Gallo, Veronica
(2021)
Modelling in vitro digestion as strategy in developing tailored food for specific consumer population.
[Tesi di dottorato]
| Tipologia del documento: |
Tesi di dottorato
|
| Lingua: |
English |
| Titolo: |
Modelling in vitro digestion as strategy in developing tailored food for specific consumer population. |
| Autori: |
| Autore | Email |
|---|
| Gallo, Veronica | veronica.gallo@unina.it |
|
| Data: |
23 Luglio 2021 |
| Numero di pagine: |
166 |
| Istituzione: |
Università degli Studi di Napoli Federico II |
| Dipartimento: |
Agraria |
| Dottorato: |
Food science |
| Ciclo di dottorato: |
33 |
| Coordinatore del Corso di dottorato: |
| nome | email |
|---|
| Barone, Amalia | ambarone@unina.it |
|
| Tutor: |
| nome | email |
|---|
| Masi, Paolo | [non definito] |
|
| Data: |
23 Luglio 2021 |
| Numero di pagine: |
166 |
| Parole chiave: |
In vitro digestion, functional foods, lentil flour, food structure, pasta, bread |
| Settori scientifico-disciplinari del MIUR: |
Area 07 - Scienze agrarie e veterinarie > AGR/15 - Scienze e tecnologie alimentari |
[error in script]
[error in script]
| Depositato il: |
20 Lug 2021 13:46 |
| Ultima modifica: |
07 Giu 2023 11:15 |
| URI: |
http://www.fedoa.unina.it/id/eprint/13556 |
Abstract
In recent years there has been an increasing interest of consumers for food with enhanced nutritional characteristics, spurring the industries to look for unconventional raw materials for novel food design. However, the use of alternative ingredients may result in interesting modifications in the quality as well as in the nutritional characteristics of the final product.
Thus, the selection of ingredients is essential, since food formulation directly influences its structural features that in turns, may greatly affect the bioaccessibility, the digestibility and ultimately the bioavailability of some nutrients (e.g., starch and proteins).
In this context, the in vitro digestion modelling shows great potential since it can provide useful information about the digestive fate of different food products throughout the human gastrointestinal tract.
Considering these recent trends, the primary aims of this PhD research project were:
1) setting up a dynamic in vitro digestion apparatus able to mimic both the physical and the chemical conditions encountered in the human digestive system, thereby improving our understanding about the mechanism of food disintegration, the impact of food structure on nutrients bioaccessibility and the kinetics of nutrients hydrolysis; 2) using static and semi-dynamic in vitro digestion models to understand how food structure can affect nutrients bioaccessibility and digestibility.
For this purpose, cereal-based products (pasta and bread) were used as model foods and the use of lentil flour as highly nutritious ingredient has been investigated.
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