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Elisha G, Acharya S, Halder S, Carlson DA, Kou W, Kahrilas PJ, Pandolfino JE, Patankar NA. Peristaltic regimes in esophageal transport. Biomech Model Mechanobiol 2023; 22:23-41. [PMID: 36352039 PMCID: PMC10880044 DOI: 10.1007/s10237-022-01625-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Accepted: 08/05/2022] [Indexed: 11/11/2022]
Abstract
A FLIP device gives cross-sectional area along the length of the esophagus and one pressure measurement, both as a function of time. Deducing mechanical properties of the esophagus including wall material properties, contraction strength, and wall relaxation from these data are a challenging inverse problem. Knowing mechanical properties can change how clinical decisions are made because of its potential for in-vivo mechanistic insights. To obtain such information, we conducted a parametric study to identify peristaltic regimes by using a 1D model of peristaltic flow through an elastic tube closed on both ends and also applied it to interpret clinical data. The results gave insightful information about the effect of tube stiffness, fluid/bolus density and contraction strength on the resulting esophagus shape through quantitive representations of the peristaltic regimes. Our analysis also revealed the mechanics of the opening of the contraction area as a function of bolus flow resistance. Lastly, we concluded that peristaltic driven flow displays three modes of peristaltic geometries, but all physiologically relevant flows fall into two peristaltic regimes characterized by a tight contraction.
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Affiliation(s)
- Guy Elisha
- Department of Mechanical Engineering, McCormick School of Engineering, Northwestern University Technological Institute, 2145 Sheridan Road, Evanston, IL, 60201, USA
| | - Shashank Acharya
- Department of Mechanical Engineering, McCormick School of Engineering, Northwestern University Technological Institute, 2145 Sheridan Road, Evanston, IL, 60201, USA
| | - Sourav Halder
- Theoretical and Applied Mechanics Program, McCormick School of Engineering, Northwestern University Technological Institute, 2145 Sheridan Road, Evanston, IL, 60201, USA
| | - Dustin A Carlson
- Division of Gastroenterology and Hepatology, Feinberg School of Medicine, Northwestern University, 676 North St. Clair Street, Arkes Suite 2330, Chicago, IL, 60611, USA
| | - Wenjun Kou
- Division of Gastroenterology and Hepatology, Feinberg School of Medicine, Northwestern University, 676 North St. Clair Street, Arkes Suite 2330, Chicago, IL, 60611, USA
| | - Peter J Kahrilas
- Division of Gastroenterology and Hepatology, Feinberg School of Medicine, Northwestern University, 676 North St. Clair Street, Arkes Suite 2330, Chicago, IL, 60611, USA
| | - John E Pandolfino
- Division of Gastroenterology and Hepatology, Feinberg School of Medicine, Northwestern University, 676 North St. Clair Street, Arkes Suite 2330, Chicago, IL, 60611, USA
| | - Neelesh A Patankar
- Department of Mechanical Engineering, McCormick School of Engineering, Northwestern University Technological Institute, 2145 Sheridan Road, Evanston, IL, 60201, USA.
- Theoretical and Applied Mechanics Program, McCormick School of Engineering, Northwestern University Technological Institute, 2145 Sheridan Road, Evanston, IL, 60201, USA.
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Choobkar N, Daraei Garmakhany A, Aghajani AR, Ataee M. Response surface optimization of pudding formulation containing fish gelatin and clove ( Syzygium aromaticum) and cinnamon ( Cinnamomum verum) powder: Effect on color, physicochemical, and sensory attributes of the final pudding product. Food Sci Nutr 2022; 10:1257-1274. [PMID: 35432963 PMCID: PMC9007300 DOI: 10.1002/fsn3.2761] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 12/12/2021] [Accepted: 01/02/2022] [Indexed: 12/15/2022] Open
Abstract
In this study, the response surface methodology (RSM) was used to optimize the pudding formulation ingredients including the fish/bovine gelatin ratio and cinnamon and clove powder and determine the color and physicochemical and sensory attributes’ change in final pudding product. Experiments were carried out based on a central composite design (CCD). The results showed that by increasing the ratio of fish gelatin to bovine gelatin (FG/BG) up to 3%, the moisture content increased slightly and then decreased significantly. Increasing the cinnamon powder to 0.5% reduced the moisture content. Increasing the FG/BG in the formulation of pudding samples reduced the protein content. The effects of cinnamon and clove powder on the protein content were increasing and decreasing, respectively. By increasing the FG/BG ratio, the samples syneresis showed a significant decrease, while the effects of cinnamon and clove powder on the syneresis were nonsignificant. As the level of cinnamon and clove powder increased, the L* value decreased. Cinnamon and clove powder had a linear effect, and the interaction of gelatins and clove powder had a significant effect on changes in redness. The effects of cinnamon and clove powder on b* value were significant. In terms of sensory evaluation, increasing the cinnamon powder concentration increased the appearance scores, while in the case of fish gelatin, this trend was downward. The linear effect of cinnamon powder on taste was significant, while other variables had no significant effect on the taste of the samples. The sample texture was significantly affected by fish gelatin and clove powder. Increasing FG/BG from 0% to 2.5% increased the texture score, but after this range, a decrease in the texture score was observed. The overall acceptance of samples was more affected by spice powder compared to gelatin. By increasing the cinnamon powder and FG/BG, the overall acceptance increased and decreased, respectively. In conclusion, the optimal FG/BG and cinnamon and clove powder were introduced 1.479%, 0.288%, and 0.619% respectively.
