1
|
Talens C, Garcia-Fontanals L, Fabregat P, Ibargüen M. Rational Food Design Targeting Micronutrient Deficiencies in Adolescents: Nutritional, Acoustic-Mechanical and Sensory Properties of Chickpea-Rice Biscuits. Foods 2023; 12:foods12050952. [PMID: 36900468 PMCID: PMC10000554 DOI: 10.3390/foods12050952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 02/17/2023] [Accepted: 02/18/2023] [Indexed: 03/12/2023] Open
Abstract
"Hidden hunger", the deficiency of important mineral micronutrients, affects more than 2 billion people globally. Adolescence is unquestionably a period of nutritional risk, given the high nutritional requirements for growth and development, erratic or capricious diets and the increased consumption of snacks. This study applied the rational food design approach to obtain micronutrient-dense biscuits by combining chickpea and rice flours to achieve an optimal nutritional profile, crunchy texture and appealing flavour. The perception of 33 adolescents regarding the suitability of such biscuits as a mid-morning snack was examined. Four biscuits were formulated, with different ratios of chickpea and rice flours (CF:RF): G100:0, G75:25, G50:50 and G25:75. Nutritional content, baking loss, acoustic-texture and sensory analyses were carried out. On average, the mineral content of biscuits with the CF:RF ratio of 100:0 doubled compared with the 25:75 formula. The dietary reference values for iron, potassium and zinc reached 100% in the biscuits with CF:RF ratios of 50:50, 75:25 and 100:0, respectively. The analysis of mechanical properties revealed that samples G100:0 and G75:25 were harder than the others. Sample G100:0 showed the highest sound pressure level (Smax). Sensory analysis showed that increasing the proportion of CF in the formulation augments the grittiness, hardness, chewiness and crunchiness. Most of the adolescents (72.7%) were habitual snack consumers; 52% awarded scores ≥ 6 (out of 9) to biscuit G50:50 for its overall quality, 24% described its flavour as "biscuit" and 12% as "nutty". However, 55% of the participants could not pinpoint any dominant flavour. In conclusion, it is possible to design nutrient-dense snacks that meet the micronutrient requirements and sensory expectations of adolescents by combining flours naturally rich in micronutrients.
Collapse
Affiliation(s)
- Clara Talens
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio-Bizkaia, Spain
- Correspondence:
| | - Laura Garcia-Fontanals
- Basque Culinary Center, Facultad de Ciencias Gastronómicas, Mondragon University, 20009 Donostia–San Sebastián, Spain
| | - Paula Fabregat
- Basque Culinary Center, Facultad de Ciencias Gastronómicas, Mondragon University, 20009 Donostia–San Sebastián, Spain
| | - Mónica Ibargüen
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio-Bizkaia, Spain
| |
Collapse
|
2
|
Schroën K, Deng B, Berton-Carabin C, Marze S, Corstens M, Hinderink E. Microfluidics-based observations to monitor dynamic processes occurring in food emulsions and foams. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.100989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
3
|
Pokrajac L, Abbas A, Chrzanowski W, Dias GM, Eggleton BJ, Maguire S, Maine E, Malloy T, Nathwani J, Nazar L, Sips A, Sone J, van den Berg A, Weiss PS, Mitra S. Nanotechnology for a Sustainable Future: Addressing Global Challenges with the International Network4Sustainable Nanotechnology. ACS NANO 2021; 15:18608-18623. [PMID: 34910476 DOI: 10.1021/acsnano.1c10919] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Nanotechnology has important roles to play in international efforts in sustainability. We discuss how current and future capabilities in nanotechnology align with and support the United Nations' Sustainable Development Goals. We argue that, as a field, we can accelerate the progress toward these goals both directly through technological solutions and through our special interdisciplinary skills in communication and tackling difficult challenges. We discuss the roles of targeting solutions, technology translation, the circular economy, and a number of examples from national efforts around the world in reaching these goals. We have formed a network of leading nanocenters to address these challenges globally and seek to recruit others to join us.
