Food Quality Research Articles

Flexible SERS chips for rapid on-site detection of tricyclazole pesticide in agricultural products.

A flexible, ultrasensitive, and practical SERS chip is presented based on a paper/f-TiO2/Ag structure. The chip enhances the self-assembly of Ag nanoparticles on a cellulose fiber matrix, facilitated by smart functionalized TiO2 nanomaterials (f-TiO2). This design enables superior detection of the hazardous pesticide tricyclazole (TCZ) on crops using an advanced, simple, and efficient analytical method.Despite its straightforward fabrication process via a solvent immersion method, the intrinsic smart surface properties of the TiO2 bridging material -both hydrophilic and hydrophobic-enable the uniform and dense self-assembly of hydrophilic Ag nanoparticles (NPs) on the cellulose fiber paper substrate. This innovative design provides superior sensing efficiency for TCZ molecules with a detection limit reaching 2.1 × 10-9M, a remarkable improvement compared to Paper/Ag substrates lacking f-TiO2 nanomaterials, which register at 10-5M. This flexible SERS substrate also exhibits very high reliability as indicated by its excellent reproducibility and repeatability with relative standard deviations (RSD) of only 5.93% and 4.73%, respectively. Characterized by flexibility and a water-attractive yet non-soluble surface, the flexible Paper/f-TiO2/Ag chips offer the convenience of direct immersion into the analytical sample, facilitating seamless target molecule collection while circumventing interference signals. Termed the "dip and dry" technique, its advantages in field analysis are indisputable, boasting in situ deployment, simplicity, and high efficiency, while minimizing interference signals to negligible levels. Through the application of this advanced technique, we have successfully detected TCZ in two high-value crops, ST25 rice and dragon fruit, achieving excellent recovery values ranging from 90 to 128%. This underscores its immense potential in ensuring food quality and safety. As a proof of concept, flexible Paper/f-TiO2/Ag SERS chips, with a simple fabrication process, advanced analytical technique, and superior sensing efficiency, bring SERS one step closer to field applications beyond the laboratory.

Advancing research on odor-induced sweetness enhancement: A EEG local-global fusion transformer network for sweetness quantification combined with EEG technology

Reducing sugar intake is crucial for health, and odor sweetening enhances food enjoyment and quality perception. Current research relies on subjective manual sensory evaluations, which are poorly reproducible. Traditional methods also fail to capture dynamic neural responses to odor-induced sweetness. We propose an electroencephalogram local-global fusion transformer network (EEG-LGFNet) model to decode this impact objectively. Electroencephalogram data were collected from 16 subjects under different odor and sucrose stimuli. The model captures complex neural signals by integrating local and global feature extraction mechanisms. Its performance was validated across three-time windows, demonstrating efficacy over various temporal ranges. Analysis of the coefficient of determination across brain regions confirmed the importance of the frontal, central, and parietal areas of sweetness perception. The EEG-LGFNet model excelled in quantifying odor-enhanced sweetness, significantly outperforming state-of-the-art models. This research offers new insights into odor sweetening, with applications in food development, personalized nutrition, and neuroscience.

Coriander as a natural antimicrobial for meat products: A One Health perspective review

The demand for safe, high-quality meat products drives the need for effective antimicrobial solutions to combat bacterial contamination, a significant health and economic concern. Synthetic preservatives face increasing scrutiny, leading to interest in natural alternatives such as coriander (Coriandrum sativum L.). Known for its culinary and medicinal uses, coriander essential oils, particularly linalool and pinene, exhibit strong antimicrobial properties against a wide range of pathogens. This review examines the phytochemical composition and antimicrobial mechanisms of coriander, and its practical applications in meat preservation through a One Health perspective, which addresses the interconnectedness of human, animal, and environmental health. Coriander offers unique benefits such as a milder flavor and cost-effectiveness. Despite challenges, including variability in antimicrobial efficacy and sensory impacts, its safety profile and regulatory status support its use. Future research should optimize extraction methods, explore synergies with other preservatives, and evaluate long-term safety and efficacy. Coriander is a viable natural solution for improving food safety and quality in the meat industry, aligning with One Health objectives by promoting sustainable practices and reducing health risks across the food production continuum.

