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Riantiningtyas RR, Dougkas A, Kwiecien C, Carrouel F, Giboreau A, Bredie WLP. A review of assessment methods for measuring individual differences in oral somatosensory perception. J Texture Stud 2024; 55:e12849. [PMID: 38961563 DOI: 10.1111/jtxs.12849] [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: 10/30/2023] [Revised: 05/22/2024] [Accepted: 05/28/2024] [Indexed: 07/05/2024]
Abstract
While taste and smell perception have been thoroughly investigated, our understanding of oral somatosensory perception remains limited. Further, assessing and measuring individual differences in oral somatosensory perception pose notable challenges. This review aimed to evaluate the existing methods to assess oral somatosensory perception by examining and comparing the strengths and limitations of each method. The review highlighted the lack of standardized assessment methods and the various procedures within each method. Tactile sensitivity can be assessed using several methods, but each method measures different tactile dimensions. Further investigations are needed to confirm its correlation with texture sensitivity. In addition, measuring a single textural attribute may not provide an overall representation of texture sensitivity. Thermal sensitivity can be evaluated using thermal-change detection or temperature discrimination tests. The chemesthetic sensitivity tests involve either localized or whole-mouth stimulation tests. The choice of an appropriate method for assessing oral somatosensory sensitivity depends on several factors, including the specific research objectives and the target population. Each method has its unique intended purpose, strengths, and limitations, so no universally superior approach exists. To overcome some of the limitations associated with certain methods, the review offers alternative or complementary approaches that could be considered. Researchers can enhance the comprehensive assessment of oral somatosensory sensitivity by carefully selecting and potentially combining methods. In addition, a standardized protocol remains necessary for each method.
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Affiliation(s)
- Reisya Rizki Riantiningtyas
- Section for Food Design and Consumer Behaviour, Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
- Health Systemic Process (P2S) Research Unit UR4129, University Claude Bernard Lyon 1, University of Lyon, Lyon, France
- Institut Lyfe (Ex. Institut Paul Bocuse) Research Center, Ecully, France
| | - Anestis Dougkas
- Institut Lyfe (Ex. Institut Paul Bocuse) Research Center, Ecully, France
- Laboratoire Centre Européen Nutrition et Santé (CENS), CarMeN, Unité INSERM 1060, Université Claude Bernard Lyon 1, Pierre-Bénite, France
| | - Camille Kwiecien
- Danone Global Research & Innovation Center, Utrecht, Netherlands
| | - Florence Carrouel
- Health Systemic Process (P2S) Research Unit UR4129, University Claude Bernard Lyon 1, University of Lyon, Lyon, France
| | - Agnès Giboreau
- Health Systemic Process (P2S) Research Unit UR4129, University Claude Bernard Lyon 1, University of Lyon, Lyon, France
- Institut Lyfe (Ex. Institut Paul Bocuse) Research Center, Ecully, France
| | - Wender L P Bredie
- Section for Food Design and Consumer Behaviour, Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
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Burkard J, Kohler L, Caciagli S, Herren N, Kozamernik M, Mantovani S, Windhab EJ, Denkel C. Exploring the effects of structure and melting on sweetness in additively manufactured chocolate. Sci Rep 2024; 14:8261. [PMID: 38589622 DOI: 10.1038/s41598-024-58838-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Accepted: 04/03/2024] [Indexed: 04/10/2024] Open
Abstract
In view of the health concerns associated with high sugar intake, this study investigates methods to enhance sweetness perception in chocolate without increasing its sugar content. Using additive manufacturing, chocolate structures were created from masses with varying sugar and fat compositions, where hazelnut oil served as a partial cocoa butter replacement. The study found that while variations in sugar content minimally affected the physical properties of the chocolate masses, hazelnut oil significantly modified melting behavior and consumption time. Chocolate masses with higher hazelnut oil content but similar sugar content exhibited a 24% increase in sweetness perception, likely due to accelerated tastant (i.e., sucrose) release into saliva. Multiphase structures, designated as layered, cube-in-cube, and sandwich structures, exhibited less sensory differences compared to the homogeneous control. Nonetheless, structures with hazelnut oil-rich outer layers resulted in an 11% increase in sweetness perception, even without sugar gradients. This suggests that tastant release plays a more critical role than structural complexity in modifying sweetness perception. This research highlights the efficacy of simpler multiphase structures, such as sandwich designs, which offer sensory enhancements comparable to those of more complex designs but with reduced manufacturing effort, thus providing viable options for industrial-scale production.
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Affiliation(s)
- Johannes Burkard
- ETH Zurich, Institute of Food, Nutrition and Health, 8092, Zürich, Switzerland.
- School of Agricultural, Forest and Food Sciences HAFL, Food Science and Management, Bern University of Applied Sciences, 3052, Zollikofen, Switzerland.
| | - Lucas Kohler
- ETH Zurich, Institute of Food, Nutrition and Health, 8092, Zürich, Switzerland
| | - Sophia Caciagli
- ETH Zurich, Institute of Food, Nutrition and Health, 8092, Zürich, Switzerland
| | - Nicolas Herren
- ETH Zurich, Institute of Food, Nutrition and Health, 8092, Zürich, Switzerland
| | - Mark Kozamernik
- School of Agricultural, Forest and Food Sciences HAFL, Food Science and Management, Bern University of Applied Sciences, 3052, Zollikofen, Switzerland
| | - Saskia Mantovani
- School of Agricultural, Forest and Food Sciences HAFL, Food Science and Management, Bern University of Applied Sciences, 3052, Zollikofen, Switzerland
| | - Erich J Windhab
- ETH Zurich, Institute of Food, Nutrition and Health, 8092, Zürich, Switzerland
| | - Christoph Denkel
- School of Agricultural, Forest and Food Sciences HAFL, Food Science and Management, Bern University of Applied Sciences, 3052, Zollikofen, Switzerland.
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Nakatomi C, Wakao T, Yogi T, Hsu CC, Inui T, Ono K. Discrimination of cellulose microparticles in rats. Physiol Behav 2024; 277:114486. [PMID: 38336088 DOI: 10.1016/j.physbeh.2024.114486] [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: 11/19/2023] [Revised: 02/06/2024] [Accepted: 02/06/2024] [Indexed: 02/12/2024]
Abstract
Oral perception of food particles is important in mastication and swallowing. However, the mechanism underlying particle perception remains poorly understood because of the lack of suitable experimental systems. We evaluated microparticle perception in rats utilizing insoluble cellulose particles of varying diameters (20-170 μm). The cellulose additives have polycrystalline morphologies and contain smaller crushed particles. The filtrate containing 20 μm particles at a concentration of 1.6% was passed through 3 μm pore-size filter paper, and numerous small particles equivalent to a 0.25 mM soluble solution were observed. In two-bottle preference tests, rats showed no innate preference or avoidance of particles of any size at concentrations ranging from 0.05-1.6%. Next, conditioned preference learning tests employing 8% glucose and fructose solutions were performed. After being repeatedly presented with glucose and fructose solutions containing particles of different sizes (170 and 20 μm particles or 20 μm filtrate) at a concentration of 1.6%, the rats preferred particles in glucose solution even without glucose presentation. Intriguingly, rats preferred the filtrate following repeated presentations of glucose-containing filtrate and water containing fructose. These results suggest that rats can distinguish microparticles in water. The preference learning test is useful for analyzing particle perception mechanisms in mammals.
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Affiliation(s)
- Chihiro Nakatomi
- Division of Physiology, Kyushu Dental University, 2-6-1, Manazuru, Kokurakita-ku, Kitakyushu, Fukuoka, 803-8580, Japan
| | - Takutoshi Wakao
- Division of Physiology, Kyushu Dental University, 2-6-1, Manazuru, Kokurakita-ku, Kitakyushu, Fukuoka, 803-8580, Japan; Division of Orofacial Functions and Orthodontics, Kyushu Dental University, 2-6-1, Manazuru, Kokurakita-ku, Kitakyushu, Fukuoka, 803-8580, Japan
| | - Taishi Yogi
- School of Dentistry, Faculty of Dentistry, Kyushu Dental University, 2-6-1, Manazuru, Kokurakita-ku, Kitakyushu, Fukuoka, 803-8580, Japan
| | - Chia-Chien Hsu
- Division of Physiology, Kyushu Dental University, 2-6-1, Manazuru, Kokurakita-ku, Kitakyushu, Fukuoka, 803-8580, Japan
| | - Tadashi Inui
- Department of Oral Physiology, Graduate School of Dental Medicine, Hokkaido University, Kita 13, Nishi 7, Kita-ku, Sapporo, 060-8586, Japan
| | - Kentaro Ono
- Division of Physiology, Kyushu Dental University, 2-6-1, Manazuru, Kokurakita-ku, Kitakyushu, Fukuoka, 803-8580, Japan.
