Food Technology

Round Table

Enhancing Bioavailability of Nutrients

Yrj H. Roos

1 April 2013

ESPCA/So Paulo School of Advanced Science

Advances in Molecular Structuring of Food Materials
Faculty of Animal Science and Food Engineering (FZEA-USP)
April 1st to 5th, 2013
 Digestion and Microstructure

McClements et al, Food Biophysics 3, 219228 (2008)

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 Bioavailability - Examples

Active Examples Delivery State Bioavailability Comments

Flavors Limonene Citrus oil Dissolved Release during chewing

Vitamins Ascorbic Acid Water Dissolved Excellent Active as salts and oxidized to
dehydro-AA

Provitamin A, b- Carrot Crystalline Poor RAE 1/12

carotene

Oil Dissolved High RAE 1/2

Peptides Antihypertensive Water Dissolved 2-6 amino acid units Sensitive to degradation,
is high enzymes, bitter taste, etc.
Lipidization Dissolved Improved Increased oil solubility

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 Processing vs. Bioavailability

Healthy Structuring project:

A soup product was developed with
better nutrient retention and in vitro
bio-accessibility.
Raw materials were stabilised during
processing by HTST treatments.
Processing conditions were carefully
controlled.
Low pH to preserve vitamin C and protect
folate.
The ease the nutrient should become
bio-accessible, e.g. pureed, softened
vegetables in excess oil to facilitate
release of fat-soluble nutrients, such as b
-carotene and lycopene.
This healthy soup increased the
serum antioxidant status in vivo.
Van Buggenhout, Trends Food Sci Technol 24, 47-59 (2012)

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 Fat Soluble Vitamins
Vitamin D
Puree blended with
olive oil emulsion with
L--phosphatidylcholine
(emulsifier) to enhance
micellization

Puree blended with

olive oil (solvent) Grossmann and Tangpricha, Mol Nutr Food Res 54, 10551061 (2010)

Grossmann
Particle size < Cell size and Tangpricha, Mol Nutr Food Res 54, 10551061 (2010)

Crystalline b-carotene
from carrot puree

b-carotene

Fernndez-Garca et al, Food Res Int 46 438450 (2012)

Moelants et al, J Agric Food Chem 60, 1199512003 (2012)

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 Dispersion Microstructure

McClements et al, Food Biophysics 3, 219228 (2008)

Mun et al, Food Biophysics 1, 2129 (2006) Mun et al, Food Res Intern 40, 770781 (2007)

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 Benefits-Bioactive Peptides

Hartmann and Meisel, Curr Opin Biotechnol 18,163169 (2007)

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 Bioavailability of Peptides

Sarmadi and Ismail, Peptides 31, 19491956 (2010)

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 Gut Enzymes Obesity Control
Food intake, energy expenditure
and body adiposity are
homeostatically regulated.
Central and peripheral signals
communicate information about the
current state of energy balance to
key brain regions, including the
hypothalamus and brainstem.
Hunger and satiety represent
coordinated responses to these
signals, which include neural and
hormonal messages from the gut.
Gut hormones have physiological
functions targeting the brain to
regulate appetite.
Gut hormones can be used to
regulate energy homeostasis, and
offer a target for anti-obesity drugs.
Murphy and Bloom, NATURE 444, 854-859 (2006)

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 Gut Microbiota Fat Metabolism

Jia et al, Nature Rev 7, 123-129 (2008)

Mammals absorb and utilize

polysaccharides derived products of
bacterial fermentation.
The major products in the gut are short-
chain fatty acids (SCFAs), specifically
acetate, propionate, and butyrate. Musso et al, Annu Rev Med 62, 361-380 (2011)

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 Phenolics

Many dietary phenolics suffer similar

transformations in the gut by microbial
enzymes.
Intact phenolics of foods with well-known
bioactivity are also absorbed.
Interindividual variability in gut microbial ecology
determines phenolics absorption.
Selma et al, J Agric Food Chem 57, 64856501 (2009)

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 Life-long Microbiota
The influence of the gut
microbiota on human health is
continuous from birth to old age.
Gut microbial composition in early
life can influence risk for developing
disease later in life.
Disruption of the gut microbiota
(dysbiosis) can lead to different
diseases.
(A) inflammatory bowel disease,
colon cancer, and irritable bowel
syndrome; (B) gastric ulcers,
nonalcoholic fatty liver disease, and
obesity and metabolic syndromes;
(C) asthma, atopy, and
hypertension; and (D) mood and
behavior through hormone signaling
(e.g., GLP-1).
The gut microbiota is also
important for drug (food)
metabolism and preventing
pathogenic microbes.
Nicholson et al, Science 336, 1262-1267 (2012)

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 Round Table - Topics
Microstructural engineering
Food processing softening of structure.
Shelf life control
Sensory appeal flavor, appearance, texture.
Nutrient delivery components and interactions.
Needs and choices
Bioavailability
Mouth and early digestion
Stomach stability or release.
Small and large intestine nutrient uptake.
Gut flora nutrients for actives production.
Challenges
Ingredients and foods
Targeted release microstructure, particle size, physical state.
Nanosizing
Safety

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