1,721,043 research outputs found
Migliore sensibilità sensoriale nei non vedenti: mito o realtà?
Full text linkAlcuni studi suggeriscono che la privazione di uno o più sensi (ad esempio, la vista) potrebbe aumentare la sensibilità degli altri sensi. Risultati contrastanti sono stati evidenziati, con alcuni autori che riportano che i soggetti non vedenti e ipovedenti mostrano una maggiore sensibilità olfattiva rispetto ai soggetti vedenti, mentre altri studi hanno mostrato una performance olfattiva comparabile. Non sono presenti in letteratura risultati riguardanti la percezione sensoriale dei soggetti non vedenti per altre modalità sensoriali, come il gusto e il tatto a livello della cavità orale.
L'obiettivo è stato quello di confrontare la percezione sensoriale (gustativa, olfattiva e tattile nella cavità orale) tra soggetti non vedenti/ipovedenti e vedenti. Diciotto soggetti vedenti e quindici non vedenti/ipovedenti sono stati testati per la loro: a) capacità di identificare stimoli olfattivi (Test di Identificazione degli Odori con Sniffin' Sticks); b) capacità di riconoscere stimoli gustativi (Test delle Strisce Gustative) e c) valutazione della percezione tattile (filamenti di Von Frey).
I risultati preliminari hanno rilevato una capacità comparabile di identificare gli stimoli olfattivi in entrambi i gruppi di soggetti. Allo stesso modo, non sono state riscontrate differenze tra i soggetti non vedenti/ipovedenti e i vedenti nel riconoscimento dei gusti. I soggetti non vedenti/ipovedenti sono risultati confrontabili al gruppo di controllo anche per quanto riguarda la percezione tattile orale.
Questi risultati suggeriscono che la privazione visiva sembra non portare a differenze nella percezione sensoriale nell'olfatto, nel gusto e nella percezione tattile.
In conclusione, sembra che, contrariamente alle credenze comuni, la compensazione tra i sensi nei soggetti non vedenti/ipovedenti non avvenga per nessuna delle modalità sensoriali indagate
Strategie e strumenti per la diffusione del design per la sostenibilità nella formazion
No full textBEHAVIORAL AND PHYSIOLOGICAL DRIVERS OF OBESITY: AN INVESTIGATION USING A SENSORY APPROACH
Full text linkLa patologia dell’obesità attualmente può essere considerata una malattia a eziologia multifattoriale. I dati relativi allo studio delle variabili che sono profondamente radicate nella mente umana e che determinano le abitudini, tuttavia, sono relativamente scarsi. Studi recenti hanno ipotizzato che i fattori legati alla percezione sensoriale forniscono informazioni utili per indagare il fenomeno dell’incremento di peso. La percezione e il gradimento del cibo, infatti, sono il risultato di molteplici stimoli sensoriali, visivi, olfattivi, gustativi, e somatosensoriali. In particolare, gli stimuli olfattivi e gustativi giocano un ruolo centrale nella scelta degli alimenti, nell'accettabilità e, di conseguenza, nell'assunzione di energia. Nonostante la relazione tra percezione sensoriale e assunzione di cibo sia evidente, gli studi disponibili anche su questo argomento sono limitati, i risultati sono contraddittori e non facilmente confrontabili.
L'obiettivo generale di questa tesi di dottorato è stato quello di studiare le variabili comportamentali e fisiologiche coinvolte nel fenomeno dell’obesità utilizzando un approccio sensoriale, attraverso: a) la valutazione della sensibilità gustativa, della neofobia alimentare e del gradimento alimentare in soggetti normopeso e obesi; b) lo studio delle interazioni multisensoriali (odore-gusto-consistenza) in un alimento modello (crema dessert) e del gradimento in relazione al sesso e allo stato nutrizionale; c) la valutazione dell'influenza dell'esposizione agli stimoli olfattivi nell’ambiente circostante sulla salivazione, sull’appetito e sull'assunzione di cibo.
I risultati hanno dimostrato che i soggetti obesi hanno una distorta sensibilità gustativa rispetto ai soggetti normopeso. In particolare, i soggetti obesi coinvolti sono risultati meno sensibili agli stimoli gustativi rispetto ai soggetti normopeso. Queste differenze nella percezione gustativa potrebbero portare i soggetti con un elevato indice di massa corporea (IMC) ad avere diverse preferenze alimentari rispetto ai soggetti normopeso, prediligendo prodotti alimentari ricchi per esempio di zuccheri e grassi, in grado di sopperire alla ridotta sensibilità. Questa ipotesi è avvalorata dai punteggi di gradimento significativamente più elevati dati dai soggetti obesi ai prodotti ad alta densità energetica rispetto ai soggetti normopeso. Differenze significative non sono state invece riscontrate tra gli indici di neofobia alimentare nei due gruppi di soggetti coinvolti.
