Nicoletta A. Miele

Bio: Nicoletta A. Miele is an academic researcher from University of Naples Federico II. The author has contributed to research in topics: Sweetness & Particle size. The author has an hindex of 10, co-authored 27 publications receiving 273 citations.

Strategies to reduce sugars in food

Abstract: The most notable function of sugar in food is its sweet taste, but it also contributes to the flavor and texture profiles; it is involved in Maillard reaction, it affects also several food quality properties, from the other hand, the sugar should not represent more than 10% of the daily caloric intake. This review aims to critically illustrate the strategies which could be applied to reduce sugars and their application in specific food categories. Product reformulation by partially or totally sugar replacement is the most studied strategy in the most part of investigated food categories, such as bakery, chocolate, ice-cream and dessert, jams and jellies. However, a gradually reduction of sugar content could be an interesting approach to use in some specific cases. An innovative strategy to reduce sugar content in food is also illustrated and it involves the use of multisensory integration principles.

Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view

Abstract: Background In the continued fight against the alarming excessive weight gain epidemic, taking sugar out of the sugar-sweetened beverages which have been implicated to be the major single food category source of added sugar in the current human diet, has become more crucial than before. Scope and approach In this review, the importance of sensory-consumer science and an in-depth understanding of consumer attitude, behavior and preference in relation to sugar reduction in beverages are described. A summary of the latest progress in the application of sweetener use in beverages from a sensory point of view is presented. Key Findings and Conclusions While combating overweight and obesity through sugar reduction in beverages is not a straightforward process, from a sensory and technological point of view, the degree of sugar reduction with a single or multiple sweetener/s will continue to be primarily governed by the required sweetness profile, which varies depending on the sweetener type and concentration, dispersion matrix, acidity and tasting conditions such as temperature. Furthermore, sensory science and in-depth understanding of consumer attitude, behavior and preference will remain to be crucial factors in the successful development and incorporation of “ healthy ” products into a person's daily diet.

Temporal sweetness profile of mnei and comparison with commercial sweeteners

Abstract: None of the current sweeteners match sucrose in terms of sweet taste quality or temporal characteristics. In fact, the sensory performance of a sweetener changes over time and it could interact with other stimuli. Time–intensity (t-I) and temporal of dominance sensation (TDS) are both dynamic sensory methods, but they give different and complementary information: t-I focuses on the evolution of the intensity of one attribute, whereas TDS is a descriptive multi-attribute methodology that deals with the interactions among attributes. The objectives of this study were to describe the sweetness temporal profile of a new protein-based sweetener, MNEI, and to compare it with that of aspartame, saccharin and sucrose. First, equi-sweetness values of MNEI and of three sweeteners were determined. Then, those concentrations were investigated: the intensity of sweetness over time was evaluated in aqueous solutions by the t-I method; the interaction between sweetness and other sensory stimuli was evaluated in more complex solutions, containing flavoring and acidifying agents, by means of the TDS method. t-I results showed that the sweetness provided by MNEI decreased later than the others, in different times, and it was not extinguished completely, whereas TDS results showed that the dominant attributes of model beverages were almost the same for all sweeteners. PRACTICAL APPLICATIONS The structure of MNEI is completely compatible with that of natural proteins. This protein determines a sensory performance similar to that of other studied sweeteners, especially aspartame, but has been proven to be stable in heat treatment and pH changes. No off-flavor that generally characterizes many highintensity sweeteners (HIS) was detected when tested by the assessors. Indeed, even if the sweetness imparted by MNEI was perceived later than the sweetness provided by sucrose, in the presence of other stimuli, no significant differences were detected. These properties could make MNEI a good choice as HIS for low-calorie beverages and dairy products.

Composition of European chestnut (Castanea sativa Mill.) and association with health effects: fresh and processed products

Abstract: Chestnut fruits are highly regarded and widely consumed throughout Europe, America and Asia. Various commercial forms are available, e.g. fresh and industrially processed. There have been various reviews on the composition of chestnut fruits but there has not been a comprehensive review of the different health benefits that this fruit can provide. This review is focused on the composition and associated health effects of European fresh chestnut (Castanea sativa Mill.) fruits and their home-processed and industrial products, e.g. boiled, roasted, frozen, and 'marron glacees'. We also expand the knowledge of chestnut uses by presenting data for other chestnut materials that have potential applications as new foods, as sources of antioxidants, and as sources of other useful bioactives. There is considerable literature data on nutrients in fresh chestnut fruits but less information on bioactive non-nutrients such as phenolics. Chestnuts are mostly consumed as processed forms, and the different types of processing clearly affect the nutrient and non-nutrient composition of the fruits. The benefits that this fruit can provide for human and animal health are numerous, but it is clear that improvements can be made for both production and quality of chestnut products, e.g. genetic selection and optimizing industrial processing.

European consumers and health claims: attitudes, understanding and purchasing behaviour.

Abstract: Health claims on food products are often used as a means to highlight scientifically proven health benefits associated with consuming those foods. But do consumers understand and trust health claims? This paper provides an overview of recent research on consumers and health claims including attitudes, understanding and purchasing behaviour. A majority of studies investigated selective product-claim combinations, with ambiguous findings apart from consumers' self-reported generic interest in health claims. There are clear indications that consumer responses differ substantially according to the nature of carrier product, the type of health claim, functional ingredient used or a combination of these components. Health claims tend to be perceived more positively when linked to a product with an overall positive health image, whereas some studies demonstrate higher perceived credibility of products with general health claims (e.g. omega-3 and brain development) compared to disease risk reduction claims (e.g. bioactive peptides to reduce risk of heart disease), others report the opposite. Inconsistent evidence also exists on the correlation between having a positive attitude towards products with health claims and purchase intentions. Familiarity with the functional ingredient and/or its claimed health effect seems to result in a more favourable evaluation. Better nutritional knowledge, however, does not automatically lead to a positive attitude towards products carrying health messages. Legislation in the European Union requires that the claim is understood by the average consumer. As most studies on consumers' understanding of health claims are based on subjective understanding, this remains an area for more investigation.

Consumption context in consumer research: methodological perspectives

Abstract: This review and opinion paper considers methods available to consumer researchers in product-focused investigations who wish to: (i) appraise or account for appropriateness of product use, and (ii) increase aspects of ecological validity and/or mitigate effects linked to the central location test (CLT) setting not being a natural consumption situation. The topics and methods covered are: appropriateness of product use, item-by-use (IBU) method, non-CLT settings (incl. natural eating locations, field tests and home-use-tests (HUT)), contextualised CLT protocols, evoked consumption contexts, immersive settings and virtual reality. The concluding parts of the paper considers ecological validity and encourages a deeper engagement with this construct in the broader context of validity in consumer research.