ABSTRACT
Sweeteners
are
food
additives
used
in
processed
foods
and
beverages,
as
well
health
products
medicines.
Due
to
low
cost,
zero
calories,
intense
sweetness,
nonnutritive
sweeteners
have
been
widely
replace
table
sugar
become
the
preferred
strategy
manage
human
health.
Non‐nutritive
traditionally
considered
be
metabolically
inert,
while
more
evidence
indicates
that
they
affect
by
perturbing
gut
microbiota
energy
homeostasis.
The
impact
of
non‐nutritive
on
metabolic
diseases
still
remains
controversial.
This
review
covered
a
total
10
commonly
sweeteners,
either
naturally
occurring
or
artificial,
summarized
their
origin,
applications,
impacts
diseases,
especially
obesity,
diabetes,
nonalcoholic
fatty
liver
disease.
sensory
assessment
methods
were
applied
evaluate
suitability
consumer
acceptance
sweeteners.
purpose
this
is
summarize
potential
guide
safe
application
speculate
future
development
Food Science & Nutrition,
Journal Year:
2024,
Volume and Issue:
12(7), P. 4656 - 4666
Published: March 15, 2024
Yogurt
contains
various
health-promoting
components
such
as
beneficial
bacteria
and
bioactive
peptides.
However,
plain
yogurt
is
regarded
a
poor
source
of
phenolic
compounds,
vitamin
C,
other
substances
that
give
high
antioxidant
property
to
the
product.
Since
objective
this
study
was
evaluate
impact
addition
different
concentrated
sweet
pepper
extracts
(CSPE)
milk
formulation
on
some
quality
parameters
probiotic
set
during
21
days
cold
storage.
For
production
samples,
Journal of Dairy Science,
Journal Year:
2024,
Volume and Issue:
107(11), P. 8874 - 8886
Published: June 28, 2024
Yogurt
is
popular
as
a
natural
and
healthy
food,
but
its
flavor
greatly
affects
acceptability
by
consumers.
Flavor
compounds
of
yogurt
generally
produced
the
metabolism
lactose,
protein
fat,
resulting
flavors
include
carbonyls,
acids,
esters
alcohols,
etc.
Each
could
individually
provide
corresponding
flavor,
or
it
can
be
combined
with
other
to
form
new
flavor.
The
network
was
formed
among
metabolites
milk
components,
acetaldehyde,
central
compounds,
played
role
in
connecting
whole
network.
affected
many
factors,
such
use
different
raw
milks,
ways
homogenization,
sterilization,
fermentation,
post
ripening,
storage
condition
packaging
materials,
etc.,
which
affect
overall
yogurt.
This
paper
provides
an
overview
volatile
yogurt,
pathways
production
main
during
factors
that
influence
including
type
milk,
processing,
storage.
It
also
tries
theoretical
guidance
for
product
ideal
further
research
needed
more
comprehensive
description
system
Foods,
Journal Year:
2025,
Volume and Issue:
14(4), P. 556 - 556
Published: Feb. 7, 2025
Fusarium
venenatum
mycoprotein
is
an
alternative,
nutritious
protein
source
with
a
meat-like
texture.
Here,
F.
mycoprotein-based
Harbin
red
sausage
was
developed
and
characterized.
The
study
focused
on
the
effect
of
quality
sausages,
which
were
evaluated
in
five
groups
sausages
based
nutrient
content,
differential
scanning
calorimetry
(DSC),
gas
chromatography-ion
mobility
spectrometry
(GC-IMS).
results
showed
that
increasing
component
increased
volatile
organic
compound
content
but
decreased
water
ash
content.
There
no
significant
difference
(p
>
0.05)
between
25%
added
traditional
terms
redness
thawed
component,
higher,
flavor
substances
slightly
richer,
consumer
preference
higher.
These
suggest
moderate
amounts
can
improve
nutritional
value
maintain
sensory
quality,
higher
levels
substitution
adversely
affect
preference.
This
highlights
potential
as
artificial
meat
strike
balance
improved
acceptability.
Journal of Food Science,
Journal Year:
2025,
Volume and Issue:
90(3)
Published: March 1, 2025
This
study
aimed
to
develop
functional
vegan
ice
creams
(ICs)
using
red
kidney
bean
milk
(RKBM),
with
(RP)
and
without
(R)
probiotics
(Bacillus
coagulans
ATCC
7050),
compare
their
physicochemical,
functional,
sensory
properties
dairy
counterparts.
The
IC
samples
had
a
dry
matter
content
of
33.80%-35.54%
protein
2.05%-2.20%.
Although
the
brightness
was
lower
compared
samples,
were
characterized
by
more
reddish
yellowish
hues.
provided
higher
overrun
values
(36.00%-37.50%)
ones.
Besides,
exhibited
antioxidant
activity
(5224-6148
µM
Trolox
equivalent
capacity/g)
total
phenolic
(TPC)
(72.98-184.75
mg
gallic
acid
equivalent/100
g).
processes
ripening,
fermentation,
freezing
led
an
increase
in
TPC
all
samples.
highest
probiotic
viability
(7.52
log10CFU/g)
observed
RP
mix,
but
decrease
cell
count
occurred
after
freezing.
ICs
received
scores
than
Despite
scores,
RKBM-based
demonstrated
suitable
technological
properties,
suggesting
that
RKBM
has
significant
potential
for
use
food
products.
Further
studies
are
needed
improve
acceptability.
Journal of Food Measurement & Characterization,
Journal Year:
2025,
Volume and Issue:
unknown
Published: May 2, 2025
Abstract
This
study
investigated
the
potential
of
yoghurt
enrichment
with
spice
extracts.
