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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
Fecha : |
23/11/2021 |
Actualizado : |
06/09/2022 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Nacionales |
Autor : |
LADO, J.; MOLTINI, A.; PINTOS, P.; LUQUE, E.; GONCALVEZ, L.; RIVAS, F.; ALCAIRE, F.; ARES, G. |
Afiliación : |
JOANNA LADO LINDNER, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ANA INÉS MOLTINI PALADINO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; PEDRO MAXIMILIANO PINTOS RODRIGUEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MAYZA ELEANA LUQUE NUÑEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ANA LUCIA GONCALVEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; CARLOS FERNANDO RIVAS GRELA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; FLORENCIA ALCAIRE, Universidad de la República, Facultad de Química, Polo Tecnológico de Pando, Sensometría y Ciencia del Consumidor, Canelones, Uruguay.; GASTÓN ARES, Universidad de la República, Facultad de Química, Polo Tecnológico de Pando, Sensometría y Ciencia del Consumidor, Canelones, Uruguay. |
Título : |
Unraveling factors affecting consumers' liking of novel Uruguayan mandarins. [Descifrando los factores que afectan la aceptabilidad de nuevas mandarinas Uruguayas]. [Descifrando os fatores que afetam a aceitabilidade de novas tangerinas uruguaias]. |
Fecha de publicación : |
2021 |
Fuente / Imprenta : |
Agrociencia Uruguay, 2021, vol. 25, n.2, article E540. DOI: https://doi.org/10.31285/AGRO.25.540 |
ISSN : |
2730-5066 |
DOI : |
10.31285/AGRO.25.540 |
Idioma : |
Inglés |
Notas : |
Article history: Received 10 Feb 2021; Accepted 3 Aug 2021; Published 18 Aug 2021.
Editor: Gustavo González-Neves, Universidad de la República, Montevideo, Uruguay.
Correspondence: Joanna Lado, mail: jlado@inia.org.uy |
Contenido : |
ABSTRACT - Mandarin cultivars show a great diversity of fruit-quality and sensory characteristics, together with an extended harvest season. Citrus breeding is focused on exploiting season niches for higher prices as well as nutritional and sensory aspects, among others. In this context, the sensory characterization of new hybrids and the identi-fication of key characteristics of consumers ? liking provide valuable information towards breeding efforts and marketing strategies. Previous works showed that sensory characteristics, and specially flavor, play a key role in consumer acceptance of mandarins. Two studies were carried out during mandarin harvest season (mid and late) applying ?check all that apply? (CATA) questions with at least 100 consumers. Overall liking scores of the most liked hybrids and cultivars ranged between 6.5 to 7.7 in the 9-point hedonic scale, evidencing a positive hedonic reaction. Local hybrids showed similar or higher values than the reference cultivars Tango, Gold Nugget, Murcott and Ortanique. Results showed that orange color, regular shape, smoothness, sweetness, juiciness, int ense and typical flavor are the key drivers of consumer's liking of mandarins, and that external appearance is not a good predictor of mandarin tasting experience. Hybrids F3P8, F5P8 and F2P3 were described using terms related to positive sensory characteristics and received liking scores similar or higher to reference cultivars such as Tango, stressing the importance of sensory and consumer science as an integral part of breeding strategies.
.-.-.-.-.-.-.-.-.-.-.-.-.-.-.
RESUMEN - Las mandarinas presentan una gran diversidad en características sensoriales y de calidad de fruta, así como una cosecha extendida. El mejoramiento genético de cítricos se focaliza en la búsqueda de nichos de cosecha para la obtención de mayores precios, así como en aspectos nutricionales y sensoriales, entre otras caracterís-ticas. En este contexto, la caracterización sensorial de nuevos híbridos y la identificación de las características sensoriales claves que influyen en la aceptabilidad de los consumidores proveen de una valiosa información para el mejoramiento y las estrategias de marketing. Estudios previos mostraron que las características senso-riales, especialmente el sabor, son claves en la aceptación de las mandarinas por los consumidores. Se llevaron a cabo dos estudios durante la estación de cosecha de mandarinas (media y tardía) aplicando la metodología «marque todo lo que corresponda» (CATA) y con la participación de al menos 100 consumidores. La aceptabi-lidad de los cultivares que fueron más aceptados se situó entre 6,5 y 7,7 en una escala hedónica de 9 puntos, evidenciando una reacción hedónica positiva. Los nuevos híbridos presentaron puntajes de aceptabilidad simi-lares o superiores a los cultivares de referencia Tango, Gold Nugget, Murcott y Ortanique. A su vez, los resul-tados mostraron que el color naranja, la forma regular, la piel lisa, el dulzor, la jugosidad, el sabor intenso y el sabor típico a mandarina son características claves que determinan la aceptabilidad de las mandarinas, y que la apariencia externa no es un buen predictor del sabor. Los híbridos F3P8, F5P8 y F2P3 fueron descritos por los consumidores con términos sensoriales positivos, recibiendo valores de aceptabilidad similares o mayores que los cultivares de referencia como tango, reafirmando la importancia de la incorporación de estudios senso-riales en el contexto del mejoramiento genético.
