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Pedersen L, Bertelsen AS, Byrne DV, Kidmose U. Sensory Interactions between Sweetness and Fat in a Chocolate Milk Beverage. Foods 2023; 12:2711. [PMID: 37509802 PMCID: PMC10379176 DOI: 10.3390/foods12142711] [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: 06/26/2023] [Revised: 07/10/2023] [Accepted: 07/12/2023] [Indexed: 07/30/2023] Open
Abstract
Fat and sugar-reduced foods and beverages have become increasingly popular for a variety of reasons, mainly relating to health and wellbeing. Depending on the food or beverage, it may be difficult to reduce the fat and/or sugar content and still maintain optimal sensory properties for the specific product. One way of approaching the problem is to gain a better understanding of how a product is affected by a reduction in fat and/or sugar. This paper aims to investigate the sensory interactions between fat and sweetness perception in a chocolate-flavored milk beverage by using a descriptive analysis with a trained sensory panel. The reduction of fat significantly reduced the sweetness intensity of the chocolate milk, while the reduction of sucrose significantly decreased the cream flavor and the fruity and lactic flavor. The perception of acesulfame-K was affected by fat concentration, similarly to sucrose. These results highlight the importance of considering the effects of reducing either sugar and fat on product attributes that are not directly related to the sugar or fat.
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Affiliation(s)
- Line Pedersen
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark
- Sino-Danish College (SDC), University of Chinese Academy of Sciences, Beijing 101408, China
| | - Anne Sjørup Bertelsen
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark
| | - Derek V Byrne
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark
- Sino-Danish College (SDC), University of Chinese Academy of Sciences, Beijing 101408, China
| | - Ulla Kidmose
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark
- Sino-Danish College (SDC), University of Chinese Academy of Sciences, Beijing 101408, China
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2
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Aaby K, Amundsen MR. The stability of phenolic compounds and the colour of lingonberry juice with the addition of different sweeteners during thermal treatment and storage. Heliyon 2023; 9:e15959. [PMID: 37215818 PMCID: PMC10192756 DOI: 10.1016/j.heliyon.2023.e15959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 04/19/2023] [Accepted: 04/27/2023] [Indexed: 05/24/2023] Open
Abstract
Lingonberries (Vaccinium vitis-idaea L.) are rich in phenolic compounds associated with several health benefits. The berries are also astringent, sour, and bitter and the addition of a sweetener is necessary to increase the palatability of lingonberry products. The addition of a sweetener may, however, affect the stability of phenolic compounds in the product. The aim of this study was thus to determine the effects of the addition of sweeteners (sucrose, acesulfame K or sucralose) and temperature on the stability of anthocyanins, flavonols, flavan-3-ols, hydroxycinnamic acids and the colour of lingonberry juice during thermal treatment and storage. The addition of sweeteners did not affect the stability of phenolic compounds or the colour of lingonberry juice during thermal treatment or storage. The stability of the phenolic compounds was significantly affected by temperature. Anthocyanins were the least stable of the phenolic compounds. The half-lives of total anthocyanins were 3.8, 2.0 and 0.8 h at 75, 85 and 95 °C, respectively. The half-lives during storage were 12.8 and 2.7 weeks at 6 and 22 °C, respectively. Cyanidin-3-galactoside, the major anthocyanin in lingonberries, was extensively degraded during storage, probably due to galactoside side-activities of the enzyme preparation used in juice production. After thermal treatment, the juices were darker and bluer, with lower chromaticity, while after storage, the juices were lighter, more yellow, and had higher chromaticity.
