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Wu CL, Li XY, Huang XY, Liu P, Li J, Liu J, Jellico M, Yuan Y. The formation mechanism and textural properties of a complex gel based on soybean glycinin-chitosan complex coacervates: Effects of pH, heat treatment temperature and centrifugation. Int J Biol Macromol 2024; 262:130170. [PMID: 38360225 DOI: 10.1016/j.ijbiomac.2024.130170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 01/25/2024] [Accepted: 02/12/2024] [Indexed: 02/17/2024]
Abstract
The soybean glycinin (11S)-chitosan (CS) complex gels with various textural properties were successfully constructed. The process involved the initial formation of 11S-CS coacervates through electrostatic interactions, followed by a heating treatment to obtain the final complex gels. The impacts of pH, heating temperature, and centrifugation on 11S-CS complex gel properties were investigated. The results indicated that the pore arrangement of the gel formed at pH 7.3 was more tightly and uniformly packed than those formed at pH 6.8 and 7.8. Centrifugation facilitated denser and more ordered gel structures at the three pH values, while increasing the heating temperature exhibited the opposite trend at pH 6.8 and 7.8. These structural differences were also reflected in the rheological and textural properties of the gel. The 11S-CS complex gels exhibited an elasticity-based gel property. The textural properties of gels formed at pH 6.8 were stronger compared to those formed at pH 7.3 and 7.8. However, when the 11S-CS coacervates were heated without centrifugation, the resulting gels were weak. This study emphasizes the potential of using protein/polysaccharide associative interactions during gel formation to alter the microstructure of the gel, meeting various production requirements.
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Affiliation(s)
- Chu-Li Wu
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China; School Food Science & Technology, South China University of Technology, Guangzhou 510640, PR China
| | - Xiao-Yin Li
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China
| | - Xie-Ying Huang
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China
| | - Peng Liu
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China
| | - Jian Li
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, Beijing Technology & Business University (BTBU), Beijing 100048, PR China
| | - Jun Liu
- Shandong Yuwang Ecological Food Industry, Yucheng 251200, PR China
| | - Matt Jellico
- College of Science and Engineering, Flinders University, Bedfork Park, South Australia 5043, Australia
| | - Yang Yuan
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China.
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Martinez-Velasco JD, Filomena-Ambrosio A, Garzón-Castro CL. Technological tools for the measurement of sensory characteristics in food: A review. F1000Res 2024; 12:340. [PMID: 38322308 PMCID: PMC10844804 DOI: 10.12688/f1000research.131914.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 11/24/2023] [Indexed: 02/08/2024] Open
Abstract
The use of technological tools, in the food industry, has allowed a quick and reliable identification and measurement of the sensory characteristics of food matrices is of great importance, since they emulate the functioning of the five senses (smell, taste, sight, touch, and hearing). Therefore, industry and academia have been conducting research focused on developing and using these instruments which is evidenced in various studies that have been reported in the scientific literature. In this review, several of these technological tools are documented, such as the e-nose, e-tongue, colorimeter, artificial vision systems, and instruments that allow texture measurement (texture analyzer, electromyography, others). These allow us to carry out processes of analysis, review, and evaluation of food to determine essential characteristics such as quality, composition, maturity, authenticity, and origin. The determination of these characteristics allows the standardization of food matrices, achieving the improvement of existing foods and encouraging the development of new products that satisfy the sensory experiences of the consumer, driving growth in the food sector. However, the tools discussed have some limitations such as acquisition cost, calibration and maintenance cost, and in some cases, they are designed to work with a specific food matrix.
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Affiliation(s)
- José D Martinez-Velasco
- Engineering Faculty - Research Group CAPSAB, Universidad de La Sabana, Campus del Puente del Común, Km 7 Autopista Norte de Bogotá, Chia, Cundinamarca, 250001, Colombia
| | - Annamaria Filomena-Ambrosio
- International School of Economics and Administrative Science - Research Group Alimentación, Gestión de Procesos y Servicio de la Universidad de La Sabana Research Group, Universidad de La Sabana, Campus del Puente del Común, Km 7 Autopista Norte de Bogotá, Chía, Cundinamarca, 250001, Colombia
| | - Claudia L Garzón-Castro
- Engineering Faculty - Research Group CAPSAB, Universidad de La Sabana, Campus del Puente del Común, Km 7 Autopista Norte de Bogotá, Chia, Cundinamarca, 250001, Colombia
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Li X, Ha M, Warner RD, Hewitt RJE, D'Souza DN, Dunshea FR. Genetic lines influenced the texture, collagen and intramuscular fat of pork longissimus and semimembranosus. Meat Sci 2024; 207:109376. [PMID: 37922666 DOI: 10.1016/j.meatsci.2023.109376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 09/25/2023] [Accepted: 10/27/2023] [Indexed: 11/07/2023]
Abstract
The effects of genetic lines (PM-LR - Pure maternal, Landrace-type; PM-LW - Pure maternal, Large White-type; PM-D - Pure maternal, Duroc-type; SynT-LWLR - Synthetic terminal, Large white and Landrace-type; PT-D - Pure terminal, Duroc-type; and PT-LW - Pure terminal, Large White-type) on carcass traits and pork quality, including cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis (TPA), collagen content and solubility and intramuscular fat (IMF) content of Longissimus thoracis et lumborum (LTL) and Semimembranosus (SM), were investigated. The results showed that all terminal lines had lower backfat thickness than maternal lines, but muscles from line SynT-LWLR had the highest hardness and cohesiveness and the lowest IMF content. The SM showed higher hardness, adhesiveness, springiness, chewiness, collagen, and IMF content but lower WBSF and collagen solubility than LTL. Collagen and IMF content affected WBSF and TPA parameters across both muscles and in LTL alone. Significant relationships between collagen content and texture parameters were found in line PT-D. Genetic lines and muscles affect the contribution of collagen and IMF to pork texture.
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Affiliation(s)
- Xiying Li
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Minh Ha
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Robyn D Warner
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | | | | | - Frank R Dunshea
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia; Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, United Kingdom..
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4
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Yin X, Chen X, Hu J, Zhu L, Zhang H, Hong Y. Effects of distribution, structure and interactions of starch, protein and cell walls on textural formation of cooked rice: A review. Int J Biol Macromol 2023; 253:127403. [PMID: 37832614 DOI: 10.1016/j.ijbiomac.2023.127403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 10/07/2023] [Accepted: 10/10/2023] [Indexed: 10/15/2023]
Abstract
The constitution and forms of rice determine its processing and cooking properties and further control the cooked rice quality. As the two main components, starch and protein content correlations and their characteristics have been extensively explored. However, rice is mainly consumed as polished kernels, components distribution, cytoplasmic matrix, and cell walls work together, and the properties of extracted components or flour are difficult to reflect the quality of cooked rice accurately. Thus, this review summarizes the multi-scale structure changes of main components during real rice cooking conditions. The dynamic thermal changes and leaching behaviors in rice kernels are compared with pure starch or rice flour. The in situ changes and interactions of starch granules, protein bodies, and cell walls during cooking are reviewed. Based on this, different textural evaluation methods are compared, and the advantages and disadvantages are pointed out. The oral chewing perception and bionic chewing simulation for textual evaluation have gradually become hot. Both rice quality controllers and eating quality evaluators attempt to establish an accurate quality evaluation system with the increased demand for high-quality rice.
