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Hebishy E, Du H, Brito-Oliveira TC, Pinho SC, Miao S. Saltiness perception in gel-based food systems (gels and emulsion-filled gels). Crit Rev Food Sci Nutr 2023:1-18. [PMID: 37933819 DOI: 10.1080/10408398.2023.2276331] [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: 11/08/2023]
Abstract
Reducing salt in food without compromising its quality is a huge challenge. Some review articles have been recently published on saltiness perception in some colloidal systems such as emulsions. However, no published reviews are available on saltiness perceptions of gel-based matrices, even though salt release and perception in these systems have been extensively studied. This article reviews the recent advances in salt perception in gel-based systems and provides a detailed analysis of the main factors affecting salt release. Strategies to enhance saltiness perception in gels and emulsion-filled gels are also reviewed. Saltiness perception can be improved through addition of biopolymers (proteins and polysaccharides) due to their ability to modulate texture and/or to adhere to or penetrate through the mucosal membrane on the tongue to prolong sodium retention. The composition of the product and the distribution of salt within the matrix are the two main factors affecting the perception of salty taste. Food structure re-design can lead to control the level of interaction between the salt and other components and change the structure, which in turn affects the mobility and release of the salt. The change of ingredients/matrix can affect the texture of the product, highlighting the importance of sensory evaluation.
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Affiliation(s)
- Essam Hebishy
- Centre of Excellence in Agri-food Technologies, National Centre for Food Manufacturing, College of Health and Science, University of Lincoln, Holbeach, Spalding, UK
| | - Han Du
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Thais C Brito-Oliveira
- Department of Food Engineering, School of Animal Science and Food Engineering, University of Sao Paulo (USP), Pirassununga, SP, Brazil
| | - Samantha C Pinho
- Department of Food Engineering, School of Animal Science and Food Engineering, University of Sao Paulo (USP), Pirassununga, SP, Brazil
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
- China-Ireland International Cooperation Centre for Food Material Sciences and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, China
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Hu Y, Zhang L, Badar IH, Liu Q, Liu H, Chen Q, Kong B. Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A review. Crit Rev Food Sci Nutr 2022; 64:2248-2262. [PMID: 36095069 DOI: 10.1080/10408398.2022.2121909] [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] [Indexed: 11/03/2022]
Abstract
Salt (sodium chloride, NaCl) is a vital ingredient in fermented foods, which affects their safety, texture, and flavor characteristics. Recently, the demand for reduced-sodium fermented foods has increased, as consumers have become more health-conscious. However, reducing sodium content in fermented foods may negatively affect flavor perception, which is a critical quality attribute of fermented foods for both the food industry and consumers. This review summarizes the role of salt in the human body and foods and its role in the flavor perception of fermented foods. Current sodium reduction strategies used in the food industry mainly include the direct stealth reduction of NaCl, substituting NaCl with other chloride salts, and structure modification of NaCl. The odor-induced saltiness enhancement, application of starter cultures, flavor enhancers, and non-thermal processing technology are potential strategies for flavor compensation of sodium-reduced fermented foods. However, reducing sodium in fermented food is challenging due to its specific role in flavor perception (e.g., promoting saltiness and volatile compound release from food matrices, inhibiting bitterness, and changing microflora structure). Therefore, multiple challenges must be addressed in order to improve the flavor of low-sodium fermented foods. Future studies should thus focus on the combination of several strategies to compensate for the deficiencies in flavor resulting from sodium reduction.
