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Towards human well-being through proper chewing and safe swallowing:multidisciplinary empowerment of food design

Journal of Future Foods 2021年第1期1卷 1-24页

作者： Dongxiao Sun-Waterhouse Wenyi Kang Changyang Ma Geoffrey I.N.Waterhouse National R&D Center for Edible Fungus Processing Technology Henan UniversityKaifeng 475004China School of Chemical Sciences The University of AucklandPrivate Bag 92019AucklandNew Zealand

This review article provides an overview of the physiology and biomechanics of food oral processing,with a wider view towards the development of wellness foods that facilitate proper chewing and safe *** complexity of food oral processing is well recognized,involving food-mouth-gut-brain *** process requires precise coordination of chewing,oro-sensing,neural control,saliva secretion,bolus formation,swallowing and respiration,involving central and peripheral nervous systems,sensors and muscles of the oral cavity,pharynx,larynx and *** processing of an ingested food leads to its fragmentation,hydration,breakdown,transformation and reconstruction,and provides simultaneous oro-sensory perception and preliminary food digestion via mechanical fracture and chemical/enzymatic *** exists a complex food structure-property-processing relationship from the first bite of a food through to bolus formation for *** maximal deformability of a bolus is a key criterion for successful swallow-aided food *** structure is the main variable affecting food breakdown,food sensory perception and bolus *** research is needed to better understand the food structure-oral processing relationship,which guides the tailoring of foods/diets for individuals with chewing and swallowing difficulties to achieve balanced nutrition and an enjoyable eating experience.

关键词： Chewing Swallowing Food structure nutrition health Eating experience

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