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Yamano T, Nishi K, Omori F, Kajii T. Effects of Food Properties and Aging on External Auditory Canal Movements Associated With Mastication. Cureus 2023; 15:e49475. [PMID: 38152819 PMCID: PMC10751859 DOI: 10.7759/cureus.49475] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/27/2023] [Indexed: 12/29/2023] Open
Abstract
Few objective evaluations of external auditory canal movement during mastication have been conducted. This study investigated the extent to which age and physical properties influence such movement. The effects of food properties and aging on ear canal movement during mastication were investigated using an earable reliable chewing-count measurement device. We used such a device to study the effects of food properties and aging on ear canal movement associated with mastication. A main effect of the difference in hardness between the foods (F = 8.3405, p = 0.0071) was found. No interaction (F = 1.3558, p = 0.2534) or main effect of age (F = 1.1206, p = 0.2982) was found. The values for peanuts were higher than those for pudding. Age had no significant effect. For both pudding and peanuts, there was a trend toward greater ear canal movement in young adults than in older adults. We suggest that external auditory canal movement during mastication decreases as muscle function declines with aging, but any effect may be less than that exerted by food properties.
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Affiliation(s)
- Takafumi Yamano
- Section of Otorhinolaryngology, Department of Medicine, Fukuoka Dental College, Fukuoka, JPN
| | - Kensuke Nishi
- Section of Otorhinolaryngology, Department of Medicine, Fukuoka Dental College, Fukuoka, JPN
| | - Fumitaka Omori
- Department of Otorhinolaryngology, Fukuoka Dental College Hospital, Fukuoka, JPN
| | - Takashi Kajii
- Department of Orthodontics, Keiyukai Sapporo Hospital, Sapporo, JPN
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Botondi R, Barone M, Grasso C. A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables. Foods 2021; 10:748. [PMID: 33915979 PMCID: PMC8065486 DOI: 10.3390/foods10040748] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 03/22/2021] [Accepted: 03/25/2021] [Indexed: 11/17/2022] Open
Abstract
In recent years, consumers have become increasingly aware of the nutritional benefits brought by the regular consumption of fresh fruits and vegetables, which reduces the risk of health problems and disease. High-quality raw materials are essential since minimally processed produce is highly perishable and susceptible to quality deterioration. The cutting, peeling, cleaning and packaging processes as well as the biochemical, sensorial and microbial changes that occur on plant tissue surfaces may accelerate produce deterioration. In this regard, biological contamination can be primary, which occurs when the infectious organisms directly contaminate raw materials, and/or by cross-contamination, which occurs during food preparation processes such as washing. Among the many technologies available to extend the shelf life of fresh-cut products, ozone technology has proven to be a highly effective sterilization technique. In this paper, we examine the main studies that have focused on the effects of gaseous ozone and ozonated water treatments on microbial growth and quality retention of fresh-cut fruit and vegetables. The purpose of this scientific literature review is to broaden our knowledge of eco-friendly technologies, such as ozone technology, which extends the shelf life and maintains the quality of fresh produce without emitting hazardous chemicals that negatively affect plant material and the environment.
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Affiliation(s)
- Rinaldo Botondi
- Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, 01100 Viterbo, Italy; (M.B.); (C.G.)
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Rojas ML, Augusto PED, Cárcel JA. Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin. J Sci Food Agric 2021; 101:2078-2089. [PMID: 32974925 DOI: 10.1002/jsfa.10830] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [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: 04/06/2020] [Revised: 09/03/2020] [Accepted: 09/24/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND An interesting approach to improve dried foods nutritional properties, functionality, and sensorial attributes, is by taking advantage of pre-treatments for incorporating components into the food matrix. Based on this, this work studied the incorporation of black carrot anthocyanins in apple tissue by using ethanol (concentrations 0-300 mL L-1 ) as a pre-treatment to ultrasound-assisted convective drying. Samples were pre-treated in acidified ethanol solutions, with and without