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Sujiwo J, Lee S, Kim D, Lee HJ, Oh S, Jung Y, Jang A. Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking. Foods 2024; 13:280. [PMID: 38254581 PMCID: PMC10814590 DOI: 10.3390/foods13020280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 01/12/2024] [Accepted: 01/13/2024] [Indexed: 01/24/2024] Open
Abstract
The purpose of this study was to evaluate the effect of temperature and time of sous-vide cooking method on the characteristics of Thoroughbred horse loin. Sliced portions (200 ± 50 g) were cooked by boiling (control) and sous-vide (65 and 70 °C for 12, 18, and 24 h). The samples were analyzed for proximate composition, pH, color, texture, microstructure, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), microbiology, volatile organic compounds (VOCs), nucleotide content, and fatty acids composition. The color analysis showed decreased redness at elevated temperatures. Improved tenderness, demonstrated by reduced shear force values (36.36 N at 65 °C for 24 h and 35.70 N at 70 °C for 24 h). The micrographs indicated dense fiber arrangements at 70 °C. The SDS-PAGE revealed muscle protein degradation with extended sous-vide cooking. The VOC analysis identified specific compounds, potentially distinctive markers for sous-vide cooking of horse meat including 1-octen-3-ol, decanal, n-caproic acid vinyl ester, cyclotetrasiloxane, octamethyl, and 3,3-dimethyl-1,2-epoxybutane. This study highlights the cooking time's primary role in sous vide-cooked horse meat tenderness and proposes specific VOCs as potential markers. Further research should explore the exclusivity of these VOCs to sous-vide cooking.
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Affiliation(s)
| | | | | | | | | | | | - Aera Jang
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Republic of Korea; (J.S.); (S.L.); (D.K.); (H.-J.L.); (S.O.); (Y.J.)
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2
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Radziejewska-Kubzdela E, Szadzińska J, Biegańska-Marecik R, Spiżewski T, Mierzwa D. Effect of ultrasound on mass transfer during vacuum impregnation and selected quality parameters of products: A case study of carrots. ULTRASONICS SONOCHEMISTRY 2023; 99:106592. [PMID: 37696212 PMCID: PMC10498177 DOI: 10.1016/j.ultsonch.2023.106592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 08/14/2023] [Accepted: 09/04/2023] [Indexed: 09/13/2023]
Abstract
Many unit operations in the food industry are diffusional driven. These processes are usually very slow and difficult to handle for specific groups of raw materials. Vacuum impregnation (VI) is one example. Impregnating low-porous or densely-structured materials is problematic and often requires low pressure, which can negatively affect product quality and be expensive in energy consumption. This research aimed to evaluate ultrasound (US) as a factor in intensifying mass transfer and enhancing its effectiveness in the VI process. Experiments on impregnation enhanced with ultrasound applied at different stages of the process were carried out. Carrot, a difficult-to-process raw material, was impregnated with ascorbic acid as a mass transfer marker. The process's effectiveness and selected quality parameters were then analyzed. Ultrasound was found to have a positive influence on mass transfer during VI. The effects of ultrasound enhancement were different for particular processes, and depended on the stage of the application and duration of US exposure. The greatest increase in the tissue's ascorbic acid content (60% compared to the non-ultrasound-assisted process) was observed when ultrasound was applied continuously throughout the process. Applying ultrasound only during the relaxation (at atmospheric pressure) or aeration periods resulted in a similar effect - c.a. 20% increase in the marker's content. The smallest increase (10%) was observed when ultrasound was applied only during the vacuum period. Applying US did not result in any unfavorable color change. In most cases, pH decreased, which is favorable for the semi-product's stability. The carotenoid and phenolic compounds' content did not decrease. The results unequivocally indicate that ultrasound has great potential for use as a mass transfer accelerator in the VI process for low porosity materials. The effectiveness of the US is influenced not only by pressure but also by exposure duration. The synergistic effect observed using ultrasound-enhanced impregnation throughout the process confirmed this hypothesis.
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Affiliation(s)
- Elżbieta Radziejewska-Kubzdela
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Justyna Szadzińska
- Division of Process Engineering, Institute of Chemical Technology and Engineering, Poznan University of Technology, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Róża Biegańska-Marecik
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Tomasz Spiżewski
- Department of Vegetable Crops, Poznań University of Life Sciences, ul. Dąbrowskiego 159, 60-594 Poznań, Poland.
| | - Dominik Mierzwa
- Division of Process Engineering, Institute of Chemical Technology and Engineering, Poznan University of Technology, ul. Berdychowo 4, 60-965 Poznań, Poland.
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Joo KH, Kerr WL, Cavender GA. The Effects of Okara Ratio and Particle Size on the Physical Properties and Consumer Acceptance of Tofu. Foods 2023; 12:3004. [PMID: 37628003 PMCID: PMC10453527 DOI: 10.3390/foods12163004] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 08/01/2023] [Accepted: 08/03/2023] [Indexed: 08/27/2023] Open
Abstract
Okara, the solid byproduct of soymilk production, poses a sustainability concern, despite being rich in fiber and other healthful compounds. In this study, the physical properties of tofu made from soymilk fortified with differing levels of okara-either whole or fine (<180 µm)-and made with the traditional coagulant nigari were examined. The yield increased linearly with the okara concentration with values of 18.2-29.5% compared to 14.5% for the control. The initial moisture in the fortified samples was higher than the control (79.69-82.78% versus 76.78%), and both the expressible moisture and total moisture after compression were also greater in the fortified samples. With a few exceptions, the texture parameters did not differ between samples. Dynamic rheology showed that all samples had G' > G″. The storage moduli increased at different rates during each gelling step, with G' before and after gelling increasing with the fortification level, and was greater for the samples with fine particles than with whole particles. Consumer sensory panels using the hedonic scale showed traditional tofu had a slightly higher acceptability, but the panelists indicated they would be more willing to purchase okara-fortified tofu because of the health and sustainability benefits it might have. Thus, tofu could be produced with added okara with predictable but not profound changes in its physical properties.
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Affiliation(s)
- Kay Hyun Joo
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA; (K.H.J.); (W.L.K.)
| | - William L. Kerr
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA; (K.H.J.); (W.L.K.)
| | - George A. Cavender
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
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Korkmaz K. The Effect of Sodium Bicarbonate Injection on the Physico-Chemical Quality of Post-Harvest Trout. Foods 2023; 12:2437. [PMID: 37444175 DOI: 10.3390/foods12132437] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 06/14/2023] [Accepted: 06/20/2023] [Indexed: 07/15/2023] Open
Abstract
The muscle hardness of fish is an important parameter associated with meat quality, and the post-mortem decrease in the pH of fish tissue pH affects its physical properties. We hypothesized that maintaining a high pH in fish tissue after death would prevent protein denaturation and consequent textural deterioration. This study aimed to determine the effectiveness of sodium bicarbonate (SBC) injections in preventing tissue softening caused by low pH after death in trout. We injected varying molar concentrations of SBC in rainbow trout (Oncorhynchus mykiss; 0 M, 0.5 M, 0.75 M, and 1 M) after harvest, and the product quality was assessed at 0, 24, 48, 72, and 96 h of ice storage. Quality was evaluated using proximate analyses for color, pH, water holding capacity (WHC), texture profile, and rigor index. The 0 M group had the lowest pH, and the 0.75 M group had the highest pH at all time points during storage. We observed improved tissue texture during storage in fish treated with 0.75 and 1 M SBC. The texture profile analysis showed higher hardness, frangibility, and stickiness in the tail than in the other regions. These varying results can be explained by significant differences between parts of the fish and sampling point selection. We also observed the highest pH and WHC values in the groups injected with 0.75 and 1 M SBC during storage.
