Demand For Functional Foods Research Articles

Functional beverages: Special focus on anti‐diabetic potential

In recent years, the concept of functional foods and beverages is fast capturing the world's attention. The market growth of functional foods and beverages has been tremendous over the last decade. The reason can be the increased demand for healthy options of food over medicines. Factors such as convenience to incorporate suitable bioactive substances, comparatively easier processing and handling, along with wide acceptance by the population, make functional beverages the most popular category in the functional foods segment. Diabetes is a chronic metabolic disease which is approaching to be the biggest global epidemic of the twenty-first century. Due to the increased cost of treatment and probable side effects of the synthetic drugs, the possibility of using natural anti-diabetic agents have been explored extensively nowadays. Numerous studies are being conducted, and the present review tries to cover novel herbal and fruit/vegetable-based anti-diabetic functional beverages, current researches, and limitations. Practical applications The concept of “food itself as medicine” is increasing and hence, the demand for functional foods. Functional beverages are a segment in the functional food industry which is comparatively easier to process, handle, and incorporate bioactive compounds. Beverages are a “go and grab product” and attract consumers’ demand. Diabetes is a chronic metabolic disorder and the huge cost of treatment and management of diabetes is a drive for researchers to find alternatives using natural anti-diabetic agents like phytochemicals. Extensive studies are underway, and the present review attempts to cover various in vitro studies, in vivo models and clinical trials conducted to prove the hypoglycemic properties of novel herbal and fruit/vegetable-based functional beverages.

ASSESSMENT OF MINERAL NUTRIENT IMPACT ON METABOLITES ACCUMULATION IN KALE (BRASSICA OLERACEA VAR. SABELLICA)

Green leafy kale (Brassica oleracea var. sabellica) has huge scientific attention because of its health-promoting functionality. In the present study the impact of NPK, energen, biostim and humate on flavonoid, phenolic compounds, vitamin C, carotenoids, malondialdehyde (MDA), protein, proline and soluble sugar in kale was investigated. The mineral nutrients mostly increased but in some cases maintained the studied metabolites. The stimulatory effect of applied mineral nutrients on the phytochemicals analyzed varied with the different combinations of macro and microelements. Lipid peroxidation was minimized in leaves treated with mineral nutrients hence a reduction in MDA levels. Contrary to the correlation between nitrogen deficiency and increase in polyphenol and vitamin C content in plants, NPK and biostim did not reduce phenolic compound levels. The results of this study showed that NPK maximized the synthesis of vitamin C and proline; energen - phenolic compounds, carotenoids and sugar; biostim – phenolic compounds, proteins and sugar; humate – flavonoids and sugar in curly kale. Therefore, the type of macronutrient and micronutrients combination increases phytochemicals in differently. To enhance the synthesis of phenolic compounds and vitamins, the most promising additives are those containing humic acids (humate and energen), and biostim proved to be more effective for the synthesis of proteins.
 Background. The understanding of how diet affects the incidence or treatment of disease has led to a rise in consumer’s demand for functional foods as well as created the market for natural sources of health benefitting compounds rather than the synthetic sources. Curly kale has gained scientific attention as a functional food because it contains higher levels of phytochemicals than most vegetables. These phytochemicals have shown antioxidant, antimutagenic, cytotoxic, antifungal, and antiviral activities. However, the content levels of these metabolites are influenced by not only genetic but environmental factors. It was of interest to evaluate how various mineral nutrients can elicit the accumulation of these compounds that minimize the risk of chronic diseases or aid in their treatment.
 Purpose. Evaluate how the mineral nutrients, NPK, energen, biostim and humate affect the content of metabolites (proteins, sugars, flavonoids, phenolic compounds, vitamin C, carotenoids, MDA and proline) in curly kale (Brassica oleracea var. sabellica).
 Materials and methods. Sprouts from kale seed kept wet in a Petri dish for 7 days were transferred to the field. At 6 weeks old four mineral nutrients (NPK, energen, humate and biostim) were added to the soil. Control variants were treated with water. A week later, the leaves were harvested after which, the phenolic compound, flavonoid, protein, sugar, vitamin C, carotenoid, MDA and proline contents were determined using spectrophotometric methods.
 Results. It was shown that humate fertilizer elicited the highest accumulation of flavonoids. Kale plants fertilized with energen were observed to have the highest phenolic compound content. NPK, energen and humate caused a similarly positive effect on vitamin C content in leaves, unlike biostim whose effect did not significantly differ from control plants. Energen treated kale had the highest increment of carotenoids. A varied reduction of MDA levels in plants treated with all four mineral nutrients was observed in kale leaves. Plants fertilized with biostim accrued the highest protein content in leaves. Proline content increased under the influence of all fertilizers studied. Sugar levels for all kale plants treated with the studied mineral nutrients were enhanced equally
 Conclusion. Macro and microelements supplied by mineral nutrients differentially boost the biosynthesis of health-promoting metabolites in curly kale, thereby enhancing its quality.

