Optimization of a functional food product based on fibers and proteins: Rheological, textural, sensory properties, and in vitro gastric digestion related to enhanced satiating capacity

From waste to value: Integrating legume byproducts into sustainable industrialization

As the global demand for sustainable food sources grows, the effective utilization of agro-industrial byproducts has become increasingly essential. Among these, legume byproducts, which are often discarded as waste, hold substantial nutritional and functional properties that can significantly contribute to advancing circular economy goals within the food industry. Current research has unveiled the potential of these byproducts to enhance both environmental sustainability and economic efficiency. Rich in proteins, dietary fibers, and bioactive compounds, legume byproducts can serve as valuable resources in developing functional food ingredients. This review explores the nutritional profiles of various legume byproducts and highlights innovative processes and technologies involved in their valorization, such as fermentation, enzymatic treatments, and novel extraction techniques. Furthermore, it explores the impact of food formulations in optimizing the functional properties of legume byproduct-based ingredients, considering their impact on texture, stability, and sensory attributes. Consumer perceptions of sustainable products derived from these ingredients are also examined, emphasizing their potential to reshape modern dietary preferences toward more sustainable choices. However, despite the promising potential of these byproducts, several challenges remain to be solved, including the antinutrients factor, market limitations, limited consumer awareness, and complexities in scaling up production. In addition, it is essential to integrate circular economy principles and conduct life-cycle assessments throughout the value chain to ensure the sustainable use of legume byproducts. Addressing these challenges is critical to enhancing the valorization of legume byproducts and promoting a more comprehensive approach to food system sustainability.

Application of functional ingredients in meat products for appetite regulation: A promising strategy to address overconsumption

Functional meat products to reduce appetite is a feasible approach to decreasing meat consumption, especially in the current global pandemic of overweight and sustainability issues in meat production. The meat itself is highly satiating because of its high protein content. Dietary fibre and plant protein, both naturally occurring macromolecular compounds with appetite-suppressant properties, work synergistically with the meat itself to create a feeling of fullness. Dietary fibre consumption induces satiety by improving structural complexity and chewing time. Increasing protein content improves the volume and texture of the product. The overall effect on appetite varies widely with ingredient and meat product types. By-products, mycoproteins, and insects have the potential to generate functional and sustainable meat products. The incorporation of functional ingredients improves the yield and textural complexity of meat products, albeit at the expense of sensory properties. The complex interactions among food structure, texture, oral processing, and satiety/palatability warrant additional study to inform the design of meat products that maximise the contribution to appetite control. This review aims to provide an overview of the types of ingredients used in the preparation of functional meat products and their effect on controlling appetite.

Effects of a functional yogurt enriched with soluble dietary fiber or vegetable proteins on appetite profile. An acute randomized controlled clinical trial

Introduction

Introduction: designing functional foods to control appetite could be a useful strategy for managing overweight and obesity. Fiber and proteins could be interesting ingredients to consider. Objectives: to evaluate the appetite profile of two experimental yogurts (fiber-enriched [FEY] and protein-enriched [PEY]) versus a control yogurt (CY) in a group of overweight/obesity people. Material and methods: an acute, randomized, double-blind, crossover clinical trial was carried out in a group of twelve healthy overweight/obesity type I people; randomized to consume 3 yogurts in a different order for 3 acute study days. The appetite profile (1. hunger, 2. satiety, 3. fullness, 4. prospective food consumption, 5. desire to eat something fatty, salty, sweet or savoury) was assessed using a Visual Analog Scale (ranging from 0 ''not at all'' to 10 ''extremely") at 12 moments in each acute study. Additionally, total food consumption in an ad libitum lunch was assessed. Results: FEY produce a significantly lower desire to consume any food at 30 (1.50 ± 0.42) and 60 minutes (2.78 ± 0.42) after consumption compared to PEY (3.46 ± 0.53; 4.33 ± 0.54) and CY (3.27 ± 0.69; 4.0 ± 0.78) respectively (p < 0.016). Also, FEY consumption produced a higher satiety and fullness and a lower desire to ingest something fatty, salty or savory after 90 minutes consumption compared to the other products, but the difference was not significance. Conclusion: FEY might be a good functional food prototype to control appetite in overweight and obese people.