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Affiliation(s)
- Koray Korkmaz
- Fatsa Faculty of Marine Sciences, Department of Fisheries Engineering Technology, Ordu University, 52400 Ordu, Turkey
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5
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Raja V, Moses JA, Anandharamakrishnan C. Effect of 3D printing conditions and post-printing fermentation on pearl millet fortified idli. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2401-2412. [PMID: 36571560 DOI: 10.1002/jsfa.12410] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 11/14/2022] [Accepted: 12/26/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND Three-dimensional (3D) printing is an emerging technology with numerous applications in the development of novel foods to meet personalized and special dietary needs. Using 3D printing, foods with modified textures and consistency can be prepared conveniently. In this work, an indigenous rice-black gram batter was fortified with pearl millet flour and 3D printed in the in-house developed extrusion-based food printer, Controlled Additive-manufacturing Robotic Kit (CARK™). The impact of material supply composition was investigated along with optimization of different printing parameters and an in-depth analysis of post-printing fermentation kinetics was undertaken. The shape changes in the 3D printed constructs during fermentation were analyzed using a pixel-count-based image-processing technique that correlates with the change in surface area. RESULTS The addition of millet flour resulted in accelerated fermentation. At 20% w/w level, better printability with higher precision and layer definition was obtained at 800 mm min-1 of printing speed, 360 rpm extrusion motor speed, and 1.22 mm nozzle diameter with an extrusion rate of 15.57 mm3 s-1 . The constructs of pearl millet flour (PMF) fortified idli batter have shown good structural stability and creep recovery. Fermentation-assisted shape change was found to be significantly influenced by infill levels. Both raw and steamed constructs with 40% infill showed around 37% lower hardness than 100% infill constructs due to a porous inner structure with reduced expansion in the surface area/volume during fermentation. CONCLUSION The results of the study provide insights into the scope of printing fermented foods through the food-to-food fortification approach and textural modification of foods using 3D printing by varying the infill levels. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Vijayakumar Raja
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management-Thanjavur (NIFTEM-T), Ministry of Food Processing Industries, Government of India, Thanjavur, India
| | - Jeyan Arthur Moses
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management-Thanjavur (NIFTEM-T), Ministry of Food Processing Industries, Government of India, Thanjavur, India
| | - Chinnaswamy Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management-Thanjavur (NIFTEM-T), Ministry of Food Processing Industries, Government of India, Thanjavur, India
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6
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Arii Y, Nishizawa K. Tofu is a promising candidate for the development of an edible 3D-printing ink. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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7
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Raja V, Priyadarshini SR, Moses JA, Anandharamakrishnan C. A dynamic in vitro oral mastication system to study the oral processing behavior of soft foods. Food Funct 2022; 13:10426-10438. [PMID: 36102637 DOI: 10.1039/d2fo00789d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A bolus-oriented artificial oral mastication system was developed to simulate the dynamics of food mastication in the human mouth. The system consists of a chewing unit, a bolus forming unit, and provisions for the dynamic incorporation of saliva during mastication. The system performance was validated with in vivo trials (n = 25) considering time-dependent changes in particle size, textural attributes and rheological behavior of the bolus. Idli, a fermented and steamed black gram-rice-based Indian food was considered the model soft food for all trials measured in triplicates. The mastication dynamics were evaluated by analyzing bolus properties during every 3 s of mastication. Large strain shear rheology tests revealed that the viscosity of the sample decreased over time. Results of in vivo trials follow close trends in particle size and rheological behavior and have no significant change in correlation with in vitro mastication results. Similar observations were made in the half softening time of idli during mastication as determined using the relative change in hardness (hardness ratio (Ht/H0)) values fitted to the Weibull model. Also, a model to simulate the time-dependent changes in bolus adhesiveness was developed.
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Affiliation(s)
- Vijayakumar Raja
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management, Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur - 613005, Tamil Nadu, India.
| | - S R Priyadarshini
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management, Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur - 613005, Tamil Nadu, India.
| | - J A Moses
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management, Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur - 613005, Tamil Nadu, India.
| | - C Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management, Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur - 613005, Tamil Nadu, India.
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8
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Arii Y, Nishizawa K. Development of Tofun: A new sweet confection made from soymilk and honey. Heliyon 2022; 8:e10454. [PMID: 36060460 PMCID: PMC9437796 DOI: 10.1016/j.heliyon.2022.e10454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 03/30/2022] [Accepted: 08/22/2022] [Indexed: 11/26/2022] Open
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9
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Evaluation of physicochemical characteristics, bioactive properties, drying kinetics, and rehydration of convective dried autumn olive berries as a source of functional food ingredients. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01571-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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10
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Singh A, Buamard N, Zhou A, Benjakul S. Effect of sodium bicarbonate on textural properties and acceptability of gel from unwashed Asian sea bass mince. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3109-3119. [PMID: 35872718 PMCID: PMC9304525 DOI: 10.1007/s13197-022-05429-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/01/2022] [Accepted: 03/08/2022] [Indexed: 10/18/2022]
Abstract
Asian sea bass mince gels having different adjusted moisture/water content (80 and 85%; w/w) were prepared with addition of sodium bicarbonate (SB) at various concentrations (0, 0.05 and 0.1%; w/w). Fish mince gels of 80% water content added with 0.05 and 0.1% SB (G80-0.05 and G80-0.1, respectively) had the highest increase (135-139%) in breaking force (BrF) than the respective control gel (G80) (P < 0.05). For gel with 85% water content, a lower increase (17-28%) in BrF was found with the addition of SB as compared to their corresponding control (G85). Whiteness of all samples was continuously decreased with increasing amount of SB, however the water holding capacity was increased drastically with augmenting levels of SB, regardless of the water content (P < 0.05). A loss in the elasticity of gel was attained with the addition of SB as indicated by decreasing storage modulus. A finer and more compact network was detected in a gel containing SB, irrespective of water content. Based on sensory scores, gel having 85% water content added with 0.05 and 0.1% SB had similar acceptability to the control gel (G80) containing 80% water content (commercial level). Therefore, SB at the appropriate level could improve the gelling properties with higher water holding ability of the mince gel with high acceptability.
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Affiliation(s)
- Avtar Singh
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90110 Songkhla Thailand
| | - Natchaphol Buamard
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90110 Songkhla Thailand
| | - Aimei Zhou
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, 510642 Guangdong People's Republic of China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90110 Songkhla Thailand
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11
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Baixauli R, Bolivar-Prados M, Ismael-Mohammed K, Clavé P, Tárrega A, Laguna L. Characterization of Dysphagia Thickeners Using Texture Analysis-What Information Can Be Useful? Gels 2022; 8:gels8070430. [PMID: 35877515 PMCID: PMC9323126 DOI: 10.3390/gels8070430] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/30/2022] [Accepted: 07/01/2022] [Indexed: 02/04/2023] Open
Abstract
Besides shear viscosity, other texture parameters (adhesiveness or cohesiveness) might be relevant for safe swallowing in people suffering from oropharyngeal dysphagia. Shear viscosity is assessed through protocols developed using a viscometer or a rheometer. In contrast, protocols and instruments (capillary break-up rheometer) to assess adhesiveness and cohesiveness are less common and much less developed. Other equipment such as texture analyzers can provide useful information on food properties. Here, we aimed to explore different texture analyzer settings (type of test, probe, and protocol) to characterize four commercial dysphagia thickeners at the shear viscosity levels recommended by manufacturers. Among the tests used (extrusion or penetration) with the different probes (disc, cone and shape holder, sphere, or cylinder), cone extrusion provided information about adhesivity, disc extrusion about sample cohesiveness, and sphere about penetration and sample elasticity. The test speeds used influenced the results, but only one speed is needed as the different speeds provided the same fluid information; for easiness, it is proposed to use 1 mm/s. Comparing the texture analyzer results with viscosity values obtained at different shears, the texture analyzer parameters reflected information that differ from shear viscosity. This information could be relevant for the therapeutic effect of thickening products and food characterization.
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Affiliation(s)
- Raquel Baixauli
- Institute of Agrochemistry and Food Technology (IATA, CSIC), 46980 Valencia, Spain; (R.B.); (A.T.)
| | - Mireia Bolivar-Prados
- Gastrointestinal Physiology Laboratory, Hospital de Mataró, Universitat Autònoma de Barcelona, 08304 Mataró, Spain; (M.B.-P.); (K.I.-M.); (P.C.)
- Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), 08304 Barcelona, Spain
| | - Kovan Ismael-Mohammed
- Gastrointestinal Physiology Laboratory, Hospital de Mataró, Universitat Autònoma de Barcelona, 08304 Mataró, Spain; (M.B.-P.); (K.I.-M.); (P.C.)
| | - Pere Clavé
- Gastrointestinal Physiology Laboratory, Hospital de Mataró, Universitat Autònoma de Barcelona, 08304 Mataró, Spain; (M.B.-P.); (K.I.-M.); (P.C.)
- Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), 08304 Barcelona, Spain
| | - Amparo Tárrega
- Institute of Agrochemistry and Food Technology (IATA, CSIC), 46980 Valencia, Spain; (R.B.); (A.T.)
| | - Laura Laguna
- Institute of Agrochemistry and Food Technology (IATA, CSIC), 46980 Valencia, Spain; (R.B.); (A.T.)
- Correspondence:
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12
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Younis K, Ashfaq A, Ahmad A, Anjum Z, Yousuf O. A Critical review focusing the effect of ingredients on the textural properties of plant-based meat products. J Texture Stud 2022. [PMID: 35717605 DOI: 10.1111/jtxs.12704] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 05/18/2022] [Accepted: 06/09/2022] [Indexed: 11/29/2022]
Abstract
Plant-based meat alternatives have been studied for decades, but have recently gained more attraction in the food industries and research communities. Concern about animal welfare, health, environment and moral beliefs acts as a driving force for the growth of plant-based meat products. The most challenging task in the development of meat analog is to imitate the texture of conventional meat products. The fabrication of plant-based meat product requires a wise selection and formulation of ingredients to perfectly mimic the fibrous structure of meat. Top-down and bottom-up approaches are the two most commonly used structuring techniques for the preparation of plant-based meat products. Development of comminuted meat product is easy as compared to the whole-muscle type plant-based meat products. Several plant-based ingredients such as texturized and non-texturized proteins, fats, binding agents, flavoring and coloring agents accompanied with different processing techniques (extrusion, shear cell, wet spinning, electrospinning, and freeze structuring) are used in the preparation of meat analogs. This paper aims to discuss the impact of ingredients on the textural properties of plant-based meat products.
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Affiliation(s)
- Kaiser Younis
- Department of Bioengineering, Integral University, Lucknow, U.P., India
| | - Alweera Ashfaq
- Department of Bioengineering, Integral University, Lucknow, U.P., India
| | - Alisha Ahmad
- Department of Bioengineering, Integral University, Lucknow, U.P., India
| | - Zayeema Anjum
- Department of Bioengineering, Integral University, Lucknow, U.P., India
| | - Owais Yousuf
- Department of Bioengineering, Integral University, Lucknow, U.P., India
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13
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Wang L, Wei L, Long W, Zhang Q, Zou Y. Sustained transdermal delivery of human growth hormone from niosomal gel: in vitro and in vivo studies. JOURNAL OF BIOMATERIALS SCIENCE. POLYMER EDITION 2022; 33:1198-1212. [PMID: 35192434 DOI: 10.1080/09205063.2022.2045667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Human growth hormone (hGH) is widely used to treat several diseases for decades. However, the current treatment regime requires frequent injections via subcutaneous route due to short in vivo half-life, which leads to pain and poor patient compliance. In this study, a novel transdermal (non-invasive) hGH loaded niosomes gel was prepared to reduce the frequency of subcutaneous injections and to improve the patient compliance. Niosomes were prepared by film hydration technique at three levels of cholesterol. The particle size and entrapment efficiency increases with an increase in the level of cholesterol. Transmission electron microscopy images confirmed the spherical shape of niosomes without aggregation. Texture profiles analysis indicates that the niosomal gel has the required mechanical properties for transdermal application. The ex vivo permeation profile showed sustain hGH release for 4 days from the niosomal gel compared to 24 h from the control gel without niosomes. A rabbit skin irritation study showed no sign of irritation after application of niosomal gel. The pharmacokinetic parameters in the rat model showed 7.22-fold higher bioavailability with niosomal gel compared to control gel. In conclusion, the study demonstrated the potential of niosomal gel as an effective long-term sustained release strategy for hGH delivery to replace traditional subcutaneous injections.
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Affiliation(s)
- Liming Wang
- Department of Laboratory Medicine the First Affiliated Hospital, Jiamusi University, Jiamusi City, China
| | - Lulu Wei
- Department of Child Health, The First Affiliated Hospital of Jiamusi University, Jiamusi City, China
| | - Wenbin Long
- Department of Laboratory Medicine the First Affiliated Hospital, Jiamusi University, Jiamusi City, China
| | - Quan Zhang
- Department of Gastroenterology, Jiamusi Central Hospital, Jiamusi City, China
| | - Yanhong Zou
- Department of Child Health, The First Affiliated Hospital of Jiamusi University, Jiamusi City, China
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14
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Ibañez FC, Merino G, Marín-Arroyo MR, Beriain MJ. Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: A systematic review. Compr Rev Food Sci Food Saf 2022; 21:2738-2771. [PMID: 35481665 DOI: 10.1111/1541-4337.12957] [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: 11/07/2021] [Revised: 03/14/2022] [Accepted: 03/18/2022] [Indexed: 11/29/2022]
Abstract
The interest to characterize texture-modified foods (TMFs) intended for people with oropharyngeal dysphagia (OD) has grown significantly since 2011. Several instrumental and sensory techniques have been applied in the analysis of these foods. The objective of the present systematic review was to identify the most appropriate techniques, especially for the food industry and clinical setting. The search was carried out in three online databases according to the "Preferred Reporting Items for Systematic Reviews and Meta-Analyses" (PRISMA). Across the multiple trials reviewed, Texture Profile Analysis and the Uniaxial Compression Test were most used as the instrumental technique for solid foods, and the Back Extrusion Test for fluid and semisolid foods. All trials used descriptive analysis as the sensory technique. However, the experimental conditions of the trials lacked standardization. Consequently, the results of the trials were not comparable. To properly characterize the texture of TMFs intended for OD by each technique, an international consensus is needed to establish standardized experimental conditions. Methods based on these techniques should also be validated by collaborative studies to verify repeatability, replicability, and reproducibility.
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Affiliation(s)
- Francisco C Ibañez
- Institute for Sustainability and Food Chain Innovation, Universidad Pública de Navarra, Pamplona, Spain
| | - Gorka Merino
- Institute for Sustainability and Food Chain Innovation, Universidad Pública de Navarra, Pamplona, Spain
| | | | - María José Beriain
- Institute for Sustainability and Food Chain Innovation, Universidad Pública de Navarra, Pamplona, Spain
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15
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Cyriac F, Tee XY, Chow PS. Influence of wall slip, thixotropy, and lubrication regime on the instrumental sensory evaluation of topical formulations. Int J Cosmet Sci 2022; 44:271-288. [PMID: 35357712 DOI: 10.1111/ics.12773] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 03/08/2022] [Accepted: 03/28/2022] [Indexed: 11/30/2022]
Abstract
OBJECTIVE Drawing parallels from rheo-tribology can be used to develop a robust instrumental protocol for non-subjective characterization, product development and design of topical dosage forms with desired sensory attributes. However, instrumental characterization of cosmetic products can be influenced by the measurement protocol, thixotropy, flow anomalies like shear banding or wall slip and nature of the film formed on the skin surface. In this study, we evaluated the influence of above parameters on the instrumental sensory evaluation of twelve topical formulations of different galenic forms. METHODS Oscillatory strain sweep measurements (SAOS and LAOS) were performed to investigate the influence of frequency and wall slip on the material parameters. The textural attributes at different consumer touch points were evaluated by accounting time dependent simulation of visco-elastic flow. Further, the influence of film thickness and sample drying on the tactile properties of the topical formulations were studied on a non-biological skin model using a sliding probe tribometer. RESULTS The study shows that the flow properties of the semi-solid formulations depend on the time scale of the problem. A few formulations exhibited wall slip to varying degrees in the linear visco-elastic regime where the behaviour was found not to be characteristic of a particular topical dosage form. The material functions obtained from the Lissajous plots suggest that the non-linear flow behavior of different galenic forms is least influenced by the boundary conditions imposed by the measurement geometry. The results were statistically analyzed using principal component analysis where the attributes used for discriminating skin creams during pick-up and rub out are found to be closely associated with non-linear rheology. The friction coefficient exhibited speed dependence where it formed different parametric group with rheological data depending on the lubrication regime. CONCLUSION The study highlights that correlations are possible among rheological, tribological, and instrumental textural analysis data, which can act an impetus for the development of models to predict attributes that drive perception at different consumer touch points. However, the choice of instrumental settings, anomalies associated with rheological measurements and friction dependence on a number of parameters can influence the model prediction.
