Fragmentation of two soft cereal products during oral processing in the elderly: Impact of product properties and oral health status

Assad-Bustillos, M.; Tournier, Carole; Féron, Gilles; Guessasma, Sofiane; Réguerre, Anne-Laure; Valle, Guy Della

doi:10.1016/j.foodhyd.2019.01.009

Cited by 26 publications

(15 citation statements)

References 67 publications

(77 reference statements)

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“…In another study that ground bread and two kinds of pasta with a modified meat grinder, the size distribution of the mechanically fragmented samples was similar to those of the corresponding in vivo boluses [5] and the differences in the degree of fragmentation of the different samples were attributed to texture differences among them. In the same way, an in vivo investigation of cereal-based (sponge cake and brioche) food boluses in elderly people [38] found that the particle size distribution in the boluses at different mastication times depended, among other factors, on the initial structure and mechanical properties of the food products.…”

Section: Discussionmentioning

confidence: 98%

Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch—An In Vitro Approach

Gamero

Nguyen

Varela

et al. 2019

Foods

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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.

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Section: Discussionmentioning

confidence: 98%

Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch—An In Vitro Approach

Gamero

Nguyen

Varela

et al. 2019

Foods

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“…The grinding time (5 min) was set in order to obtain a fine granulometry, close to that of real boli (median particle size D 50 ≈ 0.30, Table ). The D 50 of the grounded FSC was 0.44 ± 0.03 mm and was measured by image analysis as described by Assad‐Bustillos, Tournier, Feron, et al (), Assad‐Bustillos, Tournier, Septier, et al (), and Assad‐Bustillos, Tournier, Septier, et al ().…”

Section: Methodsmentioning

confidence: 99%

“…The elderly, in particular, have higher protein needs than younger adults (Bauer et al, ; Deutz et al, ), and their oral physiology is commonly impaired (Peyron, Woda, Bourdiol, & Hennequin, ; Vandenberghe‐Descamps et al, ). In cereal foods, these changes impact the food bolus properties during chewing, mainly the viscosity (Assad‐Bustillos et al, ; Assad‐Bustillos, Tournier, Septier, Della Valle, & Feron, ; Assad‐Bustillos, ), which can be considered as a good indicator of the bolus degree of structure. The latter may affect, in turn, the protein digestibility and bioavailability (Rémond et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…To date, there are no records of published studies that have investigated the effect of bolus degree of structure on protein digestibility. Recently, we have studied in detail the oral processing of sponge cake by the elderly and characterized precisely the state of the bolus by determining its water content (WC), particle size distribution, and apparent viscosity at different stages of chewing (Assad‐Bustillos, Tournier, Feron, et al, ; Assad‐Bustillos, Tournier, Septier, et al, ). From these results, it appeared that bolus apparent viscosity could be considered as a good indicator of the degree of structure of the bolus.…”

Section: Introductionmentioning

confidence: 99%

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Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein‐fortified sponge cake chewed by elderly

Assad-Bustillos

Palier

Rabesona

et al. 2019

Journal of Texture Studies

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This study investigated the digestibility of proteins in a pea protein-fortified sponge cake, as well as the impact of the degree of structure of the bolus produced by elderly subjects on the digestibility of proteins by combining ex vivo and in vitro approaches via the standardized protocol INFOGEST. The sponge cakes were consumed by a group of 20 elderly subjects with contrasting physiology, their boli were recovered just before swallowing, and their apparent viscosity was measured to delineate the bolus degree of structure. According to this criterion, two pools were formed with boli from subjects selected at the extremes: low viscosity and high viscosity, with apparent viscosity values (at 120 s −1 ) of 124 ± 18 and 208 ± 19 Pa s, respectively. The sponge cakes and the two pools underwent in vitro digestion. Protein hydrolysis kinetics was followed by measuring the released primary amino groups (NH 2 ) and by sodium-dodecyl-sulfate polyacrylamide gel electrophoresis at different time points. For all samples, the representative bands of pea proteins disappear gradually during digestion, accompanied by the appearance of bands indicating the presence of proteins with M W < 15 kDa. In addition, the NH 2 concentrations increase over time and do not differ between sponge cake and pea protein isolate.Moreover, the degree of structure of the food bolus has no significant effect on the concentration of NH 2 released. These results showed that pea proteins in a fortified sponge cake are bioaccessible under standardized conditions and that the degree of structure of the bolus did not influence protein digestibility for these foods. K E Y W O R D S bolus viscosity, digestibility, INFOGEST, oral processing, proteolysis

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“…Salivation is very important to food processing, involving lubrication and food bolus formation in the mouth, and is consequently also related to the textural experience and overall sensory experience [76]. In this context, Assad-Bustillos et al [78] reported that soft aerated cereal foods stimulate the salivary flow rate, the food bolus properties and the perception of oral comfort (the oral sensations perceived when eating a food) in OA, priming over the dental status. In addition, Lorieau et al [79] demonstrated that soft model cheeses tested by OA led to a softer bolus that was more easily formed, the soft cheeses being more comfortable than dryer cheeses as their textures were perceived as soft, fatty and melting.…”

Section: Foods For Oa: the Importance Of Texture And Other Sensorymentioning

confidence: 99%

Considerations for the Development of Innovative Foods to Improve Nutrition in Older Adults

2019

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The population of older adults is growing globally. This increase has led to an accumulation of chronic illnesses, so-called age-related diseases. Diet and nutrition are considered the main drivers of the global burden of diseases, and this situation applies especially to this population segment. It relates directly to the development of coronary heart disease, hypertension, some types of cancer, and type 2 diabetes, among other diseases, while age-associated changes in body composition (bone and muscle mass, fat, sarcopenia) constitute risk factors for functional limitations affecting health status and the quality of life. Older adults present eating and swallowing problems, dry mouth, taste loss, and anorexia among other problems causing “anorexia of aging” that affects their nutritional status. The strategies to overcome these situations are described in this study. The impact of oral food processing on nutrition is discussed, as well as approaches to improve food acceptance through the design of innovative foods. These foods should supply a growing demand as this group represents an increasing segment of the consumer market globally, whose needs must be fulfilled.

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Fragmentation of two soft cereal products during oral processing in the elderly: Impact of product properties and oral health status

Cited by 26 publications

References 67 publications

Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch—An In Vitro Approach

Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch—An In Vitro Approach

Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein‐fortified sponge cake chewed by elderly

Considerations for the Development of Innovative Foods to Improve Nutrition in Older Adults

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