1
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Hebishy E, Du H, Brito-Oliveira TC, Pinho SC, Miao S. Saltiness perception in gel-based food systems (gels and emulsion-filled gels). Crit Rev Food Sci Nutr 2023:1-18. [PMID: 37933819 DOI: 10.1080/10408398.2023.2276331] [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: 11/08/2023]
Abstract
Reducing salt in food without compromising its quality is a huge challenge. Some review articles have been recently published on saltiness perception in some colloidal systems such as emulsions. However, no published reviews are available on saltiness perceptions of gel-based matrices, even though salt release and perception in these systems have been extensively studied. This article reviews the recent advances in salt perception in gel-based systems and provides a detailed analysis of the main factors affecting salt release. Strategies to enhance saltiness perception in gels and emulsion-filled gels are also reviewed. Saltiness perception can be improved through addition of biopolymers (proteins and polysaccharides) due to their ability to modulate texture and/or to adhere to or penetrate through the mucosal membrane on the tongue to prolong sodium retention. The composition of the product and the distribution of salt within the matrix are the two main factors affecting the perception of salty taste. Food structure re-design can lead to control the level of interaction between the salt and other components and change the structure, which in turn affects the mobility and release of the salt. The change of ingredients/matrix can affect the texture of the product, highlighting the importance of sensory evaluation.
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Affiliation(s)
- Essam Hebishy
- Centre of Excellence in Agri-food Technologies, National Centre for Food Manufacturing, College of Health and Science, University of Lincoln, Holbeach, Spalding, UK
| | - Han Du
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Thais C Brito-Oliveira
- Department of Food Engineering, School of Animal Science and Food Engineering, University of Sao Paulo (USP), Pirassununga, SP, Brazil
| | - Samantha C Pinho
- Department of Food Engineering, School of Animal Science and Food Engineering, University of Sao Paulo (USP), Pirassununga, SP, Brazil
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
- China-Ireland International Cooperation Centre for Food Material Sciences and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, China
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2
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El Sabbagh N, Bonny JM, Clerjon S, Chassain C, Pagés G. Characterization of the sodium binding state in several food products by 23 Na nuclear magnetic resonance spectroscopy. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2022; 60:597-605. [PMID: 35037331 DOI: 10.1002/mrc.5250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 01/12/2022] [Accepted: 01/13/2022] [Indexed: 06/14/2023]
Abstract
In food, salt has several key roles including conservative and food perception. For this latter, it is well-known that the interaction of sodium with the food matrix modifies the consumer perception. It is then critical to characterize these interactions in various real foods. For this purpose, we exploited the information obtained on both single and double quantum 23 Na nuclear magnetic resonance (NMR) spectroscopies. All salted food samples studied showed strong interactions with the food matrix leading to quadrupolar interactions. However, for some of them, the single quantum analysis did not match the theoretical prediction. This was explained by the presence of another type of sodium population, which did not produce quadrupolar interactions. This finding is of critical importance to perform quantitative magnetic resonance imaging (MRI) and to understand the consumer salty taste perception.
