There is, I think, something ethereal about i —the square root of minus one. I remember first hearing about it at school. It seemed an odd beast at that time—an intruder hovering on the edge of reality.

Usually familiarity dulls this sense of the bizarre, but in the case of i it was the reverse: over the years the sense of its surreal nature intensified. It seemed that it was impossible to write mathematics that described the real world in …

I and i

Simulated gastro-intestinal digestion is widely employed in many fields of food and nutritional sciences, as conducting human trials are often costly, resource intensive, and ethically disputable. As a consequence, in vitro alternatives that determine endpoints such as the bioaccessibility of nutrients and non-nutrients or the digestibility of macronutrients (e.g. lipids, proteins and carbohydrates) are used for screening and building new hypotheses. Various digestion models have been proposed, often impeding the possibility to compare results across research teams. For example, a large variety of enzymes from different sources such as of porcine, rabbit or human origin have been used, differing in their activity and characterization. Differences in pH, mineral type, ionic strength and digestion time, which alter enzyme activity and other phenomena, may also considerably alter results. Other parameters such as the presence of phospholipids, individual enzymes such as gastric lipase and digestive emulsifiers vs. their mixtures (e.g. pancreatin and bile salts), and the ratio of food bolus to digestive fluids, have also been discussed at length. In the present consensus paper, within the COST Infogest network, we propose a general standardised and practical static digestion method based on physiologically relevant conditions that can be applied for various endpoints, which may be amended to accommodate further specific requirements. A frameset of parameters including the oral, gastric and small intestinal digestion are outlined and their relevance discussed in relation to available in vivo data and enzymes. This consensus paper will give a detailed protocol and a line-by-line, guidance, recommendations and justifications but also limitation of the proposed model. This harmonised static, in vitro digestion method for food should aid the production of more comparable data in the future.

https://hal.archives-ouvertes.fr/hal-01209876/document

A standardised static in vitro digestion method suitable for food – an international consensus

The severity and outcome of coronavirus disease 2019 (COVID-19) largely depends on a patient's age. Adults over 65 years of age represent 80% of hospitalizations and have a 23-fold greater risk of death than those under 65. In the clinic, COVID-19 patients most commonly present with fever, cough and dyspnea, and from there the disease can progress to acute respiratory distress syndrome, lung consolidation, cytokine release syndrome, endotheliitis, coagulopathy, multiple organ failure and death. Comorbidities such as cardiovascular disease, diabetes and obesity increase the chances of fatal disease, but they alone do not explain why age is an independent risk factor. Here, we present the molecular differences between young, middle-aged and older people that may explain why COVID-19 is a mild illness in some but life-threatening in others. We also discuss several biological age clocks that could be used in conjunction with genetic tests to identify both the mechanisms of the disease and individuals most at risk. Finally, based on these mechanisms, we discuss treatments that could increase the survival of older people, not simply by inhibiting the virus, but by restoring patients' ability to clear the infection and effectively regulate immune responses.

Why does COVID-19 disproportionately affect older people?

Inulin: Properties, health benefits and food applications.

The reach of tribology has expanded in diverse fields and tribology related research activities have seen immense growth during the last decade. This review takes stock of the recent advances in research pertaining to different aspects of tribology within the last 2 to 3 years. Different aspects of tribology that have been reviewed including lubrication, wear and surface engineering, biotribology, high temperature tribology, and computational tribology. This review attempts to highlight recent research and also presents future outlook pertaining to these aspects. It may however be noted that there are limitations of this review. One of the most important of these is that tribology being a highly multidisciplinary field, the research results are widely spread across various disciplines and there can be omissions because of this. Secondly, the topics dealt with in the field of tribology include only some of the salient topics (such as lubrication, wear, surface engineering, biotribology, high temperature tribology, and computational tribology) but there are many more aspects of tribology that have not been covered in this review. Despite these limitations it is hoped that such a review will bring the most recent salient research in focus and will be beneficial for the growing community of tribology researchers.

/pdf/a-review-of-recent-advances-in-tribology-48dk6nml6e.pdf

A review of recent advances in tribology

https://digital.csic.es/bitstream/10261/216553/3/The%20impact%20of%20COVID-19_Laguna.pdf