Effects of triple-layer chitosan/furcellaran mini-/nanoemulsions with oregano essential oil and LL37 bioactive peptide on shelf-life of cold/frozen stored pork loin

The aim of this study was to investigate the effect of triple-layer chitosan/furcellaran mini-/nanoemulsions with oregano essential oil and a bioactive peptide (LL37) on the microbiological quality and sensory properties of pork loins stored at 4 °C and −20 °C for 18 days and 6 months, respectively. Emulsions were applied using electrospraying technique. Multilayer mini-/nanoemulsions significantly inhibited the growth of microbes and improved sensory quality during storage. In the study, it was shown that coatings inhibited yeast and molds, total aerobic bacteria and Pseudomonas spp. by 1.24–3.46, 1.12–4.40, and 2.61–5.16 log cfu/g, respectively, compared to control at 4 °C. According to sensory analysis, the control and coated samples were deemed unacceptable after 9 and 18 days, respectively, at 4 °C. Therefore, the results of this study suggest that coatings can be effectively used for preservation of meat and meat products, prolonging food safety and quality, extending shelf-life and reducing food waste.

Sensory testing and quality maintenance of hamburgers containing soybean meat

In the past few years, lifestyle-related diseases have been increasing, and meat intake has been linked to this increase. Therefore, in recent years, there have been attempts to use soybeans as a substitute for meat. Soybeans exhibit antioxidant and antimicrobial effects. Therefore, processing foods using soybeans may preserve food quality because the main factors causing food deterioration are oxidation and microbial growth. To verify the quality-retention effect of soybeans, we conducted a sensory test on hamburgers, the quality of which readily deteriorates over time. We investigated the percentage of soybean meat that would be acceptable in a hamburger and quality retention with the addition of different amounts of soybean meat. We found that hamburgers with soybean meat were accepted by more than half of the participants when the soybean meat content was ≤50%. In terms of changes over time in quality-related factors, the L- and b-values (lightness/brightness and yellowness/blueness, respectively) were higher, avalue (redness/greenness) was lower, and pH was higher in hamburgers that contained soybean meat than in those without added soybean meat. Furthermore, an increase in the bacteria count and peroxide content was suppressed in hamburgers containing soybean meat. The results indicate that hamburgers containing soybean meat are of higher quality than those made with 100% animal meat. The use of soybeans as a meat substitute in hamburgers can help mitigate the rise of lifestyle-related diseases linked to high meat consumption.

A Moderately High-Fat Diet with Proper Nutrient Quality Improves Glucose Homeostasis, Linked to Downregulation of Intestinal CD36 Mediated by the Loss of Desulfovibrio.

The global prevalence of type 2 diabetes mellitus has become a major public health challenge. Dietary intervention is a cornerstone of diabetes management, yet the optimal macronutrient composition remains an open question. In this study, mice were fed a western (W) diet, a moderately high-fat (MHF) diet, a high-protein-high-carbohydrate (HPHC) diet, or a high-protein-low-carbohydrate (HPLC) diet for 22 weeks to compare the effects of different dietary patterns on glucose homeostasis. Our results showed that a MHF diet, under consistent nutrient quality, was most beneficial for glucose metabolism. The MHF diet reduced two key inducers of diabetes─lipid accumulation and inflammation. Downregulation of intestinal CD36 induced by loss of Desulfovibrio colonization restrained lipid absorption and lipopolysaccharide (LPS) transport, which played a crucial role in MHF-mediated resistance to lipid accumulation and inflammation. The findings endorse a dietary pattern featuring MHF of appropriate nutrient quality as an effective strategy for diabetes management.

Socioeconomic Drivers of Food Insecurity Among Rural Households: Evidence from Participating Farmers in the Integrated Rice-Fish System in Ebonyi State, Nigeria

Nigeria has been facing a food crisis problem, with most of the poor population having limited access to adequate quantity and quality food. Food security reflects the stability of food supply, availability of, and access to food, and affects the amount of food consumed, which has implications for the population’s health. Thus, this study examined the socio-economic drivers of food security among smallholder rice farmers in Ebonyi State, Nigeria. Primary data was collected under the Feed the Future Innovation Lab for Fish (Integrated rice-fish farming system) funded by USAID through a three-stage sampling technique. Foster–Greer–Thorbecke (FGT) and the Endogenous Switching Regression model were applied in the data analysis. The mean per capita household food expenditure is N 2,456.42, and the food security line is N 1,026.43. The food security measure shows that 46.67 percent of the households experience the incidence of food insecurity, 24.6 percent point is the food insecurity depth, and 17.2 percent point is the severity of food insecurity. The ESR model shows that the drivers of food security are access to credit, marital status, farming experience, primary occupation, education, and farm size. The study proposed implementing more developmental programmes that focus on poverty alleviation, which should be gender inclusive with an option of credit support to the rice farmers.

