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Wang W, Sun B, Deng J, Ai N. Addressing flavor challenges in reduced-fat dairy products: A review from the perspective of flavor compounds and their improvement strategies. Food Res Int 2024; 188:114478. [PMID: 38823867 DOI: 10.1016/j.foodres.2024.114478] [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: 03/15/2024] [Revised: 05/05/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
In recent years, the demand for reduced-fat dairy products (RFDPs) has increased rapidly as the health risks associated with high-fat diets have become increasingly apparent. Unfortunately, lowering the fat content in dairy products would reduce the flavor perception of fat. Fat-derived flavor compounds are the main contributor to appealing flavor among dairy products. However, the contribution of fat-derived flavor compounds remains underappreciated among the flavor improvement factors of RFDPs. Therefore, this review aims to summarize the flavor perception mechanism of fat and the profile of fat-derived flavor compounds in dairy products. Furthermore, the characteristics and influencing factors of flavor compound release are discussed. Based on the role of these flavor compounds, this review analyzed the current and potential flavor improvement strategies for RFDPs, including physical processing, lipolysis, microbial applications, and fat replacement. Overall, promoting the synthesis of milk fat characteristic flavor compounds in RFDPs and aligning the release properties of flavor compounds from the RFDPs with those of equivalent full-fat dairy products are two core strategies to improve the flavor of reduced-fat dairy products. In the future, better modulation of the behavior of flavor compounds by various methods is promising to replicate the flavor properties of fat in RFDPs and meet consumer sensory demands.
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Affiliation(s)
- Weizhe Wang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education (Beijing Technology & Business University) Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education (Beijing Technology & Business University) Beijing 100048, China
| | - Jianjun Deng
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Nasi Ai
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education (Beijing Technology & Business University) Beijing 100048, China.
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2
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Pu D, Shan Y, Wang J, Sun B, Xu Y, Zhang W, Zhang Y. Recent trends in aroma release and perception during food oral processing: A review. Crit Rev Food Sci Nutr 2022; 64:3441-3457. [PMID: 36218375 DOI: 10.1080/10408398.2022.2132209] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
The dynamic and complex peculiarities of the oral environment present several challenges for controlling the aroma release during food consumption. They also pose higher requirements for designing food with better sensory quality. This requires a comprehensive understanding of the basic rules of aroma transmission and aroma perception during food oral processing and its behind mechanism. This review summarized the latest developments in aroma release from food to retronasal cavity, aroma release and delivery influencing factors, aroma perception mechanisms. The individual variance is the most important factor affecting aroma release and perception. Therefore, the intelligent chewing simulator is the key to establish a standard analytical method. The key odorants perceived from the retronasal cavity should be given more attention during food oral processing. Identification of the olfactory receptor activated by specific odorants and its binding mechanisms are still the bottleneck. Electrophysiology and image technology are the new noninvasive technologies in elucidating the brain signals among multisensory, which can fill the gap between aroma perception and other senses. Moreover, it is necessary to develop a new approach to integrate the relationship among aroma binding parameters, aroma concentration, aroma attributes and cross-modal reactions to make the aroma prediction model more accurate.
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Affiliation(s)
- Dandan Pu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
| | - Yimeng Shan
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
| | - Juan Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
| | - Baoguo Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
| | - Youqiang Xu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
| | - Wangang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
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3
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Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions. Foods 2022; 11:foods11060820. [PMID: 35327243 PMCID: PMC8947701 DOI: 10.3390/foods11060820] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 03/07/2022] [Accepted: 03/10/2022] [Indexed: 02/01/2023] Open
Abstract
Reduced-fat food products can help manage diet-related health issues, but consumers often link them with poor sensory qualities. Thus, high-quality fat replacers are necessary to develop appealing reduced-fat products. A full-fat model emulsion was reduced in fat by replacing fat with either water, lactose, corn dextrin (CD), inulin, polydextrose, or microparticulated whey protein (MWP) as fat replacers. The effect of fat reduction and replacement, as well as the suitability of different types of fat replacers, were determined by analyzing fat droplet size distribution, composition, rheological and tribological properties, and the dynamic aroma release of six aroma compounds prevalent in cheese and other dairy products. None of the formulations revealed a considerable effect on droplet size distribution. MWP strongly increased the Kokini oral shear stress and viscosity, while CD exhibited similar values to the full-fat emulsion. All four fat replacers improved the lubricity of the reduced-fat samples. Butane-2,3-dione and 3-methylbutanoic acid were less affected by the changes in the formulation than butanoic acid, heptan-2-one, ethyl butanoate, and nonan-2-one. The aroma releases of the emulsions comprising MWP and CD were most similar to that of the full-fat emulsion. Therefore, CD was identified as a promising fat replacer for reduced-fat emulsions.
