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Garrido-Bañuelos G, Lopez-Sanchez P, Mihnea M. Role of continuous phase and particle properties on the sensory perception of root vegetable purées evaluated by an expert panel and naïve consumers. J Texture Stud 2023; 54:532-540. [PMID: 36965111 DOI: 10.1111/jtxs.12754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Revised: 02/22/2023] [Accepted: 03/14/2023] [Indexed: 03/27/2023]
Abstract
Textural properties play an essential role in the development of food products. The complexity of textural attributes has been traditionally overcome with extensive panelist training and the use of generic descriptive analysis. A better understanding on the use of rapid methods with naïve consumers to evaluate texture attributes in complex food products is still needed. The present study aimed to investigate the (i) role of different continuous phases and particle properties (i.e., size and hardness) on the mouthfeel perception of root vegetable purées and (ii) the effect of panel expertise (sensory experts vs. naïve consumers) using Rate-All-That-Apply (RATA). The study included six purées made of two different continuous phase (based on Jerusalem artichoke which is rich in inulin and, parsnip which is rich in starch) and three types of beetroot particles (raw, cooked, and comminuted beetroot). Results showed that both panels were able to discriminate and profile in a similar manner. However, sensory experts showed higher ability to discriminate between samples regarding the particle's attributes whereas consumer's sample discrimination was influenced by attributes such as "ease of swallow" and "creaminess." For the expert panel, the presence of hard particles was a clear factor driving the differences between samples. Our results highlighted the contribution of both continuous and dispersed phases to design the texture profile of particulate semisolid plant-based foods.
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Affiliation(s)
- Gonzalo Garrido-Bañuelos
- Product Design, Agriculture and Food, Bioeconomy and Health, RISE Research Institutes of Sweden, Göteborg, Sweden
| | - Patricia Lopez-Sanchez
- Food Nutrition and Science, Department of Life Sciences, Chalmers University of Technology, Göteborg, Sweden
- Food Technology, Department of Analytical Chemistry, Nutrition and Food Science, University of Santiago de Compostela, Campus Terra, Lugo, Spain
- Dairy Products and Food Technology Centre APLTA, University of Santiago de Compostela, Campus Terra, Lugo, Spain
| | - Mihaela Mihnea
- Material and exterior design, Perception, RISE Research Institutes of Sweden AB, Göteborg, Sweden
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Forghani B, Mihnea M, Svendsen TC, Undeland I. Protein and Long-Chain n-3 Polyunsaturated Fatty Acids Recovered from Herring Brines upon Flocculation and Flotation-A Case Study. ACS Sustain Chem Eng 2023; 11:6523-6534. [PMID: 37152072 PMCID: PMC10155211 DOI: 10.1021/acssuschemeng.2c06795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 04/03/2023] [Indexed: 05/09/2023]
Abstract
A novel integrated process for recovery of protein-enriched biomasses from 5% presalting brines and spice brines of herring (Clupea harengus) was investigated by combining carrageenan- and/or acid-driven flocculation (F) plus dissolved air flotation (DAF). The F-DAF technique with carrageenan resulted in protein and lipid recoveries from 5% presalting brine of 78 and 38%, respectively. Without flocculation or with only acidification, protein and lipid recoveries in DAF were only 13 and 10%, respectively. Low protein and lipid recoveries, 8-12 and 1.8-8.2%, respectively, were also obtained when spice brine was subjected to only acidification and DAF. The protein content in dry biomasses from 5% presalting brine and spice brine was 36-43 and 13-16%, respectively. The corresponding lipid levels were 23-31 and 9-18%, respectively, with ash levels of 11-20 and 38-45%, respectively. Biomass proteins contained ≤45% essential amino acids, and the lipids had ≤16% long-chain n-3 polyunsaturated fatty acids. Freeze-dried spice brine biomasses were characterized by anchovy- and spice-related sensory attributes. 5% presalting brine biomasses were connected to fish and seafood attributes and showed gel forming capacity. The outlined F-DAF recovery system can thus recover both nutrients and interesting flavors from the herring process waters, which are currently lost from the food chain.
