The sensory perception of food is a dynamic process,which is closely related to the release of flavor substances during oral processing.It’s not only affected by the food material,but also subjected to the individual...The sensory perception of food is a dynamic process,which is closely related to the release of flavor substances during oral processing.It’s not only affected by the food material,but also subjected to the individual oral environment.To explore the oral processing characteristics of soft-boiled chicken,the sensory properties,texture,particle size,viscosity,characteristic values of electronic nose and tongue of different chicken samples were investigated.The correlation analysis showed that the physical characteristics especially the cohesiveness,springiness,resilience of the sample determined oral processing behavior.The addition of chicken skin played a role in lubrication during oral processing.The particle size of the bolus was heightened at the early stage,and the fluidity was enhanced in the end,which reduced the chewing time to the swallowing point and raised the aromatic compounds signal of electronic nose.But the effect of chicken skin on chicken thigh with relatively high fat content,was opposite in electronic nose,which had a certain masking effect on the perception of umami and sweet taste.In conclusion,fat played a critical role in chicken oral processing and chicken thigh had obvious advantages in comprehensive evaluation of soft-boiled chicken,which was more popular among people.展开更多
The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study.It was hypothesized that a slow steady release of flavor would occur on chewing and hydration.To test this,high salt ...The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study.It was hypothesized that a slow steady release of flavor would occur on chewing and hydration.To test this,high salt dry-cured pork was chewed and held in oral cavity without swallowing for 4 different chewing stages(B,NC_(30),C_(30),EC).Saliva and food bolus from 16 healthy subjects were collected during oral processing,and analyzed for saliva flow rate,total saliva protein content,saliva pH,conductivity,saliva and sodium,and taste components.Results show that oral processing behavior and salivary release have important effects on flavor release of dry-cured pork.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)analysis showed that oral processing has a certain effect on the protein composition and concentration in saliva.This study suggests that the interaction between food and saliva that accompanies chewing can lead to significant changes in sensory perception during oral processing.展开更多
This work investigated the changes in properties of saliva-participating emulsions during different oral processing stages(the whole process from intake to swallowing was divided into five stages,i.e.,20%,40%,60%,80%a...This work investigated the changes in properties of saliva-participating emulsions during different oral processing stages(the whole process from intake to swallowing was divided into five stages,i.e.,20%,40%,60%,80%and 100%stage).The stewed pork with brown sauce was masticated and the emulsion was collected for the determination of emulsion stability,droplet size,ζ-potential,interfacial tension,and microstructure.The results showed that the emulsion stability increased gradually during the oral processing and reached the highest level near the swallowing point.The droplet size of emulsion showed a significant downward trend(P<0.05).Microstructure observations also found different degrees of reduction in fat droplets size at different stages of oral processing.In addition,theζ-potential of food boluses emulsion was decreased from-16.4 mV to-41.2 mV and the interfacial tension decreased by 52.6%before and after oral progressing.In conclusion,the oral processing of stewed pork with brown sauce was essentially a process in which fat was constantly emulsified,and saliva might act as an emulsifier.This study provides new insights on understanding the oral processing process and sensory changes of fat.展开更多
Oral processing is the first step in food digestion,thereby affecting the later steps of gastric and intestinaldigestion.In vitro digestion systems have been developed that can recreate certain conditions of gastric a...Oral processing is the first step in food digestion,thereby affecting the later steps of gastric and intestinaldigestion.In vitro digestion systems have been developed that can recreate certain conditions of gastric andintestinal digestion.However,obtaining physiologically accurate results of bioaccessibility or gastric emptyingrequires starting with a bolus that contains a realistic particle size distribution.Oral processing simulators havebeen developed that can produce realistic boluses,but they have not yet become part of the majority of in vitrogastrointestinal digestion workflows.In this mini review,we highlight recent literature showing how oral processingaffects the particle size distribution of food in the swallowed bolus and then call attention to resultsshowing how the size distribution of food particles affects variables such as gastric emptying and bioaccessibilityfrom both in vitro and in vivo research.Overall,results of these previous studies have established that oralprocessing has profound implications for physiological response during later stages of digestion.In view of this,we propose that oral processing simulators should be developed specifically for the purpose of integration with invitro digestion systems.Furthermore,we identify challenges and design criteria to guide the development of oralprocessing simulators that could improve the accuracy of results from in vitro digestion experiments whilepreserving the advantages of in vitro research.展开更多
