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Müller I, Morlock GE. Quantitative saccharide release of hydrothermally treated flours by validated salivary/pancreatic on-surface amylolysis (nanoGIT) and high-performance thin-layer chromatography. Food Chem 2024; 432:137145. [PMID: 37625303 DOI: 10.1016/j.foodchem.2023.137145] [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: 04/01/2023] [Revised: 08/02/2023] [Accepted: 08/10/2023] [Indexed: 08/27/2023]
Abstract
The susceptibility of hydrothermally treated flour products to amylolysis was studied. The human salivary α-amylase and porcine pancreatin enzyme mixture containing α-amylase were used on-surface to investigate the release of glucose, maltose, and maltotriose. On the same adsorbent surface (all-in-one), their high-performance thin-layer chromatography separation and detection via selective chemical derivatization was performed. For the first time, the all-in-one nanoGIT system was studied quantitatively and validated for the simulated static oral and intestinal on-surface amylolysis of ten different hydrothermally treated flours and soluble starch. Differences were detected in the digestibility of refined and whole flours from wheat, spelt, and rye as well as from einkorn, amaranth, emmer, and oat. Amaranth released the lowest amount of saccharides and spelt the highest in both oral and intestinal digestion systems. The results suggest that consumption of whole grain products may be beneficial because of their lower saccharide release, with particular attention to rye.
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Affiliation(s)
- Isabel Müller
- Institute of Nutritional Science, Chair of Food Science, and Interdisciplinary Research Centre for Biosystems, Land Use, and Nutrition, Justus Liebig University Giessen, Heinrich-Buff-Ring 26-32, 35392 Giessen, Germany
| | - Gertrud E Morlock
- Institute of Nutritional Science, Chair of Food Science, and Interdisciplinary Research Centre for Biosystems, Land Use, and Nutrition, Justus Liebig University Giessen, Heinrich-Buff-Ring 26-32, 35392 Giessen, Germany.
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2
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Avila-Sierra A, Decerle N, Ramaioli M, Peyron MA. Effect of salivary fluid characteristics on the physical features of in vitro bread bolus: From the absence of saliva to artificially simulated hypersalivation. Food Res Int 2024; 175:113753. [PMID: 38128995 DOI: 10.1016/j.foodres.2023.113753] [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: 07/25/2023] [Revised: 11/17/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Saliva facilitates food oral processing, bolus formation, swallowing, and sensory perception, in addition to contributing to oral health and phonation. Ageing, health affections, and polymedication are among many causes altering salivary production, modifying the mastication process, the food impregnation ratio, and in turn altering the characteristics of the bolus, swallowing, and digestion. In this in vitro work, using the AM2 masticator apparatus, which replicates the mechanical actions taking place while chewing solid foods and produces realistic food bolus in various oral conditions, we investigated the effect of salivary fluid characteristics, i.e., composition, quantity (from absence to hypersalivation), temperature, and enzymatic action, on the physical characteristics (i.e., particle size distribution (PSD), bolus mass, salivary fluid content) of in vitro boluses of Traditional French baguette. A ready-to-swallow bolus of baguette displayed on average a d50 value (median particle size by mass) of 4.1 ± 0.4 mm, with saliva fluid constituting ∼ 35 % of the final bolus mass. The absence of saliva in mouth led to a deficient oral processing, forming bread boluses constituted by extremely big particles (ca. 80 % of particles had a size > 7.1 mm) that likely cannot be swallowed safely. On the contrary, an excess of saliva favoured an excessive breaking down of bread, leading to bread boluses constituted by smaller particles than those formed under healthy salivary conditions (d50 decreased from 4.1 mm to 3.1 mm), having a higher salivary fluid content (+10 %). On the other hand, the salivary fluid temperature did not affect PSD, d50, bolus mass, or salivary fluid content of in vitro bread boluses, however, the addition of human salivary α-amylase did, favouring particle size reduction (d50 decreased to 2.6 mm). Therefore, beyond the correlation between bolus hydration by saliva and food properties such as hardness and moisture content, our findings indicate that the quantity of salivary fluid present in the oral cavity and the enzymatic activity of salivary α-amylase during bread mastication significantly influence both the particle size distribution and the fluid content of bread boluses, ultimately determining the physical properties of the bolus and, therefore, potentially impacting the subsequent swallowing process.
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Affiliation(s)
| | - Nicolas Decerle
- Université Clermont Auvergne, Centre de Recherche en Odontologie Clinique (CROC) EA 4847, UFR Odontologie, Clermont-Ferrand, France; CHU Clermont-Ferrand, Service d'Odontologie, Clermont-Ferrand, France
| | - Marco Ramaioli
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau, France
| | - Marie-Agnès Peyron
- Université Clermont Auvergne, INRAE, Unité de Nutrition Humaine, UMR 1019, Clermont-Ferrand, France.
