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Wang W, Sun B, Deng J, Ai N. Addressing flavor challenges in reduced-fat dairy products: A review from the perspective of flavor compounds and their improvement strategies. Food Res Int 2024; 188:114478. [PMID: 38823867 DOI: 10.1016/j.foodres.2024.114478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 05/05/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
In recent years, the demand for reduced-fat dairy products (RFDPs) has increased rapidly as the health risks associated with high-fat diets have become increasingly apparent. Unfortunately, lowering the fat content in dairy products would reduce the flavor perception of fat. Fat-derived flavor compounds are the main contributor to appealing flavor among dairy products. However, the contribution of fat-derived flavor compounds remains underappreciated among the flavor improvement factors of RFDPs. Therefore, this review aims to summarize the flavor perception mechanism of fat and the profile of fat-derived flavor compounds in dairy products. Furthermore, the characteristics and influencing factors of flavor compound release are discussed. Based on the role of these flavor compounds, this review analyzed the current and potential flavor improvement strategies for RFDPs, including physical processing, lipolysis, microbial applications, and fat replacement. Overall, promoting the synthesis of milk fat characteristic flavor compounds in RFDPs and aligning the release properties of flavor compounds from the RFDPs with those of equivalent full-fat dairy products are two core strategies to improve the flavor of reduced-fat dairy products. In the future, better modulation of the behavior of flavor compounds by various methods is promising to replicate the flavor properties of fat in RFDPs and meet consumer sensory demands.
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Affiliation(s)
- Weizhe Wang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education (Beijing Technology & Business University) Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education (Beijing Technology & Business University) Beijing 100048, China
| | - Jianjun Deng
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Nasi Ai
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education (Beijing Technology & Business University) Beijing 100048, China.
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2
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Lee JS, Han J. Exploring the potential of bacterial cellulose paste as a fat replacer for low-fat plant-based hamburger patties. Food Res Int 2024; 176:113832. [PMID: 38163728 DOI: 10.1016/j.foodres.2023.113832] [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: 10/03/2023] [Revised: 12/01/2023] [Accepted: 12/05/2023] [Indexed: 01/03/2024]
Abstract
Plant-based hamburger patties (PHPs) with reduced fat content made using fat replacers will meet the consumption goals of individuals who consume meat alternative products for health. In this study, we developed a dual-alternative food model by analysing the applicability of bacterial cellulose paste (BCP) as a fat replacer and supplementing it in PHPs. BCPs were prepared with solid contents of (w/w; 1.0%, 1.5%, 2.0%, 2.5%, and 3.0%) and compared and analyzed with three types of conventional vegetable [coconut oil, margarine, and shortening (SH)] and animal fats (beef tallow, butter, and lard) for various characteristics (appearance, dimensional stability, hardness level, and rheological properties). According to the results, BCP with a solid content of 3.0% (w/w) had the most similar characteristics to SH. Therefore, using SH as a control fat, PHPs in which 0%, 25%, 50%, 75%, and 100% (w/w) SH were replaced by 3.0% (w/w) BCP were prepared. Analysis of the appearance, instrumental color, diameter reduction, thickness, cooking loss, and texture profile of the PHPs, confirmed that replacement of 25%-50% (w/w) SH with 3.0% (w/w) BCP in the preparation of PHP resulted in i) redder color, ii) better dimensional stability, iii) lower cooking loss, and iv) higher chewiness of the final products. The results of the sensory evaluation showed that the PHPs, with 25%-50% (w/w) SH replaced with 3.0% (w/w) BCP, exhibited no significant differences (p < 0.05) in overall preference scores compared to the full-SH sample. In conclusion, this study demonstrated the potential of BCP as a fat substitute for the production of PHPs.
