Abstract: The market for "functional foods" and "foods with functional claims" that are effective in maintaining and improving health, has expanded year by year due to the entry of major food and beverage manufacturers following the introduction of the specified health food system in 1991 in Japan. To bring health claims related products or services to the market, it is necessary to let consumers to learn about these products or services; an effective marketing through advertising are important. This research proposes a framework for an effective advertisement medium for the food supplement industry by using survey data of 2,500 people.
Abstract: The consumption of functional foods is very common. For this reason, many products which are probiotic, prebiotic, energy reduced and fat reduced are developed. In this research, physicochemical and microbiological properties of functional kefir, kefir yogurt and chickpea yogurt were examined. For this purpose, pH values, titration acidities, viscosity values, water holding capacities, serum separation values, acetaldehyde contents, tyrosine contents, the count of aerobic mesophilic bacteria, lactic acid bacteria count and mold-yeast counts were determined. As a result of performed analysis, the differences between titration acidities, serum separation values, water holding capacities, acetaldehyde and tyrosine contents of samples were statistically significant (p < 0.05). There were no significant differences on pH values, viscosities, and microbiological properties of samples (p > 0.05). Consequently industrial production of functional kefir yogurt and chickpea yogurt may be advised.
Abstract: Goat dairy products are gaining popularity worldwide. In developing countries, but also in many marginal regions of the Mediterranean area, goats represent a great part of the economy and ensure food security. In fact, these small ruminants are able to convert efficiently poor weedy plants and small trees into traditional products of high nutritional quality, showing great resilience to different climatic and environmental conditions. In developed countries, goat milk is appreciated for the presence of health-promoting compounds, bioactive compounds such as conjugated linoleic acids, oligosaccharides, sphingolipids and polyammines. This paper focuses on the recent advances in literature on the nutritional properties of goat milk and on innovative techniques to improve its quality as to become a promising functional food. The environmental sustainability of different methodologies of production has also been examined. Goat milk is valued today as a food of high nutritional value and functional properties as well as small environmental footprint. It is widely consumed in many countries due to high nutritional value, lower allergenic potential, and better digestibility when compared to bovine milk, that makes this product suitable for infants, elderly or sensitive patients. The main differences in chemical composition between a cow and goat milk rely on fat globules that in goat milk are smaller and in fatty acids that present a smaller chain length, while protein, fat, and lactose concentration are comparable. Milk nutritional properties have demonstrated to be strongly influenced by animal diet, genotype, and welfare, but also by season and production systems. Furthermore, there is a growing interest in the dairy industry in goat milk for its relatively high concentration of prebiotics and a good amount of probiotics, which have recently gained importance for their therapeutic potential. Therefore, goat milk is studied as a promising matrix to develop innovative functional foods. In addition to the economic and nutritional value, goat milk is considered a sustainable product for its small environmental footprint, as they require relatively little water and land, and less medical treatments, compared to cow, these characteristics make its production naturally vocated to organic farming. Organic goat milk production has becoming more and more interesting both for farmers and consumers as it can answer to several concerns like environment protection, animal welfare and economical sustainment of rural populations living in marginal lands. These evidences make goat milk an ancient food with novel properties and advantages to be valorized and exploited.
Abstract: In recent years, the consumption of functional foods, including foods containing probiotic bacteria, has come to notice. Milk proteins have been identified as a source of angiotensin-I-converting enzyme )ACE( inhibitory peptides and are currently the best-known class of bioactive peptides. In this study, the effects of adding prebiotic ingredients (inulin and wheat fiber) and fat percentage (0%, 2% and 3.5%) in yogurt containing probiotic Lactobacillus casei on physicochemical properties, degree of proteolysis, antioxidant and ACE-inhibitory activity within 21 days of storage at 5 ± 1 °C were evaluated. The results of statistical analysis showed that the application of prebiotic compounds led to a significant increase in water holding capacity, proteolysis and ACE-inhibitory of samples. The degree of proteolysis in yogurt increases as storage time elapses (P < 0.05) but when proteolysis exceeds a certain threshold, this trend begins to decline. Also, during storage time, water holding capacity reduced initially but increased thereafter. Moreover, based on our findings, the survival of Lactobacillus casei in samples treated with inulin and wheat fiber increased significantly in comparison to the control sample (P < 0.05) whereas the effect of fat percentage on the survival of probiotic bacteria was not significant (P = 0.095). Furthermore, the effect of prebiotic ingredients and the presence of probiotic cultures on the antioxidant activity of samples was significant (P < 0.05).