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RESUMO - As cultivares de tangerina apresentam grande diversidade na qualidade dos frutos e nas características senso-riais, juntamente com uma época de colheita prolongada. O melhoramento cítrico tem como foco a exploração de nichos sazonais por preços mais elevados, além de aspectos nutricionais e sensoriais, entre outros. Nesse contexto, a caracterização sensorial de diferentes híbridos e a identificação das características-chave do gosto do consumidor fornecem informações valiosas para os esforços de melhoramento e estratégias de marketing. Trabalhos anteriores mostraram que as características sensoriais e principalmente o sabor desempenham um papel fundamental na aceitação das tangerinas pelo consumidor. Dois estudos foram realizados durante a safra de tangerina (meio e final) aplicando perguntas do tipo cheque todos que se aplicam (CATA) com pelo menos 100 consumidores. As pontuações de aceitação geral dos híbridos e cultivares mais apreciados variaram entre 6,5 a 7,7 na escala hedônica de 9 pontos, evidenciando uma reação hedônica positiva. Os híbridos locais apresentaram valores semelhantes ou superiores aos cultivares de referência Tango, Gold Nugget, Murcott e Ortanique. Os resultados mostraram que a cor laranja, formato regular, maciez, doçura, sabor intenso y sabor tangerina e suculência típicos são os principais motivadores do gosto do consumidor por tangerinas e que a aparência externa não é um bom indicador da experiência de degustação da tangerina. Os híbridos F3P8, F5P8 e F2P3 foram descritos usando termos relacionados a características sensoriais positivas e receberam pontu-ações de gosto semelhantes ou superiores a cultivares de referência como o Tango, enfatizando a importância da ciência sensorial e do consumidor como parte integrante das estratégias de melhoramento. MenosABSTRACT - Mandarin cultivars show a great diversity of fruit-quality and sensory characteristics, together with an extended harvest season. Citrus breeding is focused on exploiting season niches for higher prices as well as nutritional and sensory aspects, among others. In this context, the sensory characterization of new hybrids and the identi-fication of key characteristics of consumers ? liking provide valuable information towards breeding efforts and marketing strategies. Previous works showed that sensory characteristics, and specially flavor, play a key role in consumer acceptance of mandarins. Two studies were carried out during mandarin harvest season (mid and late) applying ?check all that apply? (CATA) questions with at least 100 consumers. Overall liking scores of the most liked hybrids and cultivars ranged between 6.5 to 7.7 in the 9-point hedonic scale, evidencing a positive hedonic reaction. Local hybrids showed similar or higher values than the reference cultivars Tango, Gold Nugget, Murcott and Ortanique. Results showed that orange color, regular shape, smoothness, sweetness, juiciness, int ense and typical flavor are the key drivers of consumer's liking of mandarins, and that external appearance is not a good predictor of mandarin tasting experience. Hybrids F3P8, F5P8 and F2P3 were described using terms related to positive sensory characteristics and received liking scores similar or higher to reference cultivars such as Tango, stressing th... Presentar Todo |
Palabras claves : |
Breeding; Calidad de fruta; Citros; Flavor; Fruit quality; Melhoramento; PLATAFORMA AGROALIMENTOS; Qualidade do fruto. |
Thesagro : |
CITRUS; FITOMEJORAMIENTO; SABOR. |
Asunto categoría : |
F30 Genética vegetal y fitomejoramiento |
URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/16731/1/Agrociencia-UY-2021-25-540.pdf
|
Marc : |
