Journal articles: 'Edible food sensor'

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Donaldson, Laurie. "Edible food sensor." Materials Today 15, no. 3 (March 2012): 80. http://dx.doi.org/10.1016/s1369-7021(12)70033-0.

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Ahmad, Noor Azizah, Lee Yook Heng, Faridah Salam, Mohd Hazani Mat Zaid, and Sharina Abu Hanifah. "A Colorimetric pH Sensor Based on Clitoria sp and Brassica sp for Monitoring of Food Spoilage Using Chromametry." Sensors 19, no. 21 (November 5, 2019): 4813. http://dx.doi.org/10.3390/s19214813.

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A developed colorimetric pH sensor film based on edible materials for real-time monitoring of food freshness is described. The mixed natural dyes from edible plants Clitoria sp and Brassica sp were extracted and incorporated into ι-carrageenan film as a colorimetric pH sensor film for monitoring food spoilage and its freshness. The color changes of the developed colorimetric sensor film were measured with chromametry and UV-vis spectroscopy, respectively. Experimental results show that colorimetric pH sensor film demonstrated statistically significant differences (p < 0.05) between CIE-L*a*b* coordinates color system indicated that the developed colorimetric sensor film was able to give a gradual change in color over a wide pH range. The color of the colorimetric sensor film also changes discretely and linearly with factors that contribute to food spoilage using shrimp and durian samples. Moreover, the developed colorimetric pH sensor film has the potential to be used as a safe, non-destructive testing and also a flexibly visual method for direct assessment of food freshness indicator during storage.

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Fitriani, Dewi Enggar, Bambang Kuswandi, and Lestyo Wulandari. "Penggunaan Indikator Film Edible berbasis Antosianin Hibiscus rosa-sinensis L untuk Monitoring Kesegaran Tomat Ceri." Pustaka Kesehatan 10, no. 1 (January 28, 2022): 26. http://dx.doi.org/10.19184/pk.v10i1.12616.

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Fruit and vegetable are food products that are in great demand by the public. One of the fruit and vegetable products that can be enjoyed by the community is cherry tomatoes. Therefore, they required for quality of cherry tomato products, in this regard, the method was needed to determine the freshness of cherry tomatoes easily and practically. The purpose of this study was to develop an edible freshness sensor based on anthocyanin of shoe flower extract (Hibiscus rosa-sinensis L) with edible membrane from a mixture of chitosan and rice starch. The edible freshness sensor can be applied as a freshness sensor and determine the freshness level of cherry tomatoes with various parameters. The freshness evaluation of cherry tomatoes included weight loss test, pH, texture, and organoleptic test. The color change of the edible freshness sensor can be detected by the nude eye and analyzed by using ImageJ program to determine the value of the mean red of RGB. The results showed the color change of the freshness sensor which was dark grey when the cherry tomatoes were fresh, dark purple when the cherry tomatoes were still fresh and reddish-purple when cherry tomatoes were no longer fresh. The value of mean red from the edible freshness sensor increase with decreasing the freshness level of cherry tomatoes

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Osheter, Tatiana, Salvatore Campisi-Pinto, Maysa T. Resende, Charles Linder, and Zeev Wiesman. "1H LF-NMR Self-Diffusion Measurements for Rapid Monitoring of an Edible Oil’s Food Quality with Respect to Its Oxidation Status." Molecules 27, no. 18 (September 16, 2022): 6064. http://dx.doi.org/10.3390/molecules27186064.

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The food quality of edible oils is dependent on basic chemical and structural changes that can occur by oxidation during preparation and storage. A rapid and efficient analytical method of the different steps of oil oxidation is described using a time-domain nuclear magnetic resonance (TD-NMR) sensor for measuring signals related to the chemical and physical properties of the oil. The degree of thermal oxidation of edible oils at 80 °C was measured by the conventional methodologies of peroxide and aldehyde analysis. Intact non-modified samples of the same oils were more rapidly analyzed for oxidation using a TD-NMR sensor for 2D T1-T2 and self-diffusion (D) measurements. A good linear correlation between the D values and the conventional chemical analysis was achieved, with the highest correlation of R2 = 0.8536 for the D vs. the aldehyde concentrations during the thermal oxidation of poly-unsaturated linseed oils, the oil most susceptible to oxidation. A good correlation between the D and aldehyde levels was also achieved for all the other oils. The possibility to simplify and minimize the time of oxidative analysis using the TD NMR sensors D values is discussed as an indicator of the oil’s oxidation quality, as a rapid and accurate methodology for the oil industry.

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Li, Peng, Ming Huang, Jingjing Yang, Chengfu Yang, Meixia Yang, and Kefeng Zhou. "Broadband liquid sensing with a spoof plasmon transmission line." Modern Physics Letters B 34, no. 12 (February 18, 2020): 2050124. http://dx.doi.org/10.1142/s0217984920501249.

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One of the most remarkable features of surface plasmon polaritons (SPPs) is their usefulness for sensing. In this paper, we introduce a spoof SPP sensor consisting of a transmission line with a rectangular groove array. We investigated its dispersion relation and verified the broadband transmission characteristics of its SPP mode. A sensing model with spoof SPPs has been developed and a prototype fabricated. Three analytes with different permittivity were introduced into the model and prototype — edible oil, glycerol, and water — and the results compared to those obtained with air. The results of simulation and measurement show that the sensor is extremely sensitive to the permittivity of a liquid. The results indicate that spoof SPP sensors have important potential applications in industrial processing, food safety, and environmental monitoring.

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Peng, Sihua, Aqiang Wang, Yuyang Lian, Jingjing Jia, Xuncong Ji, Heming Yang, Jinlei Li, Shuyan Yang, Jianjun Liao, and Shihao Zhou. "Technology for Rapid Detection of Cyromazine Residues in Fruits and Vegetables: Molecularly Imprinted Electrochemical Sensors." Biosensors 12, no. 6 (June 14, 2022): 414. http://dx.doi.org/10.3390/bios12060414.

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Cyromazine is an insect growth regulator insecticide with high selectivity and is widely used in the production and cultivation of fruits and vegetables. In recent years, incidents of excessive cyromazine residues in food have occurred frequently, and it is urgent to establish an accurate, fast, and convenient method for the detection of cyromazine residues to ensure the safety of edible agricultural products. To achieve rapid detection of cyromazine residues, we prepared a molecularly imprinted electrochemical sensor for the detection of cyromazine residues in agricultural products. Samples of tomato (Lycopersicon esculentum Miller), cowpea (Vigna unguiculata), and water were tested for the recovery rate of cyromazine. The results showed that the concentration of cyromazine showed a good linear relationship with the peak response current of the sensor developed in this study. The lower limit of detection for cyromazine was 0.5 µmol/L, and the sensor also had good reproducibility and interference resistance. This paper can be used as a basis for the study of methods for the detection of cyromazine residues in edible agricultural products.

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Tonezzer, Matteo. "Single Nanowire Gas Sensor Able to Distinguish Fish and Meat and Evaluate Their Degree of Freshness." Chemosensors 9, no. 9 (September 3, 2021): 249. http://dx.doi.org/10.3390/chemosensors9090249.

