1
|
Jasel Alvarez Gaona I, Fanzone ML, Chirife J, Ferreras-Charro R, García-Estévez I, Teresa Escribano-Bailón M, Galmarini MV. Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders. Food Res Int 2024; 179:113971. [PMID: 38342525 DOI: 10.1016/j.foodres.2024.113971] [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: 06/03/2023] [Revised: 12/24/2023] [Accepted: 01/02/2024] [Indexed: 02/13/2024]
Abstract
Cabernet Sauvignon (CS) and a combination of Cabernet Sauvignon with blueberry extract (CS + B), were spray dried (using maltodextrin DE10, 13.5% w/w as a carrier) to obtain two types of phenolic-rich powders. The addition of blueberry to CS increased phenolic compounds content by 16%. Eight chocolate formulations were obtained by modifying concentrations of cocoa solids, cocoa butter, and sugar. Six of the samples were added with 10% w/w of phenolic-rich powder, while two of them remained as powder-free controls. The anthocyanin and flavan-3-ol profiles of chocolates were determined by HPLC-DAD-MS and HPLC-MS, respectively. In addition, the sensory dynamic profile of samples was assessed by Temporal Dominance of Sensations with a consumer panel. Results showed that the addition of phenolic-rich powders produced a significant increase in the anthocyanin composition obtaining the highest anthocyanin content in the white chocolate added with CS + B powder. On the other hand, adding 10% of CS powder to dark chocolate (55% cocoa pellets) did not result in a significant increase in phenolic compounds. The addition of phenolic-rich powders to chocolates influenced visual color, texture, and taste, leading to new products with distinctive characteristics and increasing the possibility of using phenolic-rich powders as innovative and healthy ingredients.
Collapse
Affiliation(s)
- Izmari Jasel Alvarez Gaona
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina, Av. Alicia Moreau de Justo 1516-1560, C1107AFF Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, Buenos Aires, Argentina.
| | - Martín L Fanzone
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEA Mendoza INTA), San Martin 3853, (5507) Luján de Cuyo, Mendoza, Argentina; Centro de Estudios Vitivinícolas y Agroindustriales, Universidad Juan Agustín Maza, Av. Acceso Este Lateral Sur 2245, CP5519 Guaymallén, Mendoza, Argentina.
| | - Jorge Chirife
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina, Av. Alicia Moreau de Justo 1516-1560, C1107AFF Buenos Aires, Argentina.
| | - Rebeca Ferreras-Charro
- Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, España.
| | - Ignacio García-Estévez
- Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, España.
| | - María Teresa Escribano-Bailón
- Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, España.
| | - Mara V Galmarini
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina, Av. Alicia Moreau de Justo 1516-1560, C1107AFF Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, Buenos Aires, Argentina.
| |
Collapse
|
2
|
Pereira LS, de Moraes BKB, Borba EM, Roldan BB, Padilha RL, Sant’Anna V. Consumers' Segmentation Influences Acceptance and Preferences of Cheeses with Sanitary Inspection and Artisanal Seals. Foods 2023; 12:3805. [PMID: 37893699 PMCID: PMC10606117 DOI: 10.3390/foods12203805] [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: 09/14/2023] [Revised: 10/08/2023] [Accepted: 10/11/2023] [Indexed: 10/29/2023] Open
Abstract
Food labeling serves as a crucial medium for industries to communicate product qualities to consumers. Sanitary inspection and artisanal seals are significant markers for traditional cheeses, yet current information on this topic is limited. Therefore, this study aims to evaluate the impact of sanitary inspection and the ARTE seal on the acceptance of artisanal cheese. To achieve this objective, four hypothetical cheese labels featuring all combinations of sanitary inspection and ARTE seals were presented to 404 consumers. These consumers rated their acceptance of each label, a conjoint analysis was conducted, and the relative importance of each seal was calculated. Subsequently, consumers were segmented using hierarchical cluster analysis. Their socio-demographic profiles were statistically correlated to the clusters through a chi-squared method. The results revealed the existence of three distinct consumer groups: those who strongly prefer cheeses with a sanitary seal (assigning a relative importance of 80.2% to the seal), those who favor cheeses with an artisanal seal (assigning a relative importance of 52.5% to the seal), and those for whom the presence of either seal did not significantly affect acceptance. Consumers residing in metropolitan areas generally placed less value on both seals, whereas frequent purchasers of artisanal foods and residents of rural areas showed a preference for the artisanal seal. Other socio-demographic variables did not statistically correlate with cluster membership. In conclusion, consumer segmentation based on preferences for sanitary inspection and artisanal seals in food labeling is vital for developing effective marketing strategies and food safety education policies.
