1
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Stribițcaia E, Gibbons C, Finlayson G, You KM, Araiza-Calahorra A, Hafiz MS, Ellis LR, Boesch C, Sier JH, Blundell J, Sarkar A. Effect of in vitro food oral coating and lubricity on satiety: A randomized controlled trial using milk protein beverages. Physiol Behav 2024; 287:114690. [PMID: 39251153 DOI: 10.1016/j.physbeh.2024.114690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2024] [Revised: 09/04/2024] [Accepted: 09/05/2024] [Indexed: 09/11/2024]
Abstract
We investigated the effects of complex textural attributes of food i.e. lubricity and oral coating, on appetite ratings, food intake, salivary and gut peptides for the first time. Milk protein-rich beverages (whey and casein) were instrumentally analyzed (tribology, viscosity and adsorption, latter representing oral coating) using in vitro measurements. Then these protein beverage preloads differing in their coating properties (low coating, medium coating and high coating) were assessed in two cross-over satiety trials (Study 1, n=37; Study 2, n=15; Total n= 52). Fullness ratings increased in the high coating beverage condition (p < .05) only after 20 min with limited effects on other time points, suggesting a sporadic effect of oral coating on appetite ratings (n=37). There was a correlation between concentration of protein in saliva and appetite ratings; the higher the concentration of protein in saliva the lower the desire to eat (r = - 0.963; p < 0.05) and prospective food consumption ratings (r =- 0.980; p < 0.05). Human saliva was more lubricating after ingesting preload with high coating properties, thus explaining the results on appetite ratings. There was no effect of oral coating on energy intake and gut peptides (n=15), suggesting that complex textural attributes having influence on oral processing might not have any effect on the later parts of the satiety cascade. Oral coating/ lubricity appears to have a subtle and sporadic effect on appetite suppression, which needs further investigation with changing macronutrients/energy load and degree of coating/ lubricity.
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Affiliation(s)
- Ecaterina Stribițcaia
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Catherine Gibbons
- School of Psychology, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Graham Finlayson
- School of Psychology, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Kwan-Mo You
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
| | | | - Maryam S Hafiz
- Faculty of Applied Medical Sciences, Department of Clinical Nutrition, King Abdul-Aziz University, Jeddah, Saudi Arabia
| | - Lucy R Ellis
- School of Psychology, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Christine Boesch
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Joanna H Sier
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - John Blundell
- School of Psychology, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Anwesha Sarkar
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom.
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2
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Kongjaroen A, Gamonpilas C, Methacanon P. Effects of dispersing media on the rheological and tribological properties of basil seed mucilage-based thickened liquids. J Texture Stud 2024; 55:e12852. [PMID: 38952166 DOI: 10.1111/jtxs.12852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2024] [Revised: 06/04/2024] [Accepted: 06/15/2024] [Indexed: 07/03/2024]
Abstract
The development of thickening powders for the management of dysphagia is imperative due to the rapid growth of aging population and prevalence of the dysphagia. One promising thickening agent that can be used to formulate dysphagia diets is basil seed mucilage (BSM). This work investigates the effects of dispersing media, including water, milk, skim milk, and apple juice, on the rheological and tribological properties of the BSM-thickened liquids. Shear rheology results revealed that the thickening ability of BSM in these media in ascending order is milk < skim milk ≈ apple juice < water. On the other hand, extensional rheology demonstrated that the longest filament breakup time was observed when BSM was dissolved in milk, followed by skim milk, water, and apple juice. Furthermore, tribological measurements showed varying lubrication behavior, depending on the BSM concentration and dispersing media. Dissolution of BSM in apple juice resulted in the most superior lubrication property compared with that in other dispersing media. Overall, this study provides insights on BSM's application as a novel gum-based thickening powder in a range of beverages and emphasizes how important it is for consumers to have clear guidance for the use of BSM in dysphagia management.
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Affiliation(s)
- Akapong Kongjaroen
- Advanced Polymer Technology Research Group, National Metal and Materials Technology Center (MTEC), NSTDA, Khlong Luang, Thailand
| | - Chaiwut Gamonpilas
- Advanced Polymer Technology Research Group, National Metal and Materials Technology Center (MTEC), NSTDA, Khlong Luang, Thailand
| | - Pawadee Methacanon
- Advanced Polymer Technology Research Group, National Metal and Materials Technology Center (MTEC), NSTDA, Khlong Luang, Thailand
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3
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Sarkar A. Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods. Annu Rev Food Sci Technol 2024; 15:103-123. [PMID: 38316152 DOI: 10.1146/annurev-food-072023-034510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2024]
Abstract
Ensuring the supply of affordable, palatable, healthy, and sustainable nutrients to feed the growing population without transgressing the planetary boundaries remains a key challenge in the food science community. A dietary transition toward low-emission, plant-based foods, with less reliance on animal agriculture, is advocated for sustainability, health, and ethical reasons. A major hurdle for mainstream adoption of plant-based foods is their poor sensorial performance, such as nonjuicy and astringent textures as well as various off-flavors. This review presents the current understanding of astringency and oral friction of plant-based foods. It focuses on plant proteins and their application in plant-based meat and dairy analogs. In addition, the latest advances in the quantitative characterization of astringency using tribology, electrochemistry, and cellular tools are covered. Finally, we examine factors influencing astringency and propose easy-to-implement colloidal strategies that may mitigate astringency issues, thereby underpinning the design of the next generation of sustainable and pleasurable plant-based foods.
