1
|
Xin Y, Sheng J, Yi F, Hu Y. How Sugar Labeling Affects Consumer Sugar Reduction: A Case of Sucrose Grade Labels in China. Foods 2024; 13:1803. [PMID: 38928745 PMCID: PMC11203335 DOI: 10.3390/foods13121803] [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: 04/17/2024] [Revised: 05/20/2024] [Accepted: 06/04/2024] [Indexed: 06/28/2024] Open
Abstract
The effectiveness of sugar labeling depends not only on direct sugar reduction but also on the extent to which compensatory eating occurs. This study focuses on the use of sucrose grade labels in the Chinese market to investigate not only consumers' willingness to pay (WTP) for different sucrose labels but also the consistency of their sugar control behavior when confronted with unlabeled processed foods. The findings reveal that consumers are willing to pay approximately 4%, 7%, and 7% more for yogurt labeled as "low sucrose", "no sucrose", and "no sucrose with sugar substitutes", respectively, compared to yogurt labeled as "regular sucrose." Furthermore, when subsequently presented with unlabeled toast, a significant proportion of consumers who initially chose "no sucrose" yogurt continued to select wholewheat toast, which contains less sugar than white and coconut toast. This indicates their commitment to maintaining their sugar control behavior. The study provides valuable experimental evidence for researchers, food manufacturers, and policymakers regarding the efficacy of sucrose grade labels. In particular, it offers policymakers insights into guiding consumers to promote sustainable healthy diets.
Collapse
Affiliation(s)
- Yijing Xin
- School of Agricultural Economics and Rural Development, Renmin University of China, Beijing 100872, China; (Y.X.); (J.S.)
| | - Jiping Sheng
- School of Agricultural Economics and Rural Development, Renmin University of China, Beijing 100872, China; (Y.X.); (J.S.)
| | - Fujin Yi
- School of Public Affairs, Zhejiang University, Hangzhou 310058, China;
| | - Yang Hu
- College of Economics and Management Department, Nanjing Agricultural University, Nanjing 210095, China
| |
Collapse
|
2
|
You M, Peng Z, Jiang Y, Yao C, Yang B, Ban Q, Cheng J. The properties of the rice resistant starch processing and its application in skimmed yogurt. Int J Biol Macromol 2024; 265:131087. [PMID: 38521311 DOI: 10.1016/j.ijbiomac.2024.131087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 03/11/2024] [Accepted: 03/20/2024] [Indexed: 03/25/2024]
Abstract
Extrusion is typically employed to prepare resistant starch (RS). However, the process is complicated. In this study, the effects of twin-screw extrusion on the crystallinity, thermal properties, and functional properties of starch formed in different extrusion zones were investigated. The effects of this process on the rheological properties and microstructure of RS-added skimmed yogurt were also studied. According to the results, the RS content increased from 7.40 % in the raw material to 33.79 % in the extrudate. The A-type crystal structure of the starch was not observed. The dissociation temperature of the extruded starch ranged from 87.76 °C to 100.94 °C. The glycemic index (GI) of skimmed yogurt fortified with 0.4 % RS was 48.7, and the viscosity was also improved. The microstructure exhibited a uniform network of the starch-protein structure. The findings may serve as a theoretical basis for the application of RS in the food industry.
Collapse
Affiliation(s)
- Meiyue You
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zeyu Peng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yunqing Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chiyu Yao
- Heilongjiang Yihua Rice Industry Company Limited, Jiamusi 156300, China
| | - Baocai Yang
- Heilongjiang Yihua Rice Industry Company Limited, Jiamusi 156300, China
| | - Qingfeng Ban
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; Department of Endocrinology, Affiliated Hospital of Jining Medical University, Jining 272007, China.
