Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception

Laguna, Laura; Fiszman, Susana; Tárrega, Amparo

doi:10.1016/j.foodhyd.2021.106660

Cited by 31 publications

(19 citation statements)

References 106 publications

(113 reference statements)

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“…It has been previously reported that harder foods, for example, can help prolong chewing and taste, which can be positive for patients with anosmia and ageusia ( de Graaf, 2020 ; Joyner, 2018 ; Laguna, Fiszman, & Tarrega, 2021 ). In addition, these foods increase chewing, reduce overeating rates and promote satiety ( Bolhuis & Forde, 2020 ; Ohkuma et al, 2015 ; Robinson et al, 2014 ).…”

Section: Recreating Sensory Texture For Patients With Anosmia and Ageusiamentioning

confidence: 99%

Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating?

Oliveira¹,

Sousa²,

Pastore³

2022

Trends in Food Science & Technology

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Background Recently, anosmia and ageusia (and their variations) have been reported as frequent symptoms of COVID-19. Olfactory and gustatory stimuli are essential in the perception and pleasure of eating. Disorders in sensory perception may influence appetite and the intake of necessary nutrients when recovering from COVID-19. In this short commentary, taste and smell disorders were reported and correlated for the first time with food science. Scope and approach The objective of this short commentary is to report that taste and smell disorders resulted from COVID-19 may impact eating pleasure and nutrition. It also points out important technologies and trends that can be considered and improved in future studies. Key findings and conclusions Firmer food textures can stimulate the trigeminal nerve, and more vibrant colors are able to increase the modulation of brain metabolism, stimulating pleasure. Allied to this, encapsulation technology enables the production of new food formulations, producing agonist and antagonist agents to trigger or block specific sensations. Therefore, opportunities and innovations in the food industry are wide and multidisciplinary discussions are needed.

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Section: Recreating Sensory Texture For Patients With Anosmia and Ageusiamentioning

confidence: 99%

Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating?

Oliveira¹,

Sousa²,

Pastore³

2022

Trends in Food Science & Technology

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“…Saliva present in the oral cavity is recognized as the first liquid that interacts with materials or compounds coming from the external environment [1,2]. Furthermore, its presence is crucial in several basic food processes, such as lubrication, digestion and solubilization in the oral environment [2,3]. Saliva is predominantly water (99%); however, there is a high range of proteins, different minerals, dead cells and a large amount of bacteria associated with the composition [1,4].…”

Section: Introductionmentioning

confidence: 99%

The Impact of Early Saliva Interaction on Dental Implants and Biomaterials for Oral Regeneration: An Overview

Kunrath

Dahlin

2022

IJMS

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The presence of saliva in the oral environment is relevant for several essential health processes. However, the noncontrolled early saliva interaction with biomaterials manufactured for oral rehabilitation may generate alterations in the superficial properties causing negative biological outcomes. Therefore, the present review aimed to provide a compilation of all possible physical–chemical–biological changes caused by the early saliva interaction in dental implants and materials for oral regeneration. Dental implants, bone substitutes and membranes in dentistry possess different properties focused on improving the healing process when in contact with oral tissues. The early saliva interaction was shown to impair some positive features present in biomaterials related to quick cellular adhesion and proliferation, such as surface hydrophilicity, cellular viability and antibacterial properties. Moreover, biomaterials that interacted with contaminated saliva containing specific bacteria demonstrated favorable conditions for increased bacterial metabolism. Additionally, the quantity of investigations associating biomaterials with early saliva interaction is still scarce in the current literature and requires clarification to prevent clinical failures. Therefore, clinically, controlling saliva exposure to sites involving the application of biomaterials must be prioritized in order to reduce impairment in important biomaterial properties developed for rapid healing.

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“…Gelatinized starch granules are therefore rapidly hydrolyzed by salivary α‐amylase into oligosaccharides such as maltose, maltotriose, maltotetraose, etc (Hoebler et al, 1998). This structural breakdown may modify the bolus rheology, influence texture perception, aroma release, and swallowing safety (Laguna, Fiszman, & Tarrega, 2021; Vallons, Oudhuis, Helmens, & Kistemaker, 2015; de Wijk, Janssen, & Prinz, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…texture perception, aroma release, and swallowing safety (Laguna, Fiszman, & Tarrega, 2021;Vallons, Oudhuis, Helmens, & Kistemaker, 2015;de Wijk, Janssen, & Prinz, 2011).…”

mentioning

confidence: 99%

“…However, different studies considered different conditions (temperature, food: saliva ratio, shear rate, etc. ), enzymes (human saliva or artificial saliva with different compositions and activities), and instruments (Rapid Visco Analyzers, controlled stress rheometers, or custom-built devices), making comparison between studies difficult (Laura Laguna et al, 2021).…”

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confidence: 99%

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Effect of α‐amylase and pH on the rheological properties of thickened liquids containing starch in in vitro conditions relevant to oral processing and swallowing

Lavoisier

Sabrina

Ramaioli

2022

Journal of Texture Studies

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The objective of this study was to investigate quantitatively the impact of saliva on the rheological properties of thickened drinks (IDDSI level 3) with different pH. Oral digestion was simulated and followed using a rheometer. An insalivation ratio measured from spitted boli, was used in the in vitro oral digestion experiments, comparing unstimulated human saliva to artificial saliva. The initial viscosity of thickened water samples (pH 5.3 and 7.4) was reduced by 80% after only 5 s of in vitro oral digestion. A similar viscosity decay was observed with the artificial saliva. This decrease in viscosity was attributed to the breakdown of the starch granule structure by α‐amylase and in a lesser extent to a dilution effect. In contrast, the rheological properties of thickened lemon drink (pH = 2.7) and thickened orange juice (pH = 4.0) were not influenced significantly by human salivary amylase. These results suggest that at these pHs, starch‐based thickened drinks can maintain their initial IDDSI level, despite a strong dilution with saliva, which could help in the management of dysphagia. Clinical trials should be performed to confirm this hypothesis. Only human salivary α‐amylase should be used to study products between pH 3 and 5 to imitate the structural and rheological breakdown happening before swallowing, while α‐amylase from Bacillus sp. could also be used outside this range. The method developed in this study can be used to quantify the impact of food oral processing and evaluate rheological properties relevant for swallowing in the presence of saliva.

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Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception

Cited by 31 publications

References 106 publications

Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating?

Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating?

The Impact of Early Saliva Interaction on Dental Implants and Biomaterials for Oral Regeneration: An Overview

Effect of α‐amylase and pH on the rheological properties of thickened liquids containing starch in in vitro conditions relevant to oral processing and swallowing

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