Toward a More Realistic 3D Biomimetic Soft Robotic Tongue to Investigate Oral Processing of Semi-solid Foods

Ávila-Sierra, Alejandro; Bugarin-Castillo, Yurixy; Voisin, Julien; Mathieu, V.; Ramaioli, Marco

doi:10.1007/978-3-031-39504-8_9

Lecture Notes in Computer Science

2023

DOI: 10.1007/978-3-031-39504-8_9

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Toward a More Realistic 3D Biomimetic Soft Robotic Tongue to Investigate Oral Processing of Semi-solid Foods

Alejandro Ávila-Sierra

Yurixy Bugarin-Castillo

Julien Voisin

et al.

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2024

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A first-of-its-kind 3D biomimetic artificial mouth capable of reproducing the oral processing of soft foods

Avila-Sierra,

Bugarin-Castillo,

Glumac

et al. 2024

Sci Rep

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With a growing global population and ageing demographics, the food industry stands at a pivotal crossroads, necessitating bespoke solutions and groundbreaking innovations. In vitro experiments can help understanding food oral processing and formulating products meeting the specific needs of different populations. However, current in vitro models do not reproduce well human oral anatomy and tongue biomechanics, essential for assessing the behaviour of novel and texturized foods under physiologically relevant oral conditions. In response, we unveil a novel 3D biomimetic artificial mouth, showcasing a pneumatic multi-degree-of-freedom artificial tongue meticulously crafted to mirror the mechanical properties and wettability of the human tongue. This cutting-edge technology, featuring tongue surface papillae, is capable of performing lifelike movements. The comparison with in vivo data demonstrates that it accurately reproduces oral processing of three, vastly different, soft foods. Textural characteristics (firmness, adhesive and cohesive properties) and shear viscosities—measured at oral and oropharyngeal-relevant shear rates—of in vitro food boli closely mirrored those observed in vivo. This in vitro device presents unprecedented opportunities for studying the dynamics of food transformation in the mouth, to adapt texture towards food that can be swallowed with ease and to improve food palatability, accommodating specific health needs critical for older adults (e.g., reduced salivary secretion, tongue weakness or poor coordination). Supplementary Information The online version contains supplementary material available at 10.1038/s41598-024-73629-9.

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A first-of-its-kind 3D biomimetic artificial mouth capable of reproducing the oral processing of soft foods

Avila-Sierra,

Bugarin-Castillo,

Glumac

et al. 2024

Sci Rep

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

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Toward a More Realistic 3D Biomimetic Soft Robotic Tongue to Investigate Oral Processing of Semi-solid Foods

Cited by 1 publication

References 16 publications

A first-of-its-kind 3D biomimetic artificial mouth capable of reproducing the oral processing of soft foods

A first-of-its-kind 3D biomimetic artificial mouth capable of reproducing the oral processing of soft foods

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