Food Research International

Journal: Food Research International

Abbreviation

Food res. int.

Publisher

Elsevier

ISSN

0963-9969
1873-7145

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Publications 1 - 10 of 16

High-throughput screening for aroma production in food fermentations
Vong, Weng Chan; Cerny, Christoph; Bodnar, Igor; et al. (2024)
Food Research International
A microtiter plate (MTP) method was developed to screen 1064 unique microorganisms -substrate fermentations for production of 68 target aroma compounds. Based on the number of hits identified by GC-MS, 50 fermentations were repeated at 50-mL scale in flasks. Comparison of GC-MS data showed that scaling up from MTP to flask did not generally result in large differences between the volatile profiles, even with a wide variety of substrates (juice, food slurry and food side -streams) and microorganisms (yeast, bacteria and fungi) used. From the screening results, Lactobacillus plantarum fermentation of chilli pepper was further studied as a high amount of phenols, especially guaiacol and 4-ethylphenol, was produced after fermentation. From HPLC-MS and sensory analysis, capsaicin was shown to be a probable precursor for these phenols and a potential mechanism was proposed. The protocol described herein to screen aroma compounds from fermentation of agri-food products and side streams can support development of clean label flavourful food ingredients.
Characterization of phenolic compounds in jocote (Spondias purpurea L.) peels by ultra high-performance liquid chromatography/electrospray ionization mass spectrometry
Engels, Christina; Gräter, Diana; Esquivel, Patricia; et al. (2012)
Food Research International
Effect of pre-crystallization process and solid particle addition on microstructure in chocolate model systems
Svanberg, Lina; Ahrné, L.; Lorén, N.; et al. (2011)
Food Research International
Comparing the nutritional value and prices of meat and milk substitutes with their animal-based benchmarks across six European countries
Siegrist, Armin; Green, Ashley; Michel, Fabienne; et al. (2024)
Food Research International
Since overconsumption of animal-sourced foods is directly linked to multiple environmental and health issues, a dietary shift is imperative. One approach to facilitate this change is the production of substitutes for animal-sourced foods based on plant-based or novel ingredients. However, to be a valid alternative, substitute products must match animal-sourced foods regarding their nutritional value while being price competitive. To understand where substitutes currently stand in that regard, this study presents a novel dataset containing the prices, main ingredients, and nutritional composition of almost 2600 substitute products as well as prices of approximately 7500 conventional products sold in major supermarket chains in France, Germany, Italy, the Netherlands, Spain, and the United Kingdom. Although comparative analyses (non-parametric two-sided Wilcoxon rank-sum tests at a 5 % significance level) of the results indicate that the meat substitutes generally contain a higher level of dietary fiber with lower saturated fats, these meat substitutes often also have lower protein quality and higher salt and sugar levels than the conventional products. On average, meat substitutes were found to be 24 to 115 % more expensive compared to conventional meat, except for the German samples where price parity has been reached. Among milk substitutes, only soy-based products have favorable macronutrient profiles. The average price premium charged for milk substitutes compared to cows’ milk is 35 to 58 %. In general, fortification rates of substitutes should be increased to ensure sufficient supplies of micronutrients, particularly among meat substitutes where fortification rates are below 20% except for the Netherlands. Following these results, certain individual products already provide high nutritional value at low costs. However, further improvements are required for substitutes to become a compelling alternative at each scale.
Fast LC-MS analysis of gallotannins from mango (Mangifera indica L.) kernels and effects of methanolysis on their antibacterial activity and iron binding capacity
Engels, Christina; Gänzle, Michael G.; Schieber, Andreas (2012)
Food Research International
Dietary habits of pastoralists on the Tibetan plateau are influenced by remoteness and economic status
Li, Shanshan; Li, Yinfeng; Wang, Wenyin; et al. (2023)
Food Research International
In general, dietary habits of pastoralists are livestock-derived, but are also influenced by external food sources under globalization. We hypothesized that dietary habits of pastoralists would be influenced by their remoteness, and that changes from the traditional diet would result in deviations in the local ecological chain. To test this hypothesis, we determined the δ13C and δ15N values of soil, plants, and hair of animals and pastoralists (n = 885). The δ13C value in human hair reflects the proportions of protein originating from C3 and C4 plants; whereas, the δ15N value reflects the proportions of protein derived from plants and animals, with higher values indicating a greater consumption of meat. The isotopic signatures enabled us to estimate the variation in dietary habits of pastoralists across a socio-economic gradient of easily accessible to remote areas on the Tibetan plateau, and to determine the trophic transfer of the isotopes along an ecological chain. The trophic magnification factor (TMF) evaluated the trophic transfer of δ15N in the soil-plants-animals-pastoralists ecological chain. The high δ15N values in soil and plants were not recovered in animals and pastoralists in easily accessible and developed areas, indicating the use of external feed and food resources, and that they deviated from the ecological chain. The mean δ13C (−22.0 ‰) and δ15N values (6.9 ‰) of pastoralists indicated diets consisting mainly of local C3 plants and animal products. However, pastoralists in remote areas relied more on meat protein and on the local ecological chain than pastoralists in easily accessible areas, as their δ15N values and trophic magnification factor of δ15N in the ecological chain were greater. In addition to remoteness, per capita GDP influenced dietary changes in pastoralists, with richer pastoralists consuming more external food. We concluded that dietary changes of pastoralists in the easily accessible areas were due to external food resources and alterations in the local ecological chain of animals and plant-based foods available to the pastoralists.
