The Mouth-Gut-Brain model: An interdisciplinary approach to facilitate reformulation of reduced fat products
The Mouth-Gut-Brain model: An interdisciplinary approach to facilitate reformulation of reduced fat products
复制标题
口-肠-脑模型：促进减脂产品重新配制的跨学科方法
DOI：
10.1111/nbu.12392
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发表时间：
2019
影响因子：
3.3
通讯作者：
Yeomans M
中科院分区：
文献类型：
--
作者：
Yeomans M
食品工业面临着重新制定许多产品的艰巨挑战，以满足日益严格的目标，通过调整脂肪和糖的水平来降低能量密度。然而，减少产品中的脂肪会增加消费者满意度的多种风险，因为这会对产品的多模态感官体验以及摄入后的饱腹感满足预期饱腹感的程度产生影响。认识到这个复杂的问题需要跨学科的方法，Mouth-Gut-Brain项目汇集了食品和感官科学，食欲心理学和食品微结构生物物理学的学术专业知识，在七个行业合作伙伴的支持下，开发新颖，创新的方法，以实现在零食环境中成功地重新配制脂肪。该项目认识到脂肪感知的多面性，以及它如何影响消费和摄入的心理和生理反应。该研究计划的结果，包括在两种新型减脂零食产品的背景下对志愿者的感官和饱腹感反应的表征，将于明年发表，并将有助于为未来的减脂新方法提供信息。
The food industry faces the difficult challenge of reformulating many of their products to meet increasingly stringent targets to reduce energy density by adjusting fat and sugar levels. However, reducing fat in products raises multiple risks for consumer satisfaction because of the consequent effects on both the multimodal sensory experience of the product and the extent to which satiety post‐ingestion meets expected satiety. Recognising that this complex problem requires an interdisciplinary approach, the Mouth‐Gut‐Brain project brought together academic expertise in food and sensory science, the psychology of appetite and the biophysics of food microstructure, with the support of seven industry partners, to develop novel, innovative approaches to enable successful reformulation of fat in a snack context. The project recognised the multifaceted nature of fat perception, and how it affects the psychological and physiological responses to consumption and ingestion. The outcomes of the research programme, comprising the characterisation of sensory and satiety responses of volunteers in the context of two novel fat‐reduced snack products, will be published over the next year and will help inform future novel approaches to fat reduction.