Role of continuous phase and particle properties on the sensory perception of root vegetable pur\ue9es evaluated by an expert panel and na\uefve consumers

Textural properties play an essential role in the development of food products. The complexity of textural attributes has been traditionally overcome with extensive panelist training and the use of generic descriptive analysis. A better understanding on the use of rapid methods with na\uefve consumers to evaluate texture attributes in complex food products is still needed. The present study aimed to investigate the (i) role of different continuous phases and particle properties (i.e., size and hardness) on the mouthfeel perception of root vegetable pur\ue9es and (ii) the effect of panel expertise (sensory experts vs. na\uefve consumers) using Rate-All-That-Apply (RATA). The study included six pur\ue9es made of two different continuous phase (based on Jerusalem artichoke which is rich in inulin and, parsnip which is rich in starch) and three types of beetroot particles (raw, cooked, and comminuted beetroot). Results showed that both panels were able to discriminate and profile in a similar manner. However, sensory experts showed higher ability to discriminate between samples regarding the particle\u27s attributes whereas consumer\u27s sample discrimination was influenced by attributes such as “ease of swallow” and “creaminess.” For the expert panel, the presence of hard particles was a clear factor driving the differences between samples. Our results highlighted the contribution of both continuous and dispersed phases to design the texture profile of particulate semisolid plant-based foods

Multiplex cytokine analysis of dermal interstitial blister fluid defines local disease mechanisms in systemic sclerosis.

Clinical diversity in systemic sclerosis (SSc) reflects multifaceted pathogenesis and the effect of key growth factors or cytokines operating within a disease-specific microenvironment. Dermal interstitial fluid sampling offers the potential to examine local mechanisms and identify proteins expressed within lesional tissue. We used multiplex cytokine analysis to profile the inflammatory and immune activity in the lesions of SSc patients

High-temperature magnetic anomaly in the Kitaev hyperhoneycomb compound β-Li2IrO3

We report the existence of a high-temperature magnetic anomaly in the three-dimensional Kitaev candidate material, β-Li2IrO3. Signatures of the anomaly appear in magnetization, heat capacity, and muon spin relaxation measurements. The onset coincides with a reordering of the principal axes of magnetization, which is thought to be connected to the onset of Kitaev-like correlations in the system. The anomaly also shows magnetic hysteresis with a spatially anisotropic magnitude that follows the spin-anisotropic exchange anisotropy of the underlying Kitaev Hamiltonian. We discuss possible scenarios for a bulk and impurity origin

Impact of panelist\u27s age on the ease of swallow and sensory perception of texture-modified broccoli purees

Swallowing disorders affect approximately 8% of the global population. It is more prevalent in the elderly, leading to malnutrition and dehydration. Different strategies have been investigated to design new texture-modified food products that would reduce or mitigate the suffering from these swallowing disorders. Despite the recent interest and research in this area, there are, however, still a lot of unknowns regarding the specific sensory insights by this targeted group. The aim of this work was to understand if the ease of swallow and related sensory characteristics are perceived differently by “young” and “elderly” healthy individuals. Broccoli purees with different textural properties were created by changing the fluid component (water or xanthan solution) or processing conditions. Samples were evaluated by an elderly panel (n\ua0=\ua019, average age\ua0=\ua068.9 years) and a young panel (n\ua0=\ua016, average age\ua0=\ua025.4 years). Multivariate data analysis strategies were used to understand the intrapanel sample discrimination and to compare between panels. Results showed a similar overall discrimination between samples between young and elderly panels. The use of xanthan improved the ease of swallow in both age groups. In the absence of xanthan gum, processing conditions determined the ease of swallow, which was related to the particle size distribution. Nevertheless, small differences were found between panels. For example, the elderly panel was more sensitive when discriminating samples based on the ease of swallow (p\ua0=.005). Therefore, panelist age seems to be relevant when designing tailored foods enhancing the ease of swallow for the elderly populations. Practical Applications: The present study highlights new insights on the relevance of age and sensory capabilities when designing new texture-modified food products. It also provides new insights regarding the key sensory attributes to consider and how these are affected by the type of food processing

Assessing the volatile composition of seaweed (Laminaria digitata) suspensions as function of thermal and mechanical treatments