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Misturini Rodrigues L, Gonzales Domiciano M, Araujo de Almeida E, Sereia MJ, Peron AP, da Silva R. Production of bioactive and functional frozen yogurt through easy-to-make microspheres incorporation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:192-200. [PMID: 38192717 PMCID: PMC10771400 DOI: 10.1007/s13197-023-05835-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/31/2023] [Accepted: 08/31/2023] [Indexed: 01/10/2024]
Abstract
In the food industry, the microencapsulation process is important to control the release of active encapsulated ingredients, mask unwanted flavors, colors, and unpleasant smells, increase shelf life, and protect encapsulated components from light, moisture, and nutritional loss. In this process, microspheres are formed using cross-linked polymer, which can incorporate aqueous or oily ingredients, using simple physicochemical methods of phase separation by coacervation, without the need for organic solvents. In this context, this study aimed to develop bioactive, functional frozen yogurt through the incorporation of microspheres loaded with ascorbic acid or omega 3. The process used resulted in small microspheres (15-80 μm), imperceptible to the palate, and capable of swelling about 14 times, being suitable for incorporating omega 3, without altering the swelling, and extending the shelf life of the ascorbic acid for 6 weeks, even in an acid medium. Also, the matrix does not affect the properties of frozen yogurt and acts as a stabilizer, contributing to reduce the melting rate. The sensory analysis proved that encapsulation was promising to mask the taste and odor of omega 3 and to protect the ascorbic acid, without altering the properties and quality of the frozen product.
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Affiliation(s)
- Letícia Misturini Rodrigues
- Department of Food Engineering (DAAEQ), Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campos Mourão, Paraná Brazil
| | - Mateus Gonzales Domiciano
- Department of Food Engineering (DAAEQ), Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campos Mourão, Paraná Brazil
| | - Edson Araujo de Almeida
- Chemistry Course, Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campo Mourão, Paraná Brazil
- Post-graduation Program of Chemistry, State University of Maringá (UEM), Maringá, Paraná Brazil
| | - Maria Josiane Sereia
- Department of Food Engineering (DAAEQ), Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campos Mourão, Paraná Brazil
| | - Ana Paula Peron
- Department of Biodiversity and Nature Conservation (DABIC), Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campos Mourão, Paraná Brazil
| | - Regiane da Silva
- Department of Chemistry (DAQUI), Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campo Mourão, Paraná Brazil
- Post-Graduation Program of Food Technology (PPGTA), Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campo Mourão, Paraná 87301-899 Brazil
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Ricci S, Kim MS, Simons CT. The impact of temperature and a chemesthetic cooling agent on lingual roughness sensitivity. Chem Senses 2024; 49:bjae013. [PMID: 38526180 DOI: 10.1093/chemse/bjae013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Indexed: 03/26/2024] Open
Abstract
Oral tactile sensitivity underpins food texture perception, but few studies have investigated mechanoreception in oral tissues. During food consumption, oral tissues are exposed to a wide range of temperatures and chemical entities. The objective of the present study was to assess the influence of thermal sensations on lingual roughness sensitivity. Just-noticeable difference thresholds (JNDs) were determined using the staircase method for surface roughness from stainless steel coupons (Ra; 0.177-0.465 µm). Thresholds were assessed when cooling or heating the metal stimuli (n = 32 subjects). Compared to the JND threshold obtained at an ambient stimulus temperature (21 °C: 0.055 ± 0.010 μm), a cold (8 °C) temperature significantly (P = 0.019) reduced tongue sensitivity (i.e. increased JND) to surface roughness (0.109 ± 0.016 μm, respectively) whereas warm and hot temperatures had no significant effect (35 °C: 0.084 ± 0.012 μm; 45 °C: 0.081 ± 0.011 μm). To assess whether the effect of cooling on roughness thresholds is TRPM8-dependent, we collected roughness thresholds in a second cohort of subjects (n = 27) following the lingual application of the cooling compound Evercool 190 (24.3 µM). Interestingly, when Evercool 190 was used to elicit the cold sensation, lingual roughness JNDs were unaffected compared to the control application of water (EC: 0.112 ± 0.016 μm; water: 0.102 ± 0.017 μm; P = 0.604). That lingual roughness sensitivity is decreased by cold temperature, but not chemicals evoking cold sensations, suggests the mechanism underpinning thermal modulation is not TRPM8 dependent.
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Affiliation(s)
- Sebastiano Ricci
- Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210-1007, United States
- Department of Food Science, University of Parma, Science Area Park, 27/ A, 43124 Parma, Italy
| | - Min Sung Kim
- Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210-1007, United States
| | - Christopher T Simons
- Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210-1007, United States
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Galler M, Varela P. Methodological approaches to assess tactile sensitivity in the food context-A scoping review. J Texture Stud 2023. [PMID: 38014904 DOI: 10.1111/jtxs.12813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 10/12/2023] [Accepted: 10/30/2023] [Indexed: 11/29/2023]
Abstract
In contrast to taste sensitivity, the assessment of texture or tactile sensitivity has received relatively little attention in the food context. Texture plays an important role in food preferences and food intake, and individual differences make it important to understand physiological drivers of perception as tactile sensitivity. The multi-dimensional and dynamic aspects of texture perception suggest there is not one single method that can explain individual differences. This scoping review aims to systematically map methods assessing tactile sensitivity, in the context of food, highlighting differences in approach and implementation. Eligibility criteria included papers describing methods to assess individual differences in tactile sensitivity, that involved human participants and the context was relevant to food behavior. Sources are peer-reviewed publications of original research in English. In mapping the methods, we assessed how they relate to food texture parameters (mechanical, geometrical, and surface) and the dynamics of breaking down (touch with hand, first bite/sip, oral processing, residual or after-swallowing sensations). We also review other parameters associated (oral processing, preference, diet and food intake behavior). The literature in this relatively young area is still very fragmented and it is difficult to have a clear picture regarding best practices or recommendations for the measurement of tactile sensitivity in the food context. Future studies should aim to methodological harmonization for application in the food behavior area, with a design of experiment combining different aspects of tactile sensitivity to food, focusing on the thresholds and perceived intensity of textural parameters as well as affective and behavioral responses, and covering the whole spectrum of tactile texture perception (mechanical, geometrics, and surface), including the dynamics of perception.
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Riantiningtyas RR, Valenti A, Dougkas A, Bredie WLP, Kwiecien C, Bruyas A, Giboreau A, Carrouel F. Oral somatosensory alterations and salivary dysfunction in head and neck cancer patients. Support Care Cancer 2023; 31:627. [PMID: 37828382 PMCID: PMC10570204 DOI: 10.1007/s00520-023-08086-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Accepted: 09/26/2023] [Indexed: 10/14/2023]
Abstract
PURPOSE Patients with head and neck cancer (HNC) are at high risk of malnutrition due to eating difficulties partly mediated by sensory alterations and salivary dysfunction. Clinical studies have mostly focused on taste and smell alterations, while changes in oral somatosensory perception are largely understudied. The study aimed to investigate oral somatosensory (tactile, texture, chemesthetic, and thermal) responses and salivary functions of HNC patients in comparison to healthy controls. METHODS A cross-sectional study was conducted using psychophysical tests in HNC patients (n = 30) and in age- and gender-matched control subjects (n = 30). The tests included measurements of point-pressure tactile sensitivity, whole-mouth chemesthetic stimulation, food texture discrimination, and temperature discrimination. Salivary functions, including hydration, saliva consistency, pH, volume, and buffering capacity, were also evaluated. RESULTS HNC patients demonstrated significantly lower chemesthetic sensitivity (for medium and high concentrations, p < 0.05), thermal sensitivity (p = 0.038), and salivary functions (p = 0.001). There were indications of lower tactile sensitivity in the patient group (p = 0.101). Patients were also less sensitive to differences in food roughness (p = 0.003) and firmness (p = 0.025). CONCLUSION This study provided evidence that sensory alterations in HNC patients extend beyond their taste and smell. The measurements demonstrated lower somatosensory responses, in part associated with their reduced salivary function. Oral somatosensory alterations and salivary dysfunction may consequently impart the eating experience of HNC patients. Thus, further investigations on food adjustments for this patient group seem warranted.
