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Schwermann AH, Schultz JA, Fuchs E, Leha A, Hummel J, Kullmer O, Steuer P, Martin T. Does age matter?-Efficiency of mechanical food break down in Tupaia belangeri at different ages. PLoS One 2023; 18:e0274439. [PMID: 37428732 PMCID: PMC10411959 DOI: 10.1371/journal.pone.0274439] [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: 08/18/2021] [Accepted: 08/29/2022] [Indexed: 07/12/2023] Open
Abstract
The relationship of food comminution and individual age in Tupaia belangeri is investigated. It is hypothesized that with increasing age the performance of the molar dentition decreases due to progressive tooth wear. While this relationship is well-documented for herbivores, age-related test series are largely lacking for insectivorous mammals. 15 individuals of Tupaia belangeri were fed exclusively with mealworms, and their faeces were analyzed for the number and size of chitin particles. The exoskeleton of a mealworm is resistant to digestive fluids in the gastrointestinal tract, and the size of individual chitin particles indicates the effectiveness of mechanical comminution that occurs in the oral cavity during mastication. It is hypothesized that a more precise occlusion of the dentition results in smaller particle size. Although individuals of all ages (juvenile, adult, and senile) were able to effectively process mealworms with their dentition prior to digestion, a larger area of very large chitin particles (98% quantile of all particles in senile animals as compared to in the same quantile in adults) in the feces of senile animals was detected. Even though the particle size of indigestible material is irrelevant for the digestive process, these findings either document somatic senescence in the functionality of the teeth, or alternatively a change in chewing behaviour with age.
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Affiliation(s)
- Achim H. Schwermann
- LWL-Museum of Natural History, Westphalian State Museum and Planetarium,
Münster, Germany
| | - Julia A. Schultz
- Department of Palaeontology, Institute of Geosciences, Universität Bonn,
Bonn, Germany
| | | | - Andreas Leha
- Department of Medical Statistics, University Medical Center Göttingen,
Göttingen, Germany
| | - Jürgen Hummel
- Department of Animal Sciences, Ruminant Nutrition, University of
Göttingen, Göttingen, Germany
| | - Ottmar Kullmer
- Department of Palaeoanthropology, Senckenberg Research Institute and
Natural History Museum Frankfurt, Frankfurt am Main, Germany
- Department of Paleobiology and Environment, Institute of Ecology,
Evolution, and Diversity, Goethe University, Frankfurt,
Germany
| | | | - Thomas Martin
- Department of Palaeontology, Institute of Geosciences, Universität Bonn,
Bonn, Germany
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Stróżyk P, Bałchanowski J. Application of numerical simulation studies to determine dynamic loads acting on the human masticatory system during unilateral chewing of selected foods. Front Bioeng Biotechnol 2023; 11:993274. [PMID: 37251568 PMCID: PMC10213897 DOI: 10.3389/fbioe.2023.993274] [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: 07/13/2022] [Accepted: 04/25/2023] [Indexed: 05/31/2023] Open
Abstract
Introduction: This paper presents its kinematic-dynamic computational model (3D) used for numerical simulations of the unilateral chewing of selected foods. The model consists of two temporomandibular joints, a mandible, and mandibular elevator muscles (the masseter, medial pterygoid, and temporalis muscles). The model load is the food characteristic (i), in the form of the function Fi = f(Δhi)-force (Fi) vs change in specimen height (Δhi). Functions were developed based on experimental tests in which five food products were tested (60 specimens per product). Methods: The numerical calculations aimed to determine: dynamic muscle patterns, maximum muscle force, total muscle contraction, muscle contraction corresponding to maximum force, muscle stiffness and intrinsic strength. The values of the parameters above were determined according to the mechanical properties of the food and according to the working and non-working sides. Results and Discussion: Based on the numerical simulations carried out, it can be concluded that: (1) muscle force patterns and maximum muscle forces depend on the food and, in addition, the values of maximum muscle forces on the non-working side are 14% lower than on the working side, irrespective of the muscle and the food; (2) the value of total muscle contraction on the working side is 17% lower than on the non-working side; (3) total muscle contraction depends on the initial height of the food; (4) muscle stiffness and intrinsic strength depend on the texture of the food, the muscle and the side analysed, i.e., the working and non-working sides.
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Affiliation(s)
- Przemysław Stróżyk
- Faculty of Mechanical Engineering, Department of Mechanics, Materials and Biomedical Engineering, Wrocław University of Science and Technology, Wrocław, Poland
| | - Jacek Bałchanowski
- Faculty of Mechanical Engineering, Department of Fundamentals of Machine Design and Mechatronic Systems, Wrocław University of Science and Technology, Wrocław, Poland
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Liu J, Yu S, Xu Y, Li J, Liu B, Liu S, Ning H, Xu D, Low SS. In situ quantitative assessment of food oral processing parameters: A review of feasible techniques and devices. J Texture Stud 2023; 54:3-20. [PMID: 36222444 DOI: 10.1111/jtxs.12728] [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: 06/24/2022] [Revised: 09/25/2022] [Accepted: 10/01/2022] [Indexed: 11/30/2022]
Abstract
Oral processing is a combination of various actions, the detailed description of which has always been the subject of relevant research. By means of imaging technology and sensory evaluation, more knowledge of oral processing have been accumulated. Presently, the advances in sensory technology have added quantitative parameters to the qualitative description of oral processing, which also enriched the specifics of each action. Previous studies have shown that oral processing includes lip closure, dental occlusion, masticatory muscles activity, tongue movement, and swallowing, whose processing contains rich information such as the movement of organ and the intensity of organ contacts. "Quantification" was taken in this review as the basic feature of in situ detection information, the relevant parameters and feasible methods for the quantitative description of each activity was recorded in detail. In addition, basic problems and feasible optimization schemes of the existing in situ detection device are also proposed in the hope of promoting the development of in situ detection device thus providing available information for the description of oral processing.
