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Han SH, Zhu JK, Shao L, Yue CH, Li PY, Bai ZY, Luo DL. Effects of Ultrasonic Treatment on Physical Stability of Lily Juice: Rheological Behavior, Particle Size, and Microstructure. Foods 2024; 13:1276. [PMID: 38672948 PMCID: PMC11048927 DOI: 10.3390/foods13081276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Revised: 04/08/2024] [Accepted: 04/18/2024] [Indexed: 04/28/2024] Open
Abstract
The aim of this study was to investigate the rheological properties, particle size distribution, color change, and stability of lily juice under different ultrasonic treatment conditions (152 W, 304 W, 456 W, 608 W, and 760 W). The results showed that the lily juice exhibited non-Newtonian shear thinning behavior, and the viscosity decreased with the increase in ultrasonic power. Under ultrasonic treatment conditions, there was no significant change in the pH value and zeta potential value of the samples. The content of cloudy value and total soluble solids (TSS) increased gradually. However, both the sedimentation components and centrifugal sedimentation rate showed a downward trend and an asymptotic behavior. In addition, high-power ultrasound changed the color index (L* value decreased, a* value increased), tissue structure, and particle distribution of the sample, and small particles increased significantly. To sum up, ultrasonic treatment has great potential in improving the physical properties and suspension stability of lily juice.
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Affiliation(s)
- Si-Hai Han
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
- Henan Food Raw Material Engineering Technology Research Center, Henan University of Science and Technology, Luoyang 471023, China
| | - Jun-Kun Zhu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Lei Shao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Chong-Hui Yue
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
- Henan Food Raw Material Engineering Technology Research Center, Henan University of Science and Technology, Luoyang 471023, China
| | - Pei-Yan Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
- Henan Food Raw Material Engineering Technology Research Center, Henan University of Science and Technology, Luoyang 471023, China
| | - Zhou-Ya Bai
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
- Henan Food Raw Material Engineering Technology Research Center, Henan University of Science and Technology, Luoyang 471023, China
| | - Deng-Lin Luo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
- Henan Food Raw Material Engineering Technology Research Center, Henan University of Science and Technology, Luoyang 471023, China
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Chizk TM, Lee JA, Clark JR, Worthington ML. ShinyFruit: interactive fruit phenotyping software and its application in blackberry. FRONTIERS IN PLANT SCIENCE 2023; 14:1182819. [PMID: 37868309 PMCID: PMC10585260 DOI: 10.3389/fpls.2023.1182819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Accepted: 09/20/2023] [Indexed: 10/24/2023]
Abstract
Introduction Horticultural plant breeding programs often demand large volumes of phenotypic data to capture visual variation in quality of harvested products. Increasing the throughput potential of phenomic pipelines enables breeders to consider data-hungry molecular breeding strategies such as genome-wide association studies and genomic selection. Methods We present an R-based web application called ShinyFruit for image-based phenotyping of size, shape, and color-related qualities in fruits and vegetables. Here, we have demonstrated one potential application for ShinyFruit by comparing its estimates of fruit length, width, and red drupelet reversion (RDR) with ImageJ and analogous manual phenotyping techniques in a population of blackberry cultivars and breeding selections from the University of Arkansas System Division of Agriculture Fruit Breeding Program. Results ShinyFruit results shared a strong positive correlation with manual measurements for blackberry length (r = 0.96) and ImageJ estimates of RDR (r = 0.96) and significant, albeit weaker, correlations with manual RDR estimation methods (r = 0.62 - 0.70). Neither phenotyping method detected genotypic differences in blackberry fruit width, suggesting that this trait is unlikely to be heritable in the population observed. Discussion It is likely that implementing a treatment to promote RDR expression in future studies might strengthen the documented correlation between phenotyping methods by maximizing genotypic variance. Even so, our analysis has suggested that ShinyFruit provides a viable, open-source solution to efficient phenotyping of size and color in blackberry fruit. The ability for users to adjust analysis settings should also extend its utility to a wide range of fruits and vegetables.
