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Araiza-Calahorra A, Mackie AR, Sarkar A. Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and composition. Curr Res Food Sci 2024; 9:100806. [PMID: 39149526 PMCID: PMC11324994 DOI: 10.1016/j.crfs.2024.100806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2024] [Revised: 07/02/2024] [Accepted: 07/08/2024] [Indexed: 08/17/2024] Open
Abstract
Designing nutritious food for the elderly population often requires significant quantities of leucine-rich whey proteins to combat malnutrition, yet high-protein formulations can cause mouth dryness and increased oral friction. This study investigated how various colloidal processing methods and compositions impact the in vitro oral tribological properties of protein-rich emulsions and emulsion-filled gels. Oil-in-water emulsions with oil fractions from 1 wt% to 20 wt% were prepared, alongside emulsion-filled gels containing whey protein isolate (WPI), hydrolysed whey protein (HWP), or a blend of both (10 wt% protein content). Two processing approaches were employed: creating emulsions with an initial 10 w% protein content (M1) and initially forming emulsions with 0.1 wt% protein content, then enriching to a final 10 wt% concentration (M2). The hypothesis was that formulations with HWP or method 2 (M2) would offer lubrication benefits by inducing droplet coalescence, aiding in the formation of a lubricating boundary tribofilm. Surprisingly, the tribological behavior of high-protein emulsions showed minimal dependence on oil droplet volume fraction. However, both HWP-based emulsions and those processed with M2 for WPI exhibited significant friction reduction, which may be attributed to the presence of coalesced oil droplets, supporting our hypothesis. Substituting 50 wt% of WPI with HWP in emulsion-filled gel boli resulted in very low friction coefficients in the boundary lubrication regime, suggesting oil droplet release from the gel matrix. These findings provide insights into designing high-protein foods with improved mouthfeel for the elderly population, necessitating further validation through sensory studies.
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Affiliation(s)
- Andrea Araiza-Calahorra
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | - Alan R Mackie
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | - Anwesha Sarkar
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
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2
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Caille C, Rannou C, Villière A, Catanéo C, Lagadec-Marquez A, Bechaux J, Prost C. Comparison of Child and Adult Mastication of a Sticky Processed Cream Cheese and Simulation with a Masticator. Foods 2024; 13:1318. [PMID: 38731689 PMCID: PMC11083605 DOI: 10.3390/foods13091318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2024] [Revised: 04/19/2024] [Accepted: 04/22/2024] [Indexed: 05/13/2024] Open
Abstract
An advantage of masticators is the calibration and possible standardization of intra- and inter-individual mastication variability. However, mastication of soft, sticky and melting products, such as processed cream cheeses, is challenging to reproduce with a masticator. The objectives of this work were, for the cheese studied: (1) to compare child and adult mastication and (2) to find in vitro parameters which best reproduce their in vivo chewing. Five parameters influencing mastication (mouth volume, quantity consumed, saliva volume, mastication time and number of tongue-palate compressions) were measured in 30 children (5-12 years old) and 30 adults (18-65 years old) and compared between the two populations. They were then transposed to a masticator (Oniris device patent). The initial cheese, a homogeneous white paste, was surface-colored to investigate its in-mouth destructuring. In vivo boli were collected at three chewing stages (33, 66 and 99% of mastication time) and in vitro boli were obtained by varying the number of tongue-palate compressions and the rotation speed. In vivo and in vitro boli were compared by both image and texture analysis. Child masticatory parameters were proportionally smaller than those of adults. The in vivo child boli were less homogeneous and harder than adult ones. Comparison of in vivo and in vitro bolus color and texture enabled the successful determination of two in vitro settings that closely represented the mastication of the two populations studied.
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Affiliation(s)
- Coline Caille
- Oniris VetAgroBio, UMR CNRS 6144 GEPEA, MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (C.C.)
- Bel Group, Bio-Engineering Team, 41100 Vendôme, France
| | - Cécile Rannou
- Oniris VetAgroBio, UMR CNRS 6144 GEPEA, MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (C.C.)
| | - Angélique Villière
- Oniris VetAgroBio, UMR CNRS 6144 GEPEA, MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (C.C.)
| | - Clément Catanéo
- Oniris VetAgroBio, UMR CNRS 6144 GEPEA, MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (C.C.)
| | | | - Julia Bechaux
- Bel Group, Bio-Engineering Team, 41100 Vendôme, France
| | - Carole Prost
- Oniris VetAgroBio, UMR CNRS 6144 GEPEA, MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (C.C.)
