Food-related oral discomfort: A cross-sectional survey assessing the sensory dimension of oral discomfort in French independently living adults.

BACKGROUND: Discomfort encountered during oral processing may cause food avoidance and increase the risk of malnutrition in older adults. The aim of the present survey was to explore the relationships between oral health and the oral discomfort experienced while eating in senior people. MATERIALS AND METHODS: In a cross-sectional study, oral discomfort was assessed in a sample of 119 independently living participants aged between 35 and 81 years. Statistical analyses were used to identify categorical variables associated with food-related oral discomfort, including age, oral health-related quality of life (OHQoL), saliva secretion, occluding support, oral diseases and denture use. RESULTS: Food-related oral discomfort concerned 28.5% of the participants. Within the sample study, the risk of experiencing food-related oral discomfort was increased for participants perceiving average (OR = 7.968, CI 95% = 2.603-24.381, p = .000) or poor OHQoL (OR = 17.109, CI 95% = 4.398-66.552, p = .000) and presenting strictly fewer than 7 occlusal functional units (OFUs) (OR = 3.396, CI 95% = 1.206-9.561, p = .020). Textured foods including fibrous (66.6%), heterogenous (60.6%) and grainy foods (42.4%) were mostly cited as food-related oral discomfort trigger factors. Within the 66-80 years group, participants having 0-6 OFUs were four times more likely to experience oral discomfort related to fibrous foods than participants having more than 7 OFUs (OR = 4.812, CI 95% = 1.192-19.415, p = .024). Within this group, participants having their teeth replaced by denture were also four times more likely to develop oral discomfort related to foods with heterogeneous textures (OR = 4.714, CI 95% = 1.030-21.562, p = .045) and grainy foods (OR = 7.285, CI 95% = 1.308-40.568, p = .023) than non-denture wearers. CONCLUSION: Poor oral health conditions may generate oral discomfort with foods in the elderly especially with fibrous, heterogenous and grainy textures, and thus affect mealtime experience.

Oral health-related food selectivity among French independently living elders.

Impaired oral conditions are described as influencing food intake behaviour and contributing to poor nutritional status in elderly persons. In order to evaluate the influence of age and oral factors on food choice among independently living elderly, we investigated food selectivity and oral health status in elders (aged over 65 years) and in younger people (aged between 35 and 64 years). Food selective behaviour was appraised by using a food selectivity questionnaire based on traditional French dishes. A stepwise binary logistic regression analysis was done to sequentially identify age and oral conditions associated with oral discomfort-related food avoidance. Occlusal status and oral health-related quality of life contributed to food choice. Risk of oral discomfort-related food avoidance was significantly increased in people with fewer than seven occlusal functional units (OFUs) and with Geriatric Oral Health Assessment Index summary scores (GOHAI-ADD) indicating poor and average oral health-related quality of life (P < .05). Age was never a significant factor of food selective behaviour. The present data support the impact of occlusal status and oral health-related quality of life on food behaviour. Specific attention should be given in maintaining or restoring good oral conditions throughout the lifespan, especially occluding teeth.

How oral health and food sensory properties impact oral comfort during consumption of apples: A comparative approach in seniors and young adults.

Difficulties encountered during oral processing may cause food avoidance and increase the risk of malnutrition in older adults. The present survey aimed at comparing oral comfort experienced during consumption of apples in elderly and younger people. To do this, 122 participants divided into a senior group (65-83 years) and a control group (35-64 years) rated three varieties of apples (Gala, Granny Smith, Honey Crunch) using a "food comfortability" questionnaire related to general comfort, bolus formation, pain, texture, and taste sensations, and were assessed for their oral conditions. Each score of the "food comfortability" questionnaire was then submitted to a global principal component analysis and an analysis of variance. Apple variety was a significant factor for all items of the questionnaire. Age significantly affected dental pain, crunchiness, and melting sensation, with increased scores for pain and melting perception, and decreased scores for crunchiness when aging. Global comfort experienced while eating apple was also impacted by dental status and resting saliva flow rate. Bolus moistening was related to stimulated saliva flow rate, and its fragmentation was dependant on denture use. Painful sensations depended on self-reported oral quality of life and sweet taste perception was influenced by the presence of oral mucosal disease. Apple variety is a good predictor of oral comfort experienced while eating. Altough age has a little effect on pain and texture perception, oral conditions such as missing teeth or denture use also contribute to oral comfort when consuming apples.

