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Eliminating osmotic stress during cryoprotectant loading: A mathematical investigation of solute-solvent transport.
Cryobiology
January 2025
Department of Mechanical Engineering, University of Minnesota, Minneapolis, MN, United States of America. Electronic address:
Osmotic stresses during cryoprotectant loading induce changes in cellular volume, leading to membrane damage or even cell death. Appropriate model-guided mitigation of these osmotic gradients during cryoprotectant loading is currently lacking, but would be highly beneficial in reducing viability loss during the loading process. To address this need, we reformulate the two-parameter formalism described by Jacobs and Stewart for cryoprotectant loading under the constraint of constant cell volume.
View Article and Find Full Text PDFInulin or xylooligosaccharide addition to dulce de leche affects consumers' sensory experience and emotional response.
Food Res Int
January 2025
Instituto Federal de Educação, Ciência e Tecnologia (IFRJ), Departamento de Alimentos, Rio de Janeiro, RJ, Brazil. Electronic address:
The growing interest in reducing sugar and fat in processed foods has led to the use of fibers with prebiotic potential, such as inulin and xylooligosaccharide (XOS), as substitutes capable of enhancing nutritional value and sensory quality. Using an innovative approach with Free Just-About-Right (FREE JAR) to obtain Drivers of Liking, this study evaluated consumer perception (n = 129) regarding the impact of adding inulin and XOS to Dulce de Leche with or without fat reduction. The term "Too Greasy" was significant for the product made with whole milk; however, adding inulin and XOS mitigated this effect and promoted the sensation of JAR sweetness.
View Article and Find Full Text PDFAdolescents as food designers: The value of co-creation for the development of healthy dairy products.
Food Res Int
January 2025
State University of Londrina (UEL), Londrina, Brazil; Federal Institute of Paraná (IFPR), Campus Paranavaí, Paranavaí, Paraná, Brazil. Electronic address:
Healthy eating habits may protect adolescents against disease development, ensure optimal physical and cognitive development, and may persist in adulthood. However, adolescents usually prefer sweetened dairy products and show a low consumption of vegetables, fruits, whole grains, and pulses. Co-creation offers an innovative and inclusive alternative for the development of new products.
View Article and Find Full Text PDFUsing the Nutri-Score to visualise food reformulation in Germany: the case of breakfast cereals.
BMC Public Health
January 2025
Department of Nutritional Behaviour, Max Rubner-Institut (MRI) - Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, 76131, Karlsruhe, Germany.
Background: The reformulation of commonly consumed foods towards less sugar, fat, and salt is an important public health strategy to improve food choices of consumers and thus address the high prevalence of overweight and obesity. Front-of-pack nutrition labels like the Nutri-Score may drive reformulation and support nutritionally favourable food choices. Breakfast cereals are of special interest in that they tend to be high in sugar and are relatively often targeted at children.
View Article and Find Full Text PDFUsing Food Composition Tables to Estimate Decreases in Sodium Intake Due to the Reformulation of Packaged and Ultra-Processed Foods in a Young Population in South Africa.
Public Health Nutr
December 2024
South African Medical Research Council, Cape Town, Republic of South Africa.
Objective: In response to increasing hypertension rates, South Africa implemented a regulation which set a maximum total sodium content for certain packaged food categories. We assess changes in reported sodium intake among 18-39 year old adults living in one township in the Western Cape as a result of the implementation of the regulation in 2016.
Design: By linking one set of 24 hour dietary recall data to two versions of the South Africa Food Composition Database which reflect the pre-regulation and post-regulation periods, we calculated changes in sodium intake due to reformulation of food products, not behavior change.
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