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

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

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

The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough?

Inclusion of pulses flour in bread formulation has important nutritional effects but its successful implementation is challenging and requires a good understanding of the effect of flour functionality, granulometry and substitution level on bread quality. Accordingly, this work studied red lentil flour and its dimensional fractions (coarse, medium, fine, extra-fine), considering compositional, morphological, functional, and thermal properties. Additionally, the effect of substituting wheat flour with lentil flour and its fractions at different levels (0, 10, 15, 20, 25 and 30% [w/w] flour basis) on dough rheology was studied using a Mixolab device, to predict bread quality. Although flour's properties were significantly affected by particle size, multivariate statistics suggested that the substitution level was the major factor affecting rheological properties of doughs made with blends of wheat and lentil flours. A 10% substitution level of wheat flour by lentil flour provides optimum rheological properties regardless of lentil flour particle size, while at higher substitution level (15–30%), a coarse fraction can provide higher performance compared to unfractionated flour and finer fractions. The results of this study pose an important base to intelligently develop wheat-lentil bread applications in the future.info:eu-repo/semantics/acceptedVersio

Motivation for health behaviour: A predictor of adherence to balanced and healthy food across different coastal Mediterranean countries

This cross-sectional study aimed to assess perceptions of healthy food and motivation for health behaviour (MHB) in different Mediterranean countries. Multiple linear regression was used to identify the association between perception of healthy food and MHB in different countries. The highest MHB was observed in Portugal (median 38.0; IQR 7.0) and the lowest in Greece (median 34.0; IQR 8.0). Compared to Portuguese respondents, respondents from Croatia (ß=0.35; p < 0.001), Egypt (ß=0.24; p < 0.001), and Greece (ß=0.10; p < 0.001) had a higher probability of a better perception of healthy food. Slovenia respondents had reduced perception of healthy food (ß=-0.10; p < 0.001) and MHB (ß=-0.22; p < 0.001), despite higher adherence to a healthy diet (ß=0.22; p < 0.001). Lifestyle habits, such as physical exercise, showed a weak association with MHB (ß=0.14; p < 0.001) and adherence to healthy food (ß=0.18; p < 0.001). The presence of most chronic diseases was negatively associated with MHB. The association between the perception of healthy food, MHB, and adherence to a balanced and healthy diet across different countries could be useful for implementing strategies to promote healthy eating and prevent chronic diseases.info:eu-repo/semantics/publishedVersio

Emotions and Food Consumption: Emotional Eating Behavior in a European Population

Emotion can reflect in the perception of food consumption. An increase in food intake during emotional and psychological conditions may have a negative impact on human health. The aim of this cross-sectional study was to determine the associations between food consumption, emotional eating behavior, and emotional conditions such as stress, depression, loneliness, boredom eating, maintaining vigilance and alertness, and emotional food consolation. We used a Motivations for Food Choices Questionnaire (Eating Motivations, EATMOT) to determine the emotional aspects of food consumption in 9052 respondents living in 12 European countries between October 2017 and March 2018. Ordinal linear regression was used to identify the associations between the emotional eating behavior and emotional conditions such as stress, depression, loneliness, emotional consolation, and reasons to improve physical and psychological conditions. The regression models confirmed the associations between food consumption, emotional conditions, and emotional eating behavior. Associations were found between the emotional eating behavior and stress (odds ratio (OR) = 1.30, 95% confidence interval (CI) = 1.07–1.60, p = 0.010), depressive mood (OR = 1.41, 95% CI = 1.40–1.43, p < 0.001), loneliness (OR = 1.60, 95% CI = 1.58–1.62, p < 0.001), boredom (OR = 1.37, 95% CI = 1.36–1.39, p < 0.001), and emotional consolation (OR = 1.55, 95% CI = 1.54–1.57, p < 0.001). Emotional eating was associated with an effort to improve physical and psychological conditions, such as controlling body weight (OR = 1.11, 95% CI = 1.10–1.12, p < 0.001), keeping awake and alert (OR = 1.19, 95% CI = 1.19–1.20, p < 0.001) and consumption to feel good (OR = 1.22, 95% CI = 1.21–1.22, p < 0.001). In conclusion, emotions might provoke emotional eating behavior. The appropriate way to handle stress, depression, or other emotional states is important in conditions of being emotionally overwhelmed. The public should be educated on how to handle different emotional states. The focus should be moved somehow from emotional eating and the consumption of unhealthy food to healthy lifestyle practices, including regular exercise and healthy eating habits. Thus, it is necessary to halt these negative health effects on human health through public health programs.info:eu-repo/semantics/publishedVersio