Incorporation of functional ingredients into foods

Abstract

The market for functional ingredients and foods has experienced growth in recent years due to the increased consumer awareness and promotion of healthy eating and lifestyle. Challenges remain to ensure that functional ingredients survive and remain ‘active’ and ‘bioavailable’ after food processing and storage. Food can be used as a vehicle for the delivery of bioactives and micronutrients at suitable levels that provide health benefits for increased wellbeing. Demonstration of successful and effective incorporation of bioactives into foods is important for the commercialization of new bioactives and functional food ingredients. In this paper, dermatan sulphate and black carrot concentrate were used as model bioactive substances to demonstrate the approaches that can be taken for the development of functional ingredients and foods.