Development of predictive models of functional fast food products

There has been growing interest in inside-outside beauty products. Companies in Fukuoka Prefecture were not able to develop such products as expected because of the lack of collaboration with skin health research experts. The diverse and complex needs of the companies did not closely match the specific materials or technologies developed by public research or other institutions. In this work, we describe the support system we have established for the development of functional food and cosmetic products. The system consists of a series of technologies such as the extraction, analysis, isolation, identification, concentration and enrichment of bioactive compounds; the functional analysis of food materials, with special focus on skin care function; and drying and powdering. Thirty-eight products have been successfully released by the companies through the application of this system. In conclusion, the support system we established was considered useful to promote the development of functional food and cosmetic products in Fukuoka.

Jujube fruit: A potential nutritious fruit for the development of functional food products

Introduction. Currently, the food market is replenished with new types of specialized food products intended for nutrition of certain population categories. Gerodietetic products are important in forming the diet for senior citizens. Therefore, gerodietetic foods are a factor of healthy lifestyle and active longevity. Functional food products should be based on age-related issues and consumer preferences. Aging weakens assimilative processes in organs and tissues, slows down the rate of redox reactions, and restructures the system of metabolism and body functions. Thus, people of advanced and gerontic age need to consume appropriate amount of vitamins and minerals, as their deficiency plays a decisive role in the development of age-related diseases. As a result, scientific justification and development of functional food products for this category is extremely important. The research objective was to study consumer preferences in relation to gerodietetic food products by collecting, processing, and analyzing marketing data. Study objects and methods. The research featured statistical data, as well as information obtained from consumers aged 60–77, residents of the Kemerovo region. The study involved methods of analysis, systematization of statistical and scientific information, comparison and generalization, as well as a marketing survey method. Results and discussion. The research started with an analysis of the structure and dynamics of the age-sex composition of the population in 2017–2019. The number of the elderly increased by 5% compared to 2017. The analysis also showed a stable quantitative prevalence of female population, i.e. 64.9% in 2017 and 64.8% in 2019. The daily diet of most survey participants included cereals, dairy products, and vegetables. The survey helped to identify the purchase factors. Price proved to be the main factor when choosing dairy products (72%). Most respondents (47%) consume dairy products daily. Conclusion. The marketing research defined the purchase factors for people of advanced and gerontic age in choosing food products. The obtained data can help to improve the gerodietetic products on the consumer market of Kemerovo.

Seaweeds are gaining momentum as novel and functional food and feed products. From whole consumption to small bioactive compounds, seaweeds have remarkable flexibility in their applicability, ranging from food production to fertilizers or usages in chemical industries. Regarding food production, there is an increasing interest in the development of novel foods that, at the same time, present high nutritious content and are sustainably developed. Seaweeds, because they require no arable land, no usage of fresh water, and they have high nutritious and bioactive content, can be further explored for the development of newer and functional food products. Fermentation, especially performed by lactic acid bacteria, is a method used to produce functional foods. However, fermentation of seaweed biomass remains an underdeveloped topic that nevertheless demonstrates high potential for the production of new alimentary products that hold and further improve the organoleptic and beneficial properties that these organisms are characterized for. Although further research has to be deployed in this field, the prebiotic and probiotic potential demonstrated by fermented seaweed can boost the development of new functional foods.

The aging population, the increasing prevalence of lifestyle-related diseases, and the need for improved life status have changed attention from only nutrition to a demanding diet maintaining optimal health, opening export opportunities for countries. In response to this demand, companies are developing technologies for processing novel health and wellness products with a globally expanding market. The development and supply of competitive plant-based functional food products, considering consumers’ needs and market conditions, accompanied by consumer research as a crucial trigger for the development of these products, will continue to be essential. Multidisciplinary action is crucial for the development of innovative and high-quality functional food products compared to conventional foods, focusing on the maintenance of well-being. Innovation and the introduction of products with well-substantiated health claims are also expected, along with evidence to assist consumers in making the right choice of functional food products to achieve the promised health benefits. Furthermore, the validation of health claims, the discovery of new bioactive compounds, and the development of consumer-focused plant-derived functional products all require continued attention.