Abstract: The aim of this study was to analyze and evaluate the consumption of functional food by consumers by: age, sex, formal education level, place of residence and diagnosed diseases. The study employed an ad hoc questionnaire in a group of 300 inhabitants of Upper Silesia voivodship. Knowledge of functional food among the group covered in the study was far from satisfactory. The choice of functional food was of intuitive character. In addition, the group covered was more likely to choose pharmacotherapy instead of diet-related prevention then, which can be associated with presumption of too distant effects and a long period of treatment.
Abstract: Even its content is rich in antioxidants ϒ-oryzanol, rice bran is not used properly as functional food. This research aims to (1) extract ϒ-oryzanol; (2) determine the solubility of ϒ-oryzanol in supercritical CO2 based on phase equilibrium theory; and (3) study the effect of process variables on solubility. Extraction experiments were carried out for rice bran (5 g) at various extraction pressures, temperatures and reaction times. The flowrate of supercritical fluid through the extraction vessel was 25 g/min. The extracts were collected and analysed with high-pressure liquid chromatography (HPLC). The conclusion based on the experiments are as: (1) The highest experimental solubility was 0.303 mcg/mL RBO at T= 60°C, P= 90 atm, t= 30 min; (2) Solubility of ϒ-oryzanol was influenced by pressure and temperature. As the pressure and temperature increase, the solubility increases; (3) The solubility data of supercritical extraction can be successfully determined using phase equilibrium theory. Meanwhile, tocopherol was found and slightly investigated in this work.
Abstract: In order to investigate the prebiotic potential of
oligosaccharides prepared by chemical hydrolysis of water-soluble
polysaccharides (WSP) from Zizyphus lotus leaves, the effect of
oligosaccharides on bacterial growth was studied. The chemical
composition of WSP was evaluated by colorimetric assays revealed
the average values: 7.05±0.73% proteins and 86.21±0.74%
carbohydrates, among them 64.81±0.42% is neutral sugar and the rest
16.25±1.62% is uronic acids. The characterization of
monosaccharides was determined by high performance anion
exchange chromatography with pulsed amperometric detection
(HPAEC-PAD) was found to be composed of galactose (23.95%),
glucose (21.30%), rhamnose (20.28%), arabinose (9.55%), and
glucuronic acid (22.95%). The effects of oligosaccharides on the
growth of lactic acid bacteria were compared with those of fructooligosaccharide
(RP95). The oligosaccharides concentration was
1g/L of Man, Rogosa, Sharpe broth. Bacterial growth was assessed
during 2, 4.5, 6.5, 9, 12, 16 and 24 h by measuring the optical density
of the cultures at 600 nm (OD600) and pH values. During
fermentation, pH in broth cultures decreased from 6.7 to 5.87±0.15.
The enumeration of lactic acid bacteria indicated that
oligosaccharides led to a significant increase in bacteria (P≤0.05)
compared to the control. The fermentative metabolism appeared to be
faster on RP95 than on oligosaccharides from Zizyphus lotus leaves.
Both RP95 and oligosaccharides showed clear prebiotic effects, but
had differences in fermentation kinetics because of to the different
degree of polymerization. This study shows the prebiotic
effectiveness of oligosaccharides, and provides proof for the selection
of leaves of Zizyphus lotus for use as functional food ingredients.
Abstract: Red pepper (Capsicum annum L.) has long been
recognized as a good source of antioxidants, being rich in ascorbic
acid and other phytochemicals. In Turkish cuisine red pepper is
sometimes consumed raw in salads and baked as a garnish, but its
most wide consumption type is red pepper paste. The processing of
red pepper into pepper paste includes various thermal treatment steps
such as heating and pasteurizing. There are reports demonstrating an
enhancement or reduction in antioxidant activity of vegetables after
thermal treatment. So this study was conducted to investigate the
total phenolic, ascorbic acid and total carotenoids as well as free
radical scavenging activity of raw red pepper and various red pepper
pastes obtainable on the market. The samples were analyzed for
radical-scavenging activity (RSA) and total polyphenol (TP) content
using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and Folin-Ciocalteu
methods, respectively. Total carotenoids and ascorbic acid contents
were determined spectrophotometrically. Results suggest that hot
pepper paste contained significantly (P0.05) difference in RSA, ascorbic acid and total carotenoids
content between sweet and hot red pepper paste products. It is
concluded that the red pepper paste, that has a wide range of
consumption in Turkish cuisine, presents a good dose of phenolic
compounds and antioxidant capacity and it should be regarded as a
functional food.
Abstract: The growing concerns for physical wellbeing and
health have been reflected in the way we choose food in our table.