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| |
Collapse
|
3
|
Tian Y, He Z, He L, Li C, Qiao S, Tao H, Wang X, Zeng X, Tian Y. Effect of freeze-dried protectants on the survival rate and fermentation performance of fermented milk's directed vat set starters. Cryobiology 2024; 114:104811. [PMID: 38061638 DOI: 10.1016/j.cryobiol.2023.104811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 10/29/2023] [Accepted: 11/27/2023] [Indexed: 03/22/2024]
Abstract
A directed vat set (DVS) starter was proposed to improve the drawbacks of liquid starters in fermented production and enhance the survival rates of B. animalis subsp. lactis BZ11, S. thermophilus Q-1, and Lactiplantibacillus plantarum LB12. The protective agent formula was optimized using the response surface method (RSM), with the survival rate as the benchmark. The best combination of cryoprotectants was determined to be BZ11: 10 % skimmed milk powder, 3 % sodium glutamate, and 15 % trehalose; LB12: 10 % skim milk powder, 5 % glutamate sodium, and 10 % trehalose; Q-1: 10 % skimmed milk powder, 3 % sodium glutamate, and 10 % trehalose. The survival rate of BZ11 significantly increased to 92.87 ± 1.25 %. The DVS fermented milk did not differ significantly from the control group regarding cholesterol removal, live cell counts and pH (p > 0.05). All DVS can be stored for at least 2500 d at -20 °C-this DVS starter for fermented milk benefits from its large-scale and automated commercial production.
Collapse
Affiliation(s)
- Yue Tian
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China.
| | - Zuyan He
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China.
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China.
| | - Cuiqin Li
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, 550025, PR China; School of Chemistry and Chemical Engineering, Guizhou University, Guiyang, 550025, PR China.
| | - Shunbin Qiao
- Guizhou Industry Polytechnic College, Guiyang, 550025, PR China.
| | - Han Tao
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China.
| | - Xiao Wang
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China.
| | - Xuefeng Zeng
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China.
| | - Yun Tian
- Changying Township Government of Chaoyang District of Beijing, PR China.
| |
Collapse
|
4
|
Sayas-Barberá E, Paredes C, Salgado-Ramos M, Pallarés N, Ferrer E, Navarro-Rodríguez de Vera C, Pérez-Álvarez JÁ. Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners? Foods 2023; 13:129. [PMID: 38201157 PMCID: PMC10778573 DOI: 10.3390/foods13010129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 12/22/2023] [Accepted: 12/26/2023] [Indexed: 01/12/2024] Open
Abstract
The current levels of added sugars in processed foods impact dental health and contribute to a range of chronic non-communicable diseases, such as overweight, obesity, metabolic syndrome, type 2 diabetes, and cardiovascular diseases. This review presents sugars and sweeteners used in food processing, the current possibility to replace added sugars, and highlights the benefits of using dates as a new natural, nutritious and healthy alternative to synthetic and non-nutritive sweeteners. In the context of environmental sustainability, palm groves afford a propitious habitat for a diverse array of animal species and assume a pivotal social role by contributing to the provisioning of sustenance and livelihoods for local communities. The available literature shows the date as an alternative to added sugars due to its composition in macro and micronutrients, especially in bioactive components (fiber, polyphenols and minerals). Therefore, dates are presented as a health promoter and a preventative for certain diseases with the consequent added value. The use of damaged or unmarketable dates, due to its limited shelf life, can reduce losses and improve the sustainability of date palm cultivation. This review shows the potential use dates, date by-products and second quality dates as sugar substitutes in the production of sweet and healthier foods, in line with broader sustainability objectives and circular economy principles.
Collapse
Affiliation(s)
- Estrella Sayas-Barberá
- Instituto de Investigación en Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, EPS-Orihuela, Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, Spain; (E.S.-B.); (C.P.); (J.Á.P.-Á.)
| | - Concepción Paredes
- Instituto de Investigación en Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, EPS-Orihuela, Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, Spain; (E.S.-B.); (C.P.); (J.Á.P.-Á.)
| | - Manuel Salgado-Ramos
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 Burjassot, València, Spain; (M.S.-R.); (N.P.); (E.F.)
| | - Noelia Pallarés
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 Burjassot, València, Spain; (M.S.-R.); (N.P.); (E.F.)
| | - Emilia Ferrer
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 Burjassot, València, Spain; (M.S.-R.); (N.P.); (E.F.)