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Affiliation(s)
- Xianting Yin
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Xiaoyu Chen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Jiali Hu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Ling Zhu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
| | - Hui Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Yan Hong
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
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Barragán-Iglesias J, Rodríguez-Ramírez J, Méndez-Lagunas LL. Microstructural modification of papaya tissue during calcium diffusion: Effects on macrostructure level. Food Res Int 2023; 174:113491. [PMID: 37986494 DOI: 10.1016/j.foodres.2023.113491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 08/20/2023] [Accepted: 09/21/2023] [Indexed: 11/22/2023]
Abstract
The microstructural changes in papaya tissue during calcium diffusion, the effect on drying kinetics and texture parameters were investigated. Calcium pretreatment was applied to papaya samples for 3 h, at a solution concentration of 1.5 g Ca(OH)2/100 mL H2O, and a solution temperature of 25 °C; subsequently, the samples were convectively dried at 70 °C, air flow of 1.5 m/s, and a relative humidity of 5 ± 2%. Calcium content was determined using the Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES) technique, the microstructure of the samples was analyzed by High-Resolution Scanning Electron Microscopy (HR-SEM), and the elementary analysis was performed by Energy-Dispersive X-ray Spectroscopy (EDS). Effective diffusivity of calcium (DefCa) and moisture (Defw) were calculated during pretreatment and drying, respectively and texture parameters were determined by double compression using a texturometer. The transport mechanism determined during calcium pretreatment was diffusion with a DefCa = 3.10 × 10-10 m2/s. Also, branched calcium microstructures in the cell walls of tissue were observed due to the calcium effect, it was supported by elemental analysis, which showed an increase of calcium in section restructured compared to non-restructured. During drying, Defw = 1.86 × 10-9 m2/s was higher in pretreated compared to non-pretreated samples with Defw = 1.17 × 10-9 m2/s, indicating a higher drying rate and moisture loss. The texture values changed significantly (α ≤ 0.05) due to calcium pretreatment and drying; the calcium microstructures caused higher cohesiveness, springiness, gumminess, and chewiness. Calcium modifies the microstructure and composition of papaya tissue; therefore, drying kinetics and texture parameters depend on this modification.
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Affiliation(s)
- Josué Barragán-Iglesias
- Instituto Politécnico Nacional-CIIDIR Oaxaca, Calle Hornos 1003, Colonia Noche Buena, Santa Cruz Xoxocotlán, Oaxaca C.P. 71230, Mexico; Consejo Nacional de Humanidades, Ciencia y Tecnología (CONAHCYT), Insurgentes Sur 1582, Colonia Crédito Constructor, Alcaldía Benito Juárez C.P. 03940, Mexico
| | - Juan Rodríguez-Ramírez
- Instituto Politécnico Nacional-CIIDIR Oaxaca, Calle Hornos 1003, Colonia Noche Buena, Santa Cruz Xoxocotlán, Oaxaca C.P. 71230, Mexico.
| | - Lilia L Méndez-Lagunas
- Instituto Politécnico Nacional-CIIDIR Oaxaca, Calle Hornos 1003, Colonia Noche Buena, Santa Cruz Xoxocotlán, Oaxaca C.P. 71230, Mexico
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Ribes S, Talens P. Correlating instrumental measurements and sensory perceptions of foods with different textural properties for people with impaired oral and swallowing capabilities - A review. Food Res Int 2023; 173:113472. [PMID: 37803794 DOI: 10.1016/j.foodres.2023.113472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 09/04/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
The rising global life expectancy has underlined the necessity of designing novel and tasty food products, suitable for seniors and people with impaired oral and swallowing functions. For developing these products, texture should be optimised from rheological, colloidal, tribological, and masticatory points of view. The current review provides an overview of different studies based on shear rheological, tribological, and in vitro mastication properties of model or real food systems intended for the elderly and/or people with swallowing dysfunctions, with special emphasis on the relation between the instrumental measurements and sensory perceptions of foods. Several works demonstrated that instrumental data from shear rheological and tribological tests complement the sensory evaluations of foods, providing useful information when designing food commodities for specific populations. Conversely, only few works correlated the instrumental data obtained from artificial mouths and/or simulated masticators with the sensory attributes generated by trained assessors. Broaden knowledge of these topics will help in formulating and adapting foods with enhanced functionalities for people with impaired oral and swallowing capabilities. Shear rheology, soft oral tribology, and simulated mastication tests are crucial in designing safe- and easy-swallowing food products.
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Affiliation(s)
- Susana Ribes
- Instituto Universitario de Ingeniería de Alimentos - Food UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - Pau Talens
- Instituto Universitario de Ingeniería de Alimentos - Food UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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7
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He J, Jia W, Lin Z, Zhang Y, Zhao Y, Fang Y. Improving the quality and processing efficiency of beef jerky via drying in confined conditions of pre-stretching. Food Res Int 2023; 172:113171. [PMID: 37689924 DOI: 10.1016/j.foodres.2023.113171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 05/16/2023] [Accepted: 06/17/2023] [Indexed: 09/11/2023]
Abstract
Inspired by the mechanical enhancement of hydrogel via drying in confined conditions, we applied this strategy to beef jerky manufacture for improving the quality and processing efficiency. In our study, beef strips were pre-stretched and then dried in a tensile state, and the confined conditions were achieved by controlling the stretched strains from 20% to 120%. Compared with the sample dried freely, beef jerky dried in confined conditions of different pre-stretching strains exhibited improved quality based on texture and sensory analysis. Additionally, this method also enhanced processing efficiency by reducing approximately 50% drying time. The excellent sensory quality and good texture of beef jerky were obtained as the pre-stretching strain was 80%. Drying beef strips in confined conditions made muscle fibers tense and enhanced hydrophobicity of myofibrillar proteins, leading to a compact structure with high shear force and anisotropy, and rapid water loss in beef jerky. This facile and green method provides a promising route to enrich the existing technologies of jerky processing.
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Affiliation(s)
- Jun He
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Wenzhe Jia
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zihan Lin
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China
| | - Yiguo Zhao
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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8
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Vu ND, Nguyen VM, Tran TT. Effects of pH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:6618300. [PMID: 37577724 PMCID: PMC10415085 DOI: 10.1155/2023/6618300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 07/10/2023] [Accepted: 07/12/2023] [Indexed: 08/15/2023]
Abstract
Mango purée is a byproduct of the current production processes (such as freeze-drying, dehydration) after the product shaping stage or grades II and III mangoes. Currently, fruit bar is a convenient and highly nutritious snack made from fruit. The objective of this study is to utilize mango byproduct in order to develop a fruit bar processing technology, which is based on evaluating the quality (color, break force, vitamin C content, and sensory) when varying the pH of mango purée and the concentration of added pectin. Additionally, total soluble solids (TSS) after blending at 80°C were also investigated. The increase in pH, pectin concentration of mango purée, and TSS after blending showed that vitamin C content in fruit bars tended to decrease. TSS results revealed that at TSS = 63°Bx, pH 3.3, and a pectin concentration of 1.3%, the product received a high rating of 6.3. Additionally, the vitamin C content of the product reached 7.82 mg/100 gDW. The results of this study are expected on the diversification of products from mango. Solving the situation that grades II and III mangoes are difficult to be commercialized and making the most of the byproduct mango flesh after certain production processes.
