Functional Food Properties Research Articles

Consumers’ attitude towards honey consumption for its health benefits: first insights from an econometric approach

PurposeAs is well known, there are several aspects that characterise honey consumption and the reasons for purchasing it. Despite this, little attention has been paid to the drivers that move consumers towards the use of honey for its health benefits and therapeutic properties. The aim of this study is to define which drivers move the consumption of honey for its health benefits.Design/methodology/approachThe study, conducted on 640 Italian honey consumers, applied inferential tests (Chi-square) and an econometric model (logit regression), and showed that about 66% of the respondents stated that they consume honey for its health properties.FindingsThe main drivers of honey consumption are both among the intrinsic (Colour) and extrinsic (Origin and Organic certification) attributes of the product. What also emerges is that the propensity to consume honey for health purposes is influenced by the consumer characteristics and habits, such as Age cohort, Gender, BMI and Large retail buyer. Moreover, we observed that consumption is influenced by BMI but not by lifestyle characteristics such as sport and diet.Originality/valueThis study could be a support tool for policymakers who are interested in promoting good nutrition and improving public health, since there is great interest in the functional properties of foods and the need to enhance the value of products, while at the same time ensuring consumer protection.

Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance

ABSTRACT We aimed to evaluate the acceptance of artisanal ice cream prepared with extra virgin olive oil (EVOO) as the main lipid ingredient. Two formulations were developed using an EVOO from Brazil (BrEVOO) and another from Greece (GrEVOO), both with high content of phenolics. Acceptance test using a hedonic scale was applied. Principal component analysis (PCA) and multiple linear regression (MLR) analysis were carried out to highlight significant attributes affecting the ice cream acceptance. No statistical significant differences (p > .05) were observed between ice creams for aroma, flavor, consistency, appearance, and overall acceptance. Regarding PCA, the first two components explained 80% of the total variability and allowed us to observe that the global acceptance was mainly correlated with aroma and flavor. We conclude that EVOOs can be an effective ingredient to promote functional and/or health properties of novel foods.

Curry leaf (Murraya koeneigii) extract as a natural source of antioxidants for enhancing the oxidative and thermal stability of ghee

Ghee is used for making various sweets and dishes in addition to its various culinary purposes. In the course of such preparations, ghee is subjected to different degrees of heat treatment which on combining with air can undergo considerable physico-chemical changes. The high temperature cooking process creates a series of complex chemical reactions in ghee which affects the sensory and the functional properties of foods as well as the ghee used. This leads to adverse health effects on consumers. One of the best ways to protect ghee from autooxidation and thermal oxidation is by the incorporation of antioxidants during their processing. Addition of synthetic antioxidants is restricted in several countries. Scientific investigations have also found that the use of synthetic antioxidants in foods may harm the liver and lead to the development of cancer. The aim of the present study was to check the effect of curry leaves (Murraya koeneigii) extract on the thermal stability of ghee. Based on the peroxide and thiobarbituric acid (TBA) value determinations, it was observed that quality of ghee samples added with 1 % CLE during frying was significantly higher than that of control (ghee without antioxidant) and ghee added with 0.02 % BHA (a synthetic antioxidant). At 15 minutes of frying (180°C), the peroxide value was 3.615±0.24, 1.04±0.10 and1.07±0.02 mM O2/kg fat for the control, BHA added and CLE added ghee respectively and this increased to 8.23±0.23, 6.47±0.21 and 4.0±0.01 mM O2/kg fat after 60 minutes of frying, respectively. Findings suggested that CLE could be used as a source of natural antioxidants for imparting thermal stability to ghee during frying.