| | - Casilda Navarro-Rodríguez de Vera
- Instituto de Investigación en Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, EPS-Orihuela, Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, Spain; (E.S.-B.); (C.P.); (J.Á.P.-Á.)
| | - José Ángel Pérez-Álvarez
- Instituto de Investigación en Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, EPS-Orihuela, Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, Spain; (E.S.-B.); (C.P.); (J.Á.P.-Á.)
| |
Collapse
|
5
|
Schiatti-Sisó IP, Quintana SE, García-Zapateiro LA. Stevia ( Stevia rebaudiana) as a common sugar substitute and its application in food matrices: an updated review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1483-1492. [PMID: 37033318 PMCID: PMC10076456 DOI: 10.1007/s13197-022-05396-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/28/2022] [Accepted: 01/31/2022] [Indexed: 11/29/2022]
Abstract
Stevia (Stevia rebaudiana) has been employee for developing food products as a substitute for sucrose, low caloric, and natural sweetener. Different studies have evaluated the effect of this ingredient on the physicochemical, nutritional and technological properties of products; their application in dairy products affects some sensory characteristics such as taste; in the case of bread, cookies, and cakes modify the properties of the dough, altering attributes of the manufactured product, including color, texture, and flavor; also the use of stevia reduces gelling and affects the optical properties of the final product; and in beverages cases, the total substitution of sugar has led to bitter and unpleasant flavor. This review presents stevia general information and its employees in dairy, bakery, beverages, and jelly products.
Collapse
Affiliation(s)
| | - Somaris E. Quintana
- Research Group of Complex Fluid Engineering and Food Rheology, University of Cartagena, Cartagena, Colombia
| | | |
Collapse
|
6
|
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]
|
7
|
Jia W, Wang X, Shi L. Interference of endogenous benzoic acid with the signatures of sulfonic acid derivatives and carbohydrates in fermented dairy products. FUNDAMENTAL RESEARCH 2022. [DOI: 10.1016/j.fmre.2022.09.033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
|
8
|
Mehra R, Kumar H, Rafiq S, Kumar N, Buttar HS, Leicht K, Okpala COR, Korzeniowska M. Enhancing yogurt products’ ingredients: preservation strategies, processing conditions, analytical detection methods, and therapeutic delivery—an overview. PeerJ 2022. [DOI: 10.7717/peerj.14177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
As a dairy product, yogurt delivers nourishing milk components through the beneficial microbial fermentation process, improved by bioavailability and bioaccessibility–an exclusive combined food asset. In recent decades, there has been considerable attention to yogurt product development particularly in areas like influence by antioxidant-rich fruits, different factors affecting its probiotic viability, and the functionality of inulin and probiotics. Essentially, many published reviews frequently focus on the functionalities associated with yogurt products, however, those articulating yogurt ingredients specific to associated preservation strategies, processing conditions, and analytical detection techniques are very few, to the best of our knowledge. The knowledge and understanding of preservation strategies that enhance the ingredients in yogurt products, and their function as modern drug delivery systems are essential, given the opportunities it can provide for future research. Therefore, this overview discussed how yogurt product ingredients have been enhanced, from preservation strategies, processing conditions, analytical detection methods, and therapeutic delivery standpoints. The survey methodology involved major stages, from the brainstorming of research questions, search strategy, effective utilization of databases, inclusion and exclusion criteria, etc. The innovative successes of yogurts would be enhanced via the physicochemical, nutritional and therapeutic aspects of the ingredients/products. Besides processing conditions to influence the yogurt constituents, overall acceptability, quality, and shelf-life, the analytical assays would help detect the hidden product constituents, toxins, and other storage-related changes. The therapeutic role of yogurt-a modern drug delivery system, would be demonstrated via the supplementation (of yogurt) either alone or with bioactive ingredients. The future of yogurt requires the collective action of stakeholders to formulate unique variants with different natural blends, where synthetic ingredients become completely replaced by the plant’s derivatives, which enhance the acidification rate and extend shelf life.
