Consumption Of Functional Foods Research Articles

Green technologies for extracting plant waste functional ingredients and new food formulation: A review.

Nowadays, there is a growing interest in food waste recovery by both consumers and companies. Food waste of plant origin is a source of bioactive compounds, such as phenolic acids, anthocyanins, flavonoids, phytosterols, carotenoids, and tocopherols, with well-known antioxidant, anti-glycemic, and antimicrobial properties. The use of green and sustainable technologies to recover bioactive compounds from food waste is a possible solution to valorize waste following the principles of green chemistry. Furthermore, today's consumers are more attracted, informed, and aware of the benefits associated with the consumption of functional foods, and with this in mind, the use of extracts rich in beneficial compounds obtained by green technologies from food waste can be a valid alternative to prepare functional foods. In this review, the recovery of polyphenols and fibers with green technologies from food waste for the formulation of functional foods was presented.

Determinants of consuming functional fermented foods: An integrated structural model approach

Functional fermented foods are increasingly recognized for their positive impact on human health, and this study aims to identify the factors that influence these products’ consumption in Iran. The study uses structural equation modeling (SEM) to test the conceptual model incorporating the theory of planned behavior (TPB), protection motivation theory (PMT), and flow theory (FT). Data from 319 individuals having prior experience with such foods were analyzed to test the hypothesized relationships. Based on the results, the integrated model components demonstrated a strong predictive power, explaining 70.6% of the variance in functional fermented food consumption. The study found that perceived vulnerability, perceived severity, and response cost from the PMT were the main drivers of functional fermented food consumption among Iranians. The study also offers practical insights, including highlighting health benefits, promoting pleasurable aspects, and mitigating accessibility challenges to these foods for Iranian consumers.

Development and characterization of gamma-aminobutyric acid (GABA)-enriched functional yogurt using Limosilactobacillus fermentum 4–17

The consumption of functional foods is steadily increasing due to their positive impact on health. This study focused on developing gamma-aminobutyric acid (GABA)-enriched functional yogurt using Limosilactobacillus fermentum 4–17 over a 14-day storage period. Various aspects, including the physicochemical properties of the yogurt, GABA levels, and viable cell counts, were examined. Throughout the storage period, the pH of the yogurt decreased, while the acidity increased, indicating changes in fermentation activity. The highest level of GABA (14.846 mg/100 mL) was recorded on the second day. The viable cell count increased in all samples, reaching its peak at 7.47 Log CFU/mL by the 14th day. Notably, on the 14th day, the yogurt exhibited the lowest syneresis percentage, along with the highest water-holding capacity (WHC), hardness, and overall stability. These findings suggest that this GABA-enriched yogurt has significant potential as a functional product in the market, contributing to improved health benefits for consumers.

Functional, nutritional, and sensorial evaluation of sorghum-based beverages produced by single- and two-stage acid, α-amylase enzyme, and germination treatments.

Nowadays, the consumption of functional foods, such as plant-based beverages, is increasing due to their health-promoting properties. The low extraction yield of nutritional and functional components is considered a major challenge during the production of sorghum-based beverages (SBB), as well as their sensorial properties. This investigation studied the effects of various treatments (acidic using phosphoric acid, enzymatic using α-amylase, germination, germination-acidic, germination-enzymatic, and acidic-enzymatic) on the functional, nutritional, and sensorial properties of SBB. The two-stage acidic-enzymatic treatment demonstrated the highest extraction yield, dry matter, ash, carbohydrates, and reducing sugar contents, as well as the lowest starch content (p < .05). Furthermore, the highest protein content (0.98%) was achieved by the germination treatments of sorghum grains. While the highest fat content was achieved by the acidic treatment (1.38%), the germination-acidic treatment exhibited the highest energy value (26.02 kcal/100 mL). Moreover, the total phenolic content of the acidic-enzymatic treatment (44.56 mg GAE/L) was significantly higher than that of other treatments. However, all treatments demonstrated lower antioxidant properties compared to the control treatment (142.85 mg BHT eq./L). Furthermore, the sensory evaluation of the germination and germination-enzymatic treatments showed acceptable scores (≥7) for consumers. In conclusion, the results indicated that the two-stage treatments of sorghum, especially the acidic-enzymatic treatment, were more effective than single treatments for the extraction of functional and nutritional components during the production of SBB.

