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Qin Y, Pillidge C, Harrison B, Adhikari B. Pathways in formulating foods for the elderly. Food Res Int 2024; 186:114324. [PMID: 38729692 DOI: 10.1016/j.foodres.2024.114324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 04/11/2024] [Accepted: 04/16/2024] [Indexed: 05/12/2024]
Abstract
The growth of the elderly population worldwide is posing significant challenges to human society. The progressive physical and physiological changes occur with aging, including decreased appetite, incomplete digestion, and reduced absorption of nutrients. A common feature of many elderly people's diets is a deficiency in proteins (especially easily digestible ones) and micronutrients (e.g., vitamins, zinc, iron, and calcium). One of the solutions to this problem is the incorporation of these components into suitably texture-modified foods. There is a dearth of products that meet the needs of the elderly with special medical/health conditions such as dysphagia, osteoporosis, diabetes, and cardiovascular disease, as well as those who are in hospital and palliative care. Future research and development of foods for the elderly must address specific dietary needs of different subgroups of elderly people with underlying health conditions. The existence of different physical and physiological stages of the elderly means that their specific dietary requirements must be considered. This review summarizes current knowledge on nutritional requirements including those with underlying health problems and outlines the research and innovation pathways for developing new foods considering nutrition, texture, flavor, and other sensory aspects.
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Affiliation(s)
- Yuxin Qin
- School of Science, RMIT University, Melbourne, VIC 3083, Australia.
| | | | | | - Benu Adhikari
- School of Science, RMIT University, Melbourne, VIC 3083, Australia; The Centre for Advanced Materials and Industrial Chemistry (CAMIC), Melbourne, VIC 3083, Australia.
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Ma C, Xia S, Song J, Hou Y, Hao T, Shen S, Li K, Xue C, Jiang X. Yeast protein as a novel dietary protein source: Comparison with four common plant proteins in physicochemical properties. Curr Res Food Sci 2023; 7:100555. [PMID: 37575129 PMCID: PMC10412773 DOI: 10.1016/j.crfs.2023.100555] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 07/03/2023] [Accepted: 07/26/2023] [Indexed: 08/15/2023] Open
Abstract
Currently, with the preference for a healthy diet and increased awareness of reducing the carbon footprint, the demand for protein is becoming more and more diversified. In this study, the physicochemical properties of yeast protein (YP) and four common plant proteins (soy protein isolate, pea protein isolate, wheat gluten, and peanut protein) were compared. The most prevalent secondary structure in YP is the β-sheet. Furthermore, YP is in an aggregated state, and it has a high surface hydrophobicity. The tryptophan residues are primarily exposed on the polar surface of YP. The results of in vitro digestibility indicated that YP (84.91 ± 0.52%) was a high-quality protein. Moreover, YP has a higher thermal stability and relatively stable low apparent viscosity, which provides ample possibility for its application in food processing and in foods for people with swallowing difficulties. This study provides theoretical basis in the potential of YP as an alternative protein source.
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Affiliation(s)
- Chengxin Ma
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China
| | - Songgang Xia
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China
| | - Jian Song
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China
| | - Yukun Hou
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China
| | - Tingting Hao
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China
| | - Shuo Shen
- The Hubei Provincial Key Laboratory of Yeast Function, Yichang, 443003, PR China
| | - Ku Li
- The Hubei Provincial Key Laboratory of Yeast Function, Yichang, 443003, PR China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China
- Qingdao National Laboratory for Marine Science and Technology, Qingdao, 266235, PR China
- Qingdao Ocean Food Nutrition and Health Innovation Research Institute, Qingdao, 266041, PR China
| | - Xiaoming Jiang
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China
- Qingdao Ocean Food Nutrition and Health Innovation Research Institute, Qingdao, 266041, PR China
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Giura L, Urtasun L, Astiasaran I, Ansorena D. Application of HPP for the Development of a Dessert Elaborated with Casein and Cocoa for a Dysphagia Diet. Foods 2023; 12:foods12040882. [PMID: 36832957 PMCID: PMC9957160 DOI: 10.3390/foods12040882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 02/10/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023] Open
Abstract
In this study, the application of high-pressure processing (HPP) for optimizing the texture of a cocoa dessert rich in casein and developed for people with dysphagia was investigated. Different treatments (250 MPa/15 min; 600 MPa/5 min) and protein concentrations (10-15%) were combined and evaluated for choosing the optimum combination leading to an adequate texture. The selected formulation was a dessert containing 4% cocoa and 10% casein and subjected to 600 MPa for 5 min. It showed a high nutritional value (11.5% protein) and high antioxidant capacity, which was slightly affected by the HPP processing. The rheological and textural properties showed that HPP had a clear effect on the dessert structure. The loss tangent decreased from 2.692 to 0.165, indicating the transition from a liquid to a gel-like structure, which is in a suitable range for dysphagia foods. During storage (14 and 28 days at 4 °C), progressive significant changes in the structure of the dessert were observed. A decrease in all rheological and textural parameters occurred, except for the loss of tangent, which increased its value. In any case, at 28 days of storage, samples maintained the weak gel-like structure (0.686 loss tangent) that is acceptable for dysphagia management.
