Mucoadhesion and Mucins in Oral Processing: Their Role in Food Interaction, Texture, and Sensory Perception.

Autor: Velopoulos I; Department of Food Science and Technology, International Hellenic University, Thessaloniki, Greece., Dimopoulou M; School of Health and Life Science, Teesside University, Middlesbrough, UK., Chen J; Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore.; School of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou, China.; Institute of Food Oral Processing and Sensory Science, Zhejiang Gongshang University, Hangzhou, China., Ritzoulis C; School of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou, China.; Perrotis College, American Farm School, Thessaloniki, Greece.
Jazyk: angličtina
Zdroj: Journal of texture studies [J Texture Stud] 2024 Dec; Vol. 55 (6), pp. e70000.
DOI: 10.1111/jtxs.70000
Abstrakt: This is a review of mucus, and its principal component, mucins, in oral processing; it examines oral processing from the viewpoint of mucins being integral functional constituents of the food after the latter's insertion into the mouth. Under this light, mucins are treated as an omni-present functional ingredient. The chemical physics of the bolus formation is examined, focused on the role of mucins in the process. The colloidal and rheological aspects of hydrocolloids-mucin systems are subsequently examined, highlighting the role of the oral glycoproteins in complex food models and complex foods. Following the physicochemical and mechanical description of the topic, mucus is examined as a determinant of a food's sensory attributes. Its role in oral sensations such as astringency is reviewed, with a special focus on phenol-mucin interactions. The effect of mucus on the perception of saltiness is then reviewed, and the ensuing strategies for structurally-based reduction of salt are considered. The review critically discusses the challenges and opportunities that emerge from the above, highlighting the role of mucins and their effect on food function.
(© 2024 Wiley Periodicals LLC.)
Databáze: MEDLINE
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