Disintegration of solid foods in human stomach

ABSTRACT:  Knowledge of the disintegration of solid foods in human stomach is essential to assess the bioavailability of nutrients in the gastrointestinal (GI) tract. A comprehensive review of food gastric digestion, focusing on disintegration of solid foods, is presented. Most of the research reviewed in this paper is contained in the medical, pharmaceutical, food, and nutritional literature. Stomach physiology is briefly introduced, including composition and rheological properties of gastric contents, stomach wall motility in fed/fasted states, and hydrodynamic and mechanical forces that act on the ingested food. In vivo and in vitro methods used for studying food and drug digestion in GI are summarized. Stomach emptying rate, which controls the rate of absorption of nutrients, is highly related to the disintegration of foods. This topic is highlighted with focus on the important mechanisms and the influence of chemical and physical properties of foods. Future research in this area is identified to increase our fundamental understanding of the food digestion process in the stomach as related to the food composition, material properties such as texture and microstructure, and chemical characteristics. This information is necessary to develop new guidelines for seeking innovative processing methods to manufacture foods specifically targeted for health.     

A human gastric simulator (HGS) to study food digestion in human stomach

The objective of this study was to develop an in vitro stomach model, the Human Gastric Simulator (HGS), for studying gastric digestion of foods. The HGS is designed in such a way as to simulate the continuous peristaltic movement of stomach walls, with similar amplitude and frequency of contraction forces as reported in vivo. The HGS mainly consists of a latex vessel, simulating the stomach chamber, and a series of rollers secured on belts that are driven by motor and pulleys to create a continuous contraction of the latex wall. It also incorporates gastric secretion, emptying systems, and temperature control that enable accurate simulation of dynamic digestion process for detailed investigation of the changes in the physical chemical properties of ingested foods. The simulated gastric contraction force demonstrates a similar pattern as in vivo stomach forces. The precise control of gastric secretion and emptying and the adjustable mechanical forces in the HGS provide a useful tool to study transformation of food constituents under simulated physiological conditions.     

Determination of unprocessed genetically modified soybean in foods using simplex and duplex real-time PCR with an internal standard

We developed a method using an internal standard to determine the amount of unprocessed genetically modified organisms (GMO) in foods as GMO weight per weight of total food (w/w_tf) using real-time PCR. Food samples were spiked with an internal standard, a ColE1 plasmid, and DNA was extracted from the samples using a silica membrane-type kit and analysed using real-time PCR. The relationship between the GMO amount and the copy number ratio of the transgene to ColE1 in 0.1–5% w/w_tf GM soybean powders was found to have a correlation coefficient ( r ) of 0.97. GMO was quantified in food samples spiked with GM soybean (final amount 0.5% w/w_tf GMO). The average GMO amount ranged from 0.35% to 0.63% w/w_tf. The results show that our method should be useful for quantifying unprocessed GMO in foods. We also developed a duplex assay, which is simpler and more accurate than the simplex assay.     

EFFECT OF ALKALI AND ALKALI-EARTH HALIDES ON TEXTURE AND COOKING YIELD OF COOKED COMMINUTED LEAN PORK

The effects of alkali-and alkali-earth halides and sulfates on the texture and cooking yield of cooked lean comminuted pork were examined. Divalent cations (Ca²⁺ and Mg²⁺) associated with Br⁻, I⁻ and SO^2-₄ imparted a firm texture to meat (peak force values of 17.1–21.1 kg as compared to 8.4 kg for the control sample devoid of any added salt). Peak force values of samples containing monovalent cations were generally low, but for most cases, were higher (P < 0.05) than that of the control. The cooking yields of samples containing divalent cations (regardless of their anion counterparts) were not different (P>0.05) from that of the control. At 200 meq/kg sample, iodides of monovalent cations as well as sodium chloride increased the cooking yield by approximately 5–20% compared to the control.     