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Affiliation(s)
- Jingjing Liu
- College of Automation Engineering, Northeast Electric Power University, Jilin, China
| | - Shixin Yu
- College of Automation Engineering, Northeast Electric Power University, Jilin, China
| | - Yifei Xu
- College of Automation Engineering, Northeast Electric Power University, Jilin, China
| | - Jiangyong Li
- College of Automation Engineering, Northeast Electric Power University, Jilin, China
| | - Boyu Liu
- College of Automation Engineering, Northeast Electric Power University, Jilin, China
| | - Shikun Liu
- College of Automation Engineering, Northeast Electric Power University, Jilin, China
| | - Haohao Ning
- College of Automation Engineering, Northeast Electric Power University, Jilin, China
| | - Dongfu Xu
- College of Automation Engineering, Northeast Electric Power University, Jilin, China
| | - Sze Shin Low
- Nottingham Ningbo China Beacons of Excellence Research and Innovation Institute, Ningbo, China
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4
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Relationship of electromyography (EMG) masticatory variables with sensory texture and instrumental texture parameters of different textured foods. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01168-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Zhang Y, Gao Y, Li Z, Zheng Z, Xu X, Wang P, Zheng B, Qi Z. Correlation between instrumental stress and oral processing property of chicken broiler breast under wooden breast myopathy. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15141] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Yulong Zhang
- National Center of Meat Quality and Safety Control Nanjing Agricultural University Nanjing Jiangsu 210095 China
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
- Key Laboratory of Animal Products Processing Ministry of Agriculture Nanjing Jiangsu 210095 China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Yunfan Gao
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Zhen Li
- National Center of Meat Quality and Safety Control Nanjing Agricultural University Nanjing Jiangsu 210095 China
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
- Key Laboratory of Animal Products Processing Ministry of Agriculture Nanjing Jiangsu 210095 China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Zimeng Zheng
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Xinglian Xu
- National Center of Meat Quality and Safety Control Nanjing Agricultural University Nanjing Jiangsu 210095 China
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
- Key Laboratory of Animal Products Processing Ministry of Agriculture Nanjing Jiangsu 210095 China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Peng Wang
- National Center of Meat Quality and Safety Control Nanjing Agricultural University Nanjing Jiangsu 210095 China
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
- Key Laboratory of Animal Products Processing Ministry of Agriculture Nanjing Jiangsu 210095 China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Bin Zheng
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Zexin Qi
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
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Ilic J, Tomasevic I, Djekic I. Ease of mastication index-Quantification of mastication effort using quality function deployment. J Texture Stud 2021; 52:447-460. [PMID: 34231885 DOI: 10.1111/jtxs.12621] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 06/03/2021] [Accepted: 07/02/2021] [Indexed: 11/26/2022]
Abstract
An effort required to masticate a bite of food seems important for a broad group of consumers considering many foodstuffs. Consumers with specific needs (elderly, people with impaired oral functioning) are also interested in ease of mastication. Besides understanding the relationships between mastication and sensory perception, a better insight into foodstuffs' mastication effort is needed to gain vital information when choosing the food and judging its quality. However, there is not much work describing the quantification of mastication effort as a quality grade. Within this research, we: (a) analyzed consumers' demands toward mastication attributes, (b) examined mastication, mechanical, and sensory parameters for nine foodstuffs (meat and dairy products), and (c) developed a quality function deployment model that connects consumers' demands with a multidimensional technical scale, enabling mastication effort quantification through a novel "ease of mastication index" (EMI). As a single-value quality score, EMI answers how much effort must be applied to masticate certain foodstuff. It is a left-sided index (it can have only positive values up to EMI = 1), having the maximal value for creamy cheese (0.96) and minimal (0.40) for fermented sausage in the present study, meaning the latter was the most difficult case study product for mastication. This study's practical application may be seen in the proposed model usage for foodstuffs research and development, bearing in mind ease of mastication. EMI may play an essential role as a novel quality indicator that can be considered crucial for broad and specific consumer groups.
