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1.
Appetite ; 201: 107613, 2024 Oct 01.
Artículo en Inglés | MEDLINE | ID: mdl-39067483

RESUMEN

Novel applications of nanotechnology in food processing hold tremendous potential to revolutionize the food industry and address challenges in food security and public health. Understanding and addressing consumers' evolving attitudes toward the use of nanotechnology in food processing is important to promote the technology's adoption and inform the development of regulatory frameworks that align with societal values. We used a survey research design to explore U.S. consumers' attitudes toward such uses of nanotechnology. Through the literature, we identified various cognitive and affective factors that have influenced, or have the potential to influence, consumers' attitudes, and we used those factors to develop a comprehensive regression model. We collected data from a national sample of U.S. consumers (N = 1071). The regression model accounted for 64.22% of the variance in attitudes toward nanotechnology (adjusted R2 = 62.94%). Perceived benefits, subjective norms, institutional trust, and subjective knowledge significantly and positively influenced participants' attitudes toward the use of nanotechnology in food processing while perceived risks and food technology neophobia significantly and negatively influenced participants' attitudes. These results suggest that communication strategies should emphasize consumer-centric benefits of nanotechnology, mitigate perceived risks, leverage social influences, and prioritize food safety-related messaging from institutional bodies.


Asunto(s)
Comportamiento del Consumidor , Manipulación de Alimentos , Nanotecnología , Humanos , Femenino , Masculino , Adulto , Estados Unidos , Persona de Mediana Edad , Adulto Joven , Encuestas y Cuestionarios , Conocimientos, Actitudes y Práctica en Salud , Adolescente , Anciano
2.
J Anim Physiol Anim Nutr (Berl) ; 108 Suppl 1: 24-35, 2024 May.
Artículo en Inglés | MEDLINE | ID: mdl-38576126

RESUMEN

Interest in plant-based meat analogues has increased and can be expected to be applied to pet foods, which necessitates the understanding of the nutrient supply in those foods. Our primary aim was to advance our understanding of the digestive properties of sterilized plant-based meat analogues. The impact of the preparatory processing steps on the solubility of meat analogues was studied. Meat analogues were made by mixing water, salt, and wheat gluten with soy protein isolate, pea protein isolate, or faba bean concentrate. Mixed materials were processed into model meat analogues using shear cell technology. Products were canned in water or gravy and sterilized. An animal-based canned pet food was made as a reference. Products sampled at the processing steps (mixing, shearing, sterilization) were digested in vitro. Samples of digestate were taken at the gastric phase (0 and 120 min) and small intestinal phase (120, 200, 280, and 360 min) for analysis of protein hydrolysis. The extent digestion of nitrogen and dry matter was determined at the end of incubation. Total phosphorus, soluble phosphorus after acid treatment, and after acid and enzymatic treatment were determined. The degree of hydrolysis after gastric digestion was low but increased immediately in the small intestinal phase; products based on pea had the highest values (56%). Nitrogen digestibility was above 90% for all materials at each processing step, indicating that bioactive compounds were absent or inactivated in the protein isolates and concentrate. Phytate seemed to play a minor role in meat analogues, but phosphorus solubility was influenced by processing. Shearing decreased soluble phosphorus, but this effect was partly reversed by sterilization. Nutrient digestibility as well as phosphorus solubility in plant-based products was higher than or comparable with the reference pet food. These findings show that the digestive properties of the tested plant-based meat analogues do not limit the supply of amino acids and phosphorus.


Asunto(s)
Digestión , Sustitutos de la Carne , Fósforo , Animales , Alimentación Animal/análisis , Manipulación de Alimentos , Fósforo/química , Solubilidad
3.
Crit Rev Food Sci Nutr ; : 1-19, 2023 May 22.
Artículo en Inglés | MEDLINE | ID: mdl-37216487

