Alimentos Funcionales: Impacto Yretos Para El Desarrollo Y Bienestar De La Sociedad Colombiana

Berrio, Lorenzo Fuentes; Correa, Diofanor Acevedo; Ordonez, Victor

doi:10.18684/bsaa(13)140-149

Cited by 16 publications

(8 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Honduras Despite being a new concept for the population, the production of functional foods constitutes an emerging market with significant promise. The demand for functional products continues to increase worldwide and its supply grows as new research develops [23]. The understanding of their benefits and their capacity to contribute to public health has managed to influence food policies.…”

Section: Discussionmentioning

confidence: 99%

“…Due to the increase in cases of overweight and obesity, new foods have been introduced, such as those made from whole grains including wheat, oats and rice, whose function is to help the consumer maintain an adequate weight, providing a satiating effect and increasing fiber consumption, which is usually below the recommended value[23] [26] [31]. Wheat has a high content of insoluble fiber, anthocyanins and vitamin E, which contribute to the prevention of degenerative diseases, while rice contains anti-inflammatory properties, and oats, due to its content of beta-glucans, can lower blood cholesterol [32] [33] [34] [35].…”

mentioning

confidence: 99%

See 1 more Smart Citation

Are Functional Foods Marketed in Honduras a Healthy Option?

Santana¹,

Motiño²,

Iorio³

2019

FNS

View full text Add to dashboard Cite

Background: Functional foods have been proposed as vehicles to prevent diseases in response to disease increase throughout the world. Methods: Descriptive cross-sectional study. The nutritional labeling of processed functional foods (PFF) commercially available in Honduras was examined to consider health benefits based on functionality according to the Central American Technical Regulation (CATR) and critical nutrient content according to the profile of the Panamerican Health Organization (PAHO). Results: Out of a national sample of 631 commercial processed foods (CPF), 144 were defined as functional; sweetened and flavored yogurts and cereal bars reached the highest proportions (70% and 66%) of products available in their respective categories. None of the categories was on average "low in calories" according to criteria of CATR; sweetened breakfast cereals were the most caloric (180 kcal) and only sweetened juices had "calorie free" products (15%). Prepared meat did not meet the criterion of "low cholesterol" even though all the products in this category were the reduced fat version of the original CPF. All categories of cereal-based products met the "source of dietary fiber" criteria and 64% of baked products were "high in dietary fiber". More than 70% of PFF exceeded the sugar recommendation of the PAHO profile, mainly sweetened breakfast cereals (100%) and sweetened juices (93%). 49% of the products exceeded the sodium recommendation, particularly baked products (100%) and cheeses (86%); 100% of the later exceeded the recommendation of total fats. More than 60% of products simultaneously exceeded between 2 and 3 of PAHO profile criteria; 5% exceeded all the criteria and 4% met all the PAHO profile criteria.

show abstract

Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

Are Functional Foods Marketed in Honduras a Healthy Option?

Santana¹,

Motiño²,

Iorio³

2019

FNS

View full text Add to dashboard Cite

show abstract

“…Las oportunidades de los alimentos funcionales en el campo de la salud y el bienestar son inmensas. Pueden contribuir a mejorar la salud cardiaca, mantener una presión sanguínea adecuada, asegurar condiciones cognitivas, potenciar el aprovechamiento energético, fortalecer huesos y articulaciones, mantener una piel saludable, ayudar en el balance de la dieta y el control de peso, entre otros (Fuentes-Berrío et al, 2015).…”

Section: Formulación De Una Harina Integral Funcional a Partir De Cer...unclassified

Formulación De Una Harina Integral Funcional, a Partir De Cereales Andinos Y Subproductos De La Uva Y El Café

