Browsing by Author "Korzeniowska, Małgorzata"
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- Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast MeatPublication . Okpala, Charles Odilichukwu R.; Juchniewicz, Szymon; Leicht, Katarzyna; Korzeniowska, Małgorzata; Guiné, Raquel P. F.The antioxidant, organoleptic, and physicochemical changes in different marinated oven-grilled chicken breast meat were investigated. Specifically, the chicken breast meat samples were procured from a local retailer in Wroclaw, Poland. The antioxidant aspects involved 2,2′-azinobis-(3-ethylbenzthiazolin-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-pierylhydrazy (DPPH), and ferric-reducing antioxidant power (FRAP). The organoleptic aspects involved sensory and texture aspects. The physicochemical aspects involved the pH, thiobarbituric acid reactive substance (TBARS), cooking weight loss, L* a* b* color, and textural cutting force. Different marination variants comprised incremental 0.5, 1, and 1.5% concentrations of Baikal skullcap (BS), cranberry pomace (CP), and grape pomace (GP) that depicted antioxidants, and subsequently incorporated either African spice (AS) or an industrial marinade/pickle (IM). The oven grill facility was set at a temperature of 180 °C and a constant cooking time of 5 min. Results showed various antioxidant, organoleptic and physicochemical range values across the different marinated oven-grilled chicken breast meat samples, most of which appeared somewhat limited. Incorporating either AS or IM seemingly widens the ABTS and FRAP ranges, with much less for the DPPH. Moreover, with increasing CP, GP, and BS concentrations, fluctuations seemingly persist in pH, TBARS, cooking weight loss, L* a* b* color, and textural cutting force values even when either AS or IM was incorporated, despite resemblances in some organoleptic sensory and texture profiles. Overall, the oven-grilling approach promises to moderate the antioxidant, organoleptic, and physicochemical value ranges in the different marinated chicken breast meat samples in this study.
- Cultural dimensions associated with food choice: A survey based multi-country studyPublication . Djekic, Ilija; Bartkiene, Elena; Szűcs, Viktória; Tarcea, Monica; Klarin, Ivo; Černelić-Bizjak, Maša; Isoldi, Kathy; EL-Kenawy, Ayman; Ferreira, Vanessa; Klava, Dace; Korzeniowska, Małgorzata; Vittadini, Elena; Leal, Marcela; Frez-Muñoz, Lucia; Papageorgiou, Maria; Guiné, RaquelThe aim of this research was to analyze motivations behind food choices from a cross-cultural perspective. It presents results derived from a multi-country study associated with Hofstede's cultural dimensions. A total of 11,919 respondents from 16 countries took part in this research. Two groups of statements were included in the survey: ‘economic & availability motivations' and ‘social & cultural motivations'. Six Hofstede's cultural dimensions covered: Power Distance Index, Individualism–Collectivism Index, Masculinity–Femininity Index, Uncertainty Avoidance Index, Term Orientation Index and Indulgence Restraint Index. This study confirmed that different cultural aspects have influence on food choice. A cluster analysis revealed two clusters as follows: ‘attitudinal’ cluster comprising of 11 countries (57.7% % of the total sample) opposed to the ‘ambivalent’ cluster (47.3%) consisting of the remaining five countries. The results confirm a correlation between Hofstede's dimensions, specifically with individualistic, feminine and tolerant societies. Obtained results may be of interest for different food and gastronomy stakeholders shifting their food policies from a local to a cross-cultural perspective.
- Determinants of economic motivations for food choice: insights for the understanding of consumer behaviourPublication . Martinho, Vítor; Bartkiene, Elena; Djekic, Ilija; Tarcea, Monica; Barić, Irena Colić; Černelič-Bizjak, Maša; Szűcs, Viktória; Sarcona, Alessandra; El-Kenawy, Ayman; Ferreira, Vanessa; Klava, Dace; Korzeniowska, Małgorzata; Vittadini, Elena; Leal, Marcela; Bolhuis, Dieuwerke; Papageorgiou, Maria; Guiné, Raquel P. F.Food consumption involves several dimensions, being some of them directly associated with the consumers’ characteristics. The interrelationships between these domains impact consumer behaviour for food choice and the consequent decisions for food consumption. In these frameworks, economic motivations are determinant. On the other hand, the scientific literature highlights that the economic-based stimuli to choose food is still underexplored. In this perspective, the objective of this study was to assess the main sociodemographic and anthropometric determinants of the economic motivations for food choice. For that, a questionnaire survey was carried out involving 11,919 respondents from 16 countries. A validated questionnaire was used, translated into the native languages in all participating countries, using a back-translation process. First, the information obtained was assessed through factor analysis to reduce the number of variables associated with the economic motivations and to identify indexes. After, and considering the indexes obtained as dependent variables, a classification and regression tree analysis was performed. As main insights, it is highlighted that the main determinants of the economic motivations are country of residence, age, gender, civil state, professional activity, educational level, living environment, responsibility for buying food, weight, height, body mass index, healthy diets and physical exercise practices. Additionally, the results also reveal that economic motivations may be associated with two indexes, one related to convenience attitudes and the other to quality concerns. Finally, the younger persons and the women are the social groups more concerned with healthy diets and food quality. In conclusion, this work confirmed that food choice is to a high extent influenced by several sociodemographic and behavioural factors.