LEADER 06892naa a2200373 a 4500 001 1062540 005 2022-09-06 008 2021 bl uuuu u00u1 u #d 022 $a2730-5066 024 7 $a10.31285/AGRO.25.540$2DOI 100 1 $aLADO, J. 245 $aUnraveling factors affecting consumers' liking of novel Uruguayan mandarins. [Descifrando los factores que afectan la aceptabilidad de nuevas mandarinas Uruguayas]. [Descifrando os fatores que afetam a aceitabilidade de novas tangerinas uruguaias].$h[electronic resource] 260 $c2021 500 $aArticle history: Received 10 Feb 2021; Accepted 3 Aug 2021; Published 18 Aug 2021. Editor: Gustavo González-Neves, Universidad de la República, Montevideo, Uruguay. Correspondence: Joanna Lado, mail: jlado@inia.org.uy 520 $aABSTRACT - Mandarin cultivars show a great diversity of fruit-quality and sensory characteristics, together with an extended harvest season. Citrus breeding is focused on exploiting season niches for higher prices as well as nutritional and sensory aspects, among others. In this context, the sensory characterization of new hybrids and the identi-fication of key characteristics of consumers ? liking provide valuable information towards breeding efforts and marketing strategies. Previous works showed that sensory characteristics, and specially flavor, play a key role in consumer acceptance of mandarins. Two studies were carried out during mandarin harvest season (mid and late) applying ?check all that apply? (CATA) questions with at least 100 consumers. Overall liking scores of the most liked hybrids and cultivars ranged between 6.5 to 7.7 in the 9-point hedonic scale, evidencing a positive hedonic reaction. Local hybrids showed similar or higher values than the reference cultivars Tango, Gold Nugget, Murcott and Ortanique. Results showed that orange color, regular shape, smoothness, sweetness, juiciness, int ense and typical flavor are the key drivers of consumer's liking of mandarins, and that external appearance is not a good predictor of mandarin tasting experience. Hybrids F3P8, F5P8 and F2P3 were described using terms related to positive sensory characteristics and received liking scores similar or higher to reference cultivars such as Tango, stressing the importance of sensory and consumer science as an integral part of breeding strategies. .-.-.-.-.-.-.-.-.-.-.-.-.-.-. RESUMEN - Las mandarinas presentan una gran diversidad en características sensoriales y de calidad de fruta, así como una cosecha extendida. El mejoramiento genético de cítricos se focaliza en la búsqueda de nichos de cosecha para la obtención de mayores precios, así como en aspectos nutricionales y sensoriales, entre otras caracterís-ticas. En este contexto, la caracterización sensorial de nuevos híbridos y la identificación de las características sensoriales claves que influyen en la aceptabilidad de los consumidores proveen de una valiosa información para el mejoramiento y las estrategias de marketing. Estudios previos mostraron que las características senso-riales, especialmente el sabor, son claves en la aceptación de las mandarinas por los consumidores. Se llevaron a cabo dos estudios durante la estación de cosecha de mandarinas (media y tardía) aplicando la metodología «marque todo lo que corresponda» (CATA) y con la participación de al menos 100 consumidores. La aceptabi-lidad de los cultivares que fueron más aceptados se situó entre 6,5 y 7,7 en una escala hedónica de 9 puntos, evidenciando una reacción hedónica positiva. Los nuevos híbridos presentaron puntajes de aceptabilidad simi-lares o superiores a los cultivares de referencia Tango, Gold Nugget, Murcott y Ortanique. A su vez, los resul-tados mostraron que el color naranja, la forma regular, la piel lisa, el dulzor, la jugosidad, el sabor intenso y el sabor típico a mandarina son características claves que determinan la aceptabilidad de las mandarinas, y que la apariencia externa no es un buen predictor del sabor. Los híbridos F3P8, F5P8 y F2P3 fueron descritos por los consumidores con términos sensoriales positivos, recibiendo valores de aceptabilidad similares o mayores que los cultivares de referencia como tango, reafirmando la importancia de la incorporación de estudios senso-riales en el contexto del mejoramiento genético. .-.-.-.-.-.-.-.-.-.-.-.-.-.