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3
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Visalli M, Galmarini MV. Multi-attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review. Compr Rev Food Sci Food Saf 2024; 23:e13294. [PMID: 38284596 DOI: 10.1111/1541-4337.13294] [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] [Received: 09/20/2023] [Revised: 12/07/2023] [Accepted: 12/16/2023] [Indexed: 01/30/2024]
Abstract
Among descriptive sensory evaluation methods, temporal methods have a wide audience in food science because they make it possible to follow perception as close as possible to the moment when sensations are perceived. The aim of this work was to describe 30 years of research involving temporal methods by mapping the scientific literature using a systematic scoping review. Thus, 363 research articles found from a search in Scopus and Web of Science from 1991 to 2022 were included. The extracted data included information on the implementation of studies referring to the use of temporal methods (details related to subjects, products, descriptors, research design, data analysis, etc.), reasons why they were used and the conclusions they allowed to be drawn. Metadata analysis and critical appraisal were also carried out. A quantitative and qualitative synthesis of the results allowed the identification of trends in the way in which the methods were developed, refined, and disseminated. Overall, a large heterogeneity was noted in the way in which the temporal measurements were carried out and the results presented. Some critical research gaps in establishing the validity and reliability of temporal methods have also been identified. They were mostly related to the details of implementation of the methods (e.g., almost no justification for the number of consumers included in the studies, absence of report on panel repeatability) and data analysis (e.g., prevalence of use of exploratory data analysis, only 20% of studies using confirmatory analyses considering the dynamic nature of the data). These results suggest the need for general guidelines on how to implement the method, analyze and interpret data, and report the results. Thus, a template and checklist for reporting data and results were proposed to help increase the quality of future research.
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Affiliation(s)
- Michel Visalli
- Centre des Sciences du Goût et de l'Alimentation, Institut Agro Dijon, CNRS, INRAE, Université Bourgogne, Dijon, France
- INRAE, PROBE Research Infrastructure, ChemoSens Facility, Dijon, France
| | - Mara Virginia Galmarini
- CONICET, Consejo Nacional de Investigaciones Científicas y Tecnológicas, Santa Fe, Argentina
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina (UCA), Buenos Aires, Argentina
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4
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Sturtewagen L, van Mil H, de Lavergne MD, Stieger M, van der Linden E, Odijk T. A quantitative information measure applied to texture perception attributes during mastication. J Texture Stud 2023. [PMID: 38049369 DOI: 10.1111/jtxs.12816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 11/14/2023] [Accepted: 11/18/2023] [Indexed: 12/06/2023]
Abstract
We have calculated an entropy or information measure of previously reported experimentally determined temporal dominance of sensations (TDS) data of texture attributes for two sets of emulsion filled gels throughout the mastication cycle. The samples were emulsion filled gels and two-layered emulsion filled gels. We find that the entropy measure follows an average curve, which is different for each set. The specifics of the entropy curve may serve as a fingerprint for the perception of a specific food sample.
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Affiliation(s)
- Luka Sturtewagen
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Wageningen, The Netherlands
| | - Harald van Mil
- Mathematical Institute, Leiden University, Leiden, The Netherlands
| | - Marine Devezeaux de Lavergne
- TI Food and Nutrition, Wageningen, The Netherlands
- Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
| | - Markus Stieger
- TI Food and Nutrition, Wageningen, The Netherlands
- Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
| | - Erik van der Linden
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Wageningen, The Netherlands
- TI Food and Nutrition, Wageningen, The Netherlands
| | - Theo Odijk
- Lorentz Institute for Theoretical Physics, Leiden University, Leiden, The Netherlands
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5
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Zhang Y, Wang Y, Zhang R, Yu J, Gao Y, Mao L. Tuning the rheological and tribological properties to simulate oral processing of novel high internal phase oleogel-in-water emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107757] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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6
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Gonzalez-Estanol K, Cliceri D, Biasioli F, Stieger M. Differences in dynamic sensory perception between reformulated hazelnut chocolate spreads decrease when spreads are consumed with breads and wafers. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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7
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Abdullah, Liu L, Javed HU, Xiao J. Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review. Front Nutr 2022; 9:890188. [PMID: 35656162 PMCID: PMC9152362 DOI: 10.3389/fnut.2022.890188] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Accepted: 03/25/2022] [Indexed: 11/13/2022] Open
Abstract
Gels are functional materials with well-defined structures (three-dimensional networks) assembled from the dispersed colloids, and capable of containing a large amount of water, oil, or air (by replacing the liquid within the gel pores), known as a hydrogel, oleogel, and aerogel, respectively. An emulsion gel is a gelled matrix filled with emulsion dispersion in which at least one phase, either continuous phase or dispersed phase forms spatial networks leading to the formation of a semisolid texture. Recently, the interest in the application of gels as functional colloids has attracted great attention in the food industry due to their tunable morphology and microstructure, promising physicochemical, mechanical, and functional properties, and superior stability, as well as controlled release, features for the encapsulated bioactive compounds. This article covers recent research progress on functional colloids (emulsion gels), including their fabrication, classification (protein-, polysaccharide-, and mixed emulsion gels), and properties specifically those related to the gel-body interactions (texture perception, digestion, and absorption), and industrial applications. The emerging applications, including encapsulation and controlled release, texture design and modification, fat replacement, and probiotics delivery are summarized. A summary of future perspectives to promote emulsion gels' use as functional colloids and delivery systems for scouting potential new applications in the food industry is also proposed. Emulsion gels are promising colloids being used to tailor breakdown behavior and sensory perception of food, as well as for the processing, transportation, and targeted release of food additives, functional ingredients, and bioactive substances with flexibility in designing structural and functional parameters.
