Browse
Abstract
Consumer trust is essential to any market but particularly relevant to the food sector. Sustainable food systems require integration of small-scale food producers, for them consumer trust is pivotal. However, comprehensive measurement of consumer trust regarding local food is a less explored area. Based on the adjusted version of Benson's trust toolkit, local food trust was measured on four levels. This approach, connecting locality/proximity to food-related trust, was tested with a representative quantitative consumer survey (n = 1,001) in Hungary. Interpersonal trust, general organisation trust, local food chain trust, and local food product trust were measured on a 5-point Likert scale. Correlation and boxplot analysis conducted revealed that trust levels correlate significantly but remain independent from demographic characteristics, indicating that trust in local food is not region-, education-, or income-specific amongst Hungarian consumers. A relatively high level of consumer trust was measured for local food products and producers compared to other stakeholders, strengthening the assumption for the proximity-trust relationship regarding food. This is a key factor for small-scale food producers: only shared values with the local community and earned trust can attract customers despite less flexibility with pricing and limited capacity for advertising.
Abstract
Lycium barbarum contains a variety of phytochemicals, primarily polysaccharides, and other potent compounds. L. barbarum is a plant that has several uses in contemporary society, including food processing and everyday eating. However, through traditional processing methods the medicinal or edible value of L. barbarum cannot be fully exploited, to further improve the utilisation rate of L. barbarum and enrich the variety of L. barbarum market. The L. barbarum compound beverage, which uses L. barbarum as its primary ingredient, was created through a series of trials, including the creation of tea beverage recipes and research on the most suitable content of stabilisers, flavouring agent formulations and so on. In addition, several validation tests, including those involving hypoglycaemic and lipid-lowering were conducted. The results indicated that 0.1 g mL−1 stabiliser CMC-Na, 0.2 g mL−1 erythritol, 3 g mL−1 citric acid, 8% L. barbarum juice, and 6% chrysanthemum tea cold brew extract were the best combinations for food additive formulations. Additionally, compound beverages have hypoglycemic and lipid-lowering effects. In conclusion, the research and development of L. barbarum compound beverages can not only increase the rate at which L. barbarum is utilised but also offer fresh ideas for the research and development of L. barbarum as they transition from cash crop agricultural products to market-oriented standardised processed products.
Abstract
Plant-based proteins are being rapidly explored in the food industry to produce healthy and nutritious foods. Herein, the effects of soy protein isolate (SPI) ratio to oat germ powder (OGP) (0:0, 3.7: 6.3, 5:5, 0:10, 10:0, and 6.3:3.7%) were studied on the physicochemical, colour, rheological, microbial, antioxidant, and sensory properties of wheyless cheese. The results showed that by increasing SPI and OGP levels, ash, white index value, elastic modulus, and complex viscosity decreased, while pH, fat in dry matter, Chroma, and total colour (ΔE) increased. Also, syneresis was only observed in the control sample and was not observed in other samples. Control sample together with sample containing 10% of OGP showed the highest microbial count (i.e., mesophilic bacteria and yeasts-moulds), while samples containing 10% of SPI showed the lowest microbial count. Furthermore, the growth of both coliform and psychrophilic bacteria in all samples was negligible. Based on the results of sensory evaluation, with increasing SPI and OGP, the sensory evaluation score of samples decreased but they were within the acceptable range. According to the results obtained in this study, the combinations of 5% SPI and 5% OGP or 3.7% SPI and 6.3% OGP are recommended to be used in wheyless cheese production.
