报告题目：Building Complexity into the bottom-up models of oral processing

主讲人：Christos Ritzoulis教授，International Hellenic University in Thessaloniki

报告时间：2024年12月2日上午9：00

报告地点：食品楼257会议室

报告人简介：

Christos is a chemist with a 25+ years of experience on food colloids and on the physical chemistry of foods. He is currently Professor of Food Chemistry at the International Hellenic University in Thessaloniki, Greece. His main lines of research are the colloidal-level investigation of oral and gastrointestinal processes, and the isolation of useful colloidal components from the by-products of the food industry. Christos is author of about 130 peer-reviewed publications and of books on the physical chemistry of foods.

报告摘要：

Oral processing is an extremely complex procedure, which needs to be modelled in order to isolate and understand its physiological aspects, and to design functional, healthier and novel foods. Bottom-up approaches can provide the means to obtain fundamental physicochemical data on the interactions between the food constituents, those of saliva, and the interfacial components of the mouth. This can help understand the molecular-level events that alter the colloidal and the macroscopic scale of the foods (including its mechanics e.g. compliance, extensional and shear rheology, tribology) under oral conditions. Binary models, including structural components of foods (individual hydrocolloids) and of saliva (mucin), have been studied in terms of phase stability, rheology and thermodynamics, providing insights on the basis of oral processing. These systems are now turned more complex and realistic by the further incorporation of functional components, e.g. polyphenols such as gallic acid; their behaviour is monitored at the molecular, colloidal and macroscopic level, providing insights on the functionality of such ingredients, especially concerning their bioavailability, astringency and oral processing under xerostomia conditions. Furthermore, other bottom-up models involving the wetting studies of saliva on the epithelium, enamel and dental prosthetics are presented, focusing on the resulting specifications that have to be met by salivary substitutes regarding their contact angle with the oral surface.