- Emotions and Food Consumption: Emotional Eating Behavior in a European PopulationPublication . Ljubičić, Marija; Matek Sarić, Marijana; Klarin, Ivo; Rumbak, Ivana; Colić Barić, Irena; Ranilović, Jasmina; Dželalija, Boris; Sarić, Ana; Nakić, Dario; Djekic, Ilija; Korzeniowska, Małgorzata; Bartkiene, Elena; Papageorgiou, Maria; Tarcea, Monica; Černelič-Bizjak, Maša; Klava, Dace; Szűcs, Viktória; Vittadini, Elena; Bolhuis, Dieuwerke; Guiné, Raquel P. F.Emotion can reflect in the perception of food consumption. An increase in food intake during emotional and psychological conditions may have a negative impact on human health. The aim of this cross-sectional study was to determine the associations between food consumption, emotional eating behavior, and emotional conditions such as stress, depression, loneliness, boredom eating, maintaining vigilance and alertness, and emotional food consolation. We used a Motivations for Food Choices Questionnaire (Eating Motivations, EATMOT) to determine the emotional aspects of food consumption in 9052 respondents living in 12 European countries between October 2017 and March 2018. Ordinal linear regression was used to identify the associations between the emotional eating behavior and emotional conditions such as stress, depression, loneliness, emotional consolation, and reasons to improve physical and psychological conditions. The regression models confirmed the associations between food consumption, emotional conditions, and emotional eating behavior. Associations were found between the emotional eating behavior and stress (odds ratio (OR) = 1.30, 95% confidence interval (CI) = 1.07–1.60, p = 0.010), depressive mood (OR = 1.41, 95% CI = 1.40–1.43, p < 0.001), loneliness (OR = 1.60, 95% CI = 1.58–1.62, p < 0.001), boredom (OR = 1.37, 95% CI = 1.36–1.39, p < 0.001), and emotional consolation (OR = 1.55, 95% CI = 1.54–1.57, p < 0.001). Emotional eating was associated with an effort to improve physical and psychological conditions, such as controlling body weight (OR = 1.11, 95% CI = 1.10–1.12, p < 0.001), keeping awake and alert (OR = 1.19, 95% CI = 1.19–1.20, p < 0.001) and consumption to feel good (OR = 1.22, 95% CI = 1.21–1.22, p < 0.001). In conclusion, emotions might provoke emotional eating behavior. The appropriate way to handle stress, depression, or other emotional states is important in conditions of being emotionally overwhelmed. The public should be educated on how to handle different emotional states. The focus should be moved somehow from emotional eating and the consumption of unhealthy food to healthy lifestyle practices, including regular exercise and healthy eating habits. Thus, it is necessary to halt these negative health effects on human health through public health programs.
- Evalution through artificial neural networks of the sociodemographic Influences on food choicesPublication . Guiné, Raquel; Ferrão, Ana Cristina; Correia, Paula; Ferreira, Manuela; Mendes, Mateus; Leal, Marcela; Ferreira, Vanessa; Rumbak, Ivana; El-Said, Ayman; Papageorgiou, Maria; Szucs, Viktória; Vittadini, Elena; Klava, Dace; Bartkiene, Elena; Munoz, Lucia; Korzeniowska, Małgorzata; Tarcea, Monica; Djekic, Ilija; Bizjak, Maša; Isoldi, KathyIntroduction: The EATMOT Project is a multinational study that is being carried out in 16 countries about different eating motivations, given their recognized importance in the definition of people’s dietary patterns. Objective: This study investigated the influence of sociodemographic factors on some types of eating motivations, specifically: health related factors; economic and availability aspects; emotional determinants; social, cultural and religious influences; marketing and advertising campaigns and finally environmental concerns. Methods: This is a longitudinal observational study carried out on a non-probabilistic sample with 11960 participants. For the analysis of the data were used the T-test for independent samples or ANOVA with Post-Hoc Tukey HSD, depending on the case. The modelling through artificial neural networks included 7 input variables (sociodemographic characteristics) and 6 output variables (the eating motivations’ groups). Results: Variables like age, marital status, country, living environment, level of education or professional area significantly influenced all the types of eating motivations analysed. However, regarding gender, no significant differences were observed for two of the six types of motivations analysed: economic & availability and marketing & commercial. The results of the ANN modelling showed that the strongest positive factors determining the eating motivations were age for health, country for emotional motivations, gender for economic & availability, country for social & cultural, country for environmental & political, and finally country also for the marketing & commercial motivations. Conclusions: These results highlight the importance of the sociodemographic characteristics as determinants for eating patterns around the globe, and particularly the geographic location.
