Food Structures, Digestion and Health

511 Pages·2014·32.3 MB·English

by  Mike Boland, Matt Golding and Harjinder Singh (Eds.)

Food Structures, Digestion
and Health
Edited by
Mike Boland, Matt Golding and Harjinder Singh
Riddet Institute, Massey University, Palmerston North, New Zealand
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List of Contributors
Timothy R.Angeli
Auckland Bioengineering Institute, The University of Auckland, Auckland, New Zealand
M.S. Anokhina
N.M. Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Moscow,
Russian Federation
A.S.Antipova
N.M. Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Moscow,
Russian Federation
Thierry Astruc
INRA Clermont-Ferrand Theix, “Quality of Animal Products” Research Unit, Saint Genès Champanelle,
France
S. Bassett
Food Nutrition & Health Team, Food & Bio-based Products Group, AgResearch Grasslands, Palmerston
North, New Zealand
L.E. Belyakova
N.M. Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Moscow,
Russian Federation
Thilo Berg
Riddet Institute, Massey University, Palmerston North, New Zealand
Mike J.Boland
Riddet Institute, Massey University, Palmerston North, New Zealand
Leo K. Cheng
Auckland Bioengineering Institute, The University of Auckland, Auckland, New Zealand
MilenaCorredig
Department of Food Science, University of Guelph, Guelph, Ontario, Canada
DouglasG. Dalgleish
Department of Food Science, University of Guelph, Guelph, Ontario, Canada
Eric Dickinson
School of Food Science and Nutrition, University of Leeds, Leeds, UK
L. Donato-Capel
Food Science and Technology Department, Nestec Ltd, Nestlé Research Center, Lausanne, Switzerland
Peng Du
Auckland Bioengineering Institute, The University of Auckland, Auckland, New Zealand
Jolon M.Dyer
Food & Bio-Based Products, AgResearch Lincoln Research Centre, Christchurch, New Zealand, Biomole-
cular Interaction Centre, University of Canterbury, Christchurch, New Zealand, Wine, Food & Molecular
xiii
xiv List of Contributors
Biosciences, Lincoln University, Canterbury, New Zealand, Riddet Institute, based at Massey University,
Palmerston North, New Zealand
A. Erkner
Nutrition and Health Department, Nestec Ltd, Nestlé Research Center, Lausanne, Switzerland
M.J. Ferrua
Riddet Institute, Massey University, Palmerston North, New Zealand
SophieGallier
Riddet Institute, Massey University, Palmerston North, New Zealand
Danone Nutricia Research, Uppsalalaan, Utrecht, The Netherlands
C.L. Garcia-Rodenas
Nutrition and Health Department, Nestec Ltd, Nestlé Research Center, Lausanne, Switzerland
Manohar Garg
School of Biomedical Sciences & Pharmacy, University of Newcastle, Callaghan, NSW, Australia; Riddet
Institute, Massey University, Palmerston North, New Zealand
Matt Golding
Institute of Food, Nutrition & Human Health and Riddet Institute, Massey University, Palmerston North,
New Zealand
N.V. Grigorovich
N.M. Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Moscow,
Russian Federation
AnitaGrosvenor
Food & Bio-Based Products, AgResearch Lincoln Research Centre, Christchurch, New Zealand
AnildaGuri
Department of Food Science, University of Guelph, Ontario, Canada
Canadian Research Institute for Food Safety, University of Guelph, Ontario, Canada
Allan Hardacre
Institute of Food Nutrition and Human Health, Massey University, Palmerston North, New Zealand
E. Hughes
Food Science and Technology Department, Nestec Ltd, Nestlé Research Center, Lausanne, Switzerland
RafaelJiménez-Flores
Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo, CA, USA
E. Kolodziejczyk
Food Science and Technology Department, Nestec Ltd, Nestlé Research Center, Lausanne, Switzerland
Andrea Laubscher
Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo,
CA, USA
U. Lehmann
Food Science and Technology Department, Nestec Ltd, Nestlé Research Center, Lausanne, Switzerland
List of Contributors xv
W.C.McNabb
Riddet Institute, Massey University, Palmerston North, New Zealand, Gravida, National Centre for
Growth and Development, The University of Auckland, Auckland, New Zealand, AgResearch Grasslands,
Palmerston North, New Zealand
David J. Mela
Unilever R & D Vlaardingen, AC Vlaardingen, The Netherlands
D.V. Moiseenko
N.M. Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Moscow,
Russian Federation
Paul J. Moughan
Riddet Institute, Massey University, Palmerston North, New Zealand