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Affiliation(s)
- Febin Cyriac
- Institute of Chemical and Engineering Sciences, Agency for Science, Technology and Research (A*STAR), 1 Pesek Rd, Singapore, 627833
| | - Xin Yi Tee
- Institute of Chemical and Engineering Sciences, Agency for Science, Technology and Research (A*STAR), 1 Pesek Rd, Singapore, 627833
| | - Pui Shan Chow
- Institute of Chemical and Engineering Sciences, Agency for Science, Technology and Research (A*STAR), 1 Pesek Rd, Singapore, 627833
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Yamawaki K, Mori T, Itaki S, Haruta A, Takeda C, Hiraoka A, Maruyama M, Yoshikawa M, Yoshida M, Tsuga K. Relationship between Food Crushing and Oral Function in Older Adults Requiring Nursing Home Care: A Pilot Study. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19063419. [PMID: 35329105 PMCID: PMC8949916 DOI: 10.3390/ijerph19063419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/09/2022] [Accepted: 03/11/2022] [Indexed: 01/25/2023]
Abstract
We investigated how jelly is crushed and examined the relationship between tongue pressure and tongue food crushing ability among older adults requiring nursing home care. Seventy-two participants were instructed to freely crush the test foods soft jelly (SJ) and hard jelly (HJ). We visually evaluated the crushability of the test food and identified the intraoral tissues (active sites) used to crush the test food. The active sites were consistent for all participants for both SJ and HJ, and they included the maxillary and mandibular teeth in 41 participants, teeth and residual ridges in 15 participants, maxillary and mandibular residual ridges in 10 participants, and tongue and palate in six participants. Two participants failed to crush the SJ; the active sites in both participants were the tongue and palate. No participant using the tongue and palate as active sites could crush the HJ. Furthermore, 64 participants could crush the SJ and 23 could crush the HJ using the tongue and palate. The cutoff value of the tongue pressure for crushability of the HJ was 22.0 kPa. Assessing tongue pressure and intraoral active sites involved in food crushing could help determine an appropriate diet for older adults requiring nursing home care.
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Affiliation(s)
- Kanako Yamawaki
- Departments of Advanced Prosthodontics, Graduate School of Biomedical and Health Sciences, Hiroshima University, Kasumi, 1-2-3, Minami-ku, Hiroshima 734-8553, Japan; (T.M.); (A.H.); (C.T.); (A.H.); (M.M.); (M.Y.); (K.T.)
- Correspondence:
| | - Takahiro Mori
- Departments of Advanced Prosthodontics, Graduate School of Biomedical and Health Sciences, Hiroshima University, Kasumi, 1-2-3, Minami-ku, Hiroshima 734-8553, Japan; (T.M.); (A.H.); (C.T.); (A.H.); (M.M.); (M.Y.); (K.T.)
| | - Sakiko Itaki
- PIA Nakamura Hospital, Tsuboi, 3-818-1, Saeki-ku, Hiroshima 731-5142, Japan;
| | - Azusa Haruta
- Departments of Advanced Prosthodontics, Graduate School of Biomedical and Health Sciences, Hiroshima University, Kasumi, 1-2-3, Minami-ku, Hiroshima 734-8553, Japan; (T.M.); (A.H.); (C.T.); (A.H.); (M.M.); (M.Y.); (K.T.)
| | - Chiho Takeda
- Departments of Advanced Prosthodontics, Graduate School of Biomedical and Health Sciences, Hiroshima University, Kasumi, 1-2-3, Minami-ku, Hiroshima 734-8553, Japan; (T.M.); (A.H.); (C.T.); (A.H.); (M.M.); (M.Y.); (K.T.)
| | - Aya Hiraoka
- Departments of Advanced Prosthodontics, Graduate School of Biomedical and Health Sciences, Hiroshima University, Kasumi, 1-2-3, Minami-ku, Hiroshima 734-8553, Japan; (T.M.); (A.H.); (C.T.); (A.H.); (M.M.); (M.Y.); (K.T.)
| | - Mariko Maruyama
- Departments of Advanced Prosthodontics, Graduate School of Biomedical and Health Sciences, Hiroshima University, Kasumi, 1-2-3, Minami-ku, Hiroshima 734-8553, Japan; (T.M.); (A.H.); (C.T.); (A.H.); (M.M.); (M.Y.); (K.T.)
| | - Mineka Yoshikawa
- Departments of Advanced Prosthodontics, Graduate School of Biomedical and Health Sciences, Hiroshima University, Kasumi, 1-2-3, Minami-ku, Hiroshima 734-8553, Japan; (T.M.); (A.H.); (C.T.); (A.H.); (M.M.); (M.Y.); (K.T.)
| | - Mitsuyoshi Yoshida
- Departments of Dentistry and Oral-Maxillofacial Surgery, School of Medicine, Fujita Health University, Dengakugakubo, 1-98, Kutsukake-cho, Toyoake 470-1192, Japan;
| | - Kazuhiro Tsuga
- Departments of Advanced Prosthodontics, Graduate School of Biomedical and Health Sciences, Hiroshima University, Kasumi, 1-2-3, Minami-ku, Hiroshima 734-8553, Japan; (T.M.); (A.H.); (C.T.); (A.H.); (M.M.); (M.Y.); (K.T.)
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A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12042004] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
The chemical composition of any food material can be analyzed well by employing various analytical techniques. The physical properties of food are no less important than chemical composition as results obtained from authentic measurement data are able to provide detailed information about the food. Several techniques have been used for years for this purpose but most of them are destructive in nature. The aim of this present study is to identify the emerging techniques that have been used by different researchers for the analysis of the physical characteristics of food. It is highly recommended to practice novel methods as these are non-destructive, extremely sophisticated, and provide results closer to true quantitative values. The physical properties are classified into different groups based on their characteristics. The concise view of conventional techniques mostly used to analyze food material are documented in this work.
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BARAJAS-RAMÍREZ JA, RAMÍREZ-LÓPEZ C, AGUILAR-RAYMUNDO VG. A potential commercial use of cajeta (a traditional milk product from Mexico) in the development of whey beverages. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.05221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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19
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Martinović M, Stojanović N, Nešić I. Textural and sensory characterization of carbomeric gels with panthenol. ACTA FACULTATIS MEDICAE NAISSENSIS 2022. [DOI: 10.5937/afmnai39-31063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
Introduction. The aim of this study was to evaluate the influence of the carbomer concentration (used as the gelling agent, in the range 0.5 - 2.0%) on textural and sensory characteristics of gels with 3% panthenol using sensory analysis as subjective and texture analysis as an objective assessment method. An active substance in the gels was panthenol, which also acted as a neutralizing agent of the carbomer. Participants and methods. Twenty female panelists, aged between 20 and 36, participated in the sensory study and had to fulfill a questionnaire regarding product attributes before, during and after application on the skin. Texture analysis was performed on CT3 Texture Analyzer, after each week for a month, and the following parameters were calculated: hardness cycle 1, hardness cycle 2, cohesiveness, adhesiveness, resilience and springiness. Results. The results showed that gels were stable over time and the structure of the gels was preserved regardless of compression. An increase in hardness and resilience was followed by an increase in the concentration of carbomer, while adhesiveness, cohesiveness and springiness did not differ much among different gels. The same trend was noticed when gels were compared during time. Sensory analysis confirmed findings of texture analysis and showed that with the increment of carbomer concentration, stickiness and density also enhanced, while absorption rate and spreadability decreased. Gel with 1% carbomer was chosen by the majority of panelists as favorite and as a gel they would regularly use. Conclusion. The methods of textural and sensory analysis represent valuable approaches in drug/cosmetic product design because they offer insight in the compliance of patients/consumers.
