Functional Food Products Research Articles

Recent advances in physiochemical changes, nutritional value, bioactivities, and food applications of germinated quinoa: A comprehensive review.

The production and consumption of functional foods has become an essential food industry trend. Due to its high nutritional content, quinoa is regarded as a super pseudocereal for the development of nutritious foods. However, the presence of antinutritional factors and quinoa's distinctive grassy flavor limit its food applications. Due to its benefits in enhancing the nutritional bioavailability and organoleptic quality of quinoa, germination has garnered significant interest. To date, there is no systematic review of quinoa germination and the health benefits of germinated quinoa. This review details the nutritional components and bioactivities of germinated quinoa, as well as the potential mechanisms for the accumulation of bioactive compounds during the germination process. Additionally, evidence supporting the health benefits of germinated quinoa, the current status of related product development, and perspectives for future research are presented. Thus, our research is likely to provide theoretical support for the use of germinated quinoa resources.

Effects of mulberry pomace polysaccharide addition before fermentation on quality characteristics of yogurt

Mulberry pomace, a by-product of mulberry juice processing, is rich in natural bioactive substances including polysaccharides and polyphenols and is useful for the production of functional foods. As such the effects of mulberry pomace polysaccharide (MPP) on physicochemical, textural and microstructural features of yogurt during cold storage were investigated. MPP was incorporated into reconstituted skim milk at 0% (control), 0.5%, 1.0% and 1.5%, respectively and then fermented to yogurt and stored at 4 °C for 28 days. The color, pH, titratable acidity, syneresis, rheology, texture and microstructure of yogurt samples were analyzed. The addition of MPP before fermentation dose-dependently affected the pH value and titratable acidity of yogurt samples such that the addition of 0.5% MPP showed the most significant effect in reducing syneresis, increasing gel strength and viscosity, and improving texture and microstructure of yogurt. The results indicate that the appropriate amount of MPP can effectively improve the gel properties and physicochemical parameters of yogurt, and MPP played an important role in the yogurt quality improvement by mulberry pomace.

Proteomic characterization of extracellular vesicles derived from lactic acid bacteria.

Lactobacillus species confer health benefits by their metabolites, secreted molecules, and population numbers. Extracellular vesicles (EVs) are nano-sized particles released from cells and mediate intercellular communications. EVs-encapsulated cargos are a crucial key to decide involved biological function. However, little is known about the composition of EVs, leaving mechanisms by which Lactobacillus-derived EVs affect recipient cells remaining unresolved. This study examined the composition of EV proteins from Lactobacillus species by using liquid chromatography coupled with tandem mass spectrometry, including L. plantarum, L. fermentum, and L. gasseri. The major proteins of EVs are associated with biological processes such as catalytic activity, gluco-neogenesis, cell wall organization, and glycolytic processes. Motif enrichment analysis revealed that EVs from L. plantarum and L. fermentum contained proteins with serine-rich motif. This is the first study to report the composition and comparison of EV proteins from Lactobacillus species, providing important information of EVs in functional food products development.

Dihydrocaffeic acid grafted chitosan self-assembled nanomicelles with enhanced intestinal transport and antioxidant properties of chicoric acid.

Chicoric acid (CA) plays a crucial role as a functional factor within the realm of foods, showcasing a wide array of bioactivities. Nevertheless, its oral bioavailability is significantly limited. To optimize the intestinal absorption and bolster the antioxidant capacity of CA, a water-soluble dihydrocaffeic acid grafted chitosan copolymer (DA-g-CS) was synthesized using a conventional free radicals system, and subsequently utilized for the encapsulation of CA within self-assembled nanomicelles (DA-g-CS/CA). The average particle size of DA-g-CS/CA was 203.3nm, while the critical micelle concentration was 3.98×10-4 mg/mL. Intestinal transport studies revealed that DA-g-CS/CA penetrated cells via the macropinocytosis pathway, exhibiting the cellular uptake rate 1.64 times higher than that of CA. This substantial enhancement in the intestinal transport of CA underscores the significant improvements achieved through DA-g-CS/CA delivery. The pharmacokinetic results demonstrated that DA-g-CS/CA exhibited a remarkable bioavailability 2.24 times that of CA. Furthermore, the antioxidant assessment demonstrated that DA-g-CS/CA exhibited exceptional antioxidant properties in comparison to CA. It demonstrated enhanced protective and mitigating effects in the H2O2-induced oxidative damage model, while also displaying a stronger emphasis on protective effects rather than attenuating effects. These findings aim to establish a solid theoretical foundation for the advancement of CA in terms of its oral absorption and the development of functional food products.

