Fruit Quality and Production Parameters of Some Bitter Cherry Cultivars

Horticulturae, Journal Year: 2025, Volume and Issue: 11(1), P. 87 - 87

Published: Jan. 14, 2025

Bitter cherries (Prunus avium var. sylvestris Ser.) represent a valuable raw material in the traditional Eastern European food industry with high potential within horticultural chain and circular economy context of global security due to exceptional nutritional properties. The present study was carried out period 2022–2024 had as its main purpose evaluation fruit quality production indices some bitter cherry cultivars suitable for technological norms specific industrial processing. Five (C1-Amaris, C2-Amar Maxut, C3-Amar Galata, C4-Silva, C5-Amara) were studied analyzed terms quality—morpho-physiological organoleptic traits, physical chemical parameters—and general productivity—tree vigor, fruiting, yield indices. results highlighted wide variability characteristics cherries, an average weight between 3.3 4.9 g color skin varying from yellow redness dark red blackish. Regarding attributes, antioxidant activity relatively higher fruits more intense taste (89.3 μg Trolox·g−1 f.w C2 89.1 f.w. C4 C5), fact also found content total polyphenols (with maximum value 743.2 mg GAE·100 g−1 at C2). Total soluble solids 20.51°Brix titratable acidity 0.85 malic acid·100 influence local environmental factors on productivity by significant statistical differences (p < 0.05) cultivars. Thus, resistance frost full flowering phenophase 86.69%, regarding cracking, highest percentage C1, 99.79% unaffected fruits. index per tree 0.24 kg cm2 trunk cross-section area. physico-chemical properties support possibility their efficient use processing industry, yielding high-quality products nutraceutical value.

Language: Английский

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Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality

Foods, Journal Year: 2025, Volume and Issue: 14(3), P. 438 - 438

Published: Jan. 29, 2025

Fermented vegetable spreads could offer an opportunity to diversify the range of plant-based foods. The challenge in developing is achieve high quality, including stable consistency, consumer desirability and nutritional value. aim was evaluate application chia flaxseed meal for fermented zucchini-cucumber spread production. effect on chemical composition, phenolic compound content, antioxidant activity, sensory quality evaluated. Its color, viscosity, microstructure were also analyzed using instrumental methods. addition varied from 4.0 14.0%. with had higher fat, protein, ash, dietary fiber content than control. Total free activity increased, seed impacted parameters more. On contrary, improved more product’s chia. Both effective gelling agents that increased viscosity enhanced product spreadability, only showed a masking ability. reduced perception intensity bitter, tart, sour taste. formula consisting zucchini cucumber 9 11.5% most recommended desirability.

Language: Английский

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From Liking to Following: The Role of Food Preferences, Taste Perception, and Lifestyle Factors in Adherence to the Mediterranean Diet Among Young Individuals

Nutrients, Journal Year: 2025, Volume and Issue: 17(3), P. 600 - 600

Published: Feb. 6, 2025

Background and aims: The Mediterranean diet (MedDiet) is a healthy dietary pattern associated with reduced risk of chronic diseases. However, adherence declining, particularly among younger populations. Therefore, it crucial to identify the main aspects that affect its adherence, food preferences sensory function, which have received insufficient attention. Our aims were investigate impact socio-demographic lifestyle factors on MedDiet young individuals; assess association taste liking adherence; evaluate associations between perception modalities, preferences, adherence. Methods: A cross-sectional study adults (aged 20.5 ± 4.7 years) in country (n = 879) was carried out. Demographic characteristics, clinical anthropometric assessed. Taste for bitter, salty, sweet, sour, umami determined by rating different concentrations prototypical tastants. We computed total score three scores combine preferences. Results: identified several MedDiet, as well determinants. Food significantly MedDiet. Higher preference olive oil, oranges, broccoli, fish, legumes higher (p < 0.05 all). Conversely, sweet foods, red meat, butter lower combined positive strongly 1.4 × 10−23) multivariate adjusted model. negative inversely 1.9 10−8). Likewise, (strong inverse direct bitter preference; both p 0.001). Moreover, foods 0.05). In conclusion, future precision nutrition studies should measure are determinants especially people.

Language: Английский

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Decoding the Taste of Peptides: Structure, Interactions With Taste Receptors, Bioactivities, and Applications

Sustainable Food Proteins, Journal Year: 2025, Volume and Issue: 3(2)

Published: April 18, 2025

ABSTRACT Taste‐active peptides (TAPs) impart significant organoleptic attributes of food products. Their diverse taste profiles, such as umami, bitter, sweet, salty, sour, and kokumi, hold great potential for various nutraceutical applications. The perception is influenced by TAPs' interactions with receptors, which are governed their structural features, including amino acid composition, sequence, charge, molecular weight, bond configurations. Beyond taste, many TAPs exhibit bioactive properties health benefits that may find applications mitigating chronic diseases, diabetes, cardiovascular disease, inflammation, obesity, cancer. Understanding these characteristics enables the development tailored tastes functional benefits. This review aimed to provide a comprehensive understanding determinants TAPs, receptor interactions, dual role in health. Furthermore, it highlights advancements computational modeling machine learning TAP identification characterization. Future on expected significantly influence how industry addresses both flavor aspects.

Language: Английский

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