Physicochemical Characterization of a Novel Strawberry Confection for Delivery of Fruit Bioactives to Human Oral Mucosa

Bibliographic Details
Main Author:	Fisher, Erica L.
Language:	English
Published:	The Ohio State University / OhioLINK 2011
Subjects:	Food Science
Online Access:	http://rave.ohiolink.edu/etdc/view?acc_num=osu1316471870

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spelling	ndltd-OhioLink-oai-etd.ohiolink.edu-osu13164718702021-08-03T06:04:03Z Physicochemical Characterization of a Novel Strawberry Confection for Delivery of Fruit Bioactives to Human Oral Mucosa Fisher, Erica L. Food Science <p>Oral diseases are a common health concern in the United States, and studies have revealed that poor oral health may lead to increased risk of certain chronic diseases. Strawberry phytochemicals, such as ellagitannins, anthocyanins, flavonols, and catechins, are known to elicit health benefits by anti-inflammatory and anti-oxidant properties that can improve oral health. A unique starch-based confection containing freeze-dried strawberries was developed to provide sustained, targeted release of phytochemicals to the oral mucosa to promote oral health in a human clinical trial. The objective of this study was to compare physicochemical properties of the confection with in vitro dissolution studies to evaluate the facility of the confection to sustain phytochemical release in the oral cavity in a phase I/II clinical trial. </p><p>Water distribution was assessed with thermogravimetric analysis. Texture profile analysis and small oscillatory amplitude testing were used to characterize the behavior of the gel structure under deformation as it related to oral processing. In vitro dissolution kinetics in artificial saliva was evaluated for release of total phenolics and total monomeric anthocyanins. Stability of the freeze-dried strawberry confectionery was assessed during a fourteen-day storage period.</p><p>The moisture content was determined to be approximately 20% and decreased during storage, which should be taken into account when manufacturing the confections for a clinical trial as changes in moisture content and water dynamics will impact the shelf stability. It was also determined that hardness, gumminess, and chewiness varied significantly with storage. Rheological characterization of the confectionery showed that the behavior of the microstructure of the food matrix under deformation was frequency- and shear-dependent. Throughout oscillatory frequency testing, the confectionery exhibited a higher elastic modulus than viscous modulus, indicating a more solid-like behavior upon deformation. Similarly, the viscosity of the confection decreased in a Newtonian-like manner until reaching the time constant shear value, at which pseudoplastic behavior was observed in the range of frequencies typically observed during oral manipulation of semisolid foods. Temperature changes between room temperature and body temperature showed minimal effects on the elastic and viscous moduli. In vitro dissolution testing revealed that after six hours of testing, 83% total phenolics and 86% monomeric anthocyanins were released. </p><p>A phase I/II pilot clinical trial was conducted to evaluate the efficacy of strawberry bioactives delivered by the novel confectionery to prevent oral disease in smoking and non-smoking men and women. Participant compliance to diet, smoking, and confectionery consumption was evaluated. It was found that the optimized confectionery formulations were well-tolerated and subject compliance was good. The strawberry confectionery showed great potential as a novel vehicle by which fruit bioactives may be delivered to oral tissue. Further analysis of biological samples is needed to determine the tissue deposition and subsequent gene modulation of the novel functional confectionery.</p> 2011-10-21 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1316471870 http://rave.ohiolink.edu/etdc/view?acc_num=osu1316471870 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.
collection	NDLTD
language	English
sources	NDLTD
topic	Food Science
spellingShingle	Food Science Fisher, Erica L. Physicochemical Characterization of a Novel Strawberry Confection for Delivery of Fruit Bioactives to Human Oral Mucosa
author	Fisher, Erica L.
author_facet	Fisher, Erica L.
author_sort	Fisher, Erica L.
title	Physicochemical Characterization of a Novel Strawberry Confection for Delivery of Fruit Bioactives to Human Oral Mucosa
title_short	Physicochemical Characterization of a Novel Strawberry Confection for Delivery of Fruit Bioactives to Human Oral Mucosa
title_full	Physicochemical Characterization of a Novel Strawberry Confection for Delivery of Fruit Bioactives to Human Oral Mucosa
title_fullStr	Physicochemical Characterization of a Novel Strawberry Confection for Delivery of Fruit Bioactives to Human Oral Mucosa
title_full_unstemmed	Physicochemical Characterization of a Novel Strawberry Confection for Delivery of Fruit Bioactives to Human Oral Mucosa
title_sort	physicochemical characterization of a novel strawberry confection for delivery of fruit bioactives to human oral mucosa
publisher	The Ohio State University / OhioLINK
publishDate	2011
url	http://rave.ohiolink.edu/etdc/view?acc_num=osu1316471870
work_keys_str_mv	AT fishererical physicochemicalcharacterizationofanovelstrawberryconfectionfordeliveryoffruitbioactivestohumanoralmucosa
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Physicochemical Characterization of a Novel Strawberry Confection for Delivery of Fruit Bioactives to Human Oral Mucosa

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