Food and Nutritional Sciences - Journal Articles
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Item Vitamin D and other micronutrient deficiency prevention: the role of data in informing national, regional, and global policy(Cambridge University Press, 2024-12-09) Cashman, Kevin D.The World Health Organisation describes micronutrient deficiencies, or hidden hunger, as a form of malnutrition that occurs due to low intake and/or absorption of minerals and vitamins, putting human development and health at risk. In many cases, emphasis, effort, and even policy, revolves around the prevention of deficiency of one particular micronutrient in isolation. This is understandable as that micronutrient may be among a group of nutrients of public health concern. Vitamin D is a good exemplar. This review will highlight how the actions taken to tackle low vitamin D status have been highly dependent on the generation of new data and/or new approaches to analysis of existing data, to help develop the evidence-base, inform advice/guidelines, and in some cases, translate into policy. Beyond focus on individual micronutrients, there has also been increasing international attention around hidden hunger, or deficiencies of a range of micronutrients, which can exist unaccompanied by obvious clinical signs but can adversely affect human development and health. A widely quoted estimate of the global prevalence of hidden hunger is a staggering two billion people, but this is now over 30 years old. This review will outline how strategic data sharing and generation is seeking to address this key knowledge gap in relation to the true prevalence of hidden hunger in Europe, a key starting point towards defining sustainable and cost-effective, food-based strategies for its prevention. The availability of data on prevalence and food-based strategies can help inform public policy to eradicate micronutrient deficiency in Europe.Item In vitro digestibility of bioprocessed brewer’s spent yeast: Demonstrating protein quality and gut microbiome modulation potential(Elsevier Ltd., 2025-01-23) Jaeger, Alice; Nyhan, Laura; Sahin, Aylin W.; Zannini, Emanuele; Meehan, Dara; Li, Junhui; O’Toole, Paul W.; Arendt, Elke K.; Horizon 2020; Science Foundation IrelandWith an ever-increasing global population and dwindling natural resources, a shift towards more sustainable food systems is required. Important aspects to aid in this transition are the reduction of food waste, and a movement towards non-animal protein sources. Brewers spent yeast (BSY) is an abundant by-product of the brewing industry, which is generally regarded as waste, despite its high nutritional value. Previous work has shown that fermentation of BSY with Lactobacillus amylovorus FST 2.11 resulted in changes in composition, functionality, and improved palatability of the processed raw material (PBSY). In this study, in vitro protein digestibility, amino acid bioaccessability, and protein quality of PBSY was explored using the static INFOGEST in vitro model. In vitro protein digestibility of PBSY (73.0 %) was almost two-fold higher than that of CBSY (40.0 %), while PBSY also displayed significantly higher in vitro bioaccessability values for all essential amino acids, except for tryptophan. Investigation of protein quality using the digestible indispensable amino acid score (DIAAS) values and the FAO recommended amino acid scoring pattern for individuals >3 years old showed that the protein quality for CBSY was low (DIAAS of 17.0 %), while PBSY was considered to be of “good” protein quality (DIAAS of 98.2 %). Investigation of the modulation potential of PBSY on the gut microbiome using an in vitro colon model system showed an increase in gut microbiome α-diversity indices and an abundance of beneficial Mediterranean diet-responsive taxa after 24 h. Overall, this study highlights the potential of BSY as raw material for the production of a high-quality food ingredient with potential prebiotic effects, aiding in the reduction food waste and supporting global food systems.Item Differences in appetite, food intake, and gastric emptying responses to protein intake by older adults varying in level of physical activity: A randomised controlled trial(Elsevier Ltd., 2025-01-02) Dericioglu, Dilara; Methven, Lisa; Shafat, Amir; Clegg, Miriam E.; Milli Eğitim BakanliğiOlder adults are encouraged to increase their protein intake and engage in more physical activity to preserve muscle mass. However, since protein is considered the most satiating macronutrient, this advice might lead to a decrease in overall energy consumption. Physical activity is also recommended to older adults to enhance appetite, as it has been shown to help regulate appetite in younger adults, yet there is limited evidence to support this in older populations. The objective of