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Affiliation(s)
- Yingying Hu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Lang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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Wang X, Ullah N, Shen Y, Sun Z, Wang X, Feng T, Zhang X, Huang Q, Xia S. Emulsion delivery of sodium chloride: A promising approach for modulating saltiness perception and sodium reduction. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.020] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Wagoner TB, Çakır-Fuller E, Drake M, Foegeding EA. Sweetness perception in protein-polysaccharide beverages is not explained by viscosity or critical overlap concentration. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Nishinari K, Turcanu M, Nakauma M, Fang Y. Role of fluid cohesiveness in safe swallowing. NPJ Sci Food 2019; 3:5. [PMID: 31304277 PMCID: PMC6550271 DOI: 10.1038/s41538-019-0038-8] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Accepted: 02/28/2019] [Indexed: 01/18/2023] Open
Abstract
In patients with dysphagia, it has been a practice to thicken fluid food to prevent aspiration-the transport of a bolus into the trachea instead of the oesophagus. In these patients, aspiration is a risk behaviour and is closely related to pneumonia (caused by the aspiration of oral bacteria into the lungs). Since excessive thickening of fluids can cause adverse effects, such as lowering the palatability of food, subsequent reduction of liquid intake, dehydration and malnutrition, identifying the optimum thickening level is vital. Thickening might not only increase fluid viscosity, but could also modify its cohesiveness, which is another key factor affecting aspiration. Even though cohesiveness is more of a concept than a well-defined measurable parameter, this property describes the degree of coherency provided by the internal structure of a material against its fractional breakup. In fluids, this concept is less explored than in solids, powders and granules, and during the last decade few scientists have tackled this topic. Although the role of cohesiveness in the swallowing of heterogeneous solid foods is briefly overviewed, the aim of the present paper is to introduce the concept of cohesiveness for a relatively homogeneous fluid bolus and its effect on swallowing. Cohesiveness is highly correlated with the extensibility and yield stress of the fluid, suggesting that a high cohesiveness could have an important role in preventing aspiration.
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Affiliation(s)
- Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloids Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068 China
| | - Mihaela Turcanu
- Product & Process Engineering Center- Germany, Pharmaceuticals Division, Fresenius Kabi Deutschland GmbH, Daimlerstrasse 22, 61352 Bad Homburg, Germany
| | - Makoto Nakauma
- San-Ei Gen F.F.I., Inc., 1-1-11, Sanwa-cho, Toyonaka, Osaka 561-8588 Japan
| | - Yapeng Fang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240 China
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Lima A, Dufauret M, le Révérend B, Wooster TJ. Deconstructing how the various components of emulsion creamers impact salt perception. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Thomazo JB, Burbidge A, Le Révérend B. Frequency-Amplitude Cross Interaction during Pulsatile Taste Delivery Using Gustometers. Front Neurosci 2016; 10:562. [PMID: 28018161 PMCID: PMC5156721 DOI: 10.3389/fnins.2016.00562] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2016] [Accepted: 11/22/2016] [Indexed: 11/13/2022] Open
Abstract
In this article, we numerically resolve the flow profiles of tastant concentration in the pipe of a gustometer used to deliver alternative pulses in concentration, which is a typical case of Taylor dispersion. Using this model, we can define the cases where the experimenter will deliver to the assessors a concentration profile which is significantly different from that intended. This can be simply assessed a priori using a scaling argument which involves calculating a dimensionless frequency. This is a function of the pulses frequency, the dimensions of the pipe and the flow rate used. We show that unless this parameter is taken into account, modifying the pulse frequency will modify the pulse amplitude. This design criterion is absent from the literature but we suggest this is important for designing such experiments.
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Affiliation(s)
| | - Adam Burbidge
- Taste and Behavior Science, Nestlé Research Center Lausanne, Switzerland
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Aubert B, Lima A, Le Révérend B. Biophysical basis of taste modulation by viscous solutions in humans. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.018] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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10
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Vilgis TA. Soft matter food physics--the physics of food and cooking. REPORTS ON PROGRESS IN PHYSICS. PHYSICAL SOCIETY (GREAT BRITAIN) 2015; 78:124602. [PMID: 26534781 DOI: 10.1088/0034-4885/78/12/124602] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
This review discusses the (soft matter) physics of food. Although food is generally not considered as a typical model system for fundamental (soft matter) physics, a number of basic principles can be found in the interplay between the basic components of foods, water, oil/fat, proteins and carbohydrates. The review starts with the introduction and behavior of food-relevant molecules and discusses food-relevant properties and applications from their fundamental (multiscale) behavior. Typical food aspects from 'hard matter systems', such as chocolates or crystalline fats, to 'soft matter' in emulsions, dough, pasta and meat are covered and can be explained on a molecular basis. An important conclusion is the point that the macroscopic properties and the perception are defined by the molecular interplay on all length and time scales.
