Journal Home > Volume 12 , Issue 1
Food Science and Human Wellness 2023, 12(1): 275-282 https://doi.org/10.1016/j.fshw.2022.07.008
Research Article | Open Access | Issue | Published: 09 August 2022

Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model

Show Author's Information Mingcheng Zhanga,b,1,  Xiaocao Zhaoa,1,  Dengyong Liua,c( ),  Guan Wanga
College of Food Science and Technology, Bohai University, Jinzhou 121013, China
Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China

1 These authors contributed equally to this work.Peer review under responsibility of KeAi Communications Co., Ltd.]]>

Keywords:
Emulsification, Oral processing, Fat, Saliva, Stewed pork with brown sauce
Cite this article:
Zhang M, Zhao X, Liu D, et al. 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, 2023, 12(1): 275-282. https://doi.org/10.1016/j.fshw.2022.07.008
Download citation
EndNote(RIS)
BibTeX

331

Views

28

Downloads

Citations

2

Crossref

2

WoS

2

Scopus

0

CSCD

Abstract Full text About this article

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.


menu
Abstract
Full text
Outline
About this article

Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model

Show Author's information Mingcheng Zhanga,b,1, Xiaocao Zhaoa,1, Dengyong Liua,c( ), Guan Wanga
College of Food Science and Technology, Bohai University, Jinzhou 121013, China
Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China

1 These authors contributed equally to this work.Peer review under responsibility of KeAi Communications Co., Ltd.]]>

Abstract

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.

Keywords: Emulsification, Oral processing, Fat, Saliva, Stewed pork with brown sauce

References(43)

[1]

J. Chen, Food oral processing: Mechanisms and implications of food oral destruction, Trends Food Sci Tech. 45 (2015) 222-228. https://doi.org/10.1016/j.tifs.2015.06.012.
DOI Google Scholar
[2]

P.W. Lucas, J.F. Prizn, K.R. Agriwal, et al., Food physics and oral physiology, Food Quality & Preference. 13 (2002) 203-213. https://doi.org/10.1016/S0950-3293(00)36-7.
DOI Google Scholar
[3]

P. Glantz, Interfacial phenomena in the oral cavity, Colloid Surface A. 123/124 (1997) 657-670. https://doi.org/10.1016/S0927-7757(96)03817-4.
DOI Google Scholar
[4]

M. Glumac, L. Qin, J. Chen, et al., Saliva could act as an emulsifier during oral processing of oil/fat, J Texture Stud. 50 (2019) 83-89. https://doi.org/10.1111/jtxs.12375.
DOI Google Scholar
[5]

A. Sarkar, K.K.T. Goh, H. Singh, Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva, Food Hydrocoll. 23 (2009) 1270-1278. https://doi.org/10.1016/j.foodhyd.2008.09.008.
DOI Google Scholar
[6]

D.M. Dresselhuis, E.H.A.D. Hoog, M.A.C. Stuart, et al., The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat, Food Hydrocoll. 22 (2008) 1170-1183. https://doi.org/10.1016/j.foodhyd.2007.06.013.
DOI Google Scholar
[7]

A. Chojnicka, G. Sala, C.G. Kruif, et al., The interactions between oil droplets and gel matrix affect the lubrication properties of sheared emulsion-filled gels, Food Hydrocoll. 23 (2009) 1038-1046. https://doi.org/10.1016/j.foodhyd.2008.08.008.
DOI Google Scholar
[8]

E. Scholten, Composite foods: from structure to sensory perception, Food Funct. 8 (2017) 481-497. https://doi.org/10.1039/c6fo01099g.
DOI Google Scholar
[9]

E. Silletti, M.H. Vingerhoeds, W. Norde, et al., The role of electrostatics in saliva-induced emulsion flocculation, Food Hydrocoll. 21 (2006) 596-606. https://doi.org/10.1016/j.foodhyd.2006.07.004.
DOI Google Scholar
[10]

M. Glumac, C. Ritzoulis, J. Chen, Surface properties of adsorbed salivary components at a solid hydrophobic surface using a quartz crystal microbalance with dissipation (QCM–D), Food Hydrocoll. 97 (2019) 1-8. https://doi.org/10.1016/j.foodhyd.2019.105195.
DOI Google Scholar
[11]

M.H. Vingerhoeds, E. Silletti, J.D. Groot, et al., Relating the effect of saliva-induced emulsion flocculation on rheological properties and retention on the tongue surface with sensory perception, Food Hydrocoll. 23 (2009) 773-785. https://doi.org/10.1016/j.foodhyd.2008.04.014.
DOI Google Scholar
[12]

D.Y. Liu, Y.J. Deng, A. Gong, et al., Impact of the breakdown behavior on Chinese traditional stewed pork with brown sauce: physical properties using microstructural analysis, J Food Quality. 31 (2017) 1-10. https://doi.org/10.1155/2017/4714919.
DOI Google Scholar
[13]