Collapse
Affiliation(s)
- Larissa Santos Pereira
- Life and Environmental Area, State University of Rio Grande do Sul, Encantado Campus, Encantado 95960-000, RS, Brazil; (L.S.P.); (B.K.B.d.M.); (E.M.B.); (R.L.P.)
| | - Bruna Klein Borges de Moraes
- Life and Environmental Area, State University of Rio Grande do Sul, Encantado Campus, Encantado 95960-000, RS, Brazil; (L.S.P.); (B.K.B.d.M.); (E.M.B.); (R.L.P.)
| | - Elizandro Max Borba
- Life and Environmental Area, State University of Rio Grande do Sul, Encantado Campus, Encantado 95960-000, RS, Brazil; (L.S.P.); (B.K.B.d.M.); (E.M.B.); (R.L.P.)
| | | | - Rosiele Lappe Padilha
- Life and Environmental Area, State University of Rio Grande do Sul, Encantado Campus, Encantado 95960-000, RS, Brazil; (L.S.P.); (B.K.B.d.M.); (E.M.B.); (R.L.P.)
| | - Voltaire Sant’Anna
- Life and Environmental Area, State University of Rio Grande do Sul, Encantado Campus, Encantado 95960-000, RS, Brazil; (L.S.P.); (B.K.B.d.M.); (E.M.B.); (R.L.P.)
| |
Collapse
|
3
|
Pereira L, Sant'Anna V, Roldan BB, Padilha RL. Artisanal and sanitary inspection seals impact on acceptance and emotions of colonial cheese consumption. J SENS STUD 2023. [DOI: 10.1111/joss.12821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
Affiliation(s)
- Larissa Pereira
- Life and Environmental Area State University of Rio Grande do Sul, Encantado Campus Encantado Rio Grande do Sul Brazil
| | - Voltaire Sant'Anna
- Life and Environmental Area State University of Rio Grande do Sul, Encantado Campus Encantado Rio Grande do Sul Brazil
| | | | - Rosiele Lappe Padilha
- Life and Environmental Area State University of Rio Grande do Sul, Encantado Campus Encantado Rio Grande do Sul Brazil
| |
Collapse
|
4
|
García-Barrón SE, Gutiérrez-Salomón AL, Jaimez-Ordaz J, Villanueva-Rodríguez SJ. Influence of expectations on the level of liking of a local coffee in Mexico. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1572-1578. [PMID: 32869337 DOI: 10.1002/jsfa.10776] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 08/19/2020] [Accepted: 09/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND In Mexico, coffee activity is mainly carried out in indigenous zones, involving almost one million people. However, local national coffee consumption is low. This article focuses on the analysis of the effect of consumers' expectations as well as some sociodemographic characteristics on the level of liking of Mexican local coffee. Four coffees from three indigenous zones of Hidalgo, Mexico were evaluated using a nine-point hedonic scale. The samples were evaluated under three conditions: (i) blind, no information given to the consumer; (ii) expected, only information given to the consumer; and (iii) informed, giving information and product to the consumer. RESULTS The difference observed between expected and blind condition was significant (P < 0.005) for the three local coffees evaluated, indicating a negative disconfirmation. The local coffees were less appreciated than expected, since the information about the samples created high hedonic expectations among the consumers. The level of education and the place of residence of consumers had a significant influence on their level of liking. Based on demographic characteristics, three segments were found presenting a different pattern of liking. CONCLUSIONS Consumers had positive expectations towards the local coffee. The sociodemographic characteristics and aspects related to consumption, particularly the experience with the product, are decisive in the expectations concerning the local product. This investigation can be useful to generate marketing strategies according to the demands and needs of the market, making local products to be valued. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Sergio Erick García-Barrón
- Departamento de Tecnología Alimentaria, Centro de Investigación y Desarrollo en Agrobiotecnología Alimentaria, Pachuca Ciudad del Conocimiento y la Cultura, San Agustín Tlaxiaca, 42163, Mexico
