Impact of the Post-Harvest Period on the Chemical and Sensorial Properties of planifolia and pompona Vanillas.

Vanilla production in Guadeloupe is expanding. The main species grown is Vanilla planifolia, but other species such as Vanilla pompona are also present and required by industries. To upgrade the value of vanilla production on this Caribbean Island, this study was performed to evaluate the aromatic specifies of these vanilla species according to the length of the post-harvest period (2 months and 9 months). For this purpose, Vanilla planifolia and Vanilla pompona were compared through scald and scarification transformation processes, as well as two different refining times (T1 and T2). For chemical characterization, 0.1 g of vanilla bean seeds was used for SMPE/GC-MS measurements, while 0.05 g of vanilla samples was subjected to infusion in milk (0.15%) for sensory evaluation. The latter involved generation of terms of aroma through olfaction and gustation sessions. The chemical results showed a significant difference between the two species, where vanillin was mostly present in Vanilla planifolia, unlike Vanilla pompona, where it was mainly rich in 4-methoxybenzyl alcohol. Interestingly, the second refining time was characterized by the appearance of two major components, 1,3-octadien and acetic acid. For sensory analysis, all the vanillas exhibited a high diversity of aromas including "sweet", "gourmand", "spicy" flavors and so on. The application of factorial correspondence analysis (FAC) as well as the agglomerative hierarchical clustering (AHC) showed differences between the vanilla samples according to both the species and refining time. The combination of these analyses makes it possible to establish a chemical and organoleptic profile of vanillas. Varietal and processing factors both have a major impact on the aroma profile of vanillas.

Taste assessment for paediatric drug Development: A comparison of bitterness taste aversion in children versus Naïve and expert young adult assessors.

Medicines for children often taste bitter, presenting a significant challenge to treatment compliance. However, most studies on paediatric drug development rely on adult volunteers for sensory research, and the level of expertise required from these assessors is unclear. This study aimed to address this gap by investigating perceived bitterness aversion to taste strips impregnated with different concentrations of quinine hydrochloride in 439 school-aged children. Expert (n = 26) and naïve (n = 65) young adult assessors evaluated quinine solutions as well as taste strips, for methodological bridging purposes. All assessors differentiated the aversiveness of the taste strips in a dose dependent manner. Younger children aged 4-8 years had difficulty discriminating higher bitter concentrations, whereas pre-adolescents 9-11 years and naive adults showed better discrimination at the top of the scale. Naive assessors showed similar bitter perception as children. However, the results were slightly different between strips and solution in adults. These findings highlight the key role that adult panels can play in paediatric formulation development. Taste strips show promise as a safe and pragmatic tool for sensory pharmaceutical evaluations, though further studies are warranted to establish the relationship between age and hedonic taste perception using compounds with diverse physicochemical and sensory qualities.

Impact of storage period and lipid unsaturation on the kinetic of 5-hydroxymethylfurfural and furfural generation in pound cakes.

This work aimed at studying the influence of formulation and storage on the formation of Maillard compounds called 5-hydroxymethylfurfural (HMF) and furfural in pound cakes formulated with rapeseed oil (RO) and palm oil (PO). A progressive humidification of the crust and a dryness of the crumb were observed during storage. Lightness (L*) decreased for both PO and RO pound cakes in crumb as well as crust. The accumulation of HMF was found to be higher in the crust (2.21-38.5 mg kg-1) in comparison with the crumb (0.78 to 10.29 mg kg-1). Similar results were found for furfural where the concentration range was between 0.98 and 5.67 mg kg-1 in the crumb while between 2.1 and 38.39 mg kg-1 in the crust. Thus, the formation of HMF and furfural depended on formulation. The PLS-DA showed a positive correlation between the kinetic of HMF and furfural migration and the storage period.

Texture staling of pound cakes assessed by front face fluorescence spectroscopy in tandem with chemometric analysis.

Two vegetal oils have been selected for the formulation of pound cakes, rapeseed oil (RO) and palm oil (PO). The freshness of these products has been monitored during 58 days of storage. The RO pound cakes of 58 days as well as PO pound cakes presented higher values (p < .05) of hardness (N), Young's modulus (N.cm-2 ) and compressive stress (N.cm-2 ) than those aged of 5 days. For both vitamin A and tryptophan spectra, the maximum of fluorescence intensity varied according to the aging period. For both RO and PO recipes, lipid oxidation indicators (peroxide value, para-anisidine value, and total oxidation value [TOTOX]) were interestingly correlated to Young's modulus (R2  = 0.99) as well as compressive stress (R2  = 0.99), using polynomial model. The application of partial least squares regression to the vitamin A spectra provided excellent predictive results for both compressive stress (R2  = 0.99) and TOTOX (R2  = 0.99). Good results were observed for tryptophan spectra for the prediction of TOTOX (R2  = 0.77). Thus, the use of front face fluorescence spectroscopy may provide rapid and accurate results for the monitoring of pound cakes freshness throughout storage.

