Designer foods and their benefits: A review

Rajasekaran, A.; Kalaivani, M.

doi:10.1007/s13197-012-0726-8

Cited by 71 publications

(59 citation statements)

References 140 publications

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“…An emerging option for enhancing micronutrient intakes is by biofortification. Biofortification utilizes recombinant DNA technology or fermentation procedures to alter the micronutrient content, but not the appearance, taste, or smell, of an existing food or crop [85]. The use of nanotechnology to create new delivery systems and storage forms of micronutrients is also a rapidly evolving field [86,87].…”

Section: Strategies and Interventionsmentioning

confidence: 99%

The Epidemiology of Global Micronutrient Deficiencies

2015

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Micronutrients are essential to sustain life and for optimal physiological function. Widespread global micronutrient deficiencies (MNDs) exist, with pregnant women and their children under 5 years at the highest risk. Iron, iodine, folate, vitamin A, and zinc deficiencies are the most widespread MNDs, and all these MNDs are common contributors to poor growth, intellectual impairments, perinatal complications, and increased risk of morbidity and mortality. Iron deficiency is the most common MND worldwide and leads to microcytic anemia, decreased capacity for work, as well as impaired immune and endocrine function. Iodine deficiency disorder is also widespread and results in goiter, mental retardation, or reduced cognitive function. Adequate zinc is necessary for optimal immune function, and deficiency is associated with an increased incidence of diarrhea and acute respiratory infections, major causes of death in those <5 years of age. Folic acid taken in early pregnancy can prevent neural tube defects. Folate is essential for DNA synthesis and repair, and deficiency results in macrocytic anemia. Vitamin A deficiency is the leading cause of blindness worldwide and also impairs immune function and cell differentiation. Single MNDs rarely occur alone; often, multiple MNDs coexist. The long-term consequences of MNDs are not only seen at the individual level but also have deleterious impacts on the economic development and human capital at the country level. Perhaps of greatest concern is the cycle of MNDs that persists over generations and the intergenerational consequences of MNDs that we are only beginning to understand. Prevention of MNDs is critical and traditionally has been accomplished through supplementation, fortification, and food-based approaches including diversification. It is widely accepted that intervention in the first 1,000 days is critical to break the cycle of malnutrition; however, a coordinated, sustainable commitment to scaling up nutrition at the global level is still needed. Understanding the epidemiology of MNDs is critical to understand what intervention strategies will work best under different conditions.

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Section: Strategies and Interventionsmentioning

confidence: 99%

The Epidemiology of Global Micronutrient Deficiencies

2015

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“…One of the most important particularities of the sunflower proteins is the fact that although they are lower in sulphur-containing (−S) amino acids than other protein-rich foods, they provide an array of other amino acids, notably glutamic and aspartic acids. These proteins are considered as a valuable alternative as food ingredients (Rajasekaran and Kalaivani 2012), since they are low in antinutritional compounds and devoid of toxic substances (González-Pérez and Vereijken 2007). Direct use of sunflower meal in food is not suitable because of its comparatively high content of phenolic compounds (1-4 %) in defatted flour from dehulled seeds, mainly chlorogenic and caffeic acids (Sripad et al 1982;Saeed and Cheryan 1988;Saeed and Cheryan 1989).…”

Section: Introductionmentioning

confidence: 99%

Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making

Shchekoldina

Aïder

2012

J Food Sci Technol

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Sunflower meal protein isolate (SMPI) is a promising food additive in different matrices. However, the uses of SMPI are limited because of the presence of antinutritional compounds like polyphenolic substances. Chlorogenic and caffeic acids are the dominants polyphenolics in the SMPI. These substances cause significant changes of the colour of the meal, proteins and food matrices during their extraction and use as food additives. Moreover, these substances lower the nutritional value of the end product due to their interaction with some amino acids such as lysine and methionine. Thus, the removal of these substances is important to enable the use of the SMPI and meal in general in a greater extent in food applications and replacing more expensive protein sources such as soy proteins. The aim of this work was to study the production of functional bread by supplementing wheat flour with sunflower meal protein isolate (SMPI). SMPI with low content of chlorogenic and caffeic acid was usefully produced following alkaline extraction and purification with succinic acid. Purified SMPI showed well balanced amino acid profile and was characterized by high water and fat absorption capacities. It was incorporated to dough formula at 8-12 % of the total wheat flour. The results showed that production of bread supplemented with SMPI was technologically feasible.The supplemented bread had high mass volume and nutritional quality compared to the control bread. The optimal SMPI to incorporate into dough formula without significant alteration of the final bread colour was established at 10 %. This study will be helpful to find economic ways to enhance the nutritional quality of wheat bread and to improve the profitability of sunflower meal residue.

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“…"Designer food" ("functional food", "fortified food") is food with other than nutritional health benefits, which was fortified/enriched with a nutraceutical (micronutrient, PUFAs, vitamins, probiotics) (Rajasekaran and Kalaivani 2013). Among designer foods, the following are available: designer eggs (enriched with PUFAs, microelements (Michalak et al 2011;Witkowska et al 2014), oil (omega-3-fatty acids), Table 6 The concentration of microelements in milk used in the production of cheese (±SD, N=3)…”

Section: Biosorption As a Methods Of Production Of Bio-based Feed Suppmentioning

confidence: 99%

“…Content of microelement in milk for cheese production (μg/100 g) broccoli (sulphoraphane, selenium), probiotics, drinking yogurt, milk, rice, food enriched with phytosterol, grains (Rajasekaran and Kalaivani 2013). There were some attempts to fortify milk and produce 'designer milk'.…”

Section: Groupmentioning

confidence: 99%

Biofortification of milk and cheese with microelements by dietary feed bio-preparations

et al. 2015

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The present work reports studies on biofortification of milk and cheese with microelements. The diet of goats was supplemented with soya-based preparations with Cu(II), Fe(II), Zn(II) and Mn(II), produced by biosorption, instead of mineral salts. In innovative preparations, soya was the biological carrier of microelements. The utilitarian properties of the new preparations were tested in two groups (8 goats in each): experimental and control. The concentration of supplemented microelements was monitored in milk during the experiment. The collected milk was then used to produce cheese by enzymatic and acidic coagulation method. The effect of milk and cheese biofortification in microelements was confirmed. In milk, the level of the following microelements was higher than in the control: Cu(II) - 8.2 %, Mn(II) - 29.2 %, Zn(II) - 14.6 %. In cheese the content of Zn(II) obtained in enzymatic (19.8 %) and in acidic (120 %) coagulation was higher when compared to the control group. By using bio-preparations with microelements it was possible to produce new generation of functional food biofortified with microelements, by agronomic, and thus sustainable and ethically acceptable way. Biofortified milk and cheese can be used as designer milk to prevent from micronutrient deficiencies. Graphical Abstractᅟ.

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Designer foods and their benefits: A review

Cited by 71 publications

References 140 publications

The Epidemiology of Global Micronutrient Deficiencies

The Epidemiology of Global Micronutrient Deficiencies

Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making

Biofortification of milk and cheese with microelements by dietary feed bio-preparations

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