Innovative Food Science & Emerging Technologies最新文献

{"title":"Investigating the effectiveness of jackfruit (Artocarpus heterophyllus) substitution on fermentation dynamics and potential health benefits in Idli batter","authors":"Arya Sajayan ,&nbsp;Krishnasree V. ,&nbsp;Safeena P. ,&nbsp;Pratheesh P. Gopinath ,&nbsp;Shahana I.L. ,&nbsp;Aiswarya R.S.","doi":"10.1016/j.ifset.2024.103900","DOIUrl":"10.1016/j.ifset.2024.103900","url":null,"abstract":"<div><div>The current study investigated the functional and nutritional enhancement of Idli batter, a traditionally fermented food, prepared using dehulled black gram dal and parboiled rice, by the partial replacement of rice with dried jackfruit bulbs (<em>Artocarpus heterophyllus</em>) in varying concentrations (0 %, 12.5 %, 25 %, 37.5 %, 50 %, and 62.5 %) to assess its impact on nutritional quality and fermentation dynamics. The functional characteristics of the batter including pH, titratable acidity, batter volume, density, and temperature were improved over 7 h of fermentation. Nutritionally, jackfruit incorporation significantly contributed to the reduction of total carbohydrate content and improved dietary fiber content of the batter on a dry weight basis, accompanied by enhanced antidiabetic potential with J5 showing 31.299 ± 0.287 % alpha-amylase inhibition at 5 mg/mL of crude methanolic extract concentration. Similarly, a lower starch hydrolysis index of 37.886 ± 0.299 was noted in J5. Antioxidant activity also increased with J5 batter showing the highest DPPH scavenging activity (81.562 ± 0.50 %) compared to the control (69.598 ± 0.316 %) at a 500 μg/mL concentration. Microbial analysis revealed a significantly high lactic acid bacteria population, specifically in jackfruit-added samples, with J3 showing the highest count. While an increase in the jackfruit concentration exhibited a decrease in porosity, improved porosity, which retained up to 5 days of storage was observed in moderate concentration (J2 and J3), compared to the control. A 9-point hedonic scale analysis confirmed that the batters with moderate jackfruit concentrations (J2 and J3) were more acceptable, with results supported by Friedman test findings.</div></div><div><h3>Industrial relevance</h3><div>Jackfruit-incorporated Idli batter shows significant industrial potential in the growing ready-to-cook (RTC) foods market, specifically as consumers increasingly seek plant-based, healthier, and innovative traditional foods. The product offers several advantages, including enhanced nutritional and functional properties, utilising surplus jackfruit and reducing agricultural waste, and potentially improving the fermentation process via contributing natural microflora. From a commercial point of view, this RTC batter can be produced using existing production lines with minimal modifications, making it cost-effective. The product aligns with current market trends toward functional foods and can attract premium pricing in the food sector. Target markets include working professionals, the export market, and health-conscious consumers. Additionally, this innovation supports sustainable practices by utilising excess jackfruit and creating additional income opportunities for farmers while satisfying the consumer demand for natural, nutritious convenience foods.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103900"},"PeriodicalIF":6.3,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143149987","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Multimaterial 3D printing of plant protein-based material","authors":"Yu Wang ,&nbsp;Zhiyou Ge ,&nbsp;Li Li ,&nbsp;Yane Gao ,&nbsp;Kee-hung Lai ,&nbsp;Wei Cai","doi":"10.1016/j.ifset.2024.103901","DOIUrl":"10.1016/j.ifset.2024.103901","url":null,"abstract":"<div><div>3D food printing has become a method of fabricating plant protein-based materials for personalized shapes and compositions. However, 3D printing of multiple plant protein-based materials presents considerable challenges owing to the complexity of animals in texture and component. Therefore, aiming to the limitation of textural properties and printing speed (multiple materials switching) of 3D printing of multiple plant protein-based materials, a screw-based dual-nozzle plant protein-based 3D printing method is proposed. Firstly, the physical field numerical simulation