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The Contribution of Food Oral Processing
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The Contribution of Food Oral Processing

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".

Deadline for manuscript submissions: closed (1 May 2019) | Viewed by 35902

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special Issue Editors

Prof. Dr. Susana Fiszman

E-Mail Website
Guest Editor
Institute of Agrochemistry and Food Technology, Spanish National Research Council, Valencia, Spain
Interests: food texture; sensory perception; food structures
Special Issues, Collections and Topics in MDPI journals
Dr. Amparo Tarrega

E-Mail Website
Guest Editor
Institute of Agrochemistry and Food Technology, Spanish National Research Council, Valencia, Spain
Interests: elderly; sensory; perception; tailoring food
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Processing a food bite or sip in the mouth covers a huge number of coordinate physiological actions by all the oral organs (longue, palate, teeth, saliva glands, etc.).

An increasing number of studies in the last years demonstrate the vivid interest of the topic. However we are far from understanding the entire process from first bite through to swallowing. One reason is because the trajectory through the mouth and bolus formed depend on the food composition, structure, mechanical characteristics, bite size and shape, etc. making difficult to generalize the results-coming from each study.

Knowledge on what mechanisms control oral processing is key in defining strategies to design products that should meet the needs of specific consumer groups. In addition, comprehension of the relationships between physiological, behavioral and compositional/ structural properties of food during oral processing would allow us to deepen the understanding of texture perception.

Some fields that could benefit from this knowledge is the design of food adapted to swallowing disorders, or low/ free products that require more and more sophisticated matrices that should also have a nice mouth path.

Prof. Susana Fiszman
Dr. Amparo Tarrega
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • oral processing
  • bolus
  • food texture
  • food structure
  • tongue
  • oral trajectory
  • electromyography
  • jaw tracking
  • particle size distribution
  • oral exposure
  • satiety
  • satiati

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Published Papers (7 papers)

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Editorial

Jump to: Research

3 pages, 171 KiB  
Editorial
Oral Processing Studies: Why Multidisiciplinary?
by Susana Fiszman and Amparo Tarrega
Foods 2020, 9(7), 875; https://doi.org/10.3390/foods9070875 - 3 Jul 2020
Cited by 1 | Viewed by 2144
Abstract
When food is ingested, it remains in the mouth for a short period of time. Although this period is brief compared to the total food nutrient digestion and absorption time, it is crucially important as it is the first step in digestion. It [...] Read more.
When food is ingested, it remains in the mouth for a short period of time. Although this period is brief compared to the total food nutrient digestion and absorption time, it is crucially important as it is the first step in digestion. It is also very important that, while the food is in the mouth, it is perceived by the senses and then a decision is made on swallowing. Oral sensory perception is an integrative response, which is generated in very short time (normally a few seconds) from complex information gathered from multiple sources during mastication and swallowing. Consequently, food oral processing studies include many orientations. This Special Issue brings together a small range of studies with a diversity of approaches that provide good examples of the complexity and multidisciplinarity of the subject. Full article
(This article belongs to the Special Issue The Contribution of Food Oral Processing)