Evaluation of nutritional and functional properties of millet-based foods

Evaluation of nutritional and functional properties of millet-based foods

Extraction, phytochemical analysis, monosaccharide composition and functional properties of X. americana seed mucilage

The ability of mucilage to improve the functional and rheological properties of foods has initiated interest in exploiting different plant sources. Ximenia americana seed, disposed after consuming of the fruit pulp, has not been exploited for its mucilage potential to be used in food industry. X. americana seed mucilage was extracted and precipitated with water and ethanol, respectively. This study investigates the phytochemical constituents, antioxidant activities, monosaccharide composition, and morphological features of X.americana seed mucilage. The yield of mucilage obtained from the seed was 17.15%. The amount of total phenol, flavonoid, alkaloid, and tannin extracted with methanol was higher than that of acetone. Saponin was not detected in this mucilage extract. Xylose (50.18%) was the dominant sugar, while sucrose (2.83%) was the least in quantity among monosaccharides. The FTIR result revealed the presence of (OH) group which indicated the hydrophilic nature of the mucilage. The SEM micrograph also showed the amorphous and uneven shapes with cracks. The mucilage had remarkable functional properties in terms of foaming capacity, foam stability, emulsion capacity, emulsion stability, water and oil holding capacity and viscosity. The result indicated that the mucilage from X. americana seed could be a potential ingredient in food industry.

Importance of physical and functional properties of foods targeted to seniors

• The paper presents nutritional problems of elderly people from an international perspective, due to the diversity of nutritional recommendations. • The paper presents how the perception of functional food by the elderly and highlighted factors determining the purchase of food that improves health. • The presented study provides an overview of functional products available on the market, against a background of diverse nutritional needs of older people. • The research was focused on the role and place of special food for older people in their diet, as well as possibilities and limitations of the functional food for elderly consumers were analyzed. The paper presents nutritional problems of elderly people from an international perspective, due to the diversity of nutritional recommendations. The acceptance and readiness to purchase functional foods by consumers has been widely studied, but no studies have been conducted on the attitude of older consumers to innovative products with health consequences. The perception of functional food by the elderly and the analysis of factors determining the purchase of food that improves health are of great importance. The first part of the study provides an overview of functional products available on the market, against a background of diverse nutritional needs of older people. In the second part of the study, the opinion of seniors on the role and place of special food for older people in their diet, as well as possibilities and limitations were analyzed. Research shows that the market for older consumers is not homogeneous, because the reasoning of health and health determinants is different. There is a group of consumers, which are looking for healthy food. There are also critical and cautious consumers and consumers of natural products. Different themes and barriers to the use of products with health claims have been identified and described.

Optimization of nutritional and functional qualities of local complementary foods of southern Ethiopia using a customized mixture design.

Commercially produced complementary foods are inaccessible to rural households in Ethiopia. This study aimed to optimize the nutritional and functional properties of local complementary foods using flours of the following locally available crops: maize, red kidney bean, kocho, and pumpkin fruit. Ten formulations were generated using a customized mixture design. A five‐point hedonic scale was used for the determination of organoleptic properties, and standard methods were used for the analyses of nutritional composition and functional properties. The flours were mixed in the range of 20%–30% for kocho, 10%–25% for pumpkin fruit, 10%–40% for red kidney bean, and 15%–30% for maize. Optimal nutritional and functional properties were obtained using 33.5% kocho, 22.5% maize, 17.5% pumpkin, and 26.5% red kidney bean. Optimal values for functional properties were 0.86 g/ml, 5.94 ml/g, 4.14 ml/g, 2.96 g/g, 5.0 ml/g, and 1225.3 cP for bulk density, water absorption capacity, oil absorption capacity, swelling capacity, swelling index, and viscosity, respectively. All formulations were within acceptable limits with scores ranging from 3.00 to 4.32 on a scale of 5. The inclusion of 25% pumpkin fruit flour and other ingredients between 20% and 30% increased the pro‐vitamin A carotenoid and vitamin E contents of the composite flours. Aside from optimization, a higher concentration of limiting amino acids was achieved with 40% kidney beans and 15%–25% of the other ingredients. The mineral contents improved with increasing pumpkin, kidney bean, and kocho. To sum up, the nutrient quality, energy density, and functional quality of complementary foods can be optimized at a low cost using local ingredients.

The Ability of Near Infrared (NIR) Spectroscopy to Predict Functional Properties in Foods: Challenges and Opportunities.