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4
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Temperature Optimization by Electrochemical Method for Improving Antioxidant Compound Extraction Efficiency from Origanum vulgare L. and Its Application in a Bread Production. SUSTAINABILITY 2022. [DOI: 10.3390/su14052801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
This study aims to evaluate the effect of extraction temperature on the electrochemical activity of antioxidant compounds in oregano extract and its application in a bread production. Temperature optimisation was performed by determining the electrochemical index (EI), calculated on the parameters of individual peaks observed on the square wave voltammograms (SWV). The highest value of EI (2.5758 µA/V) was observed at 85 °C for the oregano extract. The composition of several types of bread with oregano extract or dried oregano leaves was then proposed. To specify bread samples, both newly prepared and during their storage, their antioxidant properties were determined using FRAP (Ferric Reducing Antioxidant Power) and CUPRAC (Cupric Reducing Antioxidant Capacity) methods. The study revealed that the addition of extract from oregano or oregano leaves increased the antioxidant compounds content in the bread from 30% to more than 138% compared to the control bread samples. The performed sensory evaluation of the bread samples revealed their high acceptability. It was found that the stored bread with oregano leaves changed sensory qualities to a lesser extent compared to the bread with oregano extract.
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5
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Affiliation(s)
- Miodrag Glumac
- Laboratory of Food Oral Processing, School of Food Science and BiotechnologyZhejiang Gongshang University Hangzhou China
| | - Jianshe Chen
- Laboratory of Food Oral Processing, School of Food Science and BiotechnologyZhejiang Gongshang University Hangzhou China
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7
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Yeomans MR, Zhou X, Wilde P, Thomas A, Linter B, Beri A, Lovegrove JA, Williams CM, Methven L. The Mouth‐Gut‐Brain model: An interdisciplinary approach to facilitate reformulation of reduced fat products. NUTR BULL 2019. [DOI: 10.1111/nbu.12392] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- M. R. Yeomans
- School of Psychology University of Sussex Brighton UK
| | - X. Zhou
- Department of Food and Nutritional Sciences University of Reading Reading UK
| | - P. Wilde
- Quadram Institute Bioscience Norwich Research Park UK
| | - A. Thomas
- Unilever Research and Development Port Sunlight UK
| | | | - A. Beri
- PepsiCo Beaumont Park Leicester UK
| | - J. A. Lovegrove
- Department of Food and Nutritional Sciences University of Reading Reading UK
| | - C. M. Williams
- School of Psychology and Clinical Language Sciences University of Reading Reading UK
| | - L. Methven
- Department of Food and Nutritional Sciences University of Reading Reading UK
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8
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Abstract
The overconsumption of dietary fat contributes to various chronic diseases, which encourages attempts to develop and consume low-fat foods. Simple fat reduction causes quality losses that impede the acceptance of foods. Fat replacers are utilized to minimize the quality deterioration after fat reduction or removal to achieve low-calorie, low-fat claims. In this review, the forms of fats and their functions in contributing to food textural and sensory qualities are discussed in various food systems. The connections between fat reduction and quality loss are described in order to clarify the rationales of fat replacement. Carbohydrate fat replacers usually have low calorie density and provide gelling, thickening, stabilizing, and other texture-modifying properties. In this review, carbohydrates, including starches, maltodextrins, polydextrose, gums, and fibers, are discussed with regard to their interactions with other components in foods as well as their performances as fat replacers in various systems.