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Affiliation(s)
- Bita Forghani
- Food
and Nutrition Science, Biology and Biological Engineering, Chalmers University of Technology, SE-41296 Gothenburg, Sweden
| | - Mihaela Mihnea
- Perception &
Design Unit, Department of Material and Surface Design, RISE Research Institutes of Sweden, SE-41296 Gothenburg, Sweden
| | - Tore C. Svendsen
- Bio-Aqua
A/S, Stroebjergvej 29, DK-3600 Frederikssund, Denmark
- Aquarden
Technologies ApS, Industrivej
17, 3320 Skævinge, Denmark
| | - Ingrid Undeland
- Food
and Nutrition Science, Biology and Biological Engineering, Chalmers University of Technology, SE-41296 Gothenburg, Sweden
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Mihnea M, Tobin AB, Lopez‐Sanchez P, Garrido‐Bañuelos G. Impact of panelist's age on the ease of swallow and sensory perception of texture‐modified broccoli purees. J SENS STUD 2022. [DOI: 10.1111/joss.12781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mihaela Mihnea
- Material and Exterior Design, Perception RISE Research Institutes of Sweden AB Göteborg Sweden
| | - Aarti B. Tobin
- Food Materials Commonwealth Scientific and Industrial Research Organisation Canberra Australia
| | - Patricia Lopez‐Sanchez
- Food Nutrition and Science Chalmers University of Technology Göteborg Sweden
- Food Technology, Department of Analytical Chemistry, Nutrition and Food Science University of Santiago de Compostela, Campus Terra Lugo Spain
| | - Gonzalo Garrido‐Bañuelos
- Agriculture and Food, Bioeconomy and Health RISE Research Institutes of Sweden Gothenburg Sweden
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Garrido-Bañuelos G, Miljkovic A, Morange C, Mihnea M, Lopez-Sanchez P. Assessing the volatile composition of seaweed (Laminaria digitata) suspensions as function of thermal and mechanical treatments. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Archer NS, Cochet-Broch M, Mihnea M, Garrido-Bañuelos G, Lopez-Sanchez P, Lundin L, Frank D. Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa. Front Nutr 2022; 9:746018. [PMID: 35187028 PMCID: PMC8847432 DOI: 10.3389/fnut.2022.746018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Accepted: 01/10/2022] [Indexed: 12/13/2022] Open
Abstract
Bouillon cubes are a staple ingredient used in Sub-saharan African countries providing flavor enhancement to savory foods. Bouillon has been identified as a vehicle for fortification to overcome micronutrient deficiencies in Sub-saharan Africa. However, bouillon has a high sodium content (and in addition with other foods) contributes to dietary sodium intake above recommended guidelines. High dietary sodium intake is a key risk factor for hypertension and cardiovascular disease (CVD). Africa has the highest rates of hypertension and CVD globally with nearly half the adult population above 25 years affected. This review presents current state of research on sodium reduction strategies in bouillon. The key challenge is to reduce sodium levels while maintaining optimal flavor at the lowest possible production cost to ensure bouillon continues to be affordable in Sub-saharan Africa. To produce lower sodium bouillon with acceptable flavor at low cost will likely involve multiple sodium reduction strategies; direct reduction in sodium, sodium replacement and saltiness boosting flavor technologies. Efforts to reduce the sodium content of bouillon in Sub-saharan Africa is a worthwhile strategy to: (i) lower the overall sodium consumption across the population, and (ii) deliver population-wide health benefits in a region with high rates of hypertension and CVD.
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Affiliation(s)
- Nicholas S. Archer
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Sydney, NSW, Australia
- *Correspondence: Nicholas S. Archer
| | - Maeva Cochet-Broch
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Sydney, NSW, Australia
| | - Mihaela Mihnea
- RISE Research Institutes of Sweden, Agriculture and Food, Gothenburg, Sweden
| | | | | | - Leif Lundin
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Melbourne, VIC, Australia
| | - Damian Frank
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Sydney, NSW, Australia
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Fourie E, Aleixandre-Tudo JL, Mihnea M, du Toit W. Partial least squares calibrations and batch statistical process control to monitor phenolic extraction in red wine fermentations under different maceration conditions. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107303] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Garrido-Bañuelos G, Ballester J, Buica A, Mihnea M. Exploring the Typicality, Sensory Space, and Chemical Composition of Swedish Solaris Wines. Foods 2020; 9:foods9081107. [PMID: 32806732 PMCID: PMC7466253 DOI: 10.3390/foods9081107] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 08/06/2020] [Accepted: 08/08/2020] [Indexed: 11/16/2022] Open
Abstract
The Swedish wine industry has exponentially grown in the last decade. However, Swedish wines remain largely unknown internationally. In this study, the typicality and sensory space of a set of twelve wines, including five Swedish Solaris wines, was evaluated blind by Swedish wine experts. The aim of the work was to evaluate whether the Swedish wine experts have a common concept of what a typical Solaris wines should smell and taste like or not and, also, to bring out more information about the sensory space and chemical composition of Solaris wines. The results showed a lack of agreement among the wine experts regarding the typicality of Solaris wines. This, together with the results from the sensory evaluation, could suggest the possibility of different wine styles for Solaris wines. From a chemical perspective, the global volatile profile showed a larger variability between individual wines than between Solaris and non-Solaris. However, 4MMP, ethyl propionate, ethyl 2-Methyl propanoate, and diethyl succinate were significantly higher in Solaris wines. Concerning non-volatile compounds, the results showed a significant discrimination between Solaris and non-Solaris wines, the former being characterized by higher ethanol %, Mg, succinic acid, tartaric acid, and sucrose levels.
