Wendy Hunt

This study investigated the effect of lecithin on the complexation of pea starch with aliphatic alcohols (C10–C18). Alcohols (C10–C16) produced cooling-stage viscosity peaks, while 1-octadecanol only showed increased final viscosity in ternary systems with lecithin during the Rapid viscosity analyzer program. Differential scanning calorimetry and complex index analyses revealed enhanced complex formation, with enthalpy changes nearly doubled compared to corresponding binary systems. X-ray diffraction showed increased V-type crystallinity (3.88–12.22 % to 8.36–21.10 %), while Fourier transform infrared and Raman spectroscopies confirmed improved short-range molecular order. Enzymatic hydrolysis demonstrated reduced digestibility, with 35.86 % resistant starch content in PS-10-LE after cooking. SEM and rheology studies indicated that lecithin addition caused network collapse and weaker gelation, likely due to more complex formation. These findings validated lecithin's role in enhancing starch-alcohol complexation and highlighted its potential for developing resistant starches with guests and encapsulating different flavor compounds, offering promising applications in food science.

The fatty acid composition of Western Australian commercial pasteurised milk was profiled using gas chromatography-mass spectrometry (GC–MS). A total of 31 fatty acids (FA) were identified in the milk samples. The majority of FA were medium-chain fatty acids (MCFA) with 6–13 carbon atoms and long-chain fatty acids (LCFA) with 14–20 carbon atoms. The results of principal component analysis (PCA) showed significant differences in the levels of MCFA and LCFA in the different milk samples. The levels of MCFA and LCFA ranged from 10.09 % to 12.12% and 87.88% to 89.91% of total FA, respectively. C10:0 and C12:0 were the major components of MCFA comprising 3.46% and 4.22% of total FA, while C16:0 and C18:1 (cis 9-octadecenoic acid) represented the majority of LCFA with the levels of 26.18% and 23.34% of total FA, respectively. This study provides new insight into the FA composition of Western Australian pasteurised milk and differences in FA profiles which influence human health.

Highlights
• Lecithin facilitated complexation between starches rich in amylose and lauric acid.
• Lecithin did not enhance the complexation of amylopectin.
• The impact of lecithin was more pronounced in maize starch compared to potato starch.
• The formation of more complexes resulted in reduced enzymatic hydrolysis.

This research investigated the effect of lecithin on the complexation of lauric acid with maize starch, potato starch, waxy maize starch, and high amylose maize starch. Rapid visco analysis showed that lecithin altered the setback pattern of potato starch-lauric acid and maize starch-lauric acid mixtures but not waxy maize starch-lauric acid. Further investigation, including differential scanning calorimetry, complex index, and X-ray diffraction, showed that lecithin enhanced the complexation of maize starch, potato starch, and high amylose maize starch with lauric acid. Fourier transform infrared and Raman spectroscopy revealed increasingly ordered structures formed in maize starch-lauric acid-lecithin, potato starch-lauric acid-lecithin, and high amylose maize starch-lauric acid-lecithin systems compared to corresponding binary systems. These highly ordered complexes of maize starch, potato starch, and high amylose maize starch also demonstrated greater resistance to in vitro enzymatic hydrolysis. Waxy maize starch complexation however remained unaffected by lecithin. The results of this study show that lecithin impacts complexation between fatty acids and native starches containing amylose, with the starch source being critical. Lecithin minimally impacted the complexation of low amylose starch and fatty acids.

Previous research has not considered the effect of high amylose wheat noodles on postprandial glycaemia. The aim of the study is to investigate the effect of consumption of high amylose noodles on postprandial glycaemia over 2-h periods by monitoring changes in blood glucose concentration and calculating the total area under the blood glucose concentration curve. Twelve healthy young adults were recruited to a repeated measure randomised, single-blinded crossover trial to compare the effect of consuming noodles (180 g) containing 15%, 20% and 45% amylose on postprandial glycaemia. Fasting blood glucose concentrations were taken via finger-prick blood samples. Postprandial blood glucose concentrations were taken at 15, 30, 45, 60, 90 and 120 min. Subjects consuming high amylose noodles made with flour containing 45% amylose had significantly lower blood glucose concentration at 15, 30 and 45 min (5.5 ± 0.11, 6.1 ± 0.11 and 5.6 ± 0.11 mmol/L; p = 0.01) compared to subjects consuming low amylose noodles with 15% amylose (5.8 ± 0.12, 6.6 ± 0.12 and 5.9 ± 0.12 mmol/L). The total area under the blood glucose concentration curve after consumption of high amylose noodles with 45% amylose was 640.4 ± 9.49 mmol/L/min, 3.4% lower than consumption of low amylose noodles with 15% amylose (662.9 ± 9.49 mmol/L/min), p = 0.021. Noodles made from high amylose wheat flour attenuate postprandial glycaemia in healthy young adults, as characterised by the significantly lower blood glucose concentration and a 3.4% reduction in glycaemic response.

