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Bugarin-Castillo Y, Bou-Fadel P, Mohamed-Ismail S, Huang N, Saint-Eve A, Mathieu V, Ramaioli M. On the rheological and sensory properties of a novel natural salivary substitute. Eur J Pharm Sci 2024; 199:106802. [PMID: 38763449 DOI: 10.1016/j.ejps.2024.106802] [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: 12/20/2023] [Revised: 04/05/2024] [Accepted: 05/14/2024] [Indexed: 05/21/2024]
Abstract
The prevalence of xerostomia, the sensation of dry mouth, is estimated at 20 % in the general population and up to 50 % in older adults. Saliva plays different roles during bolus formation: lubrication, mixing, coating, hydration, dissolution, and comminution of food particles. This study proposes and tests artificial saliva formulations mimicking human saliva rheological and sensory perceptions. Shear and extensional rheology were assessed to select the type of formulation closest to saliva rheological characteristics. After evaluating three alternative sources, an extract simulating saliva rheology was produced from flax seeds. Friction coefficient and rheological properties, such as flow curves, relaxation times, and Trouton ratios, were compared favorably with human saliva. The sensory evaluation demonstrated that flaxseed extracts induce perceived mouth hydration, slipperiness, and adhesion exceeding that of human saliva. The flaxseed extract proposed in this can i) be used to study in vitro food oral processing and ii) pave the way to novel natural salivary substitutes to alleviate the symptoms of xerostomia.
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Affiliation(s)
- Y Bugarin-Castillo
- INRAE, AgroParisTech, UMR SayFood, Université Paris-Saclay, Palaiseau 91120, France
| | - P Bou-Fadel
- INRAE, AgroParisTech, UMR SayFood, Université Paris-Saclay, Palaiseau 91120, France
| | - S Mohamed-Ismail
- CNRS, Institut Galien Paris-Saclay, Université Paris-Saclay, Orsay 91400, France
| | - N Huang
- CNRS, Institut Galien Paris-Saclay, Université Paris-Saclay, Orsay 91400, France
| | - A Saint-Eve
- INRAE, AgroParisTech, UMR SayFood, Université Paris-Saclay, Palaiseau 91120, France
| | - V Mathieu
- INRAE, AgroParisTech, UMR SayFood, Université Paris-Saclay, Palaiseau 91120, France
| | - M Ramaioli
- INRAE, AgroParisTech, UMR SayFood, Université Paris-Saclay, Palaiseau 91120, France.
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2
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Wang K, Cheng Z, Qiao D, Xie F, Zhao S, Zhang B. Polysaccharide-dextrin thickened fluids for individuals with dysphagia: recent advances in flow behaviors and swallowing assessment methods. Crit Rev Food Sci Nutr 2024:1-25. [PMID: 38556920 DOI: 10.1080/10408398.2024.2330711] [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: 04/02/2024]
Abstract
The global aging population has brought about a pressing health concern: dysphagia. To effectively address this issue, we must develop specialized diets, such as thickened fluids made with polysaccharide-dextrin (e.g., water, milk, juices, and soups), which are crucial for managing swallowing-related problems like aspiration and choking for people with dysphagia. Understanding the flow behaviors of these thickened fluids is paramount, and it enables us to establish methods for evaluating their suitability for individuals with dysphagia. This review focuses on the shear and extensional flow properties (e.g., viscosity, yield stress, and viscoelasticity) and tribology (e.g., coefficient of friction) of polysaccharide-dextrin-based thickened fluids and highlights how dextrin inclusion influences fluid flow behaviors considering molecular interactions and chain dynamics. The flow behaviors can be integrated into the development of diverse evaluation methods that assess aspects such as flow velocity, risk of aspiration, and remaining fluid volume. In this context, the key in-vivo (e.g., clinical examination and animal model), in-vitro (e.g., the Cambridge Throat), and in-silico (e.g., Hamiltonian moving particles semi-implicit) evaluation methods are summarized. In addition, we explore the potential for establishing realistic assessment methods to evaluate the swallowing performance of thickened fluids, offering promising prospects for the future.
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Affiliation(s)
- Kedu Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing, China
| | - Zihang Cheng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing, China
| | - Dongling Qiao
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing, China
| | - Fengwei Xie
- Department of Chemical Engineering, University of Bath, Bath, UK
- School of Engineering, Newcastle University, Newcastle upon Tyne, UK
| | - Siming Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Binjia Zhang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing, China
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Ren W, Liang H, Liu S, Li Y, Chen Y, Li B, Li J. Formulations and assessments of structure, physical properties, and sensory attributes of soy yogurts: Effect of carboxymethyl cellulose content and degree of substitution. Int J Biol Macromol 2024; 257:128661. [PMID: 38065460 DOI: 10.1016/j.ijbiomac.2023.128661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 11/28/2023] [Accepted: 12/05/2023] [Indexed: 01/27/2024]
Abstract
Soy yogurts present challenges, including absence of tender and slipperiness mouthfeel, and poor stability. This study aimed to investigate the impacts of carboxymethyl cellulose (CMC) with degrees of substitution of 0.7 (CMC0.7) and 1.2 (CMC1.2) at concentrations ranging from 0 % to 1.1 % on the stability, microstructure, rheology, tribology, and mouthfeel of soy yogurts. As the CMC concentration increased from 0 % to 0.3 %, soy yogurts displayed a coarser microstructure, decreased stability, and increased gel strength. As the concentration of CMC further increased from 0.5 % to 1.1 %, soy yogurts exhibited trends of a smoother microstructure, increased stability, and softer gel strength. Notably, soy yogurts with CMC0.7 demonstrated a superior water holding capacity (WHC) than soy yogurts with CMC1.2. Tribological measurements indicated that soy yogurts with CMC0.7 at a 0.7 % concentration had the lowest coefficient of friction (COF) value among most sliding speeds, showing a 23 % reduction compared to soy yogurts without CMC at a sliding speed of 10 mm/s. Moreover, sensory evaluation showed that soy yogurts with CMC0.7 at a 0.7 % concentration had the highest total score in mouthfeel evaluation. Therefore, the addition of CMC0.7 within the concentration range of 0.5 % to 1.1 % may produce stable and delicate yogurts.
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Affiliation(s)
- Weiwen Ren
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yijie Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen 518000, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen 518000, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China.
