Synergistic Microgel-Reinforced Hydrogels as High-Performance Lubricants

Hu, Jing; Andablo‐Reyes, Efren; Soltanahmadi, Siavash; Sarkar, Anwesha

doi:10.1021/acsmacrolett.0c00689

Cited by 28 publications

(24 citation statements)

References 26 publications

(43 reference statements)

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“…This has ranged from understanding frictional properties of diverse range of microstructures of emulsion-based systems [emulsion microgel (Torres, et al, 2018), double emulsions (Oppermann, et al, 2017), natural oil bodies (Yang, et al, 2020)] to polymeric microparticles [microparticulated proteins (Liu, et al, 2016;Olivares, et al, 2019) (biopolymeric fluid gels (Fernández Farrés & Norton, 2015;Gabriele, et al, 2010;Garrec & Norton, 2013;Hamilton & Norton, 2016), microgels (Andablo-Reyes, et al, 2019;Hu, et al, 2020;Sarkar, et al, 2017a;Torres, et al, 2018)] to microgel-reinforced hydrogels (Hu, et al, 2020)…”

Section: Applications Of Oral Tribology In Food Colloid Researchmentioning

confidence: 99%

“…A recent work (Hu, et al, 2020) has shown that reinforcing hydrogels with proteinaceous microgels can result in extremely high lubrication performance combining the properties of high viscosity of the hydrogel and adsorption properties of the microgels, such complex fluids which might find fat replacement applications in the future.…”

Section: Applications Of Oral Tribology In Food Colloid Researchmentioning

confidence: 99%

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Oral tribology: Providing insight into oral processing of food colloids

et al. 2021

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Section: Applications Of Oral Tribology In Food Colloid Researchmentioning

confidence: 99%

Section: Applications Of Oral Tribology In Food Colloid Researchmentioning

confidence: 99%

Oral tribology: Providing insight into oral processing of food colloids

et al. 2021

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“…This indicates future potential of such proteinaceous self‐assembly as a novel technique to create salivary substitutes with better adsorption, lubrication and wettability properties. For instance, recently, in our laboratory, we fabricated microgel‐reinforced hydrogel as a new, patented aqueous lubricant formulation (Hu, Andablo‐Reyes, Soltanahmadi, & Sarkar, 2020) that performs better than saliva in terms of lubrication performance. The synergistic effect between the components, that is, lactoferrin microgel and κ‐carrageenan hydrogel was demonstrated to offer both boundary and viscous lubrication, respectively, resulting in significantly lower friction coefficient values in comparison to the sole components as well as real human saliva.…”

Section: Salivary Substitutesmentioning

confidence: 99%

Dry mouth diagnosis and saliva substitutes—A review from a textural perspective

Andablo‐Reyes

Mighell

et al. 2020

Journal of Texture Studies

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The aim of this review is to assess the objective and subjective diagnosis, as well as symptomatic topical treatment of dry mouth conditions with a clear focus on textural perspective. We critically examine both the current practices as well as outline emerging possibilities in dry mouth diagnosis and treatment, including a patent scan for saliva substitutes. For diagnosis, salivary flow rates and patient‐completed questionnaires have proven to be useful tools in clinical practice. To date, objective measurements of changes in mechanical properties of saliva via rheological, adsorption, and tribological measurements and biochemical properties of saliva such as assessing protein, mucins (MUC5B) are seldom incorporated into clinical diagnostics; these robust diagnostic tools have been largely restricted to application in non‐clinical settings. As for symptomatic treatments of dry mouth, four key agents including lubricating, thickening, adhesive, and moisturizing agents have been identified covering the overall landscape of commercial saliva substitutes. Although thickening agents such as modified celluloses, polysaccharide gum, polyethylene glycol, and so forth are most commonly employed saliva substitutes, they offer short‐lived relief from dry mouth and generally do not provide boundary lubrication properties of real human saliva. Innovative technologies such as self‐assembly, emulsion, liposomes, and microgels are emerging as novel saliva substitutes hold promise for alternative approaches for efficient moistening and lubrication of the oral mucosa. Their adoption into clinical practice will depend on their efficacies, duration of relief, and ease of application by the practitioners and patient compliance.

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“…There have been many efforts to understand the lubrication properties of protein-or polysaccharide-based particles. Tribology research on the food emulsion system has revealed that the bio-based microspheres (e.g., whey protein microparticles) can effectively reduce the friction coefficient between the contacting surfaces via the ball-bearing mechanism, depending on their mechanical properties, surface properties, size and the volume fraction [19][20][21][22]. Furthermore, microparticles have successfully simulated sensory attributes of some emulsion-based foods.…”

Section: Introductionmentioning

confidence: 99%

Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises

Yang

et al. 2022

Foods

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Flaxseed gum (FG) and whey protein microparticles (WPMs) were used to substitute fats in model mayonnaises. WPMs were prepared by grinding the heat-set whey protein gel containing 10 mM CaCl2 into small particles (10–20 µm). Then, 3 × 4 low-fat model mayonnaises were prepared by varying FG (0.3, 0.6, 0.9 wt%) and WPM (0, 8, 16, 24 wt%) concentrations. The effect of the addition of FG and WPMs on rheology, instrumental texture and sensory texture and their correlations were investigated. The results showed that all samples exhibited shear thinning behavior and ‘weak gel’ properties. Although both FG and WPMs enhanced rheological (e.g., viscosity and storage modulus) and textural properties (e.g., hardness, consistency, adhesiveness, cohesiveness) and kinetic stability, this enhancement was dominated by FG. FG and WPMs affected bulk properties through different mechanisms, (i.e., active filler and entangled polysaccharide networks). Panellists evaluated sensory texture in three stages: extra-oral, intra-oral and after-feel. Likewise, FG dominated sensory texture of model mayonnaises. With increasing FG concentration, sensory scores for creaminess and mouth-coating increased, whereas those of firmness, fluidity and spreadability decreased. Creaminess had a linear negative correlation with firmness, fluidity and spreadability (R2 > 0.985), while it had a linear positive correlation with mouth-coating (R2 > 0.97). A linear positive correlation (R2 > 0.975) was established between creaminess and viscosity at different shear rates/instrumental texture parameters. This study highlights the synergistic role of FG and WPMs in developing low-fat mayonnaises.

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Synergistic Microgel-Reinforced Hydrogels as High-Performance Lubricants

Cited by 28 publications

References 26 publications

Oral tribology: Providing insight into oral processing of food colloids

Oral tribology: Providing insight into oral processing of food colloids

Dry mouth diagnosis and saliva substitutes—A review from a textural perspective

Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises

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