J. Kokini, G.V. Aken, Discussion session on food emulsions and foams, Food Hydrocoll. 20 (2006) 438-455. https://doi.org/10.1016/j.foodhyd.2005.10.003.
DOI Google Scholar
[14]

D.Y. Liu, Y. Tan, L. Dong, The Inheritance, exploration and advance of stewed pork with brown sauce, Food Res Develop. 36 (2015) 134-138. https://doi.org/10.3969/j.issn.1005-6521.2015.13.036.
DOI Google Scholar
[15]

T.V. Vliet, G.A.V. Aken, H.H.J.D. Jongh, et al., Colloidal aspects of texture perception, Adv Colloid Interfac. 150 (2009) 27-40. https://doi.org/10.1016/j.cis.2009.04.002.
DOI Google Scholar
[16]

A. Sarkar, K.T.G. Kelvin, H. Singh, Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva, Food Hydrocoll. 23 (2009) 1270-1278. https://doi.org/10.1016/j.foodhyd.2008.09.008.
DOI Google Scholar
[17]

R.G. Schipper, E. Silletti, M.H. Vingerhoeds, Saliva as research material: biochemical, physicochemical and practical aspects, Archives Oral Biology. 52 (2007) 1114-1135. https://doi.org/10.1016/j.archoralbio.2007.06.009.
DOI Google Scholar
[18]

S. Cofrades, A. Serrano, J. Ayo, et al., Characteristics of meat batters with added native and preheated defatted walnut, Food Chem. 107 (2007) 1506-1514. https://doi.org/10.1016/j.foodchem.2007.10.006.
DOI Google Scholar
[19]

Y. Chang, D.J. Mcclements, Interfacial deposition of an anionic polysaccharide (fucoidan) on protein-coated lipid droplets: impact on the stability of fish oil-in-water emulsions, Food Hydrocoll. 51 (2015) 252-260. https://doi.org/10.1016/j.foodhyd.2015.05.014.
DOI Google Scholar
[20]

X. Zhao, T. Wu, T. Xing, et al., Rheological and physical properties of O/W protein emulsions stabilized by isoelectric solubilization/precipitation isolated protein: the underlying effects of varying protein concentrations, Food Hydrocoll. 95 (2018) 580-589. https://doi.org/10.1016/j.foodhyd.2018.03.040.
DOI Google Scholar
[21]

N. Calero, J. MuOz, P.W. Cox, et al., Influence of chitosan concentration on the stability, microstructure and rheological properties of O/W emulsions formulated with high-oleic sunflower oil and potato protein, Food Hydrocoll. 30 (2013) 152-162. https://doi.org/10.1016/j.foodhyd.2015.05.004.
DOI Google Scholar
[22]

A. Crudden, A.B. Damien, F.F. Patrick, et al., Effect of hydrolysis of casein by plasmin on the heat stability of milk, J Int Dairy. 15 (2005) 1017-1025. https://doi.org/10.1016/j.idairyj.2004.11.001.
DOI Google Scholar
[23]

P. Chivero, S. Gohtani, H. Yoshii, et al., Physical properties of oil-in-water emulsions as a function of oil and soy soluble polysaccharide types, Food Hydrocoll. 39 (2013) 34-40. https://doi.org/10.1016/j.foodhyd.2013.12.017.
DOI Google Scholar
[24]

Y.S. Choi, J.H. Choi, D.J. Han, et al., Characteristics of low-fat meat emulsion system with pork fat replaced by vegetable oils and rice bran fiber, Meat Sci. 82 (2009) 266-271. https://doi.org/10.1016/j.meatsci.2009.01.019.
DOI Google Scholar
[25]

N. Pematilleke, M. Kaur, B. Adhikari, et al., Influence of meat texture on oral processing and bolus formation, J Food Eng. 283 (2020) 110038. https://doi.org/10.1016/j.jfoodeng.2020.110038.
DOI Google Scholar
[26]

M.G. Aguayo-Mendoza, E.F. Martinez-Almaguer, B. Piqueras-Fiszman, et al., Differences in oral processing behavior of consumers varying in age, gender and ethnicity lead to changes in bolus properties but only to small differences in dynamic texture perception of sausages, Food Funct. 11 (2020) 10022-10032. https://doi.org/10.1039/d0fo01835j.
DOI Google Scholar
[27]

J. Chen, Food oral processing-a review, Food Hydrocoll. 23 (2009) 1-25. https://doi.org/10.1016/j.foodhyd.2007.11.013.
DOI Google Scholar
[28]

C. Tournier, M. Grass, C. Septier, et al., The impact of mastication, salivation and food bolus formation on salt release during bread consumption, Food Funct. 5 (2014) 2969-2980. https://doi.org/10.1039/c4fo00446a.
DOI Google Scholar
[29]

