Effect of CO2 preservation treatments on the sensory quality of pomegranate juice

8openInternationalBothDue to the interest in identifying cost-effective techniques that can guarantee the microbiological, nutritional, and sensorial aspects of food products, this study investigates the effect of CO2 preservation treatment on the sensory quality of pomegranate juice at t0 and after a conservation period of four weeks at 4 °C (t28). The same initial batch of freshly squeezed non-treated (NT) juice was subjected to non-thermal preservation treatments with supercritical carbon dioxide (CO2), and with a combination of supercritical carbon dioxide and ultrasound (CO2-US). As control samples, two other juices were produced from the same NT batch: A juice stabilized with high pressure treatment (HPP) and a juice pasteurized at high temperature (HT), which represent an already established non-thermal preservation technique and the conventional thermal treatment. Projective mapping and check-all-that-apply methodologies were performed to determine the sensory qualitative differences between the juices. The volatile profile of the juices was characterized by gas chromatography-mass spectrometry. The results showed that juices treated with supercritical CO2 could be differentiated from NT, mainly by the perceived odor and volatile compound concentration, with a depletion of alcohols, esters, ketones, and terpenes and an increase in aldehydes. For example, in relation to the NT juice, limonene decreased by 95% and 90%, 1-hexanol decreased by 9% and 17%, and camphene decreased by 94% and 85% in the CO2 and CO2-US treated juices, respectively. Regarding perceived flavor, the CO2-treated juice was not clearly differentiated from NT. Changes in the volatile profile induced by storage at 4 °C led to perceivable differences in the odor quality of all juices, especially the juice treated with CO2-US, which underwent a significant depletion of all major volatile compounds during storage. The results suggest that the supercritical CO2 process conditions need to be optimized to minimize impacts on sensory quality and the volatile profile.openMosca, A.C.; Menghi, L.; Aprea, E.; Mazzucotelli, M.; Benedito, J.; Zambon, A.; Spilimbergo, S.; Gasperi, F.Mosca, A.C.; Menghi, L.; Aprea, E.; Mazzucotelli, M.; Benedito, J.; Zambon, A.; Spilimbergo, S.; Gasperi, F

Effect of tongue temperature on oral tactile sensitivity and viscosity discrimination

© 2019 Elsevier Ltd An Individual's oral capability in perceiving food texture influences greatly food appreciation and preference. While there is no doubt that one's ability of texture discrimination depends on various oral physiological characteristics of the individual, it is not yet clear how tongue surface temperature affects the sensitivity of texture discrimination. This study was designed to test the effects of tongue surface temperature on oral tactile sensitivity and viscosity discrimination. A total of twenty healthy subjects (ten females and ten males; mean age: 25 ± 1 yrs, mean body mass index: 20.5 ± 2.9 kg/m2) participated in this study. Water at different temperatures (0, 20, 37, and 45 °C) and capsaicin solutions (5,10, and 20 ppm) were used as physical and chemical stimulations to alter tongue temperature, respectively. Semmes-Weinstein monofilaments, Bio-Thesiometer, and Touch-Test®Two-point discriminator were respectively applied to assess the tongue's sensitivity of light touch, vibratory perception and two-point discrimination before and after treatment with both physical and chemical stimuli. Maltodextrin solutions were used for oral viscosity discrimination. Tongue's vibratory perception thresholds varied significantly (P < 0.01), indicating an increase of 0.6 × 10−6cm in vibratory perception threshold when tongue surface temperature decreased from 33 °C to 20 °C, while light touch and two-point discrimination thresholds remained unchanged. The application of capsaicin (5, 10, and 20 ppm) produced an increase in tongue surface temperature but did not affect oral tactile sensitivity. Viscosity discrimination increased both after rinsing the mouth with warm water and capsaicin application (20 ppm). Capsaicin (20 ppm) increased tongue temperature by 1.3 °C and lead to a decrease in viscosity discrimination threshold from 34.7% to 20.2%. After stimulation with water at 37 °C and 45 °C, the tongue temperature increased by 3 °C (from 34.2 °C to 37.2 °C), while threshold of viscosity discrimination decreased from 28.1% to 23.1%. When water was used to change tongue surface temperature, a positive correlation was found between vibratory perception sensitivity and viscosity discrimination ability, suggesting the capacity of discriminating viscosity might depend on vibratory perception sensitivity

