Understanding the relevance of in-mouth food processing. A review of in vitro techniques

[EN] Oral processing of food is the first step in the eating process. Although the food undergoes a number of changes during mastication that influence the subsequent steps, this stage has very often been neglected in studies of digestion, bioavailability, flavor release, satiety potential, glycemic index determination, etc. The present review draws on different sources such as nutrition, medicine, phoniatry and dentistry to explain some in vitro oral processing methods and techniques that could be transferred to food technology studies to mimic in vivo comminution, insalivation, and bolus formation, describing, as a necessary reference, the respective in vivo physiological processes they attempt to imitate. Developing a deeper understanding of all the aspects of in-mouth process will help food technologists to give this crucial step the necessary attention its due importance and to consider better ways to incorporate it into their studies.The authors wish to acknowledge the financial support of the Spanish Government (project AGL2012-36753-C02) and gratefully acknowledge the financial support of EU FEDER funds. Mary Georgina Hardinge assisted with the translation and corrected the English text.Morell Esteve, P.; Hernando Hernando, MI.; Fiszman, SM. (2014). Understanding the relevance of in-mouth food processing. A review of in vitro techniques. Trends in Food Science and Technology. 35(1):18-31. https://doi.org/10.1016/j.tifs.2013.10.005S183135

Evaluation of three grain maize composites developed from broad-base synthetics by divergent selection on three complementary testers

Three composites, FC(TC)C0, FC(TD)C0 and FC(TI)C0, were developed from S1 families with good general combining ability, derived from broad-base maize synthetics. These synthetics were developed by the INRA (Institut national de la recherche agronomique) maize laboratory of Montpellier from inbred lines belonging to different heterotic groups. The idea was to develop new heterotic groups. Composite development is the initial phase of a recurrent selection program. The grain productivity of the composites (yield, grain moisture and lodging resistance) and their genetic divergence were evaluated in both diallel and topcross designs. In crosses with testers, the yields of composites were on average 11-14 q/ha less than that of commercial checks with a comparable grain moisture, and they were more susceptible to lodging. Heterosis for yield between composites was low. This low divergence is consistent with the constitution procedure of the composite, based mainly on the general combining ability.Évaluation de trois composites de maïs grain constitués à partir de synthétiques à base large par sélection divergente sur trois testeurs complémentaires. Trois composites de maïs, FC(TC)C0, FC(TD)C0 et FC(TI)C0, ont été constitués à partir des familles S1 ayant une bonne aptitude à la combinaison sur trois testeurs complémentaires, et issues de synthétiques à base large. Ces synthétiques ont été constitués par le laboratoire maïs de l'Institut national de la recherche agronomique (Inra) de Montpellier (France) à partir de lignées appartenant à divers groupes hétérotiques. L'idée était de développer de nouveaux groupes hétérotiques. La constitution des composites est la phase initiale d'un programme de sélection récurrente réciproque. Le comportement agronomique des composites pour la production de grain (rendement, humidité à maturité, résistance à la verse) et leur divergence génétique ont été évalués dans un réseau multilocal dans un plan de croisement diallèle associé à un plan de croisement avec les testeurs utilisés pour la sélection des constituants des composites. En croisement avec les testeurs, les composites ont un rendement moyen de 11 à 14 q/ha moins élevé que les témoins commerciaux actuels à précocité égale et une plus grande sensibilité à la verse. L'hétérosis pour le rendement entre les composites est faible. Cette faible divergence est en accord avec la procédure de constitution des composites privilégiant l'aptitude générale à la combinaison

Evaluation of three grain maize composites developed from broad-base synthetics by divergent selection on three complementary testers

Three composites, FC(TC)C0, FC(TD)C0 and FC(TI)C0, were developed from S1 families with good general combining ability, derived from broad-base maize synthetics. These synthetics were developed by the INRA (Institut national de la recherche agronomique) maize laboratory of Montpellier from inbred lines belonging to different heterotic groups. The idea was to develop new heterotic groups. Composite development is the initial phase of a recurrent selection program. The grain productivity of the composites (yield, grain moisture and lodging resistance) and their genetic divergence were evaluated in both diallel and topcross designs. In crosses with testers, the yields of composites were on average 11-14 q/ha less than that of commercial checks with a comparable grain moisture, and they were more susceptible to lodging. Heterosis for yield between composites was low. This low divergence is consistent with the constitution procedure of the composite, based mainly on the general combining ability.Évaluation de trois composites de maïs grain constitués à partir de synthétiques à base large par sélection divergente sur trois testeurs complémentaires. Trois composites de maïs, FC(TC)C0, FC(TD)C0 et FC(TI)C0, ont été constitués à partir des familles S1 ayant une bonne aptitude à la combinaison sur trois testeurs complémentaires, et issues de synthétiques à base large. Ces synthétiques ont été constitués par le laboratoire maïs de l'Institut national de la recherche agronomique (Inra) de Montpellier (France) à partir de lignées appartenant à divers groupes hétérotiques. L'idée était de développer de nouveaux groupes hétérotiques. La constitution des composites est la phase initiale d'un programme de sélection récurrente réciproque. Le comportement agronomique des composites pour la production de grain (rendement, humidité à maturité, résistance à la verse) et leur divergence génétique ont été évalués dans un réseau multilocal dans un plan de croisement diallèle associé à un plan de croisement avec les testeurs utilisés pour la sélection des constituants des composites. En croisement avec les testeurs, les composites ont un rendement moyen de 11 à 14 q/ha moins élevé que les témoins commerciaux actuels à précocité égale et une plus grande sensibilité à la verse. L'hétérosis pour le rendement entre les composites est faible. Cette faible divergence est en accord avec la procédure de constitution des composites privilégiant l'aptitude générale à la combinaison

