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Russo GL, Langellotti AL, Buonocunto G, Puleo S, Di Monaco R, Anastasio A, Vuoso V, Smaldone G, Baselice M, Capuano F, Garofalo F, Masi P. The Sous Vide Cooking of Mediterranean Mussel ( Mytilus galloprovincialis): Safety and Quality Assessment. Foods 2023; 12:2900. [PMID: 37569168 PMCID: PMC10417654 DOI: 10.3390/foods12152900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Revised: 07/25/2023] [Accepted: 07/27/2023] [Indexed: 08/13/2023] Open
Abstract
This study involves an investigation of the effects of various cooking temperatures, freeze-thaw processes, and food preservatives on the quality and shelf-life of sous vide Mediterranean mussels. Cooking temperatures of 80 °C or above significantly improved the microbiological quality, with bacterial counts remaining within the acceptability range for human consumption even after 21 days of refrigerated storage. Fast freezing followed by slow thawing preserved the highest moisture content, potentially improving texture. Sensory analysis revealed that refrigerated sous vide mussels maintained a comparable taste to freshly cooked samples. Frozen samples reheated via microwaving exhibited more intense flavour than pan-reheated or fresh mussels. Food additives, including citric acid, potassium benzoate, and potassium sorbate, alone or in combination with grape seed oil, significantly reduced total volatile basic nitrogen and thiobarbituric acid-reactive substances during 28 days of storage, indicating decreased spoilage and lipid oxidation. Mussels with a combination of these additives registered a nitrogen content as low as 22 mg of N/100g after 28 days, well below the limit of acceptability (<35 mg of N/100g). Food additives also inhibited bacterial growth, with mesophilic bacteria count below 3.35 Log CFU/g after 28 days, compared with 5.37 Log CFU/g in control samples. This study provides valuable insights for developing optimal cooking and preservation methods for sous vide cooked seafood, underscoring the need for further research on optimal cooking and freeze-thaw protocols for various seafood types.
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Affiliation(s)
- Giovanni Luca Russo
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
| | - Antonio Luca Langellotti
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
| | - Gabriele Buonocunto
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
| | - Sharon Puleo
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
- Unit of Food Science and Technology, Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
| | - Rossella Di Monaco
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
- Unit of Food Science and Technology, Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
| | - Aniello Anastasio
- Department of Veterinary Medicine and Animal Production (MVPA), University of Naples Federico II, 80137 Napoli, Italy; (A.A.); (V.V.)
| | - Valeria Vuoso
- Department of Veterinary Medicine and Animal Production (MVPA), University of Naples Federico II, 80137 Napoli, Italy; (A.A.); (V.V.)
| | - Giorgio Smaldone
- Centro di Riferimento Regionale per la Sicurezza Sanitaria del Pescato (CRiSSaP), 80143 Napoli, Italy;
- ASL Caserta, Department of Prevention, Complex Unit Hygiene of Animal Origin Foods, 81100 Caserta, Italy
| | - Marco Baselice
- Department of Civil, Environmental, Land, Construction and Chemistry (DICATECh), Politecnico di Bari, 70126 Bari, Italy;
| | - Federico Capuano
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, 80055 Portici, Italy; (F.C.); (F.G.)
| | - Francesca Garofalo
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, 80055 Portici, Italy; (F.C.); (F.G.)
| | - Paolo Masi
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
- Unit of Food Science and Technology, Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
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Song X, Bredahl L, Diaz Navarro M, Pendenza P, Stojacic I, Mincione S, Pellegrini G, Schlüter OK, Torrieri E, Di Monaco R, Giacalone D. Factors affecting consumer choice of novel non-thermally processed fruit and vegetables products: Evidence from a 4-country study in Europe. Food Res Int 2022; 153:110975. [DOI: 10.1016/j.foodres.2022.110975] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 01/28/2022] [Accepted: 01/29/2022] [Indexed: 12/27/2022]
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Puleo S, Braghieri A, Pacelli C, Bendini A, Toschi TG, Torri L, Piochi M, Di Monaco R. Food Neophobia, Odor and Taste Sensitivity, and Overall Flavor Perception in Food. Foods 2021; 10:foods10123122. [PMID: 34945673 PMCID: PMC8702209 DOI: 10.3390/foods10123122] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/07/2021] [Accepted: 12/14/2021] [Indexed: 01/25/2023] Open
Abstract
Smell, which allows us to gather information about the hedonic value of an odor, is affected by many factors. This study aimed to assess the relationship among individual factors, odor sensitivity, and enjoyment, and to evaluate how overall flavor perception and liking in actual food samples are affected by odor sensitivity. A total of 749 subjects, from four different Italian regions, participated in the study. The olfactory capabilities test on four odors (anise, banana, mint, and pine), as well as PROP (6-n-prpyl-2-thiouracil) status and food neophobia were assessed. The subjects were clustered into three groups of odor sensitivity, based on the perceived intensity of anise. The liking and intensity of the overall flavor were evaluated for four chocolate puddings with increasing sweetness (C1, C2, C3, and C4). The individual variables significantly affected the perceived intensity and liking of the odors. Even if all of the odor sensitivity groups perceived the more intensely flavored samples as the C1 and C4 chocolate puddings, the high-sensitivity group scored the global flavor of all of the samples as more intense than the low-sensitivity group. The low-sensitive subjects evaluated the liking of the sweeter samples with higher scores than the moderate-sensitive subjects, whereas the high-sensitive subjects gave intermediate scores. In conclusion, odor sensitivity plays a pivotal role in the perception and liking of real food products; this has to be taken into account in the formulation of new products, suitable for particular categories with reduced olfactory abilities.
