Mouthfeel Research Articles

Prediction of textural properties of 3D-printed food using response surface methodology

3D printing has enabled modifying internal structures of the food affecting textural properties, but predicting desired texture remains challenging. To overcome this challenge, the use of response surface methodology (RSM) was demonstrated to develop empirical models relating 3D printing parameters to textural properties using aqueous inks containing cricket powders as a model system. Regression models were established for our key textural properties (i.e., hardness (H), adhesiveness (A), cohesiveness (C), and springiness (S)) in response to three 3D printing parameters: infill percentage (i), layer height (h), and print speed (s). Our developed model successfully predicted the 3D printing parameters to achieve the intended textural properties using a multi-objective optimization framework. The predicted limits for H, A, C, and S were 0.66–5.39 N, 0.01–12.43 mJ, 0.01–1.05, and 0–19.20 mm, respectively. To validate our models, we simulated the texture of other food using our model ink and achieved high accuracy for H (99%), C (82%), and S (87%). This work highlights a simple way to 3D-print foods with spatially different textures and materials, unlocking the full potential of 3D printing technology for manufacturing a range of customized foods.

Applicability of electromyography (EMG) as a prospective technique for textural evaluation of different types of biscuits

Bakery industry is an important segment of the food industry, worldwide, and texture is an important determinant in the consumer acceptability of baked products especially biscuits. In this study, six different textured biscuits namely, whole wheat flour biscuit, chocolate biscuit, cumin biscuit, cardamom biscuit, pistachio biscuit and cashew biscuit, procured from local bakery, were analyzed for their proximate composition and color characteristics. The biscuits were having significantly (p ≤ 0.05) different values for proximate composition and color parameters. This study primarily aimed at investigating the application of electromyography (EMG) as a prospective technique for texture evaluation of these different types of biscuits. EMG is an upcoming technique for in vivo food texture evaluation which gives real-time information about the dynamic textural changes occurring during mastication of a food product. The EMG study was conducted on ten human subjects who were served six samples of biscuits in duplicate. To eliminate subject factor variance, two-way ANOVA was applied on the relative values of EMG variables. Two recordings of same subject in an EMG session for a biscuit sample showed significant (p ≤ 0.05) degree of similarity indicating that human mastication behavior is reproducible. Initially, twenty-eight EMG parameters were obtained which were reduced to five representative parameters using cluster analysis. Principal component analysis further classified these five masticatory parameters into two independent principal components (PC1 and PC2) for explaining the data variance. Cumulative proportions for PC1 and PC2 were 37.6% and 70.8%, respectively. The results showed that mastication time obtained from electromyographic analysis can evaluate sensory fracturability, hardness and chewiness. While middle interburst duration can effectively evaluate sensory cohesiveness and instrumental flexural strength. The study concluded that EMG can serve as a comprehensive texture evaluation tool in the bakery industry.

The Applications of Nanotechnologies in Food Science using the ARAS Method

Nanotechnologies in Food Science Nanotechnology is an important advanced technology Contribution, growth and sustainability Enable impact in the fields of Food, Medicine, and Agriculture. Nan materials are Healthy, safe, and high-quality functional leading to quality and quantity production of foods, they are biodegradable or semi-degradable in nature. Niño Conventional food processing technologies Better than technologies, food products extend shelf life, prevent contamination, and produce improved food quality. Nanotechnology for functional food development comprehensive review of technologies, in Food Processing, and paid packaging of advanced nonmaterial Current in making, preserving, and storing Describes trends and future perspectives. industry. Food bioavailability, taste, texture, and nana to improve stability Applications of the technologies are particle size possible integration and feeding and surface charge of nonmaterial are achieved by changing food Processing, production, presser, vacation, and products using nanotechnology in pack Refer to created food. Post-harvest Nanotechnology is huge in the food processor and has power. It gets the life of the food character, taste, texture, and consistency Enhances, or unpleasant taste or covers the door, and particle size, size distribution, On Nanotechnologies in Food Science, this detailed review is for future work for Non-food Research and Development and Describes recent trends and future perspectives. Food and beverage, Beverage, Food, Health drink, Food contact material, and Food storage are also reviewed. Nanotechnology is being to detect harmful components in fo Nanosensorssors and Smart Packaging is Very fast and sensitive to food contamination in systems Helping in identification. Nanoencapsulation is very significant in food science Technology, especially biocomposites and flavors. The additive ratio assessment ARAS method for complex decision problems Tries to simplify and for alternatives that can reflect the difference between by the corresponding indicator (degree of use). Selects the "best" alternative. Nutra Leaseanola Active Oil, Nanotea, Tip Top bread, Nanoceuticals Slim Shake, Nano silver cutting board, Fresher Longer TM, and Evaluation Parameters Food and beverage, Beverage, Food, Health drink, Food contact material, Food storage are also reviewed. Result: Fresher Longer TM is showing the highest value of rank whereas Nano tea is showing the lowest value. Nanotechnologies in Food Science using the analysis of Addition Ratio Assessment (ARAS) Fresher Longer TM is showing the highest value of rank whereas Nano tea is showing the lowest value.

