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He J, Wang W, Zhang J, Zhu Y, Wang W, Bai T, Ji L, Chen L. Effect of ultrasonic treatment on the quality of Mianning ham. Front Nutr 2023; 10:1199279. [PMID: 37614741 PMCID: PMC10443918 DOI: 10.3389/fnut.2023.1199279] [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: 04/03/2023] [Accepted: 07/25/2023] [Indexed: 08/25/2023] Open
Abstract
This paper investigates the optimal process for ultrasonic desalination of Mianning ham. The study analyzed various factors such as ultrasonic treatment time, temperature, and power to determine their impact on the rate of desalination of hams. A single factor test was conducted to study the rate of desalination. Further, A Box-Behnken experimental design was used to evaluate the effect of Mianning ham desalination. The design examined the impacts of ultrasound on the physicochemical properties, texture, and sensory of the ham. Response surface processing group underwent oral processing to determine the optimal ultrasonic treatment conditions with the highest acceptance level. The results show that the best conditions were: ultrasonic time 84.56 min, ultrasonic temperature 40.35°C, and ultrasonic power 150.85 W. The average desalination rate of the ham under the optimal conditions was 25.93% ± 0.69%, and the hardness was 4.48 N ± 0.62 N. Overall, this process significantly improved the desalination rate, texture, and sensory quality of Mianning ham, providing solid theoretical support for desalination processing at the back end of ham.
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Affiliation(s)
| | | | | | | | | | | | | | - Lin Chen
- Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
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Ilic J, Djekic I, Tomasevic I, van den Berg M, Oosterlinck F. Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions. J Texture Stud 2023. [PMID: 37114586 DOI: 10.1111/jtxs.12763] [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: 12/22/2022] [Revised: 03/13/2023] [Accepted: 04/10/2023] [Indexed: 04/29/2023]
Abstract
Previous studies dealing with plant-based meat analogs confirmed the potential of oral processing methods to identify options for improving those products. Knowing that sensory perception can be influenced by adding condiments, this short communication aimed to investigate the texture and oral processing of four plant-based burger analogs and a beef burger when consumed in portions or as part of model meals with buns and sides. Texture profile analysis indicated that beef burgers and analog E were the toughest. Two analogs (B and S) showed textures close to beef, while one (analog D) displayed significantly lower values for hardness, toughness, cohesiveness, and springiness. The instrumental data was only partly reflected in the mastication parameters. Adaptations in mastication behavior were expected, but differences between the plant-based analogs were smaller than anticipated, although clear differences were observed for consumption time, number of chews and number of swallows. On the whole, mastication patterns concurred within different consumption scenarios (portions, model burgers), and significant correlations with instrumental texture were obtained.
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Affiliation(s)
- Jovan Ilic
- Department of Food Safety and Quality Management, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Ilija Djekic
- Department of Food Safety and Quality Management, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Igor Tomasevic
- German Institute of Food Technologies (DIL), Quakenbrück, Germany
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Ni D, Smyth HE, Cozzolino D, Gidley MJ. Holistic approach to effects of foods, human physiology, and psychology on food intake and appetite (satiation & satiety). Crit Rev Food Sci Nutr 2022; 64:3702-3712. [PMID: 36259784 DOI: 10.1080/10408398.2022.2134840] [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: 11/03/2022]
Abstract
Appetite (satiation and satiety) is an essential element for the control of eating behavior, and as a consequence human nutrition, body weight, and chronic disease risk. A better understanding of appetite mechanisms is necessary to modulate eating behavior and food intake, and also provide a practical approach for weight management. Although many researchers have investigated the relationships between satiation/satiety and specific factors including human physiology, psychology, and food characteristics, limited information on the interactions between factors or comparisons between the relative importance of factors in contributing to satiation/satiety have been reported. This article reviews progress and gaps in understanding individual attributes contributing to perceived satiation/satiety, the advantages of considering multiple factors together in appetite experiments, as well as the applications of nondestructive sensing in evaluating human factors contributing to relative appetite perception. The approaches proposed position characterization of appetite (satiation and satiety) for personalized and precision nutrition in relation to human status and healthy diets. In particular, it is recommended that future studies of appetite perception recognize the inter-dependence of food type and intake, appetite (satiation and satiety), and individual status.
