Neuroscience tools to study the effect of the presentation form on food-evoked emotion for senior population.

The elderly population holds significance among consumers because many of them experience alterations in taste and smell or suffer from physical disorders. These factors can lead to reduced food intake, malnutrition, and, consequently, serious health problems. Therefore, there is a need to develop tailored products for seniors, offering both nutrition and appealing foods with easily consumable textures. Among the various characteristics of food, appearance stands out as one of the most critical aspects influencing food preferences and choices. Surprisingly, there is limited knowledge about how food shape affects the holistic emotional responses of seniors. The objective of this study was to investigate the impact of food shape on the emotional responses of seniors. This exploration involved the use of explicit methods, such as self-reported questionnaires, and implicit methods, including the measurement of skin conductance responses and facial expressions, as well as their combination. To achieve this goal, we enlisted the participation of 50 individuals (54 % women) from the senior population aged between 55 and 75 years. These participants evaluated two food products with identical sensory characteristics in terms of taste, texture, and flavor. However, these products differed in terms of their shape. We measured their degree of liking and emotional responses using a 7-point hedonic scale, EsSense25, in conjunction with galvanic skin response, and facial expressions, which served as representatives of behavioural and physiological responses. The multivariate analysis allowed to examine sample configurations by gender and establish associations between variables. The combination of implicit and explicit methods led to better discrimination of samples of the same category than the use of each of the methods independently. Although both samples elicited equivalent liking perceptions, they evoked distinct emotional responses, measured at cognitive, physiological, and behavioural levels. In general, men and women experienced different emotions while observing, smelling, handling, or consuming both samples, both consciously and unconsciously. This newfound knowledge could be valuable when designing food products for this demographic. The ultimate goal is to engage consumers and enhance their enjoyment of the food experience by offering more visually appealing food options.

Hybrid Spreadable Cheese Analogues with Faba Bean and Mealworm (Tenebrio molitor) Flours: Optimisation Using Desirability-Based Mixture Design.

Hybrid products could help bridge the gap as new alternative diets emerge in response to the demand for less animal protein, while recent studies suggest that the Western population is not yet ready to fully embrace an alternative protein-based diet. This study used a desirability-based mixture design to model hybrid spreadable cheese analogues (SCAs). The design combined milk protein concentrate (MPC), Tenebrio molitor (IF) and faba bean (FBP) flours, representing 7.1% of the formula. Nine SCAs with different MPC/FBP/IF ratios were formulated. Incorporating the IF negatively impacted the desirable texture properties. The FBP flour improved the texture (increasing firmness and stickiness and decreasing spreadability), but only when combined with MPC. Sensory analysis showed that hybrid SCAs (≤50% MPC) C2, C7 and C9 had a more characteristic cheesy flavour than the commercial plant-based reference, and sample C2 had a texture profile similar to the dairy reference. Samples containing IF (C7 and C9) showed a better flavour profile than that without IF (C2). The SCAs had higher protein and lower saturated fat, starch and sugar content than commercial analogues. The study suggests that incorporating alternative proteins in hybrid products can be an effective approach to reduce animal protein content, specifically dairy, in food formulations.

Hybrid Sausages: Modelling the Effect of Partial Meat Replacement with Broccoli, Upcycled Brewer's Spent Grain and Insect Flours.

The social, environmental and health concerns associated with the massive consumption of meat products has resulted in calls for a reduction in meat consumption. A simplex lattice design was used for studying the effect of combining broccoli, upcycled brewer's spent grain (BSG) and insect flours from Tenebrio molitor (IF) as alternative sources of protein and micronutrients, in hybrid sausages formulation. The techno-functional properties of the ingredients and the nutritional and textural properties of nine hybrid sausages were analysed. The effect of adding these ingredients (constituting 35% of a turkey-based sausage) on protein, fat, fibre, iron and zinc content, and textural properties (Texture Profile Analysis (TPA) and Warner−Bratzler parameters) were modelled employing linear regression (0.72 < R2 < 1). The "desirability" function was used for multi-response optimisation of the samples for the highest protein content, optimum chewiness and a* value (closeness to red). The analysis of sensory data for the three optimised samples showed no significant differences in juiciness and odour between the hybrid meat sausage with 22% broccoli, 3% BSG, and 10% IF and the commercial Bratwurst sausage elaborated exclusively with animal protein. Colour, appearance, chewiness and pastiness were rated higher than for the reference. The instrumental chewiness highly correlated with sensorial chewiness (R2 = 0.98). Thus, a strategy introducing less refined and more sustainable sources of protein and micronutrients was successfully employed to model and statistically optimise a meat product formulation with reduced animal protein content.