anthocyanins, and then dried (50 °C, 1 m s-1 ) by convective and ultrasound-assisted convective (21.77 kHz, 20.5 kW m-3 ) drying. Both the drying process improvement and the obtained product properties were studied. RESULTS The anthocyanins did not influence the drying kinetics. In contrast, time reduction was > 50% by using both ethanol pre-treatments and ultrasound. Ethanol pre-treatments decreased the external resistance to mass transfer, while ultrasound decreased both internal and external resistances. The impregnation increased the anthocyanins (above 947%), which were retained after drying. Colour modifications after pre-treatments and after drying (L*, b*, h° decrease, and a* increase), and antioxidant capacity retention were observed in samples with anthocyanin addition. CONCLUSION The results point that ethanol pre-treatments and ultrasound application can accelerate drying, and through the natural colouring incorporation during pre-treatments, the nutritional properties of dried samples were better retained. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Meliza Lindsay Rojas
- Analysis and Simulation of Agro-food Processes Group (ASPA), Food Technology Department, Universitat Politècnica de València (UPV), Valencia, Spain
- Dirección de Investigación y Desarrollo, Universidad Privada del Norte, Trujillo, Peru
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
| | - Pedro Esteves Duarte Augusto
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
- Food and Nutrition Research Centre (NAPAN), University of São Paulo (USP), São Paulo, Brazil
| | - Juan Andrés Cárcel
- Analysis and Simulation of Agro-food Processes Group (ASPA), Food Technology Department, Universitat Politècnica de València (UPV), Valencia, Spain
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Calín-Sánchez Á, Lipan L, Cano-Lamadrid M, Kharaghani A, Masztalerz K, Carbonell-Barrachina ÁA, Figiel A. Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs. Foods 2020; 9:E1261. [PMID: 32916839 PMCID: PMC7554907 DOI: 10.3390/foods9091261] [Citation(s) in RCA: 68] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 08/27/2020] [Accepted: 09/04/2020] [Indexed: 01/09/2023] Open
Abstract
Drying is known as the best method to preserve fruits, vegetables, and herbs, decreasing not only the raw material volume but also its weight. This results in cheaper transportation and increments the product shelf life, limiting the food waste. Drying involves the application of energy in order to vaporize and mobilize the moisture content within the porous products. During this process, the heat and mass transfer occurs simultaneously. The quality of dehydrated fruits, vegetables, and aromatic herbs is a key problem closely related to the development and optimization of novel drying techniques. This review reports the weaknesses of common drying methods applied for fruits, vegetables, and aromatic herbs and the possible options to improve the quality of dried products using different drying techniques or their combination. The quality parameters under study include color, bulk density, porosity, shrinkage, phytochemicals, antioxidant capacity, sugars, proteins, volatile compounds, and sensory attributes. In general, drying leads to reduction in all studied parameters. However, the behavior of each plant material is different. On the whole, the optimal drying technique is different for each of the materials studied and specific conditions must be recommended after a proper evaluation of the drying protocols. However, a novel or combined technique must assure a high quality of dried products. Furthermore, the term quality must englobe the energy efficiency and the environmental impact leading to production of sustainable dried products.
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Affiliation(s)
- Ángel Calín-Sánchez
- Agrofood Technology Department, Universidad Miguel Hernández de Elche, 03312 Orihuela, Spain; (L.L.); (M.C.-L.); (Á.A.C.-B.)
| | - Leontina Lipan
- Agrofood Technology Department, Universidad Miguel Hernández de Elche, 03312 Orihuela, Spain; (L.L.); (M.C.-L.); (Á.A.C.-B.)
| | - Marina Cano-Lamadrid
- Agrofood Technology Department, Universidad Miguel Hernández de Elche, 03312 Orihuela, Spain; (L.L.); (M.C.-L.); (Á.A.C.-B.)
| | - Abdolreza Kharaghani
- Thermal Process Engineering, Otto von Guericke University, P.O. 4120, 39016 Magdeburg, Germany;
| | - Klaudia Masztalerz
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, P.O. 37/41, 51-630 Wrocław, Poland; (K.M.); (A.F.)
| | - Ángel A. Carbonell-Barrachina
- Agrofood Technology Department, Universidad Miguel Hernández de Elche, 03312 Orihuela, Spain; (L.L.); (M.C.-L.); (Á.A.C.-B.)
| | - Adam Figiel
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, P.O. 37/41, 51-630 Wrocław, Poland; (K.M.); (A.F.)