A review on octenyl succinic anhydride modified starch-based Pickering-emulsion: Instabilities and ingredients interactions.

Pickering emulsions endow attractive features and a wide versatility in both food and nonfood fields. In the last decades, a noticeable interest has emerged toward the use of octenyl succinic anhydride (OSA)-starch to improve the long-term stability in such systems. In this review, instabilities were pointed out, where a new kinetic equilibrium was observed in Pickering emulsions assigned to migration and size variations of particles. These features were monitored using rheological measurements to understand microstructure and droplets mobility. The elastic modulus (G'), the viscous modulus (G″), and tan(δ) values were attributed to the transition from solid to fluid and assigned to the instability of the formulation regardless of the type of the system configuration. The novelties in using OSA-modified starch, were also exposed. The chemical modification of starch decreased creaming for months. Interaction between OSA-modified starches and some ionic components (potassium, magnesium, and calcium) as well as hydrocolloids and proteins reduced creaming and coalescence due to dense interfacial film. Furthermore, the key parameters (oil fraction, fatty acids composition, oxidative stress oil polarity, and oil viscosity) that govern oil phase in Pickering emulsion, were analyzed. These parameters were found to be positively correlated to the stability of Pickering emulsions.

Effect of succinylation on the secondary structures, surface, and thermal properties of date palm pollen protein concentrate.

The present study was attempted to investigate the effect of succinylation, as chemical modification, on the functionality of male date palm pollen protein concentrate (MDPPPC). Succinylation was applied at two levels, 4 and 8 mol of succinic acid per mole of lysine. 4 M and 8 M were compared to the native MDPPPC. Findings proved that succinylation improved the surface properties of pollen protein including solubility and surfactant activity. Increased solubility of succinylated MDPPPC has been noticed especially in pH superior to pHi. The results from the differential scanning calorimetry showed a significant decrease (P < 0.05) of the denaturation temperature and the heat enthalpy for succinylated MDPPPC. ß turn of succinylated MDPPPC increased significantly (P < 0.05) at the expense of ß sheet indicating that the protein gained more mobility after succinylation which explains the enhancement of the functional properties and promotes the use of succinylated protein as a techno-functional ingredient.

Potentiality of front-face fluorescence and mid-infrared spectroscopies coupled with partial least square regression to predict lipid oxidation in pound cakes during storage.

The potentialities of front-face fluorescence (FFF) and mid-infrared (MIR) spectroscopies coupled with partial least square regression (PLSR) were compared to predict the lipid oxidation of pound cakes. The level of lipid oxidation in pound cakes determined using classical methods showed some changes. Similarly, the fluorescence emission (305-490 nm) and excitation (252-390 nm) spectra and MIR spectra scanned in the 4000-700 cm-1 region showed some changes in pound cakes as a function of both storage time and the type of oil used in the formulation. The application of PLSR to the MIR spectra, provided excellent predictive results for free fatty acid (R2 = 0.97) and peroxide values (R2 = 0.87). Similar results were obtained from both tryptophan and MIR spectra for the prediction of TOTOX (R2 > 0.86) demonstrating the efficiency of the MIR and FFF spectroscopies to qualify and quantify the level of lipid oxidation in pound cakes.

Application of Fourier-transform mid infrared spectroscopy for the monitoring of pound cakes quality during storage.

The aim of the present study was to investigate the ability of MIR and texture analyzer to evaluate the quality of pound cake samples produced with palm oil and rapeseed oil throughout storage. The MIR spectra analyzed by using principal component analysis (PCA) showed a clear separation of pound cakes as a function of the storage time and the nature of the used oil in the recipe. By applying partial least square regression (PLSR), excellent prediction was obtained for hardness (R2 = 0.91; RPD = 2.26), while an approximate qualitative prediction was found for springiness (R2 = 0.73; RPD = 2.07), cohesiveness (R2 = 0.67; RPD = 1.31) and resilience (R2 = 0.65; RPD = 1.24). It could be concluded that the MIR spectroscopy could be used as a rapid and non-destructive technique for monitoring texture of pound cakes throughout storage as well as for the prediction of their hardness.