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Edible insects are a unique food source, requiring extensive allergenic risk assessment before its safe introduction in the food market. In a recent systematic review, crustacean allergic subjects were identified as a risk group due to cross-reactivity mainly mediated by tropomyosin and arginine kinase. Immunologic co-sensitisation to house dust mites (HDM) was also demonstrated, but its clinical significance and molecular mechanisms were unclear. Furthermore, case reports of food allergy to insects were also analysed but lack of contextual information hindered the analysis. The main goal of this review is to provide an update of new information regarding food allergy caused by insects, covering relevant topics considering the guidelines for allergic risk assessment in novel foods. Newly published studies have further confirmed the role of tropomyosin as a cross-reactive allergen between edible insects and crustaceans, although there are some questions regarding the immunoglobulin E (IgE)-reactivity of this allergen in mealworm species. Furthermore, only specific treatments (enzymatic hydrolysis combined with thermal treatments) were able to eliminate IgE-reactivity of edible insects. Primary sensitisation (e.g. to Tenebrio molitor) has also been shown to be an important pathway for the development of food allergies, with responsible allergens being dependent on the route of sensitisation. However, more studies are necessary to better understand the potential of primary sensitisation causing cross-reactivity with other insect species, crustaceans or HDM. The clinical significance and molecular mechanisms involved in cross-reactivity between edible insects and HDM are still unclear, and a major focus should be given to better understand which allergens cause co-sensitisations between HDM and edible insects and what is the risk of HDM-only allergic subjects consuming edible insects. Contextual information about the reported cases of allergic reactions to insects have further demonstrated that insect-rearing workers and subjects with allergic diseases (in particular, food allergy to crustaceans) are the major risk groups.
J.C. Ribeiro; B. Sousa-Pinto; J. Fonseca; S. Caldas Fonseca; L.M. Cunha. Edible insects and food safety: allergy. Journal of Insects as Food and Feed 2021, 7, 833 -847.
AMA StyleJ.C. Ribeiro, B. Sousa-Pinto, J. Fonseca, S. Caldas Fonseca, L.M. Cunha. Edible insects and food safety: allergy. Journal of Insects as Food and Feed. 2021; 7 (5):833-847.
Chicago/Turabian StyleJ.C. Ribeiro; B. Sousa-Pinto; J. Fonseca; S. Caldas Fonseca; L.M. Cunha. 2021. "Edible insects and food safety: allergy." Journal of Insects as Food and Feed 7, no. 5: 833-847.
Within most Western societies, insects are considered to be a novel food with rising popularity as an alternative to conventional food sources, due to strong environmental pressures, fast population growth, food insecurity and growing demand for animal-derived food. Although insects are already consumed in several parts of the world, acceptance of edible insects in Western countries is considered very low mainly due to food neophobia and disgust. The main goal of this study was to evaluate the determinants of acceptance of bread incorporating insects. An online survey was conducted on regular consumers of bread which sought to assess their attitudes towards the consumption of edible insects. Results of the survey demonstrated that most participants were unwilling to try bread supplemented with edible insects. Nevertheless, the types of bread with higher acceptance were special-type bread incorporating processed insects. Disgust towards insects was a strong predictor of rejection of insect’s consumption. Through the application of a binary logistic regression model to the responses obtained, the best predictor of acceptance of bread with the incorporation of insects was the willingness to consume insects. Other predictors were gender (males had higher acceptance), consumption of specialty bread and food neophilia.
José Carlos Ribeiro; Alexandra Soares; Ana Pinto de Moura; Luís Miguel Cunha. Evaluation of Consumers’ Acceptance of Bread Supplemented with Insect Protein. Engineering Foods for Bioactives Stability and Delivery 2021, 153 -170.
AMA StyleJosé Carlos Ribeiro, Alexandra Soares, Ana Pinto de Moura, Luís Miguel Cunha. Evaluation of Consumers’ Acceptance of Bread Supplemented with Insect Protein. Engineering Foods for Bioactives Stability and Delivery. 2021; ():153-170.
Chicago/Turabian StyleJosé Carlos Ribeiro; Alexandra Soares; Ana Pinto de Moura; Luís Miguel Cunha. 2021. "Evaluation of Consumers’ Acceptance of Bread Supplemented with Insect Protein." Engineering Foods for Bioactives Stability and Delivery , no. : 153-170.
This work aimed to adapt the EsSense Profile® emotions list to the discrimination of herbal infusions, aiming to evaluate the effect of harvesting conditions on the emotional profile. A panel of 100 consumers evaluated eight organic infusions: lemon verbena, peppermint, lemon thyme, lemongrass, chamomile, lemon balm, globe amaranth and tutsan, using a check-all-that-apply (CATA) ballot with the original EsSense Profile®. A set of criteria was applied to get a discriminant list. First, the terms with low discriminant power and with a frequency mention below 35% were removed. Two focus groups were also performed to evaluate the applicability of the questionnaire. The content analysis of focus groups suggests the removal of the terms good and pleasant, recognized as sensory attributes. Six additional terms were removed, considered to be too similar to other existing emotion terms. Changes in the questionnaire, resulting in a list of 24 emotion terms for the evaluation of selected herbal infusions, were able to discriminate beyond overall liking. When comparing finer differences between plants harvested under different conditions, differences were identified for lemon verbena infusions, yielding the mechanical cut of plant tips as the one leading to a more appealing evoked emotions profile.