Neuropsicología del trastorno de ansiedad generalizada: revisión sistemática / Neuropsychology of generalized anxiety disorders: a systematic review

Introducción. Los síntomas cognitivos en enfermedades psiquiátricas como la esquizofrenia, el trastorno bipolar o la depresión mayor se han estudiado y definido ampliamente; sin embargo, a pesar de las frecuentes quejas cognitivas en los pacientes con trastornos de ansiedad, sus hallazgos neuropsicológicos son menos consistentes en la literatura científica. Pacientes y métodos. Se realiza una revisión sistemática de los estudios controlados que evalúan alteraciones neuropsicológicas en adultos con diagnóstico clínico de trastorno de ansiedad generalizada (TAG). Finalmente se seleccionaron 40 artículos para esta revisión sistemática, que en total comprendían una muestra de 1.098 pacientes con TAG. Resultados. Los estudios revisados sugieren que los sujetos con TAG tienen peor rendimiento que los controles en los siguientes dominios cognitivos: atención compleja (atención selectiva), funciones ejecutivas (memoria de trabajo, inhibición cognitiva, toma de decisiones) y cognición social (identificación y procesamiento de las emociones, sesgo atribucional). Los resultados más consistentes señalan la influencia de estímulos emocionales (sobre todo los estímulos de carácter amenazante o ansiógeno) en el rendimiento en tareas de atención, memoria de trabajo e inhibición cognitiva. Conclusiones. En nuestro conocimiento, no existen revisiones sistemáticas previas que definan el perfil neuropsicológico en el TAG. Dada la repercusión clínica y funcional de los síntomas cognitivos en estos pacientes, se necesitan futuros trabajos que incluyan muestras más amplias de pacientes y controlen posibles variables de confusión, como el tratamiento farmacológico y la comorbilidad depresiva, así como el desarrollo de instrumentos específicos de evaluación y el estudio del eventual efecto del tratamiento sobre estos síntomas

Introduction. Cognitive symptoms in psychiatric diseases such as schizophrenia, bipolar disorder or major depression have been widely studied and defined; however, despite the frequent subjective cognitive complaints in patients with anxiety disorders, neuropsychology of anxiety disorders has less consistent results in literature. Patients and methods. This study offers a systematic review of controlled studies that evaluate neuropsychological findings in adults diagnosed of generalized anxiety disorders (GAD). Finally, 40 articles were selected for this systematic review, with a total sample of 1098 patients with GAD. Results. Results suggest that subjects with GAD have a worse performance than controls in the following cognitive domains: complex attention (selective attention), executive functions (working memory, cognitive inhibition, decision making), and social cognition (recognizing and processing emotions, attribution bias). Most consistent results report the influence of emotional stimuli (specifically, threatening or anxiety-provoking stimuli) on performance on cognitive task related with complex attention, working memory and cognitive inhibition. Conclusion. In our knowledge, there is not any previous systematic review defining the neuropsychological profile of GAD. Due to the clinical and functional consequences of cognitive symptoms in these patients, future studies that allow a better knowledge on this field are needed: including larger samples of patients; controlling variables that could eventually modify the association between cognitive symptoms and GAD, such as pharmacological treatment and comorbid depression; focusing on specific neuropsychological test for GAD; and evaluating the effect of pharmacological and psychological treatment on cognitive symptoms in GAD patients