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Affiliation(s)
- Nasrin Choobkar
- Department of Fisheries Faculty of Agriculture Kermanshah Branch Islamic Azad University Kermanshah Iran
| | - Amir Daraei Garmakhany
- Department of Food Science and Technology Toyserkan Faculty of Engineering and Natural Resources Bu-Ali Sina University Hamedan Iran
| | - Abdolraza R Aghajani
- Department of Food Science and Technology Faculty of Industrial and Mechanical Engineering Qazvin Branch Islamic Azad University Qazvin Iran
| | - Maryam Ataee
- Department of Food Science and Technology, Science and Research Tehran branch Islamic Azad University Tehran Iran
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Effect of Cactus ( Opuntia ficus-indica) and Acacia ( Acacia seyal) Gums on the Pasting, Thermal, Textural, and Rheological Properties of Corn, Sweet Potato, and Turkish Bean Starches. Molecules 2022; 27:molecules27030701. [PMID: 35163967 PMCID: PMC8838407 DOI: 10.3390/molecules27030701] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 01/17/2022] [Accepted: 01/18/2022] [Indexed: 12/20/2022] Open
Abstract
This study was planned to explore the locally available natural sources of gum hydrocolloids as a natural modifier of different starch properties. Corn (CS), sweet potato (SPS), and Turkish bean (TBS) starches were mixed with locally extracted native or acetylated cactus (CG) and acacia (AG) gums at 2 and 5% replacement levels. The binary mixtures (starch–gums) were prepared in water, freeze dried, ground to powder, and stored airtight. A rapid viscoanalyzer (RVA), differential scanning calorimeter (DSC), texture analyzer, and dynamic rheometer were used to explore their pasting, thermal, textural, and rheological properties. The presence of acetylated AG or CG increased the final viscosity (FV) in all three starches when compared to starch pastes containing native gums. Plain SPS dispersion had a higher pasting temperature (PT) than CS and TBS. The addition of AG or CG increased the PT of CS, SPS, and TBS. The thermograms revealed the overall enthalpy change of the starch and gum blends: TBS > SPS > CS. The peak temperature (Tp) of starches increased with increasing gum concentration from 2 to 5% for both AG and CG native and modified gums. When compared to the control gels, the addition of 2% CG, either native or modified, reduced the syneresis of starch gels. However, further addition (5% CG) increased the gels’ syneresis. Furthermore, the syneresis for the first cycle on the fourth day was higher than the second cycle on the eighth day for all starches. The addition of native and acetylated CG reduced the hardness of starch gels at all concentrations tested. All of the starch dispersions had higher G′ than G″ values, indicating that they were more elastic and less viscous with or without the gums. The apparent viscosity of all starch gels decreased as shear was increased, with profiles indicating time-dependent thixotropic behavior. All of the starch gels, with or without gums, showed a non-Newtonian shear thinning trend in the shear stress vs. shear rate graphs. The addition of acetylated CG gum to CS resulted in a higher activation energy (Ea) than the native counterparts and the control. More specifically, starch gels with a higher gum concentration (5%) provided greater Ea than their native counterparts.
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Sanches FL, de Jesus EP, Alves V, Quast LB, Romio AP, dos Passos Francisco CT, Tormen L, Bertan LC. Creamy coconut milk dessert with cocoa flavor: Proximate composition, texture profiling, and sensory evaluation. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16151] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Flávia Leticia Sanches
- Food Engineering and Food Science and Technology Post‐Graduation Program Federal University of Fronteira Sul ‐ Campus Laranjeiras do Sul Laranjeiras do Sul Brazil
| | - Eliane Pompeu de Jesus
- Food Engineering and Food Science and Technology Post‐Graduation Program Federal University of Fronteira Sul ‐ Campus Laranjeiras do Sul Laranjeiras do Sul Brazil
| | - Vanessa Alves
- Food Engineering and Food Science and Technology Post‐Graduation Program Federal University of Fronteira Sul ‐ Campus Laranjeiras do Sul Laranjeiras do Sul Brazil
| | - Leda Battestin Quast
- Food Engineering and Food Science and Technology Post‐Graduation Program Federal University of Fronteira Sul ‐ Campus Laranjeiras do Sul Laranjeiras do Sul Brazil
| | - Ana Paula Romio
- Federal University of Technology of Parana ‐ Campus Francisco Beltrão Francisco Beltrão Brazil
| | - Cátia Tavares dos Passos Francisco
- Food Engineering and Food Science and Technology Post‐Graduation Program Federal University of Fronteira Sul ‐ Campus Laranjeiras do Sul Laranjeiras do Sul Brazil
| | - Luciano Tormen
- Food Engineering and Food Science and Technology Post‐Graduation Program Federal University of Fronteira Sul ‐ Campus Laranjeiras do Sul Laranjeiras do Sul Brazil
| | - Larissa Canhadas Bertan
- Food Engineering and Food Science and Technology Post‐Graduation Program Federal University of Fronteira Sul ‐ Campus Laranjeiras do Sul Laranjeiras do Sul Brazil
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Rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:5107-5115. [PMID: 31741535 PMCID: PMC6828910 DOI: 10.1007/s13197-019-03983-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 06/19/2019] [Accepted: 07/24/2019] [Indexed: 11/29/2022]
Abstract
