producing softer, more spreadable products. Sensory evaluation favored emulsion-containing samples, with PV-5 scoring highest in texture and appearance. TBARS values rose with the amount of emulsion due to higher PUFA, but acid numbers increased more slowly, indicating reduced hydrolytic rancidity. Overall, pâté with 25% of emulsion offered the best balance of technological performance, sensory quality, and lipid stability, highlighting chicken by-products as sustainable emulsifiers in pâté production. Full article

Ice cream is a frozen aerated dessert composed of milk solids, sugars, stabilizers, and fat—with the latter being a key component in defining its structural and sensory properties. This study evaluated the influence of four fat sources—low-trans vegetable fat (T1), butter (T2), UHT cream (T3), and fresh cream (T4)—on the physical and structural characteristics of ice cream, including overrun, melting resistance, texture, color, and rheology, at different stages of processing (before and after maturation). Oscillatory rheological analysis revealed predominantly elastic behavior (G′ > G″) after maturation in all samples, indicating a stable viscoelastic solid structure. Formulations containing T3 and T1 showed the highest overrun values, indicating greater air incorporation, whereas the butter-based formulation (T2) showed the lowest overrun values. Melting resistance followed the following order: T3 > T4 > T2 > T1; therein, the UHT cream formulation exhibited the greatest thermal stability, which was likely due to protein denaturation and aggregation induced by high-temperature processing. Texture analysis showed that the T1 formulation required the lowest maximum extrusion force, while T2 required the highest, reflecting an inverse correlation with overrun values. T1 also displayed the most distinct rheological profile, which was likely due to its specific crystallization behavior and reduced destabilization of the fat globule membrane—which favored the development of a more structured internal network. These findings demonstrate that both the source and processing of fat have a significant impact on the formation of the structural matrix and the final functional properties of ice cream. The results offer technical insights for the development of formulations tailored to specific physical characteristics, optimizing texture, stability, and performance throughout the production process. Full article

The incorporation of leafy vegetables into meat products offers a promising strategy for enhancing nutritional value and shelf-life while reducing reliance on synthetic additives. This study evaluated the substitution of lamb (Edilbaev breed) with spinach (0%, 10%, 20%, and 30%) in meat dumplings to assess effects on composition, functionality, microbial stability, lipid oxidation, and sensory quality. Spinach addition enriched the products with minerals, vitamins, and dietary fiber while moderating fat and protein content. Functional properties such as water- and fat-binding capacity were improved, contributing to lower cooking losses, and microbiological tests confirmed slower proliferation of spoilage organisms during chilled storage. Moreover, spinach components contributed to improved oxidative stability, as evidenced by lower thiobarbituric acid values and reduced acid numbers, indicating slower lipid oxidation and hydrolysis. Sensory evaluation revealed that substitution up to 20% maintained favorable appearance, texture, and taste, while higher levels diminished acceptability. Overall, incorporating spinach at a 20% substitution level provides an optimal balance of nutritional enhancement, functional performance, microbial and oxidative stability, and sensory acceptance, making it a practical approach for developing healthier lamb-based dumplings with strong potential for consumer acceptance and market application. Full article

Vegetable oils offer a healthy option for creating nutritious foods. This research created a plant-based fat substitute inspired by nature. We used soy protein isolate (SPI), which acts both as a base material and an emulsifier. To strengthen the structure, we added oxidized chitin nanowhiskers. We mimicked the texture of animal fat by forming a gel using konjac glucomannan (KGM). By fine-tuning the corn oil ratio, we developed a dense, structurally superior emulsion gel. Gels containing 12% corn oil demonstrated effective water and oil retention, with their texture, gel strength, hardness, and chewiness closely resembling that of pork back fat. It also matches the visual properties of pork back fat in terms of brightness and hue. However, it offers significant health benefits over pork back fat, as it contains significantly lower fat content, only 14.07% of that of pork back fat, predominantly healthier unsaturated fats, and a protein content 2.74 times higher than that of pork back fat. This KGM/SPI gel system provides a practical, scalable way to develop solid fat alternatives that are both sustainable and rich in nutrients, supporting the creation of healthier foods for the next generation with a reduced fat content. Full article

