Effect of food matrix structure and composition on aroma release during oral processing usingin vivomonitoring

2012 ◽  
Vol 27 (6) ◽  
pp. 433-444 ◽  
Author(s):  
Damian C. Frank ◽  
Graham T. Eyres ◽  
Udayasika Piyasiri ◽  
Conor M. Delahunty
Keyword(s):  
Matrix Structure ◽  
Food Matrix ◽  
Aroma Release ◽  
Effect Of Food ◽  
Oral Processing

scholarly journals Effect of food matrix type on growth characteristics and hemolysin production of Vibrio alginolyticus

2020 ◽  
Author(s):  
Xiaojun Hu ◽  
Rundong Wang ◽  
Yijia Deng ◽  
Qi Deng ◽  
Zhijia Fang ◽  
...  
Keyword(s):  
Freshwater Fish ◽  
Goodness Of Fit ◽  
Gompertz Model ◽  
Food Matrix ◽  
Microbial Risk Assessment ◽  
Microbial Risk ◽  
Primary Model ◽  
Thermostable Direct Hemolysin ◽  
Effect Of Food ◽  
Modified Gompertz Model

Abstract Background: The growth and hemolysin production of V. alginolyticus at 30 °C in briny Tilapia , shrimp, scallop, oyster, pork, chicken, freshwater fish and egg fried rice were investigated. Bacterial counts were enumerated by plate counting. Hemolysin production was evaluated by blood agar and hemolytic titer tests. Results: Based on the goodness of fit primary model statistics (R 2 , MSE, BF, AF), the modified Gompertz model was a better fit to V. alginolyticus growth in foods than the logistic model. Growth kinetic parameters of V. alginolyticus displayed a higher μ max and shorter λ in briny Tilapia > shrimp > freshwater fish > egg fried rice > scallop > oyster > chicken > pork. It was notable that the V. alginolyticus counts were similar at the stationary phase, with no significant growth behavior difference between raw and cooked foods. However, higher thermostable direct hemolysin activity and hemolytic titer were observed in briny Tilapia > egg fried rice > shrimp > freshwater fish > chicken > scallop > oyster > pork. Conclusion: V. alginolyticus growth was good in all food matrix types tested. Contrary to current belief, V. alginolyticus displayed a higher hemolytic activity in some non-seafoods (freshwater fish, egg fried rice and chicken) than in scallop or oyster. This is the first report of growth and toxicity of V. alginolyticus in non-seafood. This finding will significantly improve the accuracy of microbial risk assessment of V. alginolyticus in different food matrices especially during warmer climatic periods when it is most prevalent.

Effect of food matrix on the content and bioavailability of flavonoids

2020 ◽  
Author(s):  
Senem Kamiloglu ◽  
Merve Tomas ◽  
Tugba Ozdal ◽  
Esra Capanoglu
Keyword(s):  
Food Matrix ◽  
Effect Of Food

Effect of food matrix on amandin, almond (Prunus dulcis L.) major protein, immunorecognition and recovery

LWT ◽  
2010 ◽  
Vol 43 (4) ◽  
pp. 675-683 ◽  
Author(s):  
Rashmi S. Tiwari ◽  
Mahesh Venkatachalam ◽  
Girdhari M. Sharma ◽  
Mengna Su ◽  
Kenneth H. Roux ◽  
...  
Keyword(s):  
Prunus Dulcis ◽  
Major Protein ◽  
Food Matrix ◽  
Effect Of Food

Effect of Food Structure and Processing on (Poly)phenol–Gut Microbiota Interactions and the Effects on Human Health

2019 ◽  
Vol 10 (1) ◽  
pp. 221-238 ◽  
Author(s):  
Francisco A. Tomás-Barberán ◽  
Juan C. Espín
Keyword(s):  
Gut Microbiota ◽  
Human Health ◽  
Food Processing ◽  
Special Focus ◽  
Research Approach ◽  
Food Matrix ◽  
Mediated Effects ◽  
Food Structure ◽  
Effect Of Food ◽  
Relevant Factors

The two-way interaction of food (poly)phenols with the human gut microbiota has been studied throughout the past ten years. Research has shown that this interaction can be relevant to explain the health effects of these phytochemicals. The effect of the food matrix and food processing on this interaction has only been partially studied. In this article, the studies within this field have been critically reviewed, with a special focus on the following groups of phenolic metabolites: citrus flavanones, pomegranate ellagitannins, and cocoa proanthocyanidins. The available research shows that both the food matrix and food processing can be relevant factors for gut microbiota reshaping to reach a healthier microbial ecology and for the conversion of polyphenols to bioactive and bioavailable metabolites. There are, however, some research gaps that indicate a more comprehensive research approach is needed to reach valid conclusions regarding the gut microbiota–mediated effects of polyphenols on human health.

