Food oral processing: Recent developments and challenges

Abstract

As the very first step of food consumption, food oral processing is not only of great importance to food intake and the following digestion and adsorption, but also provides the necessary sensory attributes that please the consumer. Starting from the first bite, to oral manipulation including mastication and transportation, until bolus formation and swallowing, food products undergo a variety of physical and biochemical changes over a wide range of time and length scales. A number of efforts had been made to uncover the mechanisms in each oral processing step; some of which are still poorly understood. This review covers some of the most recent progress made in the area of food oral processing, with an emphasis on eating and swallowing difficulties in the elderly and the corresponding model food development. It also includes the oral surface coating and lubrication and the dynamic textural perception during food oral processing. The authors hope that this will facilitate food scientists, psychologists, dentists and other clinical researchers to further understand and reveal the detailed controlling mechanisms and governing principles of food oral processing.