Preparation of ‐antioxidant‐rich tricolor pasta using microwave processed orange pomace and cucumber peel powder: A study on nutraceutical, textural, color and sensory attributes

Texture is a prominent feature in foods and consequently can be the reason a food is accepted or rejected. However, other sensory attributes, such as flavor/taste, aroma, sound and appearance may also lead to the rejection of food and motivations other than unpleasantness exist in unacceptance. To date, these motivations for food rejection have been studied in isolation and their relationships with psychological factors have not been tested. This study measured reasons people reject a food and probed into the specifics of texture rejection. A large U.S. sample (N=473) was asked to rate their motivations for rejecting a food, list foods that were disliked due to unpleasant sensory attributes, specify the unpleasant sensory attribute(s), and complete an assessment of general touch sensitivity. Results showed 94% of individuals reject a food due to its texture, a rate comparable to flavor-based rejection. Looking at the number of foods being rejected, flavor was the most common food attribute, followed by texture and then aroma. From a linguistic standpoint, aversive textures encompass a large vocabulary, larger than liked textures, and the same food may be rejected due to a single or combination of texture terms. Viscosity (e.g. slimy) and hardness (e.g. mushy) are the most common aversive texture types, but through cluster analysis subsets of individuals were identified that are more aversive to other textures. This study emphasizes the role of aversive textures in food rejection and provides many avenues for future investigations.

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High Oxygen Packaging System Negatively Affects Color Stability and Sensory Attributes of Beef Cuts

10.31274/ans_air-180814-1243 ◽

2010 ◽

Author(s):

Yuan Kim ◽

Steven M. Lonergan ◽

Elisabeth J. Huff-Lonergan

Keyword(s):

Color Stability ◽

Sensory Attributes ◽

High Oxygen ◽

Packaging System

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Effects of Monosodium Glutamate (MSG) on Sensory Attributes and Acceptability of Beef and Radish Soup (Korean soegogi-muguk)

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2019.48.5.567 ◽

2019 ◽

Vol 48 (5) ◽

pp. 567-574

Author(s):

Yehji Chung ◽

Minjeong Kang ◽

Dain Kim ◽

Jinsoo Kang ◽

Jung-Heun Ha ◽

...

Keyword(s):

Monosodium Glutamate ◽

Sensory Attributes

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Physicochemical Properties, Microbial Quality and Sensory Attributes of Different Black Tea Brands

Current Nutrition & Food Science ◽

10.2174/1573401313666170126154654 ◽

2017 ◽

Vol 13 (3) ◽

Author(s):

Kobra Keshavarz Faizasa ◽

Mohammadreza Koushki ◽

Shiva Roofigary Haghighat

Keyword(s):

Physicochemical Properties ◽

Black Tea ◽

Sensory Attributes ◽

Microbial Quality

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Degradation of myofibrillar and sarcoplasmic proteins as a function of marinating time and marinade type and their impact on textural quality and sensory attributes of m. semitendinosus beefsteak

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15691 ◽

2021 ◽

Author(s):

Mona Mazaheri Kalahrodi ◽

Homa Baghaei ◽

Bahareh Emadzadeh ◽

Marzieh Bolandi

Keyword(s):

Sensory Attributes ◽

Sarcoplasmic Proteins ◽

Textural Quality

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In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits

Molecules ◽

10.3390/molecules26123480 ◽

2021 ◽

Vol 26 (12) ◽

pp. 3480

Author(s):

Adriana Maite Fernández-Fernández ◽

Eduardo Dellacassa ◽

Tiziana Nardin ◽

Roberto Larcher ◽

Adriana Gámbaro ◽

...

Keyword(s):

Bioactive Compounds ◽

Total Phenol Content ◽

No Production ◽

Food Ingredient ◽

Potential Health ◽

Raw264.7 Macrophages ◽

In Vitro Bioaccessibility ◽

Health Promoting ◽

Orange Pomace

The present investigation aimed to provide novel information on the chemical composition and in vitro bioaccessibility of bioactive compounds from raw citrus pomaces (mandarin varieties Clemenule and Ortanique and orange varieties Navel and Valencia). The effects of the baking process on their bioaccessibility was also assessed. Samples of pomaces and biscuits containing them as an ingredient were digested, mimicking the human enzymatic oral gastrointestinal digestion process, and the composition of the digests were analyzed. UHPLC-MS/MS results of the citrus pomaces flavonoid composition showed nobiletin, hesperidin/neohesperidin, tangeretin, heptamethoxyflavone, tetramethylscutellarein, and naringin/narirutin. The analysis of the digests indicated the bioaccessibility of compounds possessing antioxidant [6.6–11.0 mg GAE/g digest, 65.5–97.1 µmol Trolox Equivalents (TE)/g digest, and 135.5–214.8 µmol TE/g digest for total phenol content (TPC), ABTS, and ORAC-FL methods, respectively; significant reduction (p < 0.05) in Reactive Oxygen Species (ROS) formation under tert-butyl hydroperoxide (1 mM)-induced conditions in IEC-6 and CCD-18Co cells when pre-treated with concentrations 5–25 µg/mL of the digests], anti-inflammatory [significant reduction (p < 0.05) in nitric oxide (NO) production in lipopolysaccharide (LPS)-induced RAW264.7 macrophages], and antidiabetic (IC50 3.97–11.42 mg/mL and 58.04–105.68 mg/mL for α-glucosidase and α-amylase inhibition capacities) properties in the citrus pomaces under study. In addition, orange pomace biscuits with the nutrition claims “no-added sugars” and “source of fiber”, as well as those with good sensory quality (6.9–6.7, scale 1–9) and potential health promoting properties, were obtained. In conclusion, the results supported the feasibility of citrus pomace as a natural sustainable source of health-promoting compounds such as flavonoids. Unfractionated orange pomace may be employed as a functional food ingredient for reducing the risk of pathophysiological processes linked to oxidative stress, inflammation, and carbohydrate metabolism, such as diabetes, among others.

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