Gluten-Free Foods

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (20 January 2023) | Viewed by 10465

Special Issue Editors

1. LEAF – Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa, Portugal
2. Colab4Food - Collaborative Laboratory, Rua dos Lagidos, 4485-655 Vairão, Vila do Conde, Portugal
Interests: gluten-free food products; value-added foods from industry by-products and under-exploited resources; eco-friendly extraction technologies
LEAF – Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa, Portugal
Interests: characterization of the structure of food materials using Rheology and Texture complemented with microscopy; food product development; functional foods and new sustainable sources of food; foods for special groups e.g. celiacs and diabetics or special diets (low calories, high protein, etc.); design of food products to Industry, focused on nutritional and health claims, using under exploited food materials including food industry by-products within a bioeconomy reasoning
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Special Issue Information

Dear colleagues,

You are cordially invited to contribute to this Special Issue entitled “Gluten-free foods with bioactive compounds: from materials processing to bioavailability”

Innovation is recognized as the key driver of economic growth, and the food industry deals with a permanent need to develop sustainable food products adjusted to consumer demands. Currently, consumers want fair trade products environmentally friendly, with recognizable ingredients, free from additives, lactose and gluten.

The development of gluten-free foods is on today’s agenda, with an estimated 8% year growth on this market, due not only to the individuals diagnosed with some type of gluten sensitivity but also by food choices made by non-celiac consumers.

The development of gluten-free food products is a technological challenge, as gluten is the main structuring agent of conventional cereal foods, responsible for the extensibility and viscoelasticity of doughs. The traditional strategy is focused on the use of thermal pre-gelatinized flour, or the use of unconventional flours together with hydrocolloids, proteins and enzymes.

Considering sustainability and the efficient use of resources, the food industry is emphasising on the recovery of food by-products, which can be promising sources of valuable compounds, considering their favourable technological, nutritional and functional properties. Besides, some of these biopolymers (e.g. protein and polysaccharides) can also contribute to the reinforcement of the gluten-free structure mimicking the gluten matrix.

Regardless of the increasing investment in the R&D of gluten-free products, they still have limited commercial availability, are more expensive than wheat standards and show nutritional deficiencies in terms of fibres, vitamins and minerals. Additionally, the enrichment of a food product with a chosen bioactive compound does not guarantee its effectiveness on the metabolic functions of the organism. The processing technologies applied influence their availability for intestinal absorption.  In this sense, this is a clear opportunity for the food industry to develop this type of foods which are safe (assurance of gluten-free), sensory appealing, nutritionally balanced and have a real positive effect on the health of the individual.

In this Special Issue, we invite you to submit original research papers and review articles on these topics, but you are welcome to add new ones and contribute to this high impact special issue.

Dr. Patricia Fradinho
Prof. Dr. Anabela Raymundo
Assoc. Prof. Isabel Maria Nunes De Sousa
Guest Editors

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Keywords

  • Gluten-free foods
  • Trends in the food industry
  • Processing technologies
  • Food Rheology and Texture
  • Bioactive compounds
  • Bioavailability
  • Functional food
  • Sensory evaluation
  • New food ingredients

Published Papers (5 papers)