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Affiliation(s)
- Nour El Sabbagh
- UR QuaPA, INRAE, Saint-Gènes-Champanelle, France
- PROBE Research Infrastructure, AgroResonance Facility, INRAE, Saint-Genès-Champanelle, France
- CHU, CNRS, Clermont Auvergne INP, Institut Pascal, Université Clermont Auvergne, Clermont-Ferrand, France
| | - Jean-Marie Bonny
- UR QuaPA, INRAE, Saint-Gènes-Champanelle, France
- PROBE Research Infrastructure, AgroResonance Facility, INRAE, Saint-Genès-Champanelle, France
| | - Sylvie Clerjon
- UR QuaPA, INRAE, Saint-Gènes-Champanelle, France
- PROBE Research Infrastructure, AgroResonance Facility, INRAE, Saint-Genès-Champanelle, France
| | - Carine Chassain
- UR QuaPA, INRAE, Saint-Gènes-Champanelle, France
- PROBE Research Infrastructure, AgroResonance Facility, INRAE, Saint-Genès-Champanelle, France
- CHU, CNRS, Clermont Auvergne INP, Institut Pascal, Université Clermont Auvergne, Clermont-Ferrand, France
| | - Guilhem Pagés
- UR QuaPA, INRAE, Saint-Gènes-Champanelle, France
- PROBE Research Infrastructure, AgroResonance Facility, INRAE, Saint-Genès-Champanelle, France
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3
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Relationships between cheese composition, rheological and sensory properties highlighted using the BaGaTel database. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105039] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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4
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Guichard E, Thomas-Danguin T, Buchin S, Perret B, Guillemin H, Pénicaud C, Salles C. Compilation of data on model cheeses composition, rheological and sensory properties, from six research projects exported from the BaGaTel database. Data Brief 2021; 36:106971. [PMID: 33937447 PMCID: PMC8076716 DOI: 10.1016/j.dib.2021.106971] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2021] [Revised: 03/11/2021] [Accepted: 03/12/2021] [Indexed: 02/08/2023] Open
Abstract
This paper presents data on model cheeses extracted from the BaGaTel database. The data are issued from 6 different research projects in which data on composition, rheological and sensory properties were collected. The manufacturing of the 68 different samples is described. For each model cheese, data are available on final composition (lipid, protein, water, sodium), rheological properties (uniaxial compression), sensory profile analysis (texture, taste, aroma) and for some cheeses chewing activity and in vivo sodium release were also measured. The material and methods used are detailed. Scatter plots of representation of the values for each variable and each project are plotted. Pearson correlations between variables are given for specific subsets of data. The dataset is hosted in an open access data repository. This dataset will allow a comparison of sensory properties of cheeses varying in lipid, protein water and salt content and can be used for the reformulation of cheeses made with a low salt and fat content to follow food-related health recommendations, whilst fulfilling good sensory qualities.
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Affiliation(s)
- Elisabeth Guichard
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France
| | | | - Bruno Perret
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 78850 Thiverval-Grignon, France
- PLASTIC Platform, INRAE, 78850 Thiverval-Grignon, France
| | - Hervé Guillemin
- PLASTIC Platform, INRAE, 78850 Thiverval-Grignon, France
- URTAL, INRAE, 39800 Poligny, France
| | - Caroline Pénicaud
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 78850 Thiverval-Grignon, France
| | - Christian Salles
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France
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5
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Emorine M, Septier C, Martin C, Cordelle S, Sémon E, Thomas-Danguin T, Salles C. Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans. Molecules 2021; 26:molecules26051300. [PMID: 33670944 PMCID: PMC7957480 DOI: 10.3390/molecules26051300] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 02/18/2021] [Accepted: 02/22/2021] [Indexed: 11/25/2022] Open
Abstract
To counteract the negative effect of salt overconsumption on health, strategies have been developed to reduce the salt content in food products. Among them, two promising strategies based on odour-induced saltiness enhancement and the heterogeneous distribution of flavour compounds were combined and assessed in four-layer cream-based snacks. To investigate the relationship between saltiness enhancement, temporal release and perception of flavour compounds in hot snacks with heterogeneous distribution of salt and aroma compounds, complementary techniques were used: nose space PTR-Tof-MS (Proton Transfer Reaction-Time of Flight–Mass Spectrometry) to assess the release of aroma compounds in vivo, and ATI (Alternate Time-Intensity) and TDS Temporal Dominance of Sensations) to evaluate perception as a function of time. The obtained results confirmed that the strategy of concentrating salt in the outer layer of a multilayer product was the optimal solution with respect to taste intensity. Heterogeneous salt distribution decreased aroma compound release and consequently aroma intensity but in different ways according to both salt and added aroma distribution in the food matrix. The salty taste enhancement could be due to the initial strong dominance of the salty sensation at the very beginning of the eating process. The involved mechanisms rely on a combination of physico-chemical and perceptual effects which are not clear yet.