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Affiliation(s)
- Xingyun Peng
- The Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47907;
| | - Yuan Yao
- The Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47907;
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9
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Dadalı C, Elmacı Y. Characterization of Volatile Release and Sensory Properties of Model Margarines by Changing Fat and Emulsifier Content. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Ceyda Dadalı
- Ege UniversityEngineering FacultyDepartment of Foods EngineeringİzmirTurkey
| | - Yeşim Elmacı
- Ege UniversityEngineering FacultyDepartment of Foods EngineeringİzmirTurkey
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10
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Tamaru S, Ono A, Igura N, Shimoda M. High correlation between octanol-air partition coefficient and aroma release rate from O/W emulsions under non-equilibrium. Food Res Int 2019; 116:883-887. [PMID: 30717019 DOI: 10.1016/j.foodres.2018.09.024] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2018] [Revised: 09/06/2018] [Accepted: 09/08/2018] [Indexed: 11/25/2022]
Abstract
Aroma release kinetics determines the palatability of food consumed by humans. Therefore, to estimate release behaviors of aroma compounds is important. We investigated the relationship between the rates of the release of aroma compounds from food matrices and octanol-water, octanol-air, and water-air partition coefficients. The aroma compounds used were limonene, ethyl hexanoate, 2-methylpyrazine, nonanal, benzaldehyde, ethyl benzoate, α-terpineol, geraniol, benzyl alcohol, and octanoic acid. The rates of their release from oil-in-water (O/W) emulsions were measured under non-equilibrium conditions using a purge-and-trap dynamic headspace extraction system. The results indicated that the octanol-air partition coefficients correlated better with the logarithms of the aroma compound release rates than either the octanol-water or the water-air partition coefficients. Furthermore, this correlation was independent of the oil volume ratios in the O/W emulsions. Our findings therefore suggest that octanol-air partition coefficients can be used to predict the release rates of aroma compounds from O/W emulsions.
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Affiliation(s)
- Shunji Tamaru
- Laboratory of Food Process Engineering, Division of Food Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Ayaka Ono
- Laboratory of Food Process Engineering, Division of Food Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Noriyuki Igura
- Laboratory of Food Process Engineering, Division of Food Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan.
| | - Mitsuya Shimoda
- Laboratory of Food Process Engineering, Division of Food Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
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11
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Dietary composition modulates impact of food-added monosodium glutamate on behaviour, metabolic status and cerebral cortical morphology in mice. Biomed Pharmacother 2018; 109:417-428. [PMID: 30399577 DOI: 10.1016/j.biopha.2018.10.172] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2018] [Revised: 10/20/2018] [Accepted: 10/30/2018] [Indexed: 02/07/2023] Open
Abstract
Effects of food-added monosodium glutamate (MSG) on neurobehaviour, serum biochemical parameters, malondialdehyde (MDA) levels, and changes in cerebral cortex, liver and kidney morphology were assessed in mice fed standard diet (SD) or high-fat diet (HFD). Animals were assigned to 8 groups [SD control, HFD control, and six groups fed MSG plus SD or HFD at 0.1, 0.2 and 0.4 g/kg of feed]. Animals were fed for 8 weeks, behavioural tests were conducted, and blood was taken for estimation of biochemical parameters and MDA level. Whole brain was homogenised for neurochemical assays, while the cerebrum, liver and kidneys were processed for histology. In groups fed MSG/SD, there was a decrease in weight gain, increase in food-intake, an increase in locomotion, a decrease in rearing/grooming, and a decrease in anxiety-response. Also observed were derangements in biochemical parameters, increased MDA, and alteration of renal morphology. Compared to HFD, MSG/HFD groups had reduction in weight gain, food-intake, grooming and anxiety-response, an increase in locomotion, and improved memory. Protection against biochemical derangements and HFD-induced organ injuries were also observed. In conclusion, the findings suggest that possible interactions that may occur between dietary constituents and MSG are determinants of the effects of food-added MSG in mice.
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12
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McCain H, Kaliappan S, Drake M. Invited review: Sugar reduction in dairy products. J Dairy Sci 2018; 101:8619-8640. [DOI: 10.3168/jds.2017-14347] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2017] [Accepted: 05/21/2018] [Indexed: 11/19/2022]
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13
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Polysaccharide food matrices for controlling the release, retention and perception of flavours. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.023] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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14
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Bagheri F, Radi M, Amiri S. Evaluating the function of cross-linked rice starch as a fat replacer in low fat cream. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12510] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Foroud Bagheri
- Young Researchers and Elite Club; Yasooj Branch; Islamic Azad University; Yasooj Iran
- Department of Food Science and Technology; Yasooj Branch; Islamic Azad University; Yasooj Iran
| | - Mohsen Radi
- Young Researchers and Elite Club; Yasooj Branch; Islamic Azad University; Yasooj Iran
- Department of Food Science and Technology; Yasooj Branch; Islamic Azad University; Yasooj Iran
| | - Sedigheh Amiri
