Food4Me study: Validity and reliability of Food Choice Questionnaire in 9 European countries

This analysis has been conducted to explore the validity and reliability of the Food Choice Questionnaire (FCQ) across 9 European countries. Variation in the factor structure and the perceived importance of food choice motives have been compared cross-nationally. Volunteers (N = 9381) were recruited from an existing panel of a social research agency to take part in the Food4Me survey in Germany, Greece, Ireland, Poland, Portugal, Spain, the Netherlands, the UK and Norway. The survey was administered on-line. Configural, metric and scalar invariance fell within acceptable limits and were consistent across the 9 countries. All reliability parameters were above acceptable levels. Factor analysis confirmed that all items loaded onto the same 9 factors established by Steptoe and Pollard (1995). There was highly significant agreement in the relative importance of food choice factors between countries. Price was ranked as most important food choice factor in five countries (Spain, Greece, Ireland, Portugal and the Netherlands), sensory appeal was ranked first for three countries (Norway, Germany and the UK) while natural content was ranked as the most important factor in Poland. Familiarity and ethical concern were consistently ranked as least important in all countries. These data suggest that the FCQ is a suitable tool for exploring food choice motives across different European populations. Differences in relative importance of factors within countries may need to be taken into account in dietary health intervention and food product development.     

How physical cues surrounding foods influence snack consumption: The case of covering foods

Physical cues surrounding foods are known to influence consumption, but research into the underlying mechanisms is limited. This research aims to disentangle these underlying mechanisms, testing one specific physical aspect: the presence or absence of a cover on snack bowls. We hypothesized that the presence (versus the absence) of a cover would decrease the likelihood of consumption and that the effect would be explained through a) norm perceptions discouraging eating, b) heightened effort to take the foods, and c) lowered salience of attractive foods. In two field contexts (Study 1, 40 observation periods; Study 2, N = 711) and a lab experiment (Study 3, N = 151), the cover’s presence was manipulated and the number of snacks taken was observed. In Studies 2 and 3, perceptions of social norms, effort, and salience were reported. The likelihood of taking snacks indeed decreased when the cover was present versus absent (Studies 1–3). In Study 2, the presence (versus the absence) of the cover seemed to decrease perceived social norms (p = 0.05) and increased perceived effort, whereas in Study 3 a significant decrease in perceived social norms and salience and an increase in perceived effort were observed. Moreover, the effect of the cover on likelihood of consumption was mediated by perceptions of salience. The organization of physical aspects in food environments influences consumption and may change perceptions of social norms, effort, and salience. Particularly, perceptions of salience might explain the effect of the cover on likelihood of consumption.     

The Food Choice Questionnaire: Factorial invariant over western urban populations?

To assess the degree of measurement invariance of the Food Choice Questionnaire (FCQ) across western urban populations, it was filled out by demographically comparable samples in Canada (163 English speaking students, original version), Belgium (Flanders, N = 176, Dutch translation), and Italy (N = 163, Italian translation). Reliability of the FCQ-scales was moderate to good, but sometimes differed from the normative values. Item analysis pinpointed items with skewed distributions and low item-total correlations. Subsequent confirmatory and exploratory factor analyses revealed a suboptimal fit for the FCQ-model in all samples, with small to considerable divergences from the original configuration. The findings do not support the generalizability of the FCQ’s factor structure, but suggest that its items and underlying constructs may have different connotations across western urban populations. Explanations for the lack of convergence in factor structure and implications for research are discussed.     

Psychometric evaluation of the German version of the Variety Seeking Tendency Scale (VARSEEK)

As part of a healthy diet, guidelines recommend eating a variety of foods to reduce risks associated with malnutrition. However, whether people follow this recommendation substantially depends on their willingness to try unfamiliar foods, also referred to as food neophilia. This study aimed at comprehensively validating the German version of the Variety Seeking Tendency Scale (VARSEEK), a common instrument to assess food neophilia. Two independent sub-studies were conducted to examine the German VARSEEK’s psychometric properties. Study 1 (N = 532, aged 18–91 years) and Study 2 (N = 468, aged 18–73 years) each comprised a German community sample. Data were collected both online and via a paper–pencil version. Whereas Study 1 included an EFA, Study 2 comprised a CFA, analyses of the VARSEEK’s reliability and construct validity, and different explorative group comparisons. EFA and CFA results supported the original scale’s unidimensionality. Internal consistency (α = .93) and test-retest reliability (r = .87) of the scale were high. VARSEEK scores were positively associated with openness, sensation seeking, and extraversion and negatively associated with food neophobia, general neophobia, and trait anxiety. Construct validity was further established by showing positive associations with ratings of familiarity with and willingness to try familiar and unfamiliar foods. Whereas group comparisons revealed no significant differences for sex, age, and weight status, analyses showed that people who belonged to the upper class were more food neophilic than those assigned to the lower and middle class. Findings further underscore that the German VARSEEK is a reliable and valid instrument for the assessment of food neophilia in the German population.     