Nowadays, we are all more informed consumers and choose healthier
foods. On the other hand, stroke, cancer and atherosclerosis may be
somehow minimized by the intake of some bioactive compounds
present in food, the so-called nutraceuticals and functional foods. The
aim of this work was to make a revision of the published studies
about the effects of some bioactive compounds, namely lycopene in
human health, in the prevention of diseases, thus playing the role of a
functional food. Free radical in human body can induce cell damage
and consequently can be responsible for the development of some
cancers and chronic diseases. Lycopene is one of the most powerful
antioxidants known, being the predominant carotenoid in tomato. The
respective chemistry, bioavailability, and its functional role in the
prevention of several diseases will be object of this work. On the
other hand, the inclusion of lycopene in some foods can also be made
by biotechnology and represents a way to recover the wastes in the
tomato industry with nutritional positive effects in health.
Abstract: Grains, including oats (Avena sativa L.), have been
recognized functional foods, because provide beneficial effect on the
health of the consumer and decrease the risk of various diseases. Oats
are good source of soluble fibre, essential amino acids, unsaturated
fatty acids, vitamins and minerals. Oat breeders have developed oat
varieties and improved yielding ability potential of oat varieties.
Therefore, the aim of investigation was to analyze the composition of
perspective oat varieties and breeding lines grains grown in different
conditions and evaluate functional properties. In the studied samples
content of protein, starch, β-glucans, total dietetic fibre, composition
of amino acids and vitamin E were determined. The results of
analysis showed that protein content depending of varieties ranged
9.70% to 17.30% total dietary fibre 13.66 g100g-1 to 30.17 g100g-1,
content of β-glucans 2.7 g100g-1 to 3.5 g100g-1, amount of
vitamin E (α-tocopherol) determined from 4 mgkg-1 to 9.9 mgkg-1.
The sums of essential amino acids in oat grain samples were
determined from 31.63 gkg-1 to 54.90 gkg-1. It is concluded that
amino acids composition of husked and naked oats grown in organic
or conventional conditions is close to optimal for human health.
Abstract: After cold pressing of pumpkin oil, the defatted oil cake (PUOC) was utilised as raw material for processing of bio-functional hydrolysates. In this study, the in vitro bioactivity of an alcalase (AH) and a pepsin hydrolysate (PH) prepared from the major pumpkin 12S globulin (cucurbitin) are compared. The hydrolysates were produced at optimum reaction conditions (temperature, pH) for the enzymes, during 60min. The bioactivity testing included antioxidant and angiotensin I converting enzyme inhibitory activity assays. The hydrolysates showed high potential as natural antioxidants and possibly antihypertensive agents in functional food or nutraceuticals. Additionally, preliminary studies have shown that both hydrolysates could exhibit modest α-amylase inhibitory activity, which indicates on their hypoglycemic potential.
Abstract: Supercritical carbon dioxide extracts of Cinnamomum tamala (bay) leaves obtained at 55°C, 512 bar was found to have appreciable nutraceutical properties and was successfully employed as value-added ingredients in preparation of tofu. The bay leaf formulated tofu sample was evaluated for physicochemical properties (pH, texture analysis and lipid peroxidation), proximate analysis, phytochemical properties (total phenol content, antioxidant properties and total reducing sugar), microbial load and sensory profile analysis for a storage period of ten days, vis-à-vis an experimental control sample. These assays established the superiority of the tofu sample formulated with supercritical carbon dioxide extract of bay leaf over the control sample. Bay leaf extract formulated tofu is a new green functional food with promising nutraceutical benefits.