Near infrared (NIR) spectroscopy is considered one of the main routine analytical methods used by the food industry. This technique is utilised to determine proximate chemical compositions (e.g., protein, dry matter, fat and fibre) of a wide range of food ingredients and products. Novel algorithms and new instrumentation are allowing the development of new applications of NIR spectroscopy in the field of food science and technology. Specifically, several studies have reported the use of NIR spectroscopy to evaluate or measure functional properties in both food ingredients and products in addition to their chemical composition. This mini-review highlights and discussed the applications, challenges and opportunities that NIR spectroscopy offers to target the quantification and measurement of food functionality in dairy and cereals.

Atmospheric cold plasma: a new approach to modify protein and lipid properties of myofibrillar protein isolate from hairtail (Trichiurus lepturus) fish

AbstractBACKGROUNDQuite recently, considerable attention has been paid to atmospheric cold plasma (ACP) as an eco‐friendly and highly efficient technology to modify the functional properties of foods. This study focuses on the effect of ACP on the myofibril protein and lipid quality of hairtail (Trichiurus lepturus) fish. In achieving this, the samples were treated with ACP at 50 kV for different times (30, 60, 120, 180, 240, 300 s).RESULTSThe findings indicated slight changes in peroxide value and thiobarbituric acid reactive substances in the samples treated with ACP. A significant increase (P < 0.05) in the surface hydrophobicity (from 131.71 ± 0.81 μg to 146. 34 ± 0.81 μg), turbidity (from 0.13 ± 0.001 to 0.27 ± 0.01), and water‐holding capacity (from 61.63% ± 5.7% to 64.86% ± 1.5%) were detected with treated samples.CONCLUSIONSWe conclude that ACP treatment induces marked changes in the protein and lipid properties of myofibril protein isolated from hairtail fish, which strengthen the gel formation of hairtail fish. © 2021 Society of Chemical Industry.

Biosynthetic Pathway and the Potential Role of Melatonin at Different Abiotic Stressors and Developmental Stages in Tolypocladium guangdongense.

Melatonin, a bioactive compound and an important signaling molecule produced in plants and animals, is involved in many biological processes. However, its function and synthetic pathways in fungi are poorly understood. Here, the samples from Tolypocladium guangdongense, a highly valued edible fungus with functional food properties, were collected under different experimental conditions to quantify the levels of melatonin and its intermediates. The results showed that the intracellular melatonin content was markedly improved by Congo red (CR), cold, and heat stresses; the levels of intracellular melatonin and its intermediates increased at the primordial (P) and fruiting body (FB) stages. However, the levels of most intermediates exhibited a notable decrease under CR stress. Several genes related to melatonin synthesis, excluding AADC (aromatic-L-amino-acid decarboxylase), were markedly upregulated at an early stage of CR stress but downregulated later. Compared to the mycelial stage, those genes were significantly upregulated at the P and FB stages. Additionally, exogenous melatonin promoted resistance to several abiotic stressors and P formation in T. guangdongense. This study is the first to report melatonin biosynthesis pathway in macro-fungi. Our results should help in studying the diversity of melatonin function and melatonin-synthesis pathways and provide a new viewpoint for melatonin applications in the edible-medicinal fungus.

Research Progress in the Structure, Physiological Activities and Applications of Buckwheat Protein

Buckwheat is a kind of pseudocereal with high protein content and well-balanced amino acids. It is a source of high-quality protein. Buckwheat protein not only has high nutritional value, but also has a variety of health benefits such as lowering cholesterol, lowering blood pressure, and lowering blood sugar. So it has development value in functional food and other fields and has broad application prospects. In this paper, the advantages and disadvantages of the different methods for the extraction of buckwheat protein are described, and the current research status of buckwheat protein's structural characteristics, food functional properties, physiological activities and applications are presented. The research prospect of buckwheat protain is looked forward, hoping to provide basis for the development and utilization of buckwheat protein and the further processing of related products.