Raised blood lipid levels are associated with a risk of a cardiovascular disease (CVD). Moderate reductions in several CVD factors such as total, low-density lipoprotein (LDL) cholesterol and non-high-density lipoprotein (non-HDL) cholesterol concentrations may be more effective in reducing overall risk than a major reduction in just one. A blind, randomised controlled trial was conducted with 120 healthy overweight (BMI 25–30) adults aged 25–70 years who were non-smokers, not diabetic and of low risk of cardiovascular disease, as assessed by the Framingham risk equation. Participants consumed 4.5 g PolyGlycopleX (PGX) as softgel capsules (PGXS) or 5 g PGX granules (PGXG) or 5 g rice flour (RF) with meals three times a day for 12 weeks. Total, LDL and non-HDL cholesterol were all significantly reduced (−6%, −5% and −3.5%, respectively) post the PGX granule treatment; however, PGX in softgel capsule form did not affect blood lipid profiles. Daily consumption of PGX granules in overweight low CVD risk adults produced lipid changes indicating a CVD preventative benefit.

Image‐based dietary assessment methods have the potential to address respondent burden and improve engagement in the task of recording for dietary interventions. The aim of this study was to assess factors associated with the willingness of adults to take images of food and beverages using a mobile food record (mFR) application. A combined sample of 212 young adults and 73 overweight and obese adults completed a 4‐day mobile food record on two occasions and a follow‐up usability questionnaire. About 74% of participants stated they would record using the mFR for a longer period compared with a written record (29.4 ± 69.3 vs. 16.1 ± 42.6 days respectively; p < 0.0005). Multivariable logistic regression was used to identify those who were more likely to record mFR in the top tertile (≥14 days). After adjusting for age and gender, those with a BMI ≥ 25 were 1.68 times more likely (Odds Ratio 95% Confidence Interval: 1.02–2.77) than those with BMI < 25 to state a willingness to record with the mFR for ≥ 14 days. The greater willingness of overweight and obese individuals to record dietary intake using an mFR needs further examination to determine if this translates to more accurate estimates of energy intake.

Fibre supplementation can potentially reduce energy intake and contribute to weight loss. The mechanism may be reduced frequency of eating, resulting in reduced food consumption. The objective of this research was to determine the effectiveness of fibre supplementation with PolyGlycopleX® (PGX®), on body weight and composition, frequency of eating and dietary intake in 118 overweight adults. In a three‐arm, parallel, blind, randomised controlled trial participants were randomised to one of three groups; 4.5 g PGX as softgels (PGXS), 5 g PGX granules (PGXG) or 5 g rice flour (RF) control. Prior to supplementation and at 12 weeks, participants captured before and after images of all food and beverages consumed within 4 days using a mobile food record app (mFR). The mFR images were analysed for food group serving sizes and number of eating occasions. In the PGXG group, per-protocol analysis showed there was a significant reduction in waist circumference (2.5 cm; p = 0.003). Subgroup analysis showed that PGXG supplementation at the recommended dose resulted in a reduction in body weight (−1.4 ± 0.10 kg, p < 0.01), body mass index (BMI) reduction (-0.5 ± 0.10, p < 0.01), reduced number of eating occasions (−1.4 ± 1.2, p < 0.01) and a reduced intake of grain food (-1.52 ± 1.84 serves, p = 0.019). PGXG at the recommended dose resulted in a reduction in weight and BMI which was significantly greater than that for RF (p = 0.001). These results demonstrate the potential benefits of PGX fibre in controlling frequency of eating and in weight loss.

Alzheimer's disease (AD), the most common form of dementia, is a chronic, progressive neurodegenerative disease that manifests clinically as a slow global decline in cognitive function, including deterioration of memory, reasoning, abstraction, language and emotional stability, culminating in a patient with end-stage disease, totally dependent on custodial care. With a global ageing population, it is predicted that there will be a marked increase in the number of people diagnosed with AD in the coming decades, making this a significant challenge to socio-economic policy and aged care. Global estimates put a direct cost for treating and caring for people with dementia at $US604 billion, an estimate that is expected to increase markedly. According to recent global statistics, there are 35·6 million dementia sufferers, the number of which is predicted to double every 20 years, unless strategies are implemented to reduce this burden. Currently, there is no cure for AD; while current therapies may temporarily ameliorate symptoms, death usually occurs approximately 8 years after diagnosis. A greater understanding of AD pathophysiology is paramount, and attention is now being directed to the discovery of biomarkers that may not only facilitate pre-symptomatic diagnosis, but also provide an insight into aberrant biochemical pathways that may reveal potential therapeutic targets, including nutritional ones. AD pathogenesis develops over many years before clinical symptoms appear, providing the opportunity to develop therapy that could slow or stop disease progression well before any clinical manifestation develops.

