1
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Principato L, Carullo D, Gruppi A, Lambri M, Bassani A, Spigno G. Correlation of rheology and oral tribology with sensory perception of commercial hazelnut and cocoa-based spreads. J Texture Stud 2024; 55:e12850. [PMID: 38952176 DOI: 10.1111/jtxs.12850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 05/14/2024] [Accepted: 06/10/2024] [Indexed: 07/03/2024]
Abstract
This study examined the effects of spread formulation and the structural/lubricant properties of six different commercial hazelnut and cocoa spreads on sensory perception. Rheology, tribology, and quantitative descriptive analysis (QDA) was assessed by also evaluating the correlation coefficients between the quality descriptor and the rheological and textural parameters. The viscosity was evaluated at different temperatures to better simulate conditions before and after ingestion. Tribological analysis was executed at 37°C to mimic the human oral cavity. The effect of saliva presence and the number of runs on tribological behaviors was investigated. Moreover, textural, calorimetric, and particle size distribution measurements were performed to reinforce the correlation between structural/thermal parameters (e.g., firmness, stickiness, sugar melting point) and sensory aspects. "Visual viscosity," defined as a sensory attribute evaluated prior to consumption, negatively correlated with apparent viscosity measured at 20°C and 10 s-1, whereas "body," defined during oral processing and related to creaminess, positively correlated with apparent viscosity measured at 37°C and 50 s-1. These attributes were mainly influenced by particulate microstructure and solid volume fraction within the formulation. Textural stickiness positively correlated with sensory "adhesiveness" and was related to fat composition and milk powder addition, while "sweetness" was related to sucrose content and sugar melting enthalpy. Tribological data provided meaningful information related to particle-derived attributes, as well as after-coating perception (fattiness/oiliness), thus better predicting food evolution during oral consumption.
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Affiliation(s)
- Laura Principato
- DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Daniele Carullo
- DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Alice Gruppi
- DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Milena Lambri
- DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Andrea Bassani
- DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Giorgia Spigno
- DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
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2
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Qazi HJ, Ye A, Acevedo-Fani A, Singh H. Delivery of encapsulated bioactive compounds within food matrices to the digestive tract: recent trends and future perspectives. Crit Rev Food Sci Nutr 2024:1-22. [PMID: 38821104 DOI: 10.1080/10408398.2024.2353366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/02/2024]
Abstract
Encapsulation technologies have achieved encouraging results improving the stability, bioaccessibility and absorption of bioactive compounds post-consumption. There is a bulk of published research on the gastrointestinal behavior of encapsulated bioactive food materials alone using in vitro and in vivo digestion models, but an aspect often overlooked is the impact of the food structure, which is much more complex to unravel and still not well understood. This review focuses on discussing the recent findings in the application of encapsulated bioactive components in fabricated food matrices. Studies have suggested that the integration of encapsulated bioactive compounds has been proven to have an impact on the physicochemical characteristics of the finished product in addition to the protective effect of encapsulation on the fortified bioactive compound. These products containing bioactive compounds undergo further structural reorganization during digestion, impacting the release and emptying rates of fortified bioactive compounds. Thus, by manipulation of various food structures and matrices, the release and delivery of these bioactive compounds can be altered. This knowledge provides new opportunities for designing specialized foods for specific populations.
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Affiliation(s)
- Haroon Jamshaid Qazi
- Riddet Institute, Massey University, Palmerston North, New Zealand
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Syed Abdul Qadir Jillani Road, Lahore, Punjab, Pakistan
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | | | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
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3
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Wang Y, Xin M, Li Z, Zang Z, Cui H, Li D, Tian J, Li B. Food-Oral Processing: Current Progress, Future Directions, and Challenges. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:10725-10736. [PMID: 38686629 DOI: 10.1021/acs.jafc.4c01331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2024]
Abstract
Oral processing refers to the series of physical, chemical, and biological processes inside the oral cavity when we consume food. This process affects the taste, quality, and nutrient absorption of the body. In the human diet, oral processing plays a crucial role because it impacts not only the food flavor and texture but also the absorption and utilization of nutrients. With the progress of science and technology and the increasing demand for food, the study of oral processing has become increasingly important. This paper reviews the history and definition of oral processing, its current state of research, and its applications in food science and technology, focusing on personalized taste customization, protein structure modification, food intake and nutrition, and bionic devices. It also analyzes the impact of oral processing on different types of food products and explores its potential in the food industry and science research.
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Affiliation(s)
- Yumeng Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning 110866, China
| | - Meili Xin
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning 110866, China
| | - Zhiying Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning 110866, China
| | - Zhihuan Zang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning 110866, China
| | - Huijun Cui
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning 110866, China
| | - Dongnan Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning 110866, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning 110866, China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning 110866, China
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4
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Riantiningtyas RR, Dougkas A, Bredie WLP, Kwiecien C, Bruyas A, Philouze P, Giboreau A, Carrouel F. Investigating oral somatosensory perception and oral symptoms of head and neck cancer patients: insights on eating behaviour. Support Care Cancer 2024; 32:320. [PMID: 38691143 PMCID: PMC11062985 DOI: 10.1007/s00520-024-08512-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Accepted: 04/16/2024] [Indexed: 05/03/2024]
Abstract
PURPOSE Sensory alterations and oral manifestations are prevalent among head and neck cancer (HNC) patients. While taste and smell alterations have been thoroughly investigated, studies on their oral somatosensory perception remain limited. Building upon our previous publication that primarily focused on objective somatosensory measurements, the present work examined self-reported sensory perception, including somatosensation and oral symptoms, in HNC patients and evaluated their link with eating behaviour. METHODS A cross-sectional study was conducted using self-reported questionnaires on sensory perception, oral symptoms, sensory-related food preference, and eating behaviour among HNC patients (n = 30). Hierarchical clustering analysis was performed to categorise patients based on their sensory perception. Correlations between oral symptoms score, sensory perception, sensory-related food preference, and eating behaviour were explored. RESULTS Two distinct sensory profiles of patients were identified: no alteration (n = 14) and alteration (n = 16) group. The alteration group showed decreased preference towards several sensory modalities, especially the somatosensory. Concerning eating behaviour, more patients in the alteration group agreed to negatively connotated statements (e.g. having food aversion and eating smaller portions), demonstrating greater eating difficulties. In addition, several oral symptoms related to salivary dysfunction were reported. These oral symptoms were correlated with sensory perception, sensory-related food preference, and eating behaviour. CONCLUSION This study presented evidence demonstrating that sensory alterations in HNC patients are not limited to taste and smell but cover somatosensory perception and are linked to various aspects of eating. Moreover, patients reported experiencing several oral symptoms. Those with sensory alterations and oral symptoms experienced more eating difficulties.