A growing interest in development of milk desserts with good nutritional and rheological properties can be observed. A good and stability rheological as well as nutritional properties of such desserts can be provided by applying suitably composed gum mixtures. In this work, the effect of 0.1% κ-carrageenan addition on the rheological properties of based-milk desserts with different oat gum concentrations (0.1, 0.3 and 0.5%) was investigated. All milk desserts tested in presented study showed a time dependent and shear-thinning flow behavior. The mechanical spectra were characterized by storage module (G’) greater than loss module (G”), typical for viscoelastic materials such as gels and dispersions. The incorporation of 0.1% κ-carrageenan into milk dessert with different oat gum concentrations allows to obtain stronger gel structure compared to milk dessert with separate oat gum addition. It can be also observed that desserts systems with the 0.1% κ-carrageenan had more stable viscoelastic properties. Moreover, the use the κ-carrageenan addition caused an increase in consistency coefficient (K) and decreased in n-value for Ostwald de Waele rheological model. Combined addition of oat gum and carrageenan allows to obtain milk dessert with stronger texture. The hardness of milk desserts range from 0.32 to 0.49 N for desserts without κ-carrageenan addition and from 0.513 to 0.557 N for desserts with κ-carrageenan. The high synergistic effect of composed gum mixtures on rheological properties of milk dessert occurs at 0.1% oat gum and 0.1% κ-carrageenan concentration.
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Cirillo G, Spizzirri UG, Curcio M, Nicoletta FP, Iemma F. Injectable Hydrogels for Cancer Therapy over the Last Decade. Pharmaceutics 2019; 11:E486. [PMID: 31546921 PMCID: PMC6781516 DOI: 10.3390/pharmaceutics11090486] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2019] [Revised: 09/10/2019] [Accepted: 09/17/2019] [Indexed: 01/07/2023] Open
Abstract
The interest in injectable hydrogels for cancer treatment has been significantly growing over the last decade, due to the availability of a wide range of starting polymer structures with tailored features and high chemical versatility. Many research groups are working on the development of highly engineered injectable delivery vehicle systems suitable for combined chemo-and radio-therapy, as well as thermal and photo-thermal ablation, with the aim of finding out effective solutions to overcome the current obstacles of conventional therapeutic protocols. Within this work, we have reviewed and discussed the most recent injectable hydrogel systems, focusing on the structure and properties of the starting polymers, which are mainly classified into natural or synthetic sources. Moreover, mapping the research landscape of the fabrication strategies, the main outcome of each system is discussed in light of possible clinical applications.
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Affiliation(s)
- Giuseppe Cirillo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende (CS), Italy
| | - Umile Gianfranco Spizzirri
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende (CS), Italy.
| | - Manuela Curcio
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende (CS), Italy.
| | - Fiore Pasquale Nicoletta
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende (CS), Italy.
| | - Francesca Iemma
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende (CS), Italy.
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MAHMOOD K, ALAMRI MS, ABDELLATIF MA, HUSSAIN S, QASEM AAA. Wheat flour and gum cordia composite system: pasting, rheology and texture studies. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/fst.10717] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Kaiser MAHMOOD
- King Saud University, Saudi Arabia; University Sains Malaysia, Malaysia
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Physicochemical and Rheological Properties of a Dairy Dessert, Enriched with Chickpea Flour. Foods 2018; 7:foods7020025. [PMID: 29463036 PMCID: PMC5848129 DOI: 10.3390/foods7020025] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Revised: 02/13/2018] [Accepted: 02/13/2018] [Indexed: 11/22/2022] Open
Abstract
Dairy desserts are complex mixtures and matrices including main components such as milk, sugar, starch, hydrocolloids, colorants and flavors, with a proteinaceous structure; they are widely consumed and present a semisolid consistency. In this work, the physicochemical and rheological properties of a dairy dessert with the addition of chickpea flour (raw and cooked, at four concentrations) were studied to determine the effect of the flour. The results indicated that luminosity (L*: 62.75–83.29), pH (6.35–7.11) and acidity (1.56–3.56) changed with the type of flour. The flow properties of the custards exhibited a non-Newtonian behavior that was well fitted by three flow models. The studied custard systems were stored for twelve days at 4 °C. The physicochemical and flow properties of the custards changed notably as a function of flour addition and storage time. From all samples, only four were analyzed with oscillatory tests, showing their mechanical spectra with elastic behavior. The dessert texture was also measured, founding that those formulated with Blanco Noroeste chickpea flour exhibited the highest values of hardness (0.356–0.391 N) through the twelve days. It can be concluded that those custard systems with the highest content of flour presented a very good response as a potential new dairy product.
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