Niranchan Paskaranandavadivel
Auckland Bioengineering Institute, The University of Auckland, Auckland, New Zealand
Melinda Phang
University of Newcastle, Nutraceuticals Research Group, Newcastle, NSW, Australia
Yu.N. Polikarpov
N.M. Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Moscow,
Russian Federation
E. Pouteau
Nutrition and Health Department, Nestec Ltd, Nestlé Research Center, Lausanne, Switzerland
N.C. Roy
Food Nutrition & Health Team, Food & Bio-based Products Group, AgResearch Grasslands,
Palmerston North, New Zealand, Riddet Institute, Massey University, Palmerston North, New Zealand,
Gravida, National Centre for Growth and Development, The University of Auckland, Auckland,
New Zealand
L. Sagalowicz
Food Science and Technology Department, Nutrition and Health Department, Nestec Ltd, Nestlé Research
Center, Lausanne, Switzerland
M.G. Semenova
N.M. Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Moscow,
Russian Federation
P.R. Shorten
Bioinformatics, Maths & Stats Team, Knowledge & Analytics Group, AgResearch, Ruakura Research
Centre, Hamilton, New Zealand, Riddet Institute, Massey University, Palmerston North, New Zealand,
Gravida, National Centre for Growth and Development, The University of Auckland, Auckland,
New Zealand
HarjinderSingh
Riddet Institute, Massey University, Palmerston North, New Zealand
Jaspreet Singh
Riddet Institute, Massey University, Palmerston North, New Zealand
xvi List of Contributors
R. Paul Singh
Riddet Institute, Massey University, Palmerston North, New Zealand, Department of Biological and
Agricultural Engineering, University of California, Davis, CA, USA
S. Srichuwong
Food Science and Technology Department, Nestec Ltd, Nestlé Research Center, Lausanne, Switzerland
C. Thum
Food Nutrition & Health Team, Food & Bio-based Products Group, AgResearch Grasslands, Palmerston
North, New Zealand, Riddet Institute, Massey University, Palmerston North, New Zealand
E.N. Tsapkina
N.M. Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Moscow,
Russian Federation
A.S. VanWey
Bioinformatics, Maths & Stats Team, Knowledge & Analytics Group, AgResearch, Ruakura Research
Centre, Hamilton, New Zealand, Riddet Institute, Massey University, Palmerston North, New Zealand
T.J.Wooster
Food Science and Technology Department, Nestec Ltd, Nestlé Research Center, Lausanne, Switzerland
Z. Xue
Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA
W. Young
Food Nutrition & Health Team, Food & Bio-based Products Group, AgResearch Grasslands, Palmerston
North, New Zealand
Preface
Overthepasttwodecadesorso,theemphasisonnutritionhasmovedbeyondsimpleassessmentoftheamountsof
nutrientsinadiet,totakeintoaccountthewayinwhichthosenutrientsaredelivered.Thisinvolvesaconsideration
of both the rates at which nutrients are taken up by the body (a consideration in nutrition akin to what
pharmacokinetics isto drug delivery) andthesitesin thegastrointestinal tract wherethenutrients arereleasedand
aretakenupbythebody.Therateofreleaseofglucosefromcarbohydratesanduptakebythebodywasoneofthe
earliestaspectsofthis,manifestintheglycemicindex,ameasurethatisparticularlyimportantinthemanagementof
diabetes,butalsoanimportantconsiderationinthedevelopmentoffoodsforweightmanagement.Indeed,theterms
used throughout this volume, such as glycemic index, resistant starch, and satiety, are now entering the public
stream of consciousness, and consumers are increasingly aware of the nutritional value of the foods they eat. The
role of food structure in modifying digestion and release of nutrients and bioactives builds on understandings of
food structure derived from recent developments in material science and nanotechnology. Natural foods contain
important structural components at the molecular, nano-, micro-, and meso-structural scale. Processing usually
modifies and often destroys these structures and thus modifies the digestion profile of nutrients. In today’s food
processing industry,it is increasinglyimportantto beable to manufacturefoodsthat releasenutrients in ways that
mimicnaturalfoods,thusprovidingamorenaturalflowofnutrientsfollowingconsumption.Foodstructureisalso
importantforthedeliveryofbioactives:somebioactivesareacidlabile,forexample,andneedtobeprotectedfrom
stomachacidsandreleasedintheneutralpHofthesmallintestine,andappropriatestructurescanachievethis.