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4
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Ribes S, Talens P. Correlating instrumental measurements and sensory perceptions of foods with different textural properties for people with impaired oral and swallowing capabilities - A review. Food Res Int 2023; 173:113472. [PMID: 37803794 DOI: 10.1016/j.foodres.2023.113472] [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: 07/14/2023] [Revised: 09/04/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
The rising global life expectancy has underlined the necessity of designing novel and tasty food products, suitable for seniors and people with impaired oral and swallowing functions. For developing these products, texture should be optimised from rheological, colloidal, tribological, and masticatory points of view. The current review provides an overview of different studies based on shear rheological, tribological, and in vitro mastication properties of model or real food systems intended for the elderly and/or people with swallowing dysfunctions, with special emphasis on the relation between the instrumental measurements and sensory perceptions of foods. Several works demonstrated that instrumental data from shear rheological and tribological tests complement the sensory evaluations of foods, providing useful information when designing food commodities for specific populations. Conversely, only few works correlated the instrumental data obtained from artificial mouths and/or simulated masticators with the sensory attributes generated by trained assessors. Broaden knowledge of these topics will help in formulating and adapting foods with enhanced functionalities for people with impaired oral and swallowing capabilities. Shear rheology, soft oral tribology, and simulated mastication tests are crucial in designing safe- and easy-swallowing food products.
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Affiliation(s)
- Susana Ribes
- Instituto Universitario de Ingeniería de Alimentos - Food UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - Pau Talens
- Instituto Universitario de Ingeniería de Alimentos - Food UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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Kao YY, Lai YR, Huang CY, Tsai MY, Kuo MC, Chen HW, Lee SH, Lee CH. Enhancing Spiritual Well-Being, Physical Activity, and Happiness in Hospitalized Older Adult Patients with Swallowing Difficulties: A Comparative Study of Thickeners and Swallowing Exercises. Healthcare (Basel) 2023; 11:2595. [PMID: 37761792 PMCID: PMC10530574 DOI: 10.3390/healthcare11182595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 09/06/2023] [Accepted: 09/19/2023] [Indexed: 09/29/2023] Open
Abstract
Swallowing difficulties often occur in older adult patients during acute hospitalization, leading to reduced nutritional intake, increased frailty, and various psychosocial challenges. This randomized controlled study aimed to assess the effects of two interventions, thickeners and swallowing exercises, on the spiritual well-being, physical activity, and happiness of older adult patients with swallowing difficulties during acute hospitalization from October 2019 to August 2020. Sample size calculation was performed using a conservative estimate approach, resulting in an estimate-required sample size of 42 participants. The sampling method was a random cluster sampling approach, with three ward rooms assigned to the thickeners group, swallowing exercises group and control group, respectively. Seventy-two participants were assigned to the intervention groups (thickeners or swallowing exercises) or the control group using a 1:1:1 stratified random assignment. Data were collected before and after the intervention, and matched samples were analyzed using t-tests, ANOVA, and generalized estimating equations for statistical analysis. Both intervention groups showed significant improvements in spiritual well-being (p < 0.001), physical activity (p < 0.001), and happiness (p < 0.001) compared to the control group. However, there were no significant differences between the intervention groups. Our findings suggest that interventions involving thickeners and swallowing exercises have positive effects on the spiritual well-being, physical activity, and happiness of older adult patients with swallowing difficulties during acute hospitalization and emphasize the importance of implementing these interventions to enhance the overall well-being and quality of life of this vulnerable patient population.
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Affiliation(s)
- Yu-Yin Kao
- Department of Nursing, Kaohsiung Chang Gung Memorial Hospital, Kaohsiung 83301, Taiwan;
| | - Yun-Ru Lai
- Departments of Neurology, Hyperbaric Oxygen Therapy Center, Kaohsiung Chang Gung Memorial Hospital, Kaohsiung 83301, Taiwan;
| | - Chiung-Yu Huang
- Department of Nursing, I-Shou University, Kaohsiung 82445, Taiwan;
| | - Meng-Yun Tsai
- Departments of Chest, Kaohsiung Chang Gung Memorial Hospital, Kaohsiung 83301, Taiwan; (M.-Y.T.); (S.-H.L.)
| | - Ming-Chun Kuo
- Departments of Oncology, Kaohsiung Chang Gung Memorial Hospital, Kaohsiung 83301, Taiwan;
| | - Hsin-Wei Chen
- Departments of Nephrology, Kaohsiung Chang Gung Memorial Hospital, Kaohsiung 83301, Taiwan;
| | - Suey-Haur Lee
- Departments of Chest, Kaohsiung Chang Gung Memorial Hospital, Kaohsiung 83301, Taiwan; (M.-Y.T.); (S.-H.L.)
| | - Chen-Hsiang Lee
- Department of Internal Medicine, Division of Infectious Diseases, Kaohsiung Chang Gung Memorial Hospital, College of Medicine, Chang Gung University, Kaohsiung 83301, Taiwan
- Department of Internal Medicine, Division of Infectious Diseases, Chiayi Chang Gung Memorial Hospital, Chiayi 61363, Taiwan
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6
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Martínez-Padilla LP. Rheology of liquid foods under shear flow conditions: Recently used models. J Texture Stud 2023. [PMID: 37726094 DOI: 10.1111/jtxs.12802] [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: 05/13/2023] [Revised: 08/17/2023] [Accepted: 08/30/2023] [Indexed: 09/21/2023]
Abstract
Proper modeling of flow or viscosity curves as a function of shear rate is a useful tool in any engineering activity. The rheology of foods depends on the composition, processing to which they have been subjected and the state of dispersion in which they are found. Liquid foods are complex biosystems, that show non-Newtonian behavior under flow conditions. This review presents models used in recent decades to describe the experimental rheological behavior of various liquid foods, ranging from Newtonian fluids to the most complex. Some non-Newtonian parameters such as those of the Ostwald-de Waele, Bingham, Herschel-Bulkley, Casson, Cross, and Carreau models are summarized. Examples of thixotropic behavior described by the Weltman and Abu-Jdayil models are also presented. In each model, explanations based on the composition and dispersion state of the food are made. This is useful in innovative processing technologies and for scientists new to the field of food rheology. An attempt is made to exemplify and group the expected behavior for most fluid foods, including some for a dysphagia diet, depending on their composition or the dispersed system formed, which will be useful for professionals who wish to compare reported rheological parameters with those obtained experimentally.