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Affiliation(s)
- Jung-Soo Lee
- Institute of Control Agents for Microorganisms, Korea University, Seoul 02841, Republic of Korea; Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Jaejoon Han
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea; Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
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3
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Li G, Nie H, Huang S, Li X, Wu S, Tang X, Song M, Luo Y. Taste Compound Generation and Variation in Chinese Water Chestnut ( Eleocharis dulcis (Burm.f.) Trin. ex Hensch.) Processed with Different Methods by UPLC-MS/MS and Electronic Tongue System. Foods 2022; 11:foods11233869. [PMID: 36496675 PMCID: PMC9737209 DOI: 10.3390/foods11233869] [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: 10/24/2022] [Revised: 11/08/2022] [Accepted: 11/18/2022] [Indexed: 12/03/2022] Open
Abstract
Chinese water chestnut (CWC) is popular among consumers due to its unique flavor and crisp and sweet taste. Thus far, the key substances affecting the taste compound of CWC are still unclear. In this study, we used UPLC-MS/MS and an electronic tongue system to study the effects of four typical steaming and cooking methods, cooking without peel for 10 min (PC), steaming without peel for 15 min (PS), cooking with peel for 30 min (WPC), steaming with peel for 30 min (WPS), on the taste compound generation and variation of CWC, and revealed the secret of its crisp and sweet taste. The results show that the electronic tongue can effectively identify the taste profile of CWC, and the effective tastes of CWC were umami, bitterness, saltiness, and sweetness. We screened 371 differential compounds from 640 metabolic species. Among them, nucleotides and their derivatives, carbohydrates, organic acids and their derivatives, and amino acids and their derivatives are closely related to the key taste of CWC, and these compounds affected the taste of CWC through six related metabolic pathways: oxidative phosphorylation and purine metabolism; alanine, aspartate, and glutamate; bile secretion; amino sugar and nucleotide sugar metabolism; the phenylpropane pathway; and toluene degradation. This study reveals the potential metabolic causes of taste compound generation and variation in the taste of CWC.
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Affiliation(s)
- Guanli Li
- Guangxi Key Laboratory of Health Care Food Science and Technology, Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Hui Nie
- Guangxi Key Laboratory of Health Care Food Science and Technology, Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Shuangquan Huang
- Guangxi Key Laboratory of Health Care Food Science and Technology, Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Xiaochun Li
- Guangxi Key Laboratory of Health Care Food Science and Technology, Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Shujie Wu
- Guangxi Key Laboratory of Health Care Food Science and Technology, Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Xiaoxian Tang
- Guangxi Key Laboratory of Health Care Food Science and Technology, Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Mubo Song
- Guangxi Key Laboratory of Health Care Food Science and Technology, Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Yanghe Luo
- Guangxi Key Laboratory of Health Care Food Science and Technology, Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: ; Tel.: +86-0774-5228600; Fax: +86-0774-5228605
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4
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Hu X, Ayed C, Chen J, Fisk I, Yang N. The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems. Food Chem 2022; 386:132824. [PMID: 35509164 DOI: 10.1016/j.foodchem.2022.132824] [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: 10/04/2021] [Revised: 01/31/2022] [Accepted: 03/24/2022] [Indexed: 11/19/2022]
Abstract
Capsaicin increases saliva production, but the impact of this additional saliva on the food matrix is unknown. This study aimed to explain the impact of capsaicin on saliva properties and in-vivo release of 14 aroma compounds in aqueous [aqu] and oil systems [oil]. To investigate the physicochemical effect from diverse properties of aroma compounds, one healthy subject participated in all the sessions to minimise large variations between individuals. Capsaicin enhanced saliva flow rate (by 172% [aqu] and 85% [oil]) and salivary protein concentration (by 142% [aqu] and 149% [oil]). Furthermore, capsaicin-in-oil stimulated saliva formed a more stable emulsion in the mouth (17% higher zeta-potential and 15% smaller particle size). In-nose release concentrations measured by APCI-MS for certain esters were reduced by capsaicin (e.g., isoamyl acetate was reduced by 65% [aqu] and 76% [oil]), which suggests that capsaicin may induce stronger oral interactions between specific aroma compounds and salivary proteins.
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Affiliation(s)
- Xiaoxue Hu
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Charfedinne Ayed
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Jianshe Chen
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Ian Fisk
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom; The University of Adelaide, North Terrace, Adelaide, South Australia, Australia
| | - Ni Yang
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.
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Abstract
Food oral processing (FOP) is a fast-emerging research area in the food science discipline. Since its first introduction about a decade ago, a large amount of literature has been published in this area, forming new frontiers and leading to new research opportunities. This review aims to summarize FOP research progress from current perspectives. Food texture, food flavor (aroma and taste), bolus swallowing, and eating behavior are covered in this review. The discussion of each topic is organized into three parts: a short background introduction, reflections on current research findings and achievements, and future directions and implications on food design. Physical, physiological, and psychological principles are the main concerns of discussion for each topic. The last part of the review shares views on the research challenges and outlooks of future FOP research. It is hoped that the review not only helps readers comprehend what has been achieved in the past decade but also, more importantly, identify where the knowledge gaps are and in which direction the FOP research will go.
