Satiety from healthier and functional foods

Munekata, Paulo E. S.; Pérez‐Álvarez, José Angel; Pateiro, Mirian; Viuda-Matos, Manuel; Fernández‐López, Juana; Lorenzo, José M.

doi:10.1016/j.tifs.2021.05.025

Cited by 43 publications

(37 citation statements)

References 131 publications

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“…Functional foods are among the fastest-growing markets in developed countries where the average consumer prefers omega-3 enrichment with information about the food's production process [1]. Functional foods can influence satiety and a healthier lifestyle [2]. The main strategies for creating healthier and functional foods with increased satiety include the modification of dietary fat, fiber, and sugar compositions [2].…”

Section: Introductionmentioning

confidence: 99%

“…Functional foods can influence satiety and a healthier lifestyle [2]. The main strategies for creating healthier and functional foods with increased satiety include the modification of dietary fat, fiber, and sugar compositions [2]. Ansorena and Astiasarán [3] provided insights into the methods of modifying the formulations of fresh, cooked, and fermented meat products in order to increase omega-3 fatty acid content without modifying animal diets.…”

Section: Introductionmentioning

confidence: 99%

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Nutritional Enhancement of Health Beneficial Omega-3 Long-Chain Polyunsaturated Fatty Acids in the Muscle, Liver, Kidney, and Heart of Tattykeel Australian White MARGRA Lambs Fed Pellets Fortified with Omega-3 Oil in a Feedlot System

Pewan

Otto

Kinobe

et al. 2021

Biology

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The aim of this research was to evaluate the nutritional enhancement of omega-3 long-chain polyunsaturated fatty acid (n-3 LC-PUFA) composition of edible lamb Longissimus thoracis et lumborum muscle, heart, kidney, and liver in response to dietary supplementation of lot-fed lambs with or without omega-3 oil fortified pellets. The hypothesis tested was that fortifying feedlot pellets with omega-3 oil will enhance the human health beneficial n-3 LC-PUFA composition of edible lamb muscle tissue and organs. Seventy-five Tattykeel Australian White lambs exclusive to the MARGRA brand, with an average body weight of 30 kg at six months of age, were randomly assigned to the following three dietary treatments of 25 lambs each, and lot-fed as a cohort for 47 days in a completely randomized experimental design: (1) Control grain pellets without oil plus hay; (2) Omega-3 oil fortified grain pellets plus hay; and (3) Commercial whole grain pellets plus hay. All lambs had ad libitum access to the basal hay diet and water. Post-slaughter fatty acid composition of the Longissimus thoracis et lumborum muscle, liver, kidney, and heart were determined using thee gas chromatography–mass spectrophotometry technique. Results indicated significant variations (p < 0.05) in fatty acid profiles between tissues and organs. Omega-3 oil fortified pellets significantly (p < 0.05) increased ≥C20 n-3 LC-PUFA (C20:5n-3 eicosapentaenoate, EPA + C22:5n3 docosapentaenoate, DPA + C22:6n3 docosahexanoate DHA); C18:3n-3 alpha-linolenate, ALA; C18:2 conjugated linoleic acid, CLA; total monounsaturated fatty acids, MUFA; polyunsaturated fatty acids, PUFA contents; and reduced the ratio of omega-6 to omega-3 fatty acids in all lamb organs and tissues without impacting shelf-life. The findings demonstrate that the inclusion of omega-3 oil in feedlot diets of lambs enhances the human health beneficial omega-3 long-chain polyunsaturated fatty acid profiles of edible muscle tissue and organs without compromising meat quality.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Nutritional Enhancement of Health Beneficial Omega-3 Long-Chain Polyunsaturated Fatty Acids in the Muscle, Liver, Kidney, and Heart of Tattykeel Australian White MARGRA Lambs Fed Pellets Fortified with Omega-3 Oil in a Feedlot System

Pewan

Otto

Kinobe

et al. 2021

Biology

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“…The hunger and satiety feeling are influenced by the amount of consumed food and its chemical and physical properties [36][37][38]. Being a key parameter that controls nutrient intake and affects the body weight, satiety is comprehensively controlled and depends on food ingredients [37]. Many athletes need strict weight control to achieve their goals in the competition season [36].…”