Impact of nitrite on detection of Listeria monocytogenes in selected ready-to-eat (RTE) meat and seafood products

ABSTRACT:  The impact of sodium nitrite (NaNO₂) on detection and recovery of Listeria monocytogenes from select ready-to-eat (RTE) foods including smoked salmon, smoked ham, beef frankfurters, and beef bologna was assessed. Nitrite-containing (NC; 100 to 200 ppm NaNO₂) or nitrite-free (NF) foods were inoculated with a 5-strain cocktail of L. monocytogenes by immersion into Butterfield's buffer solution containing 5.4 to 7.4 × 10³ L. monocytogenes per milliliter. Inoculated products were vacuum-packaged and stored at 5 °C. A weekly comparative analysis was performed for presence of L. monocytogenes using 5 detection methods on products held at 5 °C for up to 8 wk. L. monocytogenes initially present at <100 CFU/g during the first 2 wk of storage increased throughout the study, attaining final populations of approximately 1 × 10⁴ to 1 × 10⁵ CFU/g. Lactic acid bacteria predominated throughout the study in all products. Exposure to NaNO₂ (100 to 200 ppm) resulted in 83% to 99% injury to the L. monocytogenes strains tested. The genetic-based BAX^® System (DuPont™ Qualicon, Wilmington, Del., U.S.A.) and modified USDA/FSIS methods detected 98% to 100% of Listeria -positive food samples and were consistently superior to and significantly different ( P < 0.05) from conventional cultural methods in recovering Listeria from NC samples. Data show that nitrite-induced injury adversely affects detection and recovery of L. monocytogenes from NC food, confirming earlier findings that nitrite-induced injury masks L. monocytogenes detection in NC RTE food products. Nitrite-injured Listeria can subsequently repair upon nitrite depletion and grow to high levels over extended refrigerated storage.     

EFFECT OF WATER ACTIVITY ON THE GROWTH OF STAPHYLOCOCCUS AUREUS AT MEAT-CHEESE INTERFACES

There is increased marketing of ready-to-eat nonrefrigerated snack foods which consist of meat or sausage products with low or intermediate moisture levels combined with high moisture food products, i.e., cheese products. Packaging the intermediate moisture meat in direct contact with a high moisture food might change the water activity (a_w) of the products sufficiently to support growth of Staphylococcus aureus at contaminated interfaces. To evaluate this possibility, sterile sausage slices (a_w= 0.60 to 0.82) were surface inoculated with log 2-3 CFU/g of S. aureus, interfaced with processed cheese slices (a_w= 0.94), vacuum packaged, and incubated at 19, 28, 37C and at cyclic temperature of 19–37–19C. S. aureus levels and water activities were determined weekly for 0 to 9 weeks. The a_w at the interface changed rapidly and reached an a_w that supported S. aureus growth. Growth of S. aureus occurred under all test conditions when the samples were stored at 28 and 37C. At 19C storage S. aureus remained viable for the length of the study.     

A simple and specific high performance liquid chromatography method for the assay of a series of novel dermal penetration enhancers

A series of clofibric acid amides has been synthesized and previously reported by the authors as possessing enhancer activity in vitro in athymic nude mouse skin against model drugs, hydrocortisone-21-acetate and β-methasone-17-valerate. An assay was required for each of these enhancers however, which would be specific for each compound and would also separate model drugs and their metabolite peaks. This study reports reverse phase high performance liquid chromatography assays for clofibric acid amide and seven derivatives (Ia–Ig). All enhancers showed maximum absorption at 232 nm, betamethasone (BM) and its valerate (BMV) at 238 nm, and hydrocortisone (HC) and its acetate (HCA) at 242 nm. Practical units of detection for the amides were 0.46–2.8 μg ml^-1 and peaks were sharp and well-separated from steroid peaks in three vehicles – methanol alone. Franz diffusion cell receptor phase samples (isotonic phosphate buffer), and full-thickness athymic nude mouse skin extracts in methanol.
Mobile phases consisted of various proportions of acetonitrile and water, some with 2-propanol. The octyl amide for example, with mobile phase CH₃CN: H₂O (85:15) at 1 ml min^-1 had a retention time (t_R) of 7.9 mins. Under the same conditions, retention times for the steroids were HC, t_R= 3.3 mins; HCA, t_R= 4.3 mins; BM, t_R= 3.4 mins; BMV, t_R= 4.6 mins.     