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Affiliation(s)
- T. Mason Chizk
- Department of Horticulture, University of Arkansas, Fayetteville, AR, United States
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Ghazal AF, Zhang M, Guo Z. Microwave-induced rapid 4D change in color of 3D printed apple/potato starch gel with red cabbage juice-loaded WPI/GA mixture. Food Res Int 2023; 172:113138. [PMID: 37689902 DOI: 10.1016/j.foodres.2023.113138] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Revised: 06/11/2023] [Accepted: 06/12/2023] [Indexed: 09/11/2023]
Abstract
This study aimed to explore the feasibility of utilizing microparticle mixture (MCPs) comprised of whey protein isolate (WPI), gum Arabic (GA), and freeze-dried red cabbage juice (FDRCJ) as a smart material to realize a rapid color change of 3D printed apple/potato starch gel in response to microwave heating stimulation. The particle size, morphology and thermal stability of WPI/FDRCJ/GA microparticles were examined. Then, the rheology, texture properties and printability of Apple/potato starch gel affected by different concentrations of WPI/FDRCJ/GA microparticles (0, 15, 30, 45, 60% (w/w)) were studied. Results showed that the WPI/FDRCJ/GA microparticles were more thermally stable than pure materials, indicating that the heat-sensitive anthocyanin and other compounds present in FDRCJ were effectively protected by the wall materials (WPI/GA). Moreover, the addition of various microparticle concentrations decreased the samples' mechanical properties but had no significant influence on their loss modulus, viscosity, or printing accuracy. As the microwave heating time increased, the lightness (L*) and yellowness (b*) of microparticle-added samples decreased while the redness (a*) significantly increased (p < 0.05), resulting in a gradual color change from yellow/brown to red. These findings could be useful to produce novel colorful and appealing 4D healthy food products that stimulate consumer appetite.
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Affiliation(s)
- Ahmed Fathy Ghazal
- State Key Laboratory of Food Science and Technology Resources, Jiangnan University, 14122 Wuxi, China; Agricultural Engineering Department, Faculty of Agriculture, Suez Canal University, 41522 Ismailia, Egypt; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology Resources, Jiangnan University, 14122 Wuxi, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Zhimei Guo
- Wuxi Haihe Equipment Scientific & Technological Co., Wuxi, China
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Sugar reduction in beverages: Current trends and new perspectives from sensory and health viewpoints. Food Res Int 2022; 162:112076. [DOI: 10.1016/j.foodres.2022.112076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 10/08/2022] [Accepted: 10/22/2022] [Indexed: 11/22/2022]
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Ghazal AF, Zhang M, Mujumdar AS, Ghamry M. Progress in 4D/5D/6D printing of foods: applications and R&D opportunities. Crit Rev Food Sci Nutr 2022; 63:7399-7422. [PMID: 35225117 DOI: 10.1080/10408398.2022.2045896] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
4D printing is a result of 3D printing of smart materials which respond to diverse stimuli to produce novel products. 4D printing has been applied successfully to many fields, e.g., engineering, medical devices, computer components, food processing, etc. The last two years have seen a significant increase in studies on 4D as well as 5D and 6D food printing. This paper reviews and summarizes current applications, benefits, limitations, and challenges of 4D food printing. In addition, the principles, current, and potential applications of the latest additive manufacturing technologies (5D and 6D printing) are reviewed and discussed. Presently, 4D food printing applications have mainly focused on achieving desirable color, shape, flavor, and nutritional properties of 3D printed materials. Moreover, it is noted that 5D and 6D printing can in principle print very complex structures with improved strength and less material than do 3D and 4D printing. In future, these new technologies are expected to result in significant innovations in all fields, including the production of high quality food products which cannot be produced with current processing technologies. The objective of this review is to identify industrial potential of 4D printing and for further innovation utilizing 5D and 6D printing.