RESUMEN

Biopolymers are prevalent in both natural and processed foods, serving as thickeners, emulsifiers, and stabilizers. Although specific biopolymers are known to affect digestion, the mechanisms behind their influence on the nutrient absorption and bioavailability in processed foods are not yet fully understood. The aim of this review is to elucidate the complex interplay between biopolymers and their behavior in vivo, and to provide insights into the possible physiological consequences of their consumption. The colloidization process of biopolymer in various phases of digestion was analyzed and its impact on nutrition absorption and gastrointestinal tract was summarized. Furthermore, the review discusses the methodologies used to assess colloidization and emphasizes the need for more realistic models to overcome challenges in practical applications. By controlling macronutrient bioavailability using biopolymers, it is possible to enhance health benefits, such as improving gut health, aiding in weight management, and regulating blood sugar levels. The physiological effect of extracted biopolymers utilized in modern food structuring technology cannot be predicted solely based on their inherent functionality. It is essential to account for factors such as their initial consuming state and interactions with other food components to better understand the potential health benefits of biopolymers.


Food biopolymers (FBP) impact nutrient distribution differently in various digestion phases.FBP application can help tailor nutritional values for personalized dietary plans.FBP colloidization under complex interactions results challenges in practical applications.Accurate assessment of FBP colloidization requires combination of methodologies.Dietary FBP additives benefits and safety warrant investigation in real food matrix.

4.
Appetite ; 175: 106043, 2022 Aug 01.
Artículo en Inglés | MEDLINE | ID: mdl-35487309

RESUMEN

Meat substitutes using alternative proteins can facilitate sustainable diets without compromising animal welfare. The fungal protein, also called mycoprotein is the biomass that results from the fermentation of a filamentous fungus. This paper reports the results of a consumer acceptance study of fungal protein-based meat substitutes using a mixed-method design with a web-based survey and a series of semi-structured interviews amongst European participants. Based on the description provided in the survey, 56% of participants were not directly familiar with fungal proteins but they understood its potential societal benefits. The overall Food Technology Neophobia Score (FTNS) of the sample was moderate (M = 40.0, range = 19-62), with more neophilic participants (52.9%) than neophobic (47.1%). FTN was a significant but weak predictor of Perceived Benefits (PB) and Purchase Intentions (PI). Younger participants perceived fungal proteins more positively, and city-dwellers had higher PI than rural dwellers. Reducetarians were more likely to purchase fungal proteins, compared to unrestricted omnivores. Participants with lower acceptance of fungal proteins' association with mould had significantly lower PI than those who were comfortable with it. In turn, familiarity with fungal protein was positively associated with mould acceptance. The qualitative data suggested that the sensory attributes were the most important factor in the acceptance of meat substitutes. The participants also valued clean label products which were perceived as healthier. Familiarity with other products containing mould seemed to assuage concerns and drive acceptance of fungal protein. The findings suggest that the overall acceptance of fungal protein is still rather low. This may be attributed to the perceived low appeal and tastiness of available fungal protein products.

5.
Molecules ; 27(24)2022 Dec 15.
Artículo en Inglés | MEDLINE | ID: mdl-36558047

RESUMEN

The aim of this study was the development of a cereal bar based on bee pollen (BP), honey (H), and flour by-products (peel passion fruit flour-PPFF), generating an innovative product. BP is a protein-rich ingredient and can be used in the composition of cereal bars. PPFF is a by-product rich in fibers. The formulations were developed using a 23 factorial design with four replicates in the center point, studying the sensory analysis as a response variable. The texture and nutritional parameters were performed for the optimal formulation. BP showed ca. 15% of protein. The final formulation (10.35% BP, 6.8% PPFF, and 25% H) presented 22.2% moisture, 1.8% ash, 0.4% total fat, 3.0% fiber, 63.1% carbohydrates, and 74.0 Kcal/25 g. The sensory analysis presented valued around 7 (typical of a traditional bar). Regarding the possibility of purchasing the product, 51% of the panelists said they would probably buy the developed product. The formulated cereal bar had a similar composition as those already marketed. Moreover, it can be considered a source of fiber and is sensory acceptable. This approach opens up new opportunities for developing nutritional and functional foodstuff with improved sensorial aspects.