This study aimed to investigate the influence of different levels of added whey protein isolate(WPI)on the oral processing characteristics of lotus root starch(LRS).The IDDSI test results indicated that WPI-LRS compos...This study aimed to investigate the influence of different levels of added whey protein isolate(WPI)on the oral processing characteristics of lotus root starch(LRS).The IDDSI test results indicated that WPI-LRS composite gels could be classified as foods suitable for individuals with dysphagia.During in vitro oral digestion process,addition of WPI increased the viscosity of the composite system.When the amount of WPI reached 100%(w/w),the reducing sugar content decreased from 105.23 to 42.35 mg.Inverted fluorescence images revealed that WPI formed a continuous network structure in the starch matrix and served as a barrier against amylase digestion.Different levels of WPI addition had diverse effects on the oral friction characteristics and rheological properties of the composite system.As the protein addition amounts were lower than 45%(w/w),the composite gels had lower lubrication properties and elastic modulus.While as the addition levels were higher than 45%(w/w),the composite gels exhibited higher lubrication properties and elastic modulus.Texture analysis indicated that the hardness value of the composite gel increased from 0.65 N for the individual LRS gel to 4.75 N for the composite gel of LRS+100%WPI.Furthermore,it was found through low-field nuclear magnetic analysis that the addition of WPI restricted the free movement of water molecules and enhanced the water-holding capacity of the composite gels.展开更多
Weakened capability of eating and swallowing is common among elderly population,affecting negatively on their health and well-being.This work measured occlusal force and tongue muscle strength of elderly patients and ...Weakened capability of eating and swallowing is common among elderly population,affecting negatively on their health and well-being.This work measured occlusal force and tongue muscle strength of elderly patients and then assessed whether correlations existed between oral physiological properties and the eating and swallowing capability.A total of 26 elderly patients with potential swallow disorder were recruited in this work.Participants’denture status and daily diet texture were determined by a pre-questionnaire analysis.Their swallowing capability was assessed and rated by water drinking test.Maximum tongue pressure,incisor occlusal force and hand gripping force were measured for each subject.It was observed that participating subjects have on average a significantly lower biting force and maximum tongue pressure than that of normal adults.The swallowing grades assessed by water drinking test showed significant correlations with both the biting force(r=−0.498,P<0.05)and the tongue muscle strength(r=−0.544,P<0.05).The biting force of dysphagia participants correlates significantly with dental conditions(P<0.05).The observed correlation between tongue pressure and diet texture indicates that tongue muscle strength could be used as a reliable indicator of the eating and swallowing capability for elderly people.展开更多
Consumers increasingly seck foods that are palatable,healthful,and cnvironmcntally friendly.Plant-bascd yogurts address these consumer prcfcrences,gaining popularity over timc.However,plant-based yogurts face challeng...Consumers increasingly seck foods that are palatable,healthful,and cnvironmcntally friendly.Plant-bascd yogurts address these consumer prcfcrences,gaining popularity over timc.However,plant-based yogurts face challenges with inferior stability and lack the smooth,delicatc mouthfccl found in traditional dairy yogurts.Thereforc,it is csscntial to identify the factors influcncing the mouthfeel and stability of plant-based yogurts.The revicw starts with discussing the oral pcrocption proccsses of semisolid food mouthfeel and the prefcrence of consumers for the mouthfecl of plant-bascd yogurts.Subscquent scctions dclve into the impacts of the componcnts of plant-bascd raw materials,the distinct characteristics of fermentation culturcs,and the ramifications of various processing techniqucs on the texture and mouthfeel of the yogurt.The mouthfeel perception of scmisolid foods undergocs a dynamic progression,initially shaped by the food's rhcological attributes and latcr by its tribological qualitics.Factors such as the composition of plant-based ingredients,the incorporation of oils and thickencrs,the cxtracellular polysaccharides(EPS)production capabilitics of culturcs,and specific hcat trcatment paramcters profoundly influcnce the gcl texture or mouthfeel of plant-based yogurts.Hence,based on the ingredicnt composition,appropriate additives and processing tochniqucs should be cmployod to produce plant-bascd yogurts with an optimal mouthfecl and cnhanced stability.展开更多