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Affiliation(s)
- Reisya Rizki Riantiningtyas
- Institute Lyfe (Formerly Institut Paul Bocuse) Research Centre, Chateau Du Vivier, BP 25 - 69131, Ecully Cedex, France.
- Health Systemic Process (P2S), Research Unit UR4129, University of Lyon, University Claude Bernard Lyon 1, 69008, Lyon, France.
- Section for Food Design and Consumer Behaviour, Department of Food Science, Faculty of Science, University of Copenhagen, 1958, Frederiksberg C, Denmark.
| | - Anestis Dougkas
- Institute Lyfe (Formerly Institut Paul Bocuse) Research Centre, Chateau Du Vivier, BP 25 - 69131, Ecully Cedex, France
- Laboratoire Centre Européen Nutrition Et Santé (CENS), Université Claude Bernard Lyon 1, 106069310, CarMeNPierre-Bénite, Unité INSERM, France
| | - Wender L P Bredie
- Section for Food Design and Consumer Behaviour, Department of Food Science, Faculty of Science, University of Copenhagen, 1958, Frederiksberg C, Denmark
| | - Camille Kwiecien
- Danone Global Research & Innovation Center, 3584 CT, Utrecht, The Netherlands
| | - Amandine Bruyas
- Institute of Cancerology, Hôpital Croix Rousse, Hospices Civils de Lyon, 69004, Lyon, France
| | - Pierre Philouze
- ORL Service and Cervico-Facial Surgery, Hospices Civils de Lyon, 69004, Lyon, France
| | - Agnès Giboreau
- Institute Lyfe (Formerly Institut Paul Bocuse) Research Centre, Chateau Du Vivier, BP 25 - 69131, Ecully Cedex, France
- Health Systemic Process (P2S), Research Unit UR4129, University of Lyon, University Claude Bernard Lyon 1, 69008, Lyon, France
| | - Florence Carrouel
- Health Systemic Process (P2S), Research Unit UR4129, University of Lyon, University Claude Bernard Lyon 1, 69008, Lyon, France
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5
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Olegario LS, González-Mohino A, Estevéz M, Madruga MS, Ventanas S. Influence of fat reduction and flavor addition on the temporal sensory profile in potato chips using a multiple-intake approach. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4934-4943. [PMID: 36965131 DOI: 10.1002/jsfa.12571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 02/23/2023] [Accepted: 03/25/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND Reducing the fat content of potato chips can negatively affect the overall perception of taste and texture. However, incorporating flavor can help mitigate negative effects. To measure and understand these changes, a technique describing the consumption experience must be used. The impact of low fat content and the presence of ham flavor in the formulation of potato chips was studied in relation to the dynamics of sensations perceived during consumption and, additionally, related to the hedonic aspects of these products. RESULTS Three different varieties of commercially available potato chips, classical salted potato chips (PC-C), light (low fat content) potato chips (PC-L), and ham-flavored potato chips (PC-H), were analyzed by multiple-intake temporal dominance of sensations (TDS) sessions, showing the differences among PC-C, PC-L, and PC-H. Moreover, acceptability and purchase intention were also considered. The results showed that the lower fat content in the potato chips had a great impact on temporal dominance of texture attributes, whereas the presence of ham flavor in the formulation greatly modified the temporal dominance of flavor sensations during consumption with no effect on acceptability. CONCLUSION Multiple intake TDS is a suitable method for revealing how modifications of formulation and composition of potato chips to achieve healthier or different versions affects consumers dynamic sensory perception and how it is related to preferences. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Lary Souza Olegario
- Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Brazil
| | - Alberto González-Mohino
- Food Quality and Technology Research Group (TECAL), IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Cáceres, Spain
| | - Mario Estevéz
- Food Quality and Technology Research Group (TECAL), IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Cáceres, Spain
| | - Marta Suely Madruga
- Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Brazil
| | - Sonia Ventanas
- Food Quality and Technology Research Group (TECAL), IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Cáceres, Spain
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6
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Agorastos G, Klosse B, Hoekstra A, Meuffels M, Welzen J, Halsema VE, Bast A, Klosse P. Instrumental classification of beer based on mouthfeel. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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7
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Rud I, Almli VL, Berget I, Tzimorotas D, Varela P. Taste perception and oral microbiota: recent advances and future perspectives. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.101030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/09/2023]
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8
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Bono D, Belyk M, Longo MR, Dick F. Beyond language: The unspoken sensory-motor representation of the tongue in non-primates, non-human and human primates. Neurosci Biobehav Rev 2022; 139:104730. [PMID: 35691470 DOI: 10.1016/j.neubiorev.2022.104730] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 04/06/2022] [Accepted: 06/06/2022] [Indexed: 11/28/2022]
Abstract
The English idiom "on the tip of my tongue" commonly acknowledges that something is known, but it cannot be immediately brought to mind. This phrase accurately describes sensorimotor functions of the tongue, which are fundamental for many tongue-related behaviors (e.g., speech), but often neglected by scientific research. Here, we review a wide range of studies conducted on non-primates, non-human and human primates with the aim of providing a comprehensive description of the cortical representation of the tongue's somatosensory inputs and motor outputs across different phylogenetic domains. First, we summarize how the properties of passive non-noxious mechanical stimuli are encoded in the putative somatosensory tongue area, which has a conserved location in the ventral portion of the somatosensory cortex across mammals. Second, we review how complex self-generated actions involving the tongue are represented in more anterior regions of the putative somato-motor tongue area. Finally, we describe multisensory response properties of the primate and non-primate tongue area by also defining how the cytoarchitecture of this area is affected by experience and deafferentation.