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Hsieh KC, Lin TC, Kuo MI. Effect of whole chia seed flour on gelling properties, microstructure and texture modification of tofu. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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21
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Wijayanti I, Singh A, Prodpran T, Sookchoo P, Benjakul S. Effect of Asian Sea Bass (Lates calcarifer) Bio-calcium in Combination with Different Calcium Salts on Gel Properties of Threadfin Bream Surimi. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1975004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ima Wijayanti
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand
- Department of Fisheries Products Technology, Faculty of Fisheries and Marine Science, Diponegoro University, Semarang, Indonesia
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand
| | - Thummanoon Prodpran
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand
| | - Pornsatit Sookchoo
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand
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22
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Texture Profile Analysis: How Parameter Settings Affect the Instrumental Texture Characteristics of Fish Fillets Stored Under Refrigeration? FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02095-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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23
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Kamlow MA, Vadodaria S, Gholamipour-Shirazi A, Spyropoulos F, Mills T. 3D printing of edible hydrogels containing thiamine and their comparison to cast gels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106550] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Seyed-Moslemi SA, Hesari J, Peighambardoust SH, Peighambardoust SJ. Effect of microbial lipase and transglutaminase on the textural, physicochemical, and microbial parameters of fresh quark cheese. J Dairy Sci 2021; 104:7489-7499. [PMID: 33985784 DOI: 10.3168/jds.2020-19781] [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: 10/13/2020] [Accepted: 01/29/2021] [Indexed: 11/19/2022]
Abstract
In this study, the addition of microbial transglutaminase (MTG) and lipase in quark cheese samples was studied during storage (21 d). Four types of cheese were made using 3 different levels of MTG (T1, 0.1 g/L; T2, 0.2 g/L; T3, 0.3 g/L) and lipase (T1, 0.02 g/L; T2, 0.04 g/L; T3, 0.06 g/L), and one cheese was made without any treatment as a control sample. The physicochemical, textural, microbial, and sensory properties of cheese samples were monitored at 1, 7, 14, and 21 d of storage period. The results showed that the treated samples had higher proteolysis and lipolysis activities during storage than the control sample. The textural analysis indicated an insignificant increase in the hardness value of the enzyme-treated sample. Also, the sensory analysis exhibited that the treated samples had higher texture acceptability. The higher concentration of enzymes resulted in lower color, odor, taste, and overall acceptability, and higher microbial population. Finally, the addition of microbial MTG and lipase in preparation of quark cheese samples could be recommended for a short storage time.
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Affiliation(s)
- Seyed Amir Seyed-Moslemi
- Department of Food Science, College of Agriculture, University of Tabriz, 5166616471 Tabriz, I.R. Iran
| | - Javad Hesari
- Department of Food Science, College of Agriculture, University of Tabriz, 5166616471 Tabriz, I.R. Iran.
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25
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Wijayanti I, Singh A, Benjakul S, Sookchoo P. Textural, Sensory, and Chemical Characteristic of Threadfin Bream ( Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass ( Lates calcarifer). Foods 2021; 10:976. [PMID: 33946856 PMCID: PMC8146884 DOI: 10.3390/foods10050976] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 04/23/2021] [Accepted: 04/26/2021] [Indexed: 01/31/2023] Open
Abstract
The effects of Asian sea bass (Lates calcarifer) bio-calcium (ASBB) at different levels (0, 2, 4, 6, 8, and 10%) (w/w) on properties of threadfin bream (Nemipterus sp.) surimi gel were investigated. ASBB addition increased breaking force and deformation, while reduced expressible moisture content (p < 0.05) of surimi gel. L* (lightness), a* (redness), and b* (yellowness) values were increased with augmenting ASBB levels; however, whiteness slightly decreased in surimi gel incorporated with ASBB (p < 0.05). Higher likeness scores were noticed in surimi gel containing ASBB, compared to that of the control. However, a slight decrease in the likeness score was noticed in surimi gel with 10% (w/w) ASBB (p < 0.05). Surimi gel added with 8% (w/w) ASBB possessed the increase in breaking force by 80% from the control and had the highest likeness score. Texture profile analysis of surimi gel added with ASBB showed the improved texture characteristics with coincidentally higher storage modulus of surimi paste. Surimi gel with 8% (w/w) ASBB had a denser and finer microstructure with higher ash, calcium, and phosphorous contents, compared to the control. Thus, incorporation of bio-calcium up to 8% (w/w) not only increased mineral content, but also improved textural, sensory, and microstructural properties of surimi gel.
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Affiliation(s)
- Ima Wijayanti
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand; (I.W.); (A.S.)
- Department of Fish Product Technology, Faculty of Fisheries and Marine Science, Diponegoro University, Semarang 50275, Indonesia
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand; (I.W.); (A.S.)
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand; (I.W.); (A.S.)
| | - Pornsatit Sookchoo
- Center of Excellence in Bio-Based Materials and Packaging Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand;
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26
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Stading M. Physical properties of a model set of solid, texture-modified foods. J Texture Stud 2021; 52:578-586. [PMID: 33599283 DOI: 10.1111/jtxs.12592] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 01/28/2021] [Accepted: 01/31/2021] [Indexed: 01/28/2023]
Abstract
Those suffering from swallowing disorders, or dysphagia, require texture-modified foods for safe swallowing. The texture is modified according to the severity of the disorder, as maintained by the guidelines outlining classes of texture-modified foods, ranging from viscous soups to soft, solid foods. As a basis for studies of bolus rheology and oral response of solid texture-modified foods, a set of well-defined, solid foods has been identified and characterized regarding texture and physical properties. Gelled food is compared to both the firmer timbale class and to the corresponding regular food. Foods eaten at room temperature were chosen to avoid temperature effects: bread, cheese, tomato, and the combination into a sandwich. All foods were tested as gel, timbale, and regular food. The texture was determined by compression and penetration tests, thereby showing a decrease in strength (compression stress), stiffness (modulus), and penetration force for increased degree of modification. The moisture content increased with increased degree of modification. The structural change from room to oral temperature was monitored by the complex shear modulus that showed a decrease with increasing temperature. Cheese and the gelatine-based tomato gel showed a distinct melting when the temperature was increased to 37°C. The texture-modified foods were softer and moister in all aspects as compared to the regular foods, which follows the intended modification. The classes for the texture-modified foods were qualitatively comparable to other national classification systems with regard to solid foods, but there is a lack of objective, physics-based classification of texture, especially for solid, texture-modified foods.
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Affiliation(s)
- Mats Stading
- RISE Research Institutes of Sweden, Gothenburg, Sweden.,Chalmers University of Technology, Gothenburg, Sweden
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27
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Ilić D, Cvetković M, Tasić-Kostov M. Alkyl polyglucoside-based emulsions as vehicles for topical spironolactone: A textural analysis. ACTA FACULTATIS MEDICAE NAISSENSIS 2021. [DOI: 10.5937/afmnai38-28745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
Acne vulgaris is a chronic dermatological disease that affects the pilosebaceous unit; androgens play an important role in its pathogenesis. Acne therapy can be either systemic or topical, usual in the treatment of mild and moderate forms of acne. Spironolactone (SP) is an anti-androgen drug with potential to reduce the sebum secretion; in order to avoid systemic side effects, it could be used topically in acne treatment. Nowadays, more and more attention is being paid to the textural profile of dermopharmaceutical emulsions, which is normally influenced by their colloidal structure; texture analysis is performed in order to predict behavior of the emulsion systems in real-time conditions during manufacturing and application; the latter is closely related to ensuring patients' compliance and the positive outcome of the therapy. We formulated emulsions stabilized with different natural alkyl polyglucoside (APG) emulsifiers (Cetearyl glucoside and cetearyl alcohol and Arachidyl glucoside and arachidyl behenyl alcohol) as vehicles for 5% topical SP. Parameters obtained by texture analysis were firmness and cohesiveness. The study showed that SP affected the texture of APG-based emulsion; different APG-based emulsions showed satisfying textural characteristics per se after incorporation of 5% SP, which could imply their satisfying applicative characteristics on the skin with acne. APGs could be used as stabilizers of emulsion vehicles for topical SP. Dermoemulsion with Arachidyl glucoside and arachidyl behenyl alcohol, more lypophillic emulsifier, is a more acceptable carrier for 5% SP due to a better textural profile.