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3
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Ribes S, Genot M, Vénien A, Santé-Lhoutellier V, Peyron MA. Oral and gastrointestinal nutrient bioaccessibility of gluten-free bread is slightly affected by deficient mastication in the elderly. Food Res Int 2023; 165:112523. [PMID: 36869523 DOI: 10.1016/j.foodres.2023.112523] [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: 10/08/2022] [Revised: 01/13/2023] [Accepted: 01/21/2023] [Indexed: 01/26/2023]
Abstract
The main goal of this work was to investigate the impact of impaired mastication on nutrient bioaccessibility of gluten-free bread in the elderly. In vitro boluses were produced with the AM2 masticator by using two types of programming: normal mastication (NM) and deficient mastication (DM). Static in vitro gastrointestinal digestion was performed with the digestive physiology conditions of the elderly. Subsequently, the granulometric properties of the in vitro boluses produced, their starch and protein digestibility, and lipid peroxidation after in vitro oral and gastrointestinal digestion were evaluated. DM boluses presented higher proportions of large particles, resulting in insufficiently fragmented boluses. A delay in oral starch digestion was observed in DM boluses, probably due to the presence of larger particles that limited the bolus-saliva exchanges. Furthermore, DM boluses exhibited a lower degree of protein hydrolysis at the end of gastric digestion, whereas no differences were observed for protein hydrolysis, sugar release, and lipid peroxidation at the end of digestion (intestinal phase). The results of this study show that impaired mastication somewhat delays the nutrient bioaccessibility of the gluten-free bread tested. Such understanding of the effect of oral decline on the nutrient bioaccessibility of foods is crucial when designing food commodities with enhanced functionalities for the elderly.
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Affiliation(s)
- Susana Ribes
- Departamento Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; INRAE, QuaPA UR 370, F-63122 Saint Genès Champanelle, France.
| | - Mélany Genot
- INRAE, QuaPA UR 370, F-63122 Saint Genès Champanelle, France
| | - Annie Vénien
- INRAE, QuaPA UR 370, F-63122 Saint Genès Champanelle, France
| | | | - Marie-Agnès Peyron
- Université Clermont Auvergne, INRAE, UNH, F-63000 Clermont-Ferrand, France
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4
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Ribes S, Genot M, Aubry L, Talens P, Vénien A, Santé-Lhoutellier V, Peyron MA. Oral impairments decrease the nutrient bioaccessibility of bread in the elderly. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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5
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Makran M, Cilla A, Haros CM, Garcia-Llatas G. Enrichment of Wholemeal Rye Bread with Plant Sterols: Rheological Analysis, Optimization of the Production, Nutritional Profile and Starch Digestibility. Foods 2022; 12:93. [PMID: 36613309 PMCID: PMC9818445 DOI: 10.3390/foods12010093] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 12/20/2022] [Accepted: 12/21/2022] [Indexed: 12/28/2022] Open
Abstract
Bread is one of the staple foods of many countries, and its enrichment with bioactive compounds is trending. This phenomenon is focused on breads with a good nutritional profile, such as wholemeal rye bread (WRB), in which enrichment with plant sterols (PSs) is allowed in accordance with European regulations. The objective of the present study was to optimize the production of a WRB enriched with PS (PS-WRB) and to evaluate the proximate composition and starch digestibility as an indicator of nutritional quality. The rheological analysis showed that the bread dough presents satisfactory farinographic properties (dough development time 6 min; stability 4 min; degree of softening 100 Brabender units) but high water absorption (67%). The PS-WRB is high in dietary fiber and low in protein (20.4 and 7.7% w/w, dry basis, respectively) compared with other cereals reported in the scientific literature. In turn, a low starch proportion was hydrolyzed during the simulated digestion (59.9% of total starch), being also slowly hydrolyzed, as deduced from the rapidly digestible starch value (56.5% of total starch). In conclusion, WRB is a suitable matrix for PS enrichment, which allows for obtaining a product with a good nutritional profile and potential health benefits.
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Affiliation(s)
- Mussa Makran
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicente Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain
| | - Antonio Cilla
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicente Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain
| | - Claudia Monika Haros
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino, 7-Parque Científico, Paterna, 46980 Valencia, Spain
| | - Guadalupe Garcia-Llatas
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicente Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain
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Guiding the formulation of soft cereal foods for the elderly population through food oral processing: Challenges and opportunities. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:137-188. [PMID: 35595393 DOI: 10.1016/bs.afnr.2021.11.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
As the elderly population is growing steadily, more age-friendly food products that allow them to cover their nutritional needs and are enjoyable need to be designed. Since their oral physiology is considerably altered, the study of Food Oral Processing has become an essential discipline in food development, as it takes into consideration the complex interactions between food structure, oral processing, physiology and perception. Cereals are staple foods in many countries, and their consumption as bakery products is popular among the elderly population. In addition, when fortified with pulse proteins, they can help meet the protein needs of seniors and help fight against sarcopenia. For these reasons, this chapter presents an overview of the various aspects involved in the oral processing and formulation of soft cereal foods, translating them into challenges and opportunities that are of relevance to the design of realistic soft cereal foods targeted for the elderly that are nutritious and sensory appealing. This review focuses on the healthy elderly population and does not intend to cover the needs of the dependent elderly suffering from chronical diseases.