of in-cylinder velocity, shear rate, and pressure was carried out for the developed screw-based dual-nozzle and syringe-based 3D printing devices. Numerical simulation results indicate that this method enhances the shear force and pressure on the plant protein inside the printhead, improving printing speed and promoting gelation of the globular proteins. Then, the same plant protein-based material was added to different printing devices to compare the hardness, elasticity, and chewiness of 3D printed samples. The experimental results show that the plant protein-based material samples printed by screw-based dual-nozzle 3D printing device reduce the relative error values of hardness, elasticity, and chewiness when compared to a reference animal-based material, chicken, by 5.4 %, 4.6 %, and 31.8 %, respectively, realizing the continuous printing of two plant protein-based materials, which lays a foundation for improving the 3D printing efficiency of a variety of plant protein-based materials.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103901"},"PeriodicalIF":6.3,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143093581","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of thermal death kinetic models of Salmonella Typhimurium ATCC 14028 and application for radio frequency pasteurization of shell eggs","authors":"Teng Cheng ,&nbsp;Jiale Zhao ,&nbsp;Long Chen ,&nbsp;Jing Lv ,&nbsp;Jianhang Hu ,&nbsp;Wenhao Sun ,&nbsp;Feixue Yang ,&nbsp;Huanyun Ding ,&nbsp;Qisen Xiang ,&nbsp;Yanhong Bai","doi":"10.1016/j.ifset.2024.103898","DOIUrl":"10.1016/j.ifset.2024.103898","url":null,"abstract":"<div><div>A thermal death time test heating block system (TDT-HBS) was employed to rapidly assess the thermal inactivation kinetic model parameters of <em>S. typhimurium</em> ATCC 14028. Subsequently, a radio frequency system was applied for pasteurization of <em>S. typhimurium</em> ATCC 14028 in shell eggs. The TDT-HBS treatment indicated that thermal inactivation kinetic models of <em>S. typhimurium</em> ATCC 14028 fitted the Weibull model well. Based on the model, it was estimated that a 5-log reduction should maintain temperatures at 54 °C for 442.5 min, 55 °C for 45.6 min, 56 °C for 33.2 min, 57 °C for 16.5 min, and 58 °C for 11.0 min, respectively. RF pasteurization protocol was developed by using an electrode gap of 9.0 cm, holding at 57 °C for 16.5 min, and finally achieved 4.95 ± 0.53 log reductions. Egg main quality had no significant (<em>p</em> &gt; 0.05) difference after RF pasteurization. RF treatment holds potential as a novel pasteurization method to control <em>Salmonella</em> spp. in eggs.</div></div><div><h3>Industry relevance</h3><div>Most commercial eggs are unpasteurized in the worldwide during production, transportation, and consumption. The latest <em>Salmonella</em> spp. infection linked to Milo's Poultry Farms recalled eggs was identified by the Department of Health Services (DHS) on September 6, 2024. The general hot water immersion pasteurization process for in-shell eggs usually takes almost 60 min at 57 °C, that adds cost to the product and can damage the quality of eggs. The volumetric heating process induced by RF energy provides an alternative to inactivating <em>Salmonella</em> cells both surface and inside of the eggs and has minor effects on the main quality of eggs. RF protocol is a novel option as an effective pasteurization technology for the egg industry to provide high quality and safety eggs.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103898"},"PeriodicalIF":6.3,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143149425","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advances and prospects for edible robots based on additive manufacturing technology","authors":"Dongbei Shen ,&nbsp;Min Zhang ,&nbsp;Arun S. Mujumdar ,&nbsp;Jingyuan Li","doi":"10.1016/j.ifset.2024.103896","DOIUrl":"10.1016/j.ifset.2024.103896","url":null,"abstract":"<div><div>Edible robots have edible systems for sensing, processing, and acting on stimuli, which can offer a range of new opportunities for applications in healthcare, environmental monitoring, and the promotion of healthier eating habits. The application of 3D printing technology in the development of edible robots has gained great attention in recent years. 