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Affiliation(s)
- Kjersti Aaby
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1, N-1431, Ås, Norway
| | - Mathias Rudolf Amundsen
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1, N-1431, Ås, Norway
- Department of Arctic and Marine Biology, UiT The Arctic University of Norway, NO-9037, Tromsø, Norway
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3
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Junge JY, Mielby LA, Zeng Y, Sun Y, Byrne DV, Castura JC, Kidmose U. Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution. J SENS STUD 2022. [DOI: 10.1111/joss.12785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jonas Y. Junge
- Food Quality Perception & Society, iSense Lab, Department of Food Science Aarhus University Aarhus Denmark
- Sino‐Danish Center for Education and Research University of Chinese Academy of Sciences Beijing China
| | | | - Yan Zeng
- Sino‐Danish Center for Education and Research University of Chinese Academy of Sciences Beijing China
- Tianjin Institute of Industrial Biotechnology Chinese Academy of Sciences Beijing China
| | - Yuan‐Xia Sun
- Sino‐Danish Center for Education and Research University of Chinese Academy of Sciences Beijing China
- Tianjin Institute of Industrial Biotechnology Chinese Academy of Sciences Beijing China
| | - Derek V. Byrne
- Food Quality Perception & Society, iSense Lab, Department of Food Science Aarhus University Aarhus Denmark
- Sino‐Danish Center for Education and Research University of Chinese Academy of Sciences Beijing China
| | | | - Ulla Kidmose
- Food Quality Perception & Society, iSense Lab, Department of Food Science Aarhus University Aarhus Denmark
- Sino‐Danish Center for Education and Research University of Chinese Academy of Sciences Beijing China
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4
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Chu H, Zhang Z, Zhong H, Yang K, Sun P, Liao X, Cai M. Athermal Concentration of Blueberry Juice by Forward Osmosis: Food Additives as Draw Solution. MEMBRANES 2022; 12:808. [PMID: 36005724 PMCID: PMC9414217 DOI: 10.3390/membranes12080808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Accepted: 08/12/2022] [Indexed: 06/15/2023]
Abstract
This study is to evaluate the athermal forward osmosis (FO) concentration process of blueberry juice using food additives as a draw solution (DS). The effects of food additives, including citric acid, sodium benzoate, and potassium sorbate, on the concentration processes are studied, and their effects on the products and membranes are compared. Results show that all these three food additives can be alternative DSs in concentration, among which citric acid shows the best performance. The total anthocyanin content (TAC) of blueberry juice concentrated by citric acid, sodium benzoate, and potassium sorbate were 752.56 ± 29.04, 716.10 ± 30.80, and 735.31 ± 24.92 mg·L-1, respectively, increased by 25.5%, 17.8%, and 19.9%. Meanwhile, the total phenolic content (TPC) increased by 21.0%, 10.6%, and 16.6%, respectively. Citric acid, sodium benzoate, and potassium sorbate all might reverse into the concentrated juice in amounts of 3.083 ± 0.477, 1.497 ± 0.008, and 0.869 ± 0.003 g/kg, respectively. These reversed food additives can make the TPC and TAC in juice steadier during its concentration and storage. Accordingly, food additives can be an excellent choice for DSs in the FO concentration process of juices, not only improving the concentration efficiency but also increasing the stability of blueberry juice.