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Affiliation(s)
- Ahmed Fathy Ghazal
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Agricultural Engineering Department, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Quebec, Canada
| | - Mohamed Ghamry
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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Variation and correlation of corm trace elements, anti-nutrients and sensory attributes of taro crisps. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103896] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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BinDhim NF, Althumiri NA, Basyouni MH, Almubark RA, Alkhamaali Z, Banjar W, Zamakhshary M, AlKattan KM. Reporting of Differences in Taste Between Branded and Unbranded Cigarettes by Smokers Blinded to Cigarette Branding: Within-Person, Randomized Crossover Study. JMIR Form Res 2021; 5:e24446. [PMID: 33988511 PMCID: PMC8164127 DOI: 10.2196/24446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 11/19/2020] [Accepted: 04/12/2021] [Indexed: 11/17/2022] Open
Abstract
BACKGROUND Saudi Arabia implemented a plain tobacco packaging regulation, one of the World Health Organization's recommended initiatives to help reduce smoking rates, in August 2019. A few weeks after implementation, a large number of smokers complained via various media channels, especially social media (eg, Twitter), that an extreme change in cigarette taste had occurred, frequency of coughing had increased, and for some, shortness of breath had led to hospitalization. OBJECTIVE The main objective is to determine whether smokers blinded to cigarette branding report differences in taste between branded and unbranded cigarettes. The secondary objective is to observe the frequency of immediate cough or shortness of breath. METHODS This study employed a within-person, randomized crossover design that recruited current smokers 18 years and older who were cleared upon physical assessment before the experiment. Participants received 6 sequences of different random exposures (3 puffs) to 3 plain-packaged cigarettes (2 from their favorite brand and 1 from another brand as a control) and 3 branded cigarettes (2 from the favorite brand and 1 from another brand as a control). Participants wore virtual reality goggles accompanied by special software to alter visual reality and gloves to alter the touch sensation. RESULTS This study recruited 18 participants, measured at 6 time points, to produce 108 experiments. Participants were not able to identify the correct type of cigarettes (plain or branded, estimate of fixed effect=-0.01, P=.79). Moreover, there were no differences in the ability of the participants to identify their favorite brand (t107=-0.63, mean 0.47, P=.53). In terms of immediate coughing, out of the 108 experiments, 1 episode of short coughing was observed, which was attributed to the branded cigarette, not the plain-packaged cigarette. CONCLUSIONS After controlling the visual and touch sensations, participants were not able to differentiate between branded and plain-packaged cigarettes in terms of taste or inducing immediate shortness of breath or cough. Interestingly, participants were not able to identify their favorite brand.
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Affiliation(s)
- Nasser F BinDhim
- Sharik Association for Health Research, Riyadh, Saudi Arabia
- College of Medicine, Alfaisal University, Riyadh, Saudi Arabia
- Saudi Food and Drug Authority, Riyadh, Saudi Arabia
| | | | - Mada H Basyouni
- Sharik Association for Health Research, Riyadh, Saudi Arabia
- Ministry of Health, Saudi Arabia, Riyadh, Saudi Arabia
| | | | - Zaied Alkhamaali
- Sharik Association for Health Research, Riyadh, Saudi Arabia
- Saudi Food and Drug Authority, Riyadh, Saudi Arabia
| | - Weam Banjar
- Ministry of Health, Saudi Arabia, Riyadh, Saudi Arabia
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Kaneko A, Asaoka Y, Lee YA, Goto Y. Cognitive and Affective Processes Associated with Social Biases. Int J Neuropsychopharmacol 2021; 24:645-655. [PMID: 33929492 PMCID: PMC8378077 DOI: 10.1093/ijnp/pyab022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/22/2020] [Revised: 03/31/2021] [Accepted: 04/27/2021] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Our social activities are quite often erroneous and irrational, based on biased judgements and decision-making, known as social biases. However, the cognitive and affective processes that produce such biases remain largely unknown. In this study, we investigated associations between social schemas, such as social judgment and conformity, entailing social biases and psychological measurements relevant to cognitive and affective functions. METHOD This study recruited 42 healthy adult subjects. A psychological test and a questionnaire were administered to assess biased social judgements by superficial attributes and social conformity by adherence to social norms, respectively, along with additional questionnaires and psychological tests for cognitive and affective measurements, including negative affects, autistic traits, and Theory of Mind (ToM). Associations of social judgment and conformity with cognitive and affective functions were examined using a multiple regression analysis and structural equation modeling. RESULTS Anxiety and the cognitive realm of ToM were mutually associated with both social judgments and conformity, although social judgements and conformity were still independent processes. Social judgements were also associated with autistic traits and the affective realm of ToM, whereas social conformity was associated with negative affects other than anxiety and an intuitive decision-making style. CONCLUSIONS These results suggest that ToM and negative affects may play important roles in social judgements and conformity, and the social biases connoted in these social schemas.