A Simple Overview in Magnetic Resonance Imaging Application in Evaluation of Food Quantity and Quality Aspects

A Simple Overview in Magnetic Resonance Imaging Application in Evaluation of Food Quantity and Quality Aspects

Changes in the Objective Indices Related to Meat Quality of Porcine Longissimus Dorsi Induced by Different Thawing Methods.

The quality of frozen pork is adversely affected upon thawing. In this study, the influence of various thawing methods for frozen pork, including cold water (18 °C), room temperature (18 °C), and refrigeration (4 °C) thawing, on physicochemical and nutrient substances were examined. The pork samples (a Chinese local breed: Anqing six-end-white pigs), which were thawed through the above conditions, were compared with controls (fresh porcine longissimus dorsi). Analyses were carried out to determine porcine longissimus dorsi shear force, pH value, crude protein content, antioxidant capacity, amino acid content, and fatty acid content. The results indicated that the shear force, pH value, crude protein content, total antioxidant capacity (T-AOC), and total superoxide dismutase (T-SOD) content of the porcine longissimus dorsi muscle significantly decreased via the three thawing methods compared with the control group (p < 0.05). However, malondialdehyde (MDA) content, intramuscular fat content, inosinate and cholesterol content, essential amino acid content, and umami amino acid proportion in the cold thawing group were not significantly different from the control group (p > 0.05), but there were significant differences between the other two groups. The MDA content of the air thawing and hydrostatic thawing groups significantly increased compared with the control group (p < 0.05), with it being 42.6% and 50.8% higher than the control group, respectively. In addition, the monounsaturated fatty acid content in the pork subjected to the three thawing methods significantly increased compared with the control group (p < 0.05), and the monounsaturated fatty acid content after cold thawing and hydrostatic thawing increased by 18.2% and 21.6%, respectively. In conclusion, refrigeration had less influence on the quality of the Anqing six-end-white pork and was the most suitable thawing method. This study provides a theoretical reference for frozen pork preservation for improving food quality and availing its economic benefits.

Validation of Enzytec™ Liquid Citric Acid for Enzymatic Determination of Citric Acid in Selected Foods and Beverages: First Action 2024.02.

Due to its excellent acidifier, antioxidant, and preservative properties, citric acid is added to or is a constituent in a broad range of foods and beverages. Its measurement should be performed to assure the food quality specifications are met. To validate the performance of the Enzytec™ Liquid Citric acid test kit for the determination in food and beverages such as wines, juices, and tomato products. The kit contains two ready-to-use components which makes handling very easy and suitable for automation. Citrate is cleaved into oxaloacetate and acetate by citrate lyase. Oxaloacetate reacts to L-malate by L-malate dehydrogenase and reduced nicotinamide adenine dinucleotide (NADH). Pyruvate, spontaneously formed from oxaloacetate, is converted by L-lactate dehydrogenase to L-lactate. The NADH consumed is equivalent to the amount of citric acid converted and is measured at a wavelength of 340 nm within 20 min. The test is specific to citric acid and shows no relevant interferences. Limit of detection and limit of quantification are 15 and 40 mg/L, respectively when using a test volume of 100 µL. The linear measurement range is from 40 to 1000 mg/L citric acid. Trueness was evaluated using materials from FAPAS, NIST, LGC, and two control wines from the German Wine Analysts. Matrix interference was evaluated by spiking tomato ketchup, tomato paste, orange juice and carbonated beverages and resulted in recoveries around 100%. Intermediate precision is between 6.2% and 8.5% for matrixes with extraction and below 4% for matrixes measured directly.For automation, three applications with different test volumes and different measurement ranges were validated. Linearity is given from 8 mg/L up to 5 g/L (depending on the test volume). The method is robust and accurate for manual and automated applications. The method was approved as AOAC Official Method of Analysis℠. The ready-to-use components of the test kit have a shelf life of at least 24 months from date of manufacture.