Firstly,
optimal
ultrasound
(US)-assisted
extraction
conditions
for
thyme,
cinnamon,
and
ginger
samples
were
determined
according
to
Taguchi
L
9
(3
3
)
design
including
variables
such
as
solute
content
(1–5%),
US
temperature
(25–55
°C)
time
(5–15
min).
The
effect
extracts
incorporated
into
formulations
at
three
levels
(0.5%,
1%,
1.5%)
on
pH,
titratable
acidity,
syneresis,
color),
total
phenolic
(TPC),
antioxidant
activity
(AA),
sensory
properties
evaluated.
results
revealed
statistically
significant
differences
(
p
<
0.05)
between
extract
control
concerning
analyzed
parameters.
However,
a
enhancement
in
bioactive
was
observed
an
increase
ratio.
Unfortunately,
this
fortification
resulted
notable
decline
acceptability
samples.
Specifically,
fortified
0.5%
thyme
had
lower
values
pH
color
difference
higher
TPC
AA
than
that
plain
yoghurt.
Moreover,
sample
highest
overall
score
entropy-based
MOORA
optimization
scores.
present
demonstrates
techno-functional
functional
characteristics,
well
yoghurt,
can
be
enhanced
through
extract.
Graphical
abstract
Comprehensive Reviews in Food Science and Food Safety,
Journal Year:
2025,
Volume and Issue:
24(3)
Published: May 1, 2025
ABSTRACT
Descriptive
analysis
(DA)
is
the
gold
standard
for
sensory
profiling
due
to
its
robustness
and
reliability.
However,
high
cost,
time
demand,
labor
intensity
limit
routine
applications
in
food
industry.
Rapid
Sensory
Profiling
Techniques
(RSPTs)
have
emerged
as
faster,
less
resource‐intensive
alternatives
address
these
challenges.
Among
them,
preferred
attribute
elicitation
(PAE)
stands
out.
This
review
aims,
first
time,
comprehensively
clarify
of
PAE
products
provide
insights
into
challenges
trends.
enables
consumers
collaboratively
identify,
measure,
categorize,
prioritize
key
attributes
while
providing
hedonic
insight.
By
ranking
based
on
their
relevance
product
acceptance
preference,
integrates
descriptive
affective
dimensions
perception,
enhancing
understanding
consumer
experience
appeal.
has
been
applied
fruits,
meat,
dairy,
dairy
alternatives,
bakery
products,
beverages,
yielding
profiles
comparable
those
obtained
via
DA.
It
also
used
evaluate
processing,
resampling,
storage,
fermentation
effects,
distinguish
commercial
analyze
perception
differences
among
groups.
Key
methodological
factors
affecting
PAE's
reliability
include
moderator's
expertise,
panelist
profile,
selection.
Future
research
should
expand
application
unexplored
categories,
validate
compared
traditional
tests,
assess
effectiveness
complex
matrices,
integrate
it
with
other
methods.
comprehensive
application,
offering
practical
researchers
industry
correctly
using
this
method.
Food Technology and Biotechnology,
Journal Year:
2024,
Volume and Issue:
62(2), P. 230 - 241
Published: June 1, 2024
Research
background.
Some
herbs
provide
functional
properties
to
foods,
especially
their
antibacterial
and
antioxidant
properties.
On
the
other
hand,
modified
atmosphere
packaging
is
being
considered
as
an
alternative
vacuum
preserve
sensory
of
foods.
Since
shelf
life
whey
cheese
quite
short,
different
methods
such
are
favoured.
Besides,
addition
both
gives
flavour
improves
its
Experimental
approach.
In
present
study,
oregano
(Origanum
onites)
or
rosemary
(Rosmarinus
officinalis)
was
added
probiotic
(lor)
containing
Lactobacillus
acidophilus
La-5
Bifidobacterium
lactis
Bb-12
under
(MAP)
(80
%
CO2
20
N2)
packaging.
The
physicochemical,
microbiological
well
proteolytic
activities
samples
were
determined.
Results
conclusions.
did
not
negatively
affect
viable
counts
B.
L.
acidophilus,
contained
at
least
8
log
CFU/g
bacteria
for
35
days.
MAP
improved
viability
in
with
during
first
few
weeks
storage
compared
significantly
increased
total
phenolic
content
activity
vacuum.
lor
on
days
14
28
more
than
Lor
conditions
showed
highest
DPPH˙
(2,2,-diphenyl-1-picrylhydrazyl)
scavenging
also
throughout
storage.
sample
had
taste
aroma
scores
entire
period.
Fortification
herb
offers
advantages
production
cheese.
use
makes
it
possible
achieve
high
bacteria,
content,
acceptance
Novelty
scientific
contribution.
This
study
which
applied
(lor).
shows
that
can
be
by
using
conditions.
Among
analysed
product,
improvement
particularly
valuable
human
health.
Thus,
contributes
science
food
enables
these
parameters
some
International Journal of Dairy Technology,
Journal Year:
2024,
Volume and Issue:
77(4), P. 1083 - 1096
Published: Aug. 4, 2024
Regular
consumption
of
functional
dairy
products
offers
numerous
health
benefits,
such
as
anti‐inflammatory
and
antioxidant
effects.
This
study
assessed
Brazilian
consumers'
knowledge
barriers
to
their
using
the
free
comment
(FC)
method
textual
analysis.
FC
identified
462
descriptors
from
332
volunteers,
including
‘cheese’,
‘dairy’,
‘health’,
‘probiotic’,
‘nutrients’
‘benefits’.
Textual
analysis
organised
data,
revealing
preferences.
The
highlighted
need
for
strategies
address
product
consumption,
focusing
on
sensory
preferences
promoting
these
among
consumers
who
currently
resist
them.
