Introduction Human digestion, a major concern due to the rapid development of nutrition-related chronic diseases, rely apart from enzymatic reactions on homogenization of the gastric content by antral contractions. Although recent CFD studies made it possible to explore the influence of the rheological properties of the gastric content on the efficiency of gastric mixing, this key step is yet far from being fully understood. Objective This work aims at discussing the influences of contraction frequency and viscosity of the digesta in human gastric mixing by comparison with the mixing efficiency of an innovative soft elastic reactor (SER), that induces mixing by vibration of its wall in a similar way as antral contraction waves (ACWs) promote stomach motility. Methodology In this view, the SER mixing curve, recently established by Delaplace et al. (2018) using a dimensional analysis approach, was considered in order to determine the flow regime under which the gastric mixing of foods (viscosity ranging from 10-3 to 1 Pa.s) was performed Main findings It was shown that depending on the viscosity of the SER/stomach content and the amplitude of penetration/ ACWs, the number of strikes/contractions required to achieve homogenization was largely different. Moreover, the operating points of SER and ACWs mixing were close, justifying the comparison between both reactors. Conclusion Based on this, the level of mechanical solicitation provided by human peristalsis was shown to be not as high as expected, and the mixing performance of distal region, confined in laminar regime, was found limited and not only due to mechanical solicitations. Further efforts are needed to investigate the role of other physiological processes such as gastric secretions and gastric emptying in mixing performance of intragastric fluid homogenized by the antral contraction.