INHIBITION OF STAPHYLOCOCCUS AUREUS AND BACILLUS CEREUS ON A VEGETARIAN FOOD TREATED WITH NISIN COMBINED WITH EITHER POTASSIUM SORBATE OR SODIUM BENZOATE

Various amounts of nisin (0, 10³ and 5 × 10³ IU/g) in combination with either potassium sorbate (0, 2, and 3%) or sodium benzoate (0, 0.06 and 0.12%) were tested for effectiveness in inhibiting growth of Staphylococcus aureus C10 and Bacillus cereus B7 inoculated on a vegetarian food. The strains used were isolated from vegetarian foods obtained commercially in Taiwan, and the test food, spice and dried bean curd, was selected for the study based on ability to support the growth of these organisms. After treatment with a preservative combination, the surfaces of sterilized food samples were inoculated, samples were stored in vacuum or nonvacuum packages at either 4C or 30C, and at appropriate times, tested for microbial growth. Growth of both isolates was unaffected by vacuum-packaging treatment; however, a bacteriostatic effect was found at 4C. Data indicated that during the 14-day storage at 4C, vacuum-packaged samples treated with 5 × 10³ IU/g nisin and 0.12% sodium benzoate significantly (p < 0.05) decreased the counts of S. aureus C10 and B. cereus B7 by 2.61 and 3.02 log₁₀ CFU/g, respectively. In the vacuum-packaged samples treated with 5 × 10³ IU/g nisin and 3% potassium sorbate, counts for C10 and B7 were decreased by 2.35 and 2.64 log₁₀ CFU/g, respectively. Thus, the combined treatment extended the shelf-life of the vegetarian food .     

HEAT TRANSFER RATES IN A CANNED FOOD MODEL AS INFLUENCED BY PROCESSING IN an END-OVER-END ROTARY STEAM/AIR RETORT

The effect of various factors on the heat transfer rates of a canned food model (gelatinized starch) were evaluated during thermal processing in an agitating retort. Process variables were retort temperature (110–130C), rotation speed (10–20 rpm), can headspace (6.4–12.8 mm) and starch concentration (3–4%). Thermal process parameters (heating rate index, f_h, and heating lag factor, j_ch) and the resulting process lethality, F_o and cook value, C_o were obtained from time-temperature data obtained during processing for three consecutive runs. Rheological properties and color were experimentally evaluated both before and after each run. Overall heat transfer coefficient (U_o) was calculated from the heating rate index using a lumped capacity approach. the study indicated that f_h, j_ch, F_o and C_o were influenced (P<0.05) by all process variables except can headspace. U_o was related to retort temperature, rotation speed and initial apparent viscosity. the best dimensionless correlation for U_o was Nusselt number (logarithmic scale) versus specific apparent viscosity and Froude number (R²= 0.65).     

ORAL PERCEPTION OF VISCOSITY IN FLUID FOODS AND MODEL SYSTEMS

The perceived in-mouth thickness ( T ) of a range of fluid foods and model systems was assessed by a trained sensory panel, using a ratio scaling technique, and correlated with objective measurements of viscosity (η_N). For Newtonian samples a simple linear correlation (r²= 0.98) is observed between log T and log η with exponent η= 0.22. The linear relationship between log T and log η for Newtonian materials was used to calculate the equivalent Newtonian viscosity (η_N) from subjective panel scores for the non-Newtonian samples studied. The shear rate at which observed viscosity is equal to η_N decreases with η_N, as reported previously by Shama and Sherman, but also decreases with increasing shear-rate dependence of viscosity. This implies oral perception of viscosity over a range of shear rates. Comparison of flow curves for samples assigned similar thickness scores, but showing very different shear thinning behaviour, suggests that the perceived thickness of extremely shear-thinning materials is dominated by their high viscosity at low rates of shear. As a simple practical index, viscosity at 10 s⁻¹ shows a better correlation (r²= 0.95) with the perceived thickness of the samples studied than values calculated by the methods suggested by Wood, or by Shama and Sherman (r²= 0.90 in both cases). The close agreement between panel scores for perceived thickness and perceived stickiness previously observed for concentrated solutions of random coil polysaccharides does not apply for several of the food systems studied, or for very concentrated solutions of xanthan.     