Abstract: Recent studies demonstrated that high-fat diet increases oxidative stress in plasma and in a variety of tissues. Many researchers have been looking for natural products, which can reverse the effect of high fat diet. Recently, buckwheat is becoming common ingredient in functional food because of it properties. In study on buckwheat, it is known that, this plant plays roles as anti-oxidative, anti-inflammatory and anti-hypertensive. Nevertheless still little is known about buckwheat groats. The aim of this study was to investigate the effects of addition of buckwheat groats to the fat diet (30% lard), on some antioxidant and oxidant stress parameters in plasma and selected tissues in Wistar rats. The experiment was carried out with three months old male Wistar rats ca. 250g of body weight fed for 5 weeks with either a high-fat (30% of lard) diet or control diet, with or without addition of buckwheat groats. In plasma biochemistry and the activities of the antioxidant enzymes were measured selected tissues: glutathione peroxidase (GPX), catalase (CAT) and the levels of total and reduced glutathione (GSH), free thiol groups (pSH), antioxidant potential of plasma (FRAP) and oxidant stress indices - proteins carbonyl groups (CO) and malonyldialdehyde concentration (MDA). Activity of catalase (CAT) in plasma of rats was significantly increased in buckwheat groats groups and activity of GPx3 in plasma of rats was decreased in buckwheat groups as compared to control group. The reduced glutathione (GSH) in plasma of rats was significantly increased and protein CO was significantly decreased in buckwheat groups as compared to controls. The lowered concentration of GSH was found in serum of rats fed buckwheat groats addition but it accompanied in 7-fold increase in reduced-to-oxidized glutatione ratio, significant increase in HDL and decrease in nonHDL concentration. Conclusions: Buckwheat groats indicate a beneficial effect in inhibiting protein and lipid peroxidation in rats and improved lipid profile. These results suggest that buckwheat groats exert a significant antioxidant potential and may be used as normal food constituent to ameliorate the oxidant-induced damage in organism.
Abstract: Changing in consumers lifestyles and food
consumption patterns provide a great opportunity in developing the
functional food sector in Malaysia. There is only a little knowledge
about whether Malaysian consumers are aware of functional food and
if so what image consumers have of this product. The objective of
this research is to determine the extent to which selected socioeconomic
characteristics and attitudes influence consumers-
awareness of functional food. A survey was conducted in the Klang
Valley, Malaysia where 439 respondents were interviewed using a
structured questionnaire. The result shows that most respondents
have a positive attitude towards functional food. For the binary
logistic estimation, the results indicate that age, income and other
factors such as concern about food safety, subscribing to cooking or
health magazines, being a vegetarian and consumers who have been
involved in a food production company significantly influence
Malaysian consumers- awareness towards functional food.
Abstract: Processing tabah bamboo shoot as fermented pickle is
one of the way to increase the shelf life of this bamboo shoot. The
advantage of this shoot is low concentration of hydro cyanic acid
(HCN) make it potential for functional food product. This study
aimed to determine the characteristic of tabah bamboo shoot pickle
such as total of lactic acid bacteria (LAB), pH, total acidity, and
hydro cyanic acid (HCN) content, and also find the LAB’s type
involved during fermentation, and organic acids’ profiles. The pickle
was made by natural fermentation with 6% salt concentration and
fermentation conducted for 13 days.
The result showed during the fermentation time, in the 4th day
LAB’s number was highest as much as 72 x 107 CFU/ml and the
lowest pH was 3.09. We also found decreasing in HCN from 37.8
ppm at the beginning to 20.52 ppm at the end of fermentation
process. The organic acids detected during the fermentation were
lactic acid with the highest concentration was 0.0546 g/100 g and
small amount of acetic acid. By using PCR method, the 18 of LABs
which had rod shape were detected as member of Lactobacillus spp.,
in which 17 strains detected as L. plantarum.
Abstract: In the present research, two nutraceuticals made from
red grape and walnut that showed previously to improve kidney
dysfunction were incorporated separately into functional foods' bread
made from barley and rice bran. The functional foods were evaluated
in rats in which chronic renal failure was induced through feeding
diet rich in adenine and phosphate (APD). The evaluation based on
assessing kidney function, oxidative stress, inflammatory biomarkers
and body weight gain. Results showed induction of chronic kidney
failure reflected in significant increase in plasma urea, creatinine,
malondialdehyde, tumor necrosis factor- α and low density
lipoprotein cholesterol along with significant reduction of plasma
albumin, and total antioxidant and creatinine clearance and body
weight gain on feeding APD compared to control healthy group.
Feeding the functional foods produced amelioration in the different
biochemical parameters and body weight gain indicating
improvement in kidney function.
Abstract: Banana is one of the most consumed fruits in the tropics and subtropics. Brazil accounts for about 9% of the world banana production. However, the production losses are as high as 30 to 40% and even much higher in some developing countries. The green banana flour is a complex carbohydrate source, including a high total starch (73.4%), resistant starch (17.5%) with functional properties. Gamma irradiation is considered to be an alternative method for food preservation. It has been performed due to the need of extending the shelf - life of foods, whilst maintaining their safety and avoiding one of the main concerns: the nutrient loss. In this work data about on the effects of ionizing radiation on the physicochemical analysis (carbohydrate, proteins, lipids, alimentary fiber, moistures and ashes) of Brazilian functional products (biscuits and bread) of the green banana pulp are presented. The caloric value was calculated. No significant difference was observed between the samples of irradiated and non – irradiated green banana biscuits with the following determinations: carbohydrates, proteins, alimentary fiber and ashes. Only a small significant difference was found in lipids (macronutrients). The results of physical chemical analysis of the irradiated and non- irradiated green banana bread non- irradiated showed no significant difference with the following determinations: carbohydrates, lipids (macronutrients), moisture, ashes and caloric value. A small difference was found in proteins (macronutrients). Irradiation of functional products (biscuits and bread) with doses of 1 and 3kGy maintained their original macronutrients content, showing good radioresistance.
