ArticleFoods (Basel, Switzerland)2026
Connecting Texture and Breakup in Water and Simulated Gastric Fluid with Different Food-like Tablets.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Three food-like tablet types, with Young's moduli similar to those of real foods, were prepared to investigate breakup during digestion using caffeine as a model solute. Texture was evaluated in situ during simulated digestion by measuring Young's moduli and fracturability at various time points, providing indicators of stiffness and toughness. Type 1 disintegrated immediately; Type 2 dissolved first, followed by breakup at (1.5 ± 0.2) min, and Type 3 underwent dissolution. Young's modulus decreased rapidly for Type 1 within a minute (from 1.00 to 0.38 MPa), while Type 2 exhibited a decrease at 1.5 min (0.94-0.58 MPa) before breakup. Type 3 resisted disintegration due to its higher modulus of elasticity. The time-dependent decrease in Young's modulus is consistent with previous studies, suggesting that soft materials are more readily broken down. In simulated gastric fluid (SGF), Type 2 displayed similar dissolution and breakup behaviour (1.8 ± 0.04) min, followed by structural stabilisation due to swelling, with a slight decrease in modulus and fracturability at breakup. The study introduces a novel method that combines time-resolved, in situ textural measurements with real-time visual observation under physiologically relevant pulsatile flow, using purpose-designed food-like model materials to support the prediction of food breakdown behaviour and the design of foods with controlled digestion.
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