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A non-invasive, small, and fast device is needed for food freshness monitoring, as current techniques do not meet these criteria. In this study, a resistive sensor composed of a single semiconductor nanowire was used at different temperatures, combining the responses and processing them with multivariate statistical analysis techniques. The sensor, very sensitive to ammonia and total volatile basic nitrogen, proved to be able to distinguish samples of fish (marble trout, Salmo trutta marmoratus) and meat (pork, Sus scrofa domesticus), both stored at room temperature and 4 °C in the refrigerator. Once separated, the fish and meat samples were classified by the degree of freshness/degradation with two different classifiers. The sensor classified the samples (trout and pork) correctly in 95.2% of cases. The degree of freshness was correctly assessed in 90.5% of cases. Considering only the errors with repercussions (when a fresh sample was evaluated as degraded, or a degraded sample was evaluated as edible) the accuracy increased to 95.2%. Considering the size (less than a square millimeter) and the speed (less than a minute), this type of sensor could be used to monitor food production and distribution chains.

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Kuswandi, Bambang, Ni P. N. Asih, Dwi K. Pratoko, Nia Kristiningrum, and Mehran Moradi. "Edible pH sensor based on immobilized red cabbage anthocyanins into bacterial cellulose membrane for intelligent food packaging." Packaging Technology and Science 33, no. 8 (June 5, 2020): 321–32. http://dx.doi.org/10.1002/pts.2507.

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Zhang, Feng, Xiaojie Wang, Xu Jie, and Weili Wei. "Test Paper for Colorimetric Inspection of Fatty Acids and Edible Oils." Sensors 18, no. 10 (September 27, 2018): 3252. http://dx.doi.org/10.3390/s18103252.

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Fatty acids (FAs) are of interest to the areas of food science and medicine because they are important dietary sources of fuel for animals and play important roles in many biological processes. The health effects of FAs are different due to the diversity of olefinic bonds in the alkyl chains including number, position and configuration. However, the discrimination of FAs is difficult from a chemical sensing perspective due to the lack of diversity in terms of functional groups. Until now, only a few chemosensors have been developed for selective sensing of FAs based on their overall shape, however they are still limited in discrimination of FAs with subtle structural differences, moreover, they cannot be used for rapid and in situ inspections. Herein, for the first time, we designed a test paper for in situ colorimetric inspection for FAs based on the combination of the highly selective binding of Ag+ to olefinic bonds and Ag+ mediated color variation of 3,3′,5,5′,-tetramethylbenzidine. As a result, the sensor exhibited high sensitivity and good selectivity for five FAs with subtle structural differences. Furthermore, our method described herein was successfully applied to monitor the structural variations of FAs and quality changes in mixture edible hot pot oils with heat treatment in time course. Hence, the test paper presented herein holds great potential in the inspection of fats and edible oils in food industries.

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Huang, Xiaowei, Zhihua Li, Xiaobo Zou, Jiyong Shi, Haroon Elrasheid Tahir, Yiwei Xu, Xiaodong Zhai, and Xuetao Hu. "A low cost smart system to analyze different types of edible Bird's nest adulteration based on colorimetric sensor array." Journal of Food and Drug Analysis 27, no. 4 (October 2019): 876–86. http://dx.doi.org/10.1016/j.jfda.2019.06.004.

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11

Rahmann, Gerold, Khalid Azim, Irena Brányiková, Mahesh Chander, Wahyudi David, Jan Willem Erisman, Daniel Grimm, et al. "Innovative, sustainable, and circular agricultural systems for the future." Organic Agriculture 11, no. 2 (May 6, 2021): 179–85. http://dx.doi.org/10.1007/s13165-021-00356-0.

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AbstractThis special issue presents the outcomes from “Designing sustainable and circular agricultural systems for the year 2100,” the joint scientific workshop of ISOFAR, the Thünen-Institute, and INRA-Morocco, which was held from November 14 to 16, 2019 in Marrakesh, Morocco. Nineteen scientists from a broad array of background and nationalities came together with the understanding that food security globally is at risk, especially in the post-2050 timeframe. Current concepts, strategies, measures, and scientific efforts carried out by governments, NGOs, businesses, and societies do not deliver satisfying solutions for how to sustainably produce enough healthy and affordable food to support the global population. With the economic and social impact of the Covid-19 pandemic in 2020, it became even more evident that food security is a challenge. This workshop took an innovative approach to addressing the challenges of future agriculture by considering sustainable, circular agricultural systems. Participants presented research results on algae-based food, edible insects, mushrooms, novel concepts for nutrient management, bioreactor-based farming, sustainable food culture, as well as sensor- and remote-controlled automatic food production. This special issue presents the papers contributed to the workshop and the results of the discussions.

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Rasekh, Mansour, Hamed Karami, Alphus Dan Wilson, and Marek Gancarz. "Classification and Identification of Essential Oils from Herbs and Fruits Based on a MOS Electronic-Nose Technology." Chemosensors 9, no. 6 (June 16, 2021): 142. http://dx.doi.org/10.3390/chemosensors9060142.

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The frequent occurrence of adulterated or counterfeit plant products sold in worldwide commercial markets has created the necessity to validate the authenticity of natural plant-derived palatable products, based on product-label composition, to certify pricing values and for regulatory quality control (QC). The necessity to confirm product authenticity before marketing has required the need for rapid-sensing, electronic devices capable of quickly evaluating plant product quality by easily measurable volatile (aroma) emissions. An experimental MAU-9 electronic nose (e-nose) system, containing a sensor array with 9 metal oxide semiconductor (MOS) gas sensors, was developed with capabilities to quickly identify and classify volatile essential oils derived from fruit and herbal edible-plant sources. The e-nose instrument was tested for efficacy to discriminate between different volatile essential oils present in gaseous emissions from purified sources of these natural food products. Several chemometric data-analysis methods, including pattern recognition algorithms, principal component analysis (PCA), and support vector machine (SVM) were utilized and compared. The classification accuracy of essential oils using PCA, LDA and QDA, and SVM methods was at or near 100%. The MAU-9 e-nose effectively distinguished between different purified essential oil aromas from herbal and fruit plant sources, based on unique e-nose sensor array responses to distinct, essential-oil specific mixtures of volatile organic compounds (VOCs).

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Lv, Chaogeng, Yali He, Chuanzhi Kang, Li Zhou, Tielin Wang, Jian Yang, and Lanping Guo. "Tracing the Geographical Origins of Dendrobe (Dendrobium spp.) by Near-Infrared Spectroscopy Sensor Combined with Porphyrin and Chemometrics." Journal of Analytical Methods in Chemistry 2020 (September 12, 2020): 1–8. http://dx.doi.org/10.1155/2020/8879957.

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Dendrobe (Dendrobium spp.) is a traditional medicinal and edible food, which is rich in nutrients and contains biologically active metabolites. The quality and price of dendrobe are related to its geographical origins, and high quality dendrobe is often imitated by low quality dendrobe in the market. In this work, near-infrared (NIR) spectroscopy sensor combined with porphyrin and chemometrics was used to distinguish 360 dendrobe samples from twelve different geographical origins. Partial least squares discriminant analysis (PLSDA) was used to study the sensing performance of traditional NIR and tera-(4-methoxyphenyl)-porphyrin (TMPP)-NIR on the identification of dendrobe origin. In the PLSDA model, the recognition rate of the training and prediction set of the TMPP-NIR could reach 100%, which was higher than the 91.85% and 91.34% of traditional NIR. And the accuracy, sensitivity, and specificity of the TMPP-NIR sensor are all 1.00. The mechanism of TMPP improving the specificity of NIR spectroscopy should be related to the π-π conjugated system and the methoxy groups of TMPP interact with the chemical components of dendrobe. This study reflected that NIR spectrum with TMPP sensor was an effective approach for identifying the geographic origin of dendrobe.