Designing Nutrition for Health-Incorporating Dietary By-Products into Poultry Feeds to Create Functional Foods with Insights into Health Benefits, Risks, Bioactive Compounds, Food Component Functionality and Safety Regulations.

This review delves into the concept of nutrition by design, exploring the relationship between poultry production, the utilization of dietary by-products to create functional foods, and their impact on human health. Functional foods are defined as products that extend beyond their basic nutritional value, offering potential benefits in disease prevention and management. Various methods, including extraction, fermentation, enrichment, biotechnology, and nanotechnology, are employed to obtain bioactive compounds for these functional foods. This review also examines the innovative approach of enhancing livestock diets to create functional foods through animal-based methods. Bioactive compounds found in these functional foods, such as essential fatty acids, antioxidants, carotenoids, minerals, vitamins, and bioactive peptides, are highlighted for their potential in promoting well-being and mitigating chronic diseases. Additionally, the review explores the functionality of food components within these products, emphasizing the critical roles of bioaccessibility, bioactivity, and bioavailability in promoting health. The importance of considering key aspects in the design of enhanced poultry diets for functional food production is thoroughly reviewed. The safety of these foods through the establishment of regulations and guidelines was reviewed. It is concluded that the integration of nutrition by design principles empowers individuals to make informed choices that can prioritize their health and well-being. By incorporating functional foods rich in bioactive compounds, consumers can proactively take steps to prevent and manage health issues, ultimately contributing to a healthier society and lifestyle.

Accumulation of γ-aminobutyric acid and modifications of phenolic profiles and antioxidant capacity of foxtail millets during germination

This study investigated the influence of sprouting on the γ-aminobutyric acid (GABA) concentration, phenolic composition, and antioxidant activity of foxtail millets. Phenolic compounds and GABA were significantly enriched during the sprouting process, with an increase of 4.25–5.59 fold and 18.56%–36.40%, respectively, after germination for three days. However, the total flavonoid content (TFC) was only significantly increased (p < 0.05) in one cultivar (JS-1). A total of 25 compounds were identified in the free phenolic extracts, with 3-p-coumaroylquinic acid, N-feruloylserotonin and N-(p-coumaroyl) serotonin appearing after sprouting for two days. The main polyphenols in the free fraction, feruloylquinic acid and trans-ferulic acid, increased by 95.78% and 11.95%, respectively after three days of germination. Trans-p-coumaric and trans-ferulic acid, the two principal phenolic compounds in the bound fractions, increased by 23.28% and 46.38%, respectively. The sprouted foxtail millets showed a significantly higher in vitro antioxidant activity than their corresponding un-germinated grains (p < 0.05). Our results suggest that sprouted foxtail millet can be exploited as a functional food product enriched in GABA and enhanced in natural antioxidants.

Ecological and economic expediency of introducing modern membrane technologies of deep processing of milk whey

The article presents methodological and applied principles for justifying the feasibility of introducing modern membrane technologies of deep processing of milk whey into the practice of Ukrainian milk processing enterprises. It has been identified that the most common way of processing milk whey both in Ukraine and in global practice is its drying. As an alternative to the traditional technology of drying milk whey, it is proposed to introduce into the practice of Ukrainian milk processing enterprises an innovative technology of its deep processing, which includes the fractionation of whey proteins and the release of lactose derivatives, which is important for the use of processing products as innovative functional food products. The expediency of introducing modern membrane technologies of whey processing at domestic milk processing enterprises is substantiated, which allows rational use of raw milk resources, reducing the negative impact on the environment, and increasing the profitability of production. The results of calculations of the total ecological and economic effect are presented, which prove that the effect of the introduction of modern membrane technologies of deep processing of milk raw materials significantly exceeds the effect of using the traditional technology of drying milk whey, which is widely used in domestic milk processing enterprises. It was found that the ecological effect is manifested in the reduction of volumes of liquid industrial waste and fines for violations of environmental legislation and can be considered as an alternative to the construction of own treatment facilities. The economic effect is achieved by expanding the product range of exports and the offer on the world markets of high-margin dairy products for narrow target groups of consumers.

