Comparison of oral tribological performance of proteinaceous microgel systems with protein-polysaccharide combinations

Soltanahmadi, Siavash; Murray, Brent S.; Sarkar, Anwesha

doi:10.1016/j.foodhyd.2022.107660

Cited by 23 publications

(26 citation statements)

References 46 publications

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“…On admixing the milk protein food models with the SSF, an abrupt decrease in the consistency coefficient values of the obtained food boluses was observed, as expected (data not shown). Significant microstructural changes may come about in the formation of the bolus in liquid protein – polysaccharide systems, which are primarily associated with the modification of the homopolymer and heteropolymer interactions due to the transition from the semi-dilute to the dilute state, as well as the increase in the ionic strength ( Soltanahmadi, Murray, & Sarkar, 2022 ). According to the CLSM micrographs ( Fig.…”

Section: Resultsmentioning

confidence: 99%

Impact of alfalfa (Medicago sativa L.) galactomannan on the microstructural and physicochemical changes of milk proteins under static in-vitro digestion conditions

2022

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Section: Resultsmentioning

confidence: 99%

Impact of alfalfa (Medicago sativa L.) galactomannan on the microstructural and physicochemical changes of milk proteins under static in-vitro digestion conditions

2022

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“…The lubrication mechanism for the tongue-scale setup has been discussed in detail in our previous works. − Briefly, the tongue-scale testing uses a flat-on-flat configuration, exploiting a fluid reservoir in between papillae to feed the contact interface.…”

Section: Resultsmentioning

confidence: 99%

“…The tongue-mimicking elastomeric surfaces containing two types of papillae on a human tongue ( i.e. , filiform and fungiform) were produced based on our previously published work. , A numerical algorithm was developed using Matlab programming software (MathWorks) to generate random coordinates for 200 filiform-mimicking cylindrical rods of 250 μm height and 350 μm diameter, along with 20 fungiform-mimicking hemispheres of 500 μm height and 1000 μm diameter (per unit cell of 1 cm 2 ) on a master mold based on a spatial Poisson point distribution, defined by eq italicPr ( X = n ) = λ n e − λ n ! where X , the random variable, indicates the number of coordinates in a defined area and λ describes the rate of occurrence ( i.e. , the expected number of papillae in a unit area).…”

Section: Methodsmentioning

confidence: 99%

“…, 10–30 kPa , ), we decided to perform the compassion between the single-papilla-scale and the tongue-scale with a match-up of r contact rather than P max . This was particularly considered based on our previous study, showing the significant influence of contact area on oral tribological results …”

Section: Methodsmentioning

confidence: 99%

“…, smooth polydimethylsiloxane surfaces) or conditions that are far from real biophysical characteristics of tongue–palate contact. As recently evidenced with edible polymers, − the distinctive micropapillated architecture of real human tongue may have pivotal tribological consequences, which is poorly understood to date in PCM. Of more importance, the intricate nature of chocolates (as a PCM) and their interactions with saliva across solid to saliva-mixed stages have not been explored from a multiscale perspective to date.…”

Section: Introductionmentioning

confidence: 99%

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Insights into the Multiscale Lubrication Mechanism of Edible Phase Change Materials

Soltanahmadi

Bryant

Sarkar

2023

ACS Appl. Mater. Interfaces

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Investigation of a lubrication behavior of phase change materials (PCM) can be challenging in applications involving relative motion, e.g., sport (ice skating), food (chocolates), energy (thermal storage), apparel (textiles with PCM), etc. In oral tribology, a phase change often occurs in a sequence of dynamic interactions between the ingested PCM and oral surfaces from a licking stage to a saliva-mixed stage at contact scales spanning micro-(cellular), meso-(papillae), and macroscales. Often the lubrication performance and correlations across length scales and different stages remain poorly understood due to the lack of testing setups mimicking real human tissues. Herein, we bring new insights into lubrication mechanisms of PCM using dark chocolate as an exemplar at a single-papilla (meso)-scale and a full-tongue (macro) scale covering the solid, molten, and saliva-mixed states, uniting highly sophisticated biomimetic oral surfaces with in situ tribomicroscopy for the first time. Unprecedented results from this study supported by transcending lubrication theories reveal how the tribological mechanism in licking shifted from solid fat-dominated lubrication (saliva-poor regime) to aqueous lubrication (saliva-dominant regime), the latter resulted in increasing the coefficient of friction by at least threefold. At the mesoscale, the governing mechanisms were bridging of cocoa butter in between confined cocoa particles and fat coalescence of emulsion droplets for the molten and saliva-mixed states, respectively. At the macroscale, a distinctive hydrodynamic viscous film formed at the interface governing the speed-dependent lubrication behavior indicates the striking importance of multiscale analyses. New tribological insights across different stages and scales of phase transition from this study will inspire rational design of the next generation of PCM and solid particle-containing materials.

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Tuning Lubrication Performance of Phase‐Changing Emulsion‐Filled Gels by Sugar Alcohols

Lu,

Araiza‐Calahorra,

Gao

et al. 2024

Adv Eng Mater

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Lubrication by hydrogels is proving to be an emerging area in colloid science. Although oil‐driven friction reduction is predominant in literature, emulsion gel‐based lubrication has attracted very little attention to date. We hypothesize that an interplay of viscolelasticity and oil volume fraction may modulate lubricity of emulsion‐filled gels. Herein, phase‐change gelatin‐based emulsion‐filled gels with different sugar alcohol and oil droplet concentrations (0‐30 wt%) were tested for their lubrication performance. The rheological and tribological tests were analysed in conjunction with spectroscopic and structural characterizations in order to reveal structure‐function relationship. Structural characterizations demonstrated that hydrogen bonding was enhanced in pure gelatin gels with the increase of sugar alcohol (glycerol)‐replacement time, which enhanced the storage modulus (G') of the gel networks. Emulsified droplets served as active fillers further strengthening the G’ and strikingly the presence of glycerol reduced the thermo‐responsiveness of the emulsion‐filled gels. Emulsion‐filled gels containing sugar alcohols, irrespective of their type, can greatly reduce the friction coefficients (μ) between hydrophobic surfaces in the boundary and mixed regimes versus the systems without sugar alcohols. In the hydrodynamic regime, the friction coefficient of the system was proportional to the second plateau shear viscosity, regulated by the oil content.This article is protected by copyright. All rights reserved.

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Comparison of oral tribological performance of proteinaceous microgel systems with protein-polysaccharide combinations

Cited by 23 publications

References 46 publications

Impact of alfalfa (Medicago sativa L.) galactomannan on the microstructural and physicochemical changes of milk proteins under static in-vitro digestion conditions

Impact of alfalfa (Medicago sativa L.) galactomannan on the microstructural and physicochemical changes of milk proteins under static in-vitro digestion conditions

Insights into the Multiscale Lubrication Mechanism of Edible Phase Change Materials

Tuning Lubrication Performance of Phase‐Changing Emulsion‐Filled Gels by Sugar Alcohols

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