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Affiliation(s)
- Sharon Puleo
- Department of Agricultural Sciences, Food Science and Technology Division, University of Naples Federico II, 80055 Portici, Italy; (S.P.); (R.D.M.)
| | - Ada Braghieri
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, 85100 Potenza, Italy;
- Correspondence: ; Tel.: +39-0971-205101
| | - Corrado Pacelli
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, 85100 Potenza, Italy;
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences (DiSTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (A.B.); (T.G.T.)
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences (DiSTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (A.B.); (T.G.T.)
| | - Luisa Torri
- Sensory and Consumer Science, University of Gastronomic Sciences, 12042 Pollenzo, Italy; (L.T.); (M.P.)
| | - Maria Piochi
- Sensory and Consumer Science, University of Gastronomic Sciences, 12042 Pollenzo, Italy; (L.T.); (M.P.)
| | - Rossella Di Monaco
- Department of Agricultural Sciences, Food Science and Technology Division, University of Naples Federico II, 80055 Portici, Italy; (S.P.); (R.D.M.)
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Spinelli S, Prescott J, Pierguidi L, Dinnella C, Arena E, Braghieri A, Di Monaco R, Gallina Toschi T, Endrizzi I, Proserpio C, Torri L, Monteleone E. Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns. Nutrients 2021; 13:nu13030866. [PMID: 33800789 PMCID: PMC7998421 DOI: 10.3390/nu13030866] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 02/25/2021] [Accepted: 03/01/2021] [Indexed: 11/25/2022] Open
Abstract
The consumption of phenol-rich foods is limited by their prominent bitterness and astringency. This issue has been addressed by adding sweet tastes, which suppress bitterness, but this is not a complete solution since individuals also differ in their preference for sweetness. In this study, we aimed at identifying groups of consumers differing in sweetness optima and sensory-liking patterns. To this end, increasing concentrations of sucrose were added to a chocolate pudding base. This allowed us to (1) investigate if individual differences in sensory responses are associated with different sweet liking optima in a product context, (2) define the psychological and oro-sensory profile of sweet liker phenotypes derived using a product context, and (3) assess if individuals differing in sweet liking optima differ also in consumption and liking of phenol-rich foods and beverages as a function of their sensory properties (e.g., sweeter vs. more bitter and astringent products). Individuals (1208; 58.4% women, 18–69 years) were characterised for demographics, responsiveness to 6-n-propylthiouracil (PROP), personality traits and attitudes toward foods. Three clusters were identified based on correlations between sensory responses (sweetness, bitterness and astringency) and liking of the samples: liking was positively related to sweetness and negatively to bitterness and astringency in High and Moderate Sweet Likers, and the opposite in Inverted U-Shaped. Differences between clusters were found in age, gender and personality. Furthermore, the Inverted-U Shaped cluster was found to have overall healthier food behaviours and preferences, with higher liking and consumption of phenol-rich vegetables and beverages without added sugar. These findings point out the importance of identifying the individual sensory-liking patterns in order to develop more effective strategies to promote the acceptability of healthy phenol-rich foods.
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Affiliation(s)
- Sara Spinelli
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, via Donizetti 6, 50144 Florence, Italy; (J.P.); (L.P.); (C.D.)
- Correspondence: (S.S.); (E.M.)
| | - John Prescott
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, via Donizetti 6, 50144 Florence, Italy; (J.P.); (L.P.); (C.D.)
