Article
Food Science & Technology
Ye Tian, Saila Karhu, Mika Virtanen, Kaisa M. Linderborg, Baoru Yang, Oskar Laaksonen
Summary: Blackcurrant cultivars originating from different European countries and cultivated under the same conditions in Finland were studied. The genotype significantly affected juice yield, anthocyanin profile, and sensory properties of the juice.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Markus Nikinmaa, Sari A. Mustonen, Lauri Huitula, Oskar Laaksonen, Kaisa M. Linderborg, Emilia Nordlund, Nesli Sozer
Summary: Extrudates made from 30 different wholegrain oat flour samples were evaluated for their sensory and instrumental properties. The degree of extrudate expansion, density, and hardness varied among the samples. Starch content was positively correlated with degree of expansion, while fat content was correlated with aroma and hardness. Quality indicators such as thousand seed weight and peak viscosity showed significant correlation with expansion.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Ye Tian, Ying Zhou, Marie Kriisa, Maret Anderson, Oskar Laaksonen, Mary-Liis Kutt, Maike Foeste, Malgorzata Korzeniowska, Baoru Yang
Summary: To valorize agro-industry side-streams, canola oil press cakes (CPC) were treated with lactic acid bacteria, carbohydrase, and protease. Analysis of the obtained protein-rich liquid fractions revealed a clear association between the treatments and phenolic profile. Certain lactic acid bacteria enhanced the release of phenolic compounds from CPC, while co-treatment using protease and Lactiplantibacillus plantarum effectively degraded these compounds. The fraction obtained after 16 h of hydrolysis with Protamex(R) and 48 h of fermentation with L. plantarum had the lowest phenolic content and medium level of soluble proteins, making it a potential food ingredient with improved bioavailability and sensory properties.
Article
Food Science & Technology
Maija Greis, Alissa A. Nolden, Amanda J. Kinchla, Sari Puputti, Laila Seppa, Mari Sandell
Summary: One of the biggest trends in the food industry is developing plant-based alternatives for dairy products. This study aims to understand how dairy-like properties contribute to the sensory and hedonic responses of plant-based and dairy yogurts among US and Finnish consumers. The study found that samples labeled as plant-based with higher dairy content were most liked.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Food Science & Technology
Birgit van Dijk, Kirsi Jouppila, Mari Sandell, Antti Knaapila
Summary: Due to the climate crisis, reducing meat consumption is becoming increasingly important worldwide. This study examined the attitudes of Dutch and Finnish consumers towards plant-based meat substitutes, cultured meat, and hybrid meat products, and how these attitudes relate to meat attachment, food neophobia, and food sustainability knowledge. The results showed that omnivores were more attached to meat, had higher food neophobia scores, and had less knowledge of food sustainability compared to flexitarians. The study also found that participants had a more positive attitude towards meat substitutes and hybrid meat products than cultured meat, but were less willing to purchase hybrid meat products and cultured meat. The willingness to buy meat alternatives was influenced by country, diet, age, gender, familiarity, food sustainability knowledge, food neophobia, and meat attachment. Flexitarians were identified as an important target group for promoting meat alternatives, and hybrid meat products could be a viable option for reducing meat consumption if properly promoted.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Food Science & Technology
M. Amundsen, L. Jaakola, K. Aaby, I. Martinussen, N. Kelanne, S. Tuominen, O. Laaksonen, B. Yang, AL. Hykkerud
Summary: The chemical composition of lingonberries is influenced by the ripening temperature and origin, with lower temperature resulting in higher contents of anthocyanins and cinnamic acid derivatives, and berries from the northern region having a different volatile organic compound profile and higher contents of anthocyanins and organic acids compared to berries from the southern region.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Yuxuan Zhu, Qingyu Su, Jingfang Jiao, Niina Kelanne, Maaria Kortesniemi, Xiaoqing Xu, Baoqing Zhu, Oskar Laaksonen
Summary: This study aimed to explore consumers' preferences and descriptors for different fruit wines. Grape wine and blueberry wine were the most favored, while goji wine was the least liked. Sensory characteristics, especially taste, were found to be the main factors influencing consumer preference for fruit wines. Attitudes towards health, food neophobia, alcohol, and sweetness had less influence on preferences. Users reported higher consumption frequency and liking ratings compared to non-users.