this study was to investigate the impact of physical activity and protein on food intake, perceived appetite, and gastric emptying in older adults. Nineteen active and 19 less active older adults completed a single-blind, randomised, crossover trial involving two test days at home. Participants received a standard breakfast, followed by an isovolumetric (250 ml) and isocaloric (∼300 kcal) high- or low-protein preload milkshake (57% versus 17% energy as protein) matched for sensory properties. Three hours after the preload, participants were offered an ad libitum meal. Food intake was weighed, perceived appetite was measured by 100 mm visual analogue scales, and gastric emptying via the 13C-octanoic acid breath test. Higher protein intake did not affect subsequent energy intake or appetite ratings in both active and less active groups. Gastric emptying half time was longer following the high-protein milkshake compared to the low-protein milkshake. The active group had a lower perceived appetite, but faster gastric emptying time compared to the less active group. In conclusion, while higher protein intake slows gastric emptying, it did not reduce appetite or subsequent food intake in older adults, regardless of physical activity level. Additionally, being physically active suppresses perceived appetite and accelerates gastric emptying without affecting food intake.Item Characterization of the impact of freezing on ripened Gouda cheese using small and large amplitude oscillatory shear rheology(Elsevier Ltd., 2024-12-19) Digvijay, Digvijay; Huppertz, Thom; Kelly, Alan L.; Lamichhane, Prabin; TeagascIn this study, small amplitude oscillatory shear rheology (SAOS) and large amplitude oscillatory shear rheology (LAOS) were applied as complementary techniques to map the impact of two different freezing schemes, i.e., multiple rapid freeze-thaw cycles (FTC; −18 ± 1–6 °C) and quiescent frozen storage (FrS; −18 ± 1 °C, 3-months), on rheological and microstructural properties of aged (9 months) Gouda cheese. The modes of impact of FTC and FrS treatments were different, and LAOS was found to be a powerful tool to quantify such differences at practical deformation scales. The activation energy (Ea) of flow calculated above and below the crossover temperature (53.2 ± 1.6 °C) and frequency-dependence of storage (G′) modulus were used to quantify freezing-induced thermo-rheological changes in the SAOS region. At large incremental deformations (10–360%), freezing impacted the intracycle elastic (G’L, G’M) moduli and intracycle viscous (η’L, η’M) moduli, resulting in strain-dependent zones of strain-stiffening and shear-thinning in the cheese matrix. Micro-cracks observed by confocal laser scanning microscopy (CLSM) were consistent with observed changes in the linear and non-linear rheological responses. This study provides a critical understanding of differences in the effects of FTC and FrS-type treatments, pertinent to practical frozen storage scenarios of Gouda cheese and other semi-hard dairy matrices.Item Protein digestibility and techno-functional performance of milk-alternative prototypes based on combinations of lentil and cereal protein(Royal Society of Chemistry, 2024) Boeck, Theresa; Nyhan, Laura; Zannini, Emanuele; Arendt, Elke K.; Horizon 2020Lentil protein isolate was combined with proteins from oat, rice, brewer's spent grain (BSGP) and wheat to achieve plant-based milk alternatives (PBMA) with improved protein quality and functionality. Due to the complementary amino acid (AA) profile of pulse protein which is high in lysine, and cereal protein which is high in sulphur amino acids, their combination at an optimised ratio resulted in a protein blend with a significantly improved indispensable amino acid score (IAAS) compared to the single ingredients. All protein combinations with lentil except for wheat resulted in a full IAAS for adults. The in vitro protein digestibility was assessed using the static INFOGEST digestion model to calculate the proxy in vitro DIAAS (PIVDIAAS) of the emulsions. Techno-functional properties such as particle size, rheological behaviour and physical stability were investigated. The PIVDIAAS of the combined protein emulsions was found to be 0.72, 0.78, 0.83, 0.98 for lentil + wheat, lentil + oat, lentil + BSGP and lentil + rice emulsions, respectively, compared to 0.48, 0.25, 0.5, 0.67 and 0.81 determined for the emulsions based on lentil, wheat, oat, BSGP and rice alone, respectively. The emulsions based on the combination of lentil and cereal protein also showed improved physical stability regarding sedimentation and creaming, and a higher whiteness index of the emulsions. It could be shown that the combination of lentil and cereal protein is a promising strategy to achieve PBMAs with improved protein quality and techno-functionality