- Young Researchers and Elite Club; Yasooj Branch; Islamic Azad University; Yasooj Iran
- Department of Food Science and Technology; Yasooj Branch; Islamic Azad University; Yasooj Iran
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15
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Kanta A, Soukoulis C, Tzia C. Eliciting the Sensory Modalities of Fat Reformulated Yoghurt Ice Cream Using Oligosaccharides. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2064-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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16
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Tamaru S, Igura N, Shimoda M. Effectiveness of water-air and octanol-air partition coefficients to predict lipophilic flavor release behavior from O/W emulsions. Food Chem 2018; 239:712-717. [DOI: 10.1016/j.foodchem.2017.06.127] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2017] [Revised: 06/02/2017] [Accepted: 06/21/2017] [Indexed: 11/17/2022]
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17
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Zhang Z, Richardson CE, Hennebelle M, Taha AY. Validation of a One-Step Method for Extracting Fatty Acids from Salmon, Chicken and Beef Samples. J Food Sci 2017; 82:2291-2297. [PMID: 28833115 DOI: 10.1111/1750-3841.13850] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2017] [Revised: 07/17/2017] [Accepted: 07/21/2017] [Indexed: 12/15/2022]
Abstract
Fatty acid extraction methods are time-consuming and expensive because they involve multiple steps and copious amounts of extraction solvents. In an effort to streamline the fatty acid extraction process, this study compared the standard Folch lipid extraction method to a one-step method involving a column that selectively elutes the lipid phase. The methods were tested on raw beef, salmon, and chicken. Compared to the standard Folch method, the one-step extraction process generally yielded statistically insignificant differences in chicken and salmon fatty acid concentrations, percent composition and weight percent. Initial testing showed that beef stearic, oleic and total fatty acid concentrations were significantly lower by 9-11% with the one-step method as compared to the Folch method, but retesting on a different batch of samples showed a significant 4-8% increase in several omega-3 and omega-6 fatty acid concentrations with the one-step method relative to the Folch. Overall, the findings reflect the utility of a one-step extraction method for routine and rapid monitoring of fatty acids in chicken and salmon. Inconsistencies in beef concentrations, although minor (within 11%), may be due to matrix effects. PRACTICAL APPLICATION A one-step fatty acid extraction method has broad applications for rapidly and routinely monitoring fatty acids in the food supply and formulating controlled dietary interventions.
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Affiliation(s)
- Zhichao Zhang
- Dept. of Food Science and Technology, College of Agriculture and Environmental Sciences, Univ. of California, Davis, CA, USA
| | - Christine E Richardson
- Graduate Group in Nutritional Biology, Dept. of Nutrition, College of Agriculture and Environmental Sciences, Univ. of California, Davis, CA, USA
| | - Marie Hennebelle
- Dept. of Food Science and Technology, College of Agriculture and Environmental Sciences, Univ. of California, Davis, CA, USA
| | - Ameer Y Taha
- Dept. of Food Science and Technology, College of Agriculture and Environmental Sciences, Univ. of California, Davis, CA, USA.,Graduate Group in Nutritional Biology, Dept. of Nutrition, College of Agriculture and Environmental Sciences, Univ. of California, Davis, CA, USA
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18
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Mao L, Roos YH, Biliaderis CG, Miao S. Food emulsions as delivery systems for flavor compounds: A review. Crit Rev Food Sci Nutr 2017; 57:3173-3187. [DOI: 10.1080/10408398.2015.1098586] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Like Mao
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
- School of Food and Nutritional Sciences, University College Cork, County Cork, Ireland
| | - Yrjö H. Roos
- School of Food and Nutritional Sciences, University College Cork, County Cork, Ireland
| | - Costas G. Biliaderis
- Department of Food Science, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
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19
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Matsumiya K, Sasaki M, Murakami H, Matsumura Y. Oil droplet coalescence does not necessarily affect the flavor release from oil-in-water emulsions. Colloids Surf A Physicochem Eng Asp 2015. [DOI: 10.1016/j.colsurfa.2014.09.039] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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20
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McClements DJ. Reduced-fat foods: the complex science of developing diet-based strategies for tackling overweight and obesity. Adv Nutr 2015; 6:338S-52S. [PMID: 25979507 PMCID: PMC4424772 DOI: 10.3945/an.114.006999] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
Fat plays multiple roles in determining the desirable physicochemical properties, sensory attributes, nutritional profile, and biologic response of food products. Overconsumption of fats is linked to chronic diseases, such as obesity, coronary heart disease, diabetes, and cancer. There is therefore a need to develop reduced-fat products with physicochemical properties and sensory profiles that match those of their full-fat counterparts. In addition, foods may be redesigned to increase the feelings of satiety and satiation, and thereby reduce overall food intake. The successful design of these types of functional foods requires a good understanding of the numerous roles that fat plays in determining food attributes and the development of effective strategies to replace these attributes. This article provides an overview of the current understanding of the influence of fat on the physicochemical and physiologic attributes of emulsion-based food products and highlights approaches to create high-quality foods with reduced-fat contents.