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Affiliation(s)
- Jovan Ilic
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, Department of Food Safety and Quality Management, University of Belgrade, Belgrade, Republic of Serbia
| | - Igor Tomasevic
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, Department of Animal Origin Products Technology, University of Belgrade, Belgrade, Republic of Serbia
| | - Ilija Djekic
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, Department of Food Safety and Quality Management, University of Belgrade, Belgrade, Republic of Serbia
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Ilic J, Tomasevic I, Djekic I. Influence of boiling, steaming, and sous-vide on oral processing parameters of celeriac (Apium graveolens var. rapaceum). Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100308] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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8
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Norton V, Lignou S, Methven L. Influence of Age and Individual Differences on Mouthfeel Perception of Whey Protein-Fortified Products: A Review. Foods 2021; 10:433. [PMID: 33669435 PMCID: PMC7920461 DOI: 10.3390/foods10020433] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 02/07/2021] [Accepted: 02/09/2021] [Indexed: 12/22/2022] Open
Abstract
Protein needs are considered to increase with age, with protein consumption being associated with many positive outcomes. Protein-fortified products are often used to improve nutritional status and prevent age-related muscle mass loss in older adults. Accordingly, older adults are commonly provided with products fortified with whey protein; however, such products can cause mouthdrying, limiting consumption and product enjoyment. Currently, the extent to which age and individual differences (e.g., saliva, oral health, food oral processing) influence the perception of whey protein-derived mouthdrying is relatively unclear. Previous research in this area has mainly focused on investigating mouthdrying, without taking into account individual differences that could influence this perception within the target population. Therefore, the main focus of this review is to provide an overview of the relevant individual differences likely to influence mouthfeel perception (specifically mouthdrying) from whey protein-fortified products, thereby enabling the future design of such products to incorporate better the needs of older adults and improve their nutritional status. This review concludes that age and individual differences are likely to influence mouthdrying sensations from whey protein-fortified products. Future research should focus more on the target population and individual differences to maximise the benefits from whey protein fortification.
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Affiliation(s)
| | | | - Lisa Methven
- Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading RG6 6DZ, UK; (V.N.); (S.L.)
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Norton V, Lignou S, Bull SP, Gosney MA, Methven L. Consistent Effects of Whey Protein Fortification on Consumer Perception and Liking of Solid Food Matrices (Cakes and Biscuits) Regardless of Age and Saliva Flow. Foods 2020; 9:foods9091328. [PMID: 32967299 PMCID: PMC7555850 DOI: 10.3390/foods9091328] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Revised: 09/11/2020] [Accepted: 09/15/2020] [Indexed: 12/23/2022] Open
Abstract
Although there are numerous high protein products on the market, they are typically not designed with, or for, older consumers. This is surprising considering that dietary guidelines recognise the need for higher protein intake in later life. Protein fortified products are, however, associated with negative sensory attributes and poor consumer acceptance. This paper investigates the extent of mouthdrying sensations within a high protein solid food matrix, along with the effect of age and saliva flow. Solid models using cakes and biscuits, with or without protein fortification, were investigated. The sensory profile and physical properties were analysed and two volunteer studies (n = 84; n = 70) were carried out using two age groups (18–30; 65+). Volunteers rated individual perception and liking of products, and salivary flow rates (mL/min) were measured. Unstimulated salivary flow rates were significantly lower (p < 0.05) in older adults, although this was not found to influence product perception. Protein fortification of cakes and biscuits significantly increased (p < 0.05) perceived mouthdrying, hardness and “off” flavours, and significantly reduced (p < 0.05) melting rate, moistness and liking compared with the control versions. There is a clear need to address negative sensory attributes associated with protein fortification of cakes and biscuits to ensure product suitability for older adults.
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Affiliation(s)
- Victoria Norton
- Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading RG6 6DZ, UK; (V.N.); (S.L.); (S.P.B.)
| | - Stella Lignou
- Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading RG6 6DZ, UK; (V.N.); (S.L.); (S.P.B.)
| | - Stephanie P. Bull
- Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading RG6 6DZ, UK; (V.N.); (S.L.); (S.P.B.)
| | - Margot A. Gosney
- Royal Berkshire NHS Foundation Trust, London Road, Reading RG1 5AN, UK;
| | - Lisa Methven
- Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading RG6 6DZ, UK; (V.N.); (S.L.); (S.P.B.)
- Correspondence: ; Tel.: +44-(0)118-378-8714
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10
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Stróżyk P, Jacek B. Effect of foods on selected dynamic parameters of mandibular elevator muscles during symmetric incisal biting. J Biomech 2020; 106:109800. [PMID: 32517980 DOI: 10.1016/j.jbiomech.2020.109800] [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: 09/29/2019] [Revised: 04/08/2020] [Accepted: 04/11/2020] [Indexed: 11/29/2022]
Abstract
The paper focuses on research that enables the relationship between food and selected mechanical parameters do be determined. The main aim of the study was to designate, depending on the food: (1) the work of a single muscle (i.e. masseter, medial pterygoid, temporalis), and (2) the energy balance of mandibular elevator muscles based on the dynamic patterns of muscles. In turn, the indirect goal was to determine: (1) the muscle contraction, and (2) the average muscle contraction velocity based on the specified kinematic parameters, i.e. incisal biting velocity and incisal biting time. A hybrid model, consisting of a phenomenological model of the masticatory system and a behavioural model of incisal biting, was used in the calculations. The phenomenological model was based on an anatomically and physiologically normal mandible and healthy muscles, while the behavioural model was represented by the dynamic patterns of food. Calculations showed that muscle force is an important, but not the only, parameter that enables the quantitative and qualitative assessment of the functioning of the mandibular elevator muscles during symmetric incisal biting. Based on the obtained results, it can be stated that the dynamic patterns of muscles are a very important parameter, because on their basis, among others, muscle contraction, contraction time, work, and energy can be determined. The conducted calculations and analyses showed that the above-mentioned parameters depend on the mechanical properties of food (the dynamic patterns of food).