Conjugated Linoleic Acid in Cancer Therapy.

Conjugated Linoleic Acid (CLA) is a polyunsaturated dietary fatty acid. Probiotics can biohydrogenate CLA with multiple health benefits, especially in cancer treatment. In vitro, in vivo, and clinical studies have confirmed CLA isomers to possess anti-cancer activity. CLA has demonstrated its potential as an alternative treatment for cancer and also used as an adjuvant to reduce the side effects of existing treatment methods. The mechanism of the anticancer activity of CLA is still not clear; however, it may involve intervention with the cell cycle and modulation of gene expression. A greater potential of CLA for cancer treatment has been supported by more and more clinical trials to evaluate its potential. Some advanced technologies are in progress to overcome the flaws of current methods and enhance the microbial production of CLA. In conclusion, nutritional enrichment as a functional food and direct consumption of CLA may contribute to cancer management.

Hepatic Steatosis Can Be Partly Generated by the Gut Microbiota-Mitochondria Axis via 2-Oleoyl Glycerol and Reversed by a Combination of Soy Protein, Chia Oil, Curcumin and Nopal.

Metabolic dysfunction-associated steatotic liver disease (MASLD) is a serious health problem, and recent evidence indicates that gut microbiota plays a key role in its development. It is known that 2-oleoyl glycerol (2-OG) produced by the gut microbiota is associated with hepatic fibrosis, but it is not known whether this metabolite is involved in the development of hepatic steatosis. The aim of this study was to evaluate how a high-fat-sucrose diet (HFS) increases 2-OG production through gut microbiota dysbiosis and to identify whether this metabolite modifies hepatic lipogenesis and mitochondrial activity for the development of hepatic steatosis as well as whether a combination of functional foods can reverse this process. Wistar rats were fed the HFS diet for 7 months. At the end of the study, body composition, biochemical parameters, gut microbiota, protein abundance, lipogenic and antioxidant enzymes, hepatic 2-OG measurement, and mitochondrial function of the rats were evaluated. Also, the effect of the consumption of functional food with an HFS diet was assessed. In humans with MASLD, we analyzed gut microbiota and serum 2-OG. Consumption of the HFS diet in Wistar rats caused oxidative stress, hepatic steatosis, and gut microbiota dysbiosis, decreasing α-diversity and increased Blautia producta abundance, which increased 2-OG. This metabolite increased de novo lipogenesis through ChREBP and SREBP-1. 2-OG significantly increased mitochondrial dysfunction. The addition of functional foods to the diet modified the gut microbiota, reducing Blautia producta and 2-OG levels, leading to a decrease in body weight gain, body fat mass, serum glucose, insulin, cholesterol, triglycerides, fatty liver formation, and increased mitochondrial function. To use 2-OG as a biomarker, this metabolite was measured in healthy subjects or with MASLD, and it was observed that subjects with hepatic steatosis II and III had significantly higher 2-OG than healthy subjects, suggesting that the abundance of this circulating metabolite could be a predictor marker of hepatic steatosis.

Reverse transcriptase loop-mediated isothermal amplification assisted with localized surface plasmon resonance of gold nanorods for viability assessment of Lactobacillus acidophilus in yogurt

In light of the growing production and consumption of functional foods, it is crucial to develop new methods to assess the authenticity of these products and prevent fraud and mislabeling. In this research, by integrating reverse transcription loop-mediated isothermal amplification (RT-LAMP) and the localized surface plasmon resonance (LSPR) effect of gold nanorods (GNRs), the viability of the probiotic bacteria has been evaluated. The RT-LAMP-GNR method effectively amplifies and identifies bacterial 16S-rRNA within 60 min. The efficiency of the RT-LAMP method was assessed by its implementation using RNA isolated from Lactobacillus acidophilus strain (L. acidophilus) and commercial probiotic yogurts. The method's limit of detection (LoD) was 104 bacterial cells per ml, and its sensitivity was 10−5 ng/ml RNA.