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Affiliation(s)
- Haoqi Chu
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research, Zhejiang University of Technology, China National Light Industry, Hangzhou 310014, China
| | - Zhihan Zhang
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research, Zhejiang University of Technology, China National Light Industry, Hangzhou 310014, China
| | - Huazhao Zhong
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research, Zhejiang University of Technology, China National Light Industry, Hangzhou 310014, China
| | - Kai Yang
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research, Zhejiang University of Technology, China National Light Industry, Hangzhou 310014, China
| | - Peilong Sun
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research, Zhejiang University of Technology, China National Light Industry, Hangzhou 310014, China
| | - Xiaojun Liao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Key Laboratory for Food Nonthermal Processing, National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
| | - Ming Cai
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research, Zhejiang University of Technology, China National Light Industry, Hangzhou 310014, China
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von Atzingen GV, Arteaga H, da Silva AR, Ortega NF, Costa EJX, Silva ACDS. The convolutional neural network as a tool to classify electroencephalography data resulting from the consumption of juice sweetened with caloric or non-caloric sweeteners. Front Nutr 2022; 9:901333. [PMID: 35928831 PMCID: PMC9343958 DOI: 10.3389/fnut.2022.901333] [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: 03/21/2022] [Accepted: 06/27/2022] [Indexed: 11/17/2022] Open
Abstract
Sweetener type can influence sensory properties and consumer's acceptance and preference for low-calorie products. An ideal sweetener does not exist, and each sweetener must be used in situations to which it is best suited. Aspartame and sucralose can be good substitutes for sucrose in passion fruit juice. Despite the interest in artificial sweeteners, little is known about how artificial sweeteners are processed in the human brain. Here, we applied the convolutional neural network (CNN) to evaluate brain signals of 11 healthy subjects when they tasted passion fruit juice equivalently sweetened with sucrose (9.4 g/100 g), sucralose (0.01593 g/100 g), or aspartame (0.05477 g/100 g). Electroencephalograms were recorded for two sites in the gustatory cortex (i.e., C3 and C4). Data with artifacts were disregarded, and the artifact-free data were used to feed a Deep Neural Network with tree branches that applied a Convolutions and pooling for different feature filtering and selection. The CNN received raw signal as input for multiclass classification and with supervised training was able to extract underling features and patterns from the signal with better performance than handcrafted filters like FFT. Our results indicated that CNN is an useful tool for electroencephalography (EEG) analyses and classification of perceptually similar tastes.
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Affiliation(s)
| | - Hubert Arteaga
- Escuela Ingeniería de Industrias Alimentarias, Universidad Nacional de Jaén, Jaén, Peru
| | | | - Nathalia Fontanari Ortega
- Departamento de Ciências Básicas, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, São Paulo, Brazil
| | - Ernane Jose Xavier Costa
- Departamento de Ciências Básicas, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, São Paulo, Brazil
| | - Ana Carolina de Sousa Silva
- Departamento de Ciências Básicas, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, São Paulo, Brazil
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Chadha D, Hamid N, Kantono K, Marsan M. Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners. J Food Sci 2022; 87:3190-3206. [PMID: 35708195 PMCID: PMC9545239 DOI: 10.1111/1750-3841.16224] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 04/26/2022] [Accepted: 05/23/2022] [Indexed: 01/26/2023]
Abstract
Abstract Sweetened yogurts can contain between 10 and 13% added sugar. However, studies have shown that sugar reduction or replacement can influence yogurt quality. The main objective of this research was to investigate the effects of yogurt with added natural sweeteners on temporal sensory profile, liking, satiety and postconsumption measures. Yogurt samples were prepared with iso‐sweet concentrations of sucrose (9 g/100 g of plain yogurt) using xylitol (10 g/100 g), stevia (0.15 g/100 g), and monk fruit (0.15 g/100 g). Fifty panelists evaluated the temporal sensory profile of these yogurts using multiple‐intake temporal dominance of sensations (TDS), and overall liking for each intake. In addition, satiety (hunger, thirst, and fullness) and other postconsumption attributes (healthiness, satisfaction, and purchase intent) were determined. The temporal profile of yogurt sweetened with xylitol was similar to yogurt sweetened with sucrose without any onset of negative sensory characteristics at any point in intake. Yogurt sweetened with stevia had a high dominance duration for astringency. Moreover, yogurt sweetened with monk fruit showed increased dominance of attributes bitter and astringent from the first to third intake. In terms of liking, yogurt containing xylitol was scored the highest followed by stevia and monkfruit. Sweet was a positive temporal driver of liking in yogurt sweetened with monk fruit. However, mouthcoating, sweet, and sour decreased liking in yogurt sweetened with sucrose, xylitol, and stevia respectively. In terms of perceived healthiness, satisfaction and purchase intent, yogurt sweetened with sucrose scored the highest followed by xylitol. Consumption of yogurt sweetened with xylitol, stevia, or monk fruit significantly decreased hunger compared to yogurt sweetened with sucrose. Practical Application The current findings will play an important role for the dairy industry in understanding how sugar replacement with natural sweeteners in yogurt can influence its sensory perception and postconsumption behavior.