- TasteMatters Research & Consulting, P.O. Box Q1150, QVB Post Office, Sydney 1230, Australia
| | - Lapo Pierguidi
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, via Donizetti 6, 50144 Florence, Italy; (J.P.); (L.P.); (C.D.)
| | - Caterina Dinnella
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, via Donizetti 6, 50144 Florence, Italy; (J.P.); (L.P.); (C.D.)
| | - Elena Arena
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Santa Sofia 100, 95123 Catania, Italy;
| | - Ada Braghieri
- School of Agricultural, Forest, Food, and Environmental Sciences, University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy;
| | - Rossella Di Monaco
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy;
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum—University of Bologna, 40126 Bologna, Italy;
| | - Isabella Endrizzi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all’Adige, Italy;
| | - Cristina Proserpio
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy;
| | - Luisa Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II, 9, 12042 Pollenzo, Italy;
| | - Erminio Monteleone
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, via Donizetti 6, 50144 Florence, Italy; (J.P.); (L.P.); (C.D.)
- Correspondence: (S.S.); (E.M.)
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Miele NA, Puleo S, Di Monaco R, Cavella S, Masi P. Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies. J SENS STUD 2021. [DOI: 10.1111/joss.12648] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Nicoletta A. Miele
- Department of Agricultural Sciences University of Naples Federico II Portici Italy
| | - Sharon Puleo
- Center of Food Innovation and Development in the Food Industry, University of Naples Federico II Portici Italy
| | - Rossella Di Monaco
- Department of Agricultural Sciences University of Naples Federico II Portici Italy
| | - Silvana Cavella
- Department of Agricultural Sciences University of Naples Federico II Portici Italy
| | - Paolo Masi
- Department of Agricultural Sciences University of Naples Federico II Portici Italy
- Center of Food Innovation and Development in the Food Industry, University of Naples Federico II Portici Italy
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Puleo S, Braghieri A, Condelli N, Piasentier E, Di Monaco R, Favotto S, Masi P, Napolitano F. Pungency perception and liking for pasta filata cheeses in consumers from different Italian regions. Food Res Int 2020; 138:109813. [PMID: 33288188 DOI: 10.1016/j.foodres.2020.109813] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 10/12/2020] [Accepted: 10/13/2020] [Indexed: 02/07/2023]
Abstract
We aimed to investigate whether the sensitivity to capsaicin had an effect on pungency perception of pasta filata cheeses. In addition, we assessed the effect of several individual variables (gender, age, consumer provenance, PROP status and personality traits) on both consumer liking and choice for pasta filata cheeses. Four pasta filata cheeses at two ripening times and 272 subjects from three different Italian locations were used. Based on sensory data, the PCA discriminated sweet (ripened at 2 months) from pungent cheeses (ripened at 12 months). Cheese pungency perception increased with increasing sensitivity to capsaicin (P < 0.001). There was no clear relationship between sensitivity to capsaicin or sensitivity to cheese pungency with cheese liking, whereas a number of other aspects, including sensory attributes and individual consumer characteristics, such as consumer provenance (P < 0.001), gender (P < 0.001) and food neophobia (P < 0.05), affected the liking for different pasta filata cheeses. Consumers who were younger (18-30 y.o.; P < 0.05), female (P < 0.001), unfamiliar with pungent foods (P < 0.0001) and consumers from Potenza (P = 0.001) more often declared to prefer sweet over pungent cheese, whereas in terms of real choice supertasters and neophobic subjects chose the sweet option more often (P = 0.01). In conclusion, sensitivity to capsaicin affected pungency perception in pasta filata cheese, whereas no clear relationship was observed between pungency perception and liking. The contribution of cheese and consumer characteristics on cheese liking and choice in addition to pungency, was confirmed by the differences in declared and real choice for sweet or pungent cheeses.
