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Li Y, Ji S, Xu M, Zhou Z, Zhao X, Shen J, Qin Z, Tian S, Lu B. Molecular mechanism for the influence of yam starch multiscale structure on the sensory texture of cooked yam. Int J Biol Macromol 2024; 271:132572. [PMID: 38782328 DOI: 10.1016/j.ijbiomac.2024.132572] [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: 03/13/2024] [Revised: 05/11/2024] [Accepted: 05/20/2024] [Indexed: 05/25/2024]
Abstract
Yam is a dual-purpose crop as both medicine and food. However, the mechanism controlling the eating quality of yam remains to be elucidated. This study explored the influence of starch multiscale structure on the texture of yam. The results indicated that FS and RC yam have higher hardness and chewiness, while BZ, XM, and PL yam possess waxiness, Fineness, and Stickiness. Statistically, high amylose (AM) can increase hardness, chewiness, and compactness; and average molecular size (Rh) is positively correlated with stickiness, fineness, and waxiness. Specifically, medium- and long-chain amylose (1000 < X ≤ 10,000) and amylopectin (24 < X ≤ 100), particularly medium-chain amylose (1000 < X ≤ 5000) and long-chain amylopectin (24 < X ≤ 36), primarily affect sensory and rheological stickiness. The long chains of amylose form a straight chain interspersed in the crystalline and amorphous regions to support the entire lamellar structure. Higher proportion of amylose long chains, promoting the starch's structural rigidity, which in turn enhanced its hardness-related attributes. Moreover, a higher ratio of long chains within amylopectin results in tightly intertwined adjacent outer chains, forming double helix crystalline zones. This consequently augmenting the texture quality linked to stickiness-related attributes.
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Affiliation(s)
- Ye Li
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Shengyang Ji
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Minghao Xu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Zhenjiang Zhou
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Xi Zhao
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Jianfu Shen
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Zihan Qin
- Food Sensory Science Laboratory of Zhejiang Gongshang University, Zhejiang Gongshang University, Hangzhou 310035, China
| | - Shiyi Tian
- Food Sensory Science Laboratory of Zhejiang Gongshang University, Zhejiang Gongshang University, Hangzhou 310035, China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China.
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2
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Carrington M, Liu AG, Candy C, Martin A, Avery J. Naturalistic food categories are driven by subjective estimates rather than objective measures of food qualities. Food Qual Prefer 2024; 113:105073. [PMID: 38222065 PMCID: PMC10783799 DOI: 10.1016/j.foodqual.2023.105073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2024]
Abstract
Food-related studies often categorize foods using criteria such as fat and sugar content (e.g., high-fat, high-sugar foods; low-fat, low-sugar foods), and use these categorizations for further analyses. While these criteria are relevant to nutritional health, it is unclear whether they agree with the ways in which we typically group foods. Do these objective categories correspond to our subjective sense? To address this question, we recruited a group of 487 online participants to perform a triplet comparison task involving implicit object similarity judgements on images of 36 foods, which varied in their levels of fat and sugar. We also acquired subjective ratings of other food properties from another set of 369 online participants. Data from the online triplet task was used to generate a similarity matrix of these 36 foods. Principal Components Analysis (PCA) of this matrix identified that the strongest determinant of food similarity (the first PC) was most highly related to participants' judgements of how processed the foods were, while the second component was most related to estimates of sugar and fat content. K-means clustering analysis revealed five emergent food groupings along these PC axes: sweets, fats, starches, fruits, and vegetables. Our results suggest that naturalistic categorizations of food are driven primarily by knowledge of the origin of foods (i.e., grown or manufactured), rather than by their sensory or macronutrient properties. These differences should be considered and explored when developing methods for scientific food studies.