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Affiliation(s)
- Marion Emorine
- CSGA (Centre des Sciences du Goût et de l‘Alimentation), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000 Dijon, France; (M.E.); (C.S.); (C.M.); (S.C.); (E.S.); (T.T.-D.)
| | - Chantal Septier
- CSGA (Centre des Sciences du Goût et de l‘Alimentation), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000 Dijon, France; (M.E.); (C.S.); (C.M.); (S.C.); (E.S.); (T.T.-D.)
| | - Christophe Martin
- CSGA (Centre des Sciences du Goût et de l‘Alimentation), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000 Dijon, France; (M.E.); (C.S.); (C.M.); (S.C.); (E.S.); (T.T.-D.)
- Plateform ChemoSens, CSGA, F-21000 Dijon, France
| | - Sylvie Cordelle
- CSGA (Centre des Sciences du Goût et de l‘Alimentation), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000 Dijon, France; (M.E.); (C.S.); (C.M.); (S.C.); (E.S.); (T.T.-D.)
- Plateform ChemoSens, CSGA, F-21000 Dijon, France
| | - Etienne Sémon
- CSGA (Centre des Sciences du Goût et de l‘Alimentation), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000 Dijon, France; (M.E.); (C.S.); (C.M.); (S.C.); (E.S.); (T.T.-D.)
- Plateform ChemoSens, CSGA, F-21000 Dijon, France
| | - Thierry Thomas-Danguin
- CSGA (Centre des Sciences du Goût et de l‘Alimentation), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000 Dijon, France; (M.E.); (C.S.); (C.M.); (S.C.); (E.S.); (T.T.-D.)
| | - Christian Salles
- CSGA (Centre des Sciences du Goût et de l‘Alimentation), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000 Dijon, France; (M.E.); (C.S.); (C.M.); (S.C.); (E.S.); (T.T.-D.)
- Correspondence:
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6
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Loudiyi M, Temiz HT, Sahar A, Haseeb Ahmad M, Boukria O, Hassoun A, Aït-Kaddour A. Spectroscopic techniques for monitoring changes in the quality of milk and other dairy products during processing and storage. Crit Rev Food Sci Nutr 2020; 62:3063-3087. [PMID: 33381982 DOI: 10.1080/10408398.2020.1862754] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The application of spectroscopic techniques can help in alleviating problems encountered during the processing of milk and dairy products. Indeed, traditional analytical methods (e.g., physicochemical measurements, sensory, chromatography) are relatively expensive, time-consuming, and require chemicals and sophisticated analytical equipment, and skilled operators. Hence, there is a need to develop faster and less costly methods for accurately monitoring changes in the quality of milk and other dairy products during processing and storage.Many nondestructive and noninvasive instrumental techniques are available for inline and online monitoring of food. These include fluorescence spectroscopy, mid-infrared (MIR), near-infrared (NIR), nuclear magnetic resonance (NMR), etc. These techniques are usually used in combination with chemometric tools a to explore the information present in spectral data.This review article will discuss the potential of the above-mentioned spectroscopic techniques for monitoring chemical modifications of dairy products and the prediction of their functional properties during processing. The advantages and disadvantages of each technique are also discussed in this review. Finally, some conclusions are drawn, and the future trends of these methods are presented.
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Affiliation(s)
| | | | - Amna Sahar
- Department of Food Engineering/National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | | | - Oumayma Boukria
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, Fez, Morocco
| | - Abdo Hassoun
- Nofima, Norwegian Institute of Food, Norway Tromsø
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7
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Thomas-Danguin T, Guichard E, Salles C. Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a review. Food Funct 2019; 10:5269-5281. [PMID: 31436262 DOI: 10.1039/c8fo02006j] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Salt reduction in foods is becoming an important challenge to protect population health from severe diseases as recommended by different health agencies worldwide. Among the reduction strategies already evaluated in order to lower sodium salt content in foods, the use of cross-modal interactions between taste and odour, regardless of saltiness, was revealed to be a very promising method to improve saltiness perception. Cross-modal odour-taste interactions, as means to enhance salty taste in foods, is reviewed. Salt-related odours can enhance salty taste in water solutions containing a low level of sodium chloride through odour-induced changes in taste perception. Odour-induced saltiness perception enhancement (OISE) depends on salt concentration (intensity). OISE was also found to be effective in low salt content solid model cheese but was texture- and composition-dependent. A significant enhancement in saltiness perception induced by Comté cheese and sardine odours was observed only in model foods with soft textures. In ternary odour-sour-salty solutions, sourness additively enhanced saltiness perception with salt-related odours. Finally, in cream-based food systems, a strategy combining OISE and heterogeneous distribution of stimuli was found to compensate for a greater than 35% decrease in salt content without significant loss of acceptability. However, variation in the composition of the food matrix influenced aroma and salt release and consequently the overall saltiness perception. A better knowledge of the mechanisms involved in cross-modal perceptual interactions at the central level should allow for the optimization of their use as salt reduction strategies for healthier food design.
