Model of vegetable freshness perception using luminance cues

Nutritional composition and consumer acceptance of tomato paste fortified with palm weevil larvae (Rhynchophorus phoenicis Fabricius) in the Ashanti region, Ghana

Edible insects, such as palm weevil larvae, have been promoted as an alternative source of nutrients in developing countries for their nutritional benefits, cost-effective rearing, and yearly availability. Unfortunately, consumer acceptance remains a barrier to their utilization. A supplemental palm weevil larvae and tomato paste were developed as part of efforts to understand whether incorporating edible insects into staple foods could help overcome this barrier. Palm weevil larvae flour and tomato paste were mixed in three formulations that had 8, 15, and 30% of palm weevil larvae flour. Samples were subjected to proximate and mineral content analyses and sensory evaluation. Among the blends, tomato paste containing 30% palm weevil larvae had the highest protein, fat, and total solids content as compared to unfortified tomato paste. Iron and zinc levels also increased with increasing levels of palm weevil larvae flour. Carbohydrate and crude fiber concentrations of the samples, however, decreased with increasing fortification levels. The overall acceptance and willingness to purchase fortified tomato paste as determined by sensory evaluation was high for all samples and increased with increasing knowledge about palm weevil larvae's nutritional benefits. Overall acceptance and willingness to purchase fortified tomato paste were significantly dependent on the samples' color and consumers' overall liking of the products. Tomato paste fortified with palm weevil larvae can provide a complementary source of iron for Ghanaians.

On the manipulation, and meaning(s), of color in food: A historical perspective

While there has long been public concern over the use of artificial/synthetic food colors, it should be remembered that food and drink products (e.g., red wine) have been purposefully colored for millennia. This narrative historical review highlights a number of reasons that food and drink have been colored, including to capture the shopper's visual attention through to signaling the likely taste/flavor. Over the course of the last century, there has, on occasion, also been interest in the playful, or sometimes even deliberately discombobulating, use of food coloring by modernist chefs and others. The coloring (or absence of color) of food and drink can, though, sometimes also take on more of a symbolic meaning, and, in a few cases, specific food colors may acquire a signature, or branded (i.e., semantic) association. That said, with food color being associated with so many different potential "meanings," it is an open question as to which meaning the consumer will associate with any given instance of color in food, and what role context may play in their decision. Laboratory-based sensory science research may not necessarily successfully capture the full range of meanings that may be associated with food color in the mind of the consumer. Nevertheless, it seems likely that food color will continue to play an important role in dictating consumer behavior in the years to come, even though the visual appearance of food is increasingly being mediated via technological means, including virtual and augmented reality.

With a Hint of Sudachi: Food Plating Can Facilitate the Fondness of Food

Among the senses of food, our subjective sense of taste is significantly influenced by our visual perception. In appetite science, previous research has reported that when we estimate quality in daily life, we rely considerably on visual information. This study focused on the multimodal mental imagery evoked by the visual information of food served on a plate and examined the effect of the peripheral visual information of garnish on the sensory impression of the main dish. A sensory evaluation experiment was conducted to evaluate the impressions of food photographs, and multivariate analysis was used to structure sensory values. It was found that the appearance of the garnish placed on the plates close to the main dish contributes to visual appetite stimulants. It is evident that color, moisture, and taste (sourness and spiciness) play a major role in the acceptability of food. To stimulate one's appetite, it is important to make the main dish appear warm. These results can be used to modulate the eating experience and stimulate appetite. Applying these results to meals can improve the dining experience by superimposing visual information with augmented reality technology or by presenting real appropriate garnishes.

Phytochemical Responses to Salt Stress in Red and Green Baby Leaf Lettuce (Lactuca sativa L.) Varieties Grown in a Floating Hydroponic Module

Lettuce (Lactuca sativa L.) is one of the most popular leafy vegetables, appreciated globally as a low-calorie food with bioactive compounds. The application of a low dose of abiotic stress is considered a sustainable pre-harvest strategy to modify the nutraceutical value of horticultural products. In this work, we explored the response of two differently colored (red or green) baby leaf lettuce varieties to four NaCl concentrations in the nutrient solution (from 1 to 30 mM), using a full factorial design. We focused on leaf morphological parameters and possible phytochemical enhancement of the main polyphenols and anthocyanins, analyzed by LC-MS. The response to low-to-moderate salt stress exposure was affected mainly by salt concentration for leaf traits or by the cultivar for leaf color, with very limited factors’ interactions. Multivariate analysis indicated a predominant role of the genotypic factor in shaping differences in the two weeks growing cycle for baby leaf lettuce. Phytochemically, different dose–response models to sub-optimal saline conditions may be applied to the various compounds. A significant hormetic stimulation was present only for cyanidin-malonyl glucoside, the main anthocyanin present in the red cultivar.

Taste in Motion: The Effect of Projection Mapping of a Boiling Effect on Food Expectation, Food Perception, and Purchasing Behavior

The appearance of food affects its taste. Many studies have examined how to improve the taste of foods by manipulating their appearance. Most of those studies have focused on static appearances, such as color and texture; however, the impact of the dynamic appearance has not been explored. In this study, the perceptions (sweetness, sourness, saltiness, spiciness, temperature, deliciousness) and value judgments (the price of food, appetite) perceived from food before and after tasting with a projection-based dynamic boiling texture were investigated. The results revealed that the dynamic texture influences expectations for saltiness, spiciness, temperature, deliciousness, price, and appetite before eating the meal and perceived saltiness, spiciness, and appetite when eating. In addition, its influence on the consumers’ behavior was also investigated through an empirical user study in a restaurant. The results indicated that the consumers had a greater tendency to order the meal when they saw it with the projection-based boiling effect. From these, this study demonstrates the effect of projection mapping of a boiling effect on food expectation, perception and consumer behavior.

