Development Of Functional Food Products Research Articles

Phytochemical profiling and cellular antioxidant efficacy of different rice varieties in colorectal adenocarcinoma cells exposed to oxidative stress

In the present study, white (Baegilmi), brown (hyunmi) and black (chalheugmi) Korean local rice varieties ethanol extracts were analyzed for in-vitro antioxidant assays (ABTS, FRAP and DPPH), cellular antioxidant activities (CAAs) and phenolic phytochemicals content. The highest antioxidant assays, phenolic, flavonoid and anthocyanins content were identified among the free fractions of black rice. Phenolic phytochemicals were detected and quantified using the ultra-high-performance liquid tandem chromatography quadrupole flight mass spectrometry (UHPLC-Q-TOF-MS2). Which indicated the richness of several phytochemicals like ascorbic acid, vanillic acid, p-coumaric acid, catechin, epigallocatechin and quercetin in black rice than in other rice samples. The cellular antioxidant activities (CAA) of black rice were found equivalent to that of ascorbic acid, the standard employed in the assay. The CAAs of free fractions were as follows: white rice < brown rice < black rice. These findings are significant for enhancing human health through increased consumption of black and brown rice in the development of functional food products.

Screening, characterization and growth of γ-aminobutyric acid-producing probiotic candidates from food origin under simulated colonic conditions.

This study aims to isolate probiotic bacteria candidates from various starter cultures and fermented foods and characterize their ability to produce γ-aminobutyric acid (GABA). GABA is a major inhibitory neuromediator of the central and enteric nervous systems with a role in several health disorders. Fourteen strains of lactic acid bacteria were isolated from food environment and screened for the presence of the glutamate decarboxylase (gadB) gene using PCR and GAD enzymatic assay. The identified potent GABA-producers included Strep. thermophilus, Lactiplantibacillus plantarum and Lact. delbrueckii subsp. bulgaricus. GC-FID analyses confirmed the high GABA production capacity of Strep. thermophilus ST16 (1641.5 ± 154.15 μmol l-1 ), Strep. thermophilus ST8 (1724.5 ± 48.08 μmol/L). To a lesser extent, Bif. animalis ST20, Lact. acidophilus LP16-2 and Ent. faecium ST3 produced 947.5 ± 70.71, 918.0 ± 121.42, and 907.83 ± 55.15 μmol/L of GABA, respectively. These potent strains were able to grow and produce GABA in MRS broth and pre-fermented Macfarlane broth, the latter medium mimicking the nutrient and metabolome composition encountered in the colon. The identified bioactive strains exhibited strong biological safety and probiotic potential profiles as indicated by sensitivity to antibiotics, absence of virulence factors and survival in gastrointestinal conditions. Several GABA producing probiotic candidates, including Bif. animals ST20, Strep. thermophilus ST8, Lact. acidophilus LP16-2, L. plantarum LP6 & LP9, and Ent. faecium ST3, have shown potential to grow under simulated colonic conditions. Findings from this study provide evidence of the suitability of the isolated GABA-producing probiotic candidates for the development of health-oriented functional food products.

Evaluation of digestibility differences for apple polyphenolics using in vitro elderly and adult digestion models

We evaluated the in vitro digestibility of apple polyphenols mimicking elderly and adult digestion models (dynamic and static systems). The digestibility of total apple polyphenols in small intestine was much higher in the adult dynamic system (62 μg/100 g fresh apple) compared to the static system (20 μg/100 g fresh apple) and elderly dynamic digestion conditions (33 μg/100 g fresh apple). Elderly in vitro static digestion showed better antioxidant activity than the adult system (OH and ABTS+ methods). Thus, the in vitro dynamic digestion system can more truly reflect the digestion of apple polyphenols than static digestion system. Moreover, elderly digestion conditions negatively influenced the digestibility of apple polyphenols including chlorogenic acid, epicatechin, phlorizin, rutin, phloretin, hyperoside, proanthocyanidin B2, and quercetin. Hence, appropriate selection of in vitro digestion models for elderly is a prerequisite to exploring the digestibility of phytochemicals for the development of functional food products for elderly.

Development of plant based functional food products: a review

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.

The Role of Microencapsulation in Food Application.

