Chemistry Reference
In-Depth Information
the food bolus upon compression during swallowing, for example. These
in-mouth residues are then largely contributing to the after-taste that can
be perceived post-swallowing.
To control such phenomenon, a microstructural approach using poly-
mers that bind to the oral mucosa, such as amidated pectins and chitosans
alginates (Sigurdsson
et al
., 2006; Sriamornsak
et al
., 2008; Thirawong
et al
., 2008; Andrews
et al
., 2009), can be applied. A successful demon-
stration of this approach has been given by the pharmaceutical industry
for controlled drug delivery not only on the oral mucosa, but also on
other mucus-covered surfaces (Smart, 2005; Andrews
et al
., 2009). Such
materials can therefore be manipulated to offer taste enhancement by
prolonging the release of sapid molecules after swallowing.
Again, for this matter, the friction properties of the food bolus against
the tongue and palate of the consumer should be important, as high
friction will promote the deposition and adhesion of such residues.
Tribological characterisation of food boluses in mouth-like condition
appears then to be a key aspect to establish for future new product
development.
10.2.2
Food in the stomach
The stomach offers a harsh and surprisingly complex environment for the
research to consider or study. This complexity is in terms of its anatomy,
physical and chemical environments, enzymology and psychology. The
stomach is divided into four main parts: the fundus, body, antrum and
pylorus, as presented in Fig. 10.5.
Oesophagus
Fundus
Pyloric
sphincter
Pyloris
Body
Duodenum
Antrum
Fig. 10.5
Schematic of the human stomach.
