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Gao Y, Guo Y, Ye J, Ahmad HN, Zhu J. Salt reduction in myofibrillar protein gel via inhomogeneous distribution of sodium-containing encapsulated fish oil coacervate: Mucopenetration ability of sodium carboxymethyl cellulose. Int J Biol Macromol 2024; 268:131998. [PMID: 38697415 DOI: 10.1016/j.ijbiomac.2024.131998] [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: 02/21/2024] [Revised: 04/21/2024] [Accepted: 04/29/2024] [Indexed: 05/05/2024]
Abstract
The potential application of fish oil microcapsules as salt reduction strategies in low-salt myofibrillar protein (MP) gel was investigated by employing soy protein isolates/carboxymethyl cellulose sodium (SPI-CMC) coacervates enriched with 25 mM sodium chloride and exploring their rheological characteristics, taste perception, and microstructure. The results revealed that the SPI-CMC coacervate phase exhibited the highest sodium content under 25 mM sodium level, albeit with uneven distribution. Notably, the hydrophilic and adhesive properties of CMC to sodium facilitated the in vitro release of sodium during oral digestion, as evidenced by the excellent wettability and mucopenetration ability of CMC. Remarkably, the fish oil microcapsules incorporating SPI-CMC as the wall material, prepared at pH 3.5 with a core-to-wall ratio of 1:1, demonstrated the highest encapsulation efficiency, which was supported by the strong hydrogen bonding. Interestingly, the presence of SPI-CMC coacervates and fish oil microcapsules enhanced the interaction between MPs and strengthened the low-salt MP gel network. Coupled with electronic tongue analysis, the incorporation of fish oil microcapsules slightly exacerbated the non-uniformity of sodium distribution. This ultimately contributed to an enhanced perception of saltiness, richness, and aftertaste in low-salt protein gels. Overall, the incorporation of fish oil microcapsules emerged as an effective salt reduction strategy in low-salt MP gel.
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Affiliation(s)
- Yongfang Gao
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yanjie Guo
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China; Professional Master's Program in Biology and Medicine, College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jiarui Ye
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hafiz Nabeel Ahmad
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jie Zhu
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China; Professional Master's Program in Biology and Medicine, College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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2
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Nie T, Huang S, Yang Y, Hu A, Wang J, Cheng Z, Liu W. A review of the world's salt reduction policies and strategies - preparing for the upcoming year 2025. Food Funct 2024; 15:2836-2859. [PMID: 38414443 DOI: 10.1039/d3fo03352j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/29/2024]
Abstract
Excessive consumption of dietary sodium is a significant contributor to non-communicable diseases, including hypertension and cardiovascular disease. There is now a global consensus that regulating salt intake is among the most cost-effective measures for enhancing public health. More than half of the countries worldwide have implemented multiple strategies to decrease salt consumption. Nevertheless, a report on sodium intake reduction published by the World Health Organization revealed that the world is off-track to meet its targeted reduction of 30% by 2025. The global situation regarding salt reduction remains concerning. This review will center on domestic and international salt reduction policies, as well as diverse strategies, given the detrimental effects of excessive dietary salt intake and the existing global salt intake scenario. Besides, we used visualization software to analyze the literature related to salt reduction research in the last five years to explore the research hotspots in this field. Our objective is to enhance public awareness regarding the imperative of reducing salt intake and promoting the active implementation of diverse salt reduction policies.
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Affiliation(s)
- Ting Nie
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha 410013, China.
| | - Siqi Huang
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha 410013, China.
| | - Yuxin Yang
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha 410013, China.
| | - Anna Hu
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha 410013, China.
| | - Jianing Wang
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha 410013, China.
| | - Zeneng Cheng
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha 410013, China.
| | - Wenjie Liu
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha 410013, China.