Modification and texturization of plant proteins for vegetarian shrimp applications using transglutaminase

In recent years, vegetarian meat has seen significant growth in the market. However, vegetarian shrimp remains suboptimal, primarily because it is made from konjac, lacking the authentic texture of shrimp. This study aimed to enhance the texture of vegetarian shrimp by using various commercial plant proteins (soy, pea, Cyanobacteria, and wheat protein) combined with different transglutaminase (TGase) concentrations (0.1% and 0.5%). These were tested under specific temperatures (25 °C and 50 °C) and incubation periods (20 and 60 min) to establish a correlation between protein profiles and food texture. For comparison, three types of frozen shrimp (grass shrimp, prawn, and lobster) were used as benchmarks. The protein profiles and scanning electron microscope images of these frozen shrimps showed minor differences. The plant proteins profiles and textures were notably influenced by the varied TGase concentrations, temperatures, and incubation times. Moreover, when TGase was added, both soy and pea proteins achieved a texture akin to that of frozen lobster. Incorporating 0.5% TGase into soy and pea proteins resulted in vegetarian shrimp that closely resembled lobster in both protein profile and texture. Additionally, experimental data suggested that using Cyanobacteria and wheat proteins could enhance the flavor and springiness of the food. Overall, this study may serve as a valuable reference for the preparation of vegetarian shrimp.

Artificial saliva induced structural breakdown of surimi gels with starch under continuous compressive motions

Food texture perception is dynamic, influenced by food properties and oral processing. Using the Repeatable Dual Extrusion Cell (RDEC), the oral processing dynamics of surimi gel with different corn starch concentrations (0–15%) in the presence of 1 ml artificial saliva or water were studied. The force-time curve showed increased peak forces with higher corn starch concentrations, peaking significantly at 10%, then decreasing at 15%. Salivary amylase played a crucial role in gel sample degradation, especially in samples with 5% starch, with a work value depletion ratio of 0.535 for sample with 1 ml water (SGW-5) and 0.406 for sample with 1 ml saliva (SGS-5). SEM analysis confirmed the formation of a continuous starch network with reduced intermolecular spaces in SGS-5. The starch-iodine complex showed decreasing order with increasing starch concentration, and SGS-5 exhibited the highest degradation rate (61.61 ± 0.92%). Mathematical modeling revealed that initial decay rates (k1) in gel sample decreased with increasing starch concentration, and samples with starch and artificial saliva had higher initial degradation rates. These findings highlight the intricate interplay between saliva and starch in the surimi gel matrix under continuous compressive motions by RDEC apparatus, providing insights for formulating food products with tailored textures properties.

Formulation of Functional Liquid Diets Under IDDSI Levels 0 to 2 for Dysphagia Patients: Physico-Chemical, Sensory, Antioxidant and Electromyographic Oral Processing Analyses.