Modern microencapsulation techniques are employed to protect active molecules or substances such as vitamins, pigments, antimicrobials, and flavorings, among others, from the environment. Microencapsulation offers advantages such as facilitating handling and control of the release and solubilization of active substances, thus offering a great area for food science and processing development. For instance, the development of functional food products, fat reduction, sensory improvement, preservation, and other areas may involve the use of microcapsules in various food matrices such as meat products, dairy products, cereals, and fruits, as well as in their derivatives, with good results. The versatility of applications arises from the diversity of techniques and materials used in the process of microencapsulation. The objective of this review is to report the state of the art in the application and evaluation of microcapsules in various food matrices, as a one-microcapsule-core system may offer different results according to the medium in which it is used. The inclusion of microcapsules produces functional products that include probiotics and prebiotics, as well as antioxidants, fatty acids, and minerals. Our main finding was that the microencapsulation of polyphenolic extracts, bacteriocins, and other natural antimicrobials from various sources that inhibit microbial growth could be used for food preservation. Finally, in terms of sensory aspects, microcapsules that mimic fat can function as fat replacers, reducing the textural changes in the product as well as ensuring flavor stability.

Changes in content of bioactive constituents and antioxidant activity of riceberry after food processing and degradation kinetics during storage.

The effect of roasting temperature (70, 120, 140°C) and food processing (soaking, steaming, and roasting) on the content of bioactive constituents (total phenolic content, total flavonoid content, total anthocyanin, and γ-oryzanol) and antioxidant activity of processed riceberry were investigated. In addition, the degradation kinetics of bioactive constituents and antioxidant activity during storage were assessed using zero-order and first-order kinetic models. Results showed riceberry roasted at 120°C had the highest total anthocyanin content and antioxidant activity. In addition, riceberry obtained from roasting exhibited the highest bioactive compound and antioxidant activity. Besides, first-order kinetic was confirmed as the best-fitted model to describe degradation of bioactive constituents and antioxidant activity of processed riceberry during storage. This finding suggested that roasting at 120°C was chosen as an optimum condition to maximize the content of bioactive constituents and antioxidant activity and kinetic models provided a better understanding of antioxidant property reduction of processed riceberry during storage. PRACTICAL APPLICATION: Riceberry is an abundant source of bioactive constituents with beneficial health effects leading to a development of functional food product. However, processing may negatively affect biological properties of riceberry and bioactive constituent degradation of processed riceberry during storage has not been previously reported. Therefore, different processes were investigated to determine the effect on bioactive constituents and antioxidant activity of riceberry, and the degradation kinetic model of bioactive constituents during storage was also studied. Optimum processing is appropriate to design riceberry containing high concentration of bioactive constituents and antioxidant activity, which could be considered as a functional diet for health-conscious consumer.

Classification and regulation of functional food proposed by the Functional Food Center

There has yet to be a consensus on the definition of functional foods (FF), and accordingly many institutions lack a comprehensive process for its classification. The Functional Food Center (FFC) has previously proposed a multi-step process for the development of functional food products and ways by which to bring them to market without means to classify established items. This article is advancing the previously proposed methodology with the addition of new steps. The newest steps focus on themes of transparency by the publishing of peer-reviewed articles for the functional food product as mandatory for accreditation. In doing so, this will provide greater access to information for the functional food market, as well as, acceptance and trustworthiness of functional claims. Additionally, the Functional Food Center has created a new system for categorizing functional foods. The new categorization system uses improved research on epidemiological and after market studies, and evaluates the quality of evidence for the functional food product (FFP) as A, B, or C. A classification of A denotes the completion of aftermarket research, epidemiological studies, and certification of functional food status. Classification B denotes completion of epidemiological studies and certification of functional food status. Lastly, C indicates that the product has only been certified as functional. The Functional Food Center’s definition of functional foods, steps on how to create functional foods, and proposed categorization will help to describe our proposed regulation of FFP. KEYWORDS: Functional Food Classification, Functional Food Regulation, Functional Food Products, Categorization Grades of Functional Food, How to Create Functional Food, Bioactive Compounds, Functional Food Definition

Characterization of spray dried diosgenin from fenugreek using binary blend of carrier agents

