Review
Biotechnology & Applied Microbiology
Luis F. Guido, Ines M. Ferreira
Summary: Delaying flavour staling is a significant challenge for brewers, and choosing the right raw materials, especially malting barley, is crucial. The presence of pro-oxidant and antioxidant activities in malting barley and the malting process can affect beer stability. Various compounds in malt, derived from barley or formed during malting, play a significant role in brewing through their antioxidant properties.
FERMENTATION-BASEL
(2023)
Article
Geography
Duika L. Burges Watson, Chris M. Cooper
Summary: This article explores the experience of eating and changes to the vital materiality of food through the lens of flavor, using insights from gastronomy and the neurobiology of flavor perception. It also highlights technological shifts in food processing and the complex influences on flavor. The value of broadening understanding of the biosocial nature of flavor and the senses is demonstrated, while proposing a 'source to senses' approach to the visceral geographies of food.
PROGRESS IN HUMAN GEOGRAPHY
(2021)
Article
Food Science & Technology
L. V. Makinei, M. K. Hazarika
Summary: This study applied the flavour network-based analysis of food pairing to examine the co-occurrence of ingredients with shared flavouring compounds in sub-cuisines from Northeast India. The analysis identified spice ingredients as responsible for negative pairing behavior in the cuisines.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Review
Food Science & Technology
Yaw Gyau Akyereko, Faustina Dufie Wireko-Manu, Francis Alemawor, Mary Adzanyo
Summary: Growing awareness of the negative effects of alcohol on health, along with factors like religious beliefs, responsible driving, and strict alcohol regulatory laws, has led to a high demand for nonalcoholic wines. Various methods for producing nonalcoholic wines exist, impacting flavor characteristics significantly, which are crucial in wine purchasing and consumption.
JOURNAL OF FOOD QUALITY
(2021)
Article
Food Science & Technology
Araceli Arellano-Covarrubias, Hector B. Escalona-Buendia, Carlos Gomez-Corona, Paula Varela
Summary: Food pairing has been widely studied, and this study explores the use of images from social media platforms to understand beer-food pairing and consumption context. The findings show that images offer more detailed information and insights into consumers' eating behavior compared to texts, providing valuable information for culinary professionals and researchers in the food and hospitality industries.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2022)
Article
Food Science & Technology
Valeria Sileoni, Stefano Maranghi, Giovanni De Francesco, Giuseppe Perretti, Ombretta Marconi
Summary: Low-alcohol beer is a growing segment in the brewing industry, and efforts are being made to improve its flavor stability. Past studies have shown that severe filtering and pasteurization can cause quality loss. This study found that an unpasteurized and unfiltered low-alcohol beer remained stable for 120 days during cold storage. The results also showed that beer without oxygen was more stable. Therefore, it is possible to produce an unpasteurized craft low-alcohol beer using Saccharomycodes ludwigii and a cold chain.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Ayanda B. Zulu, Carina Bothma, Maryna De Wit, Alba du Toit
Summary: The consumer liking and sensory profile of Portulacaria afra, also known as Spekboom, were evaluated using five different cooking methods. The results showed that all treatments, except stir-frying, were acceptable to consumers. This plant could contribute to sustainable food security and reduce vulnerability in food-insecure households in Southern Africa.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)
Article
Food Science & Technology
Mathilde Vandenberghe-Descamps, Arthur Pate, Sylvie Chollet
Summary: In French gastronomy, the traditional practice of food and beverage pairing emphasizes the principle of geographical identity, but there is limited research on pairing across different senses; familiarity and hedonic evaluation significantly affect harmony evaluation of pairs, and it appears that soundtracks play a dominant role in the evaluation.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Chemistry, Applied
Anna Sadowska-Rociek, Magdalena Surma
Summary: Craft beers produced by small local breweries are gaining popularity worldwide due to their unique composition and taste. However, the study found that most dark craft beers in Poland and the Czech Republic contain polycyclic aromatic hydrocarbons (PAHs), with levels varying between the two countries. Additionally, acrylamide was detected in all beers, with higher levels in Polish beers. Regular consumption of dark beers with high acrylamide levels poses a serious health risk.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Food Science & Technology
Giorgia Carnovale, Shaun Leivers, Filipa Rosa, Hans-Ragnar Norli, Edvard Hortemo, Trude Wicklund, Svein Jarle Horn, Kari Skjanes
Summary: Microalgal biomass, cultivated under nitrogen deprivation to produce 50% starch-containing Tetraselmis chui, was explored as an active ingredient in beer brewing through small-scale trials. Successfully integrated into the brewing process, T. chui enriched beer with microalgae, resulting in a product with distinct sensory properties.