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Affiliation(s)
- Przemysław Stróżyk
- Department of Materials Science, Strength and Welding Engineering, Faculty of Mechanical Engineering, Wrocław University of Science and Technology, Łukasiewicza 5, 50-371 Wrocław, Poland.
| | - Bałchanowski Jacek
- Department of Biomedical Engineering, Mechatronics and Theory of Mechanisms, Faculty of Mechanical Engineering, Wrocław University of Science and Technology, Łukasiewicza 5, 50-371 Wrocław, Poland
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11
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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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Morell P, Tárrega A, Foegeding EA, Fiszman S. Impact of composition and texture of protein-added yogurts on oral activity. Food Funct 2018; 9:5443-5454. [PMID: 30284575 DOI: 10.1039/c8fo01483c] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Understanding how oral processing is altered in response to changes in the composition and mechanical properties of food provides useful information to design food with improved satiating capacity which is largely influenced by oral exposure. In turn, this information deepens the knowledge about the physiology of texture perception. Six yogurts were formulated with different amounts of protein and protein sources and addition of apple cubes: control (C), extra skimmed milk powder-added (MP), whey protein isolate-added (WPI), and whey protein microgels-added (WPM). In addition, MP was also added with maltodextrin (MPMD) and with fresh apple cubes (MPF). Activities of masseter, anterior temporalis and anterior digastric muscles during oral processing of each sample were recorded (electromyography), and jaw movement amplitudes in three dimensions were determined (jaw tracking system). The jaw muscle activities were highly dependent on the type of yogurt. Addition of apple cubes (MPF) almost doubled the oral processing time, number of chews, and muscle activity of all samples. MP and MPMD required similar but lower values of oral processing than MPF attributed to their reinforced network of milk protein. The lowest values were found for WPI, C and WPM, indicating a weaker, more fluid material. These behavioral results, which clearly differentiate the samples, are discussed in connection to the rheological and sensory properties of the yogurts. This study suggests that adding apple cubes significantly alters the oral processing pattern, such that they may be a more effective way of increasing the oral processing time (time exposure) compared to more subtle changes in the protein amount or source. Nevertheless, changes in the protein amount and source also affected, although to a lesser extent, the behavioral, rheological, and sensory properties of yogurt.
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Affiliation(s)
- Pere Morell
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Agustín Escardino 7, 46980, Paterna, Valencia, Spain.
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13
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James B. Oral processing and texture perception influences satiation. Physiol Behav 2018; 193:238-241. [DOI: 10.1016/j.physbeh.2018.03.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 03/12/2018] [Accepted: 03/13/2018] [Indexed: 01/05/2023]
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14
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Nishinari K, Fang Y. Perception and measurement of food texture: Solid foods. J Texture Stud 2018; 49:160-201. [PMID: 29437224 DOI: 10.1111/jtxs.12327] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2018] [Accepted: 01/22/2018] [Indexed: 11/28/2022]
Abstract
There is still a gap between instrumental measurement and sensory evaluation because of the complexity of food texture in spite of many efforts. In sensory evaluation, the terms describing the texture should be well understood by panelists, which poses a problem of establishing lexicons and training panelists. In the instrumental measurement, more efforts are required to understand the large deformation and fracture behavior of foods. The texture profile analysis (TPA) proposed by Alina Szczesniak, Malcolm Bourne, and Sherman has been applied to many foods, and was useful to develop the understanding of textures. But sometimes confusion of the interpretation of TPA parameters appeared. Many new techniques have been introduced to quantify TPA parameters. Recent efforts to fill the gap between sensory evaluation and instrumental measurements, human measurements, or physiological measurements have been introduced. This endeavor is an effort of synthesizing the dentistry and biomedical approach, sensory and psychological approach, and material science approach, and therefore, the collaboration among these disciplines is necessary. This manuscript mainly discusses texture studies for solid foods. PRACTICAL APPLICATIONS To fill the gap between the sensory evaluation and the instrumental measurement of texture, it is necessary to examine the physical change of foods during the oral processing. This will give us the designing principle of palatable and safe foods.
