Article
Food Science & Technology
Camilla Cattaneo, Sara Paola Mambrini, Luisa Gilardini, Massimo Scacchi, Gianluca Castelnuovo, Ella Pagliarini, Simona Bertoli
Summary: Eating disorders, such as food addiction and binge eating, are significant causes of morbidity and mortality and are common underlying causes of weight loss failure. The mechanisms underlying the perception of food properties and possible sensory deficits in eating disorders have been scarcely investigated, despite their central role in food choice and potential relevance in maintaining disordered eating behaviors in obese patients.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Nutrition & Dietetics
Aleksandra Skoczek-Rubinska, Agata Chmurzynska, Agata Muzsik-Kazimierska, Joanna Bajerska
Summary: The study in menopausal Polish women found associations between fat taste sensitivity, eating habits, and BMI values, with low sensitivity tasters being mostly postmenopausal females with higher BMI and adiposity indicators. Low sensitivity tasters also had higher blood pressure, glucose, and triacylglycerols levels, with nearly half diagnosed with metabolic syndrome. Daily eating occasions were linked to low oral fatty acid sensitivity, and meat, eggs, snacks, and fast food consumption frequency were associated with low sensitivity, especially in postmenopausal women. Higher BMI values and postmenopausal status were linked to low fat taste sensitivity, potentially impacting eating habits and contributing to increased body weight and metabolic syndrome.
Review
Nutrition & Dietetics
Ciaran G. Forde, Kees de Graaf
Summary: Sensory properties of food, such as taste, smell, and texture, play a crucial role in determining likes and dislikes, guiding food choices, and influencing intake behavior. Taste intensity and duration, as well as fat content, have been shown to impact energy intake. Understanding how sensory cues moderate intake can help improve dietary behavior and prevent overconsumption of calories.
FRONTIERS IN NUTRITION
(2022)
Article
Nutrition & Dietetics
Remco C. Havermans, Geert Rutten, Dimona Bartelet
Summary: Adolescents' willingness to consume more plant-based foods is influenced by factors such as lack of knowledge about plant-based diets, unawareness of health benefits, skills to prepare plant-based meals, and concerns about the taste of plant-based foods. Educational interventions focusing on increasing awareness and skills related to plant-based diets could potentially enhance adolescents' knowledge and familiarity with plant-based food options.
FRONTIERS IN NUTRITION
(2021)
Article
Health Care Sciences & Services
Danay Ahumada, Barbara Guzman, Soledad Rebolledo, Karol Opazo, Luis Marileo, Solange Parra-Soto, Sharon Viscardi
Summary: The research aimed to analyze the eating patterns of children with ASD in the La Araucania Region of Chile. The findings showed that majority of these children have food selectivity, with alterations in the consumption of specific food groups. Many of them do not meet the daily recommendations for fruit, fish, water, and vegetable consumption. Therefore, it is important to consider these findings when implementing educational interventions for children with ASD to improve their health.
Article
Nutrition & Dietetics
Aleksandra Malachowska, Marzena Jezewska-Zychowicz, Jerzy Gebski
Summary: The study utilized the DEBQ to explore the connection between emotional, external, and restrained eating styles and dietary patterns. Findings indicated that restrained eating and external eating were associated with increased intake of favorable foods and moderate intake of unfavorable foods, while emotional eating had the opposite effect. Additionally, gender, education, and BMI were identified as factors influencing food intake.
Article
Food Science & Technology
Maria Pina Concas, Anna Morgan, Paola Tesolin, Aurora Santin, Giorgia Girotto, Paolo Gasparini
Summary: This study examined the effect of sensory capacities on eating behavior in 1152 Italian adults. The results showed that around 70% of the subjects had reduced capacities in at least one sense, with taste being the most prevalent. Risk factors for reduced sensory capacities were male sex, aging, and low educational level. The study also found that reduced sensory capacities were associated with diminished food adventurousness and lower liking for vegetables, fish, and alcoholic beverages.
Article
Behavioral Sciences
Tija Rageliene
Summary: This study found that children's favorite meals do not often include fruits, vegetables, highly-processed, and animal-based foods. Preferences for favorite meals varied between children in different countries, with girls showing a preference for vegetables and boys showing a preference for highly-processed foods. Cultural and gender differences play a role in children's food preferences.
Article
Food Science & Technology
Ozge Mengi Celik, Gizem Aytekin Sahin, Sati Gurel
Summary: This study investigates the relationship between food and cooking skills and healthy eating attitudes in college students. The results show that cooking and food preparation skills are positively associated with healthy attitudes and habits. Therefore, interventions to improve these skills may help promote healthy eating attitudes in college students.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Asmita Singh, Han-Seok Seo
Summary: The study found individual variations in sensory responses among autistic adults, but also identified patterns such as heightened sensitivity to certain tastes like sourness, bitterness, or spiciness. These sensory sensitivities affect food choice and preference in individuals on the autism spectrum.