The technology of functional bakery cookies with fructose and food fibers

In Ukraine, the number of socially conditioned diseases, such as diabetes and obesity, has increased sharply in recent years, which is influenced by excessive consumption of easily digestible carbohydrates. The most important factor in the health of the population is nutrition and intensity of lifestyle. The human diet should include fiber, hemicellulose, pectin, gums, which are physiologically important components of food that prevent many human diseases, including due to deteriorating environmental conditions, increasing the number of stressful situations, reduced immunity to many pathogens diseases. The quality and technology of flour confectionery depends on the quality and functional properties of raw materials. Products of processing cereals, fruits and vegetables are sources of physiologically necessary for the functioning of the human body proteins, vitamins, minerals and dietary fiber. The development of functional foods with high nutritional value and the creation of ways to improve the structure of nutrition in general will affect the further development of technologies for foods with high nutritional value and low glycemic index. It is possible to prevent a rapid increase in blood glucose levels through the use of raw materials enriched with dietary fiber. The main problem in our country is to provide the population with useful food products that meet the physiological needs of the body and ensure physical health and active work. The article considers the topicality and development of technologies of functional shortbread cookies with low glycemic index using fiber and fructose. Organoleptic, technological and physicochemical studies were conducted, which proved the feasibility of replacing wheat flour and sugar in the developed technology. In the process of technological development, taking into account the organoleptic evaluation, a prototype was selected and the technology of shortbread cookies "Crispy" with partial replacement of flour and sugar with fiber and fructose, respectively. In determining the rational concentration of fiber and fructose in the partial replacement of flour and sugar in the technology of shortbread cookies, technological processing of recipes and studied the organoleptic characteristics of the model compositions. The quality of finished culinary products is characterized by organoleptic, physicochemical, biological and microbiological indicators, and a comprehensive quality indicator is used for the overall assessment. Calculating the quality indicators of shortbread cookies "Crispy", the following indicators were selected: organoleptic evaluation, content of proteins, fats, carbohydrates, mineral and vitamin composition, dietary fiber and energy value. According to the results of the research, the technology of functional shortbread cookies with high content of dietary fiber, reduced amount of mono- and disaccharides was developed. The developed confectionery can be recommended for food in the daily diets of people working in heavy industry, living in environmentally contaminated areas and all segments of the population, as well as to meet consumer demand for functional foods. Social efficiency is to expand the range of low-sugar flour confectionery using the sweetener fructose and wheat germ fiber. Key words: technology, nutritional value, confectionery, functional cookies, fiber, wheat germ, grape seeds, fructose.

Effect of co-encapsulation using a calcium alginate matrix and fructooligosaccharides with gelatin coating on the survival of Lactobacillus paracasei cells.

The demand for functional foods is increasing each year because consumers are gaining awareness about the importance of a healthy diet in the proper functioning of the body. Probiotics are among the most commonly known, commercialized, and studied foods. However, the loss of viability of probiotic products is observed during their formulation, processing, and storage. This study aimed to investigate the co-encapsulation of two Lactobacillus paracasei probiotic strains (LBC81 and ELBAL) with fructooligosaccharides (FOS) in a calcium alginate matrix using extrusion technology with gelatin as a coating material. The viability of the strains under gastrointestinal conditions and in storage at low temperature was also assessed. An immobilization yield of more than 59% was observed for both bacterial strains. Exposure to 2% biliary salts led to a decrease in the viability of free cells in the two L. paracasei strains, whereas the viability of microencapsulated cells increased up to 47%. After 35 days of storage at 4°C, the population of free cells was reduced, but microencapsulated cells remained stable after storage at low temperature. LBC81 bacteria microencapsulated with 1.5% FOS coated with gelatin were the most resistant to the stressful environments tested. Therefore, these results showed that co-encapsulation with FOS in a calcium alginate matrix coated with gelatin improved L. paracasei survival and may be useful for the development of more resistant probiotics and new functional foods.

