Designing functional foods: measuring and controlling food structure breakdown and nutrient absorption

Reviews digestion and absorption of food components including oral physiologyand gut microbial ecology - evaluates advances in methods to study food sensory perception assessing criteria such as simulation of flavour released from foods - investigates the implications for the design of functional foods including optimising the flavour of low-fat foods and controlling the release of glucose - examines new methods and future trends The breakdown of food structuresin the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. This important collection reviews key issues in these areas. Opening chapters in Part one examine oral physiology and gut microbial ecology. Subsequent chapters focus on the digestion, absorption and physiological effects of significant food components, such as lipids, proteins and vitamins. Part two then reviews advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The implications for the design of functional foods are considered in Part three. Controllinglipid bioavailability using emulsion-based delivery systems, designing foods to induce satiation and self-assembling structures in the GI tract are among the topics covered. With contributions from leading figures in industry and academia, Designing functional foods provides those developing health-promoting products with a broad overview of the wealth of current knowledge in this areaand its present and future applications. INDICE: PART 1 DIGESTION AND ADSORPTION OF FOOD COMPONENTS Oral physiology, mastication and food perception A van der Bilt, University Medical Center Utrecht, The Netherlands Introduction. Food processing in the mouth. Influence of food characteristics on chewing. Oral physiology and food perception. Neuromuscular control of chewing and swallowing. Influence of age on oral physiology, food perception, and nutrient intake. Future trends. Sources of further information and advice. References. Gut microbial ecology H J Flint, S H Duncan and P Louis, Rowett Institute of Nutrition and Health, UK Introduction. Microbial community composition. Microbial metabolism of dietary components. Interplaybetween gut transit, pH and the microbial community. Role of microbial metabolites in health and gut function. New methods for studying the gut microbiota.Future trends. Sources of further information and advice. Acknowledgements. References. Digestion and absorption of lipids D Lairon, Université de la Méditerranée, France Introduction. Stuctural and physicochemical aspects. Lipid digestion and absorption: basics and variability. Mechanisms relating lipid absorption and health. Implications for the development of functional foods and future trends. References. Physicochemical basis of the digestion and absorption of triacylglycerol C M Lo and P Tso, University of Cincinnati, USA Introduction. Luminal digestion of dietary lipids. Importance of micellar solubilization in the uptake of dietary lipids by enterocytes. Mucosal brush border membrane lipid transporters. Intracellular metabolism of dietary lipids. Formation of intestinal chylomicrons and very low density lipoproteins. Clinical disorders of intestinal lipid transport. Conclusions. Acknowledgements. References. Non-starch polysaccharides in the gastrointestinal tract A C Ouwehand, K Tiihonen, H M„kel„inen and N Rautonen, Danisco, Finland, O Hasselwander, Danisco, UK andG Sworn, Danisco, France Introduction. Types of non-starch polysaccharides. Digestion of non-starch polysaccharide. Non-starch polysaccharide fermentation in the gastrointestinal tract: research models. Mechanisms of health effects of non-starch polysaccharides. Non-starch polysaccharides and mucosal adhesion.Applications of non-starch polysaccharides in functional foods. Future trends. Sources of further information and advice. References. Digestion and absorption of proteins and peptides P J Moughan, Massey University, New Zealand Introduction. Chemical determination of proteins and amino acids in foods. Protein digestion and amino acid absorption. Amino acid metabolism. Proteins, peptidesand amino acids functioning as bioactives. The role of proteins, peptides andamino acids in the development of nutritionals and functional foods. Future trends. Sources of further information and advice. References. Digestion and absorption of lipophilic food micronutrients (vitamins A, E, D and K, carotenoids and phytosterols) M J Amiot-Carlin, INSERM, France Introduction on lipophilic food microconstituents. Liposoluble micronutrients: main roles, food sources, recommended dietary allowance or adequate intake. Health roles of liposoluble vitamins, carotenoids and phytosterols. Main biochemical functions of lipophilic micronutrients. Bioavailability. Future trends. References. Bioavailability and metabolism of phenolic compounds and glucosinolates F A Tomás-Barberán,A Gil-Izquierdo, D A Moreno, CEBAS-CSIC, Spain Introduction. Phenolic compound bioavailability, absorption and tissue distribution. Colonic metabolism of dietary phenolic compounds. Colonic microbiota responsible for dietary phenoliccompound metabolism. Glucosinolates and Isothiocyanates. Future trends. Acknowledgements. References. Developing effective probiotic products: bioavailability and other factors S Lahtinen, N Rautonen and A Ouwehand, Danisco, Finland,A Henrikson, Danisco, Singapore and P Steele, Danisco, USA Introduction. Selecting probiotics. Experimental methods for efficacy studies. Health benefits of probiotics. Proposed mechanisms of probiotic health effects. Applications with probiotics. Future trends. Sources of further information and advice. References. PART 2 ADVANCES IN RESEARCH METHODS TO STUDY FOOD SENSORY PERCEPTION, DIGESTION AND ABSORPTION Measuring the oral behaviour of foods I A M Appelqvist, CSIRO, Australia Introduction. In vivo visualisation measurements for understanding food behaviour in the mouth. Measuring solid food fracture breakdown upon oral processing. Measuring soft-solid food breakdown and interaction with saliva. Measuring soft-solid food interactions with oral surfaces: lubricationand binding. Artificial mouth models. Conclusions. Future trends. Sources of further information and advice. References. Measurement and simulation of flavour release from foods