Are functional foods used as self-medication? Subjective health, self-reported disease symptoms, current medical treatment and functional food choices

PurposeFunctional foods have been marketed as promoting health and reducing the risk of disease. While the market of functional foods is increasing across the globe, little is known about how actual and subjective health status are related to functional food choices and existing research evidence is inconsistent. Therefore, the purpose of this paper is to systematically explore the relationship between functional food choices and perception related dimensions vs medical dimensions.Design/methodology/approachThe study used data collected from a large-scale mail survey in Japan (N = 8,368) and a representative Internet survey in Lithuania (N = 900). It used structural equation modeling (SEM) to test the proposed conceptual model.FindingsThe general results indicated that functional foods could be used to maintain one’s subjective health status – the frequency of using functional food products was positively related to consumers’ subjective health status (p = 0.04). However, if consumers were experiencing health-related issues (self-reported disease symptoms or current medical treatment), there was no systematic relationship between such experience and the usage of functional food products.Originality/valueTo the best of the authors’ knowledge, this study is among the first to systematically analyze the relationship between subjective health status, self-reported disease symptoms, current medical treatment and the frequency of using different functional food product groups. The findings indicated that it is important to simultaneously consider different underlying factors, such as specific to functional food targeted disease symptoms and specific food product groups, which contributed to a more thorough understanding of functional food consumption.

Online Education on the Development of Functional Foods and the Nutrients Encapsulation

The modern society lifestyle triggers a tendency for people to consume fast food with high-calorie, low-nutrient, and low-fiber. Due to the COVID-19 pandemic, society is becoming more aware of maintaining health by consuming healthy and nutritious foods. Therefore, the target of this educational webinar program was educated individuals in the education sector, and they were expected to influence their surrounding communities to adopt healthy eating patterns through the consumption of functional foods. Oil-in-water (O/W) food emulsions such as milk, mayonnaise, and creamer are widely consumed in processed foods. The development of Fiber CrèmeTM creamer as a substitute for milk/coconut milk, which is low sugar, trans-fat-free, and high fiber, has been produced by PT. LNK to enhance the taste of processed foods and beverages. Compounds such as vitamins, minerals, and antioxidants can be encapsulated within the emulsion system, such as using Virgin Coconut Oil (VCO) in creamer products. This webinar was attended by 103 participants, with 80% coming from the education sector. The participants' high level of knowledge and awareness was reflected through online questionnaires and comments. This educational webinar encourages the community to sustainably enhance body immunity by consuming functional foods.

Consumption status of functional drinks based on the theory of planned behavior and the stages of change model in female employees

This study aimed to determine the consumption status of functional drinks based on the theory of planned behavior and the Stages of Change Model. This study was conducted on 536 female employees of Birjand offices in 2022. The data was collected by using the functional food questionnaire and was analyzed using SPSS with significance level of P < 0.05. The largest number of people consume probiotic drinks (buttermilk, kefir, etc.) were in the maintenance stages (31.2%) and who consume milk fortified with vitamin D were in the contemplation stage (37.3%). The mean score of the participants in the subscales of attitude, behavioral control, and subjective norm was 17.69 ± 3.05, 16.83 ± 2.88, 21.73 ± 4.33, respectively. The mean score of the attitude and subjective norm regarding the consumption of all drinks had a significant relation with the stages of change model (p < 0.05). The results of this study showed that the most drinks that female employees consumed regularly were probiotic drinks, while they did not intend to use functional juices (pre-contemplation stage). Therefore, it seems that this theory can be used as a framework in designing educational programs in order to increase the consumption of functional foods and improve women's health.

Recent Advances in the Understanding of Stress Resistance Mechanisms in Probiotics: Relevance for the Design of Functional Food Systems.

