In plant-based products made to mimic meat it is sought after to include fat to enhance flavor and texture based on healthy plant-based oils. Oleogels have gained interest as way of structuring oils. However, understanding how the crystalline network affects long-term stability and oil mobility remains limited. In this study, rapeseed oil oleogels containing 10 % (w/w) of either candelilla wax, beeswax, or rice bran wax were investigated. We combined low-strain rheo-microscopy, differential scanning calorimetry (DSC), and fluorescence recovery after photobleaching (FRAP) to explore the evolution of microstructure, thermal transitions, viscoelastic properties, and local oil diffusion – an approach not previously applied to wax-based oleogels. Candelilla wax formed a dense homogenous network with small crystals and beeswax had longer needle-like aggregated structures. Both candelilla and beeswax showed one crystallization peak in DSC and a sharp increase in storage modulus during rheo-microscopy explained by their network structure. Rice bran wax had a mixture of larger spherulite structures and smaller crystals. Two distinct crystallization events were observed in DSC and rheo-microscopy for rice bran wax corresponding to the formation of large spherulites and subsequently smaller interspersed crystals. FRAP showed that candelilla wax with its dense homogenous structure had the largest retardation rate independently of observation region. The diffusion in the crystal region was fastest in the rice bran wax which indicates a loosely packed crystal structure in the spherulites

Background: The Test of Masticating and Swallowing Solids (TOMASS) is a validated screening tool for assessing masticatory and swallowing functions. However, the conventional TOMASS relies on operator-dependent methods, which limit its objectivity and efficiency. The neck-worn electronic stethoscope (NWES), a contact sensor positioned on the back of the neck, has recently been developed to automatically detect and monitor swallowing actions through deep learning-based analysis of collected sound data. Objective: This study piloted a semi-automated assessment approach using a NWES to objectively measure TOMASS parameters and examine the influence of age and gender. Methods: A total of 123 healthy adults (mean age: 58.7 ± 18.5 years) consumed two crackers while audio data recorded using a NWES and visual data were collected by smartphone. Measurements included discrete bite count, swallow count, oral processing and swallowing time (OPST), and first OPST (1st-OPST). Statistical analyses were conducted to assess gender- and age-related changes and differences. Results: The NWES enabled objective and precise TOMASS measurements. Age-related prolongation of OPST and 1st-OPST was observed, particularly in men (p < 0.001). Women exhibited fewer age-related changes in OPST, although swallow count tended to decrease with age (p < 0.001). Regarding gender differences, younger women demonstrated higher bite (2.3 [interquartile range (IQR): 1.0–3.0] vs. 1 [IQR: 1.0–2.0], p = 0.042) and swallow counts (2.5 [IQR: 2.0–2.5] vs. 2 [IQR: 1.0–2.0], p = 0.026) compared with men. Conclusion: The NWES appeared suitable as an objective, efficient tool for automated TOMASS evaluation. Age-related changes in masticatory and swallowing performance differed according to gender, highlighting the need for tailored assessments. Future research on NWES-based TOMASS measurements should include diverse populations and extension to dysphagia and masticatory dysfunction.

Development of satisfying plant based (PB) meat analogues could be expedited through better understanding of the sensorial drivers of hedonic (dis)liking. To address this, here six commercially available PB chicken analogues and a chicken breast reference are evaluated. Consumers (N = 105) report hedonic liking (appearance, aroma, taste/flavour, texture, and overall), sensorially profile the samples with rate-all-that-apply (RATA) and just-about-right (JAR) scales and describe what they like and dislike about the tasted samples in their own words (free-text responses). The samples are also characterized instrumentally: microscopy to visualize the microstructure and cyclic compression testing to quantify key mechanical properties (maximum true stress, Young's modulus, and compressive energy). The sensory space is explored with principal component analysis and penalty analysis; associations between the modalities of liking and how these may determine overall liking is assessed using Bayesian network analysis; and multiple regression with Bayesian inference is used to contrast liking across samples and identify the drivers of (dis)liking within each hedonic modality. Chicken is preferred across all hedonic modalities, while samples made of mycoprotein are liked most of the PB samples. Drivers of liking are detected for all modalities except appearance. The drivers of texture liking include higher perceived tenderness and juiciness, the latter of which is also inversely correlated with Young's modulus on the first compression cycle. The free-text responses suggest that consumers readily recognized the chicken sample. That sensory responses reflect both the intrinsic properties of products (bottom-up) and cognitive (top-down) aspects, including familiarity, is thus discussed.