Célia Rocha; Ana Pinto Moura; Diana Pereira; Rui Costa Lima; Luís Cunha. Consumer-Led Adaptation of the EsSense Profile® for Herbal Infusions. Foods 2021, 10, 684 .
AMA StyleCélia Rocha, Ana Pinto Moura, Diana Pereira, Rui Costa Lima, Luís Cunha. Consumer-Led Adaptation of the EsSense Profile® for Herbal Infusions. Foods. 2021; 10 (3):684.
Chicago/Turabian StyleCélia Rocha; Ana Pinto Moura; Diana Pereira; Rui Costa Lima; Luís Cunha. 2021. "Consumer-Led Adaptation of the EsSense Profile® for Herbal Infusions." Foods 10, no. 3: 684.
Sea urchin gonads are receiving increasing attention for their exclusive sensorial attributes. However, the sensory profile of this highly demanded gourmet product has not yet been well described, and it may potentially help enhancing the gonads’ marketability and acceptability. The main goal of this study was to build a sensory profile of sea urchin (Paracentrotus lividus) gonads, to evaluate differences between sex, harvest location, as well as the impact of presentation on consumer acceptance. Sixty untrained panellists (regular consumers of seafood) were asked to evaluate eight samples of raw sea urchin gonads, divided by sex, harvest location and presentation (in a clear translucent glass bowl or inside a sea urchin test). The panellists evaluated overall liking and acceptance (Food Action Scale), followed by a Check-All-That-Apply (CATA) ballot with a list of 38 sensory attributes divided into four dimensions: appearance (9), odour (8), texture (7) and taste (14), launched in Sense Gest. From a three-way ANOVA, no significant effect of sex, harvest location and presentation were identified for both liking and acceptance. However, a significant interaction between presentation and sex was identified: females with gourmet presentation were rated higher than females presented in a bowl; and males presented in a bowl were favoured in relation to gourmet presentation. Sensory profiling clearly separates gonads according to sex, with females being more appealing than males that presented a milky white fluid. Gonads were also separated according to the presentation method: the white background of the bowl seemed to highlight the orange colour of females; the gourmet presentation favoured the females in relation to the males, mainly because the male gonad colour and white-colour exudate were emphasized by the background of the sea urchin test. Moreover, the gourmet presentation in both sexes was correlated with a fresh, tropical and pleasant odour. This study concluded that sea urchin with an orange gonad and a sweet, fresh and tropical flavour is preferable, which will allow future nutritional research efforts to be focused on the enhancement of these gonad attributes.
Luís F. Baião; Célia Rocha; Rui C. Lima; Alexandra Marques; Luisa M.P. Valente; Luís M. Cunha. Sensory profiling, liking and acceptance of sea urchin gonads from the North Atlantic coast of Portugal, aiming future aquaculture applications. Food Research International 2020, 140, 109873 .
AMA StyleLuís F. Baião, Célia Rocha, Rui C. Lima, Alexandra Marques, Luisa M.P. Valente, Luís M. Cunha. Sensory profiling, liking and acceptance of sea urchin gonads from the North Atlantic coast of Portugal, aiming future aquaculture applications. Food Research International. 2020; 140 ():109873.
Chicago/Turabian StyleLuís F. Baião; Célia Rocha; Rui C. Lima; Alexandra Marques; Luisa M.P. Valente; Luís M. Cunha. 2020. "Sensory profiling, liking and acceptance of sea urchin gonads from the North Atlantic coast of Portugal, aiming future aquaculture applications." Food Research International 140, no. : 109873.
Despite food waste occurring along the entire food supply chain, a significant proportion occurs in domestic settings. Large quantities of domestic food waste have been attributable to consumer behaviors during buying, cooking, consumption, and disposal. The main objective of this research was to understand the major determinants of household food waste from families in the north of Portugal. A convenience sample was used, which was drawn from households in the Greater Porto Area. Data were collected through a self-reported questionnaire that included three groups of structured questions related to perceived behavior and attitudes towards food consumption, leftover usage, and food waste. Exploratory data analysis was used to identify underlying dimensions. No relationships were found between socio-demographic data and food waste, buying behavior, or destination/use of leftovers. The majority of the participants reported a high level of planning of their grocery shopping. Fruits and vegetables presented the highest frequency of consumption, followed by sources of carbohydrates and sources of proteins. The storage of cooked food from different food groups presented a single factor, grouping the majority of the individual food leftovers, going from fruits and vegetables to sources of carbohydrates and proteins. The reported levels of wastage of the different food products were grouped into three dimensions: waste of vegetables, waste of protein sources, and waste of sources of carbohydrates. Waste of precooked foods emerged as an independent item, and it was the individual item with the highest frequency. The families studied reported a positive attitude concerning buying, consumption, and wastage, revealing a particular awareness of food waste and its social and environmental impact.
Taíse Portugal; Susana Freitas; Luís Miguel Cunha; Ada Margarida Correia Nunes Rocha. Evaluation of Determinants of Food Waste in Family Households in the Greater Porto Area Based on Self-Reported Consumption Practices. Sustainability 2020, 12, 8781 .
AMA StyleTaíse Portugal, Susana Freitas, Luís Miguel Cunha, Ada Margarida Correia Nunes Rocha. Evaluation of Determinants of Food Waste in Family Households in the Greater Porto Area Based on Self-Reported Consumption Practices. Sustainability. 2020; 12 (21):8781.
