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A tribo-chemical view on astringency of plant-based food substances

Friction 2024年第7期12卷 1392-1407页

作者： Samuel S.GAMANIEL Paloma S.DUEÑAS ROBLES hans tromp Els H.A.de HOOG Sissi de BEER Emile van der HEIDE Laboratory for Surface Technology and Tribology Faculty of Engineering TechnologyUniversity of TwenteEnschede 7522 LWthe Netherlands NIZO Food Research B.V. Ede6710 BAthe Netherlands Department of Molecules and Materials MESA+Institute for Nanotechnology University of TwenteEnschede 7500 AEthe Netherlands

Consumption of plant-based food products having high composition of polyphenols leads to the sensation of *** sliding oral surfaces,friction is an essential property during the oral perception of roughness and dryness which are attributes associated with *** factors including the chemical composition of interacting layers,structure and operation of interfaces have an effect on the astringency development *** manner of interactions occurring at oral interfaces suggest there is a system dependence of astringency and highlights the importance of adopting a tribosystems *** measurement techniques have shown an existing relationship between salivary protein-polyphenol interaction and an astringent ***,the tribo-chemistry involved in this multifaceted sensation remains largely unexplored in a comprehensive *** this review the underlying tribo-chemical processes useful in understanding the mechanism of astringency are highlighted and discussed considering current techniques employed to investigate astringency *** of lubrication on oral surfaces owing to the tribo-chemical interactions involving saliva and astringent plant proteins requires subsequent deformations of oral tissues which are significant enough to induce strains at mechanoreceptor locations,leading to the sensation of *** is proposed that micro-scale contact modelling on the interaction of food particles/aggregates,boundary layers and oral surfaces shows potential in addressing the knowledge gap between tribo-chemical measurement techniques and panel tests,making it possible to attain a predictor for astringency.

关键词： oral lubrication astringency tribo-chemistry tribology

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