Marrying oral tribology to sensory perception: a systematic review
Publication date: Available online 2 June 2019Source: Current Opinion in Food ScienceAuthor(s): Anwesha Sarkar, Emma M KropOral tribology is rapidly entering into the food scientists’ toolbox because of its promises to predict surface-related mouthfeel perception. In this systematic review, we discuss how oral tribology relates to specific sensory attributes in model and real foods focussing on recent literature from 2016 onwards. Electronic searches were conducted in four databases, yielding 4857 articles which were narrowed to a set of 16 articles using pre-specified criteria. New empirical correlations have emerged be...
Source: Current Opinion in Food Science - June 3, 2019 Category: Food Science Source Type: research
3-Chloro-1,2-propanediol (3-MCPD), 2-chloro-1,3-propanediol (2-MCPD) and glycidyl esters in infant formula: A Review
Publication date: Available online 31 May 2019Source: Current Opinion in Food ScienceAuthor(s): Shaun MacMahon, Jessica BeekmanMethods and survey results for the detection of monochloropropanediol (MCPD) esters and glycidyl esters in infant formula will be reviewed. These process-induced contaminants have been shown to be potentially carcinogenic and/or genotoxic, making their occurrence in foods a potential concern. The presence of MCPD and glycidyl esters in infant formula is of specific concern, due to infants’ low bodyweights and the potential that infant formula is the sole source of nutrition. Methods employing var...
Source: Current Opinion in Food Science - June 1, 2019 Category: Food Science Source Type: research
Pickering Emulsions for Food and Drinks
Publication date: Available online 30 May 2019Source: Current Opinion in Food ScienceAuthor(s): Brent S MurrayThe scientific literature from 2016 onwards on aspects of Pickering emulsions relevant to food and drink has been reviewed. Ongoing unsolved issues surrounding the general Pickering stabilization mechanism are discussed, such as contact angles of microscopic, irregularly size particles; adsorption and desorption barriers; competition and complex formation with other surface active species. The main types of emulsion that have been studied are surveyed: oil-in-water (O/W), water-in-oil (W/O), water-in-water (W/W) an...
Source: Current Opinion in Food Science - May 31, 2019 Category: Food Science Source Type: research
Occurrence and determination of inorganic contaminants in baby food and infant formula
Publication date: Available online 30 May 2019Source: Current Opinion in Food ScienceAuthor(s): Esther Lima de Paiva, Marcelo Antônio Morgano, Adriana Pavesi Arisseto-BragottoInorganic contaminants, including those commonly known as ‘heavy metals’ (cadmium, arsenic, lead and mercury) and others like aluminium, copper, zinc and nickel, may be present in baby foods such as infant formulas, cereals, snacks, prepared meals, and jarred fruits and vegetables. Children, babies and toddlers are more vulnerable to these toxic elements due to their immature development and high ‘food intake/body weight’ ratio. The most impo...
Source: Current Opinion in Food Science - May 31, 2019 Category: Food Science Source Type: research
Wine expertise: Perceptual learning in the chemical senses
Publication date: Available online 22 May 2019Source: Current Opinion in Food ScienceAuthor(s): Charles Spence, Qian Janice WangResearchers have long been interested in the kinds of perceptual learning that take place in those who acquire wine expertise. However, progress in this field has been hampered by differing accounts of what, exactly, counts as expertise, not to mention the exact nature of any learning taking place. That said, the majority of studies published to date have tended to document more pronounced changes in conceptual knowledge structures than in terms of enhanced smell or taste sensitivity per se. Conve...
Source: Current Opinion in Food Science - May 22, 2019 Category: Food Science Source Type: research
Heat- and acid-induced gelation of dairy/plant protein dispersions and emulsions
Publication date: Available online 16 May 2019Source: Current Opinion in Food ScienceAuthor(s): Christophe Schmitt, Juliana VC Silva, Luca Amagliani, Christophe Chassenieux, Taco NicolaiGelation of dairy/plant protein mixed dispersions and emulsions was achieved upon heat or acid treatment. The presence of plant proteins is generally leading to a lowering of the gel strength compared to dairy proteins alone. This is mostly due to the formation of independent networks by the different protein sources, which do not often interact strongly. As well, plant proteins were shown to compete with dairy proteins for calcium chelatio...
Source: Current Opinion in Food Science - May 16, 2019 Category: Food Science Source Type: research
Edible oleogels: How suitable are proteins as a structurant?
Publication date: Available online 11 May 2019Source: Current Opinion in Food ScienceAuthor(s): Elke ScholtenThis review focusses on the latest developments in the field of oil structuring with respect to the use of proteins as an oil structurant. Different methods to develop protein oleogels will be discussed, and relevant interactions within these systems will be discussed in terms of the mechanical properties of the protein oleogels.Graphical abstractPictures were taken from Patel et al. [36] – Published by the Royal Society of Chemistry, and from de Vries et al. [41••]. (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - May 12, 2019 Category: Food Science Source Type: research
The impact of alkaline conditions on storage proteins of cereals and pseudo-cereals
Publication date: Available online 8 May 2019Source: Current Opinion in Food ScienceAuthor(s): LJ Deleu, MA Lambrecht, Vondel J Van de, JA DelcourAlkaline conditions have different impacts on proteins. Firstly, they can impact on the protein structure which then influences their solubility and other techno-functional properties. The former generally increases with the difference between pH and pI, and generally increases protein extraction yield. Secondly, chemical reactions can lead to negative nutritional effects by loss of essential amino acids such as lysine. Chemical reactions can also lead to additional crosslinks an...