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Junejo SA, Flanagan BM, Zhang B, Dhital S. Starch structure and nutritional functionality - Past revelations and future prospects. Carbohydr Polym 2022; 277:118837. [PMID: 34893254 DOI: 10.1016/j.carbpol.2021.118837] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 10/17/2021] [Accepted: 10/28/2021] [Indexed: 02/08/2023]
Abstract
Starch exists naturally as insoluble semi-crystalline granules assembled by amylose and amylopectin. Acknowledging the pioneers, we have reviewed the major accomplishments in the area of starch structure from the early 18th century and further established the relation of starch structure to nutritional functionality. Although a huge array of work is reported in the area, the review identified that some features of starch are still not fully understood and needs further elucidation. With the rise of diet-related diseases, it has never been more important to understand starch structure and use that knowledge to improve the nutritional value of the world's principal energy source.
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Affiliation(s)
- Shahid Ahmed Junejo
- School of Food Science and Engineering, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, South China University of Technology, Guangzhou 510640, China
| | - Bernadine M Flanagan
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Queensland 4072, Australia
| | - Bin Zhang
- School of Food Science and Engineering, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, South China University of Technology, Guangzhou 510640, China.
| | - Sushil Dhital
- Department of Chemical Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
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9
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Liu F, Edelmann M, Piironen V, Kariluoto S. The Bioaccessibility of Folate in Breads and the Stability of Folate Vitamers during in vitro Digestion. Food Funct 2022; 13:3220-3233. [DOI: 10.1039/d1fo03352b] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Both the liberation and stability of endogenous folate are relevant to the bioaccessibility of folate. Since folates are unstable, in addition to studying the natural folate content in foods, bioaccessibility...
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10
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Lee IY, Park YS, Shin WS. The particle size of rice flour greatly affects the structural, textural and masticatory properties of steamed rice cake ( Baekseolgi). Food Sci Biotechnol 2021; 30:1657-1666. [PMID: 34925941 PMCID: PMC8640008 DOI: 10.1007/s10068-021-01006-7] [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: 07/16/2021] [Revised: 10/22/2021] [Accepted: 10/31/2021] [Indexed: 10/19/2022] Open
Abstract
In this study, steamed rice cakes prepared with different particle sized flour were used to investigate how the structures of rice cakes affected masticatory properties and bolus starch hydrolysis. Decreasing the particle size increased the surface areas requiring hydration, resulting in a loose structure and fluffy starch network during gelatinization. Increasing the particle size led to a tight and firm network, but was easily melted in the oral cavity. The chewing cycle and time differed among the samples. The conditions of inter-individual salivary flow rate and salivary α-amylase were diverse. The oral carbohydrate hydrolysis in the bolus before swallowing showed no significant differences in reducing sugar levels among particle sizes. However, salivary concentration was related to initial starch hydrolysis in the oral cavity, indicating the food structures affected mastication factors and physiological conditions. This study provides food structure and physiological factor information that could help design customized foods in industry.
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Affiliation(s)
- In-Young Lee
- Food Convergence Infrastructure Team, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365 Republic of Korea
| | - Young-Sook Park
- Department of Food and Nutrition, College of Human Ecology, Hanyang University, 222, Wangsimniro, Seongdong-gu, Seoul, 04763 Republic of Korea
| | - Weon-Sun Shin
- Department of Food and Nutrition, College of Human Ecology, Hanyang University, 222, Wangsimniro, Seongdong-gu, Seoul, 04763 Republic of Korea
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11
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Lin S, Jin X, Gao J, Kim EHJ, Morgenstern MP, Dong Z, Ying J, Shao D, Zhao Q, Song X, Zhou W. Bread breakdown pathways during mastication: impact of wheat bran fortification. Food Funct 2021; 12:12265-12277. [PMID: 34779805 DOI: 10.1039/d1fo02057a] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The aim of this study was to investigate the impact of wheat bran fortification on the mastication process of bread. White wheat bread (WB) and bran-fortified wheat bread (BB) were consumed by eighteen panellists. The bolus was collected at four different mastication stages and characterized by properties of hydration, particle size, and texture. The results showed that there was no difference between the two bread samples in terms of swallowable bolus moisture. BB with a harder and denser texture produced more small particles and had a slightly shorter chewing time than WB during mastication. Moreover, bolus heterogeneity (D75/D25) indicated a distinct difference among mastication stages and revealed different disintegration pathways between the two samples: BB bolus exhibited a monotonous particle size reduction during mastication with reducing D50 and D75/D25; whereas, WB displayed a combination pattern of disintegration and agglomeration featuring relatively steady D50 and fluctuating D75/D25. It was concluded that bran fortification changed the bread breakdown pathways in terms of bread disintegration and bolus formation during the mastication process. This information offers new guidelines for fortifying innovative materials to manufacture foods specifically targeted for health.
