Evaluating the Presence of Lycopene-Enriched Extracts from Tomato on Topical Emulsions: Physico-Chemical Characterization and Sensory Analysis

One of the new trends of personal care industry is the use of organic ingredients derived from nature, in particular, from food-processing residues with proven efficacy. Lycopene is a carotenoid responsible for the red color of several fruits, namely tomato, whose antioxidant and photoprotective effects have been studied. Methods: Lycopene-enriched extracts (LEE) were obtained from tomato waste using supercritical CO2 extraction, incorporated in microemulsions and macroemulsions for topical use, and characterized through GC-MS for the identification of volatile compounds. The aim of this work was to evaluate the impact of the presence of lycopene-enriched extracts developed emulsions through the identification of volatile compounds and by a sensory analysis to assess the odor and color perception and the acceptability of such semi-solid systems as cosmetic products. Results: Volatile compounds were identified in the extract and in the formulations containing the extract. Preliminary data show that the odor of both LEE-loaded microemulsions and LEE-loaded macroemulsions was classified as undefined. The information about the composition did not modify the odor perception but increased the acceptability of some cosmetic products. LEE conferred a yellowish color to formulations, and the information about the formulation composition increased the likelihood of different cosmetic products with this color being bought. Conclusions: The commercialization of personal care products does not only dependent on the associated organoleptic properties, but is influenced by the information about the composition, namely by the presence of an antioxidant compound.

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Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis

Meat Science ◽

10.1016/j.meatsci.2017.12.001 ◽

2018 ◽

Vol 137 ◽

pp. 217-227 ◽

Cited By ~ 35

Author(s):

Sandra Petričević ◽

Nives Marušić Radovčić ◽

Katarina Lukić ◽

Eddy Listeš ◽

Helga Medić

Keyword(s):

Volatile Compounds ◽

Sensory Analysis ◽

Processing Methods ◽

Physico Chemical

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Coffee Flavor: A Review

Beverages ◽

10.3390/beverages6030044 ◽

2020 ◽

Vol 6 (3) ◽

pp. 44 ◽

Cited By ~ 5

Author(s):

Denis Richard Seninde ◽

Edgar Chambers

Keyword(s):

Chemical Analysis ◽

Volatile Compounds ◽

Sensory Analysis ◽

Driving Force ◽

Coffee Drinking ◽

Discrimination Testing ◽

Consumer Testing ◽

The Impact ◽

Research Studies

Flavor continues to be a driving force for coffee’s continued growth in the beverage market today. Studies have identified the sensory aspects and volatile and non-volatile compounds that characterize the flavor of different coffees. This review discusses aspects that influence coffee drinking and aspects such as environment, processing, and preparation that influence flavor. This summary of research studies employed sensory analysis (either descriptive and discrimination testing and or consumer testing) and chemical analysis to determine the impact aspects on coffee flavor.

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“Not tested on animals”: how consumers react to cruelty-free cosmetics proposed by manufacturers and retailers?

International Journal of Retail & Distribution Management ◽

10.1108/ijrdm-12-2020-0489 ◽

2021 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Cindy G. Grappe ◽

Cindy Lombart ◽

Didier Louis ◽

Fabien Durif

Keyword(s):

Animal Welfare ◽

Personal Care Products ◽

Control Group ◽

Consumer Attitude ◽

Personal Care ◽

Cosmetic Products ◽

Free Products ◽

Content Type ◽

Personal Appearance ◽

The Impact

PurposeAnimal welfare is increasingly favoured by consumers in their choice of food and cosmetic products, proposed by manufacturers and retailers. This study aims to investigate the impact of the “not tested on animals” claim on consumers' attitude and behavioural intention towards a cosmetic product through an enriched version of Ajzen's theory of planned behaviour.Design/methodology/approachA between-subjects design has been used. 450 participants were recruited through the social network of a cosmetics and personal hygiene brand in Quebec, Canada, and answered a questionnaire. They were randomly assigned to either a manipulation group (n = 226) or a control group (n = 224). Data were analysed with partial least squares structural equation modelling.FindingsThis study shows that external (credibility and attitude towards marketing claims) and internal psychological variables (subjective norms and altruistic concerns with animal welfare) influence attitude towards and purchase intention of “not tested on animals” personal care products. More egotistic concerns, such as personal appearance, also explain the formation of attitude towards cruelty-free cosmetics.Research limitations/implicationsThis research supplements Ajzen's original model with internal psychological (individuals' concerns with animal welfare and personal appearance) and external (general credibility of cosmetic products claims, credibility of the “not tested on animals” claim and attitude towards this claim) variables. These variables, as suggested by previous research on cosmetics and their claims, improve the understanding of consumer attitude and purchase behaviour patterns.Practical implicationsThe study's findings point out the role of companies to increase consumers' knowledge on the significance and transparency of their messages, notably the “not tested on animals” claim. They also stress that policymakers in regions where regulation is unclear should at least punish untruthful communication pertaining to animal testing in cosmetic and personal care products.Originality/valuePrior studies on cosmetic products did not investigate the difference of consumer attitude formation towards cruelty-free products compared to conventional cosmetic products. Consequently, this research shows that the construction of attitude towards cruelty-free products highly differs from conventional personal care.

