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Article ; Online: Factors Affecting Adherence, Intake, and Perceived Palatability of Oral Nutritional Supplements: A Literature Review.

Lester, S / Kleijn, M / Cornacchia, L / Hewson, L / Taylor, M A / Fisk, I

The journal of nutrition, health & aging

2022 Volume 26, Issue 7, Page(s) 663–674

Abstract: Oral nutritional supplements (ONS) are a clinically effective and relatively inexpensive way to supplement the diet of patients with, or at risk of, undernutrition. Good adherence is a primary determinant of the effectiveness of ONS. However adherence ... ...

Abstract	Oral nutritional supplements (ONS) are a clinically effective and relatively inexpensive way to supplement the diet of patients with, or at risk of, undernutrition. Good adherence is a primary determinant of the effectiveness of ONS. However adherence can be problematic for those with the greatest clinical need, such as undernourished older adults. This review aimed to appraise the available literature for the factors (contextual, personal and product related) affecting patient adherence and perceived palatability of ONS, identify areas requiring improvement and uncover gaps in the evidence to guide the focus of future research. Contextual factors identified were healthcare staff and the timing of administration. Personal factors included sensory changes and motivation which alter experience of and desire to consume ONS. The product's sensory characteristics determined palatability and intake, but undesirable attributes, such as off-flavours, can stem from nutritional ingredients. The contribution made by aroma to older adults' experience of ONS was a comparatively under-researched area. Further research should address this evidence gap to optimise the flavour, aroma profile and palatability for undernourished older consumers, thereby optimising intake. A combined multidisciplinary effort involving strategic expansion of research, industry development and clinical practice should simultaneously address the factors identified, to provide the best approach to improve adherence.
MeSH term(s)	Administration, Oral ; Aged ; Diet ; Dietary Supplements ; Humans ; Malnutrition/prevention & control ; Nutritional Status ; Patient Compliance
Language	English
Publishing date	2022-06-16
Publishing country	France
Document type	Journal Article ; Review ; Research Support, Non-U.S. Gov't
ZDB-ID	2081921-3
ISSN	1760-4788 ; 1279-7707
ISSN (online)	1760-4788
ISSN	1279-7707
DOI	10.1007/s12603-022-1819-3
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: A flavour perspective of Tiepishihu (

Kirkwood, Aidan / Fisk, Ian / Ayed, Charfedinne / Xu, Yingjian / Yang, Ni

International journal of food science & technology

2023 Volume 58, Issue 10, Page(s) 4921–4930

Abstract: Many Dendrobium orchid stems are used in Traditional Chinese Medicine (TCM). The most popular and premium species ... ...

Abstract	Many Dendrobium orchid stems are used in Traditional Chinese Medicine (TCM). The most popular and premium species is
Language	English
Publishing date	2023-08-16
Publishing country	England
Document type	Journal Article ; Review
ZDB-ID	883561-5
ISSN	0950-5423
ISSN	0950-5423
DOI	10.1111/ijfs.16608
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Article: Impact of capsaicin on aroma release and perception from flavoured solutions

Yang, N. / Yang, Q. / Chen, J. / Fisk, I.

LWT - food science and technology

2021 Volume 138, Issue -, Page(s) 110613

Language	English
Document type	Article
ZDB-ID	2169058-3
ISSN	0023-6438
Database	Current Contents Nutrition, Environment, Agriculture

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Article ; Online: Digital Twins in Agriculture: Orchestration and Applications.

Escribà-Gelonch, Marc / Liang, Shu / van Schalkwyk, Pieter / Fisk, Ian / Long, Nguyen Van Duc / Hessel, Volker

Journal of agricultural and food chemistry

2024

Abstract: Digital Twins have emerged as an outstanding opportunity for precision farming, digitally replicating in real-time the functionalities of objects and plants. A virtual replica of the crop, including key agronomic development aspects such as irrigation, ... ...