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Affiliation(s)
- Sharon Puleo
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
| | - Ada Braghieri
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, via dell'Ateneo Lucano 10, 85100 Potenza, Italy.
| | - Nicola Condelli
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Edi Piasentier
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università degli Studi di Udine, via delle Scienze, 206, 33100 Udine, Italy
| | - Rossella Di Monaco
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
| | - Saida Favotto
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università degli Studi di Udine, via delle Scienze, 206, 33100 Udine, Italy
| | - Paolo Masi
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
| | - Fabio Napolitano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, via dell'Ateneo Lucano 10, 85100 Potenza, Italy
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Song X, Pendenza P, Díaz Navarro M, Valderrama García E, Di Monaco R, Giacalone D. European Consumers' Perceptions and Attitudes towards Non-Thermally Processed Fruit and Vegetable Products. Foods 2020; 9:E1732. [PMID: 33255640 PMCID: PMC7760019 DOI: 10.3390/foods9121732] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2020] [Revised: 11/15/2020] [Accepted: 11/20/2020] [Indexed: 01/10/2023] Open
Abstract
In order to meet the demand for high-quality fruit and vegetable (F&V) products, a wide variety of novel non-thermal processing (NTP) technologies are under development. This study used a qualitative focus group approach to investigate consumers' perception and attitudes towards non-thermally processed F&V products among young (18-30 years old) and middle-aged (45-60 y.o.) consumers across six European countries: Denmark, Germany, Italy, Serbia, Spain, and the Netherlands. Findings show that the expected benefits and social concerns are important factors which affect consumers' attitudes toward non-thermally processed F&V. Extending shelf-life, being healthier and more nutritious, and better hygiene and safety were important benefits, whilst impacts on product quality, safety risks, higher price and environmental costs were the concerns most often mentioned by participants. However, due to a lack of knowledge and trustworthy information sources, consumers have difficulties in assessing relevant benefits and risks. Targeted communication that could explicitly and efficiently reveal benefits and risks is highly recommended to enhance consumer awareness and trust. This may especially be needed to reach middle-aged consumers who showed less confidence in NTP, compared to young consumers. Consumers from Spain, Denmark, and the Netherlands appeared more interested in consuming NTP F&V, compared to Italy, Serbia, and Germany. These findings are expected to provide recommendations to better communicate non-thermally processed F&V with consumers in the EU.
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Affiliation(s)
- Xiao Song
- Department of Technology and Innovation, University of Southern Denmark, 5230 Odense, Denmark;
| | - Paola Pendenza
- Associazione Italiana Difesa Consumatori ed Ambiente (ADICONSUM), 00199 Rome, Italy;
| | | | | | - Rossella Di Monaco
- Department of Agricultural Sciences, Universita’ degli Studi di Napoli Federico II, 80055 Portici, Italy;
| | - Davide Giacalone
- Department of Technology and Innovation, University of Southern Denmark, 5230 Odense, Denmark;
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Puleo S, Miele NA, Cavella S, Masi P, Di Monaco R. How sensory sensitivity to graininess could be measured? J Texture Stud 2019; 51:242-251. [PMID: 31598970 DOI: 10.1111/jtxs.12487] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 09/03/2019] [Accepted: 10/06/2019] [Indexed: 11/28/2022]
Abstract
Considering the lack of the literature and the need for developing a valid method to measure the texture sensitivity, in this study, we investigated the individual sensitivity to discriminate among different levels of graininess. With this purpose, five samples of cocoa-based creams were prepared, by changing the refining time. Samples were first characterized in terms of particles size distribution, by means of laser diffraction. Then, 59 subjects evaluated the cream sample graininess intensity, by using gLM scales, and their liking, by using LAM scales. The graininess scores of each subject were fitted with a power model, already observed with the instrumental results, estimating both the power law exponent and the R2 coefficient, and using them as clustering parameters. Subjects were then clustered into three groups: high sensitivity; moderate sensitivity; low sensitivity. First, as it was hypothesized, results showed a significant difference between the three groups in terms of perceived graininess. Second, even though results showed a significant difference between the three groups in terms of perceived graininess, only little differences were found in terms of liking scores. Indeed, all the samples were equally liked for both the moderate and low sensitivity groups, whereas a significant trend was observed for the highly sensitive subjects who liked more the most refined samples. No significant relationships were found with age, and only a little trend was observed with gender: females seemed to be more sensitive than males. Texture attributes discrimination ability, as for example sensitivity to graininess, could affect food rejection or preferences and choice, but it is poorly investigated. This exploratory study, proposes a method to cluster consumers, based on their sensitivity. A statistical methodology has been developed to discriminate among consumer sensitivity levels. The results provide useful information about graininess sensitivity suggesting that the used methodologies could be applied to other texture properties resulting in a valid tool for the industry in the development and optimization of tailored new products.