Consumer interest in vegetarian, ethical, and clean-label foods is reviving the use of plant-derived milk coagulants. Cardosins from Cynara cardunculus (“thistle”) are aspartic proteases with strong clotting activity, yet their technological impact in cheese remains under-explored. This study compared a commercial thistle extract (PC) with traditional bovine rennet rich in chymosin (AC) during manufacture and 60-day ripening of Caciotta cheese. Classical compositional assays (ripening index, texture profile, color, solubility) were integrated with scanning electron microscopy, three-dimensional surface reconstruction, and descriptive sensory analysis. AC cheeses displayed slower but sustained proteolysis, yielding a higher and more linear ripening index, softer body, greater solubility, and brighter, more yellow appearance. Imaging revealed a continuous protein matrix with uniformly distributed, larger pores, consistent with a dairy-like sensory profile dominated by milky and umami notes. Conversely, PC cheeses underwent rapid early proteolysis that plateaued, producing firmer, chewier curds with lower solubility and darker color. Micrographs showed a fragmented matrix with smaller, heterogeneous pores; sensory evaluation highlighted vegetal, bitter, and astringent attributes. The data demonstrate that thistle coagulant can successfully replace animal rennet but generates cheeses with distinct structural and sensory fingerprints. The optimization of process parameters is therefore required when targeting specific product styles. Full article

To advance the development of protein-rich plant-based foods, a novel binder system for vegan sausage alternatives without the requirement of heat application was investigated. This enables long-term ripening of plant-based analogs similar to traditional fermented meat or dairy products, allowing for refined flavor and texture development. This was achieved by using a poorly water-soluble calcium source (calcium carbonate) to introduce calcium ions into a low-ester pectin—gluten matrix susceptible to crosslinking via divalent ions. The gelling reaction of pectin–gluten dispersions with Ca²⁺ ions was time-delayed due to the gradual production of lactic acid during fermentation. Firm, sliceable matrices were formed, in which particulate substances such as texturized proteins and solid vegetable fat could be integrated, hence forming an unheated raw-fermented plant-based salami-type sausage model matrix which remained safe for consumption over 21 days of ripening. Gluten as well as pectin had a significant influence on the functional properties of the matrices, especially water holding capacity (increasing with higher pectin or gluten content), hardness (increasing with higher pectin or gluten content), tensile strength (increasing with higher pectin or gluten content) and cohesiveness (decreasing with higher pectin or gluten content). A combination of three simultaneously occurring effects was observed, modulating the properties of the matrices, namely, (a) an increase in gel strength due to increased pectin concentration forming more brittle gels, (b) an increase in gel strength with increasing gluten content forming more elastic gels and (c) interactions of low-ester pectin with the gluten network, with pectin addition causing increased aggregation of gluten, leading to strengthened networks. Full article

Cold storage is widely used for the postharvest preservation of fruits and vegetables; however, okra, as a tropical vegetable, is susceptible to chilling injury under low-temperature storage conditions, leading to quality deterioration, reduced nutritional value, and significant economic losses. Nitric oxide (NO), as an important signaling molecule, plays a crucial role in the postharvest preservation of fruits and vegetables. To investigate the effects of different concentrations of nitric oxide on the postharvest quality of okra under cold storage, fresh okra pods were treated with sodium nitroprusside (SNP), a commonly used NO donor, at concentrations of 0 (control), 0.5 (T1), 1.0 (T2), 1.5 (T3), and 2.0 mmol·L⁻¹ (T4). The results showed that low-concentration NO treatment (T1) significantly reduced weight loss, improved texture attributes including hardness, springiness, chewiness, resilience, and cohesiveness, and suppressed the increase in adhesiveness. T1 treatment also effectively inhibited excessive accumulation of cellulose and lignin, thereby maintaining tissue palatability and structural integrity. Additionally, T1 significantly delayed chlorophyll degradation, preserved higher levels of soluble sugars and proteins, and enhanced the activities of key antioxidant enzymes, including superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT), contributing to improved oxidative stress resistance and membrane stability. In contrast, high-concentration NO treatments (T3 and T4) led to pronounced quality deterioration, characterized by accelerated membrane lipid peroxidation as evidenced by increased malondialdehyde (MDA) content and relative conductivity, and impaired antioxidant defense, resulting in rapid texture degradation, chlorophyll loss, nutrient depletion, and oxidative damage. These findings provide theoretical insights and practical guidance for the precise application of NO in extending shelf life and maintaining the postharvest quality of okra fruits. Full article