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1 – 10 of 20Prashant Sahni, Savita Sharma and Baljit Singh
Meal left after extraction of microalgae functional compounds is not finding its application in food. Hence, present study was aimed for the development of the cookies…
Abstract
Purpose
Meal left after extraction of microalgae functional compounds is not finding its application in food. Hence, present study was aimed for the development of the cookies supplemented with meal of microalgae Chlorella sp. (Abca-17) obtained after solvent extraction of chlorophyll.
Design/methodology/approach
Cookies were prepared by substituting refined wheat flour (RWF) with microalgae meal (MM) at incorporation levels of 3, 6, 9 and 12 per cent. The effect of replacement of RWF with MM was analyzed on the pasting properties of the flour blends and physical, chemical, sensory and textural characteristics of the cookies.
Findings
MM exhibited high water and oil absorption capacity of 0.8 g/g and 1.2 g/g, respectively. Weight and thickness of the cookies increased, whereas the diameter, spread ratio and spread factor decreased with the increased proportion of meal in flour blends. The moisture and ash content (0.8-2.0 per cent) of the cookies increased, whereas fat content showed no pronounced variation. Sensory evaluation of cookies revealed no significant difference at 6 per cent level of incorporation and further supplementation resulted in dark colour and increased hardness. Texture profile analysis of cookies also revealed that the peak positive force for breaking the cookies increased (3115.6-7372.1 N) with increase in the level of incorporation of meal.
Practical implications
MM can be used in the development of the cookies at level of incorporation of 6 per cent and presents novice approach for utilization of bioprocessing waste.
Originality/value
The present study is a pioneer effort in demonstration of utilization of MM as alternate food ingredient. MM of Chlorella sp. (Abca-17) was characterized as food ingredient using physicochemical analysis and model food system using cookies.
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Mónica Costa, Marta Madeira, Diogo Coelho, Cátia Falcão, Miguel Mourato and José António Mestre Prates
The purpose of this study was to assess the effect of dietary inclusion of 5% Chlorella vulgaris, individually or supplemented with two carbohydrase mixtures, on pork's mineral…
Abstract
Purpose
The purpose of this study was to assess the effect of dietary inclusion of 5% Chlorella vulgaris, individually or supplemented with two carbohydrase mixtures, on pork's mineral profile (calcium, copper, iron, potassium, magnesium, manganese, sodium, phosphorous, sulfur and zinc).
Design/methodology/approach
Forty male finishing pigs were assigned to four dietary treatments: cereal and soybean meal-based diet (control), control diet with 5% microalga (CCV), CCV diet supplemented with 0.005% of a commercial xylanase and β-glucanase-based complex and CCV diet supplemented with 0.01% of a mixture of four carbohydrate-active enzymes. Pigs were slaughtered after 41 ± 7.8 days of trial and the mineral composition of longissimus lumborum muscle was analyzed using inductively coupled plasma–optical emission spectrometry.
Findings
When C. vulgaris was supplemented with a four-CAZyme mixture, an increase of total minerals in meat was found due to a higher content of potassium, which led to a decrease of sodium to potassium ratio in pork. However, CCV treatment decreased the amount of calcium and manganese in meat, which was likely due to a lower bioavailability of these minerals in the diet.
Originality/value
Considering the imbalance of sodium and potassium in most Western diets and the increasing occurrence of cardiovascular diseases in the population, the improvement of meat quality caused by a reduction of sodium to potassium ratio might help to reduce the prevalence of high blood pressure and cardiovascular diseases, having thus benefits for consumers' health.
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Presents the history and rationale behind vegetarianism. Considersthe nutritional profile of vegetarian diets before analysing theconsumer response to vegetarian cuisine and…
Abstract
Presents the history and rationale behind vegetarianism. Considers the nutritional profile of vegetarian diets before analysing the consumer response to vegetarian cuisine and retail products.
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Nuria Recuero-Virto and Cristina Valilla-Arróspide
In a sector that needs to satisfy a fast-increasing population, advancements like cultivated meat and bio-circular economy are basic to sustain the industry and the society. As…
Abstract
Purpose
In a sector that needs to satisfy a fast-increasing population, advancements like cultivated meat and bio-circular economy are basic to sustain the industry and the society. As innovations are key for economic and social progress, it is crucial to understand consumers' position on this matter.
Design/methodology/approach
Based on text data mining, 7,030 tweets were collected and organised into 14 different food-related topics. Of the total, 6 of these categories were positive, 5 were negative and 3 were neutral.
Findings
In total, 6 categories related to food technologies were positively perceived by Twitter users, such as innovative solutions and sustainable agriculture, while 5 like the virtual dimensions of the industry or crisis-related scenarios were negatively perceived. It is remarkable that 3 categories had a neutral sentiment, which gives ground to improvement before consumers have a negative opinion and consequently will be more complicated to change their minds.
Originality/value
Technological innovations are becoming predominant in the food industry. The SARS-CoV-2 pandemic has made the sector improve even faster. Traditional methods needed to be substituted and technologies such as robots, artificial intelligence, blockchain and genetics are here to stay.
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C.H.S. Ruxton and E. Derbyshire
There is strong evidence that very long chain omega‐3 polyunsaturated fatty acids (LC3PUFA) are beneficial. The aim of this paper is to review the role of LC3PUFA in health and…
Abstract
Purpose
There is strong evidence that very long chain omega‐3 polyunsaturated fatty acids (LC3PUFA) are beneficial. The aim of this paper is to review the role of LC3PUFA in health and put this in context with habitual intakes and international recommendations.