The effect of soaking of white and red varieties of Sorghum bicolor flour on its antioxidant, antidiabetic and physicochemical properties

Sorghum is rich in beneficial phytochemicals such as phenolic acids, anthocyanins, phytosterols, tannins, and policosanols. This study aimed to study comprehensively the antioxidant and antidiabetic activities of red and white sorghum compared to soaked sorghum. The treatment process of soaked sorghum was carried out by soaking white and red sorghum grains for 2 h at 50 ℃ followed by drying in the sun for 8 h. All the sorghum grains were processed into flour. The antioxidant assay by DPPH showed that red sorgum flour (RSF) had the highest antioxidant activity with IC50 of 98.85 ppm, followed by soaked red sorgum flour (RSF2), white sorghum flour (WSF) and soaked white sorghum flour (WSF2). Meanwhile, for the antidiabetic assay, WSF and RSF had similar alpha-glucosidase inhibitory activity as of 97.43% and 97.42%, respectively at concentrations of 1000 ppm. Total phenolic assay using Folin-Ciocalteau reagent showed that RSF2 had the highest content as of 5031.6 mg GAE/g. The physico-chemical properties of sorghum flour were also studied by proximate analysis, SEM (Scanning electron microscopy), FTIR (Fourier transform infrared spectroscopy), XRD (X-ray diffraction), and XRF (X-ray fluorescence spectroscopy).The result showed that sorghum flour had good potential properties as flour substitution in functional food products since its good antioxidants and antidiabetic properties.

건강기능식품 공전 내 HPLC-UV 기반 아스타잔틴 분석법 개선 및 평가

The HFF (Health Functional Foods) Code provides protocols for the quantitative analysis of 68 types of HFF ingredients. Astaxanthin is one of the HFF with antioxidant properties, preventing cell damage and reducing eye fatigue, becoming popular in the HFF market. To improve the astaxanthin assay protocol, we changed the LC condition from a tertiary pump to a binary pump and optimized the mobile phase and gradient accordingly. Based on the differences in the enzymes, we also observed the efficiency of the conversion of astaxanthin ester to free astaxanthin. We validated our modified method based on AOAC guidelines, including linearity (R20.99), selectivity, accuracy (recovery 92~105%), and precision (%RSD 2). An applicability was evaluated on 15 health functional food products, and the recovery values were satisfied within the range of 80-120%. In this study, we modernized the analytical method of astaxanthin by modifying the LC conditions, and standardized the cholesterol esterase with the highest efficiency.

Formation of resistant starch and cracker products from leftover rice in Saudi Arabia

Food leftovers are a worldwide concern and the Food and Agriculture Organization reported about 400 billion USD worth of food is wasted yearly. In the Kingdom of Saudi Arabia, food waste is increasing; the loss is about 33.6% of the rice commodity only. To achieve sustainable development goals including zero hunger and sustainable consumption, the current investigation aimed to study the recycling possibilities of rice leftovers through the production of resistant starch (a nutraceutical active component). Proximate analysis, in vitro digestibility (rapidly, slowly, and resistant starches), and conformational techniques (SEM, FTIR, and DSC) were accomplished before and after treating heated or not samples with acetic, citric, and tartaric acids. Also, crackers were produced from rice starch and its sensory evaluations were completed. Results reported variations in starch content between the controls and acid treatments, but interestingly, amounts of protein, and fiber were not different. The highest production of resistant starch (more than 35%) was when treated with tartaric acid and heat treatment, followed by citric acid and heat treatment (32.5%), then acetic acid and heat treatment (28%). The FTIR pictograms revealed the acetylation of heat and acid-treated rice samples. The gelatinization enthalpy (ΔH) decreased from 10.51 to 7.81 J/g for control and treated rice by acetic acid without heat. Surprisingly, the panelists reported no differences in the sensory evaluations of crackers produced from treated rice with a high content of resistant starch, which considered as functional food. These findings help achieve food sustainability through commercial-scale functional food production.