Do vegetarians feel bad? Examining the association between eating vegetarian and subjective well-being in two representative samples

Research on the relationship between vegetarianism and subjective well-being (SWB) has produced inconsistent results, which may partly be due to small sample sizes and divergent operationalizations of well-being. For these reasons, the present study aimed to thoroughly examine this association in two large representative samples from Germany (Study 1: N = 12,905, including 665 vegetarians) and Australia (Study 2: N = 15,532, including 383 vegetarians) using a consensual conceptualization of SWB (composed of an affective component, i.e., positive and negative affect, and a cognitive component, i.e., life satisfaction). Results of t-tests showed that vegetarians reported slightly higher scores in negative affect (Study 1 and 2), but also slightly higher levels of satisfaction with health (Study 1 and 2) and life satisfaction (Study 1) compared to meat eaters. No differences emerged regarding positive affect in either study. These differences between vegetarians and meat-eaters in some components of SWB, although significant due to the large sample sizes, are small at best (d around 0.15). Because sex, age, and education were associated with diet type and SWB, analyses controlling for socio-demographic variables were also conducted. In these ANCOVAS, the effect of diet emerged only for one out of the five formerly significant comparisons (negative affect in Study 1, d = 0.09) while the differences between vegetarians and meat eaters in both satisfaction with health and life, as well as the effect on negative affect in Study 2, all became non-significant (d around 0.05). Taken together, the very small effects found in the t-tests for some components of SWB seem to be due to socio-demographic variables, meaning that the true effects of diet on SWB are non-existent or negligible.     

Enzymatic Synthesis and Structural Confirmation of Novel Oligosaccharide,D-Fructofuranose-linked Chitin Oligosaccharide

Utilizing transglycosylation reaction catalyzed by β- N -acetylhexosaminidase of Stenotrophomonas maltophilia , β-D-fructofuranosyl-(2↔1)-α- N , N ´diacetylchitobioside (GlcNAc ₂ -Fru) was synthesized from N -acetylsucrosamine and N , N ´-diacetylchitobiose (GlcNAc ₂ ), and β-D-fructofuranosyl-(2↔1)-α- N , N ´, N ´´-triacetylchitotrioside (GlcNAc ₃ -Fru) was synthesized from GlcNAc ₂ -Fru and GlcNAc ₂ . Through purification by charcoal column chromatography, pure GlcNAc ₂ -Fru and GlcNAc ₃ -Fru were obtained in molar yields of 33.0 % and 11.7 % from GlcNAc ₂ , respectively. The structures of these oligosaccharides were confirmed by comparing instrumental analysis data of fragments obtained by enzymatic hydrolysis and acid hydrolysis of them with known data of these fragments.     

A comparison of the labeled magnitude (LAM) scale,an 11-point category scale and the traditional 9-point hedonic scale

Schutz and Cardello [Schutz, H. G. & Cardello, A. V. (2001). A labeled affective magnitude (LAM) scale for assessing food liking/disliking. Journal of Sensory Studies, 16, 117–159] proposed the labeled magnitude (LAM) scale for measuring food acceptance. The LAM is a line scale anchored at its end points with the phrases “greatest imaginable like” and “greatest imaginable dislike” and uses as intermediate anchors the nine phrases of the traditional hedonic scale. In this study, three hedonic scales were compared, including the widely-used 9-point hedonic scale, the LAM scale, and an 11-point category scale using the LAM’s verbal anchors as category labels. Three groups of consumers (N = about 100 each) used one of the three scales to evaluate the acceptability of highly liked foods (orange juices, potato chips, cookies, and ice cream, with four samples of each). Scales were evaluated primarily on their ability to show differences in acceptability, the correspondence of acceptance ratings to preference ranking and the correspondence of stated product usage (e.g., purchase of pulp vs. non-pulp orange juice) to the product scoring highest. All three scales performed equally well, with no one scale showing a consistent superiority over another. All three scales were able to differentiate acceptability of the orange juices, chips and cookies. No scale differentiated among the ice creams, which had equal and high acceptability. All scales showed a strong correspondence between liking and preference rankings and also between the product rated highest and the type of product usually consumed, within each of the product categories.     

