scholarly journals Starch Polysaccharides in the Human Diet: Effect of the Different Source and Processing on its Absorption

2017 ◽  
Vol 12 (6) ◽  
pp. 1934578X1701200 ◽  
Author(s):  
Danilo Perin ◽  
Erminio Murano
Keyword(s):  
Gut Microbiota ◽  
Food Processing ◽  
Industrial Applications ◽  
Processed Foods ◽  
Future Trends ◽  
Human Diet ◽  
Industrial Processing ◽  
Food Industries ◽  
Starch Composition ◽  
The Impact

Starch is the main source of carbohydrates in human diet. It is widely used in food processing and non-food industrial applications. The effects on starch digestion and absorption in humans are reviewed in relation to the starch composition, sources, plant genetic variation, food processing and cooking. The impact of food industrial processing and starch modification on the digestibility of starch containing foods and on gut microbiota are discussed. Considering that the resistant starch (RS) fraction escaped from the small intestine is fermented in large intestine, all the variables that influence starch digestibility and absorption must be taken into account when discussing about healthy properties of fibers. Future trends in food industries are aimed to increase the RS fraction in processed foods in order to improve nutritional quality as well as to clarify the influence of RS3 and RS4 on gut microbiota.

The effects of carbohydrate structure on the composition and functionality of the human gut microbiota

2020 ◽  
Author(s):  
L Payling ◽  
K Fraser ◽  
SM Loveday ◽  
Ian Sims ◽  
N Roy ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Human Health ◽  
Food Processing ◽  
Dietary Fibre ◽  
Keystone Species ◽  
Hierarchical Structures ◽  
Microbial Composition ◽  
Food Structure ◽  
Interacting Networks ◽  
The Impact

© 2020 Elsevier Ltd Background: Human health depends on a population of microorganisms that inhabit the gut and contribute to homeostasis of the host, including nutrition, immunity and metabolism. Many of the organisms are interactive and mutually dependent, where the end-products for one organism become the fuel for another through substrate and metabolic cross-feeding. To optimise the gut microbiota using diet, the composition and functionality of the gut microbiota, including these interacting networks, must be understood. Microbial composition and functionality is affected by the structure of the energy input, which is primarily dietary fibre for the gut microbiota. The structure of dietary fibre has been reviewed by carbohydrate chemists, but knowledge of how dietary fibre structure affects the gut microbiota is limited. Scope and approach: The hierarchical structures of dietary fibre are reviewed, encompassing macrostructure, mesostructure and molecular structure, and how they are affected by food processing and digestion. These factors are considered in relation to their affects on microbial composition and functionality, to provide insight on the interactions between diet, the microbiota, and human health. Key findings and conclusions: Food processing and digestion affect food structure, primarily through the removal of some soluble fractions and increased solubilisation of insoluble fractions. The provision of insoluble carbohydrates to the colon appears important for the sustenance of ‘keystone’ species that play a crucial role in stabilising the gut community. Further work is needed at the microbial strain level to understand the impact of increasing fibre solubility. This should be done in studies using well-characterised carbohydrates that consider the impact of food processing and digestion.

scholarly journals Estimation of the Cooling Rate of Six Olive Cultivars Using Thermal Imaging

Agriculture ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 164
Author(s):  
Eddy Plasquy ◽  
José M. Garcia ◽  
Maria C. Florido ◽  
Rafael R. Sola-Guirado
Keyword(s):  
Cooling Rate ◽  
Thermal Imaging ◽  
Thermal Characteristics ◽  
Industrial Applications ◽  
Industrial Processing ◽  
Olive Cultivars ◽  
Heat Requirements ◽  
The Individual ◽  
The Impact ◽  
Published Research