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Affiliation(s)
- Anwesha Sarkar
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom;
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4
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Burkard J, Kohler L, Caciagli S, Herren N, Kozamernik M, Mantovani S, Windhab EJ, Denkel C. Exploring the effects of structure and melting on sweetness in additively manufactured chocolate. Sci Rep 2024; 14:8261. [PMID: 38589622 PMCID: PMC11372135 DOI: 10.1038/s41598-024-58838-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Accepted: 04/03/2024] [Indexed: 04/10/2024] Open
Abstract
In view of the health concerns associated with high sugar intake, this study investigates methods to enhance sweetness perception in chocolate without increasing its sugar content. Using additive manufacturing, chocolate structures were created from masses with varying sugar and fat compositions, where hazelnut oil served as a partial cocoa butter replacement. The study found that while variations in sugar content minimally affected the physical properties of the chocolate masses, hazelnut oil significantly modified melting behavior and consumption time. Chocolate masses with higher hazelnut oil content but similar sugar content exhibited a 24% increase in sweetness perception, likely due to accelerated tastant (i.e., sucrose) release into saliva. Multiphase structures, designated as layered, cube-in-cube, and sandwich structures, exhibited less sensory differences compared to the homogeneous control. Nonetheless, structures with hazelnut oil-rich outer layers resulted in an 11% increase in sweetness perception, even without sugar gradients. This suggests that tastant release plays a more critical role than structural complexity in modifying sweetness perception. This research highlights the efficacy of simpler multiphase structures, such as sandwich designs, which offer sensory enhancements comparable to those of more complex designs but with reduced manufacturing effort, thus providing viable options for industrial-scale production.
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Affiliation(s)
- Johannes Burkard
- ETH Zurich, Institute of Food, Nutrition and Health, 8092, Zürich, Switzerland.
- School of Agricultural, Forest and Food Sciences HAFL, Food Science and Management, Bern University of Applied Sciences, 3052, Zollikofen, Switzerland.
| | - Lucas Kohler
- ETH Zurich, Institute of Food, Nutrition and Health, 8092, Zürich, Switzerland
| | - Sophia Caciagli
- ETH Zurich, Institute of Food, Nutrition and Health, 8092, Zürich, Switzerland
| | - Nicolas Herren
- ETH Zurich, Institute of Food, Nutrition and Health, 8092, Zürich, Switzerland
| | - Mark Kozamernik
- School of Agricultural, Forest and Food Sciences HAFL, Food Science and Management, Bern University of Applied Sciences, 3052, Zollikofen, Switzerland
| | - Saskia Mantovani
- School of Agricultural, Forest and Food Sciences HAFL, Food Science and Management, Bern University of Applied Sciences, 3052, Zollikofen, Switzerland
| | - Erich J Windhab
- ETH Zurich, Institute of Food, Nutrition and Health, 8092, Zürich, Switzerland
| | - Christoph Denkel
- School of Agricultural, Forest and Food Sciences HAFL, Food Science and Management, Bern University of Applied Sciences, 3052, Zollikofen, Switzerland.
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5
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Andreeva R, Sarkar A, Sarkar R. Machine learning and topological data analysis identify unique features of human papillae in 3D scans. Sci Rep 2023; 13:21529. [PMID: 38097616 PMCID: PMC10721919 DOI: 10.1038/s41598-023-46535-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Accepted: 11/02/2023] [Indexed: 12/17/2023] Open
Abstract
The tongue surface houses a range of papillae that are integral to the mechanics and chemistry of taste and textural sensation. Although gustatory function of papillae is well investigated, the uniqueness of papillae within and across individuals remains elusive. Here, we present the first machine learning framework on 3D microscopic scans of human papillae ([Formula: see text]), uncovering the uniqueness of geometric and topological features of papillae. The finer differences in shapes of papillae are investigated computationally based on a number of features derived from discrete differential geometry and computational topology. Interpretable machine learning techniques show that persistent homology features of the papillae shape are the most effective in predicting the biological variables. Models trained on these features with small volumes of data samples predict the type of papillae with an accuracy of 85%. The papillae type classification models can map the spatial arrangement of filiform and fungiform papillae on a surface. Remarkably, the papillae are found to be distinctive across individuals and an individual can be identified with an accuracy of 48% among the 15 participants from a single papillae. Collectively, this is the first evidence demonstrating that tongue papillae can serve as a unique identifier, and inspires a new research direction for food preferences and oral diagnostics.
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Affiliation(s)
- Rayna Andreeva
- School of Informatics, University of Edinburgh, Edinburgh, UK
| | - Anwesha Sarkar
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, UK
| | - Rik Sarkar
- School of Informatics, University of Edinburgh, Edinburgh, UK.
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6
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Pabois O, Avila-Sierra A, Ramaioli M, Mu M, Message Y, You KM, Liamas E, Kew B, Durga K, Doherty L, Sarkar A. Benchmarking of a microgel-reinforced hydrogel-based aqueous lubricant against commercial saliva substitutes. Sci Rep 2023; 13:19833. [PMID: 37985688 PMCID: PMC10662424 DOI: 10.1038/s41598-023-46108-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2023] [Accepted: 10/27/2023] [Indexed: 11/22/2023] Open
Abstract
Xerostomia, the subjective sensation of 'dry mouth' affecting at least 1 in 10 adults, predominantly elders, increases life-threatening infections, adversely impacting nutritional status and quality of life. A patented, microgel-reinforced hydrogel-based aqueous lubricant, prepared using either dairy or plant-based proteins, has been demonstrated to offer substantially enhanced lubricity comparable to real human saliva in in vitro experiments. Herein, we present the benchmarking of in vitro lubrication performance of this aqueous lubricant, both in its dairy and vegan formulation against a range of widely available and employed commercial saliva substitutes, latter classified based on their shear rheology into "liquids", "viscous liquids" and "gels", and also had varying extensional properties. Strikingly, the fabricated dairy-based aqueous lubricant offers up to 41-99% more effective boundary lubrication against liquids and viscous liquids, irrespective of topography of the tested dry mouth-mimicking tribological surfaces. Such high lubricity of the fabricated lubricants might be attributed to their limited real-time desorption (7%) from a dry-mouth mimicking hydrophobic surface unlike the tested commercial products including gels (23-58% desorption). This comprehensive benchmarking study therefore paves the way for employing these microgel-based aqueous lubricant formulations as a novel topical platform for dry mouth therapy.
