Bolus Formation and Disintegration during Digestion of Food Carbohydrates
Article first published online: 29 FEB 2012
© 2012 Institute of Food Technologists®
Comprehensive Reviews in Food Science and Food Safety
Volume 11, Issue 2, pages 101–118, March 2012
How to Cite
Bornhorst, G. M. and Singh, R. P. (2012), Bolus Formation and Disintegration during Digestion of Food Carbohydrates. Comprehensive Reviews in Food Science and Food Safety, 11: 101–118. doi: 10.1111/j.1541-4337.2011.00172.x
- Issue published online: 29 FEB 2012
- Article first published online: 29 FEB 2012
- MS 20110656 Submitted 5/25/2011, Accepted 10/26/2011.
Abstract: The first step in the digestion process is mastication, or chewing, when food is broken down, lubricated with saliva, and formed into a cohesive mass known as the food bolus. Upon swallowing, the bolus moves to the stomach and undergoes further breakdown during gastric digestion. The subject of this review is the formation of the food bolus and its subsequent breakdown in the stomach. Bolus formation has been widely studied, especially in terms of food particle size and lubrication. However, information about bolus disintegration is limited, and this review focuses on the breakdown of bread and starch-based foods. Bolus formation and disintegration are key steps in the overall digestion process, as they control the rate at which ingested food components and nutrients are absorbed and released into the body. Information on the rate kinetics of bolus disintegration is necessary in developing a quantitative understanding of the food digestion process.