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Affiliation(s)
- Yue He
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China;
| | - Xinmiao Wang
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China;
| | - Jianshe Chen
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China;
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Khramova DS, Popov SV. A secret of salivary secretions: Multimodal effect of saliva in sensory perception of food. Eur J Oral Sci 2021; 130:e12846. [PMID: 34935208 DOI: 10.1111/eos.12846] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Accepted: 11/12/2021] [Indexed: 01/15/2023]
Abstract
Saliva plays multifunctional roles in oral cavity. Even though its importance for the maintenance of oral health has long been established, the role of saliva in food perception has attracted increasing attention in recent years. We encourage researchers to discover the peculiarity of this biological fluid and aim to combine the data concerning all aspects of the saliva influence on the sensory perception of food. This review presents saliva as a unique material, which modulates food perception due to constant presence of saliva in the mouth and thanks to its composition. Therefore, we highlight the salivary components that contribute to these effects. Moreover, this review is an attempt to structure the effects of saliva on perception of different food categories, where the mechanisms of salivary impact in perception of liquid, semi-solid, and solid foods are revealed. Finally, we emphasize that the large inter-individual variability in salivary composition and secretion appear to contribute to the fact that everyone experiences food in their own way. Therefore, the design of the sensory studies should consider the properties of volunteers' saliva and also carefully monitor the experimental conditions that affect salivary composition and flow rate.
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Affiliation(s)
- Daria S Khramova
- Department of Molecular Immunology and Biotechnology, Institute of Physiology of Коmi Science Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russia
| | - Sergey V Popov
- Department of Molecular Immunology and Biotechnology, Institute of Physiology of Коmi Science Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russia
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Nakatomi C, Yoshino K, Shono Y, Miyamura Y, Hitomi S, Ujihara I, Ono K. The effect of flavor on the oral perception and palatability of viscosity in healthy human subjects. J Oral Biosci 2021; 63:91-96. [PMID: 33524608 DOI: 10.1016/j.job.2021.01.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2020] [Revised: 01/15/2021] [Accepted: 01/18/2021] [Indexed: 12/01/2022]
Abstract
OBJECTIVES Thickeners are frequently used in various foods, including ice cream and sauces, to impart viscosity. Generally, viscous foods have some flavor (smell and taste). In this study, we examined the effects of flavor on the oral perception and palatability of viscosity in humans. METHODS Viscous fluids were prepared by adding the commercial thickener Tsururinko® (0.5 and 3.0%) to water and apple juice, which were used as the control and flavor fluids, respectively. The viscosity and palatability perception of the test fluids were evaluated in nine healthy volunteers using a visual analog scale. In the other seven volunteers, fluid viscosities were measured before and after spitting following retention in the mouth for 5 s to investigate the dilution of viscous fluids by flavor-stimulated saliva. RESULTS With 1.5% Tsururinko®, there was no difference between the physical viscosity of water and apple juice, but the perceived viscosity of apple juice was significantly lower than that of water. With 3.0% Tsururinko®, the viscosity of apple juice was significantly higher than that of water, but the perceived viscosities did not differ significantly. The addition of Tsururinko® reduced palatability in water in a dose-dependent manner. Apple juice suppressed this Tsururinko®-induced reduction. The reduction in viscosity after spitting was significantly larger in apple juice than in water. CONCLUSION Our results suggest that a favorable flavor reduces the perception of oral viscosity, which is due to mixing with stimulated saliva, and suppresses the unpalatability of thickeners.
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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
| | - Kenichi Yoshino
- Section of Primary Dental Education, Kyushu Dental University, 2-6-1 Manazuru, Kokurakita-ku, Kitakyushu, Fukuoka, 803-8580, Japan
| | - Yukine Shono
- Section of Primary Dental Education, Kyushu Dental University, 2-6-1 Manazuru, Kokurakita-ku, Kitakyushu, Fukuoka, 803-8580, Japan
| | - Yuichi Miyamura
- Division of Oral and Maxillofacial Radiology, Kyushu Dental University, 2-6-1 Manazuru, Kokurakita-ku, Kitakyushu, Fukuoka, 803-8580, Japan
| | - Suzuro Hitomi
- Division of Physiology, Kyushu Dental University, 2-6-1 Manazuru, Kokurakita-ku, Kitakyushu, Fukuoka, 803-8580, Japan
| | - Izumi Ujihara
- Division of Physiology, Kyushu Dental University, 2-6-1 Manazuru, Kokurakita-ku, Kitakyushu, Fukuoka, 803-8580, Japan
| | - Kentaro Ono
- Division of Physiology, Kyushu Dental University, 2-6-1 Manazuru, Kokurakita-ku, Kitakyushu, Fukuoka, 803-8580, Japan.