1,6-α-L-Fucosidases from Bifidobacterium longum subsp. infantis ATCC 15697 Involved in the Degradation of Core-fucosylated N -Glycan

Bifidobacterium longum subsp. infantis ATCC 15697 possesses five α-L-fucosidases, which have been previously characterized toward fucosylated human milk oligosaccharides containing α1,2/3/4-linked fucose [Sela et al.: Appl. Environ. Microbiol., 78, 795-803 (2012)]. In this study, two glycoside hydrolase family 29 α-L-fucosidases out of five (Blon_0426 and Blon_0248) were found to be 1,6-α-L-fucosidases acting on core α1,6-fucose on the N-glycan of glycoproteins. These enzymes readily hydrolyzed p-nitrophenyl-α-L-fucoside and Fucα1-6GlcNAc, but hardly hydrolyzed Fucα1-6(GlcNAcβ1-4)GlcNAc, suggesting that they de-fucosylate Fucα1-6GlcNAcβ1-Asn-peptides/proteins generated by the action of endo-β- N-acetylglucosaminidase. We demonstrated that Blon_0426 can de-fucosylate Fucα1-6GlcNAc-IgG prepared from Rituximab using Endo-CoM from Cordyceps militaris. To generate homogenous non-fucosylated N-glycan-containing IgG with high antibody-dependent cellular cytotoxicity (ADCC) activity, the resulting GlcNAc-IgG has a potential to be a good acceptor substrate for the glycosynthase mutant of Endo-M from Mucor hiemalis. Collectively, our results strongly suggest that Blon_0426 and Blon_0248 are useful for glycoprotein glycan remodeling.     

Consumer acceptance of precision fermentation technology: A cross-cultural study

Technological advances in precision fermentation hold great potential for transformative changes in the agri-food system, addressing crucial environmental and food security challenges. However, the successful adoption of this technology hinges on consumer acceptance, which plays a pivotal role in determining its market success. To shed light on consumer acceptance of precision fermentation technology, three studies were conducted. Study 1 found that adopting natural (vs. sustainable) framing positively influenced acceptance (N = 308). Study 2 revealed that the information supporting use of representative heuristic can effectively enhance technology acceptance (N = 300). Furthermore, Study 3 proposed and tested the technology acceptance model in a cross-cultural setting (N = 3032), indicating that when prompting similarity to traditional fermentation positively influenced consumer perceptions. This further fosters higher levels of trust and perceived benefits, significantly impacting consumer acceptance and intention to purchase new products derived from precision fermentation technology. These insights emphasize the critical role of consumer acceptance in driving the adoption and market success of precision fermentation.     

Molecular characteristics and virulence potential of Listeria monocytogenes isolates from Chinese food systems

In this study, we examined Listeria monocytogenes isolates from Chinese food sources in an attempt to gain further insights on the molecular characteristics and virulence potential of this important foodborne pathogen. Of the 88 L. monocytogenes food isolates recovered, 42 (47.7%) were of serovars 1/2a or 3a; 23 (26.1%) of serovars 1/2b or 3b; 15 (17.0%) of 1/2c or 3c; 6 (6.8%) of serovars 4b, 4d or 4e; and 2 (2.2%) of serovars 4a or 4c. In contrast to inlAB locus conserved in all serovars, internalin cluster between ascB and dapE varies with different serovars, with inlC2DE, inlGC2DE and inlGHE predominantly in serovars 1/2b or 4b, serovar 1/2a and serovar 1/2c. While inlF existed in all the inlGHE- and inlGC2DE-containing isolates but 17.4% of those having inlC2DE, lmo2026 existed in all the inlGHE-containing isolates but 20.0% of those bearing inlGC2DE, suggesting that inlF might have co-evolved with inlGC2DE and inlGHE while lmo2026 with inlGHE only. With the exception of serovar 4a isolate, most serovar isolates demonstrated remarkable ability to form plaques on L929 cells and produced significant mouse mortality irrespective of the internalin gene organization and whether an intact actA gene is present or not. These results indicate that majority of these food isolates may have the potential to cause human diseases if ingested via contaminated foods. Given that serovar 4b accounts for nearly half of human clinical listeriosis cases documented, the relative low proportion of serovar 4b food isolates suggests that this serovar is probably more tolerant of the adverse conditions in the host's stomach and/or more efficient in entering host cells than serovars 1/2a, 1/2b and 1/2c.     