Acetylated pectins in raw and heat processed carrots.

Heat processing results in softening of carrots, changing the pectin structure. The effect of heat processing on pectin was studied, showing that the amount of pectin in water soluble solids (WSS) and chelating agent soluble solids (ChSS) increased substantially upon heat processing of the carrots. Pectin in WSS from both unprocessed and heat processed carrot had a degree of methyl-esterification (DM) of ≈60% and a degree of acetylation (DA) of ≈20%. Enzymatic degradation released methyl-esterified galacturonic acid oligomers of degree of polymerisation ≥6 carrying acetyl groups. Mass spectrometry confirmed acetylation in highly methyl-esterified homogalacturonan (HG) regions, next to known rhamnogalacturonan (RG-I) acetylation. ChSS HGs were un-acetylated. RG-I levels of both heat processed carrot WSS and ChSS increased. Digestion of WSS with RG-I degrading enzymes showed that WSS arabinan became more linear upon heat processing resulting in the release of oligosaccharides, while in ChSS galactan became more linear.

Stabilisation of red fruit-based smoothies by high-pressure processing. Part II: effects on sensory quality and selected nutrients.

BACKGROUND: Non-thermal pasteurisation by high-pressure processing (HPP) is increasingly replacing thermal processing (TP) to maintain the properties of fresh fruit products. The resulting products need to be validated from a sensory and nutritional standpoint. The objective was to assess a mild HPP treatment to stabilise red fruit-based smoothies in a wide (sensory quality and major nutrients) study. RESULTS: HPP (350 MPa/ 10 °C/ 5 min) provided 'fresh-like' smoothies, free of cooked-fruit flavours, for at least 14 days at 4 °C, although their sensory stability was low compared with the TP-smoothies (85 °C/ 7 min). In HPP-smoothies, the loss of fresh fruit flavour and reduced sliminess were the clearest signs of sensory deterioration during storage. Furthermore, HPP permitted the higher initial retention of vitamin C, although this vitamin and, to a lesser extent, total phenols, had a higher degradation rate during storage. The content of sugar present was not affected by either processing treatment. CONCLUSION: Mild HPP treatment did not alter the sensory and nutritional properties of smoothies. The sensory and nutritional losses during storage were less than might be expected, probably due to the high antioxidant content and the natural turbidity provided by red fruits. © 2016 Society of Chemical Industry.

Stabilization of red fruit-based smoothies by high-pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stability.

BACKGROUND: Non-thermal pasteurization by high-pressure processing (HPP) is increasingly replacing thermal processing (TP) to maintain the properties of fresh fruit products. However, most of the research on HPP-fruit products only partially addresses fruit-pressure interaction, which limits its practical interest. The objective of this study was to assess the use of a mild HPP treatment to stabilize red fruit-based smoothies (microbial, enzymatic, oxidative and physical stability). RESULTS: HPP (350 MPa/10 °C/5 min) was slightly less effective than TP (85 °C/7 min) in inactivating microbes (mesophilic and psychrophilic bacteria, coliforms, yeasts and moulds) in smoothies kept at 4 °C for up to 28 days. The main limitation of using HPP was its low efficacy in inactivating oxidative (polyphenol oxidase and peroxidase) and hydrolytic (pectin methyl esterase) enzymes. Data on antioxidant status, colour parameters, browning index, transmittance, turbidity and viscosity confirmed that the HPP-smoothies have a greater tendency towards oxidation and clarification, which might lead to undesirable sensory and nutritional changes (see Part B). CONCLUSION: The microbial quality of smoothies was adequately controlled by mild HPP treatment without affecting their physical-chemical characteristics; however, oxidative and hydrolytic enzymes are highly pressure-resistant, which suggests that additional strategies should be used to stabilize smoothies. © 2016 Society of Chemical Industry.

Relevance of nanocomposite packaging on the stability of vacuum-packed dry cured ham.