Dysphagia is a significant health concern especially amongst the old age population. It is an ailment brought on by the weakening of the swallowing muscles. To reduce the risk of choking in dysphagia patients, the food is usually diluted to suit their swallowing ability. But dilution results in reducing the nutritional density of the foods thus causing undernutrition and malnutrition in patients. In this study, functional liquid diets were formulated under International Dysphagia Diet Standardization Initiative (IDDSI) levels 0-2. The developed diets were analysed for their proximate composition, colour, antioxidant and sensory properties. Antioxidant activities were determined using 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and total phenolic content (TPC) methods. The highest ABTS+ value was observed in pumpkin puree (level-2) i.e. 98.59%. Black carrot juice (level-1) showed the highest DPPH free radical scavenging activity and FRAP value viz. 88.43% and 689.33µM TE/g, respectively. Electromyography (EMG) is an upcoming technique of food texture evaluation which provides real-time information about food oral processing. In this study, an EMG was conducted to measure the myoelectrical activity of human suprahyoid and masseter muscles by placing electrodes on the skin's surface during the oral processing of liquid. The EMG parameters correlated significantly with viscosity, ease of swallowing and IDDSI levels of the formulated diets. Hence EMG can be used as a tool for design and development of textured-modified diets for dysphagia patients. The sensory scores of formulated diets in this study were high indicating that these liquid diets may be incorporated into the diet plans of dysphagia patients.

Chewing Side Preference Related to Food Texture and Occlusal Contact Area.

To determine whether food texture affects chewing side preference (CSP) and to investigate the relationship between CSP and masticatory factors, such as occlusal contact area, bite force, and masticatory performance. Forty-seven adults (20 women and 27 men; mean age: 24 years) participated in this study. Three types of food (chewing gum, beef jerky, and peanuts) were provided to assess CSP. Occlusal contact area was measured at various ranges of interocclusal distance, and the bite force was measured. Masticatory performance was assessed according to the median particle size. Asymmetry indices of each measurement were calculated and analyzed using Pearson correlation coefficient (α = .05). The CSP for beef jerky and peanuts were significantly correlated with each other, whereas the CSP for chewing gum was not correlated with other food. The proportion of participants who chewed equally on both sides was higher for chewing gum than for beef jerky. There was a significant correlation between the CSP for beef jerky and occlusal contact area, especially at interocclusal distance ranges of 0 to 89 μm and 0 to 109 μm (r = 0.41). Bite force and masticatory performance were not significantly correlated with CSP. Food texture seemed to affect CSP, and masticatory laterality was greater for tough foods. Moreover, CSP for tough food was closely related to the occlusal contact area at an interocclusal distance level of about 0.1 mm.

Challenges and potential for detecting and quantifying titanium dioxide in food.

Titanium dioxide (TiO2) is banned in some countries but its use is still permitted in others. The global food supply chain is therefore challenged with the need to use rapid and reliable testing methods to either detect the presence of TiO2 or to quantify its concentration. The goal of this study was to determine the feasibility of using color, texture profile analysis, Raman microscopy, and X-ray fluorescence (XRF) spectroscopy to detect and quantify TiO2 in fillings used in the pastry and confectionery industry. In this study, two types of fillings were investigated: vanilla based and chocolate based. All fillings were prepared in four different variations - without TiO2 and with three concentrations as follows: 0.25 g*kg-1, 0.5 g*kg-1, or 0.75 g*kg-1 TiO2 per sample. The methods were selected for their ability to analyze the samples in a short period of time. All of the methods showed moderate to high potential for detecting TiO2 in the samples. The results reveal how TiO2 affects the food matrix color and texture. Use of Raman microscopy confirms its detectability, although concentrations of TiO2 do not follow a pattern. X-ray fluorescence spectroscopy showed the greatest potential as it can not only detect TiO2 but can also quantify its concentration in the samples. The highest potential for quantifying the concentration of this food additive was achieved with XRF. © 2024 Society of Chemical Industry.

Efficient Production of a Thermostable Mutant of Transglutaminase by Streptomyces mobaraensis.

