Strategies to assess the impact of sustainable functional food ingredients on gut microbiota
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/41505 |
Resumo: | Nowadays, it is evident that food ingredients have different roles and distinct health benefits to the consumer. Over the past years, the interest in functional foods, especially those targeting gut health, has grown significantly. The use of industrial byproducts as a source of new functional and sustainable ingredients as a response to such demands has raised interest. However, the properties of these ingredients can be affected once incorporated into different food matrices. Therefore, when searching for the least costly and most suitable, beneficial, and sustainable formulations, it is necessary to understand how such ingredients perform when supplemented in different food matrices and how they impact the host's health. As proposed in this manuscript, the ingredients' properties can be first evaluated using in vitro gastrointestinal tract (GIT) simulation models prior to validation through human clinical trials. In vitro models are powerful tools that mimic the physicochemical and physiological conditions of the GIT, enabling prediction of the potentials of functional ingredients per se and when incorporated into a food matrix. Understanding how newly developed ingredients from undervalued agro-industrial sources behave as supplements supports the development of new and more sustainable functional foods while scientifically backing up health-benefits claims. |
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Strategies to assess the impact of sustainable functional food ingredients on gut microbiotaCircular economyClinical trialFood matricesFunctional ingredientsGut microbiotaIn vitro modelsMetabolomicsMetagenomicSupplementationNowadays, it is evident that food ingredients have different roles and distinct health benefits to the consumer. Over the past years, the interest in functional foods, especially those targeting gut health, has grown significantly. The use of industrial byproducts as a source of new functional and sustainable ingredients as a response to such demands has raised interest. However, the properties of these ingredients can be affected once incorporated into different food matrices. Therefore, when searching for the least costly and most suitable, beneficial, and sustainable formulations, it is necessary to understand how such ingredients perform when supplemented in different food matrices and how they impact the host's health. As proposed in this manuscript, the ingredients' properties can be first evaluated using in vitro gastrointestinal tract (GIT) simulation models prior to validation through human clinical trials. In vitro models are powerful tools that mimic the physicochemical and physiological conditions of the GIT, enabling prediction of the potentials of functional ingredients per se and when incorporated into a food matrix. Understanding how newly developed ingredients from undervalued agro-industrial sources behave as supplements supports the development of new and more sustainable functional foods while scientifically backing up health-benefits claims.Veritati - Repositório Institucional da Universidade Católica PortuguesaCarvalho, Nelson Mota deOliveira, Diana LuaziCosta, Célia MariaPintado, Maria EstevezMadureira, Ana Raquel2023-06-30T17:22:54Z2023-05-312023-05-31T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/41505eng2304-815810.3390/foods1211220985163063373PMC102530453729745400100642920000info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-12-19T01:38:07Zoai:repositorio.ucp.pt:10400.14/41505Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:34:11.285373Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Strategies to assess the impact of sustainable functional food ingredients on gut microbiota |
title |
Strategies to assess the impact of sustainable functional food ingredients on gut microbiota |
spellingShingle |
Strategies to assess the impact of sustainable functional food ingredients on gut microbiota Carvalho, Nelson Mota de Circular economy Clinical trial Food matrices Functional ingredients Gut microbiota In vitro models Metabolomics Metagenomic Supplementation |
title_short |
Strategies to assess the impact of sustainable functional food ingredients on gut microbiota |
title_full |
Strategies to assess the impact of sustainable functional food ingredients on gut microbiota |
title_fullStr |
Strategies to assess the impact of sustainable functional food ingredients on gut microbiota |
title_full_unstemmed |
Strategies to assess the impact of sustainable functional food ingredients on gut microbiota |
title_sort |
Strategies to assess the impact of sustainable functional food ingredients on gut microbiota |
author |
Carvalho, Nelson Mota de |
author_facet |
Carvalho, Nelson Mota de Oliveira, Diana Luazi Costa, Célia Maria Pintado, Maria Estevez Madureira, Ana Raquel |
author_role |
author |
author2 |
Oliveira, Diana Luazi Costa, Célia Maria Pintado, Maria Estevez Madureira, Ana Raquel |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Carvalho, Nelson Mota de Oliveira, Diana Luazi Costa, Célia Maria Pintado, Maria Estevez Madureira, Ana Raquel |
dc.subject.por.fl_str_mv |
Circular economy Clinical trial Food matrices Functional ingredients Gut microbiota In vitro models Metabolomics Metagenomic Supplementation |
topic |
Circular economy Clinical trial Food matrices Functional ingredients Gut microbiota In vitro models Metabolomics Metagenomic Supplementation |
description |
Nowadays, it is evident that food ingredients have different roles and distinct health benefits to the consumer. Over the past years, the interest in functional foods, especially those targeting gut health, has grown significantly. The use of industrial byproducts as a source of new functional and sustainable ingredients as a response to such demands has raised interest. However, the properties of these ingredients can be affected once incorporated into different food matrices. Therefore, when searching for the least costly and most suitable, beneficial, and sustainable formulations, it is necessary to understand how such ingredients perform when supplemented in different food matrices and how they impact the host's health. As proposed in this manuscript, the ingredients' properties can be first evaluated using in vitro gastrointestinal tract (GIT) simulation models prior to validation through human clinical trials. In vitro models are powerful tools that mimic the physicochemical and physiological conditions of the GIT, enabling prediction of the potentials of functional ingredients per se and when incorporated into a food matrix. Understanding how newly developed ingredients from undervalued agro-industrial sources behave as supplements supports the development of new and more sustainable functional foods while scientifically backing up health-benefits claims. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-06-30T17:22:54Z 2023-05-31 2023-05-31T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/41505 |
url |
http://hdl.handle.net/10400.14/41505 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
2304-8158 10.3390/foods12112209 85163063373 PMC10253045 37297454 00100642920000 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
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application/pdf |
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reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799132068583571456 |