International Journal of Gastronomy and Food Science最新文献

{"title":"Sourdough bread making: autochthonous lactic acid bacteria to optimize fermentation and enhance functional properties","authors":"Tatiana Zanella Rodrigues ,&nbsp;Ingrid Conceição Dantas Gonçalves ,&nbsp;Ana Regina Simplício de Medeiros ,&nbsp;Maria Laysa Cirilo Barnabé ,&nbsp;Gabriel Victor Pinheiro Barbosa ,&nbsp;Patricia Pinheiro Fernandes Vieira ,&nbsp;Jaielison Yandro Pereira da Silva ,&nbsp;Rene Pinto da Silva ,&nbsp;Marcos dos Santos Lima ,&nbsp;Angela Maria Tribuzy de Magalhães Cordeiro ,&nbsp;Evandro Leite de Souza ,&nbsp;Maria Elieidy Gomes de Oliveira ,&nbsp;Estefânia Fernandes Garcia","doi":"10.1016/j.ijgfs.2025.101315","DOIUrl":"10.1016/j.ijgfs.2025.101315","url":null,"abstract":"<div><div>The increasing demand for healthier food options and lifestyles has intensified interest in fermented products such as sourdough bread, recognized for their potential health benefits and bioactive compounds. This study aimed to develop sourdough (S) and sourdough bread (SB) inoculated with lactic acid bacteria (LAB) isolated from Brazilian sourdough. Three bread formulations were prepared with different fermentation times (2, 3, and 4 h), using sourdough inoculated with <em>Companilactobacillus paralimentarius</em> 41 (Cp41), <em>Lactiplantibacillus plantarum</em> 47 (Lp47), and <em>Levilactobacillus brevis</em> 83 (Lb83), along with a non-inoculated control. The effects of fermentation time and bacterial strain on bread quality (physicochemical and microbiological parameters), functional properties, in vitro protein and starch digestibility (hydrolysis index and estimated glycemic index) were evaluated. Sourdough and bread dough inoculated with LAB exhibited improved yeast adaptation and higher LAB counts at the end of fermentation. The Lp47-inoculated samples demonstrated the highest production of exopolysaccharides (EPS). SBLp47 and SBLb83 fermented for 4 h presented higher acidity and the greatest in vitro protein digestibility. Among all samples, SBLb83 fermented for 3 h exhibited the lowest estimated glycemic index (73.78 ± 0.91). SBLp47 and SBLb83 showed increased lactic acid concentrations and reduced levels of fructose and glucose as a result of fermentation. After 3 and 4 h of fermentation, SBLb83 demonstrated the highest phenolic compound content. LAB-inoculated sourdough bread exhibited superior antioxidant activity compared to the control across all fermentation periods. Improvements in antioxidant activity, phenolic content, glycemic response, and protein digestibility were observed in sourdough breads inoculated with Lp47 and Lb83, highlighting their potential as promising starter cultures. A fermentation period of 3 h was identified as the most favorable condition.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101315"},"PeriodicalIF":3.6,"publicationDate":"2025-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145267694","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From theory to practice: A toolkit for implementing nudges to increase sustainable food choices at academic events","authors":"Pascal Ohlhausen,&nbsp;Nora Delvendahl,&nbsp;Nina Langen","doi":"10.1016/j.ijgfs.2025.101314","DOIUrl":"10.1016/j.ijgfs.2025.101314","url":null,"abstract":"<div><div>Catering is a major contributor to the environmental impact of events, such as conferences and workshops, underscoring the need to promote sustainable food choices. To support practitioners in event and conference catering, we developed a comprehensive guidebook introducing the concept of nudging as a strategy to encourage sustainable food choices. The guidebook provides practical examples, step-by-step instructions for selecting and implementing nudges, and guidance on measuring their effectiveness. This offers the potential to encourage practitioners to integrate nudging approaches into their specific event catering settings, thereby promoting greater adoption of sustainable food choices.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101314"},"PeriodicalIF":3.6,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145267445","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Protein structural and textural characteristics of sous-vide cooked rainbow trout (Oncorhynchus mykiss) meat","authors":"Miyu Sakuyama ,&nbsp;Yuri Kominami ,&nbsp;Tatsuya Hayashi ,&nbsp;Hideki Ushio","doi":"10.1016/j.ijgfs.2025.101313","DOIUrl":"10.1016/j.ijgfs.2025.101313","url":null,"abstract":"<div><div>The global consumption of seafood is increasing, drawing attention to its high nutritional value. Sous-vide cooking minimizes nutrient loss and reduces heat-induced browning, making it a promising method for the future expansion of fish meat cooking. This study aimed to elucidate the details of temperature-dependent protein changes during sous-vide cooking of fish meat and