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Affiliation(s)
- Sharon Puleo
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Nicoletta A Miele
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Silvana Cavella
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Paolo Masi
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy.,Academic Centre for Innovation and Development in the Food Industry, University of Naples Federico II, Portici, Italy
| | - Rossella Di Monaco
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
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Dinnella C, Monteleone E, Piochi M, Spinelli S, Prescott J, Pierguidi L, Gasperi F, Laureati M, Pagliarini E, Predieri S, Torri L, Barbieri S, Valli E, Bianchi P, Braghieri A, Caro AD, Di Monaco R, Favotto S, Moneta E. Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample. Chem Senses 2019; 43:697-710. [PMID: 30204849 DOI: 10.1093/chemse/bjy058] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Despite considerable research investigating the role of 6-n-propylthiouracil bitterness perception and variation of fungiform papillae density in food perception, this relationship remains controversial as well as the association between the 2 phenotypes. Data from 1119 subjects (38.6% male; 18-60 years) enrolled in the Italian Taste project were analyzed. Responsiveness to the bitterness of 6-n-propylthiouracil was assessed on the general Labeled Magnitude Scale. Fungiform papillae density was determined from manual counting on digital images of the tongue. Solutions of tastes, astringent, and pungent sensations were prepared to be moderate/strong on a general Labeled Magnitude Scale. Four foods had tastants added to produce 4 variations in target sensations from weak to strong (pear juice: citric acid, sourness; chocolate pudding: sucrose, sweetness; bean purée: sodium chloride, saltiness; and tomato juice: capsaicin, pungency). Women gave ratings to 6-n-propylthiouracil and showed fungiform papillae density that was significantly higher than men. Both phenotype markers significantly decreased with age. No significant correlations were found between 6-n-propylthiouracil ratings and fungiform papillae density. Fungiform papillae density variation does not affect perceived intensity of solutions. Responsiveness to 6-n-propylthiouracil positively correlated to perceived intensity of most stimuli in solution. A significant effect of fungiform papillae density on perceived intensity of target sensation in foods was found in a few cases. Responsiveness to 6-n-propylthiouracil positively affected all taste intensities in subjects with low fungiform papillae density whereas there were no significant effects of 6-n-propylthiouracil in those with high fungiform papillae density. These data highlight a complex interplay between 6-n-propylthiouracil status and fungiform papillae density and the need of a critical reconsideration of their role in food perception and acceptability.
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Affiliation(s)
- Caterina Dinnella
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), University of Florence, Florence, Italy
| | - Erminio Monteleone
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), University of Florence, Florence, Italy
| | - Maria Piochi
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), University of Florence, Florence, Italy.,University of Gastronomic Sciences, Pollenzo, Coni, Italy
| | - Sara Spinelli
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), University of Florence, Florence, Italy
| | - John Prescott
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), University of Florence, Florence, Italy.,TasteMatters Research and Consulting, Australia
| | - Lapo Pierguidi
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), University of Florence, Florence, Italy
| | - Flavia Gasperi
- Research and Innovation Centre, Edmund Mach Foundation, San Michele all'Adige, Trentino, Italy
| | - Monica Laureati
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Italy
| | - Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Italy
| | - Stefano Predieri
- Biometereology Institute, National Council of Research, Bologna, Italy
| | - Luisa Torri
- University of Gastronomic Sciences, Pollenzo, Coni, Italy
| | - Sara Barbieri
- Dipartimento di Scienze e Tecnologie Agro-Alimentari, Alma Mater Studiorum, Università di Bologna, Cesena, Forlì-Cesena, Italy
| | - Enrico Valli
- Dipartimento di Scienze e Tecnologie Agro-Alimentari, Alma Mater Studiorum, Università di Bologna, Cesena, Forlì-Cesena, Italy
| | | | - Ada Braghieri
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Italy
| | | | - Rossella Di Monaco
- Department of Agricultural Sciences, University of Naples Federico II, Italy
| | - Saida Favotto
- Department of Agricultural and Environmental Sciences, University of Udine, Italy
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Mennella I, Di Monaco R, Balazy A, Ferracane R, Miele NA, Cavella S, Vitaglione P. Salivary endocannabinoids andN-acylethanolamines upon mastication of a semisolid food: implications in fat taste, appetite and food liking. Food Funct 2018; 9:476-484. [DOI: 10.1039/c7fo01772c] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
This study combined MSF and TDS methodologies to monitor salivary NAEs and ECs, fat taste, food liking and appetite in humans during pudding mastication.
