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Liu Y, Wang K, Ma J, Wang Z, Zhu Q, Jin Y. Effect of yolk spheres as a key histological structure on the morphology, character, and oral sensation of boiled egg yolk gel. Food Chem 2023; 424:136380. [PMID: 37201471 DOI: 10.1016/j.foodchem.2023.136380] [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: 01/28/2023] [Revised: 05/08/2023] [Accepted: 05/12/2023] [Indexed: 05/20/2023]
Abstract
This study explored the effect of yolk sphere on gel state and taste differences between whole boiled egg yolk (WBEY) and stirred boiled egg yolks (SBEYs). Optical microscopy, scanning electron microscopy (SEM), and confocal laser scanning microscopy (CLSM) indicated that the WBEY was formed via the accumulation of yolk spheres, whereas the SBEY was a gel with a tight and ordered microstructure. The stirring disrupted the yolk sphere structure, leading to a homogeneous distribution of proteins and lipids in SBEYs, and a cross-linked network in gel was established with higher hardness and springiness. In the oral sensation simulation, WBEY had a higher saliva adsorption capacity and frictional force to oral soft tissue during swallowing than SBEY. This work contributes to a deeper understanding of the gel structure and taste of egg yolk, and provides a theoretical basis for the research on the formation of the gritty taste of egg yolks.
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Affiliation(s)
- Yuanyuan Liu
- Guizhou Province Key Laboratory of Agricultural and Animal Products Storage and Processing, College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China.
| | - Keshan Wang
- Guizhou Province Key Laboratory of Agricultural and Animal Products Storage and Processing, College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
| | - Jiaxuan Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Zhengcong Wang
- College of Economics and Management, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Qiujin Zhu
- Guizhou Province Key Laboratory of Agricultural and Animal Products Storage and Processing, College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
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2
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Jie Y, Chen F. Progress in the Application of Food-Grade Emulsions. Foods 2022; 11:foods11182883. [PMID: 36141011 PMCID: PMC9498284 DOI: 10.3390/foods11182883] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 09/07/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022] Open
Abstract
The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to expand their application scope. This work reviews the applications of food-grade emulsions on the dispersed phase, interface structure, and macroscopic scales; further, it discusses the corresponding factors of influence, the selection and design of food dispersion systems, and the expansion of their application scope. Specifically, applications on the dispersed-phase scale mainly include delivery by soft matter carriers and auxiliary extraction/separation, while applications on the scale of the interface structure involve biphasic systems for enzymatic catalysis and systems that can influence substance digestion/absorption, washing, and disinfection. Future research on these scales should therefore focus on surface-active substances, real interface structure compositions, and the design of interface layers with antioxidant properties. By contrast, applications on the macroscopic scale mainly include the design of soft materials for structured food, in addition to various material applications and other emerging uses. In this case, future research should focus on the interactions between emulsion systems and food ingredients, the effects of food process engineering, safety, nutrition, and metabolism. Considering the ongoing research in this field, we believe that this review will be useful for researchers aiming to explore the applications of food-grade emulsions.
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Abstract
Food oral processing (FOP) is a fast-emerging research area in the food science discipline. Since its first introduction about a decade ago, a large amount of literature has been published in this area, forming new frontiers and leading to new research opportunities. This review aims to summarize FOP research progress from current perspectives. Food texture, food flavor (aroma and taste), bolus swallowing, and eating behavior are covered in this review. The discussion of each topic is organized into three parts: a short background introduction, reflections on current research findings and achievements, and future directions and implications on food design. Physical, physiological, and psychological principles are the main concerns of discussion for each topic. The last part of the review shares views on the research challenges and outlooks of future FOP research. It is hoped that the review not only helps readers comprehend what has been achieved in the past decade but also, more importantly, identify where the knowledge gaps are and in which direction the FOP research will go.