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Affiliation(s)
- Olivia Pabois
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | | | - Marco Ramaioli
- INRAE, AgroParisTech, UMR SayFood, Université Paris-Saclay, 91120, Palaiseau, France
| | - Mingduo Mu
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | - Yasmin Message
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | - Kwan-Mo You
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | - Evangelos Liamas
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
- Unilever Research & Development Port Sunlight Laboratory, Bebington, CH63 3JW, UK
| | - Ben Kew
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | - Kalpana Durga
- Vitrition UK Ltd, Liversedge, WF15 6RA, UK
- ADM Protexin Ltd, Lopen Head, TA13 5JH, UK
| | | | - Anwesha Sarkar
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK.
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7
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Shao X, Wang Y, Frechette J. Out-of-contact peeling caused by elastohydrodynamic deformation during viscous adhesion. J Chem Phys 2023; 159:134904. [PMID: 37787141 DOI: 10.1063/5.0167300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Accepted: 09/12/2023] [Indexed: 10/04/2023] Open
Abstract
We report on viscous adhesion measurements conducted in sphere-plane geometry between a rigid sphere and soft surfaces submerged in silicone oils. Increasing the surface compliance leads to a decrease in the adhesive strength due to elastohydrodynamic deformation of the soft surface during debonding. The force-displacement and fluid film thickness-time data are compared to an elastohydrodynamic model that incorporates the force measuring spring and finds good agreement between the model and data. We calculate the pressure distribution in the fluid and find that, in contrast to debonding from rigid surfaces, the pressure drop is non-monotonic and includes the presence of stagnation points within the fluid film when a soft surface is present. In addition, viscous adhesion in the presence of a soft surface leads to a debonding process that occurs via a peeling front (located at a stagnation point), even in the absence of solid-solid contact. As a result of mass conservation, the elastohydrodynamic deformation of the soft surface during detachment leads to surfaces that come closer as the surfaces are separated. During detachment, there is a region with fluid drainage between the centerpoint and the stagnation point, while there is fluid infusion further out. Understanding and harnessing the coupling between lubrication pressure, elasticity, and surface interactions provides material design strategies for applications such as adhesives, coatings, microsensors, and biomaterials.
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Affiliation(s)
- Xingchen Shao
- Chemical and Biomolecular Engineering Department, University of California, Berkeley, California 94720, USA
| | - Yumo Wang
- National Engineering Laboratory for Pipeline Safety, Beijing Key Laboratory of Urban Oil and Gas Distribution Technology, China University of Petroleum, Beijing, 18# Fuxue Road, Changping District, 102249 Beijing, China
| | - Joelle Frechette
- Chemical and Biomolecular Engineering Department, University of California, Berkeley, California 94720, USA
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8
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Burkard J, Kohler L, Berger T, Logean M, Mishra K, Windhab EJ, Denkel C. Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foods. NPJ Sci Food 2023; 7:42. [PMID: 37596255 PMCID: PMC10439107 DOI: 10.1038/s41538-023-00218-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Accepted: 08/08/2023] [Indexed: 08/20/2023] Open
Abstract
Additive manufacturing (AM) is creating new possibilities for innovative tailoring of food properties through multiscale structuring. This research investigated a high-speed inkjet-based technique aimed to modify sweetness perception by creating dot patterns on chocolate surfaces. The dots were formulated from cocoa butter with emulsified water droplets containing the sweetener thaumatin. The number and surface arrangement of dots, which ranged from uniformly distributed patterns to concentrated configurations at the sample's center and periphery, were varied while maintaining a constant total amount of thaumatin per sample. A sensory panel evaluated sweetness perception at three consumption time points, reporting a significant increase when thaumatin was concentrated on the surface. Specifically, an amplification of sweetness perception by up to 300% was observed, irrespective of dot pattern or consumption time, when compared to samples where thaumatin was uniformly distributed throughout the bulk. However, when thaumatin was concentrated solely at the sample center, maximum sweetness perception decreased by 24%. Conclusively, both the proximity of thaumatin to taste receptors and its spatial distribution, governed by different dot arrangements, significantly influenced taste responsiveness. These findings present a more effective technique to substantially enhance sweetness perception compared to traditional manufacturing techniques. This method concurrently allows for sensorial and visual customization of products. The implications of this study are far-reaching, opening avenues for industrially relevant AM applications, and innovative approaches to study taste formation and perception during oral processing of foods.
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Affiliation(s)
- Johannes Burkard
- Insitute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland.
