Understanding the oral processing of solid foods: Insights from food structure

Guo, Qing

doi:10.1111/1541-4337.12745

Cited by 35 publications

(20 citation statements)

References 209 publications

(230 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It is a mixture of egg yolk, vinegar, oil and spices and typically consists of 70-80% fat [2]. To meet an increasing consumer demand for healthier food products, developing lowfat mayonnaise without sacrificing food texture has emerged as an important task for researchers [2][3][4][5][6]. From the perspective of material science, traditional mayonnaise is a conventional oil-in-water (O/W) emulsion or a high internal phase O/W emulsion (>74% fat) [7].…”

Section: Introductionmentioning

confidence: 99%

Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises

Yang

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

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.

show abstract

Section: Introductionmentioning

confidence: 99%

Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises

Yang

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…Foods such as cheeses, sauces, and condiments have similar sodium concentrations to salty seawater (around 1000 mg sodium/100 g), yet the perceived saltiness is different from seawater due to the impact of the food matrix. Salt perception in food requires that NaCl is dissolved in either solution or saliva and transported to the salt taste receptors (Guo, 2021). The viscosity of solvents or saliva or in-mouth mixture can affect the salt transport rate.…”

Section: Sodium Reduction By Controlling the Microstructurementioning

confidence: 99%

Sodium reduction in foods: Challenges and strategies for technical solutions

Lorén

Niimi

Höglund

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

In many parts of the world, sodium consumption is higher than recommended levels, representing one of the most important food-related health challenges and leading to considerable economical costs for society. Therefore, there is a need to find technical solutions for sodium reduction that can be implemented by food producers and within food services. The aims of this review are to discuss the barriers related to sodium reduction and to highlight a variety of technical solutions. The barriers relate to consumer perception, microbiology, processing, and physicochemistry. Existing technical solutions include inhomogeneous salt distribution, coated salt particles, changing particle sizes and forms, surface coating, multisensory combinations, sodium replacements, double emulsions, adapted serum release by microstructure design, and adapted brittleness by microstructure design. These solutions, their implementation and the associated challenges, and applicable product categories are described. Some of these solutions are ready for use or are in their early development stages. Many solutions are promising, but in most cases, some form of adaptation or optimization is needed before application in specific products, and care must always be taken to ensure food safety. For instance, further research and innovation are required in the dynamic evolution of saltiness perception, consumer acceptance, the binding and migration of sodium, juiciness, microbiological safety, and the timing of salt addition during processing. Once implemented, these solutions will undoubtedly support food producers and food services in reducing sodium content and extend the application of the solutions to different foods.

show abstract

“…Algae possess a large and valuable library of unique polysaccharide compounds . This has laid the foundation for the development of medicine, pharmaceuticals, cosmetics, and functional foods. , …”

Section: Application Of Bioactive Oligosaccharidesmentioning

confidence: 99%

“…151 This has laid the foundation for the development of medicine, pharmaceuticals, cosmetics, and functional foods. 165,166…”

Section: Application Of Bioactive Oligosaccharidesmentioning

confidence: 99%

Insights into Algal Polysaccharides: A Review of Their Structure, Depolymerases, and Metabolic Pathways

Liang

et al. 2022

J. Agric. Food Chem.

View full text Add to dashboard Cite

In recent years, marine macroalgae with extensive biomass have attracted the attention of researchers worldwide. Furthermore, algal polysaccharides have been widely studied in the food, pharmaceutical, and cosmetic fields because of their various kinds of bioactivities. However, there are immense barriers to their application as a result of their high molecular size, poor solubility, hydrocolloid nature, and low physiological activities. Unique polysaccharides, such as laminarin, alginate, fucoidan, agar, carrageenan, porphyran, ulvan, and other complex structural polysaccharides, can be digested by marine bacteria with many carbohydrate-active enzymes (CAZymes) by breaking down the limitation of glycosidic bonds. However, structural elucidation of algal polysaccharides, metabolic pathways, and identification of potential polysaccharide hydrolases that participate in different metabolic pathways remain major obstacles restricting the efficient utilization of algal oligosaccharides. This review focuses on the structure, hydrolase families, metabolic pathways, and potential applications of seven macroalgae polysaccharides. These results will contribute to progressing our understanding of the structure of algal polysaccharides and their metabolic pathways and will be valuable for clearing the way for the compelling utilization of bioactive oligosaccharides.

show abstract

Understanding the oral processing of solid foods: Insights from food structure

Cited by 35 publications

References 209 publications

Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises

Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises

Sodium reduction in foods: Challenges and strategies for technical solutions

Insights into Algal Polysaccharides: A Review of Their Structure, Depolymerases, and Metabolic Pathways

Contact Info

Product

Resources

About