The utilization of nutraceutical products is enhancing widely due to upcoming diseases. Consumption of bitter food is remarkably less irrespective of their health benefits. From ancient times fenugreek and its bioactive compound diosgenin is quite popular. Diosgenin is providing health benefits by controlling cellular mechanisms in view of different metabolic diseases. This article rivets over the encapsulation of fenugreek diosgenin with a binary blend of maltodextrin (MD) and whey protein concentrate (WPC) by spray drying. While drying, core material diosgenin concentration was varied. The produced powder was analyzed for bulk density, tapped density, flowability, powder yield, encapsulation efficiency, color, and analytical properties. The yield and encapsulation efficiency were observed to be higher as the amount of core material was increased in feed. Among the selected diosgenin concentration, 4DGP with MD and WPC yield better results in comparison with other selected concentrations from 1DGP to 5DGP. 4DGP produced 87.77% encapsulation efficiency that depicted good interaction of diosgenin with MD and WPC. The diosgenin powder properties like bulk density, tapped density, Carr's index, Hausner ratio, hygroscopicity, and degree of caking were observed. The analytical properties of powder revealed the presence of functional groups (aromatic ester C-O; nitro compounds N-O; and alkene C=C), moderate glass transition temperature range (113.77 to 137.28°C), and 77.6% amorphous nature of spray dried diosgenin powder. The color of powder varied from off cream to pale yellow as the amount of core material varied. These properties of diosgenin powder could be utilized in the development of functional food products which could benefit mankind.

Enhancement of the concentration of melatonin and its precursors in legume sprouts germinated under salinity stress and evaluation of the feasibility of using legume sprouts to develop melatonin-rich instant beverage

Melatonin is a bioactive indolamine possessing multifunctional properties in humans and plants. Germination conditions under salinity stress were optimized to maximize melatonin, serotonin, tryptophan and total phenolic content (TPC) levels of Vigna angularis to develop melatonin-rich instant beverage from legume sprouts. The effect of stress conditions on these compounds was also evaluated in soybean and chickpea. Optimum germination conditions of V. angularis were investigated using response surface methodology (RSM) under NaCl stress at 9.5–115.5 mmol/L and 14.1–81.9 h. V. angularis germinated under normal conditions (without NaCl) served as the control. Optimum germination conditions obtained were 68 mmol/L NaCl and germination time 72 h, resulting in increase of melatonin, serotonin and TPC in V. angularis sprouts of 47, 37 and 12%, respectively compared with normal condition. These conditions were successfully applied to germinate soybean and chickpea, while improving melatonin and bioactive compounds levels. The three legume sprouts showed high feasibility to formulate melatonin-rich instant beverages with acceptable sensory quality. These findings provide useful information as an alternative approach to enhance the level of health-beneficial compounds in legume sprouts, with potential use as natural sources of melatonin for functional food product development.

Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review

The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity for a longer duration. In this regard, several advanced techniques have been explored in recent years for microencapsulation of bioactive compounds, e.g., essential oils, healthy oils, phenolic compounds, flavonoids, flavoring compounds, enzymes, and vitamins. The efficiency of microencapsulation depends on various factors which are related to natural compounds, encapsulating materials, and encapsulation process. This review provides an in-depth discussion on recent advances in microencapsulation processes as well as their application in food systems.

РАЗРАБОТКА ТЕХНОЛОГИИ КОЛБАСНОГО ИЗДЕЛИЯ ИЗ МЯСА БАРАНИНЫ С ИСПОЛЬЗОВАНИЕМ РАСТИТЕЛЬНОГО СЫРЬЯ

Currently, according to the concept of the national technological initiative, the food industry is tasked with creating, producing and selling personalized and common, based on traditional raw materials and its substitutes, food products, using health-saving technologies, taking into account diseases, food allergies, types of professional activities, national traditions. The development of functional food products and the use of modern biotechnological techniques will improve the quality of consumed products, as a result, the quality of life of the country's population. The article is devoted to the development of technology of enriched lamb sausage. Mutton is an excellent raw material for the production of organic products, as it contains fat with substantially the least amount of stearin complex, has significant sensory indicators, has physiologically active peptides that regulate the bioactivity of the consumer's body. The expansion of the range of meat products that meet the modern requirements of nutrition science poses challenges not only to improve their quality and hygienic safety, but also to search for the rational use of new reserves of meat raw materials. The purpose of the study was to study meat raw materials, as well as to determine the effect of various dosages of vegetable raw materials introduced into the meat product. Experimental studies were conducted in the laboratory of the Department of Food Technologies of the Don State Agrarian University. The paper substantiates the optimal dose of pomegranate application, which was determined on the basis of organoleptic parameters. The optimal amount of application of vegetable raw materials has been established without deterioration of technological and consumer properties of the sausage product. Thus, a product of a functional orientation of good quality has been obtained that meets all the requirements of the consumer.

