摘要 :
Food oral processing research covers the study of mastication, role of tongue, teeth, and palate, food-saliva interaction, bolus formation, texture and flavor perceptions, etc. Over the preceding decades, instrumental approaches w...
展开
Food oral processing research covers the study of mastication, role of tongue, teeth, and palate, food-saliva interaction, bolus formation, texture and flavor perceptions, etc. Over the preceding decades, instrumental approaches were advanced to evaluate texture, flavor, and other physicochemical changes by simulating some form of oral functionalities and environments. However, a comprehensive assessment of food products under actual oral processing is still an open topic of research, and has many persisting challenges. Present experimental methods utilize a number of different instruments and feedbacks from trained human panel in order to draw some form of correlations between physicochemical properties of the food composition and its sensorial properties. Major shortfalls of these existing instruments are their justifiable limitation to become a true representation of actual oral conditions and mechanisms. It therefore leads to contemplate on an ambitious objective to develop a device closely resembling the processes and mechanisms of human mouth.
收起
摘要 :
The aim of this study was to link parameters describing oral physiology and anatomy of consumers varying in age, gender and ethnicity to food oral processing behavior. Three groups of healthy consumers were compared: Dutch, Caucas...
展开
The aim of this study was to link parameters describing oral physiology and anatomy of consumers varying in age, gender and ethnicity to food oral processing behavior. Three groups of healthy consumers were compared: Dutch, Caucasian adults (18-30 yrs, n = 32), Chinese, Asian adults (18-30 yrs, n = 32) and Dutch, Caucasian older adults (65-85 yrs, n = 32). Mastication performance, salivary flow rate (stimulated and unstimulated) and dental status were quantified to characterize oral physiology. Volume of oral cavity, tongue dimensions, facial anthropometry, height and weight were quantified to characterize anatomy. Oral processing behavior of three solid foods (carrot, cheese and sausage) was quantified by video recordings and eating rate (g/s), average consumption time (s), chews per bite (-) and average bite size (g) were determined. Dutch, Caucasian older adults had smaller volume of oral cavity, lower number of teeth and larger head width compared to Dutch, Caucasian adults. Chinese, Asian adults showed significantly higher mastication performance and larger head width compared to Dutch, Caucasian consumers, while dental status did not significantly differ between groups. Males had significantly larger volumes of oral cavity and larger head height and width compared to females. Dutch, Caucasian adults had a shorter average consumption time (s), less chews per bite and consumed the three foods with higher eating rate (g/s) compared to Dutch, Caucasian older adults. Chinese, Asian adults had a significantly longer average consumption time (s), more chews per bite, smaller average bite size (g) and lower eating rate (g/s) compared to Dutch, Caucasian adults. Twenty-one significant relationships were found between oral physiological and anatomical parameters and oral processing behavior. Body weight resulted in the largest beta-values, indicating to be the anatomical parameter of largest influence on oral processing behavior. We conclude that only few oral physiological and anatomical parameters related with food oral processing behavior. We suggest that other factors, including cultural factors contribute to variation in food oral processing behavior between different consumer groups more than saliva flow, volume of oral cavity, mastication performance and dental status.
收起
摘要 :
Oral lubrication has attracted a growing research interest in recent years because of its importance in influencing food texture and mouth-feel sensation. A number of tribometers have been developed for oral tribology studies, but...
展开
Oral lubrication has attracted a growing research interest in recent years because of its importance in influencing food texture and mouth-feel sensation. A number of tribometers have been developed for oral tribology studies, but all are designed for in vitro applications only. In this work, a new experimental set up has been established for in situ oral lubrication measurements; and further to determine oral lubrication as influenced by food consumption in relation to texture and mouth-feel. The design was based on a mechanical coupling between a texture analyzer and an intra-oral pressure sensor, and on a simultaneous digitizing of signals from both devices. Feasibility and reliability of the set up was firstly tested using hard-hard frosted glass surfaces with varying sliding speeds and two different normal forces; then using pig's tongue - polydimethylsiloxane soft surfaces with artificial saliva and food samples varying fat content at different sliding speeds. Consistent friction coefficients were observed in hard-hard surface lubrication tests and fat content-dependent friction coefficients were seen in soft surface lubrication tests. After these, in situ friction coefficients were measured in 10 healthy subjects, both under unstimulated oral conditions and after consumption of fluid foods. It was found that friction coefficient measured with no food consumption (unstimulated) was correlated to the salivary viscosity as well as salivary flow rate. The oral friction coefficient showed a strong correlation with the sensory intensity perception of astringency and slipperiness. Results from this work demonstrate that this simple experimental set up is feasible and reliable. Our work provides a new experimental technique for oral lubrication studies in relation to the controlling mechanisms of oral sensation of food texture and mouth-feel.
收起
摘要 :
The intra-oral processing of semi-solids foods is dominated by effects due to tongue movement. These movements subject the food to shear forces and mix it with saliva. Both actions tend to reduce the viscosity of the products. The...