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Affiliation(s)
- Larisa Giura
- Centro de Investigación en Nutrición, Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, IDISNA—Instituto de Investigación Sanitaria de Navarra, Universidad de Navarra, 31008 Pamplona, Spain
- National Centre for Food Technology and Safety (CNTA), Crta-Na 134-km 53, 31570 San Adrian, Spain
| | - Leyre Urtasun
- Centro de Investigación en Nutrición, Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, IDISNA—Instituto de Investigación Sanitaria de Navarra, Universidad de Navarra, 31008 Pamplona, Spain
| | - Iciar Astiasaran
- National Centre for Food Technology and Safety (CNTA), Crta-Na 134-km 53, 31570 San Adrian, Spain
| | - Diana Ansorena
- National Centre for Food Technology and Safety (CNTA), Crta-Na 134-km 53, 31570 San Adrian, Spain
- Correspondence:
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Preparation of an LZ-OEO Compound Antibacterial Gel and the Effect of Microwave Treatment on Its Structure and Stability. Gels 2022; 8:gels8120838. [PMID: 36547362 PMCID: PMC9777647 DOI: 10.3390/gels8120838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/12/2022] [Accepted: 12/15/2022] [Indexed: 12/24/2022] Open
Abstract
Composite gels prepared with ovalbumin (OVA) as basic materials have been gradually utilized in food and biological fields. However, the structure and function of gels made from natural materials are not perfect, especially the hardness, viscoelasticity and water-holding capacity of gels, which are easily affected by various factors (pH, NaCl, etc.). In order to improve the antibacterial effect and safety of gels, and on the basis of exploring the bacteriostatic formula of lysozyme-oregano essential oil (LZ-OEO), the influence of microwave treatment on the stability of the composite bacteriostatic material gel was emphatically investigated and discussed so as to develop a new bacteriostatic gel material. The results revealed that the LZ-OEO antibacterial gel prepared by adding 20% OEO, with a ratio of 3:2 between OVA and LZ, was more stable after microwave treatment, and the synergistic antibacterial effect was significantly improved. That is, the OVA and LZ-OEO composite gel processed using a 350 W microwave treatment for 1 min had the highest hardness, the water-holding capacity reached 78.05% and a dense and ordered network structure was formed. In addition, the compound gel displayed excellent antibacterial effects against Staphylococcus aureus and Escherichia coli. The experimental findings in this study effectively expands the application scope of lysozyme antibacterial materials and provides a more favorable technical foundation for future development and utilization.