Effect of Soaking and Malting Process on Chemical Compostion, Bioactive Compounds and Antioxidant Activity of some Egytian Barley Varities

Recently, the demand for functional foods containing bioactive compounds with therapeutic and disease-preventing properties has increased. This work aimed to study the effect of soaking and malting processes on nutrient and bioactive compounds in selected Egyptian barley cultivars. Three barley varieties, namely, Giza128, Giza130, and Giza 2000, were investigated. Protein content in all raw and treated samples were ranged from 8.46 to 13.30g/100g on a dry weight basis. The crude fat and carbohydrate content were slightly decreased in all treated samples. Phenolic compounds content of raw barley seeds being, 336.2, 461.8, and 460.5 mg/100g in Giza128, Giza130, and Giza 2000, respectively, while flavonoids content recorded 35.3, 58.1, and 31.3 mg/100g, respectively. Antioxidant activity in untreated samples were 29.45, 37.08, and 28.58% for Giza 128, Giza 130, and Giza 2000, respectively. Soaking of barely seed samples for 12 h increased total phenolic compounds, flavonoids, and antioxidant activity by 7.6-20.3, 11.7- 19.3, and 10.5-21%, while the germination process for 48 h increased it by 37.3-69, 30.3- 62.6, and 36-65%, respectively. With germination time (48 h), the total phenolic compounds, flavonoids, and antioxidant activity have been gradually increased and subsequently decreased with the further of malting was occurred. It can be concluded from results that their nutritional properties and therapeutic properties with potential using treated barley flour to produce functional foods have hardly improved by soaking and germinating.

Elaboração, caracterização físico-química e sensorial de leites fermentados de Kefir saborizados com frutas verdes e adicionados de inulina

O kefir é um leite fermentado probiótico que pode ter o apelo funcional reforçado com a adição de ingredientes prebióticos, como a inulina. O objetivo do trabalho foi avaliar a influência da adição de inulina nos parâmetros físico-químicos e sensoriais de formulações de kefir adoçados e saborizados com frutas verdes, elaboradas por dois métodos fermentativos. Foram elaboradas quatro formulações de kefir: FS1 - Kefir com inulina, FS2 - Kefir sem inulina (preparados com grãos de kefir), FS3 - Kefir com inulina, FS4 - Kefir sem inulina (preparados com cultura starter liofilizada). A adição de inulina não influenciou no processo fermentativo dos leites fermentados, as formulações FS1 e FS2 apresentaram maior acidez e menor pH. Todas as amostras estão de acordo com a legislação para o teor de proteínas e lipídeos e a adição de inulina e do preparado de frutas verdes contribuiu no aumento do teor de sólidos, refletindo no teor de umidade, com aumento do teor de carboidratos e valor energético. Na análise sensorial, todos os leites fermentados tiveram boa aceitação, com notas acima de 6 para o atributo textura nas amostras com adição de inulina. Este prebiótico também não conferiu sabor residual e alteração da cor. Com base nos resultados, pode-se concluir que o kefir elaborado a partir de cultura starter liofilizada, adicionado de inulina e preparado de frutas verdes é uma boa opção para atender a demanda de alimentos funcionais que cresce no mercado, com uma maior padronização comparada as formulações elaboradas com grãos de kefir.

Development of Synbiotic Pomegranate Beverage from Lactobacillus sp. Immobilized in Alginate Beads

Consumer’s demand for functional food has considerably increased beyond just providing the basic nutrients due to its greater potential to reduce the risk of the diseases and enhance healthy gut microbiota. Non-diary probiotic product with numerous advantage and health benefits is certainly a field to be greatly explored. Here the work focuses on the development of pomegranate beverage with additional functional components, i.e., lactobacillus as probiotic culture immobilized with prebiotic alginate beads- synergetically forms a synbiotic product with greater nutritional significance. Different species of Lactobacillus, L.casei, L.plantarum, L.acidophiluswere studied. Fermentation was carried out. Based on the viability, pH, and other chemical analysis which were conducted to check the efficient use of the substrate, a strain was identified for further process development. Our future work comprises immobilization of the strain with alginate beads and introducing it with the beverage to enhance and acquire desirable product quality.

