Oral processing of hydrogels: Influence of food material properties versus individuals' eating capability

Food material properties play an important role in sensory perception and consumer acceptance of foods. However, the actual oral processing behavior may depend on both the material properties of the food that is being consumed and individuals' oral capabilities. This study aimed to examine the relationships between intrinsic (oral capabilities of healthy participants) and extrinsic (food material properties of a set of hydrogels) variables to the real oral processing behavior. Three κ‐carrageenan hydrogels (κC), differing in fracture mechanics and oral tribology properties, were prepared: native κC, κC with added Na‐alginate, and a κC matrix with added Ca‐alginate beads of 300 μm. A composite score of eating capability (EC) was measured with non‐invasive techniques (maximum bite force and tongue pressure) using a panel of 28 untrained consumers. The oral processing behaviors (number of chews, oral residence time, and chewing rate) were analyzed with the same participants using frame‐by‐frame video analysis. It was found that the EC scores did not correlate with any of the oral processing behaviors. The number of chews and oral residence time showed a strong correlation with the fracture force and friction force at orally relevant speeds (10–100 mm/s), whereas chewing rate did not vary with these properties. The results from this study indicate that oral processing in healthy adults seems mainly motivated by food material properties, and the chewing rate seems to relate more to individual differences and EC than to food properties. Insights from this study, using model hydrogels, have helped to promote knowledge on oral processing behavior in healthy individuals; could bridge the gap between consumer science, psychology, and food science; and may be of interest to product developers in designing foods with pleasant texture properties

Effects of increased hardness on jaw movement and muscle activity during chewing of visco-elastic model foods

International audienceWhen food is chewed, sensory feedback adapts the motor program to the characteristics of the food. However, the relationship between the physical properties of different foods and the motor response is poorly understood. In this study, we developed edible and well-controlled model foods in order to describe some of the stimulus-response functions of the food-mastication loop. Four gelatine-based visco-elastic model foods identical in shape and size but differing in hardness were prepared. They displayed reproducible sensory and physical characteristics and were distributed on a wide hardness scale. Electromyographic activity of masseter and temporalis muscles and jaw movements in the frontal plane were simultaneously recorded during mastication in 15 young men with intact dentition and good oral status. Almost all EMG and jaw movement parameters were clearly affected by increasing hardness of model foods. However, it is possible to summarise the results by reducing the number of parameters to three: the number of chewing cycles, EMG activity of any one of the two temporal or the two masseter muscles and the amplitude of the opening mandibular movements. Indeed, these were the best transcriptors of the hardness range of the model foods used in this study. As inferred from these parameter recordings, the food hardness modifications were strongest during the first five strokes, began as early as the first stroke and lasted for the whole sequence

Effet du vieillissement sur les structures et fonctions orales

National audienc

Mastication et édentement total

National audienc

Testing the retention of attachments for implant overdentures - validation of an original force measurement system

P>The aim of this study was to validate an original portable device to measure attachment retention of implant overdentures both in the lab and in clinical settings. The device was built with a digital force measurement gauge (Imada) secured to a vertical wheel stand associated with a customized support to hold and position the denture in adjustable angulations. Sixteen matrix and patrix cylindrical stud attachments (Locator (R)) were randomly assigned as in vitro test specimens. Attachment abutments were secured in an implant analogue hung to the digital force gauge or to the load cell of a traction machine used as the gold standard (Instron Universal Testing Machine). Matrices were secured in a denture duplicate attached to the customized support, permitting reproducibility of their position on both pulling devices. Attachment retention in the axial direction was evaluated by measuring maximum dislodging force or peak load during five consecutive linear dislodgments of each attachment on both devices. After a wear simulation, retention was measured again at several time periods. The peak load measurements with the customized Imada device were similar to those obtained with the gold standard Instron machine. These findings suggest that the proposed portable device can provide accurate information on the retentive properties of attachment systems for removable dental prostheses.Zest Anchors Company, Escondido, CA, USAITI foundatio