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Beć, Krzysztof B., Justyna Grabska, Nicole Plewka, and Christian W. Huck. "Insect Protein Content Analysis in Handcrafted Fitness Bars by NIR Spectroscopy. Gaussian Process Regression and Data Fusion for Performance Enhancement of Miniaturized Cost-Effective Consumer-Grade Sensors." Molecules 26, no. 21 (October 22, 2021): 6390. http://dx.doi.org/10.3390/molecules26216390.

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Future food supply will become increasingly dependent on edible material extracted from insects. The growing popularity of artisanal food products enhanced by insect proteins creates particular needs for establishing effective methods for quality control. This study focuses on developing rapid and efficient on-site quantitative analysis of protein content in handcrafted insect bars by miniaturized near-infrared (NIR) spectrometers. Benchtop (Büchi NIRFlex N-500) and three miniaturized (MicroNIR 1700 ES, Tellspec Enterprise Sensor and SCiO Sensor) in hyphenation to partial least squares regression (PLSR) and Gaussian process regression (GPR) calibration methods and data fusion concept were evaluated via test-set validation in performance of protein content analysis. These NIR spectrometers markedly differ by technical principles, operational characteristics and cost-effectiveness. In the non-destructive analysis of intact bars, the root mean square error of cross prediction (RMSEP) values were 0.611% (benchtop) and 0.545–0.659% (miniaturized) with PLSR, and 0.506% (benchtop) and 0.482–0.580% (miniaturized) with GPR calibration, while the analyzed total protein content was 19.3–23.0%. For milled samples, with PLSR the RMSEP values improved to 0.210% for benchtop spectrometer but remained in the inferior range of 0.525–0.571% for the miniaturized ones. GPR calibration improved the predictive performance of the miniaturized spectrometers, with RMSEP values of 0.230% (MicroNIR 1700 ES), 0.326% (Tellspec) and 0.338% (SCiO). Furthermore, Tellspec and SCiO sensors are consumer-oriented devices, and their combined use for enhanced performance remains a viable economical choice. With GPR calibration and test-set validation performed for fused (Tellspec + SCiO) data, the RMSEP values were improved to 0.517% (in the analysis of intact samples) and 0.295% (for milled samples).

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Zhang, Min, Hongmei Yu, Xiaodan Tang, Xiuhui Zhu, Shuping Deng, and Wei Chen. "Multifunctional Carbon Dots-Based Fluorescence Detection for Sudan I, Sudan IV and Tetracycline Hydrochloride in Foods." Nanomaterials 12, no. 23 (November 24, 2022): 4166. http://dx.doi.org/10.3390/nano12234166.

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Sudan dyes are strictly prohibited from being added to edible products as carcinogens and tetracycline hydrochloride (TC) remaining in animal-derived food may cause harm to the human body. Therefore, it is necessary to establish a high-sensitivity, simple and convenient method for the detection of Sudan dyes and TC in foods for safety purposes. In this work, multifunctional blue fluorescent carbon dots (B-CDs) were prepared by a one-step hydrothermal synthesis using glucose as the carbon source. The results show that the fluorescence intensity of B-CDs was significantly affected by the acidity of the solution and can be quenched by Sudan I, IV and TC through selective studies. Interestingly, the fluorescence quenching intensities of B-CDs have a good linear relationship with the concentration of Sudan I and IV at pH = 3–7. The wide range of pH is beneficial to broaden the application of B-CDs in a practical samples analysis. The method has been successfully applied to real food samples of tomato paste, palm oil and honey, and the detection limits are 26.3 nM, 54.2 nM and 31.1 nM for Sudan I, Sudan IV and TC, respectively. This method integrates Sudan dyes and TC into the same multifunctional B-CDs, which shows that the sensor has a great potential in food safety detection.

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Wu, Zisen, Jie Wei, Tianhui Jiao, Qingmin Chen, Munetaka Oyama, Quansheng Chen, and Xiaomei Chen. "A lead-based room-temperature phosphorescent metal–organic framework sensor for assessing the peroxide value of edible oils." Food Chemistry 385 (August 2022): 132710. http://dx.doi.org/10.1016/j.foodchem.2022.132710.

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Yue, Xiaoyue, Xiaoyu Luo, Zijun Zhou, and Yanhong Bai. "Selective electrochemical determination of tertiary butylhydroquinone in edible oils based on an in-situ assembly molecularly imprinted polymer sensor." Food Chemistry 289 (August 2019): 84–94. http://dx.doi.org/10.1016/j.foodchem.2019.03.044.

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Huang, Xiaowei, Zhihua Li, Zou Xiaobo, Jiyong Shi, Haroon Elrasheid Tahir, Yiwei Xu, Xiaodong Zhai, and Xuetao Hu. "Geographical origin discrimination of edible bird’s nests using smart handheld device based on colorimetric sensor array." Journal of Food Measurement and Characterization 14, no. 1 (September 5, 2019): 514–26. http://dx.doi.org/10.1007/s11694-019-00251-z.

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Ma, Ya, Jiayong Li, and Lishi Wang. "Porous carbon derived from ZIF-8 modified molecularly imprinted electrochemical sensor for the detection of tert-butyl hydroquinone (TBHQ) in edible oil." Food Chemistry 365 (December 2021): 130462. http://dx.doi.org/10.1016/j.foodchem.2021.130462.

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Tulli, Fiorella, María Laura Lemos, Verónica I. Paz Zanini, Beatriz A. López de Mishima, Silvia del C. Rodríguez, and Diego R. Gutiérrez. "Electrochemical and Spectrophotometric Methods for Polyphenol and Ascorbic Acid Determination in Fruit and Vegetable Extracts." Food technology and biotechnology 58, no. 2 (July 31, 2020): 183–91. http://dx.doi.org/10.17113/ftb.58.02.20.6593.

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Research background. Fresh-cut fruits and vegetables are considered sources of antioxidant compounds. However, their shelf life is limited due to nutritional, quality and safety deterioration. Therefore, in recent decades, various methods have been reported for food processing and preservation, as well as for the determination of antioxidant compounds, due to their many benefits when consumed. The aim of the present work is to compare the performance of electrochemical and spectrophotometric methods in the analysis of the content of polyphenolic compounds and ascorbic acid in extracts from fruits (eggplant), edible roots (carrot) and leaves (rocket, lettuce and chard), and evaluate their capability to detect small changes in the antioxidant content in the eggplant extracts previously irradiated with different UV-C light intensities. Experimental approach. Polyphenolic compounds and ascorbic acid were determined by electrochemical and spectrophotometric methods. An enzymatic biosensor and a nanocomposite sensor were used for polyphenolic compounds and ascorbic acid, respectively, in electrochemical measurements, while Folin-Ciocalteu and Kampfenkel methods were used for spectrophotometric measurements. Results and conclusion. Results obtained through the different methodologies were comparable and consistent with each other. Both methods allowed determining the content of ascorbic acid and polyphenolic compounds in the fruit and vegetable extracts. Moreover, both techniques enable the detection of the analyte concentration changes in samples exposed to different UV-C intensities and storage days. Finally, it was observed that the antioxidant capacity depends on the type of food, treatment and storage period. Novelty and scientific contribution. Both methodologies were suitable for the quantification of analytes; however, the electrochemical sensors provided higher specificity and selectivity, applicable to different fruit and vegetable matrices, obtaining results with higher precision, in shorter time and with a smaller sample volume, minimizing the economic costs because of the lower consumption of reagents.

