Food Hydrocolloids for Health最新文献_第7页

Multiple effects of oil addition and freezing-reheating treatment on the in vitro starch digestibility of rice grains 添加油脂和冷冻再加热处理对米粒淀粉体外消化率的多重影响

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-08-10 DOI: 10.1016/j.fhfh.2023.100150

Masatsugu Tamura , Yukari Saito , Takahiro Saito , Hideaki Kobayashi , Akifumi Mikami , Yoshimasa Sasahara

{"title":"Multiple effects of oil addition and freezing-reheating treatment on the in vitro starch digestibility of rice grains","authors":"Masatsugu Tamura , Yukari Saito , Takahiro Saito , Hideaki Kobayashi , Akifumi Mikami , Yoshimasa Sasahara","doi":"10.1016/j.fhfh.2023.100150","DOIUrl":"10.1016/j.fhfh.2023.100150","url":null,"abstract":"<div><p>The objective of this study was to investigate the multiple effects of the addition of oils and freezing-reheating treatment, which are characteristics of frozen rice, on the starch digestibility of rice grains. Either rapeseed oil or its emulsifier was added to the polished grains at a weight ratio of 1.2%, stirred, and cooked. Cooked grains were frozen, stored in a freezer at -20 °C, and reheated in a microwave oven to prepare frozen-reheated grains. While the equilibrium concentration of starch hydrolysis (C<sub>∞</sub>) was significantly higher for frozen-reheated grains (98.30%–110.92%) than for cooked grains (95.35%–97.91%), the kinetic constant (k) was significantly lower for frozen-reheated grains (7.39 × 10<sup>−3</sup>–8.98 × 10<sup>−3</sup> min<sup>−1</sup>) than for cooked grains (9.16 × 10<sup>−3</sup>–9.45 × 10<sup>−3</sup> min<sup>−1</sup>). The eGI ranged from 86.42 to 89.98 and was not significantly affected by the addition of oils, freezing-reheating, or the interaction. The results suggested that C<sub>∞</sub> and k of rice grains was not affected by the addition of 1.2% of oils and interaction but was affected by freezing-reheating.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"4 ","pages":"Article 100150"},"PeriodicalIF":1.9,"publicationDate":"2023-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45631851","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

In vivo antidiabetic effect and antioxidant potential of Stevia Rebaudiana mixed with Tragacanth gum in orange nectar 甜菊与Traacanth树胶在柑桔花蜜中的体内抗糖尿病作用和抗氧化潜力。

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-08-09 DOI: 10.1016/j.fhfh.2023.100147

Ikram Nabi , Yacine Nait Bachir , Salim Djellouli , Megatli Smain , Amel Hadj-Ziane-Zafour

{"title":"In vivo antidiabetic effect and antioxidant potential of Stevia Rebaudiana mixed with Tragacanth gum in orange nectar","authors":"Ikram Nabi , Yacine Nait Bachir , Salim Djellouli , Megatli Smain , Amel Hadj-Ziane-Zafour","doi":"10.1016/j.fhfh.2023.100147","DOIUrl":"10.1016/j.fhfh.2023.100147","url":null,"abstract":"<div><p>The objective of this research was to develop a novel low-sugar orange nectar using Stevia Rebaudiana and tragacanth gum, aiming to enhance the anti-hyperglycemic effect and antioxidant stability. The experimental design involved varying two levels of Stevia and tragacanth gum, including central points. The oxidative stability and organoleptic test were required for the selection. The impact of daily consumption of the optimal nectar on postprandial glycemia was assessed in diabetic Wistar rats.</p><p>The results demonstrated that formulation F1, containing 0.5% tragacanth and 0.03% Stevia, achieved the highest organoleptic score (9.55) and exhibited the greatest stability, with half-life times of 83.87 days at 4 °C and 76.26 days at 25 °C. The in-vivo antidiabetic study revealed a positive effect of this formulation in preventing postprandial hyperglycemia and weight gain. This research clearly highlights the importance of incorporating 0.03% Stevia and 0.5% tragacanth in the formulation of low-sugar orange nectar to ensure functional efficacy and technological stability.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"4 ","pages":"Article 100147"},"PeriodicalIF":1.9,"publicationDate":"2023-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44351007","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Chitosan-polypeptide nanocomplexes crosslinked by a natural crosslinker enhanced the intestinal permeability of black tea polyphenol 天然交联的壳聚糖-多肽纳米复合物增强了红茶多酚的肠道通透性