In recent years, more and more scientific community, food producers, and food industry show increased interest in functional foods containing probiotics, which is a big challenge. The consumption of probiotics in the context of a balanced diet through the consumption of functional foods or through the intake of pharmaceutical preparations has proven to contribute to the improvement of human health, even contributing to the prevention of diseases. In order for probiotics to be considered suitable for consumption, they must contain a minimum concentration of viable cells, namely, at least 107 colony forming units of beneficial microbes per gram. Ensuring the viability of bacterial cells until the moment of consumption is the overriding priority of functional probiotic food manufacturers. Probiotic bacteria are subject to stress conditions not only during food manufacturing but also during gastrointestinal passage, which limit or even compromise their functionality. This paper first examines all the stressful conditions faced by probiotic cells in their production stages and related to the conditions present in the bioreactor fermentation and drying processes as well as factors related to the food matrix and storage. The stress situations faced by probiotic microorganisms during the gastrointestinal transit especially during stomach and intestinal residence are also analyzed. In order to understand the adaptation mechanisms of probiotic bacteria to gastrointestinal stress, intrinsic and adaptive mechanisms identified in probiotic strains in response to acid stress and to bile and bile acid stress are analyzed. In addition, improvement strategies for multiple stress tolerance of lactic acid bacteria through directions dealing with stress, accumulation of metabolites, use of protectants, and regulation of technological parameters are examined. Finally, the definition of postbiotics, inanimate microorganisms and/or their components conferring health benefits, is also introduced. Postbiotics include cell lysates, enzymes, and cell wall fragments derived from probiotic bacteria and may represent an alternative to the use of probiotics, when they do not tolerate stressful conditions.

TOXICOLOGICAL EVALUATION OF OLEANOLIC ACID (PENTACYCLIC TRITERPENOID) EXTRACTED FROM LANTANA CAMARA ROOTS FOLLOWING ORAL EXPOSURE IN WISTAR RATS

Objective: The aim of the present study was to perform an acute toxicity study to obtain information on the possible adverse effects from a single oral administration of Oleanolic acid in Wistar rats as the onset of toxicity, and to determine the range of exposure (to the LD50 cut-off criteria). Following a sub-chronic 90-days Repeated toxicity study by oral route to determine any potential indication of its dose response relationship and determine no observed effect level (NOEL)/ no-observed adverse effect level (NOAEL)/ low observed effect level (LOEL)/ low observed adverse effect level (LOAEL). Methods: A dose level of 2000mg/kg body weight was employed as step one for single acute study. Based on the survival pattern of the previously dosed animals after 48 hours, same dose 2000 mg/kg body weight) was repeated for Step 2 as a confirmatory test. For the 90-day toxicity study, the highest dose was determined as 1000mg/kg Body weight, and the middle and lower doses were 500 and 250mg/kg Body weight respectively. The rat group was held for a 14-day recovery period after the last dose administration, to observe for any persistence or reversal of toxic effects. Results: Results of the acute toxicity study showed no mortality on the dose level of 2000mg/kg body weight with no significant clinical and body weight changes. During the 90-day Repeated dose oral sub-chronic toxicity study, no rats died. There were no significant clinical changes related to the test item in terms of functional evaluation, body weight, food and water consumption, ophthalmological tests, urine analysis, necropsy findings, or organ weight, Hematology, and biochemistry at the highest dose level of 1000 mg/kg bwt. Conclusion: It is concluded that LD50 Cut-off Value of “Oleanolic acid” in from acute oral toxicity study in Wistar Rats is 2000 mg/kg b.wt. In addition, 90 days study have showed no significant changes with respect to any hematological or blood chemical analyses in 1000, 500 and 250 mg/kg bwt groups. Based on histopathological findings, clinical signs and other parameters, it may be concluded that upon repeated once oral administration for consecutive 90 days, the Oleanolic acid (Pentacyclic Triterpenoid) extracted from Lantana camara roots at the dose level of 1000 mg/kg body weight have caused no adverse effect in both sexes of Wistar Rats.

Exploring the bioaccessibility of polyphenols and glucosinolates from Brassicaceae microgreens by combining metabolomics profiling and computational chemometrics

Microgreens constitute natural-based foods with health-promoting properties mediated by the accumulation of glucosinolates (GLs) and phenolic compounds (PCs), although their bioaccessibility may limit their nutritional potential. This work subjected eight Brassicaceae microgreens to in vitro gastrointestinal digestion and large intestine fermentation before the metabolomics profiling of PCs and GLs. The application of multivariate statistics effectively discriminated among species and their interaction with in vitro digestion phases. The flavonoids associated with arugula and the aliphatic GLs related to red cabbage and cauliflower were identified as discriminant markers among microgreen species. The multi-omics integration along in vitro digestion and fermentation predicted bioaccessible markers, featuring potential candidates that may eventually be responsible for these functional foods' nutritional properties. This combined analytical and computational framework provided a promising platform to predict the nutritional metabolome-wide outcome of functional food consumption, as in the case of microgreens.