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Affiliation(s)
- Abdullah
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Lang Liu
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Hafiz Umer Javed
- School of Chemistry and Chemical Engineering, Zhongkai University of Agricultural and Engineering, Guangzhou, China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
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8
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9
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Peng J, Lu L, Zhu KX, Guo XN, Chen Y, Zhou HM. Effect of rehydration on textural properties, oral behavior, kinetics and water state of textured wheat gluten. Food Chem 2021; 376:131934. [PMID: 34973643 DOI: 10.1016/j.foodchem.2021.131934] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 12/03/2021] [Accepted: 12/20/2021] [Indexed: 12/01/2022]
Abstract
To reduce the rehydration time and improve the quality of textured wheat gluten (TWG), the effects of steam pretreatment and water temperature (45 °C, 65 °C, and 85 °C) on the rehydration of TWG were investigated. Four different models were used to describe the rehydration kinetics: Peleg, Weibull, first-order, and exponential association models, with the Weibull model found to give the best fit. High temperature induced deterioration of textural properties and oral processing behavior and increased the rehydration loss ratio, while steam pretreatment reduced these negative changes. Morphological results showed that the surface and cross-sectional structure were conducive to water diffusion with steam pretreatment. Low-field nuclear magnetic resonance and infrared thermal results indicated that steam pretreatment promoted the diffusion of water and reduced the time required to reach thermal equilibrium. This work provides a fast rehydration method for TWG to help in the future production of high-quality meat analogues.
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Affiliation(s)
- Jing Peng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Lu Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yuan Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hui-Ming Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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10
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Muñoz-González C, Brule M, Martin C, Feron G, Canon F. Molecular mechanisms of aroma persistence: From noncovalent interactions between aroma compounds and the oral mucosa to metabolization of aroma compounds by saliva and oral cells. Food Chem 2021; 373:131467. [PMID: 34753663 DOI: 10.1016/j.foodchem.2021.131467] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2021] [Revised: 10/20/2021] [Accepted: 10/21/2021] [Indexed: 11/04/2022]
Abstract
The present study aims to reveal the molecular mechanisms underlying aroma persistence, as it plays a major role in food appreciation and quality. A multidisciplinary approach including ex vivo experiments using a novel model of oral mucosa and saliva as well as in vivo dynamic instrumental and sensory experiments was applied. Ex vivo results showed a reduction in aroma release between 7 and 86% in the presence of the thin layer of salivary proteins covering the oral mucosa (mucosal pellicle). This reduction was explained by hydrophobic interactions involving the mucosal pellicle and by the ability of oral cells and saliva to metabolize specific aroma compounds. The in vivo evaluation of exhaled air and perception confirmed the ex vivo findings. In conclusion, this work reveals the need to consider physiological reactions occurring during food oral processing to better understand aroma persistence and open new avenues of research.
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Affiliation(s)
- Carolina Muñoz-González
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRAE, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon, France.
| | - Marine Brule
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRAE, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon, France
| | - Christophe Martin
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRAE, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon, France
| | - Gilles Feron
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRAE, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon, France
| | - Francis Canon
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRAE, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon, France.
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11
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Martin C, Danten V, Tournier C. Description of oral behavior during the oral processing of heterogeneous apple purees: An application of the temporal check-all-that-apply method. J Texture Stud 2021; 53:159-173. [PMID: 34553386 DOI: 10.1111/jtxs.12634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 09/08/2021] [Accepted: 09/09/2021] [Indexed: 11/29/2022]
Abstract
The objective of this study was to assess the potential of the temporal check-all-that-apply (TCATA) method to describe oral behavior from the introduction of products into the mouth until swallowing. In particular, we wanted to test the feasibility of the task, the ability to show differences between composite products, and the possibility of segmenting the panel based on the data collected. Terms referring to actions performed during food oral processing (FOP) were used instead of classical sensory descriptors. The evaluation consisted, for a panel of 54 subjects, of checking the boxes corresponding to the actions in progress throughout the consumption of the products. The five products studied were an apple puree and four heterogeneous mixtures that were obtained by adding gel pieces varying in size (two sizes) and firmness (two levels of firmness). The participants did not encounter any particular difficulty in describing in real time the actions in progress during the consumption of the products. Data collected made it possible to describe the sequences of actions carried out during the FOP and to determine the influence of the presence of pieces of gels, their size and their firmness. We highlighted two groups of subjects presenting different behaviors. The subjects in the first one exhibited little difference in processing between the four samples containing the gel pieces, while the subjects in the second group adapted their behavior according to the firmness of the gel pieces. Overall, this exploratory study suggests the ability of TCATA in describing oral behavior during FOP. Future studies should aim at validating it with objective measurements of FOP.