to examine their relationship with texture. In our results, the hardness of rainbow trout meat decreased by heating, with the lowest hardness observed in meat cooked sous-vide at 50 °C. Biochemical analyses of proteins, including SDS-PAGE, immunoblotting, microscopic observation, and peptidomic analysis, revealed temperature-specific collagen denaturation, actin solubilization, sarcoplasmic protein aggregation, and myofibrillar protein degradation. Additionally, biophysical analyses using DSC and FTIR, confirmed thermal myosin denaturation above 40 °C and sarcoplasmic protein aggregation. Furthermore, a regression analysis of the hardness of rainbow trout meat as a function of sous-vide cooking temperature was conducted based on quantified protein changes. The regression model indicates that the progression of actin solubilization, collagen solubilization into cooking loss, collagen degradation, and myosin thermal denaturation contribute to softening of rainbow trout meat during sous-vide cooking. On the other hand, thermal aggregation of sarcoplasmic proteins, collagen thermal denaturation, and actin thermal denaturation may promote its hardening. These findings contribute to a more comprehensive understanding of the mechanism underlying textural changes of fish and meat depending on sous-vide cooking temperature.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101313"},"PeriodicalIF":3.6,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145267443","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Germinated triticale flour as sustainable partial substitute for wheat flour in bread-making","authors":"Yifei Wang ,&nbsp;Mijin Guk ,&nbsp;Jisuk Kim ,&nbsp;Ka-Young Song ,&nbsp;Sungeun Cho ,&nbsp;Yookyung Kim","doi":"10.1016/j.ijgfs.2025.101312","DOIUrl":"10.1016/j.ijgfs.2025.101312","url":null,"abstract":"<div><div>Triticale is a wheat–rye hybrid. The aim of this study was to improve the nutritional and functional properties of wheat bread (WB) while maintaining the texture without additives. Triticale bread (TB, 30 % triticale) and germinated triticale bread (GTB, 30 % germinated triticale) were produced along with 100 % WB and rye bread (RB, 30 % rye), and their rheology, texture, antioxidant properties, and flavor were analyzed. The elastic moduli (dough extensibility) was lower for TB and GTB than for WB. Despite a 30 % wheat-flour replacement, the specific loaf volumes of TB and GTB were comparable to that of WB. Hardness was significantly lower for TB than for WB and RB, whereas it did not differ significantly between GTB and WB. Triticale breads (TB and GTB) showed slower retrogradation, as evidenced by their lower Avrami index (<em>n</em>) values than that of WB. GTB exhibited superior post-baking antioxidant properties with higher total phenolic content than those of WB and RB<strong>.</strong> Electronic nose and tongue analyses showed distinct flavor profiles with GTB exhibiting the highest volatile compound levels and enhanced umami and sweetness. Thus, germinated triticale flour improves the nutritional and functional properties of bread while maintaining its quality and texture. Therefore, it is a sustainable alternative to wheat flour.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101312"},"PeriodicalIF":3.6,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145221094","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Reflections of Turkey-Greece population exchange on Manisa Alaşehir culinary culture","authors":"Yener Oğan ,&nbsp;Melih Uzman","doi":"10.1016/j.ijgfs.2025.101309","DOIUrl":"10.1016/j.ijgfs.2025.101309","url":null,"abstract":"<div><div>Anatolia, with its geopolitical position, climatic characteristics, and fertile lands, is an ancient region that has hosted numerous civilizations and experienced significant migration phenomena. One of the notable migrations in this region in recent centuries is the population exchange. The population exchange occurred between Turkey and Greece under an agreement supplementary to the Lausanne Peace Treaty. As a result of this agreement, citizens of both countries were subjected to compulsory migration based on their religious beliefs and are referred to as exchangees. Among the settlements in Turkey where exchangees are densely populated is the Alaşehir district of Manisa province. Within this context, the purpose of this study is to examine the elements of exchangee culinary culture within the Alaşehir cuisine. The research adopts a qualitative approach, with data collected through semi-structured interview forms. Employing purposive sampling, the study includes 13 participants who were forcibly migrated to the district as a result of the population exchange. Content analysis of the data obtained from participants was conducted under five main themes: “Population Exchange, Food and Beverage, Culinary Practices, Events, and Traditionality.” Beyond the deep historical roots of exchangee cuisine, significant findings were obtained regarding dishes, cooking techniques, preservation methods, tools and equipment, gastronomic products, meals, and ceremonies associated with the exchangee culinary culture. In this regard, the study is expected to contribute to the preservation of the traditional structure of Alaşehir's exchangee culinary culture while fostering the development of a sustainability perspective.