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Affiliation(s)
- Diksha Chadha
- Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Nazimah Hamid
- Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Kevin Kantono
- Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand.,Product experience & data science research, International Flavours & Fragrances Inc., Amsterdam, Netherlands
| | - Manon Marsan
- Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand.,Agrocampus Ouest, Rennex Cedex, France
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7
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Honorio AR, Soares AF, Lima DCND, Tribst AAL. Passion fruit nectar sweetened with stevia and sucralose: Is perception affected by the regular consumption of sweeteners or diabetes? Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara ( Euterpe edulis) Juice. Foods 2021; 10:foods10102246. [PMID: 34681295 PMCID: PMC8534504 DOI: 10.3390/foods10102246] [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: 09/06/2021] [Revised: 09/15/2021] [Accepted: 09/16/2021] [Indexed: 11/16/2022] Open
Abstract
Jussara (Euterpe edulis) fruit is a strong candidate for exportation due to its high content of anthocyanins. However, its rapid perishability impairs its potential for further economic exploration, highlighting the relevance of producing ready-to-drink juices by applying innovative processing, such as high hydrostatic pressure (HHP). The effect of HHP (200, 350, and 500 MPa for 5, 7.5, and 10 min) on anthocyanins content and antioxidant activity (AA) by FRAP and TEAC assays, and the most effective HHP condition on overall sensory acceptance and stability of jussara juice, were investigated. While mild pressurization (200 MPa for 5 min) retained anthocyanins and AA, 82% of anthocyanins content and 46% of TEAC values were lost at the most extreme pressurization condition (500 MPa for 10 min). The addition of 12.5% sucrose was the ideal for jussara juice consumer acceptance. No significant difference was observed for overall sensory acceptance scores of unprocessed (6.7) and HHP-processed juices (6.8), both juices being well-accepted. However, pressurization was ineffective in promoting the retention of anthocyanins and AA in jussara juice stored at refrigeration temperature for 60 days, probably due to enzymatic browning.
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9
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Sousa Lima R, Cazelatto de Medeiros A, Muniz Pereira CT, Faria dos Santos G, Augusto de Quadros D, Sousa Campos MF, André Bolini HM. Impact of sweetness on the sensory acceptance of passion fruit nectar in Brazilian geographic regions. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14949] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Rafael Sousa Lima
- School of Nutrition Centro Universitário INTA ‐ UNINTA Rua Antônio Rodrigues Magalhães, 359 Sobral Ceará62050‐100Brazil
| | | | - Cecília Teresa Muniz Pereira
- Department of Food and Nutrition University of Campinas Rua Monteiro Lobato, 80 Campinas São Paulo13083‐862Brazil
| | - Geina Faria dos Santos
- Department of Food and Nutrition University of Campinas Rua Monteiro Lobato, 80 Campinas São Paulo13083‐862Brazil
| | | | - Mayra Fernanda Sousa Campos
- Department of Food and Nutrition University of Campinas Rua Monteiro Lobato, 80 Campinas São Paulo13083‐862Brazil
| | - Helena Maria André Bolini
- Department of Food and Nutrition University of Campinas Rua Monteiro Lobato, 80 Campinas São Paulo13083‐862Brazil
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Sousa Lima R, Cazelatto de Medeiros A, André Bolini HM. Sucrose replacement: a sensory profile and time-intensity analysis of a tamarind functional beverage with artificial and natural non-nutritive sweeteners. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:593-602. [PMID: 32683712 DOI: 10.1002/jsfa.10671] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2019] [Revised: 06/02/2020] [Accepted: 07/19/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Tamarind pulp contains polyphenolic compounds that exert antioxidant and anti-inflammatory effects with a positive impact on human health. The elaboration of a tamarind-based functional beverage, without the addition of sucrose, can be an alternative to traditional caloric beverages. This study aimed to evaluate the sensory profile and time intensity of a functional tamarind beverage containing artificial and natural non-nutritive