Structuring for Elderly Foods

Nakauma, Makoto; Funami, Takahiro

doi:10.1007/978-981-16-0320-4_13

Cited by 4 publications

(2 citation statements)

References 104 publications

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“…This behavior is ideal for developing easy-to-swallow foods. since it demonstrates that a non-Newtonian behavior can render products safer to swallow than Newtonian fluids, posing a lower aspiration risk [44]. The hysteresis area between the upward and downward curves was observed in all the samples, indicating a thixotropic behavior, which was more evident at the highest hydrocolloid concentration.…”

Section: Flow Propertiesmentioning

confidence: 71%

Effect of Gelling Agent Type on the Physical Properties of Nanoemulsion-Based Gels

Riquelme,

Savignones,

López

et al. 2023

Colloids and Interfaces

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Senior populations may experience nutritional deficiencies due to physiological changes that occur during aging, such as swallowing disorders, where easy-to-swallow foods are required to increase comfort during food consumption. In this context, the design of nanoemulsion-based gels (NBGs) can be an alternative for satisfying the textural requirements of seniors. This article aimed to develop NBGs with different gelling agents, evaluating their physical properties. NBGs were prepared with a base nanoemulsion (d = 188 nm) and carrageenan (CA) or agar (AG) at two concentrations (0.5–1.5% w/w). The color, rheology, texture, water-holding capacity (WHC) and FT-IR spectra were determined. The results showed that the CA-based gels were more yellow than the AG ones, with the highest hydrocolloid concentration. All gels showed a non-Newtonian flow behavior, where the gels’ consistency and shear-thinning behavior increased with the hydrocolloid concentration. Furthermore, elastic behavior predominated over viscous behavior in all the gels, being more pronounced in those with AG. Similarly, all the gels presented low values of textural parameters, indicating an adequate texture for seniors. The FT-IR spectra revealed non-covalent interactions between nanoemulsions and hydrocolloids, independent of their type and concentration. Finally, the CA-based gels presented a higher WHC than the AG ones. Therefore, NBG physical properties can be modulated according to gelling agent type in order to design foods adapted for seniors.

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Section: Flow Propertiesmentioning

confidence: 71%

Effect of Gelling Agent Type on the Physical Properties of Nanoemulsion-Based Gels

Riquelme,

Savignones,

López

et al. 2023

Colloids and Interfaces

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“…The structure of a dry sponge cake is weak, but it needs to be masticated and mixed with saliva to increase the lubricity. This essential point has been discussed more actively by many workers 39,[44][45][46][47] after the 1st Food Summit on "Texture-perception and measurement" in Wageningen 48) .…”

Section: How Ingested Foods Are Processed In the Mouth? The Condition...mentioning

confidence: 99%

Rheology for Safe Swallowing 1

Nishinari,

Zhang,

Yang

et al. 2023

J. Soc. Rheol., Jpn

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In aged society, the number of persons with difficulty in mastication and swallowing is increasing, and the aspiration-induced pneumonia is one of the top causes of death in the elderly. Although the detailed mechanism of aspiration is still not well understood, great efforts have been done to prevent the aspiration, and thickening of bolus has been found effective to reduce the risk of aspiration. It was pointed out earlier that excessive thickening reduces the palatability and the intake of fluids leading to dehydration and malnutrition and to formation of the residue as a risk of aspiration. In the present review, the physiological aspects of food oral processing conducted in the mouth by teeth, tongue, saliva have been introduced, and practical evaluation methods of rheological properties used in hospitals and nursing care facilities are described. Viscosity of commonly used polysaccharide-based thickening agents is described in relation with yield stress, thixotropy together with tribological aspects which play important roles in swallowing. To improve the control of texture, new thickening agents and modifying methods of rheological properties are described. Emerging methods to study the swallowing process have been also discussed. Finally, the importance of integration and collaboration of different disciplines is emphasized.

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