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Formulation of Innovative Healthy Foods as Tool for Nutrition Science:...
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Formulation of Innovative Healthy Foods as Tool for Nutrition Science: Issues and Perspectives

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (30 September 2022) | Viewed by 24522

Special Issue Editors

Dr. Isabella D'Antuono

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Guest Editor
Institute of Sciences of Food Production (ISPA), Italian National Research Council, Rome, Italy
Interests: polyphenols; nutraceutical; supercritical fluids extraction; functional food; biaccessibility; food chemistry
Dr. Fabio Favati

E-Mail Website
Guest Editor
Department of Biotechnology, University of Verona, Verona, Italy
Interests: food product development; process optimization; food preservation technologies; functional foods; green technologies; supercritical fluids; deep eutectic solvents; new extraction techniques
Special Issues, Collections and Topics in MDPI journals
Prof. Fernanda Galgano

E-Mail Website
Guest Editor
School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, Potenza 85100, Italy
Interests: microencapsulation; fuctional food; food preservation; food analysis; food packaging; , food processing optimization; food quality
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Maria Cristina Mele

E-Mail Website
Guest Editor
1. Department of Medicine and Translational Surgery, Catholic University of the Sacred Heart, Largo F. Vito 1, 00168 Rome, Italy
2. UOC Nutrizione Clinica, Fondazione Policlinico Universitario Agostino Gemelli IRCCS, 00168 Roma, Italy
Interests: perioperative nutrition; ERAS (Enhanced Recovery After Surgery) programs; nutrition in cancer patients; disease-related malnutrition; gut microbiota and diet; sports nutrition
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The challenges of the food technologies science are to satisfy the consumer demands, currently addressed to healthy food, poorly processed, having health effects and in chronic diseases prevention (hypertension, cardiovascular, diabetes, neurodegenerative diseases). Food formulation of innovative healthy foods has to combine the knowledge of the chemical-biological properties of bioactive molecules with the other food components interaction, in order to preserve the healthy effect in the final product. In addition, aspects on the food digestion mechanisms, both during intestinal and colonic processes, have to be considered in terms of food formulation, also through in vitro simulations. Therefore, this Special Issue will focus on the foods technological and nutritional aspects aimed to formulation of healthy foods to prevent or treat food-related illnesses that cause trouble for specific consumer group.

Dr. Isabella D'Antuono
Prof. Fabio Favati
Prof. Fernanda Galgano
Dr. Maria Cristina Mele
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • functional food
  • food formulation
  • nutraceuticals
  • nutritional quality
  • simulated gastrointestinal digestion
  • in vitro colonic fermentation

Published Papers (7 papers)

