The attitudes of Italian consumers towards jellyfish as novel food

Abstract The globalization of food markets and the recent upgrade of the European regulation on novel foods open up new possibilities for the introduction of edible jellyfish in the diet of Europeans. In spite of no tradition of eating jellyfish in Italy and, more generally, in Western countries, several Mediterranean jellyfish species have biological and nutritional features with a large potential as innovative, sustainable novel food and source of bioactive compounds. To evaluate the Italians' attitude of considering jellyfish as food source, a survey has been carried out on a group of 1445 individuals. A questionnaire was designed to assess the jellyfish consumption attitude (JCA) of respondents and explore the effect of their individual traits (socio-demography, personality, behavior habits, neophobia, disgust sensitivity) on JCA. Gender, age, and travelling habits differently affected JCA. Possible culinary uses and food pairing of jellyfish were also significantly influenced by JCA. Individuals with the highest propensity to accept jellyfish as food are young people, familiar with the sea environment, with high education level or students, and frequent travelers. Food neophobia and sensitivity to disgust are confirmed as personality traits able to strongly impair the acceptability of a novel food. Finally, this work provides insights into the acceptance and rejection variables that should be taken into account when an unfamiliar new food product, such as jellyfish, is planned to be introduced in a new dietary culture and new markets

Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate

Fermentation with Weissella confusa A16 could improve the flavor of various plant-based sources. However, less is known about the influence of fermentation conditions on the profile of volatile compounds, dextran synthesis and acidity. The present work investigates the synthesis of potential flavor-active volatile compounds, dextran, acetic acid, and lactic acid, as well as the changes in viscosity, pH, and total titratable acidity, during fermentation of faba bean protein concentrate with W. confusa A16. A Response Surface Methodology was applied to study the effect of time, temperature, dough yield, and inoculum ratio on the aforementioned responses. Twenty-nine fermentations were carried out using a Central Composite Face design. A total of 39 volatile organic compounds were identified: 2 organic acids, 7 alcohols, 8 aldehydes, 2 alkanes, 12 esters, 3 ketones, 2 aromatic compounds, and 3 terpenes. Long fermentation time and high temperature caused the formation of ethanol and ethyl acetate and the reduction of hexanal, among other compounds linked to the beany flavor. Levels of dextran, acetic acid, and lactic acid increased with increasing temperature, time, and dough yield. Optimal points set for increased dextran and reduced acidity were found at low temperatures and high dough yield. Such conditions would result in hexanal, ethyl acetate and ethanol having a relative peak area of 35.9%, 7.4%, and 4.9%, respectively

New silibinin glyco-conjugates: Synthesis and evaluation of antioxidant properties

New silibinin glyco-conjugates have been synthesized by efficient method and in short time. Exploiting our solution phase strategy, several structurally diverse silibinin glyco-conjugates (gluco, manno, galacto, and lacto-) were successfully realized in very good yields and in short time. In preliminary study to evaluate their antioxidant and neuroprotective activities new derivatives were subjected to DPPH free radical scavenging assay and the Xanthine oxidase (XO) inhibition models assay. Irrespective of the sugar moiety examined, new glyco-conjugates are more than 50 times water-soluble of silibinin. In the other hand they exhibit a radical scavenging activities slightly higher than to silibinin and XO inhibition at least as silibinin. (C) 2014 Elsevier Ltd. All rights reserved

Silybin-Phosphatidylcholine Complex Protects Human Gastric and Liver Cells from Oxidative Stress

Silybin is the main component of silymarin with antioxidant, anti-inflammatory and cytoprotective actions. Our aim was to compare the effect of silybin used as single substance, silybin-phosphatidylcholine complex (SilPho), and derivatives of silybin (MannpSil, GalpSil, GlcpSil, LactpSil) on MKN28 and HepG2 cell viability and cell death, in vitro, after induction of oxidative stress

Flavor challenges in extruded plant-based meat alternatives: A review

Demand for plant-based meat alternatives has increased in recent years due to concerns about health, ethics, the environment, and animal welfare. Nevertheless, the market share of plant-based meat alternatives must increase significantly if they are to support sustainable food production and consumption. Flavor is an important limiting factor of the acceptability and marketability of plant-based meat alternatives. Undesirable chemosensory perceptions, such as a beany flavor, bitter taste, and astringency, are often associated with plant proteins and products that use them. This study reviewed 276 articles to answer the following five research questions: (1) What are the volatile and nonvolatile compounds responsible for off-flavors? (2) What are the mechanisms by which these flavor compounds are generated? (3) What is the influence of thermal extrusion cooking (the primary structuring technique to transform plant proteins into fibrous products that resemble meat in texture) on the flavor characteristics of plant proteins? (4) What techniques are used in measuring the flavor properties of plant-based proteins and products? (5) What strategies can be used to reduce off-flavors and improve the sensory appeal of plant-based meat alternatives? This article comprehensively discusses, for the first time, the flavor issues of plant-based meat alternatives and the technologies available to improve flavor and, ultimately, acceptability.Peer reviewe

The flavor of faba bean ingredients and extrudates : Chemical and sensory properties