In this study effects of a novel high barrier multilayer polyamide film containing dispersed nanoclays (PAN) on the stability of vacuum packed dry-cured ham were investigated during 90days refrigerated storage in comparison with non-modified multilayer polyamide (PA) and a commercial high barrier film. Characteristic bands of the mineral in FT-IR spectra confirmed the presence of nanoclays in PAN, enhancing oxygen transmission barrier properties and UV protection. Packaging in PAN films did not originate significant changes on colour or lipid oxidation during prolonged storage of vacuum-packed dry-cured ham. Larger oxygen transmission rates in PA films caused changes in CIE b* during refrigerated storage. Ham quality was not affected by light exposition during 90days and only curing had a significant benefit on colour and TBARS, being cured samples more stable during storage in all the packages used. Packaging of dry-cured ham in PAN was equivalent to commercial high barrier films.

Study of the antifungal potential of novel cellulose/copper composites as absorbent materials for fruit juices.

Cellulose/copper composites with antifungal properties have been synthesized by physical/chemical methods. Physical treatments by heat or by a combination of heat and UV radiation provided composites with metallic copper and excellent interfacial adhesion; in contrast, chemical reduction with borohydride generated small although partially aggregated copper oxide nanoparticles. Copper micro/nano-particles and copper ions (Cu(2+)) were released from the cellulose matrix at an adequate rate to achieve a strong antimicrobial activity against Saccharomyces cerevisiae in in vitro experiments. Moreover, the copper oxide composites showed an excellent antifungal activity in pineapple and melon juice, reducing about 4 log cycles the loads of spoilage-related yeasts and moulds. The metallic copper composites reduced in 4 log cycles the load of yeasts and moulds in pineapple juice, although their antifungal activity was weaker in contact with melon juice. Copper loaded absorbent materials could be selectively implemented during the shelf-life of minimally processed fruits to reduce the number of spoilage-related microorganisms in the drip.

Effect of marination and microwave heating on the quality of Semimembranosus and Semitendinosus muscles from Friesian mature cows.

Semimembranosus (SM) and Semitendinosus (ST) muscles from 8 mature cows were used to evaluate the effect of marination, power of microwave heating, and internal temperature of cooking on the quality of calibrated beef roasts. Four treatments, using combinations of power (182W and 654W) and temperature (60 and 80°C) were applied to marinated (10% added brine: salt, sodium lactate, lactose, and ascorbate) and control roasts from SM (15×5×3cm) and ST (10×4×3cm) muscles in a 2×2×2 factorial arrangement. Microwave cooking was heterogeneous resulting in a gradient of temperatures within the roasts. Either high or low microwave power were appropriate for cooking ST roasts, but SM roasts cooked at 654W showed higher cooking losses, and lighter and less red cooked color than 182W. Cooking to 80°C increased cooking and color losses in both muscles and decreased tenderness of SM roasts compared with 60°C. Marination can be used successfully to enhance beef tenderness of ST and SM muscles cooked in microwave.

Cellulose-silver nanoparticle hybrid materials to control spoilage-related microflora in absorbent pads located in trays of fresh-cut melon.

The antimicrobial activity of newly developed cellulose-silver nanoparticle hybrid materials was investigated during storage of minimally processed "Piel de Sapo" melon. Silver nanoparticles were produced after in-situ reduction by physical methods of 1% silver nitrate adsorbed on cellulose fibres; they accounted between 5 and 35 nm diameter, and were not aggregated. Fresh-cut melon pieces were stored for 10 days at 4 degrees C under natural modified atmosphere packaging, in presence or absence of silver loaded absorbent pads. The evolution of headspace gas composition, quality parameters, and the antimicrobial activity against spoilage-related microorganisms were investigated. The cellulose-silver nanoparticle hybrid materials released silver ions after melon juice impregnated the pad. The released silver ions were particularly useful to control the population of spoilage-related microorganisms in cellulose based absorbent pads in contact with vegetable matrices, showing a low chelating effect against silver ions; the lag phases of the microorganisms were considerably incremented and microbial loads in the pads remained in average approx. 3 log(10) CFU/g below the control during the investigated storage period. Furthermore, the presence of silver loaded absorbent pads retarded the senescence of the melon cuts, presenting remarkably lower yeast counts, lower degrees Brix values, and a juicier appearance after 10 days of storage.

Lean content prediction in pig carcasses, loin and ham by computed tomography (CT) using a density model.