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Affiliation(s)
- Davide Bono
- Birkbeck/UCL Centre for Neuroimaging, 26 Bedford Way, London WC1H0AP, UK; Department of Experimental Psychology, UCL Division of Psychology and Language Sciences, 26 Bedford Way, London WC1H0AP, UK.
| | - Michel Belyk
- Department of Speech, Hearing, and Phonetic Sciences, UCL Division of Psychology and Language Sciences, 2 Wakefield Street, London WC1N 1PJ, UK
| | - Matthew R Longo
- Department of Psychological Sciences, Birkbeck College, University of London, Malet St, London WC1E7HX, UK
| | - Frederic Dick
- Birkbeck/UCL Centre for Neuroimaging, 26 Bedford Way, London WC1H0AP, UK; Department of Experimental Psychology, UCL Division of Psychology and Language Sciences, 26 Bedford Way, London WC1H0AP, UK; Department of Psychological Sciences, Birkbeck College, University of London, Malet St, London WC1E7HX, UK.
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9
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Gonzalez-Estanol K, Libardi M, Biasioli F, Stieger M. Oral processing behaviours of liquid, solid and composite foods are primarily driven by texture, mechanical and lubrication properties rather than by taste intensity. Food Funct 2022; 13:5011-5022. [PMID: 35438704 DOI: 10.1039/d2fo00300g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The aim of this study was to understand the influence of saltiness and sweetness intensity on oral processing behaviours of liquid, solid and composite foods. As salty foods, tomato sauce (liquid), penne pasta (solid) and their combination (composite food) were used at two levels of saltiness intensity (low/high). As sweet foods, strawberry sauce (liquid), milk gels (solid) and their combination (composite foods) were used at two levels of sweetness intensity (low/high). Saltiness, sweetness, hardness, chewiness, and liking were quantified using generalized labelled magnitude scales (gLMS). Oral processing behaviours were determined using video recordings (n = 39, mean age 25 ± 3 years) in a home-use-test (HUT) providing fixed bite sizes for all foods. As expected, taste intensity differed significantly between samples within the same food category. No significant effects of taste intensity on oral processing behaviours were found for sweet and salty foods. As expected, consistency strongly affected the consumption time per bite, number of chews per bite, number of chews per gram and eating rate. Solid foods were masticated for the longest time with the highest number of chews per bite, followed by composite foods as the liquid added to the solid foods enhanced lubrication. Liquid foods were masticated for the shortest time. We conclude that large differences in saltiness and sweetness intensity of liquid, solid and composite foods cause no differences in oral processing behaviours. We suggest that oral processing behaviours are primarily driven by texture, mechanical and lubrication properties of foods rather than by their taste intensity.
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Affiliation(s)
- Karina Gonzalez-Estanol
- Department of Food Quality and Nutrition, Edmund Mach Foundation, San Michele all'Adige, TN, Italy. .,Food Quality and Design, Wageningen University, Wageningen, The Netherlands.,Department of Agri-food and Environmental Sciences, Trento University, Trento, Italy
| | - Maddalena Libardi
- Food Quality and Design, Wageningen University, Wageningen, The Netherlands
| | - Franco Biasioli
- Department of Food Quality and Nutrition, Edmund Mach Foundation, San Michele all'Adige, TN, Italy.
| | - Markus Stieger
- Food Quality and Design, Wageningen University, Wageningen, The Netherlands.,Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
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10
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Jin X, Lin S, Gao J, Kim EHJ, Morgenstern MP, Wilson AJ, Agarwal D, Wadamori Y, Wang Y, Ying J, Dong Z, Zhou W, Song X, Zhao Q. Ethnicity impact on oral processing behaviour and glycemic response to noodles: Chinese (Asian) vs. New Zealander (Caucasian). Food Funct 2022; 13:3840-3852. [PMID: 35315467 DOI: 10.1039/d1fo04078b] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
There is an increasing awareness of the link between food breakdown during chewing and its nutrient release and absorption in the gastrointestinal tract. However, how oral processing behaviour varies among different ethnic groups, and how such difference further impacts on bolus characteristics and consequently glycemic response (GR) are not well understood. In this study, we recruited a group of Asian (Chinese) subjects in China (n = 32) and a group of Caucasian subjects in New Zealand (n = 30), both aged between 18 and 30 years, and compared their blood glucose level (BGL) over 120 min following consumption of a glucose drink and cooked white noodles. We also assessed their chewing behaviour, unstimulated saliva flow rate, and ready-to-swallow bolus characteristics to determine whether these measures explain the ethnic differences in postprandial glycaemia. Compared to New Zealand subjects, the Chinese subjects showed 35% slower saliva flow rate but around 2 times higher salivary α-amylase activity in the unstimulated state. During consumption of noodles, Chinese subjects on average took a larger mouthful size, chewed each mouthful for longer and swallowed a larger number of particles with a smaller particle size area. Total GR measured by area under the curve (IAUC) was higher among the Chinese subjects. They also experienced higher BGL at 15 min, as well as higher peak BGL. There were strong correlations observed between oral processing and GR parameters. Results of this study confirmed the significance of oral processing in determining food digestion, and will provide new insights on the role of ethnicity in influencing people's physiological response to food.