Le interazioni multisensoriali (odore-gusto-consistenza) si sono dimostrate diverse in relazione all’IMC e, in misura minore, al sesso. Infatti, l’aggiunta di aromi e agenti addensanti a un prodotto modello (crema dessert) ha generato maggiori interazioni sensoriali (odore-gusto, odore-flavor e odore-consistenza) soprattutto nelle donne con elevato IMC rispetto al gruppo di controllo. L’aggiunta di uno stimolo riconducibile a prodotti ad alta densità energetica, come per esempio l’aroma di burro, ha infatti modificato la percezione di caratteristiche sensoriali in modo più efficace nei soggetti obesi rispetto al gruppo di controllo. Gli individui obesi hanno, per esempio, percepito l’aumento della dolcezza in seguito all’aggiunta di aroma burro senza una effettiva aggiunta di zucchero al prodotto.
Infine, l'esposizione agli odori nell’ambiente circostante ha influenzato sia le risposte comportamentali sia quelle fisiologiche coinvolte nel consumo alimentare. L'esposizione agli odori riconducibili a prodotti ad alta densità energetica, in particolare, ha aumentato la quantità consumata di un prodotto modello (riso al cioccolato), la salivazione e l’appetito. La capacità degli odori di influenzare la quantità di cibo ingerito e, quindi, la quantità di energia assimilata, potrebbe essere uno strumento utile per prevenire l'eccessivo consumo di cibo da parte degli individui sovrappeso e obesi e guidarli verso scelte più sane.
In conclusione, lo studio dell’obesità utilizzando un approccio sensoriale risulta interessante e innovativo per una miglior comprensione del fenomeno e per la messa a punto di strategie che ne contrastino lo sviluppo. Gli stimoli sensoriali, infatti, potrebbero essere utilizzati nell’indirizzare i consumatori a una minore assunzione di cibo e verso scelte di prodotti alimentari più salutari. Inoltre, considerando i meccanismi di integrazione degli stimoli sensoriali a livello cerebrale si potrebbero sviluppare nuovi prodotti alimentari a ridotto apporto calorico, soddisfacenti per il consumatore.It is well known that the pathology of obesity is considered a disease with a multifactorial etiology. However, fairly poor data have been reported on the influence of variables which are deeply-rooted in human mind and determine food habits. Recent evidences have suggested that factors related to the sensory perception may explain weigh excess. Indeed, food perception and food liking are the result of multiple sensory modalities, including visual, olfactory, gustatory, and somatosensory inputs. In particular, the odor and taste cues of foods play a pivotal role in food choice, acceptability and, thus, energy intake. Despite the relationship between sensory perception and food intake is evident, the studies available on this topic are very few in number and results are rather contradictory and not easy to compare.
The overall aim of this Ph.D. thesis was to study behavioral and physiological variables involved in the phenomenon of obesity using a sensory approach. Specific goals were: 1) the evaluation of taste sensitivity, food neophobia and food liking in normal-weight and obese subjects; 2) the study of multisensory interactions (odor-taste-texture) in a model food (custard dessert) and food liking in relationship with gender and nutritional status; 3) the evaluation of the influence of ambient odor exposure on salivation, appetite and food intake.
The results showed that obese subjects differed in terms of taste sensitivity from normal-weight subjects. More specifically, the obese subjects involved were less sensitive to taste stimuli compared to the lean subjects. These differences may lead subjects with higher BMI to prefer foods rich, for example, in sugar and fat in order to compensate their reduced sensitivity. This hypothesis is supported by the liking scores, provided by obese subjects, to the high energy dense food products which were significantly higher compared to the scores given by the normal-weight subjects. No differences in food neophobia scores have been found in the two groups of subjects.
The multisensory interactions (odor-taste-texture) occurred differently in relation to BMI and, to a lesser extent, to gender. Indeed, a model food (custard dessert) modified with aromas and thickener agents produced strongest sensory interactions (odor-taste, odor-flavor and odor-texture) in subjects with higher BMI, especially in women, compared to the control group. The addition of a stimulus signaling high-calorie products, such as butter aroma, modified the perception of different sensory characteristics in a more effective way in obese subjects compared to the normal-weight. For example, obese subjects perceived the modified samples, added with butter aroma, as sweater without the addition of sugar.
Finally, the ambient odors exposure affected behavioral and physiological responses involved in eating behavior. In particular, the exposure to odor signalling high-energy dense food products increased the total eaten amount of a model food (chocolate rice), the salivation and the appetite. The ability of odors to influence the amount of food ingested, and therefore the amount of energy assimilated by individuals, could be a useful instrument to prevent overeating in obese individuals steering food intake away from high energy unhealthy foods, towards healthier choices.
In conclusion, it is evident that investigate the phenomenon of obesity applying an innovative sensory approach is interesting in order to better understand and stem the complex issue of overeating. Indeed, it could be possible to drive food preferences, food choices and food intake focusing on sensory cues. How the mechanism of brain integration occurs in subjects with different nutritional status might be taken in to account in order to develop new food products with a reduced caloric intake but satisfying for the consumer
School children preferences for fish formulations : the impact of child and parental food neophobia
Full text linkChild food preferences influence food choice and consumption. Thus, understanding the factors leading to the development of food likes and dislikes is important for enhancing nutritional healthy diets. This study was aimed to investigate children's acceptance of, and preferences for, three different trout formulations served at school lunch. Liking and preference were studied in relation to age, gender, and neophobic traits. Parental food neophobia, fish-eating habits, and frequency of seafood consumption in family life conditions were also investigated. The results indicated that children's liking was strongly dependent on cooking methods, and the proper choice of recipes is likely able to minimize children neophobic attitudes. Parental food neophobia was related to child neophobic behavior and to how fish is prepared at home, with neophilic parents more prone to cook fish in healthy ways.
