A narrative review investigating the potential effect of lubrication as a mitigation strategy for whey protein-associated mouthdrying

Giles, H., Bull, S. P. ORCID: https://orcid.org/0000-0001-5129-1731, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Gallagher, J., Faka, M. and Methven, L. (2024) A narrative review investigating the potential effect of lubrication as a mitigation strategy for whey protein-associated mouthdrying. Food Chemistry, 436. 137603. ISSN 1873-7072 doi: 10.1016/j.foodchem.2023.137603

Abstract/Summary

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.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/113761
Identification Number/DOI	10.1016/j.foodchem.2023.137603
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Uncontrolled Keywords	Mouthdrying, Whey, Mouthfeel, Fortification, Supplementation, Lubrication
Publisher	Elsevier
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