29 research outputs found
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 Îșâcarrageenan hydrogels (ÎșC), differing in fracture mechanics and oral tribology properties, were prepared: native ÎșC, ÎșC with added Naâalginate, and a ÎșC matrix with added Caâalginate beads of 300âÎŒm. A composite score of eating capability (EC) was measured with nonâinvasive 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 frameâbyâframe 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 (10â100âmm/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
Impact of removable partial denture prosthesis on chewing efficiency
Removable partial denture prostheses are still being used for anatomic, medical and economic reasons. However, the impact on chewing parameters is poorly described. OBJECTIVES: The objective of this study was to estimate the impact of removable partial denture prosthesis on masticatory parameters. MATERIAL AND METHODS: Nineteen removable partial denture prosthesis (RPDP) wearers participated in the study. Among them, 10 subjects were Kennedy Class III partially edentulous and 9 with posterior edentulism (Class I). All presented a complete and full dentate opposing arch. The subjects chewed samples of carrots and peanuts with and without their prosthesis. The granulometry of the expectorated boluses from carrot and peanuts was characterized by median particle size (D50), determined at the natural point of swallowing. Number of chewing cycles (CC), chewing time (CT) and chewing frequency (CF=CC/CT) were video recorded. RESULTS: With RPDP, the mean D50 values for carrot and peanuts were lower [Repeated Model Procedures (RMP), F=15, p<0.001] regardless of the type of Kennedy Class. For each food, mean CC, CT and CF values recorded decreased (RMP, F=18, F=9, and F=20 respectively, p<0.01). With or without RPD, the boluses' granulometry values were above the masticatory normative index (MNI) determined as 4,000 ”m. CONCLUSION: RPDP rehabilitation improves the ability to reduce the bolus particle size, but does not reestablish fully the masticatory function. CLINICAL RELEVANCE: This study encourages the clinical improvement of oral rehabilitation procedure
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 Ă©dentement 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