Asunto(s)
Fibras de la Dieta , Miel , Fibras de la Dieta/análisis , Valor Nutritivo , Grano Comestible/química
6.
Crit Rev Food Sci Nutr ; 61(10): 1689-1703, 2021.
Artículo en Inglés | MEDLINE | ID: mdl-32423294

RESUMEN

Several studies describe the immobilization of microbial lipases aiming to evaluate the mechanical/thermal stability of the support/enzyme system, the appropriate method for immobilization, acid and alkaline stability, tolerance to organic solvents and specificity of fatty acids. However, literature reviews focus on application of enzyme/support system in food technology remains scarce. This current systematic literature review aimed to identify, evaluate and interpret available and relevant researches addressing the type of support and immobilization techniques employed over lipases, in order to obtain products for food industry. Fourteen selected articles were used to structure the systematic review, in which the discussion was based on six main groups: (i) synthesis/enrichment of polyunsaturated fatty acids; (ii) synthesis of structured lipids; (iii) flavors and food coloring; (iv) additives, antioxidants and antimicrobials; (v) synthesis of phytosterol esters and (vi) synthesis of sugar esters. In general, the studies discussed the synthesis of the enzyme/support system and the characteristics: surface area, mass transfer resistance, activity, stability (pH and temperature), and recyclability. Each immobilization technique is applicable for a specific production, depending mainly on the sensitivity and cost of the process.


Asunto(s)
Enzimas Inmovilizadas , Industria de Alimentos , Estabilidad de Enzimas , Enzimas Inmovilizadas/metabolismo , Ésteres , Ácidos Grasos , Solventes
7.
Molecules ; 26(11)2021 May 24.
Artículo en Inglés | MEDLINE | ID: mdl-34073703

RESUMEN

Besides their best-known uses in the food and fermentation industry, yeasts have also found application as microcapsules. In the encapsulation process, exogenous and most typically hydrophobic compounds diffuse and end up being passively entrapped in the cell body, and can be released upon application of appropriate stimuli. Yeast cells can be employed either living or dead, intact, permeabilized, or even emptied of all their original cytoplasmic contents. The main selling points of this set of encapsulation technologies, which to date has predominantly targeted food and-to a lesser extent-pharmaceutical applications, are the low cost, biodegradability and biocompatibility of the capsules, coupled to their sustainable origin (e.g., spent yeast from brewing). This review aims to provide a broad overview of the different kinds of yeast-based microcapsules and of the main physico-chemical characteristics that control the encapsulation process and its efficiency.


Asunto(s)
Composición de Medicamentos/métodos , Levaduras/citología , Interacciones Hidrofóbicas e Hidrofílicas
8.
J Nurs Manag ; 29(8): 2620-2629, 2021 Nov.
Artículo en Inglés | MEDLINE | ID: mdl-34342076

RESUMEN

AIM: The aim of this study is to explore how a nutritional intervention that improves the biochemical and functional profile of dysphagic older people impacts on nursing workload and costs for nursing homes. BACKGROUND: Dysphagic institutionalized older people particularly at risk of malnutrition require more intensive support from nursing staff and higher costs for nursing homes. METHOD: This is an open pre-post longitudinal multicentre quasi-experimental study without a control group. RESULTS: There is a significant reduction in the number of enemas (from 3.51 to 1.11 enemas), with an average nursing workload reduction from 52 to 16 min per patient every month. Each nurse also spent 20 h less per patient every month spoon-feeding. This resulted in nursing staff cost savings. CONCLUSIONS: The nutritional intervention led to a significantly better quality of life for the patients manifested through increased independence and social engagement. This reduced workload for nursing staff and costs for nursing home administrators. IMPLICATIONS FOR NURSING MANAGEMENT: Sensitive, targeted nutritional interventions have the potential to improve nursing home residents' quality of life and enable a more efficient use of resources. This study revealed reduced workload and cost savings due to less time spent administering enemas and spoon-feeding, in addition to reduced malnutritional consequences.