Research has shown a gap in the market for information around the types of protein rich, bioavailable meals that would be suitable for seniors who are capable of, and have the facilities to prepare their own meals at home. Seniors can experience significantly more nutritional risk factors associated with chronic lifestyle conditions than the general population. Inadequate nutritional intake in older people is common, frequently overlooked, and results in many negative health outcomes including malnutrition.

This study was a mixed methods, quasi experimental trial involving both qualitative and quantitative data collection methods. The main aim of the study was to develop a series of low cost, nutritionally balanced meals specifically designed to meet the needs of seniors. The development of these meals was based on nutritional composition data available through the NUTTAB 2010 nutrient composition database (Food Standards Australia New Zealand, 2010) and information from a study that investigated the barriers and enablers to seafood and fish consumption, plus the knowledge, attitudes and perceptions of fish and seafood consumption amongst independently living seniors living in Perth Western Australia in April and May 2014. Seven of the 14 meals developed were selected for sensory analysis and tasting – Asian style fish, sushi sandwiches, Sardine Tarte with Sardines, fish chowder, pesto crusted Salmon, fish parcels and fish curry.

A total of 110 seniors participated in the meal tasting. Participants were asked to provide feedback on the meals by scoring (out of ten) each meal for taste, appearance and overall score. Participants were also asked if they would cook each meal at home, if they would buy the meal if available in a supermarket for less than $5.00 per serve and to provide reasons on why they would or wouldn’t cook or buy the meal.

The pesto crusted Salmon and Asian style fish were the most popular dishes for all scoring categories (overall, taste and appearance), while the fish parcels and fish curry were the least popular dishes for all scoring categories (mainly due to differing spice ‘strength’ preferences).

The most common responses given by participants for not preferring meals were related to flavouring strength. Comments included “needs more salt”, “needs more curry”, “no flavour” and “too dry”. This was a little surprising as formative research with this group indicated a preference for mild to moderately flavoured meals. However, research does show that as we get older we become less sensitive to taste. Taste losses can be attributed to factors such as ageing, age-related disease, poor oral health, drugs including drug interactions and zinc deficiencies.

The ‘tastiness’ of the meals may be improved by adding ingredients with stronger flavours such as fresh or dried herbs, garlic, ginger, onion, chilli, citrus juice and seeds such as caraway or mustard seed. The most preferred meals, the Asian style fish and the pesto crusted Salmon contained ingredients with strong flavours such as garlic, ginger, chilli, spring onion, basil (pesto), parsley and parmesan cheese, these ingredients undoubtedly improved the overall flavour of the meal. Given the overall preference for mild to moderately flavoured meals by the majority of seniors, rather than develop stronger flavoured meals, a ‘flavour pouch’ could be added to the pre-prepared meals and thus cater for a wider market.

Asian style fish was the most likely to be cooked at home (86%, n=76) followed by the pesto crusted Salmon (73%, n=63). The fish parcels and the fish curry were the least likely to be cooked at home with less than 40% of participants responding positively to these meals.

Interestingly, less than 45% of participants said that they would purchase the pesto crusted Salmon from a supermarket for less than $5 per serve even though 94.3% rated the meal overall as excellent and 73% said they would cook it at home. These results were similar for the Asian style fish and the Sardine Tarte. The fish parcels and the fish curry were the least likely to be purchased from a supermarket with less than 14% of participants indicating they would purchase these meals from a supermarket.

The most common reason for not buying from a supermarket was participants preferred to do their own cooking or preferred home cooking. This was the same for all meals.

In summary, the most pertinent findings from this study were that 60 % of seniors in the trial preferred to prepare their own meals at home. However, of equal importance is that around 40% said they would regularly purchase seafood meals that were tailored to the nutritional requirements of seniors if available in the supermarket for less that $5 per serve. Both of these findings have significant implications to the seafood industry. Firstly, there is a significant market opportunity to provide smaller fillets of fish or fresh/frozen portions of seafood sized from 80-100gms. Secondly, there are significant opportunities to produce smaller sized seafood-based meal portions specifically catering for the nutritional needs of seniors. Critical to servicing this market is the cost at which seniors are willing to pay for a seafood-based meal even if tailored to meet their nutritional and economic needs.

Given the expected exponential growth forecast in the seniors market over the next 5-10 years in Australia and globally, this research has provided valuable insight into several major market opportunities available to the seafood market across Australia.