Food Structure Engineering and Design for Improved Nutrition, Health and Well-being PDF
Preview Food Structure Engineering and Design for Improved Nutrition, Health and Well-being
Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being This page intentionally left blank Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being Edited by ˆ Miguel Angelo Parente Ribeiro Cerqueira InternationalIberianNanotechnology Laboratory,Braga,Portugal Lorenzo Miguel Pastrana Castro InternationalIberianNanotechnology Laboratory,Braga,Portugal AcademicPressisanimprintofElsevier 125LondonWall,LondonEC2Y5AS,UnitedKingdom 525BStreet,Suite1650,SanDiego,CA92101,UnitedStates 50HampshireStreet,5thFloor,Cambridge,MA02139,UnitedStates TheBoulevard,LangfordLane,Kidlington,OxfordOX51GB,UnitedKingdom Copyright©2023ElsevierInc.Allrightsreserved. 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Practitionersandresearchersmustalwaysrelyontheirownexperienceandknowledgeinevaluatingandusing anyinformation,methods,compounds,orexperimentsdescribedherein.Inusingsuchinformationor methodstheyshouldbemindfuloftheirownsafetyandthesafetyofothers,includingpartiesforwhomthey haveaprofessionalresponsibility. Tothefullestextentofthelaw,neitherthePublishernortheauthors,contributors,oreditors,assumeany liabilityforanyinjuryand/ordamagetopersonsorpropertyasamatterofproductsliability,negligenceor otherwise,orfromanyuseoroperationofanymethods,products,instructions,orideascontainedinthe materialherein. ISBN978-0-323-85513-6 ForinformationonallAcademicPresspublications visitourwebsiteathttps://www.elsevier.com/books-and-journals Publisher:NikkiP.Levy AcquisitionsEditor:NinaBandeira EditorialProjectManager:KathrineEsten ProductionProjectManager:RashmiManoharan CoverDesigner:MilesHitchen TypesetbySTRAIVE,India To our families for their love and support This page intentionally left blank Contents Contributors.........................................................................................................................................xv Aboutthe editors................................................................................................................................xxi Foreword...........................................................................................................................................xxiii Preface...............................................................................................................................................xxv Acknowledgments...........................................................................................................................xxvii PART I Introduction CHAPTER 1 Nutrition, health and well-being in the world: The role of food structure design................................................................3 MiguelAˆngeloParente Ribeiro Cerqueira,David J. McClements, and Lorenzo MiguelPastranaCastro 1.1 Foodchallenges andUnited Nations sustainabledevelopment goals........................3 1.2 Trends inhumanfood consumption: Thediet shift...................................................8 1.3 Foodstructure designfor nutrition and health benefits............................................11 1.4 Conclusionsand future perspectives.........................................................................13 Acknowledgments.....................................................................................................13 References..................................................................................................................13 CHAPTER 2 New food structures and their influence on nutrition, health and well-being.................................................................17 D. Subhasri, J.A. Moses, and C. Anandharamakrishnan 2.1 Introduction................................................................................................................17 2.2 New food structuring techniques..............................................................................19 2.3 New food structures...................................................................................................20 2.3.1 Energy densityfood......................................................................................20 2.3.2 Customized food shape and structure...........................................................22 2.3.3 Modulatingdigestionthroughspeciallydesigned food microstructures.....23 2.3.4 Enhanced bioavailability ofencapsulated foods..........................................26 2.3.5 Tailoredfoods tomeet nutritional needs......................................................27 2.4 Factors influencing the development of new foodstructures..................................30 2.4.1 Productresearchand development...............................................................30 2.4.2 Manufacturing process..................................................................................31 2.4.3 Post-production..............................................................................................32 2.4.4 Market analysis.............................................................................................32 2.5 Demand and research gap.........................................................................................32 2.6 Conclusion.................................................................................................................33 References..................................................................................................................33 vii viii Contents PART II Strategies to modify structure/functionality/quality of foods CHAPTER 3 Electrotechnologies for the development of food-based structured systems.....................................................................43 Ricardo Nuno Pereira, RuiM. Rodrigues, and Antonio A. Vicente 3.1 Introduction................................................................................................................43 3.2 Moderate electric fields technology..........................................................................45 3.2.1 Effects ofMEFat the molecularlevel.........................................................46 3.2.2 Effects ofEF innano andmicrostructures...................................................47 3.2.3 Effects ofEF inmacrostructures..................................................................49 3.3 Novelperspectives inbiomolecular structures andfunctionality............................51 3.3.1 ExploringEF technologyto tailor biomaterials...........................................51 3.3.2 Health implications.......................................................................................52 3.4 Futureperspectives....................................................................................................54 3.5 Conclusions................................................................................................................55 Acknowledgments.....................................................................................................56 References..................................................................................................................56 CHAPTER 4 Encapsulation and colloidal systems as a way to deliver functionality in foods.................................................................. 