A J Taylor, University of Nottingham, UK Introduction. Measuring flavour. Methods to measure the flavour profile during eating and drinking. Flavour release: mechanisms, effects of food structure and oral processing. Simulating flavour release from food in vitro. Future trends. References. Improving in vitro simulation of the stomach and intestines K Venema, R Havenaar and M Minekus, TNO Quality of Life, The Netherlands Introduction. Models of gastrointestinal function. The TNO in vitro models of the gastrointestinal-tract (TIM-systems). Model validation. Models for different applications. Applications. Future trends. Source for further information and advice. ReferencesThe use of Caco-2 cells in defining nutrient bioavailability: application to iron bioavailabilty of foods R Glahn, Cornell University, USA Introduction. Origin of the Caco-2 cell line. In vitro measurement of iron bioavailability. The physiology of the in vitro digestion/Caco-2 model. Validation of the in vitro digestion/Caco-2 cell culture model: comparison to human studies of Fe availability. Justification for use of the in vitro digestion/Caco-2 cell model as a screening tool. Conclusion. References. Techniques for assessing the functional response to food of the stomach and small and large intestine R Spiller, PGowland and L. Marciani, University of Nottingham, UK Introduction. Evolutionof techniques to study the gastrointestinal response to feeding. Imaging specific regions of the gut using magnetic resonance imaging. Compromised gastrointestinal function and gastrointestinal drug studies. Future trends. Conclusion. Acknowledgements. References. Advances in the use of animal models for analysing intestinal cancers and protective effects of dietary components H Xiao, University of Massachusetts, USA Introduction. Human colorectal cancer. Intestine carcinogenesis models in rodents. Dietary components in colon cancer prevention. Conclusion. References. Using stable isotopes to determine mineral bioavailability of functional foods S A Abrams, Baylor College of Medicine and Texas Children's Hospital, USA Introduction. Methodological issues in using stableisotopes to study human nutrition. Study example: enhancement of calcium absorption by prebiotics in adolescents. Results from this study. Sources of further information and advice. Future trends. Summary and conclusions. References.PART 3 IMPLICATIONS Optimising the flavour of low-fat foods S Bayarri and E Costell, Instituto de Agroquímica y Tecnología de Alimentos. CSIC, Spain Introduction. Flavour perception. The role of fat in flavour perception. Strategies for replacing fat and implications for flavour. Acknowledgements. References. Design of foods for the optimal delivery of basic tastes G J van den Oever, J Busch, E van der Linden, G Smit and N J Zuidam, Unilever R&D, The Netherlands Introduction. Oral factors. Effects of food structures on tastes. Effects of cross-modal interactions on tastes. Integrated sensory response modelling. Future trends. References. Oral processing and perception of food emulsions: relevance for fat reduction in food G A van Aken and E H A de Hoog, TI Food and Nutrition and NIZO food research and NIZO Food Research, The Netherlands, M H Vingerhoeds, TI Food and Nutrition and Wageningen University and Research Centre,The Netherlands Introduction. Behaviour and perception of emulsions in the oral environment. Creating food emulsions with improved texture and mouth feel. Future trends. Sources of further information and advice. References. Controlling lipid bioavailability using emulsion-based delivery systems D J McClementsand E Decker, University of Massachusetts, USA Introduction. Lipid ingestion,digestion and absorption. Lipid bioavailability. Impact of lipid type and concentration on bioavailability. Emulsion-based delivery systems. Future trends.Sources of further information and advice. Acknowledgement. References. Controlling the delivery of glucose in foods G Zhang, Jiangnan University, China, ZAo and B R Hamaker, Purdue University, USA Introduction. Glucose delivery andhealth effects. The carbohydrate digestion process and human enzyme properties. Structural basis and mechanism of slow digestion carbohydrate. Formulating low-glycemic index foods. Testing the glycemic index of foods. Future trends. References. Protein micro/nano particles for controlled nutraceutical deliveryin functional foods L Chen, University of Alberta, Canada Introduction. Advantages of protein matrices for controlled delivery. Formation of food protein micro/nanoparticles. Protein structure, physical and biological behavior in gastrointestinal tract. Food applications. Conclusion and future trends. Acknowledgement. References. Self-assembling structures in the gastrointestinal tract T J Foster, University of Nottingham and I T Norton, University of Birmingham,UK Introduction. Self-structuring liquid products. Effects on satiety. Incorporation into food products. Future trends. Sources of further information and advice. References. Designing foods to induce satiation: a flavour perspectiveR M A J Ruijschop, K M M Burseg, T T Lambers and J Overduin, NIZO food research, The Netherlands Introduction. Understanding of sensory satiation. Design of tasty foods with enhanced satiation. Future trends. Acknowledgements. References. Health food product composition, structure and bioavailability G S M J EDuchateau and W Klaffke, Unilever R&D, The Netherlands Health foods: the roleof bioavailability. The role of physiology. Bioaccessibility parameters. Release of the active ingredients from the food matrix. Physiochemical properties and bioavailability. Gastric-intestinal of stability of the active ingredient.Meal factors. "Practical guide". Conclusion. Acknowledgement. References. Coenzyme Q10: functional benefits, dietary uptake and delivery mechanisms I Amar-Yuli, A Aserin and N Garti, The Hebrew University of Jerusalem, Israel Chemical characteristics and human functionality of Coenzyme Q10. Functions of Coenzyme Q10. Distribution of Coenzyme Q. Aging. Diseases - Coenzyme Q10 content dependence. Coenzyme Q10 dietary uptake. Coenzyme Q10 delivery techniques. Summary. References.

• ISBN: 978-1-84569-432-6
• Editorial: Woodhead
• Encuadernacion: Cartoné
• Páginas: 744
• Fecha Publicación: 01/08/2009
• Nº Volúmenes: 1
• Idioma: Inglés