COMPARATIVE STUDY OF FERMENTATION PROCESSES OF YAK AND COW MILK

Yak milk is a valuable raw material for the production of functional food. Investigation of the fermentation process with commercial starter cultures is conducted to find suitable starters for producing fermented yak milk products on an industrial scale using modern rheological, microbiological, and sensorial methods. According to the acidification curve and rheological measurement, the gel-forming time of yak milk with mesophilic, thermophilic and mixed (meso-thermophilic) starter cultures was not significantly different from cow milk; but, yak milk had a significantly higher gel strength in all cases. The viable bacteria count of fermented samples with thermophilic starters was 8.23 log CFU∙mL-1 for cow milk and 9.12 log CFU∙mL-1 for yak milk. During cold storage (72 h), the CFU in yak milk remained higher (98.48% – 101.22%) during the storage period than that of cow milk (90.33% – 95.06%). The sensorial property scores of yak milk fermented with mixed starters were the highest, followed by those of milk fermented with mesophilic and thermophilic starter cultures. The obtained parameters show that mesophilic and mixed cultures are advantageous in terms of sensorial and probiotic properties, and thermophilic culture - in terms of gel strength. All this information is useful for the development of new dairy products.

In vitro digestion and fecal fermentation of encapsulated starch constructed via layer-by-layer coating of calcium alginate

This research prepared functional-resistant starch capsules by constructing multiple calcium alginate shells around calcium alginate/starch beads. Scanning electron microscopy revealed a dense structure for each layer of the calcium alginate shell, tightly encapsulating the calcium alginate/starch beads. The rapidly digestive starch content of three-layer calcium alginate shelled starch capsules decreased to 0.50 ± 1.14%, while the resistant starch content increased to 78.25 ± 1.55%. The estimated glycemic index (eGI) experiment suggested that the two-layer shell capsules (eGI: 59.91) and Three-layer shell capsules (eGI: 47.75) were classified as low-glycemic index foods. Furthermore, calcium alginate/corn starch multilayer capsules showed reduced microbial gas production and increased concentrations of propionic acid, isobutyric acid, and valeric acid compared to lactulose in vitro fecal fermentation experiment. Moreover, three-layer capsules and beads promoted a relative abundance of Bacteroidetes but inhibited the reproduction of Proteobacteria and Actinobacteria compared with lactulose and corn starch. These results suggest that constructing multi-layered sodium alginate shells for starch beads can effectively increase the digestive resistance of starch within the capsules and control its fermentation in the colon. This study will have a profound impact on the development of RS1-type resistant starch and be beneficial in the design and production of functional foods for prevention and assistance in the treatment of chronic diseases such as diabetes and obesity.

A Review of the Nutritional Profile, Chemical Composition and Potential Health Benefits of Aronia melanocarpa (Chokeberry) Berries and Products

Aronia melnocarpa, commonly known as chokeberry, originates from the eastern region of North America and belongs to the Rosaceae family within the Maloideae subfamily. The sour taste of fresh chokeberries makes them infrequently eaten as is, but they find extensive use in the food industry for creating fruit juices, fruit teas, wines, jams, jellies, and dietary supplements. Chokeberries represent a source of a wide range of bioactive compounds with potential health benefits for humans. Among the effects supporting human health are antidiabetic, anti-inflammatory, antimicrobial, and anticancer properties, as well as protection for the heart, liver, and nervous system. The abundant presence of polyphenols, such as phenolic acids, flavonols, anthocyanins, flavanols, and proanthocyanidins, plays a crucial role in conferring the remarkable bioactivity of chokeberries. These compounds are responsible for many of the health benefits associated with the consumption of chokeberries. Chokeberry fruits and their derived products showcase notable antioxidant properties and have the potential to promote health by effectively reducing the formation of free radicals. In this review, a comprehensive analysis of scientific research has been conducted to explore the polyphenolic compounds found in chokeberries, as well as their antioxidant potential. The findings in this review are likely to have a significant impact on future research focused on developing functional food products based on chokeberries. Chokeberries possess the potential to serve as food constituents intentionally crafted to augment antioxidant capacity. However, similar to other natural plants and medicinal products, conducting extensive research is crucial to assess the antioxidant potential, safety, and mechanisms of action of chokeberries. Therefore, the aim is to make a positive contribution to the continuation of research on the positive effects of chokeberry on health.