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Affiliation(s)
- Suyun Lin
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore. .,Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.,National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Jiangsu 215123, China
| | - Xiaoxuan Jin
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore. .,National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Jiangsu 215123, China
| | - Jing Gao
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore. .,National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Jiangsu 215123, China
| | - Esther H-J Kim
- The New Zealand Institute for Plant and Food Research Ltd, Christchurch 8140, New Zealand
| | - Marco P Morgenstern
- The New Zealand Institute for Plant and Food Research Ltd, Christchurch 8140, New Zealand
| | - Zhizhong Dong
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition & Health Research Institute, Beijing 102209, China
| | - Jian Ying
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition & Health Research Institute, Beijing 102209, China
| | - Danqing Shao
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition & Health Research Institute, Beijing 102209, China
| | - Qian Zhao
- Department of Occupational and Environmental Health, Peking University School of Public Health, Beijing 100191, China.
| | - Xiaoming Song
- Department of Occupational and Environmental Health, Peking University School of Public Health, Beijing 100191, China.
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore. .,National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Jiangsu 215123, China
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12
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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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Aleixandre A, Benavent-Gil Y, Velickova E, Rosell CM. Mastication of crisp bread: Role of bread texture and structure on texture perception. Food Res Int 2021; 147:110477. [PMID: 34399473 DOI: 10.1016/j.foodres.2021.110477] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 05/07/2021] [Accepted: 05/23/2021] [Indexed: 11/25/2022]
Abstract
Texture and structure of breads have been related to oral processing (FOP) performance and sensory perceptions, but moisture content might play a significant role. To evaluate the real impact of breads texture and structure, eliminating the possible role of moisture content, different toasted breads were investigated. Four commercial toasted sliced breads (white bread -WHB-, whole wheat bread -WWB-, non-added sugar bread -NSU-, non-added salt bread -NSA-) with similar ingredients but different texture and structure were selected. Texture and structure were instrumentally and sensory evaluated, besides FOP (total chewing time, number of chews until swallowing, chewing frequency, and mouthful) and bolus properties (moisture, saliva to bread ratio, hardness, adhesiveness, and cohesiveness). Toasted breads showed significant differences in hardness, cutting strength, and porosity, but panelists did not discriminate among them. FOP results indicated that harder samples (NSU) required longer mastication and a number of chews, and open crumb structures (WWB, WHB) with higher cell areas required less mastication. Also, bolus characteristics were affected by bread types, and bread with lower crumb hardness (WHB) produced more cohesive bolus. Having toasted breads allowed to eliminate possible influence of moisture content differences on sensory perception, mouthful and bolus water incorporation during mastication.
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Affiliation(s)
- Andrea Aleixandre
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino, 7, 46980 Paterna, Spain; University Ss. Cyril and Methodius, Faculty of Technology and Metallurgy, Rudjer Boskovic 16, 1000-Skopje, North Macedonia.
| | - Yaiza Benavent-Gil
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino, 7, 46980 Paterna, Spain
| | - Elena Velickova
- University Ss. Cyril and Methodius, Faculty of Technology and Metallurgy, Rudjer Boskovic 16, 1000-Skopje, North Macedonia.
| | - Cristina M Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino, 7, 46980 Paterna, Spain.