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Affiliation(s)
- Xiaoxuan Jin
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore.,National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Suyun Lin
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore.,National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Jing Gao
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore.,National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Esther H-J Kim
- The New Zealand Institute for Plant & Food Research Limited, 74 Gerald Street, Lincoln 7608, New Zealand. .,Riddet Institute, Palmerston North, New Zealand
| | - Marco P Morgenstern
- The New Zealand Institute for Plant & Food Research Limited, 74 Gerald Street, Lincoln 7608, New Zealand. .,Riddet Institute, Palmerston North, New Zealand
| | - Arran J Wilson
- The New Zealand Institute for Plant & Food Research Limited, 74 Gerald Street, Lincoln 7608, New Zealand.
| | - Deepa Agarwal
- The New Zealand Institute for Plant & Food Research Limited, 74 Gerald Street, Lincoln 7608, New Zealand.
| | - Yukiko Wadamori
- The New Zealand Institute for Plant & Food Research Limited, 74 Gerald Street, Lincoln 7608, New Zealand.
| | - Yong Wang
- COFCO Nutrition & Health Research Institute, Beijing 102209, China.
| | - Jian Ying
- COFCO Nutrition & Health Research Institute, Beijing 102209, China.
| | - Zhizhong Dong
- COFCO Nutrition & Health Research Institute, Beijing 102209, China.
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore.,National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Xiaoming Song
- Peking University Health Science Centre, Beijing 100191, China
| | - Qian Zhao
- Peking University Health Science Centre, Beijing 100191, China
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11
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Paredes J, Cortizo-Lacalle D, Imaz AM, Aldazabal J, Vila M. Application of texture analysis methods for the characterization of cultured meat. Sci Rep 2022; 12:3898. [PMID: 35273231 PMCID: PMC8913703 DOI: 10.1038/s41598-022-07785-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Accepted: 02/23/2022] [Indexed: 12/30/2022] Open
Abstract
Mechanical characterization supposes a key step in the development of cultured meat to help mimicking the sensorial properties of already existing commercial products based on traditional meat. This work presents two well stablished methods that can help studying cultured meat mechanical characteristics: texture profile analysis (double compression test) and rheology. These techniques provide data about the elastic and viscous behaviour of the samples but also values about other texture characteristics such as springiness, cohesiveness, chewiness and resilience. In this work, we present a comparison of cultured meat-based samples with commercial of the shelf common meat products (sausage, turkey and chicken breast). Results show that both Young's and Shear modulus in the cultured meat samples can be compared to commercial products in order to understand its properties. The texture characteristics for the cultured meat studied, show values within the range of commercial products. These results demonstrate the applicability of this methodology for the adjustment of mechanical properties of cultured meat products.
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Affiliation(s)
- Jacobo Paredes
- Tecnun-University of Navarra, Paseo Manuel Lardizábal 15, 20018, San Sebastián, Spain.,Biomedical Engineering Center, University of Navarra, Campus Universitario, 31080, Pamplona, Spain
| | | | - Ane Miren Imaz
- Tecnun-University of Navarra, Paseo Manuel Lardizábal 15, 20018, San Sebastián, Spain.,Biomedical Engineering Center, University of Navarra, Campus Universitario, 31080, Pamplona, Spain
| | - Javier Aldazabal
- Tecnun-University of Navarra, Paseo Manuel Lardizábal 15, 20018, San Sebastián, Spain.,Biomedical Engineering Center, University of Navarra, Campus Universitario, 31080, Pamplona, Spain
| | - Mercedes Vila
- BioTech Foods S.L., Paseo de Miramón 170, Guipúzcoa, 20014, San Sebastián, Spain.
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12
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Varied Effects of COVID-19 Chemosensory Loss and Distortion on Appetite: Implications for Understanding Motives for Eating and Drinking. Foods 2022; 11:foods11040607. [PMID: 35206083 PMCID: PMC8871400 DOI: 10.3390/foods11040607] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 02/16/2022] [Accepted: 02/18/2022] [Indexed: 12/17/2022] Open
Abstract
A common symptom of COVID-19 is altered smell and taste. This qualitative study sought to further characterise this altered chemosensory perception and its effects on appetite for food and drink. Eighteen women and two men who had experienced chemosensory loss associated with COVID-19 participated in semi-structured interviews. Thematic analysis of the interview transcripts revealed five major themes. These confirmed that all participants had experienced an altered sense of smell (anosmia, and less frequently parosmia and phantosmia) of variable duration. Loss of taste (ability to detect sweetness, saltiness, etc.) was less common. Participants experienced decreased, no change or increased appetite, with six participants reporting weight loss. Consistent with evidence linking diminished appetite with inflammation, for two participants, decreased appetite preceded anosmia onset. Anosmia reduced enjoyment of food and drink. Compensatory strategies included choosing salty, sweet and ‘spicy’ foods, and increased attention to food texture, and there was evidence that the postingestive rewarding effects of food intake were also important for maintaining appetite. Some participants mentioned increased alcohol intake, in part facilitated by reduced intensity of disliked flavours of alcoholic drinks. The narratives also underlined the value placed on the sociability and structuring of time that daily meals provide. This research adds to the record and analysis of lived experiences of altered chemosensory perception resulting from SARS-CoV-2 infection, and it contributes insights concerning the role of smell and flavour in motivating and rewarding food ingestion.