Solid lipid nanoparticle formulation and antihyperglycemic activity test of sea cucumber (Stichopus hermanii)

This study aims to develop a formulation with the active ingredient Stichopus hermanii for antidiabetic treatment or function to lower blood glucose levels. The formulation approach taken is to design a formula in the form of solid lipid nanoparticles (SLN), where this system is expected to optimize absorption and improve the performance of the active substance. The SLN characterization includes particle size measurement, zeta potential, polydispersity index analysis, and morphology analysis using TEM. The antihyperglycemic activity test will be tested in vivo using male white rats using the glucose tolerance test method and induced by streptozotocin. The results of the TEM analysis showed that the sea cucumber spherical in shape. The particle size of the formula was found to be 0.25 nm. The polydispersion index (PDI) of the formulation was 67.5%, 2%, and 0.5%, respectively. In the same test, male rats were given treatment according to the group division, namely 50% glucose at a dose of 3 g/kg bw 30 minutes later and the blood sugar levels were measured at 30, 60, 90, and 120 minutes using a glucometer. In a follow-up test, the administration of test samples (days -3, 6, 9, 12, and 15) of CMC Na, metformin, and 25 mg/kg body weight of the test group showed that blood sugar level decreased with the highest decrease in positive control group. In conclusion, the results showed that sea cucumbers could be developed as a functional food product to help battle the onset of diabetes and diabetic complications.

Evaluation of jamu kunyit asam (Curcuma domestica Val. - Tamarindus indica L.) as probiotic carrier of Lactobacillus plantarum BP102

Jamu kunyit asam is a herbal health product with the main ingredients of turmeric (Curcuma domestica) and tamarind (Tamarindus indica). The addition of probiotics in jamu kunyit asam will contribute to better-quality fermented drink. The purposes of the present work were (1) to determine the viability and probiotic potential of Lactobacillus plantarum BP102 in jamu kunyit asam, (2) to determine the effect of the addition of L. plantarum BP102 on the antioxidant activity of jamu kunyit asam, and (3) to determine the organoleptic changes of fermented jamu kunyit asam. The probiotic strain L. plantarum BP102 was able to grow in jamu kunyit asam with a density of 107 - 108 CFU/mL, followed by a decrease in pH value after 5-d storage. The L. plantarum BP102 in jamu kunyit asam also showed its character as a probiotic, namely, survival rates at low pH and in the presence of bile salts of 63 - 70 and 73 - 83%. The antioxidant activity of fermented jamu kunyit asam did not show an increase. The addition of L. plantarum BP102 was able to improve the organoleptic quality of fermented jamu kunyit asam, especially in terms of flavour and colour. Therefore, jamu kunyit asam can act as a probiotic carrier of L. plantarum BP102 for the development of fermentation-based functional food products.

The effectiveness of resveratrol in the management of childhood obesity

Our review is focused on examining whether or not resveratrol is effective in managing and treating childhood obesity based on its beneficial health effects, while also discussing the progress made in developing functional food products containing resveratrol. Resveratrol is a natural phenolic compound found in the Veratrum grandiflorum and is known for its antioxidant properties. Resveratrol can be found in various foods like berries, grapes, pistachios, dark chocolate, peanut skins, soybeans, and pomegranates. Studies evaluating the effectiveness of resveratrol in the management and treatment of childhood obesity have been conducted both in animals and humans. Through numerous mechanisms, such as activation of AMPK, increasing lipolysis, decreasing leptin levels and leptin/soluble leptin receptor (sOB-R) ratio, managing embryonic oxidative stress biomarkers, and reducing body weight and adiposity in offspring, resveratrol has been shown to be effective in ameliorating symptoms of obesity. Thus far, researchers have established both a goal to be accomplished (treatment and management of childhood obesity) and a bioactive compound (resveratrol) to accomplish that goal, as well as appropriate dosages and times of consumption for preclinical trials, mechanisms of action, and relevant biomarkers of resveratrol. These findings have been used to conduct various preclinical trials to test the efficacy and safety of resveratrol both in vivo and on animals. To our knowledge, the following steps have not yet been completed and are required for future research; 1) clinical trials involving resveratrol supplementation to establish safety, appropriate dosage, and time of consumption in humans, 2) creation of a specialized label for resveratrol functional food products, 3) publications submitted to open access, peer-reviewed journals, 4) approval by a reliable governmental agency, 5) official establishment of the product, and 6) epidemiological studies and after-market research conducted following release of the functional food product to the general public.Keywords: Resveratrol, Obesity, Childhood, Maternal, Cardiovascular, Diabetes, Inflammation.Graphical Abstract: Effects of resveratrol on managing childhood obesity