3D printing technology allows for the manufacturing of complex edible robots that fulfil the diverse functions required of such robots. However, the application aspects of 3D printing technology in edible robot development have not been critically reviewed. In this review, the concept of edible robots and research advances are outlined. Furthermore, potential applications of 3D printing technology in the fabrication of bodies, actuators and sensors for edible robots are discussed. Also, new challenges and future trends of 3D printing technology in the fabrication of edible robots are analyzed critically. Overall, the application of 3D printing technology in the field of edible robotics is promising. This review is aimed at providing some guidelines and relevant references for researchers to explore potential applications of 3D printing technology in the development of edible robots.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103896"},"PeriodicalIF":6.3,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effect of ice-binding protein from Leucosporidium sp. AY30 (LeIBP) on physicochemical quality and microstructure of largemouth bass during frozen storage","authors":"Junde Ren ,&nbsp;Feifei Hu ,&nbsp;Maninder Meenu ,&nbsp;Lihui Hu ,&nbsp;Yuxiao Mao ,&nbsp;Tao Song ,&nbsp;Jie Lin ,&nbsp;Ying Liu ,&nbsp;Hosahalli S. Ramaswamy ,&nbsp;Yong Yu","doi":"10.1016/j.ifset.2024.103894","DOIUrl":"10.1016/j.ifset.2024.103894","url":null,"abstract":"<div><div>In this paper, the effect of different concentrations (0.01 %, 0.05 %, 0.1 %, 0.2 %, 0.5 %) of ice-binding protein from <em>Leucosporidium</em> sp. AY30 (LeIBP) on the microstructure and physicochemical quality of largemouth bass during frozen storage were studied. The addition of LeIBP effectively inhibited the recrystallization of largemouth bass during frozen storage. The ice crystal cross-sectional area was reduced by 60.04 % ∼ 82.62 %, and the average diameter of ice crystals was decreased by 38.87 % ∼ 58.92 %, which exhibits a significant advantage in regulating the growth of ice crystals. The addition of high concentrations (0.2 % and 0.5 %) of LeIBP increased the α-helix ratio of largemouth bass during the late frozen storage period representing stability of proteins' secondary structure. LeIBP addition also inhibited an increase in the TVB-N value and retained the nutritional quality of largemouth bass during frozen storage. The addition of 0.05 % LeIBP was observed to retain highest quality of largemouth bass during frozen storage. The addition of LeIBP resulted in an increased <em>L*</em> value, W value, and <em>b*</em> value, while <em>a*</em> value of samples was decreased. The addition of LeIBP treatment significantly retained the texture properties of largemouth bass during frozen storage but resulted in increased thawing loss and cooking loss.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103894"},"PeriodicalIF":6.3,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098456","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Ohmic heating, ultrasound and extrusion on the bioactive composition and nutritional value of Agave bagasse from Mezcal production","authors":"Jimena Álvarez-Chávez ,&nbsp;Alejandro Castrejon ,&nbsp;Marcela Gaytán-Martínez ,&nbsp;Aurea K. Ramírez-Jiménez","doi":"10.1016/j.ifset.2024.103897","DOIUrl":"10.1016/j.ifset.2024.103897","url":null,"abstract":"<div><div>This study explores the effects of emerging technologies (ohmic heating, ultrasound, and extrusion) on the bioactive composition of agave bagasse, a mezcal byproduct from three Mexican distilleries: “La Cascada,” “El Palmar,” and “La Escondida.” The application of these technologies aims to increase bioactive compounds in the bagasse, reduce its matrix recalcitrance, and identify bioactive metabolites, thus enhancing its use as a functional ingredient. Results showed notable differences between producers and treatments, with “La Cascada” yielding the highest levels. Ultrasound increased soluble fiber, while extrusion and ohmic heating yielded similar levels of insoluble fiber and reducing sugars. The monomeric profile was arabinose &gt; galactose &gt; glucose &gt; mannose &gt; xylose &gt; fructose &gt; rhamnose, being fructose and mannose dependent on the producer. Extrusion increased arabinose and xylose. Ohmic heating elevated bound phenolics (2512.79–9778.72 μg eq gallic acid/g). This research highlights the potential of advanced technologies in utilizing mezcal waste for added value.