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Affiliation(s)
- Katsuyoshi Nishinari
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China.,Department of Food and Pharmaceutical Engineering, School of Light Industry, Glyn O. Phillips Hydrocolloids Research Centre, Hubei University of Technology, Wuhan, Wuchang, China
| | - Yapeng Fang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China.,Department of Food and Pharmaceutical Engineering, School of Light Industry, Glyn O. Phillips Hydrocolloids Research Centre, Hubei University of Technology, Wuhan, Wuchang, China
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15
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Campbell CL, Wagoner TB, Foegeding EA. Designing foods for satiety: The roles of food structure and oral processing in satiation and satiety. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2016.08.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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16
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Radini A, Nikita E, Buckley S, Copeland L, Hardy K. Beyond food: The multiple pathways for inclusion of materials into ancient dental calculus. AMERICAN JOURNAL OF PHYSICAL ANTHROPOLOGY 2017; 162 Suppl 63:71-83. [DOI: 10.1002/ajpa.23147] [Citation(s) in RCA: 72] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2016] [Revised: 11/15/2016] [Accepted: 11/18/2016] [Indexed: 11/05/2022]
Affiliation(s)
| | - Efthymia Nikita
- Science and Technology in Archaeology Research Centre, The Cyprus InstituteNicosia Cyprus
| | | | - Les Copeland
- School of Life and Environmental SciencesUniversity of SydneyNSW 2006 Australia
| | - Karen Hardy
- ICREA, Pg. Lluís Companys 23. 08010 Barcelona
- Departament de Prehistòria, UAB, Campus UAB. 08193 Cerdanyola del Vallès
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17
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Hosotsubo M, Magota T, Egusa M, Miyawaki T, Matsumoto T. Fabrication of Artificial Food Bolus for Evaluation of Swallowing. PLoS One 2016; 11:e0168378. [PMID: 27977775 PMCID: PMC5158057 DOI: 10.1371/journal.pone.0168378] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2016] [Accepted: 11/30/2016] [Indexed: 11/19/2022] Open
Abstract
Simple and easy methods to evaluate swallowing are required because of the recently increased need of rehabilitation for dysphagia. "Artificial food bolus", but not "artificial food", would be a valuable tool for swallowing evaluation without considering the mastication effect which is altered according to the individual's oral condition. Thus, this study was carried out to fabricate artificial bolus resembling natural food bolus. The mechanical property and the volume change of food bolus in normal people were firstly investigated. Thirty healthy adults without dysphagia were selected and asked to chew four sample foods (rice cake, peanut, burdock, and gummy candy). The results indicated that Young's modulus of bolus before swallowing was below 150 kPa. The bolus volume before swallowing was below 400 mm3. In addition, the saliva component ratio of each bolus was approximately 30wt%, and the average saliva viscosity of research participants was approximately 10 mPa•s. Based on the obtained data, artificial food bolus was designed and fabricated by using alginate hydrogel as a visco-elastic material and gelatin solution as a viscotic material with a ratio of 7:3 based on weight. Consequently, the swallowing time of fabricated artificial food bolus was measured among the same participants. The results indicated the participants swallowed fabricated food bolus with similar manner reflecting their mechanical property and volume. Thus, this artificial food bolus would be a promising tool for evaluation of swallowing.
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Affiliation(s)
- Miyu Hosotsubo
- Center for the Special Needs Dentistry, Okayama University Hospital, Shikata-cho, Kita-ku, Okayama, Japan
- Department of Dental Anesthesiology, Okayama University Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Shikata-cho, Kita-ku, Okayama, Japan
- Department of Biomaterials, Okayama University Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Shikata-cho, Kita-ku, Okayama, Japan
| | - Tetsuro Magota
- Center for the Special Needs Dentistry, Okayama University Hospital, Shikata-cho, Kita-ku, Okayama, Japan
- Department of Dental Anesthesiology, Okayama University Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Shikata-cho, Kita-ku, Okayama, Japan
- Department of Biomaterials, Okayama University Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Shikata-cho, Kita-ku, Okayama, Japan
| | - Masahiko Egusa
- Center for the Special Needs Dentistry, Okayama University Hospital, Shikata-cho, Kita-ku, Okayama, Japan
| | - Takuya Miyawaki
- Department of Dental Anesthesiology, Okayama University Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Shikata-cho, Kita-ku, Okayama, Japan
| | - Takuya Matsumoto
- Department of Biomaterials, Okayama University Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Shikata-cho, Kita-ku, Okayama, Japan
- * E-mail:
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Nishinari K, Takemasa M, Brenner T, Su L, Fang Y, Hirashima M, Yoshimura M, Nitta Y, Moritaka H, Tomczynska-Mleko M, Mleko S, Michiwaki Y. The Food Colloid Principle in the Design of Elderly Food. J Texture Stud 2016. [DOI: 10.1111/jtxs.12201] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Katsuyoshi Nishinari
- Department of Food and Pharmaceutical Engineering, Glyn O Phillips Hydrocolloids Research Centre; Hubei University of Technology; Wuhan 430068 China
- Hubei Collaborative Innovation Centre for Industrial Fermentation; Hubei University of Technology; Wuhan 430068 China
| | - Makoto Takemasa
- School of Creative Science and Engineering; Waseda University; Tokyo 169-8555 Japan
| | - Tom Brenner
- Department of Materials and Life Sciences; Sophia University; Chiyoda-ku, Kioimachi 7-1 Tokyo 102-8554 Japan
| | - Lei Su
- Institute of Chemistry, Chinese Academy of Sciences; Zhongguancun North First Street 2 100190 Beijing China
| | - Yapeng Fang
- Department of Food and Pharmaceutical Engineering, Glyn O Phillips Hydrocolloids Research Centre; Hubei University of Technology; Wuhan 430068 China
- Hubei Collaborative Innovation Centre for Industrial Fermentation; Hubei University of Technology; Wuhan 430068 China
| | - Madoka Hirashima
- Faculty of Education; Mie University; 1577 Kurima-machiya-cho Tsu Mie 514-8507 Japan
| | - Miki Yoshimura
- School of Human Science and Environment; University of Hyogo; 1-1-12 Shinzaike-Honcho Himeji, Hyogo 670-0092 Hyogo Japan
| | - Yoko Nitta
- Graduate School of Health and Welfare Science; Okayama Prefectural University; 111 Kuboki Soja-shi Okayama 719-1197 Japan