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101309"},"PeriodicalIF":3.6,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145267444","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cultural contrasts in vegan food choice: A multi-methods comparative analysis of consumption values in Portugal and India","authors":"Paulo Duarte ,&nbsp;Raquel Meneses ,&nbsp;Susana C. Silva ,&nbsp;Riya Roy Tharakan","doi":"10.1016/j.ijgfs.2025.101310","DOIUrl":"10.1016/j.ijgfs.2025.101310","url":null,"abstract":"<div><div>This study examines the impact of consumption values on vegan food purchase intentions through a cross-cultural comparison between India and Portugal, two culturally distinct countries with divergent food traditions and value systems. Using the Theory of Consumption Values (TCV) as the framework, we analyze how functional, emotional, social, epistemic, conditional, and ecological values impact vegan purchasing decisions. We utilize both Partial Least Squares Multigroup Analysis (PLS-MGA) and Necessary Condition Analysis (NCA) on 394 responses collected via self-administered surveys.</div><div>Results show significant differences across countries: Indian consumers are primarily influenced by functional price, conditional, and emotional values, while Portuguese consumers tend to rely more on epistemic and functional quality. Notably, ecological value appears as a key predictor in both contexts. NCA results indicate that several values—particularly ecological, conditional, and functional price—are necessary (but not sufficient) for vegan food purchase intention. These findings challenge the TCV's assumption of additive and interchangeable value contributions, highlighting the importance of necessity-based reasoning in consumption choices.</div><div>This study contributes theoretically by expanding TCV with ecological value and methodologically by incorporating NCA. Practically, it provides actionable insights for marketers seeking to promote vegan consumption in culturally diverse markets.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101310"},"PeriodicalIF":3.6,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145221093","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From plate to prep: Designing behavioral intervention tools to reduce food waste in restaurant staff and customers","authors":"Xuelin Tang ,&nbsp;Shiyang Li ,&nbsp;Jingxu An","doi":"10.1016/j.ijgfs.2025.101308","DOIUrl":"10.1016/j.ijgfs.2025.101308","url":null,"abstract":"<div><div>Food waste in the catering industry poses significant economic, social, and environmental challenges globally. While existing research predominantly focuses on consumer behavior, this study addresses critical gaps through two low-cost intervention tools: consumer-facing table cards (leveraging social norms and emotional affect) and staff-targeted commitment posters (leveraging commitment). Field experiments across three <em>à la carte</em> restaurants assessed efficacy via waste monitoring and Theory of Planned Behavior (TPB) questionnaires. Table cards reduced per capita customer food waste by 29–54 % (<em>p</em> &lt; .001) compared to controls, with comparable efficacy between social norm and emotional affect strategies. However, efficacy was confined to individual/pair diners, eliminating baseline waste disparities between dining group sizes. Commitment posters decreased per capita food waste by 21.4 % (<em>p</em> &lt; .05) across sites, though effects varied by restaurant context. Critically, posters induced significant shifts in staff psychological constructs: agreement with counterproductive behavioral beliefs plummeted nearly 50 % (<em>p</em> &lt; .001) and perceived barriers to behavioral control declined 42 % (<em>p</em> &lt; .001), alongside significant improvements in attitudes, subjective norms, and intentions across all core TPB constructs. This research delivers empirically validated, scalable tools that bridge consumer and employee interventions, contributing directly to food waste reduction in Chinese <em>à la carte</em> restaurants.