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Salila Vijayalal Mohan, Hari Krishna, Pyei Phyo Aung, Chee Fong Ng, Zheng Zheng Wong, and Andrew Alexander Malcolm. "Rapid Non-Invasive Capacitive Assessment of Extra Virgin Olive Oil Authenticity." Electronics 12, no. 2 (January 10, 2023): 359. http://dx.doi.org/10.3390/electronics12020359.

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Economically motivated adulteration (EMA) and/or cross-contamination are the two major factors resulting in the substandard quality of premium edible oil like extra virgin olive oil (EVOO) produced in food and beverage (F&B) fast-moving consumer goods (FMCG) industries. Current quality assurance methods (e.g., spectroscopy and chromatography) in FMCG involve intrusive sample extraction and ex situ analysis in a laboratory using expensive bulky instrumentation, which is neither integrable inline nor scalable to match the production throughput. Such techniques do not meet the industrial requirements of in situ testing, non-intrusive analysis, and high throughput inspection (100% product verification) leading to food loss and package waste from unwanted batch rejects. Herein, a low-cost electrical approach based on capacitance is proposed to show the proof of concept for screening EVOO-filled containers non-invasively for adulteration without any sample extraction by capturing the differences in the dielectric properties of mixed oils. The sensor system displayed a fast response (100 ms) and low detection limits for different adulterants (olive oil (32.8%), canola oil (19.4%), soy oil (10.3%) and castor oil (1.7%)), which is suitable for high-throughput (>60 sample/min) screening. Furthermore, a low-cost automated system prototype was realized to showcase the possibility of translating the proof of concept for possible scaling up and inline integration.

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Li, Huaxiang, Dan Ji, Zhishan Luo, Yilin Ren, Zhenming Lu, Zhenquan Yang, and Zhenghong Xu. "Comparative Transcriptomic Analyses Reveal the Regulatory Mechanism of Nutrient Limitation-Induced Sporulation of Antrodia cinnamomea in Submerged Fermentation." Foods 11, no. 17 (September 5, 2022): 2715. http://dx.doi.org/10.3390/foods11172715.

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Antrodia cinnamomea is a precious edible and medicinal mushroom with various biological activities, such as hepatoprotection, antitumor, antivirus, immunoregulation, and intestinal flora regulation. However, the wild fruiting bodies of A. cinnamomea are scarce and expensive. Submerged fermentation based on spore inoculation has become the most efficient and popular artificial culture method for A. cinnamomea. In order to complement the mechanism of asexual sporulation of A. cinnamomea in submerged fermentation, and provide a theoretical basis to further improve the sporulation, comparative transcriptomics analysis using RNA-seq and RT-qPCR were conducted on A. cinnamomea mycelia cultured under different nutritional conditions to reveal the regulatory mechanism underlying the asexual sporulation induced by nutrient limitation. The obtained mechanism is as follows: under nitrogen starvation, the corresponding sensors transmit signals to genes, such as areA and tmpA, and promote their expression. Among these genes, AreA has a direct or indirect effect on flbD and promotes its expression, further enhancing the expression of brlA. Meanwhile, TmpA has a direct or indirect effect on brlA and promotes its expression; under carbon starvation, transport protein Rco-3, as a glucose sensor, directly or indirectly transmits signals to brlA and promotes its expression. BrlA promotes the expression of abaA gene, which further enhances the expression of wetA gene, and wetA then directly leads to asexual sporulation and promotes spore maturation; meanwhile, gulC can also promote cell autolysis, which provides energy and raw materials for sporulation.

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Kappacher, Christoph, Benedikt Trübenbacher, Klemens Losso, Matthias Rainer, Günther K. Bonn, and Christian W. Huck. "Portable vs. Benchtop NIR-Sensor Technology for Classification and Quality Evaluation of Black Truffle." Molecules 27, no. 3 (January 18, 2022): 589. http://dx.doi.org/10.3390/molecules27030589.

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Truffles represent the best known and most expensive edible mushroom. Known as Ascomycetes, they belong to the genus Tuber and live in symbiosis with plant host roots. Due to their extraordinary taste and smell, truffles are sold worldwide for high prices of up to 3000–5000 euros per kilogram (Tuber magnatum PICO). Amongst black truffles, the species Tuber melanosporum VITTAD. is highly regarded for its organoleptic properties. Nonetheless, numerous different sorts of black truffle are offered at lower prices, including Tuber aestivum VITTAD., Tuber indicum and Tuber uncinatum, which represent the most frequently consumed types. Because truffles do not differ visually for inexperienced consumers, food fraud is likely to occur. In particular, for the highly prized Tuber melanosporum, which morphologically forms very similar fruiting bodies to those of Tuber indicum, there is a risk of fraud via imported truffles from Asia. In this study, 126 truffle samples belonging to the four mentioned species were investigated by four different NIR instruments, including three miniaturized devices—the Tellspec Enterprise Sensor, the VIAVI solutions MicroNIR 1700 and the Consumer Physics SCiO—working on different technical principles. Three different types of measurement techniques were applied for all instruments (outer shell, rotational device and fruiting body) in order to identify the best results for classification and quality assurance in a non-destructive manner. Results provided differentiation with an accuracy up to 100% for the expensive Tuber melanosporum from Tuber indicum. Classification between Tuber melanosporum, Tuber indicum, Tuber aestivum and Tuber uncinatum could also be achieved with success of 100%. In addition, quality monitoring including discrimination between fresh and frozen/thawed, and prediction of the approximate date of harvesting, was performed. Furthermore, feasibility studies according to the geographical origin of the truffle were attempted. The presented work compares the performance for prediction and quality monitoring of portable vs. benchtop NIR devices and applied measurement techniques in order to be able to present a suitable, accurate, fast, non-destructive and reliable method for consumers.

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Yanuariski, Aissa Dinar, Bambang Kuswandi, and Ari Satia Nugraha. "Aplikasi Label Pintar Edible dari Ekstrak Antosianin Ubi Jalar Ungu (Ipamoea Batatas L.) untuk Monitoring Kesegaran Sayuran Cabai Hijau (Capsicum Annuum L.)." Pustaka Kesehatan 8, no. 1 (November 18, 2020): 54. http://dx.doi.org/10.19184/pk.v8i1.12072.

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Vegetable products are foods that are popular with many people. One vegetable product such as green chili is a vegetable commodity that cannot be abandoned by society in daily life. This was followed by demands for quality of green chili products. so that an analytical tool is needed that can analyze the freshness of green chili easily and practically. This study aims to develop an edible freshness sensor based on anthocyanin indicators from purple sweet potato extract (Ipomoea batatas L.) with a membrane mixture of cassava starch and chitosan. The edible freshness sensor can be applied as a freshness sensor and know the freshness level of green chili with various parameters. Tests for green chili freshness test included pH test, weight loss, texture value, and sensory evaluation test. The color change of the edible freshness sensor was observed visually and tested using the ImageJ program to determine the mean green value. The results show the color change of the freshness sensor is dark purple when the green chili is fresh, the light purple is still fresh and the light green is no longer fresh or rotten. The mean value of the green sensor for edible freshness increased along with the decline in the quality of green chili in the packaging. Keywords: Anthocyanin, tapioca starch, chitosan, green chilli

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Kozlu, Ali, and Yeşim Elmacı. "Aktif Bileşenler ile Zenginleştirilmiş Yenilebilir Film ve Kaplamaların Taze ve İşlem Görmüş Et ve Balık Ürünlerine Uygulanması." Turkish Journal of Agriculture - Food Science and Technology 9, no. 5 (May 26, 2021): 868–77. http://dx.doi.org/10.24925/turjaf.v9i5.868-877.4125.