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Affiliation(s)
- Christophe Martin
- UMR Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France.,PROBE Research Infrastructure, Chemosens Facility, Dijon, France
| | - Virginie Danten
- UMR Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France
| | - Carole Tournier
- UMR Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France.,PROBE Research Infrastructure, Chemosens Facility, Dijon, France
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12
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Srivastava R, Stieger M, Scholten E, Souchon I, Mathieu V. Texture contrast: Ultrasonic characterization of stacked gels' deformation during compression on a biomimicking tongue. Curr Res Food Sci 2021; 4:449-459. [PMID: 34308369 PMCID: PMC8283154 DOI: 10.1016/j.crfs.2021.06.004] [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: 04/21/2021] [Revised: 06/24/2021] [Accepted: 06/24/2021] [Indexed: 11/13/2022] Open
Abstract
When undergoing compression during oral processing, stacked gels display different mechanical properties that shape perceptions of texture contrasts (Santagiuliana et al., 2018). However, to date, characterizing the mechanical responses of individual gel layers has been impossible. In this study, an ultrasound (US) technique was developed, that allowed such deformation dynamics to be visualized in real time. Stacked gels were created using layers (height: 5 mm) of brittle agar and elastic gelatin in different combinations. In a series of experimental tests, different stacked gel combinations were placed on a rough, deformable artificial tongue model (ATM) made of polyvinyl alcohol; a texture analyzer was used to apply uniaxial force, and deformation was monitored by an US transducer (5 MHz) located under the ATM. From the obtained results, it was observed that the deformation of ATM surface during compression was in accordance with the force recorded by the texture analyzer, suggesting a collaborative response of different layers under compression. Moreover, US imaging revealed that differences in Young's modulus values between layers led to heterogeneous strain distributions, which were more pronounced for the agar layers. Biopolymer elasticity was also a key factor. Regardless of combination type, the gelatin layers never fractured; such was not the case for the agar layers, especially those with lower Young's modulus values. The results of this US study have thus paved the way for a better understanding of the mechanical deformation that occurs in heterogeneous foods, a phenomenon that has been difficult to examine because of the limitations of conventional techniques. Agar and gelatin bilayer gels were compressed on deformable artificial tongue models. Compressions and relaxations were monitored with a non-invasive ultrasound method. Deformations in artificial tongue and food layers were assessed with signal processing. The method shows potential for understanding texture contrast perception.
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Affiliation(s)
- Rohit Srivastava
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, F-78850, Thiverval-Grignon, France
| | - Markus Stieger
- Division of Human Nutrition and Health & Food Quality and Design, Wageningen University, PO Box 17 6700 AA Wageningen, the Netherlands
| | - Elke Scholten
- Physics and Physical Chemistry of Foods, Wageningen University, PO Box 17 6700 AA Wageningen, the Netherlands
| | - Isabelle Souchon
- UMR 408 SQPOV, INRAE, Avignon Université, F-84000 Avignon, France
| | - Vincent Mathieu
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, F-78850, Thiverval-Grignon, France
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13
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Guo Q. Understanding the oral processing of solid foods: Insights from food structure. Compr Rev Food Sci Food Saf 2021; 20:2941-2967. [PMID: 33884754 DOI: 10.1111/1541-4337.12745] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 02/17/2021] [Accepted: 03/03/2021] [Indexed: 01/25/2023]
Abstract
Understanding the relationship between the structure of solid foods and their oral processing is paramount for enhancing features such as texture and taste and for improving health-related factors such as management of body weight or dysphagia. This paper discusses the main aspects of the oral processing of solid foods across different categories: (1) oral physiology related to chewing, (2) in-mouth food transformation, (3) texture perception, and (4) taste perception, and emphasis is placed on unveiling the underlying mechanisms of how food structure influences the oral processing of solid foods; this is exemplified by comparing the chewing behaviors for a number of representative solid foods. It highlights that modification of the texture/taste of food based on food structure design opens up the possibility for the development of food products that can be applied in the management of health.
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Affiliation(s)
- Qing Guo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China.,Key Laboratory of Fruits and Vegetables Processing of Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, China
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14
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Chen H, Chen F, Xiao Q, Cai M, Yang Q, Weng H, Xiao A. Structure and physicochemical properties of amphiphilic agar modified with octenyl succinic anhydride. Carbohydr Polym 2021; 251:117031. [PMID: 33142590 DOI: 10.1016/j.carbpol.2020.117031] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 08/16/2020] [Accepted: 08/30/2020] [Indexed: 11/25/2022]
Abstract
A novel amphiphilic agar with high transparency and freeze-thaw stability was prepared using octenyl succinic anhydride (OSA). Fourier transform infrared spectroscopy and nuclear magnetic resonance spectroscopy confirmed that the hydrophobic OS groups were successfully introduced in OSA-modified agar (OSAR) backbone. The OSAR showed higher emulsion stability and oil loading capacity than the native agar (NA). Compared with gel transparency (47.1 %), syneresis (42.1 %) of NA, OSAR exhibited high gel transparency (80 %) and low syneresis (3.3 %) when the degree of substitution (DS) was 0.06 and 0.12, respectively. Meanwhile, the OSAR showed a decreased interface tension and average molecular weight after modification. Thermogravimetric analysis indicated the thermal stability of OSAR was decreased, while texture profile analysis showed the springiness of the OSAR gel was enhanced. Dynamic rheology measurements revealed the OSAR with low gel strength displayed more liquid-like properties. Moreover, the OSAR exhibited lower turbidity and melting temperatures than the NA.