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Affiliation(s)
- Yue He
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China;
| | - Xinmiao Wang
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China;
| | - Jianshe Chen
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China;
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Wang X, Chen J, Wang X. In situ oral lubrication and smoothness sensory perception influenced by tongue surface roughness. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:132-138. [PMID: 34057739 DOI: 10.1002/jsfa.11339] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 05/03/2021] [Accepted: 05/31/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The human tongue is important in the oral processing of food and in sensory perception. Tongue topography could influence delicate differences in sensory perception. It is hypothesized that tongue surface roughness could alter oral lubrication status and affect perception of smoothness. Fifteen participants with varying levels of tongue surface roughness were recruited and tested. Participants' in situ oral lubrication status without and after consumption of fluid food (milk with varying fat content and maltodextrin solutions with different shear viscosities) was measured. Participants' smoothness sensory scores were also recorded. RESULTS The in situ friction coefficient (0.299-1.505) was significantly positively correlated with tongue-surface roughness (54.6-140.0 μm) in all types of test fluid samples across participants. Oral lubrication was significantly decreased when participants consumed the test fluid samples compared with no liquid food consumption, for all test fluid sample types (P < 0.05). No significant differences in in situ friction coefficient were found after participants consumed different test fluid samples, and this was mainly attributed to the limited quantities of fluid residuals in the oral cavity after expectoration. Participants whose tongue surface roughness differed did not exhibit significant differences in smoothness perception with different test fluid samples. CONCLUSION Tongue surface roughness has a strong impact on in situ oral lubrication, and fluid food intake reduces in situ oral lubrication significantly. Saliva film and tongue surface roughness might play greater roles in oral lubrication and smoothness sensory perception if fluid is expectorated after consumption. The association between oral physiology and texture perception still needs further elucidation. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xingqun Wang
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Institute of Food Oral Processing and Sensory Science, Zhejiang Gongshang University, Hangzhou, China
| | - Jianshe Chen
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Institute of Food Oral Processing and Sensory Science, Zhejiang Gongshang University, Hangzhou, China
| | - Xinmiao Wang
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Institute of Food Oral Processing and Sensory Science, Zhejiang Gongshang University, Hangzhou, China
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5
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Xu W, Xu Q, Zhong M. Lubrication study of representative fluid foods between mimicked oral surfaces. J Texture Stud 2021; 53:96-107. [PMID: 34750817 DOI: 10.1111/jtxs.12645] [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: 08/09/2021] [Revised: 09/27/2021] [Accepted: 11/03/2021] [Indexed: 11/27/2022]
Abstract
The lubricities of glycerol solutions with different viscosities were investigated at various frictional pairs, speeds, and loads to explore the lubrication regulations of diverse foods in mouths of different people. The friction pairs were characterized in terms of mechanical properties, surface morphology, and hydrophobicity. The results showed that the partial or complete Stribeck curves occurred with different speeds and viscosities. Various friction pairs had great influences on the boundary lubrication zone, but little influences on the elastohydrodynamic lubrication (EHL) zone. Increasing loads caused the friction coefficient decreasing in boundary lubrication zone; however, the friction coefficient changed a little in the mixed lubrication and EHL zones.
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Affiliation(s)
- Wenhu Xu
- School of Mechatronics Engineering, Key Laboratory of Tribology, Nanchang University, Nanchang, China
| | - Qixiang Xu
- School of Mechatronics Engineering, Key Laboratory of Tribology, Nanchang University, Nanchang, China
| | - Min Zhong
- School of Mechatronics Engineering, Key Laboratory of Tribology, Nanchang University, Nanchang, China
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7
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Funami T, Nakauma M. Instrumental characteristics from extensional rheology and tribology of polysaccharide solutions. J Texture Stud 2021; 52:567-577. [PMID: 34605034 DOI: 10.1111/jtxs.12638] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 09/13/2021] [Accepted: 09/20/2021] [Indexed: 11/29/2022]
Abstract
Instrumental characteristics from extensional rheology and tribology for aqueous xanthan gum (XG) and locust bean gum (LBG) solutions were studied in the presence or absence of simulated saliva. Extensional viscosity was calculated from the filament shrinkage behavior using a capillary breakup extensional rheometer, whereas the friction coefficient was measured using a set-up consisting of polydimethylsiloxane substrate and a glass ball bearing on a rotational rheometer. Increase in extensional viscosity was detected immediately after initiation of extensional flow, particularly XG, and also immediately before the filament rupture, particularly LBG. Extensional viscosity tended to decrease with increased addition of simulated saliva for XG, while to increase for LBG. In both cases, effect of cations in the saliva was greater than that of mucin. From the shape of the Stribeck curve (i.e., dependence of the friction coefficient on the entrainment speed) and comparison of the friction coefficient itself, lubricity of XG was greater than that of LBG. Simulated saliva added decreased the friction coefficient for each polysaccharide through functions of cations rather than mucin. Extensional viscosity and tribological measurements revealed mechanical properties of polysaccharide solutions which cannot be determined or quantified by shear viscosity alone.