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Affiliation(s)
- Asuka Kaneko
- Primate Research Institute, Kyoto University, Inuyama, Aichi, Japan
| | - Yui Asaoka
- Primate Research Institute, Kyoto University, Inuyama, Aichi, Japan
| | - Young-A Lee
- Department of Food Science and Nutrition, Daegu Catholic University, Gyeongsan,South Korea
| | - Yukiori Goto
- Primate Research Institute, Kyoto University, Inuyama, Aichi, Japan,Correspondence: Yukiori Goto, PhD, Kyoto University Primate Research Institute, 41–2 Kanrin, Inuyama, Aichi 484–8506, Japan ()
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Bailey RL, Wang TG, Liu J. Applying Optimal Foraging to Young Adult Decision-Making after Food Advertising Exposure. HEALTH COMMUNICATION 2021; 36:146-157. [PMID: 31538502 DOI: 10.1080/10410236.2019.1669268] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
This study combined theory from the fields of communication, behavioral ecology, and ecological psychology to examine how relevant factors about food influence the timing and trajectory of our decision-making after exposure to food advertisements. Young healthy adult participants (N = 108) completed a forced-choice, speeded decision-making latency task before and after viewing a set of advertisements. Results suggested that participants were more appetitively motivated by more energy-dense foods (i.e., higher calorie per gram) using direct food cues (i.e., were directly available to the senses, were visible), but after exposure to advertisements, this predisposition was less pronounced. Advertisement food cues were also important in decision-making, especially in coalition with the food cues used in the decision-making task stimuli. This study supports an optimal foraging perspective being expanded to human behavioral contexts in a modern landscape. Food advertising and packaging cues interacted with energy density level of food to provide information relevant to biological imperatives, which significantly altered food consumption decisions.
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Affiliation(s)
| | | | - Jiawei Liu
- School of Journalism and Communication, Jinan University
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10
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Suitability of the Lebanese “Ace Spur” Apple Variety for Cider Production Using Hanseniaspora sp. Yeast. FERMENTATION 2020. [DOI: 10.3390/fermentation6010032] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In the present research work, the physicochemical and fermentative properties of the “Ace spur” apple variety, obtained from a Lebanese farm, and the “Kermerrien” variety, obtained from a French cider industry, were investigated. The pomological properties were first determined for both varieties showing significant differences in the shapes and sizes. Sugar content, titratable acidity, soluble solids, and pH values were then determined. The potential of the “Ace spur” apple juice was then evaluated using the yeast strain Hanseniaspora sp., a major yeast found during the spontaneous fermentation of apples. “Ace spur” apples contained more sugars while the “Kermerrien” cultivar had a highest malic acid and polyphenol concentrations. After 100 h of fermentation, the ethanol percentage (v/v) was around 4% in both ciders. Results obtained in this work revealed the chemical potential of the Lebanese apple juice to produce cider.
