Food oral processing: Recent developments and challenges

Wang, Xinmiao; Chen, Jianshe

doi:10.1016/j.cocis.2017.01.001

Cited by 80 publications

(36 citation statements)

References 70 publications

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“…The saliva is a complex fluid, secreted in the salivary glands, with a pH of 5.0 to 8.0. Saliva contains 99.9% water and 0.5% other components with an important role in the masticatory process, which ensure the food lubrication, such as amylase and lingual lipase that initiate the digestion of starch and fats, respectively; electrolytes (Na + , Cl − , K + , and HCO 3 − ) ensuring food dispersion and dilution; proteins (staterins, proline‐rich proteins, histatins, and lysozomes); and salivary peroxidase (Wang & Chen, 2017). The food residence time in the mouth is short and varies according to the food nature (from a few seconds for beverages to a couple of minutes for semisolid and solid foods).…”

Section: Gastrointestinal Factors Affecting the Nutraceutical Bioavaimentioning

confidence: 99%

Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems

Dima

Assadpour

Dima

et al. 2020

Comp Rev Food Sci Food Safe

187

108

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Nowadays, many consumers prefer foods with a high content of nutraceuticals that contribute to the prevention or healing of chronic diseases. Therefore, in recent years, more and more researchers have studied the bioefficiency, safety, and toxicity of nutraceutical-enriched foods. The key stage of nutraceutical bioefficiency is oral bioavailability, which involves the following processes: the release of nutraceuticals from food matrices or nanocarriers in gastrointestinal fluids, the solubilization of nutraceuticals and their interaction with other components of gastrointestinal fluids, the absorption of nutraceuticals by the epithelial layer, and the chemical and biochemical transformations into epithelial cells. These processes are endogenous factors that greatly influence the bioavailability of nutraceuticals. In addition to endogenous factors, the bioavailability of nutraceuticals is also affected by exogenous factors, such as: physicochemical properties of nutraceuticals, food matrix, food processing and storage, and so forth. Both the endogenous and exogenous factors are comprehensively analyzed in this review. Thus, the physicochemical and enzymatic processes involved in food digestion are described, highlighting the role of each stage of gastrointestinal tract (mouth, stomach, and intestine) in nutraceuticals bioaccessibility. The structure and functions of the mucus and epithelial layers, the mechanisms involved in the active and passive transport of nutraceuticals through the cell membrane, and phase I and phase II metabolism reactions are also discussed. Finally, this review focuses on several types of bioactive-loaded nanocarriers such as lipid-based, surfactant-based, and biopolymeric nanocarriers that improve the bioavailability of nutraceuticals. K E Y W O R D Sbioaccessibility, bioavailability, food matrix, gastrointestinal fate, nanocarriers, nutraceuticals 954

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Section: Gastrointestinal Factors Affecting the Nutraceutical Bioavaimentioning

confidence: 99%

Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems

Dima

Assadpour

Dima

et al. 2020

Comp Rev Food Sci Food Safe

187

108

View full text Add to dashboard Cite

show abstract

“…This passive movement is initiated by the motion of the hyoid bone and is 90 preceded by the swinging up of the soft palate that seals the nasopharynx. The pharynx terminates with the esophageal cricopharyngeal muscle, also referred 120 cohesion is still debated (Koç et al, 2013;Wang and Chen, 2017;.Understanding bolus structure at the instant of swallow can help towards designing more effectively novel food and pharmaceutical products. Liquid foods 305 1065…”

mentioning

confidence: 99%

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

Marconati¹,

Engmann²,

Burbidge³

et al. 2019

Trends in Food Science & Technology

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“…Chewing increases the total surface area of the food item, in order to facilitate further breakdown and enzymatic disintegration later in the gastrointestinal tract (Berthaume 2016a;Bornhorst and Singh 2012;Cleary et al 2015). This process is heavily affected by the number of food fragments and the associated average food particle size in the bolus, which is of course a function of food texture (Bornhorst and Singh 2012;Wang and Chen 2017;Drechsler and Ferrua 2016;Loret et al 2011). Hiimae et al (Hiiemae et al 1996) showed that the average particle size scales inversely with food hardness, while the number of bites increases.…”

Section: Introductionmentioning

confidence: 99%

“…Recently, there has been a multidisciplinary interest in feeding mechanics (Wang and Chen 2017) and particularly chewing efficiency, since the latter relates to the ability of organisms to breakdown and digest food (Eng et al 2013;Bierer 2007;Drechsler and Ferrua 2016;Berthaume 2016bBerthaume , 2016a. In humans, advances in thermo-mechanical food processing alter food mechanical properties towards less masticatory effort (Eng et al 2013;Le Révérend and Hartmann 2014;Le Révérend et al 2016).…”

Section: Introductionmentioning

confidence: 99%

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On modeling the large strain fracture behaviour of soft viscous foods

Skamniotis

Elliott²,

Charalambides

2017

Physics of Fluids

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Mastication is responsible for food breakdown with the aid of saliva in order to form a cohesive viscous mass, known as the bolus. This influences the rate at which the ingested food nutrients are later absorbed into the body, which needs to be controlled to aid in epidemic health problems such as obesity, diabetes and dyspepsia. The aim of our work is to understand and improve food oral breakdown efficiency in both human and pet foods through developing multiscale models of oral and gastric processing. The latter has been a challenging task and the available technology may be still immature, as foods usually exhibit a complex viscous, compliant and tough mechanical behaviour. These are all addressed here through establishing a novel material model calibrated through experiments on starch-based food. It includes a suitable damage initiation criterion, a damage evolution law governed by the true material's fracture toughness and a constitutive stressstrain response, all three being a function of the stress state i.e. compression, shear and tension. The material model is used in an FE analysis which reproduces accurately the food separation patterns under a large strain indentation test, which resembles the boundary conditions applied in chewing. The results lend weight to the new methodology as a powerful tool in understanding food breakdown and optimising food structures.

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Food oral processing: Recent developments and challenges

Cited by 80 publications

References 70 publications

Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems

Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems

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

On modeling the large strain fracture behaviour of soft viscous foods

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