Practical applicationChildren fish liking is strongly dependent on product preparation and cooking methods, and the proper choice of recipes could minimize neophobic attitudes. Nutritionists, dieticians, and product developers should consider the sensory aspects to promote more sustainable and appealing refectory meals to increase acceptability and consumption at school and at home
Determinants of obesity in Italian adults : the role of taste sensitivity, food liking, and food neophobia
Full text linkRecent evidence has suggested that factors related to sensory perception may explain excess weight. The objective of this study was to consider multiple aspects while investigating the phenomenon of obesity. One goal was to compare taste acuity (taste threshold and density of fungiform papillae) in both normal weight and obese subjects. Thresholds for 4 basic tastes and the fat stimulus were investigated. A second research goal was to study the relationship between food neophobia and food liking according to the body mass index and taste sensitivity. The results showed that obese subjects seem to have higher threshold values and a reduced number of fungiform papillae than do normal weight subjects. Food neophobia did not vary with nutritional status, whereas differences were found for food liking, with obese subjects showing significantly higher liking ratings for high energy dense products compared with normal weight subjects
Assessing liking and food neophobia for vitamin D2 enriched breadsticks among school aged children
No full textVitamin D insufficiency is one of the most common micronutrient deficiency in young children worldwide and may lead to impaired neurodevelopment and rickets. Few foods naturally contain vitamin D and new fortified products need to be formulated considering hedonic responses and children satisfaction as main factors during product development. Among the sources of vitamin D, the edible mushroom Pleurotus ostreatus could be used as an innovative ingredient for food fortification, due to its interesting nutritional profile. Moreover, it could be also considered a sustainable food because of its ability to grow on agri-food wastes. This study was aimed at investigating children’ acceptance of five breadsticks samples added with increasing concentrations of P. ostreatus powder (from 0% to 8%) rich in vitamin D2. One hundred and three children (47 girls and 56 boys aged 9-11 years) were recruited and breadsticks liking was studied in relation to age, gender and neophobic traits. Results showed that sample without mushroom addiction obtained the highest liking score, while liking decreased with increasing concentration of P. ostreatus. However, all the modified breadsticks enriched in vitamin D2 were well accepted by the children. Generally, neophilic subjects gave higher liking scores compared to the neophobic ones, especially for the modified samples. The results of the present study interestingly suggest that it is possible to develop new vitamin D2 enriched formulations using an adequate concentration of mushroom powder to obtain acceptable food products by children. These fortified foods could be used as a natural and sustainable source of vitamin D2 to deal with the increasing deficiency of this micronutrient among children
Kinetic study of vitamin D2 degradation in mushroom powder to improve its applications in fortified foods
No full textThe aim of this study was to develop a value chain approach to address the need for sustainable vitamin D-2 food sources. A combined process of UV-irradiation and air-drying was used to produce a Pleurotus ostreatus powder with a target amount of vitamin D-2 as an ingredient for functional foods. The kinetics of vitamin D-2 degradation was studied as a function of water activity (a(w)) in the range 0.11-0.75 at 30 degrees C, and temperature in the range 20-40 degrees C, at a(w) 0.32. The Guggenheim-Anderson-de Boer equation was applied to model experimental data of moisture content as a function of a(w) at 30 degrees C, and the resulting monolayer water activity was found to correspond to the a(w) level of 0.45. During storage under different environmental conditions, vitamin D-2 degradation followed first-order kinetics. The rate constants ranged from 0.00308 to 0.0121 d(1) at a(w) 0.11 and 0.75 at 30 degrees C, respectively. The Arrhenius equation was applied to calculate the activation energy for vitamin D-2 degradation at a(w) 0.32, which resulted 37.6 kJ/mol. The kinetics data obtained can be used as a basis to design the best formulation strategy to deliver this vitamin with functional foods
New sustainable protein sources : Consumers' willingness to adopt insects as feed and food
No full textThe aim of the study was to investigate the willingness of Italian consumers to adopt insects, suitable candidates for providing sustainable animal proteins, as part of animal and human diets. Furthermore, we evaluated the effect of information about the benefit of introducing insects into the diet on consumers' acceptance. The results showed that respondents were clearly not ready to accept insects as food, whereas a major positive trend was observed regarding their use as feed. The principal factors affecting the Italian consumers' readiness to adopt insects as food and feed were age, gender, cultural background and food neophobia. Contrary to our expectation, subjects' involvement in sustainability issues did not play a role in the acceptance of insects. Information about the environmental and nutritional benefits of introducing insects as food had a marginal but positive effect on their visual acceptability
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