Chicago/Turabian StyleTaíse Portugal; Susana Freitas; Luís Miguel Cunha; Ada Margarida Correia Nunes Rocha. 2020. "Evaluation of Determinants of Food Waste in Family Households in the Greater Porto Area Based on Self-Reported Consumption Practices." Sustainability 12, no. 21: 8781.
There is an increasing importance of the role of children and adolescents in the food market and to successfully develop food products intended for them, it is necessary to apply proper sensory evaluation methodologies. Although children can execute traditional methods for food liking and preference evaluation, traditional sensory descriptive methods may not be suitable for them and it is necessary to assess their ability to perform novel sensory profiling methods. Thus, this study aimed to assess children’s acceptance of an innovative food product – cookies incorporating fermented grass pea (Lathyrus sativus) flour – and their ability to describe a sensory profile using a Check-All-That-Apply (CATA) approach. Two different types of cookies (salty and sweet) were developed, differing in the level of substitution of wheat flour by fermented grass pea flour (between 0 and 40%). The cookies were evaluated by two sensory panels of 60 children (8-12 years), who assessed the overall liking using a 7-point facial hedonic scale and the sensory profile of the samples using a CATA ballot with 21 sensory terms previously developed through focus groups with children. Children showed the ability to discriminate the different samples with the hedonic scale and according to their sensory profile. Results revealed that the focus-group with children is an adequate way to generate CATA ballots and that the CATA approach is adequate to evaluate how children discriminate the sensory profile of food products. Furthermore, the food neophobia level of the children negatively impacted their acceptance of the food products.
Célia Rocha; José Carlos Ribeiro; Rui Costa Lima; Catarina Prista; Anabela Raymundo; Maria Carlota Vaz Patto; Luís Miguel Cunha. Application of the CATA methodology with children: Qualitative approach on ballot development and product characterization of innovative products. Food Quality and Preference 2020, 88, 104083 .
AMA StyleCélia Rocha, José Carlos Ribeiro, Rui Costa Lima, Catarina Prista, Anabela Raymundo, Maria Carlota Vaz Patto, Luís Miguel Cunha. Application of the CATA methodology with children: Qualitative approach on ballot development and product characterization of innovative products. Food Quality and Preference. 2020; 88 ():104083.
Chicago/Turabian StyleCélia Rocha; José Carlos Ribeiro; Rui Costa Lima; Catarina Prista; Anabela Raymundo; Maria Carlota Vaz Patto; Luís Miguel Cunha. 2020. "Application of the CATA methodology with children: Qualitative approach on ballot development and product characterization of innovative products." Food Quality and Preference 88, no. : 104083.
This study aimed to evaluate the food choice motives in a sample in Brazil and to identify how socioeconomic characteristics and risk perceptions about chronic diseases and weight gain affect these motives. The Food Choice Questionnaire (FCQ) is an instrument to analyze the motivations for food choice. The FCQ was completed by 525 adult individuals in Brazil. The participants were asked about their perceived risk of gaining weight, developing diabetes, and hypertension. Confirmatory factor analysis led to the rejection of the original FCQ structure, and, after exploratory factor analysis, 30 items of the FCQ were maintained in eight factors: Nutritional Composition, Preparation Convenience, Purchase Convenience, Mood, Sensory Appeal, Health, Price, and Familiarity. Sensory Appeal and Familiarity were, respectively, the most and the least important factors involved in food choices in this sample. A high education level, high income, age, and female sex positively affected FCQ factors (except for the Price factor). On the basis of FCQ scores, we defined five clusters: Health Driven, Practicality Concerned, Shape Concerned, Food Concerned, and Cooking Enthusiasts. In general, individuals were optimistic regarding the risk of developing diabetes, hypertension, and gaining weight, especially those from the Shape Concerned cluster. The differences in food choice motives presented here reinforce the existence of different niches of food consumption. Different types of products can attract specific target groups at the time of choice.
Camila De Mello Marsola; Luís Miguel Cunha; Joana Pereira De Carvalho-Ferreira; Diogo Thimoteo Da Cunha. Factors Underlying Food Choice Motives in a Brazilian Sample: The Association with Socioeconomic Factors and Risk Perceptions about Chronic Diseases. Foods 2020, 9, 1114 .
AMA StyleCamila De Mello Marsola, Luís Miguel Cunha, Joana Pereira De Carvalho-Ferreira, Diogo Thimoteo Da Cunha. Factors Underlying Food Choice Motives in a Brazilian Sample: The Association with Socioeconomic Factors and Risk Perceptions about Chronic Diseases. Foods. 2020; 9 (8):1114.
Chicago/Turabian StyleCamila De Mello Marsola; Luís Miguel Cunha; Joana Pereira De Carvalho-Ferreira; Diogo Thimoteo Da Cunha. 2020. "Factors Underlying Food Choice Motives in a Brazilian Sample: The Association with Socioeconomic Factors and Risk Perceptions about Chronic Diseases." Foods 9, no. 8: 1114.