Abstract	Digital Twins have emerged as an outstanding opportunity for precision farming, digitally replicating in real-time the functionalities of objects and plants. A virtual replica of the crop, including key agronomic development aspects such as irrigation, optimal fertilization strategies, and pest management, can support decision-making and a step change in farm management, increasing overall sustainability and direct water, fertilizer, and pesticide savings. In this review, Digital Twin technology is critically reviewed and framed in the context of recent advances in precision agriculture and Agriculture 4.0. The review is organized for each step of agricultural lifecycle, edaphic, phytotechnologic, postharvest, and farm infrastructure, with supporting case studies demonstrating direct benefits for agriculture production and supply chain considering both benefits and limitations of such an approach. Challenges and limitations are disclosed regarding the complexity of managing such an amount of data and a multitude of (often) simultaneous operations and supports.
Language	English
Publishing date	2024-05-06
Publishing country	United States
Document type	Journal Article ; Review
ZDB-ID	241619-0
ISSN	1520-5118 ; 0021-8561
ISSN (online)	1520-5118
ISSN	0021-8561
DOI	10.1021/acs.jafc.4c01934
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Article ; Online: Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking.

Ramsey, Imogen / Yang, Qian / Fisk, Ian / Ford, Rebecca

Food chemistry: X

2021 Volume 9, Page(s) 100114

Abstract: This study aimed to investigate the sensory and physicochemical differences of a range of commercial non-alcoholic lagers, as well as their influence on overall liking. Using physicochemical analysis and modified quantitative descriptive analysis (QDA) ... ...

Abstract	This study aimed to investigate the sensory and physicochemical differences of a range of commercial non-alcoholic lagers, as well as their influence on overall liking. Using physicochemical analysis and modified quantitative descriptive analysis (QDA) with a trained panel (n = 10) eighteen commercial non-alcoholic lagers, made using different production methods, were assessed. A subset (eleven), representing the sensory space were also assessed for hedonic liking using consumers (n = 104). Overall, it showed a clear variety of non-alcoholic lagers were selected, with different clusters of samples found with identifiable characteristics. Production methods were explored as a possible explanation for the differences in characteristics, however these did not fully explain the clusters and therefore other factors, such as pre or post processing methods are discussed. In terms of overall liking, five clusters of consumers were discovered with different patterns of liking, confirming that a wide range of non-alcoholic lagers are needed to satisfy all consumers.
Language	English
Publishing date	2021-01-08
Publishing country	Netherlands
Document type	Journal Article
ISSN	2590-1575
ISSN (online)	2590-1575
DOI	10.1016/j.fochx.2021.100114
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Impact of capsaicin on aroma release and perception from flavoured solutions.

Yang, Ni / Yang, Qian / Chen, Jianshe / Fisk, Ian

Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire

2021 Volume 138, Page(s) 110613

Abstract: Capsaicin is the main component in chilli pepper, which contributes to the spiciness of the food. However, the role of capsaicin on aroma perception has been controversial in the literature. This is the first study exploring the impact of capsaicin on ... ...

Abstract	Capsaicin is the main component in chilli pepper, which contributes to the spiciness of the food. However, the role of capsaicin on aroma perception has been controversial in the literature. This is the first study exploring the impact of capsaicin on aroma release and perception simultaneously. Flavoured solutions with 3-methylbutanal (nutty note) were made with or without 5 mg/L capsaicin. Real-time APCI-MS analysis was applied to investigate in-nose aroma release during and after consumption of the solutions, and sensory tests were simultaneously conducted to reveal any temporal perception changes over 60 s. The results from 15 participants with triplicates indicated that capsaicin had no significant impact on aroma concentration from aqueous solutions, but the aroma perception rating was significantly higher (p < 0.0001), increasing by 45%. Capsaicin also enhanced average saliva flow by 92% (p < 0.0001), and lower saliva flow participants were found to have lower spiciness and aroma ratings.
Language	English
Publishing date	2021-03-03
Publishing country	England
Document type	Journal Article
ZDB-ID	241369-3
ISSN	0023-6438 ; 0460-1173
ISSN	0023-6438 ; 0460-1173
DOI	10.1016/j.lwt.2020.110613
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Article ; Online: The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems.

