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. 2024 Apr 25;13(9):1318.
doi: 10.3390/foods13091318.

Comparison of Child and Adult Mastication of a Sticky Processed Cream Cheese and Simulation with a Masticator

Coline Caille  1   2 , Cécile Rannou  1 , Angélique Villière  1 , Clément Catanéo  1 , Araceli Lagadec-Marquez  2 , Julia Bechaux  2 , Carole Prost  1
Affiliations

Comparison of Child and Adult Mastication of a Sticky Processed Cream Cheese and Simulation with a Masticator

Coline Caille et al. Foods. .

Abstract

An advantage of masticators is the calibration and possible standardization of intra- and inter-individual mastication variability. However, mastication of soft, sticky and melting products, such as processed cream cheeses, is challenging to reproduce with a masticator. The objectives of this work were, for the cheese studied: (1) to compare child and adult mastication and (2) to find in vitro parameters which best reproduce their in vivo chewing. Five parameters influencing mastication (mouth volume, quantity consumed, saliva volume, mastication time and number of tongue-palate compressions) were measured in 30 children (5-12 years old) and 30 adults (18-65 years old) and compared between the two populations. They were then transposed to a masticator (Oniris device patent). The initial cheese, a homogeneous white paste, was surface-colored to investigate its in-mouth destructuring. In vivo boli were collected at three chewing stages (33, 66 and 99% of mastication time) and in vitro boli were obtained by varying the number of tongue-palate compressions and the rotation speed. In vivo and in vitro boli were compared by both image and texture analysis. Child masticatory parameters were proportionally smaller than those of adults. The in vivo child boli were less homogeneous and harder than adult ones. Comparison of in vivo and in vitro bolus color and texture enabled the successful determination of two in vitro settings that closely represented the mastication of the two populations studied.

Keywords: child and adult mastication; image analysis; masticator; oral processing; processed cream cheese; texture analysis.

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Conflict of interest statement

Some authors (C.C. (Coline Caille), A.L.-M. and J.B.) were employed by the company Bel. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. The authors declare that this study received funding from the National Association for Research and Technology (ANRT) and the Bel Group. ANRT was not involved in the study design, collection, analysis, interpretation of data, the writing of this article or the decision to submit it for publication. Bel Group had the following involvement with the study: study design, interpretation of data, writing of the article and decision to submit it for publication.

Figures

Figure 1
Figure 1
Diagram of the scientific approach.
Figure 2
Figure 2
Purple surface-colored cheese.
Figure 3
Figure 3
Schematic representation of the masticator. (a) Masticator front view. (b) The sample container top view with position of the seven pieces of colored cheese.
Figure 4
Figure 4
Child and adult red channel variance evolution in function of mastication progress (error bar: Pearson standard deviation).
Figure 5
Figure 5
Child and adult hardness evolution in function of mastication progress (error bar: Pearson standard deviation).
Figure 6
Figure 6
In vitro bolus red channel variance evolution in function of compression number and rotation speed (A/green text and filling: adults; C/pink text and filling: children; pink + green filling: applicable for children and adults; 33, 66 and 99%: mastication progress; error bar: Pearson standard deviation).
Figure 7
Figure 7
In vitro bolus hardness evolution in function of compression number and rotation speed (A/green text and filling: adults; C/pink text and filling: children; pink + green filling: applicable for children and adults; 33, 66 and 99%: mastication progress; error bar: Pearson standard deviation).
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