Dysphagia-oriented non-Newtonian flow analysis of mayonnaise on different timescales using large amplitude oscillatory shear (LAOS) models

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-23 DOI:10.1016/j.foodhyd.2024.110867

Pengguang Wang , Qingyu Liao , Huimin Ren , Ziyu Zhou , Yixin Wang , Aiqin Ma , Hongbin Zhang

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引用次数: 0

Abstract

Dysphagia is a condition that particularly affects the elderly, making dietary modification an essential treatment strategy. This involves using various thickened foodstuffs, which must be evaluated using unified, rheological, colloidal, and tribological techniques/standards. During swallowing, food bolus undergoes rapid, nonlinear, large deformations across a wide range of timescales. However, the ideal rheological profile for safe swallowing is still not known, and the study of foods under large deformation is inadequate. This work aimed to employ large-amplitude oscillatory shear (LAOS) analysis to describe the behavior of thicker foods under different timescales. Mayonnaise, a representative with complex rheological behaviors, is considered a suitable model for studying dysphagia-oriented foods. The study used multiple LAOS analysis models, including algebraic stress bifurcation to determine yield points, the Kamani–Donley–Rogers recovery rheology model to identify recoverable and unrecoverable components, and a data-driven constitutive model for precise LAOS behavior prediction. Other methods used included Fourier transform rheology, Lissajous curve, stress decomposition, strain-stiffening and shear-thickening ratios, dissipation ratio, and the sequence of physical processes. Importantly, it was observed that as the testing frequency increased, the apparent nonlinearity trajectories of mayonnaise collapsed inward with slight rotations. The timescale of deformation can strongly or weakly influence the intensity and type of non-Newtonian flows observed depending on the LAOS behaviors at different frequencies. This study enhanced the development and evaluation of dysphagia-oriented products at different timescales from a rheological perspective, which may bring new insight into the on-demand management of dysphagia and motivate innovative ideas in diet design and processing.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.