Relations source-puits et sélection du maïs pour la résistance à la pourriture des tiges

International audienc

Relationships between saliva and food bolus properties from model dairy products

During food consumption, complex oral processing occurs to transform the food into a bolus, ready to be swallowed. The objective of this study was to relate food, saliva and bolus properties, by using model dairy products, to better understand the role of saliva in bolus formation. Un-stimulated and stimulated saliva was collected from 5 subjects and biochemical and enzymatic properties were measured. Food bolus was then obtained from 8 different dairy products, varying in composition and ranging from liquid to gelled samples. The rate of saliva incorporation, pH, spreading ability and bolus rheological properties were determined. Some correlations seemed to exist between lysozyme activity and bolus properties. Subject and food product had a significant effect on almost all bolus properties. The rheology of bolus was highly correlated with food product texture. Even though preliminary, this approach could be used to better understand stimulus release and perception during food consumption.Fil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Instituto de Tecnología de Alimentos; ArgentinaFil: Panouillé, M.. AgroParisTech; Francia. INRA; FranciaFil: Saint Eve, A.. AgroParisTech; Francia. INRA; FranciaFil: Neyraud, E.. INRA; FranciaFil: Feron, G.. INRA; FranciaFil: Souchon, I.. AgroParisTech; Francia. INRA; Franci

Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures

International audienceThe objective of this study was to investigate for the first time the influence of bread structure, volatile compounds, and oral processing on aroma perception. 3 types of French baguette were created using the same raw ingredients but different bread-making processes; they consequently varied in their crumb and crust structures. We characterized the initial volatile profiles of two bread structural subtypes-namely bread crumb and bread crumb with crust-using proton transfer reaction-mass spectrometry (PTR-MS) headspace analysis. Three types of bread were characterized by thirty-nine ion fragments from m/z 45 to 139. We then conducted a study in which 8 participants scored aroma attribute intensities for the different bread types and subtypes at 3 key stages of oral processing (10, 40, and 100% of individual swallowing time). At these 3 time points, we collected boli from the participants and characterized their volatile profiles using PTR-MS headspace analysis. The results suggest saliva addition dilutes volatile compounds, reducing volatile release during oral processing. Thus, a bread with high porosity and high hydration capacity was characterized by a low volatile release above boli. We examined the relationships between 4 aroma attributes of bread crumb with crust and 24 discriminatory fragment ions found in boli headspace. This study demonstrated for the first time that the perceived aroma of crumb with crust was influenced more by volatile profiles than by crumb texture. It thus contributes to our understanding of aroma perception dynamics and the mechanisms driving volatile release during oral processing in bread

Un programme coopératif français pour la gestion et l'utilisation des ressources génétiques du maïs.

This comprehensive genetic resource conservation and utilization programme depended upon the long-term cooperation between French public and private breeders. The important results included: the collection of a large number of populations of maize and their evaluation for agronomic molecular traits; the development of a restricted number of broad-based genetic pools, which facilitates the management and use of broad diversity; the improvement of some pools to stimulate their use and to broaden the genetic base of material used by breeders. The programme was also very informative concerning the methodology for the management and use of genetic resources. It was possible to classify the populations into groups, and to develop 'pools' useful for the breeders with the use of different types of data. RFLPs appeared to have a greater potential value than isoenzymes for the classification into groups and the prediction of within population variability for quantitative traits. The strategy that was used to prepare new material useful in the relatively short term for the plant breeder, i.e. development of pools after low selection intensity between populations and introgressing these pools by elite material seemed very efficient. However, it was clear that to make the maximum use of the genetic variability of such promising pools, several cycles of recurrent selection are necessary