THE PSYCHOPHYSICS OF POURING, SPREADING AND IN-MOUTH VISCOSITY

Development and Evaluation of Liquid Plaster Loaded with Chromolaena odorata Leaf Extract Endowed with Several Beneficial Properties to Wound Healing

Liquid plaster (LP) is a recently developed wound dressing product that can be used to cover wounds in various parts of the body, especially small injuries or wounds in body parts involved in movement. Given the benefits and applications of LP, this study aimed to develop and evaluate Chromolaena odorata extract-loaded LP with antimicrobial and hemostasis effects. The study was first conducted through the extraction of Choromolaena odorata leaf by using an ethanol maceration technique and identification of the compounds with high-performance liquid chromatography. The LP loaded with Chromolaena odorata extract demonstrates an ability to inhibit S. aureus and S. epidermidis at a MIC of 0.25 mg/mL and MBC of 0.5 mg/mL. The antioxidant activity test was performed by ABTS and DPPH methods demonstrating the free-radical scavenging activity of the extract. The blood clotting activity was established by varying the concentration of Choromolaena odorata leaf extract from 0.0625 mg/mL to 1 mg/mL. The formulation of the film-forming system was developed by varying the solvent, polymer, and plasticizer proportions. The optimum formulation displayed fast film-forming with high elasticity of the film. Moreover, the 20 mg/mL herbal extract-loaded LP provided an antibacterial effect with admissible water vapor transmission and low skin irritation. As a result, the study demonstrates the possibility of introducing the Chromolaena odorata extract-loaded LP to increase the effectiveness of wound healing and the antibacterial effect on the skin.

Elucidation of a lingual detection mechanism for high-viscosity solutions in humans

While perception of high-viscosity solutions (η > 1000 cP) is speculated to be linked to filiform papillae deformation, this has not been demonstrated psychophysically. Presently, just-noticeable-viscosity-difference thresholds were determined using the forced-choice staircase method and high-viscosity solutions (η = 4798-12260 cP) with the hypotheses that the tongue would be chiefly responsible for viscosity perception in the oral cavity, and that individuals with more, longer, narrower filiform papillae would show a greater acuity for viscosity perception. Subjects (n = 59) evaluated solutions in a normal, "unblocked" condition as well as in a "palate blocked" condition which isolated the tongue so that only perceptual mechanisms on the lingual tissue were engaged. Optical profiling was used to characterize papillary length, diameter, and density in tongue biopsies of a subset (n = 45) of participants. Finally, psychophysical and anatomical data were used to generate a novel model of the tongue surface as porous media to predict papillary deformation as a strain-detector for viscosity perception. Results suggest that viscosity thresholds are governed by filiform papillae features. Indeed, anatomical characterization of filiform papillae suggests sensitivity to high-viscosity solutions is associated with filiform papillae length and density (r = 0.68, p < 0.00001), but not with diameter. Modelling indicated this is likely due to a reciprocal interaction between papillae diameter and fluid shear stress. Papillae with larger diameters would result in higher viscous shear stress due to a narrower gap and stronger fluid-structure interaction, but a larger-diameter papilla would also deform less easily.

The role of fat in flavor perception: effect of partition and viscosity in model emulsions

Decreasing the fat content of a food, while maintaining the same aroma content, changes both aroma release (due to partition effects) and the viscosity of the food. To understand the relative contribution of these two factors on flavor perception, a series of flavored emulsions were prepared to control aroma release and viscosity using different aroma, oil, and hydroxypropyl methyl cellulose (HPMC) contents. Samples were formulated to deliver the same aroma-release in vitro and in vivo, and their viscosity was measured using the Kokini oral shear stress parameter. Despite the in vivo aroma release being constant, there were perceptual differences between the samples, and the flavor intensity decreased as in-mouth viscosity increased. For these iso release samples, the Kokini oral shear stress parameter correlated well with the decrease in perception, suggesting that there may be a viscosity stimulus or that the viscosity affects release of tastant and hinders aroma-taste interactions.