Article
Chemistry, Applied
Chenyu Li, Xiaoyu Han, Bing Han, Huan Deng, Tianyang Wu, Xiaoxuan Zhao, Weidong Huang, Jicheng Zhan, Yilin You
Summary: This study evaluated the levels of eight biogenic amines in 59 craft beers of five styles and monitored the changes during beer fermentation. The results showed that putrescine and tryptamine were the most abundant, and dark beer had the highest total biogenic amine content due to considerable tryptamine accumulation. The study also found that the total biogenic amine level increased gradually during the segmental saccharification and main fermentation stages.
Article
Food Science & Technology
Brayan Rodriguez, Christian Arroyo, Luis H. Reyes, Felipe Reinoso-Carvalho
Summary: The study found that introducing beer packaging sounds in virtual shopping environments can help promote non-alcoholic beer more effectively and reduce negative emotions commonly associated with consumer experiences.
Article
Food Science & Technology
Saskia Urlass, Yifei Wu, Thoa T. L. Nguyen, Pia Winberg, Mark S. Turner, Heather Smyth
Summary: In order to promote the use of algae in food products, it is important to understand the aroma and flavor components of algae and optimize their sensory properties for different food applications. Volatile analysis of algae is a promising method to identify suitable algae for future food development.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Mario Cobo, Ann Charles-Vegdahl, Kaylyn Kirkpatrick, Randy Worobo
Summary: Breweries and beverage companies are interested in creating innovative beer varieties. This study found that nonalcoholic beers allow for the growth and survival of foodborne pathogens, while low-alcoholic beers do not. Storage temperature is critical in preventing the growth of pathogens.
JOURNAL OF FOOD PROTECTION
(2023)
Review
Food Science & Technology
Christina J. Birke Rune, Morten Munchow, Federico J. A. Perez-Cueto
Summary: This article systematically reviews the research methods used for food pairing with coffee, tea, wine, and beer, highlighting that most studies aim to find good food and beverage pairings based on expert suggestions and utilizing various measurement scales for outcomes.
Article
Food Science & Technology
Gianluca Donadini, Terenzio Bertuzzi, Edyta Kordialik-Bogacka, Dominika Cywinska, Filippo Rossi, Giorgia Spigno, Sebastiano Porretta
JOURNAL OF FOOD SCIENCE
(2020)
Article
Chemistry, Applied
T. Bertuzzi, A. Mulazzi, S. Rastelli, G. Donadini, F. Rossi, G. Spigno
Article
Food Science & Technology
Filippo Rossi, Giorgia Spigno, Gloria Luzzani, Maria Elisabetta Bozzoni, Gianluca Donadini, Jessica Rolla, Terenzio Bertuzzi
Summary: The study revealed that consuming industrial beer can reduce HCY levels and increase folic acid levels, while craft beer can increase GGT levels and decrease vitamin B-6 levels.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
(2021)
Review
Materials Science, Multidisciplinary
Niina Halonen, Petra S. Palvolgyi, Andrea Bassani, Cecilia Fiorentini, Rakesh Nair, Giorgia Spigno, Krisztian Kordas
FRONTIERS IN MATERIALS
(2020)
Article
Food Science & Technology
Pedro Ferreira-Santos, Rafaela Nunes, Filomena De Biasio, Giorgia Spigno, Domenico Gorgoglione, Jose A. Teixeira, Cristina M. R. Rocha
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Chemistry, Multidisciplinary
Andrea Bassani, Cecilia Fiorentini, Vellingiri Vadivel, Alessandro Moncalvo, Giorgia Spigno
APPLIED SCIENCES-BASEL
(2020)
Article
Chemistry, Multidisciplinary
Jaroslava Svarc-Gajic, Simone Morais, Cristina Delerue-Matos, Elsa F. Vieira, Giorgia Spigno
APPLIED SCIENCES-BASEL
(2020)
Article
Food Science & Technology
Mariasole Cervini, Alice Gruppi, Andrea Bassani, Giorgia Spigno, Gianluca Giuberti
Summary: By adding annealed sorghum starch (annRS) into gluten-free pasta, the total dietary fiber and resistant starch contents can be increased, while influencing cooking characteristics and starch hydrolysis index, but having a slight impact on sensory scores.