Promoting patient utilization of outpatient cardiac rehabilitation: A joint International Council and Canadian Association of Cardiovascular Prevention and Rehabilitation position statement

Background: Cardiac Rehabilitation (CR) is a recommendation in international clinical practice guidelines given its’ benefits, however use is suboptimal. The purpose of this position statement was to translate evidence on interventions that increase CR enrolment and adherence into implementable recommendations. Methods: The writing panel was constituted by representatives of societies internationally concerned with preventive cardiology, and included disciplines that would be implementing the recommendations. Patient partners served, as well as policy-makers. The statement was developed in accordance with AGREE II, among other guideline checklists. Recommendations were based on our update of the Cochrane review on interventions to promote patient utilization of CR. These were circulated to panel members, who were asked to rate each on a 7-point Likert scale in terms of scientific acceptability, actionability, and feasibility of assessment. A web call was convened to achieve consensus and confirm strength of the recommendations (based on GRADE). The draft underwent external review and public comment. Results: The 3 drafted recommendations were that to increase enrolment, healthcare providers, particularly nurses (strong), should promote CR to patients face-to-face (strong), and that to increase adherence part of CR could be delivered remotely (weak). Ratings for the 3 recommendations were 5.95±0.69 (mean ± standard deviation), 5.33±1.12 and 5.64±1.08, respectively. Conclusions: Interventions can significantly increase utilization of CR, and hence should be widely applied. We call upon cardiac care institutions to implement these strategies to augment CR utilization, and to ensure CR programs are adequately resourced to serve enrolling patients and support them to complete programs

Mortality and pulmonary complications in patients undergoing surgery with perioperative SARS-CoV-2 infection: an international cohort study

Background: The impact of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) on postoperative recovery needs to be understood to inform clinical decision making during and after the COVID-19 pandemic. This study reports 30-day mortality and pulmonary complication rates in patients with perioperative SARS-CoV-2 infection. Methods: This international, multicentre, cohort study at 235 hospitals in 24 countries included all patients undergoing surgery who had SARS-CoV-2 infection confirmed within 7 days before or 30 days after surgery. The primary outcome measure was 30-day postoperative mortality and was assessed in all enrolled patients. The main secondary outcome measure was pulmonary complications, defined as pneumonia, acute respiratory distress syndrome, or unexpected postoperative ventilation. Findings: This analysis includes 1128 patients who had surgery between Jan 1 and March 31, 2020, of whom 835 (74·0%) had emergency surgery and 280 (24·8%) had elective surgery. SARS-CoV-2 infection was confirmed preoperatively in 294 (26·1%) patients. 30-day mortality was 23·8% (268 of 1128). Pulmonary complications occurred in 577 (51·2%) of 1128 patients; 30-day mortality in these patients was 38·0% (219 of 577), accounting for 81·7% (219 of 268) of all deaths. In adjusted analyses, 30-day mortality was associated with male sex (odds ratio 1·75 [95% CI 1·28–2·40], p\textless0·0001), age 70 years or older versus younger than 70 years (2·30 [1·65–3·22], p\textless0·0001), American Society of Anesthesiologists grades 3–5 versus grades 1–2 (2·35 [1·57–3·53], p\textless0·0001), malignant versus benign or obstetric diagnosis (1·55 [1·01–2·39], p=0·046), emergency versus elective surgery (1·67 [1·06–2·63], p=0·026), and major versus minor surgery (1·52 [1·01–2·31], p=0·047). Interpretation: Postoperative pulmonary complications occur in half of patients with perioperative SARS-CoV-2 infection and are associated with high mortality. Thresholds for surgery during the COVID-19 pandemic should be higher than during normal practice, particularly in men aged 70 years and older. Consideration should be given for postponing non-urgent procedures and promoting non-operative treatment to delay or avoid the need for surgery. Funding: National Institute for Health Research (NIHR), Association of Coloproctology of Great Britain and Ireland, Bowel and Cancer Research, Bowel Disease Research Foundation, Association of Upper Gastrointestinal Surgeons, British Association of Surgical Oncology, British Gynaecological Cancer Society, European Society of Coloproctology, NIHR Academy, Sarcoma UK, Vascular Society for Great Britain and Ireland, and Yorkshire Cancer Research

