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

• Published in: Food chemistry 2024-03, Vol.436, p.137603-137603, Article 137603
• Main Authors: Giles, Holly, Bull, Stephanie P., Lignou, Stella, Gallagher, Joe, Faka, Marianthi, Methven, Lisa
• Format: Article
• Language: English
• Subjects: Fortification; Lubrication; Mouthdrying; Mouthfeel; Supplementation; Whey
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.137603

•Mouthdrying limits the consumer acceptance and consumption of whey protein.•Mouthdrying may be due to simultaneous protein-mucosal and -salivary interactions.•Added lubrication has the potential to reduce mouthdrying by reducing oral friction. 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.