Effect of aeration rate on the emission of N2O in anoxic–aerobic sequencing batch reactors (A/O SBRs)

Nitrous oxide (N₂O) is a significant greenhouse gas, and biological nitrogen removal systems have been shown to be a significant N₂O source. To evaluate the control parameters for N₂O emission in the wastewater treatment process, N₂O emissions were compared in the activated sludge from anoxic–aerobic sequencing batch reactors (A/O SBRs) acclimated under different aeration rates, and fed with synthetic wastewater. Results showed that a higher aeration rate led to a smaller N₂O emission, while reactors acclimated under mild aeration performed the best in terms of nitrogen removal efficiency. Most of the N₂O was produced during the aerobic phase, regardless of the aeration rate. Trace studies showed that incomplete denitrification appeared to be the major process responsible for high N₂O emission at a low aeration rate (Run 1), while incomplete nitrification was the reason for N₂O emission at a higher aeration rate (Run 2 and Run 3). For enhancing the efficiency of nitrogen removal while lowering energy consumption and reducing N₂O emission, the optimal aeration rate would be 2.7 L_air/(L_reactor · h), in terms of the synthetic wastewater used.     

Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of “morcilla”, a typical cooked blood sausage

The effect of modified atmosphere and vacuum packaging on the shelf-life of “morcilla”, a traditional cooked blood sausage, was investigated. A total of 99 “morcillas” were packaged under vacuum and in modified atmosphere using three different gas mixtures: 15:35:50/O₂:N₂:CO₂ (atmosphere 1), 60:40/N₂:CO₂ (atmosphere 2) and 40:60/N₂:CO₂ (atmosphere 3), and stored during 2, 4, 6 and 8 weeks at 4 °C. Shelf life evaluation was based on pH, water activity (a_w), colour (CIE L*, a*, b*, C* and h*), TBARS formation and microbial counts. The results indicated that, in general, storage time affected (P < 0.05) all parameters whereas no significant differences were observed (P > 0.05) among packaging conditions. Based on the microbial counts, the shelf-life of “morcilla” would be greater than 8 weeks for all packaging conditions. Samples packaged with high CO₂ concentrations (40:60/N₂:CO₂) showed the lowest values of TBARS at the end of storage.     

Number of consumers necessary for shelf life estimations based on survival analysis statistics

Survival analysis statistics have been used to estimate shelf life of foods based on consumers’ acceptance or rejection of samples with different storage times. The interval censored nature of the data does not allow regular methods to estimate the number of necessary consumers (N) for these studies. The objective of the present work was to use simulation studies to estimate N considering the error in the estimation, statistical significance and statistical power. Based on previous studies a Weibull model was assumed for the lifetime distribution with a shape parameter σ between 0.17 and 0.71. Simulations were calculated supposing shelf-life values in the middle range of an adimensional time scale. Graphs to estimate N under different scenarios are presented. Considering the average σ, an alpha value (Type I error) of 5%, a beta value (Type II error) of 20%, the shelf life to be in the middle of the studied time range, and a difference between the true shelf life and the estimated shelf life of 0.5 on a 0–6 time scale, gave an N value of 120 consumers for this particular set of parameters.     

Cover Image,Volume 99, Issue 13

The cover image is based on the Research Article Study of the physical and chemical changes during the maturation of three cocoa clones, EET8, CCN51, and ICS60 by Andrés F Cubillos Bojacá et al., DOI: 10.1002/jsfa.9882 . Cover image ©AGROSAVIA Images.

     

Characterization of a GH Family 20 Exo-β-N-acetylhexosaminidase with Antifungal Activity from Streptomyces avermitilis

We characterized SaHEX, which is a glycoside hydrolase (GH) family 20 exo-β-N-acetylhexosaminidase found in Streptomyces avermitilis. SaHEX exolytically hydrolyzed chitin oligosaccharides from their non-reducing ends, and yielded N-acetylglucosamine (GlcNAc) as the end product. According to the initial rate of substrate hydrolysis, the rates of (GlcNAc)₃ and (GlcNAc)₅ hydrolysis were greater than the rates for the other oligosaccharides. The enzyme exhibited antifungal activity against Aspergillus niger, which was probably due to hydrolytic activity with regard to chitin in the hyphal tips. Therefore, SaHEX has potential for use in GlcNAc production and food preservation.     