Physicochemical, Functional and Pasting properties of Orange-Flesh Sweet Potato Starch, Soya bean and Groundnut Flour Complementary Food

Complementary food from blends of orange flesh sweet potatoes (Ipomea batata) (OFSP) starch, soybean (Glycine max) and groundnut (Arachis hypogea) flour was formulated and evaluated for physicochemical, functional and pasting properties. The blends of OFSP starch, soybean and groundnut flour were in the ratios of (OFSP:SB:GN): 90:5:5, 85:10:5, 80:15:5, 75:20:5, 70:25:5, 65:30:5, 60:35:5, 55:40:5, 50:45:5 for PSB1 – PSB9, while 100 % OFSP served as control. Standard analytical methods were used for all analysis. pH (4.60 – 5.69), sugar (0.71 - 3.63 %) and amylopectin (70.28 - 85.34 %) increased significantly (P≤0.05) while starch (69.09 - 87.53 %) and amylose (29.97 - 14.65) decreased with increase in soybean flour addition. Carotenoid content (11.08 – 44.60 mg/kg) will meet >200% of recommended Vitamin A requirement for infants. Bulk density, water absorption capacity, swelling power, solubility index and dispersibility ranged respectively from 0.71 - 0.83 g/ml, 0.59 - 1.35, 9.12 - 14.48, 5.57 - 9.45 and 76.00 – 80.00 %. The peak, trough, breakdown, final and setback viscosities varied significantly (P≤0.05) from 127.5 - 7291.0, 95.3 - 4332.0, 32.3 - 2959.0, 129.0 -6159.0 and 33.79 - 1827.0 RVU respectively. Increase in pH and sugar, decrease in starch, bulk density and reduction in viscosities of the complementary food with increase in soybean flour addition is very important in achieving a near neutral and high nutrient dense gruel yet thin enough for infant feeding.

Functional Properties of Complementary Food from Millet (Pennisetum glaucum), African Yam Bean (Sphenostylis stenocarpa), and Jackfruit (Artocarpus heterophyllus) Flour Blends: A Comparative Study

The progress towards exploring the potentials of underutilized indigenous food sources via product development to curb food wastage and agro-food extinction is a way of attaining food nutrition and security within a region. In this context, a comparative study involving some functional properties of complementary food from some underutilized foods (millet, African yam bean, and jackfruit) was carried out. Briefly, millet, African yam bean, and jackfruit were subjected to series of processing treatments such as malting, pre-gelatinization, drying, and milling, followed by blending into various ratios to obtain different samples of composite flours as a complementary food. From these, the functional properties, that is, water absorption capacity (WAC), loose bulk density (LBD), packed bulk density (PBD), foam capacity (FC), swelling index (SI), dispersibility, wettability, and sinkability were determined. Results showed that malting and pre-gelatinization influenced the intrinsic functional properties of the flour blends. In addition, composite flours containing malted samples had significantly lower (p<0.05) dispersibility, SI, WAC, LBD, and PBD, but significantly higher (p<0.05) wettability and sinkability. The variations in flour substitution showed no impact on the flour functionality except for SI and dispersibility. All composite flours exhibited an appreciable level of functionality and suitability to be used as a complementary food for weaning purposes. Overall, this research has demonstrated the potentials of utilizing millet, African yam bean, and jackfruit as sustainable nutrient-dense food materials for the production of complementary food.

Functional and digestibility properties of sago (Metroxylon sagu) starch modified by microwave heat treatment

Sago starch is an underutilized starch due to its low functionality in the formulation of food products. Starch modification can enhance the functionality and functional food properties such as solubility and resistant starch content, respectively. The sago starch was treated by microwave heat treatment with two different pre-treatment which were washing (WMHT) or cold-soaking (SMHT). The modified starches exhibit better solubility in water (95 °C), oil and water binding capacity, and resistant starch (RS) content of cooked samples compared to its native. Additionally, an increase in amylose content and degree of double helix together with morphological changes on the starch granules (WMHT) were also observed. In conclusion, the changes in granules morphology and availability of amylose content by the treatments had influenced the improved some of the starch functionality and RS content. Further study is required to determine the potential of the modified starch as a low glycaemic food ingredient.