Pig carcasses (122 half carcasses, 52 hams and 52 loins) from the Spanish pig population, were obtained in a commercial slaughterhouse and scanned by computed tomography to generate a predictive model determining weight and lean content. The model is mainly based on a density correction equation. The weight prediction model used the area of the histogram of the whole half carcass in a range of -250 to +800 Hounsfield units added to 2769g corresponding to the average weight of the head and pig feet that have not been scanned. The lean content predictive model is based on the ratio between the area of the lean peak in the calculated histograms and the area of the histogram of the whole half carcass. Both models were correlated with a manual dissection of the samples. Results from the predictive models and from the dissection were compared with the calculation of the root mean square error of calibration (RMSEC) for weight determination and lean content. Results show that a RMSEC of 0.6kg can be obtained for the weight half carcass. For prediction of the lean meat percentage a RMSEC of 1.48% can be obtained for the carcasses, 0.97% for the ham and 1.07% for the loin. According to our results, with a simple methodology it is possible to have good prediction values of weight and lean percentage in accordance with EU regulation.

Feasibility of near-infrared spectroscopy to predict a(w) and moisture and NaCl contents of fermented pork sausages.

The feasibility of near-infrared spectroscopy (NIR) for predicting parameters related to the drying process of fermented sausages (water activity (a(w)), moisture, and NaCl contents) was assessed. A FT-NIR spectrometer and two spectra acquisition setups with contact and remote probes were tested. NIR calibration models were developed using 207 samples scanned between 12,000 and 4000cm(-1) (833-2500nm) in reflectance mode. Partial least squares (PLS) regression was used to process spectra and develop calibrations. Predictive models for moisture, a(w) and NaCl yielded 0.997, 0.988 and 0.974 determination coefficients in prediction (R(p)(2)) respectively with the on-contact probe method, and 0.998, 0.985 and 0.974 respectively with the remote measurement head method. Furthermore 0.675, 0.006 and 0.117 root mean square errors of prediction (RMSEP) were achieved with the contact probe method, and 0.622, 0.007 and 0.116 with the remote measurement head method. The results confirmed that NIR spectroscopy is an useful technique for predicting moisture and NaCl and suggest it could also be useful to predict a(w) on the surface of fermented sausages. Both setups are appropriate for further on-line applications for monitoring drying processes in a non-destructive way with non-significant differences in the predictive accuracy.

Reduction of the spoilage-related microflora in absorbent pads by silver nanotechnology during modified atmosphere packaging of beef meat.

Silver-based antibacterial hybrid materials have been developed by in situ reduction of silver nitrate (1%) adsorbed on cellulose fibers by thermal and UV treatments. Microscopy revealed that the silver nanoparticles were dispersed and regular in shape. Migrated silver ions achieved 60 ppm in beef meat exudates. The ability of the silver-loaded absorbent pads to lower microbial contamination of exuded fluids was studied during storage of beef meat in modified atmosphere packaging. Cellulose-silver hybrid materials reduced the levels of the major microbial groups (total aerobic bacteria, lactic acid bacteria, Pseudomonas spp., and Enterobacteriaceae) present in the absorbent pads by an average of 1 log CFU/g during the entire storage period. The levels of total aerobic bacteria and Pseudomonas spp. were significantly reduced in the presence of silver ions, whereas lactic acid bacteria were less sensitive and not significantly affected. Enterobacteriaceae levels remained under the detection limit when silver was present. Neither the color of the meat nor the microbial loads were markedly affected by the presence of the silver-based antimicrobial hybrid materials.

Formation of tetracycline degradation products in chicken and pig meat under different thermal processing conditions.

Tetracycline (TC) and 4-epitetracycline (4eTC) degradation, as well as anhydrotetracycline (ATC) and 4-epianhydrotetracycline (4eATC) formation, has been evaluated in thermally treated chicken breast, pig loin, and pig loin with added back-fat. Samples containing TC and 4eTC residues were submitted to microwave or boiling heating, extracted with a mixture of McIlvaine buffer/methanol (75:25), and analyzed by high-performance liquid chromatography-diode array detection on a phenyl-hexyl reverse phase chromatographic column. The formation of ATC and 4eATC, as well as of two unidentified compounds, was described for the first time in edible meat samples submitted to mild thermal treatments, similar to those applied at home to cook foods. Degradation of TC and 4eTC and formation of ATC and 4eATC versus time of treatment fitted satisfactorily a first-order kinetic. Even if the potential toxic effects of these breakdown compounds should be further investigated, their formation in cooked meat should be taken into account when maximum residue limits are established.