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Mihafu FD, Issa JY, Kamiyango MW. Implication of Sensory Evaluation and Quality Assessment in Food Product Development: A Review. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2020. [DOI: 10.12944/crnfsj.8.3.03] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
The quality of food products is determined by physical properties, chemical composition, the level of contaminants (microbiological and toxic substances) and sensory attributes. Consumers around the world demand consistent supply of quality food products that reflect the value of the price they pay for them. The nature of raw materials and ingredients reflect the quality of food products in the market. Raw materials as well as packaging materials should be purchased based on the quality specifications that suppliers should adhere to. This review aimed at highlighting the importance of using objective assessment tools and consumer/sensory evaluation in determining the quality and acceptability of new food products. Objective tests are used to measure one particular attribute of a food product rather than its overall quality. They are generally rapid, reliable and repeatable. On the other hand sensory methods measure the reaction to stimuli resulting from the consumption of a product. Sensory testing is often used to determine consumer acceptability of a food product and contributes to the design of quality systems hence considered as a technical support for quality assurance during food production. Not only that but also it helps to obtain feedback for making decisions and carrying out proper modification of a particular food product. Therefore objective methods and sensory evaluation are indispensable tools for routine quality control of new food products as well as the existing ones.
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Affiliation(s)
| | - Joseph Yohane Issa
- Centre for Innovation and Industrial Research, Malawi University of Science and Technology, Limbe, Malawi
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English MM, Scrosati PM, Aquino AJ, McSweeney MB, Gulam Razul MS. Novel carbohydrate blend enhances chemical and sensory properties of lobster (Homarus americanus) after one-year frozen storage. Food Res Int 2020; 137:109697. [PMID: 33233271 PMCID: PMC7501059 DOI: 10.1016/j.foodres.2020.109697] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 07/29/2020] [Accepted: 09/06/2020] [Indexed: 11/18/2022]
Abstract
It has previously been shown that a novel blend of carbohydrates could preserve lobster meat after 6 months of frozen storage. Increased year-round demand for high-quality lobster may make selling to the frozen seafood market an unintended option for some fishermen. Yet, the chemical and sensory changes that occur in lobster meat after one-year frozen storage in this cryoprotectant blend is not known. The objective of this study was to determine the chemical and sensory characteristics of lobster frozen in five different solutions: solution-1 (water); solution-2 (water + NaCl + STPP, sodium tripolyphosphate, 0.5%); solution-3 (water + NaCl + carbohydrate blend); solution-4 (water + NaCl + STPP, 0.25% + carbohydrate blend), and solution-5 (water + NaCl + STPP, 0.5% + carbohydrate blend). No difference (P > 0.05) existed among the treatments with regard to Malondialdehyde levels as a measure of lipid oxidation. Lobster frozen in the cryoprotectant showed increased tenderness, compared to the control which was frozen in water. The lobster meat treated with a combination of the carbohydrate blend and STPP had lower (P < 0.05) moisture content than the control. In addition, consumers preferred (P < 0.05) lobster frozen in the novel cryoprotectant blend and STPP with respect to flavour, texture, and overall acceptability compared to the control. Penalty analysis revealed that overall liking scores were positively associated with the attributes moist and sweet. In conclusion, the combination of the novel carbohydrate blend and STPP enhanced the sensory quality and the chemical properties of frozen lobster, which in turn extended the shelf-life of these products. These findings may have wide implications for the long-term preservation of frozen lobster meat.
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Affiliation(s)
- Marcia M English
- Department of Human Nutrition, Saint Francis Xavier University, Antigonish, Nova Scotia, Canada.
| | - Pablo M Scrosati
- Department of Chemistry, Saint Francis Xavier University, Antigonish, Nova Scotia, Canada
| | - Anthony J Aquino
- Department of Chemistry, Saint Francis Xavier University, Antigonish, Nova Scotia, Canada
| | - Matthew B McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - M S Gulam Razul
- Department of Chemistry, Saint Francis Xavier University, Antigonish, Nova Scotia, Canada
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Battaiotto LL, Dello Staffolo M. Drying kinetics, microstructure, and texture of cheese cracker fillings. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.06.014] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Almurisi SH, Doolaanea AA, Akkawi ME, Chatterjee B, Ahmed Saeed Aljapairai K, Islam Sarker MZ. Formulation development of paracetamol instant jelly for pediatric use. Drug Dev Ind Pharm 2020; 46:1373-1383. [PMID: 32619118 DOI: 10.1080/03639045.2020.1791165] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
OBJECTIVE Paracetamol is a common antipyretic and analgesic medicine used in childhood illness by parents and physicians worldwide. Paracetamol has a bitter taste that is considered as a significant barrier for drug administration. This study aimed to develop an oral dosage form that is palatable and easy to swallow by pediatric patients as well as to overcome the shortcomings of liquid formulations. METHODS The paracetamol was encapsulated in beads, which were prepared mainly from alginate and chitosan through electrospray technique. The paracetamol beads were sprinkled on the instant jelly prepared from glycine, ι-carrageenan and calcium lactate gluconate. The paracetamol instant jelly characteristics, in terms of physical appearance, texture, rheology, in vitro drug release and palatability were assessed on a human volunteer. RESULTS The paracetamol instant jelly was easily reconstituted in 20 mL of water within 2 min to form jelly with acceptable consistency and texture. The jelly must be ingested within 30 min after reconstitution to avoid the bitter taste. The palatability assessment carried out on 12 human subjects established the similar palatability and texture of the paracetamol instant jelly dosage comparable to the commercial paracetamol suspension and was found to be even better in overcoming the aftertaste of paracetamol. CONCLUSION Such findings indicate that paracetamol instant jelly will compensate for the use of sweetening and flavoring agents as well as develop pediatric dosage forms with limited undesired excipients.
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Affiliation(s)
- Samah Hamed Almurisi
- Department of Pharmaceutical Technology, Kulliyyah of Pharmacy, International Islamic University Malaysia, Kuantan, Malaysia
| | - Abd Almonem Doolaanea
- Department of Pharmaceutical Technology, Kulliyyah of Pharmacy, International Islamic University Malaysia, Kuantan, Malaysia.,IKOP Sdn Bhd, Kulliyyah of Pharmacy, International Islamic University Malaysia, Kuantan, Malaysia
| | - Muhammad Eid Akkawi
- Department of Pharmacy Practice, Kulliyyah of Pharmacy, International Islamic University Malaysia, Kuantan, Malaysia
| | - Bappaditya Chatterjee
- Department of Pharmaceutics, SPPSPTM, SVKM's NMIMS (Deemed to be University), Mumbai, India
| | - Khater Ahmed Saeed Aljapairai
- Department of Pharmaceutical Engineering, Faculty of Chemical and Process Engineering Technology, University Malaysia Pahang, Gambang, Malaysia
| | - Md Zaidul Islam Sarker
- Department of Pharmaceutical Technology, Kulliyyah of Pharmacy, International Islamic University Malaysia, Kuantan, Malaysia
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33
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Gunes OC, Albayrak AZ, Tasdemir S, Sendemir A. Wet-electrospun PHBV nanofiber reinforced carboxymethyl chitosan-silk hydrogel composite scaffolds for articular cartilage repair. J Biomater Appl 2020; 35:515-531. [DOI: 10.1177/0885328220930714] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
The objective of the study was to produce three-dimensional and porous nanofiber reinforced hydrogel scaffolds that can mimic the hydrated composite structure of the cartilage extracellular matrix. In this regard, wet-electrospun poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) nanofiber reinforced carboxymethyl chitosan-silk fibroin (PNFs/CMCht-SF) hydrogel composite scaffolds that were chemically cross-linked by poly(ethylene glycol) diglycidyl ether (PEGDE) were produced. To the best of our knowledge, this is the first study in cartilage regeneration where a three dimensional porous spongy composite scaffold was obtained by the dispersion of wet-electrospun nanofibers within a polymer matrix. All of the produced hydrogel composite scaffolds had an interconnected microporous structure with well-integrated PHBV nanofibers on the pore walls. The scaffold comprising an equal amount of PEGDE and polymer (PNFs/CMCht-SF1:PEGDE1) demonstrated comparable water content (91.4 ± 0.7%), tan δ (0.183 at 1 Hz) and compressive strength (457 ± 85 kPa) values to that of articular cartilage. Besides, based on the histological analysis, this hydrogel composite scaffold supported the chondrogenic differentiation of bone marrow mesenchymal stem cells. Consequently, this hydrogel composite scaffold presented a great promise for cartilage tissue regeneration.