| | - Hatsue Moritaka
- Graduate School of Human Life Science; Showa Women's University; 1-7 Taishido Setagaya-ku Tokyo 154-8533 Japan
| | - Marta Tomczynska-Mleko
- Institute of Plant Genetics, Breeding and Biotechnology; University of Life Sciences in Lublin; 15 Akademicka Street 20-950 Lublin Poland
| | - Stanisław Mleko
- Department of Milk Technology and Hydrocolloids; University of Life Sciences in Lublin; 8 Skromna Street 20-704 Lublin Poland
| | - Yukihiro Michiwaki
- Oral Surgery Division, Japanese Red Cross Musashino Hospital; Musashino-shi, Kyonancho, 1-26-1 Tokyo 180-8610 Japan
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Rapley G. Are puréed foods justified for infants of 6 months? What does the evidence tell us? ACTA ACUST UNITED AC 2016. [DOI: 10.12968/johv.2016.4.6.289] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Gill Rapley
- Writer, part-time lecturer, Canterbury Christ Church University
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20
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21
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Larsen DS, Tang J, Ferguson L, Morgenstern MP, James BJ. Oral Breakdown of Texturally Complex Gel-Based Model Food. J Texture Stud 2015. [DOI: 10.1111/jtxs.12146] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Danaé S. Larsen
- Department of Chemical and Materials Engineering; School of Medical Sciences; Faculty of Medical and Health Sciences; University of Auckland; Auckland New Zealand
| | - Jingyuan Tang
- Department of Chemical and Materials Engineering; School of Medical Sciences; Faculty of Medical and Health Sciences; University of Auckland; Auckland New Zealand
| | - Lynnette Ferguson
- School of Medical and Health Science; University of Auckland; Auckland New Zealand
| | | | - Bryony J. James
- Department of Chemical and Materials Engineering; School of Medical Sciences; Faculty of Medical and Health Sciences; University of Auckland; Auckland New Zealand
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22
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Normal force-controlled tribological measurement of soft drinks and lubrication additives. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2014. [DOI: 10.1007/s11694-014-9174-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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23
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Bornhorst GM, Paul Singh R. Gastric Digestion In Vivo and In Vitro: How the Structural Aspects of Food Influence the Digestion Process. Annu Rev Food Sci Technol 2014; 5:111-32. [DOI: 10.1146/annurev-food-030713-092346] [Citation(s) in RCA: 121] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Gail M. Bornhorst
- Department of Biological and Agricultural Engineering, University of California, Davis, California 95616; ,
| | - R. Paul Singh
- Department of Biological and Agricultural Engineering, University of California, Davis, California 95616; ,
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
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24
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Le Révérend B, Hartmann C. Numerical modeling of human mastication, a simplistic view to design foods adapted to mastication abilities. Physiol Behav 2014. [DOI: 10.1016/j.physbeh.2013.10.012] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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Morell P, Hernando I, Fiszman SM. Understanding the relevance of in-mouth food processing. A review of in vitro techniques. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2013.10.005] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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26
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Koç H, Çakir E, Vinyard C, Essick G, Daubert C, Drake M, Osborne J, Foegeding E. Adaptation of Oral Processing to the Fracture Properties of Soft Solids. J Texture Stud 2013. [DOI: 10.1111/jtxs.12051] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- H. Koç
- Department of Food, Bioprocessing, and Nutrition Sciences; North Carolina State University; Box 7624 Raleigh NC 27695-7624
| | - E. Çakir
- Fonterra; Palmerston North New Zealand
| | - C.J. Vinyard
- Department of Anatomy and Neurobiology; Northeast Ohio Medical University; Rootstown OH
| | - G. Essick
- Department of Prosthodontics; School of Dentistry; University of North Carolina at Chapel Hill; Chapel Hill NC
| | - C.R. Daubert
- Department of Food, Bioprocessing, and Nutrition Sciences; North Carolina State University; Box 7624 Raleigh NC 27695-7624
| | - M.A. Drake
- Department of Food, Bioprocessing, and Nutrition Sciences; North Carolina State University; Box 7624 Raleigh NC 27695-7624
| | - J. Osborne
- Department of Statistics; North Carolina State University; Box 7624 Raleigh NC 27695-7624
| | - E.A. Foegeding
- Department of Food, Bioprocessing, and Nutrition Sciences; North Carolina State University; Box 7624 Raleigh NC 27695-7624
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Koç H, Vinyard C, Essick G, Foegeding E. Food Oral Processing: Conversion of Food Structure to Textural Perception. Annu Rev Food Sci Technol 2013; 4:237-66. [DOI: 10.1146/annurev-food-030212-182637] [Citation(s) in RCA: 96] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- H. Koç
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27695-7624; ,
| | - C.J. Vinyard
- Department of Anatomy and Neurobiology, Northeast Ohio Medical University, Rootstown, Ohio 44272;
| | - G.K. Essick
- Department of Prosthodontics, School of Dentistry, University of North Carolina, Chapel Hill, North Carolina 27599-7450;
| | - E.A. Foegeding
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27695-7624; ,
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Krzeminski A, Tomaschunas M, Köhn E, Busch-Stockfisch M, Weiss J, Hinrichs J. Relating Creamy Perception of Whey Protein Enriched Yogurt Systems to Instrumental Data by Means of Multivariate Data Analysis. J Food Sci 2013; 78:S314-9. [DOI: 10.1111/1750-3841.12013] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2012] [Accepted: 11/05/2012] [Indexed: 11/29/2022]
Affiliation(s)
- Alina Krzeminski
- Dept. of Dairy Science and Technology, Inst. of Food Science and Biotechnology; Univ. of Hohenheim; Garbenstraße 21; 70599; Stuttgart; Germany
| | - Maja Tomaschunas
- Faculty of Life Sciences, Dept. of Nutrition and Home Economics; Hamburg Univ. of Applied Sciences (HAW); Lohbruegger Kirchstrasse 65; 21033; Hamburg; Germany
| | - Ehrhard Köhn
- Faculty of Life Sciences, Dept. of Nutrition and Home Economics; Hamburg Univ. of Applied Sciences (HAW); Lohbruegger Kirchstrasse 65; 21033; Hamburg; Germany
| | - Mechthild Busch-Stockfisch