Contribution of traditional fermented foods to food systems transformation: value addition and inclusive entrepreneurship

To date, many efforts to eradicate hunger include increasing agricultural production, processing of raw materials and supplementation, and fortification of foods. Locally produced foods represent a significant part of Food Systems as they contribute to tackling hunger and malnutrition. However, few studies have investigated the processing of traditional fermented foods at household level as a means to improve nutrition and triggering inclusive entrepreneurship, two crucial dimensions Food Systems build on. Fermentation is an ancient processing technique that relies on transformation of raw materials by microbial activity and is mainly undertaken by women. This paper posits that upscaling small scale fermented food processing activities while enhancing functional food properties and fostering women entrepreneurship contributes to prevention of food losses, promotion of nutrition and health, and entrepreneurial opportunities for current processors. This is key for effective policy interventions to foster food security in challenging contexts.⨪.

Cytotoxicity, metabolic enzyme inhibitory, and anti-inflammatory effect of Lentinula edodes fermented using probiotic lactobacteria.

We found that the fermented Lentinula edodes (FLE) products exhibited various differences in terms of proximate composition, free sugar, and amino acid. In particular, there were higher levels of ergosterol, and ergothioneine in FLE-Pediococcus pentosaceus (PP) and -Lactobacillus acidophilus (LA) than in the L. edodes (LE) products. The survival rates of lactic acid bacteria (LAB) strains on artificial gastric juice, artificial bile, or heat (50-60°C) were observed to vary from 60%-66%, 60%-66%, to 42%-79%, respectively. The FLE products up to 300μg/ml had no cytotoxicity on RAW264.7, AGS, and RBL-2H3 cells, but inhibited the activities of α-amylase, α-glucosidase, and pancreatic lipase, as well as the production of nitrite, IL-1β, IL-4, TNF-α, and prostaglandin E2 (PGE2) from lipopolysaccharide (LPS)-induced inflammatory response. Our findings suggest that FLE products have metabolic enzyme inhibitory and anti-inflammatory effects. PRACTICAL APPLICATIONS: Fermentation plays a critical role in improving the functional and nutritional properties of food. In addition, lactobacteria are the main microorganisms involved in the fermentation of food known to have a variety of biological activities. Therefore, the utilization of lactobacteria for research and development of mushroom food materials can be used as a key strategy to improve the biological activity characteristics of mushroom food materials and to increase their active ingredient content. The present results show that FLE products had promising inhibitory efficacies against the activities of obesity-related metabolic enzymes and LPS-induced inflammatory response. These suggest that FLE products have the potential to be developed as functional probiotic dietary supplements or food products.

Modification of Emulsifying Properties of Cereal Flours by Blending with Legume Flours

Background: The effect of blend formation on emulsifying activity (EA) and emulsifying stability (ES) of some commonly used cereal and legume flours, using different oils, was studied. Methods: The blends of wheat flour (WF), refined wheat flour (RWF) and maize flour (MF) were prepared by mixing with equal proportions of chickpea flour (CPF) (1:1w/w) in a kitchen blender and analyzed for EA and ES using coconut, canola, corn, rapeseed and sunflower oils. Result: Statistically significant variations (p less than 0.05) were observed in the emulsifying properties of the flours and their blends. The blending of cereal flours with CPF showed mixed responses of variation in emulsifying properties from those of the respective pure flours. The EA of the blends was found to be increased from those of the pure WF and RWF but decreased from those of the pure MF and CPF with some exceptions. However, the ES of the blends was decreased from that of the pure WF and increased from those of the pure RWF, MF and CPF. The data would be a valuable contribution to the literature regarding the improvement of functional properties of cereal foods.