The structure and functionality of pectin-protein puree are governed by protein architecture and pH,yet links between conformation,network assembly,and oral functionality remain unclear.This study examines how globula...The structure and functionality of pectin-protein puree are governed by protein architecture and pH,yet links between conformation,network assembly,and oral functionality remain unclear.This study examines how globular whey protein isolate(WPI),disordered sodium caseinate(SC),and colloidal micellar casein concentrate(MCC)regulate the assembly,rheology,and lubrication of pectin-rich purees at pH 3.6 and pH 6.3.At pH 3.6,electrostatic complexation driven by protein-pectin charge heterogeneity produced cohesive and elastic networks in SC and MCC systems,while WPI interacted weakly with the pectin matrix.At pH 6.3,reduced electrostatic attraction shifted dominant interactions toward hydrophobic association and hydrogen bonding,resulting in softer and more lubricating structures.Microstructural observations showed dense flocculated clusters in SC and MCC systems and fine-stranded networks in WPI systems.Rheological and tribological analyses indicated that protein conformation and interfacial complexation are determinants of macroscopic texture and lubrication behavior.Overall,these findings establish a molecular-to-macroscale framework for designing pH-regulated pectin-protein puree design beyond viscosity-based criteria for dysphagia-friendly foods.展开更多
This paper investigated the oral reading process of an EFL learner through the use of miscue analysis. It was aimed to explore miscue features, the influence of text type on miscues and the contributory factors to mis...This paper investigated the oral reading process of an EFL learner through the use of miscue analysis. It was aimed to explore miscue features, the influence of text type on miscues and the contributory factors to miscue production. Sources of data included questionnaire responses, oral reading of texts, stimulated recalls and written summaries. The results showed that the participant, in the process of meaning construction, utilized grapho-phonic, syntactic and semantic cues as well as cognitive strategies such as sampling, predicting and correcting. It was found that miscues with syntactic acceptability and high grapho-phonic similarity were more frequently produced than those with semantic acceptability. In addition, it was revealed that more miscues per hundred words were produced in the expository essay than in the narrative story. The results also indicated that linguistic and cognitive factors were two major contributors to miscue production. This paper concluded that the dynamic miscue-reflected EFL reading process is able to reveal learners’ strengths and weaknesses in text processing. Pedagogical implications for EFL reading instruction were finally discussed.展开更多
Oral textural perception is a complex process that involves tooth fragmentation and salivary lubrication.To reveal the associated in-mouth mechanisms,three stages of testing were conducted in this study,including the ...Oral textural perception is a complex process that involves tooth fragmentation and salivary lubrication.To reveal the associated in-mouth mechanisms,three stages of testing were conducted in this study,including the initial cooked rice stage(0%),the deformation stage(50%),and the swallowing stage(100%).The total chewing time of high/low heating rate rice(HHRR/LHRR)was 25.46±6.22 s and 22.11±5.02 s,respectively.However,no significant difference in the chewing frequency.The salivary flow rate in LHRR(28.18 mg/s)was higher than in HHRR(22.57 mg/s).At the 0%stage,LHRR had a higher moisture content and expansion rate.At the 50%stage,rice boluses exhibited a significant difference in texture properties measured by instrumental analysis.At the 100%stage,two rice boluses reached similar hardness and chewiness,with smaller particles for swallowing.These results indicated that the deformation stage(50%)played a critical role in differentiating the textural perception.The initial properties of cooked rice influenced chewing manner and salivary secretion,contributing to differences in the reduction of particle size,water migration,and the inner microstructure evolution of corresponding rice boluses.These differences will feed back as different texture perceptions during oral processing.展开更多
基金supported by China Agriculture Research System of MOF and MARA(CARS-41)Wens Fifth Five R&D Major Project(WENS-2020-1-ZDZX-007)。
文摘The sensory perception of food is a dynamic process,which is closely related to the release of flavor substances during oral processing.It’s not only affected by the food material,but also subjected to the individual oral environment.To explore the oral processing characteristics of soft-boiled chicken,the sensory properties,texture,particle size,viscosity,characteristic values of electronic nose and tongue of different chicken samples were investigated.The correlation analysis showed that the physical characteristics especially the cohesiveness,springiness,resilience of the sample determined oral processing behavior.The addition of chicken skin played a role in lubrication during oral processing.The particle size of the bolus was heightened at the early stage,and the fluidity was enhanced in the end,which reduced the chewing time to the swallowing point and raised the aromatic compounds signal of electronic nose.But the effect of chicken skin on chicken thigh with relatively high fat content,was opposite in electronic nose,which had a certain masking effect on the perception of umami and sweet taste.In conclusion,fat played a critical role in chicken oral processing and chicken thigh had obvious advantages in comprehensive evaluation of soft-boiled chicken,which was more popular among people.