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13
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Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing. Food Chem 2022; 368:130844. [PMID: 34425338 DOI: 10.1016/j.foodchem.2021.130844] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 08/01/2021] [Accepted: 08/09/2021] [Indexed: 11/22/2022]
Abstract
The sensory perception of food is a dynamic procedure, which is closely related to the released flavor stimuli. Thus, we evaluated the dynamic sensations of fresh and roasted salmon during the chewing process and investigated the tastants released in saliva. For fresh salmon, the fishy, umami, salty, and sweet attributes were perceived successively. Meanwhile, the smoky and fried flavors were the most dominant attributes of roasted salmon at the beginning, then various attributes were perceived. During the chewing process, free amino acids and 5'-nucleotides released in saliva were quantified. Compared to the sensory data, the results demonstrated that glutamic acid and inosine 5'-monophosphate released in saliva might induce the umami perception. The sweet-tasting amino acids alanine and glycine may contribute to sweetness. Therefore, we suggested that the time dimension of tastants dissolved in saliva would affect the dynamic sensation of food, even for complex food materials.
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14
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Palmer RK. Why Taste Is Pharmacology. Handb Exp Pharmacol 2022; 275:1-31. [PMID: 35461405 DOI: 10.1007/164_2022_589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The chapter presents an argument supporting the view that taste, defined as the receptor-mediated signaling of taste cells and consequent sensory events, is proper subject matter for the field of pharmacology. The argument develops through a consideration of how the field of pharmacology itself is to be defined. Though its application toward the discovery and development of therapeutics is of obvious value, pharmacology nevertheless is a basic science committed to examining biological phenomena controlled by the selective interactions between chemicals - regardless of their sources or uses - and receptors. The basic science of pharmacology is founded on the theory of receptor occupancy, detailed here in the context of taste. The discussion then will turn to consideration of the measurement of human taste and how well the results agree with the predictions of receptor theory.
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15
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Liu F, Yin J, Wang J, Xu X. Food for the elderly based on sensory perception: A review. Curr Res Food Sci 2022; 5:1550-1558. [PMID: 36161227 PMCID: PMC9489541 DOI: 10.1016/j.crfs.2022.09.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 08/23/2022] [Accepted: 09/12/2022] [Indexed: 11/29/2022] Open
Abstract
Background The impairments of physiological functions caused by aging are common problems in the elderly, especially the impairments of sensory perception. Besides, close relationship between food sensory perception and nutritional status also suggests the importance of dietary management for the elderly population. The foods taking sensory perception into account are urgently needed by the elderly. Scope and approach This review analyzed sensory perception changes and their effects on food behaviors and nutritional status. Besides, sensory properties essential for aged-foods and acquisition methods, as well as current status of such foods were summarized. Key findings and conclusions Soft, smooth and moisty foods were more suitable for the elderly with chewing and swallowing dysfunction, which can be prepared by gelation, enzyme treatment, blade tenderization and other non-thermal technologies. Flavor enhancement/enrichment, irritant addition and packet sauces were recommended to compensate the impairment of chemical sensory. Molds, piping bag and 3D printing were suggested for refining appearance of pureed foods, and improving appetite of the elderly. Sensory perception changes of the elderly affect food behaviors and health. Soft, smooth, and moisty foods are more suitable for the elderly. Gelation and enzyme treatment are applied to modify the texture of aged food. Packet sauces may meet the heterogenetic flavor requirements of the elderly. Visually attractive food made by 3D printing can increase the appetite of elderly.
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Choy J, Goh A, Chatonidi G, Ponnalagu S, Wee S, Stieger M, Forde C. Impact of food texture modifications on oral processing behaviour, bolus properties and postprandial glucose responses. Curr Res Food Sci 2021; 4:891-899. [PMID: 34917949 PMCID: PMC8646128 DOI: 10.1016/j.crfs.2021.11.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 11/15/2021] [Accepted: 11/26/2021] [Indexed: 12/04/2022] Open
Abstract
Several studies have demonstrated food texture manipulation on oral processing behaviour (OPB). We explored the effect of texture-differences of equivalent carbohydrate load on OPB, bolus properties and postprandial glycaemic responses (PPG). In a randomised cross-over, within-subjects, non-blinded design, healthy male participants (N = 39) consumed fixed portions of white rice (WR) and rice cake (RC) while being video recorded to measure microstructural eating behaviours. PPG was compared between test foods over a period of 120-min, and the bolus properties and saliva uptake at swallow were measured for both test foods. RC displayed higher instrumental hardness, chewiness and Young's modulus than WR (p = 0.01), and participants perceived RC as more springy and sticky than WR (p < 0.001). The RC meal was chewed more per bite (p < 0.001) and consumed at a faster eating rate (p = 0.033) than WR. WR bolus particles were smaller at swallow (p < 0.001) with a larger total surface area (p < 0.001), compared to RC. The glucose response for RC was significantly higher during the first 30-min postprandial period (p = 0.010), and lower in the later (30-120 min) postprandial period (p = 0.031) compared to WR. Total blood glucose iAUC did not differ significantly between WR and RC meals despite their large differences in texture, OPB and bolus properties. Oro-sensory exposure time was a significant predictor of glucose iAUC30min for both test meals (RC, p = 0.003; WR, p = 0.029). Saliva uptake in the bolus was significantly positively associated with blood glucose during the first 30-min postprandial period for the RC meal (p = 0.008), but not for WR. We conclude that food texture modifications can influence OPB and bolus properties which are key contributors to the dynamic evolution of the glycaemic response. Total blood glucose responses were the same for both test foods, though differences in oral processing and bolus properties influenced temporal changes in PPG.
