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

Food Hydrocolloids

Volumn 91, Issue , 2019, Pages 153-165

  Assad Bustillos, M ^a,b,c   Tournier, C ^b   Feron, G ^b   Guessasma, S ^a   Reguerre, A L ^a   Della Valle, G ^a  

^a INRA   (France)

^b CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^c CERELAB   (France)

Author keywords

[No Author keywords available]

Indexed keywords

CELLULAR AUTOMATA; CEREAL PRODUCTS; DUCTILE FRACTURE; PARTICLE SIZE; STRESS-STRAIN CURVES;

COMPOSITION STRUCTURE; DISTRIBUTION CURVES; ELDERLY POPULATIONS; HEALTH STATUS; MODELING PARAMETERS; ORAL HEALTHS; ORAL PROCESSING; PARTICLES-SIZE DISTRIBUTIONS; PRODUCT PROPERTY; SPONGE CAKES;

PARTICLE SIZE ANALYSIS;

EID: 85060352790     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2019.01.009     Document Type: Article

References (70)

1. Agrawal, K.R., Lucas, P.W., Prinz, J.F., Bruce, I.C., Mechanical properties of foods responsible for resisting food breakdown in the human mouth. Archives of Oral Biology 42:1 (1997), 1–9.
2. Assad-Bustillos, M., Tournier, C., Septier, C., Della Valle, G., Feron, G., Relationships of oral comfort perception and bolus properties in the elderly with salivary flow rate and oral health status for two soft cereal foods. Food Research International(September), 2017, 0–1.
3. Attenburrow, G.E., Goodband, R.M., Taylor, L.J., Lillford, P.J., Structure, mechanics and texture of a food sponge. Journal of Cereal Science 9:1 (1989), IN1–70.
4. Besbes, E., Jury, V., Monteau, J.Y., Le Bail, A., Characterizing the cellular structure of bread crumb and crust as affected by heating rate using X-ray microtomography. Journal of Food Engineering 115:3 (2013), 415–423.
5. van der Bilt, A., Olthoff, L.W., van der Glas, H.W., van der Weelen, K., Bosman, F., A mathematical description of the comminution of food in human mastication. Archives of Oral Biology 32:8 (1987), 579–588.
6. Botula, Y.-D., Cornelis, W.M., Baert, G., Mafuka, P., Van Ranst, E., Particle size distribution models for soils of the humid tropics. Journal of Soils and Sediments 13:4 (2013), 686–698.
7. Bousquières, J., Michon, C., Bonazzi, C., Functional properties of cellulose derivatives to tailor a model sponge cake using rheology and cellular structure analysis. Food Hydrocolloids 70 (2017), 304–312.
8. Brooker, B.E., The role of fat in the stabilisation of gas cells in bread dough. Journal of Cereal Science 24:3 (1996), 187–198.
9. Chen, J., Food oral processing-A review. Food Hydrocolloids 23:1 (2009), 1–25.
10. Chen, J., Food oral processing: Some important underpinning principles of eating and sensory perception. Food Structure 1:2 (2014), 91–105.
11. Chen, J., Food oral processing: Mechanisms and implications of food oral destruction. Trends in Food Science & Technology 45:2 (2015), 222–228.
12. Chen, J., Food for elderly: Challenges and opportunities. Journal of Texture Studies 47:4 (2016), 255–256.
13. Chen, J., Khandelwal, N., Liu, Z., Funami, T., Influences of food hardness on the particle size distribution of food boluses. Archives of Oral Biology 58:3 (2013), 293–298.
14. Devezeaux de Lavergne, M., Derks, J.A.M., Ketel, E.C., de Wijk, R.A., Stieger, M., Eating behaviour explains differences between individuals in dynamic texture perception of sausages. Food Quality and Preference 41 (2015), 189–200.
15. Devezeaux de Lavergne, M., van de Velde, F., Stieger, M., Bolus matters: The influence of food oral breakdown on dynamic texture perception. Food Funct 8:2 (2017), 464–480.
16. Dewaest, M., Villemejane, C., Berland, S., Clément, J., Aliette, V., Michon, C., Effect of crumb cellular structure characterized by image analysis on cake softness r o. 2017 October.
17. Esmaeelnejad, L., Siavashi, F., Seyedmohammadi, J., Shabanpour, M., The best mathematical models describing particle size distribution of soils. Modeling Earth Systems and Environment, 2(4), 2016, 166.
18. Feldkamp, L.A., Davis, L.C., Kress, J.W., Practical cone-beam algorithm. Journal of the Optical Society of America. A 1:6 (1984), 612–619.
19. Fontijn-Tekamp, F.A., van der Bilt, A., Abbink, J.H., Bosman, F., Swallowing threshold and masticatory performance in dentate adults. Physiology & Behavior 83:3 (2004), 431–436.
20. Gallo, A., Giuberti, G., Masoero, F., Gas production and starch degradability of corn and barley meals differing in mean particle size. Journal of Dairy Science 99:6 (2016), 4347–4359.
21. Gao, J., Ong, J.J.X., Henry, J., Zhou, W., Physical breakdown of bread and its impact on texture perception: A dynamic perspective. Food Quality and Preference 60 (2017), 96–104 May 2016.
