Food Structure Engineering and Design for Improved Nutrition, Health and Well-being

Front Cover
Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being
Copyright
Dedication
Contents
Contributors
About the editors
Foreword
Preface
Acknowledgments
Part I: Introduction
Chapter 1: Nutrition, health and well-being in the world: The role of food structure design
1.1. Food challenges and United Nations sustainable development goals
1.2. Trends in human food consumption: The diet shift
1.3. Food structure design for nutrition and health benefits
1.4. Conclusions and future perspectives
Acknowledgments
References
Chapter 2: New food structures and their influence on nutrition, health and well-being
2.1. Introduction
2.2. New food structuring techniques
2.3. New food structures
2.3.1. Energy density food
2.3.2. Customized food shape and structure
2.3.3. Modulating digestion through specially designed food microstructures
2.3.4. Enhanced bioavailability of encapsulated foods
2.3.5. Tailored foods to meet nutritional needs
2.4. Factors influencing the development of new food structures
2.4.1. Product research and development
2.4.2. Manufacturing process
2.4.3. Post-production
2.4.4. Market analysis
2.5. Demand and research gap
2.6. Conclusion
References
Part II: Strategies to modify structure/functionality/quality of foods
Chapter 3: Electrotechnologies for the development of food-based structured systems
3.1. Introduction
3.2. Moderate electric fields technology
3.2.1. Effects of MEF at the molecular level
3.2.2. Effects of EF in nano and microstructures
3.2.3. Effects of EF in macrostructures
3.3. Novel perspectives in biomolecular structures and functionality
3.3.1. Exploring EF technology to tailor biomaterials
3.3.2. Health implications
3.4. Future perspectives
3.5. Conclusions
Acknowledgments
References
Chapter 4: Encapsulation and colloidal systems as a way to deliver functionality in foods
4.1. Introduction
4.2. Nutraceutical encapsulation as food quality improvement strategy
4.3. Designing of colloidal delivery systems for food functionalization
4.3.1. Bioactives requirements
4.3.1.1. Molecular characteristics
4.3.1.2. Physical state and solubility
4.3.1.3. Chemical stability
4.3.2. Physico-chemical characteristics of food-grade colloidal delivery systems
4.3.2.1. Wall material requirements
Solubility
Gelling and viscoelasticity
Emulsifying properties
Phase transition and polymorphism
4.3.2.2. Particles characteristics
Particle shape and microstructure
Particle size and particle size distribution
Particles surface charge
4.3.2.3. Loading performance of colloidal particles
Loading capacity (LC)
Encapsulation efficiency (EE)
Retention and release
Release from core-shell colloidal particles
Release from homogeneous colloidal particles
Release from porous colloidal particles
4.4. Colloidal delivery systems in food functionalization
4.4.1. Lipid based-colloidal delivery systems
4.4.1.1. Emulsions and microemulsions
4.4.1.2. Solid lipid nanoparticles and nanostructured lipid carriers
4.4.1.3. Liposomes
4.4.2. Polymeric colloidal delivery systems
4.4.2.1. Polymeric micelles
4.4.2.2. Polymeric micro/nanoparticles from native polymers
4.4.2.3. Polymeric micro/nanoparticles from associated polymers
4.5. Conclusion and future perspective
Acknowledgment
References
Further reading
Chapter 5: How food structure influences the physical, sensorial, and nutritional quality of food products
5.1. Introduction
5.2. Effect of food processing on food structure: Conventional and emerging technologies in food processing
5.2.1. Structural modifications in solid foods
5.2.2. Structural modifications in particulate foods
5.2.3. Structural modifications in food macromolecules
5.3. Structure modification and impact on physical properties, sensorial aspects and nutritional quality
5.3.1. Structure modification and impact on physical properties
5.3.2. Structure modification and impact on sensorial aspects
