Laguna, L and Sarkar, A orcid.org/0000-0003-1742-2122 (2017) Oral tribology: Update on the relevance to study astringency in wines. Tribology - Materials, Surfaces and Interfaces, 11 (2). pp. 116-123. ISSN 1751-5831
Abstract
Oral tribology is emerging as a new paradigm to quantify friction and lubrication of food-saliva mixtures in the oral mucosa. Recently, oral tribology has captured research attention in quantifying wine astringency, a characteristic "dryness feeling", which strongly impacts consumer preference. Hence, this paper aims to provide a concise review of oral tribology in the context of wine astringency. Firstly, the important roles of "biolubricant" saliva, salivary proteins and current tribo-pairs used in oral tribology measurements are reviewed. Then, we have discussed the key mechanisms of wine astringency involving polyphenol-salivary protein interactions (hydrogen bonding, hydrophobic interactions), rupture of the lubricating salivary film and oral sensation of discrete particles. Studies employing Stribeck curve analysis and microstructural characterization to understand polyphenol-salivary protein interactions are reviewed. Finally, we highlighted the need for bio-relevant tribo-pairs, simulated oral conditions and tribology-sensory correlation, before such quantification can be used to characterize wine astringency at a commercial level.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2017 Institute of Materials, Minerals and Mining and Informa UK Limited, trading as Taylor & Francis Group. This is an Accepted Manuscript of an article published by Taylor & Francis in Tribology - Materials, Surfaces and Interfaces on 07 July 2017, available online: https://doi.org/10.1080/17515831.2017.1347736. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Oral tribology; Wine; Astringency; Mucin; Saliva; Lubrication; Tannins; Proline-rich proteins |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 03 Jul 2017 11:35 |
Last Modified: | 07 Jul 2018 00:38 |
Status: | Published |
Publisher: | Taylor & Francis |
Identification Number: | 10.1080/17515831.2017.1347736 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:118425 |