Towards a vitality index? Predicting healthiness in food design
Sponsored by: VTT
Date: 26 October
Time: 3PM London/11AM New York
Modulating and mimicking intestinal functionality
Would you like to boost consumers' feeling of vitality by developing biofortified foods with slower digestion and tailored delivery of nutrients in the gastrointestinal tract?
Foods promoting digestive comfort, stable blood glucose levels and enhanced satiety boost the feeling of vitality. Degradation of food structure at different levels in the gastrointestinal tract largely influences the physiological responses to foods.
In this webinar we describe how we combine prediction of food digestion through the GI-tract with optimally chosen raw materials and food process development to promote consumer vitality.
VTT combines structural and sensory analyses with in vivo mastication experiments and bolus analyses in order to link food properties with digestion. In vitro digestion models are used for predicting postprandial responses. For example, we have shown that bioavailability of protein from plant materials can be improved by bioprocessing. In addition, viscosity-forming oat fibre can be used to improve satiety promoting properties of biscuits and beverages. The VTT colon model reveals microbial metabolites bioavailable from diets rich in dietary fibre and phytochemicals. For instance, we have developed tailor-made fibres - even from wood - with good techno-functional properties and a slow fermentation rate in the colon model.
Would it be possible to create a 'vitality index' to describe food functionality by combining these predictive physiological models from mouth to colon?
Research Professor, Research Manager
Kaisa Poutanen, Dr.Sc.(Tech) has extensive scientific experience, especially in connecting food technology and nutrition sciences, documented in over 260 original publications and 8 patents. She is well-networked internationally, with numerous expert positions. Her current research is on plant food bioprocessing, with special focus on innovative food concepts making the most out of cereal dietary fibre, protein and phytochemicals.
Dr. Aura has 20 years of experience in design and application of in vitro digestion models. The models mimic upper intestine and microbial metabolism in the colon. Her doctoral thesis In vitro digestion models for dietary phenolic compounds described the design of a metabolic colon model for phenolic compounds. 47 original articles, 112 publications in total. She has the title of Docent (Food Biochemistry) at the University of Helsinki.
Key Learning Objectives
- How to use in vitro digestion models to predict physiological responses.
- How does food structure influence mastication and digestion?
- How does the quality of dietary fibre modulate physiological responses?
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