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Jin X, Lin S, Gao J, Kim EHJ, Morgenstern MP, Wilson AJ, Agarwal D, Wadamori Y, Wang Y, Ying J, Dong Z, Zhou W, Song X, Zhao Q. Ethnicity impact on oral processing behaviour and glycemic response to noodles: Chinese (Asian) vs. New Zealander (Caucasian). Food Funct 2022; 13:3840-3852. [PMID: 35315467 DOI: 10.1039/d1fo04078b] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
There is an increasing awareness of the link between food breakdown during chewing and its nutrient release and absorption in the gastrointestinal tract. However, how oral processing behaviour varies among different ethnic groups, and how such difference further impacts on bolus characteristics and consequently glycemic response (GR) are not well understood. In this study, we recruited a group of Asian (Chinese) subjects in China (n = 32) and a group of Caucasian subjects in New Zealand (n = 30), both aged between 18 and 30 years, and compared their blood glucose level (BGL) over 120 min following consumption of a glucose drink and cooked white noodles. We also assessed their chewing behaviour, unstimulated saliva flow rate, and ready-to-swallow bolus characteristics to determine whether these measures explain the ethnic differences in postprandial glycaemia. Compared to New Zealand subjects, the Chinese subjects showed 35% slower saliva flow rate but around 2 times higher salivary α-amylase activity in the unstimulated state. During consumption of noodles, Chinese subjects on average took a larger mouthful size, chewed each mouthful for longer and swallowed a larger number of particles with a smaller particle size area. Total GR measured by area under the curve (IAUC) was higher among the Chinese subjects. They also experienced higher BGL at 15 min, as well as higher peak BGL. There were strong correlations observed between oral processing and GR parameters. Results of this study confirmed the significance of oral processing in determining food digestion, and will provide new insights on the role of ethnicity in influencing people's physiological response to food.
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Affiliation(s)
- Xiaoxuan Jin
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore.,National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Suyun Lin
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore.,National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Jing Gao
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore.,National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Esther H-J Kim
- The New Zealand Institute for Plant & Food Research Limited, 74 Gerald Street, Lincoln 7608, New Zealand. .,Riddet Institute, Palmerston North, New Zealand
| | - Marco P Morgenstern
- The New Zealand Institute for Plant & Food Research Limited, 74 Gerald Street, Lincoln 7608, New Zealand. .,Riddet Institute, Palmerston North, New Zealand
| | - Arran J Wilson
- The New Zealand Institute for Plant & Food Research Limited, 74 Gerald Street, Lincoln 7608, New Zealand.
| | - Deepa Agarwal
- The New Zealand Institute for Plant & Food Research Limited, 74 Gerald Street, Lincoln 7608, New Zealand.
| | - Yukiko Wadamori
- The New Zealand Institute for Plant & Food Research Limited, 74 Gerald Street, Lincoln 7608, New Zealand.
| | - Yong Wang
- COFCO Nutrition & Health Research Institute, Beijing 102209, China.
| | - Jian Ying
- COFCO Nutrition & Health Research Institute, Beijing 102209, China.
| | - Zhizhong Dong
- COFCO Nutrition & Health Research Institute, Beijing 102209, China.
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore.,National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Xiaoming Song
- Peking University Health Science Centre, Beijing 100191, China
| | - Qian Zhao
- Peking University Health Science Centre, Beijing 100191, China
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Agarwal D, Wallace A, Kim EHJ, Wadamori Y, Feng L, Hedderley D, Morgenstern MP. Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour. Future Foods 2022. [DOI: 10.1016/j.fufo.2022.100134] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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Kim EHJ, Wilson A, Motoi L, Mishra SD, Monro JA, Parkar SG, Rosendale D, Stoklosinski H, Jobsis CMH, Wadamori Y, Hedderley D, Morgenstern M. Chewing differences in consumers affect the digestion and colonic fermentation outcomes: In vitro studies. Food Funct 2022; 13:9355-9371. [DOI: 10.1039/d1fo04364a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
It is important to understand variability in consumer chewing behavior for designing food products that deliver desired functionalities for target consumer segments. In this study, we selected 29 participants, representing...