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Affiliation(s)
- Ngoc Duc Vu
- Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
- Faculty of Food and Environmental Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Van Muoi Nguyen
- Institute of Food and Biotechnology, Can Tho University, Can Tho City 94000, Vietnam
| | - Thanh Truc Tran
- Institute of Food and Biotechnology, Can Tho University, Can Tho City 94000, Vietnam
- School of Graduate, Can Tho University, Can Tho City 94000, Vietnam
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9
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Protein gel with designed network and texture regulated via building blocks to study dysphagia diet classifications. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/04/2023]
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10
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Zheng L, Regenstein JM, Zhou L, Mokhtar SM, Wang Z. Gel Properties and Structural Characteristics of Composite Gels of Soy Protein Isolate and Silver Carp Protein. Gels 2023; 9:gels9050420. [PMID: 37233011 DOI: 10.3390/gels9050420] [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: 04/11/2023] [Revised: 05/12/2023] [Accepted: 05/15/2023] [Indexed: 05/27/2023] Open
Abstract
Problems with silver carp protein (SCP) include a strong fishy odor, low gel strength of SCP surimi, and susceptibility to gel degradation. The objective of this study was to improve the gel quality of SCP. The effects of the addition of native soy protein isolate (SPI) and SPI subjected to papain-restricted hydrolysis on the gel characteristics and structural features of SCP were studied. The β-sheet structures in SPI increased after papain treatment. SPI treated with papain was crosslinked with SCP using glutamine transaminase (TG) to form a composite gel. Compared with the control, the addition of modified SPI increased the hardness, springiness, chewiness, cohesiveness, and water-holding capacity (WHC) of the protein gel (p < 0.05). In particular, the effects were most significant when the degree of SPI hydrolysis (DH) was 0.5% (i.e., gel sample M-2). The molecular force results demonstrated that hydrogen bonding, disulfide bonding, and hydrophobic association are important molecular forces in gel formation. The addition of the modified SPI increases the number of hydrogen bonds and the disulfide bonds. Scanning electron microscopy (SEM) analysis showed that the papain modifications allowed the formation of a composite gel with a complex, continuous, and uniform gel structure. However, the control of the DH is important as additional enzymatic hydrolysis of SPI decreased TG crosslinking. Overall, modified SPI has the potential to improve SCP gel texture and WHC.
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Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Heilongjiang Beidahuang Green Health Food Co., Ltd., Kiamusze 154007, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Linyi Zhou
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Sayed Mohamed Mokhtar
- Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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Cheng Y, Xue P, Chen Y, Xie J, Peng G, Tian S, Chang X, Yu Q. Effect of Soluble Dietary Fiber of Navel Orange Peel Prepared by Mixed Solid-State Fermentation on the Quality of Jelly. Foods 2023; 12:foods12081724. [PMID: 37107519 PMCID: PMC10137729 DOI: 10.3390/foods12081724] [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: 03/17/2023] [Revised: 04/09/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
The aim of this work was to prepare soluble dietary fibers (SDFs) from insoluble dietary fiber of navel orange peel (NOP-IDF) by mixed solid-state fermentation (M-SDF) and to investigate the influence of fermentation modification on the structural and functional characteristics of SDF in comparison with untreated soluble dietary fiber (U-SDF) of NOP-IDF. Based on this, the contribution of two kinds of SDF to the texture and microstructure of jelly was further examined. The analysis of scanning electron microscopy indicated that M-SDF exhibited a loose structure. The analysis of scanning electron microscopy indicated that M-SDF exhibited a loose structure. In addition, M-SDF exhibited increased molecular weight and elevated thermal stability, and had significantly higher relative crystallinity than U-SDF. Fermentation modified the monosaccharide composition and ratio of SDF, as compared to U-SDF. The above results pointed out that the mixed solid-state fermentation contributed to alteration of the SDF structure. Furthermore, the water holding capacity and oil holding capacity of M-SDF were 5.68 ± 0.36 g/g and 5.04 ± 0.04 g/g, which were about six times and two times of U-SDF, respectively. Notably, the cholesterol adsorption capacity of M-SDF was highest at pH 7.0 (12.88 ± 0.15 g/g) and simultaneously exhibited better glucose adsorption capacity. In addition, jellies containing M-SDF exhibited a higher hardness of 751.15 than U-SDF, as well as better gumminess and chewiness. At the same time, the jelly added with M-SDF performed a homogeneous porous mesh structure, which contributed to keeping the texture of the jelly. In general, M-SDF displayed much excellent structural and functional properties, which could be utilized to develop functional food.
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Affiliation(s)
- Yanan Cheng
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Puyou Xue
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Guanyi Peng
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Shenglan Tian
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Xinxin Chang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
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12
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Nam JH, Thibodeau A, Qian YL, Qian MC, Park SH. Multidisciplinary evaluation of plant growth promoting rhizobacteria on soil microbiome and strawberry quality. AMB Express 2023; 13:18. [PMID: 36795258 PMCID: PMC9935790 DOI: 10.1186/s13568-023-01524-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Accepted: 02/04/2023] [Indexed: 02/17/2023] Open
Abstract
The natural soil environment is considered one of the most diverse habitats containing numerous bacteria, fungi, and larger organisms such as nematodes, insects, or rodents. Rhizosphere bacteria play vital roles in plant nutrition and the growth promotion of their host plant. The aim of this study was to evaluate the effects of three plant growth-promoting rhizobacteria (PGPR), Bacillus subtilis, Bacillus amyloliquefaciens, and Pseudomonas monteilii for their potential role as a biofertilizer. The effect of the PGPR was examined at a commercial strawberry farm in Dayton, Oregon. The PGPR were applied to the soil of the strawberry (Fragaria × ananassa cultivar Hood) plants in two different concentrations of PGPR, T1 (0.24% PGPR) and T2 (0.48% PGPR), and C (no PGPR). A total of 450 samples from August 2020 to May 2021 were collected, and microbiome sequencing based on the V4 region of the 16S rRNA gene was conducted. The strawberry quality was measured by sensory evaluation, total acidity (TA), total soluble solids (TSS), color (lightness and chroma), and volatile compounds. Application of the PGPR significantly increased the populations of Bacillus and Pseudomonas and promoted the growth of nitrogen-fixing bacteria. The TSS and color evaluation showed that the PGPR presumptively behaved as a ripening enhancer. The PGPR contributed to the production of fruit-related volatile compounds, while the sensory evaluation did not show significant differences among the three groups. The major finding of this study suggests that the consortium of the three PGPR have a potential role as a biofertilizer by supporting the growth of other microorganisms (nitrogen-fixing bacteria) as part of a synergetic effect and strawberry quality such as sweetness and volatile compounds.
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Affiliation(s)
- Jun Haeng Nam
- grid.4391.f0000 0001 2112 1969Department of Food Science and Technology, Oregon State University, 3051 SW Campus Way, Corvallis, OR 97331 USA
| | - Alyssa Thibodeau
- grid.4391.f0000 0001 2112 1969Department of Food Science and Technology, Oregon State University, 3051 SW Campus Way, Corvallis, OR 97331 USA
| | - Yanping L. Qian
- grid.4391.f0000 0001 2112 1969Department of Food Science and Technology, Oregon State University, 3051 SW Campus Way, Corvallis, OR 97331 USA
| | - Michael C. Qian
- grid.4391.f0000 0001 2112 1969Department of Food Science and Technology, Oregon State University, 3051 SW Campus Way, Corvallis, OR 97331 USA
| | - Si Hong Park
- Department of Food Science and Technology, Oregon State University, 3051 SW Campus Way, Corvallis, OR, 97331, USA.
