Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model
This work investigated the changes in properties of saliva-participating emulsions during different oral processing stages (the whole process from intake to swallowing was divided into five stages, i.e., 20 %, 40 %, 60 %, 80 % and 100 % stage). The stewed pork with brown sauce was masticated and the...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-01-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S221345302200115X |
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| author | Mingcheng Zhang Xiaocao Zhao Dengyong Liu Guan Wang |
| author_facet | Mingcheng Zhang Xiaocao Zhao Dengyong Liu Guan Wang |
| author_sort | Mingcheng Zhang |
| collection | DOAJ |
| description | This work investigated the changes in properties of saliva-participating emulsions during different oral processing stages (the whole process from intake to swallowing was divided into five stages, i.e., 20 %, 40 %, 60 %, 80 % and 100 % stage). The stewed pork with brown sauce was masticated and the emulsion was collected for the determination of emulsion stability, droplet size, ζ-potential, interfacial tension, and microstructure. The results showed that the emulsion stability increased gradually during the oral processing and reached the highest level near the swallowing point. The droplet size of emulsion showed a significant downward trend (P < 0.05). Microstructure observations also found different degrees of reduction in fat droplets size at different stages of oral processing. In addition, the ζ-potential of food boluses emulsion was decreased from −16.4 mV to −41.2 mV and the interfacial tension decreased by 52.6 % before and after oral progressing. In conclusion, the oral processing of stewed pork with brown sauce was essentially a process in which fat was constantly emulsified, and saliva might act as an emulsifier. This study provides new insights on understanding the oral processing process and sensory changes of fat. |
| format | Article |
| id | doaj-art-d5572e3815104971932e0641c7e37c06 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-d5572e3815104971932e0641c7e37c062025-02-02T23:24:44ZengTsinghua University PressFood Science and Human Wellness2213-45302023-01-01121275282Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the modelMingcheng Zhang0Xiaocao Zhao1Dengyong Liu2Guan Wang3College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, ChinaCollege of Food Science and Technology, Bohai University, Jinzhou 121013, ChinaCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China; Corresponding author at: College of Food Science and Technology, Bohai University, Jinzhou 121013, China.College of Food Science and Technology, Bohai University, Jinzhou 121013, ChinaThis work investigated the changes in properties of saliva-participating emulsions during different oral processing stages (the whole process from intake to swallowing was divided into five stages, i.e., 20 %, 40 %, 60 %, 80 % and 100 % stage). The stewed pork with brown sauce was masticated and the emulsion was collected for the determination of emulsion stability, droplet size, ζ-potential, interfacial tension, and microstructure. The results showed that the emulsion stability increased gradually during the oral processing and reached the highest level near the swallowing point. The droplet size of emulsion showed a significant downward trend (P < 0.05). Microstructure observations also found different degrees of reduction in fat droplets size at different stages of oral processing. In addition, the ζ-potential of food boluses emulsion was decreased from −16.4 mV to −41.2 mV and the interfacial tension decreased by 52.6 % before and after oral progressing. In conclusion, the oral processing of stewed pork with brown sauce was essentially a process in which fat was constantly emulsified, and saliva might act as an emulsifier. This study provides new insights on understanding the oral processing process and sensory changes of fat.http://www.sciencedirect.com/science/article/pii/S221345302200115XOral processingFatSalivaEmulsificationStewed pork with brown sauce |
| spellingShingle | Mingcheng Zhang Xiaocao Zhao Dengyong Liu Guan Wang Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model Food Science and Human Wellness Oral processing Fat Saliva Emulsification Stewed pork with brown sauce |
| title | Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model |
| title_full | Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model |
| title_fullStr | Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model |
| title_full_unstemmed | Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model |
| title_short | Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model |
| title_sort | effects of the degree of oral processing on the properties of saliva participating emulsions using stewed pork with brown sauce as the model |
| topic | Oral processing Fat Saliva Emulsification Stewed pork with brown sauce |
| url | http://www.sciencedirect.com/science/article/pii/S221345302200115X |
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