On the rheological and sensory properties of a novel natural salivary substitute

Y Bugarin-Castillo (1) , P Bou Fadel (1) , S Mohamed Ismail (2) , N Huang (2) , A Saint- Eve (1) , V Mathieu (1) , M Ramaioli (1)

1 SayFood - Paris-Saclay Food and Bioproduct Engineering
2 Université Paris-Saclay, CNRS, Institut Galien Paris-Saclay, 91400 Orsay, France

The prevalence of xerostomia, the sensation of dry mouth, is estimated at 20% in the general population and up to 50% in older adults. Saliva plays different roles during bolus formation: lubrication, mixing, coating, hydration, dissolution, and comminution of food particles. This study proposes and tests artificial saliva formulations mimicking human saliva rheological and sensory perceptions. Shear and extensional rheology were assessed to select the type of formulation closest to saliva rheological characteristics. After evaluating three alternative sources, an extract simulating saliva rheology was produced from flax seeds. Friction coefficient and rheological properties, such as flow curves, relaxation times, and Trouton ratios, were compared favorably with human saliva. The sensory evaluation demonstrated that flaxseed extracts induce perceived mouth hydration, slipperiness, and adhesion exceeding that of human saliva. The flaxseed extract proposed in this can i) be used to study in vitro food oral processing and ii) pave the way to novel natural salivary substitutes to alleviate the symptoms of xerostomia.

Mots clés: Xerostomia; Saliva; Salivary Substitute; Flaxseed; Perception; Shear Rheology; Extensional Rheology

Domaines: Ingénierie des aliments

Y Bugarin-Castillo, P Bou Fadel, S Mohamed Ismail, N Huang, A Saint- Eve, et al.. On the rheological and sensory properties of a novel natural salivary substitute. 2024. ⟨hal-04534534⟩