-. RESUMO - As cultivares de tangerina apresentam grande diversidade na qualidade dos frutos e nas características senso-riais, juntamente com uma época de colheita prolongada. O melhoramento cítrico tem como foco a exploração de nichos sazonais por preços mais elevados, além de aspectos nutricionais e sensoriais, entre outros. Nesse contexto, a caracterização sensorial de diferentes híbridos e a identificação das características-chave do gosto do consumidor fornecem informações valiosas para os esforços de melhoramento e estratégias de marketing. Trabalhos anteriores mostraram que as características sensoriais e principalmente o sabor desempenham um papel fundamental na aceitação das tangerinas pelo consumidor. Dois estudos foram realizados durante a safra de tangerina (meio e final) aplicando perguntas do tipo cheque todos que se aplicam (CATA) com pelo menos 100 consumidores. As pontuações de aceitação geral dos híbridos e cultivares mais apreciados variaram entre 6,5 a 7,7 na escala hedônica de 9 pontos, evidenciando uma reação hedônica positiva. Os híbridos locais apresentaram valores semelhantes ou superiores aos cultivares de referência Tango, Gold Nugget, Murcott e Ortanique. Os resultados mostraram que a cor laranja, formato regular, maciez, doçura, sabor intenso y sabor tangerina e suculência típicos são os principais motivadores do gosto do consumidor por tangerinas e que a aparência externa não é um bom indicador da experiência de degustação da tangerina. Os híbridos F3P8, F5P8 e F2P3 foram descritos usando termos relacionados a características sensoriais positivas e receberam pontu-ações de gosto semelhantes ou superiores a cultivares de referência como o Tango, enfatizando a importância da ciência sensorial e do consumidor como parte integrante das estratégias de melhoramento. 650 $aCITRUS 650 $aFITOMEJORAMIENTO 650 $aSABOR 653 $aBreeding 653 $aCalidad de fruta 653 $aCitros 653 $aFlavor 653 $aFruit quality 653 $aMelhoramento 653 $aPLATAFORMA AGROALIMENTOS 653 $aQualidade do fruto 700 1 $aMOLTINI, A. 700 1 $aPINTOS, P. 700 1 $aLUQUE, E. 700 1 $aGONCALVEZ, L. 700 1 $aRIVAS, F. 700 1 $aALCAIRE, F. 700 1 $aARES, G. 773 $tAgrociencia Uruguay, 2021, vol. 25$gn.2, article E540. DOI: https://doi.org/10.31285/AGRO.25.540
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Registro completo
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Biblioteca (s) : |
INIA La Estanzuela. |
Fecha actual : |
12/07/2022 |
Actualizado : |
30/11/2022 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
Circulación / Nivel : |
Internacional - -- |
Autor : |
LOZANO, J.; FERNÁNDEZ-CIGANDA, S.; GONZÁLEZ REVELLO, A.; HIRIGOYEN, D.; MARTÍNEZ, M.; SCORZA, C.; ZUNINO, P. |
Afiliación : |
JOAQUIN LOZANO, Department of Microbiology, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay.; SOFÍA FERNÁNDEZ-CIGANDA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay./ Department of Microbiology, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay.; ÁLVARO GONZÁLEZ REVELLO, Department of Food Science and Technology, Facultad de Veterinaria, UdelaR, Montevideo, Uruguay.; DARÍO JAVIER HIRIGOYEN TREVIN, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MARCELA MARTÍNEZ, Analytical Platform, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay.; CECILIA SCORZA, Department of Experimental Neuropharmacology, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay.; PABLO ZUNINO, Department of Microbiology, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay. |
Título : |
Probiotic potential of GABA-producing lactobacilli isolated from Uruguayan artisanal cheese starter cultures. |
Fecha de publicación : |
2022 |
Fuente / Imprenta : |
Journal of Microbiology, 2022, volume 133, issue 3, pages 1610-1619. doi: https://doi.org/10.1111/jam.15664 |
ISSN : |
1364-5072 |
DOI : |
10.1111/jam.15664 |
Idioma : |
Inglés |
Notas : |
Article history: Received 18 March 2022; Revised 5 May 2022; Accepted 6 June 2022; Published online September 2022. -- Corresponding author: Zunino, P.; Department of Microbiology, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay; email:pzunino@iibce.edu.uy -- |
Contenido : |