The Riddet Institute, a Centre of Research Excellence in New Zealand, was set up to lead research into the
relationship between food structure and health. In 2012, it hosted the inaugural conference on food structures,
digestion, and health, to bring together experts from around the world to discuss and present on this important
topic. A second such conference is in preparation at the time of writing. The present volume has evolved from a
selected range of those conference presentations.
Inthisvolume,wehavecoveredabroadrangeofapproachesindifferentdisciplinestounderstandtheinteractions
betweenfoodstructuresanddigestionandhealth,withofferingsfromthoseinvolvedattheforefrontofresearchin
their particular areas. The book is structured around four sections:
1. Understandingfoodstructuresinnaturalandprocessedfoodsandtheirbehaviorduringphysiologicalprocessing
2. Impactoffoodstructuresandmatricesonnutrientuptakeandbioavailability
3. Modelingthegastrointestinaltract
4. Fooddevelopmentstomeetthemodernchallengesofhumanhealth
Inproducingthevolume,wehaveaimedforsimplicityandclarityoflanguage,sothattheworkofanexpertinone
particularareaisaccessibletoreadersfromallareas.Itisparticularlypleasingtohaveawiderangeofauthors,not
only across disciplines and across different food types, but also a spectrum from basic university-based research
through to applied work by multinational food companies.
Inpreparingthisvolume,wewouldliketothankalloftheauthorsandallotherswhohavehelpedinthisproject.
Particular thanks must go to Ansley Te Hiwi for secretarial support.
xvii
1
Chapter
Understanding Food Structures:
The Colloid Science Approach
Eric Dickinson
SchoolofFoodScienceandNutrition,UniversityofLeeds,Leeds,UK
CONTENTS
Introduction 3
On Colloid Terminology in the Age of “Nano” 8
Essential Principles of Structure Formation and Stabilization 11
Some Specific Types of Food Emulsion Structuring 20
Multilayer Emulsions 20
PickeringEmulsions 23
Double Emulsions 26
EmulsionGels 29
AeratedEmulsions 32
Relationship of Structure to Sensory Perception 34
Relationship of Structure to Digestion and Health 36
References 41
INTRODUCTION
As diet-related health problems continue to increase globally, there is
recognition within the research community of the need for more detailed
knowledgeofthebehavioroffoodsastheyareprocessedwithinthehuman
digestive system. Individual foods differ considerably in their nutrient
composition and also in terms of the matrix materials within which the
nutrients are embedded. During eating, the breakdown property of the
food matrix is a major controlling factor for the perception of texture and
flavor in the mouth. After swallowing, the processing of the disrupted
food matrix in the gastrointestinal tract influences the perception of
FoodStructures,DigestionandHealth.http://dx.doi.org/10.1016/B978-0-12-404610-8.00001-3
Copyright©2014ElsevierInc.Allrightsreserved. 3
4 CHAPTER 1 Understanding Food Structures: The Colloid Science Approach
postprandial satiety and bioavailability of nutrients. It seems reasonable to
assertthat,inorderforfoodtechnologiststocontinuetobeabletodevelop
nutritious foods from healthier combinations of ingredients, there is an
underlying requirement to understand more fully the changing structural
behavior of foods during eating and digestion.
