Effect of apple particle state on the release of volatile compounds in a new artificial mouth device

Comparison of Child and Adult Mastication of a Sticky Processed Cream Cheese and Simulation with a Masticator

An advantage of masticators is the calibration and possible standardization of intra- and inter-individual mastication variability. However, mastication of soft, sticky and melting products, such as processed cream cheeses, is challenging to reproduce with a masticator. The objectives of this work were, for the cheese studied: (1) to compare child and adult mastication and (2) to find in vitro parameters which best reproduce their in vivo chewing. Five parameters influencing mastication (mouth volume, quantity consumed, saliva volume, mastication time and number of tongue-palate compressions) were measured in 30 children (5-12 years old) and 30 adults (18-65 years old) and compared between the two populations. They were then transposed to a masticator (Oniris device patent). The initial cheese, a homogeneous white paste, was surface-colored to investigate its in-mouth destructuring. In vivo boli were collected at three chewing stages (33, 66 and 99% of mastication time) and in vitro boli were obtained by varying the number of tongue-palate compressions and the rotation speed. In vivo and in vitro boli were compared by both image and texture analysis. Child masticatory parameters were proportionally smaller than those of adults. The in vivo child boli were less homogeneous and harder than adult ones. Comparison of in vivo and in vitro bolus color and texture enabled the successful determination of two in vitro settings that closely represented the mastication of the two populations studied.

Biogenic volatile organic compound emissions from leaves and fruits of apple and peach trees during fruit development

Biogenic volatile organic compounds (BVOCs) are widely involved in a variety of atmospheric chemical processes due to their high reactivity and species diversity. To date, however, research on BVOCs in agroecosystems, particularly fruit trees, remains scarce despite their large cultivation area and economic interest. BVOC emissions from different organs (leaf or fruit) of apple and peach trees were investigated throughout the stages of fruit development (FS, fruit swelling; FC, fruit coloration; FM, fruit maturity; and FP, fruit postharvest) using a proton-transfer-reaction mass spectrometer. Results indicated that methanol was the most abundant compound emitted by the leaf (apple tree leaf 492.5 ± 47.9 ng/(g·hr), peach tree leaf 938.8 ±  154.5 ng/(g·hr)), followed by acetic acid and green leaf volatiles. Beside the above three compounds, acetaldehyde had an important contribution to the emissions from the fruit. Overall, the total BVOCs (sum of eight compounds studied in this paper) emitted by both leaf and fruit gradually decreased along the fruit development, although the effect was significant only for the leaf. The leaf (2020.8 ±  258.8 ng/(g·hr)) was a stronger BVOC emitter than the fruit (146.0 ± 45.7 ng/(g·hr)) (P = 0.006), and there were no significant differences in total BVOC emission rates between apple and peach trees. These findings contribute to our understanding on BVOC emissions from different plant organs and provide important insights into the variation of BVOC emissions across different fruit developmental stages.

The use of digital texture image analysis in determining the masticatory efficiency outcome

The mixture level of gum samples consisting of two colours can be assessed visually, using the electronic colorimetric method, employing digital image processing techniques and specially designed software. The study investigates the possibility of an alternative method called "digital texture image analysis" (DTIA) to assess improvement of masticatory efficiency in denture wearers. The objectives were i) to evaluate whether DTIA discriminates changes in the colour mixing ability within a group over time; ii) to determine whether DTIA can be used to detect improvement in chewing ability; iii) to select the most appropriate DTIA feature that sufficiently describes masticatory efficiency in CDs wearers. The study was designed as an intra-individual evaluation of masticatory efficiency, which was assessed in participants with new dentures in three follow-up times. A set of four texture features was used in the current study. Uniformity, Contrast, Homogeneity and Entropy of the obtained chewing-gum samples were correlated to the degree of gum comminution. A statistically significant difference in masticatory efficiency was observed based on the values of the analysed DTIA variables of gum samples-Uniformity, Contrast, Homogeneity, and Entropy-have changed in the participants during the observation period. The improvement of the masticatory function in relation to the mixing ability of two-coloured chewing gum could be traced by monitoring changes in the values of DTIA variables. The most increasement of masticatory efficiency was observed by monitoring DTIA parameters such as contrast, and homogeneity.