Article
Biochemistry & Molecular Biology
Mitul Patel, Daniel Schwendemann, Giorgia Spigno, Shiyu Geng, Linn Berglund, Kristiina Oksman
Summary: The use of biobased dispersant TEC improved the dispersion of ChNCs in the PLA matrix, with the best dispersion observed in the nanocomposite prepared with 15 wt% TEC. This resulted in mechanical properties similar to commonly used polymers, demonstrating enhanced melt viscosity, melt strength, and antibacterial activity in the nanocomposite with the highest TEC content (15 wt%).
Article
Food Science & Technology
Alice Gruppi, Maria Dermiki, Giorgia Spigno, Richard J. FitzGerald
Summary: This study investigated the physicochemical properties of hydrolysates generated from different protein sources using two enzymes. The degree of hydrolysis increased with incubation time, and the hydrolysis with Debitrase HYW20 (TM) resulted in higher levels of small peptides compared to Prolyve (TM). The effect of hydrolysis on physicochemical properties varied depending on the substrate and the heat inactivation step had an impact on the physical properties of the hydrolysates.
Article
Food Science & Technology
Cecilia Fiorentini, Guillermo Duserm Garrido, Andrea Bassani, Claudia Cortimiglia, Marta Zaccone, Luana Montalbano, Vanesa Martinez-Nogues, Pier Sandro Cocconcelli, Giorgia Spigno
Summary: The thermal stability of four different commercial citrus peel extracts was improved by encapsulating them with beta-cyclodextrins in a spray-dryer. The encapsulated extracts maintained good antioxidant capacity and showed antimicrobial activity against Staphylococcus aureus. The best-encapsulated citrus extract was incorporated into a PLA/PHB film, which exhibited suitable properties for food contact.
Article
Food Science & Technology
Davide Odelli, Krystalia Sarigiannidou, Alberto Soliani, Rodolphe Marie, Mohammad Amin Mohammadifar, Flemming Jessen, Giorgia Spigno, Mar Vall-Llosera, Antonio Fernandes de Carvalho, Michela Verni, Federico Casanova
Summary: This study investigated the interaction between fish skin gelatin (FG) and pea protein isolate (PPI) at the air-water interface before and after ultrasound treatment. The results showed that the treatment slightly affected the properties of the proteins but did not significantly impact their behavior at the interface. However, when combined, the proteins formed higher molecular weight aggregates, exhibited higher foam stability, and had lower interfacial tension.
Article
Food Science & Technology
Laura Principato, Daniele Carullo, Andrea Bassani, Alice Gruppi, Guillermo Duserm Garrido, Roberta Dordoni, Giorgia Spigno
Summary: In this study, oleogels were prepared using rice bran wax and bamboo fiber in olive oil and sunflower oil, and the effects of fiber addition and cooling temperature on the thermal and structural parameters of the gels were investigated. It was found that decreasing cooling temperature and adding low-granulometry fiber had a negative impact on network formation, but the negative effects could be partially recovered by the addition of low-granulometry fiber.
Article
Food Science & Technology
Mariasole Cervini, Mario Gabrielli, Giorgia Spigno, Gianluca Giuberti
Summary: Durum wheat spaghetti samples prepared with increasing levels of resistant starch (RS) from debranched waxy rice starch (DWRS) were analyzed for chemical composition, quality, sensory parameters, and in vitro starch digestion. The use of DWRS increased the fiber content and RS level, while decreasing the starch hydrolysis index. However, higher levels of DWRS had a negative impact on quality parameters and cooking characteristics. Despite this, all the DWRS-containing spaghetti samples had acceptable sensory scores of > 5.
Review
Biochemistry & Molecular Biology
Anis Ben Hsouna, Carmen Sadaka, Ivana Generalic Mekinic, Stefania Garzoli, Jaroslava Svarc-Gajic, Francisca Rodrigues, Simone Morais, Manuela M. Moreira, Eduarda Ferreira, Giorgia Spigno, Tanja Brezo-Borjan, Boutheina Ben Akacha, Rania Ben Saad, Cristina Delerue-Matos, Wissem Mnif
Summary: Citrus fruits are important in the fruit trade due to their large-scale production of fresh fruits and processed products. They provide essential nutrients such as vitamins, minerals, terpenes, flavonoids, coumarins, and dietary fibers. This review systematically summarizes the phytochemical composition, beneficial effects, and potential applications of citrus fruits and their by-products. The knowledge gathered contributes to future conscious use of citrus fruits in the food industry, food packaging, and cosmetic industry.