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103897"},"PeriodicalIF":6.3,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143093583","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unraveling the real potential of liquid whey as media culture and microencapsulation material for lactic acid bacteria","authors":"Cristian Mauricio Barreto Pinilla ,&nbsp;Fabiana Galland ,&nbsp;Maria Teresa Bertoldo Pacheco ,&nbsp;Paula Janetti Bócoli ,&nbsp;Daniele Fidelis Borges ,&nbsp;Izabela Dutra Alvim ,&nbsp;Leila Maria Spadoti ,&nbsp;Adriana Torres Silva e Alves","doi":"10.1016/j.ifset.2024.103885","DOIUrl":"10.1016/j.ifset.2024.103885","url":null,"abstract":"<div><div>This study aimed to evaluate the circular use of plain whey as media culture and microencapsulation material lactic acid bacteria (LAB). For this, <em>Lacticaseibacillus paracasei</em> ItalPN16 grew in a bioreactor (1 L) at different controlled pH using plain whey, and the sugar consumption, biomass yield, and protein hydrolysis were monitored. As results, at the pHs evaluated (4.5. 5.5, and 6.5) bacterial counts above 10 Log CFU/mL and a consumption of around 30 % of the whey sugars were obtained. Protein analysis revealed different proteolysis patterns according to the pH, resulting in more immunoglobulins (IgG) hydrolysis at pH 6, and increased free amino acids. After bacterial drying using its own growth media, the range for encapsulation efficiencies was 72–90 % for spray-dried (SD) and 82–99 % for freeze-dried (FD) powders. In addition, Fourier transform infrared spectroscopy analysis (FTIR) revealed specific variations in the hydrophilic interactions (-OH) in the microcapsules, according to drying method. The microencapsulated <em>L. paracasei</em> using fermented whey at pH 6 as wall material showed notable tolerance to simulated gastrointestinal conditions. Regarding the powder's stability, the FD method proved to be more effective in protecting the <em>L. paracasei</em> during storage at 4 °C and 25 °C. Thus, using plain whey as a culture medium in pH-controlled fermentation, followed by microencapsulation through freeze-drying, has proven to be a sustainable, scalable, and economical alternative for producing commercial lactobacilli cultures.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103885"},"PeriodicalIF":6.3,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143093582","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Superhydrophobic surfaces: A promising strategy for addressing food industry challenges","authors":"Zhiling Li ,&nbsp;Qibin Li ,&nbsp;Dan Ren ,&nbsp;Xiyu Wu ,&nbsp;Dan Xu","doi":"10.1016/j.ifset.2024.103899","DOIUrl":"10.1016/j.ifset.2024.103899","url":null,"abstract":"<div><div>Due to the extremely low surface energy and unique structural properties, superhydrophobic surfaces exhibit exceptional water repellent, self-cleaning, anti-adhesion properties. These characteristics have led to their widespread application across various fields such as textiles, construction, and healthcare with notable success. The inherent properties of superhydrophobic surfaces make them promising candidates for addressing challenges like the control of microbial contamination on food surfaces, the separation of oil-contaminated wastewater in the food industry, and the reduction of residual liquid food on container surfaces. In recent years, researchers have shown significant interest in exploring the potential applications of superhydrophobic surfaces in food packaging, food machinery, oil-contaminated wastewater separation, and food freezing/refrigeration equipment. In order to facilitate researchers in the food field to systematically comprehend superhydrophobic surfaces and thoroughly consider their potential application and value in the realm of food, this paper initially presented the fundamental theory of superhydrophobic surfaces, elaborated on various fabrication methods along with their specific applications in the food field, and ultimately discussed the challenges encountered during practical application while proposing future prospects within the food industry.