Yurixy BUGARIN CASTILLO

Soutiendra publiquement ses travaux de thèse intitulés : Instrumental and sensory evaluation of food products to manage salivary and swallowing disorders

Composition du jury :

Carole PROST (Professeure, Oniris), Frédéric PIGNON (Directeur de recherche, CNRS Université Grenoble-Alpes), Laura LAGUNA-CRUANES (Tenured researcher, Institute of Agrochemistry and Food Technology, Espagne), Mine ORLU (Professeure, University College London RU) et Valérie GUENARD-LAMPRON (Maîtresse de conférences, AgroParisTech Université Paris-Saclay)

Mots-clés :

Food oral processing, Personalized food, Xerostomia, Salivary substitute, In vitro swallowing, Sensory evaluation

Résumé :

Swallowing disorders, also known as dysphagia, are a leading cause of malnutrition and dehydration for older people. In this study, a toolbox of preclinical methods is developed to evaluate food products to manage swallowing disorders and xerostomia, the dry mouth sensation induced by the alteration of salivary flow rate. As a first illustration of the use of these preclinical tools, different natural extracts were produced and compared to human saliva, in terms of both shear and extensional rheological properties. The most promising formulations, obtained from flaxseed extracts, were used to formulate natural salivary substitutes (NSS) and texture adapted semi liquid foods, to promote lubrication and address the needs of people suffering from xerostomia. In addition, the ability of NSSs and modified semi liquid foods to limit post-swallowing oral residues was determined with an in vitro soft-robotic swallowing simulator and confirmed by sensory analysis on healthy subjects. Three-dimensional printing was used to produce foods with controlled structures, resulting in different yielding behaviors, paving the way to texture adaptation to manage sarcopenia. NSS performance in terms of hydration and lubrication of these 3D-printed structures was also explored, in vitro. This study highlights i) the relevance of this preclinical toolbox, including the in vitro experiments simulating food oral processing, to support the development of personalized food products and food for special medical purposes ii) the peculiar rheological properties and lubricity of flaxseed extracts and their strong potential as a NSS or texture modifier, and iii) the interest of controlling food structure via 3D printing to modulate food hydration and the mechanical and yielding behaviour.