Asunto(s)
Desnutrición , Calidad de Vida , Anciano , Costos y Análisis de Costo , Humanos , Casas de Salud , Carga de Trabajo
9.
J Food Sci Technol ; 58(3): 811-824, 2021 Mar.
Artículo en Inglés | MEDLINE | ID: mdl-33678864

RESUMEN

The purpose of the present review is to explore the research about synbiotic food diversity, as well as the probiotics and prebiotics concentration used there in, and the different tests that this type of food is subjected to. The interaction probiotic-prebiotic-food is complex. The role of probiotics is clear, but the role of prebiotics is variable, as they are used for different purposes. The required doses in order to exert beneficial effects upon consumer health are adequate for probiotics, but not for prebiotics. The food processes affect in different ways the probiotics growth. It is essential to carry out more studies with protection technologies for probiotics, on the other hand, it is needed to assess if probiotics survival is because of the food matrix or because of the prebiotic with further experimentation.

10.
J Food Sci Technol ; 58(3): 1027-1041, 2021 Mar.
Artículo en Inglés | MEDLINE | ID: mdl-33678886

RESUMEN

The purpose of this study was to provide contextual information on indigenous food's technologies and safety from Gabon. The strategic focus being to promote local food with enhanced nutritional value and improved safety. An investigation and monitoring were carried out to elucidate their process flow diagrams and to identify safety failures. Samples were taken for microbiological analysis using conventional culture-based techniques. Detection and identification of Salmonella in samples were confirmed using PCR based method by targeting invasion plasmid antigen B (IpaB) gene. The investigation shows that women play a protagonist role in the technical know-how of Gabonese indigenous foods in a context that is evolving towards the disappearance of this knowledge. The food production process remains archaic, which makes the environment impact on food safety. Indeed, the proximity of food manufacturing environment to animals, waste, or latrines coupled with the lack of hygiene and manufacturing practices affect the quality of these foods. This is reflected in our study's microbiological results, namely, Aerobic Mesophilic Bacteria ranged from 3.53 to 11.96 log CFU/g and indicators of fecal contaminations of up to 8.21 log CFU/g. Salmonella is detected in 18.69% of samples. The presence of these bacteria is a risk for consumer health. Although some of these foods can be considered as a fermented food, the producers should be further educated and encouraged to take preventive measures to ensure the quality of these food products. A much more subtle approach based on microbial ecology of these foods should be explored for better exploitation.

11.
Molecules ; 25(3)2020 Feb 01.
Artículo en Inglés | MEDLINE | ID: mdl-32024189

RESUMEN

Nanoscale lipid bilayers, or nanoliposomes, are generally spherical vesicles formed by the dispersion of phospholipid molecules in a water-based medium by energy input. The other nanoscale object discussed in this entry, i.e., tocosome, is a recently introduced bioactive carrier made mainly from tocopheryl phosphates. Due to their bi-compartmental structure, which consists of lipidic and aqueous compartments, these nanocarriers are capable of carrying hydrophilic and hydrophobic material separately or simultaneously. Nanoliposomes and tocosomes are able to provide protection and release of sensitive food-grade bioactive materials in a sustained manner. They are being utilized for the encapsulation of different types of bioactive materials (such as drugs, vaccines, antimicrobials, antioxidants, minerals and preservatives), for the enrichment and fortification of different food and nutraceutical formulations and manufacturing of functional products. However, a number of issues unique to the nutraceutical and food industry must first be resolved before these applications can completely become a reality. Considering the potentials and promises of these colloidal carrier systems, the present article reviews various aspects of nanoliposomes, in comparison with tocosomes, including the ingredients used in their manufacture, formation mechanisms and issues pertaining to their application in the formulation of health promoting dietary supplements and functional food products.


Asunto(s)
Suplementos Dietéticos , Portadores de Fármacos/química , Composición de Medicamentos , Liposomas , Nanopartículas/química , Nanotecnología , Industria de Alimentos , Liposomas/química , Estructura Molecular
12.
Cent Eur J Public Health ; 28(4): 320-324, 2020 Dec.
Artículo en Inglés | MEDLINE | ID: mdl-33338370