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8
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Yang X, Li A, Li X, Sun L, Guo Y. An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.020] [Citation(s) in RCA: 77] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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9
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Affiliation(s)
- Miodrag Glumac
- Laboratory of Food Oral Processing, School of Food Science and BiotechnologyZhejiang Gongshang University Hangzhou China
| | - Jianshe Chen
- Laboratory of Food Oral Processing, School of Food Science and BiotechnologyZhejiang Gongshang University Hangzhou China
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Glumac M, Ritzoulis C, Chen J. Surface properties of adsorbed salivary components at a solid hydrophobic surface using a quartz crystal microbalance with dissipation (QCM–D). Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105195] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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11
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Rolls ET. The texture and taste of food in the brain. J Texture Stud 2019; 51:23-44. [PMID: 31598975 DOI: 10.1111/jtxs.12488] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 09/27/2019] [Accepted: 10/01/2019] [Indexed: 11/28/2022]
Abstract
Oral texture is represented in the brain areas that represent taste, including the primary taste cortex, the orbitofrontal cortex, and the amygdala. Some neurons represent viscosity, and their responses correlate with the subjective thickness of a food. Other neurons represent fat in the mouth, and represent it by its texture not by its chemical composition, in that they also respond to paraffin oil and silicone in the mouth. The discovery has been made that these fat-responsive neurons encode the coefficient of sliding friction and not viscosity, and this opens the way for the development of new foods with the pleasant mouth feel of fat and with health-promoting designed nutritional properties. A few other neurons respond to free fatty acids (such as linoleic acid), do not respond to fat in the mouth, and may contribute to some "off" tastes in the mouth. Some other neurons code for astringency. Others neurons respond to other aspects of texture such as the crisp fresh texture of a slice of apple versus the same apple after blending. Different neurons respond to different combinations of these texture properties, oral temperature, taste, and in the orbitofrontal cortex to olfactory and visual properties of food. In the orbitofrontal cortex, the pleasantness and reward value of the food is represented, but the primary taste cortex represents taste and texture independently of value. These discoveries were made in macaques that have similar cortical brain areas for taste and texture processing as humans, and complementary human functional neuroimaging studies are described.
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Affiliation(s)
- Edmund T Rolls
- Oxford Centre for Computational Neuroscience, Oxford, UK.,Department of Computer Science, University of Warwick, Coventry, UK
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12
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Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour. Food Res Int 2019; 120:586-594. [DOI: 10.1016/j.foodres.2018.11.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Revised: 10/09/2018] [Accepted: 11/05/2018] [Indexed: 11/20/2022]
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13
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Affiliation(s)
- Ian M Balfour-Lynn
- Department of Paediatric Respiratory Medicine, Royal Brompton Hospital, London, UK
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14
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Glumac M, Qin L, Chen J, Ritzoulis C. Saliva could act as an emulsifier during oral processing of oil/fat. J Texture Stud 2018; 50:83-89. [PMID: 30345521 DOI: 10.1111/jtxs.12375] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2018] [Revised: 08/27/2018] [Accepted: 09/04/2018] [Indexed: 01/23/2023]
Abstract
Human saliva is a fluid naturally secreted in the oral cavity that interacts with food and food components for bolus formation, structure degradation, as well as lubrication. Because of the presence of salivary proteins, we speculate that saliva could also function as an effective emulsifier during oral processing of oil/fat. In this preliminary work, experiments were then designed to test this hypothesis. Whole human saliva from three healthy subjects were collected and analyzed for protein content, surface tension, and molecular weight distribution. Saliva emulsions were obtained both in vitro one and in situ for all three participating subjects. Droplet size distribution, zeta potential, and microstructure of such emulsions were examined immediately after the emulsification. Results show that stable saliva emulsions can be produced during oral processing of either pure oil (rapeseed oil) or fat food (pork belly in this work). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that protein fractions of 27 and 55 kDa molecular weights were favored for emulsion formation. This work suggests that human saliva could function as an effective emulsifier and oral emulsification could be an important mechanism for the oral processing of oil/fat. Despite being preliminary, findings from this work provide a new scientific insight to our understanding of the oral behavior of oil/fat and their sensory perception. PRACTICAL APPLICATIONS: Food industry is currently under a growing pressure to use novel techniques and ingredients to minimize the use of oil/fat in food products but without compromising its sensory quality. However, food industry has limited progresses because of the lack of understanding of the mechanisms of oral sensation and perception of oil/fat. Whereas there have been extensive debates about the sensory mechanisms of oil/fat, this work takes a step back by examining the oral behavior of oil/fat. Findings show that saliva can actually function as emulsifier to oil/fat, which means that ingested oil/fat will be dispersed and converted into an emulsion at the oral stage. The findings from this work offer food industry new insight on the sensory mechanisms of oil/fat.