Macroalgae are a rich source of dietary fibre, protein, lipids and bioactives. However, more research is needed to understand how processing methods impact macroalgae techno-functional properties. In this work, aqueous suspensions of the fibre-rich brown algae Laminaria digitata were prepared by conventional food processing methods. The impact of sequence of processing steps (thermal and mechanical treatments), and heating time (15, 30 and 45 min), on volatile aroma composition were investigated. Changes in volatile composition were monitored with headspace GC-FID/MS analysis. Our results showed that both parameters impacted the volatiles profile of the suspensions. From an overall volatile perspective, short heating times (90 \ub0C for 15 min) led to similar profiles, independently of the sequence of thermal and mechanical treatments. However, longer heating times induced a larger release of several aldehydes, specific for each processing method. Our results bring new insights on the volatile composition of suspensions of Laminaria digitata, which are related to flavour properties, and aid design of food products containing seaweed

Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel

Preparation of a bolus is a complex process with both food comminution and degree of lubrication with saliva playing an important role in a safe swallow. Swallowing disorders i.e. dysphagia, are especially present among the elderly population and often lead to choking and further health complications. The aim of this research was to investigate the relationship between the perception of ease of swallowing in the elderly and the rheological parameters of particulated foods, using broccoli purees as a model system. Particulated foods can be described as a concentrated dispersion of plant particles in a fluid phase. The effect of the fluid phase (Newtonian vs. shear thinning) and dispersed phase (plant particles with different size distribution and morphology) on the rheological properties of simulated boli was studied by characterising shear viscosity, viscoelasticity, yield stress, extensional viscosity and cohesiveness. Ease of swallowing and mouthfeel were evaluated by a semi trained healthy elderly panel (n = 19, aged 61 to 81). Ease of swallowing was correlated with the presence of yield stress and extensional viscosity in the bolus, characteristic of boli with xanthan gum as the fluid phase. Although the properties of the fluid phase played a dominant role in the ease of swallowing, compared to the dispersed phase, both components played a role in the rheological properties of the bolus and the perception of ease of swallowing by the elderly panel. These results provide insights into the design of personalised foods for populations with specific needs such as those suffering from swallowing disorders

Lipoprotein-associated phospholipase A2 (Lp-PLA2) as a therapeutic target to prevent retinal vasopermeability during diabetes

Lipoprotein-associated phospholipase A2 (Lp-PLA2) hydrolyses oxidized low-density lipoproteins into proinflammatory products, which can have detrimental effects on vascular function. As a specific inhibitor of Lp-PLA2, darapladib has been shown to be protective against atherogenesis and vascular leakage in diabetic and hypercholesterolemic animal models. This study has investigated whether Lp-PLA2 and its major enzymatic product, lysophosphatidylcholine (LPC), are involved in blood-retinal barrier (BRB) damage during diabetic retinopathy. We assessed BRB protection in diabetic rats through use of species-specific analogs of darapladib. Systemic Lp-PLA2 inhibition using SB-435495 at 10 mg/kg (i.p.) effectively suppressed BRB breakdown in streptozotocin-diabetic Brown Norway rats. This inhibitory effect was comparable to intravitreal VEGF neutralization, and the protection against BRB dysfunction was additive when both targets were inhibited simultaneously. Mechanistic studies in primary brain and retinal microvascular endothelial cells, as well as occluded rat pial microvessels, showed that luminal but not abluminal LPC potently induced permeability, and that this required signaling by the VEGF receptor 2 (VEGFR2). Taken together, this study demonstrates that Lp-PLA2 inhibition can effectively prevent diabetes-mediated BRB dysfunction and that LPC impacts on the retinal vascular endothelium to induce vasopermeability via VEGFR2. Thus, Lp-PLA2 may be a useful therapeutic target for patients with diabetic macular edema (DME), perhaps in combination with currently administered anti-VEGF agents

Gauge-independent MS‾\overline{MS} renormalization in the 2HDM

We present a consistent renormalization scheme for the CP-conserving Two-Higgs-Doublet Model based on $\overline{MS}$ renormalization of the mixing angles and the soft-$Z_2$-symmetry-breaking scale $M_{sb}$ in the Higgs sector. This scheme requires to treat tadpoles fully consistently in all steps of the calculation in order to provide gauge-independent $S$-matrix elements. We show how bare physical parameters have to be defined and verify the gauge independence of physical quantities by explicit calculations in a general $R_{\xi}$-gauge. The procedure is straightforward and applicable to other models with extended Higgs sectors. In contrast to the proposed scheme, the $\overline{MS}$ renormalization of the mixing angles combined with popular on-shell renormalization schemes gives rise to gauge-dependent results already at the one-loop level. We present explicit results for electroweak NLO corrections to selected processes in the appropriately renormalized Two-Higgs-Doublet Model and in particular discuss their scale dependence.Comment: 52 pages, PDFLaTeX, PDF figures, JHEP version with Eq. (5.23) correcte