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Affiliation(s)
- Madeline Carrington
- Laboratory of Brain and Cognition, National Institute of Mental Health, Bethesda, MD, United States 20892
| | - Alexander G. Liu
- Laboratory of Brain and Cognition, National Institute of Mental Health, Bethesda, MD, United States 20892
| | - Caroline Candy
- Laboratory of Brain and Cognition, National Institute of Mental Health, Bethesda, MD, United States 20892
| | - Alex Martin
- Laboratory of Brain and Cognition, National Institute of Mental Health, Bethesda, MD, United States 20892
| | - Jason Avery
- Laboratory of Brain and Cognition, National Institute of Mental Health, Bethesda, MD, United States 20892
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3
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Schluterman HM, Linardos CG, Drulia T, Marshall JD, Kearns GL. Evaluating palatability in young children: a mini-review of relevant physiology and assessment techniques. Front Pediatr 2024; 12:1350662. [PMID: 38390280 PMCID: PMC10881860 DOI: 10.3389/fped.2024.1350662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Accepted: 01/25/2024] [Indexed: 02/24/2024] Open
Abstract
The palatability of pediatric pharmaceutical products plays a crucial role of influencing medication compliance. Rejection of unpalatable medications can potentially lead to treatment failure which can have immediate and delayed consequences. With advances in both the food and pharmaceutical industries, the systematic assessment of palatability has gained importance. Various methods such as visual analogue scales, facial hedonic scales, and facial recognition software, have been employed to assess palatability. While proven to be useful, these methods have significant limitations and may not be workable for young children. Despite these advancements, a universally accepted "gold standard" for assessing pediatric mediation palatability, recognized by drug regulatory agencies, is yet to be established.
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Affiliation(s)
- Haley M Schluterman
- Departments of Medical Education, The Anne Marion Burnett School of Medicine, Texas Christian University, Fort Worth, TX, United States
| | - Constance G Linardos
- Departments of Medical Education, The Anne Marion Burnett School of Medicine, Texas Christian University, Fort Worth, TX, United States
| | - Teresa Drulia
- Davies School of Communication Sciences and Disorders, The Harris College of Nursing and Health Sciences, Texas Christian University, Fort Worth, TX, United States
| | - James D Marshall
- Departments of Pediatrics, The Anne Marion Burnett School of Medicine, Texas Christian University, Fort Worth, TX, United States
- The Divisions of Intensive Care Medicine, Cook Children's Medical Center, Fort Worth, TX, United States
- The Divisions of Palliative Care, Cook Children's Medical Center, Fort Worth, TX, United States
| | - Gregory L Kearns
- Departments of Pediatrics, The Anne Marion Burnett School of Medicine, Texas Christian University, Fort Worth, TX, United States
- The Divisions of Intensive Care Medicine, Cook Children's Medical Center, Fort Worth, TX, United States
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L’Estimé M, Schindler M, Shahidzadeh N, Bonn D. Droplet Size Distribution in Emulsions. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:275-281. [PMID: 38118145 PMCID: PMC10786033 DOI: 10.1021/acs.langmuir.3c02463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 11/16/2023] [Accepted: 11/16/2023] [Indexed: 12/22/2023]
Abstract
The droplet size in emulsions is known to affect the rheological properties and plays a crucial role in many applications of emulsions. Despite its importance, the underlying mechanisms governing droplet size in emulsification remain poorly understood. We investigate the average drop size and size distribution upon emulsification with a high-shear mixer for model oil-in-water emulsions stabilized by a surfactant. The size distribution is found to be a log-normal distribution resulting from the repetitive random breakup of drops. High-shear emulsification, the usual way of making emulsions, is therefore found to be very different from turbulent emulsification given by the Kolmogorov-Hinze theory, for which power-law distributions of the drop size are expected. In agreement with this, the mean droplet size does not follow a scaling with the Reynolds number of the emulsification flow but rather a capillary number scaling based on the viscosity of the continuous phase.