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21
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Le Calvé B, Saint-Léger C, Babas R, Gelin JL, Parker A, Erni P, Cayeux I. Fat Perception: How Sensitive are We? J Texture Stud 2015. [DOI: 10.1111/jtxs.12120] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- B. Le Calvé
- Firmenich; route des Jeunes 1 1211 Geneva Switzerland
| | | | - R. Babas
- Firmenich; route des Jeunes 1 1211 Geneva Switzerland
| | - J.-L. Gelin
- Firmenich; route des Jeunes 1 1211 Geneva Switzerland
| | - A. Parker
- Firmenich; route des Jeunes 1 1211 Geneva Switzerland
| | - P. Erni
- Firmenich; route des Jeunes 1 1211 Geneva Switzerland
| | - I. Cayeux
- Firmenich; route des Jeunes 1 1211 Geneva Switzerland
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22
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Chung C, Smith G, Degner B, McClements DJ. Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects. Crit Rev Food Sci Nutr 2015; 56:650-85. [DOI: 10.1080/10408398.2013.792236] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Cheryl Chung
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Gordon Smith
- ConAgra Foods, Six ConAgra Drive, Omaha, Nebraska, USA
| | - Brian Degner
- ConAgra Foods, Six ConAgra Drive, Omaha, Nebraska, USA
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24
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George DS, Razali Z, Santhirasegaram V, Somasundram C. Effects of ultraviolet light (UV-C) and heat treatment on the quality of fresh-cut Chokanan mango and Josephine pineapple. J Food Sci 2015; 80:S426-34. [PMID: 25586772 DOI: 10.1111/1750-3841.12762] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2014] [Accepted: 12/01/2014] [Indexed: 12/24/2022]
Abstract
The effects of ultraviolet (UV-C) and medium heat (70 °C) treatments on the quality of fresh-cut Chokanan mango and Josephine pineapple were investigated. Quality attributes included physicochemical properties (pH, titratable acidity, and total soluble solids), ascorbic acid content (vitamin C), antioxidant activity, as well as microbial inactivation. Consumers' acceptance was also investigated through sensory evaluation of the attributes (appearance, texture, aroma and taste). Furthermore, shelf-life study of samples stored at 4 ± 1 °C was conducted for 15 d. The fresh-cut fruits were exposed to UV-C for 0, 15, 30, and 60 min while heat treatments were carried out at 70 °C for 0, 5, 10 and 20 min. Both UV-C and medium heat treatments resulted in no significant changes to the physicochemical attributes of both fruits. The ascorbic acid content of UV-C treated fruits was unaffected; however, medium heat treatment resulted in deterioration of ascorbic acids in both fruits. The antioxidants were enhanced with UV-C treatment which could prove invaluable to consumers. Heat treatments on the other hand resulted in decreased antioxidant activities. Microbial count in both fruits was significantly reduced by both treatments. The shelf life of the fresh-cut fruits were also successfully extended to a maximum of 15 d following treatments. As for consumers' acceptance, UV-C treated fruits were the most accepted as compared to their heat-treated counterparts. The results obtained through this study support the use of UV-C treatment for better retention of quality, effective microbial inactivation and enhancement of health promoting compounds for the benefit of consumers.