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Research

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14 pages, 568 KiB  
Article
Development of Food Multi-Mix Using a Linear Programming Approach to Fill the Nutrient Gap of Amino Acids and Micronutrients for Stunted Non-Wasted Children
by Nia N Wirawan, Umi Fahmida, Ratna C Purwestri, Ina S Timan and Badriul Hegar
Foods 2023, 12(1), 64; https://doi.org/10.3390/foods12010064 - 23 Dec 2022
Cited by 2 | Viewed by 2301
Abstract
Food-based approaches using locally available food escalates the feasibility and the sustainability of nutrition intervention. A complementary feeding recommendation (CFR) integrated with the food multi-mix (FMM) formulation was targeted to fulfill micronutrient and amino acid requirements for stunted non-wasted (SNW) children aged 12–23 [...] Read more.
Food-based approaches using locally available food escalates the feasibility and the sustainability of nutrition intervention. A complementary feeding recommendation (CFR) integrated with the food multi-mix (FMM) formulation was targeted to fulfill micronutrient and amino acid requirements for stunted non-wasted (SNW) children aged 12–23 months living in agricultural areas. A seven-day estimated food record (EFR) of 87 children was used to design the CFR and 4 identified underutilized foods were integrated as the FMM. A linear programming approach using Optifood was applied to optimize the CFR and FMM. CFR alone successfully fulfills the vitamin C, riboflavin, iron, and zinc, but it cannot fulfill calcium, thiamin, niacin, vitamin B6, folate, vitamin B12, and histidine. With the incorporation of the selected underutilized cowpea, buncis batik, wader fish, and cows’ milk in the FMM development, the nutrients that are challenging in CFR development, can be fulfilled. Therefore, these findings present evidence that food multi-mix developed based on locally available nutrient-dense food sources can help to meet the nutrient gaps, which often remained even after a complementary feeding diet is optimized. Efficacy study using the developed CFR and FMM is recommended to assess effect in improving intake of micronutrients and amino acids and improving the linear growth of stunted, non-wasted children. Full article
(This article belongs to the Special Issue Formulation of Innovative Healthy Foods as Tool for Nutrition Science: Issues and Perspectives)
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13 pages, 434 KiB  
Article
Effect of a Novel Sugar Blend on Weight and Cardiometabolic Health among Healthy Indian Adults: A Randomized, Open-Label Study
by Srinath Aswathiah, Sunil Kumar Prabhu, Ramanna Lingaiah, Anusha Ramanna, Jyothi S. Prabhu, Shashi Kishor Pankaj, Arti Mehta, Arohi Bapna and Govindarajan Raghavan
Foods 2022, 11(22), 3545; https://doi.org/10.3390/foods11223545 - 08 Nov 2022
Cited by 3 | Viewed by 1553
Abstract
Obesity is one of the major factors contributing to noncommunicable diseases (NCDs), which is associated with a high intake of a sugar-rich diet. Sugar blend (a novel combination of sugar and stevia) has half the calories of sugar with the same sweetness at [...] Read more.
Obesity is one of the major factors contributing to noncommunicable diseases (NCDs), which is associated with a high intake of a sugar-rich diet. Sugar blend (a novel combination of sugar and stevia) has half the calories of sugar with the same sweetness at recommended use and offers better compliance. A randomized controlled trial was conducted to evaluate the efficacy and safety of this sugar blend in normal to mildly overweight subjects with a body mass index (BMI) of 23–26 kg/m. Sixty subjects were categorized into Group A: Sugar group (n = 30), and Group B: Sugar blend group (n = 30). The primary outcomes evaluated were weight, waist circumference, hip circumference, waist/hip ratio, BMI, and the secondary outcomes evaluated were lipid profile, random blood sugar, and HbA1c. All these parameters were assessed at baseline, 30 days, 60 days, and 90 days. Group B showed a significantly higher weight loss (p = 0.013) at 90 days compared with Group A. A significant reduction in waist circumference (p < 0.0001) by 4.4 cm was noted at 90 days, in addition to reduction in total cholesterol (p < 0.0001), triglyceride (p = 0.006), LDL cholesterol (p = 0.0490), and VLDL cholesterol (p = 0.006) in Group B compared with the baseline. The study revealed that the sugar blend is an effective formulation in reducing weight, anthropometric factors, and other related metabolic parameters. It has been proven to be well tolerated and promotes weight loss when used in conjunction with a daily balanced diet and exercise plan. Full article
(This article belongs to the Special Issue Formulation of Innovative Healthy Foods as Tool for Nutrition Science: Issues and Perspectives)
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20 pages, 4232 KiB  
Article
Aquafaba from Korean Soybean II: Physicochemical Properties and Composition Characterized by NMR Analysis
by Yue He, Youn Young Shim, Jianheng Shen, Ji Hye Kim, Jae Youl Cho, Wan Soo Hong, Venkatesh Meda and Martin J. T. Reaney
Foods 2021, 10(11), 2589; https://doi.org/10.3390/foods10112589 - 26 Oct 2021
Cited by 14 | Viewed by 3820
Abstract
Aquafaba (AQ) emulsification properties are determined by genetics and seed processing conditions. The physicochemical properties and hydration rates of chickpea (CDC Leader) as a control with proven emulsifying properties were recently reported. Here, we identify correlations between soybean (Backtae, Seoritae, and Jwinunikong) physical, [...] Read more.
Aquafaba (AQ) emulsification properties are determined by genetics and seed processing conditions. The physicochemical properties and hydration rates of chickpea (CDC Leader) as a control with proven emulsifying properties were recently reported. Here, we identify correlations between soybean (Backtae, Seoritae, and Jwinunikong) physical, chemical, and hydration properties as well as AQ yield from seed and functional (emulsion and foaming) properties. In addition, a total of 20 compounds were identified by NMR including alcohols (isopropanol, ethanol, methanol), organic acids (lactic acid, acetic acid, succinic acid, citric acid, and malic acid), sugars (glucose, galactose, arabinose, sucrose, raffinose, stachyose), essential nutrients (choline, phosphocholine), amino acids (alanine, glutamine), and polyphenols (resveratrol, glycitin). The process used in this study utilizes a soaking step to hydrate the seed of the selected Korean soybean cultivars. The product, AQ, is an oil emulsifier and foaming agent, which is suitable for use as an egg substitute with improved emulsion/foam formation properties when compared with a chickpea-based AQ. Full article
(This article belongs to the Special Issue Formulation of Innovative Healthy Foods as Tool for Nutrition Science: Issues and Perspectives)
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13 pages, 1432 KiB  
Article
Aquafaba from Korean Soybean I: A Functional Vegan Food Additive
by Youn Young Shim, Yue He, Ji Hye Kim, Jae Youl Cho, Venkatesh Meda, Wan Soo Hong, Weon-Sun Shin, Sang Jin Kang and Martin J. T. Reaney
Foods 2021, 10(10), 2433; https://doi.org/10.3390/foods10102433 - 13 Oct 2021
Cited by 12 | Viewed by 5352
Abstract
The substitution of animal-based foods (meat, eggs, and milk) with plant-based products can increase the global food supply. Recently, pulse cooking water (a.k.a. aquafaba) was described as a cost-effective alternative to the egg in gluten-free, vegan cooking and baking applications. Aquafaba (AQ) [...] Read more.
The substitution of animal-based foods (meat, eggs, and milk) with plant-based products can increase the global food supply. Recently, pulse cooking water (a.k.a. aquafaba) was described as a cost-effective alternative to the egg in gluten-free, vegan cooking and baking applications. Aquafaba (AQ) forms stable edible foams and emulsions with functional properties that are like those produced by whole egg and egg white. However, the functional ingredients of AQ are usually discarded during food preparation. In this study, Korean-grown soy (ver. Backtae, Seoritae, and Jwinunikong) and chickpea were used to produce AQ. Two approaches were compared. In the first, seed was cooked at an elevated pressure without presoaking. In the second, seed was soaked, then, the soaking water was discarded, and soaked seed was cooked at an elevated pressure. Both approaches produced a useful emulsifier, but the latter, with presoaking, produced a superior product. This approach could lead to a process that involves a small number of efficient steps to recover an effective oil emulsifier, produces no waste, and is cost-effective. The AQ product from Backtae (yellow soybean) produced emulsions with better properties (90%) than AQ produced from other cultivars and produced more stable food oil emulsions. This study will potentially lead to gluten-free, vegan products for vegetarians and consumers with animal protein allergies. This is the first report of the efficient production of AQ, an egg white substitute derived from cooked soybean of known cultivars. Full article
(This article belongs to the Special Issue Formulation of Innovative Healthy Foods as Tool for Nutrition Science: Issues and Perspectives)
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16 pages, 2967 KiB  
Article
Extraction and Microencapsulation of Bioactive Compounds from Muicle (Justicia spicigera) and Their Use in the Formulation of Functional Foods
by Norma Cristina Castro-Alatorre, Tzayhrí Gallardo-Velázquez, Luis Carlos Boyano-Orozco, Darío Iker Téllez-Medina, Ofelia Gabriela Meza-Márquez and Guillermo Osorio-Revilla
Foods 2021, 10(8), 1747; https://doi.org/10.3390/foods10081747 - 29 Jul 2021
Cited by 11 | Viewed by 2512
Abstract
Bioactive compounds (BC) present in muicle leaves were extracted using the best extraction conditions obtained with a Box–Behnken experimental design, extracting 95% of BC. Microencapsulation of muicle BC was carried out by spray drying using DE10 maltodextrin (MD) and soy protein isolate (SPI) [...] Read more.
Bioactive compounds (BC) present in muicle leaves were extracted using the best extraction conditions obtained with a Box–Behnken experimental design, extracting 95% of BC. Microencapsulation of muicle BC was carried out by spray drying using DE10 maltodextrin (MD) and soy protein isolate (SPI) as encapsulating agents. The best conditions for the ethanolic extraction of BC from muicle were 30 °C, 40% aqueous ethanol, and one extraction for 1 h. The best spray drying encapsulating conditions for BC and antioxidant capacity (AC) using MD as an encapsulating agent were: 160–80 °C and 10% MD in the feeding solution, and for SPI: 180–70 °C and 5% SPI in the feeding solution. Microcapsules were added to yogurt and a sensory evaluation and retention of BC during 15-day storage at 4 °C was performed. Sensory evaluation showed that yogurt with added MD microcapsules had better acceptance than that with SPI microcapsules. Based on this, a jelly with added muicle MD microcapsules was also prepared which obtained better acceptance by the judges. At the end of the storage period, yogurt with SPI microcapsules showed better retention of BC and AC than yogurts with MD microcapsules; however, products with MD microcapsules had better acceptance. Full article
(This article belongs to the Special Issue Formulation of Innovative Healthy Foods as Tool for Nutrition Science: Issues and Perspectives)
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Review