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Food resources are rapidly depleting due to the increase in world population and ecological problems, nowadays. For this reason, it is very important to protect and improve the durability of foods as well as to produce them. Since meat and fish products are sensitive foods, they can deteriorate very quickly under inappropriate storage conditions. Various quality losses can occur as a result of biochemical and microbiological degradation during storage of fresh or processed meat and fish products. Edible film and coating applications are noted as an interesting approach among packaging methods used to preserve desirable sensory properties of meat and fish products and to delay biological, chemical and microbiological spoilage in these food products. Edible film and coatings are low cost and easy to apply packaging methods that use environmentally friendly and biodegradable materials obtained from natural sources such as protein, lipid or polysaccharide. In addition, edible film and coatings can act as carriers for active ingredients such as antimicrobials, antioxidants and flavorings. Edible film and coatings containing active ingredients are suitable for preservation of meat and fish products. These edible packaging treatments improve the storage time of meat and fish products by preventing moisture loss, retarding microbiological spoilage and restricting the growth of pathogenic microorganisms, slowing the oxidation of lipid, protein and pigment and extending the sensory acceptability of products. In this review, information was given about the applications of edible film and coatings enriched with active ingredients to meat, fish and derived products and the protective effect against microbial spoilage and oxidative deterioration and sensory quality losses occurring in these products during the storage period.

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Leone, Antonella, Stefania De Domenico, Chiara Medoro, Marta Cianciabella, Giulia Maria Daniele, and Stefano Predieri. "Development of Sensory Lexicon for Edible Jellyfish." Agriculture 12, no. 11 (November 3, 2022): 1842. http://dx.doi.org/10.3390/agriculture12111842.

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In recent years, the jellyfish (JF) blooms in many coastal areas around the world, due to climate change, have pointed toward its possible exploitation as an alternative seafood product to support the global fishery sector. However, being a novel food in Western countries, there is a gap in knowledge on JF sensory properties. This research aims to develop a sensory lexicon for edible JF through a fast but reliable method, such as RATA. Sensory attributes collected from the literature were selected through RATA applied to five mildly processed JF. The lexicon selected was then validated on three JF samples, through descriptive analysis, to test its applicability and discrimination power. The results showed that RATA could be a reliable tool in the lexicon development of novel foods, such as JF. Moreover, the lexicon developed provides a valuable communication instrument, which will open new sensory research studies focusing on JF palatability.

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Eça, Kaliana Sitonio, Tanara Sartori, and Florencia Cecilia Menegalli. "Films and edible coatings containing antioxidants - a review." Brazilian Journal of Food Technology 17, no. 2 (June 2014): 98–112. http://dx.doi.org/10.1590/bjft.2014.017.

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The incorporation of natural antioxidants into films and edible coatings can modify their structure, improving their functionality and applicability in foods, such as in fresh-cut fruits. This paper reviews the more recent literature on the incorporation of antioxidants from several sources into films and edible coatings, for application in fruits and vegetables. The use of synthetic antioxidants in foods has been avoided due to their possible toxic effects. Instead, a wide range of natural antioxidants (such as essential oils and plant extracts, as well as pure compounds, like ascorbic acid and α-tocopherol) have been incorporated into edible films and coatings to improve their bioactive properties. Films and coatings containing added antioxidants help to preserve or enhance the sensory properties of foods and add value to the food products by increasing their shelf life.

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Tao, Hu, Mark A. Brenckle, Miaomiao Yang, Jingdi Zhang, Mengkun Liu, Sean M. Siebert, Richard D. Averitt, et al. "Silk-Based Conformal, Adhesive, Edible Food Sensors." Advanced Materials 24, no. 8 (January 20, 2012): 1067–72. http://dx.doi.org/10.1002/adma.201103814.

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Kim, Jayoung, Itthipon Jeerapan, Bianca Ciui, Martin C. Hartel, Aida Martin, and Joseph Wang. "Edible Electrochemistry: Food Materials Based Electrochemical Sensors." Advanced Healthcare Materials 6, no. 22 (August 7, 2017): 1700770. http://dx.doi.org/10.1002/adhm.201700770.

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Tao, Hu, Mark A. Brenckle, Miaomiao Yang, Jingdi Zhang, Mengkun Liu, Sean M. Siebert, Richard D. Averitt, et al. "Food Sensors: Silk-Based Conformal, Adhesive, Edible Food Sensors (Adv. Mater. 8/2012)." Advanced Materials 24, no. 8 (February 14, 2012): 993. http://dx.doi.org/10.1002/adma.201290036.

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Adámek, Martin, Anna Adámková, Lenka Kouřimská, Jiří Mlček, Klára Vojáčková, Jana Orsavová, Martina Bučková, Oldřich Faměra, and Martin Búran. "Sensory evaluation and acceptance of food made of edible insects." Potravinarstvo Slovak Journal of Food Sciences 14 (October 28, 2020): 921–28. http://dx.doi.org/10.5219/1430.

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This paper discusses the sensory analysis of food enriched with selected edible insect species which are labelled as a novel food – house cricket (Acheta domesticus) and mealworm (Tenebrio molitor). Energy bars of two different compositions with the addition of cricket flour and puff pastry bars sprinkled with the whole roasted mealworm larvae were evaluated by consumer tests performed via a questionnaire survey. Respondents represented both men and women in equal numbers and included consumers with the experience of the sensory analysis and edible insects to ensure accurate results. Sensory analyses revealed that respondents associated their tastes with already known flavors (salty, sweet, bitter, fish, French fries, chicken, and mushrooms). The most common answer from respondents was a salty taste, followed by a sweet taste. There were also unusual comparisons such as pine seeds. Consumers’ positive attitude to these energy bars has been registered which shows that the Czech consumer accepts edible insects in a suitable form as a novel food and possible part of the food basket.

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Akila, A., and P. Shalini. "Food grain storage management system." International Journal of Engineering & Technology 7, no. 2.31 (May 29, 2018): 170. http://dx.doi.org/10.14419/ijet.v7i2.31.13433.

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Food grain Wastage cripples a country’s economy to a great extent. Food grain wastage is also associated with wastage of water, manpower during agricultural activities and electricity power used in food processing industries. It even causes deforestation. Adequate measures have to be taken to properly store the food grains so that they remain edible. The proposed storage management system uses the sensors to measure the levels of humidity, temperature and ammonia gas which will help us monitor quality of the food grains. The main idea is to identify the quality of the food grains using the sensors such as Temperature, Humidity and Ammonia Gas. The Quality of the food grain is measured using the factors like Humidity, Temperature and Ammonia gas sensors and sent through Wireless Communication to the server and the server makes the decision and alarms about the quality of the food grain to the maintenance people. Food grain Wastage cripples a country’s economy to a great extent. Food grain wastage is also associated with wastage of water, manpower during agricultural activities and electricity power used in food processing industries. It even causes deforestation. Adequate measures have to be taken to properly store the food grains so that they remain edible. The proposed storage management system uses the sensors to measure the levels of humidity, temperature and ammonia gas which will help us monitor quality of the food grains. The standard of identifying the food quality could be improved by using more sensors and can be implemented in the Food Storage Industry.

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Siah, W. M., A. Aminah, and A. Ishak. "Antimicrobial properties and sensorial acceptability of edible antimicrobial films from seaweed (Kappaphycus alvarezii) and cinnamon (Cinnamomum zeylanicum) essential oil." Food Research 5, no. 4 (August 15, 2021): 266–72. http://dx.doi.org/10.26656/fr.2017.5(4).160.