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103899"},"PeriodicalIF":6.3,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143149990","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A study on the visualization of ultrasound-assisted thawing process of frozen carrots using an in-situ schlieren imaging system","authors":"Chang Ma ,&nbsp;Ze-Sheng Qin ,&nbsp;Jia-Yong Song ,&nbsp;Li-Feng Bian ,&nbsp;Chen Yang","doi":"10.1016/j.ifset.2024.103895","DOIUrl":"10.1016/j.ifset.2024.103895","url":null,"abstract":"<div><h3>Background</h3><div>The thawing process is a crucial step before consuming frozen food. This study uses an in-situ schlieren imaging system to visualize fluid dynamics during the ultrasound-assisted thawing of frozen carrots.</div></div><div><h3>Method</h3><div>The schlieren images from three thawing stages are analyzed using the optical flow method to extract velocity vector fields at different thawing heights and power levels. The effects of ultrasound-assisted water thawing (UWT) on thawing time and quality attributes of carrot are compared with those of other thawing methods, including air thawing (AT), refrigerated thawing (RT), microwave thawing (MT), and water thawing (WT).</div></div><div><h3>Results</h3><div>The results indicate that in fluid dynamics visualization, turbulence velocity peaks during the preheating stage and gradually declines as thawing progresses. Increasing thawing height improves WT efficiency for frozen carrots but reduces UWT efficiency. Higher UWT power levels generally boost flow field velocity, enhancing thawing efficiency. Therefore, 10 cm is considered the optimal thawing height for UWT, and 180 W is identified as the optimal power in this study. UWT significantly shortens thawing time compared to other methods (<em>P</em> &lt; 0.05), with the highest retention of color and vitamin C, and minimal microstructural damage.</div></div><div><h3>Conclusion</h3><div>UWT can serve as an effective method to accelerate the thawing process of frozen carrots, and schlieren imaging can be instrumental in aiding the exploration of its fluid dynamics and heat transfer mechanisms in water.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103895"},"PeriodicalIF":6.3,"publicationDate":"2024-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143149423","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Consumer acceptance of edible hydrogels obtained by plant cell culture technology and by-products valorization: An Italian case study for future innovation of the plate","authors":"Simona Errico ,&nbsp;Valentina Mastrobuono ,&nbsp;Riccardo Pagliarello ,&nbsp;Elisabetta Bennici ,&nbsp;Raffaela Tavazza ,&nbsp;Alessandra Verardi ,&nbsp;Ombretta Presenti ,&nbsp;Marina Panozzo ,&nbsp;Paola Sangiorgio ,&nbsp;Silvia Massa","doi":"10.1016/j.ifset.2024.103893","DOIUrl":"10.1016/j.ifset.2024.103893","url":null,"abstract":"<div><div>Concerns about the future security of plant-derived food sources to feed the growing world population are rising, opening to innovative production approaches such as the so-called ‘plant cell agriculture’. In addition, growing interest is in repurposing waste material from the agri-food sector to address sustainability challenges. Plant cell cultures combined with added-value food industry by-products into hydrogel-based matrices, suitable for 3D additive manufacturing, offer a novel approach to creating nutritious and appealing food products. A composite product (‘honey pearl’) obtained from hydrogels enriched with antioxidant molecules derived from berry by-products and plant cell cultures was evaluated for sensory attributes and consumer acceptance through a Panel Test, a preliminary preference test, and an online questionnaire. The Panel Test and the preliminary preference test results, both in-person, demonstrate that plant-based cell cultures provide better texture to pearls. The online survey results show that the appeal of the innovative pearls increased after learning about their composition. This highlights the importance of consumer education and transparent information in influencing preferences and purchasing decisions for food products developed through innovative technologies not yet widely recognized by the general public.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103893"},"PeriodicalIF":6.3,"publicationDate":"2024-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143149424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}