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13
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Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception. Foods 2023; 12:foods12040689. [PMID: 36832764 PMCID: PMC9955494 DOI: 10.3390/foods12040689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 01/23/2023] [Accepted: 02/02/2023] [Indexed: 02/08/2023] Open
Abstract
With food insecurity rising dramatically in Sub-Saharan Africa, promoting the use of sorghum, cowpea and cassava flours in staple food such as bread may reduce wheat imports and stimulate the local economy through new value chains. However, studies addressing the technological functionality of blends of these crops and the sensory properties of the obtained breads are scarce. In this study, cowpea varieties (i.e., Glenda and Bechuana), dry-heating of cowpea flour and cowpea to sorghum ratio were studied for their effects on the physical and sensory properties of breads made from flour blends. Increasing cowpea Glenda flour addition from 9 to 27% (in place of sorghum) significantly improved bread specific volume and crumb texture in terms of instrumental hardness and cohesiveness. These improvements were explained by higher water binding, starch gelatinization temperatures and starch granule integrity during pasting of cowpea compared to sorghum and cassava. Differences in physicochemical properties among cowpea flours did not significantly affect bread properties and texture sensory attributes. However, cowpea variety and dry-heating significantly affected flavour attributes (i.e., beany, yeasty and ryebread). Consumer tests indicated that composite breads could be significantly distinguished for most of the sensory attributes compared to commercial wholemeal wheat bread. Nevertheless, the majority of consumers scored the composite breads from neutral to positive with regard to liking. Using these composite doughs, chapati were produced in Uganda by street vendors and tin breads by local bakeries, demonstrating the practical relevance of the study and the potential impact for the local situation. Overall, this study shows that sorghum, cowpea and cassava flour blends can be used for commercial bread-type applications instead of wheat in Sub-Saharan Africa.
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de Souza Zangirolami M, Moya Moreira TF, Leimann FV, Valderrama P, Março PH. Texture profile and short-NIR spectral vibrations relationship evaluated through Comdim: The case study for animal and vegetable proteins. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Shao S, Li E, Yu S, Yi X, Zhang X, Yang C, Gilbert RG, Li C. Subtle differences in starch fine molecular structure are associated with large differences in texture and digestibility of Chinese steamed bread. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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16
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Foaming properties of the complex of chitooligosaccharides and bovine serum albumin and its application in angel cake. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Winkler DE, Clauss M, Kubo MO, Schulz-Kornas E, Kaiser TM, Tschudin A, De Cuyper A, Kubo T, Tütken T. Microwear textures associated with experimental near-natural diets suggest that seeds and hard insect body parts cause high enamel surface complexity in small mammals. Front Ecol Evol 2022. [DOI: 10.3389/fevo.2022.957427] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In mammals, complex dental microwear textures (DMT) representing differently sized and shaped enamel lesions overlaying each other have traditionally been associated with the seeds and kernels in frugivorous diets, as well as with sclerotized insect cuticles. Recently, this notion has been challenged by field observations as well as in vitro experimental data. It remains unclear to what extent each food item contributes to the complexity level and is reflected by the surface texture of the respective tooth position along the molar tooth row. To clarify the potential of seeds and other abrasive dietary items to cause complex microwear textures, we conducted a controlled feeding experiment with rats. Six individual rats each received either a vegetable mix, a fruit mix, a seed mix, whole crickets, whole black soldier fly larvae, or whole day-old-chicks. These diets were subjected to material testing to obtain mechanical properties, such as Young’s modulus, yield strength, and food hardness (as indicated by texture profile analysis [TPA] tests). Seeds and crickets caused the highest surface complexity. The fruit mix, seed mix, and crickets caused the deepest wear features. Moreover, several diets resulted in an increasing wear gradient from the first to the second molar, suggesting that increasing bite force along the tooth row affects dental wear in rats on these diets. Mechanical properties of the diets showed different correlations with DMT obtained for the first and second molars. The first molar wear was mostly correlated with maximum TPA hardness, while the second molar wear was strongly correlated with maximum yield stress, mean TPA hardness, and maximum TPA hardness. This indicates a complex relationship between chewing mechanics, food mechanical properties, and observed DMT. Our results show that, in rats, seeds are the main cause of complex microwear textures but that hard insect body parts can also cause high complexity. However, the similarity in parameter values of surface textures resulting from seed and cricket consumption did not allow differentiation between these two diets in our experimental approach.
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18
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Pematilleke N, Kaur M, Adhikari B, Torley PJ. Meat texture modification for dysphagia management and application of hydrocolloids: A review. Crit Rev Food Sci Nutr 2022; 64:1764-1779. [PMID: 36066499 DOI: 10.1080/10408398.2022.2119202] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Dysphagia is a medical condition that describes the difficulty of swallowing food, and texture modified food (TMF) is the best intervention for dysphagia. The relevant guidelines to identify dysphagia food are provided by the International Dysphagia Diet Standardization Initiative (IDDSI). Developing texture modified meat is a challenging task due to its fibrous microstructure and harder texture. Various meat tenderization attempts are therefore evaluated in the literature. Meat texture modification for dysphagia is not just limited to tenderization but should be focused on safe swallowing attributes as well. The application of hydrocolloids for designing TMF has a major research focus as it is a cost-effective method and offers an opportunity for careful control. The present review focuses on the meat texture modification attempts that have been used in the past and present, with special attention to the use of hydrocolloids. Several studies have shown improvements in texture upon the addition of various hydrocolloids; however, few studies have attempted to develop texture modified meat for people with dysphagia. This area has to be further developed along with the sensory evaluations conducted with the dysphagia population, to validate the industrial application of hydrocolloids to TMF.
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Affiliation(s)
- Nelum Pematilleke
- Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia
| | - Mandeep Kaur
- Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia
| | - Benu Adhikari
- Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia
| | - Peter J Torley
- Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia
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19
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Cai Y, Wang J, Xiao S, Zhu J, Yu J, Li L, Liu Y. The interaction study of soluble pectin fiber and surimi protein network from silver carp (Hypophthalmichthys molitrix) based on a new prediction model. Food Chem 2022; 403:134429. [DOI: 10.1016/j.foodchem.2022.134429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 09/19/2022] [Accepted: 09/25/2022] [Indexed: 11/26/2022]
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20
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Csurka T, Varga-Tóth A, Kühn D, Hitka G, Badak-Kerti K, Alpár B, Surányi J, Friedrich LF, Pásztor-Huszár K. Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg allergen and developing functional food. Front Nutr 2022; 9:979594. [PMID: 36105579 PMCID: PMC9465328 DOI: 10.3389/fnut.2022.979594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Accepted: 07/28/2022] [Indexed: 11/17/2022] Open
Abstract
Animal blood is a valuable resource, which is usually not utilized in a value-added way by the industry like other animal by-products, even though it has plenty of benefits in terms of sustainability and human health, particularly against iron deficiency anemia. Animal blood is perfectly suitable for providing special functions, which are necessary for functional foods, and improving techno-functional properties based on the previous reports published in the literature. In this paper, egg powder was substituted by powdered animal blood products (whole blood powder, blood plasma powder, and hemoglobin powder) in sponge cake. Techno-functional and sensory properties (texture by texture profile analysis and three-point breaking test, water activity, dry matter content, and color) were instrumentally measured and then a sensory evaluation was carried out by unskilled panelists. Quality characteristics (texture, color, and dry matter content) were daily measured on the day of baking and then every 24 h for 3 additional days because freshly baked cakes are usually consumed within 3 days. Based on the results, powdered blood products are suitable for substituting the egg powder in sponge cakes and developing functional foods. Blood powders can increase the hardness, chewiness, and breaking force of cakes, giving them the ability to be stuffed with more fillings and molded into special shapes without compromising on the sensory characteristics. They can also increase the intensity of the cocoa flavor, which results in a richer, darker color without deceiving the consumers.