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Affiliation(s)
- Gonzalo Garrido-Bañuelos
- Agriculture and Food, Product Design—RISE—Research Institutes of Sweden, 41276 Göteborg, Sweden
- Correspondence: (G.G.-B.); (M.M.)
| | - Jordi Ballester
- Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Univ. Bourgogne Franche-Comté, F-21000 Dijon, France;
| | - Astrid Buica
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch 7600, South Africa;
| | - Mihaela Mihnea
- Material and exterior design, Perception—RISE—Research Institutes of Sweden, 41276 Göteborg, Sweden
- Correspondence: (G.G.-B.); (M.M.)
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Nielsen T, Mihnea M, Båth K, Cunha SC, Fereira R, Fernandes JO, Gonçalves A, Nunes ML, Oliveira H. New formulation for producing salmon pâté with reduced sodium content. Food Chem Toxicol 2020; 143:111546. [PMID: 32640332 DOI: 10.1016/j.fct.2020.111546] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 06/03/2020] [Accepted: 06/19/2020] [Indexed: 10/23/2022]
Abstract
Reducing consumption of salt, specifically sodium, is one of the most effective ways to improve public health. A novel formulation for producing salmon pâté with reduced sodium content was investigated. Salmon pâtés with three different sodium concentrations were evaluated using microbiological, sensory and chemical analyses. Saltwell®, a natural salt containing a mixture of sodium chloride and potassium chloride, was used for partial substitution of sodium chloride (table salt) alone in the formulation. Replacing 80% of the sodium chloride with Saltwell®, resulted in a 22% reduction in sodium, without affecting microbial activity. A trained sensory panel observed minor differences in three of the twelve sensory attributes that were evaluated (coherent texture, saltiness, canned fish flavor). However, these differences were only weakly significant. Saltwell is a viable alternative to sodium chloride to produce seafood products with reduced sodium content without compromising quality and safety.
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Affiliation(s)
- Tim Nielsen
- RISE Research Institutes of Sweden, Agrifood and Bioscience, Box 5401, 40229, Göteborg, Sweden.
| | - Mihaela Mihnea
- RISE Research Institutes of Sweden, Agrifood and Bioscience, Box 5401, 40229, Göteborg, Sweden
| | - Klara Båth
- RISE Research Institutes of Sweden, Agrifood and Bioscience, Box 5401, 40229, Göteborg, Sweden
| | - Sara C Cunha
- LAQV-REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Portugal
| | - Ricardo Fereira
- LAQV-REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Portugal
| | - José O Fernandes
- LAQV-REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Portugal
| | - Amparo Gonçalves
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture and Upgrading, Av. Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal; CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros Do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal
| | - Maria Leonor Nunes
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros Do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal
| | - Helena Oliveira
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture and Upgrading, Av. Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal; CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros Do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal
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Ben Tobin A, Mihnea M, Hildenbrand M, Miljkovic A, Garrido-Bañuelos G, Xanthakis E, Lopez-Sanchez P. Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel. Food Funct 2020; 11:8648-8658. [DOI: 10.1039/d0fo01728k] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Preparation of a bolus is a complex process with both food comminution and degree of lubrication with saliva playing an important role in a safe swallow.