5.3.3. Structure modification and impact on nutritional quality and health aspects
5.4. Conclusion and future perspectives
References
Chapter 6: Structure design for gastronomy applications
6.1. Introduction
6.2. Interaction between science and gastronomy: A good match for food product design
6.2.1. Mammia (curd)
6.2.1.1. Ingredients
6.2.1.2. Method
6.3. Food colloids in gastronomy
6.3.1. Types of food colloids
6.3.1.1. Sol
6.3.1.2. Gel
6.3.1.3. Emulsion
6.3.1.4. Foam
6.3.1.5. Aerosols
6.3.2. Developing and emerging applications of food colloids in gastronomy
6.3.2.1. Hydrocolloids and plant-based products
6.3.2.2. Oleogels as fat replacements
6.3.2.3. Oil bodies (oleosomes) in plant-based products
6.3.2.4. Nanoemulsions as delivery systems
6.4. Designing new food microstructures by biotechnology processes in the kitchen
6.4.1. The role of fermentation: a revolutionary technology that always has been with us
6.4.2. A key player in fermentation: enzymes
6.4.3. Fermentation in the kitchen: relationship with sciences, and new food design
6.4.4. New fermented food for diet and health
6.5. Structuring food for health and wellness
6.5.1. Introduction
6.5.2. Reduction or replacement of fat through emulsions, hydrogels, oleogels and oleofoams
6.5.3. Reduction of fat in mayonnaise through different kinds of fat mimetics
6.5.4. How aerated food can help on the expected satiety
6.6. Conclusions
References
Part III: Development of healthy products
Chapter 7: Design of functional foods with targeted health functionality and nutrition by using microencapsulation techno ...
7.1. Introduction
7.2. Strategies of microencapsulation
7.2.1. Spray drying
7.2.2. Spray chilling
7.2.3. Ionic gelation
7.3. Wall materials
7.4. Core materials
7.4.1. Oil matrices
7.4.2. Bioactive compounds
7.4.3. Probiotics
7.5. Food applications
7.5.1. Spray drying
7.5.2. Spray chilling
7.5.3. Ionic gelation
7.6. Final remarks
References
Chapter 8: Strategies for the reduction of salt in food products
8.1. Introduction
8.2. Salt, sodium, and health
8.3. The role of sodium in food products
8.3.1. Effects on protein functional properties
8.3.2. Salt as flavor enhancer: Impact on sensory properties
8.3.3. Microbial stability
8.4. Sodium reduction strategies for processed foods
8.4.1. Use of flavor enhancers
8.4.2. Use of other salts to substitute NaCl
8.4.3. Crystal size modification
8.4.4. Spray-dried salt particles
8.4.5. Nonthermal processes for low/reduced sodium food products
8.4.6. Heterogeneous distribution of salt
8.5. Challenges to reduce sodium in food products
8.6. Final considerations
References
Chapter 9: Strategies for the reduction of sugar in food products
9.1. Introduction
9.2. Functional and technological role of sugar in food products
9.3. Food reformulation to reduce free sugar intake
9.4. Sugar structure modification and encapsulation for enhanced sweet perception
9.5. Food grade alternatives to sugar
9.5.1. Nutritive sweeteners
9.5.2. High intensity sweeteners
9.6. Enzymatic and innovative methods to improve sweetening
9.6.1. Sugar reduction in milk and dairy products
9.6.2. Sugar reduction in juices and beverages
9.7. Products and market
9.8. Conclusions and future outlook
Acknowledgments
References
Chapter 10: New technological strategies for improving the lipid content in food products
10.1. Introduction
10.2. Modification of the lipid fraction in food products
10.2.1. Decreasing fat and cholesterol contents by using ingredients that can serve as fat replacers
10.2.2. Improving the lipid profile in food products by using lipids with a healthy fatty acid profile
10.2.2.1. Incorporation of encapsulated oils
10.2.2.2. Incorporation of emulsified oils
10.2.2.3. Incorporation of healthy oils based on new emerging structuring methods
Enzymatic modification of triacylglycerols
Gelled or structured emulsions
Oil bulking agents
Organogels/oleogels
10.3. Decreasing fat digestibility in food products
10.4. Future perspectives