Editorial: Fermentation and enzymatic processes for the production of functional food

Editorial: Fermentation and enzymatic processes for the production of functional food

Ultrasound-Assisted Encapsulation of Phytochemicals for Food Applications: A Review.

The use of phytochemicals as natural food additives is a topic of interest for both academic and food industry communities. However, many of these substances are sensitive to environmental conditions. For this reason, encapsulation is usually performed prior to incorporation into food products. In this sense, ultrasound-assisted encapsulation is an emerging technique that has been gaining attention in this field, bringing important advantages for the production of functional food products. This review article covered applications published in the last five years (from 2019 to 2023) on the use of ultrasound to encapsulate phytochemicals for further incorporation into food. The ultrasound mechanisms for encapsulation, its parameters, such as reactor configuration, frequency, and power, and the use of ultrasound technology, along with conventional encapsulation techniques, were all discussed. Additionally, the main challenges of existing methods and future possibilities were discussed. In general, ultrasound-assisted encapsulation has been considered a great tool for the production of smaller capsules with a lower polydispersity index. Encapsulated materials also present a higher bioavailability. However, there is still room for further developments regarding process scale-up for industrial applications. Future studies should also focus on incorporating produced capsules in model food products to further assess their stability and sensory properties.

Characterization of complex coacervation between chia seed gum and whey protein isolate: Effect of pH, protein/polysaccharide mass ratio and ionic strength

Electrostatic complex coacervation between chia seed gum (CSG) and whey protein isolate (WPI) under different pH values (8-1), WPI/CSG mass ratios (16:1-1:1, w/w), and NaCl concentrations (0–400 mM) was investigated. Stronger complexation occurred at relatively high mass ratios (16:1, 8:1, and 4:1) and pH below the isoelectric point of WPI. Moreover, the complexation of WPI and CSG was weakened after adding NaCl and completely suppressed at 400 mM NaCl. Complexation with CSG decreased the α-helix and β-turn contents, increased the β-sheet content, and reduced the fluorescence intensity and surface hydrophobicity of WPI. The results of phase behavior and structural alteration suggested that the strongest electrostatic interaction occurred at pH 4, mass ratio 4:1, and 0 mM NaCl. The thermal stability of WPI/CSG complex coacervates was improved in comparison with that of WPI. Furthermore, rheological data and microscopy images indicated that stronger interactions between WPI and CSG resulted in greater viscosity and viscoelastic modulus, as well as denser structures. This study offers a theoretical reference for developing innovative and functional food products via understanding the interactions between WPI and CSG under different conditions.

In Vitro Evaluation of the Technological and Probiotic Potential of Pichia kudriavzevii Strains Isolated from Traditional Fermented Foods.

The isolation of endogenous yeast strains from traditionally fermented food products to use as functional starter cultures has become more popular for improved food safety, quality, and beneficial health effects. In this study, 107 Pichia kudriavzevii strains were isolated from sourdough, shalgam, tarhana, artisanal Tulum cheese, and yogurt. The strains were identified by DNA fingerprinting using iPBS-PCR method before technological and probiotic characterization. The multivariate statistical approach revealed that five strains were most promising in terms of technological characterization, including different harsh growth conditions. These strains were also examined in terms of probiotic properties with a commercial S. cerevisiae var boulardii MYA-796 strain. The multivariate statistical analyses indicated that P. kudriavzevii 5S5 were most promising in in vitro probiotic properties such as surviving in human GI conditions, adhering to intestinal cell lines, and exhibiting high hydrophobicity. Therefore, it seems to be a great starter candidate for the production of functional fermented food products.