Collapse
Affiliation(s)
- Rahul Mehra
- Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, India
- MMICT & BM(HM), Maharishi Markandeshwar (Deemed to be) University, Mullana, Ambala, Haryana, India
| | - Harish Kumar
- Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, India
| | - Shafiya Rafiq
- Division of Food Science & Technology, Sher-e-Kashmir University of Agricultural Science & Technology, Jammu, India
| | - Naveen Kumar
- Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, India
| | - Harpal Singh Buttar
- Department of Pathology and Laboratory Medicine, School of Medicine, University of Ottawa, Ottawa, Ontario, Canada
| | - Katarzyna Leicht
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Charles Odilichukwu R. Okpala
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| |
Collapse
|
9
|
Chang MY, Huang CC, Du YC, Chen HS. Choice Experiment Assessment of Consumer Preferences for Yogurt Products Attributes: Evidence from Taiwan. Nutrients 2022; 14:nu14173523. [PMID: 36079781 PMCID: PMC9460311 DOI: 10.3390/nu14173523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/23/2022] [Accepted: 08/23/2022] [Indexed: 11/16/2022] Open
Abstract
Previous studies on consumer yogurt preferences have mainly focused on added sugar, nutrient content, and health claims, leaving several knowledge gaps that should be filled through in-depth research. In this study, a more complete multi-attribute preference model was developed using the number of probiotic types, type of milk source, presence of edible gels (GEL), and usage of health food labels as the main yogurt attributes. A choice experiment (CE) was then conducted to investigate the relationship between multiple attribute preferences and willingness-to-pay (WTP). A total of 435 valid questionnaires were collected by the convenience sampling method. The results show that (1) respondents highly value the health food label (HEA), followed by the number of probiotic types (PRO); (2) the highest WTP in the conditional logit (CL) model was New Taiwan Dollar (NTD) (USD 10.5 for HEA, and the lowest was NTD 1.0 for 100% milk powder (MLK2); (3) in the random-parameter logit (RPL) model, the highest WTP was NTD 14.6 for HEA, and the lowest was NTD 2.8 for GEL; (4) the most preferred attribute combination of yogurt was “8 or more probiotic types”, “a blend of raw milk and milk powder”, “the absence of edible gels”, “the presence of a health food label”, and “a price premium of NTD 6–10”; (5) married respondents with children were more willing to pay extra for yogurt products with a higher number of probiotic types and a health food label. The results may help the food industry understand and pay attention to consumer needs, which will, in turn, provide a reference for future product development and marketing strategies.
Collapse
Affiliation(s)
- Min-Yen Chang
- Department of Accounting, Jiaxing University, Jiaxing 314001, China
| | - Chien-Cheng Huang
- Department of Health Industry Technology Management, Chung Shan Medical University, Taichung City 40201, Taiwan
| | - Ying-Chi Du
- Division of Forest Protection, Taiwan Forestry Research Institute, 53 Nan-Hai Road, Taipei 10066, Taiwan
| | - Han-Shen Chen
- Department of Health Industry Technology Management, Chung Shan Medical University, Taichung City 40201, Taiwan
- Department of Medical Management, Chung Shan Medical University Hospital, No. 110, Sec. 1, Jianguo N. Rd., Taichung City 40201, Taiwan
- Correspondence: ; Tel.: +886-4-2473-0022 (ext. 12225)
| |
Collapse
|
10
|
Beck PHB, de Camargo Lima Beluci N, Monteiro ARG, dos Santos Scholz MB, Neto AÁM. Carnauba wax utilization in salt encapsulation: application in bread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3307-3311. [PMID: 35872728 PMCID: PMC9304518 DOI: 10.1007/s13197-022-05504-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/07/2022] [Accepted: 05/24/2022] [Indexed: 06/15/2023]
Abstract
The present work aims to develop encapsulated NaCl in carnauba wax for bread application, to reduce the salt utilization and assess its impacts on the rheological dough parameters and saltiness perception. Encapsulated salt was obtained blending salt crystals and molten Carnauba wax. Four different bread formulations were produced: 2.0% non-encapsulated salt; 2.0% Encapsulated Salt; 1.5% Encapsulated Salt; 1.0% Encapsulated Salt. Farinograph and alveograph analyses were performed to assess the dough rheology parameters and sensory analysis was conducted to evaluate saltiness. Encapsulation was effective to control Na+ ions release. They vary from 17 to 32 ppm the dissolution of sodium ions in the non-encapsulated and encapsulated samples, respectively. The alveograph and farinograph analyses showed that the 1.5E bread formulation was the closest to the control sample in rheological properties. Finally, a sensory analysis showed no difference in the saltiness perception between control and 1.5% encapsulated salt (4.65 and 4.69 respectively), indicating that carnauba wax encapsulated salt effectively reduced until 35% of salt the bread without changing the saltiness.
