Mondal Debarati, Awana Monika, Mandal Shreya, Pandit Kangkan, Singh Archana, Syeunda Cyprian Omondi, Thandapilly Sijo Joseph, Krishnan Veda
Division of Biochemistry, ICAR-Indian Agricultural Research Institute (IARI), New Delhi, India.
Department of Food Science and Technology, College of Agriculture and Life Science, Texas A&M University, TX, USA.
Food Chem X. 2024 Apr 9;22:101358. doi: 10.1016/j.fochx.2024.101358. eCollection 2024 Jun 30.
Functional foods are considered the future of nutrition because they benefit human health and environmental sustainability. They offer natural solutions for managing post-prandial glycemia and its long-term consequences. Therefore, understanding the composition and inherent dynamics of the functional food matrix (FM) is crucial. Within the FM, components like proteins, fats, carbohydrates, phenolic compounds, fibres, and minor elements interact dynamically, highlighting how individual components within the system behave. This review highlights the significance of diverse FM interactions in modulating inherent glycemic potential (IGP). These interactions comprise major binary, ternary, quaternary interactions, and minor interactions, in contemporary functional food formulations that include starch-derived additives, biopeptides, and flavouring agents. The starch quality matrix (SQM), a prediction model for customised functional foods with low IGP, has been briefed as a pilot concept. We also investigate the impact of these interactions on gut health, fill in the knowledge gaps, and provide recommendations for further study.
功能性食品被视为营养的未来，因为它们有益于人类健康和环境可持续性。它们为控制餐后血糖及其长期后果提供了天然解决方案。因此，了解功能性食品基质（FM）的组成和内在动态至关重要。在FM中，蛋白质、脂肪、碳水化合物、酚类化合物、纤维和微量元素等成分会动态相互作用，凸显了系统内各个成分的行为方式。本综述强调了不同FM相互作用在调节固有血糖潜力（IGP）方面的重要性。在当代功能性食品配方中，这些相互作用包括主要的二元、三元、四元相互作用以及次要相互作用，这些配方包含淀粉衍生添加剂、生物肽和调味剂。淀粉质量基质（SQM）作为具有低IGP的定制功能性食品的预测模型，已作为一个试点概念进行了简要介绍。我们还研究了这些相互作用对肠道健康的影响，填补知识空白，并为进一步研究提供建议。