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Affiliation(s)
- Thierry Thomas-Danguin
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Elisabeth Guichard
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Christian Salles
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
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8
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Relating transformation process, eco-design, composition and sensory quality in cheeses using PO2 ontology. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.01.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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9
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Expanding solid-state phosphorus nuclear magnetic resonance insights into Mozzarella cheese ageing. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.017] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Gore E, Mardon J, Cécile B, Lebecque A. Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese. J Dairy Sci 2019; 102:1-13. [DOI: 10.3168/jds.2018-15008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Accepted: 09/10/2018] [Indexed: 11/19/2022]
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11
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Jiang H, Vogtt K, Thomas JB, Beaucage G, Mulderig A. Enthalpy and Entropy of Scission in Wormlike Micelles. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2018; 34:13956-13964. [PMID: 30351052 DOI: 10.1021/acs.langmuir.8b02930] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The free scission energy is the thermodynamic parameter that governs the contour length of wormlike micelles (WLMs). It is the contour length and the propensity to coil and entangle that determine the viscoelastic properties of this commercially important substance class. The free scission energy Δ Fsc and the associated change in enthalpy Δ Hsc and entropy Δ Ssc on scission have been determined for a mixed anionic/zwitterionic surfactant system (sodium laureth sulfate and cocamidopropyl betaine) at various salt concentrations (3-5 wt % NaCl). Both enthalpy Δ Hsc and entropy Δ Ssc changes decrease linearly with increasing NaCl concentration. At NaCl concentrations above 4 wt %, Δ Ssc even adopts negative values. The term TΔ Ssc decreases more rapidly than Δ Hsc around room temperature and causes the observed elongation of WLMs upon addition of NaCl. It is suggested that Δ Ssc is initially positive due to fewer bound counterions per surfactant molecule at end caps compared to the intact, cylindrical parts before scission, leading to a net release of ions upon scission. Negative values of Δ Ssc are attributed to hydrophobic hydration occurring at the end caps at high salt concentrations. 23Na NMR measurements indicate the presence of immobilized ions, supporting a previously proposed ion-cloud model based on neutron scattering results.
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Affiliation(s)
- Hanqiu Jiang
- Department of Chemical and Materials Engineering , University of Cincinnati , Cincinnati , Ohio 45221-0012 , United States
| | - Karsten Vogtt
- Department of Chemical and Materials Engineering , University of Cincinnati , Cincinnati , Ohio 45221-0012 , United States
| | - Jacqueline B Thomas
- P&G Analytical Sciences , 8700 Mason-Montgomery Road , Mason , Ohio 45040 , United States
| | - Gregory Beaucage
- Department of Chemical and Materials Engineering , University of Cincinnati , Cincinnati , Ohio 45221-0012 , United States
| | - Andrew Mulderig
- Department of Chemical and Materials Engineering , University of Cincinnati , Cincinnati , Ohio 45221-0012 , United States
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12
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Guichard E, Galindo-Cuspinera V, Feron G. Physiological mechanisms explaining human differences in fat perception and liking in food spreads-a review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.01.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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13