Abstract
This study investigates the potential of utilising oleosomes extracted from hazelnuts in the formulation of liquid margarines. Aqueous extraction methods were employed to isolate oleosomes from hazelnuts, revealing approximately 83.07% fat and 2.48% protein content in hazelnut oleosomes. The stability of oleosomes at various pH levels (3–10) was examined, showing stability at pH 7 but instability at extreme pH values. Evaluation at pH 7 indicated small particle size (D3,2 ≈ 3.58 μm) and a ζ-potential of approximately −33.8 mV for isolated oleosomes. Subsequently, double emulsions were formulated by substituting traditional oil with varying oleosome concentrations (0–30%) in liquid margarine. Rheological and oxidative analyses of these margarines demonstrated decreased elastic and viscous moduli, hardness, and spreadability, alongside enhanced oxidative stability with increasing oleosome concentration. These findings suggest hazelnut-derived oleosomes offer significant stability advantages over conventional liquid margarine, presenting a promising avenue for functionally enhanced food products in the food industry.
Abstract
This article presents an analysis of the impact of blanching and Ginkgo biloba extract (GBE) on the volatile organic compounds (VOCs) in Cantonese bacon using gas chromatography-ion mobility spectrometry (GC-IMS). The study aims to investigate how different processing techniques influence the composition of volatile compounds in meat products, thereby contributing to the understanding of flavour release patterns.
The experiment involved dividing pork belly into six groups: conventional (C), heat treatment (H, 50 °C, 15 s), high-temperature treatment (S, 80 °C, 5 s), conventional treatment with GBE (CG, 0.5% GBE), heat composite treatment with GBE (HG, 50 °C, 15 s, 0.5% GBE), and high-temperature heat composite treatment with GBE (SG, 80 °C, 15 s, 0.5% GBE). The researchers identified a total of 36 compounds in the GC-IMS spectrum. The results showed that the ethanol content decreased in the H group samples after blanching treatment, while it increased in the S group samples. The CG, H, HG, and SG groups exhibited more significant changes compared to the C group. The H group had the highest number of VOCs among all the groups. Additionally, the flavour of the H, CG, and HG group products was notably enhanced.
In conclusion, GC-IMS allows for real-time visual analysis of VOCs, and both blanching treatment and the addition of GBE significantly affect the composition of VOCs in the samples.
Abstract
The purpose of the present study was to investigate the phenolic profile, antioxidant capacity, and biological activity of Inula helenium subsp. pseudohelenium extracts, for the first time. Phenolic substances in leaf ethanol (L-EtOH), leaf pure water (L-PW), root ethanol (R-EtOH), and root pure water (R-PW) extracts of I. helenium subsp. pseudohelenium plant were investigated by HPLC. Also, the antimicrobial (hollow agar), antioxidant, antiproliferative, and DNA protective activities of the samples were examined in vitro. Gallic acid was not detected in the extracts, the presence of curcumin was detected only in EtOH extracts. L-EtOH exhibited the best antimicrobial activity. According to the antioxidant results, the L-EtOH extract had an activity profile close to the standard antioxidants in general. It was also found that the L-EtOH extract stabilised the DNA by disrupting the scavenging effect of H2O2+DMSO. According to the antiproliferative activity results, EtOH extracts exhibited the strongest effect, especially against MCF7 cancer cell lines. When evaluated in general terms, it was found that L-EtOH extract showed better activity than other extracts. It is important to conduct more in vivo and in vitro studies after isolating the active components of extracts e.g. L-EtOH, which have good effects in terms of biological activity.
Abstract
As a byproduct from the deep processing of longan fruit, longan kernel is rich in starch and is a good source for starch production. In this study, the rheological properties of longan kernel starch (LS) extracted by protease-assisted alkali method were investigated. When the shear rate was from 1 to 100 s−1, the pastes containing 4%–7% (w/v) of LS showed a non-Newtonian fluid with a pseudoplastic fluid characteristic. Their shear stress, apparent viscosity, complex viscosity, storage modulus (G′), and loss modulus (G″) positively correlated with starch concentration. The loss factor (tan δ) of all LS pastes was less than 1. At same concentration, LS paste showed a stronger pseudoplastic fluid characteristic and higher elasticity than corn starch and pea starch pastes. Based on this, LS has potential in processing of jelly, soft sweets, ham sausage, and some other sauces.
A hazai genetikai talajosztályozás megújításának szükségessége - 1.