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Affiliation(s)
- Aarti Ben Tobin
- Agriculture and Food
- CSIRO Commonwealth Scientific and Industrial Research Organisation
- Brisbane
- Australia
| | - Mihaela Mihnea
- Agriculture and Food
- Bioeconomy and Health
- RISE Research Institutes of Sweden
- Gothenburg
- Sweden
| | - Marie Hildenbrand
- Agriculture and Food
- Bioeconomy and Health
- RISE Research Institutes of Sweden
- Gothenburg
- Sweden
| | - Ana Miljkovic
- Agriculture and Food
- Bioeconomy and Health
- RISE Research Institutes of Sweden
- Gothenburg
- Sweden
| | | | - Epameinondas Xanthakis
- Agriculture and Food
- Bioeconomy and Health
- RISE Research Institutes of Sweden
- Gothenburg
- Sweden
| | - Patricia Lopez-Sanchez
- Agriculture and Food
- Bioeconomy and Health
- RISE Research Institutes of Sweden
- Gothenburg
- Sweden
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Mihnea M, Aleixandre-Tudó JL, Kidd M, du Toit W. Basic In-Mouth Attribute Evaluation: A Comparison of Two Panels. Foods 2018; 8:foods8010003. [PMID: 30577639 PMCID: PMC6352104 DOI: 10.3390/foods8010003] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 12/10/2018] [Accepted: 12/19/2018] [Indexed: 11/25/2022] Open
Abstract
Astringency is often difficult to evaluate accurately in wine because of its complexity. This accuracy can improve through training sessions, but it can be time-consuming and expensive. A way to reduce these costs can be the use of wine experts, who are known to be reliable evaluators. Therefore, the aim of this work was to compare the sensory results and the panel performance obtained using trained panelists versus wine experts (winemakers). Judges evaluated twelve red wines for in-mouth basic perception (sweet, sour, bitter, astringent, and burning sensation) following the same tasting protocol and with the samples being presented in two different tasting modalities. Panels’ performance and relationship between the chemical composition and the sensory perception were investigated. Both panels showed similar consistency and repeatability, and they were able to accurately measure the astringency of the wines. However, the significant correlations between sensory scores and chemical composition varied with the panel and the tasting modality. From our results, we could see that winemakers tended to discriminate better between the samples when the differences were very small.
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Affiliation(s)
- Mihaela Mihnea
- Department of Viticulture and Oenology, Stellenbosch University, ZA-7600 Stellenbosch, South Africa.
- RISE Research Institutes of Sweden, Agrifood and Bioscience, P.O. Box 5401, SE-402 29 Gothenburg, Sweden.
| | - José Luis Aleixandre-Tudó
- Department of Viticulture and Oenology, Stellenbosch University, ZA-7600 Stellenbosch, South Africa.
| | - Martin Kidd
- Department of Statistics and Actuarial Sciences, Stellenbosch University, ZA-7600 Stellenbosch, South Africa.
| | - Wessel du Toit
- Department of Viticulture and Oenology, Stellenbosch University, ZA-7600 Stellenbosch, South Africa.
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Mihnea M, González-SanJosé M, Ortega-Heras M, Pérez-Magariño S. A comparative study of the volatile content of Mencía wines obtained using different pre-fermentative maceration techniques. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.024] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Mihnea M, González-Sanjosé ML, Ortega-Heras M, Pérez-Magariño S, García-Martin N, Palacio L, Prádanos P, Hernández A. Impact of must sugar reduction by membrane applications on volatile composition of Verdejo wines. J Agric Food Chem 2012; 60:7050-7063. [PMID: 22703609 DOI: 10.1021/jf301433j] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Climate changes are inducing increased sugar levels of must, which produces negative effects on wine quality, as unbalanced wines with high degrees of alcohol. So, effective strategies to control the increase of sugar levels in must have been studied. One of them is the use of a membrane process, and this is applied in this work. The sugar level of white must from Verdejo (Vitis vinifera variety) was reduced using diverse membrane processes, and the effect of this fact on the volatile composition of the corresponding wines is studied. The study was carried out during three consecutive vintages. An important impact of the reduction of sugar levels of must on the volatile composition of the obtained wines was detected, which was due to some retention phenomena of aromatic and precursor compounds. To minimize the volatile composition modifications, an appropriate selection of the nanofiltration membrane must be done.
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Affiliation(s)
- M Mihnea
- Department of Food Science and Biotechnology, Faculty of Science, University of Burgos, Burgos, Spain
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