Faba bean, processed into ingredients (flour, protein concentrate, protein isolate), can be extruded to meat al-ternatives with a fibrous texture. Despite its importance for consumer acceptance, not enough is known about the flavor of faba bean ingredients nor about the chemical and sensory changes caused by high-moisture extrusion. Therefore, the aim of this work was to describe the flavor of faba bean ingredients and the corresponding extrudates and to understand how their composition affects the perception of sensory attributes. Firstly, faba bean protein ingredients and extrudates were characterized for lipid-degrading enzymatic activities, flavor precursors, and volatile and non-volatile flavor-active compounds. Secondly, sensory profiling was conducted. Thirdly, partial least squares regression was applied to understand the relationship between chemical and sen-sory data. This study showed that faba bean protein concentrate had the strongest taste and aftertaste (respec-tively 7 and 6, on a 0-10 intensity scale), bitterness (6-7), and pea flavor and odor (respectively 6 and 5), whereas faba bean protein isolate had the strongest cereal flavor (4) and odor (4), and off-flavor (2) and off-odor (3). Faba bean flour had the mildest flavor. High-moisture extrusion brought several chemical changes to the ingredients, including the formation of several volatile compounds and inactivation of lipid-degrading enzymes. Only traces of tannins were found in extrudates. The presence of free phenolics, vicine, and convicine was linked to strong taste and aftertaste, bitterness, and a drying sensation of the mouth, whereas lipid oxidation products were related to pea, cereal, and off-odors and flavors.Peer reviewe

Flavor challenges in extruded plant-based meat alternatives: A review

Demand for plant-based meat alternatives has increased in recent years due to concerns about health, ethics, the environment, and animal welfare. Nevertheless, the market share of plant-based meat alternatives must increase significantly if they are to support sustainable food production and consumption. Flavor is an important limiting factor of the acceptability and marketability of plant-based meat alternatives. Undesirable chemosensory perceptions, such as a beany flavor, bitter taste, and astringency, are often associated with plant proteins and products that use them. This study reviewed 276 articles to answer the following five research questions: (1) What are the volatile and nonvolatile compounds responsible for off-flavors? (2) What are the mechanisms by which these flavor compounds are generated? (3) What is the influence of thermal extrusion cooking (the primary structuring technique to transform plant proteins into fibrous products that resemble meat in texture) on the flavor characteristics of plant proteins? (4) What techniques are used in measuring the flavor properties of plant-based proteins and products? (5) What strategies can be used to reduce off-flavors and improve the sensory appeal of plant-based meat alternatives? This article comprehensively discusses, for the first time, the flavor issues of plant-based meat alternatives and the technologies available to improve flavor and, ultimately, acceptability

The flavor of faba bean ingredients and extrudates: Chemical and sensory properties

Faba bean, processed into ingredients (flour, protein concentrate, protein isolate), can be extruded to meat al-ternatives with a fibrous texture. Despite its importance for consumer acceptance, not enough is known about the flavor of faba bean ingredients nor about the chemical and sensory changes caused by high-moisture extrusion. Therefore, the aim of this work was to describe the flavor of faba bean ingredients and the corresponding extrudates and to understand how their composition affects the perception of sensory attributes. Firstly, faba bean protein ingredients and extrudates were characterized for lipid-degrading enzymatic activities, flavor precursors, and volatile and non-volatile flavor-active compounds. Secondly, sensory profiling was conducted. Thirdly, partial least squares regression was applied to understand the relationship between chemical and sen-sory data. This study showed that faba bean protein concentrate had the strongest taste and aftertaste (respec-tively 7 and 6, on a 0-10 intensity scale), bitterness (6-7), and pea flavor and odor (respectively 6 and 5), whereas faba bean protein isolate had the strongest cereal flavor (4) and odor (4), and off-flavor (2) and off-odor (3). Faba bean flour had the mildest flavor. High-moisture extrusion brought several chemical changes to the ingredients, including the formation of several volatile compounds and inactivation of lipid-degrading enzymes. Only traces of tannins were found in extrudates. The presence of free phenolics, vicine, and convicine was linked to strong taste and aftertaste, bitterness, and a drying sensation of the mouth, whereas lipid oxidation products were related to pea, cereal, and off-odors and flavors

Characterization of the volatile profile of faba bean (Vicia faba L.) flour, protein concentrate, and protein isolate before and after high moisture extrusion

As the number of vegetarians and flexitarians is increasing, the demand for meat alternatives is following the same trend. Faba bean is a promising crop for environmental, health, and social reasons. From its seeds, several products can be produced, such as flour, protein concentrate, and protein isolate. These materials can be further processed for the development of texturized vegetable proteins. In this context, high moisture extrusion (HME) is an innovative technology, which requires more water, but milder temperatures than the more studied low moisture extrusion. The present thesis aimed at covering the current knowledge gap on this technology, by focusing on the flavor aspect of faba bean-based meat alternatives. The volatile profile of faba bean flour, protein concentrate, protein isolate, and mixtures was studied before and after high moisture extrusion by means of HS-SPME-GC-MS. Comparisons were made between raw materials (flour, protein concentrate, protein isolate, mixtures) and extrudates. The effect of the origin (Canadian and Finnish) of the protein concentrate was also investigated. Materials were also characterized for the following aspects: moisture, ash, protein, lipids, lipid-degrading enzymes (lipase and lipoxygenase), free amino acids, and free mono-, di-, and oligosaccharides. Several classes of volatile compounds were observed in both raw materials and extrudates, namely organic acids, alcohols, aldehydes, alkanes, alkenes, aromatic compounds, furans, esters, ketones, nitro compounds, and terpenes. Many compounds were characteristic of only one material, demonstrating that the formation of certain volatiles was product dependent. However, some other compounds were found in all materials, such as 1-hexanol, hexanal, and 2-pentylfuran. Literature addresses these compounds as responsible for the beany flavor. HME caused the inactivation of lipase and lipoxygenase but did not prevent the formation of lipid oxidation products. Products from Maillard reaction were not found in the extrudates. After HME, 1-hexanol levels decreased, whereas the abundance of 2-pentylfuran significantly increased. The behavior of hexanal after HME was less stable and predictable than the two beforementioned compounds. Not only these novel findings could have application in product development, but they also laid the basis for further research aimed at improving the flavor of faba bean