22. Gao, J., Tay, S.L., Koh, A.H.-S.S., Zhou, W., Dough and bread making from high- and low-protein flours by vacuum mixing: Part 3. Oral processing of bread. Journal of Cereal Science 79 (2018), 408–417.
23. Gao, J., Wang, Y., Dong, Z., Zhou, W., Structural and mechanical characteristics of bread and their impact on oral processing: A review. International Journal of Food Science and Technology, 2017, 1–15.
24. Gao, J., Wong, J.X., Lim, J.C.-S., Henry, J., Zhou, W., Influence of bread structure on human oral processing. Journal of Food Engineering 167 (2015), 147–155.
25. Gibson, L.J., Ashby, M.F., Cellular solids, structure and properties. 1997, Cambridge Press University.
26. van der Glas, H.W., Kim, E.H.J., Mustapa, A.Z., Elmanaseer, W.R., Selection in mixtures of food particles during oral processing in man. Archives of Oral Biology 85 (2018), 212–225 August 2017.
27. van der Glas, H.W., van der Bilt, A., Bosman, F., A selection model to estimate the interaction between food particles and the post-canine teeth in human mastication. Journal of Theoretical Biology 155:1 (1992), 103–120.
28. Guessasma, S., Nouri, H., Comprehensive study of biopolymer foam compression up to densification using X-ray micro-tomography and finite element computation. European Polymer Journal 72 (2015), 140–148.
29. Hedjazi, L., Martin, C.L., Guessasma, S., Della Valle, G., Dendievel, R., Experimental investigation and discrete simulation of fragmentation in expanded breakfast cereals. Food Research International 55 (2014), 28–36.
30. Hibberd, G.E., Parker, N.S., Measurements of the compression properties of bread crumb. Journal of Texture Studies 16:1 (1985), 97–110.
31. Hoebler, C., Devaux, M.F., Karinthi, A., Belleville, C., Barry, J.L., Particle size of solid food after human mastication and in vitro simulation of oral breakdown. International Journal of Food Sciences & Nutrition 51:5 (2000), 353–366.
32. Hoebler, C., Karinthi, A., Devaux, M.-F.F., Guillon, F., Gallant, D.J.G., Bouchet, B., et al. Physical and chemical transformations of cereal food during oral digestion in human subjects. British Journal of Nutrition 80:5 (1998), 429–436.
33. Jalabert-Malbos, M.-L., Mishellany-Dutour, A., Woda, A., Peyron, M.-A., Particle size distribution in the food bolus after mastication of natural foods. Food Quality and Preference 18:5 (2007), 803–812.
34. Jourdren, S., Panouillé M., Saint-Eve, A., Déléris, I., Forest, D., Lejeune, P., et al. Breakdown pathways during oral processing of different breads: Impact of crumb and crust structures. Food & Function 7:3 (2016), 1446–1457.
35. Jourdren, S., Saint-Eve, A., Panouillé M., Lejeune, P., Déléris, I., Souchon, I., Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis. Food Research International 87 (2016), 142–151.
36. Kansou, K., Chiron, H., Valle, G. Della, Ndiaye, A., Roussel, P., Shehzad, A., Modelling wheat flour dough proofing behaviour: Effects of mixing conditions on porosity and stability. Food and Bioprocess Technology 6:8 (2013), 2150–2164.
37. Kim, E.H.J., Corrigan, V.K., Wilson, A.J., Waters, I.R., Hedderley, D.I., Morgenstern, M.P., Fundamental fracture properties associated with sensory hardness of brittle solid foods. Journal of Texture Studies 43:1 (2012), 49–62.
38. Laguna, L., Aktar, T., Ettelaie, R., Holmes, M., Chen, J., A comparison between Young and elderly adults investigating the manual and oral capabilities during the eating process. Journal of Texture Studies 47:4 (2016), 361–372.
39. Laguna, L., Sarkar, A., Artigas, G., Chen, J., A quantitative assessment of the eating capability in the elderly individuals. Physiology & Behavior 147 (2015), 274–281.
40. Laguna, L., Sarkar, A., Chen, J., Assessment of eating capability of elderly subjects in UK: A quantitative evaluation. Proceedings of the Nutrition Society, 74(OCE2), 2015, E167.
41. Lassoued, N., Babin, P., Della Valle, G., Devaux, M.F., Réguerre, A.L., Granulometry of bread crumb grain: Contributions of 2D and 3D image analysis at different scale. Food Research International 40:8 (2007), 1087–1097.
42. Le Bleis, F., Chaunier, L., Della Valle, G., Panouillé M., Réguerre, A.L., Physical assessment of bread destructuration during chewing. Food Research International 50:1 (2013), 308–317.
43. Le Bleis, F., Chaunier, L., Montigaud, P., Della Valle, G., Destructuration mechanisms of bread enriched with fibers during mastication. Food Research International 80 (2016), 1–11.
44. Lucas, P.W., Luke, D.A., Computer simulation of the breakdown of carrot particles during human mastication. Archives of Oral Biology 28:9 (1983), 821–826.
45. Lucas, P.W., Prinz, J.F., Agrawal, K.R., Bruce, I.C., Food physics and oral physiology. Food Quality and Preference 13:4 (2002), 203–213.