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Affiliation(s)
- Laura Patricia Martínez-Padilla
- Laboratorio de Propiedades Reológicas y Funcionales en Alimentos, FES Cuautitlán, Universidad Nacional Autónoma de México, Mexico City, Mexico
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Yasuda T, Shimokasa K. Improved system for measuring rheological properties of thickened liquid using an inclined parallel plate and optical sensor. J Texture Stud 2023; 54:510-520. [PMID: 37144497 DOI: 10.1111/jtxs.12758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 04/06/2023] [Accepted: 04/08/2023] [Indexed: 05/06/2023]
Abstract
The purpose of this study was to improve the method of using an inclined parallel plate (IPP) in directly estimating the yield stressτ iy and evaluating the properties of a thickened liquid. The flow curve of the relationship between the shear rate and shear stress of a liquid thickened with a xanthan gum agent was predicted using the Herschel-Bulkley fluid model ( τ = τ y + k γ ˙ n - 1 ). We supposed that the yield stressτ y and the result of a line spread test (LST) indicate the deformation state and the flow state of shear stress ( k γ ˙ n - 1 ), respectively.τ iy , the yield stressτ ry estimated adopting a rotational viscometer and LST, was investigated for three liquids thickened with xanthan gum at four concentrations (C) at intervals of 0.5 wt% within the range 0.5-2.0 wt%. Linear plots of the relations of C versusτ iy andτ ry and the LST show that with an increase in C , the resistance force (τ ry andτ iy ) increases until flow starts, after which viscosity increases. We suggest that yield stressτ iy estimated with the IPP method effectively indicates the rheological properties of thickened liquids.
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Affiliation(s)
- Toshitaka Yasuda
- Department of Electronic Engineering, Tokyo National College of Technology, Hachioji, Japan
| | - Kenji Shimokasa
- Course of System Engineering, Division of Industrial Technology, Tsukuba University of Technology, Tsukuba, Japan
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Giura L, Urtasun L, Ansorena D, Astiasaran I. Comparison between the use of hydrocolloids (xanthan gum) and high-pressure processing to obtain a texture-modified puree for dysphagia. Food Res Int 2023; 170:112975. [PMID: 37316059 DOI: 10.1016/j.foodres.2023.112975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 05/10/2023] [Accepted: 05/13/2023] [Indexed: 06/16/2023]
Abstract
Enriched lentil protein vegetable purees (10% zucchini, 10% carrots, 2.5% extra virgin olive oil and 21.8% lentil protein concentrate) suitable for people with dysphagia were developed with 0.8% xanthan gum (XG) or 600 MPa/5 min high pressure processing (HPP) treatment with the aim of comparing their rheological and textural properties. Selection of the appropriate XG % and HPP conditions was made by performing initial pilot trials. Purees showed a good nutritional profile (12% protein, 3.4% fiber, 100 Kcal/100 g), being adequate for people with dysphagia. Microbiological testing of HPP treated purees indicated that it has a good shelf-life under refrigerated conditions 14 days). Both types of purees showed a gel-like character (tan delta 0.161-0.222) and higher firmness, consistency and cohesiveness than control samples. Comparing XG and HPP samples at time 0, HPP treated purees showed the highest stiffness ( G'), the lowest deformability capacity (yield strainLVR) and the lowest structural stability (yield stressLVR). With storage, HPP treatment samples showed significant increases in all rheological and textural parameters. These results confirm the suitability of HPP as an alternative technology to hydrocolloids for the obtained dysphagia dishes.
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Affiliation(s)
- Larisa Giura
- Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, Faculty of Pharmacy and Nutrition, Universidad de Navarra, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, C/Irunlarrea s/n 31008 Pamplona, Spain; National Centre for Food Technology and Safety (CNTA), NA 134, Km. 53, 31570 San Adrián, Navarre, Spain.
| | - Leyre Urtasun
- National Centre for Food Technology and Safety (CNTA), NA 134, Km. 53, 31570 San Adrián, Navarre, Spain.
| | - Diana Ansorena
- Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, Faculty of Pharmacy and Nutrition, Universidad de Navarra, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, C/Irunlarrea s/n 31008 Pamplona, Spain.
| | - Iciar Astiasaran
- Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, Faculty of Pharmacy and Nutrition, Universidad de Navarra, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, C/Irunlarrea s/n 31008 Pamplona, Spain
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Makame J, De Kock H, Emmambux MN. Nutrient density and oral processing properties of common commercial complementary porridge samples used in southern Africa: Effect on energy and protein intakes among children aged 6-24 months. J Texture Stud 2023; 54:481-497. [PMID: 36932962 DOI: 10.1111/jtxs.12753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Revised: 03/09/2023] [Accepted: 03/13/2023] [Indexed: 03/19/2023]
Abstract
Child malnutrition is an endemic public health problem in Africa. Infants are supposed to receive complementary foods from about 6 months onwards, as breastmilk alone no longer provide adequate nutrients. Commercially available complementary foods (CACFs) form an important part of baby foods in developing countries. However, systematic evidence on whether they really meet optimal quality specifications for infant feeding is limited. Some CACFs commonly used in Southern Africa and other parts of the world were investigated to establish if they meet optimal quality standards for protein and energy content, viscosity, and oral texture. For the energy content, most CACFs for 6-24-month-old children both in the dry and ready-to-eat forms (range: 372.0-1816.0 kJ/100 g), were below Codex Alimentarius guidelines. The protein density of all CACFs (0.48-1.3 g/100 kJ) conformed with Codex Alimentarius requirements, but some (33%) were below the minimum World Health Organization (World Health Organization. Regional Office for Europe (2019a). Commercial foods for infants and young children in the WHO European region) target of 0.7 g/100 kJ. Most CACFs had high viscosity values even at high shear rate of 50 s-1 , and were too thick or thick, sticky, grainy, and slimy, which may limit nutrient intake in infants, potentially causing child malnutrition. There is a need to improve the oral viscosity and sensory texture of CACFs for better nutrient intake by infants.
