Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China; Xiao Dong Pro-health (Suzhou) Instrumentation Co. Ltd., Suzhou, Jiangsu Province, 215152, China.
Food Res Int. 2024 Aug;190:114630. doi: 10.1016/j.foodres.2024.114630. Epub 2024 Jun 9.
Food bolus is the major outcome of oral processing of foods. Its structure and properties are crucial for safe swallowing and subsequent gastric digestion. However, collecting the ready-to-swallow bolus for further analysis in either normal or deficient human subjects is difficult, regulatorily or practically. Here, a novel in vitro bio-inspired oral mastication simulator (iBOMS-Ⅲ) was developed to be capable of replicating food boluses comparable to those in vivo. Cooked rice and roasted peanuts were used as the model foods (soft and hard) respectively. Particle size distribution, moisture content and rheology of the food boluses produced in the iBOMS-Ⅲ were assessed. A conventional food blender was also employed as a non-consequential comparation. Eighteen healthy young volunteers of the ages from 20-30 years (10 male and 8 female) were invited to provide the in vivo data. For cooked rice boluses produced by the iBOMS-Ⅲ with 10, 12, 14, and 20 chewing number of cycles, the moisture content exhibited minimal variation (68.3-68.8 wt%), aligning closely with values obtained from the average value of the human subjects (67.5 wt%). Similarly, the boluses from roasted peanut displayed similar moisture contents across masticatory number of cycles (36, 40, and 44 number of cycles), averaging at 35.3 %, mirroring the average in vivo results (33.8 wt%). Furthermore, the shear viscosity of both cooked rice and roasted peanut boluses exhibited minimal variations with iBOMS-Ⅲ chewing number of cycles. The particle size distributions of the boluses produced with 14 and 44 chewing number of cycles matched well with the in vivo data for cooked rice and roasted peanuts, with median particle size (d) being 1.07 and 0.78 mm, respectively. The physical properties of the food boluses collected from the food blender, with varying grinding times, differed significantly. This study demonstrates the value of the iBOMS-Ⅲ in achieving realistic boluses with two very different food textures.
食物团块是口腔处理食物的主要产物。其结构和特性对于安全吞咽和随后的胃消化至关重要。然而，在正常或缺乏人类受试者中收集可用于进一步分析的准备吞咽的食团是困难的，无论是在监管方面还是在实践方面。在这里，开发了一种新型的体外仿生口腔咀嚼模拟器（iBOMS-Ⅲ），能够复制与体内相当的食物团块。煮熟的米饭和烤花生分别用作模型食物（软质和硬质）。评估了 iBOMS-Ⅲ 中产生的食物团块的粒度分布、水分含量和流变学特性。还使用了传统的食品搅拌机作为非连续比较。邀请了 18 名年龄在 20-30 岁之间的健康年轻志愿者（10 名男性和 8 名女性）提供体内数据。对于 iBOMS-Ⅲ 中用 10、12、14 和 20 次咀嚼循环产生的熟米饭团块，水分含量表现出最小的变化（68.3-68.8wt%），与从人体受试者的平均值获得的值非常吻合（67.5wt%）。同样，烤花生的团块在咀嚼次数（36、40 和 44 个咀嚼循环）上表现出相似的水分含量，平均为 35.3%，反映了体内的平均结果（33.8wt%）。此外，熟米饭和烤花生团块的剪切粘度在 iBOMS-Ⅲ 咀嚼次数上表现出最小的变化。用 14 和 44 次咀嚼循环产生的团块的粒度分布与熟米饭和烤花生的体内数据非常吻合，中值粒径（d）分别为 1.07 和 0.78mm。用食品搅拌机收集的具有不同研磨时间的食物团块的物理性质有显著差异。本研究证明了 iBOMS-Ⅲ 在实现两种非常不同的食物质地的现实团块方面的价值。
