A review of the approaches to predict the ease of swallowing and post-swallow residues

Marconati, Marco; Engmann, Jan; Burbidge, Adam; Mathieu, V.; Souchon, Isabelle; Ramaioli, Marco

doi:10.1016/j.tifs.2019.02.045

Cited by 32 publications

(13 citation statements)

References 125 publications

(143 reference statements)

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“…The emerging new methods to understand the swallowing process can be crucial in the development of thickeners for dysphagia patients. In this sense, soft tribology is an emerging tool in food science, correlating the coefficient of friction with some sensory properties, especially at the end of chewing ( Torres et al., 2019 , Hayashi et al., 2016 , Marconati et al., 2019 ). Factors such as contact angle formed between the thickeners and the contact surface as well as the adhesiveness forces may interfere with the values obtained for the coefficient of friction.…”

Section: Resultsmentioning

confidence: 99%

Rheology and soft tribology of thickened dispersions aiming the development of oropharyngeal dysphagia-oriented products

Vieira

Oliveira

Salvaro

et al. 2020

Current Research in Food Science

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Dysphagia is a swallowing disorder that mainly affects elderly but can be minimized by thickening of liquid foods. Flaxseed gum (FG) was studied as a potential alternative thickener for dysphagia patients in comparison to commercial thickeners based on xanthan gum (XG) and modified starch (MS). Rheological and tribological responses of biopolymer-based thickening solutions (0.75–3% w/w) incorporated in different food matrices (water, orange-flavoured soy juice and skim milk) were recorded and correlated. In general, the increase in gums concentration led to increases in viscosity, viscoelastic properties and lubricating capacity. An opposite behavior was observed for the MS-based products, since an increase in concentration led to a lower increase in viscosity and viscoelastic properties but caused a decrease in the lubricating capacity. These results indicated that associating tribology to rheology is crucial to further define formulations with pleasant swallowing characteristics.

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Section: Resultsmentioning

confidence: 99%

Rheology and soft tribology of thickened dispersions aiming the development of oropharyngeal dysphagia-oriented products

Vieira

Oliveira

Salvaro

et al. 2020

Current Research in Food Science

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“…Experimental approaches to understand food oral processing have been complemented by mathematical modeling and simulation. These approaches usually focus on an isolated aspect of food oral processing, e.g., resolution limits for detection of solid objects ( 94 , 95 ), fracture mechanics [e.g., ( 96 )], effects of friction and wear [e.g., ( 97 )], heat transfer and melting [e.g., ( 4 )] or swallowing ( 50 ).…”

Section: Discussionmentioning

confidence: 99%

“…In less extreme cases, therapeutic interventions (training “swallowing maneuvers”) and modification of food (softening, particle size reduction) and beverages (viscosity increase) enable subjects to enjoy a wide diversity of diets in terms of nutrient intake and sensorial quality. Such modifications require mechanistic understanding of oral processing and swallowing to optimally design rheological characteristics ( 31 , 49 , 50 ).…”

Section: Food Oral Processing To Support Healthy Agingmentioning

confidence: 99%

Food Oral Processing—An Industry Perspective

et al. 2021

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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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“…Consequently, numerous efforts are currently directed to design and develop functional foods with proper composition and suitable rheological properties able to overcome, in particular, dysphagia-related complications [45]. One of the aims is to draw guidelines to define experimental conditions for testing materials suitable for dysphagic patients [46]. According to Quinchia et al [47] and Talens et al [48], typical values of elastic modulus for similar samples characterized as potential foods for patients with dysphagia range between about 0.1 and 1 kPa (at 1 Hz) measured with frequency sweeps at 25 • C (at lower temperatures, these values should slightly increase), whereas the loss tangent should range between roughly 0.1 and 0.5.…”

Section: Discussionmentioning

confidence: 99%

Cardiac and Metabolic Impact of Functional Foods with Antioxidant Properties Based on Whey Derived Proteins Enriched with Hemp Seed Oil

et al. 2020

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The impaired ability to feed properly, evident in oncologic, elderly, and dysphagic patients, may result in malnutrition and sarcopenia. Increasing the consumption of dietary proteins by functional foods and enriching their composition by adding beneficial nutrients may represent an adjuvant therapy. We aimed to evaluate the safety and the positive effects of a standard diet (SD) supplemented with whey-derived protein puddings (WDPP), with appropriate rheological properties, and hemp seed oil (HSO), rich in polyphenols. Rats were assigned to SD, WDPP, WDPP plus hemp seed oil (HSOP), and HSO supplemented diets for eight weeks. “Anthropometric”, metabolic, and biochemical variables, oxidative stress, tissue injury, liver histology, and cardiac susceptibility to ischemia/reperfusion were analyzed. All the supplementations did not induce significant changes in biochemical and metabolic variables, also in relation to glucose tolerance, and livers did not undergo morphological alteration and injury. An improvement of cardiac post-ischemic function in the Langendorff perfused heart model and a reduction of infarct size were observed in WDPP and HSOP groups, thanks to their antioxidant effects and the activation of Akt- and AMPK-dependent protective pathways. Data suggest that (i) functional foods enriched with WDPP and HSOP may be used to approach malnutrition and sarcopenia successfully under disabling conditions, also conferring cardioprotection, and that (ii) adequate rheological properties could positively impact dysphagia-related problems.

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A review of the approaches to predict the ease of swallowing and post-swallow residues

Cited by 32 publications

References 125 publications

Rheology and soft tribology of thickened dispersions aiming the development of oropharyngeal dysphagia-oriented products

Rheology and soft tribology of thickened dispersions aiming the development of oropharyngeal dysphagia-oriented products

Food Oral Processing—An Industry Perspective

Cardiac and Metabolic Impact of Functional Foods with Antioxidant Properties Based on Whey Derived Proteins Enriched with Hemp Seed Oil

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