Hu, Xiaoxue / Ayed, Charfedinne / Chen, Jianshe / Fisk, Ian / Yang, Ni

Food chemistry

2022 Volume 386, Page(s) 132824

Abstract: Capsaicin increases saliva production, but the impact of this additional saliva on the food matrix is unknown. This study aimed to explain the impact of capsaicin on saliva properties and in-vivo release of 14 aroma compounds in aqueous [aqu] and oil ... ...

Abstract	Capsaicin increases saliva production, but the impact of this additional saliva on the food matrix is unknown. This study aimed to explain the impact of capsaicin on saliva properties and in-vivo release of 14 aroma compounds in aqueous [aqu] and oil systems [oil]. To investigate the physicochemical effect from diverse properties of aroma compounds, one healthy subject participated in all the sessions to minimise large variations between individuals. Capsaicin enhanced saliva flow rate (by 172% [aqu] and 85% [oil]) and salivary protein concentration (by 142% [aqu] and 149% [oil]). Furthermore, capsaicin-in-oil stimulated saliva formed a more stable emulsion in the mouth (17% higher zeta-potential and 15% smaller particle size). In-nose release concentrations measured by APCI-MS for certain esters were reduced by capsaicin (e.g., isoamyl acetate was reduced by 65% [aqu] and 76% [oil]), which suggests that capsaicin may induce stronger oral interactions between specific aroma compounds and salivary proteins.
MeSH term(s)	Capsaicin/analysis ; Humans ; Mouth ; Odorants/analysis ; Saliva/chemistry ; Salivary Proteins and Peptides
Chemical Substances	Salivary Proteins and Peptides ; Capsaicin (S07O44R1ZM)
Language	English
Publishing date	2022-03-26
Publishing country	England
Document type	Journal Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2022.132824
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Article ; Online: Performance of the extremophilic enzyme BglA in the hydrolysis of two aroma glucosides in a range of model and real wines and juices.

Delgado, Lidia / Parker, Mango / Fisk, Ian / Paradisi, Francesca

Food chemistry

2020 Volume 323, Page(s) 126825

Abstract: β-Glycosidases enhance wine aroma by releasing volatile aglycones from non-volatile glycosides. Commercial preparations contain primarily pectinases, with β-glycosidase as a secondary activity, which limits their potential. Here, the extremophilic β- ... ...

Abstract	β-Glycosidases enhance wine aroma by releasing volatile aglycones from non-volatile glycosides. Commercial preparations contain primarily pectinases, with β-glycosidase as a secondary activity, which limits their potential. Here, the extremophilic β-glucosidase A from Halothermothix orenii, (BglA) has been compared with Rapidase® for the production of aromatic wines and in the remediation of smoke-tainted wines. Model systems, real juices and wines have been enriched with geranyl glucoside, typical of white varieties, and guaiacyl glucoside, commonly found in red wines exposed to oak and wines made from grapes exposed to smoke. The hydrolytic capacity of BglA was evaluated by measuring the released volatiles in the gas phase with solid-phase microextraction and GC-MS. BglA, despite an apparent instability at low pH, is twice as effective in releasing volatiles in sweeter wines and in grape juices, offering an excellent alternative for the early stages of the winemaking process and in the juice industry.
Language	English
Publishing date	2020-04-15
Publishing country	England
Document type	Journal Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2020.126825
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: The relation between stimulated salivary flow and the temporal consumption experience of a liquid oral nutritional supplement.

Lester, S / Hurst, K / Cornacchia, L / Kleijn, M / Ayed, C / Dinu, V / Taylor, M A / Fisk, I

Appetite

2021 Volume 166, Page(s) 105325

Abstract: Use of oral nutritional supplements (ONS) in undernourished patients has proven clinical benefits, but this can be hampered by low adherence due to poor experience of palatability. Many patients, particularly older patients, experience hyposalivation ... ...