- School of Agricultural, Forest and Food Sciences, Food Science and Management, Bern University of Applied Sciences, Zollikofen, Switzerland.
| | - Lucas Kohler
- Insitute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland
| | - Tanja Berger
- Insitute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland
| | - Mitsuko Logean
- Insitute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland
| | - Kim Mishra
- Insitute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland
| | - Erich J Windhab
- Insitute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland
| | - Christoph Denkel
- School of Agricultural, Forest and Food Sciences, Food Science and Management, Bern University of Applied Sciences, Zollikofen, Switzerland
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9
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Kew B, Holmes M, Liamas E, Ettelaie R, Connell SD, Dini D, Sarkar A. Transforming sustainable plant proteins into high performance lubricating microgels. Nat Commun 2023; 14:4743. [PMID: 37550321 PMCID: PMC10406910 DOI: 10.1038/s41467-023-40414-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Accepted: 07/26/2023] [Indexed: 08/09/2023] Open
Abstract
With the resource-intensive meat industry accounting for over 50% of food-linked emissions, plant protein consumption is an inevitable need of the hour. Despite its significance, the key barrier to adoption of plant proteins is their astringent off-sensation, typically associated with high friction and consequently poor lubrication performance. Herein, we demonstrate that by transforming plant proteins into physically cross-linked microgels, it is possible to improve their lubricity remarkably, dependent on their volume fractions, as evidenced by combining tribology using biomimetic tongue-like surface with atomic force microscopy, dynamic light scattering, rheology and adsorption measurements. Experimental findings which are fully supported by numerical modelling reveal that these non-lipidic microgels not only decrease boundary friction by an order of magnitude as compared to native protein but also replicate the lubrication performance of a 20:80 oil/water emulsion. These plant protein microgels offer a much-needed platform to design the next-generation of healthy, palatable and sustainable foods.
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Affiliation(s)
- Ben Kew
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | - Melvin Holmes
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK.
| | - Evangelos Liamas
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
- Unilever Research & Development Port Sunlight, Quarry Road East, Bebington, Merseyside, CH63 3JW, UK
| | - Rammile Ettelaie
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | - Simon D Connell
- Molecular and Nanoscale Physics Group, School of Physics and Astronomy, University of Leeds, Leeds, LS2 9JT, UK.
| | - Daniele Dini
- Department of Mechanical Engineering, Imperial College London, London, SW7 2AZ, UK
| | - Anwesha Sarkar
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK.
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10
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Liamas E, Connell SD, Sarkar A. Frictional behaviour of plant proteins in soft contacts: unveiling nanoscale mechanisms. NANOSCALE ADVANCES 2023; 5:1102-1114. [PMID: 36798497 PMCID: PMC9926882 DOI: 10.1039/d2na00696k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Accepted: 12/26/2022] [Indexed: 06/18/2023]
Abstract
Despite the significance of nanotribology in the design of functional biomaterials, little is known about nanoscale friction in the presence of protein-coated soft contact surfaces. Here, we report a detailed investigation of frictional behaviour of sustainable plant proteins at the nanoscale for the first time, using deformable bio-relevant surfaces that achieve biologically relevant contact pressures. A combination of atomic force microscopy, quartz crystal microbalance with dissipation monitoring, and friction force microscopy with soft polydimethylsiloxane (PDMS, 150 kPa) surfaces was employed to elucidate the frictional properties of model plant proteins, i.e. lupine, pea, and potato proteins at the nanoscale while systematically varying the pH and ionic strength. Interactions of these plant proteins with purified mucins were also probed. We provide the much-needed direct experimental evidence that the main factor dictating the frictional properties of plant proteins is their affinity towards the surface, followed by the degree of protein film hydration. Proteins with high surface affinity, such as pea and potato protein, have better lubricating performance than lupine at the nanoscale. Other minor factors that drive lubrication are surface interactions between sliding bodies, especially at low load, whilst jamming of the contact area caused by larger protein aggregates increases friction. Novel findings reveal that interactions between plant proteins and mucins lead to superior lubricating properties, by combining high surface affinity from the plant proteins and high hydration by mucins. We anticipate that fundamental understanding gained from this work will set the stage for the design of a plethora of sustainable biomaterials and food with optimum nanolubrication performance.
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Affiliation(s)
- Evangelos Liamas
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds UK
| | - Simon D Connell
- Molecular and Nanoscale Physics Group, School of Physics and Astronomy, University of Leeds UK
| | - Anwesha Sarkar
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds UK
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11
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Yu S, Zhong M, Xu W. In vitro oral simulation based on soft contact: The importance of viscoelastic response of the upper jaw substitutes. J Texture Stud 2023; 54:54-66. [PMID: 36520339 DOI: 10.1111/jtxs.12738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 10/21/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022]
Abstract
Real oral processing is the squeezing and shearing between two soft surfaces. The importance of soft palate surface cannot be ignored while focusing on tongue substitutes. Thus the effects of viscoelasticity, roughness of upper jaw substitutes, and fluid rheological properties on lubrication properties were explored by in vitro oral tribology experiments. Different palate substitutes significantly changed the friction curves of pure water, milk, and yogurt. The boundary friction coefficients of pure water and milk are higher under softer or smooth palate substitutes due to stronger viscoelastic responses of friction pairs. Their boundary friction coefficients are lowest at rigid upper jaw substitutes owing to smaller contact angles and deformation. However, the boundary friction coefficient of yogurt is lower owing to its high viscosity, low loss factor, and large particle size under soft friction pairs. In addition, it is highest at rigid palate friction pair because a smaller contact area reduces the entrainment of yogurt, resulting in poor lubricating performance.