Article
Food Science & Technology
Kart Saarniit, Hanna Lang, Rain Kuldjarv, Oskar Laaksonen, Sirli Rosenvald
Summary: The stability of polyphenols in fruit, berry, and vegetable purees was evaluated to assess product quality during storage. The study found that puree with higher pH had the most significant decrease in polyphenol content, while purees with lower pH had minor changes. The choice of packaging material did not affect the decrease in polyphenol content. Accelerated shelf-life testing method was suitable for studying polyphenol changes in these purees.
Article
Food Science & Technology
Mathias Amundsen, Anne Linn Hykkerud, Niina Kelanne, Sanni Tuominen, Gesine Schmidt, Oskar Laaksonen, Baoru Yang, Inger Martinussen, Laura Jaakola, Kjersti Aaby
Summary: Wild lingonberries are a traditional source of food and contribute to the economy in Nordic countries. They are rich in bioactive compounds and have potential health benefits. However, there is limited research on the changes in bioactive compounds during the ripening process of lingonberries.
Article
Medicine, Research & Experimental
Sulo Roukka, Sari Puputti, Heikki Aisala, Ulla Hoppu, Laila Seppae, Mari Sandell
Summary: This research investigated the oral perception of naturally occurring chemical food compounds used in the pharma and food industries. The study aimed to identify factors explaining individual differences in the sensitivity and recognition of chemesthetic compounds. The results showed that gender and age were important factors in explaining differences in sensitivity to certain compounds. Additionally, recognition skills were associated with sensitivity based on quality-specific recognition scores.
CTS-CLINICAL AND TRANSLATIONAL SCIENCE
(2023)
Review
Chemistry, Applied
Shuxun Liu, Ying Lou, Yixian Li, Yan Zhao, Oskar Laaksonen, Ping Li, Jiaojiao Zhang, Maurizio Battino, Baoru Yang, Qing Gu
Summary: Wine is a complex mixture with different chemical components, and aroma is a crucial indicator of its sensory characteristics. The metabolic activities of diverse microbes play a significant role in the aroma of wine, and understanding their impact is essential for producing premium quality wine.
Article
Chemistry, Applied
Wenjia He, Ye Tian, Shuxun Liu, Laura Vaateri, Xueying Ma, Tuuli Haikonen, Baoru Yang, Oskar Laaksonen
Summary: The effects of Saccharomyces cerevisiae and Torulaspora delbrueckii on phenolic composition and sensory quality in the production of alcoholic beverages from different pear cultivars were investigated. The fermentation process influenced the phenolic composition by increasing hydroxycinnamic acids and flavan-3-ols, while reducing hydroxybenzoic acids, pro-cyanidins, and flavonols. The choice of pear cultivar was the main factor, but the yeast strains used also played a significant role in determining the quality of the beverages. Fermentation with T. delbrueckii resulted in higher levels of certain compounds and a sweeter taste compared to S. cerevisiae. Higher concentrations of certain phenolic compounds were associated with astringency perception. The use of T. delbrueckii strains and the development of new pear cultivars are important for producing high-quality fermented beverages.
Article
Food Science & Technology
Klaus G. Grunert, Costanza Chimisso, Liisa Lahteenmaki, Delphine Leardini, Mari A. Sandell, Annukka Vainio, Liesbet Vranken
Summary: The COVID-19 pandemic and the war in Ukraine have caused changes in European consumers' daily behaviors, particularly in terms of food consumption. Rising prices have led to increased price sensitivity and a focus on healthier and sustainable food choices.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Tanja Kakko, Annelie Damerau, Claudia Mejia Rios, Oskar Laaksonen, Baoru Yang
Summary: This study investigated the effect of berry side streams on lipid oxidation and sensory quality of minced Baltic herring during storage. The addition of lingonberry-bilberry juice press residue and sea buckthorn juice press and oil extraction residue at a concentration of 1.5 g/100 g was effective in reducing lipid oxidation and inhibiting the formation of fishy odors. The berry press residues also had the potential to mask unpleasant fishy odor and flavor.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Shuxun Liu, Ying Lou, Yixian Li, Yan Zhao, Xujie Feng, Vittorio Capozzi, Oskar Laaksonen, Baoru Yang, Ping Li, Qing Gu
Summary: This study investigates the variation in anthocyanins and volatile organic compounds in blood orange juices and wines made from fruit ripened at different maturity stages. The study found that the maturity of the fruit significantly affects the composition and content of anthocyanins and VOCs in the juices and wines.