BackgroundMany foods have an antioxidant activity, and nutrition may mitigate COVID-19. To test the potential role of vegetables in COVID-19 mortality in Europe, we performed an ecological study.MethodsThe European Food Safety Authority (EFSA) Comprehensive European Food Consumption Database was used to study the country consumption of Brassica vegetables (broccoli, cauliflower, head cabbage (white, red and savoy cabbage), leafy brassica) and to compare them with spinach, cucumber, courgette, lettuce and tomato. The COVID-19 mortality per number of inhabitants was obtained from the Johns Hopkins Coronavirus Resource Center. EuroStat data were used for potential confounders at the country level including Gross Domestic Product (GDP) (2019), population density (2018), percentage of people over 64 years (2019), unemployment rate (2019) and percentage of obesity (2014, to avoid missing values). Mortality counts were analyzed with quasi-Poisson regression models to model the death rate while accounting for over-dispersion.ResultsOf all the variables considered, including confounders, only head cabbage and cucumber reached statistical significance with the COVID-19 death rate per country. For each g/day increase in the average national consumption of some of the vegetables (head cabbage and cucumber), the mortality risk for COVID-19 decreased by a factor of 11, down to 13.6 %. Lettuce consumption increased COVID-19 mortality. The adjustment did not change the point estimate and the results were still significant.DiscussionThe negative ecological association between COVID-19 mortality and the consumption of cabbage and cucumber supports the a priori hypothesis previously reported. The hypothesis needs to be tested in individual studies performed in countries where the consumption of vegetables is common.
Susana C Fonseca; Ioar Rivas; Dora Romaguera; Marcos Quijal-Zamorano; Wienczyslawa Czarlewski; Alain Vidal; Joao A Fonseca; Joan Ballester; Josep M Anto; Xavier Basagana; Luis M Cunha; Jean Bousquet. Association between consumption of vegetables and COVID-19 mortality at a country level in Europe. 2020, 1 .
AMA StyleSusana C Fonseca, Ioar Rivas, Dora Romaguera, Marcos Quijal-Zamorano, Wienczyslawa Czarlewski, Alain Vidal, Joao A Fonseca, Joan Ballester, Josep M Anto, Xavier Basagana, Luis M Cunha, Jean Bousquet. Association between consumption of vegetables and COVID-19 mortality at a country level in Europe. . 2020; ():1.
Chicago/Turabian StyleSusana C Fonseca; Ioar Rivas; Dora Romaguera; Marcos Quijal-Zamorano; Wienczyslawa Czarlewski; Alain Vidal; Joao A Fonseca; Joan Ballester; Josep M Anto; Xavier Basagana; Luis M Cunha; Jean Bousquet. 2020. "Association between consumption of vegetables and COVID-19 mortality at a country level in Europe." , no. : 1.
BackgroundMany foods have an antioxidant activity and nutrition may mitigate COVID-19. Some of the countries with a low COVID-19 mortality are those with a relatively high consumption of traditional fermented foods. To test the potential role of fermented foods in COVID-19 mortality in Europe, we performed an ecological study.MethodsThe European Food Safety Authority (EFSA) Comprehensive European Food Consumption Database was used to study the country consumption of fermented vegetables, pickled/marinated vegetables, fermented milk, yoghurt and fermented sour milk. We obtained the COVID-19 mortality per number of inhabitants from the Johns Hopkins Coronavirus Resource Center. EuroStat data were used for data on potential confounders at the country level including Gross Domestic Product (GDP) (2019), population density (2018), percentage of people older than 64 years (2019), unemployment rate (2019) and percentage obesity (2014, to avoid missing values). Mortality counts were analyzed with quasi-Poisson regression models - with log of population as an offset - to model the death rate while accounting for over-dispersion.ResultsOf all the variables considered, including confounders, only fermented vegetables reached statistical significance with the COVID-19 death rate per country. For each g/day increase in the average national consumption of fermented vegetables, the mortality risk for COVID-19 decreased by 35.4% (95% CI: 11.4%, 35.5%). Adjustment did not change the point estimate and results were still significant.DiscussionThe negative ecological association between COVID-19 mortality and consumption of fermented vegetables supports the a priory hypothesis previously reported. The hypothesis needs to be tested in individual studies performed in countries where the consumption of fermented vegetables is common.
Susana C Fonseca; Ioar Rivas; Dora Romaguera; Marcos Quijal; Wienczyslawa Czarlewski; Alain Vidal; Joao A Fonseca; Joan Ballester; Josep M Anto; Xavier Basagana; Luis M Cunha; Jean Bousquet. Association between consumption of fermented vegetables and COVID-19 mortality at a country level in Europe. 2020, 1 .
AMA StyleSusana C Fonseca, Ioar Rivas, Dora Romaguera, Marcos Quijal, Wienczyslawa Czarlewski, Alain Vidal, Joao A Fonseca, Joan Ballester, Josep M Anto, Xavier Basagana, Luis M Cunha, Jean Bousquet. Association between consumption of fermented vegetables and COVID-19 mortality at a country level in Europe. . 2020; ():1.
Chicago/Turabian StyleSusana C Fonseca; Ioar Rivas; Dora Romaguera; Marcos Quijal; Wienczyslawa Czarlewski; Alain Vidal; Joao A Fonseca; Joan Ballester; Josep M Anto; Xavier Basagana; Luis M Cunha; Jean Bousquet. 2020. "Association between consumption of fermented vegetables and COVID-19 mortality at a country level in Europe." , no. : 1.
This study aims to explore the factors that influence plate waste at lunches served in primary schools. Data was collected for all fourth-grade children attending 21 primary schools from the city of Porto (Portugal) (n = 463). Plate waste was evaluated by the weighing method and factors influencing plate waste were collected by observation of menu and canteen characteristics and through the application of a questionnaire to children aiming to evaluate factors related to preferences and dietary patterns. Logistic regression was performed to identify predictors of plate waste. It was observed that fish menus and composed dishes showed a higher tendency for increased plate waste. However, this effect was not observed when adjusted for other variables. Soups without pulses and blended soups were less likely to be discarded by children. The presence of the teacher during meals and the possibility for children to leave the canteen whenever they wish, protected both the main dish and the soup from being wasted. A higher number of children in the canteen was associated with increased soup waste. As expected, children more pleased with the sensory characteristics of the main dish and soup were less likely to waste food. Children who consumed high-saturated fat content mid-morning snacks were more likely to waste soup. The main factors associated with plate waste were related to the presence of teachers during the mealtime, school meal policies and the meals’ sensory characteristics. Additionally, soup waste was determined by its composition, mid-morning snacks and the number of children in the canteen.
