Aqueous Rooibos extract: development of a new functional food ingredient based on a botanical extract

Abstract

Functional food can be defined as food consumed as part of the normal diet that provides additional health benefits beyond the traditional nutrients it contains; that has demonstrated physiological benefits; and/or that reduces the risk of nutrition-related diseases [1]. This idea that food can be health-promoting beyond its traditional nutritional value is gaining acceptance among consumers and health professionals who see functional foods as an attractive, convenient and tasty way of receiving health benefits via whole food. Within this new trend, botanical extracts are attracting increasing interest as ingredients which can confer functionality to traditional foods and beverages. This new use of botanical extracts has created the need for product development so that products are able to satisfy the various requirements of the food industry.