Bringing the olive harvest period forward leads to storing fruit in field temperatures that risk jeopardizing its quality. Knowledge about the bio-thermal characteristics of olives is crucial when considering their cooling, although published research on the subject is limited. In this work, the cooling rate of the fruit of six olive cultivars has been empirically determined by measuring the evolution of their low temperature under controlled conditions by thermal imaging. Based on these data, the cooling time needed to cool the fruit to 22 °C was estimated, considering the biometric characteristics of the individual fruit, a field temperature from 26 to 42 °C, and a room cooling temperature from −8 to −20 °C. The results showed differences among the cultivars and the need to further investigate the specific heat requirements for small varieties and the impact of the conduction factor on the heavier ones. The simulation suggests that between 2 min (for the light Arbequina and Koroneiki cultivars) and 5 min (for the heavier Verdial and Gordal cultivars) suffice to cool the fruit to the desired temperature with a room temperature of −16 °C. These results show the feasibility of developing technological solutions for cooling olives before their industrial processing with industrial applications such as cooling tunnels on individual fruit.

scholarly journals Alignment of Food Processing Classification Systems with Nutrient Quality (OR14-01-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Rachel Bleiweiss-Sande ◽  
Kenneth Chui ◽  
Whitney Evans ◽  
Sarah Amin ◽  
Jeanne Goldberg ◽  
...  
Keyword(s):  
Food Processing ◽  
Multinomial Logistic Regression ◽  
Classification Systems ◽  
Dietary Quality ◽  
Nutrient Concentrations ◽  
Processed Foods ◽  
Rater Reliability ◽  
Linear Discriminant ◽  
Processing Level ◽  
The Impact

Abstract Objectives Processed foods are associated with energy-dense eating patterns among children, yet research using food processing classification systems has led to varying conclusions regarding the impact of processed foods on dietary quality. This study utilized three common classification systems to examine (a) agreement between systems for processing level assignment, and (b) relationships between processing level, as determined by each classification system, and individual nutrient concentrations for foods commonly consumed by children. Methods The Nova, International Food Information Council (IFIC), and the University of North Carolina (UNC) systems were examined. Two researchers independently coded processing level according to each system's criteria for the 100 most commonly consumed foods by children 6–12 yrs (NHANES 2013–2014). Inter-rater reliability was assessed using Spearman's rank correlation. Concentration of under- (potassium, fiber, choline, magnesium, calcium, iron, vitamins A, D, E, and C) and over-consumed (added sugars, saturated fat and sodium) nutrients were quantified for 100 grams of each food. Alignment of processing classification systems with nutrient concentration was investigated using linear discriminant analysis and multinomial logistic regression, and compared among systems using Cohen's kappa. Results Most foods were classified as highly processed (70%, 62% 53%, for the Nova, UNC and IFIC system, respectively). The UNC system had the highest inter-rater reliability (r = 0.97, P < 0.001), followed by IFIC (r = 0.78, P < 0.001) and Nova (r = 0.76, P < 0.001). Processing level was associated with greater sodium and total sugars for both UNC and IFIC, and iron for IFIC. Minimal processing was associated with a higher concentration of vitamin C for IFIC and UNC. There were no other significant associations. Agreement was highest between Nova and UNC (k = 0.61, P < 0.001) and lowest between Nova and IFIC (k = 0.52, P < 0.001). Conclusions Processing classification systems may differentiate highly processed foods by their nutrient qualities, but not moderately or minimally processed. Universal definitions for processing level assignment are needed to ensure consistent methodology in studies examining the relationship between processed food intake and health. Funding Sources NA.

scholarly journals Impact of Plant-Based Meat Alternatives on the Gut Microbiota of Consumers: A Real-World Study

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2040
Author(s):  
Miguel Toribio-Mateas ◽  
Adri Bester ◽  
Natalia Klimenko
Keyword(s):  
Gut Microbiota ◽  
Matched Control ◽  
Controlled Trial ◽  
Intervention Group ◽  
Control Group ◽  
Processed Foods ◽  
Industrial Processing ◽  
Rrna Sequencing ◽  
Stool Samples ◽  
Randomised Controlled