Functional foods are designed to provide health benefits in addition to supplying essential nutrients. They effectively prevent various diseases due to their vitamin, mineral, bioactive, probiotic, and fiber content, and potentially improve the quality of life. The concept has attracted attention due to the relationship between human nutrition and health. These foods are specially formulated and produced to present enhanced efficiency. Lifestyle-related health problems such as cardiovascular diseases, diabetes, obesity, and gastrointestinal disorders, increase the demand for healthy, nutritious, and safe food products. Indeed, functional foods have the potential to improve people's eating and drinking habits. These traits, coupled with the positive results obtained, have increased consumer awareness, and hence, the functional foods sector has proliferated. The global functional food market is deemed to reach hundreds of billions of dollars in the coming years with a significant growth curve. According to the 2018 data, its market was approximately 170 billion US dollars, while this value has approximately doubled in 5 years and is estimated to reach 300 billion USD in 2025. The market is primarily driven by North America, Europe, Asia, and the Pacific (1-4). This research topic covers cutting-edge research on (i) the design and development of food products with novel and improved functional properties, (ii) identifying the challenges that may be encountered during the integration of bioactive components into food products, (iii) identifying technologies that can compensate with the challenges, and (iv) investigating the functional activities of new food ingredients. Emphasizing the potential benefits and health effects of the developed functional food ingredients and determining the market value of functional food products, challenges associated with the processing of functional foods and alternative strategies are also covered. These clear and realistic objectives shed light on the design and development of functional food products using bioactive components with high nutritional value and advanced bioavailability properties. This research topic presents the latest research and review articles on the consumption of bioactive compounds, related health effects, and their correlation with demographic properties. Hye-Young Kwon (5) from Mokwon University, Republic of Korea, studied the multifaceted analysis using data from the nationally representative health and nutrition review survey conducted in South Korea. Within the scope of the study, the relationship between the consumption of dietary supplements and society's socioeconomic factors was determined. The individuals with high socioeconomic status in the context of education, health, and income were indicated to be more likely to use dietary supplements consistently. It further emphasized the need to support equitable access to dietary supplements for different socioeconomic groups. The team of Xiaojie Zheng (6) from Wenzhou Academy of Agricultural Sciences, China, investigated the effects of black tea extract on D-galactose-induced skin quality and signs of aging in mice. The results indicated that black tea extract significantly increases skin elasticity, hydration, and antioxidant enzyme activity by reducing oxidative stress. However, future studies are needed to understand the mechanisms of the relevant bioactive components and determine the potential of the integration of these ingredients into cosmetic products. Wang Liao’s team (7) from Southeast University, China, investigated the potential hypoglycemic effects of pea protein hydrolysate in mice with dietary and chemically induced diabetes. The results indicated that pea protein hydrolysate lowered blood sugar and could provide improvements in insulin sensitivity levels suggesting that pea protein hydrolysate could be an effective nutritional ingredient in treating diabetes. In addition, the potential effect of functional foods on blood glucose regulation was exemplified, and the necessity of clinical trials was emphasized. Alexandru Nicolescu's team (8) at the University of Medicine and Pharmacy, Romania, compiled the health effects and bioaccessibility of various phytochemicals used in nutraceuticals and functional foods. The study focused on how food interactions affect bioaccessibility in the context of matrix and processing methods. Their results showed that bioaccessibility values varied significantly between different phytochemicals. The significance of using different food processing techniques to enhance the efficiency of phytochemicals and process optimization was also emphasized.Even though the significance and health benefits have been well established, there are also several concerns regarding functional foods. There is a need for further research on the cumulative risks and safety of the bioactives in these products. In addition, the interactions of different functional compounds in the context of the food matrix need to be studied in more detail. More importantly, indiscriminately defining the developed products as functional is a controversial issue. Thus, determining whether such products have a biological effect needs to be investigated and we believe this will become one of the essential fields of study in the near future. Harmonizing and reconsidering legal regulations is another critical issue that needs attention. Studies on these areas will directly contribute to the design, processing, and marketing of functional foods, and the future holds significant prospects.