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15
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Blanquet-Diot S, François O, Denis S, Hennequin M, Peyron M. Importance of oral phase in in vitro starch digestibility related to wholegrain versus refined pastas and mastication impairment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106277] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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16
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The dynamics of starch hydrolysis and thickness perception during oral processing. Food Res Int 2020; 134:109275. [DOI: 10.1016/j.foodres.2020.109275] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 04/07/2020] [Accepted: 04/23/2020] [Indexed: 12/29/2022]
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17
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Guo Q, Ye A, Singh H, Rousseau D. Destructuring and restructuring of foods during gastric digestion. Compr Rev Food Sci Food Saf 2020; 19:1658-1679. [PMID: 33337100 DOI: 10.1111/1541-4337.12558] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 03/11/2020] [Accepted: 03/29/2020] [Indexed: 12/15/2022]
Abstract
All foods harbor unique length scale-dependent structural features that can influence the release, transport, and utilization of macro- or micronutrients in the human gastrointestinal tract. In this regard, food destructuring and restructuring processes during gastric passage significantly influence downstream nutrient assimilation and feelings of satiety. This review begins with a synopsis of the effects of oral processing on food structure. Then, stomach-centric factors that contribute to the efficacy of gastric digestion are discussed, and exemplified by comparing the intragastric de- and restructuring of a number of common foods. The mechanisms of how intragastric structuring influences gastric emptying and its relationship to human satiety are then discussed. Finally, recently developed, non-destructive instrumental approaches used to quantitively and qualitatively characterize food behavior during gastric destructuring and restructuring are described.
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Affiliation(s)
- Qing Guo
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University, Beijing, 100083, China.,Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, Jiangsu, 225700, China
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, 4442, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, 4442, New Zealand
| | - Dérick Rousseau
- Department of Chemistry and Biology, Ryerson University, Toronto, Ontario, M5B 2K3, Canada
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19
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Guiné RDPF. Evaluation of texture of cheese by-products incorporated bread. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.31919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract This work aimed to develop new breads incorporating whey residue, “sorelho”, obtained from ewe’s milk after the production of Serra da Estrela Cheese. For this, we baked three types of bread: wheat bread (control sample), bread incorporating sorelho, and another version containing additional nutritional elements. The texture was evaluated with a texturometer, using compression and perforation tests. Results showed that sorelho can be successfully incorporated in bread. The best product was the bread with sorelho plus improved nutrition, which presented good textural characteristics during a period of 24 hours. This trend was observed for all properties evaluated: hardness, chewiness, resilience, cohesiveness, springiness (compression test) and external firmness, inner firmness, stickiness, adhesiveness (perforation test). Finally, factor analysis showed: FACTOR 1 – compression textural properties; FACTOR 2 – perforation firmness properties and FACTOR 3 – perforation adhering properties, which in total explained approximately 81% of total variance.
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Assad‐Bustillos M, Palier J, Rabesona H, Choiset Y, Della Valle G, Feron G. Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein‐fortified sponge cake chewed by elderly. J Texture Stud 2019; 51:134-143. [DOI: 10.1111/jtxs.12486] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 07/26/2019] [Accepted: 10/02/2019] [Indexed: 11/30/2022]
Affiliation(s)
- Melissa Assad‐Bustillos
- INRA UR‐1268 Biopolymères Interactions et Assemblages Nantes France
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAUniversité Bourgogne Franche‐Comté Dijon France
- CERELAB® Aiserey France
| | - Juliette Palier
- INRA UR‐1268 Biopolymères Interactions et Assemblages Nantes France
| | - Hanitra Rabesona
- INRA UR‐1268 Biopolymères Interactions et Assemblages Nantes France
| | - Yvan Choiset
- INRA UR‐1268 Biopolymères Interactions et Assemblages Nantes France
| | - Guy Della Valle
- INRA UR‐1268 Biopolymères Interactions et Assemblages Nantes France
| | - Gilles Feron
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAUniversité Bourgogne Franche‐Comté Dijon France
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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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Assad-Bustillos M, Tournier C, Feron G, Guessasma S, Reguerre A, Della Valle G. Fragmentation of two soft cereal products during oral processing in the elderly: Impact of product properties and oral health status. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Gamero A, Nguyen QC, Varela P, Fiszman S, Tarrega A, Rizo A. Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch-An In Vitro Approach. Foods 2019; 8:foods8050148. [PMID: 31052402 PMCID: PMC6560394 DOI: 10.3390/foods8050148] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2019] [Revised: 04/20/2019] [Accepted: 04/24/2019] [Indexed: 11/22/2022] Open
Abstract
The aim of the present study was to determine how variation in the biscuit matrix affects both the degree of in vitro fragmentation and the starch hydrolysis that occurs during the oral phase of digestion. Using three different oat ingredient types (oat flour, small flakes, and big flakes) and baking powder (or none), six biscuits with different matrices were obtained. The instrumental texture (force and sound measurements) of the biscuits was analyzed. The samples were then subjected to in vitro fragmentation. The particle size distribution and in vitro oral starch hydrolysis over time of the fragmented samples were evaluated. The results showed that the samples presented different fragmentation patterns, mainly depending on the oat ingredient type, which could be related to their differences in texture. The biscuits made with oat flour were harder, had a more compact matrix and showed more irregular fragmentation and a higher percentage area of small particles than those made with big oat flakes, which were more fragile and crumbly. The highest degree of starch hydrolysis corresponded to the biscuits made with flour. Conclusions: Differences in the mechanical properties of the biscuit matrix, in this case due to differences in the oat ingredient, play a role in the in vitro fragmentation pattern of biscuits and in the oral phase of starch hydrolysis.