展开
The intra-oral processing of semi-solids foods is dominated by effects due to tongue movement. These movements subject the food to shear forces and mix it with saliva. Both actions tend to reduce the viscosity of the products. These changes are perceived as "melting" by sensory panellists. In a previous study where subjects were trained to use a variety of intra-oral manipulation it was shown that the amount of tongue movement was an important factor in determining the sensory experience of the products. The goal of this study was to develop a system which could measure changes in viscosity due to temperature, shear, dilution and structure breakdown, monitor the rate of and extent of mixing, mimic the pattern of mixing extant in the mouth. Simulation requires that shear forces, mixing and thermal effects be mimicked faithfully. To compare samples recovered from the mouth with those mixed in the simulator we compare the amount of mixing as measured using an image-processing technique. The simulator allows the effects of shear, dilution, and α-amylase concentration on the rheology and heterogeneity of the product to be monitored in real time. By way of example the effects of dilution, shear and chemical breakdown are compared in a starch-based semi-solid food.
收起
摘要 :
Human saliva is a complex colloidal system that offers multiple functions during food oral processing. Most interestingly, saliva was recently proved to act as an effective natural emulsifier during the oral consumption of oil/fat...
展开
Human saliva is a complex colloidal system that offers multiple functions during food oral processing. Most interestingly, saliva was recently proved to act as an effective natural emulsifier during the oral consumption of oil/fat, leading to speculations about the mechanisms of oral sensation of oil/fat. For this reason, this project was designed to investigate the stability of saliva emulsions, as influenced by storage time (0-240 min), Ca2+ concentrations (0-45 mM), and pH (4-8). A total of 12 healthy young subjects were recruited, and saliva emulsions were prepared in vitro under gentle homogenization conditions. Emulsion stability was monitored by zeta-potential, particle size distribution, microstructure, and apparent viscosity. The results showed that emulsifying capability of saliva and the stability of emulsion was significantly different among subjects (p < 0.05). During the observation period, d32 of saliva emulsions only increased slightly with the extension of storage time. The stability of saliva emulsions was affected by Ca2+ concentrations or pH values to varying degrees. The lowest stability was observed at 45 mM Ca2+ or pH 4 (close to pI). Also, all saliva emulsions were exhibited shear-thinning behavior. Despite the results are still preliminary, it is evident that oral emulsifying capability and the stability of saliva emulsions are highly individualized and are significantly affected by complex factors. Confirmation of oral emulsification reminds us that very different thinking is needed in explaining oral mechanisms of oil/fat sensation and perception.
收起
摘要 :
The aims of the study were (1) to compare oral physiology, anatomy and food oral processing behavior of consumers by age (Chinese young adults vs Chinese older adults) and by ethnicity (Chinese (Asian) vs. Dutch (Caucasian)) and (...
展开
The aims of the study were (1) to compare oral physiology, anatomy and food oral processing behavior of consumers by age (Chinese young adults vs Chinese older adults) and by ethnicity (Chinese (Asian) vs. Dutch (Caucasian)) and (2) to explore relationships between oral physiology, anatomy and food oral processing behavior of Chinese consumers. Oral physiology (mastication performance, saliva flow rate and dental status) and anatomy (volume of oral cavity, tongue dimensions, facial anthropometry, height and weight) were determined in Chinese (Asian) young adults (n = 32; 18-30 yrs) and Chinese (Asian) older adults (n = 32; 60-85 yrs) and compared to previously determined oral physiology and anatomy of Dutch (Caucasian) young adults (n = 32; 18-30 yrs) and Dutch (Caucasian) older adults (n = 32; 65-85 yrs). Oral processing behavior (consumption time, chews per bite, bite size, eating rate) of solid foods (cooked carrot, sausage and tofu-gan) was quantified using video recordings. Regarding the effect of age on physiology, anatomy and food oral processing behavior, Chinese (Asian) older adults consumed all foods with lower eating rates compared to Chinese (Asian) young adults probably due to changes in oral physiology and anatomy. Regarding the effect of ethnicity on oral physiology, anatomy and food oral processing behavior, Chinese (Asians) had lower percentages of normal occlusion, slightly wider and shorter tongues, lower head height:width ratio and lower BMI compared to Dutch (Caucasians). Overall, Chinese adults displayed similar food oral processing behavior compared to Dutch adults. Consumption time, chews per bite and bite size did not differ between Chinese and Dutch adults. Only a small difference in eating rate were observed between these groups. Body weight and number of teeth were the physiological and anatomical parameters that related the strongest with oral processing behavior of solid foods. We conclude that age and ethnicity impact oral physiology, anatomy and oral processing behavior of solid foods. Oral physiology and anatomy only partially explain the variation in oral processing behavior of solid foods in consumer groups differing in ethnicity and age. Other factors such as culture and consumption habits are suggested to have a stronger influence on oral processing behavior.
收起
摘要 :
Previous studies have shown that food texture affects satiation by influencing the eating rate, bite size and oral transit time. However, investigations into the direct effect of texture on satiation are limited. The objective of ...