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Affiliation(s)
- Tamás Csurka
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
- Doctoral School of Food Sciences, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
- *Correspondence: Tamás Csurka
| | - Adrienn Varga-Tóth
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Dorottya Kühn
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Géza Hitka
- Department of Postharvest, Commerce, Supply Chain and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Katalin Badak-Kerti
- Department of Grain and Industrial Plant Processing, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Boglárka Alpár
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
- Doctoral School of Food Sciences, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - József Surányi
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
- Doctoral School of Food Sciences, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - László Ferenc Friedrich
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Klára Pásztor-Huszár
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
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21
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Soft confectionery products: Quality parameters, interactions with processing and ingredients. Food Chem 2022; 385:132735. [DOI: 10.1016/j.foodchem.2022.132735] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 02/18/2022] [Accepted: 03/15/2022] [Indexed: 11/21/2022]
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22
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Hadde EK, Prakash S, Chen W, Chen J. Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 2: Texture modified foods. J Texture Stud 2022; 53:617-628. [PMID: 35708507 DOI: 10.1111/jtxs.12706] [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: 07/04/2021] [Revised: 05/31/2022] [Accepted: 06/03/2022] [Indexed: 12/01/2022]
Abstract
Texture-modified foods and thickened fluids play a major role in clinical treatment for individuals who suffer from swallowing difficulties (known as dysphagia). International Dysphagia Diet Standardization Initiative (IDDSI) developed a standardized terminology and description for texture-modified foods and thickened fluids to allow dysphagia patients to receive the correct consistency of food/drink. While the IDDSI framework provides a consistent texture description (Levels 0-7) and is widely accepted as an international standard, testing and assessment of IDDSI texture level are qualitative in nature and subjective in manner. These methods were proposed primarily for use by frontline carers, but are not most ideal for industrial purposes of quality control of such products. Therefore, the main aim of this work was to develop a quantitative instrumental method that best describes IDDSI levels as an objective framework. A set of test samples, including commercially available instant mashed potato, baby rice cereal, and cooked potato cubes of varying texture, were prepared. Two IDDSI measuring techniques, fork pressure test and spoon tilt test, were used to evaluate texture grades of these samples. Puncture and compression tests based on texture analyzer were used to assess cohesiveness, adhesiveness, firmness, and hardness for each food category (Levels 4-7). Thresholds of cohesiveness and adhesiveness, as well as bands of acceptable firmness and hardness for each food category were clearly identified and are proposed as objective complements to the IDDSI framework.
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Affiliation(s)
- Enrico Karsten Hadde
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Sangeeta Prakash
- School of Agricultural and Food Science, The University of Queensland, Brisbane, Australia
| | - Wei Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Jianshe Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
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23
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Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by steaming and Sous-vide. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100549] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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24
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Chen S, Qin L, Chen T, Yu Q, Chen Y, Xiao W, Ji X, Xie J. Modification of starch by polysaccharides in pasting, rheology, texture and in vitro digestion: A review. Int J Biol Macromol 2022; 207:81-89. [PMID: 35247426 DOI: 10.1016/j.ijbiomac.2022.02.170] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 02/22/2022] [Accepted: 02/26/2022] [Indexed: 11/05/2022]
Abstract
Starch is a copolymer with unique physicochemical characteristics, is known for its low cost, easy degradability, renewable and easy availability. However, natural starches have some undesirable properties such as poor solubility, poor functional properties, lower resistant starch content with reduced retrogradation, and poor stability under various temperatures, pH, which limit their application in food. Different modification methods are used to improve its performance and expand its application. Numerous studies have been conducted to investigate why the addition of small amounts of polysaccharides affects the properties of starch pastes and gels. The application of polysaccharide-modified starch can be seen in the pasting, rheology, texture and in vitro digestive properties of starch gels. The main influencing factors include different starches, different specific polysaccharides, and different methods of preparation of composite pastes and gels. This paper reviews the changes in the properties of starch in terms of pasting, rheology, texture and in vitro digestion after modification with polysaccharides and the mechanism of polysaccharide action on starch.
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Affiliation(s)
- Shuai Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Li Qin
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Ting Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Wenhao Xiao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xiaoyao Ji
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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25
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Mirazimi F, Saldo J, Sepulcre F, Gràcia A, Pujola M. Enriched puree potato with soy protein for dysphagia patients by using 3D printing. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.149] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Affiliation(s)
- Farnaz Mirazimi
- Departament d'Enginyeria Agroalimentària i Biotecnologia Universitat Politècnica de Catalunya ‐ Campus del Baix Llobregat Castelldefels Catalonia Spain
| | - Jordi Saldo
- Animal and Food Science Department Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA) XaRTA, TECNIO Universitat Autònoma de Barcelona Facultat de Veterinària Cerdanyola del Vallès Catalonia Spain
- CEPROBI‐IPN Yautepec Morelos Mexico
| | - Francesc Sepulcre
- Departament d'Enginyeria Agroalimentària i Biotecnologia Universitat Politècnica de Catalunya ‐ Campus del Baix Llobregat Castelldefels Catalonia Spain
| | | | - Montserrat Pujola
- Departament d'Enginyeria Agroalimentària i Biotecnologia Universitat Politècnica de Catalunya ‐ Campus del Baix Llobregat Castelldefels Catalonia Spain
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26
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Rong L, Shen M, Wen H, Xiao W, Li J, Xie J. Effects of xanthan, guar and Mesona chinensis Benth gums on the pasting, rheological, texture properties and microstructure of pea starch gels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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27
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Abstract
Food oral processing (FOP) is a fast-emerging research area in the food science discipline. Since its first introduction about a decade ago, a large amount of literature has been published in this area, forming new frontiers and leading to new research opportunities. This review aims to summarize FOP research progress from current perspectives. Food texture, food flavor (aroma and taste), bolus swallowing, and eating behavior are covered in this review. The discussion of each topic is organized into three parts: a short background introduction, reflections on current research findings and achievements, and future directions and implications on food design. Physical, physiological, and psychological principles are the main concerns of discussion for each topic. The last part of the review shares views on the research challenges and outlooks of future FOP research. It is hoped that the review not only helps readers comprehend what has been achieved in the past decade but also, more importantly, identify where the knowledge gaps are and in which direction the FOP research will go.
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Affiliation(s)
- Yue He
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China;
| | - Xinmiao Wang
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China;
| | - Jianshe Chen
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China;
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28
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Sangaré M, Karoui R. Evaluation and monitoring of the quality of sausages by different analytical techniques over the last five years. Crit Rev Food Sci Nutr 2022; 63:8136-8160. [PMID: 35333686 DOI: 10.1080/10408398.2022.2053059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Sausages are among the most vulnerable and perishable products, although those products are an important source of essential nutrients for human organisms. The evaluation of the quality of sausages becomes more and more required by consumers, producers, and authorities to thwarter falsification. Numerous analytical techniques including chemical, sensory, chromatography, and so on, are employed for the determination of the quality and authenticity of sausages. These methods are expensive and time consuming, and are often sensitive to significant sources of variation. Therefore, rapid analytical techniques such as fluorescence spectroscopy, near infrared (NIR), mid infrared (MIR), nuclear magnetic resonance (NMR), among others were considered helpful tools in this domain. This review will identify current gaps related to different analytical techniques in assessing and monitoring the quality of sausages and discuss the drawbacks of existing analytical methods regarding the quality and authenticity of sausages from 2015 up to now.