Collapse
Affiliation(s)
| | | | | | | | - André Álvares Monge Neto
- Department of Food Engineering, State University of Maringa, Av Colombo, 5790 – bl 13, Maringa, Brazil
| |
Collapse
|
11
|
Vieira TDC, Pinto VRA, Rocha F, Pires ACDS, Minim VPR, Vidigal MCTR. New insights into perceptions of technology claims in greek-style yogurt: A view in the COVID-19 pandemic. Food Res Int 2022; 161:111822. [PMID: 36192891 PMCID: PMC9419437 DOI: 10.1016/j.foodres.2022.111822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 08/03/2022] [Accepted: 08/18/2022] [Indexed: 11/19/2022]
Abstract
The Covid-19 pandemic has strongly impacted people's lives and the food industry. In this sense, food products claiming nutritional and health-promoting benefits due to the presence of bioactive peptides and probiotics, such as Greek-style yogurt, have been in demand. The objective of this work was to investigate, through word association, the perception of the consumers regarding the seven concepts related to Greek-style yogurt (traditional, ultra-creamy, zero fat, high content proteins, zero lactose, light and with no added sugars), in the context of social isolation due to Covid-19. In this online survey, 346 participants completed a questionnaire. The participants were divided according to health concerns (increased, not changed, or decreased) and eating habits (improved, not changed, or worsened) during the Covid-19 pandemic. Chi-square and prototypical analysis were used as statistical tests. During the Covid-19 pandemic, based on self-report, around 66% of the participants had their eating habits and their concerns about health changed. The general associations were related to the categories pleasure, health, creamy, pleasant texture, food restriction, and loss of sensory quality. 'Health' and 'pleasure' were negatively associated with the conceptualization of Greek-style yogurt. For the zero-fat, light, and sugar-free Greek-style yogurts, the terms creamy and ultra-creamy are sensory appealing to the consumers. In general, the price and concerns about health are factors that strongly influence the purchase intention of Greek-style yogurts. The yogurts were associated with sensory and non-sensory characteristics, which can be useful for marketing strategies for of different product concepts.
Collapse
Affiliation(s)
- Thaís do Carmo Vieira
- Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570- 900 Vicosa, MG, Brazil
| | | | - Felipe Rocha
- Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570- 900 Vicosa, MG, Brazil
| | | | | | | |
Collapse
|
12
|
Collatuzzo G, Seyyedsalehi MS, Rezaeianzadeh A, Marzban M, Rashidian H, Hadji M, Kamangar F, Etemadi A, Pukkala E, Zendehdel K, Boffetta P. Consumption of Yoghurt and Other Dairy Products and Risk of Colorectal Cancer in Iran: The IROPICAN Study. Nutrients 2022; 14:nu14122506. [PMID: 35745234 PMCID: PMC9228368 DOI: 10.3390/nu14122506] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/02/2022] [Accepted: 06/08/2022] [Indexed: 12/13/2022] Open
Abstract
Background: There is evidence of an inverse association between yoghurt intake and risk of colorectal cancer (CRC). We aimed at investigating the association between the intake of yoghurt and other dairy foods consumed in Iran and CRC risk. Methods: Our analysis included 4070 subjects within the IROPICAN (Iran Study of Opium and Cancer) study. Detailed information was collected by the use of validated questionnaires. We estimated adjusted odds ratios (OR) and 95% confidence intervals (CI) for the association between the intake of total dairy products, and, separately, of yoghurt, milk, cheese, kashk, dough, cream, ice cream, and other milk products, and CRC using unconditional logistic regression analyses. The intake was categorized in tertiles. Results: Overall, we analyzed 865 cases and 3205 controls. Total dairy products intake was not associated with CRC. The OR for one tertile increase (OR_T) in yoghurt intake was 0.97 (95% CI 0.87–1.08) for CRC and 0.66 (95% CI 0.52–0.84) for proximal colon cancer. Cream intake was associated with CRC (OR_T3 = 1.33, 95% CI 1.08–1.64), colon (OR_T3 = 1.37, 95% CI 1.03–1.81), and proximal cancer (OR_T3 = 1.29, 95% CI 1.04–1.61). The OR of distal colon cancer for ice cream intake was 0.59 (95% CI 0.43–0.82). Other dairy products were not associated with CRC risk.