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Affiliation(s)
- Manon L’Estimé
- Van
der Waals-Zeeman Institute, Institute of Physics, University of Amsterdam, 1098XH Amsterdam, The Netherlands
| | - Michael Schindler
- CNRS
UMR7083, ESPCI Paris, Université PSL, 10 Rue Vauquelin, 75005 Paris, France
| | - Noushine Shahidzadeh
- Van
der Waals-Zeeman Institute, Institute of Physics, University of Amsterdam, 1098XH Amsterdam, The Netherlands
| | - Daniel Bonn
- Van
der Waals-Zeeman Institute, Institute of Physics, University of Amsterdam, 1098XH Amsterdam, The Netherlands
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Tong C, Moayedi Y, Lumpkin EA. Merkel cells and keratinocytes in oral mucosa are activated by mechanical stimulation. Physiol Rep 2024; 12:e15826. [PMID: 38246872 PMCID: PMC10800296 DOI: 10.14814/phy2.15826] [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: 08/23/2023] [Accepted: 08/28/2023] [Indexed: 01/23/2024] Open
Abstract
The detection of mechanical qualities of foodstuffs is essential for nutrient acquisition, evaluation of food freshness, and bolus formation during mastication. However, the mechanisms through which mechanosensitive cells in the oral cavity transmit mechanical information from the periphery to the brain are not well defined. We hypothesized Merkel cells, which are epithelial mechanoreceptors and important for pressure and texture sensing in the skin, can be mechanically activated in the oral cavity. Using live-cell calcium imaging, we recorded Merkel cell activity in ex vivo gingival and palatal preparations from mice in response to mechanical stimulation. Merkel cells responded with distinct temporal patterns and activation thresholds in a region-specific manner, with Merkel cells in the hard palate having a higher mean activation threshold than those in the gingiva. Unexpectedly, we found that oral keratinocytes were also activated by mechanical stimulation, even in the absence of Merkel cells. This indicates that mechanical stimulation of oral mucosa independently activates at least two subpopulations of epithelial cells. Finally, we found that oral Merkel cells contribute to preference for consuming oily emulsion. To our knowledge, these data represent the first functional study of Merkel-cell physiology and its role in flavor detection in the oral cavity.
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Affiliation(s)
- Chi‐Kun Tong
- Department of Physiology and Cellular BiophysicsColumbia University Medical CenterNew YorkNew YorkUSA
| | - Yalda Moayedi
- Department of Physiology and Cellular BiophysicsColumbia University Medical CenterNew YorkNew YorkUSA
- Present address:
Departments of Neurology and Otolaryngology‐Head and Neck SurgeryColumbia UniversityNew YorkNYUSA
| | - Ellen A. Lumpkin
- Department of Physiology and Cellular BiophysicsColumbia University Medical CenterNew YorkNew YorkUSA
- Department of DermatologyColumbia University Medical CenterNew YorkNew YorkUSA
- Present address:
Department of Molecular and Cell BiologyHelen Wills Neuroscience Institute, University of California, BerkeleyBerkeleyCAUSA
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6
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Wooster TJ, Loussert-Fonta C, Ash A, Stoudmann R, Hass R, Colijn I. Novel oral microscope gives mechanistic insights into colloidal drivers of friction in oral biofilms. J Colloid Interface Sci 2023; 646:426-437. [PMID: 37207424 DOI: 10.1016/j.jcis.2023.04.168] [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: 01/28/2023] [Revised: 04/21/2023] [Accepted: 04/30/2023] [Indexed: 05/21/2023]
Abstract
Texture and mouthfeel are central to the sensory enjoyment of food and beverages. Yet our incomplete understanding of how food boluses are transformed in the mouth limits our texture prediction ability. As well as thin film tribology, the interaction of food colloids with the oral tissue and salivary biofilms plays a key role in texture perception via mechanoreceptors in the papillae. In this study we describe the development of an oral microscope capable of quantitative characterization of the inactions of food colloids with papillae and their concurrent saliva biofilm. We also highlight how the oral microscope revealed key microstructural drivers of several topical phenomena (oral residue formation, coalescence in-mouth, grittiness of protein aggregates and finally microstructural origin of polyphenol astringency) in the domain of texture creation. The coupling of a fluorescent food grade dye with image analysis enabled specific and quantitative determination of the microstructural changes in mouth. Emulsions either underwent no aggregation, small aggregation, or extensive aggregation depending on whether their surface charge facilitated complexation with the saliva biofilm. Quite surprisingly cationic gelatin emulsions that were already aggregated with saliva in mouth underwent coalescence if subsequently exposed to tea polyphenols (EGCG). Large protein aggregates were found to aggregate with the saliva coated papillae, increasing their size tenfold and possibly explaining why there are perceived as gritty. An exciting observation was the oral microstructural changes that occurred upon exposure to tea polyphenols (EGCG). Filiform papillae shrunk, and the saliva biofilm was seen to precipitate/collapse, exposing a very rough tissue surface. These tentative early steps are the first in vivo microstructural insights into the different food oral transformations that are drivers of key texture sensation.
