Physicochemical and techno-functional characterization of soluble proteins extracted by ultrasound from the cricket .

The growing interest in using insects for human consumption is due to their numerous benefits. Insects offer efficient protein generation, rapid growth rates, and high nutritional value. The objective of this work was to evaluate the physicochemical and techno-functional properties of the different soluble protein fractions of the cricket using various methods: grinding (CF), defatting (DCF), alkalinization (SPA), and ultrasound-assisted extraction (SPS).

Exploring food and beverage pairing from a cross-cultural projective mapping.

Culture is a well-known driver of food choices, and therefore, it could also impact food pairing preferences. Food pairing has been studied from different approaches; however, little cross-cultural research has been done. This work explored food and beverage pairing using projective mapping (PM) to create maps of food-beverage combinations.

Changes in the Sensory Odor Profile during Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS).

Odor is one of the most important attributes to determine the overall acceptance of a product. The aim of this investigation is to evaluate the changes in the odor profile and the volatile compounds during thirty-three days of ripening to obtain the pattern of volatile compounds necessary to integrate the odor profile of chorizo (fermented sausage), using Partial Least Squares (PLS). The chili and pork meat odors were predominant during the first five days, vinegar and fermented odors at days twelve and nineteen days, and finally a rancid odor predominated at the end.

Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper () Flour.

Insects are currently of interest due to their high nutritional value, in particular for the high concentration of quality protein. Moreover, it can also be used as an extender or binder in meat products. The objective was to evaluate grasshopper flour (GF) as a partial or total replacement for potato starch to increase the protein content of sausages and achieve good acceptability by consumers.

Nopal beverage (Opuntia ficus-indica) as a non-traditional food: Sensory properties, expectations, experiences, and emotions of low-income and food-insecure Brazilian potential consumers.

The objective of the present study was to analyze a nopal beverage (Opuntia ficus-indica) as a non-traditional food, considering its sensory properties, expectations, experiences, and emotions of low-income and food-insecure Brazilian potential consumers. The study was carried out in two main stages. First, the sensory appeal of a nopal beverage was evaluated before and after tasting with expected and actual sensory characterization, respectively, distributed into three different groups: Control, Advantages, and Inconveniences.

Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color.

Honey has been employed since antiquity due to its sensory, nutritional, and therapeutic properties. These characteristics are related to its physical and chemical composition. For example, phenolic compounds are substances that can determine antioxidant activity, as well as sensory characteristics, and can be employed as biomarkers of floral and geographical origin.

Effect of information about mandarin internal maturity on consumer hedonic and sensory expectations: a cross-cultural study in Spain and Mexico.

Background: Under certain climate conditions, citrus fruit may reach optimum internal maturity while the rind is still green. It is therefore customary to enhance skin colour changes by submitting early citrus varieties to ethylene degreening treatment, which implies a cost and may result in external disorders. In this study, the effect on consumer expectations (sensory and hedonic) of providing them with information about the internal maturity of non-degreened mandarins (greenish-coloured rind) was evaluated.

Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers.

This study was undertaken to explore how the use of pigmented corn as brewing ingredient influences the sensory profile of craft beers, by using both sensory and chemical analyses. Six pigmented corn and barley beers were brewed and then analysed to obtain their sensory characteristics, volatile composition and non-volatile (alcohol, bitterness, anthocyanins and polyphenol content) composition. ANOVAs, Principal Component Analysis (PCA) and Multiple Factor Analysis (MFA) were used to visualise these data for exploring the differences between beers based on the type of malt and to characterise corn beers considering the relationships between their sensory characteristics and their chemical parameters.

Effect of the addition of microcapsules with avocado peel extract and nisin on the quality of ground beef.

This study evaluated the incorporation of microcapsules containing nisin and avocado peel extract on the shelf life of ground beef. Ten treatments were studied and divided into two groups: one packaged under vacuum and the other in permeable packaging. Each group contained: (a) control, (b) extract, (c) nisin, (d) empty microcapsules (only wall microcapsule system), and (e) microcapsules with extract and nisin.