- Healthy motivations for food consumption in 16 countriesPublication . Guiné, Raquel; Joana Gonçalves; Florença, Sofia de Guiné e; Ferreira, Manuela; Cardoso, Ana Paula; Elena Bartkiene; Djekić, Ilija; Tarcea,Monica; Rumbak, Ivana; Sarić, Marijana Matek; Černelič-Bizjak, Maša; Isoldi, Kathy; EL-Kenawy, Ayman; Ferreira, Vanessa; Klava, Dace; Korzeniowska, Małgorzata; Vittadini, Elena; Leal, Marcela; Papageorgiou, Maria; Anjos, OféliaThere are many factors that can influence people’s attitudes towards healthy eating, including personal nature, sociodemographic influences, and lifestyle. This work investigated to what extent the motivations for healthy food consumption are shaped in individuals from different countries. A questionnaire survey was carried out on a sample of 11,919 participants from 16 countries. The results indicated that the strongest motivations for healthy food consumption were related to the perception of consuming healthy food, eating foods rich in vitamins and minerals, allied to food safety and hygiene concerns. Significant differences were found in healthy motivations between countries. Additionally, the sociodemographic variables that had a higher influence on health motivation levels were country, age, and gender. Concerning the anthropometric and lifestyle variables influencing healthy motivation for food consumption, the discriminating variables were: believing in having a healthy diet, physical exercise, and chronic diseases. In conclusion, the work showed important differences in the motivations for a healthy diet in different countries, but other variables also play a role in the motivation for the consumption of foods for health and well-being.
- Influence of sociodemographic factors on eating motivations – modelling through artificial neural networks (ANN)Publication . Guiné, Raquel; Ferrão, Ana Cristina; Ferreira, Manuela; Correia, Paula; Mendes, Mateus; Bartkiene, Elena; Szűcs, Viktória; Tarcea, Monica; Sarić, Marijana Matek; Černelič-Bizjak, Maša; Isoldi, Kathy; EL-Kenawy, Ayman; Ferreira, Vanessa; Klava, Dace; Korzeniowska, Małgorzata; Vittadini, Elena; Leal, Marcela; Frez-Muñoz, Lucia; Papageorgiou, Maria; Djekić, IlijaThis study aimed at investigating the influence of some sociodemographic factors on the eating motivations. A longitudinal study was carried conducted with 11960 participants from 16 countries. Data analysis included t-test for independent samples or ANOVA, and neural network models were also created, to relate the input and output variables. Results showed that factors like age, marital status, country, living environment, level of education or professional area significantly influenced all of the studied types of eating motivations. Neural networks modelling indicated variability in the food choices, but identifying some trends, for example the strongest positive factor determining health motivations was age, while for emotional motivations was living environment, and for economic and availability motivations was gender. On the other hand, country revealed a high positive influence for the social and cultural as well as for environmental and political and also for marketing and commercial motivations.
- Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributesPublication . Okpala, Charles Odilichukwu R.; Juchniewicz, Szymon; Leicht, Katarzyna; Korzeniowska, Małgorzata; Guiné, RaquelUnderstanding the impact that combined action of marination and oven grill processes would have on such meat products as beef entrecôte is crucial from both consumer appeal and product development standpoints. Therefore, different marinated oven-grilled beef entrecôte meat specifically evaluating resultant physicochemical and organoleptic attributes were studied. The beef entrecôte meat was provided by a reputable local bovine farm/slaughter at Wroclaw, Poland. Physicochemical attributes involved antioxidant (2,2′-azinobis(3-ethylbenzothiaziline-6-sulfonate) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP)), (pH, thiobarbituric acid reactive substance (TBARS), cooking weight loss, L*a*b* color, and textural cutting force). Organoleptic attributes involved sensory (flavour, appearance, tenderness, taste) and texture (hardness, chewiness, gumminess, graininess, and greasiness) aspects. Different marination variants involved constituent 0.5%, 1%, and 1.5% quantities of cranberry pomace (CP), grape pomace (GP), and Baikal skullcap (BS), subsequently incorporated either African spice (AS) or industrial marinade/pickle (IM). Results showed pH, ABTS, DPPH, FRAP, TBARS, L*a*b* color, cooking weight loss, and textural cutting force, sensory and textural profile with varying range values. Concentration increases of either CP, GP, and or BS may not always go along with ABTS, DPPH, and FRAP values, given the observed decreasing or increasing fluctuations. As oven-grilling either increased or decreased the TBARS values alongside some color and textural cutting force trends, pH variations by difference seemed more apparent at samples involving GP, before CP, and then BS. The organoleptic attributes obtained differences and resemblances from both sensory and textural profile standpoints. Overall, oven-grilling promises to moderate both physicochemical and organoleptic range values of different marinated beef entrecôte meat samples in this study.