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Affiliation(s)
- Miodrag Glumac
- School of Food Science and Biotechnology--SFSB, Food Oral Processing Laboratory, Zhejiang Gongshang University, Hangzhou, People's Republic of China
| | - Lanxi Qin
- School of Food Science and Biotechnology--SFSB, Food Oral Processing Laboratory, Zhejiang Gongshang University, Hangzhou, People's Republic of China
| | - Jianshe Chen
- School of Food Science and Biotechnology--SFSB, Food Oral Processing Laboratory, Zhejiang Gongshang University, Hangzhou, People's Republic of China
| | - Christos Ritzoulis
- School of Food Science and Biotechnology--SFSB, Food Oral Processing Laboratory, Zhejiang Gongshang University, Hangzhou, People's Republic of China.,Department of Food Technology, ATEI Thessaloniki, Thessaloniki, Greece
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15
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Borg S, Seubert J. Lipids in Eating and Appetite Regulation – A Neuro‐Cognitive Perspective. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Saskia Borg
- Department of Clinical Neuroscience, Psychology Division, Karolinska InstitutetStockholmSweden
- Faculty of Social and Behavioural Sciences, Institute of Psychology, Leiden UniversityLeidenThe Netherlands
| | - Janina Seubert
- Department of Clinical Neuroscience, Psychology Division, Karolinska InstitutetStockholmSweden
- Department of Neurobiology, Care Sciences and Society, Aging Research Center, Karolinska Institutet and Stockholm UniversityStockholmSweden
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16
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Sasegbon A, Hamdy S. The anatomy and physiology of normal and abnormal swallowing in oropharyngeal dysphagia. Neurogastroenterol Motil 2017; 29. [PMID: 28547793 DOI: 10.1111/nmo.13100] [Citation(s) in RCA: 100] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/01/2016] [Accepted: 04/05/2017] [Indexed: 12/12/2022]
Abstract
BACKGROUND Eating and drinking are enjoyable activities that positively impact on an individual's quality of life. The ability to swallow food and fluid is integral to the process of eating. Swallowing occupies a dual role being both part of the enjoyment of eating and being a critically important utilitarian activity to enable adequate nutrition and hydration. Any impairment to the process of swallowing can negatively affect a person's perception of their quality of life. The process of swallowing is highly complex and involves muscles in the mouth, pharynx, larynx, and esophagus. The oropharynx is the anatomical region encompassing the oral cavity and the pharynx. Food must be masticated, formed into a bolus and transported to the pharynx by the tongue whereas fluids are usually held within the mouth before being transported ab-orally. The bolus must then be transported through the pharynx to the esophagus without any matter entering the larynx. The muscles needed for all these steps are coordinated by swallowing centers within the brainstem which are supplied with sensory information by afferent nerve fibers from several cranial nerves. The swallowing centers also receive modulatory input from higher centers within the brain. Hence, a swallow has both voluntary and involuntary physiologic components and the term dysphagia is given to difficult swallowing while oropharyngeal dysphagia is difficult swallowing due to pathology within the oropharynx. PURPOSE Problems affecting any point along the complex swallowing pathway can result in dysphagia. This review focuses on the anatomy and physiology behind normal and abnormal oropharyngeal swallowing. It also details the common diseases and pathology causing oropharyngeal dysphagia.
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Affiliation(s)
- A Sasegbon
- Gastrointestinal (GI) Sciences, Division of Diabetes, Endocrinology and Gastroenterology, School of Medical Sciences, University of Manchester, Salford Royal Hospital (part of the Manchester Academic Health Sciences Centre (MAHSC)), Salford, UK
| | - S Hamdy
- Gastrointestinal (GI) Sciences, Division of Diabetes, Endocrinology and Gastroenterology, School of Medical Sciences, University of Manchester, Salford Royal Hospital (part of the Manchester Academic Health Sciences Centre (MAHSC)), Salford, UK
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