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Affiliation(s)
- Shuaike Yu
- Department of Mechanical Engineering, Key Laboratory of Tribology, Nanchang University, Nanchang, Jiangxi, China
| | - Min Zhong
- Department of Mechanical Engineering, Key Laboratory of Tribology, Nanchang University, Nanchang, Jiangxi, China
| | - Wenhu Xu
- Department of Mechanical Engineering, Key Laboratory of Tribology, Nanchang University, Nanchang, Jiangxi, China
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12
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Soltanahmadi S, Bryant M, Sarkar A. Insights into the Multiscale Lubrication Mechanism of Edible Phase Change Materials. ACS APPLIED MATERIALS & INTERFACES 2023; 15:3699-3712. [PMID: 36633252 PMCID: PMC9880949 DOI: 10.1021/acsami.2c13017] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Accepted: 12/13/2022] [Indexed: 06/17/2023]
Abstract
Investigation of a lubrication behavior of phase change materials (PCM) can be challenging in applications involving relative motion, e.g., sport (ice skating), food (chocolates), energy (thermal storage), apparel (textiles with PCM), etc. In oral tribology, a phase change often occurs in a sequence of dynamic interactions between the ingested PCM and oral surfaces from a licking stage to a saliva-mixed stage at contact scales spanning micro- (cellular), meso- (papillae), and macroscales. Often the lubrication performance and correlations across length scales and different stages remain poorly understood due to the lack of testing setups mimicking real human tissues. Herein, we bring new insights into lubrication mechanisms of PCM using dark chocolate as an exemplar at a single-papilla (meso)-scale and a full-tongue (macro) scale covering the solid, molten, and saliva-mixed states, uniting highly sophisticated biomimetic oral surfaces with in situ tribomicroscopy for the first time. Unprecedented results from this study supported by transcending lubrication theories reveal how the tribological mechanism in licking shifted from solid fat-dominated lubrication (saliva-poor regime) to aqueous lubrication (saliva-dominant regime), the latter resulted in increasing the coefficient of friction by at least threefold. At the mesoscale, the governing mechanisms were bridging of cocoa butter in between confined cocoa particles and fat coalescence of emulsion droplets for the molten and saliva-mixed states, respectively. At the macroscale, a distinctive hydrodynamic viscous film formed at the interface governing the speed-dependent lubrication behavior indicates the striking importance of multiscale analyses. New tribological insights across different stages and scales of phase transition from this study will inspire rational design of the next generation of PCM and solid particle-containing materials.
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Affiliation(s)
- Siavash Soltanahmadi
- Food
Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, LeedsLS2 9JT, U.K.
| | - Michael Bryant
- Institute
of Functional Surfaces, School of Mechanical Engineering, University of Leeds, LeedsLS2 9JT, U.K.
| | - Anwesha Sarkar
- Food
Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, LeedsLS2 9JT, U.K.
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13
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Mun SJ, Jang W, Eom JY, Kim HU, Bong KW. High-Resolution Surface Replication of Living Organisms using Air-Through-Precursor Suction-Augmented Replica Molding. SMALL (WEINHEIM AN DER BERGSTRASSE, GERMANY) 2022; 18:e2204754. [PMID: 36284480 DOI: 10.1002/smll.202204754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 09/26/2022] [Indexed: 06/16/2023]
Abstract
Replica molding is widely used to reproduce the surface microstructures that provide living organisms with distinct and useful functions. However, the existing methods are limited by the low resolution resulting from the air trapped in the structures during precursor solution loading. This study investigated replica molding with an air-through-precursor suction (APS) process, which used a degassed polydimethylsiloxane substrate to remove the trapped air through the precursor solution. The liquid loading times are characterized using a model template, and air suction that is up to 36 times faster can be achieved using the APS process relative to a conventional method. Using APS replica molding, biocompatible replicates from human fingerprints and gecko skin are fabricated using only a 3 min precursor solution loading step. Owing to the enhanced and reproducible resolution from APS replica molding, for the first time, the structural changes in the foot of a living gecko at the microscale can be observed when standing on a horizontal or vertical surface.
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Affiliation(s)
- Seok Joon Mun
- Department of Chemical and Biological Engineering, Korea University, Seoul, 02841, Republic of Korea
| | - Wookyoung Jang
- Department of Chemical and Biological Engineering, Korea University, Seoul, 02841, Republic of Korea
| | - Ji Yeon Eom
- Department of Chemical and Biological Engineering, Korea University, Seoul, 02841, Republic of Korea
| | - Hyeon Ung Kim
- Department of Chemical and Biological Engineering, Korea University, Seoul, 02841, Republic of Korea
| | - Ki Wan Bong
- Department of Chemical and Biological Engineering, Korea University, Seoul, 02841, Republic of Korea
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14
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Araiza-Calahorra A, Mackie AR, Ferron G, Sarkar A. Can tribology be a tool to help tailor food for elderly population? Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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15
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Comparison of oral tribological performance of proteinaceous microgel systems with protein-polysaccharide combinations. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107660] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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16
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Jain P, Kathuria H, Dubey N. Advances in 3D bioprinting of tissues/organs for regenerative medicine and in-vitro models. Biomaterials 2022; 287:121639. [PMID: 35779481 DOI: 10.1016/j.biomaterials.2022.121639] [Citation(s) in RCA: 67] [Impact Index Per Article: 33.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 06/05/2022] [Accepted: 06/14/2022] [Indexed: 11/24/2022]
Abstract
Tissue/organ shortage is a major medical challenge due to donor scarcity and patient immune rejections. Furthermore, it is difficult to predict or mimic the human disease condition in animal models during preclinical studies because disease phenotype differs between humans and animals. Three-dimensional bioprinting (3DBP) is evolving into an unparalleled multidisciplinary technology for engineering three-dimensional (3D) biological tissue with complex architecture and composition. The technology has emerged as a key driver by precise deposition and assembly of biomaterials with patient's/donor cells. This advancement has aided in the successful fabrication of in vitro models, preclinical implants, and tissue/organs-like structures. Here, we critically reviewed the current state of 3D-bioprinting strategies for regenerative therapy in eight organ systems, including nervous, cardiovascular, skeletal, integumentary, endocrine and exocrine, gastrointestinal, respiratory, and urinary systems. We also focus on the application of 3D bioprinting to fabricated in vitro models to study cancer, infection, drug testing, and safety assessment. The concept of in situ 3D bioprinting is discussed, which is the direct printing of tissues at the injury or defect site for reparative and regenerative therapy. Finally, issues such as scalability, immune response, and regulatory approval are discussed, as well as recently developed tools and technologies such as four-dimensional and convergence bioprinting. In addition, information about clinical trials using 3D printing has been included.
