Functional food prototype with ingredients associated with the reduction of symptoms of gastritis in adults

Abstract

Gastritis is an acute or chronic inflammation of the gastric mucosa, which has been related to infection with Helicobacter pylori (H. pylori), the overuse of non-steroidal anti-inflammatory drugs, drugs, alcohol, tobacco, among others, leading to symptoms such as localized pain in the epigastrium or dyspepsia, which in the long term and in the company of unhealthy lifestyle habits, there is a greater risk of developing gastric cancer. Therefore, the general objective of this article was to develop a functional food prototype with ingredients associated with the reduction of gastritis symptoms in adults; Methods: food prototype innovation project based on validation of scientific information on functional foods related to the reduction of gastritis symptoms. The prototype was validated through sensory tests to expert and consumer panels and development of the CANVAS model; Results: Aloe Vera and Calendula were used as functional ingredients included in two strawberry-blackberry and mango flavored beverages, finding that the first had greater acceptance and sensory quality with both the expert panel and the consumer; Conclusions: a food prototype with accepted sensory characteristics was obtained, with the functional ingredients calendula and Aloe Vera that have been related in the general public and by scientific evidence for the management of gastritis symptoms.