MICROBIAL STABILIZATION OF INTERMEDIATE MOISTURE FOOD SURFACES I. CONTROL OF SURFACE PRESERVATIVE CONCENTRATION

Changing environmental conditions to which intermediate moisture foods (IMF's) are exposed during production, storage, distribution and use, are important microbial stability factors. Temperature changes result in local surface condensations leading to microbial outgrowth on the surface. An approach to improved surface stability using a high preservative surface concentration maintained by an impermeable edible food coating was developed. Permeability tests predicted that zein was an acceptable coating. Sorbic acid distribution experiments confirmed its barrier properties. Apparent diffusion coefficient was estimated between 3 and 7 × 10⁻⁹ cm²/s. These values were 150–300 times smaller than the value measured in the bulk of the IMF model food system used in this study, 10⁻⁶ cm²/s.     

RHEOLOGICAL INDICES OF FRUIT CONTENT IN JAMS: EFFECT OF FORMULATION ON FLOW PLASTICITY OF SHEARED STRAWBERRY AND PEACH JAMS

The effect of formulation factors on Casson yield values measured at low shear rates (0.08 ≤γ≤ 1.01s^-1) (σ₀₁) and at medium shear rates (2.58 ≤γ≤ 387.30s^-1) (σ₀₂) was analyzed in previously sheared strawberry and peach jams. Twenty three samples of each fruit jam were prepared according to a second order composite rotatable design. Composition ranges were: fruit content, 25–55%; soluble solids content, 60–70° Brix; added pectin in strawberry jams, 0.3–0.7% and in peach jams, 0.1–0.5%. Variation of σ₀₁ values in strawberry jams depended mainly on the interactions between fruit and soluble solids and between fruit and pectin, while in peach jams, it depended on fruit-soluble solids and soluble solids-pectin interactions. Patterns of change of σ₀₂ values with composition were similar to those observed for σ₀₁ in both strawberry and peach jams. Predictive power of σ₀₁ and σ₀₂ values for estimation of fruit content was low, but taken in conjunction with soluble solids content and total pectin values, 79.5% of the variability of fruit content in strawberry jams and 91.1% of same in peach jams could be explained.     

Rheological behaviour of acorn starch dispersions: effects of concentration and temperature

Rheological properties of acorn starch dispersions at different concentrations (4%, 5%, 6% and 7%) were evaluated under steady and dynamic shear conditions. The flow behaviours of the acorn starch dispersions at different temperatures (25, 40, 55 and 70 °C) were determined from the rheological parameters provided by the power law model. The acorn starch dispersions at 25 °C exhibited high shear-thinning fluid characteristics ( n  = 0.23–0.36). Consistency index (K) and apparent viscosity (η_a,100) increased with an increase in starch concentration, and were also reduced with increasing temperature. Within the temperature range of 25–70 °C, the η_a,100 obeyed the Arrhenius temperature relationship with a high determination coefficient ( R ² = 0.97–0.99), with activation energies (E_a) ranging between 16.5 and 19.0 kJ mol⁻¹. Both the power law and exponential type models were employed in order to establish the relationship between concentration and apparent viscosity (η_a,100) in the temperature range of 25–70 °C. Magnitudes of storage ( G' ) and loss ( G ") moduli increased with an increase in the starch concentration and frequency (ω). The magnitudes of G ' were higher than those of G " over most of the frequency range (0.63–62.8 rad s⁻¹). The dynamic (η*) and steady shear (η_a) viscosities of acorn starch dispersion at 7% concentration follow the Cox–Merz superposition rule.     