展开
Previous studies have shown that food texture affects satiation by influencing the eating rate, bite size and oral transit time. However, investigations into the direct effect of texture on satiation are limited. The objective of the current study was to investigate the effect of textural complexity on satiation, independent of oral processing time and energy density. A preload-test meal design was used in this study; model foods with three levels of textural complexity (low, medium and high) were consumed as preload foods followed by a two-course ad libitum meal. This study was a randomized cross-over trial with 38 subjects. The results clearly showed that food with greater textural complexity led to significantly lower food intake overall. The first course of the meal and total food intake was significantly reduced (p < 0.05) although food intake at the second course did not differ between groups. Despite the differing total intake, all subjects rated to have the same sense of satiety after three hours post-trial and the time taken to the next eating occasion did not differ between different preload conditions. Increased textural complexity in food enhances satiation and may potentially impact on satiety however this needs to be further confirmed in future studies. The findings suggest that foods with more complex textures can be a helpful tool in reducing the short-term food intake and enhancing the satiation response. (C) 2016 Elsevier Inc. All rights reserved.
收起
摘要 :
Saliva is a critical component during eating, as it performs an important role in sensory perception and processing of food. However, the individual variations and relationships between oral sensory physiology, oral processing and...
展开
Saliva is a critical component during eating, as it performs an important role in sensory perception and processing of food. However, the individual variations and relationships between oral sensory physiology, oral processing and saliva with food are not well understood. The aim of this study was to analyse as well as to interpret individual variations and relationships between the mid infrared (MIR) spectra of saliva and oral physiology and behaviour (e.g. fungiform papillae, saliva flow, and oral processing time). The fungiform papillae density of the tongue, resting saliva flow rate and oral processing time were measured in participants from a sensory study (n = 52). The MIR spectra of unstimulated saliva samples sourced from participants were collected and used to develop partial least squares (PLS) regression models. These models were utilised to interpret the relationships and individual variations between saliva quantity, oral sensing physiology, and oral processing with the saliva spectra. The coefficient of determination (R-2) and the standard error in cross validation (SECV) obtained were for saliva flow rate (R-2 0.65-0.83, SECV 0.25-0.31), papillae density of tongue (R-2 0.73-0.83, SECV 7.4-11.2), and oral processing time (R-2 0.7-0.87, SECV 1.66-3.04). Optimal models were obtained when participants were divided into groups namely young male, young female, and older participants. Different PLS loadings in the MIR fingerprint regions were observed between different groups, which demonstrates that different components of saliva connect with oral sensing physiology and oral processing differences among different demographic groups. These results indicated the potential of the salivary fingerprint spectra to understand the consumer eating experience and food selection more deeply, providing a tool in marketing and sensory experiments.
收起
摘要 :
Oral disease is one of the most common causes of death in some countries. Changing habits and diet, not observing oral hygiene, neglecting the importance and health of teeth are the most important causes of oral diseases, these di...
展开
Oral disease is one of the most common causes of death in some countries. Changing habits and diet, not observing oral hygiene, neglecting the importance and health of teeth are the most important causes of oral diseases, these diseases may be specific to the oral cavity or may contribute to the disease in humans as part of an incompatible substance. In the meantime, the field of image processing has been proposed to provide automatic systems for disease diagnosis. Among medical image processing methods, image edging is the process of identifying and changing the display of an image. The purpose of this study is to use the edge recognition method and compare it with previous algorithms to be able to more accurately identify oral tissue from biological materials used in teeth than in the past. In the present study, using the method of Image segmentation (edge detection) is labeled for each pixel, so that pixels with the same label have similar properties. Oral and dental tissue segmentation was performed. Quantitative analysis of the results showed an accuracy of over 80% of the proposed method for oral tissue diagnosis. So that by using the results, it is possible to best identify a person who has a lesion in the tooth or oral tissue.
收起
摘要 :
Foods such as starch- or gelatine-based desserts, cheese, and processed meats are considered semi-solid or soft-solid, viscoelastic materials. Oral processing of these foods starts with either biting a portion from a larger piece ...
展开
Foods such as starch- or gelatine-based desserts, cheese, and processed meats are considered semi-solid or soft-solid, viscoelastic materials. Oral processing of these foods starts with either biting a portion from a larger piece or placing a piece in the mouth. Specific textural elements of a food are evaluated by descriptive sensory analysis; however, the time and costs of sensory analysis have motivated the empirical development of mechanical tests that correlate with sensory analysis of texture. While food scientists were evaluating mechanical properties to understand subjective texture, material scientists were developing rheological and fracture-mechanics approaches to understand material properties in general. Still another group of scientists have focused on the biological mechanisms involved in mastication, oral processing and oral sensation. Understanding the integration of physical, physiological and psychophysical elements of soft-solid food texture is a relative new area of research and therefore the current understanding of this multidisciplinary approach will be reviewed.
收起
原文获取