Acknowledgments
References
Part IV: Health in vitro and in vivo studies
Chapter 11: Understanding food structure modifications during digestion and their implications in nutrient release
11.1. Introduction
11.2. Overview of the digestion process
11.3. Digestion of macronutrients
11.3.1. Proteins
11.3.2. Lipids
11.3.3. Starch
11.4. Modification of plant-based food structures in the GIT
11.4.1. Starchy legumes
11.4.2. Cereals
11.4.3. Vegetables and fruits
11.4.4. Tree nuts
11.5. Modification of animal-based food structures in the GIT
11.5.1. Meat
11.5.2. Milk
11.6. Conclusions
Acknowledgments
References
Chapter 12: Assessing nutritional behavior of foods through in vitro and in vivo studies
12.1. Introduction
12.2. In vitro oro-gastro-intestinal digestion models
12.2.1. Static in vitro digestion models
12.2.1.1. The oral phase
12.2.1.2. The gastric phase
12.2.1.3. The intestinal phase
12.2.2. Dynamic in vitro digestion models
12.2.2.1. Gastric and intestinal emptying modelling
12.2.2.2. Gastric acidification modelling
12.2.2.3. Dynamic models
Dynamic stomach models
Dynamic gastrointestinal models
Colonic models
12.3. Absorption models
12.3.1. Cellular models
12.3.1.1. Caco-2 cell monolayer
12.3.1.2. Caco-2-HT29-MTX co-cultures
12.3.2. Ussing chambers
12.3.3. Organoids
12.4. In vivo models
12.4.1. Animal models
12.4.2. Human subjects
12.4.2.1. Direct methods
12.4.2.2. Indirect methods
12.5. Conclusion
References
Chapter 13: Application of artificial neural networks (ANN) for predicting the effect of processing on the digest
13.1. Introduction
13.2. Artificial intelligence in food processing
13.2.1. Artificial neural network application in food processing operations
13.2.1.1. Extraction techniques
13.2.1.2. Drying
13.2.1.3. Filtration
13.2.1.4. Extrusion
13.2.1.5. Shelf-life estimation
13.3. ANN in digestion modelling
13.3.1. In vitro models
13.3.1.1. Static in vitro digestion models
13.3.1.2. Dynamic in vitro digestion model
Dynamic gastric model (DGM)
The human gastric simulator (HGS)
TNOs gastrointestinal model (TIM)
Simulator of the human intestinal microbial ecosystem (SHIME)
13.3.1.3. Semi-dynamic in vitro digestion model
13.3.2. ANN for the prediction of human digestion
13.4. Conclusions
References
Part V: Consumer's perception and acceptability
Chapter 14: How to assess consumer perception and food attributes of novel food structures using analytical methodologies
14.1. Introduction
14.2. Texture perception and oral rheology and tribology
14.2.1. Extension rheology for texture evaluation with regard to swallowing physiology in humans
14.2.2. Tribology for texture evaluation with regard to moisture and fat related properties of foods
14.2.3. Soft machine mechanics for texture evaluation with regard to palatal size reduction
14.2.4. Bolus rheology
14.3. Texture evaluation through human physiological responses
14.3.1. Tongue pressure measurement
14.3.2. Electromyography
14.3.3. Acoustic analysis of swallowing sound
14.3.4. Laryngeal movement measurement
14.4. Texture and flavor interaction during food consumption
14.4.1. Flavor release control through texture modification
14.4.2. Enhanced aroma perception through inhomogeneous spatial distribution
14.4.3. Modification of human eating behavior by aroma perception
14.5. Structure and formulation design of food products using hydrocolloids
14.5.1. Use of polysaccharides as a texture modifier in elderly foods
14.5.2. Usefulness of xanthan gum as dysphagia thickener
14.6. Conclusion
References
Chapter 15: Designing and development of food structure with high acceptance based on the consumer perception
15.1. Introduction
15.2. Determinants of acceptance of innovative food products from food structure design
15.2.1. Sensory properties
15.2.2. Health concerns
15.2.3. Nutrition concerns
15.2.4. Risk perception
15.2.5. Convenience
15.2.6. Price
15.3. Conclusions
Acknowledgments
References
Index
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