Nutritional and Organoleptic Evaluation of Baked Products Incorporating Stabilized Rice Bran

Background: Rice bran, a byproduct of rice milling is a rich source of fiber, proteins, fats and micronutrients. There is an increasing demand for functional foods that can provide a variety of nutrients besides providing bioactives rendering therapeutic value thereby reducing the risk of chronic diseases. Methods: The study was carried out to evaluate the physicochemical and in vitro antioxidative potential of stabilized rice bran powder [full-fat rice bran (FFRB) and defatted rice bran (DFRB)] in baked products. Three variants of each product viz. rusks and twisted sticks were prepared by incorporating FFRB and DFRB at 5%, 10% and 15% level along with the standard (control) without the addition of rice bran powder. Results: The results indicated that DFRB showed higher antioxidative potential and improved water absorption capacity (WAC), oil absorption capacity (OAC) than FFRB. Proximate analysis revealed that the protein and ash content of the baked products improved significantly (p ≤ 0.05) with an increased level of incorporation of FFRB and DFRB as compared to control. The DPPH activity of DFRB (78.7 ± 0.46) was significantly higher than FFRB (35.5 ± 2.89). Sensory appraisal of the rusk revealed that variant I and II with 5% and 10% level of incorporation were more acceptable as compared to control. The sensory appraisal of twisted sticks revealed that all the three variants were equally acceptable as the control sample. Conclusion: The incorporation of full fat and defatted rice bran powders to baked products enhanced their nutritional profile and physicochemical characteristics without affecting the organoleptic properties.

Fonksiyonel Dondurma Teknolojisi

Various factors besides changes in people’s lifestyle have altered the consumers understanding of dietary, health and welfare life. As a result, interest and demand for functional foods, which have been gaining momentum and importance in recent years, have increased day by day. Milk and dairy products have an important place among the functional foods considered as the foods of today and tomorrow. These products are very convenient in producing functional products due to their positive health effects in daily diet. Ice cream, which has a wide product distribution within this group, provides an advantage in the functional products market because it has a high nutritional value, its composition can be easily changed and it is a food consumed by individuals of all ages. This increases the number of studies on the functionalization of ice cream. When the studies conducted for this purpose were screened, it was determined that probiotic, prebiotic and symbiotic, antioxidant and phenolic compounds, bioactive protein-based components, whey and its products, various fatty acids like omega-3 and omega-6, some sweeteners such as stevia, honey and sugar alcohols, dietary fibers, some vitamins and minerals were used extensively in the literature. In this review, nutraceutical components commonly used in functional ice cream production technology are grouped and studies on functional ice cream are included.

Environmental and social consequences of the increase in the demand for ‘superfoods’ world‐wide

Abstract The search for healthy diets has led to a surge in the demand for functional foods or ‘superfoods’, which have now become popular among the middle‐ and high‐income fractions of the society in developed regions of the world. ‘Superfoods’ are predominantly consumed far from their centres of origin and out of their cultural context with different environmental and social effects. Here, we present a series of case studies to provide an overview of the different environmental impacts driven by superfood expansion. We show that if these crops are to follow the path of other global commodities, then strong environmental impacts and large carbon footprints are expected in terms of land clearing, use of agrochemicals and transportation during times of high prices (boom) and social problems as farmers have to abandon their livelihoods when prices sink below the cost of production (bust). We also showcase how a combination of management practices, consumer choices and policy changes could help in alleviating the ecological footprint of these crops. A free Plain Language Summary can be found within the Supporting Information of this article.

Attitudes and Repurchase Intention of Consumers Towards Functional Foods in Ho Chi Minh City, Vietnam

Although the demand of functional foods is increasing rapidly, and Vietnam is considered as a much potential market for the development of functional food market. However, there are many unsolved problems remaining in functional foods market, and these problems have never ceased to draw public attention and provoke debates. Thus, the purpose of this research is to investigate the factors affecting to consumers' attitude and how consumers' attitude affecting to consumer's repurchase intention. The research will be conducted based on the questionnaires' results collect from people who have used functional foods in Ho Chi Minh City, Vietnam. Questionnaires will be spread to consumers by hands and online survey. There are 260 responses are valid. The results show that there are four factors that positively affect to consumers' attitude. These are (1) Consumers' knowledge, (2) Perceived role, (3) Trust, (4) Subjective norms. Moreover, the findings also show that when people have positive feelings about products, they will increase their intention to products. Research also finds that trust is a direct relationship with consumers' repurchases intention. From this conclusion, the study gives some recommendations to increase consumers' attitude towards functional foods as well as the repurchase intention.