Collapse
Affiliation(s)
- Lisa Pokrajac
- Waterloo Institute for Nanotechnology, University of Waterloo, Mike & Ophelia Lazaridis Quantum Nano Centre, 200 University Avenue W, Waterloo, Ontario N2L 3G1, Canada
| | - Ali Abbas
- The University of Sydney Nano Institute, Camperdown, New South Wales 2006, Australia
| | - Wojciech Chrzanowski
- The University of Sydney Nano Institute, Camperdown, New South Wales 2006, Australia
| | - Goretty M Dias
- Waterloo Institute for Nanotechnology, University of Waterloo, Mike & Ophelia Lazaridis Quantum Nano Centre, 200 University Avenue W, Waterloo, Ontario N2L 3G1, Canada
| | - Benjamin J Eggleton
- The University of Sydney Nano Institute, Camperdown, New South Wales 2006, Australia
| | - Steven Maguire
- The University of Sydney Nano Institute, Camperdown, New South Wales 2006, Australia
| | - Elicia Maine
- Beedie School of Business, Simon Fraser University, 500 Granville Street, Vancouver, British Columbia V6C 1W6, Canada
| | - Timothy Malloy
- University of California, Los Angeles, Los Angeles, California 90095, United States
| | - Jatin Nathwani
- Waterloo Institute for Nanotechnology, University of Waterloo, Mike & Ophelia Lazaridis Quantum Nano Centre, 200 University Avenue W, Waterloo, Ontario N2L 3G1, Canada
| | - Linda Nazar
- Waterloo Institute for Nanotechnology, University of Waterloo, Mike & Ophelia Lazaridis Quantum Nano Centre, 200 University Avenue W, Waterloo, Ontario N2L 3G1, Canada
| | - Adrienne Sips
- National Institute for Public Health and the Environment, Antonie van Leeuwenhoeklaan 9, 3721 MA Bilthoven, The Netherlands
| | - Jun'ichi Sone
- Japan Science and Technology Agency, Kawaguchi Center Building, 4 Chome-1-8 Honcho, Kawaguchi, Saitama 332-0012, Japan
| | - Albert van den Berg
- MESA+ Institute for Nanotechnology, University of Twente, Hallenweg 15, 7522 NH Enschede, The Netherlands
| | - Paul S Weiss
- California NanoSystems Institute, Department of Chemistry & Biochemistry, Department of Bioengineering, and Department of Materials Science & Engineering, University of California, Los Angeles, Los Angeles, California 90095, United States
| | - Sushanta Mitra
- Waterloo Institute for Nanotechnology, University of Waterloo, Mike & Ophelia Lazaridis Quantum Nano Centre, 200 University Avenue W, Waterloo, Ontario N2L 3G1, Canada
| |
Collapse
|
4
|
Schroen K, Berton-Carabin C, Renard D, Marquis M, Boire A, Cochereau R, Amine C, Marze S. Droplet Microfluidics for Food and Nutrition Applications. MICROMACHINES 2021; 12:863. [PMID: 34442486 PMCID: PMC8400250 DOI: 10.3390/mi12080863] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 07/15/2021] [Accepted: 07/19/2021] [Indexed: 01/05/2023]
Abstract
Droplet microfluidics revolutionizes the way experiments and analyses are conducted in many fields of science, based on decades of basic research. Applied sciences are also impacted, opening new perspectives on how we look at complex matter. In particular, food and nutritional sciences still have many research questions unsolved, and conventional laboratory methods are not always suitable to answer them. In this review, we present how microfluidics have been used in these fields to produce and investigate various droplet-based systems, namely simple and double emulsions, microgels, microparticles, and microcapsules with food-grade compositions. We show that droplet microfluidic devices enable unprecedented control over their production and properties, and can be integrated in lab-on-chip platforms for in situ and time-resolved analyses. This approach is illustrated for on-chip measurements of droplet interfacial properties, droplet-droplet coalescence, phase behavior of biopolymer mixtures, and reaction kinetics related to food digestion and nutrient absorption. As a perspective, we present promising developments in the adjacent fields of biochemistry and microbiology, as well as advanced microfluidics-analytical instrument coupling, all of which could be applied to solve research questions at the interface of food and nutritional sciences.
