Exploring Texture and Biomechanics of Food Oral Processing in Fork-Mashable Dishes for Patients with Mastication or Swallowing Impairments
Ismael-Mohammed, Kovan (Hospital de Mataró. Consorci Sanitari del Maresme)
Bolivar-Prados, Mireia (Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas)
Laguna, Laura (Institute of Agrochemistry and Food Technology (València))
Nuñez Lara, Adrian (Hospital de Mataró. Consorci Sanitari del Maresme)
Clavé i Civit, Pere (Hospital de Mataró. Consorci Sanitari del Maresme)
Universitat Autònoma de Barcelona

Fecha:	2024
Resumen:	Texture-modified diets (TMDs) are a primary compensatory treatment for hospitalized older patients with swallowing and mastication disorders. Nevertheless, the lack of a protocol for evaluating their objective textural properties hampers their industrialization and optimal patient care. Objectives: This study aimed (a) to evaluate the textural properties (maximum force, cohesiveness, and adhesiveness) and biomechanics of food oral processing (mastication cycles, time, and frequency) of ten fork-mashable dishes (Texture E BDA/IDDSI level 6), (b) to explore the impact of oral processing on texture, and (c) to measure the properties of the ready-to-swallow bolus (RSB) in healthy adults. Methods: The textural properties (maximum force, cohesiveness, and adhesiveness) of ten dishes were analyzed with a texture analyzer before and after oral processing (RSB) in five healthy adults (30 ± 3. 9, 3 women). Surface electromyography was used to measure mastication cycles, time, and frequency. Results: The pre-mastication Texture Profile Analysis (TPA)-averaged values of maximum force ranged from 0. 65 to 2. 73 N, cohesiveness was 0. 49-0. 87, and adhesiveness was 0. 01-0. 95 N·s. Masticatory Cycles (46. 87-19. 13 MC) and time (36. 73-15. 80 S) from whole samples to RSB greatly and significantly differed among dishes, although frequency did not (1. 68-1. 11 MC/T). Post-mastication RSB TPA-averaged values of maximum force ranged from 0. 70 to 2. 24 N; cohesiveness, 0. 49-0. 73; and adhesiveness, 0. 01-1. 14 N·s. Conclusions: Despite all dishes being classified by the same qualitative descriptor (BDA level E/IDDSI level 6), there was a large and significant variation in their textural properties (maximum force, cohesiveness, and adhesiveness) when measured in SI units. In addition, in healthy adults, the masticatory cycles and time to achieve RSB greatly differed, whereas masticatory frequency remained quite constant.
Nota:	This research was funded by MCIN/AEI/10.13039/501100011033, grant number PID2020-117016 RB-100, as well as the Territorial Competitiveness Specialization Project (PECT) of Matar\u00F3-Maresme (PRE/161/2019) financed by the Government of Catalunya-Generalitat de Catalunya within the framework of the European Regional Developments Funds of Catalonia Operational Programme 2014\u20132020. Author Kovan Ismael-Mohammed also thanks the grant PRE2021-09699 funded by MCIN/AEI/10.13039/501100011033 for his contract, supported by Centro de Investigaci\u00F3n Biom\u00E9dica en Red en Enfermedades Hep\u00E1ticas y Digestivas (CIBERehd CB06/04/1087). We also thank CatSalut iNEXES Projectes transformadors del SISCAT (PT-092023-CSC). This work was conducted within the framework of a doctoral thesis of the Surgery and Morphological Sciences Department Universitat Aut\u00F2noma de Barcelona.
Derechos:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Lengua:	Anglès
Documento:	Article ; recerca ; Versió publicada
Publicado en:	Foods, Vol. 13 Núm. 12 (june 2024) , p. 1807, ISSN 2304-8158

DOI: 10.3390/foods13121807
PMID: 38928749

17 p, 2.0 MB

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