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Affiliation(s)
- James Makame
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria, 0028, South Africa
| | - Henriette De Kock
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria, 0028, South Africa
| | - M Naushad Emmambux
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria, 0028, South Africa
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Blok AE, Bolhuis DP, Arnaudov LN, Velikov KP, Stieger M. Influence of thickeners (microfibrillated cellulose, starch, xanthan gum) on rheological, tribological and sensory properties of low-fat mayonnaises. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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11
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Mihnea M, Tobin AB, Lopez‐Sanchez P, Garrido‐Bañuelos G. Impact of panelist's age on the ease of swallow and sensory perception of texture‐modified broccoli purees. J SENS STUD 2022. [DOI: 10.1111/joss.12781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mihaela Mihnea
- Material and Exterior Design, Perception RISE Research Institutes of Sweden AB Göteborg Sweden
| | - Aarti B. Tobin
- Food Materials Commonwealth Scientific and Industrial Research Organisation Canberra Australia
| | - Patricia Lopez‐Sanchez
- Food Nutrition and Science Chalmers University of Technology Göteborg Sweden
- Food Technology, Department of Analytical Chemistry, Nutrition and Food Science University of Santiago de Compostela, Campus Terra Lugo Spain
| | - Gonzalo Garrido‐Bañuelos
- Agriculture and Food, Bioeconomy and Health RISE Research Institutes of Sweden Gothenburg Sweden
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Baixauli R, Bolivar-Prados M, Ismael-Mohammed K, Clavé P, Tárrega A, Laguna L. Characterization of Dysphagia Thickeners Using Texture Analysis-What Information Can Be Useful? Gels 2022; 8:gels8070430. [PMID: 35877515 PMCID: PMC9323126 DOI: 10.3390/gels8070430] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/30/2022] [Accepted: 07/01/2022] [Indexed: 02/04/2023] Open
Abstract
Besides shear viscosity, other texture parameters (adhesiveness or cohesiveness) might be relevant for safe swallowing in people suffering from oropharyngeal dysphagia. Shear viscosity is assessed through protocols developed using a viscometer or a rheometer. In contrast, protocols and instruments (capillary break-up rheometer) to assess adhesiveness and cohesiveness are less common and much less developed. Other equipment such as texture analyzers can provide useful information on food properties. Here, we aimed to explore different texture analyzer settings (type of test, probe, and protocol) to characterize four commercial dysphagia thickeners at the shear viscosity levels recommended by manufacturers. Among the tests used (extrusion or penetration) with the different probes (disc, cone and shape holder, sphere, or cylinder), cone extrusion provided information about adhesivity, disc extrusion about sample cohesiveness, and sphere about penetration and sample elasticity. The test speeds used influenced the results, but only one speed is needed as the different speeds provided the same fluid information; for easiness, it is proposed to use 1 mm/s. Comparing the texture analyzer results with viscosity values obtained at different shears, the texture analyzer parameters reflected information that differ from shear viscosity. This information could be relevant for the therapeutic effect of thickening products and food characterization.
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Affiliation(s)
- Raquel Baixauli
- Institute of Agrochemistry and Food Technology (IATA, CSIC), 46980 Valencia, Spain; (R.B.); (A.T.)
| | - Mireia Bolivar-Prados
- Gastrointestinal Physiology Laboratory, Hospital de Mataró, Universitat Autònoma de Barcelona, 08304 Mataró, Spain; (M.B.-P.); (K.I.-M.); (P.C.)
- Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), 08304 Barcelona, Spain
| | - Kovan Ismael-Mohammed
- Gastrointestinal Physiology Laboratory, Hospital de Mataró, Universitat Autònoma de Barcelona, 08304 Mataró, Spain; (M.B.-P.); (K.I.-M.); (P.C.)
| | - Pere Clavé
- Gastrointestinal Physiology Laboratory, Hospital de Mataró, Universitat Autònoma de Barcelona, 08304 Mataró, Spain; (M.B.-P.); (K.I.-M.); (P.C.)
- Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), 08304 Barcelona, Spain
| | - Amparo Tárrega
- Institute of Agrochemistry and Food Technology (IATA, CSIC), 46980 Valencia, Spain; (R.B.); (A.T.)
| | - Laura Laguna
- Institute of Agrochemistry and Food Technology (IATA, CSIC), 46980 Valencia, Spain; (R.B.); (A.T.)
- Correspondence:
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13
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Pälchen K, Bredie WLP, Duijsens D, Isaac Alfie Castillo A, Hendrickx M, Van Loey A, Raben A, Grauwet T. Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations. Food Res Int 2022; 157:111245. [PMID: 35761557 DOI: 10.1016/j.foodres.2022.111245] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 04/08/2022] [Accepted: 04/09/2022] [Indexed: 11/16/2022]
Abstract
Nowadays, pulse flours are ingredients that are more and more used as substitutes in traditional staples (i.e., pasta, bread). In this study, cellular chickpea-flour was used as an ingredient to replace conventional raw-milled chickpea-flour in suspensions and semi-solid purees. The contribution of cellular integrity on in vitro macronutrient digestion and the subsequent effect on in vivo appetite sensations were investigated. Alternating the flour preparation sequence by interchanging hydrothermal treatment and mechanical disintegration (thermo-mechanical treatment) resulted in three chickpea-flours with distinct levels of cellular integrity, and thus nutrient accessibility. The study showed that cellular integrity in chickpea-flours was preserved upon secondary hydrothermal treatment and led to significant attenuation of in vitro macronutrient digestion as compared to conventional chickpea-flour. In a randomized crossover design, significant increase of mean in vivo subjective appetite sensations satiety and fullness along with decreases in hunger, desire to eat, and prospective food consumption were achieved when cellular integrity was kept without an effect on palatability and appearance of the purees (n = 22). In vitro digestion along with microstructural assessment confirmed the importance of cellular integrity for attenuating macronutrient digestion and thereby contributing to enhanced subjective satiety and fullness in pulses. Overall, this study highlights the promising potential of altarenating the flour preparation sequence resulting in macronutrient and energy-matched flours with different nutrient encapsulation which lead to different in vitro digestion kinetics and in vivo appetite sensations.
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Affiliation(s)
- Katharina Pälchen
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
| | - Wender L P Bredie
- Department of Food Science, Section for Food Design and Consumer Behaviour, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark.
| | - Dorine Duijsens
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
| | - Alan Isaac Alfie Castillo
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
| | - Marc Hendrickx
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
| | - Ann Van Loey
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
| | - Anne Raben
- Department of Nutrition, Exercise, and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg, Denmark; Clinical Research, Copenhagen University Hospital - Steno Diabetes Center Copenhagen, DK-2730 Herlev, Denmark.
| | - Tara Grauwet
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
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14
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Mayonnaise main ingredients influence on its structure as an emulsion. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2108-2116. [PMID: 35602460 DOI: 10.1007/s13197-021-05133-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/31/2021] [Accepted: 05/05/2021] [Indexed: 10/21/2022]
Abstract
Mayonnaise has a great potential for research and development. Today, consumers are seeking for healthier and natural food products. Generally, it is a blend of oil, egg, salt, lemon juice or vinegar and texture improvers which make its structure as oil in water emulsion. Each of mentioned ingredients has huge effects on mayonnaise emulsion quality. This paper presents information about how these components can change the mayonnaise rheological, stability and sensory attributes.
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15
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Ohie K, Chiba H, Kumagai S, Yoshida T, Tasaka Y. A method for evaluating time-resolved rheological functionalities of fluid foods. J Texture Stud 2022; 53:444-452. [PMID: 35338484 PMCID: PMC9544376 DOI: 10.1111/jtxs.12679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 03/13/2022] [Accepted: 03/23/2022] [Indexed: 11/27/2022]
Abstract
We have developed an effective method for evaluating time-resolved rheological functionalities of swallowed foods using ultrasonic spinning rheometry (USR). USR can obtain variations over time in the rheological properties of fluids despite the fluids being in heterogeneous and non-equilibrium conditions. In addition, USR can evaluate time variations of shear-thinning property changing in a few seconds. Demonstrations were conducted with typical thickener solutions: starch, guar gum, and xanthan gum-based solutions, with alpha-amylase as a digestive enzyme. The flow curve of the starch-based solutions lowered with time, and a few minutes after addition of the amylase, the viscosity dropped to one-hundredth of the original value. In contrast, the guar gum and xanthan gum-based solutions maintained the original viscosities as generally known. Applying the power law fitting to series of these flow curves, the time variation of the shear thinning property is quantitatively characterized by the plots on typical K-n space, where K and n are parameters in the model, consistency index and power law exponent. The qualitative characteristics of the thickeners are successfully quantified in the K-n space, and this will be a practical tool for evaluating the time-resolved rheological properties of swallowed foods.