Hot air drying kinetics of novel functional carrot snack: Impregnated using polyphenolic rich osmotic solution with ultrasound pretreatment

AbstractIn this study, osmotic impregnation technique combined with ultrasonic pretreatment was applied to carrot slices followed by hot air drying in order to production of functional and healthy snack enriched with polyphenolic compounds derived from roselle extract (at least 400 ppm). The purposes of osmotic impregnation‐dehydration process were the maximum amount of dehydration and phenolic compounds diffusion along with the minimum sugar gain. Results revealed that increasing osmotic solution concentration and process time over optimal points, resulted in reduction of phenolic compounds saturation inside the samples. Also, it was found that prolonged ultrasound pretreatment had a damaging effect on fruit tissue microchannels and led to a decrease in the mass transfer rate. The optimal conditions of this stage were osmotic solution concentration of 60% and the process time of 60 min without ultrasonic pretreatment. In the second stage, the results of hot air drying showed that the highest amount in the total phenolic content was achieved at 70°C. Furthermore, among the several models evaluated, Jena & Das model with a determination coefficient of 0.99 and minimum error indexes, was the best fitted to drying experimental data and activation energy for effective diffusivity coefficient was calculated as 35.987 kJ/mol.Practical applicationsDue to elevation in consumer's awareness in recent decades about the importance of food composition for healthier life and diseases prevention, demand for functional foods has been increasing. Food enrichment with bioactive compounds like polyphenol compounds from different plant sources is an applicable method for this purpose. In this study, carrot, which is a valuable vegetable itself, was further extended to a more functional food by enrichment with rosella plant extract and then hot air dried to produce a snack which has more nutritional quality than conventional ones. Also, osmotic dehydration results in lower moisture content of carrot slices which helps reduced hot air drying time and lower energy consumption. Overall, results from this research is usable to develop a functional snack based on carrot and rosella extract.

Chia (Salvia hispanica L.) – A Potential Crop for Food and Nutrition Security in Africa

There has been an increasing demand for functional foods with numerous health benefits due to intensified consumer awareness leading to a major shift in the consumption patterns of food. This has largely been attributed to increased lifestyle diseases across different populations. The use of food with nutraceutical and functional properties for management of lifestyle diseases like diabetes, obesity, and cardiovascular problems is now gaining momentum among the public. Consequently, the consumption of chia seeds (Salvia hispanica L.) has increased in recent years particularly due to its high content of omega-3 fatty acids and dietary fiber. Chia seeds also contain high quality proteins which offer all the essential amino acids and several vital minerals. In addition, chia seeds are a potential source of antioxidants and polyphenolic compounds such as chlorogenic acid, caffeic acid, myricetin, quercetin, and kaempferol with the major phenolic acid being rosmarinic. Owing to the rich nutritional profile, chia seeds provide numerous health benefits such as; cardiac protective and hepatic protective effects, anti-aging and anti-carcinogenic properties. The high amounts of dietary fibers present in the seeds also confer benefits by preserving good glycemic control thus helps in controlling diabetes mellitus. In addition to the numerous health benefits accrued to consumption of chia seeds, they have great potential in application in the food industry for; development of various baked products, production of biodegradable edible films, use as emulsifiers and stabilizers among other uses. This review provides an in-depth insight into the potential of chia crop in promoting nutrition and food security by providing comprehensive information pertaining to; its origin, cultivation and distribution, physical properties, nutritional characteristics, health benefits, functional properties and its potential use in the food industry. It evident that chia seeds contain superior nutritional components as compared to other seeds and also confers many health benefits such as antioxidative, anti-hypertensive and hypoglycemic properties among others. It possesses physical and functional properties that make it an excellent crop for use in food applications for the development of functional foods. Moreover, its application not only limited to food but can also be used for feed. Chia therefore demonstrates great potential as a crop that can be utilized for improved food and nutrition security.

