The methodology of food design. Part 1. The individual aspect

Prosekov, Alexander

doi:10.21323/2414-438x-2020-5-4-13-17

Cited by 4 publications

(3 citation statements)

References 20 publications

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“…This depends on the form of nutrients, food processing methods [6], individual physiological characteristics of the body, etc. [7]. Therefore, nutritional value cannot act as a comprehensive characteristic of a product as a factor of nutrient supply [8,9].…”

Section: Introductionmentioning

confidence: 99%

Development of an approach to predicting the bioavailability of enteral nutrition products

Kondratenko,

Agarkova

2024

Teor. prakt. pererab. mâsa (Print)

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One of the key factors while developing nutritional supplements is their bioavailability. To determine it, expensive and timeconsuming clinical studies of developed products are necessary. Using in silico methods may speed up and reduce the costs of such clinical studies. The purpose of this study is to develop an approach to predicting the integral bioavailability of enteral nutrition products (ENPs) based on a comprehensive analysis of the matrices of components and indicators. The includes a comprehensive empirical study based on a comparative statistical analysis of the matrix of studied ENPs components. Available information on the composition and indicators of 52 commercial ENPs was used as a research object. This information was compiled into a matrix of components and indicators, marked according to the intended purposes of the products. The set of products included in the matrix was divided into 2 subsets: ENPs corresponding to a given intended purpose and other ENPs. This made it possible to separate statistically significant components and indicators that define the intended purpose of the product with a given threshold of the maximum error probability for inequality of mean values. Using Harrington’s desirability principle in relation to the identified components and indicators made it possible to obtain an integral estimate of desirability for a given intended purpose. A vector characterizing the distance from the integral estimate to the ideal value was introduced as equivalent predicted bioavailability. The upper limit of the optimal range is 0.37, the upper limit of the acceptable range is 0.63. The predicted bioavailability vector scale is the inverse of the integral desirability scale. In contrast to Harrington scaling, the lower the predicted bioavailability value, the more preferable it is. Analysis of the introduced indicator allowed us to establish significant variability in commercial ENPs with respect to predicted bioavailability for diabetes mellitus and thermal injury. Based on the proposed predicted bioavailability vector, a principle has been developed for the evolutionary development of a statistical approach to predicting bioavailability when designing ENPs. This principle is a universal addition to the principle of food combinatorics while developing meat, dairy and plant-based ENPs.

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Section: Introductionmentioning

confidence: 99%

Development of an approach to predicting the bioavailability of enteral nutrition products

Kondratenko,

Agarkova

2024

Teor. prakt. pererab. mâsa (Print)

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“…In particular, for the prevention of atherosclerosis, as the root cause of a number of cardiovascular diseases, which occupy a leading position in the structure of human mortality throughout the world [8]. To achieve this goal, in their previous works the authors [9][10][11] emphasize the importance of a personal approach to nutrition to prevent development of chronic, multifactorial diseases, and draw their attention to: • identified genes whose mutations affect nutrient metabolism and are associated with a predisposition to the development of a number of socially important diseases; • identified genes influencing the development of atherosclerosis and associated with nutrition; • presented an algorithm for developing a personalized diet; • highlighted the strengths and weaknesses of personal nutrition.…”

Section: Introductionmentioning

confidence: 99%

The methodology of food design. Part 2. Digital nutritiology in personal food

Prosekov

Vesnina

Kozlova

2022

Teor. prakt. pererab. mâsa (Print)

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Atherosclerosis (the main cause of a wide range of cardiovascular diseases) and other multifactorial diseases depend on several nutrition factors, defined in general by lifestyle that directly and constantly affects the human body. The modern level of science and technology development is able to form a diet, taking into account all personal characteristics in such a way that makes nutrition an effective preventive measure against diseases in order to keep a person healthy. The purpose of this article is to define and study all the limitations (the scope of its coverage in the scientific literature) that arose in the process of research aimed to formation of an integrated personal approach to designing of nutrition to prevent atherosclerosis. The object of the study was scientific literature, which is available in open source and free access databases: PubMed, ScienceDirect, eLIBRARY.RU, www.fips.ru, Patentscope. The language of search is Russian and English, search depth is 12 years. In the course of the research two food design concepts were found that affect process of digitalization in the food sector: the concept “FoodTech” (food technology) and digital nutritiology. It was established that in Russia only one company — LLC “City Supermarket” (Moscow), that works with the brand “Azbuka Vkusa” — acts in the sphere of “FoodTech” on the Russian market. This company selects personalized food, taking into account the results of personal nutrigenetic tests, in cooperation with LLC “Genotech” (Moscow). There is a need to use biological information, statistical information processing (nutrigenetic studies, nutrigenomic research) and machine-aided data processing (machine learning) for further generation of automatic algorithm that compiles personal recommendations. The relevance of generation of a national domestic database on chemical composition of food products (presented in the market) to simplify the preparation of individual personal diets is observed. We underline the necessity to use the test-organisms, i. e. dorio fish / zebrafish (Danio rerio) and nematodes (Caenorhabditis elegans)), which were used to determine the activity of candidate substances — the biologically active substances that feature antiatherosclerotic properties. In the future the authors plan to conduct a nutrigenomic and nutrigenetic study, using digital achievements. To collect information about consumers, it is necessary to apply digital devices, and use biological informatics to process the results; after that it is necessary to generate the algorithm for automatic selection of personalized dietary recommendations.

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“…Nowadays, taking into account the new principles of food development for specialized purposes [1], organoleptic tests are widely used in the food and processing industry as a way to improve the quality of food products [2,3,4]. To assess specialized products with a defined developed composition and nutritional value, it is promising to use the profile-descriptor method together with development of profiles of organoleptic (sensory) properties of reference food products.…”

Section: Introductionmentioning

confidence: 99%

The method of sensory evaluation of cooked sausage using a reference profile

Кузнецова

Lazarev

Derevitzkaya

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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The use of a food profile-descriptors method is promising for the sensory evaluation of specialized products with defined composition and standardized nutritional value. More than 100 enterprises in the Russian Federation produce the sausage for children’s nutrition (i.e. “For babies”) in accordance with GOST 31498-2012 requirements, whose sausage differs in sensory parameters from enterprise to enterprise. The aim of the work is to create a reference sensory profile of the cooked sausage for children’s nutrition. We used 5 samples of cooked sausages for children’s nutrition as an objects of research. These sausages were produced in accordance with GOST 31498-2018 in various regions of the Russian Federation. The samples were exposed to sensory (organoleptic) evaluation according to the method of scoring (GOST 9959-2015) and the profiling method. The descriptors dictionary was developed in accordance with the requirements of GOST 33609-2015. In order to assess the intensity of descriptors, a 10-point linear structured scale was used. Using the dictionary of descriptors, a reference sensory profile of the cooked sausage for children’s nutrition was developed. The developed reference profile contains a set of key descriptive parameters and characteristics that represent the referenced sensory properties of the food product and their intensity. The profile included 21 descriptors, for each of which a range of permissible deviations in intensity was defined. These measures enable to objectify the results of sausages evaluation and, comparing their sensory parameters, to improve the sensory properties of the food.

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The methodology of food design. Part 1. The individual aspect

Cited by 4 publications

References 20 publications

Development of an approach to predicting the bioavailability of enteral nutrition products

Development of an approach to predicting the bioavailability of enteral nutrition products

The methodology of food design. Part 2. Digital nutritiology in personal food

The method of sensory evaluation of cooked sausage using a reference profile

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