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Affiliation(s)
- Tim J Wooster
- Nestlé Institute of Food Sciences, Nestlé Research, Vers Chez les Blancs, Lausanne, Switzerland.
| | - Céline Loussert-Fonta
- Nestlé Institute of Food Sciences, Nestlé Research, Vers Chez les Blancs, Lausanne, Switzerland
| | - Anthony Ash
- Nestlé Institute of Food Sciences, Nestlé Research, Vers Chez les Blancs, Lausanne, Switzerland; Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Romain Stoudmann
- Nestlé Institute of Food Sciences, Nestlé Research, Vers Chez les Blancs, Lausanne, Switzerland
| | | | - Ivanna Colijn
- Nestlé Institute of Food Sciences, Nestlé Research, Vers Chez les Blancs, Lausanne, Switzerland; Wageningen University & Research, Wageningen, Gelderland, Netherlands
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7
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Pegiou E, Siccama JW, Mumm R, Zhang L, Jacobs DM, Lauteslager XY, Knoop MT, Schutyser MAI, Hall RD. Metabolomics and sensory evaluation of white asparagus ingredients in instant soups unveil important (off-)flavours. Food Chem 2023; 406:134986. [PMID: 36470082 DOI: 10.1016/j.foodchem.2022.134986] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 09/29/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022]
Abstract
Split-stream processing of asparagus waste stream is a novel approach to produce spray-dried powder and fibre. Asparagus ingredients processed by this method and a commercial asparagus powder were compared by evaluating their flavour profile in a soup formulation. Professional sensory panel and untargeted metabolomics approaches using GC-MS and LC-MS were carried out. Unsupervised and supervised statistical analyses were performed to highlight discriminatory metabolites and correlate these to sensory attributes. The spray-dried powder scored higher on asparagus flavour compared to the commercial powder. The fibre negatively impacted the taste and mouthfeel of the soups. GC-O-MS confirmed the role of dimethyl sulphide, 2-methoxy-3-isopropyl pyrazine and 2-methoxy-3-isobutyl pyrazine in asparagus odour. Seven new volatile compounds are also proposed to contribute to asparagus flavour notes, most of which were more abundant in the spray-dried powder. This research demonstrates the feasibility of upcycling asparagus waste streams into flavour-rich ingredients with good sensorial properties.
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Affiliation(s)
- Eirini Pegiou
- Wageningen University & Research, Laboratory of Plant Physiology, P.O. Box 16, 6700AA Wageningen, the Netherlands
| | - Joanne W Siccama
- Wageningen University & Research, Laboratory of Food Process Engineering, P.O. Box 16, 6700AA Wageningen, the Netherlands
| | - Roland Mumm
- Wageningen University & Research, Bioscience, P.O. Box 16, 6700AA Wageningen, the Netherlands
| | - Lu Zhang
- Wageningen University & Research, Laboratory of Food Process Engineering, P.O. Box 16, 6700AA Wageningen, the Netherlands
| | - Doris M Jacobs
- Unilever Global Food Innovation Centre, Bronland 14, 6708WH Wageningen, the Netherlands
| | - Xavier Y Lauteslager
- Unilever Global Food Innovation Centre, Bronland 14, 6708WH Wageningen, the Netherlands
| | - Marcia T Knoop
- Unilever Global Food Innovation Centre, Bronland 14, 6708WH Wageningen, the Netherlands
| | - Maarten A I Schutyser
- Wageningen University & Research, Laboratory of Food Process Engineering, P.O. Box 16, 6700AA Wageningen, the Netherlands
| | - Robert D Hall
- Wageningen University & Research, Laboratory of Plant Physiology, P.O. Box 16, 6700AA Wageningen, the Netherlands; Wageningen University & Research, Bioscience, P.O. Box 16, 6700AA Wageningen, the Netherlands.
