Researchers have developed a groundbreaking 3D biomimetic artificial mouth that can accurately replicate the oral processing of various soft foods, including viscous liquids, aerated soft solids, and soft solids. This cutting-edge technology features a pneumatic multi-degree-of-freedom artificial tongue designed to mirror the mechanical properties, wettability, and surface texture of the human tongue. By closely mimicking the complex tongue movements and interactions with the food, this device offers unprecedented insights into the dynamics of food transformation within the mouth, paving the way for enhanced food palatability and functionality, especially for older adults with specific dietary needs. Biomimetics and robotics are at the forefront of this innovative research, showcasing the power of science to tackle real-world challenges.
Addressing the Unique Dietary Needs of an Aging Population
As the global population continues to grow and age, the food industry faces increasingly complex challenges. Older adults often have unique dietary requirements, including diminished appetite, reduced taste and aroma perception, compromised oral motor functions, and swallowing difficulties. These factors can make it challenging to develop food products tailored to their specific needs.
Limitations of Current In Vitro Models
Current in vitro models used to understand food oral processing and develop products for older adults often fall short in accurately reproducing the human oral anatomy and tongue biomechanics. These essential elements play a crucial role in assessing the behavior of novel and texturized foods under physiologically relevant oral conditions.
Introducing the Biomimetic Artificial Mouth
To address these limitations, the researchers have developed a novel 3D biomimetic artificial mouth that can faithfully replicate the oral processing of soft foods. The key feature of this device is the pneumatic multi-degree-of-freedom artificial tongue, which is meticulously crafted to mirror the mechanical properties, wettability, and surface texture of the human tongue, including the intricate papillae structures.
Unlocking the Dynamics of Food Transformation
By simulating the primary tongue motions observed in vivo during the oral processing of soft foods, the artificial mouth can accurately reproduce the changes in textural characteristics and shear viscosity of the resulting food boli. These parameters were systematically compared between the in vivo and in vitro data, demonstrating the device’s ability to closely mimic the real-world dynamics of food transformation within the mouth.
Enhancing Food Palatability and Functionality
This innovative in vitro device holds immense potential for studying the intricacies of food oral processing, adapting texture towards food that can be swallowed with ease, and improving food palatability to accommodate the specific health needs of older adults. By providing unprecedented insights into the oral processing of various food types, this technology can contribute significantly to research and practical applications in human nutrition and health.
A Breakthrough in Biomimetic Technology
The development of this 3D biomimetic artificial mouth represents a significant breakthrough in the field of food oral processing research. By combining the principles of biomimetics and robotics, the researchers have created a cutting-edge tool that can accurately simulate the complex interactions between food and the human tongue, opening new avenues for enhancing the quality of life and well-being for older adults.
Author credit: This article is based on research by Alejandro Avila-Sierra, Yurixy Bugarin-Castillo, Miodrag Glumac, Jérôme Bussiere, Anne Saint-Eve, Vincent Mathieu, Yoshikazu Kobayashi, Marco Ramaioli.
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