Collapse
Affiliation(s)
- Giulia Collatuzzo
- Department of Medical and Surgical Sciences, University of Bologna, 40138 Bologna, Italy; (G.C.); (M.S.S.)
| | - Monireh Sadat Seyyedsalehi
- Department of Medical and Surgical Sciences, University of Bologna, 40138 Bologna, Italy; (G.C.); (M.S.S.)
- Cancer Research Center, Cancer Institute, Tehran University of Medical Sciences, Tehran 1416634793, Iran; (H.R.); (M.H.); (K.Z.)
| | - Abbas Rezaeianzadeh
- Colorectal Research Center, Shiraz University of Medical Sciences, Shiraz 7146864685, Iran;
| | - Maryam Marzban
- Department of Public Health, School of Public Health, Bushehr University of Medical Science, Bushehr 7514763448, Iran;
- Clinical Research Development Center, The Persian Gulf Martyrs, Bushehr University of Medical Science, Bushehr 7514763448, Iran
| | - Hamideh Rashidian
- Cancer Research Center, Cancer Institute, Tehran University of Medical Sciences, Tehran 1416634793, Iran; (H.R.); (M.H.); (K.Z.)
| | - Maryam Hadji
- Cancer Research Center, Cancer Institute, Tehran University of Medical Sciences, Tehran 1416634793, Iran; (H.R.); (M.H.); (K.Z.)
- Health Sciences Unit, Faculty of Social Sciences, Tampere University, 33100 Tampere, Finland;
| | - Farin Kamangar
- Department of Biology, School of Computer, Mathematical, and Natural Sciences, Morgan State University, Baltimore, MD 21251, USA;
| | - Arash Etemadi
- Digestive Oncology Research Center, Digestive Diseases Research Institute, Shariati Hospital, Tehran University of Medical Sciences, Tehran 1416634793, Iran;
- Metabolic Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MD 20810, USA
| | - Eero Pukkala
- Health Sciences Unit, Faculty of Social Sciences, Tampere University, 33100 Tampere, Finland;
- Finnish Cancer Registry—Institute for Statistical and Epidemiological Cancer Research, 00100 Helsinki, Finland
| | - Kazem Zendehdel
- Cancer Research Center, Cancer Institute, Tehran University of Medical Sciences, Tehran 1416634793, Iran; (H.R.); (M.H.); (K.Z.)
| | - Paolo Boffetta
- Department of Medical and Surgical Sciences, University of Bologna, 40138 Bologna, Italy; (G.C.); (M.S.S.)