The transglutaminase (TGase) from Streptomyces mobaraensis is widely used to improve the texture of protein-based foods. However, wild-type TGase is not heat-resistant, which is unfavorable for its application. In this study, we successfully constructed a S. mobaraensis strain that can efficiently produce TGm2, a thermostable mutant of S. mobaraensis TGase. First, S. mobaraensis DSM40587 was subjected to atmospheric room temperature plasma mutagenesis, generating mutant smY2022 with a 12.2-fold increase in TGase activity. Then, based on the double-crossover recombination, we replaced the coding sequence of the TGase with that of TGm2 in smY2022, obtaining the strain smY2022-TGm2. The extracellular TGase activity of smY2022-TGm2 reached 61.7 U/mL, 147% higher than that of smY2022. Finally, the catalytic properties of TGm2 were characterized. The half-life time at 60 °C and specific activity of TGm2 reached 64 min and 71.15 U/mg, 35.6- and 2.9-fold higher than those of the wild-type TGase, respectively. As indicated by SDS-PAGE analysis, TGm2 exhibited demonstrably better protein cross-linking ability than the wild-type TGase at 70 °C, although both enzymes shared a similar ability at 40 °C. With improved enzyme production and thermal stability, smY2022-TGm2 could be a competitive strain for the industrial production of transglutaminase.

Effects of sensory combination on crispness and prediction of sensory evaluation value by Gaussian process regression.

Crispness contributes to the pleasantness and enjoyment of eating foods and is popular with people of wide ages in many countries. Hence, a quantitative evaluation method for crispness is required for food companies developing new food products. In this study, the effects of different sensory combinations on crispness were investigated through sensory evaluation, and a Gaussian process regression model was used to predict the evaluation values of crispness. First, four crispness descriptors in Japanese were selected, and sensory evaluations were conducted with ten participants using commercially available snack foods under three different sensory combinations of force, vibration, and sound to confirm the effects of the three senses. An instrumental system also measured force, vibration, and sound for snack foods under the same conditions. The Gaussian process regression model determined the relationship between the sensory and measurement data and predicted the sensory evaluation values from the measurement data. Cross-validation verified that the Gaussian process regression model accurately predicted the food texture evaluation values from the measurement data even in conditions with different sensory components.

Engineered Nanomaterial Coatings for Food Packaging: Design, Manufacturing, Regulatory, and Sustainability Implications.

The food industry is one of the most regulated businesses in the world and follows strict internal and regulated requirements to ensure product reliability and safety. In particular, the industry must ensure that biological, chemical, and physical hazards are controlled from the production and distribution of raw materials to the consumption of the finished product. In the United States, the FDA regulates the efficacy and safety of food ingredients and packaging. Traditional packaging materials such as paper, aluminum, plastic, and biodegradable compostable materials have gradually evolved. Coatings made with nanotechnology promise to radically improve the performance of food packaging materials, as their excellent properties improve the appearance, taste, texture, and shelf life of food. This review article highlights the role of nanomaterials in designing and manufacturing anti-fouling and antimicrobial coatings for the food packaging industry. The use of nanotechnology coatings as protective films and sensors to indicate food quality levels is discussed. In addition, their assessment of regulatory and environmental sustainability is developed. This review provides a comprehensive perspective on nanotechnology coatings that can ensure high-quality nutrition at all stages of the food chain, including food packaging systems for humanitarian purposes.

Eating Behavior and Nutritional Profile of Children with Autism Spectrum Disorder in a Reference Center in the Amazon.

There is no single pattern for the evolution of the nutritional status of children with autism spectrum disorder (ASD). Previous studies have found a tendency towards food selectivity with food monotony and difficulties with food texture in children with ASD, but studies in this area, especially in Brazil, are still scarce. The nutritional profile and changes in eating behavior were analyzed in patients with autism spectrum disorder assisted at a reference center in Belém. Eating behavior was assessed using the Labyrinth Scale, nutritional status assessment through weight and height (to calculate body mass index-BMI), and consumption food through the 24 h reminder. A total of 80 children of both sexes participated in the study, the majority of whom were male (80%), 47.5% eutrophic, while for the food consumption of the children evaluated, there was an average energy consumption of 1911 kcal daily, with 57.3%, 15.4%, and 27.3% of carbohydrates, proteins, and lipids, respectively. In relation to eating behavior, the highest averages were demonstrated in the domains of food selectivity, behavioral aspects, and mealtime skills. Masticatory motor scores showed a positive correlation with weight, BMI, and the amount of energy consumed by the child. The gastrointestinal symptoms score showed a negative correlation with the child's age. Regarding mealtime skills, a negative correlation was observed with the proportion of carbohydrates in the diet and a positive correlation with the proportion of lipids consumed in the children's diet. Therefore, knowing the main changes in eating behavior is important to ensure a complete and safe approach for each patient.