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Abdelghani JI, Al-Degs YS, El-Sheikh AH, Fasfous II, Al-Asafrah AA. Quick monitoring of coloring agents in highly consumed candies using multivariate calibration. ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2019.07.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
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12
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Ghazal AF, Zhang M, Liu Z. Spontaneous Color Change of 3D Printed Healthy Food Product over Time after Printing as a Novel Application for 4D Food Printing. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02327-6] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Leong K, Sung A, Williams T, Andoniou C, Sun F. The importance of colour on the communication of financial data in management. JOURNAL OF WORK-APPLIED MANAGEMENT 2019. [DOI: 10.1108/jwam-06-2019-0013] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
The purpose of this paper is to explore the importance of colour on the communication of financial data in management and to encourage future discussion on related topic.
Design/methodology/approach
Hypothesis was designed building on relevant literatures. Quantitative discrete data were collected through a mini-test activity in a lecture from students. The results were reviewed and evaluated by relevant statistical tool.
Findings
The authors found consistent statistical significance results in the mini-test. The findings support that users prefer to choose the financial data presented in cool colours in business management context.
Research limitations/implications
Gaining the understanding of colour’s influence on decision making and behaviour is subjected to complexity. There are many other contextual factors should be taken into consideration in practice. Although the design of the mini-test in this study is relatively simple, it still provides clues for the issue. With the discussions and findings of this paper, the authors shed some light on the direction of potential uses of colour on the communication of financial data in management context. The findings could also be used by management educators to facilitate related discussions among students regarding the complexity of business communication and the importance of perception in decision making. For example, decision making could be affected by various factors (such as colour) outside verbal and text.
Originality/value
Managers often need to use financial data in communication for various purposes in work place. The authors believe this is the first time that a study like this had been conducted to specifically review and discuss the importance of colour on the communication of financial data in management. Hopefully, the work reported in this paper could be viewed as reference for management educators, researchers and managers in future research or practical applications on related topics.
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Gill PPS, Jawandha SK, Kaur N. Transitions in mesocarp colour of mango fruits kept under variable temperatures. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:4251-4256. [PMID: 29184231 DOI: 10.1007/s13197-017-2894-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/25/2017] [Accepted: 09/27/2017] [Indexed: 10/18/2022]
Abstract
The impact of variable temperatures on mesocarp colour development and physico-chemical changes of mango fruits cv. Langra during ripening has been investigated. Physiological mature mango fruits were kept in temperature regulated chambers (20 and 25 °C) and at room temperature (29.8-33.6 °C). Progress in development of mesocarp colour, β-carotene, sensory quality (SQ) and total soluble solids (TSS) content of fruits were analysed periodically from 48 to 168 h of ripening period. The progress of ripening period was accompanied by an overall increase in colorimetric value redness (a*), yellowness (b*), chroma or saturation (C*), a reduction in lightness (L*) and hue angle (h0) values. Colour development was found to be more in fruits ripened at higher temperatures than the fruits at lower temperature. β-carotene content of pulp improved with ripening of fruits up to 120 h of ripening period. Fruits ripened at 25 °C recorded maximum sensory quality score. Pearson's correlation matrix studies revealed that fruit mesocarp colour a*, b*, C* values were directly correlated with β-carotene, SQ and TSS with progress of ripening period.