The functional properties of food products, in addition to enrichment with functional components, can also be achieved by reducing the content of certain components such as sugars and fats, that is, by reducing the energy content of the product. Thus, the development of functional food products is aimed at various low-energy products, especially products with a reduced fat content, which normally represent the most concentrated source of energy. Fat replacers should simulate the functional properties of the fat. Polysaccharide-based fat replacers include a variety of native starches, modified starches, maltodextrins, cellulose and cellulose derivatives, polydextrose, inulin, pectin, other dietary fibers, and hydrocolloids. Technological properties required for the application of carbohydrate-based fat replacers are water-holding capacity, a certain level of viscosity, required form and particle size, three-dimensional networking and gel-forming ability, sensory abilities such as spreadability, softness, greasiness feeling in the mouth, and other fat-like properties. These fat replacers are usually applied in combinations with the aim of achieving all desired properties normally provided by fats in foods. In the contemporary literature, there are many examples of their application in different food products, including baked goods, meats, dairy products, and emulsion food systems, successfully reducing the fat content with or without minor alterations in the rheology or sensory features of food products. In summary, polysaccharides-based fat replacers offer an effective method for fat reduction in different food products along with enhancing the health benefits of reduced-fat foods.

Innovative approaches in food processing and sustainabilityIn modern world, the food industry finds itself at the intersection of scientific and technological progress, environmental challenges, and increasing consumer demands. Issues of food safety, quality, and functionality are of particular importance in the context of ensuring food security, supporting healthy lifestyles, and preserving natural resources. Urbanization, climate change, demographic shifts, and pandemics necessitate new approaches to the production, processing, and storage of food raw materials. These global challenges require researchers and practitioners to develop innovative, environmentally sustainable, and economically viable technologies.In this context, the collective monograph "Innovative approaches in food processing and sustainability" is devoted to reviewing, analyzing, and summarizing recent advances in food technology aimed at improving product quality, functionality, and safety. Particular attention is given to the development and implementation of innovative solutions across various sectors of the food industry – from the production of gluten-free products and functional beverages to the efficient utilization of secondary raw materials and reduction of food losses.This publication draws on the principles of sustainable development and reflectskey global trends in the food sector. Among the main directions shaping modern foodproduction are the use of functional ingredients, development of plant-based alternativesto traditional food products, implementation of zero-waste strategies, andthe application of digital and smart technologies to enhance quality control and optimizeproduction processes.The monograph aims to present cutting-edge scientific developments, technological solutions, and practical recommendations that contribute to the advancement of food processing across a wide range of products. It represents the joint efforts of researchers, engineers, and technologists from various academic institutions and enterprises with expertise in food chemistry, biotechnology, postharvest processing, microbiology, agrotechnology, and food process engineering.The structure of the monograph encompasses five thematic areas:1. Development of functional and health-oriented food products:– technological aspects of producing gluten-free granola for the restaurant sector, aligned with modern trend of healthy eating and catering to consumers with dietary restrictions;– evaluation of buckwheat and oats as functional ingredients capable of increasing the biological value of food products;– development and characterization of ice cream containing vegetable oils to offer enhanced nutritional profiles;– technological improvement of cooked sausage products with the addition of non-traditional raw materials aimed at increasing functionality and nutritional value;– development of innovative technologies for functional alcoholic beverages based on tea-aromatic raw materials with antioxidant activity.2. Improvement of raw materials and animal-based products: – optimization of goose meat quality through the use of oat and alfalfa-based feed additives to enhance nutritional and sensory properties;– use of essential oils in pig diets as a tool for improving pork quality.3. Processing of plant-based raw materials and enhancement of ingredient properties:– study of the chemical composition and properties of vegetable oil blends, opening new opportunities for creating products with improved sensory and functional attributes;– evaluation of sunflower lecithin as an alternative to soy lecithin, focusing on improving the rheological, sensory, and functional properties of food;– development and application of sea buckthorn pectin in forming the texture of food and pharmaceutical products.4. Postharvest handling and storage of fruit and vegetable products:– multi-criteria strategies for assessing the quality of frozen raw cherry fruits, ontributing to improved storage efficiency and product shelf life;– regulation of postharvest metabolism in fruit vegetables to minimize storage losses;– study of changes in quality parameters of sweet peppers during low-temperature storage following freezing.5. Rational use of food resources and zero-waste technologies:– utilization of asparagus processing waste to fortify bakery products, serving as an example of sustainable, waste-free food processing.This monograph establishes a solid scientific foundation for further research and contributes to the practical implementation of technologies that not only ensure high product quality but also reduce losses, promote efficient resource use, and enhance the nutritional value of food products.The editorial team is confident that the materials presented will be of value to a wide audience of specialists – from researchers and educators to industry professionals and decision-makers – who are engaged in the development of the food sector, implementation of sustainable and technologically advanced solutions, and improvement of public health and well-being.