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Affiliation(s)
- Kohei Ohie
- Laboratory for Flow Control, Faculty of Engineering, Hokkaido University, Sapporo, Japan
| | - Haruko Chiba
- Department of Rehabilitation Medicine, Hokkaido University Hospital, Sapporo, Japan
| | - Satomi Kumagai
- Nutrition Management Center, Hokkaido University Hospital, Sapporo, Japan
| | - Taiki Yoshida
- National Metrology Institute of Japan, National Institute of Advanced Industrial Science and Technology, Tsukuba Central 3, 1-1-1, Umezono, Tsukuba, Japan
| | - Yuji Tasaka
- Laboratory for Flow Control, Faculty of Engineering, Hokkaido University, Sapporo, Japan
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16
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Schädle CN, Bader-Mittermaier S, Sanahuja S. Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses. Foods 2022; 11:foods11060806. [PMID: 35327229 PMCID: PMC8954533 DOI: 10.3390/foods11060806] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 03/07/2022] [Accepted: 03/08/2022] [Indexed: 02/01/2023] Open
Abstract
Reduced-fat products can help to fight obesity and its associated health risks. To develop appealing products, both product-specific fat replacers and suitable analytical methods for the characterization of fat-associated properties are important. The rheology, tribology, texture, and spreadability of a reduced-fat mayonnaise with different concentrations of corn dextrin were analyzed to determine properties such as flow behavior, viscosity, lubricity, firmness, and stickiness. Additionally, a sensory panel analyzed the samples for their mouthfeel (creaminess, firmness, and stickiness). Correlations between the results of the instrumental methods suggested that the analytical effort for the future development of appealing reduced-fat food products can be reduced. In addition, several correlations were identified between the instrumental and the sensory data. Results from tribological measurements correlated with the sensory attribute of stickiness, suggesting that tribometry can complement or constitute an alternative to complex and expensive human sensory tests. Additionally, the use of Stevens’ power law showed a high correlation between the Kokini oral shear stress and the sensory attribute of creaminess. The instrumental texture properties (firmness, stickiness) also correlated with the sensory sensation. The identified correlations obtained from comparing different methods may help to estimate the possible applications of new fat replacers and facilitate innovative product development.
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Affiliation(s)
- Christopher N. Schädle
- Aroma and Smell Research, Department of Chemistry and Pharmacy, Friedrich-Alexander University Erlangen-Nürnberg, Henkestraße 9, 91054 Erlangen, Germany
- Department of Food Process Development, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany;
- Correspondence:
| | - Stephanie Bader-Mittermaier
- Department of Food Process Development, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany;
| | - Solange Sanahuja
- School of Agricultural, Forest and Food Sciences (HAFL), Bern University of Applied Sciences, Länggasse 85, 3052 Zollikofen, Switzerland;
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17
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Gallego M, Barat JM, Grau R, Talens P. Compositional, structural design and nutritional aspects of texture-modified foods for the elderly. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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18
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Yuan Y, Cai W, Chen Y, Chong Y, Dong X, Wei J, Liu F, Shi Y. Effects of modified starch and homogeneous process on quality and volatile compounds of squid ink sauces. J Food Saf 2021. [DOI: 10.1111/jfs.12959] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yan‐wei Yuan
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou China
| | - Wen‐qiang Cai
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- National Engineering Research Center of Seafood Dalian China
| | - Yue‐wen Chen
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou China
| | - Yun‐qing Chong
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou China
| | - Xiu‐ping Dong
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- National Engineering Research Center of Seafood Dalian China
| | - Jian‐ling Wei
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou China
| | - Fei‐jian Liu
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou China
| | - Yu‐gang Shi
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou China
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19
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Sharma M, Pondicherry KS, Duizer L. Understanding relations between rheology, tribology, and sensory perception of modified texture foods. J Texture Stud 2021; 53:327-344. [PMID: 34921392 DOI: 10.1111/jtxs.12656] [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: 08/10/2021] [Revised: 10/27/2021] [Accepted: 12/08/2021] [Indexed: 11/30/2022]
Abstract
The aim of this work was to examine relations between instrumental and sensory parameters in a texture modified food matrix, with and without saliva. Nine pureed carrot samples (eight thickened and a control) were developed with starch (0.4 and 0.8% wt/wt), xanthan (0.2 and 0.4% wt/wt) or starch-xanthan blends that met International Dysphagia Diet Standardisation Initiative (IDDSI) Level 4 guidelines using fork and spoon tests. Rheological and tribological tests were conducted on the food and simulated bolus prepared by adding fresh stimulated saliva to the food (1:5, saliva:food) to mimic oral processing. Perceived sensory properties were identified using a temporal dominance of sensations (TDS) test (n = 16) where panelists were given a list of nine attributes. The area under the curve was extracted from TDS curves for each attribute/sample and this was correlated with rheological (viscosity at 10 s-1 , G', G″, and tan δ at 1 Hz) and tribological (friction coefficient in three regimes) data. The viscosity of the control sample decreased after adding hydrocolloids (except Starch_0.8%) and with saliva incorporation. G' and G″ either increased or were similar for xanthan and blends and decreased for starch-thickened samples. Hydrocolloid addition increased friction for all samples and was higher with saliva addition. Sensory results showed that samples with starch were perceived as thick and grainy while xanthan was perceived as smooth and slippery. A greater number of sensory attributes correlated with viscoelastic parameters compared to friction coefficients. Correlations were highest with the saliva added samples, further highlighting the importance of including saliva during instrumental testing.