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15 pages, 819 KiB  
Review
Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives
by Fernanda Galgano, Maria Cristina Mele, Roberta Tolve, Nicola Condelli, Maria Di Cairano, Gianluca Ianiro, Isabella D’Antuono and Fabio Favati
Foods 2023, 12(4), 856; https://doi.org/10.3390/foods12040856 - 17 Feb 2023
Cited by 2 | Viewed by 2488
Abstract
In recent years, there has been a growing interest in a diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) as a promising therapeutic approach to reduce the symptoms associated with irritable bowel syndrome (IBS). Hence, the development of low FODMAPs products [...] Read more.
In recent years, there has been a growing interest in a diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) as a promising therapeutic approach to reduce the symptoms associated with irritable bowel syndrome (IBS). Hence, the development of low FODMAPs products is an important challenge for the food industry, and among the various foodstuffs associated with the intake of FODMAPs, cereal-based products represent an issue. In fact, even if their content in FODMAPs is limited, their large use in diet can be an important factor in developing IBS symptoms. Several useful approaches have been developed to reduce the FODMAPs content in processed food products. Accurate ingredient selection, the use of enzymes or selected yeasts, and the use of fermentation steps carried out by specific lactic bacteria associated with the use of sourdough represent the technical approaches that have been investigated, alone or in combination, to reduce the FODMAPs content in cereal-based products. This review aims to give an overview of the technological and biotechnological strategies applicable to the formulation of low-FODMAPs products, specifically formulated for consumers affected by IBS. In particular, bread has been the foodstuff mainly investigated throughout the years, but information on other raw or processed products has also been reported. Furthermore, taking into account the required holistic approach for IBS symptoms management, in this review, the use of bioactive compounds that have a positive impact on reducing IBS symptoms as added ingredients in low-FODMAPs products is also discussed. Full article
(This article belongs to the Special Issue Formulation of Innovative Healthy Foods as Tool for Nutrition Science: Issues and Perspectives)
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Other

