Physical and tribological properties of high internal phase emulsions based on citrus fibers and corn peptides

Ruan, Qijun; Yang, Xiao‐Quan; Zeng, Lihua; Qi, Jun‐Ru

doi:10.1016/j.foodhyd.2019.04.014

Cited by 56 publications

(23 citation statements)

References 38 publications

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“…As oral surfaces under sliding conditions move from hard enamel to soft tissues and oral lubrication and lubricant (saliva) do not have a unique composition and can wet, stick or slip at the surface, the analysis and interpretation of the experiments are not straightforward (for a recent review see Sarkar, Andablo-Reyes, Bryant, Dowson, & Neville, 2019). It is important to bear in mind that Stribeck curves were defined for Newtonian lubricants, but most food products are not Newtonian; some examples of tribology of non-Newtonian fluids are yoghurts (Joyner, Pernell, & Daubert, 2014) and sauces (Ruan, Yang, Zeng, & Qi, 2019). Rudge et al (2019) analysed several examples of deviations from standard Stribeck curves in food tribology, and even examined two extensions of Stribeck curves which include additional regimes and frictional zones.…”

Section: Approaches For Studying the Impact Of Saliva On Tribology Properties In Relation To Sensory Perceptionmentioning

confidence: 99%

Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception

2021

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In recent years, the dynamic aspects of the oral perception of food have increasingly been taken into account in food texture characterization. At the same time, the experimental settings of instrumental measurements have also been emulating "oral contexts" more closely. The aspects related to in-mouth handling that have been incorporated into food studies include using saliva as a key material. Semisolid (or liquid) food does not usually need mastication but undergoes more subtle processes involving the tongue and palate, among other buccal structures, in which saliva is omnipresent. Creaminess, mouthfeel and astringency are central sensory sensations for which oral handling and consequently, saliva is pivotal. The present review examines the experimental considerations involved in using saliva in the rheology and tribology of liquid and semisolid foods. It also analyses some instrumental parameters that have been related to sensory attributes of liquid and semisolid foods.

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Section: Approaches For Studying the Impact Of Saliva On Tribology Properties In Relation To Sensory Perceptionmentioning

confidence: 99%

Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception

2021

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“…A drop of a stained sample (2 μl) was placed under the cover-slip and sealed with silicone oil and then observed using a 40Â objective lens with a 488 nm Argon ion laser and a 633 nm He-Ne laser, respectively. 23 A fluorescence image was collected with a scanning the density of 1024 Â 1024 using Zeiss Lite software.…”

Section: Microscopic Morphology Observationmentioning

confidence: 99%

Development and properties of zein/Tremella fuciformis polysaccharides blend as a hard capsule material

Tian

Fan

Liu

et al. 2021

J of Applied Polymer Sci

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Replacement of animal-derived capsules with those of plant origin, which are safe and stable, is the development tendency at present. However, properties of pure plant materials, such as high hydrophobicity, low solubility, and poor film-forming ability, restrict the popularization and application of plant capsules. In the present study, a novel blend of zein and Tremella fuciformis polysaccharides (TPS) was developed by a facile one-step shear method. Properties of the blend were investigated to show its potential in being used as raw materials for capsule shells. According to viscosity, rheological behaviors, and microscopic morphology of the blends, TPS molecules enhance both the stability and gelling functions of the mixture by wrapping around the zein aggregations. It was revealed that the viscosity of the zein/TPS system increases with the zein content, while the elasticity of it increases with the TPS content. The films obtained from the blends were characterized by mechanical properties and SEM, showing a zein/TPS mass ratio of 7:3 leads to the most appropriate TS and highest EAB among all films tested. The FTIR and XRD analysis suggested the physical mixing of zein and TPS in the blend films. As shown by the DSC curves, the glass transition temperature (Tg) of the blend film gradually dropped with the addition of TPS, which was a consequence of the weakening of intermolecular interactions. The paper introduced the whole process, from raw material preparation to ZT capsule production, further verifying the application potentials of such a novel plant material.

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“…It is known that flow behavior can affect the mouthfeel of food emulsions, while other sensory attributes, such as creaminess, can be correlated with the lubrication properties of the emulsified structure. Overall, the perception of a food emulsion in the mouth is initially dominated by the bulk viscosity at the front of the oral cavity, where the gap between the tongue and palate is rather large (>10 μm) [33]; upon chewing, the product mixed with the saliva is squeezed between moving surfaces, such as the tongue and palate (or food substrate and palate), and the oral perception depends on its thin film rheological behavior. To better analyse the rheological properties of the mayonnaise samples in the form of thin films, tribological investigations were carried out.…”

Section: Effect Of Ole Enrichment On Flow Behavior and Lubricant Propmentioning

confidence: 99%

Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts

Flamminii

Mattia

Sacchetti

et al. 2020

Foods

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This work aimed to study the physical, structural, and sensory properties of a traditional full-fat mayonnaise (≈ 80% oil) enriched with an olive leaf phenolic extract, added as either free extract or encapsulated in alginate/pectin microparticles. Physical characterization of the mayonnaise samples was investigated by particle size, viscosity, lubricant properties, and color; a sensory profile was also developed by a quantitative descriptive analysis. The addition of the extract improved the dispersion degree of samples, especially when the olive leaf extract-loaded alginate/pectin microparticles were used. The encapsulated extract affected, in turn, the viscosity and lubricant properties. In particular, both of the enriched samples showed a lower spreadability and a higher salty and bitter perception, leading to a reduced overall acceptability. The results of this study could contribute to understanding the effects of the enrichment of emulsified food systems with olive by-product phenolic extracts, both as free and encapsulated forms, in order to enhance real applications of research outcomes for the design and development of healthy and functional formulated foods.

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Physical and tribological properties of high internal phase emulsions based on citrus fibers and corn peptides

Cited by 56 publications

References 38 publications

Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception

Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception

Development and properties of zein/Tremella fuciformis polysaccharides blend as a hard capsule material

Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts

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