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Affiliation(s)
- Pooja Jain
- Department of Pharmaceutics, SVKM's Dr. Bhanuben Nanavati College of Pharmacy, Mumbai, Maharashtra, India; Faculty of Dentistry, National University of Singapore, Singapore
| | - Himanshu Kathuria
- Department of Pharmacy, National University of Singapore, 117543, Singapore; Nusmetic Pte Ltd, Makerspace, I4 Building, 3 Research Link Singapore, 117602, Singapore.
| | - Nileshkumar Dubey
- Faculty of Dentistry, National University of Singapore, Singapore; ORCHIDS: Oral Care Health Innovations and Designs Singapore, National University of Singapore, Singapore.
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17
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Calahan KN, Qi Y, Johannes KG, Rentschler ME, Long R. Local lateral contact governs shear traction of micropatterned surfaces on hydrogel substrates. SCIENCE ADVANCES 2022; 8:eabn2728. [PMID: 35749508 PMCID: PMC9232113 DOI: 10.1126/sciadv.abn2728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Accepted: 05/09/2022] [Indexed: 06/15/2023]
Abstract
Micropatterned surfaces exhibit enhanced shear traction on soft, aqueous tissue-like materials and, thus, have the potential to advance medical technology by improving the anchoring performance of medical devices on tissue. However, the fundamental mechanism underlying the enhanced shear traction is still elusive, as previous studies focused on interactions between micropatterned surfaces and rigid substrates rather than soft substrates. Here, we present a particle tracking method to experimentally measure microscale three-dimensional (3D) deformation of a soft hydrogel in normal and shear contact with arrays of microscale pillars. The measured 3D strain and stress fields reveal that the lateral contact between each individual pillar and the deformed hydrogel substrate governs the shear response. Moreover, by comparing pillars with different cross-sectional geometries, we observe experimental evidence that the shear traction of a pillar on the hydrogel substrate is sensitive to the convex features of its leading edge in the shear direction.
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Affiliation(s)
- Kristin N. Calahan
- Department of Mechanical Engineering, University of Colorado Boulder, Boulder, CO 80309, USA
- BioFrontiers Institute, University of Colorado Boulder, Boulder, CO 80309, USA
| | - Yuan Qi
- Department of Mechanical Engineering, University of Colorado Boulder, Boulder, CO 80309, USA
| | - Karl G. Johannes
- Department of Mechanical Engineering, University of Colorado Boulder, Boulder, CO 80309, USA
| | - Mark E. Rentschler
- Department of Mechanical Engineering, University of Colorado Boulder, Boulder, CO 80309, USA
| | - Rong Long
- Department of Mechanical Engineering, University of Colorado Boulder, Boulder, CO 80309, USA
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18
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Colijn I, Ash A, Dufauret M, Lepage M, Loussert-Fonta C, Leser ME, Wilde PJ, Wooster TJ. Colloidal dynamics of emulsion droplets in mouth. J Colloid Interface Sci 2022; 620:153-167. [PMID: 35421752 DOI: 10.1016/j.jcis.2022.03.117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 03/22/2022] [Accepted: 03/25/2022] [Indexed: 11/20/2022]
Abstract
The interaction of emulsions with the tongue is key to the sensory appeal of food and can potentially be exploited for oral/buccal pharmaceutical delivery. Whilst there is good understanding of the different mucoadhesive forces governing emulsion interaction with the tongue, their relative importance is not well understood. In addition, the physical location of emulsions within the saliva papillae on the tongue is not understood at all. A combination of ex vivo salivary film, and in vivo oral coating experiments were used to determine the importance of different mucoadhesive forces. Mucoadhesion of cationic emulsions was largely driven by electrostatic complexation. SDS-PAGE of the in vivo saliva coating highlighted that mucins were largely responsible for cationic emulsion mucoadhesion. Anionic emulsions were bound via hydrophobic/steric interactions to small salivary proteins typically located away from the mucin anchor points. The physical location and clustering of emulsions relative to the salivary film/papillae was probed via the invention of a fluorescent oral microscope. Cationic emulsions were densely clustered close to the papillae whilst anionic emulsions were suspended in the salivary film above the papillae. Interestingly, non-ionic emulsions were also trapped within the salivary film above the papillae as individual droplets. These findings highlight that whilst electrostatic complexation with saliva is a powerful mucoadhesive force, hydrophobic and steric interactions also act to induce oral retention of emulsions. The differences in physical location and clustering of emulsions within the salivary film hint at the 3D locations of the different salivary proteins driving each mucoadhesive interaction. This novel understanding of emulsion saliva/papillae interactions has potential to aid efficacy of buccal pharmaceutical delivery and the reduction of astringency in plant-based foods.