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3
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Okamoto Y, Tayama K, Okada Y, Kurokawa M. Relationship between sensory saltiness intensity and added oil in low-viscosity and high-viscosity polymer solutions. J Texture Stud 2023; 54:85-91. [PMID: 36076343 DOI: 10.1111/jtxs.12716] [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: 06/07/2022] [Revised: 08/01/2022] [Accepted: 08/28/2022] [Indexed: 11/28/2022]
Abstract
Generally, the foods we usually eat are not only aqueous solutions, but also viscous solutions and solids. Therefore, it is interesting for us to explore how taste components are perceived in a viscous polymer solution. The relationship between the sensory evaluation of saltiness intensity, amount of added oil, and apparent viscosity was clarified in low-viscosity and high-viscosity polymer solutions. The study was conducted using samples containing corn oil, sodium chloride, and [xanthan gum] or [xanthan gum + locust bean gum] as a thickener. Oil was added to the viscous polymer solutions regardless of whether they were low- or high-viscosity, and saltiness intensity was evaluated as compared with a reference solution. The low-viscous polymer solutions with [xanthan gum] were perceived to be saltier than the high-viscous polymer solutions with [xanthan gum + LBG] as the amount of oil increased. The shear stress value gradually increased as the amount of oil increased in both the low-viscosity and the high-viscosity polymer solutions, as derived from the fluid constitutive equation. There was a correlation between saltiness intensity and apparent viscosity in both high- and low-viscosity polymer solutions. A coefficient of determination (R2 ) of 0.918 was obtained between saltiness intensity and "apparent viscosity" for the samples using [xanthan gum] and that of 0.683 between saltiness intensity and "apparent viscosity" for the samples using [xanthan gum+LBG]. The low-viscosity polymer solutions showed a saltier intensity as the amount of oil increased and a greater correlation with apparent viscosity, as compared with the high-viscosity polymer solutions.
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Affiliation(s)
- Yoko Okamoto
- Institute of OISHISA Science, Takamatsu-shi, Kagawa, Japan.,Former Hiroshima Shudo University, Hiroshima, Japan
| | - Kenji Tayama
- Former Hiroshima Shudo University, Hiroshima, Japan
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Vinitha K, Sethupathy P, Moses J, Anandharamakrishnan C. Conventional and emerging approaches for reducing dietary intake of salt. Food Res Int 2022; 152:110933. [DOI: 10.1016/j.foodres.2021.110933] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 10/08/2021] [Accepted: 12/28/2021] [Indexed: 01/14/2023]
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5
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Ilyasoglu Buyukkestelli H, El SN. Enhancing sweetness using double emulsion technology to reduce sugar content in food formulations. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102809] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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6
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Wang X, Ullah N, Shen Y, Sun Z, Wang X, Feng T, Zhang X, Huang Q, Xia S. Emulsion delivery of sodium chloride: A promising approach for modulating saltiness perception and sodium reduction. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.020] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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7
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Solomando JC, Antequera T, Ventanas S, Perez‐Palacios T. Sensory profile and consumer perception of meat products enriched with EPA and DHA using fish oil microcapsules. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14932] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Juan Carlos Solomando
- Research Institute of Meat and Meat Products (IProCar) University of Extremadura Avda. de las Ciencias s/n Cáceres10003Spain
| | - Teresa Antequera
- Research Institute of Meat and Meat Products (IProCar) University of Extremadura Avda. de las Ciencias s/n Cáceres10003Spain
| | - Sonia Ventanas
- Research Institute of Meat and Meat Products (IProCar) University of Extremadura Avda. de las Ciencias s/n Cáceres10003Spain
| | - Trinidad Perez‐Palacios
- Research Institute of Meat and Meat Products (IProCar) University of Extremadura Avda. de las Ciencias s/n Cáceres10003Spain
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Sun C, Zhou X, Hu Z, Lu W, Zhao Y, Fang Y. Food and salt structure design for salt reducing. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102570] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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9