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Affiliation(s)
- Madhu Sharma
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | | | - Lisa Duizer
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
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20
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Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107052] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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21
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Tackling older adults’ malnutrition through the development of tailored food products. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.028] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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22
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Riquelme N, Laguna L, Tárrega A, Robert P, Arancibia C. Oral behavior of emulsified systems with different particle size and thickening agents under simulated conditions. Food Res Int 2021; 147:110558. [PMID: 34399535 DOI: 10.1016/j.foodres.2021.110558] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 06/15/2021] [Accepted: 06/21/2021] [Indexed: 11/19/2022]
Abstract
Food behavior during oral processing plays an essential role in the perception of texture. It depends on different factors, including food structure and composition, as well as its behavior when interacting with saliva. This study aimed to investigate the effect of particle size and thickener type of emulsified systems on physical, rheological, tribological, and oral oily coating properties under oral conditions. Six matrices based on oil-in-water emulsions with different particle sizes (NE-nanoemulsion and CE-conventional emulsions) were prepared using a mixture of emulsifiers (10% w/w) and sunflower oil (10% w/w). Thickened agents were added to the matrices (NE and CE) at different concentrations (3-4.5% w/w of starch-ST or 0.4-0.8% w/w xanthan gum-XG) to obtain equi-viscous samples (NE-EV) with their CE-based counterpart. Results showed a decrease in apparent viscosity values under oral conditions (saliva and shearing at 10 s-1) during the shear time, but this behavior was more evident in starch-based matrices. The lubrication properties of the different matrices depended mainly on the thickener concentration since equi-viscous samples (NE-ST-EV and NE-XG-EV) showed higher coefficient of friction (CoF) values. Finally, oral oily coating was more related to the oil droplets size than to the type of thickener since all NE-based matrices showed a higher amount of coating retained compared to the CE-based ones. Therefore, NE-based matrices could be used as an alternative to increase mouthfeel sensations in food emulsions.
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Affiliation(s)
- Natalia Riquelme
- Universidad de Santiago de Chile (USACH), Facultad Tecnológica, Departamento de Ciencia y Tecnología de los Alimentos, Obispo Umaña 050, Estación Central, Chile; Universidad de Chile, Facultad de Ciencias Químicas y Farmacéuticas, Departamento de Ciencia de los Alimentos y Tecnología Química, Santos Dumont 964, Independencia, Chile
| | - Laura Laguna
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), C/Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Spain
| | - Amparo Tárrega
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), C/Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Spain
| | - Paz Robert
- Universidad de Chile, Facultad de Ciencias Químicas y Farmacéuticas, Departamento de Ciencia de los Alimentos y Tecnología Química, Santos Dumont 964, Independencia, Chile
| | - Carla Arancibia
- Universidad de Santiago de Chile (USACH), Facultad Tecnológica, Departamento de Ciencia y Tecnología de los Alimentos, Obispo Umaña 050, Estación Central, Chile.
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23
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Exploring Tools for Designing Dysphagia-Friendly Foods: A Review. Foods 2021; 10:foods10061334. [PMID: 34200551 PMCID: PMC8229457 DOI: 10.3390/foods10061334] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 05/28/2021] [Accepted: 06/07/2021] [Indexed: 02/08/2023] Open
Abstract
Dysphagia is a medical condition that affects normal swallowing. To prevent the risk of aspiration or choking, thickened fluids and texture-modified foods have been used for dysphagia management with the goal of slowing down the flow of liquids and protecting the airway. This article summarizes the available information about the rheological and textural parameters, the characterization of the most-used thickeners and the application of alternative texture modification technologies that are crucial to developing safe dishes for people who suffer from swallowing difficulties. Regarding rheological and textural measurements, fundamental and empirical methods are described.
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24
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Guénard-Lampron V, Masson M, Blumenthal D. Critical review of sensory texture descriptors: From pureed to transitional foods for dysphagia patients. J Texture Stud 2021; 52:665-678. [PMID: 33905538 DOI: 10.1111/jtxs.12604] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 04/06/2021] [Accepted: 04/20/2021] [Indexed: 11/29/2022]
Abstract
Dysphagic people need to change their diet to avoid pain or risk of choking. For example, they can eat texture modified foods (including pureed and transitional foods, that is, food that start with one texture and change into another because of moisture or heating). Simple testing methods proposed by the IDDSI initiative can be performed to characterize texture modified food but these methods are not always relevant for understanding oral texture and mouthfeel properties. Sensory characterization is essential to develop or optimize a food product and to meet consumer's expectations and needs especially for dysphagic persons. However, sensory methods and texture descriptors are complex to target and evaluate for different severity of dysphagia. Sensory texture descriptors can be determined by different methods and assessed in different ways. This review is useful for listing the sensory methods used to generate sensory descriptors to characterize the oral texture of cereal and pureed foods. We found that 55% of the reviewed publications used specific oral texture descriptors and that 17 descriptors could be identified as the most used and relevant for all the products studied (sticky), for pureed (e.g., cohesiveness, floury, and soft) and for cereal-based foods (e.g., hard, fatty, and crispy). These results should be considered to facilitate the choice of sensory texture descriptors in future studies on pureed and transitional foods such as cereal-based foods according to the IDDSI level. This review also demonstrates that it is difficult to find a consensus between studies using different evaluation methods for the same descriptor.
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Affiliation(s)
| | - Marine Masson
- UMR Sayfood, AgroParisTech, INRAE, Université Paris-Saclay, Massy, France
| | - David Blumenthal
- UMR Sayfood, AgroParisTech, INRAE, Université Paris-Saclay, Massy, France
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25
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Kunimaru W, Ito S, Motohashi R, Arai E. Ease of swallowing potato paste in people with dysphagia: effect of potato variety. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1908353] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Wakana Kunimaru
- School of Food and Nutritional Sciences, University of Shizuoka, Suruga-ku, Shizuoka, Japan
| | - Seiko Ito
- School of Food and Nutritional Sciences, University of Shizuoka, Suruga-ku, Shizuoka, Japan
| | - Reiko Motohashi
- Faculty of Agriculture, Shizuoka University, Suruga-ku, Shizuoka, Japan
| | - Eiko Arai
- School of Food and Nutritional Sciences, University of Shizuoka, Suruga-ku, Shizuoka, Japan
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26
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de O S Schmidt H, Komeroski MR, Steemburgo T, de Oliveira VR. Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet. J Texture Stud 2021; 52:587-602. [PMID: 33760237 DOI: 10.1111/jtxs.12596] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 03/08/2021] [Accepted: 03/12/2021] [Indexed: 12/11/2022]
Abstract
Dysphagia is the difficulty during the progression of the bolus from the mouth to the stomach. Modifying the texture of the food is a fundamental factor for safe swallowing in patients with dysphagia since inadequate consistency can result in complications. To personalize and develop diets for dysphagia, understanding, and controlling the rheological and sensory properties of thickeners is useful. This review examines the different types of thickeners used to modify the texture of foods, as well as their influence on rheological properties and sensory attributes to efficiently manage the diet in dysphagia. The study discusses characteristics such as: hardness, viscosity, viscoelasticity, as well as sensory attributes related to rheology. The thickeners xanthan gum, methylcellulose, carboxymethylcellulose, guar gum, linseed, and chia, carboxymethylated curdlan, and konjac glucomannan were reviewed in this work. Sensory evaluations of different foods have already been carried out on some products such as: meats, carrots, soups, pates, and timbales with their modified textures. The sensory attributes measured among hydrocolloids are strongly correlated with rheological parameters. Dysphagic diets should have less hardness and adherence, but with adequate cohesiveness to facilitate chewing, swallowing to protect from aspiration and reduction of residues in the oropharynx. The use of a single type of thickener may not be ideal, their mixtures and synergistic effect can improve the viscous and elastic characteristics of foods, to obtain safe food to swallow and to improve the sensory interest of dysphagic patients. Personalized recommendations with follow-up on swallowing approaches, respecting patient's individuality, explaining thickening agents' differences would be pertinent.