Article
Behavioral Sciences
Hugues Piloquet, Benoit Berge, Pascal Maigret, Veronique Hospital
Summary: This study aimed to explore the effects of environmental factors on eating behavior and food intake in toddlers. The results showed that food fussiness was more common in older children, children conceived with medical assistance, children exposed to distractions during meals, rewarded by parents to finish meals, free to eat at will, and those who ate only occasionally with the whole family. Unsatisfactory dietary diversification was not significantly associated with any variable.
Article
Behavioral Sciences
Victoria Norton, Julie A. Lovegrove, Marcus Tindall, Julia Rodriguez Garcia, Stella Lignou
Summary: The UK's aging population requires promotion of balanced nutrition, with a particular focus on increasing dietary fiber intake. Surveys involving older adults showed their willingness to learn about dietary fiber and the need for accessible information. Educational materials proved effective in engaging older adults and were perceived as useful. A holistic approach, involving support from various sources, can aid in improving dietary fiber consumption and overall health outcomes among older adults.
Article
Behavioral Sciences
Gary J. Farkas, Paige M. Cunningham, Alicia M. Sneij, John E. Hayes, Mark S. Nash, Arthur S. Berg, David R. Gater, Barbara J. Rolls
Summary: Overeating associated with neurogenic obesity after spinal cord injury (SCI) may be related to how persons with SCI experience satiation, their eating frequency, and the context in which they eat their meals. Those with SCI rely less on physiological satiation cues for meal termination and instead rely more on hedonic cues. There are differences in meal contexts and eating frequency between SCI individuals and controls, with SCI individuals consuming fewer meals but having a higher overall eating frequency due to increased snacking. These factors likely contribute to overeating associated with neurogenic obesity after SCI.
Article
Behavioral Sciences
Shana Adise, Kerri N. Boutelle, Panteha Hayati Rezvan, Eric Kan, Kyung E. Rhee, Michael I. Goran, Elizabeth R. Sowell
Summary: This study investigated the relationship between executive functions and cognition during adolescence, and the intake of fat and sugar two years later. The study found that higher impulsivity and reward-seeking behaviors were related to greater fat and sugar intake in males, while higher negative urgency and BMI were related to greater intake in both sexes. These findings suggest that individuals with certain traits may be more at risk for weight gain due to overconsumption of unhealthy foods.
Article
Behavioral Sciences
Claire Margerison, Gozde Aydin, Christel Larsson, Alison Booth, Anthony Worsley, Janandani Nanayakkara
Summary: The COVID-19 pandemic and associated lockdowns resulted in changes in food accessibility and availability, leading to shifts in food habits and behaviors among people worldwide. A study conducted in Australia examined the self-reported changes in food habits and behaviors of adults during the COVID-19 restrictions in 2020. The majority of respondents reported developing positive food habits, such as trying new recipes, cooking from scratch, and reducing take-away meals. The study also found that family involvement in food preparation and eating together increased during the restrictions. However, there were negative experiences, including difficulties in purchasing certain foods and limited access to food outlets.
Article
Behavioral Sciences
Betsy Cogan, Jamie A. Cooper
Summary: This study aimed to assess the effect of dietary sweetness on appetite in adults with and without obesity. The results showed that the response of ghrelin to unsweetened rinses was energy-specific for all adults, while rinses containing sucralose led to greater cephalic phase cholecystokinin release in adults with a BMI between 18.5 and 24.9 kg/m(2).
Article
Behavioral Sciences
Rebecca Gregson, Jared Piazza, Heather Shaw
Summary: Recent scholarship has identified a group of individuals who self-identify as anti-vegan, and they have distinct dietarian identities and ideological profiles. Anti-vegans show higher levels of commitment to their dietary patterns compared to omnivores, and they also score higher on various ideological measures.