Swallowing disorders, or dysphagia, affect a large part of the population due to factors such as degenerative diseases, medication side effects or simply age-related impairment of physiological oropharyngeal function. The management of dysphagia is mainly handles through texture-modified foods of progressively softer, smoother, moister textures, depending on the severity of the disorder. Rheological and physiological-related properties of boluses were determined for a group of five older persons (average age, 74) for a set of texture-modified foods: bread, cheese and tomato and the combination into a sandwich. The softest class was gel food, after which came a smooth timbale; both were compared to boluses of regular food. The subjects chewed until ready to swallow, at which point the bolus was expectorated and measured regarding saliva content, linear viscoelasticity and shear viscosity. The results were compared to those of a previously studied younger group (average age, 38). The general physiological status of the subjects was determined by hand and tongue strength, diadochokinesis and one-legged standing and showed that all subjects were as healthy and fit as the younger group. Age-related properties such as one-legged standing with closed eyes and salivary flow plus bolus saliva content were lower for the older group, but the average chews-until-swallow was surprisingly also lower. Consequently, bolus modulus and viscosity were higher than for the younger group. Overall, the intended texture modification was reflected in bolus rheological and physiological-related properties. Bolus modulus, viscosity, saliva content and chews-until-swallowed all decreased from regular food to timbale food to gel food. © 2023 The Authors.

Problems with swallowing or dysphagia is an increasing problem due to the ageing population. Investigation methods commonly require clinical techniques which are tedious and costly. An alternative analysis is to measure the swallowing time non-invasively through monitoring of swallowing sounds. GOKURI is an AI-powered, smartphone-based, neckband- type device for the assessment of the swallowing function. The present study investigated swallow sounds of food in comparison to those of water swallows. In total 19 healthy subjects were eating a full meal while their swallowing was recorded via the swallowing sensor. The results show that the time it takes for a person to swallow varies greatly. Nevertheless, the length of swallowing solid food differed significantly from water, which were slightly shorter to swallow (0.702s vs. 0.668 s respectively). This correlates well with our previous study where swallowing of water took shorter time compared to thicker Newtonian and a shear-thinning fluids.

We have developed a nano-rheological characterization tool to extract the frequency- and scale-dependent rheological properties of soft materials during oral processing. Taking advantage of AC susceptometry, the dynamic magnetization of magnetic nanoparticles blended in the matrix material is measured. The magnetic AC susceptibility spectra of the particles are affected by the viscosity and mechanical modulus of the matrix material and provide the rheological properties of the matrix. Commercially available iron-oxide magnetic nanoparticles with 80 and 100 nm particle sizes are used as tracers in the frequency range of 1 Hz&ndash;10 kHz. The AC susceptibility is measured using two differentially connected coils, and the effects of the sample temperature and distance with respect to the detection coils are investigated. The developed measurement setup shows the feasibility of remote nano-rheological measurements up to 2 cm from the coil system, which can be used to, e.g., monitor the texture of matrix materials during oral processing.

Root vegetables have unique techno-functional and nutritional properties however, their use in processed foods is limited to a few species, partially due to a lack of knowledge related to the impact of thermal treatments on the sensory properties. This study investigated the effect of steaming and boiling on the microstructure, mechanical properties, and sensory profile of three model root vegetables with distinct carbohydrate composition: Jerusalem artichoke (Helianthus tuberosus L.), parsnip (Pastinaca sativa), and beetroot (Beta vulgaris). Thermally treated Jerusalem artichoke and parsnip showed higher content of cell wall polysaccharides, particularly β-glucans (e.g. cellulose) and pectic components, compared to raw. Steaming produced more cell shrinkage and loss of cell-cell adhesion than boiling, leading to softer vegetables. Processed beetroot showed loss of cell turgor and drastic softening but not clear changes in overall carbohydrate content. The scores for several flavour and in-mouth attributes were higher for steamed vegetables compared to boiled. Our results give insights on the processability of root vegetables towards products with enhanced sensory and nutritional properties.

Hot-melt adhesives (HMA) are used for hobby as well as in industrial applications as a fast-setting alternative without solvents. They are used for corrugated boxes and in electronic devices to affix parts and wires, as well as for bookbinding as well as a glue in hygiene products. An edible HMA can be used for e.g. food decorations, for the childcare sector as a safe alternative to other glues as well as in packagings where corrugated boxes and paperboard cartons arc glued. We have developed an edible HMA based on sugars which can be applied by the same application techniques as conventional HMAs. The rheol. properties showed a similar melting behavior as a conventional HMA. A characterization of the mech. properties of the glue showed that the edible HMA was strong but fragile as compared to the more rubbery conventional HMA.

Food oral processing is the first step in the digestive process which prepares food forswallowing and digestion. The process only lasts a few seconds, yet it determines our complete perception of texture, taste and aroma of the product we are eating. This oral processing is an intricate combination ofvoluntary and involuntary actions, and it involves complex flow geometry, mass transport offluids and gases and signal processing and feedback from the brain. Any attempt of inserting measuring devices in the mouth will fail because the complete oral processing will be influenced. We have developed a remote, non-invasive determination technique using magnetic sensing of magnetic nanoparticles iron oxide particles. A small amount of these particles senses their surrounding texture through their rotation and the nano-viscoelasticity can therefore be picked up without disturbing the oral processing.