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Affiliation(s)
- J.Y.M. Choy
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (A*STAR), Singapore
| | - A.T. Goh
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (A*STAR), Singapore
| | - G. Chatonidi
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (A*STAR), Singapore
| | - S. Ponnalagu
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (A*STAR), Singapore
| | - S.M.M. Wee
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (A*STAR), Singapore
| | - M. Stieger
- Wageningen University, Sensory Science and Eating Behaviour, Division of Human Nutrition and Health, P.O. Box 17, 6700, AA Wageningen, the Netherlands
| | - C.G. Forde
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (A*STAR), Singapore
- Wageningen University, Sensory Science and Eating Behaviour, Division of Human Nutrition and Health, P.O. Box 17, 6700, AA Wageningen, the Netherlands
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17
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de Assis DYC, de Oliveira FA, Santos EM, de Gouvêa AAL, de Carvalho BMA, Nascimento CDO, Cirne LGA, Pina DDS, Pires AJV, Alba HDR, de Carvalho GGP. Carcass and meat traits of goats fed diets containing cottonseed cake. Arch Anim Breed 2021; 64:395-403. [PMID: 34584941 PMCID: PMC8461555 DOI: 10.5194/aab-64-395-2021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Accepted: 08/10/2021] [Indexed: 11/17/2022] Open
Abstract
The cottonseed cake has the necessary nutritional characteristics
to be able to substitute the traditional ingredients (such as soybean meal)
and reduce the costs of the diet. However, it is necessary to determine the
best level of inclusion of cottonseed cake in the diets of fattening goats
to improve meat production and quality. The objective of this study was to
evaluate carcass and meat traits of feedlot goats fed diets containing
cottonseed cake replacing soybean meal (33 %, 66 % and 100 %). Thirty-two
uncastrated Boer crossbred goats (4 months old, 16 ± 2 kg initial body
weight) were used in a completely randomized experimental design. Replacing
soybean meal with cottonseed did not compromise (P>0.05)
slaughter weight, carcass traits (dressing percentage, loin-eye area and
back-fat thickness), primal cuts or carcass morphometric measurements;
moisture, protein, or total lipid contents of meat; or the physicochemical
traits of color (L*, a* and b* coordinates), pH, shear force, and cooking
loss. However, there was a reduction (P=0.001) in the mineral matter
content (from 1.08 % to 0.97 %) and an increase (P=0.006) in the
cholesterol content (from 50.85 to 70.55 mg/100 g of meat) of the meat as
the dietary levels of cottonseed cake were increased. Based on the results
of production and meat quality, we recommend using cottonseed cake as an
alternative protein source to replace up to 100 % of soybean meal in
feedlot goat diets.
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Affiliation(s)
| | | | - Edson Mauro Santos
- Department of Animal Science, Universidade Federal da Paraíba, Areia, Paraíba, Code 58397-000, Brazil
| | - Ana Alice Lima de Gouvêa
- Department of Animal Science, Universidade Federal da Bahia, Salvador, Bahia, Code 40170-110, Brazil
| | | | | | - Luís Gabriel Alves Cirne
- Institute of Biodiversity and Forestry, Universidade Federal do Oeste do Pará, Santarém, Pará, Code 68035-110, Brazil
| | - Douglas Dos Santos Pina
- Department of Animal Science, Universidade Federal da Bahia, Salvador, Bahia, Code 40170-110, Brazil
| | - Aureliano José Vieira Pires
- Department of Animal Science, Universidade Estadual do Sudoeste da Bahia, Itapetinga, Bahia, Code 45700-000, Brazil
| | - Henry Daniel Ruiz Alba
- Department of Animal Science, Universidade Federal da Bahia, Salvador, Bahia, Code 40170-110, Brazil
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18
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Goh AT, Choy JYM, Chua XH, Ponnalagu S, Khoo CM, Whitton C, van Dam RM, Forde CG. Increased oral processing and a slower eating rate increase glycaemic, insulin and satiety responses to a mixed meal tolerance test. Eur J Nutr 2021; 60:2719-2733. [PMID: 33389082 DOI: 10.1007/s00394-020-02466-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2020] [Accepted: 12/11/2020] [Indexed: 12/21/2022]
Abstract
PURPOSE Variations in specific oral processing behaviours may contribute to differences in glucose, insulin and satiety responses to a standardised test meal. This study tested how natural variations in oral processing between slower and faster eaters contribute to differences in post-prandial glucose (PP glucose), insulin response (PP insulin) and post-meal satiety for a standardised test meal. METHODS Thirty-three participants with higher risk for type 2 diabetes consumed a standardised test-meal while being video recorded to derive specific oral processing behaviours. Plasma glucose, insulin and satiety measures were collected at baseline, during and post meal. Participants were split into slower and faster eaters using median split based on their eating rates and individual bolus properties were analysed at the point of swallow. RESULTS There were large variations in eating rate (p < 0.001). While there was no significant difference in PP glucose response (p > 0.05), slower eaters showed significantly higher PP insulin between 45 and 60 min (p < 0.001). Slower eaters had longer oro-sensory exposure and increased bolus saliva uptake which was associated with higher PP glucose iAUC. Faster eating rate and larger bolus particle size at swallow correlated with lower PP glucose iAUC. A slower eating rate with greater chews per bite significantly increased insulin iAUC. Faster eaters also consistently rated their hunger and desire to eat higher than slower eaters (p < 0.05). CONCLUSIONS Natural variations in eating rate and the associated oral processing contributed to differences in PP glucose, PP insulin and satiety responses. Encouraging increased chewing and longer oral-exposure time during consumption, may promote early glucose absorption and greater insulin and satiety responses, and help support euglycaemia. TRIAL REGISTRATION ClinicalTrials.gov identifier: NCT04522063.
