Low frequency high power Ultrasound: Platform to develop fabricated double emulsions improving food safety for dysphagia throughout COVID-19

吞咽困难是一种口腔功能障碍，会导致吞咽困难、误吸和窒息。最近，据报道，在一些老年COVID-19患者中，一个关键的异常症状是吞咽疼痛。饮食是提高整体免疫系统的一个关键因素，对于正在经历吞咽困难症状的患者来说，改善整体健康状况是重中之重。本提案旨在通过将包括高功率、低频超声在内的绿色技术应用于目前可用的食品配方，开发更好的食品来改善吞咽。我们的合作伙伴Apetito HFS有限公司生产各种食品，饮料，汤泥，肉泥和甜点。他们的泥状食物（浓汤）是一种乳剂（油中水），专为患有吞咽困难症的人设计。虽然现在的浓汤味道很好，但质地和稠度（关键点）不具备满足顾客高标准要求的物理特性。汤失去了乳剂的特性，接着是协同作用，这导致汤在解冻后过于流动。因此，浆液型汤的乳化稳定性、稠度和稠度的优化因素是本课题研究的重点。为了实现这一目标，我们将通过开发特殊的双仿真来修改HFS纯配方，使用高功率低频超声。响应面法（RSM）将用于优化新配方中的因素（质地，一致性，稳定性，保质期，味道和颜色）。我们将与合作伙伴机构一起，整合前期研究，通过新产品开发和新产品原型设计，以及通过感官分析测试原型来寻找解决方案，以帮助老年口腔功能障碍患者。这个项目将增加加拿大的食品安全和保障。

Dysphagia is an oral disability disorder that leads to difficulty swallowing, aspiration and chocking. Recently, in some elderly COVID-19 patients it was reported that one of the key unusual symptoms was painful swallowing. Diet is a key factor for improving overall immune system and it is a top priority to improve overall health for patients that are experiencing dysphagia symptoms. This proposal aims to improve swallowing through the development of better food products by applying green techniques including high power, low frequency ultrasound to the currently available food formulations. Our partner Apetito HFS Limited produces variety of foods, drinks, puree soups, puree meat and desserts. Their puree-based foods (thickened soup) is an emulsion (water in oil) designed for individuals with dysphagia disorder. Although the current thickened soup is tasty, the texture and consistency (key points) do not posses physical properties that are required to meet the high standards of costumers. The soups loses its emulsion properties followed by syneresis, which results in a soup being too runny after thawing. Therefore, optimization factors for emulsion stability, consistency and thickness of puree-type soups are key objectives for this project. To achieve this, we will work on modifying HFS puree formulations by developing special double emulations, using high power low-frequency ultrasound. Response surface methodology (RSM) will be employed to optimize factors (texture, consistency, stability, shelf life, taste, and colour) in the new formulations. Together with our partner organization, we will integrate primary research, to finds solutions by new product development and prototyping new product, and testing of prototypes by sensory analysis in order to help oral dysfunction in elderly patients. This project will increase food safety and security in Canada.