Higher Masticatory Performance and Higher Number of Chewing Strokes Increase Retronasal Aroma

Mastication is a physiological process whereby food is comminuted and mixed with saliva to form a swallowable bolus; it is also the initial process for retronasal aroma that is released from foods to receptors in the nose. However, the influence of mastication state on retronasal aroma is poorly understood. The purpose of this study was to investigate the relationship between aroma concentration and factors related to mastication state. The study design was an analytical observational study. Twelve male volunteers (age, 26.5 ± 2.7 years) were recruited and divided into five and seven participants in the low and high masticatory performance groups, respectively. The stimulated salivary flow rate was measured while participants chewed paraffin wax. First, an odor sensor was placed in the nostril, and the aroma concentration was measured over time as participants chewed an orange-flavored gummy jelly standardized for masticatory performance assessment until swallowing; chewing strokes were counted to determine swallowing thresholds. Next, participants were instructed to chew the gummy jelly for a certain number of strokes (i.e., 50 or 100% of swallowing thresholds, as well as 30 strokes) and expectorate the jelly without swallowing. The surface area of comminuted jelly at 30 chewing strokes was defined as masticatory performance. Maximum and slope of aroma concentration, surface area, number of chewing strokes, and stimulated salivary flow rate were compared between low and high masticatory performance groups. Statistical significance was set at α = 0.05. At 30 chewing strokes, the maximum aroma concentration and the slope were significantly greater in the high masticatory performance group than in the low masticatory performance group. There was a positive correlation between the maximum aroma concentration and the number of chewing strokes with aroma release in both groups. No significant correlation was found between the maximum aroma concentration and the stimulated salivary flow rate. However, multiple regression analysis (with aroma concentration as a dependent variable) showed that the increase in surface area, the number of chewing strokes, and the stimulated salivary flow rate were significant explanatory variables. The results suggested that retronasal aroma was influenced by mastication state and salivary flow rate during chewing.

In Vitro Oral Cavity Model for Screening the Disintegration Behavior of Orodispersible Films: A Bespoke Design

The availability of biorelevant methods for the disintegration study of pharmaceutical orodispersible dosage forms is required. The disintegration of orodispersibles should be assessed using in vitro methods that can combine biorelevant volumes of disintegration medium and mechanical stresses mimicking in vivo conditions. This study proposes an adaptation of a mechanical oral cavity model for the disintegration study of orodispersible films. A periodic compression is applied to the sample in the presence of a biorelevant volume of artificial salivary fluid. Four orodispersible film samples (P1, C1, P2, and C2), differing in polymer type and molecular weight, and Listerine^® were tested and filmed during disintegration. An image analysis program was developed for the determination of the volume reduction of the film matrix over time, as a descriptor of film disintegration behavior. Samples P1 and Listerine^® showed a volume reduction at 180 s of >90%, C1, P2, and C2 were 85%, 48%, and 37%, respectively. The model was able to detect differences in the disintegration behavior of the 4 samples, and results were comparable with the benchmark product. The concept of disintegration behavior of orodispersible films was introduced for the first time as an informative method for the study of orodispersible dosage form.

Machine-Learning-Based Olfactometer: Prediction of Odor Perception from Physicochemical Features of Odorant Molecules

Gas chromatography/olfactometry (GC/O) has been used in various fields as a valuable method to identify odor-active components from a complex mixture. Since human assessors are employed as detectors to obtain the olfactory perception of separated odorants, the GC/O technique is limited by its subjectivity, variability, and high cost of the trained panelists. Here, we present a proof-of-concept model by which odor information can be obtained by machine-learning-based prediction from molecular parameters (MPs) of odorant molecules. The odor prediction models were established using a database of flavors and fragrances including 1026 odorants and corresponding verbal odor descriptors (ODs). Physicochemical parameters of the odorant molecules were acquired by use of molecular calculation software (DRAGON). Ten representative ODs were selected to build the prediction models based on their high frequency of occurrence in the database. The features of the MPs were extracted via either unsupervised (principal component analysis) or supervised (Boruta, BR) approaches and then used as input to calibrate machine-learning models. Predictions were performed by various machine-learning approaches such as support vector machine (SVM), random forest, and extreme learning machine. All models were optimized via parameter tuning and their prediction accuracies were compared. A SVM model combined with feature extraction by BR-C (confirmed only) was found to afford the best results with an accuracy of 97.08%. Validation of the models was verified by using the GC/O data of an apple sample for comparison between the predicted and measured results. The prediction models can be used as an auxiliary tool in the existing GC/O by suggesting possible OD candidates to the panelists and thus helping to give more objective and correct judgment. In addition, a machine-based GC/O in which the panelist is no longer needed might be expected after further development of the proposed odor prediction technique.

Genome-wide association study unravels the genetic control of the apple volatilome and its interplay with fruit texture

Fruit quality represents a fundamental factor guiding consumers' preferences. Among apple quality traits, volatile organic compounds and texture features play a major role. Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS), coupled with an artificial chewing device, was used to profile the entire apple volatilome of 162 apple accessions, while the fruit texture was dissected with a TAXT-AED texture analyzer. The array of volatile compounds was classed into seven major groups and used in a genome-wide association analysis carried out with 9142 single nucleotide polymorphisms (SNPs). Marker-trait associations were identified on seven chromosomes co-locating with important candidate genes for aroma, such as MdAAT1 and MdIGS. The integration of volatilome and fruit texture data conducted with a multiple factor analysis unraveled contrasting behavior, underlying opposite regulation of the two fruit quality aspects. The association analysis using the first two principal components identified two QTLs located on chromosomes 10 and 2, respectively. The distinction of the apple accessions on the basis of the allelic configuration of two functional markers, MdPG1 and MdACO1, shed light on the type of interplay existing between fruit texture and the production of volatile organic compounds.