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Benjamin O, Davidovich-Pinhas M, Shpigelman A, Rytwo G. Utilization of polysaccharides to modify salt release and texture of a fresh semi hard model cheese. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.033] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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14
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Kuo W, Lee Y. Descriptive and Temporal Saltiness Perception Properties of Model Solid Lipoproteic Colloid Foods—Implications for Sodium Reduction. J Food Sci 2017; 82:1702-1712. [DOI: 10.1111/1750-3841.13769] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Revised: 04/11/2017] [Accepted: 04/30/2017] [Indexed: 11/30/2022]
Affiliation(s)
- Wan‐Yuan Kuo
- Dept. of Food Science and Human Nutrition Univ. of Illinois at Urbana‐Champaign 382K, Agricultural Engineering and Sciences Building, 1304 W. Pennsylvania Ave. Urbana IL 61801 U.S.A
| | - Youngsoo Lee
- Dept. of Food Science and Human Nutrition Univ. of Illinois at Urbana‐Champaign 382K, Agricultural Engineering and Sciences Building, 1304 W. Pennsylvania Ave. Urbana IL 61801 U.S.A
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15
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16
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Okada KS, Lee Y. Characterization of Sodium Mobility and Binding by
23
Na NMR Spectroscopy in a Model Lipoproteic Emulsion Gel for Sodium Reduction. J Food Sci 2017; 82:1563-1568. [DOI: 10.1111/1750-3841.13750] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2016] [Revised: 03/14/2017] [Accepted: 04/19/2017] [Indexed: 11/27/2022]
Affiliation(s)
- Kyle S. Okada
- Dept. of Food Science and Human Nutrition Univ. of Illinois at Urbana‐Champaign Urbana IL 61801 U.S.A
| | - Youngsoo Lee
- Dept. of Food Science and Human Nutrition Univ. of Illinois at Urbana‐Champaign Urbana IL 61801 U.S.A
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17
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18
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Gore E, Mardon J, Lebecque A. Draining and salting as responsible key steps in the generation of the acid-forming potential of cheese: Application to a soft blue-veined cheese. J Dairy Sci 2016; 99:6927-6936. [PMID: 27344382 DOI: 10.3168/jds.2016-11094] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2016] [Accepted: 05/15/2016] [Indexed: 11/19/2022]
Abstract
A disregarded nutritional feature of cheeses is their high acid-forming potential when ingested, which is associated with deleterious effects on consumers' health. This work aimed to characterize the acid-forming potential of a blue-veined cheese during manufacturing to identify the main steps of the process involved in this phenomenon. Sampling was performed on 3 batches at 10 steps of the cheese-making process: reception of raw milk, pasteurization, maturation of milk, coagulation, stirring, draining of the curds, and 4 ripening stages: 21, 28, 42, and 56d. The acid-forming potential of each sample was evaluated by (1) the calculation of the potential renal acid load (PRAL) index (considering protein, Cl, P, Na, K, Mg, and Ca contents), and (2) its organic anion content (lactate and citrate), considered as alkalinizing elements. Draining and salting were identified as the main steps responsible for generation of the acid-forming potential of cheese. The draining process induced an increase in the PRAL index from 1.2mEq/100g in milk to 10.4mEq/100g in drained curds due to the increase in dry matter and the loss of alkaline minerals into the whey. The increase in PRAL value (20.3mEq/100g at d 56) following salting resulted from an imbalance between the strong acidogenic elements (Cl, P, and proteins) and the main alkalinizing ones (Na and Ca). Particularly, Cl had a major effect on the PRAL value. Regarding organic anions, draining induced a loss of 93% of the citrate content in initial milk. The lactate content increased as fermentation occurred (1,297.9mg/100g in drained curds), and then decreased during ripening (519.3mg/100g at d 56). This lactate level probably helps moderate the acidifying potential of end products. Technological strategies aimed at limiting the acid-forming potential of cheeses are proposed and deserve further research to evaluate their nutritional relevance.