Particle size and concentration of ground rice on tribological properties and in vitro starch digestibility of rice porridge

ABSTRACT Rice porridge is a food for general consumption; however, it may vary in food texture and starch digestibility depending on particle sizes and concentrations. This study investigated the tribological properties, steady shear flow, and in vitro starch digestibility of rice porridge with different particle sizes of ground rice (small size, <0.2 mm; large size, 0.2–0.45 mm; based on sieving) and concentrations (5, 7.5, or 10% w/v). The results showed that a high concentration of large-sized ground rice promoted lubrication properties, with the maximum friction coefficient reducing from ~ 0.7 in the 5% w/v concentration to ~ 0.4 in the 10% w/v concentration. In addition, the reduction in the friction started at a sliding speed of ~ 2 mm/s for the high concentration ground rice compared to ~ 20 mm/s for the low concentration rice. The results of high viscosity, small hysteresis loops, and swollen rice particles under morphological observation showed greater porridge stability for the high concentration, thus promoting its lubrication properties. These physical characteristics of the porridge could also play a role in starch digestibility during in vitro gastric digestion. Therefore, the management of ground rice to obtain a large size and a high concentration in rice porridge could benefit food preparation for the elderly and people having difficulty swallowing.

The Relationship Between Complementary Feeding with Breastmilk (MP-ASI) and the Incidence of Stunting in Under-Five Children

Complementary feeding is required from 6 months of age to fulfill children's nutritional needs. Inadequate complementary foods both in quantity and quality will have an impact on child growth, one of which is the incidence of stunting. This study aims to determine the relationship between complementary feeding (MP-ASI) and the incidence of stunting in under-fives in Cilowong Village, UPTD Puskesmas Taktakan Working Area in 2023. This type of research uses a quantitative approach where researchers observe subjects without intervening using the questionnaire method. The design used was cross-sectional and all types of measurements were taken at once, the sample used was mothers who had under-five children totaling 100 samples. The results of this study indicate that there is a relationship between the timing of complementary food, type of complementary food, texture of complementary food, frequency of complementary food, and portion of complementary food with the incidence of stunting (p=0.000). There is a significant relationship between the provision of complementary foods and the incidence of stunting.

Decreased Body Mass Index (BMI) in COVID-19 Patients with Anosmia Symptoms

Introduction: COVID-19 is a respiratory infection caused by the SARS-CoV-19 virus and impacts the appearance of anosmia symptoms. Anosmia impacts reducing appetite, so it impacts fulfilling the nutritional needs of COVID-19 patients. This study aims to determine the effect of anosmia on the nutritional status of COVID-19 patients.&#x0D; Methods: This study is an observational study with a retrospective cohort design. The samples of this study were 48 health record data of COVID-19 patients who experienced anosmia in Karangploso View Housing, Malang Regency, from July to December 2021, selected according to the inclusion and exclusion criteria. The independent variable in this study is the incidence of anosmia felt by residents. The dependent variable is residents' Body Mass Index (BMI) before and after recovering from COVID-19 infection. This study was conducted from July 15 to August 11, 2023. Research data analysis using the SPSS version 22 program using the paired T-test and Wilcoxon test with α = 5%.&#x0D; Results: The paired T-test results on the weight variable showed a significant difference in the patient's weight between before and after COVID-19 illness with symptoms of anosmia (p-value = 0.000). The results of the Wilcoxon Test on the BMI variable showed a significant difference in the nutritional status (BMI) of respondents between before and after COVID-19 illness with symptoms of anosmia (p-value = 0.000).&#x0D; Conclusion: The condition of anosmia alters a person's food preferences, resulting in the perception of certain foods as less pleasant, bland, and unappealing. This condition results in loss of appetite, inadequate nutrient intake, and potential malnutrition. Self-efforts to prevent malnutrition due to anosmia in COVID-19 patients: using aromatic herbs and spices, eating small and frequent meals, modifying food texture and color seasoning, and consulting a dietician to develop a balanced and nutrient-rich meal plan.