JOURNAL OF SENSORY STUDIES
(2022)
Article
Pharmacology & Pharmacy
Nicole B. Servant, Mark E. Williams, Paul F. Brust, Huixian Tang, Melissa S. Wong, Qing Chen, Marketa Lebl-Rinnova, Sara L. Adamski-Werner, Catherine Tachdjian, Guy Servant
Summary: The sweet taste receptor is unique and complex, and it is still unclear if different cell-based assays can accurately report its molecular potency and efficacy. A new assay for the human sweet taste receptor was developed in this study, revealing that non-physiological coupling can influence the potency and efficacy of sweet taste receptor ligands.
FRONTIERS IN PHARMACOLOGY
(2022)
Article
Nutrition & Dietetics
Aleksandra Malachowska, Marzena Jezewska-Zychowicz
Summary: This study examined the relationship between childhood food experiences (CFEs) and eating styles. It found that parental feeding practices, such as restrictions and pressure, were associated with lower levels of intuitive eating (IE), while healthy eating guidance and monitoring practices were linked to higher levels of IE in adulthood. Restrictions were correlated with a higher probability of restrained eating (ResEat), while healthy eating guidance was associated with a lower likelihood of ResEat. Pressure, food reward, and monitoring were related to higher scores for external eating (ExtEat). These findings highlight the importance of parents' feeding practices in shaping future eating behaviors.
Article
Multidisciplinary Sciences
Xiu Yun Wu, Arto Ohinmaa, Katerina Maximova, Paul J. Veugelers
Summary: Unhealthy eating habits can lead to poor physical and mental health in children. This study identified three distinct eating patterns among Canadian children and found that the healthy eating pattern was associated with higher HRQoL, while unhealthy and less healthy patterns were associated with lower HRQoL.
SCIENTIFIC REPORTS
(2022)
Article
Pediatrics
Bobbie L. L. Smith, Amanda K. Ludlow
Summary: This study explores the differences in food approach and food avoidant eating behaviors in children with Tourette syndrome and their relationship to caregiver mealtime actions. The findings reveal that children with Tourette syndrome exhibit more food approach behaviors and positive persuasion is uniquely identified as a mealtime strategy adopted by caregivers of children with Tourette syndrome.
FRONTIERS IN PEDIATRICS
(2022)
Review
Nutrition & Dietetics
Rocio de Diego-Cordero, Estefania Rivilla-Garcia, Desiree Diaz-Jimenez, Giancarlo Lucchetti, Barbara Badanta
Summary: This study investigates how cultural beliefs influence eating patterns and food practices among pregnant women, finding that culture plays a key role in taboos and food restrictions, which are transmitted by family or community members with strong religious or spiritual influence.
Article
Chemistry, Applied
Kwan-Mo You, Brent S. Murray, Anwesha Sarkar
Summary: This study investigated the microstructural, tribological, and rheological properties of water-in-water emulsion droplets stabilized by proteinaceous microgel particles. The results showed that the microgel-stabilized emulsions exhibited higher apparent viscosity and lower friction coefficient, indicating their potential application in improving the lubrication performance of such systems.
FOOD HYDROCOLLOIDS
(2023)
Article
Nanoscience & Nanotechnology
Siavash Soltanahmadi, Michael Bryant, Anwesha Sarkar
Summary: Investigation of lubrication behavior of phase change materials (PCM) in applications involving relative motion is challenging. In oral tribology, the lubrication performance and correlations across length scales and different stages remain poorly understood due to the lack of testing setups mimicking real human tissues. This study provides new insights into the lubrication mechanisms of PCM using dark chocolate as an exemplar, revealing the shifting lubrication mechanism from solid fat-dominated lubrication to aqueous lubrication during licking. The study also highlights the importance of multiscale analyses in understanding the tribological behavior of PCM.