sweeteners. RESULTS The results of the acceptance test, check-all-that-apply, and time-intensity tests showed that there were no statistically significant differences between the means of samples sweetened with sucralose and samples sweetened with sucrose for attributes relating to appearance, aroma, flavor, or texture, or for overall impression. Samples with natural sweeteners had lower means for overall product impression and a lower percentage of purchase intention. The perception of astringency, bitter taste, and bitter aftertaste may be linked to the lower global impression of the product. The descriptors 'tamarind flavor' and 'refreshment sensation' were higher in products that were more liked. The sample sweetened with stevia showed higher levels of sweetness, bitterness, and longer sweet stimulus duration in the time-intensity test. CONCLUSION The sample sweetened with sucralose was the best alternative to sucrose in the functional tamarind beverage. The analyzed sweeteners did not show changes in the perception of the natural characteristics of the fruit used, such as tamarind flavor, refreshment sensation, and astringency. However, the attributes related to sweet and bitter aftertaste experienced in samples with natural sweeteners may have influenced the reduction in the intention to purchase the product. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Rafael Sousa Lima
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Campinas-, Brazil
| | | | - Helena Maria André Bolini
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Campinas-, Brazil
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Ribeiro MN, Rodrigues DM, Rocha RAR, Silveira LR, Condino JPF, Júnior AC, de Souza VR, Nunes CA, Pinheiro ACM. Optimising a stevia mix by mixture design and napping: A case study with high protein plain yoghurt. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104802] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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The evaluation of overall umami intensity in Takifugu obscurus and Ctenopharyngodon idella based on the Steven’s law. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00259-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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13
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Petrović M, Vukosavljević P, Đurović S, Antić M, Gorjanović S. New herbal bitter liqueur with high antioxidant activity and lower sugar content: innovative approach to liqueurs formulations. Journal of Food Science and Technology 2019; 56:4465-4473. [PMID: 31686678 DOI: 10.1007/s13197-019-03949-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/24/2019] [Accepted: 07/11/2019] [Indexed: 12/29/2022]
Abstract
Herbal liqueurs are spirits with numerous functional properties, due to the presence of bioactive extractable compounds deriving from herbs. The aim of this study was to obtain new herbal bitter liqueur (HBL) on the basis of twelve selected bitter and aromatic plants extracts, with an optimal sensory profile for consumer acceptance. Also, the determination of optimal sugar content in HBL was done. Furthermore, antioxidant (AO) capacity and total phenolic content (TPC) of HBL was evaluated and compared to similar commercial herbal spirits. Among five tested formulations, assessed by 9-point hedonic scale, HBL with the ratio of bitter and aromatic plants 1:4 was the most acceptable. Ideal concentration of sugar in HBL, determined using a just-about-right scale, was found to be 80.32 g/l of sucrose, which is approximately 20% less than the minimum stipulated by European Union Regulation and several times lower than in the majority of commercial liqueurs. Obtained result indicates the possibility of sugar reduction in liqueurs, and suggests the need to carry out sensory analysis before production of these high-calorie beverages. Radical scavenging ability against DPPH and ABTS radicals, as well as ferric reducing antioxidant power and TPC of HBL were convincingly superior in comparison to similar commercial herbal alcoholic beverages. High correlation coefficients between TPC and other assays applied strongly support the significant role of the polyphenols in the total AO capacity of the HBL and other tested commercial herbal spirits. Headspace GC/MS revealed that the most abundant terpenes were menthone (3.75%), eucalyptol (3.42%) and menthol (3.10%), whereas methanol was present in a small amount (4.97 mg/l).