Effect of type of TAG fatty acids on lutein and zeaxanthin bioavailability

The xanthophylls lutein and zeaxanthin probably play a role in visual function and may participate in the prevention of age-related eye diseases. Although a minimum amount of TAG is required for an optimal bioavailability of these carotenoids, the effect of the type of TAG fatty acids (FA) is less clear. The aim was to assess the effect of the type of TAG FA on bioavailability of these xanthophylls. A total of three complementary models were used: an in vitro digestion model to study bioaccessibility, Caco-2 cells to study uptake efficiency and orally administered rats to study in vivo bioavailability. Results showed that lutein and zeaxanthin bioaccessibility was greater (about 20–30 %, P< 0·05) with butter and palm oil than with olive and fish oils. Mixed micelle size, which was significantly lower (about 8 %, P< 0·05) with SFA than with unsaturated FA, was inversely related to lutein and zeaxanthin bioaccessibility. There was no significant effect of the type of TAG FA on xanthophyll uptake by Caco-2 cells, but some compounds present in natural oils significantly affected xanthophyll uptake. Oral administration of rats with spinach and butter over 3 d led to a higher fasting plasma lutein concentration than oral administration with olive or fish oils. In conclusion, dietary fats rich in SFA lead to a higher bioavailability of lutein and zeaxanthin, as compared with fats rich in MUFA and PUFA. This is due partly to the higher bioaccessibility of these xanthophylls in the smaller mixed micelles produced when SFA are incorporated into mixed micelles.

Effects of physicochemical properties of carotenoids on their bioaccessibility, intestinal cell uptake, and blood and tissue concentrations

SCOPE

Carotenoid bioavailability is affected by numerous factors. Our aim was to assess the involvement of known carotenoid physicochemical properties (e.g., hydrophobicity, van der Waals volume,…) on the transport of the main dietary carotenoids (β-carotene, lycopene, lutein, and astaxanthin, from their food matrix to their main storage tissues.

METHODS AND RESULTS

We used four complementary models: synthetic mixed micelles, an in vitro digestion procedure, Caco-2 cell monolayers, and a gavage experiment in rats. The efficiency with which pure carotenoids were incorporated into synthetic mixed micelles was related to their melting points (r = 0.99, p = 0.015). The efficiency with which pure carotenoids were transferred from dietary triglycerides into mixed micelles was related to carotenoid hydrophobicity (r = -1, p = 0.005). There was no relationship between the carotenoid physicochemical properties studied and their uptake efficiency by Caco-2. The postprandial plasma carotenoid response to carotenoid gavage was related to carotenoid hydrophobicity (r = -0.99, p = 0.006). Carotenoid adipose tissue response was not related to the carotenoid physicochemical properties studied.

CONCLUSION

Thus, carotenoid hydrophobicity is important for bioaccessibility and postprandial blood response of carotenoids. In contrast, the carotenoid physicochemical properties studied are apparently not strong determinants of carotenoid uptake by enterocytes and adipose tissue.

Grapefruit juices impair the bioaccessibility of β-carotene from orange-fleshed sweet potato but not its intestinal uptake by Caco-2 cells

Among various factors influencing β-carotene (Bc) bioavailability, information on interactions between carotenoids or other micronutrients such as flavonoids during a meal that contains different plant-derived foods is quite limited. Because orange-fleshed sweet potato (OFSP) is an important Bc-rich staple food, a source of vitamin A in developing countries, this study focused on the effect of citrus fruit juice carotenoids and flavonoids on Bc bioaccessibility from OFSP. In vitro digestion coupled with the Caco-2 cell culture model was used to evaluate the bioaccessibility and cellular uptake of Bc from OFSP in the presence of pink grapefruit (pGF) or white grapefruit (wGF) juices. The addition of grapefruit juices significantly decreased the bioaccessibility, by up to 30%, but not the cellular uptake of Bc from boiled OFSP. Lycopene, but more probably naringin, present in grapefruit juices was suspected to be responsible for the inhibitory effect of the citrus juices on Bc bioaccessibility. This inhibition was apparently due in part to competition for incorporation between Bc and naringin into mixed micelles during in vitro digestion. In contrast, Bc uptake from dietary micelles was not impaired by naringin.