Unveiling the Effects of Phosphorus on the Mineral Nutrient Content and Quality of Alfalfa (Medicago sativa L.) in Acidic Soils

Alfalfa (Medicago sativa L.) grown in acidic soils is often affected by phosphorus (P) deficiency, which results in reduced mineral nutrient content and forage quality. In this context, the effects of phosphorus (P) fertiliser remain unclear. In this study, we analysed the effects of P application on mineral nutrient content and forage quality in aluminium (Al)-sensitive (Longzhong) and Al-tolerant (Trifecta) alfalfa cultivars cultivated in two acidic soil environments. Mineral nutrient content and quality were affected by genotype, soil type, and P treatment concentration (p &lt; 0.001). In limestone soil, for Longzhong and Trifecta, the optimal potassium (K), calcium (Ca), and magnesium (Mg) contents as well as crude protein content (CP) and ether extract (EE) values were observed at 20 mg P kg−1, that of the P content was observed at 40 mg P kg−1, and the minimum neutral detergent fibre (NDF) acid detergent lignin (ADL) values were observed at 40 mg P kg−1. In yellow soil, the maximum K, Ca, Mg, and P contents in Longzhong and Trifecta were observed at 40 mg P kg−1, whereas the maximum CP, EE, and ADL values were observed at 20 mg P kg−1. Our study provides an empirically based framework for optimising alfalfa fertilisation programmes in acidic soils.

Разработка технологии хлебобулочных изделий с использованием цельносмолотой полбяной муки

Spelt flour is rich in protein and adds nutritional value to bakery products, thus rendering them qualities of functional foods. The article introduces a new technology for preparing functional puff pastry with whole-grain spelt flour. The research featured yeast and yeast-free puff pastries made of whole-grain spelt flour. The samples obtained were analyzed with standard methods of sensory and physicochemical research and covered such variables as moisture content, acidity, quantity and quality of gluten, and falling number. The optimal share of whole-grain spelt flour amounted to 30% of total flour. The quality indicators met State Standard GOST 9511-80. The experiments made it possible to obtain the optimal formulations and technologies for yeast and yeastfree whole-grain spelt puff pastries with added nutritional value. The chemical composition and energy value per 100 g of finished product were determined by calculation. In the yeast puff pastry, adding 30% whole-grain spelt flour raised the protein content by 32.3%, carbohydrates by 31.7%, dietary fiber by 63.0%, and minerals by 43.2%. The fat increased only slightly, i.e., by 1.6%. In the yeast-free puff pastry, adding 30% whole-grain spelt flour raised the protein content by 13.5%, carbohydrates by 23.3%, dietary fiber by 3.6%, and minerals by 21.6%. The fat increase was also insignificant (2.5%). Whole-grain spelt flour proved able to expand the range of fortified puff pastries. The new yeast-free functional puff pastry demonstrated better consumer characteristics than the experimental sample with yeast.

Progressive Analytical Techniques Utilized for the Detection of Contaminants Attributed to Food Safety and Security

Food analysis and authentication are very crucial to assure safety, quality, and integrity of food and food-related products. Analysis of food products not only ensures the quality of food but also gives information about composition, physical characteristics, flavor, shelf-life, safety, microstructure, and processibility. Consequently, food is now regarded as an inexpensive means of preventing disease while also serving as a source of energy. Typically, a wide range of distinct chemical components make up the chemical composition of food. Furthermore, during processing or storage, food is always susceptible to structural alterations. Therefore, to assess the nutritional value and the quality of food products, food components must be analyzed and quantified. Food analysis mainly includes the preparation, examination, and identification of major food components, such as dietary fiber, phenolic compounds, carbohydrates, proteins, amino acids, peptides, enzymes, phospholipids, pesticides, alcohols, fat-soluble and water-soluble vitamins, organic acids, organic bases, bittering agents, pigments, and aroma compounds, as well as minor components including preservatives, antioxidants, colorants. Therefore, there are several advanced analytical techniques, including spectroscopy, mass spectrometry, chromatography, NMR, HSI, MALDI-TOF, RT-PCR, biosensors, etc. have been vital in the food science domain due to their high selectivity and sensitivity. This review emphasizes implementing various analytical techniques to analyze food safety and security.

Effect of NaCl on the structure and digestive properties of heat-treated myofibrillar proteins

During meat processing, the quality of food and structure of meat proteins are affected by different processing technologies and addition of raw and auxiliary materials. Different meat products are treated with varying processing temperatures and NaCl content, changing the protein molecular structure. This study aimed to determine impact of heating temperature (40–115 °C) and NaCl concentration (0–0.8 M) on the oxidation, structure, and digestibility of beef myofibrillar proteins. The results revealed that high temperatures and NaCl concentration of 0.4–0.8 M caused the salting-out effect, leading to a decrease in solubility. The oxidative denaturation of proteins leads to increased protein aggregation. Consequently, structural changes of myofibrillar proteins, and the digestive enzymes are unable to recognize specific sites, which reduces the digestibility of the proteins. The findings of this study revealed that heating beef myofibrillar proteins at 85 °C and 0.4 M NaCl substantially improved its digestibility to 85.66 %.