Effect of composition of food matrices on the mobility and release of salt

International audienc

Saliva and food oral processing

International audienc

Effect of presence of gluten and spreads on the oral processing behavior of breads

Little is known about the oral processing behavior of gluten-free (GF) products. This study investigated the oral processing behavior of one commercial GF bread and one gluten-containing (GC) equivalent with and without spreads. Oral processing parameters were determined through video recording and the predominant texture attributes were accessed using a check-all-that-apply test. The GF bread was perceived crumbly, dry and sandy and had a longer eating duration than the GC bread, which was perceived soft, spongy, pasty and sticky. Results suggest that the structure of the GF bread was easily fragmented during mastication and a longer period in the mouth was required to prepare a cohesive bolus for swallowing. The addition of spreads increased softness perception but did not affect chewing behavior. Oral processing behavior of GF products should be further investigated to understand how eating rate, satiation responses and food intake can be modulated in GF products

Binding of Na+ ions to proteins: Effect on taste perception

This study investigated the relationship between the ionic binding of sodium and salty perception in protein matrices. Protein type (i.e. gelatin, milk protein and soy protein), protein concentration and pH were varied to obtain matrices with distinct compositions and rheological properties. 23Na NMR spectroscopy was used to determine the ratio of sodium ions bound to proteins and the mobility of sodium ions. The results showed that protein type, concentration and pH affected the rheological properties of the protein matrices, the ionic binding of sodium ions and taste intensity. As the protein concentration increased, the mobility of sodium ions decreased and the ratio of bound sodium ions increased. Gelatin matrices displayed the greatest mobility of total sodium ions and the smallest amount of bound sodium. Soy protein had a larger amount of bound sodium than milk protein. Lowering the pH of milk protein matrices tended to decrease the ratio of bound sodium and increase sodium mobility. We suggest that sodium ionic binding is related to the presence of negatively charged groups in proteins. Although changes in matrix composition modified sodium ionic interactions, taste perception was mainly affected by the rheological properties of the protein matrices. As the values of fracture stress or viscosity increased, firmness intensity increased and saltiness intensity decreased. The observed effects of texture on taste could be explained by cross-modal texture-taste interactions and by differences in the oral breakdown behavior of protein matrices

Individual differences underlying food intake and liking in semisolid foods

Many sensory, cognitive, and physiological factors contribute to satiation and satiety responses; sensory and cognitive factors lead to feelings of satiation and short-term satiety. This research aims at understanding how sensory perception and consumer preferences are related to food intake of semisolid foods, using a case study on yogurt with controlled texture variations. Individual differences in food intake and liking were analyzed together with eating rate, to get a holistic picture of the sensory drivers of liking and intake in different groups of consumers. Six yogurts were formulated based on a design of experiment to obtain isocaloric products varying in consistency and particle size. Samples were evaluated by a trained panel via Quantitative Descriptive Analysis (QDA) and Temporal Check-all-that-apply (TCATA). Additionally, 103 consumers ate ad libitum the yogurt samples and rated their liking. Amount eaten was measured by weight and eating rate via video recording. The effect of particle size on intake depended on the thickness of the matrix. Based on Principal Component Analysis (PCA), three groups of consumers were identified that reacted differently to the changes in yogurt texture in terms of amount eaten and liking responses. While for some consumers liking and intake were correlated, others ate more of what they liked less, driven by textural changes in the matrix. Results suggested that different patterns in intake and liking may be related to different eating styles, thus, manipulations on textural properties may reduce the intake for some consumers, but not for all. This work unveils the importance of studying individual differences when measuring food intake, together with static and dynamic sensory drivers for different segments of consumers. In a time where food personalization increases in focus, it seems possible to reformulate food texture to influence consumers expectations and intake, aiming at targeting overeating; however, individual differences need to be better understood to know the implications for different groups of consumers.</p