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Affiliation(s)
- Thomas A Vilgis
- Max-Planck-Institute for Polymer Research, Ackermannweg 10, 55129 Mainz, Germany
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11
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Yucel U, Peterson DG. Effect of Protein-Lipid-Salt Interactions on Sodium Availability in the Mouth and Consequent Perception of Saltiness: In Solutions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:7487-7493. [PMID: 26255631 DOI: 10.1021/acs.jafc.5b02311] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The influence of protein-sodium interactions on the availability of sodium in the aqueous phase of liquid samples and consequently on the perception of saltiness was investigated. The aqueous effluents of casein and casein emulsion-salt solutions were monitored for sodium availability from a tongue column system. In the aqueous protein-salt solutions, increasing the protein/salt ratio from 1:1 to 5:1 or 10:1 significantly decreased the initial salt concentration in the effluent and resulted in a higher salt concentration in the effluent over time. Sensory analysis was in agreement. Samples with increased protein were rated as having significantly lower initial saltiness and a higher salty aftertaste. However, when casein was formulated as an emulsion, the initial release of sodium in the effluent was enhanced (compared to nonemulsified protein). Increasing the emulsion interfacial area (more hydrophilic segments of the protein were structured into the aqueous phase) resulted in a higher salt concentration in the aqueous phase and greater perceived saltiness intensity. In summary, protein interactions, specifically ionic, were reported as food interactions that influence salt perception and provide a basis to develop higher flavor quality low-sodium food products.
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Affiliation(s)
- Umut Yucel
- Food Engineering Department, Middle East Technical University , Ankara, Turkey
- Department of Food Science and Nutrition, University of Minnesota , 1334 Eckles Avenue, St. Paul, Minnesota 55108, United States
| | - Devin G Peterson
- Department of Food Science and Nutrition, University of Minnesota , 1334 Eckles Avenue, St. Paul, Minnesota 55108, United States
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Yucel U, Peterson DG. Effect of Protein-Lipid-Salt Interactions on Sodium Availability in the Mouth and Consequent Perception of Saltiness: As Affected by Hydration in Powders. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:7494-7498. [PMID: 26255668 DOI: 10.1021/acs.jafc.5b02312] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
There is a broad need to reformulate lower sodium food products without affecting their original taste. The present study focuses on characterizing the role of protein-salt interactions on the salt release in low-moisture systems and saltiness perception during hydration. Sodium release from freeze-dried protein powders and emulsion powders formulated at different protein/lipid ratios (5:0 to 1:4) were characterized using a chromatography column modified with a porcine tongue. Emulsion systems with protein structured at the interface were found to have faster initial sodium release rates and faster hydration and were perceived to have a higher initial salt intensity with a lower salty aftertaste. In summary, exposure of the hydrophilic segments of the interface-structured proteins in emulsions was suggested to facilitate hydration and release of sodium during dissolution of low-moisture powder samples.
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Affiliation(s)
- Umut Yucel
- Food Engineering Department, Middle East Technical University , Ankara, Turkey
- Department of Food Science and Nutrition, University of Minnesota , 1334 Eckles Avenue, St. Paul, Minnesota 55108, United States
| | - Devin G Peterson
- Department of Food Science and Nutrition, University of Minnesota , 1334 Eckles Avenue, St. Paul, Minnesota 55108, United States
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Kuo WY, Lee Y. Effect of Food Matrix on Saltiness Perception-Implications for Sodium Reduction. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12094] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Wan-Yuan Kuo
- Dept. of Food Science and Human Nutrition; Univ. of Illinois at Urbana-Champaign, 382K; Agricultural Engineering and Sciences Building; 1304 W. Pennsylvania Ave Urbana IL 61801 USA
| | - Youngsoo Lee
- Dept. of Food Science and Human Nutrition; Univ. of Illinois at Urbana-Champaign, 382K; Agricultural Engineering and Sciences Building; 1304 W. Pennsylvania Ave Urbana IL 61801 USA
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14
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Selway N, Stokes JR. Soft Materials Deformation, Flow, and Lubrication Between Compliant Substrates: Impact on Flow Behavior, Mouthfeel, Stability, and Flavor. Annu Rev Food Sci Technol 2014; 5:373-93. [DOI: 10.1146/annurev-food-030212-182657] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Jason R. Stokes
- School of Chemical Engineering and
- the ARC Center of Excellence in Plant Cell Walls, The University of Queensland, Brisbane, QLD 4072, Australia;
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