مهندسی و طراحی ساختار غذا برای بهبود تغذیه، سلامت و رفاه

Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing. Sections cover a) New ingredients, typicity and ethnicity of foods in different cultures and geographic regions; b) New and innovative strategies for food structure development; c) Strategies to address the challenges for healthier food products, such the reduction of sugar, salt and fats; d) Assessment of health effect of foods by in vitro and in vivo tests, and more. Edited by experts in the field, and contributed by scientists of different areas such as nutritionists and food engineers, this title offers a broad overview of the field to the readers, boosting their capability to integrate different aspects of product development. 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 Back Cover