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Affiliation(s)
- Reisya Rizki Riantiningtyas
- Institute Paul Bocuse Research Centre, 69130, Ecully, France.
- Health Systemic Process (P2S), Research Unit UR4129, University Claude Bernard Lyon 1, University of Lyon, 69008, Lyon, France.
- Section for Food Design and Consumer Behaviour, Department of Food Science, Faculty of Science, University of Copenhagen, 1958, Frederiksberg C, Denmark.
| | | | - Anestis Dougkas
- Institute Paul Bocuse Research Centre, 69130, Ecully, France
- Laboratoire Centre Européen Nutrition Et Santé (CENS), CarMeN, Unité INSERM 1060, Université Claude Bernard Lyon 1, 69310, Pierre-Bénite, France
| | - Wender L P Bredie
- Section for Food Design and Consumer Behaviour, Department of Food Science, Faculty of Science, University of Copenhagen, 1958, Frederiksberg C, Denmark
| | | | - Amandine Bruyas
- Institute of Cancerology, Hospices Civils de Lyon, Hôpital Croix Rousse, 69004, Lyon, France
| | - Agnès Giboreau
- Institute Paul Bocuse Research Centre, 69130, Ecully, France
- Health Systemic Process (P2S), Research Unit UR4129, University Claude Bernard Lyon 1, University of Lyon, 69008, Lyon, France
| | - Florence Carrouel
- Health Systemic Process (P2S), Research Unit UR4129, University Claude Bernard Lyon 1, University of Lyon, 69008, Lyon, France
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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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Ogata K, Gakumi R, Hashimoto A, Ushiku Y, Yoshida S. The influence of Bouba- and Kiki-like shape on perceived taste of chocolate pieces. Front Psychol 2023; 14:1170674. [PMID: 37397323 PMCID: PMC10313397 DOI: 10.3389/fpsyg.2023.1170674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Accepted: 06/01/2023] [Indexed: 07/04/2023] Open
Abstract
In this paper, we present the findings of a study investigating the impact of shape on the taste perception of chocolate. Previous research has explored the influence of various sensory information on taste perception, but there has been little focus on the effect of food shape being eaten on taste perception. To explore this, we focused on the Bouba-Kiki effect, illustrating an interaction between shape and several modalities, and investigated the effect of Bouba- and Kiki-shaped (rounded and angular) foods eaten on taste perception. We utilized a 3D food printer to produce four different shapes of chocolate pieces based on the Bouba-Kiki. Participants tasted each piece and completed a chocolate flavor questionnaire. With Bayesian analysis, we determined that the Bouba-shaped chocolate pieces were perceived as sweeter than the Kiki-shaped ones, supporting earlier studies on crossmodal correspondences between shape and taste perception. However, there were no significant differences in ratings of other tastes, such as sourness and bitterness. Our research indicates that shape can affect taste perception during consumption and suggests that 3D food printers offer an opportunity to design specific shapes that influence taste experiences.
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Affiliation(s)
- Kazuhiro Ogata
- Department of Design, Kyoto Institute of Technology, Kyoto, Japan
- OMRON SINIC X Corporation, Tokyo, Japan
| | - Reo Gakumi
- OMRON SINIC X Corporation, Tokyo, Japan
- Graduate School of Informatics, Kyoto University, Kyoto, Japan
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de Freitas RL, Augusto PPC, Luccas V, Bolini HMA. The influence of conching time on the sensory profile and consumer acceptance of milk chocolates enriched with freeze-dried blueberry ( Vaccinium spp.). FOOD SCI TECHNOL INT 2023:10820132231179764. [PMID: 37278006 DOI: 10.1177/10820132231179764] [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: 06/07/2023]
Abstract
Conching is a processing stage of industrial chocolate manufacture that is essential to the development of the sensory and rheological properties of the finished product. It promotes the physicochemical changes leading to flavor, aroma, and flowability refinement by continuously heating, aerating, shearing, and homogenizing chocolate mass during an extended time length. Conching duration is a key processing parameter that depends on the type of chocolate, the quality of primary ingredients, the conche's configuration, and the desired sensory outcome in the chocolate. Shorter cycles are often beneficial to manufacturers, due to increased productivity and reduced energy consumption, but they may be insufficient to fully develop chocolate's desired sensory properties. The present study aimed to shed light on the trade-off between product quality and process efficiency by assessing if varying conching durations were associated with statistically significant differences in the sensory profile and consumer acceptance of milk chocolates with freeze-dried blueberry. Samples were produced under an alternative method of conching prior to ball mill refining, with times investigated being 6, 12, 24, 36, 48, and 72 h, and were subsequently submitted to Quantitative Descriptive Analysis and consumer acceptance test. No statistically significant differences in either sensory profiles or consumer acceptance ratings of samples were observed, with the exception of hedonic values for aroma, indicating that a 6-h conching cycle was already enough to develop the sensory properties of the milk chocolate with freeze-dried blueberry. The feasibility of shorter conching times suggests a potential for energy saving and increased productivity in the production of milk chocolates following the conching prior to ball mill refining concept.
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Affiliation(s)
- Raquel L de Freitas
- Food Engineering and Technology Department, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Pedro P C Augusto
- Food Engineering and Technology Department, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Valdecir Luccas
- Cereal and Chocolate Research Center (CEREAL CHOCOTEC), Institute of Food Technology (ITAL), Campinas, SP, Brazil
| | - Helena M A Bolini
- Food Engineering and Technology Department, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
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11
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Wooster TJ, Loussert-Fonta C, Ash A, Stoudmann R, Hass R, Colijn I. Novel oral microscope gives mechanistic insights into colloidal drivers of friction in oral biofilms. J Colloid Interface Sci 2023; 646:426-437. [PMID: 37207424 DOI: 10.1016/j.jcis.2023.04.168] [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: 01/28/2023] [Revised: 04/21/2023] [Accepted: 04/30/2023] [Indexed: 05/21/2023]
Abstract
Texture and mouthfeel are central to the sensory enjoyment of food and beverages. Yet our incomplete understanding of how food boluses are transformed in the mouth limits our texture prediction ability. As well as thin film tribology, the interaction of food colloids with the oral tissue and salivary biofilms plays a key role in texture perception via mechanoreceptors in the papillae. In this study we describe the development of an oral microscope capable of quantitative characterization of the inactions of food colloids with papillae and their concurrent saliva biofilm. We also highlight how the oral microscope revealed key microstructural drivers of several topical phenomena (oral residue formation, coalescence in-mouth, grittiness of protein aggregates and finally microstructural origin of polyphenol astringency) in the domain of texture creation. The coupling of a fluorescent food grade dye with image analysis enabled specific and quantitative determination of the microstructural changes in mouth. Emulsions either underwent no aggregation, small aggregation, or extensive aggregation depending on whether their surface charge facilitated complexation with the saliva biofilm. Quite surprisingly cationic gelatin emulsions that were already aggregated with saliva in mouth underwent coalescence if subsequently exposed to tea polyphenols (EGCG). Large protein aggregates were found to aggregate with the saliva coated papillae, increasing their size tenfold and possibly explaining why there are perceived as gritty. An exciting observation was the oral microstructural changes that occurred upon exposure to tea polyphenols (EGCG). Filiform papillae shrunk, and the saliva biofilm was seen to precipitate/collapse, exposing a very rough tissue surface. These tentative early steps are the first in vivo microstructural insights into the different food oral transformations that are drivers of key texture sensation.