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Affiliation(s)
- Moriken Sangaré
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, BioEcoAgro, Lens, France
- Institut Supérieur des Sciences et Médecine Vétérinaire de Dalaba, Département de Technologie et Contrôle des Produits Alimentaires, DTCPA, ISSMV/Dalaba, Guinée
- Univ. Gamal Abdel Nasser de Conakry, Guinée, Uganc, Guinée
| | - Romdhane Karoui
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, BioEcoAgro, Lens, France
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29
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Baig D, Sabikhi L, Khetra Y, Shelke PA. Technological challenges in production of camel milk cheese and ways to overcome them – A review. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105344] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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30
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Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises. Foods 2022; 11:foods11030282. [PMID: 35159434 PMCID: PMC8834398 DOI: 10.3390/foods11030282] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/21/2021] [Accepted: 01/07/2022] [Indexed: 12/19/2022] Open
Abstract
Flaxseed gum (FG) and whey protein microparticles (WPMs) were used to substitute fats in model mayonnaises. WPMs were prepared by grinding the heat-set whey protein gel containing 10 mM CaCl2 into small particles (10–20 µm). Then, 3 × 4 low-fat model mayonnaises were prepared by varying FG (0.3, 0.6, 0.9 wt%) and WPM (0, 8, 16, 24 wt%) concentrations. The effect of the addition of FG and WPMs on rheology, instrumental texture and sensory texture and their correlations were investigated. The results showed that all samples exhibited shear thinning behavior and ‘weak gel’ properties. Although both FG and WPMs enhanced rheological (e.g., viscosity and storage modulus) and textural properties (e.g., hardness, consistency, adhesiveness, cohesiveness) and kinetic stability, this enhancement was dominated by FG. FG and WPMs affected bulk properties through different mechanisms, (i.e., active filler and entangled polysaccharide networks). Panellists evaluated sensory texture in three stages: extra-oral, intra-oral and after-feel. Likewise, FG dominated sensory texture of model mayonnaises. With increasing FG concentration, sensory scores for creaminess and mouth-coating increased, whereas those of firmness, fluidity and spreadability decreased. Creaminess had a linear negative correlation with firmness, fluidity and spreadability (R2 > 0.985), while it had a linear positive correlation with mouth-coating (R2 > 0.97). A linear positive correlation (R2 > 0.975) was established between creaminess and viscosity at different shear rates/instrumental texture parameters. This study highlights the synergistic role of FG and WPMs in developing low-fat mayonnaises.
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31
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Gadziński P, Osmałek TZ, Froelich A, Wilmańska O, Nowak A, Tatarek A. Rheological and textural analysis as tools for investigation of drug-polymer and polymer-polymer interactions on the example of low-acyl gellan gum and mesalazine. J Biomater Appl 2022; 36:1400-1416. [PMID: 34994229 DOI: 10.1177/08853282211052755] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
PURPOSE In the performed study, the rheological and textural parameters of gellan-based hydrogels were investigated and their dependence on three factors was taken into consideration: (i) The presence of the model drug, (ii) The presence and type of the ionic crosslinking agent, and (iii) the composition of the polymer network. The objective was to compare two analytical methods, regarded as complementary, and define to what extent the obtained results correlate with each other. METHODS The hydrogels contained low-acyl gellan gum or its mixtures with hydroxyethyl cellulose or κ-carrageenan. CaCl2 and MgCl2 were used as gelling agents. Mesalazine was used as a model drug. The rheological analysis included oscillatory stress and frequency sweeping. The texture profile analysis was performed to calculate texture parameters. RESULTS Placebo gels without the addition of gelling agents had the weakest structure. The drug had the strongest ability to increase the stiffness of the polymer network. The weakest structure revealed the placebo samples without the addition of gelling agents. Texture analysis revealed no significant influence of the drug on the strength of the gels, while rheological measurements indicated clear differences. CONCLUSIONS It can be concluded that in the case of some parameters methods correlate, that is, the effect related to gelling ions. However, the rheological analysis seems to be more precise and sensitive to some changes in the mechanical properties of the gels.
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Affiliation(s)
- Piotr Gadziński
- Chair and Department of Pharmaceutical Technology, Poznan University of Medical Sciences, Poznań, Poland
| | - Tomasz Zbigniew Osmałek
- Chair and Department of Pharmaceutical Technology, Poznan University of Medical Sciences, Poznań, Poland
| | - Anna Froelich
- Chair and Department of Pharmaceutical Technology, Poznan University of Medical Sciences, Poznań, Poland
| | - Oliwia Wilmańska
- Student's Research Group of Pharmaceutical Technology, Chair and Department of Pharmaceutical Technology, Poznan University of Medical Sciences,Poznań, Poland
| | - Agata Nowak
- Student's Research Group of Pharmaceutical Technology, Chair and Department of Pharmaceutical Technology, Poznan University of Medical Sciences,Poznań, Poland
| | - Adam Tatarek
- Chair and Department of Pharmaceutical Technology, Poznan University of Medical Sciences, Poznań, Poland
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Ilic J, Tomasevic I, Djekic I. Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by boiling and grilling. J Texture Stud 2021; 53:174-184. [PMID: 34854495 DOI: 10.1111/jtxs.12651] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/20/2021] [Accepted: 11/24/2021] [Indexed: 11/26/2022]
Abstract
The present study investigated the influence of boiling and grilling deployed at 15, 30, and 45 min on selected eggplant and zucchini qualities. The colorants present in these vegetables contribute to their attractive appearance while presenting health-benefit components. This study shows that boiling and grilling differently affected the color properties of the eggplant and zucchini flesh and skin, leading to discoloration. However, the multifactorial mechanisms behind this phenomenon are not yet fully uncovered. Both boiling and grilling caused softening in examined vegetables within cooking prolongation, but different effects were observed. In the case of grilling, large- and small-deformation mechanical parameters established higher values. Thus, grilling produced firmer samples, which was further projected on mastication and dynamic sensory perception. Although there was limited differentiation in mastication parameters, it was observable that grilled products were more mastication-demanding. The number of chews and consumption time provided most of the information and established higher values for short-time cooking treatments and grilling. As a consequence, samples that had longer in-oral exposure times were perceived as bitter (eggplant) or sweet (zucchini). Oppositely, boiled vegetables were juicier. Regardless of the type of vegetable or cooking method, the shortest cooking treatments resulted in products dominantly perceived as firm.