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8
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Moayedi Y, Xu S, Obayashi SK, Hoffman BU, Gerling GJ, Lumpkin EA. The cellular basis of mechanosensation in mammalian tongue. Cell Rep 2023; 42:112087. [PMID: 36763499 PMCID: PMC10409885 DOI: 10.1016/j.celrep.2023.112087] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 11/16/2022] [Accepted: 01/23/2023] [Indexed: 02/11/2023] Open
Abstract
Mechanosensory neurons that innervate the tongue provide essential information to guide feeding, speech, and social grooming. We use in vivo calcium imaging of mouse trigeminal ganglion neurons to identify functional groups of mechanosensory neurons innervating the anterior tongue. These sensory neurons respond to thermal and mechanical stimulation. Analysis of neuronal activity patterns reveal that most mechanosensory trigeminal neurons are tuned to detect moving stimuli across the tongue. Using an unbiased, multilayer hierarchical clustering approach to classify pressure-evoked activity based on temporal response dynamics, we identify five functional classes of mechanosensory neurons with distinct force-response relations and adaptation profiles. These populations are tuned to detect different features of touch. Molecular markers of functionally distinct clusters are identified by analyzing cluster representation in genetically marked neuronal subsets. Collectively, these studies provide a platform for defining the contributions of functionally distinct mechanosensory neurons to oral behaviors crucial for survival in mammals.
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Affiliation(s)
- Yalda Moayedi
- Department of Physiology and Cellular Biophysics, Columbia University, New York, NY 10032, USA; Department of Neurology, Columbia University, New York, NY 10032, USA; Department of Otolaryngology - Head & Neck Surgery, Columbia University, New York, NY 10032, USA
| | - Shan Xu
- School of Engineering and Applied Science, University of Virginia, Charlottesville, VA 22904, USA
| | - Sophie K Obayashi
- Department of Molecular & Cell Biology, Helen Wills Neuroscience Institute, University of California, Berkeley, Berkeley, CA 94720, USA
| | - Benjamin U Hoffman
- Department of Physiology and Cellular Biophysics, Columbia University, New York, NY 10032, USA
| | - Gregory J Gerling
- School of Engineering and Applied Science, University of Virginia, Charlottesville, VA 22904, USA.
| | - Ellen A Lumpkin
- Department of Physiology and Cellular Biophysics, Columbia University, New York, NY 10032, USA; Department of Molecular & Cell Biology, Helen Wills Neuroscience Institute, University of California, Berkeley, Berkeley, CA 94720, USA.
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9
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Souto A, Zhang J, Aragón AM, Velikov KP, Coulais C. Edible mechanical metamaterials with designed fracture for mouthfeel control. SOFT MATTER 2022; 18:2910-2919. [PMID: 35352073 PMCID: PMC9006237 DOI: 10.1039/d1sm01761f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Accepted: 03/08/2022] [Indexed: 06/14/2023]
Abstract
Metamaterials can display unusual and superior properties that come from their carefully designed structure rather than their composition. Metamaterials have permeated large swatches of science, including electromagnetics and mechanics. Although metamaterials hold the promise for realizing technological advances, their potential to enhance interactions between humans and materials has largely remained unexplored. Here, we devise a class edible mechanical metamaterials with tailored fracture properties to control mouthfeel sensory experience. Using chocolate as a model material, we first demonstrate how to create and control the fracture anisotropy, and the number of cracks, and demonstrate that these properties are captured in mouthfeel experience. We further use topology optimization to rationally design edible metamaterials with maximally anisotropic fracture strength. Our work opens avenues for the use of metamaterials to control fracture and to enhance human-matter interactions.
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Affiliation(s)
- André Souto
- Institute of Physics, University of Amsterdam, 1098 XH Amsterdam, The Netherlands.
| | - Jian Zhang
- Faculty of Mechanical, Maritime and Materials Engineering, Delft University of Technology, Mekelweg 2, 2628 CD Delft, The Netherlands.
| | - Alejandro M Aragón
- Faculty of Mechanical, Maritime and Materials Engineering, Delft University of Technology, Mekelweg 2, 2628 CD Delft, The Netherlands.
| | - Krassimir P Velikov
- Institute of Physics, University of Amsterdam, 1098 XH Amsterdam, The Netherlands.
- Unilever Innovation Centre Wageningen, 6708 WH Wageningen, The Netherlands
- Debye Institute for NanoMaterials Science, Utrecht University, 3584 CC, Utrecht, The Netherlands
| | - Corentin Coulais
- Institute of Physics, University of Amsterdam, 1098 XH Amsterdam, The Netherlands.
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