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Affiliation(s)
- Tim J Wooster
- Nestlé Institute of Food Sciences, Nestlé Research, Vers Chez les Blancs, Lausanne, Switzerland.
| | - Céline Loussert-Fonta
- Nestlé Institute of Food Sciences, Nestlé Research, Vers Chez les Blancs, Lausanne, Switzerland
| | - Anthony Ash
- Nestlé Institute of Food Sciences, Nestlé Research, Vers Chez les Blancs, Lausanne, Switzerland; Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Romain Stoudmann
- Nestlé Institute of Food Sciences, Nestlé Research, Vers Chez les Blancs, Lausanne, Switzerland
| | | | - Ivanna Colijn
- Nestlé Institute of Food Sciences, Nestlé Research, Vers Chez les Blancs, Lausanne, Switzerland; Wageningen University & Research, Wageningen, Gelderland, Netherlands
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Pérez A, Ruz M, García P, Jiménez P, Valencia P, Ramírez C, Pinto M, Nuñez SM, Park JW, Almonacid S. Nutritional Properties of Fish Bones: Potential Applications in the Food Industry. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2022.2153136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Alvaro Pérez
- Department of Nutrition, Faculty of Medicine, University of Chile, Santiago, Chile
| | - Manuel Ruz
- Department of Nutrition, Faculty of Medicine, University of Chile, Santiago, Chile
| | - Paula García
- Department of Nutrition, Faculty of Medicine, University of Chile, Santiago, Chile
| | - Paula Jiménez
- Department of Nutrition, Faculty of Medicine, University of Chile, Santiago, Chile
| | - Pedro Valencia
- Departamento de Ingeniería Quimica y Ambiental, Universidad Técnica Federico Santa Maria, Valparaíso, Chile
| | - Cristian Ramírez
- Departamento de Ingeniería Quimica y Ambiental, Universidad Técnica Federico Santa Maria, Valparaíso, Chile
| | - Marlene Pinto
- Departamento de Ingeniería Quimica y Ambiental, Universidad Técnica Federico Santa Maria, Valparaíso, Chile
| | - Suleivys M. Nuñez
- Departamento de Ingeniería Quimica y Ambiental, Universidad Técnica Federico Santa Maria, Valparaíso, Chile
| | - Jae W. Park
- Department of Food Science & Technology, Oregon State University Seafood Research and Education Center, Astoria, OR, USA
| | - Sergio Almonacid
- Departamento de Ingeniería Quimica y Ambiental, Universidad Técnica Federico Santa Maria, Valparaíso, Chile
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13
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Grigaliūnaitė I, Ruiz-Méndez MV. Cleaner lipid processing: Supercritical carbon dioxide (Sc-CO2) and short path distillation. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023. [PMID: 37516465 DOI: 10.1016/bs.afnr.2022.12.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
Abstract
Today, regulations and consumer awareness demand production technologies with minimum impact on the environment and maximum utilization of available resources. In the field of lipids, two well-known technologies for avoiding the use of organic solvents and chemicals stand out: supercritical (Sc) fluids and short path distillation (SPD). To date, both technologies involve high operating costs that have limited their application to selected high value-added products which are high temperature sensitive. However, improvements in process control and materials make further implementation of these techniques possible. In this chapter, an integrative review has been carried out with the aim of compiling the literature on the application of these technologies to lipid extraction, micronization and fractionation of liquid mixtures. Special attention has been paid to the separation of compounds by both technologies: deacidification, partial purification of acylglycerol compounds, isolation of unsaponifiable compounds and separation of toxic and polluting compounds.
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Variations in oral responsiveness associate with specific signatures in the gut microbiota and modulate dietary habits. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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15
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Abstract
Roughness is a perceptual attribute typically associated with certain stimuli that are presented in one of the spatial senses. In auditory research, the term is typically used to describe the harsh effects that are induced by particular sound qualities (i.e., dissonance) and human/animal vocalizations (e.g., screams, distress cries). In the tactile domain, roughness is a crucial factor determining the perceptual features of a surface. The same feature can also be ascertained visually, by means of the extraction of pattern features that determine the haptic quality of surfaces, such as grain size and density. By contrast, the term roughness has rarely been applied to the description of those stimuli perceived via the chemical senses. In this review, we take a critical look at the putative meaning(s) of the term roughness, when used in both unisensory and multisensory contexts, in an attempt to answer two key questions: (1) Is the use of the term 'roughness' the same in each modality when considered individually? and (2) Do crossmodal correspondences involving roughness match distinct perceptual features or (at least on certain occasions) do they merely pick-up on an amodal property? We start by examining the use of the term in the auditory domain. Next, we summarize the ways in which the term roughness has been used in the literature on tactile and visual perception, and in the domain of olfaction and gustation. Then, we move on to the crossmodal context, reviewing the literature on the perception of roughness in the audiovisual, audiotactile, and auditory-gustatory/olfactory domains. Finally, we highlight some limitations of the reviewed literature and we outline a number of key directions for future empirical research in roughness perception.
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16
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Kärkkäinen E, Aisala H, Rischer H, Sozer N. Formation and analysis of structured solid foam patties based on crosslinked plant cell suspension cultures. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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17
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A review on oral tactile acuity: measurement, influencing factors and its relation to food perception and preference. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104624] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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18
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Mani E, Ford R, Pierguidi L, Spinelli S, Ramsey I, Monteleone E, Dinnella C. Exploring the association between oral tactile sensitivity measures and phenotypic markers of oral responsiveness. J Texture Stud 2022; 53:345-356. [PMID: 35419825 DOI: 10.1111/jtxs.12683] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 03/11/2022] [Accepted: 04/06/2022] [Indexed: 11/28/2022]
Abstract
This study investigated the individual variability in oral tactile sensitivity considering touch, by means of Von Frey Hair monofilaments (VFH) and spatial resolution, using the grating orientation test (GOT). The relationships of the two measures with 6-n-propylthiouracil (PROP) responsiveness and fungiform papillae density and size were investigated. One hundred and forty-four subjects (48.6% women, aged 18-30) participated in the study. VFH and GOT thresholds were assessed by three-down/one-up staircase method. Responsiveness to 3.2mM PROP was assessed on the general Labelled Magnitude Scale. Fungiform papillae density (FPD) and size were determined from automated counting. VFH thresholds appeared unsuitable to reveal individual variation in responsiveness to point-pressure on the tongue. The frequency of GOT thresholds approximated a normal distribution and covered the whole range of variation, thus indicating an ability to measure individual variation in oral tactile sensitivity. No significant linear correlations were found between any of the oral tactile sensitivity measures and PROP responsiveness, FPD total and size class. VFH and GOT thresholds were not significantly associated. Agglomerative hierarchical clustering was used to classify participants for their PROP responsiveness, total FPD and GOT threshold. Three clusters were identified, C1 (n=67), Cl2 (n=42) and Cl3 (n=35), differing for PROP responsiveness and FPD only. Results encourage future studies to explore association between GOT and both perception and preference for different food texture. Furthermore, deeper investigation of individual variability in sensitivity to different types of oral tactile stimuli would be helpful to capture differences in tactile sensitivity among the most sensitive individuals.
