Abstract
Consumption of plant-based food products having high composition of polyphenols leads to the sensation of astringency. For sliding oral surfaces, friction is an essential property during the oral perception of roughness and dryness which are attributes associated with astringency. Different factors including the chemical composition of interacting layers, structure and operation of interfaces have an effect on the astringency development process. The manner of interactions occurring at oral interfaces suggest there is a system dependence of astringency and highlights the importance of adopting a tribosystems approach. Available measurement techniques have shown an existing relationship between salivary protein-polyphenol interaction and an astringent mouthfeel. Nevertheless, the tribo-chemistry involved in this multifaceted sensation remains largely unexplored in a comprehensive manner. In this review the underlying tribo-chemical processes useful in understanding the mechanism of astringency are highlighted and discussed considering current techniques employed to investigate astringency perception. Loss of lubrication on oral surfaces owing to the tribo-chemical interactions involving saliva and astringent plant proteins requires subsequent deformations of oral tissues which are significant enough to induce strains at mechanoreceptor locations, leading to the sensation of astringency. It is proposed that micro-scale contact modelling on the interaction of food particles/aggregates, boundary layers and oral surfaces shows potential in addressing the knowledge gap between tribo-chemical measurement techniques and panel tests, making it possible to attain a predictor for astringency.
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This work was funded by the Topconsortium voor Kennis en Innovatie (TKI) Agri & Food under the project LWV19236: Strategies to diminish astringency of plant proteins.
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Samuel S. GAMANIEL. He received his master’s degree in mechanical engineering in 2020 from Bilkent University, Turkey. In 2023, he obtained his EngD. degree in mechanical engineering from the University of Twente, the Netherlands. He is currently working as a doctoral researcher at the Chair of Skin Tribology at the University of Twente. His research interests are on the lubrication of soft surfaces and the friction of particle laden lubricants.
Hans TROMP. He studied chemistry at the University of Leiden, the Netherlands, and obtained his Ph.D. in the Department of Physical Chemistry there. The thesis subject was the molecular dynamics of polyelectrolytes in aqueous solution. After postdoc positions in the UK in the Physics Departments of the Universities of Bristol and Cambridge and at the Institute of Food Research in Norwich, he started working at NIZO Food Research, the Netherlands. There, his main role is to use fundamental physical chemistry for the benefit of R&D projects for the international food industry.
Els H.A. de HOOG. She obtained her Ph.D. degree in physical and colloid chemistry in 2001 from the University of Utrecht, the Netherlands, working on interfaces and crystallization in colloid-polymer suspensions. She worked for the Top Institute for Food and Nutrition, the Netherlands, on different aspects of food microstructures. Currently, she works for NIZO Food Research as senior project manager on multidisciplinary research projects for global food companies. Over the last decade, central theme in her work is engineering perception by means of aroma, taste, and texture modalities in the framework of the protein transition, healthy diets, and sustainability.
Sissi de BEER. She obtained her Ph.D. degree at the University of Twente, the Netherlands. After postdoctoral fellowships at the Forschungszentrum in Jülich, Germany, and the University of Toronto, Canada, she is now an associate professor at the University of Twente. In her research, Sissi combines molecular modeling with laboratory experiments to design functional polymer surfaces for application in lubrication, sensing, and molecular separations.
Emile van der HEIDE. He obtained his Ph.D. in mechanical engineering from the University of Twente, the Netherlands, in 2002. He worked for the Dutch Organization for Applied Scientific Research TNO as researcher, programme leader and senior scientist in Tribology. Currently, he holds the positions of Chair of the Mechanics of Solids Surfaces and Systems (MS3) Department and Chair of the Skin Tribology Group at the University of Twente. His research areas cover skin friction fundamentals, sensing & control of friction in product-skin interactions and bio inspired interfaces.
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Gamaniel, S.S., Dueñas Robles, P.S., Tromp, H. et al. A tribo-chemical view on astringency of plant-based food substances. Friction 12, 1392–1407 (2024). https://doi.org/10.1007/s40544-023-0812-0
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DOI: https://doi.org/10.1007/s40544-023-0812-0