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-08-02 DOI: 10.1016/j.fhfh.2023.100148

Yike Jiang , Zhenzhen Ge , Qingrong Huang

{"title":"Chitosan-polypeptide nanocomplexes crosslinked by a natural crosslinker enhanced the intestinal permeability of black tea polyphenol","authors":"Yike Jiang , Zhenzhen Ge , Qingrong Huang","doi":"10.1016/j.fhfh.2023.100148","DOIUrl":"https://doi.org/10.1016/j.fhfh.2023.100148","url":null,"abstract":"<div><p>The discrepancy between <em>in vitro</em> and <em>in vivo</em> bioefficacies of hydrophilic polyphenols often stems from their low intestinal permeabilities. Chitosan (CS)-based polysaccharide-polypeptide nanocomplexes are promising delivery systems for enhancing the intestinal permeability of hydrophilic polyphenols. However, these nanocomplexes are intrinsically susceptible to pH changes, which limits their applications. In this study, the nanocomplexes self-assembled by CS and caseinophosphopeptides (CPPs) were crosslinked by a natural crosslinker genipin, aiming to improve their pH stabilities. The crosslinking reaction altered not only the size, surface charge, and morphology but also the microstructures of the CS-CPPs nanocomplexes (CCNs). Compared to the non-crosslinked counterparts, genipin-crosslinked CCNs (GCCNs) showed higher stability against pH change as they were more resistant to acid-induced dissociation at gastric pH. GCCNs were further used to encapsulate theaflavin-3,3′-digallate (TF-3), an important polyhydroxylated polyphenol in black tea that has low intestinal permeability. Encapsulation of TF-3 also influenced the physicochemical features of the nanocomplexes. Notably, loading in GCCNs significantly enhanced the <em>in vitro</em> intestinal permeability of TF-3. This study demonstrated that GCCNs not only had high pH stability but also had the capacity to enhance the <em>in vitro</em> intestinal permeability of TF-3.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"4 ","pages":"Article 100148"},"PeriodicalIF":1.9,"publicationDate":"2023-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49717902","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Effect of non-digestible oligosaccharides on body weight in overweight and obese adults: A systematic review and meta-analysis of randomised controlled trials 不易消化低聚糖对超重和肥胖成年人体重的影响：随机对照试验的系统综述和荟萃分析

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-07-27 DOI: 10.1016/j.fhfh.2023.100146

Fayrouz Al Haj Moussa, Iain A Brownlee

{"title":"Effect of non-digestible oligosaccharides on body weight in overweight and obese adults: A systematic review and meta-analysis of randomised controlled trials","authors":"Fayrouz Al Haj Moussa, Iain A Brownlee","doi":"10.1016/j.fhfh.2023.100146","DOIUrl":"10.1016/j.fhfh.2023.100146","url":null,"abstract":"<div><p>Experimental studies suggest potential anti-obesity effects of non-digestible oligosaccharides (NDOs). This study aimed to evaluate the effect of NDO intake on body weight and other anthropometric parameters in overweight or obese adults through a systematic review and meta-analysis of RCTs.</p><p>Multiple databases were searched for relevant randomised, controlled trials on NDOs and body weight or associated outcomes. Statistical pooling of data for meta-analysis was performed using the generic inverse-variance method with random-effects models.</p><p>Nine trials were included post-screening (<em>n</em> = 455 participants). Increased intake of NDOs resulted in statistically significant reduction in body weight (MD=-0.87 kg [95% CI:-1.55,0.20], <em>p</em> = 0.01) and body fat (-1.56 kg [95% CI:-2.23,-0.89], <em>p</em><0.00001) relative to control. A risk of bias assessment revealed potential for improvement in reporting/design of most trials.</p><p>Increased intake of NDOs significantly reduced body weight and body fat in healthy, overweight and obese adults. This effect was modest and should therefore be interpreted cautiously.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"4 ","pages":"Article 100146"},"PeriodicalIF":1.9,"publicationDate":"2023-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43120324","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Atovaquone smart lipid system: Design, statistical optimization, and in-vitro evaluation 阿托伐酮智能脂质系统:设计，统计优化和体外评估