Research

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22 pages, 2457 KiB  
Article
Dynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African Communities
by James Makame, Tanita Cronje, Naushad M. Emmambux and Henriette De Kock
Foods 2019, 8(6), 221; https://doi.org/10.3390/foods8060221 - 21 Jun 2019
Cited by 17 | Viewed by 5552
Abstract
Child malnutrition remains a major public health problem in low-income African communities, caused by factors including the low nutritional value of indigenous/local complementary porridges (CP) fed to infants and young children. Most African children subsist on locally available starchy foods, whose oral texture [...] Read more.
Child malnutrition remains a major public health problem in low-income African communities, caused by factors including the low nutritional value of indigenous/local complementary porridges (CP) fed to infants and young children. Most African children subsist on locally available starchy foods, whose oral texture is not well-characterized in relation to their sensorimotor readiness. The sensory quality of CP affects oral processing (OP) abilities in infants and young children. Unsuitable oral texture limits nutrient intake, leading to protein-energy malnutrition. The perception of the oral texture of selected African CPs (n = 13, Maize, Sorghum, Cassava, Orange-fleshed sweet potato (OFSP), Cowpea, and Bambara) was investigated by a trained temporal-check-all-that-apply (TCATA) panel (n = 10), alongside selected commercial porridges (n = 19). A simulated OP method (Up-Down mouth movements- munching) and a control method (lateral mouth movements- normal adult-like chewing) were used. TCATA results showed that Maize, Cassava, and Sorghum porridges were initially too thick, sticky, slimy, and pasty, and also at the end not easy to swallow even at low solids content—especially by the Up-Down method. These attributes make CPs difficult to ingest for infants given their limited OP abilities, thus, leading to limited nutrient intake, and this can contribute to malnutrition. Methods to improve the texture properties of indigenous CPs are needed to optimize infant nutrient intake. Full article
(This article belongs to the Special Issue The Contribution of Food Oral Processing)
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14 pages, 1106 KiB  
Article
Oral Wine Texture Perception and Its Correlation with Instrumental Texture Features of Wine-Saliva Mixtures
by Laura Laguna, María Dolores Álvarez, Elena Simone, Maria Victoria Moreno-Arribas and Begoña Bartolomé
Foods 2019, 8(6), 190; https://doi.org/10.3390/foods8060190 - 1 Jun 2019
Cited by 19 | Viewed by 4338
Abstract
Unlike solid food, texture descriptors in liquid food are scarce, and they are frequently reduced to the term viscosity. However, in wines, apart from viscosity, terms, such as astringency, body, unctuosity and density, help describe their texture, relating the complexity and balance among [...] Read more.
Unlike solid food, texture descriptors in liquid food are scarce, and they are frequently reduced to the term viscosity. However, in wines, apart from viscosity, terms, such as astringency, body, unctuosity and density, help describe their texture, relating the complexity and balance among their chemical components. Yet there is uncertainty about which wine components (and their combinations) cause each texture sensation and if their instrumental assessment is possible. Therefore, the aim of the present work was to study the effect of wine texture on its main components, when interacting with saliva. This was completed by using instrumental measurements of density and viscosity, and by using two types of panels (trained and expert). For that, six different model-wine formulations were prepared by adding one or multiple wine components: ethanol, mannoproteins, glycerol, and tannins to a de-alcoholised wine. All formulations were mixed with fresh human saliva (1:1), and their density and rheological properties were measured. Although there were no statistical differences, body perception was higher for samples with glycerol and/or mannoproteins, this was also correlated with density instrumental measurements (R = 0.971, p = 0.029). The viscosity of samples with tannins was the highest due to the formation of complexes between the model-wine and salivary proteins. This also provided astringency, therefore correlating viscosity and astringency feelings (R = 0.855, p = 0.030). No correlation was found between viscosity and body perception because of the overlapping of the phenolic components. Overall, the present results reveal saliva as a key factor when studying the wine texture through instrumental measurements (density and viscosity). Full article
(This article belongs to the Special Issue The Contribution of Food Oral Processing)
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19 pages, 2336 KiB  
Article
Characterizing the Dynamic Textural Properties of Hydrocolloids in Pureed Foods—A Comparison Between TDS and TCATA
by Madhu Sharma and Lisa Duizer
Foods 2019, 8(6), 184; https://doi.org/10.3390/foods8060184 - 30 May 2019
Cited by 29 | Viewed by 4843
Abstract
Pureed foods, a compensatory diet for dysphagia, require the incorporation of hydrocolloids in order to be swallowed safely. The effect of hydrocolloid addition on textural dynamics of pureed foods has not yet been investigated. Starch and xanthan were added to levels that allowed [...] Read more.
Pureed foods, a compensatory diet for dysphagia, require the incorporation of hydrocolloids in order to be swallowed safely. The effect of hydrocolloid addition on textural dynamics of pureed foods has not yet been investigated. Starch and xanthan were added to levels that allowed products to meet the criteria of the International Dysphagia Diet Standardization Initiative. Nine pureed carrot matrices made with two concentrations of starch, xanthan, and their blends were characterized for textural evolution using two dynamic sensory techniques: Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA). Each test, with four replications, was conducted with 16 panelists. Results indicate that purees were divided into two groups based on sensory responses––grainy and smooth were the primary differentiating attributes for these two groups. Grainy was associated with starch-added samples, while samples with xanthan (alone and in blends) were smooth and slippery. For both groups, thickness was perceived during the first half of processing, adhesiveness in the second half of oral processing, and mouthcoating was perceived toward the end of processing. A comparison of results from these tests showed that both TDS and TCATA gave similar information about texture dynamics and product differentiation of pureed foods. Full article
