Front Microbiol
September 2024
Over the last few decades, advancements in process safety and quality methods have been significantly improved, yet new challenges continue to emerge in the sustainable food supply chain. This study aimed to investigate some physicochemical and microbiological parameters impacting meat products, particularly cooked sausages, within a sustainable supply chain, focusing on quality, spoilage populations, and syneresis formation under vacuum conditions. A comprehensive analysis was conducted on 355 samples collected over four seasons using high-throughput sequencing (16S/ITS) and microbiological and physicochemical [pH and water activity (a)] assessments.
View Article and Find Full Text PDFFood Res Int
November 2023
The relationship between the consumption of hyper-palatable ultra-processed foods and the process of addiction gains notoriety due to its relationship with obesity. Food addiction is a complex phenomenon intrinsically related to the individual's behavioral, emotional, and subjective aspects. Therefore, using classical approaches to sensory science may be insufficient to understand better the individual's sensory experience with hyper-palatable foods.
View Article and Find Full Text PDFThermal processes can be very damaging to the nutritional and sensory quality of foods. Non-thermal technologies have been applied to reduce the impact of heat on food, reducing processing time and increasing its efficiency. Among many non-thermal technologies, cold plasma is an emerging technology with several potential applications in food processing.
View Article and Find Full Text PDFMilk and dairy products present considerable socioeconomic importance but are also a regular pesticide residue contamination source, which is considered a worldwide public health concern and a major international trade issue. Thus, a literature review was conducted to assess pesticide residue levels in milk and dairy products, as well as the residue degradation capacity during its processing. Organochlorine, organophosphate, synthetic pyrethroid and/or triazine were found in fluid milk, powder products, yogurts, cheese, butter, and sour cream.
View Article and Find Full Text PDFThe oral environment is an essential part of the human microbiome. The consumption of probiotic products may improve the oral microbiota and reduce the risk of diseases. This paper presents a bibliometric and critical review of randomized clinical trials (RCTs) that used probiotics to analyze oral parameters in humans.
View Article and Find Full Text PDFFreeze concentration technology is applied to concentrate liquid foods at low temperatures, thus separating pure ice crystals from the final concentrate solution. This method is an interesting alternative to concentrate food with high water levels and significant nutritional value such as dairy products, since several bioactive compounds are reduced when exposed to elevated temperatures. Considered that, this technique may be a great alternative to concentrating and maintaining both nutritional and sensory characteristics of liquid foods.
View Article and Find Full Text PDFNat Rev Gastroenterol Hepatol
November 2021
Trends Food Sci Technol
October 2021
Background: Following the COVID-19 pandemic (caused by the SARS-CoV-2 coronavirus) at the beginning of 2020, containment measures have been taken by different countries around the globe. Citizens were forced to stay in quarantine, affecting their food consumption habits and food sector. These impacts have not yet been properly understood.
View Article and Find Full Text PDFFood Sci Technol Int
July 2022
Prato cheese is one of the most consumed dairy products around the word, mainly in Brazil, being the second most produced cheese in the country. However, a great variation in the cheeses sensory profiles is observed. Therefore, knowledge about the attributes that drives the product acceptance is important for Prato cheese standardization, targeting the best production conditions for obtaining cheese quality improvement.
View Article and Find Full Text PDFThe effect of different types of sugar (sucrose, demerara, brown, fructose, coconut sugar, and honey) on sheep milk kefir was evaluated. Microbial counts (Lactobacillus, Lactococcus, Leuconostoc, yeast), antagonistic activity against foodborne pathogens, microstructure (scanning electron microscopy), and antiproliferative activity of cancer cells were evaluated. Furthermore, the antioxidant activity (DPPH), inhibitory activity of angiotensin-converting enzyme (ACE), α-amylase, and α-glucosidase, lactose content, lactic and acetic acids and ethanol, fatty acid profile and volatile organic compounds were determined.
View Article and Find Full Text PDFJ Food Sci
February 2021
The objective of this study was to assess the perceptions (using the preferred attribute elicitation [PAE] methodology) and acceptance of frozen dessert processed with water-soluble extract of rice byproduct and added with prebiotic components (long-chain inulin, medium-chain inulin, oligofructose, or polydextrose, 5 g/100 g) by vegan or nonvegan consumers. Most of the elicited attributes (9 out of 13 attributes, yellow color, brightness, creamy appearance, passion fruit aroma, sweet taste, passion fruit flavor, acid taste, sour taste, and creamy texture) were considered important for the characterization and/or acceptance of the frozen dessert formulations by both groups (vegan and nonvegan), but the order of importance was different between the groups. The sensory profile (Rv = 0.
View Article and Find Full Text PDFTemporal Dominance of Sensations (TDS) and Temporal Check-all-that-apply (TCATA) are fast and dynamic descriptive techniques for sensory characterization of food. The temporal perception involved during the consumption of reformulated meat products are rarely considered and, in this context, the aim of the present work was to evaluate the influence of salt and fat reduction on Bologna sausage with addition of emulsion gel in the dynamic sensorial perception by using TDS and TCATA methods considering overall liking. After the dynamic sensory characterization tasks, consumers rated their liking using a 9-point hedonic scale.
View Article and Find Full Text PDFSeveral government agencies have established guidelines for the food industry to reduce sugar, fat, and salt in processed foods. The objective of this study was to determine the dynamic sensory profile of tomato sauce formulated with flavor enhancers, a bitter blocker and 50% sodium content reduction. The perception of consumers and a trained panel was explored.
View Article and Find Full Text PDFFood Res Int
April 2020
The aim of this study was to investigate the influence of hi-maize, inulin, and rice bran in the survival of Lactobacillus acidophilus LA-5 in pectin microparticles obtained by internal gelation and subjected to freeze-drying. For this, the development of a matrix capable of extending Lactobacillus acidophilus viability to develop new functional foods was emphasized. Microparticle size, encapsulation efficiency, probiotic survivability after gastrointestinal simulation, and storage stability were analyzed.
View Article and Find Full Text PDFFood Res Int
November 2019
Lactobacillus acidophilus were encapsulated by complex coacervation followed by transglutaminase crosslinking, aiming to improve the resistance of the microcapsules and improve the protection for probiotics. Subsequently, microcapsules were dried by freeze drying. The encapsulation efficiency, morphology, thermal resistance, gastrointestinal simulation and storage stability were analysed for wet and dry forms.
View Article and Find Full Text PDFThe objective of the present chapter was to demonstrate the state of the art in the recent advances in nutritional and functional components of dairy products research. In this chapter, the main mechanisms responsible and essential for a better understanding of nutritional and functional values of the components of milk and dairy products are highlighted. It also includes a discussion about the positive impacts of fermented milk, cheese, butter, ice cream, and dairy desserts components on the consumer's health.
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