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-07-22 DOI: 10.1016/j.fhfh.2023.100144

Hardik Rana, Drashti Patel, Vaishali Thakkar, Tejal Gandhi

{"title":"Atovaquone smart lipid system: Design, statistical optimization, and in-vitro evaluation","authors":"Hardik Rana, Drashti Patel, Vaishali Thakkar, Tejal Gandhi","doi":"10.1016/j.fhfh.2023.100144","DOIUrl":"10.1016/j.fhfh.2023.100144","url":null,"abstract":"<div><p>The research was undertaken to design, develop and characterize the smart lipid system of an inadequate bioavailable Atovaquone (ATQ). The poor aqueous solubility and dissolution are the major constrain of inadequate bioavailability. The solubility study reveals that Labrasol-ALF (L-ALF), Tween 80, and Trancutol®P (TP) were screened as oil, surfactant, and co-surfactant, respectively. The pseudo ternary diagram was constructed to locate the appropriate amount of each ingredient, and a 1:3:1 ratio of <span>l</span>-ALF: Tween 80: TP was chosen. The effect of precipitation inhibitor was assessed using the parachute effect. Soluplus® (SP) was chosen as a precipitation inhibitor at 5%. Ishikawa diagram and qualitative risk assessment were performed to screen the critical material attributes (CMAs) and critical process parameters (CPPs). <span>d</span>-optimal mixture design was explored for the optimization of the formulation. The amount of oil, surfactant, and co-surfactant was screened as independent variables, whereas globule size, poly-dispersibility index (PDI), and solubility were designated dependent variables. The design batches were evaluated for the in-vitro dissolution rate, PDI, zeta potential, globule size, etc. The optimal region was located using an overlay plot. The optimized formulation has shown a 97.91% drug release within 1 h. The value of zeta potential (-27.43 mV) and PDI (0.468) indicates the stability of the formulation. The parachute effect had explored for the selection of precipitation inhibitors. SP was able to increase the solubility of ATQ and reduce the precipitation of the drug. The amount of <span>l</span>-ALF, Tween, 80and TP was significant for the formulation of SNEDDS. The formulation was novel, effective, patient-friendly, and industry oriented<em>.</em></p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"4 ","pages":"Article 100144"},"PeriodicalIF":1.9,"publicationDate":"2023-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42802890","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fabrication of rice bran oil nanoemulsion and conventional emulsion with Mustard Protein Isolate as a novel excipient: Focus on shelf-life stability, lipid digestibility and cellular bioavailability 以芥菜分离蛋白为辅料制备米糠油纳米乳和常规乳剂:研究其保质期稳定性、脂质消化率和细胞生物利用度

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-07-20 DOI: 10.1016/j.fhfh.2023.100143

Trina Das , Niloy Chatterjee , Amrita Chakraborty , Arpita Banerjee , Sudip Baran Haiti , Sriparna Datta , Helen Chattopadhyay , Pubali Dhar

{"title":"Fabrication of rice bran oil nanoemulsion and conventional emulsion with Mustard Protein Isolate as a novel excipient: Focus on shelf-life stability, lipid digestibility and cellular bioavailability","authors":"Trina Das , Niloy Chatterjee , Amrita Chakraborty , Arpita Banerjee , Sudip Baran Haiti , Sriparna Datta , Helen Chattopadhyay , Pubali Dhar","doi":"10.1016/j.fhfh.2023.100143","DOIUrl":"10.1016/j.fhfh.2023.100143","url":null,"abstract":"<div><p>Proteins are one of the many effective biomolecules found in oilseed meals. In order to formulate an oil-in-water nanoemulsion based lipophilic nutraceutical delivery vehicle for Rice Bran oil (RBO) rich in γ-oryzanol, we used mustard seed meal protein isolate (MPI) as a novel natural surfactant together with a small molecular weight co-surfactant Tween 20 in various ratios (3:1, 1:1, 1:3) to stabilize the heterogeneous system. The oxidative stability, physico-chemical characterization in response to pH and ionic strength, shelf-life, and storage of the nanoemulsions containing 1% surfactant in total, comprising different ratios of MPI and Tween 20 were optimised to form an efficient biphasic surfactant system. The oil-in-water nanoemulsions fabricated utilizing high energy approach, i.e. high pressure homogenisation method was found to reduce dispersed phase particles size in the range of 150–160 nm. Minimal non-significant variation in droplet size and surface charge over the 8 weeks storage periods proves their excellent shelf-life stability. The use of MPI as surfactant for the delivery system also increased the lipid fraction digestibility releasing 70% of the fatty acids from dispersed phase oil droplets in simulated intestinal phase of three step <em>in vitro</em> digestion of nanoemulsion as compared to its conventional counterpart. The γ-oryzanol rich nanoemulsions improved prophylactic effectiveness against ROS in terms of overall cell survival and cell membrane integrity. The results will pave new domains to use MPI as surface active agents for delivery system formulation enriched with nutraceuticals and phytochemicals possessing superior functional advantages, bioavailability and antioxidative potentials.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"4 ","pages":"Article 100143"},"PeriodicalIF":1.9,"publicationDate":"2023-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43895413","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Acute and subacute in vivo safety assessment of developed chitosan derivatives for food applications 用于食品应用的壳聚糖衍生物的急性和亚急性体内安全性评估