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Affiliation(s)
- Dongdong Ni
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, Australia
| | - Heather E Smyth
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, Australia
| | - Daniel Cozzolino
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, Australia
| | - Michael J Gidley
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, Australia
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Vanhatalo S, Dall'Asta M, Cossu M, Chiavaroli L, Francinelli V, Pede GD, Dodi R, Närväinen J, Antonini M, Goldoni M, Holopainen-Mantila U, Cas AD, Bonadonna R, Brighenti F, Poutanen K, Scazzina F. Pasta Structure Affects Mastication, Bolus Properties, and Postprandial Glucose and Insulin Metabolism in Healthy Adults. J Nutr 2021; 152:994-1005. [PMID: 36967189 PMCID: PMC8971003 DOI: 10.1093/jn/nxab361] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 08/24/2021] [Accepted: 10/01/2021] [Indexed: 11/30/2022] Open
Abstract
Background Structure and protein–starch interactions in pasta products can be responsible for lower postprandial glycemic responses compared with other cereal foods. Objectives We tested the effect on postprandial glucose metabolism induced by 2 pasta products, couscous, and bread, through their structural changes during mastication and simulated gastric digestion. Methods Two randomized controlled trials (n = 30/trial) in healthy, normal-weight adults (mean BMI of 23.9 kg/m2 (study 1) and 23.0 kg/m2 (study 2)) evaluated postprandial glucose metabolism modulation to portions of durum wheat semolina spaghetti, penne, couscous, and bread each containing 50 g available carbohydrate. A mastication trial involving 26 normal-weight adults was conducted to investigate mastication processes and changes in particle size distribution and microstructure (light microscopy) of boluses after mastication and in vitro gastric digestion. Results Both pasta products resulted in lower areas under the 2-h curve for blood glucose (−40% for spaghetti and −22% for penne compared with couscous; −41% for spaghetti and −30% for penne compared with bread), compared with the other grain products (P < 0.05). Pasta products required more chews (spaghetti: 34 ± 18; penne: 38 ± 20; bread: 27 ± 13; couscous: 24 ± 17) and longer oral processing (spaghetti: 21 ± 13 s; penne: 23 ± 14 s; bread: 18 ± 9 s; couscous: 14 ± 10 s) compared with bread or couscous (P < 0.01). Pastas contained more large particles (46–67% of total particle area) compared with bread (0–30%) and couscous (1%) after mastication and in vitro gastric digestion. After in vitro gastric digestion, pasta samples still contained large areas of nonhydrolyzed starch embedded within the protein network; the protein in bread and couscous was almost entirely digested, and the starch was hydrolyzed. Conclusions Preservation of the pasta structure during mastication and gastric digestion explains slower starch hydrolysis and, consequently, lower postprandial glycemia compared with bread or couscous prepared from the same durum wheat semolina flour in healthy adults. The postprandial in vivo trials were registered at clinicaltrials.gov as NCT03098017 and NCT03104686.
