Food for the elderly based on sensory perception: A review
Background: The impairments of physiological functions caused by aging are common problems in the elderly, especially the impairments of sensory perception. Besides, close relationship between food sensory perception and nutritional status also suggests the importance of dietary management for the e...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-01-01
|
| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927122001551 |
| _version_ | 1811188678524928000 |
|---|---|
| author | Fangwei Liu Junyi Yin Junqiao Wang Xiaoli Xu |
| author_facet | Fangwei Liu Junyi Yin Junqiao Wang Xiaoli Xu |
| author_sort | Fangwei Liu |
| collection | DOAJ |
| description | Background: The impairments of physiological functions caused by aging are common problems in the elderly, especially the impairments of sensory perception. Besides, close relationship between food sensory perception and nutritional status also suggests the importance of dietary management for the elderly population. The foods taking sensory perception into account are urgently needed by the elderly. Scope and approach: This review analyzed sensory perception changes and their effects on food behaviors and nutritional status. Besides, sensory properties essential for aged-foods and acquisition methods, as well as current status of such foods were summarized. Key findings and conclusions: Soft, smooth and moisty foods were more suitable for the elderly with chewing and swallowing dysfunction, which can be prepared by gelation, enzyme treatment, blade tenderization and other non-thermal technologies. Flavor enhancement/enrichment, irritant addition and packet sauces were recommended to compensate the impairment of chemical sensory. Molds, piping bag and 3D printing were suggested for refining appearance of pureed foods, and improving appetite of the elderly. |
| first_indexed | 2024-04-11T14:22:19Z |
| format | Article |
| id | doaj.art-9c2f0c475e604b039b09c9d51c8b5a50 |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-04-11T14:22:19Z |
| publishDate | 2022-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-9c2f0c475e604b039b09c9d51c8b5a502022-12-22T04:19:00ZengElsevierCurrent Research in Food Science2665-92712022-01-01515501558Food for the elderly based on sensory perception: A reviewFangwei Liu0Junyi Yin1Junqiao Wang2Xiaoli Xu3State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, ChinaState Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, ChinaState Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, ChinaCorresponding author.; State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, ChinaBackground: The impairments of physiological functions caused by aging are common problems in the elderly, especially the impairments of sensory perception. Besides, close relationship between food sensory perception and nutritional status also suggests the importance of dietary management for the elderly population. The foods taking sensory perception into account are urgently needed by the elderly. Scope and approach: This review analyzed sensory perception changes and their effects on food behaviors and nutritional status. Besides, sensory properties essential for aged-foods and acquisition methods, as well as current status of such foods were summarized. Key findings and conclusions: Soft, smooth and moisty foods were more suitable for the elderly with chewing and swallowing dysfunction, which can be prepared by gelation, enzyme treatment, blade tenderization and other non-thermal technologies. Flavor enhancement/enrichment, irritant addition and packet sauces were recommended to compensate the impairment of chemical sensory. Molds, piping bag and 3D printing were suggested for refining appearance of pureed foods, and improving appetite of the elderly.http://www.sciencedirect.com/science/article/pii/S2665927122001551Aged foodsSensory perceptionFood properties |
| spellingShingle | Fangwei Liu Junyi Yin Junqiao Wang Xiaoli Xu Food for the elderly based on sensory perception: A review Current Research in Food Science Aged foods Sensory perception Food properties |
| title | Food for the elderly based on sensory perception: A review |
| title_full | Food for the elderly based on sensory perception: A review |
| title_fullStr | Food for the elderly based on sensory perception: A review |
| title_full_unstemmed | Food for the elderly based on sensory perception: A review |
| title_short | Food for the elderly based on sensory perception: A review |
| title_sort | food for the elderly based on sensory perception a review |
| topic | Aged foods Sensory perception Food properties |
| url | http://www.sciencedirect.com/science/article/pii/S2665927122001551 |
| work_keys_str_mv | AT fangweiliu foodfortheelderlybasedonsensoryperceptionareview AT junyiyin foodfortheelderlybasedonsensoryperceptionareview AT junqiaowang foodfortheelderlybasedonsensoryperceptionareview AT xiaolixu foodfortheelderlybasedonsensoryperceptionareview |