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Affiliation(s)
- Oylum Colpankan Gunes
- Metallurgical and Materials Engineering Department, Faculty of Engineering, Dokuz Eylul University, Buca-Izmir, Turkey
| | - Aylin Ziylan Albayrak
- Metallurgical and Materials Engineering Department, Faculty of Engineering, Dokuz Eylul University, Buca-Izmir, Turkey
| | - Seyma Tasdemir
- Bioengineering Department, Faculty of Engineering, Ege University, Bornova-Izmir, Turkey
| | - Aylin Sendemir
- Bioengineering Department, Faculty of Engineering, Ege University, Bornova-Izmir, Turkey
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34
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Peleg M. Quantitative Instrumental Assessment of Cooked Rice Stickiness. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09224-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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35
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Arii Y, Nishizawa K. Honey-mediated aggregation of soymilk proteins. Heliyon 2020; 6:e03673. [PMID: 32322706 PMCID: PMC7160432 DOI: 10.1016/j.heliyon.2020.e03673] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Revised: 12/27/2019] [Accepted: 03/23/2020] [Indexed: 11/15/2022] Open
Abstract
Gluconic acid, the major organic acid in honey, is a partial hydrolysate of glucono-δ-lactone, typically used as a coagulant in preparing tofu. The present study aimed to examine the coagulation potential of five different types of honey at different concentrations, upon addition to soymilk. In some samples, aggregates formed in the upper layer at a higher honey concentration, while in others, aggregates precipitated at an intermediate honey concentration. Both phenomena were reproduced by adding different mixtures of glucono-δ-lactone and glucose, indicating that gluconic acid concentration and total sugar content of honey can trigger soymilk coagulation. Interestingly, honeys with a high concentration of gluconic acid showed a low total sugar content. Furthermore, in a trial product, the mixture of blended honey with soymilk was determined to be pasty. Our results indicate that honey can coagulate soymilk, which may provide a new and convenient method to prepare soymilk-based industrial products.
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Affiliation(s)
- Yasuhiro Arii
- Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University, Nishinomiya, Hyogo 663-8558, Japan
| | - Kaho Nishizawa
- Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University, Nishinomiya, Hyogo 663-8558, Japan
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36
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Savouré T, Dornier M, Vachoud L, Collignan A. Clustering of instrumental methods to characterize the texture and the rheology of slimy okra (Abelmoschus esculentus) suspensions. J Texture Stud 2020; 51:426-443. [PMID: 31955423 DOI: 10.1111/jtxs.12505] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 01/04/2020] [Accepted: 01/11/2020] [Indexed: 01/13/2023]
Abstract
Okra (Abelmoschus esculentus) is one of the ingredients widely used in African gastronomy because of the unique slimy texture it gives to sauces. However, processing and formulation can affect the textural and rheological properties of these sauces, leading to unacceptable quality for the African consumer. The aim of this study was to select the instrumental measurements best enabling (a) characterization of the rheology and texture of slimy sauces prepared from okra and (b) monitoring its evolution during the preservation process. Thirty-seven slimy suspensions (sauces and purées) were measured with 16 rheological and textural parameters. A principal component analysis revealed that flow consistency index K and flow behavior index n were well correlated with visco-elastic, adhesive, and shear thinning properties, and that stringiness was well correlated with elongational, cohesive, and ductile properties. These two sets of measurement methods are sufficient to characterize their rheological and textural properties, and necessary to discriminate them according to their process and formulation.
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Affiliation(s)
- Timoty Savouré
- AS Food International, Grenoble, France.,Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Manuel Dornier
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Laurent Vachoud
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Antoine Collignan
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
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37
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Berti S, Ollé Resa CP, Basanta F, Gerschenson LN, Jagus RJ. Edible coatings on Gouda cheese as a barrier against external contamination during ripening. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100447] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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38
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Nishinari K, Fang Y, Rosenthal A. Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements. J Texture Stud 2019; 50:369-380. [DOI: 10.1111/jtxs.12404] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 03/15/2019] [Accepted: 04/14/2019] [Indexed: 11/30/2022]
Affiliation(s)
- Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloids Research CentreSchool of Food and Biological Engineering, Hubei University of Technology Wuhan Hubei China
| | - Yapeng Fang
- Department of Food Science and EngineeringSchool of Agriculture and Biology, Shanghai Jiao Tong University Minhang Shanghai China
| | - Andrew Rosenthal
- Division of Food, Nutrition and DieteticsSchool of Biosciences, University of Nottingham Sutton Bonington UK
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Nishinari K, Turcanu M, Nakauma M, Fang Y. Role of fluid cohesiveness in safe swallowing. NPJ Sci Food 2019; 3:5. [PMID: 31304277 PMCID: PMC6550271 DOI: 10.1038/s41538-019-0038-8] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Accepted: 02/28/2019] [Indexed: 01/18/2023] Open
Abstract
In patients with dysphagia, it has been a practice to thicken fluid food to prevent aspiration—the transport of a bolus into the trachea instead of the oesophagus. In these patients, aspiration is a risk behaviour and is closely related to pneumonia (caused by the aspiration of oral bacteria into the lungs). Since excessive thickening of fluids can cause adverse effects, such as lowering the palatability of food, subsequent reduction of liquid intake, dehydration and malnutrition, identifying the optimum thickening level is vital. Thickening might not only increase fluid viscosity, but could also modify its cohesiveness, which is another key factor affecting aspiration. Even though cohesiveness is more of a concept than a well-defined measurable parameter, this property describes the degree of coherency provided by the internal structure of a material against its fractional breakup. In fluids, this concept is less explored than in solids, powders and granules, and during the last decade few scientists have tackled this topic. Although the role of cohesiveness in the swallowing of heterogeneous solid foods is briefly overviewed, the aim of the present paper is to introduce the concept of cohesiveness for a relatively homogeneous fluid bolus and its effect on swallowing. Cohesiveness is highly correlated with the extensibility and yield stress of the fluid, suggesting that a high cohesiveness could have an important role in preventing aspiration.