Design/methodology/approach
A literature review was conducted to locate and summarise relevant published studies and reports.
Findings
There is good evidence that LC3PUFA help prevent cardiovascular disease, and may ameliorate inflammatory conditions and mental health issues, as well as supporting cognitive function throughout life. UK dietary surveys show that average fish intakes are well below the recommended two portions per week. Given that the majority of consumers do not eat oily fish, it is reasonable to consider the potential contribution of dietary supplements or fortified foods, although the latter must be sufficiently high in LC3PUFA to merit consideration.
Research limitations/implications
Information on LC3PUFA intakes in the UK is lacking. Future dietary surveys should remedy this and look at the relative contribution of different food groups, including supplements, to LC3PUFA intakes.
Originality/value
This paper gives a concise, up‐to‐date overview on LC3PUFA sources, intakes, recommendations and their impact upon health.
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Marta Igual, Juan Vicente Lopez Baldo, Purificación García-Segovia and Javier Martínez-Monzó
This study aimed to evaluate the enrichment with UD powder effects on phenols, antioxidant capacity, color, texture and extrusion parameters of extruded snacks.
Abstract
Purpose
This study aimed to evaluate the enrichment with UD powder effects on phenols, antioxidant capacity, color, texture and extrusion parameters of extruded snacks.
Design/methodology/approach
Extrudates were produced with a single-screw extruder. It operated at a 3:1 compression ratio, loaded with prepared corn samples at a constant dosing speed of 18 rpm. The screw was rotated constantly at 150 rpm and temperatures of barrel sections 1–4 were set to 25, 70, 170 and 175°C, respectively; the nozzle diameter was 3 mm.
Findings
Extrudate parameters were fitted against UD concentration and presented equations close to the experimental data, according to the obtained adjusted R2. Using UD powder in the mixture to obtain extruded corn snacks increased their phenols content and antioxidant capacity. However, high UD concentration in the mixtures caused low expansion and porous extrudates; nevertheless, it lowered possible molecular damage risk by molecules solubilized in water, making them more stable. Using 7.5% UD percentage in mixtures is recommended for extruded snacks to maintain typical extrudate characteristics. Higher UD concentration provokes more hygroscopic, dense and compact snacks.
Originality/value
These findings confirm that using U. dioica L. powder in the mixture to obtain extruded corn improves the functional value of snacks, maintaining extruded characteristics.
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Anne-Mette Hjalager, Pia Heike Johansen and Bjorn Rasmussen
Lead user experiments are increasingly applied in food-related innovation. The purpose of this paper is to: first, experiments should excavate new recipes, production processes…
Abstract
Purpose
Lead user experiments are increasingly applied in food-related innovation. The purpose of this paper is to: first, experiments should excavate new recipes, production processes and narratives for mussels with a specific regional origin and connotation. Second, the study should test a lead user set-up and investigate the commitment and potential benefits, not only for future mussel producers but also for the lead users themselves.
Design/methodology/approach
This study organized and evaluated a lead user experiment involving eight chefs and other food experts.
Findings
The experiment was successful in the sense that the lead users activated a considerable combinatory knowledge ability and creativity, and they could address issues of wider regional branding significance and contribute with catching narratives. The lead users found the experiment beneficial on several dimensions, providing the opportunity to reflect and undertake tests under respectfully inquisitive observation of others, and they also appreciated the opportunity openly to expose their own professionalism on various media that were organized as ingredients in this experiment.
Practical implications
The study accentuates the applicability of lead user experiments as supplements or alternative to other ways of informing product development processes and demonstrates a practical method.
Originality/value
The study contributes to the increasing methodological evidence in the field of lead user-based innovation and scrutinizes the issues in a wider food industry context.
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Dileyni Diaz De Oleo, Lynn McIntyre, Nicola Randall, Rounaq Nayak and Louise Manning
The hospitality sector underpins the Dominican Republic's (DR) economy but may be a setting where foodborne disease outbreaks (FBDOs) can occur. The purpose of this research is to…
Abstract
Purpose
The hospitality sector underpins the Dominican Republic's (DR) economy but may be a setting where foodborne disease outbreaks (FBDOs) can occur. The purpose of this research is to conduct a systematic mapping exercise on the available scientific literature related to FBDOs in hospitality in the DR and their link to reported food safety and hygienic practices.
Design/methodology/approach
A predefined search protocol applied the principles of PRISMA guidance. Publications (n = 2,793) from databases (e.g. Web of Science, PubMed) were identified and systematically selected for relevance. A full-text assessment based on the inclusion criteria led to the identification of a refined list of studies and academic publications (n = 22) included in this review. The descriptive analysis of the collated data is then presented graphically.
Findings
A low rate of reporting highlights a knowledge gap on FBDOs, the related food safety hazards and how they are mitigated by stakeholders and local health authorities in the DR. Improving government and other stakeholder capacity to report, investigate and understand FBDOs and the practices involved is essential.
Research limitations/implications
The research has implications for Government, businesses and public health officials and managers in the hospitality sector in the DR. A potential research limitation is that the search strategies could miss some relevant articles.
Practical implications
The findings provide a framing for improved risk analysis in implementing food safety management strategies for FBDOs.
Originality/value
To the best of the authors’ knowledge, this is the first systematic mapping research assessing evidence of FBDOs affecting hospitality in the DR.
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