Collapse
Affiliation(s)
- Karin Schroen
- Food Process and Engineering Group, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands; (K.S.); (C.B.-C.)
| | - Claire Berton-Carabin
- Food Process and Engineering Group, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands; (K.S.); (C.B.-C.)
- INRAE, BIA Biopolymères Interactions Assemblages, F-44316 Nantes, France; (D.R.); (A.B.); (R.C.); (C.A.)
| | - Denis Renard
- INRAE, BIA Biopolymères Interactions Assemblages, F-44316 Nantes, France; (D.R.); (A.B.); (R.C.); (C.A.)
| | | | - Adeline Boire
- INRAE, BIA Biopolymères Interactions Assemblages, F-44316 Nantes, France; (D.R.); (A.B.); (R.C.); (C.A.)
| | - Rémy Cochereau
- INRAE, BIA Biopolymères Interactions Assemblages, F-44316 Nantes, France; (D.R.); (A.B.); (R.C.); (C.A.)
| | - Chloé Amine
- INRAE, BIA Biopolymères Interactions Assemblages, F-44316 Nantes, France; (D.R.); (A.B.); (R.C.); (C.A.)
| | - Sébastien Marze
- INRAE, BIA Biopolymères Interactions Assemblages, F-44316 Nantes, France; (D.R.); (A.B.); (R.C.); (C.A.)
| |
Collapse
|
5
|
Bassaganya-Riera J, Berry EM, Blaak EE, Burlingame B, le Coutre J, van Eden W, El-Sohemy A, German JB, Knorr D, Lacroix C, Muscaritoli M, Nieman DC, Rychlik M, Scholey A, Serafini M. Goals in Nutrition Science 2020-2025. Front Nutr 2021; 7:606378. [PMID: 33665201 PMCID: PMC7923694 DOI: 10.3389/fnut.2020.606378] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Accepted: 11/26/2020] [Indexed: 12/12/2022] Open
Abstract
Five years ago, with the editorial board of Frontiers in Nutrition, we took a leap of faith to outline the Goals for Nutrition Science - the way we see it (1). Now, in 2020, we can put ourselves to the test and take a look back. Without a doubt we got it right with several of the key directions. To name a few, Sustainable Development Goals (SDGs) for Food and Nutrition are part of the global public agenda, and the SDGs contribute to the structuring of international science and research. Nutritional Science has become a critical element in strengthening work on the SDGs, and the development of appropriate methodologies is built on the groundwork of acquiring and analyzing big datasets. Investigation of the Human Microbiome is providing novel insight on the interrelationship between nutrition, the immune system and disease. Finally, with an advanced definition of the gut-brain-axis we are getting a glimpse into the potential for Nutrition and Brain Health. Various milestones have been achieved, and any look into the future will have to consider the lessons learned from Covid-19 and the sobering awareness about the frailty of our food systems in ensuring global food security. With a view into the coming 5 years from 2020 to 2025, the editorial board has taken a slightly different approach as compared to the previous Goals article. A mind map has been created to outline the key topics in nutrition science. Not surprisingly, when looking ahead, the majority of scientific investigation required will be in the areas of health and sustainability. Johannes le Coutre, Field Chief Editor, Frontiers in Nutrition.