基金supported by “Hunan Natural Science Foundation Program of China” (Project No. 2019JJ50450)“Project support of Hunan Province Agricultural Industry Technology system (2019-105)” funded by the Hunan Provincial Science &Technology Department, China
文摘The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study.It was hypothesized that a slow steady release of flavor would occur on chewing and hydration.To test this,high salt dry-cured pork was chewed and held in oral cavity without swallowing for 4 different chewing stages(B,NC_(30),C_(30),EC).Saliva and food bolus from 16 healthy subjects were collected during oral processing,and analyzed for saliva flow rate,total saliva protein content,saliva pH,conductivity,saliva and sodium,and taste components.Results show that oral processing behavior and salivary release have important effects on flavor release of dry-cured pork.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)analysis showed that oral processing has a certain effect on the protein composition and concentration in saliva.This study suggests that the interaction between food and saliva that accompanies chewing can lead to significant changes in sensory perception during oral processing.
基金supported by the National Natural Science Foundation of China (31571861)the Liao Ning Revitalization Talents Program (XLYC1807100)the Open Foundation Program of Cuisine Science Key Laboratory of Sichuan Province (PRKX2020Z13)
文摘This work investigated the changes in properties of saliva-participating emulsions during different oral processing stages(the whole process from intake to swallowing was divided into five stages,i.e.,20%,40%,60%,80%and 100%stage).The stewed pork with brown sauce was masticated and the emulsion was collected for the determination of emulsion stability,droplet size,ζ-potential,interfacial tension,and microstructure.The results showed that the emulsion stability increased gradually during the oral processing and reached the highest level near the swallowing point.The droplet size of emulsion showed a significant downward trend(P<0.05).Microstructure observations also found different degrees of reduction in fat droplets size at different stages of oral processing.In addition,theζ-potential of food boluses emulsion was decreased from-16.4 mV to-41.2 mV and the interfacial tension decreased by 52.6%before and after oral progressing.In conclusion,the oral processing of stewed pork with brown sauce was essentially a process in which fat was constantly emulsified,and saliva might act as an emulsifier.This study provides new insights on understanding the oral processing process and sensory changes of fat.
基金supported,in part,by the Oregon Agricultural Experi-ment Station with funding from the Hatch Act capacity funding pro-gram,award number NI25HFPXXXXXG022,from the USDA National Institute of Food and Agriculture。
文摘Oral processing is the first step in food digestion,thereby affecting the later steps of gastric and intestinaldigestion.In vitro digestion systems have been developed that can recreate certain conditions of gastric andintestinal digestion.However,obtaining physiologically accurate results of bioaccessibility or gastric emptyingrequires starting with a bolus that contains a realistic particle size distribution.Oral processing simulators havebeen developed that can produce realistic boluses,but they have not yet become part of the majority of in vitrogastrointestinal digestion workflows.In this mini review,we highlight recent literature showing how oral processingaffects the particle size distribution of food in the swallowed bolus and then call attention to resultsshowing how the size distribution of food particles affects variables such as gastric emptying and bioaccessibilityfrom both in vitro and in vivo research.Overall,results of these previous studies have established that oralprocessing has profound implications for physiological response during later stages of digestion.In view of this,we propose that oral processing simulators should be developed specifically for the purpose of integration with invitro digestion systems.Furthermore,we identify challenges and design criteria to guide the development of oralprocessing simulators that could improve the accuracy of results from in vitro digestion experiments whilepreserving the advantages of in vitro research.