ACS APPLIED MATERIALS & INTERFACES
(2023)
Article
Food Science & Technology
Ruojun Mu, Jianshe Chen
Summary: Saliva forms a typical bio-interface in the oral cavity and plays a crucial role in food oral processing. Understanding the formations, structures, and interactions at the saliva bio-interface is essential for manipulating food and sensory perception.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Chemistry, Applied
Tian Ma, Jianshe Chen
Summary: Oil/fat is crucial for food palatability and its perception in the oral cavity affects consumers' sensory pleasure and preference. The authors propose that saliva's capacity to hold oil determines the threshold for greasiness sensation. Two experiments support this hypothesis by establishing a positive correlation between the greasiness threshold and saliva's oil holding capacity. These findings demonstrate the critical role of saliva in influencing individuals' perception and eating experience of oil/fat.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Celia Badia-Olmos, Laura Laguna, Claudia Monika Haros, Amparo Tarrega
Summary: The use of alternative vegetal sources is proposed as a strategy to improve plant-based products. This study compares the properties of seven vegetable flours and their pastes and gels. The properties vary depending on the type of flour, but some, such as oil-holding capacity, foaming capacities, and gel structure, show potential for developing new plant-based products.
Review
Food Science & Technology
Ruth Pico-Munyoz, Amparo Tarrega, Laura Laguna
Summary: Thirstiness is the desire to drink water, but it can be uncomfortable when liquid water is restricted. This review discusses the causes of thirstiness and various beverages and food products available to quench thirst in individuals with limited access to liquid intake. It also explores alternative options and suggests incorporating effective strategies into existing products to relieve thirstiness.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Chemistry, Applied
Mary C. Okeudo-Cogan, Brent S. Murray, Rammile Ettelaie, Simon D. Connell, Stewart J. Radford, Stuart Micklethwaite, Anwesha Sarkar
Summary: This study investigated the microstructure and interactions of heat treated concentrated Fusarium venenatum biomass and the impact of egg white protein on those interactions. The study found that the biomass was made up of chitin and protein, with a filament aspect ratio between 130 and 140. The storage modulus of the biomass increased with increasing concentration of biomass solids and salt concentration, indicating that electrostatic interactions play a key role in the texture. The addition of egg white protein coated the filaments and affected the interactions based on changes in pH and salt composition.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Li Wang, Suping Zhu, Yong Chen, Pothiyappan Karthik, Jianshe Chen
Summary: Reducing fat content in food while maintaining sensory qualities is a challenge for the food industry. This study explores the feasibility of using debranched and OSA esterified resistant starch as an emulsifier to protect fat droplets against enzymatic digestion. The modified starch showed increased resistant starch content but decreased degree of substitution. The resulting emulsifier had weaker emulsifying capacity and reduced stability under certain conditions, but it provides insights into the utilization of resistant starch emulsifiers in reduced fat food formulations.
FOOD HYDROCOLLOIDS
(2023)
Editorial Material
Food Science & Technology
Andrew Rosenthal, Jianshe Chen
Summary: Food texture refers to the collective term for all texture-related features of a food product. Describing food texture comprehensively is challenging due to numerous parameters associated simultaneously with the food. This work rationalizes the different dimensions contributing to food texture using layman's language and explains the rheological reasons behind the concept. For solid foods, three dimensions of hard-soft, strong-weak, and brittle-plastic are identified. For liquid foods, three dimensions of elastic-viscous, thick-thin, and shear thinning-shear thickening are suggested. These dimensions align at the center of the scale when they are not relevant to a particular food.
JOURNAL OF TEXTURE STUDIES
(2023)
Article
Food Science & Technology
Zhaowei Cui, Hilbert W. Van Der Glas, Jianshe Chen
Summary: This study aims to identify an appropriate breakage index and develop an in vitro method for predicting the ease of oral breakage of nuts. The findings suggest that BI-II provides a stronger linear regression than BI-I for different types of nuts, indicating a higher sensitivity to detect differences in food texture. BI-II is useful for the food industry to determine the ease of solid foods break down and compare the potential of flavor release during chewing.
JOURNAL OF TEXTURE STUDIES
(2023)
Article
Food Science & Technology
Nisufyan Nimaming, Amin Sadeghpour, Brent S. Murray, Anwesha Sarkar
Summary: This review focuses on the latest advances in food-grade hybrid particles for the preparation of Pickering emulsions. The engineering of hybrid particles using various physical and chemical synthesis routes is discussed. Recent studies on the interfacial characterization of hybrid particles and their ability to stabilize and provide additional functionalities to Pickering emulsions are highlighted. The synthesis of hybrid particles depends on the properties of biopolymers and they stabilize emulsions through denser interfacial layer formation and bulk stabilization, offering benefits in protection/release of active lipidic ingredients.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Multidisciplinary Sciences
Ben Kew, Melvin Holmes, Evangelos Liamas, Rammile Ettelaie, Simon D. Connell, Daniele Dini, Anwesha Sarkar
Summary: The authors developed plant protein microgels with improved lubricity for sustainable foods. Plant protein consumption is necessary to reduce emissions from the meat industry, but the astringent off-sensation has hindered its adoption. By transforming plant proteins into physically cross-linked microgels, the lubricity of these proteins was remarkably improved, providing a platform for designing the next generation of healthy and sustainable foods.