Abstract: Aims: In this study, we sought to identify and characterize a collection of 101 lactobacilli strains isolated from natural whey starters used in Uruguayan artisan cheese production, based on their capacity to produce gamma-aminobutyric acid (GABA) and their probiotic potential. Methods and Results: The probiotic potential was assessed using low pH and bile salt resistance assays; bacterial adhesion to intestinal mucus was also evaluated. Selected strains were then identified by 16S sequencing, and their GABA-producing potential was confirmed and quantified using a UHPLC-MS system. Twenty-five strains were identified and characterized as GABA-producing lactobacilli belonging to the phylogenetical groups Lactiplantibacillus (n =19) and Lacticaseibacillus (n =6). Fifteen strains of the Lactiplantibacillus group showed a significantly higher GABA production than the rest. They showed the predicted ability to survive the passage through the gastrointestinal tract, according to the in vitro assays. Conclusions: A set of promising candidate strains was identified as potential probiotics with action on the gut-brain axis. Further studies are needed to assess their possible effects on behaviour using in vivo assay. Significance and Impact of the Study: This study shows the potential of strains isolated from local natural whey starters as probiotics and for biotechnological use in functional GABA-enriched foods formulation. © 2022 Society for Applied Microbiology. |
Palabras claves : |
Fermented foods; Gut-brain axis; Lactic acid bacteria; Lactiplantibacilus; PLATAFORMA DE INVESTIGACIÓN EN SALUD ANIMAL; PLATAFORMA DE SALUD ANIMAL; Probiotics. |
Asunto categoría : |
L10 Genética y mejoramiento animal |
Marc : |
LEADER 02779naa a2200313 a 4500 001 1063420 005 2022-11-30 008 2022 bl uuuu u00u1 u #d 022 $a1364-5072 024 7 $a10.1111/jam.15664$2DOI 100 1 $aLOZANO, J. 245 $aProbiotic potential of GABA-producing lactobacilli isolated from Uruguayan artisanal cheese starter cultures.$h[electronic resource] 260 $c2022 500 $aArticle history: Received 18 March 2022; Revised 5 May 2022; Accepted 6 June 2022; Published online September 2022. -- Corresponding author: Zunino, P.; Department of Microbiology, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay; email:pzunino@iibce.edu.uy -- 520 $aAbstract: Aims: In this study, we sought to identify and characterize a collection of 101 lactobacilli strains isolated from natural whey starters used in Uruguayan artisan cheese production, based on their capacity to produce gamma-aminobutyric acid (GABA) and their probiotic potential. Methods and Results: The probiotic potential was assessed using low pH and bile salt resistance assays; bacterial adhesion to intestinal mucus was also evaluated. Selected strains were then identified by 16S sequencing, and their GABA-producing potential was confirmed and quantified using a UHPLC-MS system. Twenty-five strains were identified and characterized as GABA-producing lactobacilli belonging to the phylogenetical groups Lactiplantibacillus (n =19) and Lacticaseibacillus (n =6). Fifteen strains of the Lactiplantibacillus group showed a significantly higher GABA production than the rest. They showed the predicted ability to survive the passage through the gastrointestinal tract, according to the in vitro assays. Conclusions: A set of promising candidate strains was identified as potential probiotics with action on the gut-brain axis. Further studies are needed to assess their possible effects on behaviour using in vivo assay. Significance and Impact of the Study: This study shows the potential of strains isolated from local natural whey starters as probiotics and for biotechnological use in functional GABA-enriched foods formulation. © 2022 Society for Applied Microbiology. 653 $aFermented foods 653 $aGut-brain axis 653 $aLactic acid bacteria 653 $aLactiplantibacilus 653 $aPLATAFORMA DE INVESTIGACIÓN EN SALUD ANIMAL 653 $aPLATAFORMA DE SALUD ANIMAL 653 $aProbiotics 700 1 $aFERNÁNDEZ-CIGANDA, S. 700 1 $aGONZÁLEZ REVELLO, A. 700 1 $aHIRIGOYEN, D. 700 1 $aMARTÍNEZ, M. 700 1 $aSCORZA, C. 700 1 $aZUNINO, P. 773 $tJournal of Microbiology, 2022, volume 133, issue 3, pages 1610-1619. doi: https://doi.org/10.1111/jam.15664
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