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Affiliation(s)
- Dominic Soloman George
- Inst. of Biological Sciences and Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, Univ. of Malaya, 50603, Kuala Lumpur, Malaysia
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25
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Sagawa T, Kudou Y, Nishiguchi T, Kawamukai T, Sakakura M, Shiota A, Hoshi T, Matsumoto K, Watanabe J. Continuous Analysis of Volatile Compounds from Foods During Flavor Release Using Direct Analysis in Real Time Mass Spectrometry. J JPN SOC FOOD SCI 2015. [DOI: 10.3136/nskkk.62.335] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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26
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Suzuki A, Zhong H, Lee J, Martini S. Effect of Lipid Content on Saltiness Perception: A Psychophysical Study. J SENS STUD 2014. [DOI: 10.1111/joss.12121] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- A.H. Suzuki
- Department of Nutrition, Dietetics, and Food Sciences; Utah State University; Logan UT 84322-8700
| | - H. Zhong
- Glanbia R&D Center; Twin Falls ID
| | - J. Lee
- Department of Nutrition, Dietetics, and Food Sciences; Utah State University; Logan UT 84322-8700
| | - S. Martini
- Department of Nutrition, Dietetics, and Food Sciences; Utah State University; Logan UT 84322-8700
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27
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Flavour Release from Monoglyceride Structured Oil-in-Water Emulsions through Static Headspace Analysis. FOOD BIOPHYS 2014. [DOI: 10.1007/s11483-014-9338-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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28
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Chung C, McClements DJ. Structure–function relationships in food emulsions: Improving food quality and sensory perception. FOOD STRUCTURE-NETHERLANDS 2014. [DOI: 10.1016/j.foostr.2013.11.002] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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29
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Selway N, Stokes JR. Soft Materials Deformation, Flow, and Lubrication Between Compliant Substrates: Impact on Flow Behavior, Mouthfeel, Stability, and Flavor. Annu Rev Food Sci Technol 2014; 5:373-93. [DOI: 10.1146/annurev-food-030212-182657] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Jason R. Stokes
- School of Chemical Engineering and
- the ARC Center of Excellence in Plant Cell Walls, The University of Queensland, Brisbane, QLD 4072, Australia;
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30
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Optimising aroma quality in curry sauce products using in vivo aroma release measurements. Food Chem 2014; 157:229-39. [PMID: 24679775 DOI: 10.1016/j.foodchem.2014.02.034] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2013] [Revised: 02/03/2014] [Accepted: 02/06/2014] [Indexed: 11/21/2022]
Abstract
Reducing fat content in foods to meet consumers' preferences and to address the obesity issue is a key task for food manufacturers but simply reducing fat content affects aroma quality adversely. Measuring the aroma release from regular and low-fat samples during eating to rebalance the aroma release has proved successful in model systems. Here, the reformulation of the spice content in a low fat curry sauce is described. Volatile markers of the key spices (coriander, cumin and turmeric) were selected and used to measure aroma release in regular (10 g oil/100 g) and low (2.5 or 5 g oil/100 g) fat sauces. Regression models were used to adjust the ingredient formulation so that the aroma release profiles in vivo were the same for the regular and reduced oil curry sauces and sensory analysis showed no significant difference between these samples. Despite the complexity of spice aromas, rebalancing was successful.
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31
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Oil-filled hydrogel particles for reduced-fat food applications: Fabrication, characterization, and properties. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.08.006] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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32
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Chung C, Degner B, McClements DJ. Designing reduced-fat food emulsions: Locust bean gum–fat droplet interactions. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.01.008] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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33
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Mao Y, McClements DJ. Modulation of food texture using controlled heteroaggregation of lipid droplets: Principles and applications. J Appl Polym Sci 2013. [DOI: 10.1002/app.39631] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yingyi Mao
- Department of Food Science; University of Massachusetts; Amherst; Massachusetts; 01003
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34
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Iqbal S, Hameed G, Baloch MK, McClements DJ. Structuring of lipid phases using controlled heteroaggregation of protein microspheres in water-in-oil emulsions. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.10.044] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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35
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Mao L, Roos YH, Miao S. Volatile release from self-assembly structured emulsions: effect of monoglyceride content, oil content, and oil type. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:1427-1434. [PMID: 23331191 DOI: 10.1021/jf304525j] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Monoglycerides (MGs) can form self-assembled structures in emulsions, which can be used to control volatile release. In this study, initial headspace concentrations (C(initial)), maximum headspace concentrations (C(max)), release rates, and partition coefficients of propanol, diacetyl, hexanal, and limonene were determined in MG structured oil-in-water emulsions using dynamic and static headspace analyses. For all of the volatile compounds, C(initial) values above structured emulsions were significantly lower than those above unstructured emulsions and decreased with increasing MG contents (p < 0.05). However, volatiles had higher release rates in emulsions with higher MG contents. When oil content was reduced from 20 to 10%, C(initial) and C(max) increased for limonene and hexanal and decreased for propanol and diacetyl. When different oils were applied, both C(initial) and C(max) were significantly lower in medium-chain triglyceride emulsions than in soybean oil emulsions (p < 0.05). Static headspace analysis revealed that volatile compounds had significantly lower air-emulsion partition coefficients in the structured emulsions than in unstructured emulsions (p < 0.05). These results indicated that MG structured emulsions can be potentially used as delivery systems to modulate volatile release.