A nevezéktan és a struktúra korrekcióra szoruló elemeinek azonosítása
The necessity of the renewal of the Hungarian genetic soil classification system - 1.
Identification of the elements of the nomenclature and structure to be corrected
A tanulmány a magyar genetikai osztályozás sok szempontból kritizált rendszerének következetlenségeit, illetve ellentmondásait elemzi azzal a szándékkal, hogy a rendszer fő jellemzőinek: a talajtaxonok elnevezésének és tartalmának megőrzése mellett szakmai párbeszédet indítson a hibák kijavításának lehetőségéről és a rendszer megújításáról.
Rámutattunk a nevében és koncepciójában genetikus, szerkezetében hierarchikus osztályozási rendszer hibrid jellegére: arra, hogy a fő genetikus szempont csak a főtípusok aggregációs szintjén érvényesül maradéktalanul, míg a típusoknál már mintegy egyharmad arányban diagnosztikus szempontok jelentik az elkülönítés alapját. Alsóbb hierarchiaszinteken (altípus, változat) pedig csaknem tisztán diagnosztikus az osztályozás. Listába rendeztük azokat a problémás típus, altípus és változati elnevezéseket, amelyek több hierarchiaszinten azonos névvel, és esetleg eltérő tartalommal fordulnak elő, illetve azonos hierarchiaszinten, de eltérő definíciókkal szerepelnek, vagy éppen szinonímnak tekinthetők, az eltérő elnevezés mögött rejlő azonos tartalom miatt. A vitacikk szándéka, hogy a kiszűrt hibák, következetlenségek széleskörű szakmai egyeztetést követően javításra kerüljenek.
Abstract
Fruit of rosehip (Rosa canina L.) has high economic, medicinal, and nutritional values. Rosehip is rarely consumed fresh due to limitations of seasonality and short shelf life. They are usually processed, which affects the nutritional and sensory characteristics of rosehip products. Radiation processing along with storage at 4 °C is a way to increase safety and prolong fresh rosehip durability. Rosehip fruits were harvested at enough maturity stage, irradiated at doses of 0 (control), 0.5, 1, and 1.5 kGy, and stored at 25 and 4 °C for 60 days. Gamma irradiation at 1 kGy caused an increase in weight loss during storage for 60 days at 25 °C. Microbial counts, total phenolic contents (TPC), total anthocyanin contents (TAC), ascorbic acid contents (AAC), DPPH• scavenging activity, total colour difference (∆Eh ), and sensory properties were acceptable in the sample irradiated at 1 kGy and preserved for 60 days at 4 °C. The amounts of acidity, pH, and total soluble solids (TSS) were not significantly different from the control. Gamma irradiation at 1 kGy and thereafter storage of the irradiated fruit at 4 °C are suggested as minimal processing and storage conditions of rosehip fresh fruit (RFF) for 60 days.
Abstract
The aim of this study was to assess the association between adherence to the Mediterranean diet and daily leisure screen time. We carried out a cross-sectional study using a representative sample of the Spanish population aged from 3 to 14 years recruited for the 2017 Spanish National Health Survey (n = 4,633). We derived the adherence to the Mediterranean diet according to a modified Mediterranean Diet Score and computed daily leisure screen time. We estimated crude and adjusted prevalence ratios, and 95% confidence intervals (95% CI) of high versus low, high versus medium and medium versus low adherence to the Mediterranean diet, according to categories of daily leisure screen time, using Poisson regression models. We found that the adjusted probabilities of having high adherence to the Mediterranean diet, versus low and medium adherence, were 23% (aPR 0.77; 95% CI 0.69, 0.86) and 14% (aPR 0.86; 95% CI 0.76, 0.97) lower, respectively, in children spending at least 180 minutes of daily leisure screen time in comparison with children spending less than one hour of daily screen time. This association was also observed when stratifying by age, except for children 12–14 years. In conclusion, high leisure screen time may be associated with lower adherence to the Mediterranean diet.