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Affiliation(s)
- Ivanna Colijn
- Nestlé Institute of Material Sciences, Nestlé Research, Vers Chez les Blancs, Lausanne, Switzerland; Wageningen University & Research, Wageningen, Gelderland, Netherlands
| | - Anthony Ash
- Nestlé Institute of Material Sciences, Nestlé Research, Vers Chez les Blancs, Lausanne, Switzerland; Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Marie Dufauret
- Nestlé Institute of Material Sciences, Nestlé Research, Vers Chez les Blancs, Lausanne, Switzerland
| | - Melissa Lepage
- Nestlé Institute of Material Sciences, Nestlé Research, Vers Chez les Blancs, Lausanne, Switzerland
| | - Céline Loussert-Fonta
- Nestlé Institute of Material Sciences, Nestlé Research, Vers Chez les Blancs, Lausanne, Switzerland
| | - Martin E Leser
- Nestlé Institute of Material Sciences, Nestlé Research, Vers Chez les Blancs, Lausanne, Switzerland
| | - Peter J Wilde
- Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Tim J Wooster
- Nestlé Institute of Material Sciences, Nestlé Research, Vers Chez les Blancs, Lausanne, Switzerland.
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19
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Abstract
Food oral processing (FOP) is a fast-emerging research area in the food science discipline. Since its first introduction about a decade ago, a large amount of literature has been published in this area, forming new frontiers and leading to new research opportunities. This review aims to summarize FOP research progress from current perspectives. Food texture, food flavor (aroma and taste), bolus swallowing, and eating behavior are covered in this review. The discussion of each topic is organized into three parts: a short background introduction, reflections on current research findings and achievements, and future directions and implications on food design. Physical, physiological, and psychological principles are the main concerns of discussion for each topic. The last part of the review shares views on the research challenges and outlooks of future FOP research. It is hoped that the review not only helps readers comprehend what has been achieved in the past decade but also, more importantly, identify where the knowledge gaps are and in which direction the FOP research will go.
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Affiliation(s)
- Yue He
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China;
| | - Xinmiao Wang
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China;
| | - Jianshe Chen
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China;
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20
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Kohyama K. Application of a balloon-type pressure sensor in texture evaluation of tongue-crushable foods. J Texture Stud 2022; 53:357-365. [PMID: 35322422 DOI: 10.1111/jtxs.12677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 03/14/2022] [Accepted: 03/17/2022] [Indexed: 12/01/2022]
Abstract
A relationship has recent been suggested to exist between tongue pressure measured using balloon-type sensors and the tongue-crushable food range of individuals. This study was conducted to investigate the applicability of a balloon-type pressure sensor for texture evaluation of tongue-crushable soft foods. Six gellan gum gels were used as a soft food model. The fracture force and strain of gels were controlled at two and three levels by changing the gum concentration and acyl-group content, respectively. The pressure sensor was inserted between a food sample and texture analyzer probe, and pressure values during compression of gels was measured. During the compression test, both the food and tongue-pressure sensor were deformed, eventually leading to fracture of food gels. Using the tongue-pressure sensor, the food gels fractured at lower force because of the shape of the sensor but showed longer displacement as the sensor deformed compared to without the sensor. Gels with low fracture force in the conventional test without the sensor exhibited lower fracture force, work, gradient, and true stress than those with high fracture force in the sensor test. Displacement, clearance or distance from the bottom plate, and true stress at fracture were appropriate parameters for expressing the fracture characteristics. Both the true fracture stress and fracture pressure in the sensor test decreased with the fracture strain of gels in a conventional test. These results suggest that by using a larger balloon and faster sampling, the sensor can be used to determine the fracture behavior of tongue-crushable foods.
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Affiliation(s)
- Kaoru Kohyama
- Institute of Food Research, National Agriculture and Food Research Organization (NFRI), Ibaraki, Japan
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21
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Sharma M, Pondicherry KS, Duizer L. Understanding relations between rheology, tribology, and sensory perception of modified texture foods. J Texture Stud 2021; 53:327-344. [PMID: 34921392 DOI: 10.1111/jtxs.12656] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 10/27/2021] [Accepted: 12/08/2021] [Indexed: 11/30/2022]
Abstract
The aim of this work was to examine relations between instrumental and sensory parameters in a texture modified food matrix, with and without saliva. Nine pureed carrot samples (eight thickened and a control) were developed with starch (0.4 and 0.8% wt/wt), xanthan (0.2 and 0.4% wt/wt) or starch-xanthan blends that met International Dysphagia Diet Standardisation Initiative (IDDSI) Level 4 guidelines using fork and spoon tests. Rheological and tribological tests were conducted on the food and simulated bolus prepared by adding fresh stimulated saliva to the food (1:5, saliva:food) to mimic oral processing. Perceived sensory properties were identified using a temporal dominance of sensations (TDS) test (n = 16) where panelists were given a list of nine attributes. The area under the curve was extracted from TDS curves for each attribute/sample and this was correlated with rheological (viscosity at 10 s-1 , G', G″, and tan δ at 1 Hz) and tribological (friction coefficient in three regimes) data. The viscosity of the control sample decreased after adding hydrocolloids (except Starch_0.8%) and with saliva incorporation. G' and G″ either increased or were similar for xanthan and blends and decreased for starch-thickened samples. Hydrocolloid addition increased friction for all samples and was higher with saliva addition. Sensory results showed that samples with starch were perceived as thick and grainy while xanthan was perceived as smooth and slippery. A greater number of sensory attributes correlated with viscoelastic parameters compared to friction coefficients. Correlations were highest with the saliva added samples, further highlighting the importance of including saliva during instrumental testing.