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Affiliation(s)
- P P S Gill
- Department of Fruit Science, Punjab Agricultural University, Ludhiana, 141004 India
| | - S K Jawandha
- Department of Fruit Science, Punjab Agricultural University, Ludhiana, 141004 India
| | - Navdeep Kaur
- Department of Fruit Science, Punjab Agricultural University, Ludhiana, 141004 India
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Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds. Sci Rep 2017; 7:44950. [PMID: 28322320 PMCID: PMC5359574 DOI: 10.1038/srep44950] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2016] [Accepted: 02/16/2017] [Indexed: 11/08/2022] Open
Abstract
Sweetness is one of the main drivers of consumer preference, and thus is given high priority in apple breeding programmes. Due to the complexity of sweetness evaluation, soluble solid content (SSC) is commonly used as an estimation of this trait. Nevertheless, it has been demonstrated that SSC and sweet taste are poorly correlated. Though individual sugar content may vary greatly between and within apple cultivars, no previous study has tried to investigate the relationship between the amount of individual sugars, or ratios of these, and apple sweetness. In this work, we quantified the major sugars (sucrose, glucose, fructose, xylose) and sorbitol and explored their influence on perceived sweetness in apple; we also related this to malic acid content, SSC and volatile compounds. Our data confirmed that the correlation between sweetness and SSC is weak. We found that sorbitol content correlates (similarly to SSC) with perceived sweetness better than any other single sugar or total sugar content. The single sugars show no differentiable importance in determining apple sweetness. Our predictive model based on partial least squares regression shows that after sorbitol and SSC, the most important contribution to apple sweetness is provided by several volatile compounds, mainly esters and farnesene.
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Eyarkai Nambi V, Thangavel K, Shahir S, Thirupathi V. Comparison of Various RGB Image Features for Nondestructive Prediction of Ripening Quality of “Alphonso” Mangoes for Easy Adoptability in Machine Vision Applications: A Multivariate Approach. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12245] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
Affiliation(s)
- V. Eyarkai Nambi
- Central Institute of Post-harvest Engineering and Technology; Ludhiana India
| | - K. Thangavel
- Department of Food and Agricultural Process Engineering; Tamil Nadu Agricultural University; Coimbatore India
| | - S. Shahir
- Agricultural Engineering College, Kerala Agricultural University; Thrissur India
| | - V. Thirupathi
- Department of Food and Agricultural Process Engineering; Tamil Nadu Agricultural University; Coimbatore India
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Tu Y, Yang Z, Ma C. The Taste of Plate: How the Spiciness of Food is Affected by the Color of the Plate Used to Serve It. J SENS STUD 2016. [DOI: 10.1111/joss.12190] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yangjun Tu
- Department of Psychology, School of Education; Hunan University; Changsha Hunan 410082 People's Republic of China
- Department of Marketing, Ross School of Business; University of Michigan; Ann Arbor MI 48105
| | - Zhi Yang
- Department of Marketing, School of Business; Hunan University; Changsha Hunan 410082 People's Republic of China
| | - Chaoqun Ma
- Department of Marketing, School of Business; Hunan University; Changsha Hunan 410082 People's Republic of China
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Sensory expectations and perceptions of Austrian and Thai consumers: A case study with six colored Thai desserts. Food Res Int 2014; 64:65-73. [DOI: 10.1016/j.foodres.2014.06.007] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2014] [Revised: 06/02/2014] [Accepted: 06/04/2014] [Indexed: 11/23/2022]
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20
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Schaefer HM, Valido A, Jordano P. Birds see the true colours of fruits to live off the fat of the land. Proc Biol Sci 2014; 281:20132516. [PMID: 24403330 PMCID: PMC3896014 DOI: 10.1098/rspb.2013.2516] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2013] [Accepted: 12/02/2013] [Indexed: 11/12/2022] Open
Abstract
Communication is a characteristic of life, but its reliability and basic definition are hotly debated. Theory predicts that trade among mutualists requires high reliability. Here, we show that moderate reliability already allows mutualists to optimize their rewards. The colours of Mediterranean fleshy-fruits indicate lipid rewards (but not other nutrients) to avian seed dispersers on regional and local scales. On the regional scale, fruits with high lipid content were significantly darker and less chromatic than congeners with lower lipid content. On the local scale, two warbler species (Sylvia atricapilla and Sylvia borin) selected fruit colours that were less chromatic, and thereby maximized their intake of lipids-a critical resource during migration and wintering. Crucially, birds were able to maximize lipid rewards with moderate reliability from visual fruit colours (r(2) = 0.44-0.60). We suggest that mutualisms require only that any association between the quality and sensory aspects of signallers is learned through multiple, repeated interactions. Because these conditions are often fulfilled, also in social communication systems, we contend that selection on reliability is less intense than hitherto assumed. This may contribute to explaining the extraordinary diversity of signals, including that of plant reproductive displays.