Aflatoxin levels in dried figs, nuts and paprika for export from Turkey

Three hundred and thirteen of 2643 dried fig, two of eighty hazelnut, sixteen of twenty-eight pistachio, five of ten peanut and nineteen of twenty-three paprika samples for export from Turkey were contaminated with total aflatoxins in the range of 0.2–162.76, 5.46–6.55, 2.31–63.11, 0.75–26.36 and 1.79–6.55 μg kg⁻¹, respectively. Samples were collected from January to August 2007 and tested for aflatoxins (B₁, B₂, G₁ and G₂) by immunoaffinity column extraction using RP-HPLC. Fifty-six of the 313 dried fig, all of the contaminated hazelnut and pistachio, two of the sixteen peanut and three of the nineteen paprika samples exceeded the regulatory limits of the European Union. The ratio of the different types of aflatoxin present in each sample exhibited great variability. For example, of 313 contaminated fig samples, 159 contained only aflatoxin B₁, eighty-five contained B₁ (49.7%) + G₁ (50.3%), twenty-two contained only G₁, twenty contained B₁ (89.4%) + B₂ (10.6%), thirteen contained B₁ (73.7%) + B₂ (10.8%) + G₁ (15.5%) and fourteen contained all four types, B₁ (26%) + B₂ (2.5%) + G₁ (66.5%) + G₂ (5%).     

EFFECT OF ELECTRICAL STIMULATION ON KILLING SALMONELLA TYPHIMURIUM IN VARIOUS SALT SOLUTIONS

Electrical stimulation was evaluated as a method to kill Salmonella typhimurium in various salt solutions at different concentration . Salmonella typhimurium at 2 × 10⁵ CFU/ml was treated at 22–24C for 60 min in each salt solution using electricity at 10 mA/cm² current, 1 kHz frequency, and 50% duty cycle. Samples taken at various times were serially diluted, plated on tryptic soy agar and xylose lysine desoxycholate agar, and incubated at 37C for 18–24 h. To detect injured cells, samples were also pre-enriched in buffered peptone water at 37C for 4–5h before being plated. Results indicated all salmonellae were electrically killed at 5 min in NaCl, at 30 min in NaNO₃, and at 45 min in NaC₂H₃O₂ at 0.15 and 0.015 M concentrations. Salmonellae were also killed at 45 min in Na₃PO₄ and at 60 min in Na₂CO₃ at 0.0015 M concentration by electricity in combination with high pH .     

COLORIMETRY OF FOODS. 3. Carrot Puree

SUMMARY– A series of 10 carrot purees was prepared with added FD&C Green No. 1 food color in increments of 0.015 ppm. The samples were evaluated visually for color differences under illumination of 7400°K and measured with a G.E. spectrophotometer with D&H tristimulus integrator and a Hun terlab D₂₅ colorimeter in cells varying from 2–8 mm in thickness against both a white and black background. The instrumental data were calculated in conventional and K/S ratios and correlated with visual and theoretical rankings. The panelists could reasonably well rank samples differing by 0.10–0.15 delta E units, calculated as [(delta L)²+ (delta a)²+ (delta b)² 1/2. Highest correlations with the theoretical order were obtained with a black background and sample thicknesses of 6 mm or more. Adequate rankings with either instrument required a multiple correlation with all 3 color parameters (X Y Z or L a b). Optimum separation of samples with the G.E. spectrophotometer was obtained with a white background and a sample thickness of 5 mm or more. The Hunterlab D₂₅ colorimeter was superior to the G.E. spectrophotometer for separation of samples. Optimum separation was with a 2-in.-diameter aperture and a cell 4 mm or more in thickness against a white background. Correlations of Hunter data with theoretical order were higher than those with visual vs. theoretical ranking. Individual K and S values may be useful in characterizing purees for colorimetry.     

Determination of chloride, nitrate and calcium ions in sugar with ion selective-electrodes