基金supported by National Natural Science Foundation of China(No.32272314,32172197)111 project(B0719028)+1 种基金national first-class discipline program of Food Science and Technology(JUFSTR20180204)program of“Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province”,China.
文摘This study aimed to investigate the influence of different levels of added whey protein isolate(WPI)on the oral processing characteristics of lotus root starch(LRS).The IDDSI test results indicated that WPI-LRS composite gels could be classified as foods suitable for individuals with dysphagia.During in vitro oral digestion process,addition of WPI increased the viscosity of the composite system.When the amount of WPI reached 100%(w/w),the reducing sugar content decreased from 105.23 to 42.35 mg.Inverted fluorescence images revealed that WPI formed a continuous network structure in the starch matrix and served as a barrier against amylase digestion.Different levels of WPI addition had diverse effects on the oral friction characteristics and rheological properties of the composite system.As the protein addition amounts were lower than 45%(w/w),the composite gels had lower lubrication properties and elastic modulus.While as the addition levels were higher than 45%(w/w),the composite gels exhibited higher lubrication properties and elastic modulus.Texture analysis indicated that the hardness value of the composite gel increased from 0.65 N for the individual LRS gel to 4.75 N for the composite gel of LRS+100%WPI.Furthermore,it was found through low-field nuclear magnetic analysis that the addition of WPI restricted the free movement of water molecules and enhanced the water-holding capacity of the composite gels.
基金Authors acknowledge a grant support from Chinese Nutrition Society for this project(2015 Chinese Nutrition Society(CNS)Nutrition Research Foundation—DSM Research Fund,grant number:cws201506913).
文摘Weakened capability of eating and swallowing is common among elderly population,affecting negatively on their health and well-being.This work measured occlusal force and tongue muscle strength of elderly patients and then assessed whether correlations existed between oral physiological properties and the eating and swallowing capability.A total of 26 elderly patients with potential swallow disorder were recruited in this work.Participants’denture status and daily diet texture were determined by a pre-questionnaire analysis.Their swallowing capability was assessed and rated by water drinking test.Maximum tongue pressure,incisor occlusal force and hand gripping force were measured for each subject.It was observed that participating subjects have on average a significantly lower biting force and maximum tongue pressure than that of normal adults.The swallowing grades assessed by water drinking test showed significant correlations with both the biting force(r=−0.498,P<0.05)and the tongue muscle strength(r=−0.544,P<0.05).The biting force of dysphagia participants correlates significantly with dental conditions(P<0.05).The observed correlation between tongue pressure and diet texture indicates that tongue muscle strength could be used as a reliable indicator of the eating and swallowing capability for elderly people.
基金supported by Hubei Provincial Natural science Foundation for Distinguished Young scholars(2022CFA085)HZAU-AGIS cooperation Fund(SZYJY2022020).
文摘Consumers increasingly seck foods that are palatable,healthful,and cnvironmcntally friendly.Plant-bascd yogurts address these consumer prcfcrences,gaining popularity over timc.However,plant-based yogurts face challenges with inferior stability and lack the smooth,delicatc mouthfccl found in traditional dairy yogurts.Thereforc,it is csscntial to identify the factors influcncing the mouthfeel and stability of plant-based yogurts.The revicw starts with discussing the oral pcrocption proccsses of semisolid food mouthfeel and the prefcrence of consumers for the mouthfecl of plant-bascd yogurts.Subscquent scctions dclve into the impacts of the componcnts of plant-bascd raw materials,the distinct characteristics of fermentation culturcs,and the ramifications of various processing techniqucs on the texture and mouthfeel of the yogurt.The mouthfeel perception of scmisolid foods undergocs a dynamic progression,initially shaped by the food's rhcological attributes and latcr by its tribological qualitics.Factors such as the composition of plant-based ingredients,the incorporation of oils and thickencrs,the cxtracellular polysaccharides(EPS)production capabilitics of culturcs,and specific hcat trcatment paramcters profoundly influcnce the gcl texture or mouthfeel of plant-based yogurts.Hence,based on the ingredicnt composition,appropriate additives and processing tochniqucs should be cmployod to produce plant-bascd yogurts with an optimal mouthfecl and cnhanced stability.