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Affiliation(s)
- Helena de O S Schmidt
- Institute of Food Science and Technology, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Rio Grande do Sul, Brazil
| | - Marina Rocha Komeroski
- Institute of Food Science and Technology, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Rio Grande do Sul, Brazil
| | - Thaís Steemburgo
- Nutrition Department, Postgraduate Program in Food, Nutrition and Health, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Rio Grande do Sul, Brazil
| | - Viviani Ruffo de Oliveira
- Nutrition Department, Postgraduate Program in Food, Nutrition and Health, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Rio Grande do Sul, Brazil
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27
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Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials. Foods 2021; 10:foods10030573. [PMID: 33801804 PMCID: PMC8002191 DOI: 10.3390/foods10030573] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 02/18/2021] [Accepted: 02/25/2021] [Indexed: 11/17/2022] Open
Abstract
To overcome texture and flavor challenges in fermented plant-based product development, the potential of microorganisms is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus on physicochemical properties of fermented soy, oat, and coconut. L. rhamnosus was combined with different lactic acid bacteria strains and Bifidobacterium. Acidification, titratable acidity, and viability of L. rhamnosus and Bifidobacterium were evaluated. Oscillation and flow tests were performed to characterize rheological properties of fermented samples. Targeted and untargeted volatile organic compounds in fermented samples were assessed, and sensory evaluation with a trained panel was conducted. L. rhamnosus reduced fermentation time in soy, oat, and coconut. L. rhamnosus and Bifidobacterium grew in all fermented raw materials above 107 CFU/g. No significant effect on rheological behavior was observed when L. rhamnosus was present in fermented samples. Acetoin levels increased and acetaldehyde content decreased in the presence of L. rhamnosus in all three bases. Diacetyl levels increased in fermented oat and coconut samples when L. rhamnosus was combined with a starter culture containing Streptococcus thermophilus and with another starter culture containing S. thermophilus, L. bulgaricus and Bifidobacterium. In all fermented oat samples, L. rhamnosus significantly enhanced fermented flavor notes, such as sourness, lemon, and fruity taste, which in turn led to reduced perception of base-related attributes. In fermented coconut samples, gel firmness perception was significantly improved with L. rhamnosus. The findings suggest that L. rhamnosus can improve fermentation time and sensory perception of fermented plant-based products.
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28
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Li T, Lalla RV, Burgess DJ. Enhanced drug loading of in situ forming gels for oral mucositis pain control. Int J Pharm 2021; 595:120225. [PMID: 33486019 DOI: 10.1016/j.ijpharm.2021.120225] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 12/28/2020] [Accepted: 12/31/2020] [Indexed: 12/17/2022]
Abstract
Localized delivery to oral mucositis ulcerations requires specialized dosage forms, (e.g. in situ forming gels) delivered to the site in relatively low volumes. However, this is challenging for drugs with low solubility such as Bupivacaine γ-Linoleate (Bup-γL). The objective of this study is to develop an in situ forming gel with enhanced loading of Bup-γL for oral mucositis pain control. Two co-solvents (PEG400 and ethanol) and eight solubilizers (Tween 80, sodium lauryl sulfate, Cremophor® RH40, Cremophor® EL, Kolliphor® HS 15, Soluplus®, PEG 3350 and PEG8000) were screened for their capability to solubilize Bup-γL. Among all tested solubilizers, sodium lauryl sulfate (SLS) showed the highest solubilizing capacity (8.83 ± 0.94 mg/mL). This was considered to be a consequence of the similarity between the structure of SLS and Bup-γL. On the addition of SLS to the in situ forming gels, the drug loading was enhanced from ~6.5 to ~10.5 mg/ml. The formulations were characterized for their gelation temperature, rheological properties, in vitro drug release and short-term storage stability. The gelation temperatures of the in situ forming gel formulations were significantly reduced with enhanced drug loading. The in vitro drug release profiles showed good fit to both the first order and the Higuchi models. Formulations with SLS demonstrated sustained drug release (time to plateau ~7 h) compared with formulations without SLS (time to plateau ~3.5 h). This study offers an effective strategy to enhance drug loading of in situ forming gels. The enhanced drug loading will reduce the dosing volume and as such is expected to reduce any unwanted numbing of the healthy mucosa.
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Affiliation(s)
- Tingting Li
- Department of Pharmaceutical Sciences, University of Connecticut, Storrs, CT 06269, United States
| | - Rajesh V Lalla
- Section of Oral Medicine, University of Connecticut Health Center, Farmington, CT 06030, United States
| | - Diane J Burgess
- Department of Pharmaceutical Sciences, University of Connecticut, Storrs, CT 06269, United States.
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Pu D, Duan W, Huang Y, Zhang L, Zhang Y, Sun B, Ren F, Zhang H, Tang Y. Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processing. Food Chem 2020; 339:128078. [PMID: 33152871 DOI: 10.1016/j.foodchem.2020.128078] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Revised: 09/03/2020] [Accepted: 09/10/2020] [Indexed: 01/08/2023]
Abstract
The purpose of this work was to characterize the dynamic texture perception and study the mechanisms occurring in bolus from chewing to swallowing during white bread oral processing. Results indicated that the microstructural and chemical composition properties determined the oral processing behaviors. At the initial stage of oral processing, the roughness, hardness, and dryness perception were the dominant attributes. At the end of oral processing the adhesiveness and softness perception were dominant, which correlated to the higher bolus water content and adhesive properties. The softness and adhesiveness perception were the key factors that trigger swallowing. In vitro artificial mastication experiments confirmed that mucin rapidly increased the adhesive force of bolus at the initial stage of oral processing, whereas α-amylase gradually increased the adhesive force. These results can help to better understand the dynamic texture perception and its change mechanisms during oral processing.
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Affiliation(s)
- Dandan Pu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 10048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Wen Duan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 10048, China
| | - Yan Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 10048, China
| | - Lili Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 10048, China; College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yuyu Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 10048, China.