Time-temperature superposition principle on relaxational behavior of wood as a multi-phase material

The time-temperature superposition principle of wood is discussed by modeling the relaxation spectrum of wood and then the application is examined, considered a high order structure and a multi-phase system for wood. The relaxation spectrum of wood was theoretically derived on the several assumptions. After theoretical calculation on the assumptions, in the relaxation time region where wedge-type spectra overlap each other, which is probable for wood, the spectrum of wood is represented by $$lnH = - M_0 (ln\tau - lnA_T ) + M_1 $$ , whereM ₀ andM ₁ are constants related to volume fractions of wood components.A _T is represented by the following equation as a parameter which is the product of a slope (?b and ?c) of a wedge-type spectrum and a volume fraction (φ _B andφ _C) of a wood component related to the relaxation process: $$lnA_T = \phi _B b/ (\phi _B b + \phi _c c) \cdot lna_{Tb} + \phi _C c/ (\phi _B b + \phi _C c) \cdot lna_{Tc} $$ , wherea _Tb anda _Tc are shift factors of wedge-type spectra of wood components. This equation shows that the apparent shift factorA _T consists of shift factors of the relaxation processes of wood components. Consequently, the time-temperature superposition principle does not unconditionally apply for wood, since the temperature dependence of relaxation times is generally different from each other for relaxation processes of wood components. This can explain the experimental result for wood that relaxation curves at various temperatures do not superpose on a relaxation curve at a reference temperature, that is, the principle cannot be applied.     

Use of gases to improve survival of Bifidobacterium bifidum by modifying redox potential in fermented milk

The aim of this work was to study the effect of the oxidoreduction potential, modified using gas, on the growth and survival of a probiotic strain, Bifidobacterium bifidum, and 2 yogurt strains, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Three fermented milks were manufactured with an initial oxidoreduction potential value adjusted to +440 mV (control milk), +350 mV (milk gassed with N₂), and −300 mV [milk gassed with N₂ plus 4% (vol/vol) H₂ (N₂-H₂)]. Acidification profiles, growth during milk fermentation and survival during storage at 4°C for 28 d were determined. This study showed that fermented probiotic dairy products made from milk gassed with N₂ and, more particularly, those made from milk gassed with N₂H₂ were characterized by a significant increase in B. bifidum survival during storage without affecting the fermentation kinetics and the survival of Strep. thermophilus and L. delbrueckii ssp. bulgaricus.     

Molecular subtyping and virulence gene analysis of Listeria monocytogenes isolates from food

A total of 67 Listeria monocytogenes isolates from 698 raw meat samples were characterized for molecular serogroup identification and antimicrobial susceptibility. Approximately one third (32.8%) of the isolates belonged to molecular serogroup 1/2a, 3a, followed by 1/2c, 3c (26.9%), 1/2b, 3b, 7 (22.4%), 4b, 4d, 4e (16.4%) and 4a, 4c (1.5%). Most of the L. monocytogenes isolates were susceptible to 14 antimicrobials tested but several were resistant to tetracycline, ciprofloxacin and nitrofurantoin. An additional 30 L. monocytogenes isolates from chicken and produce in our collection were also included to determine the presence of significant virulence markers. All 97 isolates carried inlC and inlJ except for a lineage III isolate 110-1. Most Listeriolysin S (LLS)-carrying isolates (11/12) belonged to lineage I, whereas the remaining one isolate belonged to lineage III. Five 4b, 4d, 4e isolates including two from turkey and three from produce belonged to Epidemic Clone I (ECI). Four molecular serogroup associated mutation types that lead to premature stop codons (PMSCs) in inlA were identified. PFGE and inlA sequence analysis results were concordant, and different virulence potential within 1/2a, 3a and 4b, 4d, 4e isolates were observed. The study revealed that a subset of isolates from meat and produce belonged to ECI, harbored inlC, inlJ and LLS, and produced full length InlA, suggesting that they be capable of causing human illness.     

Optimization of soy dessert on sensory, color, and rheological parameters using response surface methodology

Rheological behaviors of system were measured varying the concentration of sucrose (12–20 g), cocoa powder (0–4 g), and inulin (2–8 g) with fixed amount of starch and soymilk. The instrumental color based on the coordinate a* (redness), b*(yellowness), L* (lightness), C* (chromaticity), and h*(hue angle) were also analyzed. Sensory tests were done to assess what extent of rheological properties, visual color, and taste were accepted by the consumers. Response surface methodology was applied to optimize the rheological, chromatic, and sensory data. The consistency index (R² _adj =91%, p<0.01) and elasticity (R² _adj =97%, p<0.01) were related to the independent variables by quadratic model. The linear correlation between b* with hue angle (r=0.97) and chromaticity (r=0.98) were observed. Sensory analysis data showed that parameters differed significantly (p<0.05) with sensory acceptability coefficient (R² _adj =83%, p<0.01). Thus, response surface methodology used as an adequate approach for optimizing the dessert with best proportion of these components.