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Packaging of foods by using edible antimicrobial films (EAF) incorporated with essential oils is able to reduce the spoilage of food due to surface contamination. Essential oils are highly volatile and have strong aromas that can affect their function and consumer acceptance. This paper discussed the effect of cinnamon essential oil (CEO) concentrations on the antimicrobial activity and sensory acceptability of EAF produced from seaweed through a casting method. The CEO was added into the formulations at 10, 20, 30, 40 and 50 g/kg levels. The EAF showed antimicrobial activity against the tested microorganisms with the highest antimicrobial activity at the concentration of 40 g/kg CEO. However, based on the results obtained from a sensory evaluation using a 7-points hedonic scale, the overall acceptability was 3.23 which was lower than the minimum acceptability score of 4. Hence, the highest acceptable level of CEO in the EAF was 30 g/ kg. It is recommended that the CEO of 30 g/kg could be incorporated into edible film and act as an alternative method to extend the shelf life of packaged foods.

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Kılınç, Gizem Simge, Fatma Nurdem Çelen, and Neriman Bağdatlıoğlu. "Protein Kaynağı Olarak Böcekler." Turkish Journal of Agriculture - Food Science and Technology 10, no. 3 (March 22, 2022): 468–74. http://dx.doi.org/10.24925/turjaf.v10i3.468-474.4608.

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The world population growth has increased demand for traditional protein sources but an alternative protein source was sought due to limited land. Edible insects containing all the essential amino acids in a healthy diet are sustainable and promising alternative protein source. The protein content of insects varies in a wide range depending on the type of insect and the stage of development (13%-77%). Some edible insects are currently consumed by two billion people worldwide. In the literature, more than 2100 insect species have been recorded as edible. The sensory attributes of edible insects are an important factor that can accelerate their acceptance by consumers. Generally, the taste of insects is described as nutty and largely depends on the cooking technique. Potential food safety risks of edible insects can be microbiological, parasitological and allergenic. This review has been shown to be a healthy food source with high protein content, lipids, vitamins, minerals and fiber, the nutritional composition and functionality are compared between different insect species, and information on the sensory quality and risks of insect eating is presented.

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Srisuruthi, M. D., and R. Balasasirekha. "Shelf Life of Meat Using Edible Active Packaging Enriched Films." Indian Journal of Nutrition and Dietetics 57, no. 1 (January 3, 2020): 25. http://dx.doi.org/10.21048/ijnd.2020.57.1.24556.

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Packaging is one of the most important processes to preserve the quality of food. Edible polymer is an effective alternative to synthetic polymers. Active packaging is incorporating antimicrobials and/or antioxidants in packaging material. Application of these technologies can improve safety of foods. In this study active edible film was formulated and standardised with concentration of 2.25% of sodium alginate, 1% glycerol, 2% CaCl2. Meat was chosen as it is a widely used perishable food. Garlic, atibala and betel leaf were chosen as the sources of active compounds. Betel leaf extract infused films were found to be more acceptable over garlic and atibala infused films. Edible Films (EF) with varying concentrations of betel leaf extract was formulated namely EFS, EF10, EF20, EF30 and EF40. The impact of the extract infused films was studied for its physical and physico-chemical properties, sensory attributes, nutrient content and shelf life extension ability. Varying concentrations of betel leaf extract didn't influence the thickness of the film whereas the film with P.betel leaf extract showed higher grammature values than that of the film without antioxidants. There was a gradual increase in solubility and antioxidant activity as the concentration of P.betel leaf extract increased. The antioxidant activity of EF10, EF20, EF30 and EF40 are 37.12%, 38.48%, 42.37% and 42.89% respectively. Sensory evaluation indicated that EF20 and EF10 had good overall acceptability. Nutrient quality of EF40 was highest followed by the other three formulations EF30, EF20 and EF10 in decreasing fashion. EF20 had acceptable sensory attributes and also possessed better nutrient content with carotene 1.67 mg, iron 4.23 mg and calcium 0.29 g. The seven days total plate count study of meat packed with EF20 revealed higher bacterial count of 5.88±0.087 log CFU g-1 in control than the EF20 i.e., 3.32±0.081 log CFU g-1. The study concludes that the usage of plant based antioxidants and antimicrobials can be effective alternative replacing chemicals used as food packaging material for increasing the shelf life of a food product

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Waxman, Sarah M., Ariella Kashi, Adam Karami, Meera Patel, Maria G. Corradini, and Richard Ludescher. "Food Colors as Intrinsic Luminescent Sensors in Edible Products." Biophysical Journal 108, no. 2 (January 2015): 623a. http://dx.doi.org/10.1016/j.bpj.2014.11.3386.

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Miteluț, Amalia Carmen, Elisabeta Elena Popa, Mihaela Cristina Drăghici, Paul Alexandru Popescu, Vlad Ioan Popa, Oana-Crina Bujor, Violeta Alexandra Ion, and Mona Elena Popa. "Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review." Foods 10, no. 11 (November 16, 2021): 2821. http://dx.doi.org/10.3390/foods10112821.

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The food industry nowadays is facing new challenges in terms of sustainability and health implications of packaging and processing techniques. Due to their desire for new and natural products coupled with changes in lifestyle, consumers are looking for food products that have been less processed but possess longer shelf life and maintain nutritional and sensorial proprieties during storage. These requirements represent real challenges when dealing with highly perishable food products, such as fruits and vegetables. Thus, in recent years, edible coatings have been intensively developed and studied because of their capacity to improve the quality, shelf life, safety, and functionality of the treated products. Edible coatings can be applied through different techniques, like dipping, spraying, or coating, in order to control moisture transfer, gas exchange, or oxidative processes. Furthermore, some functional ingredients can be incorporated into an edible matrix and applied on the surface of foods, thus enhancing safety or even nutritional and sensory attributes. In the case of coated fruits and vegetables, their quality parameters, such as color, firmness, microbial load, decay ratio, weight loss, sensorial attributes, and nutritional parameters, which are very specific to the type of products and their storage conditions, should be carefully monitored. This review attempts to summarize recent studies of different edible coatings (polysaccharides, proteins, lipids, and composites) as carriers of functional ingredients (antimicrobials, texture enhancers, and nutraceuticals) applied on different minimally processed fruits and vegetables, highlighting the coating ingredients, the application methods and the effects on food shelf life and quality.

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Sogari, Giovanni, Diana Bogueva, and Dora Marinova. "Australian Consumers’ Response to Insects as Food." Agriculture 9, no. 5 (May 22, 2019): 108. http://dx.doi.org/10.3390/agriculture9050108.

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Many research articles have been published about people’s perceptions and acceptance of eating insects as novel foods in Western countries; however, only a few studies have focused on Australian consumers. The aim of this work is to explore attitudes towards edible insects of younger Australians (Millennials and Generation Z) with data collection carried out in Sydney, Australia. Two representative surveys were conducted in 2018 and 2019 using open-ended questions. The main findings suggest that there is low willingness to accept edible insects as a meat substitute among Australian consumers, due mainly to the strong psychological barriers such as neophobia and disgust, combined with a perception about threats to masculinity. Environmental and nutritional benefits, even when recognised, do not seem to influence consumers to consider insects as a food alternative. In the near future, as young people become more aware of sustainability and climate change issues related to food production, the impact of the potential benefits of insects might grow. Furthermore, a positive sensory experience might improve the acceptability of insects as food. Introducing new processed, insect-based products may help establish familiarity with such novel food options and open up new business opportunities.