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 10048, China.
| | - Fazheng Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Huiying Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 10048, China.
| | - Yizhuang Tang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 10048, China
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30
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Viscosity decay of hydrocolloids under oral conditions. Food Res Int 2020; 136:109300. [PMID: 32846512 DOI: 10.1016/j.foodres.2020.109300] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 03/23/2020] [Accepted: 05/04/2020] [Indexed: 11/22/2022]
Abstract
The aim of this study was to understand the contribution of hydrocolloids to oral structure breakdown of starch-based systems in relation to mouthfeel sensations. For this, carrot purees were prepared using corn starch and a different second thickener (λ-carrageenan, carboxymethylcellulose (CMC), xanthan gum, or an extra amount of starch). The viscosity decay of purees under in vitro oral conditions was measured (starch pasting cell adapted to a rheometer) when shearing at a constant shear rate in the presence of artificial saliva. Sensory properties of purees were described using the Flash Profile technique by a group of 13 panellists. Oral viscosity decay of systems was modelled using a second order structural kinetic equation that included three parameters: initial viscosity, rate of breakdown, and viscosity at equilibrium. Although they had the same initial viscosity, the structural breakdown of the purees in oral conditions varied, depending on the second thickener used. The structure of purees containing xanthan and λ-carrageenan were more resistant under oral conditions exhibiting a slow and smaller breakdown. In contrast, purees containing only starch showed a rapid and large decay because of the complete structure breakdown by amylase. For puree containing CMC, there was also a rapid decrease, but smaller than starch, indicating that part of the structure remained after digestion. Texture sensations freely described by assessors varied according to two main sensory dimensions, that were clearly related to the structural breakdown parameters. As expected, the dimension of thickness (from watery and liquid to thick and viscous) separated base purees from thickened purees and was related to the initial viscosity. The smoothness dimension (from rough and lumpy to the smooth and creamy) was related to the viscosity at equilibrium indicating that after the oral digestion, the characteristics of the remaining structure can explain differences in complex attributes of semisolid systems such as smoothness and creaminess.
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31
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Masiá C, Jensen PE, Buldo P. Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials. Foods 2020; 9:E1182. [PMID: 32859044 PMCID: PMC7555707 DOI: 10.3390/foods9091182] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 08/10/2020] [Accepted: 08/16/2020] [Indexed: 12/19/2022] Open
Abstract
Texture and flavor are currently the main challenges in the development of plant-based dairy alternatives. To overcome them, the potential of microorganisms for fermentation of plant-based raw materials is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus, LGG® (LGG® is a trademark of Chr. Hansen A/S) on the physicochemical properties of fermented soy, oat, and coconut. LGG® was combined with different lactic acid bacteria (LAB) strains and Bifidobacterium, BB-12® (BB-12® is a trademark of Chr. Hansen A/S). Acidification, titratable acidity, and growth of LGG® and BB-12® were evaluated. Oscillation and flow tests were performed to analyze the rheological properties of fermented samples. Acids, carbohydrates, and volatile organic compounds in fermented samples were identified, and a sensory evaluation with a trained panel was conducted. LGG® reduced fermentation time in all three bases. LGG® and BB-12® grew in all fermented raw materials above 107 CFU/g. LGG® had no significant effect on rheological behavior of the samples. Acetoin levels increased and acetaldehyde content decreased in the presence of LGG® in all three bases. Diacetyl levels increased in fermented oat and coconut samples when LGG® was combined with YOFLEX® YF-L01 and NU-TRISH® BY-01 (YOFLEX® and NU-TRISH® are trademarks of Chr. Hansen A/S). In all fermented oat samples, LGG® significantly enhanced fermented flavor notes, such as sourness, lemon, and fruity taste, which in turn led to reduced perception of the attributes related to the base. In fermented coconut samples, gel firmness perception was significantly improved in the presence of LGG®. These findings suggest supplementation of LAB cultures with LGG® to improve fermentation time and sensory perception of fermented plant-based products.
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Affiliation(s)
- Carmen Masiá
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (C.M.); (P.E.J.)
| | - Poul Erik Jensen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (C.M.); (P.E.J.)
| | - Patrizia Buldo
- Food Cultures and Enzymes, Plant Based Application Projects & Competences, Chr. Hansen A/S, Bøge Alle 10-12, 2970 Hørsholm, Denmark
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32
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Yang X, Li A, Li X, Sun L, Guo Y. An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.020] [Citation(s) in RCA: 77] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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33
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Salvador A, Sanz T. Influence of hydrocolloid type on structural breakdown of vegetable purees during
in vitro
digestion. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14533] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Ana Salvador
- Instituto de Agroquímica y Tecnología de Alimentos (IATA‐CSIC) Agustín Escardino 7. 46980 Paterna Valencia Spain
| | - Teresa Sanz
- Instituto de Agroquímica y Tecnología de Alimentos (IATA‐CSIC) Agustín Escardino 7. 46980 Paterna Valencia Spain
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34
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Li Y, Fan L. Comparative studies on the stabilization of Flos Sophorae Immaturus beverages by various hydrocolloids. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109117] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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35
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Affiliation(s)
- Vasiliki Evageliou
- Food Science and Human Nutrition Agricultural University of Athens 75 Iera Odos 11855 Athens Greece
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36
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Ben Tobin A, Mihnea M, Hildenbrand M, Miljkovic A, Garrido-Bañuelos G, Xanthakis E, Lopez-Sanchez P. Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel. Food Funct 2020; 11:8648-8658. [DOI: 10.1039/d0fo01728k] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Preparation of a bolus is a complex process with both food comminution and degree of lubrication with saliva playing an important role in a safe swallow.
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Affiliation(s)
- Aarti Ben Tobin
- Agriculture and Food
- CSIRO Commonwealth Scientific and Industrial Research Organisation
- Brisbane
- Australia
| | - Mihaela Mihnea
- Agriculture and Food
- Bioeconomy and Health
- RISE Research Institutes of Sweden
- Gothenburg
- Sweden
| | - Marie Hildenbrand
- Agriculture and Food
- Bioeconomy and Health
- RISE Research Institutes of Sweden
- Gothenburg
- Sweden
| | - Ana Miljkovic
- Agriculture and Food
- Bioeconomy and Health
- RISE Research Institutes of Sweden
- Gothenburg
- Sweden
| | | | - Epameinondas Xanthakis
- Agriculture and Food
- Bioeconomy and Health
- RISE Research Institutes of Sweden
- Gothenburg
- Sweden
| | - Patricia Lopez-Sanchez
- Agriculture and Food
- Bioeconomy and Health
- RISE Research Institutes of Sweden
- Gothenburg
- Sweden
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