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Kim EHJ, Paredes D, Motoi L, Eckert M, Wadamori Y, Tartaglia J, Wade C, Green C, Hedderley DH, Morgenstern MP. Subthreshold chemesthetic stimulation can enhance flavor lastingness of a soft chewable candy. Food Res Int 2021; 140:109883. [PMID: 33648200 DOI: 10.1016/j.foodres.2020.109883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 10/29/2020] [Accepted: 10/31/2020] [Indexed: 10/23/2022]
Abstract
In addition to taste and aroma components of a flavor, FEMA GRAS approved chemesthetic flavor ingredients deliver a trigeminal experience or chemesthetic effect and provide a third dimension to overall flavor experience. In this study, we explored the impact of chemesthetic stimulation on dynamic flavor perception, acceptability and salivation, with two base flavors (mint, watermelon), using a soft chewable candy as a model food. Each base flavor was augmented with three increasing levels of a mixture of chemesthetic flavor ingredients, which provided a cooling sensation; subthreshold, detection threshold, and supra-threshold levels. Thirty-six panelists were asked to rate the perceived flavor intensity of each sample during eating and after swallowing using time intensity analysis. Lastingness after swallowing was measured as the time for the flavor intensity to drop below 25% of the maximum intensity perceived during chewing. Compared with the control, the addition of chemesthetic flavor ingredients increased the perceived flavor intensity during chewing and the flavor lastingness after swallowing for both mint and watermelon flavor. These effects started from the addition of subthreshold concentration of chemesthetic flavor ingredients and further increased with increasing the concentration of chemesthetic flavor ingredients added. By adding the subthreshold concentration of chemesthetic flavor ingredients, the flavor lastingness was increased by 32% for mint flavor and 22% for watermelon flavor. The acceptability of these weak-flavored soft chewable candy test samples was significantly increased towards 'just right' with increasing concentrations of chemesthetic flavor ingredients, even at subthreshold level. However, chew time and saliva flow rate were not affected by the addition of chemesthetic flavor ingredients. The increased flavor lastingness by the addition of chemesthetic flavor ingredients could therefore be explained by perceptual interaction between chemesthesis and flavor perception.
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Affiliation(s)
- Esther H-J Kim
- The New Zealand Institute for Plant and Food Research Limited, Lincoln, New Zealand.
| | - Dulce Paredes
- Takasago International Corporation (USA), Rockleigh, NJ, USA
| | - Lidia Motoi
- The New Zealand Institute for Plant and Food Research Limited, Lincoln, New Zealand
| | - Markus Eckert
- Takasago International Corporation (USA), Rockleigh, NJ, USA
| | - Yukiko Wadamori
- The New Zealand Institute for Plant and Food Research Limited, Lincoln, New Zealand
| | | | - Cath Wade
- The New Zealand Institute for Plant and Food Research Limited, Lincoln, New Zealand
| | - Carter Green
- Takasago International Corporation (USA), Rockleigh, NJ, USA
| | - Duncan H Hedderley
- The New Zealand Institute for Plant and Food Research Limited, Palmerston North, New Zealand
| | - Marco P Morgenstern
- The New Zealand Institute for Plant and Food Research Limited, Lincoln, New Zealand
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Kim EHJ, Paredes D, Motoi L, Eckert M, Wadamori Y, Tartaglia J, Green C, Hedderley DI, Morgenstern MP. Dynamic flavor perception of encapsulated flavors in a soft chewable matrix. Food Res Int 2019; 123:241-250. [PMID: 31284973 DOI: 10.1016/j.foodres.2019.04.038] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2018] [Revised: 04/15/2019] [Accepted: 04/17/2019] [Indexed: 11/25/2022]
Abstract
Encapsulation is commonly used to protect flavor compounds against adverse environmental and processing conditions or to provide controlled release in processed foods. Flavor compounds are released during eating and the release rate depends on food breakdown dynamics in the mouth. Two sequential studies were designed to explore the flavor perception of the same flavor in different encapsulation systems. The studies were focused on the interactions between encapsulation technology, particle size and breakdown processes in the mouth. A peppermint flavor was used as a model flavor and encapsulated with different technologies (spray drying, melt extrusion and fluidized bed drying). The encapsulated flavors and a selected combination were incorporated into a soft chewable candy, keeping the total flavor concentration the same for each sample. The chewable candy samples were presented to naïve panelists (n > 30) for the following two evaluations; (1) comparison of overall flavor perception with a 2-alternative forced choice test; and (2) dynamic evaluation of perceived flavor intensity over time during eating and after swallowing using time intensity. The results showed that the overall and dynamic flavor perceptions are greatly affected by the encapsulation technologies and particle sizes, and can be modulated by combining flavor particles produced by different encapsulation technologies depending on the application and desired flavor profile. The results also showed a large perceived flavor intensity variation between panelists, resembling variation among consumers. In an effort to better understand the relationship between the oral processing patterns and flavor perception, we used the JBMB® typing tool which gives four "Mouth Behavior" groups ("Chewers", "Crunchers", "Smooshers" and "Suckers") and explored to determine whether they would account for the variation. Compared with "Chewers" and "Crunchers", "Smooshers" tended to have a slower increase of flavor intensity during eating and a more gradual drop after swallowing. However, this needs to be confirmed with larger numbers of consumers (including suckers who were excluded in this study because they were not sufficient in numbers) and samples with a longer chew time.