Sweet-and-sour sauce of assai and unconventional food plants with functional properties: An innovation in fruit sauces

The fruit sauces importance is increasing as a result of the impact of these ingredients that enhance the functional properties of foods. Thus, the study aimed to produce a sweet-and-sour sauce with assai and unconventional food plants (UFP), as a healthy alternative in promoting the consumption of fruits and vegetables. Thus, 14 sauce prototypes were produced. A first-order orthogonal central composite design was used, and for the data analysis, the response surface methodology and the ridge analysis were used. The physical, physical-chemical, microbiological and sensory analyzes were performed. The characteristics of identity and quality of selected prototypes M2 and M5, were respectively: 24 and 28 oBrix; 0.72 and 0.86 (%) titratable acidity; 33.11 and 32.34 of ratio; 3.97 and 3.91 of pH; 1.00 and 1.10 μM Trolox mL−1 of antioxidant activity; 141.0 and 158.16 mg GAE/100 g of phenolic compounds; 12.7 and 14.5 cm/30s of Bostwick consistency; 39.03 and 45.15 (%) of syneresis. There was no microbial growth. The sauces’ prototypes obtained good sensory acceptance and this was not influenced by the consumers' profile. Thus, ensuring the safety and quality of the sauces. Therefore, it was possible to obtain two prototypes for the sauce, with characteristics of identity and quality similar to those of ketchup and with functional potential.

Liberation of insoluble-bound phenolics from lentil hull matrices as affected by Rhizopus oryzae fermentation: Alteration in phenolic profiles and their inhibitory capacities against low-density lipoprotein (LDL) and DNA oxidation

Fermentation is an effective non-thermal food processing operation used for enhancing the nutritional and functional properties of food. HPLC-ESI-MS/MS analysis and inhibitory capacity of the soluble- and insoluble-bound phenolics in lentil hulls in retarding the oxidation of LDL and DNA strand scission were determined following fermentation. In HPLC-ESI-MS/MS analysis, most insoluble-bound phenolics in lentil hulls were significantly decreased, indicating their liberation from the cell wall matrix upon fermentation. However, the released insoluble-bound phenolics did not show an efficient conversion into the bioavailable soluble phenolics as reflected in the inhibitory capacity against oxidation of LDL and DNA strands. The low efficiency in bioconversion from insoluble-bound to soluble phenolics might be due to the loss of the released bound phenolics during the fermentation process. Following the alterations of individual insoluble-bound phenolics in legumes upon fermentation in this work may fill the existing gap in the related areas.

Functional and Sensory Evaluation of Enriched Weaning Food Produced from Cereal, Legume and Vegetable

This study examined the functional and sensory properties of enriched weaning food produced from cereal, legume and vegetable. Maize, soybean and carrot were formulated into blends. Sensory evaluation, proximate and functional properties were determined. The data generated were analyzed. The results obtained showed that at 2 weeks, Samples D and F had the highest score (5.00) for colour quality while least score was recorded in sample E (2.00). At 4 weeks, Samples D and F had the same score (5.00) and Sample E also had the least colour score (2.00). At 0 week, there were no significant (p>0.05) change in the texture among Samples A (4.00), B (5.00), C (5.00), D (5.00), and F (5.00). At 0 week, Samples C (5.00) and D (5.00) had the highest score for overall acceptability. The least moisture was seen in defatted soybean (5.07%), this was followed by fermented maize (9.71%) and the highest moisture content was observed in carrot (12.91%). Defatted soybean had the highest (41.2%) protein content next was carrot (10.63%) and the least was maize (6.14%) in that decreasing order. The highest (270%) water holding capacity was observed in Sample E, this was followed by Samples D (240%), C (240%), B (166%) and A (140%) in that decreasing order. The highest value for oil absorption was seen in Sample C (144%), this was followed by Sample A (121%), D (120%), B (105%) and E (90%) in that order. In this study products C and D were preferred as they were able to compete favourably with the commercial diet (F=control). However, product D was more preferred having the best color quality, texture quality as well as good functional properties. This study recommends the complementary of maize flour by the supplementation of carrot at 15% and soybean 20% inclusion level for better sensory and functional characteristics.