(This article belongs to the Special Issue The Contribution of Food Oral Processing)
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11 pages, 1385 KiB  
Article
Compression Test of Soft Food Gels Using a Soft Machine with an Artificial Tongue
by Kaoru Kohyama, Sayaka Ishihara, Makoto Nakauma and Takahiro Funami
Foods 2019, 8(6), 182; https://doi.org/10.3390/foods8060182 - 29 May 2019
Cited by 18 | Viewed by 8314
Abstract
Care food is increasingly required in the advanced-aged society. Mechanical properties of such foods must be modified such that the foods are easily broken by the tongue without chewing. When foods are compressed between the tongue and the hard palate, the tongue deforms [...] Read more.
Care food is increasingly required in the advanced-aged society. Mechanical properties of such foods must be modified such that the foods are easily broken by the tongue without chewing. When foods are compressed between the tongue and the hard palate, the tongue deforms considerably, and only soft foods are broken. To simulate tongue compression of soft foods, artificial tongues with stiffness similar to that of the human tongue were created using clear soft materials. Model soft gels were prepared using gellan gums. A piece of gel on an artificial tongue was compressed using a texture analyzer. The deformation profile during the compression test was obtained using a video capture system. The soft machine equipped a soft artificial tongue sometimes fractured food gels unlike hard machine, which always fracture gels. The fracture properties measured using the soft machine were better than those obtained from a conventional test between hard plates to mimic natural oral processing in humans. The fracture force on foods measured using this soft machine may prove useful for the evaluation of food texture that can be mashed using the tongue. Full article
(This article belongs to the Special Issue The Contribution of Food Oral Processing)
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12 pages, 1608 KiB  
Article
Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch—An In Vitro Approach
by Amparo Gamero, Quoc Cuong Nguyen, Paula Varela, Susana Fiszman, Amparo Tarrega and Arantxa Rizo
Foods 2019, 8(5), 148; https://doi.org/10.3390/foods8050148 - 1 May 2019
Cited by 3 | Viewed by 4583
Abstract
The aim of the present study was to determine how variation in the biscuit matrix affects both the degree of in vitro fragmentation and the starch hydrolysis that occurs during the oral phase of digestion. Using three different oat ingredient types (oat flour, [...] Read more.
The aim of the present study was to determine how variation in the biscuit matrix affects both the degree of in vitro fragmentation and the starch hydrolysis that occurs during the oral phase of digestion. Using three different oat ingredient types (oat flour, small flakes, and big flakes) and baking powder (or none), six biscuits with different matrices were obtained. The instrumental texture (force and sound measurements) of the biscuits was analyzed. The samples were then subjected to in vitro fragmentation. The particle size distribution and in vitro oral starch hydrolysis over time of the fragmented samples were evaluated. The results showed that the samples presented different fragmentation patterns, mainly depending on the oat ingredient type, which could be related to their differences in texture. The biscuits made with oat flour were harder, had a more compact matrix and showed more irregular fragmentation and a higher percentage area of small particles than those made with big oat flakes, which were more fragile and crumbly. The highest degree of starch hydrolysis corresponded to the biscuits made with flour. Conclusions: Differences in the mechanical properties of the biscuit matrix, in this case due to differences in the oat ingredient, play a role in the in vitro fragmentation pattern of biscuits and in the oral phase of starch hydrolysis. Full article
(This article belongs to the Special Issue The Contribution of Food Oral Processing)
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15 pages, 1373 KiB  
Article
Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach
by Amparo Tarrega, Claude Yven, Etienne Semon, Patrick Mielle and Christian Salles
Foods 2019, 8(3), 106; https://doi.org/10.3390/foods8030106 - 21 Mar 2019
Cited by 28 | Viewed by 5123
Abstract
Temporal aroma compound release during eating is a function of the physicochemical properties of the food matrix, aroma compounds, and oral physiology of individuals. However, the influence of each parameter on the release of each aroma component should be clarified. Two flavored lipoprotein [...] Read more.
Temporal aroma compound release during eating is a function of the physicochemical properties of the food matrix, aroma compounds, and oral physiology of individuals. However, the influence of each parameter on the release of each aroma component should be clarified. Two flavored lipoprotein matrices varying in composition were chewed in a chewing simulator that reproduced most of the physiological functions of the mouth. Aroma compound releases (butanoic acid, 2-heptanone, ethyl butyrate, 3-octanone, and 2-nonanone) were followed in real time by direct connection of the device to APCI-MS (atmospheric pressure chemical ionization mass spectrometry). Each oral parameter was controlled and decoupled using the in vitro device. The food matrix composition had only a low impact on aroma compound release, but the controlled oral parameters had significantly different influences on the release of aroma compounds according to their physicochemical characteristics. The release of certain compounds seemed more sensitive to bite force, while others seemed more sensitive to the shearing angle. The salivary flow rate primarily influenced the more hydrophobic compounds. Significant interactions were also observed between shear angle, salivary flow rate, and lipoprotein matrix composition, mainly for the release of the more hydrophobic volatile compounds; this needs further investigations to be clarified. Full article
(This article belongs to the Special Issue The Contribution of Food Oral Processing)
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