- Faculty of Life Sciences, Dept. of Nutrition and Home Economics; Hamburg Univ. of Applied Sciences (HAW); Lohbruegger Kirchstrasse 65; 21033; Hamburg; Germany
| | - Jochen Weiss
- Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology; Univ. of Hohenheim; Garbenstraße 21; 70599; Stuttgart; Germany
| | - Jörg Hinrichs
- Dept. of Dairy Science and Technology, Inst. of Food Science and Biotechnology; Univ. of Hohenheim; Garbenstraße 21; 70599; Stuttgart; Germany
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29
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30
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Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2012.02.006] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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31
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Ioakimidis I, Zandian M, Ulbl F, Ålund C, Bergh C, Södersten P. Food intake and chewing in women. Neurocomputing 2012. [DOI: 10.1016/j.neucom.2011.12.017] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Funami T, Ishihara S, Nakauma M, Kohyama K, Nishinari K. Texture design for products using food hydrocolloids. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.02.014] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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33
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Bornhorst GM, Singh RP. Bolus Formation and Disintegration during Digestion of Food Carbohydrates. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2011.00172.x] [Citation(s) in RCA: 102] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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34
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ÇAKIR ESRA, KOÇ HICRAN, VINYARD CHRISTOPHERJ, ESSICK GREGORY, DAUBERT CHRISTOPHERR, DRAKE MARYANNE, FOEGEDING EALLEN. EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING. J Texture Stud 2011. [DOI: 10.1111/j.1745-4603.2011.00335.x] [Citation(s) in RCA: 67] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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35
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KIM ESTHERHJ, CORRIGAN VIRGINIAK, WILSON ARRANJ, WATERS IANR, HEDDERLEY DUNCANI, MORGENSTERN MARCOP. FUNDAMENTAL FRACTURE PROPERTIES ASSOCIATED WITH SENSORY HARDNESS OF BRITTLE SOLID FOODS. J Texture Stud 2011. [DOI: 10.1111/j.1745-4603.2011.00316.x] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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36
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Nakauma M, Ishihara S, Funami T, Nishinari K. Swallowing profiles of food polysaccharide solutions with different flow behaviors. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2010.11.003] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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37
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Tunick MH. Food texture analysis in the 21st century. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:1477-1480. [PMID: 20593784 DOI: 10.1021/jf1021994] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Food texture encompasses physical characteristics perceived by the senses. Research in this area must be multidisciplinary in nature, accounting for fracture of food, sounds it makes during biting and chewing, its microstructure, muscle movements during mastication, swallowing, and acceptability. Food texture thus encompasses chemistry, physics, physiology, and psychology. This brief review of the field covers the areas of recent research in food texture and specifies where further understanding is needed.
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Affiliation(s)
- Michael H Tunick
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture , 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, United States.
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38
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Foster KD, Grigor JM, Cheong JN, Yoo MJ, Bronlund JE, Morgenstern MP. The Role of Oral Processing in Dynamic Sensory Perception. J Food Sci 2011; 76:R49-61. [DOI: 10.1111/j.1750-3841.2010.02029.x] [Citation(s) in RCA: 141] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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39
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ISHIHARA SAYAKA, NAKAUMA MAKOTO, FUNAMI TAKAHIRO, TANAKA TOSHIE, NISHINARI KATSUYOSHI, KOHYAMA KAORU. ELECTROMYOGRAPHY DURING ORAL PROCESSING IN RELATION TO MECHANICAL AND SENSORY PROPERTIES OF SOFT GELS. J Texture Stud 2011. [DOI: 10.1111/j.1745-4603.2010.00272.x] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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40
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VAN VLIET TON, PRIMO-MARTÍN CRISTINA. INTERPLAY BETWEEN PRODUCT CHARACTERISTICS, ORAL PHYSIOLOGY AND TEXTURE PERCEPTION OF CELLULAR BRITTLE FOODS. J Texture Stud 2011. [DOI: 10.1111/j.1745-4603.2010.00273.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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41
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Allen Foegeding E, Çakır E, Koç H. Using dairy ingredients to alter texture of foods: Implications based on oral processing considerations. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2009.12.013] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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42
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Varela P, Salvador A, Fiszman S. On the assessment of fracture in brittle foods II. Biting or chewing? Food Res Int 2009. [DOI: 10.1016/j.foodres.2009.08.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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43
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SANTANA SE, DUMONT ER. Connecting behaviour and performance: the evolution of biting behaviour and bite performance in bats. J Evol Biol 2009; 22:2131-45. [DOI: 10.1111/j.1420-9101.2009.01827.x] [Citation(s) in RCA: 69] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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44
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van Vliet T, van Aken GA, de Jongh HH, Hamer RJ. Colloidal aspects of texture perception. Adv Colloid Interface Sci 2009; 150:27-40. [PMID: 19457463 DOI: 10.1016/j.cis.2009.04.002] [Citation(s) in RCA: 86] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2008] [Revised: 04/09/2009] [Accepted: 04/10/2009] [Indexed: 10/20/2022]
Abstract