RESUMEN

OBJECTIVE: Acrylamide is a toxic compound found in occupational and non-occupational environment. It originates from industrial use, technological processes in construction as well as food production, water purification, and laboratory use. Adverse effects including neurotoxicity, probably carcinogenicity, genotoxicity, teratogenicity, and reproductive toxicity were reported in many studies. Our study is focused on acrylamide content in selected food products in the Czech Republic. METHOD: In this study, we determined acrylamide content in selected samples of commonly consumed food products (potato chips, biscuits, popcorn, corn flakes, breakfast cereals, and baked muesli). RESULTS: The concentration of acrylamide in most samples of potato chips, biscuits and popcorn exceeded the benchmark limits. The acrylamide content in samples of potato chips from one manufacturer in 4 cases out of 5 analysed samples exceeded benchmark limit. On the other hand, no corn flakes sample acrylamide content from the same manufacture exceeded the benchmark limit. With 20 of all analysed samples exceeding the benchmark levels for acrylamide, it can be concluded that 47.6% of samples did not comply with the benchmark level. CONCLUSION: Dietary intake of frequently consumed food products with the acrylamide content exceeding the recommended comparative value could have adverse effects on the human health. Our study confirmed high amount of acrylamide in some selected food samples. The reduction of dietary burden with acrylamide is possible by complying with the correct technological principles in food preparation.


Asunto(s)
Acrilamida , Análisis de los Alimentos , Acrilamida/análisis , República Checa , Dieta , Contaminación de Alimentos/análisis , Manipulación de Alimentos , Humanos
13.
Crit Rev Food Sci Nutr ; 59(1): 72-88, 2019.
Artículo en Inglés | MEDLINE | ID: mdl-28799778

RESUMEN

Tryptophan (Trp) is an amino acid and an essential component of the human diet. It plays a crucial role in many metabolic functions. Clinicians can use Trp levels in the course of diagnosing various metabolic disorders and the symptoms associated with those diseases. Furthermore, supplementation with this amino acid is considered in the treatment of depression and sleep disorders, mainly due to the Trp relationship with the synthesis of serotonin (5-HT) and melatonin. It is also used in helping to resolve cognitive disorders, anxiety, or neurodegenerative diseases. Reduced secretion of serotonin is associated with autism spectrum disorder, obesity, anorexia and bulimia nervosa, and other diseases presenting peripherals symptoms. The literature strongly suggests that Trp has a significant role in the correct functionality of the brain-gut axis and immunology. This information leads to the consideration of Trp as an essential dietary component due to its role in the serotonin pathway. A reduced availability of Trp in diet and nutraceutical supplementation should be considered with greater concern than one might expect. This paper constitutes a review of the more salient aspects gleaned from the current knowledge base about the role of Trp in diseases, associated nutritional disorders, and food science, in general.


Asunto(s)
Dieta , Triptófano/farmacología , Suplementos Dietéticos , Análisis de los Alimentos , Humanos , Serotonina/biosíntesis
14.
Compr Rev Food Sci Food Saf ; 18(3): 798-816, 2019 May.
Artículo en Inglés | MEDLINE | ID: mdl-33336924

RESUMEN

New food technologies, such as genetic modification, food fortification, and processing technologies, are of growing interest for future food security and safety. For ensuring successful implementation of such technologies, consumers and other food supply chain actors should embrace them. We present a systematic review to identify and compare key factors of supply chain actors' evaluation of new food technologies. Evaluation encompasses indicators such as likelihood or intention to perform a behavior, perceived benefits/risks, willingness to pay, acceptance/adoption, and attitudes. Results from 183 studies showed several imbalances in research. Although studies mainly focused on (1) genetically modified foods, (2) by consumers, (3) in developed countries, only very few studies have targeted other food technologies, other supply chain actors such as farmers (13 studies) or processors (two studies), or developing countries (43 studies). With respect to consumers' evaluation, key determinants were trust in institutions, information assessment, perceived risks and benefits, attitudes toward the product or technology, perceived behavioral control, quality perception of the product, and impact on health. Farmers' evaluation of new food technologies was explained by the factors of perceived risk and benefits and of actual source of information. For the few processor evaluation studies, no convergence of factors could be reached. This systematic review contributes to a better understanding of consumers' and farmers' evaluation behavior and opens up avenues for future research on supply chain actors' food technology evaluations. The differences in the conceptualization and measurement of extracted factors demonstrate the need for standardized approaches in future studies.