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Piskov SI, Timchenko LD, Rzhepakovsky IV, Avanesyan SS, Sizonenko MN, Areshidze DA, Kovalev DA. [The influence of the drying method for food properties and hypolidemic potential of oyster mushrooms (Pleurotus ostreatus)]. Vopr Pitan 2018; 87:65-76. [PMID: 30592870 DOI: 10.24411/0042-8833-2018-10020] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2017] [Accepted: 02/26/2018] [Indexed: 11/20/2022]
Abstract
The aim of this research was to study the influence of two drying methods: freeze-drying sublimation and dry-air drying on the selected nutritional properties and hypolipidemic potential of fruiting bodies of oyster mushroom (Pleurotus ostreatus). The criteria for evaluation of the food properties were the color, the morphological structure, regidratation capacity, the total level of soluble proteins, fats, polysaccharides, free amino acids and monosaccharides. Lipid-lowering potential of oyster mushroom was evaluated by the concentration of lovastatin and the level of antioxidant activity. It has been experimentally revealed that the value of optical density of hydro-alcohol extracts of dried oyster mushrooms at a wavelength of 295 nm most clearly characterized its color which intensity was almost twice less in sublimated mushrooms, than шт the sample dried by dry-air method. Histological data showed that dry-air drying lead to the destruction of the mushroom cells and to the formation of a dense layered structure. Sublimation drying preserved the ordered cell structure and provided less deformation and shrinkage of the tissues. Using X-ray microtomography it was reported that freeze-dried mushrooms had uniform pore volume distribution. Dry-air dehydration method lead to the formation of larger cavities. The average percentage of the open pores was: 29.41±0.52% (after dry-air method), 11.10±0.41% (after freeze-drying method). Respectively the number of closed pores, which reflected the true value of porosity, was 0.99±0.01 and 1.75±0.01%. Structural differences of the samples of the dry oyster mushroom combined with their unequal hydration ability. Indicator of rehydration for oyster mushroom dried by sublimation method was 5.4±0.1, and for samples obtained by dry-air method it was 3.2±0.1. Respectively the average time of maximum water absorption was 22.7±1.8 and 45.3±2.9 minutes. It was found that the freeze-drying sublimation conditions were more conducive for the preservation of the biologically active protein and polysaccharide components of oyster mushrooms and on the other hand dry-air drying method increased the nutritional value of oyster mushrooms due to the reactions of polysaccharides autohydrolysis. The number of proteins and polysaccharides of the Oyster mushrooms samples dried by dry-air method and freeze-drying method was 72.0% and 56.0% respectively. Concentrations of free amino acids and glucose in the samples dried by freeze-drying and dry-air methods were 11.60±0.31%; 175.20±6.10 mg% and 7.00±0.28%; 144.0±5.7 mg% respectively. It has been experimentally recorded that the conditions of freeze drying were optimal in terms of ensuring the preservation of the content of natural statin and the antioxidant capacity of oyster mushrooms that provided its hypolipidemic potential. The amount of lovastatin in an the freeze-dried samples was 342±9.0 mg/kg, and was significantly higher than in the samples received by dry-air method - 190±6.0 mg/kg. The level of antioxidant activity of the oyster mushrooms samples were respectively 3.83±0.02 against 2.0±0.03 mmol/100 g. The conducted researches proved that for the production of dry oyster mushroom as a potential biologically active feedstock for the functional food products with lipid-regulating directivity the choice of the drying method had a fundamental importance.
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Affiliation(s)
- S I Piskov
- North-Caucasus Federal University, Stavropol
| | | | | | | | | | | | - D A Kovalev
- Stavropol Anti-Plague Scientific Research Institute
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Abstract
Pore formation in food samples is a common physical phenomenon observed during dehydration processes. The pore evolution during drying significantly affects the physical properties and quality of dried foods. Therefore, it should be taken into consideration when predicting transport processes in the drying sample. Characteristics of pore formation depend on the drying process parameters, product properties and processing time. Understanding the physics of pore formation and evolution during drying will assist in accurately predicting the drying kinetics and quality of food materials. Researchers have been trying to develop mathematical models to describe the pore formation and evolution during drying. In this study, existing porosity models are critically analysed and limitations are identified. Better insight into the factors affecting porosity is provided, and suggestions are proposed to overcome the limitations. These include considerations of process parameters such as glass transition temperature, sample temperature, and variable material properties in the porosity models. Several researchers have proposed models for porosity prediction of food materials during drying. However, these models are either very simplistic or empirical in nature and failed to consider relevant significant factors that influence porosity. In-depth understanding of characteristics of the pore is required for developing a generic model of porosity. A micro-level analysis of pore formation is presented for better understanding, which will help in developing an accurate and generic porosity model.