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Affiliation(s)
- Like Mao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
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36
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Chung C, Degner B, McClements DJ. Physicochemical characteristics of mixed colloidal dispersions: Models for foods containing fat and starch. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.06.008] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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37
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Iqbal S, Hameed G, Baloch MK, McClements DJ. Formation of semi-solid lipid phases by aggregation of protein microspheres in water-in-oil emulsions. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.04.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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38
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Chung C, Degner B, McClements DJ. Rheology and microstructure of bimodal particulate dispersions: Model for foods containing fat droplets and starch granules. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.06.011] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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39
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Simo OK, Mao Y, Tokle T, Decker EA, McClements DJ. Novel strategies for fabricating reduced fat foods: Heteroaggregation of lipid droplets with polysaccharides. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.04.018] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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40
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Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1776-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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41
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Leclercq S, Blancher G. Multimodal sensory integration during sequential eating--linking chewing activity, aroma release, and aroma perception over time. Chem Senses 2012; 37:689-700. [PMID: 22459163 DOI: 10.1093/chemse/bjs047] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The respective effects of chewing activity, aroma release from a gelled candy, and aroma perception were investigated. Specifically, the study aimed at 1) comparing an imposed chewing and swallowing pattern (IP) and free protocol (FP) on panelists for in vivo measurements, 2) investigating carryover effects in sequential eating, and 3) studying the link between instrumental data and their perception counterpart. Chewing activity, in-nose aroma concentration, and aroma perception over time were measured by electromyography, proton transfer reaction-mass spectrometry, and time intensity, respectively. Model gel candies were flavored at 2 intensity levels (low-L and high-H). The panelists evaluated 3 sequences (H then H, H then L, and L then H) in duplicates with both IP and FP. They scored aroma intensity over time while their in-nose aroma concentrations and their chewing activity were measured. Overall, only limited advantages were found in imposing a chewing and swallowing pattern for instrumental and sensory data. In addition, the study highlighted the role of brain integration on perceived intensity and dynamics of perception, in the framework of sequential eating without rinsing. Because of the presence of adaptation phenomena, contrast effect, and potential taste and texture cross-modal interaction with aroma perception, it was concluded that dynamic in-nose concentration data provide only one part of the perception picture and therefore cannot be used alone in prediction models.
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Affiliation(s)
- Ségolène Leclercq
- Givaudan Flavors Corporation, 1199 Edison Drive, Cincinnati, OH 45216, USA.
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42
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Yogesh K, Ahmad T, Manpreet G, Mangesh K, Das P. Characteristics of chicken nuggets as affected by added fat and variable salt contents. Journal of Food Science and Technology 2012; 50:191-6. [PMID: 24425908 DOI: 10.1007/s13197-012-0617-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/28/2011] [Accepted: 01/13/2012] [Indexed: 10/14/2022]
Abstract
Several studies have been conducted in many countries on how to increase the per capita consumption of poultry meat. With the growing demand for poultry meat, the development of value added product, such as chicken nuggets has been identified as the best way to increase poultry meat consumption. Apart from this allowing for the flourishing growth of fast food industries; chicken nuggets needs to be produced in higher quantity and to reduce cost, there is increasing interest in using of various meat additives. Though, chicken fat are edible, it is important to evolve production processes for gainful utilization of this part. So the main objective of this work was to study the effect of the addition of chicken fat and various salt contents on the physicochemical, proximate composition and sensory characteristics of chicken nuggets. Based on the results it is concluded that, even up to 5% level of chicken fat with 1.5-2% added salt there is no adverse effect in terms of physico-chemical, proximate composition and sensory qualities of cooked chicken nuggets. Even, at this fat and salt level product was more preferred by panellist than no fat-no salt chicken nuggets.