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Affiliation(s)
- Elisa Mani
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - Rebecca Ford
- Sensory Science Centre, School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough, UK
| | - Lapo Pierguidi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - Sara Spinelli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - Imogen Ramsey
- Sensory Science Centre, School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough, UK
| | - Erminio Monteleone
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - Caterina Dinnella
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
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Lee J, Keast R, Russell CG. The biological foundations of children’s food fussiness: Systematic review with narrative synthesis. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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20
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Olarte Mantilla SM, Shewan HM, Shingleton R, Hort J, Stokes JR, Smyth HE. Oral physiology, sensory acuity, product experience and personality traits impact consumers’ ability to detect particles in yoghurt. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104391] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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21
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Ketel EC, de Wijk RA, de Graaf C, Stieger M. Effect of cross-cultural differences on thickness, firmness and sweetness sensitivity. Food Res Int 2022; 152:109890. [PMID: 35181103 DOI: 10.1016/j.foodres.2020.109890] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 10/01/2020] [Accepted: 11/03/2020] [Indexed: 11/04/2022]
Abstract
Sensitivity of the somatosensory system may be influenced by multiple physiological parameters. Variations in oral physiology can arise from cross-cultural differences which may potentially affect sensory sensitivity. The aim of this case study was to quantify texture and taste sensitivity in Dutch (Caucasian) and Chinese (Asian) adults living in the Netherlands. Eighty-five healthy subjects were recruited including 44 Dutch (Caucasian) adults (29 females, 22.8 ± 2.3 yrs) and 41 Chinese (Asian) adults (30 females, 24.5 ± 2.1 yrs) living in the Netherlands for less than 1 year. Three sets of stimuli were used to quantify sensitivity of thickness (maltodextrin solutions differing in viscosity), firmness (agar gels differing in fracture stress) and sweetness (sucrose solutions differing in concentration). The 2-Alternative Forced Choice (2-AFC) ascending staircase method was used to determine texture and taste sensitivity. Unstimulated and stimulated saliva flow rate, fungiform papillae density (FPD), lingual tactile threshold and PROP taster status were determined and are referred to as physiological and sensory consumer characteristics. No significant differences were observed between Chinese and Dutch adults for thickness (Dutch 2.60 mPas, Chinese 2.19 mPas), firmness (Dutch 10.5 kPa, Chinese 10.3 kPa) and sweetness sensitivity (Dutch 0.012 g/mL, Chinese 0.017 g/mL). No significant differences were observed between Chinese and Dutch adults for saliva flow rate, lingual tactile threshold and PROP taster status. The relationships between the three sensory sensitivities (thickness, firmness, sweetness) and five physiological and sensory consumer characteristics (unstimulated and stimulated saliva flow rate, FPD, lingual tactile threshold, PROP taster status) were analyzed. Only one out of 15 relationships, firmness sensitivity and FPD, was significantly and weakly related suggesting that inter-individual variation in these consumer characteristics is almost unrelated to sensory sensitivity. We conclude that in this case study thickness, firmness and sweetness sensitivities do not differ between Dutch and Chinese adults living in the Netherlands. Saliva flow rate, fungiform papillae density, lingual tactile threshold and PROP taster status do not explain inter-individual variation in sensory sensitivity between these consumers.
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Affiliation(s)
- Eva C Ketel
- TiFN, P.O. Box 557, 6700 AN Wageningen, the Netherlands; Division of Human Nutrition and Health, Wageningen University, Wageningen, the Netherlands
| | - René A de Wijk
- Food and Biobased Research, Wageningen University & Research, Wageningen, the Netherlands
| | - Cees de Graaf
- Division of Human Nutrition and Health, Wageningen University, Wageningen, the Netherlands
| | - Markus Stieger
- TiFN, P.O. Box 557, 6700 AN Wageningen, the Netherlands; Division of Human Nutrition and Health, Wageningen University, Wageningen, the Netherlands.
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22
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Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises. Foods 2022; 11:foods11030282. [PMID: 35159434 PMCID: PMC8834398 DOI: 10.3390/foods11030282] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/21/2021] [Accepted: 01/07/2022] [Indexed: 12/19/2022] Open
Abstract
Flaxseed gum (FG) and whey protein microparticles (WPMs) were used to substitute fats in model mayonnaises. WPMs were prepared by grinding the heat-set whey protein gel containing 10 mM CaCl2 into small particles (10–20 µm). Then, 3 × 4 low-fat model mayonnaises were prepared by varying FG (0.3, 0.6, 0.9 wt%) and WPM (0, 8, 16, 24 wt%) concentrations. The effect of the addition of FG and WPMs on rheology, instrumental texture and sensory texture and their correlations were investigated. The results showed that all samples exhibited shear thinning behavior and ‘weak gel’ properties. Although both FG and WPMs enhanced rheological (e.g., viscosity and storage modulus) and textural properties (e.g., hardness, consistency, adhesiveness, cohesiveness) and kinetic stability, this enhancement was dominated by FG. FG and WPMs affected bulk properties through different mechanisms, (i.e., active filler and entangled polysaccharide networks). Panellists evaluated sensory texture in three stages: extra-oral, intra-oral and after-feel. Likewise, FG dominated sensory texture of model mayonnaises. With increasing FG concentration, sensory scores for creaminess and mouth-coating increased, whereas those of firmness, fluidity and spreadability decreased. Creaminess had a linear negative correlation with firmness, fluidity and spreadability (R2 > 0.985), while it had a linear positive correlation with mouth-coating (R2 > 0.97). A linear positive correlation (R2 > 0.975) was established between creaminess and viscosity at different shear rates/instrumental texture parameters. This study highlights the synergistic role of FG and WPMs in developing low-fat mayonnaises.
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23
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Lee J, Russell CG, Mohebbi M, Keast R. Grating orientation task: A screening tool for determination of oral tactile acuity in children. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104365] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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24
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Analgesic Effect of Electroacupuncture on Postherpetic Neuralgia: A Trial Protocol for a Multicenter Randomized Controlled Trial. Pain Ther 2021; 10:1755-1771. [PMID: 34254233 PMCID: PMC8586289 DOI: 10.1007/s40122-021-00283-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Accepted: 06/16/2021] [Indexed: 11/19/2022] Open
Abstract
INTRODUCTION The chronic neuropathic pain associated with postherpetic neuralgia (PHN) can last for several months or even many years, seriously affecting the affected person's work, sleep, mood, and daily life activities. In generaly, current treatments for PHN are at best limited and unsatisfactory, and adverse reactions are common, especially in elderly patients. Electroacupuncture (EA) is widely used clinically to manage painful diseases, but there remains a lack of evidence to support the effectiveness of EA on PHN. This study is designed to assess the efficacy and safety of EA on PHN, and to provide evidence-based medical evidence for EA treatment of PHN. METHODS This multicenter, prospective, randomized controlled trial will recruit 448 patients with PHN at seven clinical centers. Multicenter stratified variable block randomization will be used, and the eligible patients will be randomly allocated in a ratio of 1:1 to the EA group or sham EA group. The EA group will receive 4 weeks of EA treatment, given as 30-min treatment sessions, once daily, 5 times per week, for a total of 20 treatments; the sham EA group will receive sham EA treatment under the same conditions. PLANNED OUTCOMES The primary outcome measure is the 11-point Numeric Rating Scale pain score at week 4. The secondary outcome measures, including mechanical pain threshold, pain area of PHN, average number of pain episodes, the short-form McGill Pain Questionnaire 2, Zoster Brief Pain Inventory, the Depression, Anxiety, and Positive Outlook Scale, Patient Global Impression of Change, safety of EA, and use of concomitant medications, among others. The primary analysis of the outcomes will be the mixed-effect model with repeated measurement between groups on an intent-to-treat population. TRIAL REGISTRATION Clinicaltrials.gov identifier: NCT04560361. Registered 23 September 2020 ( https://clinicaltrials.gov/ct2/show/NCT04560361?term=NCT04560361&draw=2&rank=1 ).
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Predicting thickness perception of liquid food products from their non-Newtonian rheology. Nat Commun 2021; 12:6328. [PMID: 34732723 PMCID: PMC8566491 DOI: 10.1038/s41467-021-26687-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Accepted: 10/18/2021] [Indexed: 11/08/2022] Open
Abstract
The "mouthfeel" of food products is a key factor in our perception of food quality and in our appreciation of food products. Extensive research has been performed on what determines mouthfeel, and how it can be linked to laboratory measurements and eventually predicted. This was mainly done on the basis of simple models that do not accurately take the rheology of the food products into account. Here, we show that the subjectively perceived "thickness" of liquid foods, or the force needed to make the sample flow or deform in the mouth, can be directly related to their non-Newtonian rheology. Measuring the shear-thinning rheology and modeling the squeeze flow between the tongue and the palate in the oral cavity allows to predict how a panel perceives soup "thickness". This is done for various liquid bouillons with viscosities ranging from that of water to low-viscous soups and for high-viscous xanthan gum solutions. Our findings show that our tongues, just like our eyes and ears, are logarithmic measuring instruments in agreement with the Weber-Fechner law that predicts a logarithmic relation between stimulus amplitude and perceived strength. Our results pave the way for more accurate prediction of mouthfeel characteristics of liquid food products.