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Affiliation(s)
- Jovan Ilic
- Department of Food Safety and Quality Management, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Igor Tomasevic
- Department of Animal Origin Products Technology, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Ilija Djekic
- Department of Food Safety and Quality Management, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
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Chow CY, Thybo CD, Sager VF, Riantiningtyas RR, Bredie WL, Ahrné L. Printability, stability and sensory properties of protein-enriched 3D-printed lemon mousse for personalised in-between meals. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106943] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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34
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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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35
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Zhao Q, Tian H, Chen L, Zeng M, Qin F, Wang Z, He Z, Chen J. Interactions between soluble soybean polysaccharide and starch during the gelatinization and retrogradation: Effects of selected starch varieties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106765] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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36
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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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37
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Sarkar A, Soltanahmadi S, Chen J, Stokes JR. Oral tribology: Providing insight into oral processing of food colloids. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106635] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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38
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Ilic J, Tomasevic I, Djekic I. Ease of mastication index-Quantification of mastication effort using quality function deployment. J Texture Stud 2021; 52:447-460. [PMID: 34231885 DOI: 10.1111/jtxs.12621] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 06/03/2021] [Accepted: 07/02/2021] [Indexed: 11/26/2022]
Abstract
An effort required to masticate a bite of food seems important for a broad group of consumers considering many foodstuffs. Consumers with specific needs (elderly, people with impaired oral functioning) are also interested in ease of mastication. Besides understanding the relationships between mastication and sensory perception, a better insight into foodstuffs' mastication effort is needed to gain vital information when choosing the food and judging its quality. However, there is not much work describing the quantification of mastication effort as a quality grade. Within this research, we: (a) analyzed consumers' demands toward mastication attributes, (b) examined mastication, mechanical, and sensory parameters for nine foodstuffs (meat and dairy products), and (c) developed a quality function deployment model that connects consumers' demands with a multidimensional technical scale, enabling mastication effort quantification through a novel "ease of mastication index" (EMI). As a single-value quality score, EMI answers how much effort must be applied to masticate certain foodstuff. It is a left-sided index (it can have only positive values up to EMI = 1), having the maximal value for creamy cheese (0.96) and minimal (0.40) for fermented sausage in the present study, meaning the latter was the most difficult case study product for mastication. This study's practical application may be seen in the proposed model usage for foodstuffs research and development, bearing in mind ease of mastication. EMI may play an essential role as a novel quality indicator that can be considered crucial for broad and specific consumer groups.
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Affiliation(s)
- Jovan Ilic
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, Department of Food Safety and Quality Management, University of Belgrade, Belgrade, Republic of Serbia
| | - Igor Tomasevic
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, Department of Animal Origin Products Technology, University of Belgrade, Belgrade, Republic of Serbia
| | - Ilija Djekic
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, Department of Food Safety and Quality Management, University of Belgrade, Belgrade, Republic of Serbia
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Sakurai N, Takashima T, Akimoto H, Blahovec J. Instrumentation and methods for rapid estimation of selected viscoelastic parameters in foods. J Texture Stud 2021; 52:480-491. [PMID: 34232519 DOI: 10.1111/jtxs.12622] [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: 03/20/2021] [Revised: 05/31/2021] [Accepted: 07/02/2021] [Indexed: 11/29/2022]
Abstract
A new method to estimate the selected viscoelastic parameters of foods using damped vibration analysis is presented for the evaluation of fruits and baked products. A flat disk is attached to the flat sample surface using a laser rangefinder that measures the sample thickness in advance, and it is locked by a trigger. Next, the trigger is released to allow the probe to press the sample through the force of gravity. The damped vibration of the probe caused by the deformation of the food is measured by monitoring the displacement of the probe via a linear encoder. The bulk modulus and viscosity are estimated using the fractional Zener model and mass. Young's modulus (E) is estimated independently by determining the maximum velocity of the probe using Hooke's law. Poisson's ratio (ν), and the shear modulus and viscosity are calculated by employing the estimated E and bulk modulus. The bulk modulus, bulk viscosity, shear modulus, shear viscosity, and E of apples were found to be higher than those of bananas. The bulk modulus, bulk viscosity, E, and shear modulus for white bread were lower than those for pound cake, but the ν values were higher, whereas those of sponge cake were intermediate. After drying the baked products for 1 day, most of the parameters of the samples increased, but the value of ν for white bread decreased. The proposed free-falling device estimated the four viscoelastic coefficients, Poisson's ratio, and Young's modulus of the food sample in less than 1 s.
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Affiliation(s)
- Naoki Sakurai
- Graduate School of Integrated Sciences for Life, Hiroshima University, Hiroshima, Japan
| | | | - Hidemi Akimoto
- Graduate School of Integrated Sciences for Life, Hiroshima University, Hiroshima, Japan
| | - Jiří Blahovec
- Department of Physics, Faculty of Engineering, Czech University of Life Sciences Prague, Prague, Czech Republic
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40
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Kazemeini SM, Rosenthal AJ. Artifacts and errors in the measurement of the stickiness of liquid foods with tack tests. J Texture Stud 2021; 53:601-608. [PMID: 34212388 DOI: 10.1111/jtxs.12620] [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: 01/08/2021] [Revised: 05/27/2021] [Accepted: 06/19/2021] [Indexed: 11/28/2022]
Abstract
We encounter stickiness in many areas of our daily life and as humans, we are able to discriminate different levels of stickiness. Yet attempts to measure stickiness with instruments have been challenging. One of the commonest approaches has been the "tack test" in which a probe is brought into contact with the sticky food and then pulled away while measuring the resisting force-various indices, such as the maximum force or the area below the force curve have been used to describe stickiness. This work rationalizes results from tack tests for liquid foods and helps us explain the influence of probe geometry. Photographic evidence of the way that the liquid adheres/detaches from the probe suggests that the terms "cohesive" and "adhesive" failure depend on the speed of the test. Application of a fixed deformation with time shows rapid loss of adhesive force suggesting that liquid samples flow from the probe. We propose that stickiness of liquid foods is entirely due to the liquid's viscosity and surface tension, and that measurements of tack for liquid foods-while highly reproducible-are entirely artifacts of the test method employed and are in effect snapshots in time of non-equilibrium processes.
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Affiliation(s)
- Seyed Mostafa Kazemeini
- Biomaterials Group, Division of Food, Nutrition and Dietetics, University of Nottingham, Nottingham, UK
| | - Andrew J Rosenthal
- Biomaterials Group, Division of Food, Nutrition and Dietetics, University of Nottingham, Nottingham, UK
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41
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Methacanon P, Gamonpilas C, Kongjaroen A, Buathongjan C. Food polysaccharides and roles of rheology and tribology in rational design of thickened liquids for oropharyngeal dysphagia: A review. Compr Rev Food Sci Food Saf 2021; 20:4101-4119. [PMID: 34146451 DOI: 10.1111/1541-4337.12791] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 05/21/2021] [Accepted: 05/25/2021] [Indexed: 01/02/2023]
Abstract
In today's market environment, an aging society is recognized as one of the megatrends in the world. The demographic change in the world population age structure has driven a huge demand in healthcare products as well as services that include the technological innovation for the health and wellness of the elderly. Dysphagia or swallowing difficulty is a common problem in the elderly as many changes in swallowing function come with aging. The presence of a strong relationship between swallowing ability, nutritional status, and health outcomes in the elderly leads to the importance of dysphagia management in the population group. Modification of solid food and/or liquid is a mainstay of compensatory intervention for dysphagia patients. In this regard, texture-modified foods are generally provided to reduce risks associated with choking, while thickened liquids are recommended for mitigating risks associated with aspiration. In this review, we discuss thickened liquids and other issues including the importance of their rheological and tribological properties for oropharyngeal dysphagia management in the elderly. The review focuses on both commercial thickeners that are either based on modified starch or xanthan gum and other potential polysaccharide alternatives, which have been documented in the literature in order to help researchers develop or improve the characteristic properties of thickened liquids required for safe swallowing. Furthermore, some research gaps and future perspectives, particularly from the nutrition aspect related to the interaction between thickeners and other food ingredients, are suggested as such interaction may considerably control the rate of nutrient absorption and release within our body.
