Deglycaemation strategies: mechanisms, evidence level, foodomics contributions, and application considerations.
| Strategy | Mechanism of action | Functional ingredients/processes | Level of evidence | Foodomics contribution | Application potential | Metabolic impact | Limitations/Sensory trade-offs | Key references |
|---|---|---|---|---|---|---|---|---|
| Low-glycemic raw material reformulation | High amylose content; resistant starch formation; slower enzymatic digestion and glucose absorption | Unripe plantain flour, tiger nut flour, almond flour, citrus peel powder, Moringa leaves, soursop pulp | Strong (clinical & epidemiological) | Metabolomics (glycemic response profiling) | Widely applicable (noodles, ice cream, biscuits, baked snacks) | Reduced glycemic index; enhanced antioxidant capacity | Denser texture; mild flavor variation; may not reflect mixed-meal effects | [1, 20, 58, 59] |
| Polyphenol incorporation/enzyme inhibition | Inhibition of α-amylase and α-glucosidase; antioxidant activity; matrix interactions | Polyphenols (flavonoids, phenolic acids), citrus peel, Moringa | Moderate (mechanistic + limited human data) | Metabolomics; interaction mapping | Functional foods, beverages, bakery, noodles, ice cream | Slower glucose release; reduced oxidative stress | Bitterness/Astringency; stability and bioavailability variability | [59, 67] |
| Starch structural modification (resistant starch formation) | Retrogradation; crystalline restructuring; reduced enzymatic accessibility and digestibility | Controlled heating-cooling cycles; extrusion; high-amylose starch | Strong (in vitro + in vivo) | Glycomics; digestion kinetics modeling | Staples (rice, pasta, bread), cereals, bakery | Increased resistant starch; improved insulin sensitivity (via SCFAs) | Firmer texture; processing complexity | [1, 69, 70] |
| Fiber enrichment and viscosity modulation | Increased digesta viscosity; delayed gastric emptying; reduced glucose diffusion and enzyme interaction | Citrus fiber, plantain residues, soluble fibers from byproducts | Strong (clinical studies) | Microbiome-metabolome (SCFA production) | Bread, beverages, noodles, cookies, functional foods | Lower postprandial glucose; improved gut microbiota | Altered mouthfeel; increased thickness; gastrointestinal tolerance issues | [20, 67, 72] |
| Fermentation and enzymatic processing | Organic acid production; structural carbohydrate transformation; release of bound polyphenols | Lactic acid bacteria; yeast fermentation | Emerging to moderate | Proteomics; metabolomics | Bread, yogurt, fermented cereals, dairy alternatives | Reduced glycemic response; improved mineral bioavailability | Process variability; scalability constraints; high sensory acceptance | [73–75] |
| Sugar replacement (natural sweeteners) | Reduced glycemic load; modulation of insulin response; enzyme inhibition | Steviol glycosides, mogrosides, glycyrrhizic acid, dihydrochalcones | Strong (short-term clinical evidence) | Metabolomics (substitution effects) | Beverages, confectionery, desserts, baked goods | Reduced glycemic load; potential metabolic benefits | Aftertaste; formulation complexity; regulatory considerations | [76–78] |
| By-product incorporation (e.g., pomace, peels) | Fiber and bioactive enrichment; synergistic viscosity and polyphenol effects | Agro-industrial byproducts (fruit peels, pomace, plant residues) | Emerging | Metabolomics; compositional profiling | Bakery, snacks, functional foods | Improved glycemic response; antioxidant enhancement | Variability in composition; safety and acceptance concerns | [1, 67, 75, 113] |
| Food matrix engineering | Modification of digestion kinetics and nutrient release; altered enzyme accessibility | Advanced structuring and formulation techniques | Emerging but growing | Systems biology; digestion modeling | Complex foods; ready meals | Controlled glycemic response via structural design | Requires advanced expertise; formulation complexity | — |
AOA: Conceptualization, Writing—original draft, Writing—review & editing, Supervision. The author read and approved the submitted version.
The author does not have any conflicts of interest.
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