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Affiliation(s)
- K Yogesh
- Livestock Products Technology, Central Institute of Post Harvest Engineering and Technology, Ludhiana, Punjab India 141004
| | - T Ahmad
- Livestock Products Technology, Central Institute of Post Harvest Engineering and Technology, Ludhiana, Punjab India 141004
| | - G Manpreet
- Agriculture Structure & Process Engineering, Central Institute of Post Harvest Engineering and Technology, Ludhiana, Punjab India 141004
| | - K Mangesh
- Livestock Products Technology, Central Institute of Post Harvest Engineering and Technology, Ludhiana, Punjab India 141004
| | - P Das
- Livestock Products Technology, Central Institute of Post Harvest Engineering and Technology, Ludhiana, Punjab India 141004
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43
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Arancibia C, Jublot L, Costell E, Bayarri S. Flavor release and sensory characteristics of o/w emulsions. Influence of composition, microstructure and rheological behavior. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.04.049] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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44
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Singh H, Sarkar A. Behaviour of protein-stabilised emulsions under various physiological conditions. Adv Colloid Interface Sci 2011; 165:47-57. [PMID: 21377641 DOI: 10.1016/j.cis.2011.02.001] [Citation(s) in RCA: 197] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2010] [Revised: 02/02/2011] [Accepted: 02/02/2011] [Indexed: 01/01/2023]
Abstract
Emulsion forms a major part of many processed food formulations. During the past few decades, the physico-chemical properties of oil-in-water emulsions under various food processing conditions have been extensively studied. However, over the recent years, interest has turned to understanding the behaviour of emulsions during consumption, i.e. physiological processing. In general, on ingestion, an emulsion is exposed to a relatively narrow range of physical (e.g. shear and temperature) and biochemical (e.g. dilution, pH, pepsin, pancreatin, mucins and bile salts) environments as it passes through the mouth into the stomach and then the intestines. There is currently limited knowledge of the physico-chemical and structural changes, which an emulsion may undergo when it passes through the physiologically active regime. A better understanding of the gastro-intestinal processing of emulsions would allow manipulation of physico-chemical and interfacial properties to modulate lipid ingestion, improve bioavailability of lipid soluble nutrients and reduce absorption of saturated fats, cholesterol and trans fats. Food emulsions are commonly stabilised by proteins, as they are not only excellent emulsifiers but also provide nutritional benefits to the product. The effects of digestion conditions on interfacial protein structures are complicated because of potential breakdown of these structures by proteolytic enzymes of the gastrointestinal tract. Studies dealing directly with the behaviour of protein-based emulsions under digestion conditions are very limited. This paper provides an overview of the behaviour of oil-in-water emulsions stabilised with globular proteins, namely lactoferrin and β-lactoglobulin. Recent advances in understanding the interactions between interfacial proteins on oil droplets and various physiological materials (e.g. enzymes and bile salts) in in vitro digestion systems are considered. Major emphasis is placed on the recent work carried out in our laboratory at Massey University on the behaviour of milk protein based emulsions (lactoferrin or β-lactoglobulin) during their passage through the gastro-intestinal tract.
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45
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Yang N, Linforth RST, Walsh S, Brown K, Hort J, Taylor AJ. Feasibility of reformulating flavours between food products using in vivo aroma comparisons. FLAVOUR FRAG J 2010. [DOI: 10.1002/ffj.2026] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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46
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Ventanas S, Puolanne E, Tuorila H. Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content. Meat Sci 2010; 85:410-9. [DOI: 10.1016/j.meatsci.2010.02.009] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2009] [Revised: 01/08/2010] [Accepted: 02/08/2010] [Indexed: 11/28/2022]
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47
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Linforth R, Cabannes M, Hewson L, Yang N, Taylor A. Effect of fat content on flavor delivery during consumption: an in vivo model. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:6905-6911. [PMID: 20455562 DOI: 10.1021/jf100643d] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Data from studies of the effect of fat on in vivo flavor release were modeled to generate a predictive model (R(2) = 0.71). The data included a range of values from the literature and 200 new data points giving a total data set of 345 values; of these, 310 values were used as a data set for model development, and the remaining 35 values were used as a test set for model validation. The model could be used to estimate the differences in flavor delivery for samples with two different fat contents. The hydrophobicity of the flavor compounds was represented in the model by including log P. The model may provide a tool to aid in flavor reformulation between samples with different fat contents. Sensory analysis showed that an orange flavor present in a high-fat food could be reformulated for a low-fat food, giving a more similar flavor experience than in the absence of any formulation changes.
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Affiliation(s)
- Rob Linforth
- Food Sciences, School of Biosciences, Sutton Bonington Campus, University of Nottingham, Nottingham LE12 5RD, United Kingdom.
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48
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BARDEN L, ÇAKIR E, LEKSRISOMPONG P, RYAN K, FOEGEDING E, DRAKE M. EFFECT OF FLAVOR ON PERCEIVED TEXTURE OF WHEY PROTEIN ISOLATE GELS. J SENS STUD 2010. [DOI: 10.1111/j.1745-459x.2010.00274.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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49
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LEKSRISOMPONG PATTARIN, BARBANO DAVIDM, FOEGEDING ALLENE, GERARD PATRICK, DRAKE MARYANNE. THE ROLES OF FAT AND PH ON THE DETECTION THRESHOLDS AND PARTITION COEFFICIENTS OF THREE COMPOUNDS: DIACETYL, δ-DECALACTONE AND FURANEOL. J SENS STUD 2010. [DOI: 10.1111/j.1745-459x.2009.00264.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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50
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González-Tomás L, Bayarri S, Taylor A, Costell E. Rheology, flavour release and perception of low-fat dairy desserts. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.09.010] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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