Effect of food matrix and processing on release of almond protein during simulated digestion

LWT ◽  
2014 ◽  
Vol 59 (1) ◽  
pp. 439-447 ◽  
Author(s):  
Giuseppina Mandalari ◽  
Neil M. Rigby ◽  
Carlo Bisignano ◽  
Rosario B. Lo Curto ◽  
Fran Mulholland ◽  
...  
Keyword(s):  
Food Matrix ◽  
Simulated Digestion ◽  
Effect Of Food

Influence of the Food Matrix Structure on the Retention of Aroma Compounds

2000 ◽  
Vol 48 (9) ◽  
pp. 4296-4300 ◽  
Author(s):  
A. M. Seuvre ◽  
M. A. Espinosa Díaz ◽  
A. Voilley
Keyword(s):  
Aroma Compounds ◽  
Matrix Structure ◽  
Food Matrix

scholarly journals Characterization of Processing Influences on In Vitro Bioaccessibility of Carotenoids and Chlorophylls from Six Spinach Genotypes

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 755-755
Author(s):  
Micaela Hayes ◽  
Marti Pottorff ◽  
Colin Kay ◽  
Mary Ann Lila ◽  
Massimo Iorizzo ◽  
...  
Keyword(s):  
Critical Factor ◽  
In Vitro Digestion ◽  
Food Matrix ◽  
Funding Sources ◽  
Food And Agriculture ◽  
Three Phase ◽  
In Vitro Bioaccessibility ◽  
Bioactive Content ◽  
Oral Processing

Abstract Objectives Spinach is a rich source of bioactives including carotenoids and chlorophylls. Ultimate delivery, or bioavailability, of these bioactives to consumers varies depending on pre-/post-harvest factors that impact the food matrix. The interaction between food processing, oral processing (mastication), and spinach genotype have not been explored. Insights into these factors hold the potential to identify interaction effects between genotype and processing (GxP). Methods Six genotypes of spinach selected based on previous bioaccessibility screening were greenhouse grown in Salisbury, NC (Fall 2019), harvested, and stored fresh at 4C (24 hr) or at −80C after processing by blanching (2 min, 100C), thermal sterilization (121C for 15 min), or juicing. All genotypes were subjected to all processing methods, and a portion of each sample was subjected to simulated mastication while another was homogenized (30 sec) into a puree. All samples were subjected to a three-phase in vitro digestion to assess the transfer of carotenoids and chlorophyll derivatives from the food matrix to the aqueous micellar fraction (bioaccessibility). Results Processing method, genotype, and GxP had a significant influence on total bioactive content (P < 0.01), relative bioaccessibility (P < 0.01), and bioaccessible content (P < 0.01). Average bioactive content decreased in the order of juiced (26.2–36.9 μmol/g), blanched (23.3–30.0 μmol/g), thermally sterilized (22.5–27.3 μmol/g), and fresh spinach (18.6–25.0 μmol/g). Bioaccessible content decreased from juiced (6.8–9.8 μmol/g), to fresh (4.0–6.9 μmol/g) and blanched (4.6–5.6 μmol/g), and then thermally sterilized (2.4–3.3 μmol/g). Bioaccessible content from masticated samples was similar for thermally sterilized (0.9–1.5 μmol/g) and fresh samples (0.7–1.3 μmol/g). Conclusions Results indicate that heat treatment preserves bioactives in these six spinach genotypes and may modestly decrease their bioaccessibility. Influence of mastication on bioaccessible content of bioactives supports the notion that oral processing is a critical factor impacting ultimate bioaccessibility from vegetables. Together, these results provide valuable information for optimization of bioactive delivery. Funding Sources Foundation for Food and Agriculture Research.

Sign in / Sign up

Export Citation Format

Share Document