Not feeling the heat? Effects of dietary protein on satiation and satiety in mice are not due to its impact on body temperature

Dietary protein modulates food intake (FI) via unclear mechanism(s). One possibility is that higher protein leads to greater post-ingestive heat production (Specific dynamic action: SDA) leading to earlier meal termination (increased satiation), and inhibition of further intake (increased satiety). The influence of dietary protein on feeding behaviour in C57BL/6J mice was tested using an automated FI monitoring system (BioDAQ), simultaneous to body temperature (Tb). Total FI, inter meal intervals (IMI, satiety) and meal size (MS, satiation) were related to changes in Tb after consuming low (5%, LP), moderate (15%, MP) and high (30%, HP) protein diets. Diets were tested over three conditions: 1) room temperature (RT, 21 ± 1 °C), 2) room temperature and running wheels (RTRW) and 3) low temperature (10 °C) and running wheels (LTRW). The differences between diets and conditions were also compared using mixed models. Mice housed at RT fed HP diet, reduced total FI compared with LP and MP due to earlier meal termination (satiation effect). FI was lowered in RTRW conditions with no differences between diets. FI significantly increased under LTRW conditions for all diets, with protein content leading to earlier meal termination (satiation) but not the intervals between feeding bouts (satiety). Tb fell immediately after feeding in all conditions. Despite a reduction in total FI in mice fed HP, mediated via increased satiation, this effect was not linked to increased Tb during meals. We conclude effects of dietary protein on intake are not mediated via SDA and Tb.

Fortification of puffed biscuits with chitin and crayfish shell: Effect on physicochemical property and starch digestion

Chitin is a polysaccharide and possesses numerous beneficial properties such as nontoxicity, biodegradability and biocompatibility, which draws much attention to its applications in food. Crayfish shell is a source of chitin alongside an antioxidants and a potential source of beneficial dietary fiber. In this study, chitin (CH) and crayfish shell (CS) with different concentrations were used to study their impact on pasting characteristics of flour mixture (wheat flour and glutinous rice flour) and influence on physicochemical and starch digestion property of puffed biscuit. The Rapid Visco-Analyzer results showed that the viscosity of powder mixture was decreased with the ratio of CH and CS increased. CH resulted in lowest peak viscosity and breakdown values of mixed powder. It was indicated that increasing amounts of CH and CS led to significantly reduced moisture content, expansion ratio but raised density of biscuits. CH and CS inhibited starch digestion and promoted a remarkable increase (P < 0.05) of resistant starch (RS) content. The hydrolysis kinetic analysis suggested a decelerating influence of CH on the hydrolysis content with lower values of equilibrium hydrolysis percentage (C∞) while CS on hydrolysis rate with lower kinetic constant (K). The estimated glycemic index (eGI) of the CH (15-20%) samples were below 55. These results are of great significance in delaying starch digestion and provided a better choice in design of fried puffed snacks for special crowd with chronic diseases such as diabetes, cardiovascular disease, and obesity.

Development of Functional Pizza Base Enriched with Jujube (Ziziphus jujuba) Powder

Functional and enriched foods are increasingly in demand in the global market due to their benefits for human health and their prevention of several diseases. The aim of this work was to develop a functional pizza base, produced in the Neapolitan style, exploiting the beneficial properties of jujube. The jujube fruit is rich in phenolic compounds with high antioxidant activity and represents a good candidate for functional food development. The doughs were prepared by replacing the wheat flour with 2.5%, 5.0%, and 7.5% (w/w) of Ziziphus jujube powder (ZJP) and were subsequently cooked. Chemical analyses showed that both total phenolic compounds and antioxidant activity grew with the increase of ZJP. The addition of ZJP darkened the pizza base and raised its hardness, gumminess, and chewiness. However, no difference was found in the springiness and cohesiveness of the samples with or without ZJP. These results suggest that jujube powder can be successfully introduced into pizza dough as a functional ingredient.

The significance and potential of functional food ingredients for control appetite and food intake

Dramatically rising global levels of obesity have raised consumers’ commercial and public health interest in foods that may help control appetite and weight. The satiety cascade consists of sensory, cognitive, physical, and hormonal events following food intake, preventing overeating, and the desire to eat for a long time. Functional foods can be one of the most influential factors in reducing appetite as long as effective ingredients, such as fiber and protein, are used to design these products. Also, functional foods should be designed to reduce appetite at different levels of oral processing, stomach, small intestine, and large intestine by various mechanisms. Therefore, the satiety power of functional foods depends on the type of ingredients and their amount. Because each compound has a different mechanism of action, it is recommended to use different compounds to influence satiety in functional foods.