In vitro fermentability of a commercial wheat germ preparation and its impact on the growth of bifidobacteria
Arrigoni, Eva; Jörger, Francisca; Kollöffel, Beat; et al. (2002)
Food Research International
The misuse of “natural” claims on food products and how they can influence perceptions of naturalness and healthiness
Radaelli, Dalila; Hässig, Alenica; Román, Sergio; et al. (2025)
Food Research International
“Natural” claims are increasingly common in Swiss and global food markets. However, the term “natural” lacks a clear definition in the food industry, leading to potential consumer misinterpretation due to its positive associations with health. This article addresses two key questions: (a) Are products labeled as “natural” more natural? and (b) Does the label influence consumers' perceptions of naturalness and healthiness? Two separate studies were conducted. In the first one, 121 food items from the most popular food categories with a “natural” claim available on the Swiss food market from 2019 to 2023 were analyzed using the Food Naturalness Index (FNI) (Sanchez-Siles et al., 2019), then compared to foods that did not have a “natural” label. The majority of products with a “natural” label had significantly higher average FNI scores than non-labeled products. However, some of them had low FNI scores, suggesting potential misalignment with consumer expectations of naturalness. In the second study, an online experiment with 373 Swiss consumers assessed their perceptions of the naturalness and healthiness of 10 labeled and non-labeled products. Products with a “natural” claim were generally perceived as more natural and healthier. Mediation analysis confirmed that perceived naturalness fully explained the effects of the “natural” claim on perceived healthiness for two products. These findings suggest that consumers rely on heuristic cues from “natural” claims rather than objective product information, such as ingredient lists. This may lead to biased judgments and highlights the need for clearer guidelines to regulate the use of “natural” claims and protect consumers' trust.
Structural and mechanical anisotropy in plant-based meat analogues
Zink, Joel I.; Lütz Bueno, Viviane; Handschin, Stephan; et al. (2024)
Food Research International
The rising demand for plant-based meat analogues as alternatives to animal products has sparked interest in understanding the complex interplay between their structural and mechanical properties. The ability to manipulate the processing parameters and protein blend composition offers fundamental insights into the texturization process and holds economic and sustainable implications for the food industry. Consequently, the correlation between mechanical and structural properties in meat analogues is crucial for achieving consumer satisfaction and successful market penetration, providing comprehensive insights into the textural properties of meat analogues and their potential to mimic traditional animal produce. Our study delves into the relationship between structural and mechanical anisotropy in meat analogues produced using high moisture extrusion cooking, which involves blending protein, water, and other ingredients, followed by a controlled heating and cooling process to achieve a fibrous texture akin to traditional meat. By employing techniques such as scanning small-angle X-ray scattering, scanning electron microscopy, and mechanical testing we investigate the fibrous structure and its impact on the final texture of meat analogues. We show that textural and structural anisotropy is reflected on the mechanical properties measured using tensile and dynamic mechanical techniques. It is demonstrated that the calculated anisotropy indexes, a measure for the degree of textural and structural anisotropy, increase with increasing protein content. Our findings have significant implications for the understanding and development of plant-based meat analogues with structures that can be tuned to closely resemble the animal meat textures of choice, thereby enabling consumers to transition to more sustainable dietary choices while preserving familiar eating habits.
Differences in DHA bioaccessibility and fat digestion of DHA-enriched milks: An in vitro infant digestion model
Zou, Jianmin; Ba, Genna; Hu, Senyang; et al. (2025)
Food Research International
Docosahexaenoic acid (DHA) is essential for infant neurodevelopment, and milk is an effective vehicle for delivering DHA to infants. However, it remains unclear how different production and processing methods affect the bioavailability of milk study evaluated the bioaccessibility of DHA in different DHA-enriched milks using a simulated infant digestive model. The results showed that naturally DHA-enriched milk and homogenized naturally DHA-enriched milk exhibited higher DHA bioaccessibility (52.06 % and 43.19 %, respectively) compared to algae oil-enriched milk (33.63 %). Naturally DHA-enriched milk also contained a higher proportion of glycerophospholipid-bound DHA, fewer long-chain fatty acids, and more saturated fatty acids adjacent to DHA within the same triglyceride molecule, which likely facilitated DHA digestion and absorption. Homogenization significantly reduced DHA bioaccessibility, possibly by damaging the milk fat globule membranes and affecting lipolysis. These findings provide a scientific basis and novel insights for developing DHA-enriched milk as a nutritional food for infants and young children.

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