46. Mihai, L.A., Goriely, A., Finite deformation effects in cellular structures with hyperelastic cell walls. International Journal of Solids and Structures 53 (2015), 107–128.
47. Mohammed, M.A.P., Tarleton, E., Charalambides, M.N., Williams, J.G., Mechanical characterization and micromechanical modeling of bread dough. Journal of Rheology 57:1 (2013), 249–272.
48. Olthoff, L.W., Van Der Bilt, A., Bosman, F., Kleizen, H.H., Distribution of particle sizes in food comminuted by human mastication. Archives of Oral Biology 29:11 (1984), 899–903.
49. Panouillé M., Saint-Eve, A., Déléris, I., Le Bleis, F., Souchon, I., Oral processing and bolus properties drive the dynamics of salty and texture perceptions of bread. Food Research International 62 (2014), 238–246.
50. Panouillé M., Saint-Eve, A., Souchon, I., Instrumental methods for bolus characterization during oral processing to understand food perceptions. Current Opinion in Food Science 9 (2016), 42–49.
51. Pascua, Y., Koç H., Foegeding, E.A., Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials. Current Opinion in Colloid & Interface Science 18:4 (2013), 324–333.
52. Peleg, M., Tailoring texture for the elderly: Theoretical aspects and technological options. Critical Reviews in Food Science and Nutrition 33:1 (1993), 45–55.
53. Pentikäinen, S., Sozer, N., Närväinen, J., Ylätalo, S., Teppola, P., Jurvelin, J., et al. Effects of wheat and rye bread structure on mastication process and bolus properties. Food Research International 66 (2014), 356–364.
54. Peyron, M.-A., Gierczynski, I., Hartmann, C., Loret, C., Dardevet, D., Martin, N., et al. Role of physical bolus properties as sensory inputs in the trigger of swallowing. PLoS One, 6(6), 2011, e21167.
55. Peyron, M.-A., Mishellany, A., Woda, A., Particle size distribution of food boluses after mastication of six natural foods. Journal of Dental Research 83:7 (2004), 578–582.
56. Peyron, M.A., Woda, A., Bourdiol, P., Hennequin, M., Age-related changes in mastication. Journal of Oral Rehabilitation 44:4 (2017), 299–312.
57. Prinz, J.F., Lucas, P.W., An optimization model for mastication and swallowing in mammals. Proceedings of the Royal Society of London B Biological Sciences, 264, 1997 1389.
58. Rodrigues, S.A., Young, A.K., James, B.J., Morgenstern, M.P., Structural changes within a biscuit bolus during mastication. Journal of Texture Studies 45:2 (2014), 89–96.
59. Scanlon, M.G., Zghal, M.C., Bread properties and crumb structure. Food Research International 34:10 (2001), 841–864.
60. Schwartz, C., Vandenberghe-Descamps, M., Sulmont-Rossé C., Tournier, C., Feron, G., Behavioral and physiological determinants of food choice and consumption at sensitive periods of the life span, a focus on infants and elderly. Innovative Food Science & Emerging Technologies, 2017.
61. Serra, J.P., Image analysis and mathematical morphology. 1982, Academic Press Retrieved from https://books.google.co.uk/books?id=6pZTAAAAYAAJ.
62. Ship, J.A., The influence of aging on oral health and consequences for taste and smell. Physiology & Behavior 66:2 (1999), 209–215.
63. Sozer, N., Dogan, H., Kokini, J.L., Textural properties and their correlation to cell structure in porous food materials. Journal of Agricultural and Food Chemistry 59:5 (2011), 1498–1507.
64. United Nations Department of Economic and Social Affairs, World population ageing, 1950-2050. 2002 July 27, 2017, from http://www.un.org/esa/population/publications/worldageing19502050/.
65. Van Dyck, T., Verboven, P., Herremans, E., Defraeye, T., Van Campenhout, L., Wevers, M., et al. Characterisation of structural patterns in bread as evaluated by X-ray computer tomography. Journal of Food Engineering 123 (2014), 67–77.
66. Vandenberghe-Descamps, M., Labouré H., Prot, A., Septier, C., Tournier, C., Feron, G., et al. Salivary flow decreases in healthy elderly people independently of dental status and drug intake. Journal of Texture Studies 47:4 (2016), 353–360.
67. Wang, S., Austin, P., Bell, S., It's a maze: The pore structure of bread crumbs. Journal of Cereal Science 54:2 (2011), 203–210.
68. Witt, T., Stokes, J.R., Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids. Current Opinion in Food Science 3 (2015), 110–117.
69. Young, A.K., Cheong, J.N., Hedderley, D.I., Morgenstern, M.P., James, B.J., Understanding the link between bolus properties and perceived texture. Journal of Texture Studies 44:5 (2013), 376–386.
70. Yven, C., Guessasma, S., Chaunier, L., Della Valle, G., Salles, C., The role of mechanical properties of brittle airy foods on the masticatory performance. Journal of Food Engineering 101:1 (2010), 85–91.