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

Protein and Long-Chain n-3 Polyunsaturated Fatty Acids Recovered from Herring Brines upon Flocculation and Flotation─A Case Study

A novel integrated process for recovery of protein-enriched biomasses from 5% presalting brines and spice brines of herring (Clupea harengus) was investigated by combining carrageenan- and/or acid-driven flocculation (F) plus dissolved air flotation (DAF). The F-DAF technique with carrageenan resulted in protein and lipid recoveries from 5% presalting brine of 78 and 38%, respectively. Without flocculation or with only acidification, protein and lipid recoveries in DAF were only 13 and 10%, respectively. Low protein and lipid recoveries, 8-12 and 1.8-8.2%, respectively, were also obtained when spice brine was subjected to only acidification and DAF. The protein content in dry biomasses from 5% presalting brine and spice brine was 36-43 and 13-16%, respectively. The corresponding lipid levels were 23-31 and 9-18%, respectively, with ash levels of 11-20 and 38-45%, respectively. Biomass proteins contained ≤45% essential amino acids, and the lipids had ≤16% long-chain n-3 polyunsaturated fatty acids. Freeze-dried spice brine biomasses were characterized by anchovy- and spice-related sensory attributes. 5% presalting brine biomasses were connected to fish and seafood attributes and showed gel forming capacity. The outlined F-DAF recovery system can thus recover both nutrients and interesting flavors from the herring process waters, which are currently lost from the food chain

Partial least squares calibrations and batch statistical process control to monitor phenolic extraction in red wine fermentation under different maceration conditions

[EN] The extraction of phenolic compounds during maceration is of utmost importance in red winemaking. However, the monitoring of phenolic extraction is often hampered by analytical and statistical constraints. The aim of this study was to monitor phenolic extraction kinetics with the use of PLS phenolic calibrations and batch statistical process control. Eight batches of Cabernet Sauvignon and Shiraz grapes during alcoholic fermentation under different maceration conditions (pressing at 1/3rd, 2/3rd and end of fermentation) and punch down regimes (low vs. high frequency) were evaluated in the study. Cabernet Sauvignon appeared to be a more suitable cultivar for longer maceration conditions with increased tannin extraction observed. Similar trends were observed for punch down for both cultivars. The use of PLS calibrations and batch level modelling provided an enhanced interpretation and understanding of phenolic extraction during red wine fermentationsFourie, E.; Aleixandre Tudo, J.; Mihnea, M.; Du Toit, W. (2020). Partial least squares calibrations and batch statistical process control to monitor phenolic extraction in red wine fermentation under different maceration conditions. Food Control. 115:1-10. https://doi.org/10.1016/j.foodcont.2020.107303S11011

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

Partial least squares calibrations and batch statistical process control to monitor phenolic extraction in red wine fermentations under different maceration conditions

The extraction of phenolic compounds during maceration is of utmost importance in red winemaking. However, the monitoring of phenolic extraction is often hampered by analytical and statistical constraints. The aim of this study was to monitor phenolic extraction kinetics with the use of PLS phenolic calibrations and batch statistical process control. Eight batches of Cabernet Sauvignon and Shiraz grapes during alcoholic fermentation under different maceration conditions (pressing at 1/3rd, 2/3rd and end of fermentation) and punch down regimes (low vs. high frequency) were evaluated in the study. Cabernet Sauvignon appeared to be a more suitable cultivar for longer maceration conditions with increased tannin extraction observed. Similar trends were observed for punch down for both cultivars. The use of PLS calibrations and batch level modelling provided an enhanced interpretation and understanding of phenolic extraction during red wine fermentations

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

Delving into Stakeholders’ Perceptions of the Efficient Transition to the Circular Economy

The importance of knowledge management in facilitating a successful transition to a circular economy through the creation of a circular business model, as a substitute for the conventional linear economic approach, has not been extensively explored. The capacity of a company to coordinate, generate, and disseminate knowledge plays a crucial role in developing environmentally friendly industries and creating new employment opportunities. This article employs a literature review methodology to establish the connection between knowledge management and the shift towards a circular economy. The findings reveal that a company's eco-innovation process relies heavily on strategic knowledge management. Consequently, a comprehensive understanding of the system and self-motivated creativity are crucial components of expertise in creating sustainable circular business models. Hence, companies must consistently enhance their knowledge base to improve business processes, eco-efficiency, and eco-innovation. </p

Clinical and Experimental Biomechanical Studies Regarding Innovative Implants in Traumatology

Fracture treatment has experienced a fascinating evolution in the last years. The aim of this chapter is to reveal some clinical and biomechanical studies regarding innovative implants. After a short introduction (1), we intend to present our results regarding (2) dynamic condylar screw versus condylar blade plate in complex supracondylar femoral fractures; (3) biomechanical analysis of four types of implants in humeral fractures; (4) clinical and experimental studies for optimal stabilization of trochanteric fractures: the gliding nail; (5) intramedullary XS nail for pilon and ankle fractures: design, biomechanics, and clinical results; (6) the XS nail for the treatment of patella and olecranon fractures; and (7) plates with polyaxial stability for fractures of distal radius and proximal humerus. In conclusion, the authors highlight the advantages of these innovative implants in difficult trauma cases

Electric Cell-Substrate Impedance Sensing of Cellular Effects under Hypoxic Conditions and Carbonic Anhydrase Inhibition

Tumor hypoxia provides a dynamic environment for the cancer cells to thrive and metastasize. Evaluation of cell growth, cell-cell, and cell surface interactions in hypoxic conditions is therefore highly needed in the establishment of treatment options. Electric cell-substrate impedance sensing (ECIS) has been traditionally used in the evaluation of cellular platforms as a real-time, label-free impedance-based method to study the activities of cells grown in tissue cultures, but its application for hypoxic environments is seldom reported. We present real-time evaluation of hypoxia-induced bioeffects with a focus on hypoxic pH regulation of tumor environment. To this end, multiparametric real-time bioanalytical platform using electrical impedance spectroscopy (EIS) and human colon cancer HT-29 cells is advanced. A time series of EIS data enables monitoring with high temporal resolution the alterations occurring within the cell layer, especially at the cell-substrate level. We reveal the dynamic changes of cellular processes during hypoxic conditions and in response to application of acetazolamide (AZA), a carbonic anhydrase inhibitor. Optical evaluation and pH assessment complemented the electrical analysis towards establishing a pattern of cellular changes. The proposed bioanalytical platform indicates wide applicability towards evaluation of bioeffects of hypoxia at cellular level