Mantled howler monkeys (Alouatta palliata) alter activity and spatial cohesion across a continuous forest and forest fragment in Costa Rica.

Habitat loss due to deforestation is a primary threat to global biodiversity. Clearing tropical rainforests for agriculture or development leads to forest fragmentation. Forest fragments contain fewer large trees and provide lower food availability for primates compared to continuous forests. Mantled howler monkeys (Alouatta palliata) inhabit fragmented rainforests and may need to alter their activity budgets and spatial cohesion to mitigate competition and conserve energy in fragments where food quality is lower. We compared howler monkey activity and spatial cohesion across a small forest fragment (La Suerte Biological Research Station, LSBRS) and a large, continuous forest (La Selva Research Station) in Costa Rica. We predicted that monkeys at LSBRS would rest more, feed more, travel less, and be less spatially cohesive compared to La Selva to contend with fewer resources in the small fragment. Using instantaneous scan sampling at 2-min intervals during 30-min focal samples, we recorded activity and the number of individuals within 5m of the focal animal. We collected 1505h of data from 2017-2024. Monkey activity and spatial cohesion differed significantly across sites. As predicted, monkeys at LSBRS spent more time feeding than at La Selva, but contrary to our predictions, they rested less and traveled more. The mean number of individuals within 5m was significantly lower at LSBRS compared to La Selva. The ability to modify their activity and spatial cohesion in response to fragmentation provides insight into how primates can contend with fewer resources and higher competition in changing ecosystems worldwide.

A highly selective fluorescent probe for hydrogen sulfide detection in food, water, and living cells

Hydrogen sulfide (H2S)–an endogenously produced vapor–is essential for various physiological and neurological functions. However, abnormal H2S levels can negatively impact both the environment and food quality. Herein, a novel fluorescent probe, 2-(2-benzothiazol-2-ylvinyl)-5-diethylaminophenyl-2,4-dinitrobenzenesulfonate (BDD), has been designed and synthesized for the detection of H2S. BDD exhibits high selectivity, rapid response to H2S within 6minutes, and a low limit of detection (LOD = 0.87μM), with stable emission at pH range between 6 and 12. Moreover, BDD effectively recovers H2S in water samples with recovery rates ranging from 98.8% to 102.1% and monitors both internal and external H2S in HeLa cells. Additionally, BDD-loaded test strips are promising as a tool for measuring the freshness of raw meat on-site. These findings establish the foundation for significant advancements in detecting H2S in various environments, food sources, and biological systems.

Understanding the role of CaCl2 in salt substitute for low-salt and high-quality surimi products

Salt substitute has been widely used to prepare low-salt foods due to potential health benefits, though the role of CaCl2 in salt substitute and its unique impacts on food quality have been rarely investigated. In this study, comprehensive research has been conducted to elucidate the effects of replacing NaCl with varying concentrations of CaCl2 on the surimi gel characteristics. The introduction of CaCl2 interacted with surimi proteins differently from NaCl, thus leading to difference in protein aggregation behaviors and surimi gel properties. It has been found that a proper proportion of CaCl2 for NaCl substitution could create salt bridges between surimi proteins more effectively, resulting in an ordered, smooth and dense gel network with an increased water holding capacity (WHC) and improved gel strength. Furthermore, TGase activated by Ca2+ boosted the formation of ε-(γ-glutamyl) lysine bonds, which cross-linked surimi proteins to form a firm gel with a better three-dimensional structure. However, replacing NaCl with excessive amount of CaCl2 as divalent salts induced more serious protein aggregation, leading to water loss and gel properties deterioration. More specially, replacing NaCl with CaCl2 at 50% showed the best performance, as evidenced by the most abundant disulfide bonds and hydrophobic interactions, highest hardness and chewiness, and greatest storage modulus. This study provided new insights on developing high-quality surimi gels with significantly reduced salt concentration and improved gel characteristics.