The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers

Saliva is crucial to oral processing of food and consequently is also related to the sensory and textural experience. It is often assumed that the secretion and properties of saliva change with age, which can result in dry mouth conditions, taste aberrations. Such changes may result in reduced nutrient intake and malnutrition besides adversely affecting the quality of life. Based on some recent research findings, this article reviews our current understandings on age-dependent changes on quantity (bulk salivary flow rate) as well as quality of saliva (e.g., composition, viscosity, lubrication) in healthy elderly individuals. The review begins with a short introduction to histological changes of salivary glands upon aging. This is followed by covering different aspects of salivary changes with key articles highlighting decreased flow rate, increased ionic concentration, decreased calcium and mucin content in saliva of elderly subjects consequently affecting the oral coating and flavor perception. We also highlight issues in data associated with respect to variance in saliva collection protocols as well as factors influencing such results other than age, such as health conditions and polypharmacy. Clear gaps in literature have been highlighted with respect to lack of quantitative data in viscoelasticity, rheology, and lubrication properties of saliva in healthy elderly population and the potential impact of changes in these material properties on sensory and textural perception of food and consequently food intake. Such insights will not only have clinical implications for maintaining optimal oral health in elderly population but also serve to optimize food for elderly population. PRACTICAL APPLICATIONS: The population has undergone a fundamental change in its age structure globally, with a rapid increase in elderly population. Innovation of tailored foods is still in its early stage to satisfy the needs of growing aging population. One of the biggest challenges in such food product development is lack of adequate understanding and characterization of endogenous factors, that is, age-related changes in saliva, which may influence oral processing of food and subsequently nutrient intake. Aging affects the salivary glands and alters quantity (flow rate) and quality (e.g., ion and protein composition, rheology, tribology) of saliva. Thus, older adults may suffer from dry mouth, taste aberration, and poor oral hygiene, greatly affecting their quality of life. This review provides insights into how age versus other health conditions influence salivary properties. Understanding of age-dependent changes in salivary rheology and tribology will be of paramount importance to optimize food for elderly population.

Aging-related changes in quantity and quality of saliva: Where do we stand in our understanding?

The effect of replacing part of the wheat flour with a resistant starch rich ingredient (RSRI) − a source of functional fibre with potential health benefits − was studied in short dough biscuits. A control with no replacement and 3 formulations in which 20, 40 and 60g of flour per 100 g were replaced by an RSRI (samples 20RSRI, 40RSRI and 60RSRI) were prepared. From a technological point of view, the RSRI level influenced the consistency of the raw dough and the ease of sheeting and cutting. Regarding the eating quality of the final product, addition of the RSRI increased the breaking strength and crumbliness and reduced the resistance to penetration. In the RSRI biscuits, both the surface and the crumb were paler. The sensory acceptance of the 20RSRI biscuits did not differ significantly from that of the control. 40RSRI reduced the acceptability of the colour, appearance and texture without altering the taste, sweetness and overall acceptance. Neither of these two levels significantly reduced the consumption intention. However, 60% flour replacement produced biscuits with lower sensory acceptability and a significant reduction in consumption intention. In general, the results could be interpreted in terms of the protein-diluting effect of the added ingredient and changes in the water content and water-retention capacity of flour mixtures containing RSRI. The present results proved that resistant starch rich ingredients (RSRI) have good potential for developing fibre-rich biscuits without changing their general features.

Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits

This study aims to investigate the relationship between rheological and tribological properties of commercial full fat and fat-free/low fat versions of liquid and soft solid colloidal systems (milk, yoghurt, soft cream cheese) with their sensory properties. Oscillatory measurements (strain, frequency), flow curves and tribological measurements (lubrication behaviour using Stribeck analysis) were conducted. Oral condition was mimicked using artificial saliva at 37 ○C. Discrimination test was conducted by 63 untrained consumers, followed by a qualitative questionnaire. Consumers significantly discriminated the fat-free/low fat from the full fat versions (p 0.05). Full fat and fat free yoghurts had similar yielding behaviour and elastic modulus (G′), even in simulated oral conditions. However, in case of soft cream cheese, the full fat version had a moderately higher G′ than the low fat counterpart. Even in presence of artificial saliva, there was slight but significant difference in viscoelasticity between the cream cheese variants depending on fat content (p 0.05). Results suggest that sensory distinction between fat-free and full fat versions, particularly in semi-solid systems could be better predicted by lubrication data as compared to bulk rheology.

/pdf/relating-rheology-and-tribology-of-commercial-dairy-colloids-5gd5fkfvlq.pdf

Relating rheology and tribology of commercial dairy colloids to sensory perception

Because a high fat content in foods is associated with health disorders, consumers demand low fat products, but without any loss of their texture quality. The instrumental texture and sensory properties of biscuits in which 15 and 30 g/100 g of the fat has been replaced by two different carbohydrate-based fat replacers (inulin and hydroxypropyl methylcellulose) were studied. The instrumental texture measurements showed that inulin and hydroxypropyl methylcellulose (HPMC) biscuits were harder and the sound emissions were higher than for the control biscuits. The trained sensory panel rated the biscuit with 15 percent fat replacement by inulin as crisper than the control. The consumer study revealed that fat replacement up to 15 g/100 g with inulin or HPMC provided acceptable biscuits, but higher replacement decreased the overall acceptability.

Laura Laguna

Papers

The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers

Aging-related changes in quantity and quality of saliva: Where do we stand in our understanding?

Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits

Relating rheology and tribology of commercial dairy colloids to sensory perception

HPMC and inulin as fat replacers in biscuits: Sensory and instrumental evaluation