Review
Behavioral Sciences
Gibson Weydmann, Patricia Maidana Miguel, Nour Hakim, Laurette Dube, Patricia Pelufo Silveira, Lisiane Bizarro
Summary: This study systematically reviewed the association between obesity and overweight with reinforcement learning performance. It was found that obesity might be associated with impairments in utilizing aversive outcomes to change behavior, but further research is needed to confirm this association.
Article
Behavioral Sciences
Laura Kudlek, Rebecca A. Jones, Carly Hughes, Robbie Duschinsky, Andrew Hill, Rebecca Richards, Megan Thompson, Ann Vincent, Simon J. Griffin, Amy L. Ahern
Summary: This study explored how participants of an ACT-based weight management intervention (WMI) experience emotional eating and highlighted the importance of self-awareness and alternative coping strategies in improving emotional eating. It also emphasized the need for ongoing and personalized interventions to support individuals with external locus of control and complex emotional eating experiences.
Article
Behavioral Sciences
Stefanie C. Landwehr, Monika Hartmann
Summary: This study examines the influence of peers on children's snack purchasing decisions, finding that the presence of peers strongly impacts children's brand awareness and price perception, highlighting the crucial role of social influence in shaping children's decision-making processes.
Article
Behavioral Sciences
Rao Yuan, Shaosheng Jin, Wenchao Wu
Summary: This study examines the interactive effects of information and consumer trust on consumer preferences for organic food. The results show that consumers are willing to pay a higher price for organic food, especially those with higher levels of trust. The introduction of information significantly increases consumers' willingness to pay, with a greater increase observed among high-trust consumers.
Article
Behavioral Sciences
Oda Bjorklund, Lars Wichstrom, Clare Llewellyn, Silje Steinsbekk
Summary: This study tests the psychometric properties of the Adult Eating Behavior Questionnaire (AEBQ) in a sample of 14-year-olds and examines its construct validity using the parent-reported Children's Eating Behavior Questionnaire (CEBQ). The results show that a 7-factor solution of the AEBQ without the Hunger scale is a better fitting model, and there are small-to-moderate correlations between the AEBQ and CEBQ scales.
Article
Behavioral Sciences
Alice M. Cox, Rachael W. Taylor, Jillian J. Haszard, Kathryn L. Beck, Pamela R. von Hurst, Cathryn A. Conlon, Lisa A. Te Morenga, Lisa Daniels, Jenny Mcarthur, Rebecca Paul, Neve H. McLean, Emily A. Jones, Ioanna Katiforis, Kimberley J. Brown, Madeline Gash, Madeleine Rowan, Elizabeth A. Fleming, Rosario Jupiterwala, Bailey R. Bruckner, Anne-Louise M. Heath
Summary: Although concerns are often raised about the potential impact of baby food pouch use and Baby-Led Weaning (BLW) on infant health, there is limited research in this area. This study found that frequent pouch use was associated with increased food fussiness and more selective eating, while BLW was associated with higher energy intake and a range of eating behaviors.
Article
Behavioral Sciences
Briana L. Kennedy, Andrew M. Camara, Dominic M. D. Tran
Summary: This study investigated the relationship between obesity, overconsumption, and oversensitivity to rewards, and how it affects attentional biases towards food-related stimuli. The results showed that individuals with higher BMI had lower attentional priority for food and food logos, while increased consumption of HFHS foods and dieting predicted increased attentional priority for food and food logo images.
Article
Behavioral Sciences
Irene Campos-Sanchez, Rocio Munoz-Sanchez, Eva-Maria Navarrete-Munoz, Maria Sofia Molina-Inigo, Miriam Hurtado-Pomares, Paula Fernandez-Pires, Alicia Sanchez-Perez, Daniel Prieto-Botella, Iris Juarez-Leal, Paula Peral-Gomez, Cristina Espinosa-Sempere, Desiree Valera-Gran
Summary: This study aimed to investigate the association between sensory reactivity and feeding problems in young children. The results showed that taste/smell sensitivity was significantly associated with difficulties in texture transition/introduction, limited variety of foods, and both feeding problems. Additionally, children with total sensory reactivity or auditory filtering sensory reactivity had a higher prevalence of consuming a limited variety of foods. These findings highlight the importance of considering sensory reactivity as a potential predictor of feeding problems.