On the Questionable Appeal of Glossy/Shiny Food Packaging

Those stimuli that have a shiny/glossy visual appearance are typically rated as both attractive and attention capturing. Indeed, for millennia, shiny precious metals and glossy lacquerware have been used to enhance the presentation, and thus the perception, of food and drink. As such, one might have expected that adding a shiny/glossy appearance/finish to the outer packaging of food and beverage products would also be desirable. However, the latest research appears to show that many consumers have internalised an association between glossy packaging and greasy (or unhealthy) food products, while matte packaging tends to be associated with those foods that are more natural instead. Furthermore, it turns out that many consumers do not necessarily appreciate the attempt to capture their attention that glossy packaging so often affords. At the same time, it is important to recognise that somewhat different associations may apply in the case of inner versus outer food and beverage packaging. Shiny metallic (inner) packaging may well prime (rightly or wrongly) concerns about sustainability amongst consumers. Given the research that has been published in recent years, food and beverage manufacturers/marketers should think very carefully about whether or not to introduce such shiny/glossy finishes to their packaging.

Factors related to sensory properties and consumer acceptance of vegetables

Many consumers perceive the bitter taste or other sensory characteristic of vegetables as unpleasant, posing a challenge to dietary recommendations aiming to increase vegetable consumption. Food experience is multisensory, with complex interactions between the senses and individual differences in sensory perception. This review focuses on the factors affecting sensory properties of vegetables and sensory perception of vegetables among adults. Topical examples of sensory quality and evaluation of vegetable samples are presented. Cultivar and growing conditions are related to the internal sensory quality of vegetables. The effects of different processing methods, such as freezing and cooking, on the sensory properties of vegetables are also reviewed. Flavor modification of vegetables with seasonings may be used to improve palatability and incorporating vegetables to meals may increase the intake of vegetables. Recently, external factors (e.g. visual and odor stimuli) have been tested in multisensory research in the context of vegetable perception and choice. These options to achieve better sensory quality, more palatable meals and pleasant eating context may be used to promote vegetable intake among adults.

Vegetable Freshness Perception in Dementia with Lewy Bodies and Alzheimer's Disease

Introduction

Although various visual function deficits have been reported in patients with Alzheimer's disease (AD) and dementia with Lewy bodies (DLB), vegetable freshness perception has not been thoroughly examined.

Objective

To investigate vegetable freshness perception in patients with AD and DLB and to clarify the relationship between vegetable freshness perception and various visuoperceptual functions.

Methods

We enrolled 37 patients with probable DLB, 58 patients with probable AD, and 32 age-matched healthy controls. We assessed vegetable freshness perception and visuoperceptual functions, including vegetable brightness perception, contrast sensitivity, color perception, and stereopsis. Patients with DLB showed disproportionate deficits in vegetable freshness perception and vegetable luminance perception compared to patients with AD and controls. Analyses of the groups with higher and lower vegetable freshness perceptions revealed significant differences in contrast sensitivity and visual texture recognition.

Results

In the vegetable freshness test, we found significant differences among the 3 groups (F = 30.029, p < 0.0001); the extent of impairment in patients with DLB was greater than that in patients with AD. In patients with DLB, the vegetable freshness judgments were significantly correlated with texture judgment scores and contrast sensitivity.

Conclusion

Our findings revealed significantly impaired vegetable freshness perception in patients with DLB. Vegetable freshness perception may be related to visual texture recognition in patients with DLB.

XYZ color data on the visual degradation of vegetables

This data article includes the visual stimuli used to model the freshness perception of four different vegetable textures, namely a cabbage, a carrot, a strawberry and a spinach. All four vegetables were optically measured during their degradation process in a humidity, temperature and light controlled environment. The visual data is in csv format for convenient usage. Each data point represents a pixel value using the hardware independent XYZ color space. The total size of the data can be related to an equivalent image of 1360 × 1024 resolution. Additionally, using the calibration data of an LCD-Display, the respective RGB color space images were derived from the XYZ data as an example. For interpretation and discussion, please see the original article entitled “Model of vegetable freshness perception using luminance cues” [1].

Infant Can Visually Differentiate the Fresh and Degraded Foods: Evidence From Fresh Cabbage Preference

Perceiving and judging food quality is indispensable in daily life. The present study examined this ability's development in infants during the early postnatal months. We tested if infants aged 5-8 months can discriminate different degree of freshness in cabbage, strawberry, carrot, and spinach. In Experiment 1, images of fresh and degraded vegetables were presented side by side; infants aged 7-8 months significantly preferred fresh over degraded cabbage images. In Experiments 2 and 3, infants aged 7-8 months maintained their preference when the images were achromatic, but no longer preferred the fresh cabbage images when pixels in those images were randomized. Given these results, we suggest that the ability to discriminate different degrees of freshness, at least for cabbage, develops at approximately 7-8 months of age, which is the time probably prior to taste learning.