This study was the first to evaluate the influence of herb addition in a complex food matrix processed by microwave‐assisted thermal sterilization (MATS) system for potential salt reduction implications. In a chicken pasta meal, salt concentrations included 100% (full salt) and reduced salt variations (75%, 50%, and 25% of the original salt concentration) and for each meal, a version with and without herb addition. The influence of storage time on sensory perception and acceptance was investigated, along with the odor‐induced saltiness enhancement (OISE). Trained sensory panel results showed that the addition of herbs to the chicken pasta meal increased the intensity of many flavors and led to an increased saltiness perception, demonstrating their congruency with salty taste. The addition of herbs allowed for a 50% salt reduction in a processed prepared meal while maintaining the same intensity of saltiness perception as determined by a trained panel and overall meal acceptance by consumers. The OISE was only significant for the 25% salt meal (P < 0.05) suggesting that the influence of herb addition on saltiness perception at lower salt concentrations was more influential than at higher salt concentrations. Over longer storage times, meals processed by MATS and stored at ambient temperature increased in aroma, taste, and flavor intensities as well as in acceptance of many meal attributes. This study contributed an additional strategy of product reformulation, specifically herb addition, to the portfolio of salt‐reduction strategies for prepared meals using MATS. Practical Application The addition of herbs to prepared meals (chicken pasta) may allow for up to a 50% reduction in salt content while maintaining the same saltiness intensity perception and overall consumer acceptance. This has important implications for the food industry as sodium reduction is a complex task. Furthermore, the additional herbs utilized in this study increased the intensity of certain aromas and flavors, and led to increased saltiness perception; these herbs could be considered in future salt reduction applications as this study demonstrates their congruency with salty taste.
This is the first study to demonstrate that retinal L and Z, measured as MPOD, is positively related to academic achievement in children, even after accounting for the robust effects of IQ and other demographic factors. These findings extend the positive associations observed between MPOD and cognitive abilities to a pediatric population. Trail registration: The Fitness Improves Thinking in Kids 2 (FITKids2) trial was registered at www.clinicaltrials.gov as NCT01619826.
Lutein and zeaxanthin are plant pigments known to preferentially accumulate in neural tissue. Macular Pigment Optical Density (MPOD), a non-invasive measure of retinal carotenoids and surrogate measure of brain carotenoid concentration, has been associated with disease prevention and cognitive health. Superior MPOD status in later adulthood has been shown to provide neuroprotective effects on cognition. Given that childhood signifies a critical period for carotenoid accumulation in brain, it is likely that the beneficial impact would be evident during development, though this relationship has not been directly investigated. The present study investigated the relationship between MPOD and the behavioral and neuroelectric indices elicited during a cognitive control task in preadolescent children. 49 participants completed a modified flanker task while event-related potentials (ERPs) were recorded to assess the P3 component of the ERP waveform. MPOD was associated with both behavioral performance and P3 amplitude such that children with higher MPOD had more accurate performance and lower P3 amplitudes. These relationships were more pronounced for trials requiring greater amounts of cognitive control. These results indicate that children with higher MPOD may respond to cognitive tasks more efficiently, maintaining high performance while displaying neural indices indicative of lower cognitive load. These findings provide novel support for the neuroprotective influence of retinal carotenoids during preadolescence.
The consumption of spicy food products has increased, resulting in an increased demand for these products. The sensory evaluation of foods containing spicy compounds provides challenges due to their trigeminal innervation and associated sensory fatigue. Thus, for the routine evaluation of spices, a need exists for rapid and objective methods of analysis; the electronic tongue (e‐tongue) provides a potential solution. The objective of this study was to evaluate the ability of the e‐tongue to distinguish among spicy compounds at varying concentrations. Due to the diversity of spicy compounds, seven spicy compounds were selected: capsaicin, thymol, piperine, zingerone, p‐cymene, menthol, and eugenol. For each of these compounds, a low concentration (1.427 × 10−5 to 0.85 mg/L), medium concentration (2.854 × 10−5 to 1.49 mg/L), and high concentration (0.0133 to 30.5 mg/L) were analyzed by the e‐tongue. For each compound, the e‐tongue discriminated among the concentrations with discrimination indices between 72% to 84%. Based on the responses of the e‐tongue sensors, the samples formed three clusters. Cluster 1 contained menthol, eugenol, and p‐cymene, cluster 2 contained capsaicin and thymol, and cluster 3 contained piperine and zingerone. Same‐different sensory testing was completed on a representative sample from each cluster. Untrained consumers (n = 80) distinguished among the three clusters, verifying the clusters identified by the e‐tongue. These results demonstrated that the e‐tongue could be applicable in product development and the routine evaluation of spicy products. Practical Application As the e‐tongue differentiated among spicy compounds in an effective manner, it could be used instead of or alongside sensory evaluation when evaluating spicy compounds to reduce sensory fatigue associated with routine testing. Utilizing the e‐tongue for spicy products will be an important area of research as the market for such products continues to grow.
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