Arias-Giraldo

Anaya-García

Quintero

et al. 2021

ODS

View full text Add to dashboard Cite

Correspondiente con el estilo de vida del ser humano, el rubro de alimentos y bebidas debe ofrecer productos valiosos, con elevado aporte nutricional, sostenibles, de fácil preparación y con gran durabilidad; necesidad que se encuentra alineada con los Objetivos de Desarrollo Sostenible (ODS) número 2, 3 y 12, planteados por la ONU. Entre las alternativas disponibles en el mercado, sobresalen los concentrados, las harinas, las bebidas y los comprimidos. En los últimos años, se ha buscado reutilizar los residuos de diferentes sectores, aprovechando su capacidad de transformación como materia prima o insumo; las industrias del café y la uva no son ajenas a esta tendencia. Diversos estudios exponen el potencial de la cáscara del café y la uva, como fuente de compuestos fenólicos, antioxidantes y fibra dietaria. Por otra parte, la cultura gastronómica exige regresar a las raíces y a lo autóctono, en congruencia con los principios de seguridad y soberanía alimentaria. En los Andes, se dispone de la quinua y el amaranto, caracterizados por contener la totalidad de aminoácidos esenciales; además, son ricos en vitaminas E y C, y calcio, hierro y zinc. El presente proyecto de investigación busca formular un producto comestible integral, tipo harina, que conserve los beneficios ofrecidos por la cáscara de café, el epicarpio de uva, el amaranto y la quinua. Para ello, se desarrollará un estudio cuantitativo experimental, siguiendo un diseño factorial con dos fuentes de variación: tipo de cereal andino y clase de residuo. Como respuesta, se evaluará la calidad bromatológica, antioxidante, microbiológica y sensorial del alimento, con una significancia estadística de α = 0.05. Se espera obtener un alimento aceptado por el consumidor, benéfico nutricionalmente y fácil de vincular a preparaciones gastronómicas; lo anterior, con miras a su transferencia a los actores involucrados en el servicio de alimentos y bebidas.

show abstract

“…Currently, there is not a globally accepted definition for this type of food. However, it is known that this term began in Japan with the legalization of beneficial foods with healthy properties, under the FOSHU (Food for Specified Health Use) definition (Fuentes et al, 2015). Likewise, the European Union created a FUFOSE (Functional Food Science in Europe) regulatory commission, under the coordination of ILSI (International Life Sciences Institute), which defined as a functional food, that which has satisfactorily demonstrated that in addition to providing adequate nutrition, it provides some additional health benefit or reduces the risk of disease (Pérez, Jaimez & Contreras, 2017).…”

Section: Introductionmentioning

confidence: 99%

Chayotextle flour as raw material of prebiotic gluten-free cookies added with Agave angustifolia Haw fructans

Zavala¹

2021

BIOTECNIA

View full text Add to dashboard Cite

Some plants, roots or tubers have been used as possible cereal substitutes in gluten-free cookies. Chayotextle is rich in starch and other compounds that could make it a potential ingredient for products aimed at the celiac population. In this study, the effect of different mixtures of rice flour (RF) and Chayotextle flour (CF) on the final properties of cookies and the prebiotic capacity when adding agave fructans (AF) was evaluated. Flour properties (water and oil absorption, emulsifying capacity) and cookies (diameter, thickness, specific volume, color, hardness and prebiotic capacity) were determined. CF presented higher emulsifying capacity, absorption of water and oil (27.1 %, 66.22 % and 95.93 %, respectively). The cookies with CF and AF reached the highest values in physical properties (65.10-66.82 mm in diameter, 9.36-10.04 mm thickness, 1.72-2.07 mL/g specific volume and 201.82 N in hardness). CF and the CF-AF formulation showed ability promoted the growth of both strains studied: Lactobacillus acidophilus LA-3 and Bifidobacterium animalis ssp. Lactis, reaching values of up to 9.82 log10 CFU/g and 9.85 log10 CFU/g (CF) respectively, in a period of 24 h. The CF and the addition of FA improved the properties of the cookies and proved to be a possible prebiotic source.

show abstract

Alimentos Funcionales: Impacto Yretos Para El Desarrollo Y Bienestar De La Sociedad Colombiana

Cited by 16 publications

References 0 publications

Are Functional Foods Marketed in Honduras a Healthy Option?

Are Functional Foods Marketed in Honduras a Healthy Option?

Formulación De Una Harina Integral Funcional, a Partir De Cereales Andinos Y Subproductos De La Uva Y El Café

Chayotextle flour as raw material of prebiotic gluten-free cookies added with Agave angustifolia Haw fructans

Contact Info

Product

Resources

About