15.
J Sci Food Agric ; 98(14): 5428-5434, 2018 Nov.
Artículo en Inglés | MEDLINE | ID: mdl-29675854

RESUMEN

BACKGROUND: Genetically modified (GM) foods have received substantial attention in recent years for being associated with unnaturalness, untrustworthiness, moral considerations, uncertainty, unhealthiness, and risks. This study highlighted the relevance of how social representations of genetically modified (GM) foods influence the Taiwanese public's willingness to consume GM foods. RESULTS: Moderated regression analysis results revealed that the social representation dimensions of adherence to technology and food as a necessity positively influenced the public's willingness to consume GM foods; however, the dimension of resistance to and suspicion of novelties had a negative influence. Food technology neophobia played a role in predicting people's willingness to consume GM foods and exerted moderating effects to enhance the negative relationship between the respondents' resistance to and suspicion of novelties and their willingness to consume GM foods. This neophobia also changed the positive relationship between food as a necessity and willingness to consume GM foods into negative. One-way ANOVA results revealed that food technology neophobia influences the public's specific social representations of GM foods, personal domain-specific innovativeness, and willingness to consume GM foods. CONCLUSION: Innovations in the food industry exhibit a high market failure rate partially because of the phenomenon known as food technology neophobia, which refers to rejection of new or unfamiliar foods. The findings of this empirical study can facilitate the development of a clearer understanding of people's acceptance and usage of emerging technologies applied in the innovation of food products in Taiwan. © 2018 Society of Chemical Industry.


Asunto(s)
Comportamiento del Consumidor , Alimentos Modificados Genéticamente , Opinión Pública , Ingestión de Alimentos , Preferencias Alimentarias , Humanos , Taiwán
16.
Chem Zvesti ; 72(5): 1213-1221, 2018.
Artículo en Inglés | MEDLINE | ID: mdl-29681684

RESUMEN

It has been experimentally proven that germinated plant seeds, such as leek, red clover, broccoli, and others contain proteases, which are able to digest animal protein such as gelatin, bovine albumin, casein, and egg albumin. Preliminary tests were carried out with the use of a semi-qualitative gelatin test, which is often applied to prove the presence of fruit enzymes. Quantitative examinations were carried out with the use of a ninhydrin reaction for amino acid determination as well as the Bradford and Smith methods for protein determination. Respective calibration curves were obtained for glycine (amino acid analysis) as well as for egg albumin, bovine albumin, and gelatin (protein analysis), with a full statistical evaluation including Mandel and Lack-of-Fit tests to check for linearity. It has been proven that the selected germinated seeds containing proteases can be applied as an effective aid for animal protein digestion.

17.
Crit Rev Food Sci Nutr ; 57(8): 1562-1568, 2017 May 24.
Artículo en Inglés | MEDLINE | ID: mdl-25747755

RESUMEN

Some countries now incorporate recommendations for increased consumption of whole grain (WG) into local dietary guidelines. Cereal and pseudo-cereal grains are good sources of complex carbohydrates, dietary fiber, proteins, phytochemicals, vitamins and minerals. However, research shows that the large majority of consumers are still falling short of WG consumption goals. To address this, we are actively involved in research to help increase the WG content of processed foods without compromising on taste and texture. In order to ensure consumer trust, the advancement of process technologies in incorporating WG to produce tasty food has to go hand in hand with well designed clinical trials that confirm the health benefits resulting from diets rich in WG.


Asunto(s)
Manipulación de Alimentos , Granos Enteros/química , Comportamiento del Consumidor , Seguridad de Productos para el Consumidor , Dieta Saludable , Fibras de la Dieta/administración & dosificación , Fibras de la Dieta/análisis , Proteínas en la Dieta/administración & dosificación , Proteínas en la Dieta/análisis , Ingestión de Energía , Conocimientos, Actitudes y Práctica en Salud , Humanos , Política Nutricional , Valor Nutritivo , Fitoquímicos/administración & dosificación , Fitoquímicos/análisis , Gusto
18.
Appetite ; 96: 391-398, 2016 Jan 01.
Artículo en Inglés | MEDLINE | ID: mdl-26463016