Duckweed, a fast-growing aquatic plant rich in high-quality protein, has emerged as a sustainable and alternative vegan protein source for food applications. This study aimed to evaluate the effects of duckweed protein concentrate (DPC) incorporation on the physical, chemical, and textural properties of snack bars, roll breads, and muffins. Based on preliminary optimization studies, DPC was added at levels of 12.5% in snack bars, 5% in roll breads, and 10% in muffins. Its inclusion significantly decreased the lightness (L*) values of all products, with the most pronounced reduction observed in roll bread crumb (54.5%) and snack bars (34.8%). Protein contents increased by 41%, 28%, and 12% in snack bars, roll breads, and muffins, respectively, improving their nutritional profiles. Chlorophyll content rose substantially-up to 18.8-fold in roll breads-along with notable increases in total phenolic and flavonoid contents, enhancing antioxidant capacity. A significant increase in hardness was observed in all products, especially in snack bars. These results suggest that DPC can be effectively used as a functional ingredient in bakery and snack products to boost their nutritional and functional value. PRACTICAL APPLICATION: Duckweed protein concentrate can be used to enhance the nutritional profile of bakery and snack products by increasing protein, chlorophyll, and antioxidant contents. Its incorporation offers a sustainable plant-based protein alternative, making it a promising ingredient for the development of functional food products.

Novel approaches for co-encapsulation of probiotic bacteria with bioactive compounds, their health benefits and functional food product development: A review

Uvaia (Eugenia pyriformis Cambess – Myrtaceae): An overview from the origin to recent developments in the food industry – A bibliometric analysis

The article examines the current problem of ensuring food security in Ukraine in the context of geopolitical instability, which affects the agro-food market and food industry. Particular attention is paid to the challenges associated with the instability of international trade relations, economic sanctions, and the growing demand for functional food products. The authors analyze the current state of food security in Ukraine, considering the impact of market conditions and state policy on the availability and quality of food products. The paper highlights key strategic areas for ensuring food security, including the introduction of innovative technologies, the development of production based on the domestic raw material base, the creation of products with improved physiological properties, as well as the modernization of production facilities to increase their efficiency and environmental sustainability. Special emphasis is placed on developing environmentally safe production, which is focused on forming competitive products with high-added value for domestic consumption and export. The authors emphasize the importance of integrating national strategies into the context of global challenges ensuring food security, sustainable development, and adaptation to climate change. The article emphasizes the role of state policy in forming an effective system of access to quality food, which is the basis of social stability and economic development. The prospects for the development of functional food products in the market are also considered, as they can satisfy the growing consumer demand for healthy food and contribute to improving the population’s standard of living. The study offers specific recommendations for improving food policy, focusing on the need for state regulation, supporting low-income groups, stimulating local production, and reducing dependence on imports. The presented results are the basis for further scientific research in ensuring food security in Ukraine in the face of global challenges and crises. Keywords: food security, agri-food market, functional products, sustainable development, innovative technologies, competitiveness.