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Affiliation(s)
- Saara Vanhatalo
- VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 VTT, Finland
| | - Margherita Dall'Asta
- Department of Food and Drug, University of Parma, via Volturno 39, 43125 Parma, Italy.,Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - Marta Cossu
- Department of Food and Drug, University of Parma, via Volturno 39, 43125 Parma, Italy
| | - Laura Chiavaroli
- Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada.,Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Clinical Nutrition and Risk Factor Modification Centre, St. Michael's Hospital, Toronto, Ontario, Canada
| | - Veronica Francinelli
- Department of Food and Drug, University of Parma, via Volturno 39, 43125 Parma, Italy
| | - Giuseppe Di Pede
- Department of Food and Drug, University of Parma, via Volturno 39, 43125 Parma, Italy
| | - Rossella Dodi
- Department of Food and Drug, University of Parma, via Volturno 39, 43125 Parma, Italy
| | - Johanna Närväinen
- VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 VTT, Finland
| | - Monica Antonini
- Department of Medicine and Surgery, University of Parma, Parma, 43125, Italy
| | - Matteo Goldoni
- Department of Medicine and Surgery, University of Parma, Parma, 43125, Italy
| | | | - Alessandra Dei Cas
- Department of Medicine and Surgery, University of Parma, Parma, 43125, Italy
| | - Riccardo Bonadonna
- Department of Medicine and Surgery, University of Parma, Parma, 43125, Italy
| | - Furio Brighenti
- Department of Food and Drug, University of Parma, via Volturno 39, 43125 Parma, Italy
| | - Kaisa Poutanen
- VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 VTT, Finland
| | - Francesca Scazzina
- Department of Food and Drug, University of Parma, via Volturno 39, 43125 Parma, Italy
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Kehlet U, Christensen LB, Raben A, Aaslyng MD. Physico‐chemical, orosensory and microstructural properties of meat products containing rye bran, pea fibre or a combination of the two. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14326] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Ursula Kehlet
- Danish Meat Research Institute (DMRI) Danish Technological Institute Gregersensvej 9 DK‐2630 Taastrup Denmark
| | - Lars Bager Christensen
- Danish Meat Research Institute (DMRI) Danish Technological Institute Gregersensvej 9 DK‐2630 Taastrup Denmark
| | - Anne Raben
- Department of Nutrition, Exercise and Sports Faculty of Science University of Copenhagen Rolighedsvej 26 DK‐1958 Frederiksberg C Denmark
| | - Margit D. Aaslyng
- Danish Meat Research Institute (DMRI) Danish Technological Institute Gregersensvej 9 DK‐2630 Taastrup Denmark
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Alam SA, Pentikäinen S, Närväinen J, Katina K, Poutanen K, Sozer N. The effect of structure and texture on the breakdown pattern during mastication and impacts on in vitro starch digestibility of high fibre rye extrudates. Food Funct 2019; 10:1958-1973. [PMID: 30888350 DOI: 10.1039/c8fo02188k] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
The snack product category is lacking palatable, high dietary fiber containing products. This study explored how the addition of native or fermented rye bran influences the texture and sensory properties of endosperm rye flour based extrudates. In addition, mastication and bolus properties (n = 26), and in vitro starch digestibility were assessed. Three high fiber extrudates based on endosperm rye flour (EF) were produced with addition of either 40% native rye bran (NBE) or 40% fermented rye bran (FBE), and with no added bran (EFE) to achieve two pairs of extrudates to compare. EFE and FBE had different composition but resembled each other regarding macrostructure and the second pair (NBE vs. FBE) had similar core composition but different structure due to bran fermentation. The fermentation of bran was performed using exopolysaccharide (EPS)-producing strain Weissella confusa, which led to 3% (3 g per 100 g bran; dry weight) in situ dextran production. The compositionally similar extrudates (NBE vs. FBE) varied in both structure and instrumental texture: FBE were less dense, less hard and crispier than NBE. The extrudates with different composition (EFE vs. FBE) varied regarding instrumental texture: FBE were less hard and crispier than EFE. There were also subtle structural differences FBE being somewhat denser than EFE. NBE and FBE differed regarding sensory texture while textures of EFE and FBE were perceived similar. Mastication properties of the different products did not exhibit remarkable differences. There was a large number of smaller particles in both NBE and FBE bolus samples. The fragile structure of FBE, and its lower bolus viscosity, led to high in vitro starch digestibility. The results demonstrate that the structural attributes of the extrudates, rather than the core composition, dictate the breakdown pattern during mastication and in vitro starch digestibility. The extrudates with similar composition may be digested at different rates depending on their structural attributes. Although FBE had higher in vitro starch digestibility, its high DF content, palatable texture and improved sensory properties were important determinants underlying eating quality and therefore it could be a promising product to snack food category.
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Affiliation(s)
- Syed Ariful Alam
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Finland.
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