Eating less meat is increasingly seen as a healthier, more ethical option. This is leading to growing numbers of flexitarian consumers looking for plant-based meat alternatives (PBMAs) to replace at least some of the animal meat they consume. Popular PBMA products amongst flexitarians, including plant-based mince, burgers, sausages and meatballs, are often perceived as low-quality, ultra-processed foods. However, we argue that the mere industrial processing of ingredients of plant origin does not make a PBMA product ultra-processed by default. To test our hypothesis, we conducted a randomised controlled trial to assess the changes to the gut microbiota of a group of 20 participants who replaced several meat-containing meals per week with meals cooked with PBMA products and compared these changes to those experienced by a size-matched control. Stool samples were subjected to 16S rRNA sequencing. The resulting raw data was analysed in a compositionality-aware manner, using a range of innovative bioinformatic methods. Noteworthy changes included an increase in butyrate metabolising potential—chiefly in the 4-aminobutyrate/succinate and glutarate pathways—and in the joint abundance of butyrate-producing taxa in the intervention group compared to control. We also observed a decrease in the Tenericutes phylum in the intervention group and an increase in the control group. Based on our findings, we concluded that the occasional replacement of animal meat with PBMA products seen in flexitarian dietary patterns can promote positive changes in the gut microbiome of consumers.

scholarly journals Association of dietary patterns and degree of food processing with feelings of depression in pregnancy

2019 ◽  
Vol 19 (3) ◽  
pp. 581-590
Author(s):  
Nayla de Lourenço Badanai ◽  
Daniela Cristina Candelas Zuccolotto ◽  
Lívia Castro Crivellenti ◽  
Daniela Saes Sartorelli
Keyword(s):  
Dietary Patterns ◽  
Food Processing ◽  
Cross Sectional Study ◽  
Processed Foods ◽  
Cross Sectional ◽  
Industrial Processing ◽  
Logistic Regression Models ◽  
The Relationship ◽  
Depression In Pregnancy ◽  
In Pregnancy

Abstract Objectives: to investigate the relationship of dietary patterns and degree of food processing with feelings of depression in pregnancy. Methods: cross-sectional study conducted with 784 adult pregnant women in Ribeirão Preto, SP, between 2011 and 2012. Feelings of depression were obtained through a structured questionnaire. Two 24-hour dietary recalls were obtained (24th-39th weeks of gestation) and adjusted through the Multiple Source Method. Four dietary patterns were determined: “Brazilian traditional”,“snacks”, “coffee”, and “healthy”. Adjusted logistic regression models were used to assess the relationship ofthe tertiles of dietary patterns and energy contribution (% E) of foods according to the degree of industrial processing with feelings of depression (always/most of the time vs. sometimes/never). Results: 12% of the women reported feelings of depression during the pregnancy. Women with greater adherence to “Brazilian traditional”[OR= 0.54 (CI95%= 0.30-0.97)] and “healthy” patterns [0.53 (0.30-0.94)] and with higher % E from minimally processed foods [0.51 (0.28-0.93)] presented a lower chance of feelings of depression. A higher % E from ultra-processed foods [2.39 (1.29-4.41)] was directly associated with the outcome. No associations with the other patterns were found. Conclusions: greater adherence to the“Brazilian traditional” and “healthy” dietary patterns was inversely associated with feelings of depression during pregnancy, possibly mediated by the degree of industrial processing of the foods.

The effects of carbohydrate structure on the composition and functionality of the human gut microbiota

2020 ◽  
Author(s):  
L Payling ◽  
K Fraser ◽  
SM Loveday ◽  
Ian Sims ◽  
N Roy ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Human Health ◽  
Food Processing ◽  
Dietary Fibre ◽  
Keystone Species ◽  
Hierarchical Structures ◽  
Microbial Composition ◽  
Food Structure ◽  
Interacting Networks ◽  
The Impact