The purpose of the research. A large number of studies and developments of Russian and foreign authors on functional food products indicates an increased interest in this topic. At the same time, questions arise as to how these developments are realized in real business, and in what form they reach the consumer. The article attempts to understand the relationship between the theoretical development of functional food products, the actual production and a consumer.The methods. For this purpose we have reviewed the most interesting publications, analyzed publication activity, studied the market and surveyed potential buyers.The results. As a result of the research, a steady increase in publications devoted to the study of the sources and physiological effects of various functional ingredients has been revealed: probiotics, sources of dietary fiber, pectin substances, polyphenols, vitamins, etc. The analysis of the actual functional food production has revealed the lack of certification of this group of products in the Russian legislation, so, manufacturers cannot position their product as a functional one. However, studies are being conducted to identify the sales volume of «functional» group of products. As a result of a survey of potential consumers, gaps in understanding the essence of functional food products, their differences from fortified and healthy foods have been identified.The conclusion. Thus, it can be concluded that the relationship between the theory, the production and a consumer in the field of functional foods is broken. The production and volume of functional food products in Russia lags far behind the world level. However, with proper educational work of the media, it is possible to raise awareness and interest of the population in functional food products.

Research studies have shown that the nutrition of Lithuanian population is not healthy. The objective of this study was to investigate the possibilities of usage of oilcakes from non- conventional oil plants for the development of new food products and estimation of their quality and nutritional properties. For this purpose the standard methods were used to determine and compare the nutritional value of non-traditional oilseed cakes, analyzed the possibilities of their use for development of new confectionery products. During experimental tests, the bread samples were developed and made enriched with 2.5%, 5% chia (Salvia hispanica L.) oilcake flour and also the donuts enriched with 2 to 8% citrus fibers Citri – Fi and with 8% chia oilcake flour.The physico-chemical quality, organoleptic properties of oilcakes and new products were determined by standard methods. Nutritional value of new breads was calculated using Excel program. It was found that oilcakes from non-traditional oilseeds contain up to 50 % protein and up to 35 % fiber. Chia oilcake is rich in omega-3 fatty acids. Laboratory tests showed that the bread with 2.5 % chia oilcake addition was distinguished by the best technological and organoleptic characteristics. The use of chia oilcake in the production of yeast donuts reduced the loss of fritting fat and the amount of fat in the donuts was lower by about 40% than the amount of fat in the control sample. Chia oilcakes have the same technological properties as citrus fibers Citri-Fi.

The article substantiates the mincemeat recipe for the production of culinary meat and vegetable semifinished products for special dietary purposes for athletes. Based on the monitoring of the food market, it was concluded that it is promising to expand the range of sports nutrition by combining mincemeat with vegetable raw materials. The development of functional food products for special dietary nutrition with increased nutritional and biological value will expand the range of new food products. The choice of vegetable raw materials, namely powders from porcini mushrooms, carrots, spinach and sesame seeds, is substantiated. A recipe for mincemeat based on chicken meat with the addition of powders of porcini mushrooms, carrots, spinach and sesame seeds has been developed, organoleptic, functional and technological indicators have been studied, energy and biological value of meat and vegetable semi-finished product has been calculated. Based on the results of the researches, a technology for the production of culinary meat and vegetable semi-finished products for special dietary consumption (for athletes) is proposed. It is shown that the mincemeat can be classified to functional products in terms of protein content, vitamins B1 and PP, calcium, potassium, magnesium, phosphorus, iron and β-carotene. The qualimetry method was used to calculate a complex quality index. To determine the characteristics of meat and vegetable mincemeat, the following indicators were chosen: organoleptic properties (appearance, taste, smell, color, texture), physico-chemical indicators (moisture content, fat content, moisture-binding capacity), nutritional and biological value (protein content, fats, carbohydrates, calcium, potassium, vitamin B1, energy value) The comprehensive quality indicator was 0.942, which is “very good” (excellent) on the Harrington desirability function scale. The developed mincemeat can be recommended for nutrition of athletes, as well as to meet consumer demand for functional food products. Key words: mincemeat, vegetable raw materials, porcini mushrooms, carrots, spinach, semi-finished meat and vegetable products, a comprehensive quality indicator.