Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and composition
Designing nutritious food for the elderly population often requires significant quantities of leucine-rich whey proteins to combat malnutrition, yet high-protein formulations can cause mouth dryness and increased oral friction. This study investigated how various colloidal processing methods and com...
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Elsevier
2024-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927124001321 |
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| author | Andrea Araiza-Calahorra Alan R. Mackie Anwesha Sarkar |
| author_facet | Andrea Araiza-Calahorra Alan R. Mackie Anwesha Sarkar |
| author_sort | Andrea Araiza-Calahorra |
| collection | DOAJ |
| description | Designing nutritious food for the elderly population often requires significant quantities of leucine-rich whey proteins to combat malnutrition, yet high-protein formulations can cause mouth dryness and increased oral friction. This study investigated how various colloidal processing methods and compositions impact the in vitro oral tribological properties of protein-rich emulsions and emulsion-filled gels. Oil-in-water emulsions with oil fractions from 1 wt% to 20 wt% were prepared, alongside emulsion-filled gels containing whey protein isolate (WPI), hydrolysed whey protein (HWP), or a blend of both (10 wt% protein content). Two processing approaches were employed: creating emulsions with an initial 10 w% protein content (M1) and initially forming emulsions with 0.1 wt% protein content, then enriching to a final 10 wt% concentration (M2). The hypothesis was that formulations with HWP or method 2 (M2) would offer lubrication benefits by inducing droplet coalescence, aiding in the formation of a lubricating boundary tribofilm. Surprisingly, the tribological behavior of high-protein emulsions showed minimal dependence on oil droplet volume fraction. However, both HWP-based emulsions and those processed with M2 for WPI exhibited significant friction reduction, which may be attributed to the presence of coalesced oil droplets, supporting our hypothesis. Substituting 50 wt% of WPI with HWP in emulsion-filled gel boli resulted in very low friction coefficients in the boundary lubrication regime, suggesting oil droplet release from the gel matrix. These findings provide insights into designing high-protein foods with improved mouthfeel for the elderly population, necessitating further validation through sensory studies. |
| format | Article |
| id | doaj-art-c8c3593b44534a7797767ac97bcd92bd |
| institution | OA Journals |
| issn | 2665-9271 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
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| series | Current Research in Food Science |
| spelling | doaj-art-c8c3593b44534a7797767ac97bcd92bd2025-08-20T02:38:15ZengElsevierCurrent Research in Food Science2665-92712024-01-01910080610.1016/j.crfs.2024.100806Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and compositionAndrea Araiza-Calahorra0Alan R. Mackie1Anwesha Sarkar2Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UKFood Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UKCorresponding author.; Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UKDesigning nutritious food for the elderly population often requires significant quantities of leucine-rich whey proteins to combat malnutrition, yet high-protein formulations can cause mouth dryness and increased oral friction. This study investigated how various colloidal processing methods and compositions impact the in vitro oral tribological properties of protein-rich emulsions and emulsion-filled gels. Oil-in-water emulsions with oil fractions from 1 wt% to 20 wt% were prepared, alongside emulsion-filled gels containing whey protein isolate (WPI), hydrolysed whey protein (HWP), or a blend of both (10 wt% protein content). Two processing approaches were employed: creating emulsions with an initial 10 w% protein content (M1) and initially forming emulsions with 0.1 wt% protein content, then enriching to a final 10 wt% concentration (M2). The hypothesis was that formulations with HWP or method 2 (M2) would offer lubrication benefits by inducing droplet coalescence, aiding in the formation of a lubricating boundary tribofilm. Surprisingly, the tribological behavior of high-protein emulsions showed minimal dependence on oil droplet volume fraction. However, both HWP-based emulsions and those processed with M2 for WPI exhibited significant friction reduction, which may be attributed to the presence of coalesced oil droplets, supporting our hypothesis. Substituting 50 wt% of WPI with HWP in emulsion-filled gel boli resulted in very low friction coefficients in the boundary lubrication regime, suggesting oil droplet release from the gel matrix. These findings provide insights into designing high-protein foods with improved mouthfeel for the elderly population, necessitating further validation through sensory studies.http://www.sciencedirect.com/science/article/pii/S2665927124001321LubricationBolusWhey protein hydrolysateViscosityOral processing |
| spellingShingle | Andrea Araiza-Calahorra Alan R. Mackie Anwesha Sarkar Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and composition Current Research in Food Science Lubrication Bolus Whey protein hydrolysate Viscosity Oral processing |
| title | Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and composition |
| title_full | Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and composition |
| title_fullStr | Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and composition |
| title_full_unstemmed | Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and composition |
| title_short | Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and composition |
| title_sort | oral tribology of dairy protein rich emulsions and emulsion filled gels affected by colloidal processing and composition |
| topic | Lubrication Bolus Whey protein hydrolysate Viscosity Oral processing |
| url | http://www.sciencedirect.com/science/article/pii/S2665927124001321 |
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