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Affiliation(s)
- Marija Petrović
- Institute of General and Physical Chemistry, Studentski trg 12-16, Belgrade, Serbia
| | - Predrag Vukosavljević
- 2Faculty of Agriculture, University of Belgrade, Nemanjina 6, Zemun, Belgrade, 11080 Serbia
| | - Saša Đurović
- Institute of General and Physical Chemistry, Studentski trg 12-16, Belgrade, Serbia
| | - Mališa Antić
- 2Faculty of Agriculture, University of Belgrade, Nemanjina 6, Zemun, Belgrade, 11080 Serbia
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14
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Miele NA, Leone S, Cabisidan EK, Picone D, Di Monaco R, Cavella S. Temporal sweetness profile of the emerging sweetener MNEI in stirred yogurt. J SENS STUD 2019. [DOI: 10.1111/joss.12505] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Nicoletta A. Miele
- Center of Food Innovation and Development in the Food IndustryUniversity of Naples Federico II Portici Italy
- Department of Agricultural SciencesUniversity of Naples Federico II Portici Italy
| | - Serena Leone
- Department of Chemical SciencesUniversity of Naples Federico II Naples Italy
| | - Erliza K. Cabisidan
- Research & Development Division, Mondelez International RD&Q Sp. Z o.o. Kobierzyce Poland
| | - Delia Picone
- Department of Chemical SciencesUniversity of Naples Federico II Naples Italy
| | - Rossella Di Monaco
- Center of Food Innovation and Development in the Food IndustryUniversity of Naples Federico II Portici Italy
- Department of Agricultural SciencesUniversity of Naples Federico II Portici Italy
| | - Silvana Cavella
- Center of Food Innovation and Development in the Food IndustryUniversity of Naples Federico II Portici Italy
- Department of Agricultural SciencesUniversity of Naples Federico II Portici Italy
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15
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Hutchings SC, Low JYQ, Keast RSJ. Sugar reduction without compromising sensory perception. An impossible dream? Crit Rev Food Sci Nutr 2018; 59:2287-2307. [DOI: 10.1080/10408398.2018.1450214] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Scott C. Hutchings
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Julia Y. Q. Low
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Russell S. J. Keast
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia
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16
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Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.04.010] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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17
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Esmerino E, Paixão J, Cruz A, Garitta L, Hough G, Bolini H. Survival analysis: A consumer-friendly method to estimate the optimum sucrose level in probiotic petit suisse. J Dairy Sci 2015; 98:7544-51. [DOI: 10.3168/jds.2015-9651] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2015] [Accepted: 06/25/2015] [Indexed: 11/19/2022]
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18
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Sensory impact of lowering sugar content in orange nectars to design healthier, low-sugar industrialized beverages. Appetite 2015; 96:239-244. [PMID: 26428862 DOI: 10.1016/j.appet.2015.09.028] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2015] [Revised: 09/23/2015] [Accepted: 09/24/2015] [Indexed: 12/28/2022]
Abstract
The presence of added sugars (AS) in the diet is associated with increased risk of obesity and other chronic diseases. We assessed sensory impact of lowering AS in orange nectar, aiming at new WHO sugar guideline. Ideal sweetness by just-about-right (JAR) tests (60 consumers), difference and rejection thresholds (36 and 35 assessors), and acceptance and sensory profile by Check-all-that-apply (CATA) tests (100 consumers) were performed. JAR test comprised six concentrations of AS from 12% down to 4.5%. Thresholds tests comprised orange nectars at reference sugar concentration (10%) and at lower sugar levels. Acceptance and CATA tests compared reference, ideal sweetness and thresholds concentrations. There were two groups of consumers; one with ideal sweetness lower at 5.5% AS and another with ideal sweetness at standard 10.5% AS. The average ideal sweetness among all consumers was 7.3% AS. The difference threshold from the reference at 10.5% AS was at 8.5% AS and the rejection threshold was 7.2%. Overall acceptance of nectar with 8.5% and 7.2% AS was similar to reference and higher than acceptance of nectar with 5.5%. However, after cluster analysis, nectars with 5.5% AS did not differ from nectars with 8.5% or 7.2% AS, suggesting the possibility of a gradual reduction until 5.5% in the long term. Lowering AS to 7.2% or 5.5% caused significant changes in viscosity, sweet odor, bitterness and sweetness in comparison to the reference concentration. Lowering sugar from 10% to 8.5% did not affect acceptance or sensory attributes, and could be indicated for a first reduction. Results indicate that a gradual reduction to 7.2% and 5.5% would be feasible. Reductions can remove 3150-9450 tons of sugar per year from the Brazilian diet resulting in healthier beverages.
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