Margarida Liz Martins; Sara S.P. Rodrigues; Luís M. Cunha; Ada Rocha. Factors influencing food waste during lunch of fourth-grade school children. Waste Management 2020, 113, 439 -446.
AMA StyleMargarida Liz Martins, Sara S.P. Rodrigues, Luís M. Cunha, Ada Rocha. Factors influencing food waste during lunch of fourth-grade school children. Waste Management. 2020; 113 ():439-446.
Chicago/Turabian StyleMargarida Liz Martins; Sara S.P. Rodrigues; Luís M. Cunha; Ada Rocha. 2020. "Factors influencing food waste during lunch of fourth-grade school children." Waste Management 113, no. : 439-446.
The consumption of infusions is affected by many factors, namely those associated with culture, health and sensory properties. The main goal of this research was to explore and understand consumers’ perceptions and behaviours regarding consumption and preparation of herbal infusions, applying a mixed methodology: the evaluation of consumers’ behaviours, assessed through direct self-reported measures, and indirect methods, such as free word association and auto-videography. A total of 489 Portuguese consumers replied to a web-based questionnaire. Based on their frequency of consumption and availability, 60 participants were selected for an observational study. Over 27% of the participants had at least a daily cup of herbal infusion, and over 74% had it at least every week. At home, participants reported the use of teapots (44.1%) or mugs/cups (52.0%) to prepare their infusions, and mostly chose bags (77.7%). Approximately 80% of the respondents removed the bags or loose leaves after steeping, mainly based on the infusion colour (53.1%). The freeword association results show that daily and weekly consumers establish a stronger connection with the sensory, emotional, health and wellbeing dimensions of the product, while less frequent consumers only consider the composition of the herbal infusion. From the observational study, it was noticeable that most of the consumers take less than one minute to steep the infusions, clearly below the four to ten minutes recommended for the most popular herbal infusions, like lemon verbena or peppermint. These results emphasize the need for communication strategies focused on the preparation process to give consumers tools to improve their sensory experience.
C. Rocha; A.P. Moura; L.M. Cunha. Consumers’ associations with herbal infusions and home preparation practices. Food Quality and Preference 2020, 86, 104006 .
AMA StyleC. Rocha, A.P. Moura, L.M. Cunha. Consumers’ associations with herbal infusions and home preparation practices. Food Quality and Preference. 2020; 86 ():104006.
Chicago/Turabian StyleC. Rocha; A.P. Moura; L.M. Cunha. 2020. "Consumers’ associations with herbal infusions and home preparation practices." Food Quality and Preference 86, no. : 104006.
This study characterizes the sensory features and odour active volatile organic compounds (VOC) profile of P. lividus, taking into consideration the sex and harvest location. Sensory evaluation was performed by an experienced panel through the application of Projective Mapping paired with Ultra Flash Profile. VOC were determined by headspace solid-phase microextraction coupled to gas chromatography mass spectrometry (HS-SPME/GC-MS). Data showed that sea urchin gonad's sensory properties were mainly influenced by sex, while their volatile profile was affected both by sex and harvest location. Males tended to be sweeter, softer and with a pale-yellow colour, while females revealed an intense sweet tropical taste and a bright-orange colour. PCA unveiled variations in the levels of p-xylene, 1,2,4-trimethylbenzene and m-xylene between locations, whereas levels of β-pinene, 2,4-dimethyl-1-heptene, d-limonene and heptane discriminate sex. This study contributes to a better characterization of the sensory profile of sea urchin gonads aiming the selection of premium gonads.
Luís F. Baião; Ana Sofia Oliveira; Amparo Gonçalves; P. Guedes de Pinho; Luisa M.P. Valente; Luís M. Cunha. Analysis of volatile compounds in Paracentrotus lividus by HS-SPME/GS-MS and relation to its sensorial properties. LWT 2020, 130, 109629 .
AMA StyleLuís F. Baião, Ana Sofia Oliveira, Amparo Gonçalves, P. Guedes de Pinho, Luisa M.P. Valente, Luís M. Cunha. Analysis of volatile compounds in Paracentrotus lividus by HS-SPME/GS-MS and relation to its sensorial properties. LWT. 2020; 130 ():109629.
Chicago/Turabian StyleLuís F. Baião; Ana Sofia Oliveira; Amparo Gonçalves; P. Guedes de Pinho; Luisa M.P. Valente; Luís M. Cunha. 2020. "Analysis of volatile compounds in Paracentrotus lividus by HS-SPME/GS-MS and relation to its sensorial properties." LWT 130, no. : 109629.