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Affiliation(s)
- Katsuyoshi Nishinari
- 1Glyn O. Phillips Hydrocolloids Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068 China
| | - Mihaela Turcanu
- 2Product & Process Engineering Center- Germany, Pharmaceuticals Division, Fresenius Kabi Deutschland GmbH, Daimlerstrasse 22, 61352 Bad Homburg, Germany
| | - Makoto Nakauma
- San-Ei Gen F.F.I., Inc., 1-1-11, Sanwa-cho, Toyonaka, Osaka 561-8588 Japan
| | - Yapeng Fang
- 4Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240 China
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40
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Peleg M. The instrumental texture profile analysis revisited. J Texture Stud 2019; 50:362-368. [DOI: 10.1111/jtxs.12392] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2018] [Revised: 01/02/2019] [Accepted: 01/06/2019] [Indexed: 11/27/2022]
Affiliation(s)
- Micha Peleg
- Department of Food ScienceUniversity of Massachusetts Amherst Massachusetts
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41
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Mousavi SMR, Rafe A, Yeganehzad S. Textural, mechanical, and microstructural properties of restructured pimiento alginate-guar gels. J Texture Stud 2019; 50:155-164. [PMID: 30575035 DOI: 10.1111/jtxs.12385] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2018] [Revised: 12/09/2018] [Accepted: 12/13/2018] [Indexed: 12/01/2022]
Abstract
Textural, mechanical, microstructural, and thermal properties of reconstituted pimiento alginate-guar gels subjected to thermal and mechanical stresses during pasteurization process were investigated. Alginate-guar gelling system at ratio 2:1 at different calcium chloride concentrations (2-8%) and varying acid conditions including citric and lactic acid 1% were evaluated. Textural profile analysis parameters viz. hardness, springiness, gumminess, cohesiveness, adhesiveness as well as mechanical properties, structural, thermal, and morphological characteristics of pimiento strips were examined. Gel strength and elasticity of pimiento strips were increased at higher calcium levels. Fracturability was decreased clearly revealed the gel system, regain its strength in spite of high pulp content (25%) and can maintain its own structure. Increase in hardness and reduction in springiness showed loss of elasticity, which may be attributed to the gel shrinkage during thermal processing, making it more compact and dense. Therefore, the restructured pimiento strips were completely thermo stable at pasteurization temperature. By increasing alginate and calcium level in the pimiento strip, glass transition temperature was reduced from 112 to 98°C. Fourier transform infrared spectroscopy studies confirmed that the gel network structure at acidic conditions was stable and acid type did not has significant effect on the chemical interactions. The microstructural results showed ellipsoidal and compact structure in which can be an evidence of high elasticity and rigidity of pimiento gels. These results completely approved the high elasticity and rigidity of the pimiento strips and their ability to sustain successfully thermal and mechanical stresses with appreciable textural integrity during processing such as pasteurization. PRACTICAL APPLICATIONS: Restructured pimiento strip for stuffing into cocktail olives is a challenging problem in binary composite hydrogels of alginate and guar gum. The strips should be designed to be strong enough to handle mechanically and cut easily without tearing. Furthermore, it had to withstand to pasteurization process and be flexible to bend like a hairpin into the pit hole of olive. In addition, it also had low syneresis and shrinkage that the strips not fall out of the olive hole during storage. In the view point of marketing and nutritional aspects, it is more advantageous to develop a restructured fruit gel systems several times higher than the limiting 10% pulp because of its weak structure. Therefore, alginate-gel systems containing 25% pimiento pulp were evaluated at different levels of calcium chloride and thermal processing.
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Affiliation(s)
| | - Ali Rafe
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Samira Yeganehzad
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
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42
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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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43
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Sensory characterization, physico-chemical properties and somatic yields of five emerging fish species. Food Res Int 2017; 100:396-406. [DOI: 10.1016/j.foodres.2017.07.023] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2017] [Revised: 07/05/2017] [Accepted: 07/12/2017] [Indexed: 11/18/2022]
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44
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Li Z, Miao F, Andrews J. Mechanical Models of Compression and Impact on Fresh Fruits. Compr Rev Food Sci Food Saf 2017; 16:1296-1312. [DOI: 10.1111/1541-4337.12296] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2017] [Revised: 07/22/2017] [Accepted: 07/26/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Zhiguo Li
- School of Mechanical and Power Engineering; Henan Polytechnic Univ.; Jiaozuo 454003 China
- School of Chemical Engineering; Univ. of Birmingham; Birmingham B15 2TT UK
| | - Fengli Miao
- School of Mechanical and Power Engineering; Henan Polytechnic Univ.; Jiaozuo 454003 China
| | - James Andrews
- School of Chemical Engineering; Univ. of Birmingham; Birmingham B15 2TT UK
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45
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What Type of Food Can Older Adults Masticate?: Evaluation of Mastication Performance Using Color-Changeable Chewing Gum. Dysphagia 2017; 32:636-643. [PMID: 28474132 PMCID: PMC5608775 DOI: 10.1007/s00455-017-9807-1] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2017] [Accepted: 04/22/2017] [Indexed: 11/17/2022]
Abstract
This study determines if older adults can masticate regular foods via a simple test conducted using a color-changeable chewing gum. Seventy-nine consecutive inpatients of our clinic receiving rehabilitation and general medicine were assessed for eligibility. The inclusion criterion was >65 years. Thirty patients consented to participate. The main outcome variable was the food bolus texture at the swallowing threshold for five regular foods. The main explanatory variable was the a* value of the color-changeable chewing gum after 120 s of chewing (a* represents the degree of color between red and green, and a positive a* value indicates red). The mean age ± standard deviation of the participants was 81.6 ± 8.6 years, and 40% were men. Participants being able to prepare the food with suitable texture for swallowing was positively associated with the a* values in boiled rice, ginger-fried pork loin, boiled fish-paste, and rice cracker (Crude OR 1.18, 1.15, 1.17, and 1.50; P < 0.001, = 0.026, <0.001, and <0.001, respectively). The cut-off a* values had markedly high specificities (1.0) for boiled rice and boiled fish-paste and high sensitivities (0.86–0.94) for three foods, except boiled rice. We believe that mastication evaluation using the color-changeable chewing gum is not only useful but also extremely practical, even for older adults in a wide range of settings, including an individual’s home. This approach would lead to a reduction in unnecessary mechanically altered or pureed food for older adults who can eat pureed food and safely provide palatable food.
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46
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Pădureț S, Oroian M, Gutt G, Amariei S. Evaluation of strawberry texture in close relation with their anisotropy. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1155054] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Sergiu Pădureț
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Mircea Oroian
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Gheorghe Gutt
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Sonia Amariei
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
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47
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Akima A, Yamagata A, Hasegawa-Tanigome A, Kumagai H, Kumagai H. Viscosity and Hardness of Food Hydrocolloids and Their Relation with Velocity through the Pharynx. J JPN SOC FOOD SCI 2017. [DOI: 10.3136/nskkk.64.123] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ayaka Akima
- Faculty of Home Economics, Kyoritsu Women’s University
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48
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Young AK, Cheong JN, Foster KD, Hedderley DI, Morgenstern MP, James BJ. Exploring the Links Between Texture Perception and Bolus Properties Throughout Oral Processing. Part 2: Bolus Mechanical and Rheological Properties. J Texture Stud 2016. [DOI: 10.1111/jtxs.12186] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ashley K. Young
- Department of Chemical and Materials Engineering; The University of Auckland; Auckland New Zealand
| | - Jean Ne Cheong
- Institute of Food, Nutrition and Human Health, Massey University; Auckland New Zealand
| | - Kylie D. Foster
- Institute of Food, Nutrition and Human Health, Massey University; Auckland New Zealand
| | - Duncan I. Hedderley
- The New Zealand Institute of Plant & Food Research Ltd; Palmerston North New Zealand
| | - Marco P. Morgenstern
- The New Zealand Institute for Plant & Food Research Ltd; Christchurch New Zealand
| | - Bryony J. James
- Department of Chemical and Materials Engineering; The University of Auckland; Auckland New Zealand
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49
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Wang S, Li C, Copeland L, Niu Q, Wang S. Starch Retrogradation: A Comprehensive Review. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12143] [Citation(s) in RCA: 798] [Impact Index Per Article: 88.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Shujun Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin Univ. of Science & Technology; Tianjin 300457 China
| | - Caili Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin Univ. of Science & Technology; Tianjin 300457 China
| | - Les Copeland
- Faculty of Agriculture and Environment, The Univ. of Sydney; NSW 2006 Australia
| | - Qing Niu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin Univ. of Science & Technology; Tianjin 300457 China
| | - Shuo Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin Univ. of Science & Technology; Tianjin 300457 China
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50
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Haubjerg A, Veje C, Jørgensen B, Simonsen B, Løvgreen S. Structural Properties and Mechanical Durability of Extruded Fish Feed. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12192] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- A.F. Haubjerg
- Centre for Energy Informatics; University of Southern Denmark; 55 Campusvej 5230 Odense Denmark
- Technology and Business Development Department; Graintec A/S; 40 Enghavevej 7100 Vejle Denmark
| | - C.T. Veje
- Centre for Energy Informatics; University of Southern Denmark; 55 Campusvej 5230 Odense Denmark
| | - B.N. Jørgensen
- Centre for Energy Informatics; University of Southern Denmark; 55 Campusvej 5230 Odense Denmark
| | - B. Simonsen
- Technology and Business Development Department; Graintec A/S; 40 Enghavevej 7100 Vejle Denmark
| | - S. Løvgreen
- Technology and Business Development Department; Graintec A/S; 40 Enghavevej 7100 Vejle Denmark
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