Abstract	Use of oral nutritional supplements (ONS) in undernourished patients has proven clinical benefits, but this can be hampered by low adherence due to poor experience of palatability. Many patients, particularly older patients, experience hyposalivation which can cause taste changes and reduce the enjoyment of foods. The aim of this study was to investigate differences in the temporal consumption experience (comprising sensory perception, in-mouth aroma release and subjective appetite) of a clinically relevant portion of ONS, for groups differing in saliva flow rates (SFR). The SFR (mL/min) of thirty healthy individuals was measured on three occasions. This data was used to categorise individuals into three groups using quartile analysis: low flow (LF) (0.3-0.6 mL/min, n = 5), medium flow (MF) (0.7-1.2 mL/min, n = 16) and high flow (HF) (1.3-1.8 mL/min, n = 9). Over the consumption of eight 15 mL sips of ONS, individuals rated their sensory perception and subjective appetite perception using line scales. Additionally, in-mouth aroma release was measured for each sip, using atmospheric pressure chemical ionisation (APCI). Compared with the MF and HF group, the LF group reported a significantly greater increase of mouth-drying over increased sips (p = 0.02). The LF group also experienced significantly higher aftertaste perception (p < 0.001), and more intense in-mouth aroma release (p = 0.015), compared with the HF group. These findings occurred concurrently with relatively lower hunger sensations in the LF and MF group. Many patients who are prescribed ONS likely experience reduced salivary flow rates. The unique sensory experiences of these individuals should be considered in order to optimise palatability and nutritional intake.
MeSH term(s)	Appetite ; Dietary Supplements ; Humans ; Hunger ; Malnutrition ; Mouth
Language	English
Publishing date	2021-05-29
Publishing country	England
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	1461347-5
ISSN	1095-8304 ; 0195-6663
ISSN (online)	1095-8304
ISSN	0195-6663
DOI	10.1016/j.appet.2021.105325
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles.

Ramsey, Imogen / Yang, Qian / Fisk, Ian / Ayed, Charfedinne / Ford, Rebecca

Food chemistry: X

2021 Volume 10, Page(s) 100121

Abstract: A pilot scale dealcoholisation unit fitted with reverse osmosis (RO) membranes was used to directly compare two beer matrices (stout, lager, ~ 5% ABV) and their dealcoholized counterparts (~0.5% ABV), for physicochemical properties (volatiles, pH, ABV, ... ...

Abstract	A pilot scale dealcoholisation unit fitted with reverse osmosis (RO) membranes was used to directly compare two beer matrices (stout, lager, ~ 5% ABV) and their dealcoholized counterparts (~0.5% ABV), for physicochemical properties (volatiles, pH, ABV, polyphenols, bitterness) and sensory profiles using a trained descriptive panel (n = 12). The efficiency and consistency of RO membranes were evaluated by replicate dealcoholisation trials (n = 3) for each beer. Statistical analysis revealed significant reductions (p < 0.05) in key volatile compounds with linear structures (ethyl octanoate, octan-1-ol) compared to those with increased levels of branching (3-methylbutyl acetate, 2-methylpropan-1-ol). Significant reductions (p < 0.0001) in 'fruity/estery', 'alcoholic/solvent', 'malty', 'sweetness' and 'body' sensory attributes were also discovered. Finally, longer processing times for the stout across replicate trials suggested membrane clogging, whilst differences in volatile reduction suggested membrane fouling. This novel research proposes compound structure, rather than compound size, impacts RO membrane permeability and resulting sensory quality.
Language	English
Publishing date	2021-04-30
Publishing country	Netherlands
Document type	Journal Article
ISSN	2590-1575
ISSN (online)	2590-1575
DOI	10.1016/j.fochx.2021.100121
Database	MEDical Literature Analysis and Retrieval System OnLINE

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