Fibrous food and particle size influence electromyography and the kinematics of oral processing

Oppen, Dominic; Young, Ashley K.; Piepho, Hans-Peter; Weiß, Jochen

doi:10.1016/j.foodres.2023.112564

Cited by 6 publications

(7 citation statements)

References 35 publications

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“…HM-TVP particles might initially induce lower lateral movement but induce overall more jaw activity for the breakdown of the complex structured sample. In a previous work of Oppen et al (2023), it was already shown that anisotropic samples of different particle sizes induced higher lateral jaw movements than isotropic samples did.…”

Section: Oral Processingmentioning

confidence: 94%

“…Information about the mastication process in terms of electromyographic (EMG) and kinematics of jaw movement (KJM) data was obtained as already described elsewhere (Oppen et al, 2023; Oppen, Berger, et al, 2022). This study was approved by the Ethics Committee of the University of Hohenheim, and all participants gave informed consent after receiving a detailed introduction to the purpose of the research, the measuring principle, the collected data, and the overall aim of this study.…”

Section: Methodsmentioning

confidence: 99%

“…Features were extracted from the data as already described elsewhere (Oppen et al, 2023; Oppen, Berger, et al, 2022). A brief overview with a description of the features is displayed in Table 1, describing movements of the jaw in terms of velocities, amplitudes, and times of certain movement phases, as well as force and power derived by EMG measurements.…”

Section: Data Preparation and Modelingmentioning

confidence: 99%

“…Features shown in Table 1 and principal components (PC) obtained by the PCA were statistically analyzed using the software SAS 9.4 (SAS) as previously described (Oppen et al, 2023; Oppen, Berger, et al, 2022) and according to Piepho and Edmondson (2018), using the procedure ‘ GLIMMIX ’ which fits linear mixed models, applying the method of restricted maximum likelihood. The linear model fits a dependent variable y to the chew progress C and the phase ratio of HM‐TVP T and involves fixed regression coefficients

α_{i}

and

β_{j}

.…”

Section: Data Preparation and Modelingmentioning

confidence: 99%

“…In an earlier work, Oppen, Berger, et al (2022) already investigated the mastication behavior of meat‐based food models with different particle sizes or mixing ratios of isotropic and anisotropic phases. It could be shown that the structure of the fibrous particles has an influence on the chewing pattern, leading to an increased muscle activity with progressive chewing of the sample when compared to unstructured material (Oppen et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Oral processing, rheology, and mechanical response: Relations in a two‐phase food model with anisotropic compounds

Oppen,

Weiss

2023

Journal of Texture Studies

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Food‐material poses a challenging matrix for objective material scientific description that matches the consumers' perception. With eyes on the emerging structured food materials from alternative protein sources, objectively describing perceived texture characteristics became a topic of interest to the food industry. This work made use of the well‐known methodologies of jaw tracking and electromyography from the field of “food oral processing" and compared outcomes with mechanical responses to the deformation of model food systems to meat alternatives. To enable transferability to meat alternative products, an anisotropic structuring ingredient for alternative products, high‐moisture texturized vegetable protein (HM‐TVP), was embedded in an isotropic hydrocolloid gel. Data of the jaw movement and muscle activities exerted during mastication were modeled in a linear mixed model and set in relation to characteristic values obtained from small‐ and large‐strain deformation. For improvement of the model fit, this work makes use of two new data‐processing strategies in the field of oral processing: (i) Muscle activity data were set in relation to true forces and (ii) measured data were standardized and subjected to dimensional reduction. Based on that, model terms showed decreased p‐values on various oral processing features. As a key outcome, it could be shown that an anisotropic structured phase induces more lateral jaw movement than isotropic samples, as was shown in meat model systems.

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Section: Oral Processingmentioning

confidence: 94%

Section: Methodsmentioning

confidence: 99%