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Affiliation(s)
- Ilario Mennella
- Department of Agricultural Sciences
- University of Naples “Federico II”
- 80055 Portici
- Italy
| | - Rossella Di Monaco
- Department of Agricultural Sciences
- University of Naples “Federico II”
- 80055 Portici
- Italy
- Center of Food Innovation and Development in the Food Industry
| | - Adriana Balazy
- Department of Agricultural Sciences
- University of Naples “Federico II”
- 80055 Portici
- Italy
| | - Rosalia Ferracane
- Department of Agricultural Sciences
- University of Naples “Federico II”
- 80055 Portici
- Italy
| | - Nicoletta A. Miele
- Center of Food Innovation and Development in the Food Industry
- University of Naples Federico II
- 80055 Portici
- Italy
| | - Silvana Cavella
- Department of Agricultural Sciences
- University of Naples “Federico II”
- 80055 Portici
- Italy
- Center of Food Innovation and Development in the Food Industry
| | - Paola Vitaglione
- Department of Agricultural Sciences
- University of Naples “Federico II”
- 80055 Portici
- Italy
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Miele NA, Cabisidan EK, Blaiotta G, Leone S, Masi P, Di Monaco R, Cavella S. Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt. J Dairy Sci 2017; 100:9539-9550. [DOI: 10.3168/jds.2017-12894] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2017] [Accepted: 07/09/2017] [Indexed: 11/19/2022]
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D’Esposito D, Ferriello F, Molin AD, Diretto G, Sacco A, Minio A, Barone A, Di Monaco R, Cavella S, Tardella L, Giuliano G, Delledonne M, Frusciante L, Ercolano MR. Unraveling the complexity of transcriptomic, metabolomic and quality environmental response of tomato fruit. BMC Plant Biol 2017; 17:66. [PMID: 28347287 PMCID: PMC5369198 DOI: 10.1186/s12870-017-1008-4] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/14/2016] [Accepted: 02/27/2017] [Indexed: 05/20/2023]
Abstract
BACKGROUND The environment has a profound influence on the organoleptic quality of tomato (Solanum lycopersicum) fruit, the extent of which depends on a well-regulated and dynamic interplay among genes, metabolites and sensorial attributes. We used a systems biology approach to elucidate the complex interacting mechanisms regulating the plasticity of sensorial traits. To investigate environmentally challenged transcriptomic and metabolomic remodeling and evaluate the organoleptic consequences of such variations we grown three tomato varieties, Heinz 1706, whose genome was sequenced as reference and two "local" ones, San Marzano and Vesuviano in two different locations of Campania region (Italy). RESULTS Responses to environment were more pronounced in the two "local" genotypes, rather than in the Heinz 1706. The overall genetic composition of each genotype, acting in trans, modulated the specific response to environment. Duplicated genes and transcription factors, establishing different number of network connections by gaining or losing links, play a dominant role in shaping organoleptic profile. The fundamental role of cell wall metabolism in tuning all the quality attributes, including the sensorial perception, was also highlighted. CONCLUSIONS Although similar fruit-related quality processes are activated in the same environment, different tomato genotypes follow distinct transcriptomic, metabolomic and sensorial trajectories depending on their own genetic makeup.
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Affiliation(s)
- Daniela D’Esposito
- Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Italy
| | - Francesca Ferriello
- Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Italy
| | - Alessandra Dal Molin
- Department of Biotechnologies, Functional Genomics Center, University of Verona, Verona, 37134 Italy
| | - Gianfranco Diretto
- Italian National Agency for New Technologies, Energy and Sustainable Development (ENEA), Casaccia Research Center, Rome, 00123 Italy
| | - Adriana Sacco
- Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Italy
| | - Andrea Minio
- Department of Biotechnologies, Functional Genomics Center, University of Verona, Verona, 37134 Italy
| | - Amalia Barone
- Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Italy
| | - Rossella Di Monaco
- Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Italy
| | - Silvana Cavella
- Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Italy
| | - Luca Tardella
- Department of Statistical Sciences, University of Rome ‘La Sapienza’, Rome, 00185 Italy
| | - Giovanni Giuliano
- Italian National Agency for New Technologies, Energy and Sustainable Development (ENEA), Casaccia Research Center, Rome, 00123 Italy
| | - Massimo Delledonne
- Department of Biotechnologies, Functional Genomics Center, University of Verona, Verona, 37134 Italy
| | - Luigi Frusciante
- Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Italy
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Miele NA, Di Monaco R, Dell'Amura F, Rega MF, Picone D, Cavella S. A preliminary study on the application of natural sweet proteins in agar-based gels. J Texture Stud 2016; 48:103-113. [DOI: 10.1111/jtxs.12215] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2016] [Revised: 07/06/2016] [Accepted: 07/13/2016] [Indexed: 11/29/2022]
Affiliation(s)
- Nicoletta A. Miele