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Affiliation(s)
- H Martin Schaefer
- Faculty of Biology, Department of Evolutionary Biology and Animal Ecology, University of Freiburg, , Hauptstrasse 1, 79104 Freiburg, Germany, Integrative Ecology Group, Estación Biológica de Doñana (EBD-CSIC), , C/Américo Vespucio s/n, Isla de La Cartuja, 41092 Sevilla, Spain
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Cerdán-Calero M, Izquierdo L, Sentandreu E. Valencia Late orange juice preserved by pulp reduction and high pressure homogenization: Sensory quality and gas chromatography–mass spectrometry analysis of volatiles. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.11.016] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Wu D, Sun DW. Colour measurements by computer vision for food quality control – A review. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2012.08.004] [Citation(s) in RCA: 236] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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WATTS B, RYLAND D, MALCOLMSON L, AMBALAMAATIL S, ADAMS K, LUKOW O. FLAVOR PROPERTIES OF PAN AND PITA BREADS MADE FROM RED AND WHITE HARD SPRING WHEATS. J FOOD QUALITY 2011. [DOI: 10.1111/j.1745-4557.2011.00426.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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Effect of high hydrostatic pressure and high-pressure homogenisation on Lactobacillus plantarum inactivation kinetics and quality parameters of mandarin juice. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1381-9] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Betoret E, Betoret N, Carbonell J, Fito P. Effects of pressure homogenization on particle size and the functional properties of citrus juices. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.10.028] [Citation(s) in RCA: 77] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Michael GA, Rolhion P. Cool colors: color-induced nasal thermal sensations. Neurosci Lett 2008; 436:141-4. [PMID: 18372109 DOI: 10.1016/j.neulet.2008.03.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2007] [Revised: 03/04/2008] [Accepted: 03/04/2008] [Indexed: 11/28/2022]
Abstract
We asked subjects to sniff a bottle containing distilled water and to say whether they felt a cooling or warming sensation in the nasal cavity. Odorless food coloring was added to three of these bottles so as to obtain one yellow, one green, one red and one colorless solution. Subjects were presented with each bottle four times under free viewing conditions or while blindfolded, and each nostril was tested separately. Although no thermal stimulus was present, subjects reported thermal sensations, but only under free viewing conditions. The nature of these sensations depended on the color of the solution, with green inducing cooling and red warming sensations. It also depended on which nostril was tested, with warming sensations evidenced only when the left nostril was tested, and cooling sensations only when the right nostril was tested. It is the first time color has been reported to induce nasal thermal sensations in the absence of thermal stimuli. These results are therefore entirely new. Furthermore, they suggest that thermosensory processing and judgment may depend on lateralized processes in the human brain.
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Affiliation(s)
- George A Michael
- University Lyon 2, Dpt Cognitive Experimental Psychology & Neuropsychology, Laboratoire d'Etude des Mécanismes Cognitifs, 5 Avenue Pierre Mendès-France, 69676 Bron Cedex, Lyon, France.
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Stintzing FC, Carle R. Functional properties of anthocyanins and betalains in plants, food, and in human nutrition. Trends Food Sci Technol 2004. [DOI: 10.1016/j.tifs.2003.07.004] [Citation(s) in RCA: 680] [Impact Index Per Article: 34.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Current Awareness in Flavour and Fragrance. FLAVOUR FRAG J 2002. [DOI: 10.1002/ffj.1071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Current Awareness in Flavour and Fragrance. FLAVOUR FRAG J 2002. [DOI: 10.1002/ffj.1072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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