Section: Physiobiological Factorsmentioning

confidence: 99%

“…Many athletes need strict weight control to achieve their goals in the competition season [36]. Controlled consumption of fiber (including oatmeal and barley), dietary fat, and carbohydrates is the main strategy to determine a satiety diet [37,38].…”

Section: Physiobiological Factorsmentioning

confidence: 99%

Sports Nutrition: Diets, Selection Factors, Recommendations

Malsagova¹,

Kopylov²,

Sinitsyna³

et al. 2021

Nutrients

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An athlete’s diet is influenced by external and internal factors that can reduce or exacerbate exercise-induced food intolerance/allergy symptoms. This review highlights many factors that influence food choices. However, it is important to remember that these food choices are dynamic, and their effectiveness varies with the time, location, and environmental factors in which the athlete chooses the food. Therefore, before training and competition, athletes should follow the recommendations of physicians and nutritionists. It is important to study and understand the nutritional strategies and trends that athletes use before and during training or competitions. This will identify future clinical trials that can be conducted to identify specific foods that athletes can consume to minimize negative symptoms associated with their consumption and optimize training outcomes.

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“…Ensuring the expansion of the range of wellness products, in particular confectionery products, is possible by minimizing in the formulation composition of components with low FPI content and replacing them with fruit and vegetable pastes with increased nutritional value [2].…”

Section: Introductionmentioning

confidence: 99%

Improving marshmallow production technology by adding the fruit and vegetable paste obtained by low-temperature concentration

Бондар

Соломон

Fedak³

et al. 2021

EEJET

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A formulation composition and a low-temperature technique have been devised for concentrating fruit and vegetable puree with the following component content: 20 % apple; 20 % pumpkin; 15 % beets; 15 % cranberries; 15 % hawthorn. The puree is concentrated in a rotary evaporator to a solids content of 50 % at a temperature of 50...56 °C under vacuum. The processing time was reduced to 1...2 min, which is several times less compared to conventional single-case pump vacuum evaporators (60...90 mins). Reducing the temperature influence of concentrating contributes to an increase in the organoleptic and physicochemical parameters of the resulting paste. To determine the effect of the contribution of each component to the structure of the paste, the structural and mechanical properties of the puree from each raw material and concentrated semi-finished products were investigated. The devised paste has an increased strength of the structure with a dynamic viscosity value of 394 Pa⋅s, which is 2.5 times more than that in the control sample. The devised blended fruit and vegetable paste has an increased content of physiologically functional ingredients and good organoleptic parameters, unlike control (apple paste). It was established that the partial replacement of apple puree in the formulation composition of marshmallow with 75 % of the devised multicomponent fruit and vegetable paste gives the product original properties. The dynamic viscosity value of the marshmallow in which 75 % of apple puree was replaced with the devised paste has increased, compared to the control sample (marshmallow without additives), from 408 Pa⋅s to 908 Pa⋅s. The color of the marshmallow mass where 75 % of apple puree were replaced is bright pink with a wavelength of 596.7 nm and a brightness of 62.3 %. The data reported here make it possible to improve the quality of original marshmallow products when adding fruit and vegetable semi-finished products whereby an increase in functional properties is provided

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Satiety from healthier and functional foods

Cited by 43 publications

References 131 publications

Nutritional Enhancement of Health Beneficial Omega-3 Long-Chain Polyunsaturated Fatty Acids in the Muscle, Liver, Kidney, and Heart of Tattykeel Australian White MARGRA Lambs Fed Pellets Fortified with Omega-3 Oil in a Feedlot System

Nutritional Enhancement of Health Beneficial Omega-3 Long-Chain Polyunsaturated Fatty Acids in the Muscle, Liver, Kidney, and Heart of Tattykeel Australian White MARGRA Lambs Fed Pellets Fortified with Omega-3 Oil in a Feedlot System

Sports Nutrition: Diets, Selection Factors, Recommendations

Improving marshmallow production technology by adding the fruit and vegetable paste obtained by low-temperature concentration

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