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Affiliation(s)
- Huijing Chen
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Fuquan Chen
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Qiong Xiao
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Menghao Cai
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, 130 Meilong Road, Shanghai 200237, China
| | - Qiuming Yang
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Huifen Weng
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Anfeng Xiao
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China.
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15
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van Eck A, Stieger M. Oral processing behavior, sensory perception and intake of composite foods. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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16
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Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.024] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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17
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Assessment of the Miniature Kramer Shear Cell to Measure Both Solid Food and Bolus Mechanical Properties and Their Interplay with Oral Processing Behavior. Foods 2020; 9:foods9050613. [PMID: 32403223 PMCID: PMC7278702 DOI: 10.3390/foods9050613] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 05/05/2020] [Accepted: 05/07/2020] [Indexed: 12/16/2022] Open
Abstract
This study assessed the usefulness of the miniature Kramer shear cell to determine relevant instrumental parameters of solid foods and bolus counterparts, examining their relationships with oral processing behaviors to obtain greater knowledge about the texture perception process. Six solid foods with different textural properties were tested. Bolus mechanical properties were also determined by means of cone penetration tests and rheological measurements, and their particle size distributions by sieving. Oral processing behavior (chewing time, number of chews, chewing rate, eating rate) and food saliva uptake (SU) of a young volunteer and a panel of 39 untrained participants were analyzed. The Kramer mechanical properties were very suitable for detecting different levels of food and bolus textural hardness and fracturability and the associated degrees of fragmentation achieved during mastication. Chewing time and number of chews were highly correlated with Kramer food and bolus mechanical properties for the single subject and for the panel's oral processing behaviors. For the single subject, SU and eating rate also showed strong correlations with food and bolus mechanical properties, unlike chewing rate and food moisture content (FMC). In contrast, eating rate, FMC, and SU did not vary with the oral activities of the panel.
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Palczak J, Giboreau A, Rogeaux M, Delarue J. How do pastry and culinary chefs design sensory complexity? Int J Gastron Food Sci 2020. [DOI: 10.1016/j.ijgfs.2019.100182] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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19
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Santagiuliana M, Broers L, Marigómez IS, Stieger M, Piqueras-Fiszman B, Scholten E. Strategies to compensate for undesired gritty sensations in foods. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2019.103842] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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Santagiuliana M, Bhaskaran V, Scholten E, Piqueras-Fiszman B, Stieger M. Don't judge new foods by their appearance! How visual and oral sensory cues affect sensory perception and liking of novel, heterogeneous foods. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.05.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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21
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Krop EM, Hetherington MM, Miquel S, Sarkar A. Oral processing of hydrogels: Influence of food material properties versus individuals' eating capability. J Texture Stud 2019; 51:144-153. [DOI: 10.1111/jtxs.12478] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Revised: 08/16/2019] [Accepted: 08/19/2019] [Indexed: 01/01/2023]
Affiliation(s)
- Emma M. Krop
- Food Colloids and Bioprocessing GroupSchool of Food Science and Nutrition, University of Leeds Leeds UK
| | | | | | - Anwesha Sarkar
- Food Colloids and Bioprocessing GroupSchool of Food Science and Nutrition, University of Leeds Leeds UK
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22
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Impact of texture TDS and flavour TDS tasks and of chocolate-chip biscuit characteristics on oral processing features. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.04.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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23
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Mantihal S, Prakash S, Bhandari B. Texture‐modified 3D printed dark chocolate: Sensory evaluation and consumer perception study. J Texture Stud 2019; 50:386-399. [DOI: 10.1111/jtxs.12472] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2019] [Revised: 07/02/2019] [Accepted: 07/09/2019] [Indexed: 01/13/2023]
Affiliation(s)
- Sylvester Mantihal
- School of Agriculture and Food SciencesThe University of Queensland St Lucia Queensland Australia
| | - Sangeeta Prakash
- School of Agriculture and Food SciencesThe University of Queensland St Lucia Queensland Australia
| | - Bhesh Bhandari
- School of Agriculture and Food SciencesThe University of Queensland St Lucia Queensland Australia
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Sharma M, Duizer L. Characterizing the Dynamic Textural Properties of Hydrocolloids in Pureed Foods-A Comparison Between TDS and TCATA. Foods 2019; 8:E184. [PMID: 31151243 PMCID: PMC6617281 DOI: 10.3390/foods8060184] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Revised: 05/19/2019] [Accepted: 05/28/2019] [Indexed: 11/16/2022] Open
Abstract
Pureed foods, a compensatory diet for dysphagia, require the incorporation of hydrocolloids in order to be swallowed safely. The effect of hydrocolloid addition on textural dynamics of pureed foods has not yet been investigated. Starch and xanthan were added to levels that allowed products to meet the criteria of the International Dysphagia Diet Standardization Initiative. Nine pureed carrot matrices made with two concentrations of starch, xanthan, and their blends were characterized for textural evolution using two dynamic sensory techniques: Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA). Each test, with four replications, was conducted with 16 panelists. Results indicate that purees were divided into two groups based on sensory responses--grainy and smooth were the primary differentiating attributes for these two groups. Grainy was associated with starch-added samples, while samples with xanthan (alone and in blends) were smooth and slippery. For both groups, thickness was perceived during the first half of processing, adhesiveness in the second half of oral processing, and mouthcoating was perceived toward the end of processing. A comparison of results from these tests showed that both TDS and TCATA gave similar information about texture dynamics and product differentiation of pureed foods.
