A narrative review investigating the potential effect of lubrication as a mitigation strategy for whey protein-associated mouthdrying.
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Authors
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Giles, Holly1
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Bull, Stephanie P2
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Lignou, Stella3
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Gallagher, Joe4
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Faka, Marianthi5
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Methven, Lisa6
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1
Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom. Electronic address: [email protected].
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(United Kingdom)
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2
Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom. Electronic address: [email protected].
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(United Kingdom)
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3
Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom. Electronic address: [email protected].
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(United Kingdom)
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4
Institute of Biological, Environmental & Rural Sciences (IBERS), Aberystwyth University, Plas Gogerddan, Aberystwyth, Ceredigion SY23 3EE, United Kingdom. Electronic address: [email protected].
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(United Kingdom)
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5
Volac International Limited, 50 Fishers Lane, Orwell, Royston, Hertfordshire SG8 5QX, United Kingdom. Electronic address: [email protected].
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(United Kingdom)
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6
Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom. Electronic address: [email protected].
,
(United Kingdom)
- Type
- Published Article
- Journal
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Food chemistry
- Publication Date
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Mar 15, 2024
- Volume
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436
- Pages
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137603–137603
- Identifiers
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DOI: 10.1016/j.foodchem.2023.137603
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PMID: 37826896
- Source
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Medline
- Keywords
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- Language
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English
- License
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Unknown
Abstract
Whey is consumed by active adults to aid muscle recovery and growth, the general population as a nutritious convenient food, and by older adults to prevent sarcopenia due to its high leucine content. However, whey protein has poor consumer acceptance in this latter demographic, partially due to mouthdrying. This is thought to result from electrostatic interactions between whey and salivary proteins, mucoadhesion to the oral mucosa, and the inherent astringency of acidity. Previous unsuccessful mitigation strategies include viscosity, sweetness and fat manipulation. This literature review reveals support for increasing lubrication to reduce mouthdrying. However, of the 50 papers reviewed, none have proposed a method by which whey protein could be modified as an ingredient to reduce mouthdrying in whey-fortified products. This review recommends the use of modern technologies to increase lubrication as a novel mitigation strategy to reduce mouthdrying, with the potential to increase consumer acceptance. Copyright © 2023 The Authors. Published by Elsevier Ltd.. All rights reserved.
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.
This record was last updated on 11/07/2023 and may not reflect the most current and accurate biomedical/scientific data available from NLM.
The corresponding record at NLM can be accessed at
https://www.ncbi.nlm.nih.gov/pubmed/37826896
