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Physicochemical and Microbiological Quality Assessment of Artisanal and Commercial Recipes of Cucurbita ficifolia Jams with High Sensory Acceptability.
Plant Foods Hum Nutr
January 2025
PRONOA Laboratory, CIITeD- CONICET Jujuy National University, Italo Palanca 10, San, Salvador de Jujuy, 4600, Argentina.
Artisanal cayote jam consumption is widespread in Latin-American countries. This jam is prepared from the pulp of Cucurbita ficifolia Bouché. Here, an artisanal cayote jam recipe and a reduced-calorie artisanal cayote jam recipe were defined through sensory analysis.
View Article and Find Full Text PDFImpact of nanoemulsion of Ajwain-cardamom essential oils on Mortadella sausage quality during chilling (4°C) storage.
Heliyon
January 2025
Department of Chemistry, Quchan Branch, Islamic Azad University, Quchan, Iran.
Essential oils application as natural preservatives is challenging owning to low solubility and stability to harsh conditions, while incorporation of essential oils into nanoemulsion systems can effectively improve these issues. Therefore, the nanoemulsion of () and cardamom essential oils were fabricated through self-emulsification technique and evaluated their size, ζ-potential, antioxidative and antibacterial activities. The effect of double nanomulsion on the textural and sensorial properties of Mortadella sausage was also examined under chilling temperature (4 °C).
View Article and Find Full Text PDFThe Perception of Organic Food Characteristics and the Demographic and Social Profile of Consumers: A Study of the Polish Market.
Foods
January 2025
Institute of Management and Quality, Faculty of Economics, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland.
The aim of the research was to determine the relationship between the perception of organic food characteristics and the demographic and social profile of consumers on the Polish market. The research focused on the general characteristics and features of plant and animal products offered on the organic food market compared to conventional food. The study was conducted on a sample of 1020 respondents from different regions of Poland using structural equation modelling, which allowed for the assessment of regression and covariance relationships between variables.
View Article and Find Full Text PDFEnhancing Beef Hamburger Quality: A Comprehensive Review of Quality Parameters, Preservatives, and Nanoencapsulation Technologies of Essential and Edible Oils.
Foods
January 2025
Nutrition School, Federal University of Bahia, Rua Basilio da Gama s/n, Canela, Salvador 40110-907, BA, Brazil.
Essential and edible oils have applications in reducing oxidative processes and inhibiting the growth of microorganisms in meats and their derivatives, providing a natural alternative to synthetic preservatives. This preservative action meets the demand for clean labels and safe products, aiming to replace synthetic additives that pose potential health risks. Advances and limitations in applying essential and edible oils in meat preservation, highlighting their preservative properties or ability to improve nutritional profiles, are explored in this study.
View Article and Find Full Text PDFResearch Progress in Saltiness Perception and Salty Substitutes.
J Agric Food Chem
January 2025
School of Food Science and Engineering, Foshan University, Foshan 528011, China.
Salty taste in foods is a key sensory attribute for appetite enhancement, however, consumption of a high salt diet is associated with a high risk of hypertension, stroke, and heart diseases. To address this issue, the World Health Organization (WHO) has recommended reducing the global per capita salt consumption by 30% by 2025, with adults optimally consuming less than 5 g/day of salt. Therefore, the search for new salty substitutes to reduce salt intake in foods has become a research hotspot.
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