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Chen X, Yang J, Shen M, Chen Y, Yu Q, Xie J. Structure, function and advance application of microwave-treated polysaccharide: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.016] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Ibañez FC, Merino G, Marín-Arroyo MR, Beriain MJ. Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: A systematic review. Compr Rev Food Sci Food Saf 2022; 21:2738-2771. [PMID: 35481665 DOI: 10.1111/1541-4337.12957] [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: 11/07/2021] [Revised: 03/14/2022] [Accepted: 03/18/2022] [Indexed: 11/29/2022]
Abstract
The interest to characterize texture-modified foods (TMFs) intended for people with oropharyngeal dysphagia (OD) has grown significantly since 2011. Several instrumental and sensory techniques have been applied in the analysis of these foods. The objective of the present systematic review was to identify the most appropriate techniques, especially for the food industry and clinical setting. The search was carried out in three online databases according to the "Preferred Reporting Items for Systematic Reviews and Meta-Analyses" (PRISMA). Across the multiple trials reviewed, Texture Profile Analysis and the Uniaxial Compression Test were most used as the instrumental technique for solid foods, and the Back Extrusion Test for fluid and semisolid foods. All trials used descriptive analysis as the sensory technique. However, the experimental conditions of the trials lacked standardization. Consequently, the results of the trials were not comparable. To properly characterize the texture of TMFs intended for OD by each technique, an international consensus is needed to establish standardized experimental conditions. Methods based on these techniques should also be validated by collaborative studies to verify repeatability, replicability, and reproducibility.
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Affiliation(s)
- Francisco C Ibañez
- Institute for Sustainability and Food Chain Innovation, Universidad Pública de Navarra, Pamplona, Spain
| | - Gorka Merino
- Institute for Sustainability and Food Chain Innovation, Universidad Pública de Navarra, Pamplona, Spain
| | | | - María José Beriain
- Institute for Sustainability and Food Chain Innovation, Universidad Pública de Navarra, Pamplona, Spain
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Hadde EK, Chen J. Food texture and texture modification for dysphagia management. J Texture Stud 2021; 52:538-539. [PMID: 34927259 DOI: 10.1111/jtxs.12650] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Enrico Karsten Hadde
- Faculty of Engineering and Information Technology, The University of Melbourne, Melbourne, Victoria, Australia
| | - Jianshe Chen
- Institute of Food Oral Processing and Sensory Science, Zhejiang Gongshang University, Hangzhou, China
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Ma W, Feng S, Zhao W, Xue L, Shen L, Zheng X. Formation of texture quality of raspberry snack under microwave puffing. J Texture Stud 2021; 53:242-254. [PMID: 34817884 DOI: 10.1111/jtxs.12646] [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: 07/22/2021] [Revised: 10/08/2021] [Accepted: 11/15/2021] [Indexed: 11/29/2022]
Abstract
Raspberry snack, as a novel berry product, has rich favor and high crisp taste, where controllable texture quality is conducive to the palatability of the snack. Determinative factors of microwave puffing in microwave intensity and duration and key property of material in Young's modulus were introduced to investigate the formation of texture quality of berry snack under microwave puffing. The results indicate that the microwave intensity has negative correlation with Young's modulus of raspberry chips, which causes the more porosity inside under microwave puffing. Reasonable Young's modulus of raspberry chips enhances the interior porosity and exterior expansion volume of raspberry snack due to the water vapor wrapped other than escaped. The greater microwave intensity results in the higher volume expansion of raspberry chips, in which the great volume expansion from porous pores structure confers moderate hardness. In microwave puffing, the formation of hardness and crispness of raspberry snack depend on microwave puffing parameters, leading to high temperature and great dehydration rate in quick puffing duration, in addition to Young's modulus of raspberry chips, where high dehydration rate accelerates water removal inside raspberry chips to form a harder texture with decreasing springiness, whereas low dehydration rate leads to the gentle change of springiness. Raspberry snack with uniform internal pores and regular shape forming desirable texture may be achieved under the microwave intensity of 7.5 W/g and the puffing duration of 6 min. This study indicates that high-quality raspberry snack may be achieved via controlling heating rate in microwave puffing.
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Affiliation(s)
- Wenyu Ma
- College of Engineering, Northeast Agricultural University, Harbin, China
| | - Shaoxuan Feng
- College of Engineering, Northeast Agricultural University, Harbin, China
| | - Wei Zhao
- College of Engineering, Northeast Agricultural University, Harbin, China
| | - Liangliang Xue
- College of Engineering, Northeast Agricultural University, Harbin, China
| | - Liuyang Shen
- College of Engineering, Northeast Agricultural University, Harbin, China
| | - Xianzhe Zheng
- College of Engineering, Northeast Agricultural University, Harbin, China
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