Edible insects are a novel food source in the West, prompting the need for an assessment of their food security risks. One of the major concerns relates to their allergenic potential, as insects have a close phylogenetic relationship with crustaceans and house dust mites. Accordingly, several studies have demonstrated the occurrence of immunologic co-sensitisation between insects and crustaceans/house dust mites, with tropomyosin and arginine kinase being identified as the major cross-reacting allergens. This co-sensitisation has been described to be clinically relevant for patients allergic to crustaceans but is still controversial in the case of individuals allergic to house dust mites. Epidemiological information is still scarce, with few studies mentioning insects as causative agents of food allergy (reporting that 0.3–19.4% of food related anaphylactic reactions in Asia were caused by insects) and case reports lacking in contextual information. Besides food allergy, insects also present major risks of occupational allergy development through primary sensitisation, although it is not clear which are the responsible allergens. Therefore, several controversies exist on insects’ allergenicity but it is clear that crustacean-allergic subjects and insect rearing workers are two major risk groups for the development of food and occupational allergy, respectively.
José Carlos Ribeiro; Luís Miguel Cunha; Bernardo Sousa-Pinto; João Fonseca. Potential Allergenic Risks of Entomophagy. Edible Insects in the Food Sector 2019, 87 -104.
AMA StyleJosé Carlos Ribeiro, Luís Miguel Cunha, Bernardo Sousa-Pinto, João Fonseca. Potential Allergenic Risks of Entomophagy. Edible Insects in the Food Sector. 2019; ():87-104.
Chicago/Turabian StyleJosé Carlos Ribeiro; Luís Miguel Cunha; Bernardo Sousa-Pinto; João Fonseca. 2019. "Potential Allergenic Risks of Entomophagy." Edible Insects in the Food Sector , no. : 87-104.
Edible insects are part of traditional diets in several regions of the world such as Africa or Asia. However, in Western societies, the role of insects as food it is still not fully accepted mostly due to its rejection by consumers and to poor sensory properties of the insect-based food products. Rejection seems to be mainly regulated by disgust and food neophobia, hindering consumers’ willingness to try edible insects or food products containing those as ingredients. In order to reverse this rejection, numerous strategies may be implemented, such as popularizing entomophagy, helping consumers to become familiarized with the concept or highlighting the nutritional and environmental advantages associated with eating insects. In addition to these rational discourses, it is of extreme importance to increase the sensory appeal of products containing edible insects and associate entomophagy with a positive sensory experience. However, there are several reports that the incorporation of insects in food products has a negative effect on their overall liking and yield sensory profiles associated with negative attributes. Therefore, even though rational strategies can be effective in profiling consumers ready to consume insects or increasing the number of consumers willing to try them, it is still necessary to improve the sensory properties of the insect-based foods to drive Western consumers into the adoption of edible insects in their regular diets.
Luís Miguel Cunha; José Carlos Ribeiro. Sensory and Consumer Perspectives on Edible Insects. Edible Insects in the Food Sector 2019, 57 -71.
AMA StyleLuís Miguel Cunha, José Carlos Ribeiro. Sensory and Consumer Perspectives on Edible Insects. Edible Insects in the Food Sector. 2019; ():57-71.
Chicago/Turabian StyleLuís Miguel Cunha; José Carlos Ribeiro. 2019. "Sensory and Consumer Perspectives on Edible Insects." Edible Insects in the Food Sector , no. : 57-71.
Insects are a novel food source with high nutritional value. However, acceptance of insects as food is low in Western countries and it is necessary to improve their sensory appeal. In this context, the effect of defatting was evaluated as a tool to improve consumers' acceptance, overall liking and sensory properties of foods incorporating edible crickets. Therefore, the nutritional content of two cricket species was analyzed, and the evaluation of the organic solvent which allowed for the best lipid extraction was performed. In addition, whole and defatted ground crickets were included in cereal and dry fruit bars to evaluate their sensory properties and consumers’ acceptance. Both cricket species had a high protein content and were valuable sources of minerals. Ethanol was the best solvent to defat the cricket species and the inclusion of defatted crickets in cereal bars had a positive effect on its sensory evaluations. The products incorporating whole ground crickets were associated with negative sensory descriptors and low liking and acceptance scores. The results suggest that the characteristic flavor of crickets seems to be associated with their lipid content, but it is unknown which components of the lipid fraction are responsible for their flavor.
José Carlos Ribeiro; Rui Costa Lima; Margarida R.G. Maia; Agostinho Almeida; António J.M. Fonseca; Ana Rita Cabrita; Luís Miguel Cunha. Impact of defatting freeze-dried edible crickets (Acheta domesticus and Gryllodes sigillatus) on the nutritive value, overall liking and sensory profile of cereal bars. LWT 2019, 113, 108335 .
AMA StyleJosé Carlos Ribeiro, Rui Costa Lima, Margarida R.G. Maia, Agostinho Almeida, António J.M. Fonseca, Ana Rita Cabrita, Luís Miguel Cunha. Impact of defatting freeze-dried edible crickets (Acheta domesticus and Gryllodes sigillatus) on the nutritive value, overall liking and sensory profile of cereal bars. LWT. 2019; 113 ():108335.
Chicago/Turabian StyleJosé Carlos Ribeiro; Rui Costa Lima; Margarida R.G. Maia; Agostinho Almeida; António J.M. Fonseca; Ana Rita Cabrita; Luís Miguel Cunha. 2019. "Impact of defatting freeze-dried edible crickets (Acheta domesticus and Gryllodes sigillatus) on the nutritive value, overall liking and sensory profile of cereal bars." LWT 113, no. : 108335.
