Development of model mouth for food oral processing studies: Present challenges and scopes
Development of model mouth for food oral processing studies: Present challenges and scopes
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DOI：
10.1016/j.ifset.2020.102524
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发表时间：
2020-12-01
影响因子：
6.6
通讯作者：
Benjamin, Ofir
中科院分区：
文献类型：
--
作者：
Panda, Sandip;Chen, Jianshe;Benjamin, Ofir
食品口腔加工研究包括咀嚼，舌，牙齿和腭的作用，食物-唾液相互作用，食团形成，质地和风味感知等的研究。在过去的几十年中，仪器方法先进，通过模拟某种形式的口腔功能和环境来评估质地，风味和其他理化变化。然而，在实际的口腔加工食品的综合评估仍然是一个开放的研究课题，并有许多持续的挑战。目前的实验方法利用许多不同的仪器和来自受过训练的人小组的反馈，以便在食品组合物的物理化学性质与其感官性质之间得出某种形式的相关性。这些现有文书的主要不足之处在于它们有合理的局限性，不能真正代表实际的口头条件和机制。因此，它导致考虑一个雄心勃勃的目标，开发一个装置密切类似的过程和机制的人类mouth.This本文提出了一个审查的发展，专门为食品口腔加工研究设计的人工口腔和咀嚼装置。专门用于其他目的的器械，如牙科治疗、语言治疗、颌骨模拟等，在司法上被排除在本次审查之外。文章还介绍了口唇特征工程解释的最新进展。接下来，我们做出了真诚的尝试来识别和分类挑战和研究差距，包括该领域的跨学科性质。本综述总结了食品口服加工先进工具化方向的后续研究和开发指南，涵盖了学术界和食品工业的研究兴趣。
Food oral processing research covers the study of mastication, role of tongue, teeth, and palate, food-saliva interaction, bolus formation, texture and flavor perceptions, etc. Over the preceding decades, instrumental approaches were advanced to evaluate texture, flavor, and other physicochemical changes by simulating some form of oral functionalities and environments. However, a comprehensive assessment of food products under actual oral processing is still an open topic of research, and has many persisting challenges. Present experimental methods utilize a number of different instruments and feedbacks from trained human panel in order to draw some form of correlations between physicochemical properties of the food composition and its sensorial properties. Major shortfalls of these existing instruments are their justifiable limitation to become a true representation of actual oral conditions and mechanisms. It therefore leads to contemplate on an ambitious objective to develop a device closely resembling the processes and mechanisms of human mouth.This paper proposes a review of the development of artificial mouth and masticatory devices designed specifically for food oral processing studies. The devices which have been exclusively built for other purposes such as dental treatment, speech therapy, jaw simulation, etc. are judicially excluded from this review. The article further covered a state of the art on engineering interpretation of oral features. Following on, sincere attempts have been made to identify and classify the challenges and research gaps including the interdisciplinary nature of the field. This review has been summarized with guidelines for follow-up research and development in the direction of advance instrumentalization of food oral processing covering the research interests from both academics and food industries.