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Research

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11 pages, 1354 KiB  
Article
Time Following a Gluten-Free Diet, Ultra-Processed Food Consumption and Quality of Life in Children with Celiac Disease
by Rafael Martín-Masot, Ana Labella, Laura Baena-García, Marta Flor-Alemany, Magdalena López-Frías, Magdalena de la Higuera, José Maldonado and Teresa Nestares
Appl. Sci. 2022, 12(22), 11680; https://doi.org/10.3390/app122211680 - 17 Nov 2022
Cited by 2 | Viewed by 2040
Abstract
Maintaining a strict gluten-free diet (GFD) may affect the quality of life of children with celiac disease (CD) and promote a less healthy diet by substituting gluten-containing foods with ultra-processed foods. We aimed to assess the influences of the GFD and ultra-processed food [...] Read more.
Maintaining a strict gluten-free diet (GFD) may affect the quality of life of children with celiac disease (CD) and promote a less healthy diet by substituting gluten-containing foods with ultra-processed foods. We aimed to assess the influences of the GFD and ultra-processed food consumption on parents’ perception of the quality of life of children with CD. Fifty-eight children (mean age 8.6 ± 4.1 years) were included. The participants were divided into groups based on the time following a GFD: <6 months (n = 18) versus ≥12 months (n = 37). Their dietary consumption was assessed through a three-day food record. The 20-item Celiac Disease Quality Of Life survey (CD-QOL), which contains four subscales (limitations, dysphoria, health concerns, and inadequate treatment) was used to assess the quality of life. The children who followed a GFD for ≥12 months presented poorer scores in the limitations subscale than those who followed a GFD for <6 months (p = 0.010). The mean % of the energy intake from ultra-processed foods was 47.3 ± 13.5. Children with CD consuming more than 50% of their total energy from ultra-processed foods showed poorer scores for the limitation and inadequate treatment (both, p = 0.019) subscales than their counterparts. According to parents’ perceptions, those children who consumed more than 50% of their energy through ultra-processed foods had more limitations, and their treatment was perceived as less effective. Full article
(This article belongs to the Special Issue Gluten-Free Foods)
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15 pages, 602 KiB  
Article
Performance of Apple Pomace for Gluten-Free Bread Manufacture: Effect on Physicochemical Characteristics and Nutritional Value
by Leire Cantero, Jesús Salmerón, Jonatan Miranda, Idoia Larretxi, María del Pilar Fernández-Gil, María Ángeles Bustamante, Silvia Matias, Virginia Navarro, Edurne Simón and Olaia Martínez
Appl. Sci. 2022, 12(12), 5934; https://doi.org/10.3390/app12125934 - 10 Jun 2022
Cited by 9 | Viewed by 1956
Abstract
Apple pomace has been proposed as a quality enhancer for gluten-free bread, but its composition and physicochemical features differ significantly depending on the apple cultivar. The objective of this article was to characterize apple pomace powder (APP) from certain varieties from the Basque [...] Read more.
Apple pomace has been proposed as a quality enhancer for gluten-free bread, but its composition and physicochemical features differ significantly depending on the apple cultivar. The objective of this article was to characterize apple pomace powder (APP) from certain varieties from the Basque Country and to study the feasibility of adding it to gluten-free bread, focusing on physicochemical and nutritional aspects. APP was obtained by washing, drying and grinding, and it was added at 0, 5, 6 and 8%, together with other ingredients, such as gluten-free flours, corn starch and whey protein. APP had a reddish-grey coloration (L* 56.49 ± 1.39, a* 11.07 ± 0.47, b* 27.69 ± 1.76), pH 4.19 ± 0.15 and Aw 0.235 ± 0.084. Pomace powder was used successfully in higher amounts than experiences reported before. Key physicochemical parameters such as specific volume (≥2.5 cm3/g) and cohesiveness or resilience values (0.538 and 0.378, respectively) suggested good acceptability for gluten-free breads with 8% APP. Additionally, breads were a source of antioxidant potential (437.66 ± 38.95 µM DPPHeq/g APP), fiber (80.13 ± 6.07 g/100 g) and micronutrients such as Cu, Mg, Mn and Fe. In conclusion, local apple varieties are a good source of raw material for gluten-free bread manufacture, which offers a solution for environmental pollution and may contribute to boosting the circular economy. Full article
(This article belongs to the Special Issue Gluten-Free Foods)
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10 pages, 767 KiB  
Article
Influence of Rice Variety and Freezing on Flour Properties
by Iuliana Banu and Iuliana Aprodu
Appl. Sci. 2021, 11(12), 5716; https://doi.org/10.3390/app11125716 - 20 Jun 2021
Cited by 1 | Viewed by 1838
Abstract
Two rice varieties were used to study the effect of freezing and grinding processes on rice flour properties. The freezing and grinding processes followed by sieving mainly affected the particle size distribution, starch damage, and amylose content of flours. In case of both [...] Read more.
Two rice varieties were used to study the effect of freezing and grinding processes on rice flour properties. The freezing and grinding processes followed by sieving mainly affected the particle size distribution, starch damage, and amylose content of flours. In case of both rice varieties, the percentage of fine particles increased in the flours obtained from frozen rice. Freezing caused the increase of the flour yields from 45.5–50.9% to 54.6–56.5% and the decrease of the flour fineness modules. Moreover, the amylose content and starch damage registered changes when grinding frozen rice, but in case of those parameters, the values are influenced additionally by the native starch properties of variety and most probably by the texture of the endosperm. The swelling power, water solubility index, and gelatinization temperature were higher in flour from frozen rice compared to the flour from non-frozen rice. The modifications generated by rice freezing prior to grinding resulted in increased mechanical properties and decreased thermo-mechanical weakening of proteins. The hardness of the gel was directly correlated with the amylose content, while the freezing process led to the increase of the dough breakdown and starch retrogradation. Full article
(This article belongs to the Special Issue Gluten-Free Foods)
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11 pages, 3128 KiB  
Article
Formulation and Thermomechanical Characterization of Functional Hydrogels Based on Gluten Free Matrices Enriched with Antioxidant Compounds
by Vanesa Sanz, Herminia Domínguez and María Dolores Torres
Appl. Sci. 2021, 11(4), 1962; https://doi.org/10.3390/app11041962 - 23 Feb 2021
Cited by 3 | Viewed by 1789
Abstract
Native starch from potatoes and hybrid carrageenans from the red alga Mastocarpus stellatus have been used as gluten-free gelling matrices to obtain functional hydrogels. The enrichment of gelling matrices with antioxidant compounds from natural sources is an increasing market trend. In this context, [...] Read more.
Native starch from potatoes and hybrid carrageenans from the red alga Mastocarpus stellatus have been used as gluten-free gelling matrices to obtain functional hydrogels. The enrichment of gelling matrices with antioxidant compounds from natural sources is an increasing market trend. In this context, this work is aimed at the formulation and thermo-rheological characterization of functional hydrogels using potato starch from agro-industrial waste and kappa–iota hybrid carrageenans extracted from the above seaweed, enriched with antioxidant compounds from different agro-industrial products, such as waste coming from the pruning of green tea and two varieties of hops used in the brewing industry. Environmentally friendly technologies such as microwave hydrodiffusion and gravity, microwave-assisted extraction, ultrasounds and autohydrolysis were used for the recovery of antioxidant compounds. The results point out that functional hydrogels based on potato starch and hybrid carrageenans with a wide range of viscoelastic features can be achieved, with the particularity of being suitable for people with celiac disease. The incorporation of selected antioxidant extracts from vegetable by-products involved the drop (about tenfold) of the viscous and elastic properties of the formulated gels. The sequential combination of the above treatments could even further expand the thermo-rheological properties of formulated hydrogels, with potential application in functional foodstuffs and novel gluten-free goods. Full article
(This article belongs to the Special Issue Gluten-Free Foods)
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Review