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Kikuchi K, Mayama H, Nonomura Y. Nonlinear Friction Dynamics of Oil-in-Water and Water-in-Oil Emulsions on Hydrogel Surfaces. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2021; 37:8045-8052. [PMID: 34157225 DOI: 10.1021/acs.langmuir.1c01339] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
In this study, the friction properties of emulsions in an oral environment were investigated to understand the food-texture recognition mechanisms occurring on biological surfaces. Numerous publications have suggested that the friction phenomena depend on friction conditions, such as the surface characteristics, as well as the shape and movement of contact probes. Traditional friction evaluation systems are unsuitable for mimicking the oral environment. Thus, in this study, the friction forces between two fractal agar gel substrates in an emulsion were examined using a sinusoidal motion friction evaluation system that effectively mimics the oral environment. The physical properties of the fractal agar gel, including the elasticity, hydrophilicity, and surface roughness, were analogous to those of the human tongue. Furthermore, the sinusoidal motion imitated the movements of living organisms. Depending on the samples, three friction profiles were observed. For water, the surfactant aqueous solution, and olive oil, the friction profiles of the outward and homeward processes were symmetric (stable pattern). Interestingly, for an oil-in-water (O/W) emulsion, friction behaviors with not only an asymmetric friction profile (unstable pattern I) but also a lubrication phenomenon, which temporarily decreased the friction force (unstable pattern II), were noted. The probability for the appearance of unstable patterns and adhesion force between the gel substrates increased with the oil content of the O/W emulsions. These characteristic friction phenomena were attributed to the strong adhesive force in the emulsion, which was sandwiched between the agar gel substrates. The findings obtained in this study would contribute significantly to understanding the food-texture recognition mechanisms and dynamic phenomena occurring on biological surfaces.
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Affiliation(s)
- Kei Kikuchi
- Department of Biochemical Engineering, Graduate School of Science and Engineering, Yamagata University, 4-3-16 Jonan, Yonezawa 992-8510, Japan
| | - Hiroyuki Mayama
- Department of Chemistry, Asahikawa Medical University, 2-1-1-1 Midorigaoka-Higashi, Asahikawa 078-8510, Japan
| | - Yoshimune Nonomura
- Department of Biochemical Engineering, Graduate School of Science and Engineering, Yamagata University, 4-3-16 Jonan, Yonezawa 992-8510, Japan
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Srivastava R, Mantelet M, Saint-Eve A, Gennisson JL, Restagno F, Souchon I, Mathieu V. Ultrasound monitoring of a deformable tongue-food gel system during uniaxial compression–an in vitro study. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102695] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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10
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Kohyama K, Ishihara S, Nakauma M, Funami T. Fracture phenomena of soft gellan gum gels during compression with artificial tongues. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106283] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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11
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Tribological and Sensory Properties. Food Hydrocoll 2021. [DOI: 10.1007/978-981-16-0320-4_7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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12
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Fox D, Lynch KM, Sahin AW, Arendt EK. Soft Tribology Using Rheometers: A Practical Guide and Introduction. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1843959] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Daniel Fox
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Kieran M. Lynch
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Aylin W. Sahin
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K. Arendt
- School of Food and Nutritional Sciences and APC Microbiome Ireland, University College Cork, Cork, Ireland
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Andablo-Reyes E, Bryant M, Neville A, Hyde P, Sarkar R, Francis M, Sarkar A. 3D Biomimetic Tongue-Emulating Surfaces for Tribological Applications. ACS APPLIED MATERIALS & INTERFACES 2020; 12:49371-49385. [PMID: 33105986 PMCID: PMC7645869 DOI: 10.1021/acsami.0c12925] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Accepted: 10/12/2020] [Indexed: 06/11/2023]
Abstract
Oral friction on the tongue surface plays a pivotal role in mechanics of food transport, speech, sensing, and hedonic responses. The highly specialized biophysical features of the human tongue such as micropapillae-dense topology, optimum wettability, and deformability present architectural challenges in designing artificial tongue surfaces, and the absence of such a biomimetic surface impedes the fundamental understanding of tongue-food/fluid interaction. Herein, we fabricate for the first time, a 3D soft biomimetic surface that replicates the topography and wettability of a real human tongue. The 3D-printed fabrication contains a Poisson point process-based (random) papillae distribution and is employed to micromold soft silicone surfaces with wettability modifications. We demonstrate the unprecedented capability of these surfaces to replicate the theoretically defined and simulated collision probability of papillae and to closely resemble the tribological performances of human tongue masks. These de novo biomimetic surfaces pave the way for accurate quantification of mechanical interactions in the soft oral mucosa.
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Affiliation(s)
- Efren Andablo-Reyes
- Food
Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Michael Bryant
- Institute
of Functional Surfaces, School of Mechanical Engineering, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Anne Neville
- Institute
of Functional Surfaces, School of Mechanical Engineering, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Paul Hyde
- School
of Dentistry, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Rik Sarkar
- School
of Informatics, University of Edinburgh, Edinburgh EH8 9AB, United Kingdom
| | - Mathew Francis
- Food
Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Anwesha Sarkar
- Food
Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
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14
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Rudge RED, Scholten E, Dijksman JA. Advances and challenges in soft tribology with applications to foods. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.06.011] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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