Recently, considerable attention has been given to the understanding of texture attributes that cannot directly be related to physical properties of food, such as creamy, crumbly and watery. The perception of these attributes is strongly related to the way the food is processed during food intake, mastication, swallowing of it and during the cleaning of the mouth after swallowing. Moreover, their perception is modulated by the interaction with other basic attributes, such as taste and aroma attributes (e.g. sourness and vanilla). To be able to link the composition and structure of food products to more complicated texture attributes, their initial physical/colloid chemical properties and the oral processing of these products must be well understood. Understanding of the processes in the mouth at colloidal length scales turned out to be essential to grasp the interplay between perception, oral physiology and food properties. In view of the huge differences in physical chemical properties between food products, it is practical to make a distinction between solid, semi-solid, and liquid food products. The latter ones are often liquid dispersions of emulsion droplets or particles in general. For liquid food products for instance flow behaviour and colloidal stability of dispersed particles play a main role in determining their textural properties. For most solid products stiffness and fracture behaviour in relation to water content are essential while for semi-solids a much larger range of mechanical properties will play a role. Examples of colloidal aspects of texture perception will be discussed for these three categories of products based on selected sensory attributes and/or relevant colloidal processes. For solid products some main factors determining crispness will be discussed. For crispiness of dry cellular solid products these are water content and the architecture of the product at mesoscopic length scales (20-1000 microm). In addition the distribution of water at mesoscopic length scales was found to be important. For semi-solid foods, sensory characteristics as spreadability, watery and crumbliness are primarily determined by food properties at mesoscopic length scales. Crumbliness is directly related to the formation of free running cracks that occur during eating of the product. Exudation of the continuous liquid phase of gels during compression gives rise to watery/juicy sensory attributes. For liquid food products, colloidal interactions of emulsion droplets, particles, proteins, and polysaccharides with saliva and oral surfaces were found to affect texture characteristics as creaminess, fattiness, roughness and astringency.
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45
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Epriliati I, D'Arcy B, Gidley M. Nutriomic analysis of fresh and processed fruit products. 1. During in vitro digestions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:3363-3376. [PMID: 19290639 DOI: 10.1021/jf900368p] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Nutriomic analysis is a postgenomic-based study of nutritious components (nutriome). There is a need for an in vitro digestion and absorption model to unravel interactive factors varying nutriome release from various food materials that cannot be directly studied in humans. Effects of processing and in vitro digestion steps on carotenoid, sugar, and organic acid release from tomato, papaya, and mango products were comprehensively studied for the first time in this research. In vivo chewing experiments using 24 healthy adult volunteers was carried out prior to chewing simulation. Microscopy showed that cutting and blending alone were unlikely to mimic chewing at swallowing point. Using general linear model (GLM) ANOVA and principal component analysis (PCA), effects of interaction between digestion steps and processing types on the nutriome release were significant (p < 0.05) when 90% particles of 0.5 (dried) and 1.5 cm (fresh) were digested in vitro. Generally, dried and fresh fruits released lower levels of nutriome components than juices. PCA indicated nutriome release from tomato products was affected by the factors studied more than those from papaya and mango products. Fruit type is the main determinant factor relative to processing and digestion steps because it determines the extent of matrix that breaks down and consequent nutriome diffusion rates. It is predicted that pectin plays a role in determining the rate of nutriome release and absorption, which requires further investigation.
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Affiliation(s)
- Indah Epriliati
- School of Land, Crop and Food Sciences, The University of Queensland, St. Lucia, Australia.
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47
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Seo HS, Hwang IK, Han TR, Kim IS. Sensory and instrumental analysis for slipperiness and compliance of food during swallowing. J Food Sci 2008; 72:S707-13. [PMID: 18034757 DOI: 10.1111/j.1750-3841.2007.00544.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
In spite of its importance, there have been few attempts to evaluate the sensory attributes of the food bolus during swallowing. In the current study, the slipperiness, the degree of slide for the food bolus through the mucosal surface of the oro-pharynx, and the compliance, how easily the shape of a food bolus can be transformed for automatic and comfortable swallowing, were derived among several sensory attributes related to the swallowing. Therefore, the study aims were twofold: (1) to develop the methods of sensory and instrumental analyses for determining the slipperiness and compliance of the food bolus during swallowing and (2) to examine the appropriateness of the newly designed devices by correlating the data between the sensory and instrumental analyses. Six commercial food products were evaluated by 10 trained panelists for each attribute. The devices for assessing each attribute were developed in consideration of the oro-pharyngeal movements. The sensory and instrumental analyses showed high correlation and regression coefficients as well as intensity differences of the 6 samples for each attribute. In conclusion, the slipperiness and the compliance were suitable for acquiring a better understanding of the sensory attributes of the food bolus during swallowing, and the newly developed devices showed a high potential for determining those attributes.
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Affiliation(s)
- H-S Seo
- Dept. of Food and Nutrition, College of Human Ecology, Seoul Natl. Univ., Seoul 151-742, Korea
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49
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Varela P, Salvador A, Fiszman S. On the assessment of fracture in brittle foods: The case of roasted almonds. Food Res Int 2008. [DOI: 10.1016/j.foodres.2008.03.009] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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50
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