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Affiliation(s)
- Madhu Sharma
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
| | - Lisa Duizer
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
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25
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Santagiuliana M, van den Hoek IAF, Stieger M, Scholten E, Piqueras-Fiszman B. As good as expected? How consumer expectations and addition of vegetable pieces to soups influence sensory perception and liking. Food Funct 2019; 10:665-680. [DOI: 10.1039/c8fo01800f] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The aim of this study was to determine the effect of mechanical contrast and flavour concentration of carrot particles added to soups on expected and perceived sensations and liking.
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Affiliation(s)
- Marco Santagiuliana
- TI Food and Nutrition
- 6700 AN Wageningen
- The Netherlands
- Physics and Physical Chemistry of Foods
- Wageningen University
| | | | - Markus Stieger
- TI Food and Nutrition
- 6700 AN Wageningen
- The Netherlands
- Food Quality and Design
- Wageningen University
| | - Elke Scholten
- Physics and Physical Chemistry of Foods
- Wageningen University
- 6700 AA Wageningen
- The Netherlands
| | - Betina Piqueras-Fiszman
- Marketing and Consumer Behaviour
- Department of Social Sciences
- Wageningen University
- 6700 EW Wageningen
- The Netherlands
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26
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van Eck A, Hardeman N, Karatza N, Fogliano V, Scholten E, Stieger M. Oral processing behavior and dynamic sensory perception of composite foods: Toppings assist saliva in bolus formation. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.05.009] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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27
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Mechanical properties affect detectability of perceived texture contrast in heterogeneous food gels. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.022] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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28
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29
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Nourbehesht N, Shekarchizadeh H, Soltanizadeh N. Investigation of stability, consistency, and oil oxidation of emulsion filled gel prepared by inulin and rice bran oil using ultrasonic radiation. ULTRASONICS SONOCHEMISTRY 2018; 42:585-593. [PMID: 29429707 DOI: 10.1016/j.ultsonch.2017.12.029] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2017] [Revised: 12/14/2017] [Accepted: 12/15/2017] [Indexed: 05/25/2023]
Abstract
Inulin, rice bran oil and rosemary essential oil were used to produce high quality emulsion filled gel (EFG) using ultrasonic radiation. Response surface methodology was used to investigate the effects of oil content, inulin content and power of ultrasound on the stability and consistency of prepared EFG. The process conditions were optimized by conducting experiments at five different levels. Second order polynomial response surface equations were developed indicating the effect of variables on EFG stability and consistency. The oil content of 18%; inulin content of 44.6%; and power of ultrasound of 256 W were found to be the optimum conditions to achieve the best EFG stability and consistency. Microstructure and rheological properties of prepared EFG were investigated. Oil oxidation as a result of using ultrasonic radiation was also investigated. The increase of oxidation products and the decrease of total phenolic compounds as well as radical scavenging activity of antioxidant compounds showed the damaging effect of ultrasound on the oil quality of EFG.
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Affiliation(s)
- Newsha Nourbehesht
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran
| | - Hajar Shekarchizadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran.
| | - Nafiseh Soltanizadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran
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30
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31
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Foegeding EA, Stieger M, van de Velde F. Moving from molecules, to structure, to texture perception. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.009] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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32
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Liu D, Deng Y, Sha L, Abul Hashem M, Gai S. Impact of oral processing on texture attributes and taste perception. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:2585-2593. [PMID: 28740316 PMCID: PMC5502015 DOI: 10.1007/s13197-017-2661-1] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/07/2017] [Accepted: 04/26/2017] [Indexed: 11/26/2022]
Abstract
Mastication is the first step of food digestion, where foods are broken down and simultaneously impregnated by saliva resulting in the formation of semi-fluids known as food boluses. This review focuses on the impact of oral processing on texture attributes and taste perception. The article describes the oral actions in which texture characteristic are measured for the critical conditions that trigger swallowing. Taste perception also plays a key role in oral processing and oral sensations. There are still challenges in terms of determining different oral physiological characteristics. These include individual chewing behavior regardless of the temporal aspects of dominant processes of comminution, insalivation, bolus formation and swallowing. A comprehensive approach is essential to process favorable foods with respect to the food properties of texture and taste.