On probiotic yeasts in food development: Saccharomyces boulardii, a trend

Studies conducted in the last decades have demonstrated the probiotic effects of several yeast species. Among the probiotic yeast evaluated, Saccharomyces boulardii is the most common and widely studied species with significant probiotic properties, such as survival capacity in the acidic environment of the gastrointestinal tract and improvements in the intestinal microbiota. In recent years, new evidence indicated that the incorporation of probiotic yeasts is also a promising approach in food development, thus leading to new perspectives for a more integrated strategy for a potential application of S. boulardii in the development of innovative functional food products. In this review, an overview of recent published data on the application of probiotic yeast in foods is presented, especially on the use of S. boulardii as a trend to develop several functional foods, such as non-alcoholic, fermented alcoholic, vegetable, and bakery products.

Health Awareness Toward Dairy Functional Foods in Hungary

Recently, the development of functional food products has played an essential role in healthy behavior. The increase in knowledge of consumers spurs concerns about health and how diet directly impacts health status. Functional foods are a new type of product that provide consumers with improvements in targeted physiological functions and a healthy lifestyle. Twenty-first-century consumers are seeking foods that have beneficial effects on the body beyond the conventional known nutritional role of the food. However, many consumers are still unclear about what functionality a given represents and the intended purpose of a given food product. In the Hungarian dairy sector, most dairy products stand out as the largest segment of functional foods giving the diversity of Hungarian’s functional dairy market. Several studies have looked at the trends of individual perception and consumer behavior regarding new foods in the market and their functional role in health and disease. The objective of this review is to highlight how health awareness influences the acceptance and consumption of dairy functional foods in Hungary.

Encapsulation of mangosteen pericarp anthocyanin‐rich extract by spray drying

SummaryMangosteen pericarp anthocyanin‐rich extract (MPA) was encapsulated by maltodextrin dextrose equivalent 20 (MD20) combined with gum arabic (GA), inulin (IN) or pectin (PEC) using spray drying. The highest encapsulation efficiency and anthocyanin content exhibited MD20:PEC and MD20:IN combinations. The MPA‐encapsulated powders had a crystalline‐mixed amorphous structure. Scanning electron microscopy (SEM) analysis showed smooth, round, fine particles. Fourier transform infrared spectroscopy (FTIR) analysis confirmed entrapment of anthocyanins by carrier agents. Thermogravimetric analysis (TGA) revealed a high thermal stability of encapsulated powders at temperatures &lt;200°C and found that encapsulation reduced thermal degradation of anthocyanins. Incorporation of MPA‐encapsulated powders into natural yoghurt produced shelf‐stable naturally coloured product but slightly suppressed the multiplication ofLactobacillus bulgaricus. Encapsulation of anthocyanin‐rich mangosteen pericarp extract using spray drying presents a viable opportunity for food technologists to utilise this source in the development of functional food products.

Impact of spray drying operating conditions on encapsulation efficiency, oxidative quality, and sensorial evaluation of chia and fish oil blends

In the present investigation, the emulsion blends of chia seed oil (CSO, 50%) and fish oil (FO, 50%) were spray dried using operating conditions such as inlet air temperature (IAT 125, 140, 155, 170, 185°C), wall material (WM 5%, 10%, 15%, 20%, 25%), pump speed (PS 3, 4, 5, 6, 7 ml/min), and needle speed (NS 3, 5, 7, 9, 11s), respectively. The highest EE was obtained 83.77% ± 0.96% at 140°C (IAT), 10% (WM), 4 ml/min (PS), and 5S (NS) conditions. While the minimum EE was noted 73.40% ± 0.35% at 170°C (IAT), 20% (WM), 6 ml/min (PS), and 9S (NS), the maximum model predicted value of EE was 81.85% ± 0.90%. IAT significantly affected the EE while oxidative quality of spray-dried microcapsule (SDM) samples was improved. The sensorial scores of SDM samples were in the acceptable range. Therefore, SDM developed from CSO and FO blends can be recommended for supplementation in different food products. Practical applications In the modern age, the consumer and researcher interest has increased for the development of functional food products with excellent nutritional and stable omega enriched oils. The developed microcapsules from chia and fish oil blends at optimized spray drying operating conditions will help to design a formulation for discerning consumers to obtain omega enriched oil microcapsules with high efficiency and more sensorial acceptability.