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-07-20 DOI: 10.1016/j.fhfh.2023.100145

T.P. Punarvasu, K.V. Harish Prashanth

{"title":"Acute and subacute in vivo safety assessment of developed chitosan derivatives for food applications","authors":"T.P. Punarvasu, K.V. Harish Prashanth","doi":"10.1016/j.fhfh.2023.100145","DOIUrl":"10.1016/j.fhfh.2023.100145","url":null,"abstract":"<div><p>The acute and subacute studies of two chitosan derivatives was conducted by oral administration on Swiss albino mice. Chitosan soluble derivatives were prepared by depolymerization method using potassium persulfate. <sup>13</sup>C NMR data have revealed that Low Molecular Weight Chitosan (LMWC) has higher (∼70%) ‘acetylated’ residues and Self Assembled Chitosan Microparticles (SAMC) consists of ‘deacetylated’ residues. For acute toxicity study, a single dose of two concentrations 2000 and 5000 mg/kg bw of the chitosan derivatives (LMWC, or SAMC) was given orally to healthy mice. Results indicated that the LD<sub>50</sub> value for chitosan derivatives was greater than 5000 mg/kg bw. In the sub-acute toxicity studies, administration of concentrations 1000 and 2000 mg/kg bw dose of chitosan derivatives (repeated daily dose for 28 days) also did not reveal any toxicological changes in clinical observations, <em>viz.</em> relative organs, body weight, food consumption, biochemical parameters studied, antioxidant markers, and histopathological studies has been compared with control group. Together, present systematic study supports the oral administration of non-viscous and soluble chitosan derivatives (LMWC & SAMC) will have no toxicity may be safe to use in food and pharma applications.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"4 ","pages":"Article 100145"},"PeriodicalIF":1.9,"publicationDate":"2023-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44490211","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Liposome mediated encapsulation and role of chitosan on modulating liposomal stability to deliver potential bioactives-A review 脂质体介导的包封及壳聚糖在调节脂质体稳定性传递潜在生物活性中的作用综述

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-06-23 DOI: 10.1016/j.fhfh.2023.100142

Jean Mary Joy , Amruth P , Rosemol Jacob M , Pavan Kumar Dara , V. Renuka , R. Anandan

{"title":"Liposome mediated encapsulation and role of chitosan on modulating liposomal stability to deliver potential bioactives-A review","authors":"Jean Mary Joy , Amruth P , Rosemol Jacob M , Pavan Kumar Dara , V. Renuka , R. Anandan","doi":"10.1016/j.fhfh.2023.100142","DOIUrl":"https://doi.org/10.1016/j.fhfh.2023.100142","url":null,"abstract":"<div><p>Liposomes are amphiphilic structures widely explored for the encapsulation of various active ingredients in the area of pharmaceutics, cosmetics and numerous others. Wherein, the conventional liposomal structure is found to possess certain drawbacks with regard to their stability and release kinetics of active ingredients. Chitosan is a natural polysaccharide that exhibits structural stability, excellent biocompatibility, biodegradability, flexibility, non-immunogenicity and targetability. Coating of chitosan to liposomes have found to modulate the bio functionality of liposome vesicles in terms of stability and release kinetics and therefore chitosan coated liposomes (chitosomes) remain as efficient carrier to transport potential bioactives to the targeted sites effectively. This review highlights the liposomal mediated encapsulation methods and induces insights to employ modulation of liposomal stability by chitosan coating to liposomes for the facile transport of active ingredients for multiple applications.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"4 ","pages":"Article 100142"},"PeriodicalIF":1.9,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49717960","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Real time microcalorimetric profiling of prebiotic inulin metabolism 益生元菊糖代谢的实时微热量分析