Abstract: The present study addresses problems and solutions
related to new functional food production. Wheat (Triticum aestivum
L) bran obtained from industrial mill company “Dobeles
dzirnavieks”, was used to investigate them as raw material like
nutrients for Bifidobacterium lactis Bb-12. Enzymatic hydrolysis of
wheat bran starch was carried out by α-amylase from Bacillus
amyloliquefaciens (Sigma Aldrich). The Viscozyme L purchased
from (Sigma Aldrich) were used for reducing released sugar.
Bifidibacterium lactis Bb-12 purchased from (Probio-Tec® CHR
Hansen) was cultivated in enzymatically hydrolysed wheat bran
mash. All procedures ensured the number of active Bifidobacterium
lactis Bb-12 in the final product reached 105 CFUg-1. After enzymatic
and bacterial fermentations sample were freeze dried for analysis of
chemical compounds. All experiments were performed at Faculty of
Food Technology of Latvia University of Agriculture in January-
March 2013. The obtained results show that both types of wheat bran
(enzymatically treated and non-treated) influenced the fermentative
activity and number of Bifidibacterium lactis Bb-12 viable in wheat
bran mash. Amount of acidity strongly increase during the wheat
bran mash fermentation. The main objective of this work was to
create low-energy functional enzymatically and bacterially treated
food from wheat bran using enzymatic hydrolysis of carbohydrates
and following cultivation of Bifidobacterium lactis Bb-12.
Abstract: Fruits and vegetables are the essentials of a healthy
diet, mainly because of their antioxidant properties contributing to
disease blockage especially for some certain types of cancer. Being a
favourite fruit, citrus are produced for economic and commercial
purposes worldwide. Particularly, lemon fruit (Citrus limon L.), has
an important place in export products of Turkey. Lemon has a great
importance on human nutrition with regard to being a source of
nutrients, flavonoids, vitamin C and minerals. It is used for food
flavouring and pickling and also processed for lemonade. By
processing citrus into fruit juices, consumption may increase and also
become easier. Like many fruits and vegetables lemons are cheap and
abundant during harvesting period, while they are quite expensive in
other seasons. Lemon juice and concentrate production allows
consumers to get benefits from lemon fruit in any time of the year.
Lemonade is getting in to the focus of consumers’ attention
preferring non-carbonated drinks. The demand of healthy, convenient
functional foods affects consumer trends through innovative
products. For this reason, lemonade could be enriched with different
natural herb extracts such as ginger (Zingiber officinale), linden (Tilia
cordata), and mint (Mentha piperita).
Abstract: Attempts to add fibre and polyphenols (PPs) into
popular beverages present challenges related to the properties of
finished products such as smoothies. Consumer acceptability,
viscosity and phenolic composition of smoothies containing high
levels of fruit fibre (2.5-7.5 g per 300 mL serve) and PPs (250-750
mg per 300 mL serve) were examined. The changes in total
extractable PP, vitamin C content, and colour of selected smoothies
over a storage stability trial (4°C, 14 days) were compared. A set of
acidic aqueous model beverages were prepared to further examine
the effect of two different heat treatments on the stability and
extractability of PPs. Results show that overall consumer
acceptability of high fibre and PP smoothies was low, with average
hedonic scores ranging from 3.9 to 6.4 (on a 1-9 scale). Flavour,
texture and overall acceptability decreased as fibre and polyphenol
contents increased, with fibre content exerting a stronger effect.
Higher fibre content resulted in greater viscosity, with an elevated PP
content increasing viscosity only slightly. The presence of fibre also
aided the stability and extractability of PPs after heating. A reduction
of extractable PPs, vitamin C content and colour intensity of
smoothies was observed after a 14-day storage period at 4°C. Two
heat treatments (75°C for 45 min or 85°C for 1 min) that are
normally used for beverage production, did not cause significant
reduction of total extracted PPs. It is clear that high levels of added
fibre and PPs greatly influence the consumer appeal of smoothies,
suggesting the need to develop novel formulation and processing
methods if a satisfactory functional beverage is to be developed
incorporating these ingredients.