- Center of Food Innovation and Development in the Food Industry, University of Naples Federico II; Napoli Italy
| | - Rossella Di Monaco
- Center of Food Innovation and Development in the Food Industry, University of Naples Federico II; Napoli Italy
- Department of Agricultural Sciences; University of Naples Federico II; Napoli Italy
| | - Francesca Dell'Amura
- Department of Agricultural Sciences; University of Naples Federico II; Napoli Italy
| | - Michele F. Rega
- Department of Chemical Sciences; University of Naples Federico II; Napoli Italy
| | - Delia Picone
- Department of Chemical Sciences; University of Naples Federico II; Napoli Italy
| | - Silvana Cavella
- Center of Food Innovation and Development in the Food Industry, University of Naples Federico II; Napoli Italy
- Department of Agricultural Sciences; University of Naples Federico II; Napoli Italy
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Affiliation(s)
- Rossella Di Monaco
- Department of Agricultural Sciences; University of Naples Federico II; Portici Italy
- CAISIAL-Center of Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università 133; Portici 80055 Italy
| | - Adriana Galiñanes Plaza
- UMR Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay; Massy 91300 France
- Center for Food and Hospitality Research, Institut Paul Bocuse; Chateau du Vivier, BP 25 69131 Ecully Cedex France
| | - Nicoletta A. Miele
- CAISIAL-Center of Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università 133; Portici 80055 Italy
| | - Delia Picone
- Department of Chemical Sciences; University of Naples Federico II; Naples Italy
| | - Silvana Cavella
- Department of Agricultural Sciences; University of Naples Federico II; Portici Italy
- CAISIAL-Center of Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università 133; Portici 80055 Italy
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Sicignano A, Di Monaco R, Masi P, Cavella S. From raw material to dish: pasta quality step by step. J Sci Food Agric 2015; 95:2579-2587. [PMID: 25783568 DOI: 10.1002/jsfa.7176] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2014] [Revised: 03/11/2015] [Accepted: 03/13/2015] [Indexed: 06/04/2023]
Abstract
Pasta is a traditional Italian cereal-based food that is popular worldwide because of its convenience, versatility, sensory and nutritional value. The aim of this review is to present a step-by-step guide to facilitate the understanding of the most important events that can affect pasta characteristics, directing the reader to the appropriate production steps. Owing to its unique flavor, color, composition and rheological properties, durum wheat semolina is the best raw material for pasta production. Although pasta is traditionally made from only two ingredients, sensory quality and chemical/physical characteristics of the final product may vary greatly. Starting from the same ingredients, there are a lot of different events in each step of pasta production that can result in the development of varieties of pasta with different characteristics. In particular, numerous studies have demonstrated the importance of temperature and humidity conditions of the pasta drying operation as well as the significance of the choice of raw material and operating conditions on pasta quality.
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Affiliation(s)
- Angelo Sicignano
- Food Science and Agricultural Department, University of Naples - Federico II, Via Università 100, I-80055, Portici, NA, Italy
| | - Rossella Di Monaco
- Food Science and Agricultural Department, University of Naples - Federico II, Via Università 100, I-80055, Portici, NA, Italy
| | - Paolo Masi
- Food Science and Agricultural Department, University of Naples - Federico II, Via Università 100, I-80055, Portici, NA, Italy
| | - Silvana Cavella
- Food Science and Agricultural Department, University of Naples - Federico II, Via Università 100, I-80055, Portici, NA, Italy
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Rega MF, Di Monaco R, Leone S, Donnarumma F, Spadaccini R, Cavella S, Picone D. Design of sweet protein based sweeteners: hints from structure-function relationships. Food Chem 2014; 173:1179-86. [PMID: 25466141 DOI: 10.1016/j.foodchem.2014.10.151] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2014] [Revised: 10/01/2014] [Accepted: 10/30/2014] [Indexed: 11/29/2022]
Abstract
Sweet proteins represent a class of natural molecules, which are extremely interesting regarding their potential use as safe low-calories sweeteners for individuals who need to control sugar intake, such as obese or diabetic subjects. Punctual mutations of amino acid residues of MNEI, a single chain derivative of the natural sweet protein monellin, allow the modulation of its taste. In this study we present a structural and functional comparison between MNEI and a sweeter mutant Y65R, containing an extra positive charge on the protein surface, in conditions mimicking those of typical beverages. Y65R exhibits superior sweetness in all the experimental conditions tested, has a better solubility at mild acidic pH and preserves a significant thermal stability in a wide range of pH conditions, although slightly lower than MNEI. Our findings confirm the advantages of structure-guided protein engineering to design improved low-calorie sweeteners and excipients for food and pharmaceutical preparations.