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-06-10 DOI: 10.1016/j.fhfh.2023.100141

Mansa Fredua-Agyeman , Simon Gaisford

{"title":"Real time microcalorimetric profiling of prebiotic inulin metabolism","authors":"Mansa Fredua-Agyeman , Simon Gaisford","doi":"10.1016/j.fhfh.2023.100141","DOIUrl":"https://doi.org/10.1016/j.fhfh.2023.100141","url":null,"abstract":"<div><p>The <em>in vitro</em> assessment of prebiotics involves elaborate microbiological techniques or a combination of culture techniques and molecular methods. In this study, the isothermal microcalorimeter, an instrument which can monitor the real time growth of bacteria was applied to investigate the prebiotic effect of inulin in real time. Fresh and standardized frozen faecal slurries were prepared, placed and monitored in the isothermal microcalorimeter. The faecal samples and commercial probiotic strains <em>Lactobacillus acidophilus</em> LA-5®, <em>Bifidobacterium lactis</em> BB-12® were cultured in a mixed medium of cooked meat medium (CMM) and brain heart infusion (BHI) broth with and without supplementation with inulin and monitored in the microcalorimeter. The results showed power-time (<em>p-t</em>) curves that were characteristic for the samples. The <em>p-t</em> curves of the fresh and frozen faecal samples were similar. Augmented microbial activity was observed when the faecal sample was inoculated into CMM-BHI mixed broth with significant enhancement of microbial activity detected in the presence of inulin which was reproducible. Deconvoluted <em>p-t</em> curves showed multiple peaks with time and intensity variance depending on presence or absence of inulin suggesting possible differences in utilization of inulin by the different groups of bacteria in the polymicrobial sample. <em>P-t</em> curves of the pure species did not show any significant change when inulin was supplemented into the medium likely due to the inability of the bacteria to primarily utilize inulin.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"4 ","pages":"Article 100141"},"PeriodicalIF":1.9,"publicationDate":"2023-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49717951","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pairing physical and sensory properties of dysphagia thickeners to understand disliking 结合吞咽困难增稠剂的物理和感官特性来理解厌恶

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-05-23 DOI: 10.1016/j.fhfh.2023.100140

R. Baixauli, A. Dobiašová, A. Tarrega, L. Laguna

{"title":"Pairing physical and sensory properties of dysphagia thickeners to understand disliking","authors":"R. Baixauli, A. Dobiašová, A. Tarrega, L. Laguna","doi":"10.1016/j.fhfh.2023.100140","DOIUrl":"10.1016/j.fhfh.2023.100140","url":null,"abstract":"<div><p>Patients with dysphagia who adhere to drinking thickened water is still a challenge, as patients dislike it and it does not quench their thirst. The objective of this study was to relate the physical properties of six commercial thickeners based on gums, modified starch, or mixtures of modified starch and gums, to sensory characteristics and the liking and refreshing sensation. Therefore, viscosity, friction, adhesiveness, and firmness were obtained for all thickeners with and without artificial saliva. Sensory attributes for the six thickeners were obtained using the Flash Profile method; furthermore, acceptance and refreshing sensation were also studied. The results showed that high viscous thickeners without particle presence were preferred. These thickeners were gum-based and starch-dispersed, which were described as providing a viscous and smooth texture and being tasteless. Starch-based thickeners with starch granules with integrity had lower preference than gum-based or starch-dispersed thickeners, and were described as having a sandy and fluid texture, with an intense starch taste and aftertaste. Among the preferred thickeners (gum-based thickeners and starch-dispersed thickeners), a lower friction coefficient was related to a higher refreshing sensation, probably caused by a short oral residence.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"3 ","pages":"Article 100140"},"PeriodicalIF":1.9,"publicationDate":"2023-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45610181","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2