Cognitive Determinants of Functional Fiber Food Consumption among the Students in Birjand University of Medical Sciences in 2018

Background: This study aims to investigate cognitive determinants of functional foods (FF) consumption which contain fiber among Iranian students based on the theory of planned behavior (TPB). Methods: A cross-sectional study was carried out between March and May 2018 on the students of Birjand University of Medical Sciences (BUMS). A structured questionnaire was used which was validated with Cronbach’s alpha of 0.78. Results: 515 questionnaires were completed, and the majority of the respondents were females. 20% of the participants were the primary household food purchasers, and familiarity with functional foods was the only effective factor regarding consumption. Subjective norms could predict the students’ consumption of the macaroni which contained fiber. In addition, monthly income of the family had a major effect on having the macaroni containing fiber. The parents’ education also impacted the consumption of these foods. Conclusion: Attitudes and perceived control had a poorer effect on choosing the food containing fiber rather than subjective norms.

The Potential of Non-dairy Kefir Products: Their Health Benefits, Physiochemical, Sensory, and Bioactive Properties

Abstract: The consumption of functional foods increases with the rising healthy lifestyle trends among the public. Kefir is taken into account as a potential functional food as it contains a large variety of beneficial microorganisms and bioactive compounds. Non-dairy kefir has been developed to meet the needs of consumers with several limitations, such as milk protein allergies and lactose intolerance or vegan consumers. Various ingredients such as plant-based milk, fruits, and vegetable extracts used in non-dairy kefir can provide a variety of bioactive compounds wider than cow’s milk, such as fiber, unsaturated fatty acids, and higher antioxidant properties, as well as probiotic properties. This review presents non-dairy kefir alternatives with potential health benefits as well as the chemical and physical reactions occur during the fermentation process effecting sensory properties.

Effectiveness of Partially Hydrolyzed Guar Gum on Cognitive Function and Sleep Efficiency in Healthy Elderly Subjects in a Randomized, Double-Blind, Placebo-Controlled, and Parallel-Group Study.

The consumption of functional foods in a daily diet is a promising approach for the maintenance of cognitive health. The present study examines the effects of water-soluble prebiotic dietary-fiber, partially hydrolyzed guar gum (PHGG), on cognitive function and mental health in healthy elderly individuals. Participants consumed either 5 g/day of PHGG or a placebo daily for 12 weeks in this randomized, double-blind, placebo-controlled, and parallel-group study. An assessment of cognitive functions, sleep quality, and subjective mood evaluations was performed at baseline and after 8 and 12 weeks of either PHGG or placebo intake. The visual memory scores in cognitive function tests and sleepiness on rising scores related to sleep quality were significantly improved in the PHGG group compared to the placebo group. No significant differences were observed in mood parameters between the groups. Vigor-activity scores were significantly improved, while the scores for Confusion-Bewilderment decreased significantly in the PHGG group when compared to the baseline. In summary, supplementation with PHGG was effective in improving cognitive functions, particularly visual memory, as well as enhancing sleep quality and vitality in healthy elderly individuals (UMIN000049070).

The frequency of selective functional foods consumption is related to improved anthropometric obesity indices: A cross-sectional study in Greek and Cyprian adults