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Affiliation(s)
- Ai Ting Goh
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore, 117599, Singapore
| | - Jie Ying Michelle Choy
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore, 117599, Singapore
| | - Xin Hui Chua
- Saw Swee Hock School of Public Health, National University of Singapore, Singapore, Singapore
| | - Shalini Ponnalagu
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore, 117599, Singapore
| | - Chin Meng Khoo
- Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore
- Department of Medicine, National University Hospital, Singapore, Singapore
| | - Clare Whitton
- Saw Swee Hock School of Public Health, National University of Singapore, Singapore, Singapore
| | - Rob Martinus van Dam
- Saw Swee Hock School of Public Health, National University of Singapore, Singapore, Singapore
| | - Ciarán Gerard Forde
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore, 117599, Singapore.
- Department of Physiology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, 117593, Singapore.
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Gillespie R, Ahlborn GJ. Mechanical, sensory, and consumer evaluation of ketogenic, gluten-free breads. Food Sci Nutr 2021; 9:3327-3335. [PMID: 34136197 PMCID: PMC8194744 DOI: 10.1002/fsn3.2308] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 03/12/2021] [Accepted: 04/15/2021] [Indexed: 11/23/2022] Open
Abstract
Ketogenic, gluten-free breads comprised of almond flour, oat bran fiber, or combinations of both were compared. The textural properties, sensory attributes, and consumer acceptance were analyzed on each bread containing 100% almond flour (AF), 66.7% almond flour with 33.3% oat bran fiber (AOB), 66.7% oat bran fiber with 33.3% almond flour (OBA), and 100% oat bran fiber (OB). AF and AOB breads had a more open crumb structure composed of cells between 1-4 mm2. OBA and OB had a significantly dense crumb pattern made up of more cells less than one millimeter squared. Quantitative-descriptive analysis (QDA) and consumer acceptance testing was conducted 24 hr after baking and mechanical endpoints were evaluated 24, 72, and 120 hr after baking. AF and AOB breads were preferred over OBA and OB breads in QDA evaluation and consumer acceptance scores. Greater percentages of oat bran fiber resulted in a bread that was less moist, firmer in texture, and chewier with trained panelists. In both sensory evaluations, higher amounts of almond flour resulted in higher values in eggy flavor while increased amounts of oat bran fiber correlated with higher values in earthy flavor. Mechanical testing identified higher percentages of almond flour resulted in bread that was less firm and less chewy. Over time, all variations with almond flour became softer and less chewy, while the OB bread increased in firmness. Sensory cohesiveness did not correlate with the mechanical equivalent, identifying a need to re-evaluate the parameters used to calculate this objective endpoint.
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Supercritical Carbon Dioxide + Ethanol Extraction to Improve Organoleptic Attributes of Pea Flour with Applications of Sensory Evaluation, HS-SPME-GC, and GC-Olfactory. Processes (Basel) 2021. [DOI: 10.3390/pr9030489] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
Supercritical carbon dioxide + ethanol (SC-CO2+EtOH) extraction, was employed as a deflavoring method to improve the sensory properties of pea flours. Furthermore, the impacts of particle size along with extraction on volatile profile and sensory attributes of pea flours were investigated using multiple approaches. These included headspace solid-phase microextraction-gas chromatography (HS-SPME-GC), GC-olfactometry (GC-O), and quantitative descriptive analysis (QDA) using a trained sensory panel. Total volatile contents of non-deflavored and deflavored whole pea flour and its fractions were in the range of 7.1 ± 0.3 to 18.1 ± 1.0 µg/g and 0.4 ± 0.1 to 2.7 ± 0.4 µg/g, respectively. The GC-O system showed that the total volatile intensity was in the range of 14.5 to 22.0 and 0 to 3.5, for non-deflavored and deflavored pea flours, respectively. Volatile analyses indicated that 1-hexanol, 1-octanol, 1-nonanol, nonanal, and 2-alkyl methoxypyrazines were major off-aroma compounds. Most off-aroma compounds were not detected in deflavored pea flours. QDA revealed less pea intensity and bitterness of deflavored pea flours. The larger particle size of flours resulted in less off-aroma compounds based on the GC data but more bitterness based on QDA. The SC-CO2+EtOH extraction at optimum conditions and particle size modifications can be a potential technology to improve the organoleptic properties of pulse ingredients.
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21
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SANTOS REA, LACERDA DC, SILVA MGD, BARBOSA DAM, PINHEIRO IL, FERRAZ PEREIRA KN. Mastication in children and adolescents with overweight or obesity: a systematic review. REV NUTR 2021. [DOI: 10.1590/1678-9865202134e190201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
ABSTRACT Studies have shown that changes in mastication are related to overweight in children and adolescents as these changes influence the increase in food consumption. The objective of this article was to characterize, through a systematic review, the mastication in children and adolescents with overweight or obesity. For this, two independent authors performed a systematic review of the electronic databases: Medical Literature Analysis and Retrieval System Online, Scopus, Cumulative Index to Nursing and Allied Health, Web of Science and Latin American and Caribbean Literature in Health Sciences. Masticatory characteristics were considered as primary outcomes; the methods of analyzing mastication, the physical characteristics of the foods/materials used in the analyses and the fasting time were considered as secondary outcomes. This review was prepared in accordance with the items of the preferential reports for systematic analysis and meta-analysis. The systematic review protocol was submitted to the International Prospective Registry of Systematic Reviews. Nine articles were included in this review. The reviewed articles suggest that children and/or adolescents with overweight or obese present masticatory damages because they have worse masticatory performance and altered orofacial myofunctional characteristics.
