Tailoring Nutrient-Rich Food Products for Seniors Using Sustainable Plant-Based Ingredients: Insights from the Diet65+ Project

Activity: Talk or presentationOral presentation

Description

Significance of the work:
Extended Abstract
According to the United Nations data, the proportion of older people - individuals aged 65 years and over (65+) - is growing faster than any other age group. Indeed, the number of people aged 65+ worldwide is expected to more than double by 2050. In Portugal the National Statistics Institute, estimates that this percentage will reach 3 million individuals in 2050 (1). These demographic changes require societal and governmental responses to adequately answer the challenges that are inherently associated with aging. In the elderly, sensory modalities including taste and smell, undergo significant changes with dysgeusia and hyposmia beginning around 60 years of age and progressively worsening with age. In addition, this can compromise some metabolic processes since salivary, gastric, and pancreatic secretions are induced by this initial sensory system (2). Changes in gastrointestinal function are also characteristic in this age group as well as changes in gut microbiota (3).
The Diet65+ - High nutritional and functional value food products integrated with tradition and sustainability adapted to elderly +65 consumer- is a project that intends to develop food products tailored and fully adapted to preserved food’s taste, color, and flavor, enhancing the palate, and enabling more adaptability, towards a nutritional pattern fulfilling 65 years plus (65+) individual specific nutritional requirements. The project prioritizes sustainability throughout its development, starting with the use of environmentally friendly ingredients, such as legumes. Indeed, legumes have been linked to numerous health benefits, particularly in promoting digestive health. In addition to their health potential, legumes are sustainable crops with a low environmental footprint. They can be cultivated in diverse climates and soil types, require less water and fertilizer compared to other crops, and contribute to lower greenhouse gas emissions. This sustainability is particularly significant when legumes are used as alternatives to animal-based protein sources, especially when comparing their greenhouse gas emissions to those of ruminant meats like beef and lamb (4).
Objectives:
We conducted an initial characterization and subsequent selection of nutritionally relevant food ingredients. Given the importance of high protein intake for elderly individuals, we also evaluated protein isolates from plant-based sources (e.g. chickpea and pea proteins isolates) to determine the optimal conditions for their incorporation into food formulations. Additionally, we developed a range of high fiber and high protein food products recurring to plant-based sources ingredients (both legumes pulp and legume-based flours), including an instant soup/purée. In a subsequent study, we assessed the
impact of the gastrointestinal tract on these formulations using a static in vitro digestion model adapted for the older adult population (INFOGEST). Aiming for high protein content, we assessed the potential use of the mentioned protein powder concentrates by evaluating parameters such as solubility, water, and oil holding capacity.
Findings:
Notably, while the gastrointestinal tract affected the nutritional content of the
formulations, a considerable amount of the tested molecules remained detectable after digestion. This initial screening allowed us to select the optimal ingredients (e.g. chickpea pulp and protein concentrate) and develop products fully adapted for this population, such as a high-protein high-fiber soup. This enhances the importance of nutritional characterization and the use of in vitro models in creating sustainable functional foods that meet specific dietary requirements.
Acknowledgements:
This work is part of Diet65+ project from Agenda VIIAFOOD – Plataforma de
Valorização, Industrialização e Inovação Comercial para o AgroAlimentar
(nºC644929456-00000040), which was a project supported by Plano de Recuperação e Resiliência (PRR, www.recuperarportugal.gov.pt).
Period29 Oct 2024
Event title4th INSURE Hub International Conference
Event typeConference
LocationPorto, PortugalShow on map
Degree of RecognitionScientific initiation

Keywords

  • Elderly
  • sustainability
  • legumes
  • Gastrointestinal tract digestion