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Communication Dans Un Congrès Année : 2024

What impact does saliva have on the physical characteristics of the food bolus as it undergoes oral processing?

Résumé

Developing novel foods tailored for specific groups requires further understanding of the intricacies involved in food oral processing, particularly the crucial role played by saliva. Saliva facilitates food oral processing, bolus formation, swallowing, and sensory perception, in addition to contributing to oral health and phonation. Ageing, health affections and polymedication are among many causes of altering salivary production, modifying the food impregnation ratio, and in turn altering the characteristics of the bolus, swallowing, and quite possibly digestion. In this in vitro work, using the AM2 masticator apparatus, we investigated the effect of salivary fluid characteristics, i.e., composition, quantity (from absence to hypersalivation), temperature, and enzymatic action, on the physical characteristics (i.e., particle size distribution (PSD), bolus mass, salivary fluid content) of in vitro boluses of Traditional French baguette. According to previous in vivo data, a ready-to-swallow bolus of French baguette displays on average a d50 value (sieve size through which 50% of the bolus weight can pass) of 4.1 ± 0.7 mm, with saliva constituting 33% of the final bolus weight. Our in vitro results, performed under normal mastication, suggest that the saliva quantity in mouth is a key factor in determining both PSD and hydration of bread boluses during oral processing. Indeed, the absence of saliva in mouth led to deficient oral processing, forming bread boluses constituted by extremely big particles (~80% particles >7.1 mm) that likely cannot be swallowed safely, while on the contrary, an excess of saliva favoured an excessive breaking down of bread, leading to boluses constituted by smaller particles than those formed under healthy salivary conditions (d50 = 3.1 mm), having a higher salivary fluid content (+10%). On the other hand, the salivary fluid temperature (37°C) did not affect PSD, d50, weight, or fluid content of bread boluses, however, the addition of human salivary α-amylase did, favouring particle size reduction (d50 decreased to 2.6 mm). Therefore, beyond the correlation between bolus hydration by saliva and food properties such as hardness and moisture content, our findings indicate that the quantity of salivary fluid present in the oral cavity and the enzymatic activity of salivary α-amylase during bread mastication significantly influence both the particle size distribution and the fluid content of bread boluses, ultimately determining the physical properties of the bolus.

Domaines

Chimie
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Dates et versions

hal-04521307 , version 1 (26-03-2024)

Identifiants

  • HAL Id : hal-04521307 , version 1

Citer

Avila-Sierra Alejandro, Decerle Nicolas, Ramaioli Marco, Peyron Marie-Agnes. What impact does saliva have on the physical characteristics of the food bolus as it undergoes oral processing?. Food Physics 2024, IOP, Jan 2023, London, United Kingdom. ⟨hal-04521307⟩
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