| | - Ana Luisa Gutiérrez-Salomón
- Departamento de Tecnología Alimentaria, Centro de Investigación y Desarrollo en Agrobiotecnología Alimentaria, Pachuca Ciudad del Conocimiento y la Cultura, San Agustín Tlaxiaca, 42163, Mexico
- Departamento de Tecnología Alimentaria, CONACyT - Centro de Investigación y Asistencia en Tecnología y Diseño del estado de Jalisco A. C., Guadalajara, Mexico
| | - Judith Jaimez-Ordaz
- Instituto de Ciencias Básicas e Ingeniería, Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma, Mexico
| | - Socorro Josefina Villanueva-Rodríguez
- Área de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del estado de Jalisco A.C. Av. Normalistas 800 Colinas de La Normal, C.P. 44270, Guadalajara, Jalisco, México
| |
Collapse
|
5
|
Viana FM, Deliza R, Monteiro MLG, Martins IBA, Oliveira DCR, Conte‐Junior CA. Applying free word association to understand the perception of fish as a meal by Brazilians with different consumption frequencies. J SENS STUD 2020. [DOI: 10.1111/joss.12628] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Fernanda M. Viana
- Instituto de Química, Universidade Federal do Rio de Janeiro Rio de Janeiro Rio de Janeiro Brazil
| | - Rosires Deliza
- Embrapa Agroindústria de Alimentos Rio de Janeiro Rio de Janeiro Brazil
| | - Maria Lúcia G. Monteiro
- Instituto de Química, Universidade Federal do Rio de Janeiro Rio de Janeiro Rio de Janeiro Brazil
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária Universidade Federal Fluminense Niterói Rio de Janeiro Brazil
- Núcleo de Análise de Alimentos (NAL), LADETEC, Universidade Federal do Rio de Janeiro Rio de Janeiro Rio de Janeiro Brazil
| | - Inayara B. A. Martins
- Food Technology Department Technology Institute—Federal Rural University of Rio de Janeiro Seropédica Rio de Janeiro Brazil
| | | | - Carlos A. Conte‐Junior
- Instituto de Química, Universidade Federal do Rio de Janeiro Rio de Janeiro Rio de Janeiro Brazil
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária Universidade Federal Fluminense Niterói Rio de Janeiro Brazil
- Núcleo de Análise de Alimentos (NAL), LADETEC, Universidade Federal do Rio de Janeiro Rio de Janeiro Rio de Janeiro Brazil
- Instituto Nacional de Controle de Qualidade em Saúde, Fundação Oswaldo Cruz Rio de Janeiro Rio de Janeiro Brazil
| |
Collapse
|
6
|
Sales YJD, Corrêa FJB, Tavares‐Filho ER, Soares PTS, Durço BB, Pagani MM, Freitas MQ, Cruz AG, Esmerino EA. Insights of Brazilian consumers' behavior for different coffee presentations: An exploratory study comparing hard laddering and completion task. J SENS STUD 2020. [DOI: 10.1111/joss.12611] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Yasmin Janaína D. Sales
- Universidade Federal Rural do Rio de Janeiro (UFRRJ) Instituto de Tecnologia (IT) Seropédica Rio de Janeiro Brazil
| | - Fernando J. Braz Corrêa
- Universidade Federal Rural do Rio de Janeiro (UFRRJ) Instituto de Tecnologia (IT) Seropédica Rio de Janeiro Brazil
| | - Elson R. Tavares‐Filho
- Universidade Estadual de Campinas (UNICAMP) Faculdade de Engenharia de Alimentos (FEA) Campinas São Paulo Brazil
| | - Paula Thaís S. Soares
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Departamento de Alimentos Rio de Janeiro Rio de Janeiro Brazil
| | - Bruna B. Durço
- Universidade Federal Fluminense (UFF) Faculdade de Veterinária Niterói Rio de Janeiro Brazil
| | - Mônica M. Pagani
- Universidade Federal Rural do Rio de Janeiro (UFRRJ) Instituto de Tecnologia (IT) Seropédica Rio de Janeiro Brazil
| | - Mônica Q. Freitas
- Universidade Federal Fluminense (UFF) Faculdade de Veterinária Niterói Rio de Janeiro Brazil
| | - Adriano G. Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Departamento de Alimentos Rio de Janeiro Rio de Janeiro Brazil
| | - Erick A. Esmerino
- Universidade Federal Rural do Rio de Janeiro (UFRRJ) Instituto de Tecnologia (IT) Seropédica Rio de Janeiro Brazil
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Departamento de Alimentos Rio de Janeiro Rio de Janeiro Brazil