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10 pages, 4917 KiB  
Review
Maintaining, Managing, and Tele-Monitoring a Nutritionally Adequate Mediterranean Gluten-Free Diet and Proper Lifestyle in Adult Patients
by Alice Scricciolo, Karla A. Bascuñán, Magdalena Araya, David S. Sanders, Nick Trott, Luca Elli, Maria Teresa Bardella, Luisa Doneda, Vincenza Lombardo, Nicoletta Nandi, Maurizio Vecchi and Leda Roncoroni
Appl. Sci. 2022, 12(3), 1578; https://doi.org/10.3390/app12031578 - 01 Feb 2022
Viewed by 1568
Abstract
The gluten-free diet (GFD) is a restrictive diet. In many cases, it must be permanent and strict, and it may be associated with both nutritional deficiencies and excesses, which can be prevented by following a healthy, natural Mediterranean GFD (Med-GFD). In this paper, [...] Read more.
The gluten-free diet (GFD) is a restrictive diet. In many cases, it must be permanent and strict, and it may be associated with both nutritional deficiencies and excesses, which can be prevented by following a healthy, natural Mediterranean GFD (Med-GFD). In this paper, we describe the importance of the Mediterranean diet, the correct intake of vitamins and minerals, and how they may play an important protective role against chronic or degenerative conditions. Herewith, we analyze different aspects that influence the ability to maintain a correct and balanced Med-GFD, which may contribute to the health status of patients, including a conscious use of gluten-free products to maintain a healthy lifestyle. Monitoring the Med-GFD remains a pivotal issue: to evaluate the presence of gluten peptides in urine, it could be important to introduce point-of-care testing, an efficient method for GFD self-monitoring (immunochromatographic technique), together with online nutritional questionnaires. Indeed, medical care via telemedicine can provide practical indications aimed at supporting patients and doctors. A natural Med-GFD can ensure the correct intake of nutrients and could be important for patients affected by gluten-related disorders, helping them to maintain a correct and healthy lifestyle. Full article
(This article belongs to the Special Issue Gluten-Free Foods)
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