Study on the influence of food emulsion components on its lubrication characteristics and smooth perception

IF 6.3 1区 工程技术 Q1 ENGINEERING, MECHANICAL Friction Pub Date : 2024-07-16 DOI:10.1007/s40544-024-0894-3
Shanhua Qian, Liang Wang, Ziyan Zheng, Qichen Tang, Da Bian
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Abstract

Due to the increasing risk of obesity and cardiovascular diseases caused by high-fat diets, low-fat foods have become a priority demand for consumers’ health. However, the smoothness perception and scientific assessment methods of the existing low-fat foods should be improved. In this study, three food emulsions were prepared, and their lubrication characteristics, sensory evaluation of smoothness, and electroencephalogram (EEG) signals were assessed to preliminarily investigate the effects of food emulsion components on their above characteristics. The results showed that fat substitute (FSU) and fat could significantly reduce coefficient of friction (CoF) of the food emulsions, with average CoF reduced by 28% and 63% compared to the original food emulsions. In addition, fat-enriched food emulsions continued to exhibit excellent lubrication characteristics after adding artificial saliva, with an average CoF reduced by 31.1% compared to that of the food emulsions without artificial saliva. Both FSU and fat improved the smoothness of food emulsions, and the lubricating properties of fat were more pronounced, with fat-enriched food emulsion which could provide a substantial improvement in smoothness compared to the fat-free food emulsion. Comparison of subjects’ EEG signals revealed that food emulsion with lower CoF and higher smoothness triggered higher P3 amplitudes and longer latencies. These findings provide better insights into the scientific evaluation of food texture and the development of low-fat foods.

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食品乳液成分对其润滑特性和顺滑感的影响研究
由于高脂饮食导致肥胖和心血管疾病的风险不断增加,低脂食品已成为消费者健康的优先需求。然而,现有低脂食品的顺滑感和科学评价方法有待改进。本研究制备了三种食品乳液,并对其润滑特性、顺滑度感官评价和脑电图(EEG)信号进行了评估,以初步探究食品乳液成分对其上述特性的影响。结果表明,脂肪替代物(FSU)和脂肪能显著降低食品乳液的摩擦系数(CoF),与原始食品乳液相比,平均摩擦系数分别降低了 28% 和 63%。此外,富含脂肪的食品乳液在加入人工唾液后继续表现出优异的润滑特性,与不含人工唾液的食品乳液相比,平均 CoF 降低了 31.1%。FSU和脂肪都能改善食品乳剂的顺滑度,而脂肪的润滑特性更为明显,与不含脂肪的食品乳剂相比,富含脂肪的食品乳剂能大幅改善顺滑度。比较受试者的脑电信号发现,CoF 较低和顺滑度较高的食品乳剂会引发较高的 P3 振幅和较长的潜伏期。这些发现为科学评估食物质地和开发低脂食品提供了更好的见解。
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来源期刊
Friction
Friction Engineering-Mechanical Engineering
CiteScore
12.90
自引率
13.20%
发文量
324
审稿时长
13 weeks
期刊介绍: Friction is a peer-reviewed international journal for the publication of theoretical and experimental research works related to the friction, lubrication and wear. Original, high quality research papers and review articles on all aspects of tribology are welcome, including, but are not limited to, a variety of topics, such as: Friction: Origin of friction, Friction theories, New phenomena of friction, Nano-friction, Ultra-low friction, Molecular friction, Ultra-high friction, Friction at high speed, Friction at high temperature or low temperature, Friction at solid/liquid interfaces, Bio-friction, Adhesion, etc. Lubrication: Superlubricity, Green lubricants, Nano-lubrication, Boundary lubrication, Thin film lubrication, Elastohydrodynamic lubrication, Mixed lubrication, New lubricants, New additives, Gas lubrication, Solid lubrication, etc. Wear: Wear materials, Wear mechanism, Wear models, Wear in severe conditions, Wear measurement, Wear monitoring, etc. Surface Engineering: Surface texturing, Molecular films, Surface coatings, Surface modification, Bionic surfaces, etc. Basic Sciences: Tribology system, Principles of tribology, Thermodynamics of tribo-systems, Micro-fluidics, Thermal stability of tribo-systems, etc. Friction is an open access journal. It is published quarterly by Tsinghua University Press and Springer, and sponsored by the State Key Laboratory of Tribology (TsinghuaUniversity) and the Tribology Institute of Chinese Mechanical Engineering Society.
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