Microencapsulation of Lactobacillus plantarum by spray drying: Protective effects during simulated food processing, gastrointestinal conditions, and in kefir

Probiotics are incorporated into food products because of numerous favorable effects on human health. The viability of probiotics is often affected by unfavorable interference during processing. The encapsulation can provide protection to probiotics during mechanical processing, storage, and gastrointestinal digestion. This study aimed to evaluate the protective effect of whey protein isolate (WPI) and dextran (DX) conjugates for Lactobacillus plantarum. The WPI-DX conjugate was prepared by Maillard-based glycation and confirmed by gel electrophoresis. Extending the heating time from 1 to 5 h decreased the content of tryptophan residues and increased the amide I and amide II bands. The enhanced protective ability of Maillard reaction products (MRPs) for L. plantarum was observed under conditions of stress (pH, heat, and salt) and in vitro digestion. In situ viability tests showed that encapsulation improved the survival of bacteria in kefir during 15 days of storage at 4 °C. Overall, our results provide valuable information for the development of functional probiotic food products.

Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry

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.

​Ice Cream and Frozen Yoghurt - A Suitable Carrier for Probiotics: A Review

Nowadays there has been a significant interest in the development of innovative functional food products conferring customized benefits to the consumers viz., physical and mental well-being, dental health, gastro-intestinal functions, etc. Among the dairy products with live cultures, probiotic ice cream and fermented frozen desserts such as frozen yoghurt are the emerging functional foods. Ice creams and frozen yoghurt are food products showing potential for use as probiotic vehicles and are highly popular with the consumers. The problem to be tackled relates to the loss of viability of probiotic cells in frozen dairy desserts which can occur during product formulation, processing, freezing and storage. The development of probiotic frozen dairy desserts containing live probiotic bacteria necessitates certain technological interventions. The means used to attain higher survivability of probiotic cells in such frozen products include use of selected probiotic strains, use of prebiotics along with probiotics, encapsulation of probiotic cells, use of cryoprotectants, etc.

Optimization of the proteolysis process of connective tissue proteins in ostrich meat

A promising area of research for the development of functional food products of mass consumption is the use of non-traditional sources of raw meat of domestic production, including ostrich meat, which has a high nutritional and biological value. However, ostrich meat is characterized by an increased content of connective tissue, which causes its rigidity. The use of proteolytic enzymes will increase the functional and technological properties of meat and the assimilation of hard-to-digest proteins, in particular collagen. The aim of the study is to optimize the technological parameters of biomodification of the properties of ostrich meat raw materials using collagenase The object of the study is the meat of the femoral part of an ostrich grown on the territory of the Leningrad region. To optimize the technological parameters of minced meat fermentation, the fractional replica method was used to study the effect of three factors on the response functions: the mass fraction of collagenase (C, encoded variable X1), the duration (τ, encoded variable X2), and the temperature of minced meat aging (t, encoded variable X3). The response functions are the values of the moisture-holding capacity (Y1) and the content of amine nitrogen (Y2). The regression equations describing the dependence of the response functions on the factors under study have been compiled. The technological parameters of the fermentation of minced meat based on ostrich meat with the use of collagenase have been optimized: the mass fraction of the enzyme is 0.05%, the holding time of the minced meat is 4.5 hours at t=13ºC, allowing one to obtain minced meat with high organoleptic characteristics and functional and technological properties.

Fabrication, characterization, and in vitro digestion of bamboo leaf extract loaded liposomes

Bamboo leaf extract (BLE) is rich in polyphenols and has been used as a novel food additive with the approval of the Ministry of Health in China. However, there are still many challenges associated with the utilization of BLE in food products due to its low stability and bioavailability. These drawbacks could be improved by liposome-based encapsulation. Light scattering and microscopy indicated that BLE-loaded liposomes exhibited high BLE encapsulation efficiency, narrow size distribution and good stability. The physicochemical properties and morphology of BLE-loaded liposomes after in vitro gastrointestinal digestion were also evaluated. The release rate in simulated gastric fluid (SGF) was slower than that in small intestine phase. The liposomes could merge with the Caco-2 cell membrane monolayer, and therefore transport BLE through the cell membrane with improved the intestinal permeability. Overall, our results showed that liposome encapsulated BLE exhibited improved solubility and bioavailability. This formulation is promising for the development of certain functional food products.