Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
7.4
4.7
Journals
Foods
Special Issues
Interactions of Foods within the Oral Cavity: Flavor Impact
share announcement

Interactions of Foods within the Oral Cavity: Flavor Impact

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (31 January 2021) | Viewed by 5875

Special Issue Editors

Dr. Susana Soares

E-Mail Website
Guest Editor
Department of Chemistry and Biochemistry, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
Interests: food and wine chemistry; polyphenols; anthocyanins; tannins; saliva interaction; astringency
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Victor de Freitas

E-Mail Website
Co-Guest Editor
LAQV/REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
Interests: polyphenols; organic synthesis; spectroscopic methods; chromatography; natural compounds; food chemistry; color; taste
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food begins its journey into the human body through the oral cavity. The interactions that occur within this cavity have implications in different research topics, both at health nutrition and sensory nutrition topics, as well as food quality and food engineering topics. The oral cavity environment has several components, namely, saliva, different oral mucosa, taste receptors, and oral microbiota. All these components have different roles and crucial interactions with food compounds during food oral processing: Saliva and salivary proteins are linked to digestion, taste, and aroma perceptions; oral mucosa is implicated in oral absorption and oral mouthfeel; taste receptors are responsible for the perception of taste; and oral microbiota is also related to digestion and taste perception.

This Special Issue is dedicated to the most recent advances on the interactions of food compounds (macro and micronutrients) with saliva, different oral mucosa, taste receptors, and oral microbiota, specially focused on taste, aroma, and mouthfeel perceptions. Furthermore, articles addressing the development of innovative oral models, relating the food compounds to sensory properties, are also in the scope of this Foods Special Issue on “Interactions of Foods within the Oral Cavity: Flavor Impact”.

Dr. Susana Soares
Prof. Dr. Victor de Freitas
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • saliva interaction with food in flavor and aroma perception
  • interaction of food with oral tissues and potential impact on taste and mouthfeel perception
  • interaction of food compounds with taste receptors
  • oral microbiota: effect of diet on oral microbiota
  • impact of oral microbiota on flavor perception
  • new trends on taste science and healthy eating
  • development of innovative oral models to study the food interactions inside the oral cavity

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

19 pages, 1297 KiB  
Article
Whey Protein Derived Mouthdrying Found to Relate Directly to Retention Post Consumption but Not to Induced Differences in Salivary Flow Rate
by Victoria Norton, Stella Lignou and Lisa Methven
Foods 2021, 10(3), 587; https://doi.org/10.3390/foods10030587 - 11 Mar 2021
Cited by 9 | Viewed by 2819
Abstract
Whey protein is fortified into beverages to provide functional benefits, however, these beverages are considered mouthdrying. To date whey protein derived mouthdrying has not been quantified using a ‘physical measure’ in parallel with rated perception. Saliva flow could also relate to whey protein [...] Read more.
Whey protein is fortified into beverages to provide functional benefits, however, these beverages are considered mouthdrying. To date whey protein derived mouthdrying has not been quantified using a ‘physical measure’ in parallel with rated perception. Saliva flow could also relate to whey protein derived mouthdrying, however this has not been previously tested as an intervention. Accordingly, volunteers (n = 40) tested mouthdrying in different whey beverages and the sensory profile was evaluated by a trained sensory panel (n = 10). Volunteers also rated mouthdrying combined with collection of saliva samples post beverage consumption to measure retention to the oral cavity. To modulate saliva flow rate, volunteers both chewed on parafilm (to increase saliva flow) and used cotton wool (to remove saliva) before tasting beverages and rating mouthdrying. Both the volunteers and sensory panel rated whey protein beverages (WPB) as significantly more mouthdrying than the control beverage (whey permeate). The significantly higher rating of mouthdrying from the volunteers coincided with significantly higher protein concentration in saliva samples post WPB consumption, supporting mucoadhesion as the mechanism. Modulating saliva flow did not lead to any difference in rated mouthdrying and future work would be beneficial to evaluate further the influence of natural variation in salivary flow rate. Full article
(This article belongs to the Special Issue Interactions of Foods within the Oral Cavity: Flavor Impact)
►▼ Show Figures

Figure 1

11 pages, 1007 KiB  
Article
Polyphenolic Characterization of Nebbiolo Red Wines and Their Interaction with Salivary Proteins
by Joana Azevedo, Elsa Brandão, Susana Soares, Joana Oliveira, Paulo Lopes, Nuno Mateus and Victor de Freitas
Foods 2020, 9(12), 1867; https://doi.org/10.3390/foods9121867 - 15 Dec 2020
Cited by 10 | Viewed by 2443
Abstract
The present study correlates the polyphenolic composition of two different Nebbiolo red wines from the 2015 vintage (M and P), with the salivary proteins’ precipitation process. The work centered on the polyphenolic characterization of Nebbiolo wines and their interaction with different families of [...] Read more.
The present study correlates the polyphenolic composition of two different Nebbiolo red wines from the 2015 vintage (M and P), with the salivary proteins’ precipitation process. The work centered on the polyphenolic characterization of Nebbiolo wines and their interaction with different families of salivary proteins. Overall, both wines were found to be very reactive with human saliva which was supposed to contribute to their astringent character. The comparison of both wines showed that the M wine presented higher values of total phenolics, total proanthocyanidins, and tannin specific activity. Moreover, this wine showed a higher interaction with salivary proteins. Altogether, the chemical characterization and reactivity toward human saliva could contribute to the wine astringency. Full article
(This article belongs to the Special Issue Interactions of Foods within the Oral Cavity: Flavor Impact)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-2
Back to TopTop