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Affiliation(s)
- Amparo Gamero
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Valencia, Spain.
| | | | | | - Susana Fiszman
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Valencia, Spain.
| | - Amparo Tarrega
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Valencia, Spain.
| | - Arantxa Rizo
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Valencia, Spain.
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Gao J, Lin S, Jin X, Wang Y, Ying J, Dong Z, Zhou W. In vitro digestion of bread: How is it influenced by the bolus characteristics? J Texture Stud 2019; 50:257-268. [PMID: 30693521 DOI: 10.1111/jtxs.12391] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2018] [Revised: 12/31/2018] [Accepted: 01/23/2019] [Indexed: 12/01/2022]
Abstract
This study aimed to understand the impact of in vitro oral processing methods on bolus formation and the kinetics of starch hydrolysis of refined white bread during in vitro gastrointestinal digestion. Four in vitro oral processing methods (i.e., cut, cut-and-pestle, blend, and grind) were performed at two levels of disintegration (less and more intensive) and compared with human mastication. Boluses prepared using the in vitro methods had a larger particle size (20-69 mm2 vs. 14 mm2 ), a higher moisture content (64-68% vs. 47%), a softer texture (1.3-2.3 N vs. 6.3 N) and a less adhesive surface (0.3-1.0 vs. 1.6 N•s) as compared to the in vivo masticated ones. Moreover, in vitro prepared blouses were digested more rapidly than in vivo masticated ones during the stimulated intestinal digestion from 150 min onward, with a higher hydrolysis rate (0.011-0.012 mg/mL • min vs. 0.010 mg/mL • min) and a higher equilibrium concentration of reducing sugar (5.5-6.3 mg/mL vs. 4.9 mg/mL). Among all the in vitro methods, the blending and grinding methods produced boluses that most closely resemble the in vivo masticated ones in terms of their physical characteristics. The blending method also produced boluses having the highest amount of reducing sugar released (6.32 mg/mL). The amount of reducing sugar present in the PBS buffer outside the dialysis tube might be controlled by the diffusion efficiency at the beginning of the digestion (≤120 min) and then be largely influenced by the particle size of the bolus in the latter stage of the digestion. PRACTICAL APPLICATION: Studying the in vitro starch amyloysis is valuable for predicting the postprandial glycemic potential of starchy food. This work provides novel insights on the role of in vitro oral processing in the prediction of the glycemic potential of carbohydrate-rich staple food. Blending method is recommended because of its ability to produce boluses with similar physical characteristics as the in vivo masticated boluses. But the excessive structural breakdown occurred during blending also resulted in a higher enzymatic accessibility and a higher rate of starch digestion. Further study is needed to propose a new in vitro method that stimulates multiple actions occurred during mastication (cutting, grinding, and shearing), in order to match both physical properties and digestion profiles. Moreover, the amount of artificial saliva added should be adjusted according to the specific type of food.
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Affiliation(s)
- Jing Gao
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore, Singapore.,National University of Singapore (Suzhou) Research Institute, Suzhou Industrial Park, Suzhou, Jiangsu, People's Republic of China
| | - Suyun Lin
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore, Singapore.,National University of Singapore (Suzhou) Research Institute, Suzhou Industrial Park, Suzhou, Jiangsu, People's Republic of China
| | - Xiaoxuan Jin
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore, Singapore.,National University of Singapore (Suzhou) Research Institute, Suzhou Industrial Park, Suzhou, Jiangsu, People's Republic of China
| | - Yong Wang
- Nutrition & Health Research Institute, COFCO Corporation, Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing, People's Republic of China
| | - Jian Ying
- Nutrition & Health Research Institute, COFCO Corporation, Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing, People's Republic of China
| | - Zhizhong Dong
- Nutrition & Health Research Institute, COFCO Corporation, Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing, People's Republic of China
| | - Weibiao Zhou
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore, Singapore.,National University of Singapore (Suzhou) Research Institute, Suzhou Industrial Park, Suzhou, Jiangsu, People's Republic of China
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25
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Pentikäinen S, Koistinen V, Kolehmainen M, Poutanen K, Hanhineva K, Aura AM. Mastication-induced release of compounds from rye and wheat breads to saliva. Food Chem 2019; 270:502-508. [DOI: 10.1016/j.foodchem.2018.07.110] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Revised: 06/28/2018] [Accepted: 07/17/2018] [Indexed: 12/11/2022]
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26
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27
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Guiné RPF, Santos C, Rocha C, Marques C, Rodrigues C, Manita F, Sousa F, Félix M, Silva S, Rodrigues S. Whey-Bread, an Improved Food Product: Evaluation of Textural Characteristics. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2018. [DOI: 10.1080/15428052.2018.1502112] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Raquel P. F. Guiné