The fortification of maize bread with legume flour was explored in order to increase the protein content of the traditional Portuguese bread 'broa', comprised of more than 50% maize flour. The optimization of legume incorporation (pea, chickpea, faba bean, lentil), considering the influence of different maize flours (traditional-white, traditional-yellow, hybrid-white, hybrid-yellow), on consumer liking and sensory profiling of 'broa' was studied. A panel of 60 naïve tasters evaluated twenty different breads, divided in four sets for each legume flour fortification, each set including four breads with varying maize flour and a control (no legume). Tasters evaluated overall liking and the sensory profile through a check-all-that-apply ballot. Crude protein and water content were also analyzed. There were no significant differences in overall liking between the different types of legumes and maize. The incorporation of chickpea flour yields a sensory profile that most closely resembles the control. The protein content increased, on average, 21% in 'broa', with legume flours having the highest value obtained with faba bean incorporation (29% increase). Thus, incorporation of legume flours appears to be an interesting strategy to increase bread protein content, with no significant impact on consumer liking and the 'broa' bread sensory profile.
Luís M. Cunha; Susana C. Fonseca; Rui C. Lima; José Loureiro; Alexandra S. Pinto; Maria Carlota Vaz Patto; Carla Brites. Consumer-Driven Improvement of Maize Bread Formulations with Legume Fortification. Foods 2019, 8, 235 .
AMA StyleLuís M. Cunha, Susana C. Fonseca, Rui C. Lima, José Loureiro, Alexandra S. Pinto, Maria Carlota Vaz Patto, Carla Brites. Consumer-Driven Improvement of Maize Bread Formulations with Legume Fortification. Foods. 2019; 8 (7):235.
Chicago/Turabian StyleLuís M. Cunha; Susana C. Fonseca; Rui C. Lima; José Loureiro; Alexandra S. Pinto; Maria Carlota Vaz Patto; Carla Brites. 2019. "Consumer-Driven Improvement of Maize Bread Formulations with Legume Fortification." Foods 8, no. 7: 235.
Herbal infusions are a new emerging trend among consumers, appearing in the market in many different forms. Due to intense competition, the commercial success of herbal infusions largely depends on flavour. The identification of the best combinations of steeping time and water temperature for the preparation of Aloysia triphylla infusions using a central composite design and response surface methodology was performed. The procedure aimed to maximize its antioxidant activity, phenolic and aromatic compounds, and consumers' liking of the infusions. The antioxidant activity and phenolic content were evaluated using the 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid radical cation) method and the Folin-Ciocalteu procedure. The analysis of aromatic compounds was performed based on the method of terpenic compounds. Sensory evaluation encompassed overall liking using a 9-point hedonic scale. Antioxidant activity and extraction of most phenolic compounds was higher for longer steeping times and higher temperatures, with some presenting a contrasting effect due to degradation at higher temperatures for longer steeping times. Results for terpenic compounds showed similar contrasting patterns. Based on the quadratic response surface, it was possible to predict the maximum overall liking for lemon verbena infusions prepared by brewing for 6 min at 96 ℃. Under such conditions, extraction of bioactive compounds was kept at a high level, close to the maximum attainable, while reducing the extraction of bitter compounds. These results are considered of great importance for the development of premium infusions from organic lemon verbena leaves.
C Rocha; M Coelho; R C Lima; Francisco Campos; Maria Manuela Pintado; L M Cunha. Increasing phenolic and aromatic compounds extraction and maximizing liking of lemon verbena (Aloysia triphylla) infusions through the optimization of steeping temperature and time. Food Science and Technology International 2019, 25, 701 -710.
AMA StyleC Rocha, M Coelho, R C Lima, Francisco Campos, Maria Manuela Pintado, L M Cunha. Increasing phenolic and aromatic compounds extraction and maximizing liking of lemon verbena (Aloysia triphylla) infusions through the optimization of steeping temperature and time. Food Science and Technology International. 2019; 25 (8):701-710.
Chicago/Turabian StyleC Rocha; M Coelho; R C Lima; Francisco Campos; Maria Manuela Pintado; L M Cunha. 2019. "Increasing phenolic and aromatic compounds extraction and maximizing liking of lemon verbena (Aloysia triphylla) infusions through the optimization of steeping temperature and time." Food Science and Technology International 25, no. 8: 701-710.
A lot of research has focused on assessing the decontamination efficiency of ultrasound on fresh produce while ensuring the retention of their quality characteristics. The objective of this study was to evaluate the impact of ultrasound treatment at 26 kHz, 90 μm, 200 W for 5 min on the shelf-life of lettuce leaves stored between 5 and 15 °C for several days. Microbial analyses, i.e., pathogens and spoilage organisms, were carried out in order to assess the efficacy of the decontamination treatment. Moreover, sensory studies were performed to determine the impact of ultrasound technology on several quality parameters such as appearance, browning, texture and odours of the lettuce. The ultrasound treated samples had a faster microbial increase at temperatures higher than 5 °C, showing that the antimicrobial efficiency of ultrasound treatment decreases as the temperature increases. ANCOVA analysis revealed that although ultrasound treatment did not have a significant effect on the total count, it had a significant effect on the count of pathogenic bacteria. Regarding the sensorial analysis, the control sample showed a better score at 5 °C even after 10 days of storage, while at 15 °C the decrease in quality occurred immediately after day 2. Ultrasound treated samples appeared to have a negative impact in the sensory quality of lettuce as these samples were the ones with lower scores. ANCOVA performed using the storage parameters showed that storage temperature, storage time and ultrasound treatment all affected the sensory scores. According to these results, ultrasound can be efficient specifically against pathogenic bacteria. Although, the sensory results showed that the ultrasound treatment has a negative effect in lettuce leaves, it would be beneficial to combine ultrasound with other technologies to obtain the optimal balance between anti-microbial efficacy and sensory damage.