Functional properties and sensory evaluation of mucilage from South-African cactus pear cladodes

The demand for functional foods is expanding as more consumers become obese or allergic to dairy, eggs and gluten. Functional food products could increase well-being, yet the undesired ingredients need to be replaced to restore the textural properties. Mucilage is a hydrocolloid gum, extracted from cactus pear cladodes that could transfer its function in plants to foods and be developed into a profitable functional ingredient. The investigation of the functional properties of extracted freeze-dried powders was necessary to predict the potential of South African cultivars as healthy ingredients. Freeze-dried powders of four cultivars (Opuntia ficus-indica ‘Algerian’, ‘Morado’, ‘Gymno-Carpo’ and Opuntia robusta ‘Robusta’) were dissolved in water or oil. After centrifugation (10 min at 5938.816 × g) and oven drying at 102°C for 24 h, the solubility-, swelling power, water and oil holding- and absorption capacity of the mucilage powders were determined. Emulsification capacity was determined by homogenizing freeze-dried powder with equal amounts of water and oil. The Leco Nitrogen analyzer was used to determine the crude protein content. Freeze-dried mucilage powders had a very high solubility index (78.8%), water (0.89 mL g(‑1)) and oil absorption (3.56 mL g(‑1)) as well as water (8.04 mL g(‑1)) and oil holding (1.22 g g(‑1)) capacities. It displayed high emulsification capacity (98.31%) and stability (87.79%). The protein content for the three O. ficus-indica cultivars was not significantly different (2.74-3.23 g 100 g(‑1)), but significantly higher in O. robusta (4.79 g 100 g(‑1)). None of the cultivars possessed significantly better functional properties. Native mucilage was applied in fat-, dairy and egg-replacement products. Mucilage showed promise as emulsifier and fat-replacer in mayonnaise products and was described as creamy with a highly acceptable mouthfeel. Mucilage is a natural, health improving product that the food industry could benefit from. It showed strong potential as a functional ingredient.

Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content.

The incorporation of aromatic plants of Lamiaceae family (oregano, thyme, and Satureja) in a wheat bread was investigated for the effect on the total phenolics, the profile of phenolics, and their free radical scavenging activities. In addition, the influence on dough and bread quality characteristics such as color, gas cells structure, bread texture, degree of staling, and acceptability to consumers was studied. The volume of the fortified breads with dried aromatic plants was slightly decreased and their crumbs were firmer and darker than that of the control bread, yet sensory testing panelists scored them as more aromatic and better tasting. Aromatic plants increased the content of bioactive and antioxidant compounds in the bread though the baking procedure negatively affected the level of these compounds; incorporation of the herbs in a dry form was more effective. The major phenolics detected were carvacrol, rosmarinic acid, and naringenin which have potential health benefits for the consumer. PRACTICAL APPLICATIONS: The aromatic plants of the Lamiaceae family are very rich in phytochemicals with high antioxidant activity. Wheat grains contain significant levels of natural antioxidants such as ferulic acid, tocopherols, and tocotrienols. In contrast, the content of these phytochemicals in the refined flour that is used for the production of traditional bread is much lower since the bran and embryo fractions rich in those compounds are removed during the milling process. The introduction of phytochemicals in the bread recipe will increase the nutritional quality of the final bread and at the same time increase the daily intake of substances with health benefits since bread is consumed daily. Consumption of breads enriched with aromatic plants could be a new way to deliver valuable phytochemicals to consumers and fulfill the increasing consumers' demand for functional foods.

Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils

The palmitic acid contents of control groups varied between 22.96% (duck) and 25.09% (hen), while that of boiled egg oils are found between 22.93% (duck) and 23.72% (quail). Oleic acid contents of control group oils changed between 43.04% (quail) and 64.91% (duck) while that of boiled egg oils vary between 43.18% (quail) and 64.17% (duck). Linoleic acid contents of control groups and boiled egg oils changed between 4.34% (duck) and 23.24% (quail) to 5.31% (duck) and 19.81% (quail), respectively. While DL-α-tocopherol contents of raw (control) egg oils change between 16.92 mg/100 g (hen) and 26.16 mg/100 g (quail), DL-α-tocopherol contents of boiled egg oils were found between 20.47 mg/100 g (hen) and 72.26 mg/100 g (quail). β-Tocopherol contents of raw egg and boiled egg oils were determined between 8.46 mg/100 g (hen) and 10.41 mg/100 g (duck) to 9.10 (hen) and 13.25 mg/100 g (quail), respectively. γ-Tocopherol contents of boiled egg oils changed between 3.27 mg/100 g (duck) and 7.43 mg/100 g (quail). Practical applications Eggs are consumed as breakfast foods, preparation of home meal, and also used as food ingredients. Among eggs from birds, those from hen and duck are the most common and also highly nutritious. Recently, there is an increase in the demand of functional foods by consumers that can prevent several diseases. Egg yolk oils are rich in bioactive compounds like unsaturated fatty acids, pigments, and oil-soluble vitamins.

New Lipid Materials Based on Chia Emulsion Gels: Application in Meat Products

Sensitivity to public health issues worldwide has been growing over the past year and, as a consequence, the demand for functional food with multiple health benefits is on the rise.

Spruce galactoglucomannan-stabilized emulsions as essential fatty acid delivery systems for functionalized drinkable yogurt and oat-based beverage

The food industry has a considerable demand for functional foods, such as emulsions as delivery system for omega-6 and omega-3 fatty acids. Such delivery systems must be stabilized, ideally with a compound that fulfills the criteria for both functionality and sustainability. Spruce galactoglucomannans (GGM) are novel, wood-derived, natural, value-added, versatile, multi-purpose emulsifiers that can physically stabilize oil-in-water emulsions while simultaneously protecting the oil phase against oxidation. In this study, we present for the first time the use of GGM-stabilized emulsions as complex multicomponent delivery systems for omega-6 and omega-3 fatty acids, i.e., (1) cod liver oil in drinkable yogurt and (2) oat oil in a gluten-free vegan beverage. The emulsions and the resulting functionalized beverages were characterized in terms of their physical stabilities. In addition, functionalized, drinkable yogurt was characterized in terms of the oxidative stability of the oil. Results highlighted that oil droplets stabilized with GGM were stable during storage, against thermal treatment, upon addition into the beverages, and GGM protected cod liver oil against oxidation in drinkable yogurt. The results reported here highlight the vast potential for the use of wood lignocellulose-derived, multi-functional hydrocolloids in modern foods.

Research Progress on Microcapsulation Technology and Its Application in Food

Recently,a trend in food industry is the consistent rising in the demand for functional food. As one of the most important health promotion factors,probiotics have witnessed a huge increase in their products worldwide. Microcapsulation technology has been wildly used in food industry attributed to its ability to provide protection for probiotics during food processing and storage and improve the survival rate of probiotics in products. However,there are still significant hurdles to the successful application of probiotics microcapsules in food industry,which is mainly due to the fact that somecharacteristics of microcapsules appear to be in conflict with the requirements of food products. Based on this situation,the aim of this review was to give a critical overview of the current researches and the application of probiotics microcapsules in food industry,and the future development was also prospected.

Quality and genetic relationship on dehulling characteristic in oat variety

The consumption of oats (Avena sativa L.) with high nutritional utility is accelerating due to the increased consumers’ demand for functional foods. In Korea, naked oats are used as food, while covered oats are used for animal feed. However, it is difficult to distinguish naked oats from covered oats when the husk is removed from the grains by a special process. The present study was carried out to investigate experimental methods that would be beneficial in the segregation of different types of oats after husk removal. Grain quality-related biochemical compounds were analyzed in a bid to differentiate the oat dehulling characteristics. In addition, 61 SSR markers were examined for genetic relationship and variety identification of oats using five naked and seven covered oat varieties. Results showed that, the contents of protein, lipid, and β-glucan were not significantly different among the oat varieties and this could not be used as an index for distinguishing oats husk character. However, in the fatty acid composition ratio,, naked oats had a higher ratio of stearic acid (C18:0) and oleic acid (C18:1) than covered oats, and covered oats had a higher ratio of linoleic acid (C18:2) and linoleic acid (C18:3) than naked oats. The assessment of SSR marker genotype revealed that 33 polymorphic bands among 12 oat varieties and 1 variety could be distinguished through the combination of polymorphic markers thus indicating the usability of these markers for variety identification in oats.