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Affiliation(s)
- Ecaterina Gore
- Clermont University, VetAgro Sup, UPSP n°2011-03-100, CALITYSS, 89 avenue Europe, F-63370 Lempdes, France
| | - Julie Mardon
- Clermont University, VetAgro Sup, UPSP n°2011-03-100, CALITYSS, 89 avenue Europe, F-63370 Lempdes, France.
| | - Annick Lebecque
- Clermont University, VetAgro Sup, UPSP n°2011-03-100, CALITYSS, 89 avenue Europe, F-63370 Lempdes, France
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19
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Defnet E, Zhu L, Schmidt SJ. Characterization of sodium mobility, binding, and apparent viscosity in full-fat and reduced-fat model emulsion systems. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9323-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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20
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Ribeiro JCB, Granato D, Masson ML, Andriot I, Mosca AC, Salles C, Guichard E. Effect of lactobionic acid on the acidification, rheological properties and aroma release of dairy gels. Food Chem 2016; 207:101-6. [PMID: 27080885 DOI: 10.1016/j.foodchem.2016.03.066] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2016] [Revised: 03/16/2016] [Accepted: 03/18/2016] [Indexed: 01/24/2023]
Abstract
The food industry is investigating new technological applications of lactobionic acid (LBA). In the current work, the effect of lactobionic acid on the acidification of dairy gels (pH 5.5 and 6.2), rheological properties using a double compression test, sodium mobility using (23)Na NMR technique and aroma release using headspace GC-FID were studied. Our results showed that it is possible to use LBA as an alternative to glucono-δ-lactone (GDL) for the production of dairy gels with a controlled pH value. Small differences in the rheological properties and in the amount of aroma volatile organic compounds that were released in the vapour phase, but no significant difference in the sodium ion mobility were obtained. The gels produced with LBA were less firm and released less volatile aroma compounds than the gels produced with GDL. The gels at pH 6.2 were firmer than those at pH 5.5 and had a more organised structure around the sodium ions.
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Affiliation(s)
- Jéssica C Bigaski Ribeiro
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, CNRS, UB-FC, F-21000 Dijon, France; Department of Chemical Engineering, TC/PPGEAL, Federal University of Paraná, R. Cel. Francisco Héraclito dos Santos 210, Polytechnic Center, 81531-980 Curitiba, Paraná, Brazil.
| | - Daniel Granato
- Department of Food Engineering, State University of Ponta Grossa, Av. Carlos Cavalcanti 4748, Uvaranas Campus, 84030-900 Ponta Grossa, Paraná, Brazil.
| | - Maria Lucia Masson
- Department of Chemical Engineering, TC/PPGEAL, Federal University of Paraná, R. Cel. Francisco Héraclito dos Santos 210, Polytechnic Center, 81531-980 Curitiba, Paraná, Brazil.
| | - Isabelle Andriot
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, CNRS, UB-FC, F-21000 Dijon, France.
| | - Ana Carolina Mosca
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, CNRS, UB-FC, F-21000 Dijon, France.
| | - Christian Salles
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, CNRS, UB-FC, F-21000 Dijon, France.
| | - Elisabeth Guichard
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, CNRS, UB-FC, F-21000 Dijon, France.
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21
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Gudjónsdóttir M, Traoré A, Jónsson Á, Karlsdóttir MG, Arason S. The effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by 1H and 23Na MRI, 23Na NMR, low-field NMR and physicochemical analysis. Food Chem 2015; 188:664-72. [DOI: 10.1016/j.foodchem.2015.05.060] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2015] [Revised: 03/12/2015] [Accepted: 05/13/2015] [Indexed: 11/29/2022]
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22
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Mosca AC, Andriot I, Guichard E, Salles C. Binding of Na+ ions to proteins: Effect on taste perception. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.05.003] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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23
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Kuo WY, Lee Y. Temporal Sodium Release Related to Gel Microstructural Properties-Implications for Sodium Reduction. J Food Sci 2014; 79:E2245-52. [DOI: 10.1111/1750-3841.12669] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2014] [Accepted: 08/21/2014] [Indexed: 11/27/2022]
Affiliation(s)
- Wan-Yuan Kuo
- Dept. of Food Science and Human Nutrition; Univ. of Illinois at Urbana-Champaign 382K; Agricultural Engineering and Sciences Building; 1304 W. Pennsylvania Ave. Urbana IL 61801 U.S.A
| | - Youngsoo Lee
- Dept. of Food Science and Human Nutrition; Univ. of Illinois at Urbana-Champaign 382K; Agricultural Engineering and Sciences Building; 1304 W. Pennsylvania Ave. Urbana IL 61801 U.S.A
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24
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The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content. Food Chem 2014; 145:437-44. [DOI: 10.1016/j.foodchem.2013.08.049] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2013] [Revised: 07/26/2013] [Accepted: 08/13/2013] [Indexed: 11/22/2022]
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25
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Tournier C, Grass M, Septier C, Bertrand D, Salles C. The impact of mastication, salivation and food bolus formation on salt release during bread consumption. Food Funct 2014; 5:2969-80. [DOI: 10.1039/c4fo00446a] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Health authorities recommend higher fibre and lower salt content in bread products.