- Dep. Food Industry, Polytechnic Institute of Viseu, CI&DETS/CERNAS Research Centre, Portugal
| | - Carina Santos
- Dep. Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
| | - Celeste Rocha
- Dep. Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
| | | | | | - Filipa Manita
- Dep. Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
| | - Filipe Sousa
- Dep. Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
| | - Márcia Félix
- Dep. Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
| | - Sílvia Silva
- Dep. Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
| | - Susana Rodrigues
- Dep. Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
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28
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Gao J, Tay SL, Koh AHS, Zhou W. Dough and bread making from high- and low-protein flours by vacuum mixing: Part 3. Oral processing of bread. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.12.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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29
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Gao J, Wang Y, Dong Z, Zhou W. Structural and mechanical characteristics of bread and their impact on oral processing: a review. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13671] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Jing Gao
- Food Science and Technology Programme; c/o Department of Chemistry; National University of Singapore; 3 Science Drive 3 117543 Singapore Singapore
| | - Yong Wang
- Beijing Key Laboratory of Nutrition & Health and Food Safety; Nutrition & Health Research Institute; COFCO Corporation; No. 4 Road Future Science and Technology Park Beijing 102209 China
| | - Zhizhong Dong
- Beijing Key Laboratory of Nutrition & Health and Food Safety; Nutrition & Health Research Institute; COFCO Corporation; No. 4 Road Future Science and Technology Park Beijing 102209 China
| | - Weibiao Zhou
- Food Science and Technology Programme; c/o Department of Chemistry; National University of Singapore; 3 Science Drive 3 117543 Singapore Singapore
- National University of Singapore (Suzhou) Research Institute; 377 Linquan Street, Suzhou Industrial Park Jiangsu 215123 China
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Pentikäinen S, Sozer N, Närväinen J, Sipilä K, Alam SA, Heiniö RL, Paananen J, Poutanen K, Kolehmainen M. Do rye product structure, product perceptions and oral processing modulate satiety? Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.04.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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32
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Alam SA, Pentikäinen S, Närväinen J, Holopainen-Mantila U, Poutanen K, Sozer N. Effects of structural and textural properties of brittle cereal foams on mechanisms of oral breakdown and in vitro starch digestibility. Food Res Int 2017; 96:1-11. [PMID: 28528088 DOI: 10.1016/j.foodres.2017.03.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2016] [Revised: 02/17/2017] [Accepted: 03/07/2017] [Indexed: 01/09/2023]
Abstract
Structural and textural properties as well as the dietary fibre content of solid cereal foams influence the oral breakdown of structure, bolus formation and digestibility. The aim of this study was to investigate how structural differences of solid cereal foams (puffs vs. flakes) affect in vivo chewing and in vitro starch digestion. Four extruded puffs and flakes were produced from endosperm rye flour by extrusion processing without or with 10% rye bran (RB) addition. Extruded puffs and flakes were masticated by fifteen healthy females and the process was monitored using electromyography. Extruded puffs were more porous than flakes (97% vs 35%). The two products were also significantly different (p<0.05) in their structural and textural properties such as expansion, hardness, density and crispiness. A negative correlation was observed between hardness and crispiness index (p<0.05, r=-0.950) and density and porosity (p<0.05, r=-0.964). Addition of 10% RB had a significant effect on structural, textural and mastication properties both for puffs and flakes. Mastication of puffs required less total work than flakes (204 vs. 456%) and they were degraded to smaller particles than flakes during mastication. Irrespectively of the considerable differences in structure, texture and oral disintegration process, no significant (p<0.05) differences were observed between puffs and flakes (86.4 vs. 85.1) in terms of starch hydrolysis index. RB addition increased the hydrolysis index of puffs and flakes to 89.7 and 94.5, respectively, which was probably attributable to the increased number of particles in the bolus.
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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.
| | - Saara Pentikäinen
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, FI-02044, VTT, Finland
| | - Johanna Närväinen
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, FI-02044, VTT, Finland
| | - Ulla Holopainen-Mantila
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, FI-02044, VTT, Finland
| | - Kaisa Poutanen
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, FI-02044, VTT, Finland
| | - Nesli Sozer
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, FI-02044, VTT, Finland.