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28 pages, 7905 KiB  
Systematic Review
Recent Applications of Mixture Designs in Beverages, Foods, and Pharmaceutical Health: A Systematic Review and Meta-Analysis
by Diego Galvan, Luciane Effting, Hágata Cremasco and Carlos Adam Conte-Junior
Foods 2021, 10(8), 1941; https://doi.org/10.3390/foods10081941 - 20 Aug 2021
Cited by 17 | Viewed by 4521
Abstract
Design of Experiments (DoE) is a statistical tool used to plan and optimize experiments and is seen as a quality technology to achieve products excellence. Among the experimental designs (EDs), the mixture designs (MDs) stand out, being widely applied to improve conditions for [...] Read more.
Design of Experiments (DoE) is a statistical tool used to plan and optimize experiments and is seen as a quality technology to achieve products excellence. Among the experimental designs (EDs), the mixture designs (MDs) stand out, being widely applied to improve conditions for processing, developing, or formulating novel products. This review aims to provide useful updated information on the capacity and diversity of MDs applications for the industry and scientific community in the areas of food, beverage, and pharmaceutical health. Recent works were selected following the Preferred Reporting Items for Systematic Review and Meta-Analyses statement (PRISMA) flow diagram. Data analysis was performed by self-organizing map (SOM) to check and understand which fields of application/countries/continents are using MDs. Overall, the SOM indicated that Brazil presented the largest number of works using MDs. Among the continents, America and Asia showed a predominance in applications with the same amount of work. Comparing the MDs application areas, the analysis indicated that works are prevalent in food and beverage science in the American continent, while in Asia, health science prevails. MDs were more used to develop functional/nutraceutical products and the formulation of drugs for several diseases. However, we briefly describe some promising research fields in that MDs can still be employed. Full article
(This article belongs to the Special Issue Formulation of Innovative Healthy Foods as Tool for Nutrition Science: Issues and Perspectives)
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