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Affiliation(s)
- Esther H-J Kim
- The New Zealand Institute for Plant and Food Research Limited, Lincoln, New Zealand.
| | - Dulce Paredes
- Takasago International Corporation (USA), Rockleigh, NJ, USA
| | - Lidia Motoi
- The New Zealand Institute for Plant and Food Research Limited, Lincoln, New Zealand
| | - Markus Eckert
- Takasago International Corporation (USA), Rockleigh, NJ, USA
| | - Yukiko Wadamori
- The New Zealand Institute for Plant and Food Research Limited, Lincoln, New Zealand
| | | | - Carter Green
- Takasago International Corporation (USA), Rockleigh, NJ, USA
| | - Duncan I Hedderley
- The New Zealand Institute for Plant and Food Research Limited, Palmerston North, New Zealand
| | - Marco P Morgenstern
- The New Zealand Institute for Plant and Food Research Limited, Lincoln, New Zealand
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Wadamori Y, Gooneratne R, Hussain MA. Outbreaks and factors influencing microbiological contamination of fresh produce. J Sci Food Agric 2017; 97:1396-1403. [PMID: 27807844 DOI: 10.1002/jsfa.8125] [Citation(s) in RCA: 93] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2016] [Revised: 10/24/2016] [Accepted: 10/26/2016] [Indexed: 06/06/2023]
Abstract
Fresh fruits and vegetables are nutritionally well-recognised as healthy components in diets. The microbiological foodborne outbreaks associated with the consumption of fresh produce have been increasing. Salmonella spp., Escherichia coli O157:H7, Staphylococcus aureus, Campylobacter spp. and Listeria monocytogenes are the most common pathogens that contaminate fresh produce. This review discusses recent foodborne outbreaks linked to fresh produce, factors that affect microbiological contamination and measures that could be adopted to reduce the foodborne illnesses. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Yukiko Wadamori
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, New Zealand
| | - Ravi Gooneratne
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, New Zealand
| | - Malik A Hussain
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, New Zealand
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Wadamori Y, Vanhanen L, Savage GP. Effect of Kimchi Fermentation on Oxalate Levels in Silver Beet ( Beta vulgaris var. cicla). Foods 2014; 3:269-278. [PMID: 28234318 PMCID: PMC5302357 DOI: 10.3390/foods3020269] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2013] [Revised: 04/14/2014] [Accepted: 04/14/2014] [Indexed: 11/16/2022] Open
Abstract
Total, soluble and insoluble oxalates were extracted and analyzed by high performance liquid chromatography (HPLC) following the preparation of kimchi using silver beet (Beta vulgaris var. cicla) stems and leaves. As silver beet contains high oxalate concentrations and consumption of high levels can cause the development of kidney stones in some people, the reduction of oxalate during preparation and fermentation of kimchi was investigated. The silver beet stems and leaves were soaked in a 10% brine solution for 11 h and then washed in cold tap water. The total, soluble and insoluble oxalate contents of the silver beet leaves were reduced by soaking in brine, from 4275.81 ± 165.48 mg/100 g to 3709.49 ± 216.51 mg/100 g fresh weight (FW). Fermenting the kimchi for 5 days at 19.3 ± 0.8 °C in 5 L ceramic jars with a water airtight seal resulted in a mean 38.50% reduction in total oxalate content and a mean 22.86% reduction in soluble oxalates. The total calcium content was essentially the same before and after the fermentation of the kimchi (mean 296.1 mg/100 g FW). The study showed that fermentation of kimchi significantly (p < 0.05) reduced the total oxalate concentration in the initial mix from 609.32 ± 15.69 to 374.71 ± 7.94 mg/100 g FW in the final mix which led to a 72.3% reduction in the amount of calcium bound to insoluble oxalate.
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Affiliation(s)
- Yukiko Wadamori
- Food Group, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Canterbury, New Zealand.
| | - Leo Vanhanen
- Food Group, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Canterbury, New Zealand.
| | - Geoffrey P Savage
- Food Group, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Canterbury, New Zealand.
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