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101308"},"PeriodicalIF":3.6,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145221092","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Umami-rich seasonings and condiments in Western food cultures for umamification in a plant-forward cuisine","authors":"Minaka Ono,&nbsp;Ole G. Mouritsen","doi":"10.1016/j.ijgfs.2025.101305","DOIUrl":"10.1016/j.ijgfs.2025.101305","url":null,"abstract":"<div><div>Due to the lack of umami and the presence of bitter taste in many plant-based foods there is a need for umamification and reduction of bitterness of these foods to facilitate a transition in dietary choice of those populations and individuals who have to cut down on meat consumption and eat a more plant-rich diet to facilitate a green transition towards a more sustainable eating behaviour. Umamification of plant foods can proceed by either releasing the plants’ inbuild potential to elicit umami using fermentation techniques or by adding umami and suppressing bitterness by application of specific umami-rich seasonings and condiments. Both routes are well-known from vegan, vegetarian, and flexitarian food cultures. In this review we provide an overview of such seasonings and condiments that are used in Western food cultures, thereby supplementing a similar review on Asian, specifically Japanese, seasonings and condiments [Ono and Mouritsen, 2025].</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101305"},"PeriodicalIF":3.6,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145159520","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Culinary perspectives on Colombian purple ñampín: from tradition to innovation","authors":"Sandra V. Medina-López ,&nbsp;Juan Pablo Fernández-Trujillo ,&nbsp;Maria Soledad Hernández-Gómez ,&nbsp;Darío Pérez","doi":"10.1016/j.ijgfs.2025.101304","DOIUrl":"10.1016/j.ijgfs.2025.101304","url":null,"abstract":"<div><div>Neglected native roots and tubers offer transformative potential for food systems through biodiversity-based innovation. In Colombia, <em>Dioscorea trifida</em> (“ñampín”), a purple yam with symbolic, nutritional, and gastronomic value, remains underutilized. This study examines its potential by integrating cultural, culinary, and socioeconomic perspectives drawn from interviews with chefs, traditional cooks, and agrobiodiversity advocates. Findings underscore its sensory appeal and role in identity and food traditions, while revealing how fragmented supply chains and limited visibility constrain its reach. Actor-driven strategies and institutional support are identified as key to expanding its use and recognition. Overall, ñampín can bridge local knowledge and contemporary innovation, contributing to more diverse, resilient, inclusive, and culturally grounded food systems.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101304"},"PeriodicalIF":3.6,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145109321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of fermentation conditions for potato - based fermented beverages and analysis of flavor substances","authors":"Lin Yuan ,&nbsp;Yuan Liu ,&nbsp;Jian Wang ,&nbsp;Xinru Guo ,&nbsp;Peng Dong ,&nbsp;Chunheng Dai ,&nbsp;Dongjie Wang ,&nbsp;Chunguang Wang ,&nbsp;Congtao Ren ,&nbsp;Qinghai Gao ,&nbsp;Weijian Sun","doi":"10.1016/j.ijgfs.2025.101301","DOIUrl":"10.1016/j.ijgfs.2025.101301","url":null,"abstract":"<div><div>Potatoes are rich in nutrients. China ranks first in the world in terms of potato planting area and production. However, currently, the main products are primary processed products, with backward processing technology, a small variety of deep - processed products, and low added value. In this study, Burbank potatoes were used as the main raw material to prepare potato fermented beverages, aiming to develop deep - processed potato products and increase their added value. Through response surface optimization tests, the optimal fermentation conditions for potato fermented beverages were determined: the ratio of the compound koji (distiller's yeast; yellow distiller's yeas; rice distiller's yeast) was 1:2:2, the addition amount of the compound koji was 0.5 %, the fermentation time was 48.7 h, and the fermentation temperature was 31 °C.Through the analysis of flavor substances, it was found that 24 flavor substances were isolated from potato pulp, 30 were isolated after saccharification, and 34 were isolated from potato fermented beverages. Compared with before fermentation, more alcohol substances were produced in potato pulp after fermentation, while ester and acid compounds decreased. This study successfully determined the optimal fermentation conditions for potato fermented beverages. Through the analysis of flavor substances at different stages, it revealed the chemical changes that occurred during the fermentation process, providing insights for the development of high quality potato - based fermented beverages with clear flavor characteristics.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101301"},"PeriodicalIF":3.6,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145159521","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}