Regenerative Food Innovation: The Role of Agro-Food Chain By-Products and Plant Origin Food to Obtain High-Value-Added Foods

Food losses in the agri-food sector have been estimated as representing between 30 and 80% of overall yield. The agro-food sector has a responsibility to work towards achieving FAO sustainable goals and global initiatives on responding to many issues, including climate pressures from changes we are experiencing globally. Regenerative agriculture has been discussed for many years in terms of improving our land and water. What we now need is a focus on the ability to transform innovation within the food production and process systems to address the needs of society in the fundamental arenas of food, health and wellbeing in a sustainable world. Thus, regenerative food innovation presents an opportunity to evaluate by-products from the agriculture and food industries to utilise these waste streams to minimise the global effects of food waste. The mini-review article aims to illustrate advancements in the valorisation of foods from some of the most recent publications published by peer-reviewed journals during the last 4–5 years. The focus will be applied to plant-based valorised food products and how these can be utilised to improve food nutritional components, texture, sensory and consumer perception to develop the foods for the future.

Hubungan Pengetahuan Dan Sikap Ibu Dengan Pemberian Makanan Pendamping ASI (MP -ASI) Pada Anak Usia 6 - 24 Bulan di Puskesmas Laubaleng Kabupaten Karo Tahun 2023

Providing Complementary Food with Breast Milk (MP-ASI) to babies must pay attention to the recommended Nutritional Adequacy Rate (AKG) based on age group and food texture that is appropriate to the development of the toddler's age. This research aims to determine the relationship between maternal knowledge and attitudes and the provision of complementary foods for breast milk (Mp-Asi) in children aged 6 - 24 months at the Laubaleng Community Health Center, Karo Regency in 2023. This type of research is research using an analytical survey with a cross sectional method approach. The population is all mothers who have children aged 6 - 24 months, totaling 46 people. The number of samples used was 46 people obtained using the total sampling technique. The data analysis technique uses chi square. The results obtained in this study were that from 46 respondents, there was a relationship between maternal knowledge and the provision of complementary foods for breast milk (MP-ASI) in children aged 6 - 24 months, showing that the p value = 0.023 &lt; 0.05. It is recommended for Health Workers to increase education regarding Complementary Feeding for Breast Milk (MP-ASI).

Moving towards a personalised understanding of the nutritional impact of self-expanding metallic stents (SEMS) in gastro-oesophageal cancer: A retrospective case note review of a tertiary referral oncology centre.

301 Background: Dysphagia is a common life-impacting complication for patients with gastro-oesophageal (O-G) cancer. Options to alleviate dysphagia include insertion of SEMS or percutaneous endoscopic gastrostomy (PEG). SEMS improve quality of life by enabling a person to eat a varied diet, but are associated with complications including pain and need for reintervention. Although studies have shown SEMS improve dysphagia, consequent longitudinal impact on nutritional status has not been evaluated. There is a need to better characterise risks and benefits of SEMS to allow a personalised approach to both insertion and follow-up. Methods: We identified patients with a confirmed diagnosis of O-G cancer, who underwent SEMS insertion at The Christie NHS Foundation Trust in 2021 and 2022. Data was retrospectively collected about patient and stent characteristics, and patient outcomes to quantify benefits and risks of SEMS. Results: 112 patients had 127 SEMS inserted at The Christie. Patients’ International Dysphagia Diet Standardisation Initiative (IDDSI) score significantly improved after SEMS insertion (N=120); prior to SEMS 62% were only managing liquids and purees (IDDSI 3 and 4) and 24% were not able to eat enterally. Post SEMS, 76% tolerated textured foods (IDDSI 5 and above) and only 21.5% were limited to liquids/purees. We observed a significant reduction in the rate of weight loss (% body weight/10 days) following SEMS insertion (-0.010 ± 0.009 vs. -0.001 ± 0.010, P &lt; 0.001). 12% of patients experienced grade 3 SEMS-related toxicity or stent failure within 30 days, and 20% developed significant pain within 24 hours of SEMS insertion. Conclusions: SEMS provide meaningful nutritional benefit in the majority of patients with O-G cancer, as weight loss is significantly slowed following insertion. However, we identified two groups of patients who did not benefit from SEMS; those who continued to lose weight and those who had stent failure. We did not find predictive factors for stent failure from multivariate analysis of baseline demographics or stent characteristics. Therefore, more detailed analysis of tumour factors, imaging findings and SEMS location from a larger cohort of patients may be required to identify patients who are unlikely to benefit from SEMS, and alternative interventions such as PEG feeding could be considered.

