Designing food for the elderly: the critical impact of food structure

Abstract

In this review, after examining the physiological changes associated to food consumption in old age, the possible role of food structure in delivering target functionalities has been critically discussed.

Assessment ofin vitrobioaccessibility of carotenoids and phenolic compounds in a model milk–mandarine beverage

“…In this sense, the functional beverage market is one of the most active categories in the functional food market and is expected to increase due to healthy lifestyle and disease prevention objectives, as well as the design of products tailored for the specific needs of the elderly. 1,2 Functional beverages can be formulated by the addition of bioactive ingredients or the removal or reduction of undesirable ingredients, i.e. sugar and fats, to improve stability, bioactivity, and bioavailability.…”

Formulation of Ready-to-Eat Soup for the Elderly: Nutritional Composition and Storage Stability Study

“…Besides this, non-nutritive bioactive compounds, in particular the antioxidants, promote health and help to prevent non-communicable diseases (NCDs) and cancer [ 21 , 22 ]. All these nutritive and non-nutritive ingredients govern the final sensory properties such as odor, flavor, taste, and color of the food products [ 23 ].…”

Food safety and food quality. Proceedings of the scientific papers

“…Adekvátna výživa seniorov je kľúčová pre zachovanie zdravia, prevenciu ochorení súvisiacich s vyšším vekom, udržanie samostatnosti a kvality života. Je dôležité udržať vitalitu, zvýšiť celkovú kvalitu života seniorov a zároveň minimalizovať chorobnosť a počet rokov prežitých v nemoci (Host et al, 2016;Calligaris et al, 2022).…”