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The Bad and the Good—Microorganisms in Cultural Heritage Environments—An Update on Biodeterioration and Biotreatment Approaches

Materials ◽

10.3390/ma14010177 ◽

2021 ◽

Vol 14 (1) ◽

pp. 177

Author(s):

Adam Pyzik ◽

Karol Ciuchcinski ◽

Mikolaj Dziurzynski ◽

Lukasz Dziewit

Keyword(s):

Cultural Heritage ◽

Chemical Characterization ◽

Physico Chemical ◽

Mechanical Methods ◽

Diverse Environment ◽

Historical Objects ◽

Bacteria And Fungi ◽

Cultural Heritage Objects ◽

The Impact

Cultural heritage objects constitute a very diverse environment, inhabited by various bacteria and fungi. The impact of these microorganisms on the degradation of artworks is undeniable, but at the same time, some of them may be applied for the efficient biotreatment of cultural heritage assets. Interventions with microorganisms have been proven to be useful in restoration of artworks, when classical chemical and mechanical methods fail or produce poor or short-term effects. The path to understanding the impact of microbes on historical objects relies mostly on multidisciplinary approaches, combining novel meta-omic technologies with classical cultivation experiments, and physico-chemical characterization of artworks. In particular, the development of metabolomic- and metatranscriptomic-based analyses associated with metagenomic studies may significantly increase our understanding of the microbial processes occurring on different materials and under various environmental conditions. Moreover, the progress in environmental microbiology and biotechnology may enable more effective application of microorganisms in the biotreatment of historical objects, creating an alternative to highly invasive chemical and mechanical methods.

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Étude de la stabilité de quelques propriétés physicochimiques des tranches d’igname congelées (Dioscorea cayenensis-rotundata cv Kponan) de Côte d’Ivoire et analyse sensorielle des mets dérivés

Journal of Applied Biosciences ◽

10.35759/jabs.158.6 ◽

2021 ◽

Vol 158 ◽

pp. 16321-16339

Author(s):

Coulibaly Aïssatou ◽

Kouadio Degbeu Claver ◽

Doh Amenan Aline ◽

Amani N’Guessan Georges

Keyword(s):

Cote D'ivoire ◽

Sensory Analysis ◽

Côte D’Ivoire ◽

Sensory Characteristics ◽

Sensory Profile ◽

Cote D’Ivoire ◽

Côte D'ivoire ◽

Physico Chemical ◽

Dioscorea Cayenensis ◽

The Impact

Objectif : Évaluer l’impact de la congélation sur certains paramètres physico-chimiques des tranches d’ignames de la variété kponan et faire une analyse sensorielle de quelques mets dérivés. Méthodologie et résultats : L’étude a été faite sur des tranches d’ignames prétraitées puis congelées pendant 3 mois. À Chaque mois, des échantillons ont été prélevés pour une analyse des paramètres physicochimiques et sensorielle des mets dérivés. La congélation n’a pas eu d’effet sur les teneurs en fibre, en protéine et en cendre. Cependant, au cours du premier mois, la matière sèche a augmenté de 5,59 %. Une augmentation des sucres réducteurs a été également observée. Tandis que la teneur en amidon a diminué de 5,54 %. A partir du deuxième mois, tous les paramètres physico-chimiques étudiés sont demeurés stables. Le profil sensoriel des mets dérivés a montré une bonne appréciation des caractéristiques sensorielles avec une forte élasticité (foutou) et une augmentation de la croustillance, de la fermeté et de la couleur (frite). Conclusion et applications des résultats : La technologie utilisée au cours de cette étude a permis de conserver la majeure partie des caractéristiques physico-chimiques et sensorielles de l’igname durant 3 mois. La production de tranches d’igname congelées doit être envisagée afin de palier le problème de conservation post-récolte, assurer la disponibilité tout au long de l’année permettant d’assurer la sécurité alimentaire et contribuer ainsi à la lutte contre la pauvreté en milieu rurale. Coulibaly et al., J. Appl. Biosci. 2021 Étude de la stabilité de quelques propriétés physico-chimiques des tranches d’igname congelées (Dioscorea cayenensis-rotundata cv Kponan) de Côte d’Ivoire et analyse sensorielle des mets dérivés 16322 Study of the stability of some physicochemical properties of frozen yam slices (Dioscorea cayenensis-rotundata CV Kponan) from Côte d'Ivoire and sensory analysis of derived dishes ABSTRACT Objective: Evaluate the impact of freezing on certain physicochemical parameters of yam slices of the kponan variety and make a sensory analysis of some derived dishes. Methodology and results: The study was performed on slices of pretreated yams and then frozen for 3 months. Each month, samples were taken for an analysis of the physico-chemical and sensory parameters of the derivative dishes. Freezing did not affect fiber, protein, and ash contents. However, in the first month, dry matter increased by 5.59%. An increase in reducing sugars was also observed. While the starch content decreased by 5.54%. From the second month, all the physico-chemical parameters studied remained stable. The sensory profile of the derived dishes showed a good appreciation of the sensory characteristics with high elasticity (foutou) and an increase in crispness, firmness, and color (fried). Conclusion and application of the results: The technology used during this study made it possible to conserve most of the physico-chemical and sensory characteristics of the yam for 3 months. The production of frozen yam slices should be considered in order to overcome the post-harvest conservation problem, ensure availability throughout the year, ensuring food security and thus contributing to the fight against poverty in the environment. rural.

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