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Lv, Shuang, Xiaolin Zhu, Zhenbin Liu, Liangbin Hu, Dan Xu, Bimal Chitrakar, Haizhen Mo, and Hongbo Li. "Edible Pleurotus eryngii Papery Food Prepared by Papermaking Process." Foods 11, no. 21 (November 4, 2022): 3514. http://dx.doi.org/10.3390/foods11213514.

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The objective of the current study was to evaluate the feasibility of papery food with Pleurotus eryngii (P. eryngii) as a raw material using the papermaking process. The physical, chemical, structural, and thermal degradation properties were studied as well as the sensory evaluation of the papery food from P. eryngii mycelia (PMP), stems (PSP), caps (PCP), and whole fruiting bodies (PEP). The results indicated that the colors from PSP, PCP, and PEP were clearly different from PMP. Thicker PSP and PMP had a smoother surface and better crispness compared to PCP. Moreover, PSP had better moisture resistance and thermal decomposition performance compared to the other groups. Nutritional composition and Fourier-transform infrared spectroscopy suggested abundant polysaccharide and protein content in all of the papery food. Finally, sensory evaluation showed that the formability, mouth feel, and overall palatability of PSP and PMP were more popular among consumers. Overall, this study provides a novel method for the preparation of papery food and provides a potential new mechanism for the further development and utilization of the fruiting bodies and mycelium of P. eryngii.

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Das, Arun K., Pramod K. Nanda, Premanshu Dandapat, Samiran Bandyopadhyay, Patricia Gullón, Gopalan Krishnan Sivaraman, David Julian McClements, Beatriz Gullón, and José M. Lorenzo. "Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach." Molecules 26, no. 9 (April 23, 2021): 2463. http://dx.doi.org/10.3390/molecules26092463.

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Consumers are increasingly interested in nutritious, safe and healthy muscle food products with reduced salt and fat that benefit their well-being. Hence, food processors are constantly in search of natural bioactive ingredients that offer health benefits beyond their nutritive values without affecting the quality of the products. Mushrooms are considered as next-generation healthy food components. Owing to their low content of fat, high-quality proteins, dietary fibre and the presence of nutraceuticals, they are ideally preferred in formulation of low-caloric functional foods. There is a growing trend to fortify muscle food with edible mushrooms to harness their goodness in terms of nutritive, bioactive and therapeutic values. The incorporation of mushrooms in muscle foods assumes significance, as it is favourably accepted by consumers because of its fibrous structure that mimics the texture with meat analogues offering unique taste and umami flavour. This review outlines the current knowledge in the literature about the nutritional richness, functional bioactive compounds and medicinal values of mushrooms offering various health benefits. Furthermore, the effects of functional ingredients of mushrooms in improving the quality and sensory attributes of nutritionally superior and next-generation healthier muscle food products are also highlighted in this paper.

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Valverde, María Elena, Talía Hernández-Pérez, and Octavio Paredes-López. "Edible Mushrooms: Improving Human Health and Promoting Quality Life." International Journal of Microbiology 2015 (2015): 1–14. http://dx.doi.org/10.1155/2015/376387.

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Mushrooms have been consumed since earliest history; ancient Greeks believed that mushrooms provided strength for warriors in battle, and the Romans perceived them as the “Food of the Gods.” For centuries, the Chinese culture has treasured mushrooms as a health food, an “elixir of life.” They have been part of the human culture for thousands of years and have considerable interest in the most important civilizations in history because of their sensory characteristics; they have been recognized for their attractive culinary attributes. Nowadays, mushrooms are popular valuable foods because they are low in calories, carbohydrates, fat, and sodium: also, they are cholesterol-free. Besides, mushrooms provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D, proteins, and fiber. All together with a long history as food source, mushrooms are important for their healing capacities and properties in traditional medicine. It has reported beneficial effects for health and treatment of some diseases. Many nutraceutical properties are described in mushrooms, such as prevention or treatment of Parkinson, Alzheimer, hypertension, and high risk of stroke. They are also utilized to reduce the likelihood of cancer invasion and metastasis due to antitumoral attributes. Mushrooms act as antibacterial, immune system enhancer and cholesterol lowering agents; additionally, they are important sources of bioactive compounds. As a result of these properties, some mushroom extracts are used to promote human health and are found as dietary supplements.

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Gagaoua, Mohammed, Tanima Bhattacharya, Melisa Lamri, Fatih Oz, Amira Leila Dib, Emel Oz, Ilke Uysal-Unalan, and Igor Tomasevic. "Green Coating Polymers in Meat Preservation." Coatings 11, no. 11 (November 10, 2021): 1379. http://dx.doi.org/10.3390/coatings11111379.

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Edible coatings, including green polymers are used frequently in the food industry to improve and preserve the quality of foods. Green polymers are defined as biodegradable polymers from biomass resources or synthetic routes and microbial origin that are formed by mono- or multilayer structures. They are used to improve the technological properties without compromising the food quality, even with the purpose of inhibiting lipid oxidation or reducing metmyoglobin formation in fresh meat, thereby contributing to the final sensory attributes of the food and meat products. Green polymers can also serve as nutrient-delivery carriers in meat and meat products. This review focuses on various types of bio-based biodegradable polymers and their preparation techniques and applications in meat preservation as a part of active and smart packaging. It also outlines the impact of biodegradable polymer films or coatings reinforced with fillers, either natural or synthesized, via the green route in enhancing the physicochemical, mechanical, antimicrobial, and antioxidant properties for extending shelf-life. The interaction of the package with meat contact surfaces and the advanced polymer composite sensors for meat toxicity detection are further considered and discussed. In addition, this review addresses the research gaps and challenges of the current packaging systems, including coatings where green polymers are used. Coatings from renewable resources are seen as an emerging technology that is worthy of further investigation toward sustainable packaging of food and meat products.

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Chib, Rahul, Bogumil Zelent, Yan Wang, An Le, Maria G. Corradini, and Richard D. Ludescher. "Edible Luminescent Probes as Sensors of Food Quality:Identification and Selection." Biophysical Journal 112, no. 3 (February 2017): 454a. http://dx.doi.org/10.1016/j.bpj.2016.11.2434.

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Nguyen, H. T. T., and J. Pokorný. "Sensory evaluation of stored and rancid edible oils." Nahrung / Food 42, no. 06 (December 1998): 409–11. http://dx.doi.org/10.1002/(sici)1521-3803(199812)42:06<409::aid-food409>3.3.co;2-e.

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Florença, Sofia G., Raquel P. F. Guiné, Fernando J. A. Gonçalves, Maria João Barroca, Manuela Ferreira, Cristina A. Costa, Paula M. R. Correia, et al. "The Motivations for Consumption of Edible Insects: A Systematic Review." Foods 11, no. 22 (November 15, 2022): 3643. http://dx.doi.org/10.3390/foods11223643.

