Relationships between perceptual attributes and rheology in over-the-counter vaginal products: a potential tool for microbicide development

Vaginal microbicides are believed to have substantial potential to empower women to protect themselves from HIV, although clinical trials to date have had mixed results at best. Issues with patient adherence in these trials suggest additional emphasis should be placed on optimizing acceptability. Acceptability is driven, in part, by the sensory properties of the microbicide, so better understanding of the relationships between sensory properties and the physical and rheological properties of microbicides should facilitate the simultaneous optimization of sensory properties in parallel with the biophysical properties required for drug deployment. Recently, we have applied standard methods to assess the potential acceptability of microbicide prototypes ex vivo and to quantify the sensory properties of microbicide surrogates. Here, we link quantitative perceptual data to the rheological properties of 6 over-the counter (OTC) vaginal products used as ex vivo microbicide surrogates. Shear-thinning behavior (n) and tan δ (10 rad/s) showed no relationship with any perceptual attributes while shear storage modulus, G’ (10 rad/s) was correlated with some attributes, but did not appear to be a strong predictor of sensory properties. Conversely, the storage loss modulus, G” (10 rad/s) and the consistency coefficient, K, were correlated with several sensory attributes: stickiness, rubberiness, and uniform thickness for G’’ and stickiness, rubberiness, and peaking for K. Although these relationships merit confirmation in later studies, this pilot study suggests rheological principles can be used to understand the sensory properties evoked by microbicide surrogates assessed ex vivo. Additional work is needed to determine if these findings would apply for microbicides in vivo.

Development of Pistachio (Pistacia vera L.) spread

Pistachio nut (Pistacia vera L.) is one of the most delicious and nutritious nuts in the world. Pistachio spreads were developed using pistachio paste as the main component, icing sugar, soy protein isolate (SPI), and red palm oil (RPO), at different ratios. The highest mean scores of all the sensory attributes were depicted by spreads that were made without addition of SPI. It was found that the work of shear was 0 to 11.0 kg s for an acceptable spread. Sensory spreadability, overall texture, spreadability, and overall acceptability were negatively correlated (R > 0.83) with the work of shear of spreads. The findings indicated that the presence of RPO had a direct effect on the viscoelastic behavior of the pistachio spreads. The a values, which are related to the green color of the pistachio product ranged from 1.7 to 3.9 for spread without addition of RPO, and 4.0 to 5.3 in the presence of RPO.

PRACTICAL APPLICATION

The development of pistachio spread would potentially increase the food uses of pistachio and introduce consumers with a healthier snack food.

Viscoelasticity and texture of spreadable cheeses with different fat contents at refrigeration and room temperatures

The effect of the 2 common consumption temperatures, refrigeration temperature (10°C) and room temperature (22°C), on the viscoelasticity, mechanical properties, and perceived texture of commercial cream cheeses was studied. Two samples with different fat contents, regular and low fat, from each of 4 selected commercial brands were analyzed. The selection criteria were based on identification of brands with different percentages of fat content reduction between the regular- and low-fat samples (35, 50, 84, and 98.5%). The fat content of regular-fat samples ranged from 19.8 to 26.0% (wt/wt), and that of low-fat samples ranged from 0.3 to 13.0% (wt/wt). Viscoelasticity was measured in a controlled-stress rheometer using parallel-plate geometry, and the mechanical characteristics of samples were measured using the spreadability test. Differences in the intensity of thickness, creaminess, and roughness between the regular- and low-fat samples of each commercial brand were evaluated at each of the selected temperatures by using the paired comparisons test. At 10°C, all samples showed higher viscoelastic modulus values, firmness, and stickiness, and lower spreadability than when they were measured at 22°C. Differences in viscoelasticity and mechanical properties between each pair of samples of the same brand were greater at 10°C than at 22°C because of the influence not only of fat content but also of fat state. Ingestion temperature did not modify the sensory differences detected between each pair of samples in terms of creaminess and roughness, but it did modify the differences detected in thickness. The joint consideration of sample composition, fat state, and product behavior during oral processing could explain the differences detected in thickness perceived because of measurement temperatures.

Rheological properties and microstructure of Cheddar cheese made with different fat contents

Reduced- and low-fat cheeses are desired based on composition but often fall short on overall quality. One of the major problems with fat reduction in cheese is the development of a firm texture that does not break down during mastication, unlike that observed in full-fat cheeses. The objective of this investigation was to determine how the amount of fat affects the structure of Cheddar cheese from initial formation (2 wk) through 24 wk of aging. Cheeses were made with target fat contents of 3 to 33% (wt/wt) and moisture to protein ratios of 1.5:1. This allowed for comparisons based on relative amounts of fat and protein gel phases. Cheese microstructure was determined by confocal scanning laser microscopy combined with quantitative image analysis. Rheological analysis was used to determine changes in mechanical properties. Increasing fat content caused an increase in size of fat globules and a higher percentage of nonspherical globules. However, no changes in fat globules were observed with aging. Cheese rigidity (storage modulus) increased with fat content at 10°C, but differences attributable to fat were not apparent at 25°C. This was attributable to the storage modulus of fat approaching that of the protein gel; therefore, the amount of fat or gel phase did not have an effect on the cheese storage modulus. The rigidity of cheese decreased with storage and, because changes in the fat phase were not detected, it appeared to be attributable to changes in the gel network. It appeared that the diminished textural quality in low-fat Cheddar cheese is attributed to changes in the breakdown pattern during chewing, as altered by fat disrupting the cheese network.