基金supported by the National Natural Science Foundation of China(No.32072240).
文摘The structure and functionality of pectin-protein puree are governed by protein architecture and pH,yet links between conformation,network assembly,and oral functionality remain unclear.This study examines how globular whey protein isolate(WPI),disordered sodium caseinate(SC),and colloidal micellar casein concentrate(MCC)regulate the assembly,rheology,and lubrication of pectin-rich purees at pH 3.6 and pH 6.3.At pH 3.6,electrostatic complexation driven by protein-pectin charge heterogeneity produced cohesive and elastic networks in SC and MCC systems,while WPI interacted weakly with the pectin matrix.At pH 6.3,reduced electrostatic attraction shifted dominant interactions toward hydrophobic association and hydrogen bonding,resulting in softer and more lubricating structures.Microstructural observations showed dense flocculated clusters in SC and MCC systems and fine-stranded networks in WPI systems.Rheological and tribological analyses indicated that protein conformation and interfacial complexation are determinants of macroscopic texture and lubrication behavior.Overall,these findings establish a molecular-to-macroscale framework for designing pH-regulated pectin-protein puree design beyond viscosity-based criteria for dysphagia-friendly foods.
基金supported by Shandong Provincial Social Science Foundation(08BWJ017)
文摘This paper investigated the oral reading process of an EFL learner through the use of miscue analysis. It was aimed to explore miscue features, the influence of text type on miscues and the contributory factors to miscue production. Sources of data included questionnaire responses, oral reading of texts, stimulated recalls and written summaries. The results showed that the participant, in the process of meaning construction, utilized grapho-phonic, syntactic and semantic cues as well as cognitive strategies such as sampling, predicting and correcting. It was found that miscues with syntactic acceptability and high grapho-phonic similarity were more frequently produced than those with semantic acceptability. In addition, it was revealed that more miscues per hundred words were produced in the expository essay than in the narrative story. The results also indicated that linguistic and cognitive factors were two major contributors to miscue production. This paper concluded that the dynamic miscue-reflected EFL reading process is able to reveal learners’ strengths and weaknesses in text processing. Pedagogical implications for EFL reading instruction were finally discussed.
基金supported by the Natural Science Foundation of Jiangsu Province(BK20210459)the National Natural Science Foundation(31872906)+1 种基金the Postdoctoral Science Foundation of China(2022M710475)the National Natural Science Foundation of China Youth Fund(32202069).
文摘Oral textural perception is a complex process that involves tooth fragmentation and salivary lubrication.To reveal the associated in-mouth mechanisms,three stages of testing were conducted in this study,including the initial cooked rice stage(0%),the deformation stage(50%),and the swallowing stage(100%).The total chewing time of high/low heating rate rice(HHRR/LHRR)was 25.46±6.22 s and 22.11±5.02 s,respectively.However,no significant difference in the chewing frequency.The salivary flow rate in LHRR(28.18 mg/s)was higher than in HHRR(22.57 mg/s).At the 0%stage,LHRR had a higher moisture content and expansion rate.At the 50%stage,rice boluses exhibited a significant difference in texture properties measured by instrumental analysis.At the 100%stage,two rice boluses reached similar hardness and chewiness,with smaller particles for swallowing.These results indicated that the deformation stage(50%)played a critical role in differentiating the textural perception.The initial properties of cooked rice influenced chewing manner and salivary secretion,contributing to differences in the reduction of particle size,water migration,and the inner microstructure evolution of corresponding rice boluses.These differences will feed back as different texture perceptions during oral processing.