RESUMEN

The success of new food technologies largely depends on consumers' behavioral responses to the innovation. In Eastern Africa, and Uganda in particular, a technology to process matooke into flour has been introduced with limited success. We measure and apply the Food technology Neophobia Scale (FTNS) to this specific case. This technique has been increasingly used in consumer research to determine consumers' fear for foods produced by novel technologies. Although it has been successful in developed countries, the low number and limited scope of past studies underlines the need for testing its applicability in a developing country context. Data was collected from 209 matooke consumers from Central Uganda. In general, respondents are relatively neophobic towards the new technology, with an average FTNS score of 58.7%, which hampers the success of processed matooke flour. Besides socio-demographic indicators, 'risk perception', 'healthiness' and the 'necessity of technologies' were key factors that influenced consumer's preference of processed matooke flour. Benchmarking the findings against previous FTNS surveys allows to evaluate factor solutions, compare standardized FTNS scores and further lends support for the multidimensionality of the FTNS. Being the first application in a developing country context, this study provides a case for examining food technology neophobia for processed staple crops in various regions and cultures. Nevertheless, research is needed to replicate this method and evaluate the external validity of our findings.


Asunto(s)
Comportamiento del Consumidor , Manipulación de Alimentos , Preferencias Alimentarias , Tecnología de Alimentos , Adulto , Conducta de Elección , Países en Desarrollo , Femenino , Harina , Humanos , Masculino , Musa , Factores Socioeconómicos , Encuestas y Cuestionarios , Uganda
19.
Antioxidants (Basel) ; 13(7)2024 Jul 22.
Artículo en Inglés | MEDLINE | ID: mdl-39061947

RESUMEN

In recent years, astaxanthin as a natural substance has received widespread attention for its potential to replace traditional synthetic antioxidants and because its antioxidant activity exceeds that of similar substances. Based on this, this review introduces the specific forms of astaxanthin currently used as an antioxidant in foods, both in its naturally occurring forms and in artificially added forms involving technologies such as emulsion, microcapsule, film, nano liposome and nano particle, aiming to improve its stability, dispersion and bioavailability in complex food systems. In addition, research progress on the application of astaxanthin in various food products, such as whole grains, seafood and poultry products, is summarized. In view of the characteristics of astaxanthin, such as insolubility in water and sensitivity to light, heat, oxygen and humidity, the main research trends of astaxanthin-loaded systems with high encapsulation efficiency, good stability, good taste masking effect and cost-effectiveness are also pointed out. Finally, the possible sensory effects of adding astaxanthin to food aresummarized, providing theoretical support for the development of astaxanthin-related food.

20.
Nutrients ; 16(9)2024 Apr 30.
Artículo en Inglés | MEDLINE | ID: mdl-38732611

RESUMEN

In modern industrialized societies, the focus on healthy eating has increased significantly across multiple sectors, including the media, public policy, expert opinion, and public awareness. The aim of this research was to explore the perceptions of healthy eating and the barriers to adopting a healthy diet among undergraduate students in Human Nutrition and Dietetics (HND) and Food Science and Technology (FST) degrees in Spain. An exploratory and descriptive cross-sectional study was conducted using a qualitative and quantitative methodology and convenience sampling. Two focus groups and a questionnaire were utilized (300 participants from all academic years completed the survey). Differences in definitions of healthy eating and perceived barriers were found between genders and students at different stages of training (p < 0.05). In their understanding of healthy eating, the students placed importance on balance, variety, moderation, and individual factors. Although students considered it easy to follow a healthy diet, family's eating habits, time availability, and emotional states were found to be the main barriers to the implementation of healthy practices. The obtained data supports the need to critically address perceptions of healthy eating throughout the training of nutrition and food science professionals. The insights obtained on the perceived barriers highlight the importance of considering both individual and environmental factors.


Asunto(s)
Dieta Saludable , Estudiantes , Humanos , Femenino , Dieta Saludable/psicología , Masculino , Estudiantes/psicología , Estudiantes/estadística & datos numéricos , Estudios Transversales , Adulto Joven , España , Universidades , Conducta Alimentaria/psicología , Encuestas y Cuestionarios , Adulto , Grupos Focales , Conocimientos, Actitudes y Práctica en Salud , Ciencias de la Nutrición/educación , Tecnología de Alimentos , Adolescente
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