Esophageal Remodeling Correlates With Eating Behaviors in Pediatric Eosinophilic Esophagitis.

There are limited data characterizing eating habits among pediatric patients with eosinophilic esophagitis (EoE). We compared eating behaviors in pediatric patients with EoE with healthy controls and assessed the degree of correlation with symptomatology, endoscopic and histologic findings, and esophageal distensibility. We conducted a prospective, observational study where subjects consumed 4 food textures (puree, soft solid, chewable, and hard solid) and were scored for eating behaviors including number of chews per bite, sips of fluid per food, and consumption time. Symptomatic, endoscopic, histologic, and esophageal distensibility data were collected for case subjects. Twenty-seven case subjects and 25 healthy controls were enrolled in our study (mean age 11.0 years, 63.5% male). Compared with healthy controls, pediatric patients with EoE demonstrated more chews per bite with soft solid (13.6 vs 9.1, P = 0.031), chewable (14.7 vs 10.7, P = 0.047), and hard solid foods (19.0 vs 12.8, P = 0.037). Patients with EoE also demonstrated increased consumption time with soft solid (94.7 vs 58.3 seconds, P = 0.002), chewable (90.0 vs 65.1 seconds, P = 0.005), and hard solid foods (114.1 vs 76.4 seconds, P = 0.034) when compared with healthy controls. Subgroup analysis based on disease status showed no statistically significant differences in eating behaviors between active and inactive EoE. Total endoscopic reference score positively correlated with consumption time ( r = 0.53, P = 0.008) and number of chews ( r = 0.45, P = 0.027) for chewable foods and with number of chews ( r = 0.44, P = 0.043) for hard solid foods. Increased consumption time correlated with increased eosinophil count ( r = 0.42, P = 0.050) and decreased esophageal distensibility ( r = -0.82, P < 0.0001). Altered eating behaviors including increased chewing and increased consumption time can be seen in pediatric patients with EoE, can persist despite histologic remission, and may be driven by changes in esophageal distensibility.

The effect of food texture on eruption rate and length of incisor teeth in squirrel (Funambulus pennantii)

The purpose of this study was to evaluate the effect of food texture on incisor length and eruption rate in squirrels (Funambulus pennantii). The current study was carried out from July 1 to August 30, 2016. A total of 15 animals were divided into three groups, with five animals in each group. The groups were named A, B, and C. These groups were divided according to the type of food provided to animals as "hard food," "soft food," and "mixed food." This study reveals that the consistency of the diet affected the incisor length by decreasing or increasing the eruption rate. The hard food increased the eruption rate, which lowered down the incisor size (decreased lower teeth 8.56 ± 0.02 mm to 7.56 ± 0.07 mm). The other group, which was fed soft food, showed increased incisor size (increased lower incisor from 8.54 ± 0.02 mm to 10.36 ± 0.05 mm) with a decreased eruption rate. This study also showed that when animals were regularly provided with hard or soft food in the beginning, they showed a greater response, but later on, they maintained this by their homeostatic action. When hard food was provided to the individuals at the start (days 10 and 20), they showed a high eruption rate with a significant decrease in length (from 8.56 ± 0.02 mm to 7.64 ± 0.10 mm) and after that (days 40 and 60) they showed a low eruption rate with a little change in length (from 7.64 ± 0.10 mm to 7.56 ± 0.07 mm). A similar response was found with soft foods; they also showed a significant response to the food texture. At the start of the experiment, there was a low eruption rate with an increase in incisor size (from 8.54 ± 0.02 mm to 9.72 ± 0.03 mm), but after day 20, they showed a little difference in incisor length (from 9.72 ± 0.03 mm to 10.36 ± 0.05 mm)