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The consumption of edible insects (EI) is traditional in many parts of the world, but not in others. In fact, despite globalization and the multiple advantages pointed out about the consumption of EI, there are still many countries where entomophagy is seen with disgust and aversion. This systematic review aimed to examine the motivations that influence the consumption of EI in diverse cultures and understand if there are differences between Western countries (WC) and insect-eating countries (IEC). It further evaluated whether the degree of acceptability was influenced by the form of consumption of the insects (eating whole insects or foods containing insects). This literature review was conducted in November 2021 within three databases, Web of Science, PubMed and Scopus, according to the Preferred Reporting of Items for Systematic Reviews and Meta-analysis and using PRISMA directives. From a total of 245 studies, 31 were selected to be included in this review, based on the inclusion criteria defined: only original research articles, from 2010 or beyond, and written in English. The results indicated that the main motivations that determine the consumption of EI are related to gender, age, sustainability, nutritional value, sensory attributes, tradition/culture, food neophobia, disgust and familiarity/past experiences. Moreover, whereas in IEC, there is a greater focus on factors related to sensory attributes, availability, affordability and preferences, in WC, there is a bigger emphasis on determinants such as nutritional value, sustainability, benefits, familiarity/past experience, tradition/culture, food neophobia and disgust. Finally, it was observed that people in WC are more willing to accept food products containing insects rather than the whole insect, which is one of the most promising points to be addressed in the future. Overall, this review highlights that there are numerous factors influencing the consumption of edible insects, and differences between WC and IEC are clear in what concerns the motivations of consumers. Hence, targeting market segments and consumers’ characteristics has to be present when designing strategies to incentivize the consumption of EI in WC as a part of a global strategy for sustainability of food systems.

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Saha, Srijeeta, Writtika Das, Poulami Banerjee, Deblina Sen, and Shairee Ganguly. "A STUDY ON DIFFERENT TYPES OF EDIBLE PACKAGING MATERIALS (PLANTS BASED)." International Journal of Engineering Applied Sciences and Technology 6, no. 7 (November 1, 2021): 219–26. http://dx.doi.org/10.33564/ijeast.2021.v06i07.036.

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The food and pharmaceutical industries recognized edible packaging as a useful alternative or addition to conventional packaging to reduce waste and to create novel applications for improving product stability, quality, safety, variety and convenience for consumers. This study was done to compare the different types of edible packaging materials, their classifications and their applications. The aim of this study was to better understand the potential of fruits and vegetables to be used as components of edible packaging materials is discussed. Such application of fruits and vegetables is possible to the presence of matrix-forming polysaccharides and proteins in their composition. The development of edible fruit and vegetable packaging materials is a promising way of combining the barrier and mechanical properties of biopolymers with the nutritional and sensory properties. The application of fruits and vegetables as a component of edible packaging materials enables the utilization of raw materials with low commercial value. Edible packaging materials are a new method of their utilizing. There is also the possibility of just decreasing the amount of synthetic packaging waste by application of fruit and vegetable packaging materials simply as a passive or active layer partially replacing the non‐renewable materials. The dynamic forces behind the keen chase includes scientific innovation in the functionality of new materials, increased demand for novel foods and increased consciousness for environmental protection and conservation. In this study we’ll know about the different characteristics of edible packaging materials like light weight, low cost with significant strength, good oil and chemical resistance, moderation of elongation, good tensile strength, and act as good oxygen barriers, retard moisture loss, flexible and generally have no taste or flavor. Materials that have traditionally been used in food packaging include glass, metals (aluminum, foils and laminates, tinplate, and tin-free steel), paper and paperboards, and plastics. Moreover, a wider variety of plastics have been introduced in both rigid and flexible forms

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Süfer, Özge, Fuat Bozok, and Hande Demir. "Usage of Edible Mushrooms in Various Food Products." Turkish Journal of Agriculture - Food Science and Technology 4, no. 3 (March 18, 2016): 144. http://dx.doi.org/10.24925/turjaf.v4i3.144-149.599.

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Using of edible mushrooms which are generally consumed in houses in dried form is based on mainly instant soup and sauce formulations. Recently, the cultivations of Agaricus bisporus and Pleurotus ostreatus species have become widespread. Utilization of these cultivated mushrooms in recipes would bring added value to related food products. For this purpose, Agaricus bisporus and Pleurotus ostreatus species farmed in Osmaniye Korkut Ata University Mushroom House were dried and then pulverized. Firstly, a snack was prepared with Agaricus bisporus powder. Agaricus bisporus powder was substituted for wheat flour at the rates of 5 %, 10 %, 20 % and 30 % and thus the potential of food product which had relatively lower carbohydrate and fat level and higher fiber content was investigated. In the second part of the study, either 5 %, 10 % of Agaricus bisporus powder or 5 %, 10 % of Pleurotus ostreatus powder were added into traditional Turkish meatball (beef mince, salt) which was cooked in conventional oven, so meat flavor could be replaced by herbal flavor coming from mushroom. This property mat obey the purpose that, the created new product will be consumed fondly especially by children. Sensory and physical (colour and texture) analysis were performed in both snack and meatball samples and the results were evaluated statistically.

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Riverso, Roberta, Mario Amato, Fabio Verneau, and Francesco La Barbera. "The Interaction between Message Sensation Value and Food Neophobia in Communication about Insect-Based Foods: An Experiment with Italian Consumers." Nutrients 15, no. 1 (December 30, 2022): 191. http://dx.doi.org/10.3390/nu15010191.

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Currently, insects are considered as a promising alternative protein source due to their nutritional content and their environmental sustainability. Notwithstanding this, generally consumers show reluctance towards the introduction of edible insects into their diet, mostly influenced by food neophobia. Persuasive communication strategies (e.g., informational vs. emotional appeals) have been a major topic in consumer behavior research. Scholars often refer to the construct of message sensation value (MSV), which is defined as the intensity of audio, visual, and content features of a message that elicit sensory, affective, and arousal responses. In this work, a computer-based experiment (N = 148) was conducted to investigate the effectiveness of messages based on different levels of MSV in promoting the intention to eat insect-based foods, and interactions between MSV and food neophobia. Results indicate that, MSV, food neophobia, and their interaction significantly affect the willingness to consume insect-based food products with or without visible insects, highlighting novel pathways for segmenting consumers, in order to strengthen the communication effects.

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G. Corradini, Maria, Yan Lavinia Wang, An Le, Sarah M. Waxman, Bogumil Zelent, Rahul Chib, Ignacy Gryczynski, and Richard D. Ludescher. "Identifying and selecting edible luminescent probes as sensors of food quality." AIMS Biophysics 3, no. 2 (2016): 319–39. http://dx.doi.org/10.3934/biophy.2016.2.319.

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Orkusz, Agnieszka, Wioletta Wolańska, Joanna Harasym, Arkadiusz Piwowar, and Magdalena Kapelko. "Consumers’ Attitudes Facing Entomophagy: Polish Case Perspectives." International Journal of Environmental Research and Public Health 17, no. 7 (April 2, 2020): 2427. http://dx.doi.org/10.3390/ijerph17072427.

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Based on high nutritional value and low production costs, edible insects are an excellent and sustainable source of animal proteins. However, completely replacing meat with edible insects requires a change in consumer mentality not only in Poland, but also in other European countries. In western countries, most people reject eating insects, mainly for cultural reasons. Concerning this, the objective of the study was to examine the knowledge, behavior, and attitudes of the Polish community about edible insects and to understand the main factors driving edible insect consumption. The study was held at the Wroclaw University of Economics and Business, Poland and consisted of two parts: The survey (among 464 students) and the tasting session (among 402 participants). The main findings suggest that there is low willingness to adopt edible insects as a meat substitute among Polish students due to the psychological barriers, such as neophobia and disgust. However, the willingness to eat processed insect food (bread, biscuit) is far higher than for unprocessed whole insects. Environmental benefits are the factors that least affected students’ willingness to try edible insects. Additionally, the tasting session of the bread with powdered insects was attended by the vast majority of participants, which indicates that a positive sensory experience can improve the acceptability of insects as food.

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Journal articles on the topic 'Edible food sensor'

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