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Al nuumani R, Vladisavljević GT, Kasprzak M, Wolf B. In-vitro oral digestion of microfluidically produced monodispersed W/O/W food emulsions loaded with concentrated sucrose solution designed to enhance sweetness perception. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109701] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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10
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Pu X, Linforth R, Dragosavac MM, Wolf B. Dynamic Aroma Release from Complex Food Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:9325-9334. [PMID: 31318196 DOI: 10.1021/acs.jafc.9b02304] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
In vitro dynamic aroma release over oil-in-water (o/w) and water-in-oil-in-water (w/o/w) emulsions stabilized with Tween 20 or octenyl succinic anhydride (OSA) starch as a hydrophilic emulsifier and polyglycerol polyricinoleate (PGPR) as a hydrophobic emulsifier was investigated. The equal-molecular-weight hydrophilic aroma diacetyl (2,3-butanedione) or relatively more-hydrophobic 3-pentanone was added to the emulsions prepared by high speed mixing, or membrane emulsification followed by thickened with xanthan gum removing droplet size distribution and creaming as variables affecting dynamic release. Results showed the differences of w/o/w emulsions in the dynamic release compared to o/w emulsions mainly depended on aroma hydrophobicity, emulsion type, emulsifier-aroma interactions, and creaming. Xanthan led to a reduced headspace replenishment. Interfacially adsorbed OSA starch and xanthan-OSA starch interaction influenced on diacetyl release over emulsions. OSA starch alone interacted with 3-pentanone. This study demonstrates the potential impact of emulsifying and thickening systems on aroma release systems and highlights that specific interactions may compromise product quality.
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Affiliation(s)
- Xiaolu Pu
- School of Biosciences , University of Nottingham , Sutton Bonington Campus , Loughborough LE12 5RD , United Kingdom
| | - Robert Linforth
- School of Biosciences , University of Nottingham , Sutton Bonington Campus , Loughborough LE12 5RD , United Kingdom
| | - Marijana M Dragosavac
- Chemical Engineering Department , Loughborough University , Loughborough LE11 3TU , United Kingdom
| | - Bettina Wolf
- School of Biosciences , University of Nottingham , Sutton Bonington Campus , Loughborough LE12 5RD , United Kingdom
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11
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Preparation and characterization of double emulsions for saltiness enhancement by inhomogeneous spatial distribution of sodium chloride. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.086] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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12
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Kasprzak M, Wilde P, Hill SE, Harding SE, Ford R, Wolf B. Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction. Food Funct 2019; 10:4242-4255. [DOI: 10.1039/c8fo01938j] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Water-in-oil-in-water emulsions containing an internalised salt solution were stabilised with non-chemically modified waxy rice starch (WRS), and octinyl succinic anhydride (OSA) as reference, to release salt during oral processing due to amylase-induced destabilisation.
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Affiliation(s)
| | - Peter Wilde
- Quadram Institute Bioscience
- Norwich Research Park
- Norfolk
- UK
| | - Sandra E. Hill
- School of Biosciences
- The University of Nottingham
- Loughborough
- UK
| | | | - Rebecca Ford
- School of Biosciences
- The University of Nottingham
- Loughborough
- UK
| | - Bettina Wolf
- School of Biosciences
- The University of Nottingham
- Loughborough
- UK
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Pérez-Palacios T, Ruiz-Carrascal J, Jiménez-Martín E, Solomando JC, Antequera T. Improving the lipid profile of ready-to-cook meat products by addition of omega-3 microcapsules: effect on oxidation and sensory analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5302-5312. [PMID: 29656385 DOI: 10.1002/jsfa.9069] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 04/04/2018] [Accepted: 04/04/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The omega-3 enrichment of ready-to-cook meat products by microencapsulated fish oil (MFO) addition was analyzed. Accordingly, three batches of chicken nuggets were prepared: (i) control (C); (ii) enriched in bulk fish oil (BFO); and (iii) with added MFO. Sensory features, acceptability, oxidative stability and volatile compounds were analyzed. RESULTS MFO nuggets did not differ from C ones with respect to any sensory trait. BFO showed increased juiciness and saltiness but decreased meat flavor. Acceptability was not affected by enrichment. Consumers were not able to differentiate between C and MFO in a triangle test, although they could clearly identify BFO nuggets. Higher levels of lipid and protein oxidation indicators and of volatile compounds from fatty acid oxidation were found in BFO nuggets compared to C and MFO nuggets. CONCLUSION Enrichment of ready-to-cook meat products in omega-3 fatty acids with MFO provides both lipid and protein oxidative protection without changes in sensory quality. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Trinidad Pérez-Palacios
