The influence of cheese composition and microstructure on the diffusion of macromolecules: A study using Fluorescence Recovery After Photobleaching (FRAP)

Chapeau, Anne Laure; Silva, Juliana Valle Costa; Schuck, Pierre; Thierry, Anne; Floury, Juliane

doi:10.1016/j.foodchem.2015.07.053

Cited by 20 publications

(13 citation statements)

References 15 publications

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“…Based on food products that are known to contain high fat, salt and sugar contents, European SMEs and research centres partners in the TeRiFiQ project achieved the goal of developing new technologies to achieve a significant reduction of these unhealthy ingredients (e.g. Emorine et al, 2013;Perez-Moral et al, 2014;Mosca et al, 2015;Oppermann et al, 2015;Safa et al, 2015;Chapeau et al, 2016;Syarifuddin et al, 2016). Even if these technologies ensured product safety, stability and other aspects, consumer appreciation was not considered.…”

Section: Discussionmentioning

confidence: 99%

“…The reformulated samples were derived from different technological reduction strategies that were applied to real food products (Chapeau et al, 2016;Desmond, 2006;Kloss et al, 2015;Mosca et al, 2015;Syarifuddin et al, 2016). The most disappointing results were obtained for cooked sausage: if the participant maintained the maximum price that they were willing to pay, the pleasantness of the product was reduced in the reformulated version compared with the initial non-reformulated version.…”

Section: Impact Of Reducing Fat Salt and Sugar On Consumer Acceptancementioning

confidence: 99%

“…(2006). Then, different reduction strategies, such as modification of the industrial process (Desmond, 2006;Emorine, Septier, Thomas-Danguin, & Salles, 2013), changes to the physicochemical and rheological properties of matrices (Mosca, Andriot, Guichard, & Salles, 2015;Safa, Gatellier, Lebert, Picgirard, & Mirade, 2015), the use of emulsions (Chapeau, Silva, Schuck, Thierry, & Floury, 2016;Lobato-Calleros et al, 2008;Oppermann, Renssen, Schuch, Stieger, & Scholten, 2015;Perez-Moral, Watt, & Wilde, 2014), the use of replacers (Katsiari, Voutsinas, Alichanidis, & Roussis, 1997;Kloss, Meyer, Graeve, & Vetter, 2015) or the addition of aromas (Lawrence, Salles, Septier, Busch, & Thomas-Danguin, 2009;Syarifuddin, Septier, Salles, & Thomas-Danguin, 2016), were applied. These technologies constitute valuable solutions for helping professionals who wish to reduce salt, sugar and fat contents; however, sensory studies are required to investigate consumer acceptability.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Impact of reducing fat, salt and sugar in commercial foods on consumer acceptability and willingness to pay in real tasting conditions: A home experiment

Romagny

Ginon

Salles

2017

Food Quality and Preference

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International audienceDecreasing obesity or cardiovascular disease can be achieved by eating healthier foods with reduced contents of fat, salt and sugar. However, these ingredients have a significant impact on the sensory quality of the food products that contain these ingredients, especially cooked sausage, chorizo, dry sausage, cheese and muffins. In this study, consumer appreciation of these five commercialized products (non reformulated versions) and their respective reformulated versions with reduced contents of salt, fat and sugar was tested. An original home experiment was performed to assess consumer appreciation in natural consumption conditions. The experiment was divided into two steps that correspond to a pleasantness rating and a willingness to pay task. The two measurements were expected to yield comparable results with two aspects of consumer appreciation. Non-reformulated and reformulated versions were compared with a store brand and a trademark in a ranking task to evaluate their pleasantness positioning on the market. This latter experiment, which was conducted in a laboratory, enabled the validation of the home experiment. The results indicated that the cooked sausage reformulation did not maintain consumer appreciation and reduced its positioning on the market. For cheese and muffins, the reformulation did not affect the product pleasantness. The reformulation of dry sausage and chorizo not only maintained consumer appreciation but also increased pleasantness, which was consistent with a higher reservation price of approximately 12% compared to the other samples. For most products in this experiment, new technologies contributed to significant reduction in fat, salt or sugar whilst maintaining consumer appreciation

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Section: Discussionmentioning

confidence: 99%

Section: Impact Of Reducing Fat Salt and Sugar On Consumer Acceptancementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Impact of reducing fat, salt and sugar in commercial foods on consumer acceptability and willingness to pay in real tasting conditions: A home experiment

Romagny

Ginon

Salles

2017

Food Quality and Preference

View full text Add to dashboard Cite

show abstract

“…It is obvious that very large molecules, just as the bacteria themselves, could be stuck within the matrix and thus immobilised. However, Silva, Schuck, Thierry, and Floury (2016) and Silva, Lortal, and Floury (2015) show that even very large dextrans (with molecular masses of kDa) diffuse freely within…”

Section: Diffusion Rate Of Nutrients From Lysed Slab (D Lys )mentioning

confidence: 99%

Modelling the influence of metabolite diffusion on non-starter lactic acid bacteria growth in ripening Cheddar cheese

Czárán

Rattray

Møller

et al. 2018

International Dairy Journal

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“…Therefore, improvements in the diffusion of fluorescent molecules are valuable and could provide an insight into the host–guest interactions in diverse, advanced functional materials [ 32 , 33 , 34 ]. For the assessment of host–guest diffusion, fluorescence recovery after photobleaching (FRAP) is the most popular methodology [ 33 , 35 , 36 , 37 ].…”

Section: Introductionmentioning

confidence: 99%

Layer by Layer Mesoporous Silica-Hyaluronic Acid-Cyclodextrin Bifunctional “Lamination”: Study of the Application of Fluorescent Probe and Host–Guest Interactions in the Drug Delivery Field

Nie

Zink

et al. 2018

Materials

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The layer-by-layer technique was exploited to adjust the magnitude of the host–guest interactions between adamantane and cyclodextrin. The effect depends on numerous complex and changeable growth profiles of the films and the number of bilayers. These composite films of mesoporous silica nanoparticles and hyaluronic acid–cyclodextrin(HA-CD) were constructed to load the fluorescent dyes and peptides. The release rates of these molecules would decrease with an increase in the number of layers. A laser scanning confocal microscope was utilized to obtain the diffusion coefficient of fluorescein isothiocyanate. Hybrid films could be applied to increase the loading of different kinds of molecules and could also be integrated into the lamination to delay the rate of release.

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The influence of cheese composition and microstructure on the diffusion of macromolecules: A study using Fluorescence Recovery After Photobleaching (FRAP)

Cited by 20 publications

References 15 publications

Impact of reducing fat, salt and sugar in commercial foods on consumer acceptability and willingness to pay in real tasting conditions: A home experiment

Impact of reducing fat, salt and sugar in commercial foods on consumer acceptability and willingness to pay in real tasting conditions: A home experiment

Modelling the influence of metabolite diffusion on non-starter lactic acid bacteria growth in ripening Cheddar cheese

Layer by Layer Mesoporous Silica-Hyaluronic Acid-Cyclodextrin Bifunctional “Lamination”: Study of the Application of Fluorescent Probe and Host–Guest Interactions in the Drug Delivery Field

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