Journal of texture studies最新文献

Fruit firmness is a critical attribute for evaluating the quality of peaches and nectarines. The precise measurement of fruit firmness plays a key role in maturity assessment, determining harvest periods, and predicting shelf-life. Texture analyzers are increasingly employed for accurate fruit firmness measurement, offering advantages in reducing operator errors compared to the traditional Magness–Taylor test. However, the parameters defining firmness vary across the literatures. To optimize the parameter(s) for characterizing the firmness of peaches and nectarines, we evaluated 31 parameters derived from force–displacement curves using fruit with various maturity levels and storage durations. Our findings affirmed that the conventional Magness–Taylor measurement effectively delineated firmness changes associated with varying maturity levels, while its ability to capture firmness changes due to storage duration was constrained. On the contrary, parameters extracted from the steady phase (P2), which depict flesh properties after penetrating to a specified depth, exhibited strong performance across diverse maturity stages and storage durations. As effective firmness characterization parameters should differentiate various sample groups based on both maturity and storage duration criteria—pivotal factors influencing softening, the P2-derived parameters are thus deemed more appropriate for firmness characterization. Given the stability of the steady phase (P2) within the force–displacement curve and the high correlation among the P2-derived parameters, it is more recommended to use the end force value of P2, corresponding to the force value at 10 mm depth to represent the firmness of peaches and nectarines.

This study investigated the impacts of hot water treatment (HWT) at 50°C or 25°C for 5 min and high-temperature ethylene (HTE) exposure at varying temperatures (20°C, 30°C, or 35°C) and durations (24, 48, or 72 h) on the postharvest quality and antioxidant properties of mature green tomatoes (MG). Color changes, physicochemical characteristics, antioxidant compounds, and overall antioxidant ability were assessed. HWT increased β-carotene levels and oxygen radical absorbance capacity (ORAC) while preserving color metrics, despite later HTE exposure. Exposure to HTE delayed ripening, increased titratable acidity, and reduced dry matter content. The effects on antioxidant compounds varied depending on temperature and duration of exposure. A support vector regression (SVR) model predicted color parameters with high performance (R² > 0.85) for lightness (L*), greenness-redness (a*), blueness-yellowness (b*), chroma, and hue values. The findings highlight the potential of HWT in postharvest quality management and underscore the complex interplay between HWT and HTE on tomato quality parameters.

Assessment of sea lamprey texture from the Guadiana and Mondego River basins. Lamprey has served as food for centuries, and nowadays it is highly appreciated, mainly in southern European countries. Therefore, the quality requirements of the lamprey are closely scrutinized by consumers. The texture is commonly referred to as tenderness, and is one crucial sensory attribute valued by consumers. A deep search for scientific publications about texture evaluation of lamprey allows us to conclude that there is no work published. So, a wide review was carried out on methods for evaluating fish texture. This study aims: (i) to assess the texture of specimens caught in two Portuguese rivers, Guadiana, and Mondego and (ii) to validate the Warner-Bratzler shear method for assessing sea lamprey's texture. Our results on texture of sea lampreys caught in Guadiana and Mondego River basins revealed significant differences in texture parameters, obtained through the Warner Bratzler test. Sea lamprey from Guadiana River basin exhibited lower values of firmness (123.15 N) and energy indicating softer flesh, and lampreys from Mondego River basin displayed higher firmness values (147.37 N), indicating harder flesh. This study confirmed the adequacy of the Warner-Bratzler shear method for assessing sea lamprey texture due to its sensitivity and accuracy in measuring the texture parameters obtained through force deformation curve. This knowledge will allow future studies to use a consistent method to assess texture. The certification of regional food products increases fishing communities' income and gives consumers greater confidence in the quality of these delicatessen products.

The development of egg substitutes to partially or completely replace eggs is a noteworthy food trend in academia and industry. Previous studies have systematically investigated the potential of sodium caseinate (Na-Cas)/tannic acid (TA)/octenyl succinate starch (OSA-Starch) composites as foaming agents. The objective of this study was to extend the previous study and explore the potential application of Na-Cas/TA/OSA-Starch composites as egg replacers. Cakes and ice creams were produced by replacing 25%, 50%, and 75% of egg white with Na-Cas/TA/OSA-Starch composites. Some physical, rheological, and textural properties of cake and ice cream were determined to evaluate the feasibility of replacing egg white with Na-Cas/TA/OSA-Starch. Compared to the control, 25% Na-Cas/TA/OSA-Starch composites replacement of egg whites resulted in an increase in specific volume of the prepared cakes, an increase in hardness, a decrease in elasticity, and an increase in chewiness. As the amount of Na-Cas/TA/OSA-Starch composites substituted for eggs increased, the melt resistance of the ice cream decreased, the hardness increased, and the viscosity decreased, while the hardness and chewiness of the cake tended to increase. In conclusion, Na-Cas/TA/OSA-Starch composites have great potential as a new food ingredient for functional dairy ingredients in ice cream and cakes.

This is a review of mucus, and its principal component, mucins, in oral processing; it examines oral processing from the viewpoint of mucins being integral functional constituents of the food after the latter's insertion into the mouth. Under this light, mucins are treated as an omni-present functional ingredient. The chemical physics of the bolus formation is examined, focused on the role of mucins in the process. The colloidal and rheological aspects of hydrocolloids–mucin systems are subsequently examined, highlighting the role of the oral glycoproteins in complex food models and complex foods. Following the physicochemical and mechanical description of the topic, mucus is examined as a determinant of a food's sensory attributes. Its role in oral sensations such as astringency is reviewed, with a special focus on phenol–mucin interactions. The effect of mucus on the perception of saltiness is then reviewed, and the ensuing strategies for structurally-based reduction of salt are considered. The review critically discusses the challenges and opportunities that emerge from the above, highlighting the role of mucins and their effect on food function.

This research explored the development of composite systems using konjac gum (KGM) and soy lecithin at concentrations of 1% KGM–0.01% lecithin and 1% KGM–0.2% lecithin. The study investigated the influence of both oral and artificial saliva on the rheological and tribological properties of these systems, as well as the lubrication on different friction surfaces with varying characteristics. It has been found that different friction surfaces exhibited distinct morphological features and roughness values, significantly impacting surface wettability when treated with saliva. The viscosity of KGM–lecithin composite systems increased slightly compared to KGM hydrogel. However, adding oral or artificial saliva led to a noticeable decrease in viscosity. Lecithin did not significantly alter the viscoelastic properties of KGM gel, but the incorporation of artificial and oral saliva introduced some changes. CLSM images showed that the stability and distribution of lecithin within the composite system varied with lecithin concentration and saliva type, with artificial saliva ensuring a stable and even distribution, while oral saliva caused aggregation and irregular distribution. Furthermore, the study found that the lubrication performance of the KGM-lecithin system was influenced by the properties of the friction surface, with hydrophilic rough surfaces providing superior lubrication compared to rough surfaces. The addition of lecithin enhanced lubrication across all tested surfaces, and artificial saliva surpassed oral saliva in reducing friction coefficients. These findings offer valuable insights into the potential use of KGM-lecithin composite systems as fat mimetics, particularly in enhancing lubrication for various applications.