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Subjective touch sensitivity leads to behavioral shifts in oral food texture sensitivity and awareness. Sci Rep 2021; 11:20237. [PMID: 34642365 PMCID: PMC8511070 DOI: 10.1038/s41598-021-99575-4] [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: 01/11/2021] [Accepted: 08/17/2021] [Indexed: 11/21/2022] Open
Abstract
Neurotypical individuals have subjective sensitivity differences that may overlap with more heavily studied clinical populations. However, it is not known whether these subjective differences in sensory sensitivity are modality specific, or lead to behavioral shifts. In our experiment, we measured the oral touch sensitivity and food texture awareness differences in two neurotypical groups having either a high or low subjective sensitivity in touch modality. To measure oral touch sensitivity, individuals performed discrimination tasks across three types of stimuli (liquid, semisolid, and solid). Next, they performed two sorting exercises for two texture-centric food products: cookies and crackers. The stimuli that required low oral processing (liquid) were discriminated at higher rates by participants with high subjective sensitivity. Additionally, discrimination strategies between several foods in the same product space were different across the groups, and each group used attributes other than food texture as differentiating characteristics. The results show subjective touch sensitivity influences behavior (sensitivity and awareness). However, we show that the relationship between subjective touch sensitivity and behavior generalizes beyond just touch to other sensory modalities.
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Ianni F, Gagliardi A, Taticchi A, Servili M, Pinna N, Schoubben A, Sardella R, Bruscoli S. Exploiting Food-Grade Mesoporous Silica to Preserve the Antioxidant Properties of Fresh Olive Mill Wastewaters Phenolic Extracts. Antioxidants (Basel) 2021; 10:antiox10091361. [PMID: 34572992 PMCID: PMC8466964 DOI: 10.3390/antiox10091361] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/17/2021] [Accepted: 08/23/2021] [Indexed: 11/16/2022] Open
Abstract
Fresh olive mill wastewaters phenolic extracts are of great interest as preservatives or fortifying ingredients but are characterized by limited stability. The purpose of this study was to use mesoporous silica to enhance their stability and preserve their antioxidant properties. The phenolic extracts were characterized for their composition by HPLC-DAD and included in a mesoporous matrix with or without a lipid coating. The inclusion complexes were characterized in terms of total phenolic content, radical scavenging capacity and in vitro antioxidative activity and cell compatibility. Besides, inclusion complex stability under different storage conditions (22 and 37 °C, 75% relative humidity, 1 month) was evaluated. The inclusion process was nearly quantitative and modified neither the total phenolic content nor the total antioxidant capacity. None of the inclusion complex concentrations assayed on the HT29 cell line showed toxicity. Moreover, HT29 cells treated with the inclusion complex exhibited a significant antioxidant effect, while the lipid coating impaired the antioxidant activity. The complexes without lipid were stable under all the investigated conditions, while the lipid-coated products were less stable under the more drastic conditions. Overall, inclusion complexes in mesoporous silica have suitable characteristics to be used for different applications, including food supplementation.
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Affiliation(s)
- Federica Ianni
- Department of Pharmaceutical Sciences, University of Perugia, Via Fabretti 48, 06123 Perugia, Italy; (F.I.); (N.P.)
| | - Andrea Gagliardi
- Department of Medicine and Surgery, University of Perugia, Via Gambuli 1, 06132 Perugia, Italy; (A.G.); (S.B.)
| | - Agnese Taticchi
- Department of Agricultural Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (A.T.); (M.S.)
| | - Maurizio Servili
- Department of Agricultural Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (A.T.); (M.S.)
| | - Nicola Pinna
- Department of Pharmaceutical Sciences, University of Perugia, Via Fabretti 48, 06123 Perugia, Italy; (F.I.); (N.P.)
| | - Aurélie Schoubben
- Department of Pharmaceutical Sciences, University of Perugia, Via Fabretti 48, 06123 Perugia, Italy; (F.I.); (N.P.)
- Correspondence: (A.S.); (R.S.); Tel.: +39-075-585-2057 (A.S.); +39-075-585-7423 (R.S.)
| | - Roccaldo Sardella
- Department of Pharmaceutical Sciences, University of Perugia, Via Fabretti 48, 06123 Perugia, Italy; (F.I.); (N.P.)
- Center for Perinatal and Reproductive Medicine, University of Perugia, Santa Maria della Misericordia University Hospital, 06132 Perugia, Italy
- Correspondence: (A.S.); (R.S.); Tel.: +39-075-585-2057 (A.S.); +39-075-585-7423 (R.S.)
| | - Stefano Bruscoli
- Department of Medicine and Surgery, University of Perugia, Via Gambuli 1, 06132 Perugia, Italy; (A.G.); (S.B.)
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Zhou X, Yeomans M, Thomas A, Wilde P, Linter B, Methven L. Individual differences in oral tactile sensitivity and gustatory fatty acid sensitivity and their relationship with fungiform papillae density, mouth behaviour and texture perception of a food model varying in fat. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104116] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Puleo S, Valentino M, Masi P, Di Monaco R. Hardness sensitivity: Are old, young, female and male subjects all equally sensitive? Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104118] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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30
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Liu J, Bech AC, Stolzenbach Waehrens S, Bredie WL. Perception and liking of yogurts with different degrees of granularity in relation to ethnicity, preferred oral processing and lingual tactile acuity. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104158] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Li Q, Montell C. Mechanism for food texture preference based on grittiness. Curr Biol 2021; 31:1850-1861.e6. [PMID: 33657409 DOI: 10.1016/j.cub.2021.02.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 01/07/2021] [Accepted: 02/02/2021] [Indexed: 10/22/2022]
Abstract
An animal's decision to accept or reject a prospective food is based only, in part, on its chemical composition. Palatability is also greatly influenced by textural features including smoothness versus grittiness, which is influenced by particle sizes. Here, we demonstrate that Drosophila melanogaster is endowed with the ability to discriminate particle sizes in food and uses this information to decide whether a food is appealing. The decision depends on a mechanically activated channel, OSCA/TMEM63, which is conserved from plants to humans. We found that tmem63 is expressed in a multidendritic neuron (md-L) in the fly tongue. Loss of tmem63 impairs the activation of md-L by mechanical stimuli and the ability to choose food based on particle size. These findings reveal the first role for this evolutionarily conserved, mechanically activated TMEM63 channel in an animal and provide an explanation of how flies can sense and behaviorally respond to the texture of food provided by particles.
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Affiliation(s)
- Qiaoran Li
- Department of Molecular, Cellular, and Developmental Biology and the Neuroscience Research Institute, University of California, Santa Barbara, Santa Barbara, CA 93106, USA
| | - Craig Montell
- Department of Molecular, Cellular, and Developmental Biology and the Neuroscience Research Institute, University of California, Santa Barbara, Santa Barbara, CA 93106, USA.
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Madhavan A. Preclinical Dysphagia in Community Dwelling Older Adults: What Should We Look For? AMERICAN JOURNAL OF SPEECH-LANGUAGE PATHOLOGY 2021; 30:833-843. [PMID: 33684295 DOI: 10.1044/2020_ajslp-20-00014] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
Purpose Traditionally, etiology of dysphagia is thought to be related to multiple medical diagnoses including stroke, head and neck cancer, degenerative neurological conditions, and so forth. However, community dwelling older adults (CDOA) can present with dysphagia in the absence of any specific etiology. The purpose of this research was to develop a multidimensional framework to help identify those CDOA at risk for dysphagia of nonspecific etiology. Method Pertinent literature was examined to identify support for the proposed framework and to explain how the various elements support the model. Results Several factors that are not traditionally thought to be associated with dysphagia can both initiate and exacerbate symptoms of swallowing difficulties. Swallowing difficulties may be subtle and underreported. Monitoring for symptoms related to preclinical dysphagia may be helpful for early identification. Conclusions Dysphagia in CDOA is complex and multidimensional. Clinicians working with older adults will benefit from considering elements described in this multidimensional framework to better understand the etiology of swallowing deficits and improve management. Supplemental Material https://doi.org/10.23641/asha.14150078.