© 2020 Elsevier Ltd Background: Human health depends on a population of microorganisms that inhabit the gut and contribute to homeostasis of the host, including nutrition, immunity and metabolism. Many of the organisms are interactive and mutually dependent, where the end-products for one organism become the fuel for another through substrate and metabolic cross-feeding. To optimise the gut microbiota using diet, the composition and functionality of the gut microbiota, including these interacting networks, must be understood. Microbial composition and functionality is affected by the structure of the energy input, which is primarily dietary fibre for the gut microbiota. The structure of dietary fibre has been reviewed by carbohydrate chemists, but knowledge of how dietary fibre structure affects the gut microbiota is limited. Scope and approach: The hierarchical structures of dietary fibre are reviewed, encompassing macrostructure, mesostructure and molecular structure, and how they are affected by food processing and digestion. These factors are considered in relation to their affects on microbial composition and functionality, to provide insight on the interactions between diet, the microbiota, and human health. Key findings and conclusions: Food processing and digestion affect food structure, primarily through the removal of some soluble fractions and increased solubilisation of insoluble fractions. The provision of insoluble carbohydrates to the colon appears important for the sustenance of ‘keystone’ species that play a crucial role in stabilising the gut community. Further work is needed at the microbial strain level to understand the impact of increasing fibre solubility. This should be done in studies using well-characterised carbohydrates that consider the impact of food processing and digestion.

scholarly journals The role of food processing in the inflammatory potential of diet during pregnancy

2019 ◽  
Vol 53 ◽  
pp. 113
Author(s):  
Carolina Assis Silva ◽  
Izabela Da Silva Santos ◽  
Nitin Shivappa ◽  
James R. Hebert ◽  
Lívia Castro Crivellenti ◽  
...  
Keyword(s):  
Food Processing ◽  
Regression Models ◽  
Processed Foods ◽  
Inverse Association ◽  
Dietary Inflammatory Index ◽  
Linear Regression Models ◽  
Industrial Processing ◽  
Inflammatory Index ◽  
The Relationship

The aim was to investigate the relationship between the energy contribution (E%) of foods according to the degree of industrial processing and the energy-adjusted dietary inflammatory index (E-DII) in pregnancy. Two 24-hour dietary recalls were obtained from each of the 784 pregnant women. Adjusted linear regression models allowed observing an inverse association between E-DII scores and E% from minimally processed foods β = -0.049 (95%CI -0.055– -0.042) and a direct association with the E% of ultra-processed foods β = 0.052 (95%CI 0.045–0.058), indicating a relationship between the dietary inflammatory potential and the degree of industrial processing of foods.

The Impact of the Industrial Processing of Oil on the Rainfall Water Quality

2017 ◽  
Vol 68 (1) ◽  
pp. 175-179
Author(s):  
Oana Roxana Chivu ◽  
Augustin Semenescu ◽  
Claudiu Babis ◽  
Catalin Amza ◽  
Gabriel Iacobescu ◽  
...  
Keyword(s):  
Water Quality ◽  
Sulfuric Acid ◽  
Experimental Research ◽  
Air Purification ◽  
High Toxicity ◽  
Industrial Processing ◽  
Mobile Sources ◽  
Specific Activities ◽  
The Impact ◽  
The Ideal

Rainfall is a major component of the environment and the main source of the air purification becouse of many pollutants increases who have the most varied sources: various human activities including industry and agriculture, and some household duties. Air purification by means of precipitation is achieved by numerous highly complex mechanisms. The final products of degradation of the pollutant in the air, which are generally harmless, can be reacted with each other in the presence of water, giving rise to the final compounds with a high toxicity. Thus, exhaust, mobile sources of noxious almost identical to those specific activities in the industrial processing of oil, contain lead which is the ideal catalyst for converting SO2 to sulfuric acid in the presence of rainwater, with all the disadvantages that they create. This paper will present an experimental research oabout how rainfall water quality is influenced by the activity of the industrial processing of oil, in a chemical plant in Constanta County.

Sign in / Sign up

Export Citation Format

Share Document