NATURE COMMUNICATIONS
(2023)
Article
Chemistry, Multidisciplinary
Elizabeth Tenorio-Garcia, Andrea Araiza-Calahorra, Michael Rappolt, Elena Simone, Anwesha Sarkar
Summary: A novel approach is introduced to design cocoa butter-based crystals for stabilizing Pickering water-in-oil emulsions. The fat crystals formed in an oleogel of cocoa butter with vegetable oil offer high stability to water droplets against coalescence and phase inversion, even after 7 months of storage.
ADVANCED MATERIALS INTERFACES
(2023)
Article
Behavioral Sciences
Yue He, Jianshe Chen, Weiyao Shi, Jingang Shi, Tian Ma, Xinmiao Wang
Summary: This study aimed to investigate the olfactory migration mechanism of nonvolatile taste compounds. It was demonstrated that aerosol particles generated during food oral processing can migrate through the oral-nasal route, and the taste compounds embedded in these particles can be smelled via the nasal cavity. Furthermore, it was shown that the efficiency of aerosol as a mechanism of olfactory migration is comparable to that of volatile molecules. Therefore, aerosol may be an important source of olfactory sensation during food oral processing.
Article
Materials Science, Multidisciplinary
Shikha Aery, Adele Parry, Andrea Araiza-Calahorra, Stephen D. Evans, Helen F. Gleeson, Abhijit Dan, Anwesha Sarkar
Summary: In this study, we demonstrate the synthesis of stable, spherical nematic liquid crystal (LC) droplets coated by sustainable, biodegradable plant-based materials. These droplets exhibit a typical bipolar-to-radial configurational transition in response to chemical and biological analytes. By comparing different coatings, we found that PoPM-coated LC droplets showed better stability and dynamic response than PoP-coated droplets, due to the difference in binding features between the protein and the microgel. Additionally, monodisperse Pickering LC droplets obtained using microfluidics showed similar responses to chemical and biological analytes, making them suitable for optical sensors in clinical settings and other sensing applications.
JOURNAL OF MATERIALS CHEMISTRY C
(2023)
Article
Food Science & Technology
Terhi Pohjanheimo, Pauliina Ojansivu, Anu Hopia
Summary: The surrounding environment plays a significant role in well-being and behavior, and the sensory experience of a place has not been systematically measured and characterized. The current study developed the Sensory Walk Questionnaire and tested it in a restaurant environment. The results showed differences in perceived odour and sound intensity, pleasantness of odours, sounds, and visual environment, as well as sensory descriptors between different areas in the restaurant.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Dae Hee Chung, Doo Bong Han, Rodolfo M. Nayga Jr, Sang Hyeon Lee
Summary: This study investigates the effects of calorie-related information on food choices and reveals that presenting either daily calorie recommendations or specific calorie information can reduce consumers' calorie consumption. However, when both types of information are presented concurrently, this effect is nullified. The study also finds that personality traits, such as extroversion and self-esteem, influence food choices, with extroverts more likely to choose lower-calorie options. Good self-restraint is also linked to lower-calorie choices. These findings highlight the importance of strategic calorie information policies in promoting healthier choices.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
C. Rorandelli, A. Lippi, S. Spinelli, L. Pierguidi, E. Monteleone, C. Dinnella
Summary: This study aimed to validate a protocol for assessing PROP status in remote conditions and to compare the results obtained using solutions and paper disks. The results showed that PROP ratings did not vary across remote and lab conditions. The classification in remote-solution and lab-disk conditions was comparable to the lab-solution reference condition, while the classification in remote-disk condition was not fully comparable.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Sule Kocabas, Nevin Sanlier
Summary: This study explored how the disgust emotion affected adults' obsession with healthy eating. The results showed that women exhibited higher disgust tendencies than men, and men had a lower tendency toward healthy eating obsession. There was a negative correlation between BMI and disgust propensity and sensitivity. People's disgust propensity and obsession with healthy eating increased with age.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Valentina Maria Merlino, Oriana Mosca, Ferdinando Fornara, Rocco Roma, Elisabetta Bonerba, Achille Schiavone, Rosa Laura Passaro, Martina Tarantola
Summary: This research explores the impact of key socio-psychological dimensions on individuals' intention to eat insect-based foods. The findings indicate that individuals with higher concern for environmental and ethical sustainability are more open to eating insects, particularly if they are treated ethically. The integrated attitude-food-intention model used in this study represents an innovative approach in consumer behavior research.
FOOD QUALITY AND PREFERENCE
(2024)