- Potentials of 3D extrusion‐based printing in resolving food processing challenges: A perspective reviewPublication . Agunbiade, Adedoyin O.; Song, Lijun; Agunbiade, Olufemi J.; Ofoedu, Chigozie E.; Chacha, James S.; Duguma, Haile T.; Hossaini, Sayed Mahdi; Rasaq, Waheed A.; Shorstkii, Ivan; Osuji, Chijioke M.; Owuamanam, Clifford I.; Okpala, Charles Odilichukwu R.; Korzeniowska, Małgorzata; Guiné, RaquelThree-dimensional (3D) printing has promising application potentials in improving food product manufacturing, increasingly helping in simplifying the supply chain, as well as expanding the utilization of food materials. To further understand the current situation of 3D food printing in providing food engineering solutions with customized design, the authors checked recently conducted reviews and considered the extrusion-based type to deserve additional literature synthesis. In this perspective review, therefore, we scoped the potentials of 3D extrusion-based printing in resolving food processing challenges. The evolving trends of 3D food printing technologies, fundamentals of extrusion processes, food printer, and printing enhancement, (extrusion) food systems, algorithm development, and associated food rheological properties were discussed. The (extrusion) mechanism in 3D food printing involving some essentials for material flow and configuration, its uniqueness, suitability, and printability to food materials, (food material) types in the extrusion-based (3D food printing), together with essential food properties and their dynamics were also discussed. Additionally, some bottlenecks/concerns still applicable to extrusion-based 3D food printing were brainstormed. Developing enhanced calibrating techniques for 3D printing materials, and designing better methods of integrating data will help improve the algorithmic representations of printed foods. Rheological complexities associated with the extrusion-based 3D food printing require both industry and researchers to work together so as to tackle the (rheological) shifts that make (food) materials unsuitable.
- Quality attributes of different marinated oven-grilled pork neck meatPublication . Okpala, Charles Odilichukwu R; Juchniewicz, Szymon; Leicht, Katarzyna; Skendrović, Hanna; Korzeniowska, Małgorzata; Guiné, RaquelWhereas herbs/spices serve as natural preservatives, and thermal processing makes animal meat products edible, combining them should complement each other. Additionally, the application of oven grilling to meat products continues to increase in popularity. However, there is a paucity of relevant published information specific to different marinated oven-grilled pork neck meat. Therefore, the quality attributes of different marinated oven-grilled pork neck meat were investigated, which involved chemical (pH, thiobarbituric acid reactive substance [TBARS], 2,2′-azinobis(3-ethylbenzothiaziline-6-sulfonate) [ABTS], 1,1-diphenyl-2-pierylhydrazy [DPPH], ferric reducing antioxidant power [FRAP]), physical (cooking weight loss, L*a*b* color, and textural cutting force), as well as organoleptic (sensory: flavor, appearance, tenderness, taste, and off-flavor; texture: hardness, chewiness, gumminess, graininess, and greasiness) aspects. In particular, the pork neck meat was procured from a porcine farm in Poland. Different marinated variants comprised constituent 0.5, 1, and 1.5% quantities of cranberry pomace (CP), grape pomace (GP), and Baikal skullcap (BS) that subsequently incorporated either African spice (AS) or industrial marinade/pickle (IM). Results showed decreases in ABTS, DPPH, FRAP, and TBARS in some marinated oven-grilled pork neck meat samples, alongside pH variations by difference that seemingly associated with increasing concentrations of either CP, BS, or GP, which might not always coincide with L*a*b* color trends as AS and IM were incorporated. Despite the many resemblances (p > .05), the sensory aspects fluctuated as textural chewiness, gumminess, and hardness increased in some samples, more evident when incorporating AS compared to IM. Overall, oven-grilling promises to moderate the range values of key quality attributes of different marinated pork neck meat samples in this study.