63 Cristian Dima, Elham Assadpour, and Seid Mahdi Jafari 4.1 Introduction................................................................................................................63 4.2 Nutraceutical encapsulation as foodquality improvement strategy.........................65 4.3 Designingof colloidal delivery systems for food functionalization........................68 4.3.1 Bioactives requirements................................................................................69 4.3.2 Physico-chemical characteristics offood-grade colloidal delivery systems..........................................................................................................73 4.4 Colloidal delivery systems infood functionalization...............................................86 4.4.1 Lipid based-colloidal delivery systems........................................................87 4.4.2 Polymeric colloidal delivery systems...........................................................94 4.5 Conclusion and future perspective............................................................................98 Acknowledgment.......................................................................................................99 References..................................................................................................................99 Further reading........................................................................................................111 CHAPTER 5 How food structure influences the physical, sensorial, and nutritional quality of food products......................................113 Meliza Lindsay Rojas, Mirian T.K. Kubo, Maria ElisaCaetano-Silva, Gisandro Reis Carvalho, and Pedro E.D. Augusto 5.1 Introduction..............................................................................................................113 5.2 Effect offood processing on foodstructure: Conventional and emerging technologies infood processing..............................................................................115 Contents ix 5.2.1 Structural modificationsin solidfoods.......................................................117 5.2.2 Structural modificationsin particulate foods.............................................117 5.2.3 Structural modificationsin foodmacromolecules......................................118 5.3 Structure modificationand impact on physical properties,sensorial aspects and nutritional quality.............................................................................................120 5.3.1 Structure modification and impact onphysical properties.........................120 5.3.2 Structure modification and impact onsensorial aspects............................122 5.3.3 Structure modification and impact onnutritional quality and health aspects........................................................................................126 5.4 Conclusion and future perspectives........................................................................130 References................................................................................................................130 CHAPTER 6 Structure design for gastronomy applications.............................139 Alessandra Massa, Juan-Carlos Arboleya, Fabiola Castillo, and Eneko Axpe 6.1 Introduction..............................................................................................................139 6.2 Interaction between science andgastronomy: A goodmatch for food productdesign..........................................................................................................140 6.2.1 Mammia (curd)............................................................................................141 6.3 Foodcolloids ingastronomy...................................................................................142 6.3.1 Types offood colloids................................................................................142 6.3.2 Developing and emerging applicationsof foodcolloids ingastronomy..............................................................................................145 6.4 Designing new foodmicrostructures bybiotechnology processes in the kitchen...........................................................................................................146 6.4.1 The role offermentation: a revolutionary technologythat always has been with us..........................................................................................146 6.4.2 Akey player infermentation: enzymes......................................................146 6.4.3 Fermentation in the kitchen:relationshipwith sciences, and new fooddesign...................................................................................148 6.4.4 New fermentedfood for diet andhealth....................................................149 6.5 Structuringfood for health and wellness................................................................150 6.5.1 Introduction.................................................................................................150 6.5.2 Reductionorreplacement offat through emulsions, hydrogels, oleogelsand oleofoams...............................................................................150 6.5.3 Reductionoffat inmayonnaise through different kinds offat mimetics............................................................................................151 6.5.4 How aerated food can help on the expected satiety...................................151 6.6 Conclusions..............................................................................................................152 References................................................................................................................152
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