- Stony Brook Cancer Center, Stony Brook University, Stony Brook, NY 11794, USA
- Correspondence:
| |
Collapse
|
13
|
Ban Q, Sun X, Jiang Y, Cheng J, Guo M. Effect of synbiotic yogurt fortified with monk fruit extract on hepatic lipid biomarkers and metabolism in rats with type 2 diabetes. J Dairy Sci 2022; 105:3758-3769. [PMID: 35248379 DOI: 10.3168/jds.2021-21204] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Accepted: 01/14/2022] [Indexed: 01/03/2024]
Abstract
Monk fruit extract (MFE) is widely used as a sweetener in foods. In this study, the effects of the consumption of MFE-sweetened synbiotic yogurt on the lipid biomarkers and metabolism in the livers of type 2 diabetic rats were evaluated. The results revealed that the MFE-sweetened symbiotic yogurt affected the phosphatidylcholines, phosphatidylethanolamines, phosphatidylglycerol, lysophosphatidic acids, lysophosphatidylcholines, lysophosphatidylethanolamines, lysophosphatidylglycerols, lysophosphatidylinositols, lysophosphatidylserines, and fatty acid-hydroxy fatty acids biomarkers in the livers of type 2 diabetic rats. In addition, the consumption of the MFE-sweetened synbiotic yogurt significantly altered 12 hepatic metabolites, which are involved in phenylalanine metabolism, sphingolipid metabolism, bile secretion, and glyoxylate and dicarboxylate metabolism in the liver. Furthermore, a multiomics (metabolomic and transcriptomic) association study revealed that there was a significant correlation between the MFE-sweetened synbiotic yogurt and the metabolites and genes involved in fatty acid biosynthesis, bile secretion, and glyoxylate and dicarboxylate metabolism. The findings of this study will provide new insights on exploring the function of sweeteners for improving type 2 diabetes mellitus liver lipid biomarkers.
Collapse
Affiliation(s)
- Qingfeng Ban
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Xiaomeng Sun
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Yunqing Jiang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Mingruo Guo
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington 05405.
| |
Collapse
|
14
|
Martínez-Tomé M, Cedeño-Pinos C, Bañón S, Jiménez-Monreal AM. Rosemary Extracts Improved the Antioxidant Status of Low-Fat Yoghurt Sauces Enriched with Inulin. Antioxidants (Basel) 2022; 11:antiox11040789. [PMID: 35453474 PMCID: PMC9032990 DOI: 10.3390/antiox11040789] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 04/12/2022] [Accepted: 04/13/2022] [Indexed: 02/04/2023] Open
Abstract
Yoghurt sauces are considered fatty products which are quite susceptible to oxidation and must be stabilised using antioxidants. Novel formulations for yoghurt sauces often involve replacement of fat with dietary fibres and use of natural preservatives. The aim of the present research was to design healthier formulations for yoghurt sauces based on the replacement of sunflower oil (SO) with chicory inulin (IN) and the use of rosemary extracts (RE) as natural antioxidants. Different sauces were developed by adding IN at 2 and 5% w: w and/or 300 mg/kg lipo- and/or water-soluble rosemary extracts (RLE and/or RWE) containing 120 and 146 mg polyphenols per g extract, respectively. Nutritional value (proximate composition and caloric contribution), some physical properties (pH and CIELab colour) and antioxidant status (deoxyribose, DPPH radical scavenging, Rancimat, lipid peroxidation and linoleic acid assays) were assessed in the sauces. Replacement of SO with IN (5%) reduced fat content by 30%, roughly 15% low calories, thereby obtaining healthier sauces. As expected, the RLE was more effective than the RWE in improving antioxidant activity in lipidic environment. Using RLE enhanced the antioxidant capacity of lipid peroxidation by 44%. In the Rancimat test, this increased the oxidative protection of the sauce made with and without IN (5%) by around 20% or 45%, respectively. Similarly, using RLE doubled protection against linoleic acid oxidation. Application of IN in yoghurt sauce has nutritional (replacement of lipids with dietary fibre) and technological interest (foaming agent) and can be combined with RE of high polyphenol content as a potential functional ingredient capable of stabilising the sauces against oxidation.