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Affiliation(s)
- Carole Tournier
- CNRS
- UMR6265 Centre des Sciences du Goût et de l'Alimentation
- F-21000 Dijon, France
- INRA
- UMR1324 Centre des Sciences du Goût et de l'Alimentation
| | - Manon Grass
- CNRS
- UMR6265 Centre des Sciences du Goût et de l'Alimentation
- F-21000 Dijon, France
- INRA
- UMR1324 Centre des Sciences du Goût et de l'Alimentation
| | - Chantal Septier
- CNRS
- UMR6265 Centre des Sciences du Goût et de l'Alimentation
- F-21000 Dijon, France
- INRA
- UMR1324 Centre des Sciences du Goût et de l'Alimentation
| | | | - Christian Salles
- CNRS
- UMR6265 Centre des Sciences du Goût et de l'Alimentation
- F-21000 Dijon, France
- INRA
- UMR1324 Centre des Sciences du Goût et de l'Alimentation
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26
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Boisard L, Tournier C, Sémon E, Noirot E, Guichard E, Salles C. Salt and fat contents influence the microstructure of model cheeses, chewing/swallowing andin vivoaroma release. FLAVOUR FRAG J 2013. [DOI: 10.1002/ffj.3184] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Lauriane Boisard
- CNRS; UMR6265 Centre des Sciences du Goût et de l'Alimentation; F-21000 Dijon France
- INRA; UMR1324 Centre des Sciences du Goût et de l'Alimentation; F-21000 Dijon France
- Université de Bourgogne; UMR Centre des Sciences du Goût et de l'Alimentation; F-21000 Dijon France
| | - Carole Tournier
- CNRS; UMR6265 Centre des Sciences du Goût et de l'Alimentation; F-21000 Dijon France
- INRA; UMR1324 Centre des Sciences du Goût et de l'Alimentation; F-21000 Dijon France
- Université de Bourgogne; UMR Centre des Sciences du Goût et de l'Alimentation; F-21000 Dijon France
| | - Etienne Sémon
- CNRS; UMR6265 Centre des Sciences du Goût et de l'Alimentation; F-21000 Dijon France
- INRA; UMR1324 Centre des Sciences du Goût et de l'Alimentation; F-21000 Dijon France
- Université de Bourgogne; UMR Centre des Sciences du Goût et de l'Alimentation; F-21000 Dijon France
| | - Elodie Noirot
- INRA; UMR1347 Agroécologie, ERL CNRS 6300, Plateforme DimaCell; Centre de Microscopie INRA/Université de Bourgogne, BP 86510; F-21000 Dijon France
| | - Elisabeth Guichard
- CNRS; UMR6265 Centre des Sciences du Goût et de l'Alimentation; F-21000 Dijon France
- INRA; UMR1324 Centre des Sciences du Goût et de l'Alimentation; F-21000 Dijon France
- Université de Bourgogne; UMR Centre des Sciences du Goût et de l'Alimentation; F-21000 Dijon France
| | - Christian Salles
- CNRS; UMR6265 Centre des Sciences du Goût et de l'Alimentation; F-21000 Dijon France
- INRA; UMR1324 Centre des Sciences du Goût et de l'Alimentation; F-21000 Dijon France
- Université de Bourgogne; UMR Centre des Sciences du Goût et de l'Alimentation; F-21000 Dijon France
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