Mechanical characterization of fruits is essential not only for postharvest system design but also for understanding texture integrity, which directly influences consumer perception and acceptability. In this study, four stone fruits-aonla, peach, plum, and sapota-were evaluated using quasi-static compression tests. Force-deformation curves were analyzed with Hertzian contact theory to estimate effective and actual elastic moduli, providing quantitative indicators of firmness and tissue resilience. Aonla exhibited the highest firmness (Elastic Limit 69.38 N, Rupture 250 N, E 4.62 MPa), while plum and sapota showed lower thresholds, reflecting softer, more deformable textures. Mechanical strength correlated strongly with pulp-to-stone ratio and moisture content, parameters that shape consumer-perceived juiciness and resistance to bruising. Hertzian analysis proved a robust predictor of fruit texture and mechanical resistance, offering quantitative descriptors that bridge engineering mechanics with sensory quality. These findings provide actionable insights for fruit-specific handling, storage, and processing systems aimed at preserving desirable textural attributes.

Understanding the interactions between polysaccharides and plant proteins is essential for controlling texture in the formulation of alternative food products. This study investigates the influence of pH on rheology and microstructure of composite gels formed from curdlan and soy protein isolate (SPI). Composite gels, prepared at a 1:1 weight ratio of curdlan to SPI to eliminate the influence of mixing ratio, were compared with their respective pure components across pH 5, 7, and 9. In pure curdlan gel, a higher pH (pH 9) resulted in increased linear viscoelasticity, which can be linked to enhanced curdlan solubility, as revealed by scanning electron microscopy. In contrast, the curdlan-SPI composite gels exhibited the strongest gelation at pH 5 (G'~7535 Pa). Microstructural analysis showed that aggregated SPI particles were embedded within the curdlan network at this pH, thus reinforcing its gel strength. At pH 9, the increased solubility of SPI hindered associations of curdlan molecules, leading to weakened gel structure. Under large amplitude oscillatory shear, the composite gel at pH 9 exhibited an earlier onset of nonlinear response compared to the other pH conditions, consistent with diminished structural integrity. X-ray diffraction analysis confirmed the presence of both single- and triple-helix conformations of curdlan, which contribute to gel network formation. However, incorporation of SPI reduced the degree of triple-helix ordering, indicating disruption of curdlan's structural organization. These findings underscore the critical role of pH in modulating the phase behavior and rheological properties of nonionic polysaccharide-protein gels. Such insights are valuable for optimizing the formulation of plant-based gel systems with tailored textural properties for the development of alternative food products.

Along with flavor, texture is one of the most important attributes of fresh-cut produce, which plays a critical role in consumer acceptance, influencing perceived freshness, quality, and overall eating experience. Salads, specifically green salads, usually contain leafy greens and other fresh-cut fruit vegetables such as cucumbers and tomatoes. Each of these components has its own unique characteristics, together giving the salad a wide range of textures and consumer experiences. Texture can be measured by both instrumental analysis and sensory evaluation techniques. Instrumental analysis consists of destructive and non-destructive methods, whereas sensory evaluation consists of descriptive and consumer studies. However, a comprehensive understanding and correlation of instrumental analysis and sensory evaluation of texture in salad-related fresh-cut fruits and vegetables is lacking in the literature. This review aims to address this gap by providing an in-depth understanding of the techniques used to quantify texture-related parameters and establishing relationships between the two techniques in fresh-cut salad products. The two different modes of analysis, along with the vastly different texture-related characteristics of fresh-cut salad produce, make it challenging to correlate instrumental analysis with sensory evaluation results. Furthermore, the integration of advanced technologies, including hyperspectral imaging and artificial intelligence-driven texture analysis, is emerging as a promising approach to enhance texture characterization and quality control. In addition to providing a comprehensive approach to enhance quality assessment methods, this review highlights the importance of predictability models powered by artificial intelligence and machine learning, enabling correlating instrumental analysis and sensory evaluation.

Potato chips are one of the most popular and widely consumed snacks in the world, obtained by frying. Frying gives potato chips a specific flavor and texture. Texture plays an important role in consumer satisfaction. This process changes the nutritional value and structure of the product by absorbing fat into the product. Rheological properties are a subset of textural properties of foods that have many applications in the fields of food acceptance, processing and handling. Given the importance of understanding this for product quality, consumer satisfaction, and reduced production costs, this systematic review aimed to identify and analyze the key factors affecting the rheological and sensory properties of potato chips. In this systematic review study, after searching the PubMed, Science Direct, Web of Science, and Scopus databases using some keywords (namely potato chips, texture, crispness, rheology, sensory), and without limiting the year of publication until August 2025, 24 articles related to the objectives of the present study were collected and reviewed. Studies on the rheological and sensory properties of potato chips show that the crispness of these food products is strongly influenced by moisture content, frying conditions and internal structure of the chips. From a rheological point of view, potato chips exhibit brittle fracture behavior and instrumental tests (such as texture analysis and acoustic measurements) are closely related to the sensory perception of crispness. Sensory evaluations also emphasize consumer preference for chips with a golden yellow color, balanced saltiness, and a pleasant, savory flavor created through Maillard reactions during frying.

The study of particle size is particularly important, as it influences the functional, textural, and physical properties of food products. This work evaluated the effect of milling extruded nixtamalized blue corn on anthocyanin content and tortilla texture. Blue corn was milled, conditioned with 0.3% lime at 25% moisture, and extruded at 90°C with a screw speed of 145 rpm. Extrudates were dried and milled using different mesh sizes (0.5, 0.8, 1.0, and 2.0 mm) to produce flours with fine and coarse particle sizes. Tortillas were machine-made and stored at room temperature for 48 h. The results showed that milling mesh size significantly affected the properties of masa and tortillas. Coarser flours (2.0 mm) led to improved tortilla texture, rollability, and higher anthocyanin retention during storage. These findings highlight the importance of milling and particle size selection in the manufacture of non-traditional tortillas to enhance their functional and textural quality.