Liking Product Landscape: Going Deeper into Understanding Consumers' Hedonic Evaluations.

The use of graphical mapping for understanding the comparison of products based on consumers' perceptions is beneficial and easy to interpret. Internal preference mapping (IPM) and landscape segmentation analysis (LSA) have successfully been used for this propose. However, including all the consumers' evaluations in one map, with products' overall liking and attributes' perceptions, is complicated; because data is in a high dimensional space some information can be lost.

Consumer perception and use of nopal (Opuntia ficus-indica): A cross-cultural study between Mexico and Brazil.

The objective of the present study was, in a first moment, to observe the consumers' perception, qualitatively and quantitatively, with respect to nopal through a cross-cultural study among participants from Mexico (n = 200) and Brazil (n = 200), traditional and potential consumers, respectively. And, secondly, to use a Brazilian nopal cookie to complement the perception of the Brazilians regarding the nopal, evaluating their sensory acceptance and possible commercial potential in this country through the Check All That Apply (CATA) test. The cross-cultural study using the word association task has shown that although nopal is not part of the Brazilian food culture, people are willing to accept it as food because of its functional properties.

Connecting flavors in social media: A cross cultural study with beer pairing.

Culture is an important driver of food preferences and largely determines exposure to ingredients combinations. The cultural variety in culinary practices across countries raises the question of how flavor combinations are built and how they transcend individual differences in consumers' preferences. For example, in Latin America, despite having similar cultures and language, the diversity in culinary practices leads to different flavor combinations across nations.

The building blocks of drinking experience across men and women: A case study with craft and industrial beers.

In today's market, every product seems to be marked by the label of "experience". It is expected that successful products give the consumer "extraordinary experiences". The research in consumption experience is growing, but much work still needs to be done to understand the food and beverage experience.

Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages.

The sensory analysis of new products is essential for subsequent acceptance by consumers, moreover in the functional food market. The acceptance and food neophobia of cooked sausages formulated with cactus pear fiber or pineapple pear fiber, as functional ingredient, was complemented with a sensory characterization by R-index and qualitative descriptive analysis (QDA). Female consumers aged between 40 and 50 years showed greater interest in the consumption of healthy foods, with a higher level of food neophobia towards pineapple fiber sausages.

Evaluation of the Antioxidant Activity of Aqueous and Methanol Extracts of Pleurotus ostreatus in Different Growth Stages.

Total polyphenols and flavonoids contents, as well as ferric reducing antioxidant power (FRAP), metal ions chelating activity, reducing power assay and scavenging activity of DPPH and ABTS radicals in aqueous and methanolic extracts obtained from mycelium, primordium, and fruiting body of Pleurotus ostreatus in both fresh as dry, were evaluated. The total polyphenol content of dried samples was higher in aqueous extracts obtained both in room temperature and boiling. The total polyphenol content of the fresh samples obtained at room temperature and boiling was higher in aqueous extract of mycelium and in the methanolic extract of the fruiting body.

Improvement on the productivity of continuous tequila fermentation by Saccharomyces cerevisiae of Agave tequilana juice with supplementation of yeast extract and aeration.

Agave (Agave tequilana Weber var. azul) fermentations are traditionally carried out employing batch systems in the process of tequila manufacturing; nevertheless, continuous cultures could be an attractive technological alternative to increase productivity and efficiency of sugar to ethanol conversion. However, agave juice (used as a culture medium) has nutritional deficiencies that limit the implementation of yeast continuous fermentations, resulting in high residual sugars and low fermentative rates.

Craft vs. industrial: Habits, attitudes and motivations towards beer consumption in Mexico.

Food choices tend to be stable over time; they do not change fast, since consumers tend to act like creatures of habits. However, food habits can evolve, like currently the craft beer category. A change of habits involves a change of perception towards a product.