Synergistic effect of the combination of phenolic compounds and tobramycin on the inhibition of Pseudomonas aeruginosa biofilm

Bacteria coordinate gene expression in a cell density-dependent manner using a communication process called quorum sensing (QS). The expression of virulence factors, biofilm formation and enzyme production are examples of QS-regulated phenotypes that can interfere with food quality and safety. Due to the importance of these phenotypes, the inhibition of bacterial communication as an anti-virulence strategy is of great interest. This work aimed to evaluate the effect of phenolic compounds on the inhibition of biofilm formation by Pseudomonas aeruginosa PAO1, using concentrations that do not interfere in bacterial growth. The synergistic effect of rosmarinic acid, baicalein, curcumin and resveratrol with tobramycin and between the phenolics themselves was evaluated. The tested combinations proved to be a good strategy for reducing the dose of antibiotics used in treatments and obtaining satisfactory results against P. aeruginosa biofilms. The combination of the four compounds at the highest concentration (500 μM) completely inhibited biofilm formation. The obtained results contribute to understanding the effect of phenolic compounds on QS inhibition, which may help to define the mechanism of inhibition, in addition to expanding the biotechnological potential of these compounds for future applications in the food, pharmaceutical and medical fields.

Heavy metals in commonly consumed rice grains in Bangladesh and associated probabilistic human health risks

Food contamination by heavy metals is a concerning issue worldwide. The presence of elevated levels of heavy metals in commonly consumed rice has emerged as a critical issue in ensuring food safety. This research encompassed the collection of 44 rice samples, representing seven distinct varieties, through a randomized sampling approach across various retail markets within Dhaka city. The investigation of heavy metal content (including Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Cd, Hg, and Pb) within the rice samples was carried out employing Inductively Coupled Plasma Mass Spectrometry (ICP-MS). The findings disclosed substantial disparities in heavy metal concentrations among the different rice varieties. Notably, the concentrations of Cr (0.99 mg/kg), Fe (8.35 mg/kg), Pb (0.49 mg/kg), and Co (0.02 mg/kg) were observed to exceed the established maximum permissible limits. This contamination of the rice varieties may stem from either natural processes or human activities. Utilizing these metal concentrations, this study employed Monte-Carlo simulation to calculate health risk and probabilistic health risk. The Target Hazard Quotients (THQs) for Cr, Fe, and As exceeded the threshold of 1 in each rice variety, particularly in Amon and Lal Biroi in Mymensingh, Najirshail in Bogra, 28 in Sherpur and Kushtia, Miniket in Bogra and Rajshahi, and lastly, paijam in Rangpur and Tangail. Furthermore, the Hazard Index (HI) exceeded 1 in all rice varieties, implying that the consumption of these selected rice grains may have a substantial impact on overall food quality and its potential health consequences. Both carcinogenic risk and probabilistic risk for As, Ni, Cd, Cr, and Pb were found to surpass the threshold levels and safe limits, respectively. This suggests that individuals who have regularly consumed these rice varieties may face a heightened probability of developing cancer in the future, as predicted. According to sensitivity analysis, metal concentration and food ingestion rate (FIR) are the most relevant components that contribute to the significant impact of carcinogenic health hazards. Finally, the study concluded that heavy metal intake from food poses a risk to human health, necessitating the effective monitoring based on each geographic location and identify the source of this heavy metal to limit its exposure.

Effects of Particle Size and Shape on the Texture Property of a Solid-Liquid Dispersion System With Gel Particles.

Food texture is one of the most important factors for assessing the quality and acceptability of food. However, the study of food texture has been delayed compared with other factors, such as flavor and taste, due to the difficulty of quantitative analysis related to real physiological senses. Furthermore, the numerical and systematic evaluation of the texture property of dispersion systems, in which solid particles are dispersed in a liquid medium, is very difficult, despite most foods being in a solid-liquid dispersion state during mastication in the human mouth. In this study, the texture property of a solid-liquid dispersion system with spherical and cubic gel particles of agar and konjac was examined to evaluate the physical behavior of food during mastication using the back extrusion method. The yield stress of the system strongly depended on the size and shape of the particles, the mixing ratio of particles of different sizes and shapes, and the concentration of components in the particles. The proposed index, reflecting the size, shape, and number of particles and the yield stress of a single particle, expressed well the measured yield stress of the entire dispersion system. However, the adhesiveness and recoverability showed relatively little dependence on particle size. The findings obtained in this study will contribute to elucidating the texture property of various foods and to the development of new and novel food products and cuisines, thereby benefiting food science and industry.