Background: Obesity remains a public health problem. Recent, novel strategies suggest thefrequent inclusion of functional foods for better management of adiposity markers and obesityprevention. Numerous epidemiological and clinical studies demonstrate specific naturalfunctional foods of the Mediterranean Diet and innovative processed foods, enhanced withbioactive compounds, that they may present a possible beneficial role on this approach. Methods: In this cross-sectional epidemiological study, 319 Greeks and Cyprians, aged 18-75years were voluntary recruited in personal interviews. A validated Functional Food Frequency ofConsumption (FFFQ) was filled out, recording the frequency of selective functional foodsconsumption, following by anthropometric and body composition evaluations. Data collectionand statistical analysis were conducted, to assess the possible association of functional foodsfrequency of consumption with adiposity markers. Results: Olive oil is a main part of the daily diet of the representative sample of Greek andCyprian population and its frequency of intake was inversely related to body weight, taking intoaccount the lifestyle pattern and social parameters. Considering general habits andsociodemographic characteristics, Body Mass Index (BMI) was directly associated with thefrequency of consumption of split peas, turmeric, cinnamon, honey, whole wheat- and gluten-free pasta, as well as of gluten-free and enhanced bakeries. These functional food groups areconsumed by majority in a monthly basis, except of honey which is weekly consumed by themajority of the study population. Conclusion: The results suggest that the daily intake of olive oil, as the main characteristic ofMediterranean Diet, may be effective on body weight management. The frequency rise ofspecific spices, honey, functional pasta and bakeries consumption, may lead to increases inmarkers of adiposity. Further research is needed to safely conclude to these claims and theimplementation of nutritional treatment programs with functional foods may prove effective inthe prevention and management of obesity. Keywords: epidemiological study; functional foods; frequency of consumption; obesity;adiposity association; Greeks; Cyprians

Assessing the factors that influence consumer’s purchase behaviour towards functional foods

Functional foods are foods that improve mental and physical well-being. Consumption of functional food has attracted much interest globally based on its benefit in the prevention of life-threatening diseases such as obesity, stroke, heart attack, diabetes, and cancer. Notwithstanding the health importance of functional food consumption, research on the marketing of functional foods is sparse in the literature. The research seeks to evaluate consumers purchase behaviour toward functional foods. The research employed a quantitative method. A consumer survey was conducted using a self-administered questionnaire on a sample of 384 consumers at several grocery stores in the uMhlathuze region, South Africa. The findings demonstrate the significance of understanding consumer motivations and attitudes in enabling food producers to implement the best marketing strategy to increase sales as well as enabling dietitians and medical professionals to share information and create more awareness regarding the health benefits of consuming functional foods. Likewise, the findings showed a significant positive correlation between social factors and age. This indicated that as people increase in age, social factors have more impact on their purchase decisions toward functional foods.

Strategies for Healthier Meat Foods: An Overview.

Functional food products remain the focus of current market trends toward healthier nutrition. The consumption of meat-based functional foods has been a topic of interest in food innovation since some of these products generate controversy due to their possible adverse effects on health. However, studies have demonstrated that meat-based functional products are considered an opportunity to improve the nutritional profile of meat products through the addition of biologically valuable components and to meet the specific needs of consumers. In this sense, some strategies and techniques are applied for processing and developing functional meat products, such as modifying carcass composition through feeding, reformulating meat products, and processing conditions. This review focuses on presenting developed and evaluated strategies that allow the production of healthy and functional meat foods, which application has successfully achieved the sensory, nutritional, and technological parameters mainly affected by such application.

Rapid screening and identification of targeted and non-targeted illegal added drugs in functional foods by MRSIT-HRMS based on NIST screening database

The last few decades have witnessed the increasing consumption of functional foods, leading to the expansion of the worldwide market. However, the illegal addition drugs in functional foods remains incessant despite repeated prohibition, making it a key focus of strict crackdowns by regulatory authorities. Effective analytical tools and procedures are desperately needed to rapidly screen and identify illegally added drugs in a large number of samples, given the growing amount and diversity of these substances in functional foods. The MRSIT-HRMS (Multiple Sample Rapid Introduction combined with High Resolution Mass Spectrometry) without chromatographic separation, after direct sampling, utilizes NIST software (National Institute of Standards and Technology) matching with a home-built library to target identification and non-targeted screen of illegal additives. When applied to 50 batches of suspicious samples, the targeted method detected illegal added drugs in 41 batches of samples, while the non-targeted method screened a new phosphodiesterase-5 (PDE-5) inhibitor type structural derivative. The positive results obtained by the targeted method were consistent with LC-MS/MS (QQQ). The novel MRSIT-HRMS with a limit of quantification (LOD) of 1 μg/mL achieved 100 % correct identification for all 50 batches of actual samples, demonstrating its potential as a highly promising and powerful tool for fast screening of illegally added drugs in functional food, especially when compared to traditional LC-MS/MS methods. This is essential for ensuring drug safety and public health.