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22
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Samaras G, Bikos D, Vieira J, Hartmann C, Charalambides M, Hardalupas Y, Masen M, Cann P. Measurement of molten chocolate friction under simulated tongue-palate kinematics: Effect of cocoa solids content and aeration. Curr Res Food Sci 2020; 3:304-313. [PMID: 33336192 PMCID: PMC7733011 DOI: 10.1016/j.crfs.2020.10.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
The perception of some food attributes is related to mechanical stimulation and friction experienced in the tongue-palate contact during mastication. This paper reports a new bench test to measure friction in the simulated tongue-palate contact. The test consists of a flat PDMS disk, representing the tongue loaded and reciprocating against a stationary lower glass surface representing the palate. The test was applied to molten chocolate samples with and without artificial saliva. Friction was measured over the first few rubbing cycles, simulating mechanical degradation of chocolate in the tongue-palate region. The effects of chocolate composition (cocoa solids content ranging between 28 wt% and 85 wt%) and structure (micro-aeration/non-aeration 0–15 vol%) were studied. The bench test clearly differentiates between the various chocolate samples. The coefficient of friction increases with cocoa solids percentage and decreases with increasing micro-aeration level. The presence of artificial saliva in the contact reduced the friction for all chocolate samples, however the relative ranking remained the same. Development of a reciprocating sliding friction test to mimic tongue-palate motion. Variations in friction coefficient depending on chocolate composition and structure. Higher cocoa content samples had higher friction coefficient. Friction coefficient decreased with aeration (0–15% vol). The presence of an artificial saliva film reduced chocolate friction.
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Affiliation(s)
- Georgios Samaras
- Department of Mechanical Engineering, Imperial College London, London SW7 2AZ, United Kingdom
| | - Dimitrios Bikos
- Department of Mechanical Engineering, Imperial College London, London SW7 2AZ, United Kingdom
| | - Josélio Vieira
- Nestlé Product Technology Centre York, Nestlé, York, United Kingdom
| | - Christoph Hartmann
- Nestlé Research Centre, Vers Chez Les Blancs, CH-1000 Lausanne 26, Switzerland
| | - Maria Charalambides
- Department of Mechanical Engineering, Imperial College London, London SW7 2AZ, United Kingdom
| | - Yannis Hardalupas
- Department of Mechanical Engineering, Imperial College London, London SW7 2AZ, United Kingdom
| | - Marc Masen
- Department of Mechanical Engineering, Imperial College London, London SW7 2AZ, United Kingdom
| | - Philippa Cann
- Department of Mechanical Engineering, Imperial College London, London SW7 2AZ, United Kingdom
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23
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Medeiros MMD, Pinheiro MA, Figueredo OMC, Oliveira LFS, Wanderley RL, Cavalcanti YW, Rodrigues Garcia RCM. Masticatory function in nursing home residents: Correlation with the nutritional status and oral health–related quality of life. J Oral Rehabil 2020; 47:1511-1520. [DOI: 10.1111/joor.13096] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 08/25/2020] [Accepted: 09/10/2020] [Indexed: 12/13/2022]
Affiliation(s)
| | - Mayara Abreu Pinheiro
- Department of Prosthodontics and Periodontology Piracicaba Dental School University of Campinas São Paulo Brazil
| | - Olívia Maria Costa Figueredo
- Department of Prosthodontics and Periodontology Piracicaba Dental School University of Campinas São Paulo Brazil
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Sethupathy P, Moses JA, Anandharamakrishnan C. Food Oral Processing and Tribology: Instrumental Approaches and Emerging Applications. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2019.1710749] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Priyanka Sethupathy
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology, Thanjavur, India
| | - Jeyan A. Moses
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology, Thanjavur, India
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Mastication of Nuts under Realistic Eating Conditions: Implications for Energy Balance. Nutrients 2018; 10:nu10060710. [PMID: 29865169 PMCID: PMC6024662 DOI: 10.3390/nu10060710] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2018] [Revised: 05/29/2018] [Accepted: 05/30/2018] [Indexed: 01/27/2023] Open
Abstract
The low digestibility and high satiety effects of nuts have been partly attributed to mastication. This work examines chewing forces and the bolus particle size of nuts (walnuts, almonds, pistachios) varying in physical properties under different conditions (with and without water, juice, sweetened yogurt and plain yogurt) along with satiety sensations and gut hormone concentrations following walnut consumption (whole or butter). In a randomized, cross-over design with 50 adults (25 males, 25 females; Body Mass Index (BMI) 24.7 ± 3.4 kg/m²; age: 18⁻52 years old (y/o), the chewing forces and particle size distribution of chewed nuts were measured under different chewing conditions. Appetite sensations were measured at regular intervals for 3 h after nut intake, and plasma samples were collected for the measurement of glucose, insulin and Glucagon-like peptide-1 (GLP-1). The three nuts displayed different particle sizes at swallowing though no differences in chewing forces were observed. Walnuts with yogurt yielded larger particle sizes than the other treatments. Particle size was not correlated with either food palatability or flavor. Fullness sensations were higher after whole nut than nut butter consumption though there were no significant changes in glucose, insulin, or GLP-1 concentrations under any condition. Changing the conditions at swallowing might influence the release of energy from nuts.
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