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Affiliation(s)
- Pawadee Methacanon
- Advanced Polymer Technology Research Group, National Metal and Materials Technology Center (MTEC), NSTDA, Klong Luang, Pathumthani, Thailand
| | - Chaiwut Gamonpilas
- Advanced Polymer Technology Research Group, National Metal and Materials Technology Center (MTEC), NSTDA, Klong Luang, Pathumthani, Thailand
| | - Akapong Kongjaroen
- Advanced Polymer Technology Research Group, National Metal and Materials Technology Center (MTEC), NSTDA, Klong Luang, Pathumthani, Thailand
| | - Chonchanok Buathongjan
- Advanced Polymer Technology Research Group, National Metal and Materials Technology Center (MTEC), NSTDA, Klong Luang, Pathumthani, Thailand
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42
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Chen W, Hadde EK, Chen J. Development of a ball back extrusion technique for texture analysis of fluid food. J Texture Stud 2021; 52:461-469. [PMID: 34050528 DOI: 10.1111/jtxs.12613] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Accepted: 05/04/2021] [Indexed: 11/30/2022]
Abstract
Textural properties of a food not only influence consumers' sensory preference of the product but also more importantly influence the strategy of food oral manipulation. Availability of reliable instrumental techniques has always been sought by food industry for proper assessment of food texture both in lab and online quality control. In this work a set of ball back extrusion (BBE) geometries with various ball/cup diameters (38/40, 35/40, 31.5/40, 24.5/28, all in mm) have been assessed as a fixture of a standard texture analyzer for flowability and consistency test of fluid foods. The feasibility of the new design has been tested against plate back extrusion (PBE), a current standard, for a set of fluid food materials (3 near Newtonians and 2 non-Newtonians). Pressing force and apparent maximum stress were used to quantify the flowability of fluid materials. It was observed that both techniques were able to reflect the rheological nature of the samples and were able to distinguish flowability for both Newtonian and Non-Newtonian fluids. However, the new design shows advantages against the plate back extrusion with much improved stability. Results show that BBE could replace the conventional plate-back extrusion to evaluate the flow properties of fluid foods in an industrial environment. The geometries of 35/40 or 24.5/28 ball/cup diameters (aspect ratio 0.875) were shown to give most satisfactory performance. The device is specifically suitable for texture classification of fluid foods for dysphagia management.
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Affiliation(s)
- Wei Chen
- Lab of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Enrico K Hadde
- Lab of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Jianshe Chen
- Lab of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
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43
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Hu X, Karthik P, Chen J. Enhanced oral oil release and mouthfeel perception of starch emulsion gels. Food Res Int 2021; 144:110356. [PMID: 34053549 DOI: 10.1016/j.foodres.2021.110356] [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: 10/06/2020] [Revised: 03/23/2021] [Accepted: 03/24/2021] [Indexed: 10/21/2022]
Abstract
Reducing oil/fat content without compromising the structural and sensory quality of food is a great technical challenge to the food industry. The present work aims to investigate the possibility of a novel emulsion design that gives an enhanced oral release of oil/fat from an emulsion gel and therefore an enhanced mouthfeel of oiliness. Hence, alpha-amylase sensitive emulsifier such as starch was used for this purpose. On the other hand, whey protein isolate (WPI) i.e. α-amylase insensitive emulsifier was used as a reference. The gellan gum was selected as a gelling agent to prepare emulsion gels. The mastication and size reduction of the emulsion gels were examined through in-vitro and in-vivo studies. The amount of oil released as indicated by the β-carotene analysis was monitored and various influencing factors (pH, time, compositions, etc.) were also investigated. Using sensory panelists, oral processing of emulsion gels was examined in terms of both mastication parameters and perceptions of oiliness and thickness. The obtained results showed that the use of a starch emulsifier gives a higher oil release and an enhanced oral sensation of oiliness mouthfeel. Therefore, starch emulsion could provide a novel solution in the design of fat-reduced food products with no effect on the mastication parameter, sensation and perception of fat-related attributes.
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Affiliation(s)
- Xia Hu
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310021, China; Wenzhou Characteristic Food Resources, Engineering and Technology Research Center, Wenzhou Academy of Agriculture Science, Wenzhou 325006, China
| | - P Karthik
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310021, China; Department of Food Technology, Faculty of Engineering, Karpagam Academy of Higher Education, Coimbatore 641021, India
| | - Jianshe Chen
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310021, China.
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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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45
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How MS, Jones JR, Morgenstern MP, Gray-Stuart E, Bronlund JE, Saint-Eve A, Trelea IC, Souchon I. Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110918] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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46
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González-Mohino A, Jiménez A, Rufo M, Paniagua JM, Olegario LS, Ventanas S. Correlation analysis between acoustic and sensory technique data for cooked pork loin samples. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110882] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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47
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Khin MN, Goff HD, Nsor-Atindana J, Ahammed S, Liu F, Zhong F. Effect of texture and structure of polysaccharide hydrogels containing maltose on release and hydrolysis of maltose during digestion: In vitro study. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106326] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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48
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Zhang JY, Pandya JK, McClements DJ, Lu J, Kinchla AJ. Advancements in 3D food printing: a comprehensive overview of properties and opportunities. Crit Rev Food Sci Nutr 2021; 62:4752-4768. [PMID: 33533641 DOI: 10.1080/10408398.2021.1878103] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
3D printing has numerous applications in the food industry that may enhance diversity, quality, healthiness, and sustainability. This innovative additive manufacturing technology has the ability to specifically tailor food properties for individuals. Nevertheless, several challenges still need to be overcome before 3D printing can be utilized more widely in the food industry. This article focuses on the development and characterization of "food inks" suitable for 3D printing of foods. Specifically, the main factors impacting successfully printed foods are highlighted, including material properties and printing parameters. The creation of a 3D printed food with the appropriate quality and functional attributes requires understanding and control of these factors. Food ink printability is an especially important factor that depends on their composition, structure, and physicochemical properties. Previous studies do not sufficiently describe the precise design and operation of 3D printers in sufficient detail, which makes comparing results challenging. Additionally, important physicochemical characteristics utilized in traditional food are not consistently reported in 3D inks, such as moisture content, water activity, and microbial contamination, which limits the practical application of the results. For this reason, we highlight important factors impacting 3D ink formulation and performance, then provide suggestions for standardizing and optimizing 3D printed foods.
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Affiliation(s)
- John Y Zhang
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Janam K Pandya
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | | | - Jiakai Lu
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Amanda J Kinchla
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
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Xie J, Ren Y, Xiao Y, Luo Y, Shen M. Interactions between tapioca starch and Mesona chinensis polysaccharide: Effects of urea and NaCl. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106268] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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50
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Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs. Foods 2021; 10:foods10020260. [PMID: 33513814 PMCID: PMC7911933 DOI: 10.3390/foods10020260] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 01/21/2021] [Accepted: 01/23/2021] [Indexed: 02/06/2023] Open
Abstract
The modern food system is seeing a change in consumption patterns provoked by several drivers—including ethical, health, and environmental concerns—that are increasing the sales of meat analog foods. This change is accompanied by increased research and development activities in the area of plant-based meats. The aim of the present review is to describe methods that are being employed by scientists to analyze and characterize the properties of meat alternatives and to propose standardized methods that could be utilized in the future. In particular, methods to determine the proximate composition, microstructure, appearance, textural properties, water-holding properties, cooking resilience, and sensory attributes, of plant-based meat are given. The principles behind these methods are presented, their utility is critically assessed, and practical examples will be discussed. This article will help to guide further studies and to choose appropriate methods to assess raw materials, processes, products, and consumption behavior of meat analogs.
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