- Food Technology, School of Veterinary Science-Institute of Meat and Meat Products, University of Extremadura, Cáceres, Spain
| | - Jorge Ruiz-Carrascal
- Food Technology, School of Veterinary Science-Institute of Meat and Meat Products, University of Extremadura, Cáceres, Spain
| | - Estefanía Jiménez-Martín
- Food Technology, School of Veterinary Science-Institute of Meat and Meat Products, University of Extremadura, Cáceres, Spain
| | - Juan Carlos Solomando
- Food Technology, School of Veterinary Science-Institute of Meat and Meat Products, University of Extremadura, Cáceres, Spain
| | - Teresa Antequera
- Food Technology, School of Veterinary Science-Institute of Meat and Meat Products, University of Extremadura, Cáceres, Spain
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14
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Paula DDA, de Oliveira EB, de Carvalho Teixeira AVN, Soares ADS, Ramos AM. Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13606] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Daniele de Almeida Paula
- Food Technology Department; Federal University of Viçosa (UFV); P.H. Rolfs Avenue, Campus Viçosa 36570-900 MG Brazil
| | - Eduardo Basílio de Oliveira
- Food Technology Department; Federal University of Viçosa (UFV); P.H. Rolfs Avenue, Campus Viçosa 36570-900 MG Brazil
| | | | - Ariana de Souza Soares
- Food Technology Department; Federal University of Viçosa (UFV); P.H. Rolfs Avenue, Campus Viçosa 36570-900 MG Brazil
| | - Afonso Mota Ramos
- Food Technology Department; Federal University of Viçosa (UFV); P.H. Rolfs Avenue, Campus Viçosa 36570-900 MG Brazil
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Aditya N, Espinosa YG, Norton IT. Encapsulation systems for the delivery of hydrophilic nutraceuticals: Food application. Biotechnol Adv 2017; 35:450-457. [DOI: 10.1016/j.biotechadv.2017.03.012] [Citation(s) in RCA: 106] [Impact Index Per Article: 15.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2016] [Revised: 03/07/2017] [Accepted: 03/31/2017] [Indexed: 01/09/2023]
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16
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Cornelia M, Triyanti I, Prasetia T, Purnomo C. SENSORY EVALUATION AND CHARACTERIZATIONS OF EMULSION CONTAINING SODIUM CHLORIDE AND ITS APPLICATION IN CORN SOUP. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2016. [DOI: 10.6066/jtip.2016.27.2.157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Norton JE, Gonzalez Espinosa Y, Watson RL, Spyropoulos F, Norton IT. Functional food microstructures for macronutrient release and delivery. Food Funct 2016; 6:663-78. [PMID: 25553863 DOI: 10.1039/c4fo00965g] [Citation(s) in RCA: 91] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
There is a need to understand the role of fat, protein and carbohydrate in human health, and also how foods containing and/or structured using these macronutrients can be designed so that they can have a positive impact on health. This may include a reduction in fat, salt or sugar, the protection and targeted release of micronutrients or active ingredients from/to particular parts of the digestive system, improvement of gastrointestinal health or satiety enhancing properties. Such foods can be designed with various macro- and microstructures that will impact on macronutrient release and delivery. These include simple and double emulsions, the use of Pickering particles and shells, nanoparticles, liposomes, gelled networks, fluid gels and gel particles, foams, self-assembled structures, and encapsulated systems. In order to design foods that deliver these benefits understanding of how these structures behave in the gastrointestinal tract is also required, which should involve utilising both in vitro and in vivo studies. This review aims to draw together research in these areas, by focusing on the current state of the art, but also exciting possibilities for future research and food development.
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Affiliation(s)
- J E Norton
- University of Birmingham, Birmingham, West Midlands, UK.
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