Leandra Neto; David Millan-Sango; Jean-Pierre Brincat; Luís M. Cunha; Vasilis P. Valdramidis. Impact of ultrasound decontamination on the microbial and sensory quality of fresh produce. Food Control 2019, 104, 262 -268.
AMA StyleLeandra Neto, David Millan-Sango, Jean-Pierre Brincat, Luís M. Cunha, Vasilis P. Valdramidis. Impact of ultrasound decontamination on the microbial and sensory quality of fresh produce. Food Control. 2019; 104 ():262-268.
Chicago/Turabian StyleLeandra Neto; David Millan-Sango; Jean-Pierre Brincat; Luís M. Cunha; Vasilis P. Valdramidis. 2019. "Impact of ultrasound decontamination on the microbial and sensory quality of fresh produce." Food Control 104, no. : 262-268.
The knowledge of the food pattern of a population is crucial for establishing nutritional and epidemiological profiles, as well as for controlling the market of foodstuffs and to help in the management of stock of staple foods. This study aims to evaluate food consumption and its association with the underlying motives for consumers' food choices, through the application of a Food Frequency Questionnaire (FFQ) followed by a Food Choice Questionnaire (FCQ). Face to face interviews were conducted with 503 participants, recruited at their homes, workplaces, health centers and other central locations in Cape Verde, only including subjects aged ≥18 years, without a self-reported history of chronic diseases. Food frequency analysis, as well as exploratory factorial analysis (EFA) were used to determine dietary patterns and nonparametric statistical tests for comparisons and associations of variables. The EFA yielded 4 patterns termed as: “Traditional”, “Western”, “Balanced” and “Energetic”. Using an FCQ structure of 9 factors, three different groups were obtained from hierarchical clustering. (Cabral, de Almeida, & Cunha, 2017). The results show that Cape Verdean inhabitants follow global diet trends (towards the so-called “westernization”), however, in a more moderate rate if compared to other developing country populations. Consuming “junk food” is infrequent in Cape Verde, which appears to be due to limited availability and accessibility of this type of food. The rural coastal population remains more attached to traditional foods, consuming local products and traditional dishes, whereas in the urban population, one may notice the “westernization” of consumption. The application of an FFQ in combination with the FCQ provided in-depth information on eating attitudes and behaviors.
Diva Cabral; Luís Miguel Cunha; Maria Daniel Vaz De Almeida. Food choice and food consumption frequency of Cape Verde inhabitants. Appetite 2019, 139, 26 -34.
AMA StyleDiva Cabral, Luís Miguel Cunha, Maria Daniel Vaz De Almeida. Food choice and food consumption frequency of Cape Verde inhabitants. Appetite. 2019; 139 ():26-34.
Chicago/Turabian StyleDiva Cabral; Luís Miguel Cunha; Maria Daniel Vaz De Almeida. 2019. "Food choice and food consumption frequency of Cape Verde inhabitants." Appetite 139, no. : 26-34.
One of the greatest challenges when designing research on emotions is the conception of an efficient tool for their measurement. The FaceReader™ emerged as an implicit tool capable of analysing facial expression patterns whether in recorded or real-time videos. This software produces large datasets on temporal variation of the intensity of basic emotions. The main goals of this research were: (i) to develop a new data analysis procedure, based on temporal dominance approaches to evaluate temporal data from Face Reader, called the Temporal Dominance of Facial Emotions (TDFE), (ii) to relate the results from TDFE with the EsSense Profile® evaluation, (iii) to evaluate different market samples and to establish its emotional profile. An untrained panel of 50 naïve panellists tasted five samples. For each infusion, the overall liking was evaluated using a 9-point scale (1-dislike extremely to 9-like extremely) followed by the evaluation of the emotional profile, using an adapted version of the EsSense Profile®. The entire test was video- recorded using web cameras placed in front of the panellists and adjusted, to obtain a correct measurement of their facial expressions. Significant differences (p≤0.05) between samples were found for overall liking. The correlation between TDFE and EsSense Profile® was 0.704, above the reference value of 0.680. However, from both methods one can identify a clear emotional profile of the samples under evaluation. Both methodologies appear to be promising regarding the emotional profile characterization. However, the lower direct correlation can be explained by the difference in positive and negative emotions. FaceReader™ identifies more negative than positive emotions, while the EsSense Profile® identified the opposite. Therefore, both approaches should be regarded as complementary.
C. Rocha; R.C. Lima; A.P. Moura; T. Costa; L.M. Cunha. Implicit evaluation of the emotional response to premium organic herbal infusions through a temporal dominance approach: Development of the temporal dominance of facial emotions (TDFE). Food Quality and Preference 2019, 76, 71 -80.
AMA StyleC. Rocha, R.C. Lima, A.P. Moura, T. Costa, L.M. Cunha. Implicit evaluation of the emotional response to premium organic herbal infusions through a temporal dominance approach: Development of the temporal dominance of facial emotions (TDFE). Food Quality and Preference. 2019; 76 ():71-80.
Chicago/Turabian StyleC. Rocha; R.C. Lima; A.P. Moura; T. Costa; L.M. Cunha. 2019. "Implicit evaluation of the emotional response to premium organic herbal infusions through a temporal dominance approach: Development of the temporal dominance of facial emotions (TDFE)." Food Quality and Preference 76, no. : 71-80.