Chloride, nitrate, and calcium ion-selective electrodes were tested and found satisfactory for the determination of the corresponding ions in highly refined white sugar, molasses and other impure sugar samples at different stages of sugar manufacturing or refining. The interferences by Br⁻ and I⁻ ions in Cl⁻ determination were eliminated by oxidation with 3 M HNO₃ and passing air to remove the free Br₂ and I₂ formed. The Cl⁻ concentration was then determined with a chloride-selective electrode against a calibration curve. Chloride should not be determined by ashing sugar, since this causes high losses of Cl⁻. It was found that NO₃⁻ and free Ca²⁺ ions could be determined directly in the sugar solution against corresponding calibration curves. Total calcium was determined after ashing of sugar samples. The ash was dissolved in 0.1 M HCl and passed through an anion exchange resin to remove PO³⁻₄ and SiO₂₋₃ ions, and Ca²⁺ was determined as before. Bound calcium was obtained by subtracting values of free from total calcium. Determination of bound calcium was useful to monitor the process of liming. For comparison, the three ions were also determined with acceptable precision without removing interfering ions using the method of standard addition and Gran's plot. The errors of determination for both direct and standard addition techniques were 3% for Cl⁻ and NO⁻₃ and 1–5% for Ca²⁺.     

Colour loss during extrusion cooking of β-carotene-wheat flour mixes as an indicator of the intensity of thermal and oxidative processing

The thermal and/or oxidative colour loss from a wheat flour/all-trans β-carotene (20–80 mg kg⁻¹) mix during extrusion cooking follows first order kinetics. The intensity of processing in extrusion is reflected in the overall rate constant ( K ) of colour loss. K -values were in the range 3–20x10⁻³ s⁻¹. They increased markedly with decreasing water content of the mix (24–14%), and with increasing barrel temperature (100–220°C). Results were independent of the type of twin-screw extruder (Werner-Pfleiderer Continua 37 or Clextral BC-45). Modelling of the overall rate constant K and of the 'equivalent plug flow' residence time was used to define 'iso-destructive' extrusion conditions giving approximately the same residence time and the same mean product temperature. Extrusion under N₂ or O₂, or in the presence of 1 mg BHT per g of β-carotene, slightly affected colour loss. Adsorption chromatography on alumina indicated that within a barrel temperature range of 125–200°C, 38–73% of the initial all-trans β-carotene was destroyed, and that 2/3 to 1/2 of this loss corresponded to the formation of 9-cis plus 13-cis β-carotene isomers. The formation of smaller amounts of unknown β-carotene derivatives may be responsible for the colour loss.     

Optimisation of the medium composition for production of protease and soybean peptides by Bacillus subtilis SHZ using response surface methodology

Responses surface methodology was employed to enhance the production of protease and soybean peptides by Bacillus subtilis SHZ. For screening of medium composition significantly influencing protease and soybean peptides yield, the two-level Plackett–Burman design was used. Among thirteen variables tested; KH₂PO₄, glucose and defatted soybean flour (DSF) were selected based on their high significant effect on both protease activity and soybean peptides yield. Then, a three-level Box–Behnken design was employed to optimise the medium composition for the production of the protease and soybean peptides in submerged fermentation. Mathematical models were then developed to show the effect of each medium composition and their interactions on the production of protease and soybean peptides. The model estimated that, the maximal protease activity (320 ± 1 U mL⁻¹) could be obtained when the concentrations of glucose, KH₂PO₄, DSF were set at 8–9 g L⁻¹, 2–3 g L⁻¹, 55–65 g L⁻¹, respectively; while a maximal yield of soybean peptides (8.5 ± 0.1 g L⁻¹) could be achieved when the concentrations of glucose, KH₂PO₄, DSF were set at 7–9 g L⁻¹, 3–4 g L⁻¹ and 55–58 g L⁻¹, respectively. These predicted values were also verified by validation experiments.     

Modified atmosphere packaging of broccoli florets

A retail packaging system was used to study the atmosphere modification which developed within sealed packages of prepared broccoli florets with a range of polymer films of different gas permeabilities (oxygen permeability 3000–32,500 ml/m²/day/atm). Three methods of sealing were investigated and modified atmospheres (MA) were produced both naturally by respiration and by application of gas flushing techniques. The effects of these MA conditions on sensory quality were observed by monitoring colour change and development of off-odours. A 2–3% O₂, 2–3% CO₂ equilibrium MA was established using LF film to package broccoli florets when stored at 5°C. This, the only consistently aerobic MA attained, did not markedly improve retention of quality of broccoli florets when compared with broccoli stored in air. When broccoli florets were packaged with films which resulted in very low O₂ atmospheres (1% or less) foul of-odours shortened broccoli storage life.