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Affiliation(s)
- Aarthi Madhavan
- Department of Communication Sciences and Disorders, The Pennsylvania State University, University Park
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Wong KT, Poh GYY, Goh KKT, Wee MSM, Jeyakumar Henry C. Comparison of physicochemical properties of jackfruit seed starch with potato and rice starches. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1885439] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Kai Ting Wong
- Singapore Institute of Technology – Massey University, School of Chemical Engineering & Food Technology, Singapore Institute of Technology, Singapore, Singapore
- School of Food & Advanced Technology, Massey University, Palmerston North, New Zealand
- Singapore Institute for Food & Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Glenna Yu Ya Poh
- Singapore Institute for Food & Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Kelvin Kim Tha Goh
- Singapore Institute of Technology – Massey University, School of Chemical Engineering & Food Technology, Singapore Institute of Technology, Singapore, Singapore
- School of Food & Advanced Technology, Massey University, Palmerston North, New Zealand
| | - May Sui Mei Wee
- Singapore Institute for Food & Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Christiani Jeyakumar Henry
- Singapore Institute for Food & Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
- Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore
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Bursa K, Toker OS, Palabiyik I, Yaman M, Kian-Pour N, Konar N, Kilicli M. Valorization of hazelnut cake in compound chocolate: The effect of formulation on rheological and physical properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110609] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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Peyronel F, Pink DA. Using USAXS to predict the under-tempered chocolate microstructure. Food Res Int 2021; 143:110224. [PMID: 33992338 DOI: 10.1016/j.foodres.2021.110224] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2020] [Revised: 02/06/2021] [Accepted: 02/10/2021] [Indexed: 11/30/2022]
Abstract
Chocolate is a manufactured product enjoyed worldwide. Over the years, manufacturers have learned how to appeal to humans using this rich-fat food that arouses all the senses. Good quality chocolate is recognized by its smoothness, a slow melt in the mouth, and a snap when bitten, and described as well-tempered. This work compares dark chocolate samples manufactured to obtain under- and well-tempered chocolate, where under-tempered does not show all the physical properties desired by consumers. The microstructure was studied using the ultra small angle X-ray scattering (USAXS) technique, complemented by small and wide angle X-ray scattering to identify the polymorphs. It was observed that under- and well-tempered chocolates exhibited differences in the q-region ~ 2 × 10-5 Å-1 < q < ~1.5 × 10-4 Å-1, which correspond to spatial length scales from 32 µm to 3.2 µm. The differences are manifested in the value of the mass fractal dimension, D, obtained when the USAXS data were fitted using the Unified Fit model (Irena software). The characteristic length scale at which these differences were observed falls in length scales detected by humans in the oral cavity. This work proposes that a D = 2.1 characterizes an under-tempered 70% dark chocolate while a D = 2.3 characterizes a well-tempered 70% dark chocolate. This work also presents a simple model that describes the disintegration of those aggregates formed by the basic scatter units for under- and well-tempered chocolate. The model proposes that aggregates formed in under-tempered chocolate persist after the bulk chocolate has melted, which can be perceived as grittiness. However, the model proposes that the aggregates for well-tempered chocolate melt at the same or lower temperatures than the bulk chocolate melting temperature; hence no grittiness is perceived. The model is supported by the observation that the heat of transition for the under-tempered chocolate is smaller than that of the well-tempered case.
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Affiliation(s)
| | - David A Pink
- Food Science Department, University of Guelph, Guelph, ON, Canada; Physics Department, St. Francis Xavier University, Antigonish, NS, Canada
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36
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Cavender G, Jiang N, Singh RK, Chen J, Mis Solval K. Improving the survival of Lactobacillus plantarum NRRL B-1927 during microencapsulation with ultra-high-pressure-homogenized soymilk as a wall material. Food Res Int 2021; 139:109831. [PMID: 33509456 DOI: 10.1016/j.foodres.2020.109831] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 09/30/2020] [Accepted: 10/16/2020] [Indexed: 11/30/2022]
Abstract
Probiotic foods and supplements have been shown to offer multiple potential health benefits to consumers. Dried probiotic cultures are increasingly used by the food industry because they are easily handled, transported, stored, and used in different applications. However, drying technologies often expose probiotic cells to extreme environmental conditions that reduces cell viability. Hence, this study aimed to evaluate the effect of using ultra high-pressure homogenization (UHPH) on soymilk's microencapsulating ability, and the resultant effect on the survivability of probiotic Lactobacillus plantarum NRRL B-1927 (LP) during drying. Liquid suspensions containing LP (~109 CFU/g of solids) were prepared by suspending LP cultures in soymilk which had been either treated with UHPH at 150 MPa or 300 MPa or left untreated. LP suspensions were then dried by concurrent spray drying (CCSD), mixed-flow spray drying (MXSD) or freeze-drying (FD). Cell counts of LP were determined before and after microencapsulation. Moisture, water activity, particle size and morphology of LP powders were also characterized. LP powders produced with 300 MPa treated soymilk had 8.7, 6.4, and 2 times more cell counts than those produced with non-UHPH treated soymilk during CCSD, MXSD, and FD, respectively. In the 300 MPa treated samples, cell survival (%) of LP during drying was the highest in MXSD (83.72) followed by FD (76.31) and CCSD (34.01). Using soymilk treated at higher UHPH pressures resulted in LP powders with lower moisture content, smaller particle sizes and higher agglomeration. LP powders produced via MXSD showed higher agglomeration and fewer signs of thermal damage than powders produced via CCSD. This study demonstrates that UHPH improves the effectiveness of soymilk as a microencapsulant for probiotics, creating probiotic powders that could be used in plant-based and non-dairy foods.
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Affiliation(s)
- George Cavender
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA; Currently at Cooperative Research and Extension Division, Lincoln University, Jefferson City, MO 65101, USA
| | - Nan Jiang
- Department of Food Science and Technology, The University of Georgia, Griffin, GA 30223, USA
| | - Rakesh K Singh
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Jinru Chen
- Department of Food Science and Technology, The University of Georgia, Griffin, GA 30223, USA
| | - Kevin Mis Solval
- Department of Food Science and Technology, The University of Georgia, Griffin, GA 30223, USA.
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Appiani M, Rabitti NS, Methven L, Cattaneo C, Laureati M. Assessment of Lingual Tactile Sensitivity in Children and Adults: Methodological Suitability and Challenges. Foods 2020; 9:E1594. [PMID: 33153020 PMCID: PMC7694000 DOI: 10.3390/foods9111594] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 10/28/2020] [Accepted: 10/31/2020] [Indexed: 11/16/2022] Open
Abstract
Few methodological approaches have been developed to measure lingual tactile sensitivity, and little information exists about the comparison between children and adults. The aims of the study were to: verify the cognitive and perceptive suitability of Von Frey filaments and a gratings orientation test in children of different ages; compare lingual tactile sensitivity between children and adults; investigate the relationships between lingual tactile sensitivity, preference and consumption of foods with different textures and level of food neophobia. One hundred and forty-seven children aged 6-13 years and their parents participated in the study, in addition to a separate sample of seventy adults. Participants filled in questionnaires, and lingual tactile sensitivity was evaluated through filaments and gratings. Results showed that gratings evaluation was more difficult than filaments assessment but enabled a better separation of participants according to their performance than filaments. R-indices from filaments were not correlated with those of gratings, suggesting that the tools measure different dimensions of lingual tactile sensitivity. No differences were found in lingual tactile sensitivity between children and adults, nor between children of different ages. Food neophobia was negatively associated with preferences of hard foods in children. Although a multifactor analysis concluded that neither texture preferences nor food consumption were strongly correlated with lingual tactile sensitivity, there was a weak but significant positive correlation between lingual tactile sensitivity to the finest Von Frey filament and food neophobia in the youngest age group, indicating that children with higher levels of food neophobia are more sensitive to oral tactile stimuli. Suitable child-friendly adaptations for the assessment of lingual sensitivity in children are discussed.