- Universidade Federal Fluminense (UFF) Faculdade de Veterinária Niterói Rio de Janeiro Brazil
| |
Collapse
|
7
|
Proserpio C, Fia G, Bucalossi G, Zanoni B, Spinelli S, Dinnella C, Monteleone E, Pagliarini E. Winemaking Byproducts as Source of Antioxidant Components: Consumers' Acceptance and Expectations of Phenol-Enriched Plant-Based Food. Antioxidants (Basel) 2020; 9:E661. [PMID: 32722311 PMCID: PMC7465955 DOI: 10.3390/antiox9080661] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 07/17/2020] [Accepted: 07/21/2020] [Indexed: 11/16/2022] Open
Abstract
One of the food industry's priorities is to recover byproducts and move towards more sustainable systems. Among wine-chain byproducts, unripe grapes represent a promising source of antioxidants. However, the development of new foods enriched using phenol-rich ingredients is challenging due to their sensory attributes. The aims of the present study were to (1) use phenol-rich extract from unripe grapes to enrich a model plant-based food (beetroot puree-BP); (2) evaluate consumers' acceptance and expectations for the beetroot purée samples. The effect of information about the sustainability and pro-health activity of value-added ingredients on consumers' responses was also investigated. Four beetroot purees with increasing concentrations of phenol extract (0-1.93 g/kg) added were evaluated by 101 participants in three tasting conditions (blind: only samples; expected: only information without tasting; real: both samples and information).Liking slightly decreased with increasing concentrations of phenol extract, even if all the samples were considered acceptable. The health and sustainability information increased the hedonic expectations, although it was not assimilated by all consumers involved. The development of new phenol-enriched foods using functional ingredients from unripe grapes is challenging. However, it is also promising, since all the samples were generally accepted by the consumers and they presented phenol levels that were stable over time and that could have positive health effects when consumed.
Collapse
Affiliation(s)
- Cristina Proserpio
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy;
| | - Giovanna Fia
- Department of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (G.F.); (G.B.); (B.Z.); (S.S.); (C.D.); (E.M.)
| | - Ginevra Bucalossi
- Department of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (G.F.); (G.B.); (B.Z.); (S.S.); (C.D.); (E.M.)
| | - Bruno Zanoni
- Department of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (G.F.); (G.B.); (B.Z.); (S.S.); (C.D.); (E.M.)
| | - Sara Spinelli
- Department of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (G.F.); (G.B.); (B.Z.); (S.S.); (C.D.); (E.M.)
| | - Caterina Dinnella
- Department of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (G.F.); (G.B.); (B.Z.); (S.S.); (C.D.); (E.M.)
| | - Erminio Monteleone
- Department of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (G.F.); (G.B.); (B.Z.); (S.S.); (C.D.); (E.M.)
| | - Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy;
| |
Collapse
|
8
|
Barišić V, Jozinović A, Flanjak I, Šubarić D, Babić J, Miličević B, Jokić S, Grgić I, Ačkar Đ. Effect of Addition of Fibres and Polyphenols on Properties of Chocolate – A Review. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1701008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Veronika Barišić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| | - Antun Jozinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| | - Ivana Flanjak
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| | - Jurislav Babić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| | - Borislav Miličević
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| | - Stela Jokić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| | - Ivanka Grgić
- Institute of Public Health of Brod-Posavina County, Slavonski Brod, Croatia
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| |
Collapse
|