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Affiliation(s)
- Michele Fortunato Rega
- Department of Chemical Sciences, University of Naples Federico II, via Cintia, 80126 Naples, Italy
| | - Rossella Di Monaco
- Food Science and Agricultural Department, University of Naples - Federico II, Italy; Centre for Food Innovation and Development, University of Naples, Portici, Italy
| | - Serena Leone
- Department of Chemical Sciences, University of Naples Federico II, via Cintia, 80126 Naples, Italy
| | - Federica Donnarumma
- Department of Chemical Sciences, University of Naples Federico II, via Cintia, 80126 Naples, Italy
| | - Roberta Spadaccini
- Department of Science and Technology, University of Sannio, 82100 Benevento, Italy
| | - Silvana Cavella
- Food Science and Agricultural Department, University of Naples - Federico II, Italy; Centre for Food Innovation and Development, University of Naples, Portici, Italy
| | - Delia Picone
- Department of Chemical Sciences, University of Naples Federico II, via Cintia, 80126 Naples, Italy.
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La Storia A, Ferrocino I, Torrieri E, Di Monaco R, Mauriello G, Villani F, Ercolini D. A combination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperature. Int J Food Microbiol 2012; 158:186-94. [PMID: 22883207 DOI: 10.1016/j.ijfoodmicro.2012.07.011] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2012] [Revised: 07/03/2012] [Accepted: 07/08/2012] [Indexed: 10/28/2022]
Abstract
An antimicrobial polyethylene (PE) film was obtained by coating a nisin-based antimicrobial solution. PE sheets were coated on both sides and were used for the packaging of beefsteaks to be stored in air or modified atmosphere packaging (MAP, 60% O₂-40% CO₂). Microbial populations, species diversity, headspace volatile organic compounds, colour and sensory properties were monitored after 0, 1, 7 and 12 days of storage at 4 °C. The viable counts showed that there was an effect of MAP and antimicrobial film on the development of all the spoilage associated microbial populations. Carnobacterium spp., Brochothrix thermosphacta, Pseudomonas fragi and Rhanella aquatilis were found in most of the samples. C. maltaromaticum was identified in MRS bulk cells from samples stored in air as well as MAP. Quantitative data of headspace-SPME-GC/MS analysis showed that during storage the production of volatile organic compounds (VOCs) was affected by the use of the treated film and the MAP storage. Compounds such as phenylethylalcohol, nonanal, decanal and ethylbutanoate were produced only from 7 to 12 day of storage and only in the samples stored in air. In agreement with the microbiological and VOCs data, the meat stored in active packaging scored the best rankings in the sensory evaluation. Principal component analysis of microbial, sensory and instrumental data showed that beefsteaks stored with the combination of MAP and active packaging for 12 days at 4 °C differed from the other samples that were more associated to high microbial loads, VOCs concentration and meat off odour perception. In conclusion, the antimicrobial sheets in combination with MAP storage at 4 °C were effective for the storage of beefsteaks by retarding the growth of spoilage bacteria, determining lower concentration of VOCs and keeping acceptable levels of colour and other sensory parameters for more than 10 days.
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Affiliation(s)
- Antonietta La Storia
- Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, Via Università 100, 80055 Portici, Italy
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Ercolini D, Casaburi A, Nasi A, Ferrocino I, Di Monaco R, Ferranti P, Mauriello G, Villani F. Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers. Int J Food Microbiol 2010; 142:120-31. [DOI: 10.1016/j.ijfoodmicro.2010.06.012] [Citation(s) in RCA: 109] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2010] [Revised: 06/11/2010] [Accepted: 06/11/2010] [Indexed: 10/19/2022]
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Di Monaco R, Cavella S, Masi P, Sevi A, Caroprese M, Marzano A, Conte A, Del Nobile MA. Blue fish burgers: nutritional characterisation and sensory optimisation. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.01945.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Casaburi A, Di Monaco R, Cavella S, Toldrá F, Ercolini D, Villani F. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits. Food Microbiol 2008; 25:335-47. [DOI: 10.1016/j.fm.2007.10.006] [Citation(s) in RCA: 94] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2007] [Revised: 09/14/2007] [Accepted: 10/01/2007] [Indexed: 10/22/2022]
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