Collapse
Affiliation(s)
- Josep Bassaganya-Riera
- Nutritional Immunology and Molecular Medicine Laboratory (NIMML) Institute, Blacksburg, VA, United States
| | - Elliot M Berry
- Braun School of Public Health, Hebrew University - Hadassah Medical School, Jerusalem, Israel
| | - Ellen E Blaak
- Department of Human Biology, Maastricht University, Maastricht, Netherlands
| | | | - Johannes le Coutre
- School of Chemical Engineering, University of New South Wales, Sydney, NSW, Australia
| | - Willem van Eden
- Department of Infectious Diseases and Immunology, Utrecht University, Utrecht, Netherlands
| | - Ahmed El-Sohemy
- Department of Nutritional Sciences, University of Toronto, Toronto, ON, Canada
| | - J Bruce German
- Department of Food Science and Technology, University of California, Davis, Davis, CA, United States
| | - Dietrich Knorr
- Institute of Food Technology and Chemistry, Technische Universität Berlin, Berlin, Germany
| | - Christophe Lacroix
- Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Maurizio Muscaritoli
- Department of Translational and Precision Medicine, Sapienza University of Rome, Rome, Italy
| | - David C Nieman
- Human Performance Laboratory, Department of Biology, Appalachian State University, Kannapolis, NC, United States
| | - Michael Rychlik
- Technical University of Munich, Analytical Food Chemistry, Freising, Germany
| | - Andrew Scholey
- Centre for Human Psychopharmacology, Swinburne University, Melbourne, VIC, Australia
| | - Mauro Serafini
- Functional Food and Metabolic Stress Prevention Laboratory, Faculty of Biosciences and Technologies for Agriculture, Food and Environment, University of Teramo, Teramo, Italy
| |
Collapse
|
6
|
The Importance of Interfacial Tension in Emulsification: Connecting Scaling Relations Used in Large Scale Preparation with Microfluidic Measurement Methods. CHEMENGINEERING 2020. [DOI: 10.3390/chemengineering4040063] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
This paper starts with short descriptions of emulsion preparation methods used at large and smaller scales. We give scaling relations as they are generally used, and focus on the central role that interfacial tension plays in these relations. The actual values of the interfacial tension are far from certain given the dynamic behavior of surface-active components, and the lack of measurement methods that can be applied to conditions as they occur during large-scale preparation. Microfluidic techniques are expected to be very instrumental in closing this gap. Reduction of interfacial tension resulting from emulsifier adsorption at the oil-water interface is a complex process that consists of various steps. We discuss them here, and present methods used to probe them. Specifically, methods based on microfluidic tools are of great interest to study short droplet formation times, and also coalescence behavior of droplets. We present the newest insights in this field, which are expected to bring interfacial tension observations to a level that is of direct relevance for the large-scale preparation of emulsions, and that of other multi-phase products.
Collapse
|
7
|
Bouhid de Aguiar I, Schroën K. Microfluidics Used as a Tool to Understand and Optimize Membrane Filtration Processes. MEMBRANES 2020; 10:E316. [PMID: 33138236 PMCID: PMC7692330 DOI: 10.3390/membranes10110316] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 10/27/2020] [Accepted: 10/28/2020] [Indexed: 12/13/2022]
Abstract
Membrane filtration processes are best known for their application in the water, oil, and gas sectors, but also in food production they play an eminent role. Filtration processes are known to suffer from a decrease in efficiency in time due to e.g., particle deposition, also known as fouling and pore blocking. Although these processes are not very well understood at a small scale, smart engineering approaches have been used to keep membrane processes running. Microfluidic devices have been increasingly applied to study membrane filtration processes and accommodate observation and understanding of the filtration process at different scales, from nanometer to millimeter and more. In combination with microscopes and high-speed imaging, microfluidic devices allow real time observation of filtration processes. In this review we will give a general introduction on microfluidic devices used to study membrane filtration behavior, followed by a discussion of how microfluidic devices can be used to understand current challenges. We will then discuss how increased knowledge on fundamental aspects of membrane filtration can help optimize existing processes, before wrapping up with an outlook on future prospects on the use of microfluidics within the field of membrane separation.
Collapse
Affiliation(s)
- Izabella Bouhid de Aguiar
- Membrane Science and Technology—Membrane Processes for Food, University of Twente, P.O. Box 217, 7500 AE Enschede, The Netherlands;
| | | |
Collapse
|