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Affiliation(s)
- Dengyong Liu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National and Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, 121013 China
| | - Yajun Deng
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National and Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, 121013 China
| | - Lei Sha
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National and Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, 121013 China
| | - Md. Abul Hashem
- Department of Animal Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh, 2202 Bangladesh
| | - Shengmei Gai
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National and Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, 121013 China
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33
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Devezeaux de Lavergne M, van de Velde F, Stieger M. Bolus matters: the influence of food oral breakdown on dynamic texture perception. Food Funct 2017; 8:464-480. [PMID: 27713955 DOI: 10.1039/c6fo01005a] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This review article focuses on design of food structure, characterisation of oral processing by boli characterisation and dynamic texture perception. Knowledge of the food properties governing bolus formation and bolus properties determining temporal changes in texture perception is of major importance. Such knowledge allows academia to better understand the mechanisms underlying texture perception and food industry to improve product texture. For instance, such knowledge can be used for developing foods with desired texture perception that fit in a healthy diet or that are customized to specific consumer groups. The end point of oral processing is the formation of a safe-to-swallow bolus. The transitions of solid and soft solid foods into bolus are accompanied by tremendous modifications of food properties. The review discusses dynamic changes in bolus properties resulting in dynamic changes of texture perception during oral processing. Studies monitoring chewing behaviour are discussed to complement the relationships between bolus properties and dynamic texture perception. We conclude that texture perception evolves over mastication time and depends on food properties, such as mechanical properties, mainly in the beginning of oral processing. Towards the middle and end of oral processing, bolus properties depend on food properties and explain texture perception better than food properties.
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Affiliation(s)
- Marine Devezeaux de Lavergne
- TI Food and Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands. and Wageningen University, Agrotechnology and Food Sciences Group, P.O. Box 8129, 6700EV, The Netherlands
| | - Fred van de Velde
- TI Food and Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands. and NIZO food research BV, P.O. Box 20, 6710 BA Ede, The Netherlands
| | - Markus Stieger
- TI Food and Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands. and Wageningen University, Agrotechnology and Food Sciences Group, P.O. Box 8129, 6700EV, The Netherlands
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34
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Joubert M, Septier C, Brignot H, Salles C, Panouillé M, Feron G, Tournier C. Chewing bread: impact on alpha-amylase secretion and oral digestion. Food Funct 2017; 8:607-614. [PMID: 27966720 DOI: 10.1039/c6fo00963h] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
During chewing, saliva helps in preparing the food bolus by agglomerating the formed particles, and it initiates enzymatic food breakdown. However, limited information is actually available on the adaptation of saliva composition during the oral processing of complex foods, especially for foods that are sensitive to salivary enzymes. We addressed this question in the context of starch-based products and salivary alpha-amylase. The objectives were two-fold: (1) to determine if salivary alpha-amylase secretion can be modulated by the bread type and (2) to evaluate the contribution of the oral phase in bread enzymatic breakdown. Mouthfuls of three different wheat breads (industrial, artisan and whole-meal breads) were chewed by twelve subjects. Saliva samples were collected at rest and at different times corresponding to 33, 66 and 100% of the individual's chewing sequence. Alpha-amylase activity and total protein content were determined for all saliva samples that were collected. Additionally, the salivary maltose concentration was measured as a marker of bread enzymatic digestion. Boluses were collected at the swallowing time to evaluate the saliva uptake. Chewing industrial bread induced higher saliva uptake than the other breads despite a similar chewing duration. The evolution of salivary amylase activity tended to depend on the type of bread and was highly influenced by a large degree of inter- and intra-subject variability. The protein and maltose concentration steadily increased during chewing as a result of bread breakdown. The salivary protein concentration was mainly affected by the release of the water-soluble proteins of the bread. The salivary maltose concentration was found to be significantly lower for the whole-meal bread. When considering the weight of the mouthful, enzymatic breakdown was found to be most efficient for the breads ranking from industrial > artisan > whole-meal.
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Affiliation(s)
- Marianne Joubert
- CSGA (Centre des Sciences du Goût et de l'Alimentation), CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Chantal Septier
- CSGA (Centre des Sciences du Goût et de l'Alimentation), CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Hélène Brignot
- CSGA (Centre des Sciences du Goût et de l'Alimentation), CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Christian Salles
- CSGA (Centre des Sciences du Goût et de l'Alimentation), CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Maud Panouillé
- UMR GMPA, AgroParisTech, INRA, Université Paris-Saclay, F-78850, Thiverval-Grignon, France
| | - Gilles Feron
- CSGA (Centre des Sciences du Goût et de l'Alimentation), CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Carole Tournier
- CSGA (Centre des Sciences du Goût et de l'Alimentation), CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
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35
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36
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Tournier C, Devezeaux de Lavergne M, van de Velde F, Stieger M, Salles C, Bertrand D. Investigation of oral gels breakdown using image analysis. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.07.037] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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37
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Abstract
This review article gives an overview of structural features of composite foods, and its relation to rheological, lubrication and sensory properties.
