Micro-CT observation of test food materials for videofluoroscopic swallowing studies

Rheological Issues on Oropharyngeal Dysphagia

There is an increasing proof of the relevance of rheology on the design of fluids for the diagnosis and management of dysphagia. In this sense, different authors have reported clinical evidence that support the conclusion that an increase in bolus viscosity reduces the risks of airway penetration during swallowing. However, this clinical evidence has not been associated yet to the definition of objective viscosity levels that may help to predict a safe swallowing process. In addition, more recent reports highlight the potential contribution of bolus extensional viscosity, as elongational flows also develops during the swallowing process. Based on this background, the aim of this review paper is to introduce the lecturer (experts in Dysphagia) into the relevance of Rheology for the diagnosis and management of oropharyngeal dysphagia (OD). In this sense, this paper starts with the definition of some basic concepts on Rheology, complemented by a more extended vision on the concepts of shear viscosity and elongational viscosity. This is followed by a short overview of shear and elongational rheometrical techniques relevant for the characterization of dysphagia-oriented fluids, and, finally, an in-depth analysis of the current knowledge concerning the role of shear and elongational viscosities in the diagnosis and management of OD (shear and elongational behaviors of different categories of dysphagia-oriented products and contrast fluids for dysphagia assessment, as well as the relevance of saliva influence on bolus rheological behavior during the swallowing process).

Visualizing morphological structures of rice grains in precooked products using synchrotron radiation X-ray phase-contrast computed tomography

Rice is a staple food eaten by more than half of the world's population. In recent years, various types of precooked rice products have become commercially available as more and more people, including the elderly, do not have time to prepare meals or are coping with eating disorders. To address this situation, analysis of the internal structure of rice is important to understand the phenomena that occur during cooking rice grains and to develop rice products for specific purpose with desired physical properties. Although the internal structure of food has been observed by many methods, it is difficult to image the internal structure of rice porridge or rice grains with sufficient spatial resolution in a nondestructive manner. In this study, we applied X-ray interferometer-based phase-contrast computed tomography for the nondestructive observation of precooked rice products. For comparison, X-ray absorption-contrast images were also observed. The samples consisted of packaged aseptic cooked rice, precooked rice porridge for the general public, and a texture-modified rice product for people with dysphagia. In the phase-contrast two-dimensional (2D) tomographic images, the central lines of the cooked rice grains were successfully observed in all samples. The changes in the peripheral regions and internal hollows of the cooked rice grains were also clearly observed. Meanwhile, rice grains were hardly discernible in the X-ray absorption images. These results indicate that X-ray interferometer-based phase-contrast imaging is a promising tool for analyzing the morphology and internal structure of cooked rice grains in various prepacked products such as rice porridge and texture-modified rice.

The Effect of Multiple Freeze-Thaw Cycles on the Microstructure and Quality of Trachurus murphyi

Temperature fluctuation in frozen food storage and distribution is the perpetual and core issue faced by the frozen food industry. Ice recrystallisation induced by temperature fluctuations under cold storage causes microstructural changes in fish products and irreversible damages to cells and tissues, which lower the frozen fish quality in the food chain. This study is intended to explore how repeated freezing-thawing affected the microstructure and quality of Trachurus murphyi during its frozen storage. The results showed the consistency between the increase in ice crystal diameter, volume, and porosity in frozen fish and the increase in centrifugal loss (from 22.4% to 25.69%), cooking loss (from 22.32% to 25.19%), conductivity (from 15.28 Ms/cm to 15.70 Ms/cm), TVB-N (from 16.32 mg N/100 g to 19.94 mg N/100 g), K-value (from 3.73% to 7.07%), and amino acid composition. The muscle structure change observed by Fourier-Transform Infrared spectroscopy (FT-IR) showed that the content of α-helix reduced from 59.05% to 51.83%, while the β-sheet fraction grew from 15.44% to 17.11%, β-turns increased from 5.45% to 7.58%, and random coil from 20.06% to 23.49%. Moreover, muscular structure exhibited varying degrees of deterioration with increasing cycles of freezing and thawing as shown by scanning electron microscopy (SEM). We studied the muscular morphology, which included the measurement of porosities (%) of pore that increased (from 1.4% to 4.3%) and pore distribution, by X-ray computed tomography (uCT). The cycles of the freeze-thaw resulted in structural changes, which seemed to be closely associated with ultimate quality of frozen fish products.