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Chemosensory Influences on Eating and Drinking, and Their Cognitive Mediation
Published in Alan R. Hirsch, Nutrition and Sensation, 2023
The physical texture (mouthfeel) of a food or drink is also often included in everyday impressions of flavor. For example, the astringent “taste” of tea is in fact the texture of salivary proteins denatured by the polyphenols in the brew (Breslin, Gilmore, Beauchamp, and Green 1993; Horne, Hayes, and Lawless 2002).
Food Fussiness in Early Childhood
Published in Mary Nolan, Shona Gore, Contemporary Issues in Perinatal Education, 2023
The introduction of lumpy textured solids, or soft finger foods, has to be done in a timely fashion by at least seven months. Infants who are introduced to textured foods later than ten months may have problems both with the mouth-feel of the food and the ability to process such foods (Northstone et al., 2001). Infants without early experience of lumpy solids, either given by spoon or as finger food, will attempt a ‘liquid’ swallow (over the back of the tongue) which may well trigger a gag response (Mason et al., 2005). Some parents may then respond to this by further delaying the introduction of solid textured foods (Coulthard & Harris, 2003). These children may then become ‘orally defensive’; they dislike the feel of food in the sides of their mouths. They then remain on soft bite-and-dissolve or pureed foods as they progress into their second year.
Functional Foods: Bioavailability, Structure, and Nutritional Properties
Published in Hafiz Ansar Rasul Suleria, Megh R. Goyal, Health Benefits of Secondary Phytocompounds from Plant and Marine Sources, 2021
Tawheed Amin, H. R. Naik, Syed Zameer Hussain, Bazila Naseer
Based on the appearance of a product and its behavior when manipulated such as with cutlery or being poured, consumers will generate an opinion on the food’s sensory properties, based on previous consumption experiences of the same or similar foods. For example, consumers have been shown to visually assume liquids that pour slower are thicker, and products with shiny, even yellowish coloring to have a creamier profile. Evidently, visual behavioral characteristics are result of the system’s physical properties, such as viscosity and adhesion, which can be varied by the system’s microstructure. Physical properties are primarily responsible for the product’s texture and mouth-feel [44]. The presence of ingredients such as biopolymers, particularly those having thickening or gelling properties especially high molecular weight polysaccharides within an aqueous continuous phase will ultimately affect the overall physical properties of emulsions [88].
Individual Differences in Chemosensory Perception Amongst Cancer Patients Undergoing Chemotherapy: A Narrative Review
Published in Nutrition and Cancer, 2022
Alba Ruiz-Ceamanos, Charles Spence, Jordi Navarra
Along just such lines, a few years ago, Jordi Roca (the award-winning pastry chef from the three-star Michelin restaurant ‘El Celler de Can Roca’) and collaborators carried out an intriguing project with the main aim of bringing the flavor of chocolate back to a group of people suffering from dysgeusia. They focused their efforts in stimulating the other senses and memories associated with chocolate. Surprisingly (and quite fortunately), the majority of the participants were able to evoke chocolate flavors when eating the chocolate dessert prepared and served by the chef Jordi Roca. As a result, participants could enjoy eating and, more importantly, exhibited an enhanced appetite. As the otolaryngologist Josep De Haro Licer suggested during the documentary concerning this project: ‘the senses work according to experiences and memories’; and, thus, experiences and memories affect the way in which people describe their experience of tasting and smelling, at least to a certain extent (see 129–131). In line with this project, Casas et al. (132) carried out a study using adapted ice creams as a supplement in cancer patients. Spence, Navarra, and Youssef (133) raised the possibility of using ice-cream as an effective mean of supplying food to the malnourished elderly (see also 134, on this theme). Ice cream is easy (and pleasant) to eat thanks to its melting creamy mouthfeel (see also 135). But, as the authors also say, ice-cream has the ability to return us to childhood, to comfort us on an emotional level (see also 26).
In situ composite ion-triggered gellan gum gel incorporating amino methacrylate copolymer microparticles: a therapeutic modality for buccal applicability
Published in Pharmaceutical Development and Technology, 2019
Enas Elmowafy, Marco Cespi, Giulia Bonacucina, Mahmoud E. Soliman
Depending on their outstanding merits, microparticles (MPs) have been widely employed as buccal carriers, due to their capability of providing intimate contact with the large surface area of buccal mucosa, sustained drug release and better patient acceptability (Patel et al. 2011). Furthermore, MPs could avoid local irritation and uncomfortable mouthfeel of a foreign body within the oral cavity (Sudhakar et al. 2006; Reddy et al. 2011). However, several issues should be considered during their buccal administration, i.e. ease of applicability and prolonged buccal retention. To fulfill such purposes, various delivery modes of MPs have been investigated, including ‘tablets, aqueous suspensions, gels and aerosols (Patel et al. 2011; Reddy et al. 2011).
Microencapsulation: a pragmatic approach towards delivery of probiotics in gut
Published in Journal of Microencapsulation, 2021
Rabia Iqbal, Atif Liaqat, Muhammad Farhan Jahangir Chughtai, Saira Tanweer, Saima Tehseen, Samreen Ahsan, Muhammad Nadeem, Tariq Mehmood, Syed Junaid Ur Rehman, Kanza Saeed, Nimra Sameed, Shoaib Aziz, Assam Bin Tahir, Adnan Khaliq
Based on their structure (morphology), microbeads can be categorised, such as poly-nuclear, matrix, or mononuclear types. The poly-nuclear microbeads have many cores enclosed within the shell, while in the matrix types, the core material is distributed homogeneously into the shell material and mononuclear (core-shell) microbeads contain the shell around the core. Microbeads can also be mononuclear with multiple shells, or they can form clusters of microbeads in addition to these three basic morphologies (Gbassi et al.2009, Umer et al.2011, Jyothi et al.2012). EM (electron microscopy) is an efficient method to provide evidence for the size structure of the microbeads and bacterial loading within the microbeads (Allan-Wojtas et al.2008). Transmission electron microscope (TEM) and confocal laser microscope used to detect subtle changes both in bacteria and in the matrix, also provide a more detailed view of differences in the porosity of capsules without or with bacteria and study the matrix microstructure (Pillai et al.2012, Ramos et al.2018, Amin et al.2021). Other specification is the size of the capsules that some authors mention that must be smaller than 100 mm to avoid a ‘gritty’ sensation when consumed. The mouthfeel sensation of capsules in food was evaluated by sensorial analyses and results showed that small (2–30 mm), soft, and spherical capsules in a lower concentration added to a high viscous gel produce a more pleasant sensation, instead of large (71–70 mm), hard, or sharp capsules added in high concentrations to a low viscous medium, which produces a rough and gritty sensation to keep the cells alive and to be released in the targeted part of the human body.