Collapse
Affiliation(s)
- Magdalena Martínez-Tomé
- Department of Food Science, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain;
- CIBER, CB12/03/30038 Fisiopatología de la Obesidad y la Nutrición, CIBEROBN, Instituto de Salud Carlos III (ISCIII), 28013 Madrid, Spain
- Correspondence: ; Tel.: +34-868-884797; Fax: +34-868-884147
| | - Cristina Cedeño-Pinos
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (C.C.-P.); (S.B.)
| | - Sancho Bañón
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (C.C.-P.); (S.B.)
| | - Antonia M. Jiménez-Monreal
- Department of Food Science, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain;
- CIBER, CB12/03/30038 Fisiopatología de la Obesidad y la Nutrición, CIBEROBN, Instituto de Salud Carlos III (ISCIII), 28013 Madrid, Spain
| |
Collapse
|
15
|
Pereira CTM, Pereira DM, Bolini HMA. The Influence of the Presence of Sweeteners to Substitute Sucrose in Yogurts: A Review. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2040676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | - Dalva Muniz Pereira
- Department of Educational Development, Federal Institute of Education, Science and Technology of Maranhão, Caxias, Brazil
| | | |
Collapse
|
16
|
Do the Colors of the Label and the Sweetening Agent Information Influence the Sensory Expectations Consumer? A Case Study with Skyr-Type Yogurt. Foods 2022; 11:foods11020167. [PMID: 35053899 PMCID: PMC8775062 DOI: 10.3390/foods11020167] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 12/29/2021] [Accepted: 01/06/2022] [Indexed: 12/10/2022] Open
Abstract
The objective of this research was to evaluate the sensory expectation and buying intention of consumers from different Brazilian regions for skyr-type yogurt based on the colors and sweetener on its label. Ten images of skyr mango yogurt labels were created varying in color (orange, white, yellow, blue, and green) and sweetening agent (sucrose and natural sweeteners). Consumers (151 consumers) were asked to rate their expectation for the ideal of sweetness, healthiness, acceptance, and buying intention. Labels containing the information “sweetened with sucrose” had a higher percentage of expectation of sweeter than ideal. Label color and sweetening agent had a significant effect on the expectation of acceptance, with a higher percentage for yogurt sweetened with natural sweeteners. There were not statistical differences (p > 0.05) between the labels regarding expected healthiness. Results also showed that consumers had a low level of familiarity with skyr-type yogurts, but it is presented as a healthy yogurt alternative.
Collapse
|
17
|
Paszczyk B, Czarnowska-Kujawska M. Fatty Acid Profile, Conjugated Linoleic Acid Content, and Lipid Quality Indices in Selected Yogurts Available on the Polish Market. Animals (Basel) 2022; 12:96. [PMID: 35011202 PMCID: PMC8749727 DOI: 10.3390/ani12010096] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 12/22/2021] [Accepted: 12/23/2021] [Indexed: 11/17/2022] Open
Abstract
The aim of the present study was to determine the fatty acid composition, the content of cis9trans11 C18:2 acid (CLA), and lipid quality indices in yogurts made of cow's milk, available on the Polish market. The test material consisted of: natural yogurts, natural yogurts with additives (muesli, cereal grains), bio yogurts, bio yogurts with additives (millet groats, quinoa, chestnuts), probiotic yogurts, and eco yogurts. All the products were bought in the period from May to June 2021. The conducted research showed that the analyzed yoghurts were characterized by a varying content of fatty acid groups, different values of the calculated lipid quality indices, as well as a different content of conjugated linoleic acid cis9trans11 C18: 2 (CLA). Natural yogurts with additives had the highest content of polyunsaturated fatty acids (PUFAs) and n-3 PUFAs. Natural and bio yogurts with additives had a higher content of n-6 PUF than the other analyzed yogurts. The n-6/n-3 ratio was lower in bio yogurts and eco yogurts. Natural yogurts with additives featured the lowest index of atherogenicity (AI) and index of thrombogenicity (TI) and the highest hypocholesterolemic/hypercholesterolemic ratio (H/H). The fat extracted from the bio yogurts had the highest (0.90% of total fatty acids) mean content of cis9trans11 C18:2 (CLA). In fat of the other analyzed yogurts, mean CLA content in total content of fatty acids varied from 0.48% in natural yogurts with additives to 0.81% in bio yogurts with additives.
Collapse
Affiliation(s)
| | - Marta Czarnowska-Kujawska
- Department of Commodity and Food Analysis, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland;
| |
Collapse
|