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Affiliation(s)
- Madhu Sharma
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | | | - Lisa Duizer
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
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22
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23
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Fan J, Annamalai PK, Prakash S. 3D enabled facile fabrication of substrates with human tongue characteristics for analysing the tribological behaviour of food emulsions. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102803] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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24
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Sarkar A, Soltanahmadi S, Chen J, Stokes JR. Oral tribology: Providing insight into oral processing of food colloids. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106635] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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25
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Srivastava R, Stieger M, Scholten E, Souchon I, Mathieu V. Texture contrast: Ultrasonic characterization of stacked gels' deformation during compression on a biomimicking tongue. Curr Res Food Sci 2021; 4:449-459. [PMID: 34308369 PMCID: PMC8283154 DOI: 10.1016/j.crfs.2021.06.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 06/24/2021] [Accepted: 06/24/2021] [Indexed: 11/13/2022] Open
Abstract
When undergoing compression during oral processing, stacked gels display different mechanical properties that shape perceptions of texture contrasts (Santagiuliana et al., 2018). However, to date, characterizing the mechanical responses of individual gel layers has been impossible. In this study, an ultrasound (US) technique was developed, that allowed such deformation dynamics to be visualized in real time. Stacked gels were created using layers (height: 5 mm) of brittle agar and elastic gelatin in different combinations. In a series of experimental tests, different stacked gel combinations were placed on a rough, deformable artificial tongue model (ATM) made of polyvinyl alcohol; a texture analyzer was used to apply uniaxial force, and deformation was monitored by an US transducer (5 MHz) located under the ATM. From the obtained results, it was observed that the deformation of ATM surface during compression was in accordance with the force recorded by the texture analyzer, suggesting a collaborative response of different layers under compression. Moreover, US imaging revealed that differences in Young's modulus values between layers led to heterogeneous strain distributions, which were more pronounced for the agar layers. Biopolymer elasticity was also a key factor. Regardless of combination type, the gelatin layers never fractured; such was not the case for the agar layers, especially those with lower Young's modulus values. The results of this US study have thus paved the way for a better understanding of the mechanical deformation that occurs in heterogeneous foods, a phenomenon that has been difficult to examine because of the limitations of conventional techniques. Agar and gelatin bilayer gels were compressed on deformable artificial tongue models. Compressions and relaxations were monitored with a non-invasive ultrasound method. Deformations in artificial tongue and food layers were assessed with signal processing. The method shows potential for understanding texture contrast perception.
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Affiliation(s)
- Rohit Srivastava
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, F-78850, Thiverval-Grignon, France
| | - Markus Stieger
- Division of Human Nutrition and Health & Food Quality and Design, Wageningen University, PO Box 17 6700 AA Wageningen, the Netherlands
| | - Elke Scholten
- Physics and Physical Chemistry of Foods, Wageningen University, PO Box 17 6700 AA Wageningen, the Netherlands
| | - Isabelle Souchon
- UMR 408 SQPOV, INRAE, Avignon Université, F-84000 Avignon, France
| | - Vincent Mathieu
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, F-78850, Thiverval-Grignon, France
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26
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Laguna L, Fiszman S, Tarrega A. Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106660] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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27
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Srivastava R, Mantelet M, Saint-Eve A, Gennisson JL, Restagno F, Souchon I, Mathieu V. Ultrasound monitoring of a deformable tongue-food gel system during uniaxial compression–an in vitro study. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102695] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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28
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Devezeaux De Lavergne M, Young AK, Engmann J, Hartmann C. Food Oral Processing-An Industry Perspective. Front Nutr 2021; 8:634410. [PMID: 33634161 PMCID: PMC7899988 DOI: 10.3389/fnut.2021.634410] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Accepted: 01/15/2021] [Indexed: 12/28/2022] Open
Abstract
We illustrate how scientific understanding of Food Oral Processing enables food product development with specific benefits for several target populations. in vivo, in vitro, and in silico approaches are discussed in the context of their ability to quantify oral processing from the molecular to the macroscopic scale. Based on this understanding, food structures with enhanced performance in terms of hedonic and nutritional properties as well as appropriateness for age and certain medical conditions can be developed. We also discuss current gaps and highlight development opportunities from an industry perspective.
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29
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Hu J, Andablo-Reyes E, Soltanahmadi S, Sarkar A. Synergistic Microgel-Reinforced Hydrogels as High-Performance Lubricants. ACS Macro Lett 2020; 9:1726-1731. [PMID: 33344040 PMCID: PMC7745723 DOI: 10.1021/acsmacrolett.0c00689] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Accepted: 11/10/2020] [Indexed: 11/29/2022]
Abstract
The ability to create a superlubricious aqueous lubricant is important for various biological and technological applications. Here, a nonlipid biolubricant with strikingly low friction coefficients is fabricated (patented) by reinforcing a fluid-like hydrogel composed of biopolymeric nanofibrils with proteinaceous microgels, which synergistically provide superlubricity on elastomeric surfaces in comparison to any of the sole components. This two-component lubricant composed of positively charged lactoferrin microgels and negatively charged κ-carrageenan hydrogels is capable of exceeding the high lubricating performance of real human saliva in tribo tests using both smooth and textured surfaces, latter mimicking the human tongue's wettability, topography, and compliance. The favorable electrostatic attraction between mutually oppositely charged microgels and the hydrogel reinforces the mechanical properties of the hydrogel, allowing friction reduction by combining the benefits of both viscous and hydration lubrication. The superlubricity of these microgel-reinforced hydrogels offers a unique prospect for the fabrication of biocompatible aqueous lubricants for dry-mouth therapy and/or designing of nonobesogenic nutritional technologies.
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Affiliation(s)
- Jing Hu
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K
| | - Efren Andablo-Reyes
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K
| | - Siavash Soltanahmadi
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K
| | - Anwesha Sarkar
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K
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