F.L. Bleis, L. Chaunier, P. Montigaud, et al., Destructuration mechanisms of bread enriched with fibers during mastication, Food Res Int. 80 (2016) 1-11. https://doi.org/10.1016/j.foodres.2015.12.008.
DOI Google Scholar
[30]

P. Walstra, Principles of emulsion formation, Chem Eng Sci. 48 (1993) 333-349. https://doi.org/10.1016/0009-2509(93)80021-H.
DOI Google Scholar
[31]

D. Li, Y. Zhao, X. Wang, et al., Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: droplet size, zeta-potential, emulsifying properties, and rheological behavior, Food Hydrocoll. 98 (2020) 105306. https://doi.org/10.1016/j.foodhyd.2019.105306.
DOI Google Scholar
[32]

P.W. Lucas, D.A. Luke, Methods for analysing the breakdown of food in human mastication, Archives Oral Biology. 28 (1983) 813-819. https://doi.org/10.1016/0003-9969(83)90037-7.
DOI Google Scholar
[33]

X. Chen, Y. Zou, M. Han, et al., Solubilisation of myosin in a solution of low ionic strength l-histidine: significance of the imidazole ring, Food Chem. 196 (2016) 42-49. https://doi.org/10.1016/j.foodchem.2015.09.039.
DOI Google Scholar
[34]

M.C. Michalski, F. Michel, D. Sainmont, Apparent ζ-potential as a tool to assess mechanical damages to the milk fat globule membrane, Colloid Surface B. 23 (2002) 23-30. https://doi.org/10.1016/S0927-7765(01)00203-X.
DOI Google Scholar
[35]

C.K.W. Koo, C. Chung, J.T.R. Fu, et al., Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions, Food Res Int. 123 (2019) 779-789. https://doi.org/10.1016/j.foodres.2019.05.043.
DOI Google Scholar
[36]

R.V. Soares, T. Lin, C.C. Siqueira, et al., Salivary micelles: identification of complexes containing MG2, sIgA, lactoferrin, amylase, glycosylated proline-rich protein and lysozyme, Arch Oral Biol. 49 (2004) 337-343. https://doi.org/10.1016/j.archoralbio.2003.11.007.
DOI Google Scholar
[37]

M.B. Munk, A. Utoft, F.H. Larsen, et al., Oleogelating properties of ethylcellulose in oil-in-water emulsions: the impact of emulsification methods studied by 13C MAS NMR, surface tension and micropipette manipulation studies, Food Hydrocoll. 89 (2019) 700-706. https://doi.org/10.1016/j.foodhyd.2018.11.019.
DOI Google Scholar
[38]

E. O’Neill, P.A. Morrissey, D.M. Mulvihill, The surface-active properties of muscle proteins, Food Chem. 35 (1990) 1-12. https://doi.org/10.1016/0308-8146(90)90125-N.
DOI Google Scholar
[39]

T.J. Wooster, M.A. Augustin, Beta-lactoglobulin-dextran Maillard conjugates: their effect on interfacial thickness and emulsion stability, J Colloid Interf Sci. 303 (2006) 564-572. https://doi.org/10.1016/j.jcis.2006.07.081.
DOI Google Scholar
[40]

U.D. Chavan, D.B. Mckenzie, F. Shahidi, Functional properties of protein isolates from beach pea (Lathyrus maritimus L), Food Chem. 74 (2001) 177-187. https://doi.org/10.1016/S0308-8146(01)00123-6.
DOI Google Scholar
[41]

S. Pirestani, A. Nasirpour, J. Keramat, et al., Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate, Carbohyd Polym. 157 (2017) 1620-1627. https://doi.org/10.1016/j.carbpol.2016.11.044.
DOI Google Scholar
[42]

E. Perrin, H. Bizot, B. Cathala, et al., Chitin nanocrystals for Pickering high internal phase emulsions, Biomacromolecule 15 (2014) 3766-3771. https://doi.org/10.1021/bm5010417.
DOI Google Scholar
[43]

M. Ellouze, R. Lajnaf, A. Zouari, et al., Camel α-lactalbumin at the oil−water interface: effect of protein concentration and pH change on surface characteristics and emulsifying properties, Colloid Surface B. 189 (2020) 110654. https://doi.org/10.1016/j.colsurfb.2019.110654.
DOI Google Scholar
Publication history
Copyright
Acknowledgements
Rights and permissions

Publication history

Received: 02 July 2021
Revised: 14 November 2021
Accepted: 29 January 2022
Published: 09 August 2022
Issue date: January 2023

Copyright

© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Acknowledgements

Acknowledgement

This work was supported by the National Natural Science Foundation of China (31571861), the Liao Ning Revitalization Talents Program (XLYC1807100) and the Open Foundation Program of Cuisine Science Key Laboratory of Sichuan Province (PRKX2020Z13).

Rights and permissions

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

Return