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Affiliation(s)
- Elke Scholten
- Physics and Physical Chemistry of Foods
- Wageningen University
- 6700 AA Wageningen
- The Netherlands
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38
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Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis. J FOOD QUALITY 2017. [DOI: 10.1155/2017/4714919] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The potential physics differences of Chinese traditional stewed pork during mastication were investigated. Ten subjects chewed and expectorated the fat and lean layers of stewed pork with brown sauce at different stages of mastication. The produced boluses were analyzed for their physical properties. The results suggested the subjects’ saliva secretion and moisture content of the boluses during mastication increased significantly depending on subjects and food types studied (P<0.05) and led to increase of bolus apparent particle size because of saliva uptake. Bolus first peak force tended to decrease significantly, whereas bolus flowability increased significantly during mastication (P<0.05). Further, microstructure of boluses revealed series processing was conducted by comminution, aggregation, hydration, and dilution. The boluses ready-to-swallow possessed a higher flowability and a homogenetic matrix. Therefore, the changes in physics and microstructure of bolus contributed to dynamic texture perception of traditional Chinese stewed pork with brown sauce.
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39
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Geremias-Andrade IM, Souki NPBG, Moraes ICF, Pinho SC. Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials. Gels 2016; 2:E22. [PMID: 30674153 PMCID: PMC6318578 DOI: 10.3390/gels2030022] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2016] [Revised: 06/25/2016] [Accepted: 08/04/2016] [Indexed: 11/16/2022] Open
Abstract
Emulsion-filled gels are classified as soft solid materials and are complex colloids formed by matrices of polymeric gels into which emulsion droplets are incorporated. Several structural aspects of these gels have been studied in the past few years, including their applications in food, which is the focus of this review. Knowledge of the rheological behavior of emulsion-filled gels is extremely important because it can measure interferences promoted by droplets or particle inclusion on the textural properties of the gelled systems. Dynamic oscillatory tests, more specifically, small amplitude oscillatory shear, creep-recovery tests, and large deformation experiments, are discussed in this review as techniques present in the literature to characterize rheological behavior of emulsion-filled gels. Moreover, the correlation of mechanical properties with sensory aspects of emulsion-filled gels appearing in recent studies is discussed, demonstrating the applicability of these parameters in understanding mastication processes.
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Affiliation(s)
- Ivana M Geremias-Andrade
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte 225, Jd. Elite, Pirassununga, Sao Paulo 13635-900, Brazil.
| | - Nayla P B G Souki
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte 225, Jd. Elite, Pirassununga, Sao Paulo 13635-900, Brazil.
| | - Izabel C F Moraes
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte 225, Jd. Elite, Pirassununga, Sao Paulo 13635-900, Brazil.
| | - Samantha C Pinho
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte 225, Jd. Elite, Pirassununga, Sao Paulo 13635-900, Brazil.
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40
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Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis. Food Res Int 2016; 87:142-151. [PMID: 29606235 DOI: 10.1016/j.foodres.2016.06.021] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2016] [Revised: 05/24/2016] [Accepted: 06/25/2016] [Indexed: 11/24/2022]
Abstract
Texture perception is a multidimensional and dynamic phenomenon resulting from both the initial structure of food and its breakdown during oral processing. The aim of this study is to identify the respective contribution of food and bolus properties to temporal changes in texture perceptions during bread consumption. For this purpose, the perception dynamics of three French baguettes with dif\ferent structures were assessed through Temporal Dominance of Sensations and Progressive Profiling. Samples of crumb with and without crust were tasted by trained panelists. The intensities of nine texture attributes were evaluated at three key stages of oral processing (10%, 40% and 100% of individual swallowing time) using the Progressive Profiling method. Six of them were related with a Multiblock Partial Least Squares (MB-PLS) regression to the initial bread properties and to some bolus properties measured at these three stages. The evolution during oral processing of some attributes such as "soft", "dry", "doughy" and "sticky" was more influenced by modifications of bolus properties than by the initial characteristics of the breads. Among bolus properties, the MB-PLS highlighted that the hydration and texture properties of the bolus had a greater impact on texture perceptions than bolus structure. The "aerated" perception was more affected by the crumb structure, while the "heterogeneousness" and the "crispiness" were more affected by the presence of crust. This study thus contributes to improving our understanding of dynamic texture perceptions through a statistical model that takes the physical properties of bread and bolus during oral processing into account.
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41
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Instrumental methods for bolus characterization during oral processing to understand food perceptions. Curr Opin Food Sci 2016. [DOI: 10.1016/j.cofs.2016.05.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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