Masticatory simulators based on oral physiology in food research: A systematic review

IF 2.8 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of texture studies Pub Date : 2024-09-04 DOI:10.1111/jtxs.12864

Yifei Guo, Qi Zhao, Tiejing Li, Qian Mao

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Abstract

A masticatory simulator is a mechanical device that mimics the physiological structures of the human oral cavity, chewing movement system, and functions. The advantage of this device lies in real-time tracking and analysis of food boluses within a sealed oral space, offering a direct validation platform for food experiments without constraints related to time, space, and individual variations. The degree to which the masticatory simulator simulates physiological structures reflects its efficacy in replicating oral physiological processes. This review mainly discusses the physiological structures of the oral cavity, the simulation of biomimetic components, and the development, feasibility assessment, applications, and prospects of masticatory simulators in food. The highlight of this review is the analogy of biomimetic component designs in masticatory simulators over the past 15 years. It summarizes the limitations of masticatory simulators and their biomimetic components, proposing potential directions for future development. The purpose of this review is to assist readers in understanding the research progress and latest literature findings on masticatory simulators while also offering insights into the design and innovation of masticatory simulators.

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食品研究中基于口腔生理学的咀嚼模拟器：系统综述

咀嚼模拟器是一种模仿人体口腔生理结构、咀嚼运动系统和功能的机械装置。该装置的优势在于在密封的口腔空间内对食物进行实时跟踪和分析，为食物实验提供直接验证平台，不受时间、空间和个体差异的限制。咀嚼模拟器模拟生理结构的程度反映了其复制口腔生理过程的功效。本综述主要讨论了口腔的生理结构、生物仿真成分的模拟，以及咀嚼模拟器在食品中的开发、可行性评估、应用和前景。本综述的亮点是对过去 15 年咀嚼模拟器中生物仿真组件设计的类比。它总结了咀嚼模拟器及其生物仿真组件的局限性，提出了未来发展的潜在方向。本综述旨在帮助读者了解咀嚼模拟器的研究进展和最新文献发现，同时为咀嚼模拟器的设计和创新提供见解。

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来源期刊

Journal of texture studies 工程技术-食品科技

CiteScore

6.30

自引率

9.40%

发文量

审稿时长

>24 weeks

期刊介绍： The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing