Designing food structure to slow down digestion in starch-rich products

The category of starch-rich foods is on the spot for its role in the development of obesity and related diseases. Therefore, the priority of modern food industry. In this paper, three different food design strategies that can be used to modulate the release of glucose during the gastrointestinal process of starch-rich foods, are illustrated. The structure of the starch granules can be modified by controlling processing parameters (i.e. moisture, temperature and shear) thus influencing the gelatinization and retrogradation behavior. The intactness of plant cell walls hindering the access of amylases to the starch granules and the formation of a stiffed food matrix using the crosslinking between proteins and the melanoidins generated by Maillard reaction are also very effective approaches. Following these food design strategies several practical approaches can be pursued by food designers to find reliable solutions combining the consumers request of palatable and rewarding foods with the public health demand of having food products with better nutritional profile

A multilevel investigation supported by multivariate analysis for tomato product formulation

Industrial processing of tomato includes its cutting and mincing, thermal treatments, and the addition of ingredients, which might induce changes in physicochemical properties of the final products. In this frame, the impact of texturing/thickening [xanthan gum (X) or potato fiber (F)] on the macroscopic, mesoscopic and molecular properties of tomato double concentrate (TDC) was investigated to determine if F can efficiently substitute X, in association with small solutes (sugar and salt) and thermal treatment (cold and hot). At a macroscopic level, multivariate statistics (MANOVA) underlined that color change (ΔE) was increased by X and F addition contrary to heating and the addition of salt and sugar. MANOVA revealed that texture was greatly enhanced through the use of F over X. 1H NMR molecular mobility changes were more controlled by texturing agents (F and X) than thermal treatment and small solutes. Particularly F increased the more rigid population indicating stronger interaction with water molecules resulting in shear-thinning flow. However, adding X contributed into the increase of the dynamic and mobile populations. Therefore, F can be a valid “clean label” substitute of X in modulating tomato products properties.info:eu-repo/semantics/publishedVersio

Influence of Organic and Conventional Management Systems on Soil Microarthropods in Protected and Non-Protected Areas

Aim: The EU Biodiversity Strategy 2030 aims to increase land-protected areas at 30% and organic farming at 25% of agricultural lands. But which measure could be more effective in preserving soil biodiversity? The aim of the study is, therefore, to assess soil health of arable lands under organic and conventional managements in Non-protected (NPAorg) and Protected (PAcon) areas of Marche region (Italy) and compare the influence of the applied farming practices on soil microarthropods in two seasons, characterized by different intensities of soil management practices: spring (lower) and autumn (higher). Method: Soil health has been assessed through the Biological Quality of Soil index based on arthropods (QBS-ar). Novel approaches (QBS-ab and FAI indices) which consider microarthropods’ abundance in the index calculation, have been also applied. Density (ind/m2), Acari/Collembola ratio, % of Oribatid mites on total mites, biodiversity indices, correlations with chemical-physical parameters, and ordination analysis (nMDS) have been evaluated. Results: In both seasons, different communities have been found according to management and, particularly, PAcon sites showed significantly higher levels of biodiversity compared to NPAorg. However, in autumn, microarthropod communities present higher stability in NPAorg sites, showing an opposite trend and fewer fluctuations of the indices compared to PAcon. Conclusions: PA, even in conventional managed soils, seem to enhance soil biodiversity, while organic farming in NPA, confers a higher resilience to soil, making microarthropod communities more stable. Results showed that agricultural intensity reduction combined with the increased integration of agroecosystems in protected areas may represent an effective, and sustainable measure to preserve soil biodiversity and its ecological services

Effect of shape, gluten, and mastication effort on in vitro starch digestion and the predicted glycemic index of pasta

Gluten-containing (GC) and gluten-free (GF) pasta consumption has been growing in recent years. The market offers a wide variety of pasta types, with differences in shape and formulation that influence the mastication process and, consequently, their nutritional behaviors (i.e. starch digestibility and glycemic response). This study investigated the effect of shape, gluten, and structural breakdown on in vitro starch digestibility and predicted the glycemic index (pGI) of GC and GF penne, spaghetti, and risoni. Pasta was cooked and minced to mimic short, intermediate, and long mastication efforts. Short mastication led to a higher number of big particles than intermediate and long mastications for all pasta samples, which was reflected in the different starch digestibility and pGI patterns. Multivariate analysis of variance showed that the three studied factors differently affected the in vitro starch digestion of pasta. Mastication effort, shape, and their interaction mainly affected the starch digestion rate and pGI. Gluten was the major factor in affecting the amount of digested starch. The results suggested that small shapes (i.e. risoni), the presence of gluten, and short mastication effort led to a lower pGI. The findings will be useful for the development of pasta products tailored to fulfill the needs of specific consumers following a rational food design approach

Probing the Functionality of Physically Modified Corn Flour as Clean Label Thickening Agent with a Multiscale Characterization

A multilevel and multianalytical approach, combining both traditional and unconventional analytical tools, was used to characterize two physically modified (heated and heated-extruded) corn flours to be used as a "clean label" food ingredient. Physical treatments decreased the resistant starch content and increased the water holding capacity and water binding capacity, more extensively in the product subjected to heating-extrusion, as compared to an untreated control. Heated-extruded flour had the highest ability to form homogeneous systems in cold water while all modified flours produced homogeneous systems when mixed with hot water. Systems made with heated-extruded flour were "more rigid" than other samples at all levels of investigation as they were harder (macroscopic) and had higher storage modulus (mesoscopic), as well as lower proton 1H mobility (molecular). Overall, the results highlighted the ability of the multiscale method to give a thorough overview of the flour-water interactions and showed highest water affinity of heated-extruded flour. Heated-extruded flour was then tested in three real-food industrial applications (carrot soup, tomato sauce and a meat patty), where it was successfully implemented as a clean label thickening agent

The role of detraining in tendon mechanobiology

INTRODUCTION: Several conditions such as training, aging, estrogen deficiency and drugs could affect the biological and anatomo-physiological characteristics of the tendon. Additionally, recent preclinical and clinical studies examined the effect of detraining on tendon, showing alterations in its structure and morphology and in tenocyte mechanobiology. However, few data evaluated the importance that cessation of training might have on tendon. Basically, we do not fully understand how tendons react to a phase of training followed by sudden detraining. Therefore, within this review, we summarize the studies where tendon detraining was examined. MATERIALS AND METHODS: A descriptive systematic literature review was carried out by searching three databases (PubMed, Scopus and Web of Knowledge) on tendon detraining. Original articles in English from 2000 to 2015 were included. In addition, the search was extended to the reference lists of the selected articles. A public reference manager (www.mendeley.com) was adopted to remove duplicate articles. RESULTS: An initial literature search yielded 134 references (www.pubmed.org: 53; www.scopus.com: 11; www.webofknowledge.com: 70). Fifteen publications were extracted based on the title for further analysis by two independent reviewers. Abstracts and complete articles were after that reviewed to evaluate if they met inclusion criteria. CONCLUSIONS: The revised literature comprised four clinical studies and an in vitro and three in vivo reports. Overall, the results showed that tendon structure and properties after detraining are compromised, with an alteration in the tissue structural organization and mechanical properties. Clinical studies usually showed a lesser extent of tendon alterations, probably because preclinical studies permit an in-depth evaluation of tendon modifications, which is hard to perform in human subjects. In conclusion, after a period of sudden detraining (e.g., after an injury), physical activity should be taken with caution, following a targeted rehabilitation program. However, further research should be performed to fully understand the effect of sudden detraining on tendons

Semi-solid fibre syrup for sugar reduction in cookies

Since sugar reduction is a pillar of the international nutritional guideline, the food industry is constantly looking for new ingredients able to replace sugar technological functionality while satisfying the consumer's request for clean label. Based on corn (Zea mays) dextrin and seed coats of chickpeas (testa of Cicer arietinum seed), a fibre syrup was tested as bulking agent in cookies to reach 30% and 50% sugar reduction. Cookies were characterised for their physicochemical, rheological and sensorial attributes. Fibre syrup addition did neither hinder dough workability nor require changes in cookie production procedure. The use of the fibre syrup permitted to partially preserve the structural strength of cookies and increased their red colour index. Moreover, the fibre syrup use allowed to obtain sugar-reduced cookies qualified for ‘reduced in sugar’ and ‘high in fibre’ nutritional claims.info:eu-repo/semantics/acceptedVersio

Designing sustainable weaning foods for developing countries: not only a matter of nutrients

Blended complementary foods from cereals and high-protein sources are used worldwide to cope with infants' malnutrition. However, the usefulness of the food matrix during traditional processes reaches suboptimal effectiveness due to cereal gelatinization and viscosity, which reduce consumption. The interplay between nutritional and physical qualities needed for weaning children presents further significant constraints. A combination of processing methods can improve and optimize the overall product quality. This paper investigated the nutritional, functional, and anti-nutritional factors of a complementary infant porridge made by combining fermented sorghum flour with germinated bottle gourd seed flour. Overall, the combination improved the functional and physical properties of the porridge suitable for children of 10 months and over. A serving of 100 g would contribute 115-145% and 23-31% of the recommended nutritional intake of protein and energy, respectively, for low breast milk energy between 6-24 months. The results demonstrate that a combination of strategies and technologies are needed to balance nutritional and physical quality.Blended complementary foods from cereals and high-protein sources are used to cope with infants' malnutrition. Our results demonstrate that a combination of strategies and technologies is needed to balance nutritional and physical quality

Effect of “shape” on technological properties and nutritional quality of chickpea-corn-rice gluten free pasta

Macroscopic and microscopic food structural characteristics play an important role in product's technological properties and nutritional attributes. The effects of macroscopic (pasta shape, PS) and microscopic (flour particles, FP) structural attributes were independently investigated in gluten-free (GF) chickpea-corn-rice short pasta (50% chickpea) considering cooking quality, physicochemical attributes, thermal properties, in vitro digestibility of starch (IVSD) and protein (IVPD). Different PS (rigatoni, fusilli, fusilli piccolo, caserecce, gnocchetti sardi) and different chickpea FP (conventional, precooked, fine, coarse) were considered. With regards to PS effect, rigatoni-shaped pasta differed significantly from other PS having the longest cooking time, a harder and less adhesive texture, the highest gelatinization enthalpy, the lowest IVPD, and higher resistant starch content. The chickpea FP modulated the flour pasting properties and slightly impacted both pasta cooking quality and nutritional characteristics regarding IVSD and IVPD. This work suggested that pasta structural attributes, especially PS, can modify pasta cooking quality, physicochemical, and nutritional characteristics and should, therefore, be considered in rational product design to provide food products with desired properties

Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals

Shelf-stable low glycemic index ready-to-eat (RTE) risotto meals (in pouches) containing brown rice and pulses (recipe A = chickpeas; recipe B = lentils, and beans) were developed, stored for 12-months at room temperature, and characterized over time. RTE meals were heated in microwave (replicating home consumption procedure), and analyzed for in vitro starch digestibility, textural attributes, and consumer acceptability. Digestible starch fractions were similar in the formulations during storage, and in vivo testing demonstrated low glycemic indexes (recipe A = 43.5 ± 6.8; recipe B = 31.8 ± 6.5) for the two meals. Hardness of risotto components increased during storage and microwave heating did not fully recover textural attibutes characteristic of the fresh product. Consumers’ (50) acceptability remained high (>5.5 out of 9) until the end of storage. This study demonstrates brown rice with pulses can be used for developing stable and accepted ready-to-eat meals having low glycemic indexes