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Dysphagia is a symptom, commonly found in healthcare residents and the elderly, may lead to undernutrition and negative effects on quality of life. Providing special food products that cannot only be swallowed by patients but also meet nutritional requirements is a challenge for food rheologists and healthcare staff. The purpose of this paper was to review the literature on rheological aspects of dysphagia-oriented products. Also, some suggestions were proposed for better exploitation of rheological data in the field of dysphagia-rheology.

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Summary The objective of this study was to optimise the temperature (25–50 °C), time (1–24 h) and the solvent ratio (ethanol/water, 0–100%) for the phenolic compounds extraction of Ghure marc (unripe grape) using response surface methodology. The central composite design (CCD) generated satisfactory models for the optimisation of process variables. The results revealed that the ratio (X3) was the most significant parameter on total phenolic content (TPC) and antioxidant activity [% 2‐diphenyl‐1‐picrylhydrazyl (DPPH)], and there was a significant correlation between TPC and antioxidant activity. The optimal conditions for temperature and time were 44.93 °C and 19.34 h, respectively, and the ratio of ethanol to water was 70.08, which verified with carrying out confirmatory experiments. Under this condition, TPC and %DPPH were 388.79 mg GAE per 100 g and 91.01, respectively. The results of this study revealed that the Ghure marc can be used as a low‐cost source of natural antioxidant in food.

This paper aimed to investigate the effect of rheological properties on the sensory acceptance of two (Ferni and cocoa drink) model dysphagia‐oriented food products. The results showed that the cocoa drink with the highest viscosity had the maximum score in overall liking and ease of swallowing. Among the Ferni samples, the one with minimum viscosity had the highest score in overall liking and ease of swallowing. A negative correlation ratio was found between n (flow behavior index in power law model), n′ (viscoelastic nature of sample) and hysteresis area and ease of swallowing in the cocoa drink. The three mentioned parameters showed a positive correlation ratio with the ease of swallowing scores for the Ferni samples. These results recommended that, in nectar‐like products, higher viscosities might lead to ease of swallowing, but in the spoon‐thick category, higher viscosities did not necessarily result in the increased ease of swallowing. Practical Applications Most studies in the field of rheology–dysphagia have been only focused on the rheological experiments of dysphagia‐oriented food products (DOFPs) and do not deal with the sensory acceptance of these products. Moreover, developing clinically relevant criteria for classifying DOFPs is helpful for both food rheologists and healthcare teams. The present study provided additional evidence for the inadequacy of current classification strategies for DOFPs.

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A B S T R A C T Background and Objectives:Zedo gum is exuded in three colours (white, yellow, and red) from Amygdalus scoparia. It is used in both food and non-food industries, as well as in traditional medicine. This study aimed to determine the physicochemical and rheological properties of Zedo gum. Materials and Methods:Zedo gum was collected in Sirjan and classified into three groups, based on colour (samples W, Y, and R). Their soluble parts were separated by centrifuging the dispersions and freeze-drying the supernatants. Surface tension was determined using Du Nouy ring method and NMR spectroscopy was carried out using a Varian Inova-500 MHz spectrometer. Gel Permeation chromatography was used for determining molecular weight and rheological data were obtained with a Physica MCR 301 rheometer.Results: Surface tension decreased as the concentration decreased, except for sample R that had a maximum point at 1 %. The molecular weight of sample W was the highest, while its dispersity was the lowest. NMR spectroscopy indicated that Ara residues variously were linked to α-Araf residues, and Gal residues were determined as terminal α-Gal residues. Intrinsic viscosity values for samples W, Y, and R were 7.14±0.13, 6.45±0.11 and 5.40±0.15dl/gr, respectively. Rheological results showed that viscosity was inversely proportional to temperature and directly to concentration. Conclusions:As three samples of Zedo gum had different characteristics, colour can be a good tool in trade.

Background Given the unprecedented nature of the COVID-19 crisis and the importance of early implementation of prevention programs, it is essential to understand better its potential impacts on various food security dimensions and indicators. Methods Research databases, including Cochrane Central Register of Controlled Trials (CENTRAL), Cochrane Public Health Register, PubMed/MEDLINE, SCOPUS, EMBASE, CINAHL, Web of science, and Google Scholar, will be searched using a search strategy and keywords developed in collaboration with librarians. The review will include all field and community trials and observational studies in all population groups. Searching electronic databases, study selection, and data extraction will be conducted by two researchers independently. Four critical appraisal tools will be used to assess the quality of included studies according to the study design: The Joanna Briggs Institute (JBI) Prevalence Critical Appraisal tool, the JBI critical appraisal checklist for randomized control/pseudo-randomized trial, descriptive/case series, and comparable cohort/case-control. These tools were initially designed for use in systematic reviews. A narrative synthesis will be implemented to summarize findings if meta-analyses are not appropriate. Discussion The current systematic review results can be used to predict the effect of COVID-19 on the individuals’ and households’ food security, especially in vulnerable populations, and develop effective interventions. This review can provide information for policymakers to better understand the factors influencing the implementation of these interventions and inform decision-making to improve food security. Systematic review registration The present study registration number in the international prospective register of systematic reviews (PROSPERO) is CRD42020185843.