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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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Impact of food processing on rye product properties and their in vitro digestion. Eur J Nutr 2017; 57:1651-1666. [PMID: 28417207 PMCID: PMC5959992 DOI: 10.1007/s00394-017-1450-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2016] [Accepted: 04/07/2017] [Indexed: 12/25/2022]
Abstract
Purpose Rye products have been reported to elicit postprandial insulin and glucose responses which may be beneficial for prevention of type-2 diabetes. However, mechanisms underlying variations in responses related to processing techniques are not fully understood. Methods Five differently processed rye products (sourdough-fermented bread, fermented and unfermented crispbread, extrusion-cooked rye, and porridge) and refined wheat bread were characterised. Two in vitro methods, a dynamic method simulating digestion in the stomach and small intestine and a static method, simulating conditions in the stomach were used to determine viscosity development, structural changes and release of glucose during digestion. Results Structural and compositional differences induced by processing influenced product digestion. Gastric disintegration and digesta particle size were related to characteristics of the starch/protein matrix, while digesta viscosity was reduced due to fibre degradation during fermentation. More cohesive boluses were associated with slower glucose release. Sourdough fermentation increased amylose leakage and appeared to inhibit starch hydrolysis despite low digesta viscosity and rapid disintegration. Conclusions The net release of glucose during digestion of foods is determined by several factors which may vary in their importance depending on product specific properties.
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Alam SA, Pentikäinen S, Närväinen J, Holopainen-Mantila U, Poutanen K, Sozer N. WITHDRAWN: Effects of structural and mechanical textural properties of brittle cereal foams on mechanisms of oral breakdown. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.11.026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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36
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Mao Q, Sun Y, Hou J, Yu L, Liu Y, Liu C, Xu N. Relationships of Image Texture Properties with Chewing Activity and Mechanical Properties during Mastication of Bread. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2016. [DOI: 10.1515/ijfe-2015-0309] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The objective of this study was to investigate the relationships of image texture properties with chewing behaviors, and mechanical properties during mastication of bread. Gray-level gradient co-occurrence matrix (GGCM) was used to process the images of boluses. The chewing behaviors were recorded by electromyography (EMG), and the mechanical properties were measured by texture analyzer. The results showed that among the texture features, the inverse difference moment (IDMGGCM) was selected as the main parameter to describe the decomposition of boluses. IDMGGCM was positively related to the weight gain (r = 0.865, p < 0.01), negatively correlated with hardness (r = –0.835, p <0.01) and EMG activity per cycle (r = –0.767, p < 0.01). GGCM is an effective texture analysis method that could correctly identify 70.1–80.8 % of food bolus images to the corresponding chewing cycles. This study provided a new clue for texture analysis of bread bolus images and offered data revealing the bolus property changes during the mastication of bread.
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Sandvik P, Marklinder I, Nydahl M, NAEs T, Kihlberg I. Characterization of Commercial Rye Bread Based on Sensory Properties, Fluidity Index and Chemical Acidity. J SENS STUD 2016. [DOI: 10.1111/joss.12211] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pernilla Sandvik
- Department of Food, Nutrition and Dietetics; Uppsala University; P.O. Box 560, 751 22 Uppsala Sweden
| | - Ingela Marklinder
- Department of Food, Nutrition and Dietetics; Uppsala University; P.O. Box 560, 751 22 Uppsala Sweden
| | - Margaretha Nydahl
- Department of Food, Nutrition and Dietetics; Uppsala University; P.O. Box 560, 751 22 Uppsala Sweden
| | - Tormod NAEs
- Raw materials and process optimization; Nofima Food; Ås Norway
- Department of Food Science; University of Copenhagen; Rolighedsvej 30, 1958 Fredriksberg Copenhagen Denmark
| | - Iwona Kihlberg
- Department of Food, Nutrition and Dietetics; Uppsala University; P.O. Box 560, 751 22 Uppsala Sweden
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Mathieu V, Monnet AF, Jourdren S, Panouillé M, Chappard C, Souchon I. Kinetics of bread crumb hydration as related to porous microstructure. Food Funct 2016; 7:3577-89. [DOI: 10.1039/c6fo00522e] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
An in vitro approach enabled to investigate the relationship between bread crumb porous micro structure and kinetics of hydration.
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Affiliation(s)
- Vincent Mathieu
- UMR GMPA
- INRA
- AgroParisTech
- Université Paris-Saclay
- 78850 Thiverval-Grignon
| | - Anne-Flore Monnet
- UMR GMPA
- INRA
- AgroParisTech
- Université Paris-Saclay
- 78850 Thiverval-Grignon
| | - Solenne Jourdren
- UMR GMPA
- INRA
- AgroParisTech
- Université Paris-Saclay
- 78850 Thiverval-Grignon
| | - Maud Panouillé
- UMR GMPA
- INRA
- AgroParisTech
- Université Paris-Saclay
- 78850 Thiverval-Grignon
| | | | - Isabelle Souchon
- UMR GMPA
- INRA
- AgroParisTech
- Université Paris-Saclay
- 78850 Thiverval-Grignon
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Witt T, Stokes JR. Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2015.06.011] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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