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Affiliation(s)
- Marta Appiani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy; (M.A.); (N.S.R.); (M.L.)
| | - Noemi Sofia Rabitti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy; (M.A.); (N.S.R.); (M.L.)
| | - Lisa Methven
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK;
| | - Camilla Cattaneo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy; (M.A.); (N.S.R.); (M.L.)
| | - Monica Laureati
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy; (M.A.); (N.S.R.); (M.L.)
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38
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Olarte Mantilla SM, Shewan HM, Shingleton R, Stokes JR, Smyth HE. Ability to detect and identify the presence of particles influences consumer acceptance of yoghurt. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103979] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Etter NM, Madhavan A. Changes in Motor Skills, Sensory Profiles, and Cognition Drive Food Selection in Older Adults With Preclinical Dysphagia. JOURNAL OF SPEECH, LANGUAGE, AND HEARING RESEARCH : JSLHR 2020; 63:2723-2730. [PMID: 32692607 DOI: 10.1044/2020_jslhr-20-00098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Purpose Self-selection and self-avoidance of certain foods is one possible indicator of preclinical (prior to any clinical intervention) dysphagia in healthy older adults. Self-selection of food choices is influenced by changes in a combination of factors, including neuromuscular, sensory, and individual patient characteristics. Changes to these factors occur both centrally or peripherally and can be part of typical, healthy aging. Alterations in motor, sensory, or cognitive skills may lead to self-imposed modifications to food choices and, therefore, highlight potential risk for dysphagia. Conclusions For effective screening and assessments procedures in healthy aging adults, the diagnosis of preclinical dysphagia will likely require a multifaceted assessment. A combination of assessment methods using objective and subjective measurements of neuromuscular, sensory, and individual patient factors, as well as knowledge of food avoidance, may provide insight for identifying community-dwelling older adults at risk for dysphagia and allow for earlier monitoring and intervention.
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Affiliation(s)
- Nicole Michele Etter
- Department of Communication Sciences and Disorders, The Pennsylvania State University, University Park
| | - Aarthi Madhavan
- Department of Communication Sciences and Disorders, The Pennsylvania State University, University Park
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40
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Liberation of fat from milk powder particles during chocolate processing through moisture-induced lactose crystallisation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109343] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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41
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Puleo S, Miele NA, Cavella S, Masi P, Di Monaco R. How sensory sensitivity to graininess could be measured? J Texture Stud 2019; 51:242-251. [PMID: 31598970 DOI: 10.1111/jtxs.12487] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 09/03/2019] [Accepted: 10/06/2019] [Indexed: 11/28/2022]
Abstract
Considering the lack of the literature and the need for developing a valid method to measure the texture sensitivity, in this study, we investigated the individual sensitivity to discriminate among different levels of graininess. With this purpose, five samples of cocoa-based creams were prepared, by changing the refining time. Samples were first characterized in terms of particles size distribution, by means of laser diffraction. Then, 59 subjects evaluated the cream sample graininess intensity, by using gLM scales, and their liking, by using LAM scales. The graininess scores of each subject were fitted with a power model, already observed with the instrumental results, estimating both the power law exponent and the R2 coefficient, and using them as clustering parameters. Subjects were then clustered into three groups: high sensitivity; moderate sensitivity; low sensitivity. First, as it was hypothesized, results showed a significant difference between the three groups in terms of perceived graininess. Second, even though results showed a significant difference between the three groups in terms of perceived graininess, only little differences were found in terms of liking scores. Indeed, all the samples were equally liked for both the moderate and low sensitivity groups, whereas a significant trend was observed for the highly sensitive subjects who liked more the most refined samples. No significant relationships were found with age, and only a little trend was observed with gender: females seemed to be more sensitive than males. Texture attributes discrimination ability, as for example sensitivity to graininess, could affect food rejection or preferences and choice, but it is poorly investigated. This exploratory study, proposes a method to cluster consumers, based on their sensitivity. A statistical methodology has been developed to discriminate among consumer sensitivity levels. The results provide useful information about graininess sensitivity suggesting that the used methodologies could be applied to other texture properties resulting in a valid tool for the industry in the development and optimization of tailored new products.
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Affiliation(s)
- Sharon Puleo
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Nicoletta A Miele
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Silvana Cavella
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Paolo Masi
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy.,Academic Centre for Innovation and Development in the Food Industry, University of Naples Federico II, Portici, Italy
| | - Rossella Di Monaco
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
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42
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Makame J, Cronje T, Emmambux NM, De Kock H. Dynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African Communities. Foods 2019; 8:foods8060221. [PMID: 31234403 PMCID: PMC6617364 DOI: 10.3390/foods8060221] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Revised: 06/11/2019] [Accepted: 06/13/2019] [Indexed: 02/03/2023] Open
Abstract
Child malnutrition remains a major public health problem in low-income African communities, caused by factors including the low nutritional value of indigenous/local complementary porridges (CP) fed to infants and young children. Most African children subsist on locally available starchy foods, whose oral texture is not well-characterized in relation to their sensorimotor readiness. The sensory quality of CP affects oral processing (OP) abilities in infants and young children. Unsuitable oral texture limits nutrient intake, leading to protein-energy malnutrition. The perception of the oral texture of selected African CPs (n = 13, Maize, Sorghum, Cassava, Orange-fleshed sweet potato (OFSP), Cowpea, and Bambara) was investigated by a trained temporal-check-all-that-apply (TCATA) panel (n = 10), alongside selected commercial porridges (n = 19). A simulated OP method (Up-Down mouth movements- munching) and a control method (lateral mouth movements- normal adult-like chewing) were used. TCATA results showed that Maize, Cassava, and Sorghum porridges were initially too thick, sticky, slimy, and pasty, and also at the end not easy to swallow even at low solids content—especially by the Up-Down method. These attributes make CPs difficult to ingest for infants given their limited OP abilities, thus, leading to limited nutrient intake, and this can contribute to malnutrition. Methods to improve the texture properties of indigenous CPs are needed to optimize infant nutrient intake.
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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.
| | - Tanita Cronje
- Department of Statistics, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
| | - Naushad M Emmambux
- 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.
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43
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Shupe GE, Wilson A, Luckett CR. The effect of oral tactile sensitivity on texture perception and mastication behavior. J Texture Stud 2019; 50:285-294. [DOI: 10.1111/jtxs.12451] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Revised: 05/21/2019] [Accepted: 05/22/2019] [Indexed: 01/12/2023]
Affiliation(s)
- Grace E. Shupe
- Department of Food Science, Institute of AgricultureUniversity of Tennessee Knoxville Tennessee
| | - Arran Wilson
- The New Zealand Institute for Plant & Food Research Limited Lincoln New Zealand
| | - Curtis R. Luckett
- Department of Food Science, Institute of AgricultureUniversity of Tennessee Knoxville Tennessee
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44
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Santagiuliana M, Marigómez IS, Broers L, Hayes JE, Piqueras-Fiszman B, Scholten E, Stieger M. Exploring variability in detection thresholds of microparticles through participant characteristics. Food Funct 2019; 10:5386-5397. [DOI: 10.1039/c9fo01211g] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
This study investigated how product familiarity and physiological characteristics of participants affect detectability of microparticles in viscous and semi-solid foods.
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Affiliation(s)
- Marco Santagiuliana
- TiFN
- 6700 AN Wageningen
- The Netherlands
- Physics and Physical Chemistry of Foods
- Wageningen University
| | - Inés Sampedro Marigómez
- Physics and Physical Chemistry of Foods
- Wageningen University
- 6700 AA Wageningen
- The Netherlands
| | - Layla Broers
- Physics and Physical Chemistry of Foods
- Wageningen University
- 6700 AA Wageningen
- The Netherlands
| | - John E. Hayes
- Sensory Evaluation Center
- Pennsylvania State University
- State College
- USA
- Department of Food Science
| | - Betina Piqueras-Fiszman
- Marketing and Consumer Behaviour
- Department of Social Sciences
- Wageningen University
- 6700 EW Wageningen
- The Netherlands
| | - Elke Scholten
- Physics and Physical Chemistry of Foods
- Wageningen University
- 6700 AA Wageningen
- The Netherlands
| | - Markus Stieger
- TiFN
- 6700 AN Wageningen
- The Netherlands
- Food Quality and Design
- Wageningen University
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