Source: Current Opinion in Food Science - May 9, 2019 Category: Food Science Source Type: research
The relationship between cannabis/hemp use in foods and processing methodology
Publication date: Available online 6 May 2019Source: Current Opinion in Food ScienceAuthor(s): Jerry W KingA diversity of commercial food products can be made from cannabis and hemp extracts, using both crude or winterized “oils”, distillates, and isolates, as documented in the literature. The manufacturing of these food-related end products involves processes such as extraction, phase separation, and distillation under vacuum. There is preference for consumer-friendly solvents that are generally regarded as safe (GRAS) such carbon dioxide, ethanol, water, and propane or butane; and triglyceride-based oils. Frequently ...
Source: Current Opinion in Food Science - May 7, 2019 Category: Food Science Source Type: research
Wine leads us by our heart not our head: Emotions and the wine consumer
Publication date: Available online 30 April 2019Source: Current Opinion in Food ScienceAuthor(s): Jun Niimi, Lukas Danner, Susan E.P. BastianThe fundamental purpose of wine consumption is for enjoyment. There are deep emotional connections between consumers and wine and it is usually imbibed in social settings. Consumers’ emotions evoked by wine as well as from external factors during wine consumption have valuable implications for consumer science and industry. Current perspectives on emotions and wine research are examined with a focus on how wine intrinsic and extrinsic factors play a role. Future directions of where ...
Source: Current Opinion in Food Science - April 30, 2019 Category: Food Science Source Type: research
Oil structuring using polysaccharides
Publication date: Available online 25 April 2019Source: Current Opinion in Food ScienceAuthor(s): M Davidovich-PinhasOil structuring or oleogelation is a promising strategy to formulate oil based soft matter for various applications. Such soft matter can be formulated using structuring agent with an oil phase. In the literature one can find various structuring agents that differ in their molecular weight; low or high molecular weight oil gelators (LMOG and HMOG). HMOG includes structuring agents such as proteins and polysaccharides. Fabrication of oleogel system based on polysaccharides raise a great challenge due to the h...
Source: Current Opinion in Food Science - April 26, 2019 Category: Food Science Source Type: research
Heat-induced gelation of plant globulins
Publication date: Available online 25 April 2019Source: Current Opinion in Food ScienceAuthor(s): Taco Nicolai, Christophe ChassenieuxGlobulins are one of the four major classes of plant proteins and are the main protein component in legumes such as soy and pea. An important functionality of globulins is that they can form gels when heated in aqueous solution. Thermal gelation of these plant protein is reviewed and it is concluded that though the general features are similar to that of globular proteins from animal sources, there is a strong variation in specific rheological properties such as the gel stiffness. The variat...
Source: Current Opinion in Food Science - April 26, 2019 Category: Food Science Source Type: research
Catabolism and bioactive properties of chlorophylls
Publication date: Available online 18 April 2019Source: Current Opinion in Food ScienceAuthor(s): Leila Queiroz Zepka, Eduardo Jacob-Lopes, María RocaChlorophylls are fundamental molecules for life and probably the most important of all natural pigments. Although chlorophyll breakdown is inevitably associated with the loss of green color during ripening or senescence, the truth is that chlorophyll molecules continuously degrade through so-called chlorophyll turnover (lifetime of hours). In addition to their primary function, chlorophylls are in demand due to their bioactive properties. Recently, several chlorophyll deriva...
Source: Current Opinion in Food Science - April 19, 2019 Category: Food Science Source Type: research
Green solvents for the extraction of bioactive compounds from natural products using ionic liquids and deep eutectic solvents
Publication date: Available online 15 April 2019Source: Current Opinion in Food ScienceAuthor(s): Young Hae Choi, Robert VerpoorteGreen technology is moving from an option to a must in modern industrial processing. Solvents are the core of the food, pharmaceutical, cosmetic, agrochemical, chemical and biotechnological process technologies. In the past two decades supercritical fluids, ionic liquids and deep eutectic solvents became the most actively investigated as potential green solvents, especially in the field associated with food, flavors, fragrances and medicinal plants processing. This review assesses recent informa...
Source: Current Opinion in Food Science - April 16, 2019 Category: Food Science Source Type: research
Klebsiella pneumonia carbapenemase (KPC), methicillin-resistant Staphylococcus aureus (MRSA), and vancomycin-resistant Enterococcus spp. (VRE) in the food production chain and biofilm formation on abiotic surfaces
Publication date: Available online 13 April 2019Source: Current Opinion in Food ScienceAuthor(s): Vanessa PP Alonso, Murilo M Queiroz, Miriã L Gualberto, Maristela S NascimentoThe indiscriminate use of antibiotics, both in clinical and agricultural practices, has favored the selection of resistant bacteria. The reports of Klebsiella pneumoniae carbapenemase (KPC), Methicillin-resistant Staphylococcus aureus (MRSA), and vancomycin-resistant Enterococcus spp. (VRE) in the food chain and the close genetic relation between clinical and food isolates serve as a warning to regulatory agencies, agricultural sectors and the food ...
Source: Current Opinion in Food Science - April 14, 2019 Category: Food Science Source Type: research