The challenges posed by the complex dietary health issues are made more
extreme by the potentially conflicting demands of consumers that food
shouldbesimultaneouslytasty,wholesome,healthy,andcheap.According
tothefoodindustry,itisgenerallynecessaryforprocessedfoodstocontain
highlevelsoffat,salt,andsugarinordertomeetexistingconsumerexpec-
tations with respect to flavor and texture. Nevertheless, well-founded
concern over the adverse health implications of the overconsumption of
certain types of lipids has led the industry to develop alternative “low-
fat” and “reduced fat” food products. In addition, the identification and
widespreadpublicrecognitionofthehealth-promotingpropertiesofcertain
bioactivecompoundshasgeneratedcommercialopportunitiesformarketing
high-value specialist products containing encapsulated bioactives (nutra-
ceuticals). On the downside, however, many of the notionally healthier
products containing less fat (or salt or sugar) are often perceived by con-
sumers as being of inferior organoleptic quality. This is because the
methods used to modify food composition have effects on other essential
food characteristics such as taste, appearance, and texture (Velikov and
Pelan,2008).Furthermore,manyofthespecialistproductscontainingadded
health-beneficial nutraceuticals may be regarded as expensive “niche”
productsofsignificantbenefitonlytoasmallfractionofconsumerswithspe-
cific recognized medical conditions. Overshadowing these commercial
trends is one further problem: the available evidence suggests that a large
proportion of the consumers in Western societies are not easily persuaded
to compromise their eating pleasure, or to increase their grocery shopping
expenditure,simplyforthesakeofsomepromisedlong-termhealthbenefits.
Hence,thesuccessesofgovernmentsandindustryinmodifyingeatinghabits
for the sake of improving long-term well-being remain disappointingly
limited.
Againstthischallengingbackground,thefoodtechnologistaimstodevelop
cheaphealthieralternativestoexistingprocessedfoodswithoutdiminishing
the consumer’s organoleptic experience. Understanding how this can be
donerequiresdetailedinsightintotherelationshipbetweenthecomposition
andprocessingofthefoodanditsmultifacetedpropertiesdnutritional,sen-
sory,andphysicochemical.Thesedaysitisanimplicitbeliefofmostfood
researchersthatoneimportantpieceofinformation,thefoodstructure,isa
prerequisitetodetermininghowtheingredientcompositionandprocessing
Introduction 5
conditions are mechanistically related tothe product properties. There was
perhaps once a time when the subject of food structure was solely the
specialist domain of the food microscopist, but that time has long since
gone.Structuralinformationisnowanessentialrequirementofallthosecon-
cernedwiththecontroloffoodingredientfunctionalityduringfoodmanu-
facture,storage,anddigestion.
Sowhatismeantby“foodstructure”?Theanswerdependstosomeextent
on the perspective of the observerdas physicist, chemist, biologist, or
engineer. The answer is also influenced by the type of food under consid-
eration. Take the category of fruits, plants, and nuts, for example. These
arecommonlyeatenaswholefoodsintheirnearlynaturalstate.Therefore,
it is the biological perspective that would seem to be paramount. Natural
materials can be regarded as hierarchical fibrous composites composed of
a relatively small number of basic components. The spatial organization
of the structural units (cells, fibers, membranes, etc.) has its origin in the
biological origin and function of the material, and hence the perceived
food texture may be systematically interpreted in terms of the structure
and properties of the hierarchical fibrous composites (Vincent,2008).
Thestructuralcomplexityofmuchofthefoodconsumedbyhumansinthe
modern world is far removed from the fibrous composite character of the
living plant or animal materials. Natural structuring agents like cell wall
materials are rarely used in their unrefined state (Foster, 2011).Typically,
thefoodispreparedinthekitchenorfactoryfromarecipeinvolvingamulti-
component mixture of separate ingredients, each of which has been sub-
jected to many different stages of mechanical, biochemical, and thermal
processing (Aguilera and Lillford, 2008). Under such circumstances, the
conventional biological perspective is not an adequate one for describing
or understanding the structure. In the first place, this is because most of
thenaturalbiologicalstructurehasbeensubstantiallymodifiedordestroyed
duringtheprocessofextractingtheindividualingredients.Butasecond,and
evenmoreimportant,reasonfordismissingthebiologicalperspectiveisthat
these individual ingredients are subsequently reassembled into a complex
structure that is completely different from any encountered in the living
world. The main challenge in defining and understanding this complex
structure is to identify what are the key structural elements that determine
itsassociatedtexturalandsensoryproperties.
Structure formation within a manufactured food product is commonly
approached from an engineering or technological perspective. The tradi-
tional discipline of food technology has been elegantly defined as “a
controlled attempt to preserve, transform, create or destroy a structure