ABSTRACTDespite growing interest in insect consumption, consumers' acceptance of insects as a food source remains low due to strong negative emotions like fear and disgust. Incorporating invisible insect (e.g., insect powder) into regular foods could address this reluctance. This study aimed to explore the impact of sensory characteristics on emotional responses, liking, and willingness to eat savory and sweet spreads enriched with insect powder. Savory and sweet spreads were combined with 1.5% and 3% of migratory locust (Locusta migratoria) and house cricket (Acheta domesticus) powder. Check‐All‐That‐Apply (CATA) and Rate‐All‐That‐Apply (RATA) were used to investigate sensory and emotional characteristics of samples, respectively. Samples containing 1.5% cricket powder mostly resulted in a more positive experience for both spreads, while 1.5% locust powder did not evoke any emotions. On the other hand, the inclusion of 3% insect powder generally evoked negative emotions like disgust and dissatisfaction. Samples containing 1.5% insect powder showed a higher preference compared to 3% ones in both spreads. Tomato taste, tomato aroma, sweet, and sour were key factors in determining the liking for savory spreads, while sweet, strawberry taste, and strawberry aroma played a significant role in the liking of sweet spreads. There was a significant increase in the participants' willingness to eat insect‐based foods in the future after tasting them. This study suggests that the inclusion of 1.5% cricket powder shows promise in the development of both sweet and savory spreads.

The thick white fraction of albumen (or egg white) is critical for maintaining the high quality and freshness of eggs during storage, but there is limited understanding of how storage affects the rheological behavior of this important gel. This study aimed to investigate the impact of egg storage time on the viscoelastic properties of the thick egg white (TKEW) fraction from two genetic lines (ISA-White (W) and ISA-Brown (B) hens), assessing the modification mechanisms through the analysis of microstructural characteristics. Haugh units (HU) and foaming properties of albumen were also determined. Experiments were conducted after laying (Day 0) and after 15 and 30 days of egg chilling storage. The effects of storage duration on the TKEW viscoelastic properties differed between the W and B lines, causing an increase and a decrease in gel strength (a slope) of the W and B thick albumen, respectively. These findings, together with the microstructure analysis, indicated that after 30 days of storage, the W TKEW developed a more elastic (lower loss factor, tan δ) but brittle (lower strain amplitude, γmax) albumen network structure, whereas the B TKEW exhibited a weaker but much more deformable (higher γmax) structure. The textural properties of freshly made meringue batters containing chilled whole egg white (EW) presented similar behavior, supported by the microstructural features observed in foams and batters. Additionally, the W TKEW showed higher HU, and the W EW produced a more stable foam (FS) during storage, although its foam capacity (FC) was lower than that of the whole albumen from the B genetic line.

ABSTRACTThe increasing demand for protein‐rich, plant‐based foods has driven the development of meat analogs that closely mimic the texture and mouthfeel of animal meat. While plant‐based fibrils and electrospun silk fibroin fibers have been explored for texture enhancement and scaffolding in both meat analogs and cell‐based meats, the use of wet‐spun fibroin protein fibers as a food ingredient remains underexplored. This study investigates the potential of wet‐spun recombinant fibroin fibers to enhance the textural properties of meat analogs. Short fibers, with varying tensile strengths and diameters, were incorporated into a commercial ground pork analog to create improved patty samples. The results showed that adding hydrophilic, 30 μm‐diameter, 3‐mm short protein fibers at 1% (w/w) significantly increased the springiness of the pork analog by 45%. Additionally, fiber sheets designed to mimic the endomysium structure of intramuscular connective tissue were integrated into the minced pork analog using a three‐dimensional needle punching technique. This approach successfully recreated the interlacing endomysium structure found in whole‐muscle pork, yielding a texture that closely matched the slice shear force, springiness, and cohesiveness of traditional pork. In conclusion, the incorporation of wet‐spun protein fibers offers a promising strategy to enhance the textural qualities of meat analogs, making them more comparable to animal meat and potentially more appealing to consumers seeking high‐quality plant‐based alternatives.

This study investigates the forces exerted on organs during swallowing, specifically focusing on identifying forces other than those resulting from direct organ contact. Using a swallowing simulator based on the moving particle method, we simulated the swallowing process of healthy individuals upon the ingestion of thickened foods, which were simulated as shear-thinning flow without yield stress. We extracted the resultant force vectors acting on the organs and shape of the bolus at each time interval. The simulation results confirmed that the bolus originates from tongue movement and is transferred between the oral cavity and pharynx, with each organ's coordinated movements with the tongue occurring at their respective positions, as indicated by the balance of the resultant force vectors. Utilizing the information about the resultant force vectors obtained through simulations, we calculated the physical parameters of impulse, energy, and power. The variations in these physical parameters were aligned with the behaviors of both the biological system and the food bolus during swallowing. The force values calculated from the simulations closely approximate the theoretical values. Furthermore, the forces calculated from the simulations were relatively smaller than the force values derived from pressure information, such as that from high-resolution manometry and tongue pressure sensors. This difference can be attributed to the simulations extracting only the forces exerted on the organ by the food bolus. Force information on organs has the potential to provide a new interpretation of conventional mechanical indicators such as manometry and tongue pressure sensors.