Decoding the dynamic formation of bolus: A multimodal fusion and simulation framework for texture...

Area of Science:

• Food Science
• Sensory Science
• Biomechanics
• Neuroscience

Background:

• Food texture is a critical determinant of oral processing and bolus formation.
• Understanding the dynamic interplay between food properties, sensory perception, and physiological responses during mastication is crucial for food design and health.

Purpose of the Study:

• To systematically analyze how food texture dynamically regulates bolus formation.
• To integrate food properties, sensory perception, and physiological monitoring to understand mastication.
• To develop advanced models for simulating the chewing process.

Main Methods:

• Utilized a fermented biscuit model with varying hardness (10.24-202.82 N).
• Employed time-intensity and temporal dominance of sensations analyses for sensory perception.
• Conducted bolus analysis, measured salivary parameters (pH, mucin), and used electroencephalography (EEG).
• Developed the Multimodal Masticatory Dynamic Fusion and Analysis Model (MDFAM) and a coupled dynamic simulation system.

Main Results:

• Biscuit hardness influenced initial sensory perception (soft vs. crumbly/hard) and later stages (sticky/pasty to spongy).
• Increased hardness correlated with higher biting force, salivary pH, mucin concentration, and enhanced sensorimotor/prefrontal EEG activation.
• MDFAM revealed hardness-dependent changes in chewing phases: prolonged S1 (breakdown) and shortened S3 (pre-swallowing).
• Dynamic simulation visualized bolus formation from dispersion to aggregation based on physiological signals.

Conclusions:

• Food texture dynamically modulates sensory perception, bolus properties, and physiological responses during mastication.
• The developed MDFAM and simulation system provide an end-to-end pipeline for analyzing and visualizing the complex dynamics of bolus formation.
• This integrated approach offers novel insights into the biomechanics and neurophysiology of eating.