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Affiliation(s)
- Mohammad U H Joardder
- a Faculty of Engineering and Science , Queensland University of Technology , Brisbane, Queensland 4001 , Australia.,b Department of Mechanical Engineering , Rajshahi University of Engineering and Technology , Bangladesh
| | - C Kumar
- a Faculty of Engineering and Science , Queensland University of Technology , Brisbane, Queensland 4001 , Australia
| | - M A Karim
- a Faculty of Engineering and Science , Queensland University of Technology , Brisbane, Queensland 4001 , Australia
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Baiano A, Viggiani I, Terracone C, Romaniello R, Del Nobile MA. Phenolic content, physical and sensory properties of breads made with different types of barley wort. J Sci Food Agric 2015; 95:2736-2741. [PMID: 25452195 DOI: 10.1002/jsfa.7014] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [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: 03/18/2014] [Revised: 11/17/2014] [Accepted: 11/18/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND Barley wort, an intermediate product of beer brewing, is rich in phenolic compounds. The aim of this work was to evaluate the possibility of increasing the antioxidant content of bread by replacing water with three types of wort: two of them withdrawn at the end of the mashing operation during the production of a Pilsner and a Double Malt Pilsner beer respectively; the other collected at an intermediate stage of mashing of the Pilsner beer. The chemical, physical and sensory properties of the wort-added breads were compared with those of a control bread. RESULTS All three worts led to increased phenolic content, volume and specific volume of the breads and induced significant changes in 11 of 23 sensory descriptors. The highest phenolic contents were detected in breads made either with the Pilsner wort withdrawn at an intermediate stage of mashing or with the Double Malt Pilsner wort. The former also gave the highest increase in volume and specific volume but significantly reduced the scores for crunchiness, firmness and cohesiveness. The latter led to lower increases in volume and specific volume, but less significant changes in the sensory properties were associated with its use. CONCLUSION Worts can be conveniently used to increase the antioxidant content of bread. However, different types of wort can modify to different extents the physical and sensory properties of the product.
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Affiliation(s)
- Antonietta Baiano
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Via Napoli, 25, I-71122, Foggia, Italy
| | - Ilaria Viggiani
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Via Napoli, 25, I-71122, Foggia, Italy
| | - Carmela Terracone
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Via Napoli, 25, I-71122, Foggia, Italy
| | - Roberto Romaniello
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Via Napoli, 25, I-71122, Foggia, Italy
| | - Matteo Alessandro Del Nobile
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Via Napoli, 25, I-71122, Foggia, Italy
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Jeltema M, Beckley J, Vahalik J. Model for understanding consumer textural food choice. Food Sci Nutr 2015; 3:202-12. [PMID: 25987995 PMCID: PMC4431788 DOI: 10.1002/fsn3.205] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2014] [Revised: 09/29/2014] [Accepted: 10/16/2014] [Indexed: 11/09/2022] Open
Abstract
The current paradigm for developing products that will match the marketing messaging is flawed because the drivers of product choice and satisfaction based on texture are misunderstood. Qualitative research across 10 years has led to the thesis explored in this research that individuals have a preferred way to manipulate food in their mouths (i.e., mouth behavior) and that this behavior is a major driver of food choice, satisfaction, and the desire to repurchase. Texture, which is currently thought to be a major driver of product choice, is a secondary factor, and is important only in that it supports the primary driver-mouth behavior. A model for mouth behavior is proposed and the qualitative research supporting the identification of different mouth behaviors is presented. The development of a trademarked typing tool for characterizing mouth behavior is described along with quantitative substantiation of the tool's ability to group individuals by mouth behavior. The use of these four groups to understand textural preferences and the implications for a variety of areas including product design and weight management are explored.
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Affiliation(s)
- Melissa Jeltema
- The Understanding & Insight Group LLC 15501 Genito Road, Midlothian, Virginia, 23112
| | - Jacqueline Beckley
- The Understanding & Insight Group LLC 3 Rosewood Lane, Suite 103, Denville, New Jersey, 07834
| | - Jennifer Vahalik
- The Understanding & Insight Group LLC 3 Rosewood Lane, Suite 103, Denville, New Jersey, 07834
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Zhong M, Chong Y, Nie X, Yan A, Yuan Q. Prediction of sweetness by multilinear regression analysis and support vector machine. J Food Sci 2013; 78:S1445-50. [PMID: 23915005 DOI: 10.1111/1750-3841.12199] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [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: 04/14/2012] [Accepted: 05/29/2013] [Indexed: 11/30/2022]
Abstract
The sweetness of a compound is of large interest for the food additive industry. In this work, 2 quantitative models were built to predict the logSw (the logarithm of sweetness) of 320 unique compounds with a molecular weight from 132 to 1287 and a sweetness from 22 to 22500000. The whole dataset was randomly split into a training set including 214 compounds and a test set including 106 compounds, represented by 12 selected molecular descriptors. Then, logSw was predicted using a multilinear regression (MLR) analysis and a support vector machine (SVM). For the test set, the correlation coefficients of 0.87 and 0.88 were obtained by MLR and SVM, respectively. The descriptors found in our quantitative structure-activity relationship models are prone to a structural interpretation and support the AH/B System model proposed by Shallenberger and Acree.
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Affiliation(s)
- Min Zhong
- State Key Laboratory of Chemical Resource Engineering, Dept. of Pharmaceutical Engineering, Beijing Univ. of Chemica Technology, Beijing, China
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