Ensuring the future of functional foods

Birch, Catherine; Bonwick, Graham

doi:10.1111/ijfs.14060

Cited by 129 publications

(75 citation statements)

References 200 publications

(200 reference statements)

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“…Nowadays, consumers are focusing their attention on the consumption of high-quality foods that provide basic nutritional properties and provide beneficial effects to health, reducing the risk of disease [1,2]. Green tea is obtained from the Camellia sinensis L. plant native to China and is one of the most popular and beverages consumed around the world [3,4].…”

Section: Introductionmentioning

confidence: 99%

Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis)

Guzmán-Díaz

Treviño-Garza

Rodríguez-Romero

et al. 2019

Foods

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The aim of this research was to develop and characterize five gelled double emulsions based on chia mucilage (CM) and different biopolymers (κ-carrageenan, C; locust bean gum, L; thixogum, T; and whey protein concentrate, W) loaded with green tea extract (GTE). Gelled double emulsions consisted of W1 (whey-protein-concentrate/sodium-azide/NaCl/GTE)/O and (PGPR/canola-oi)/W2 (CM, CMC, CML, CMT and CMW), and were characterized based on physicochemical properties during 35 days of storage. Optical microscopy clearly showed the drops of the internal phase surrounded by droplets of oil dispersed in the second aqueous phase; the droplet size was higher for CMT and lowest for CMW. In addition, all emulsions were highly stable at creaming and were effective in reducing the loss of antioxidant activity (88.82%) and total phenols (64.26%) during storage; CMT, CML and CM were the most effective. Furthermore, all emulsions showed a protective effect by modulating the release of the GTE in a simulated gastrointestinal environment, allowing a controlled release during the gastric-intestinal digestion phases and reaching its maximum release in the intestinal phase (64.57–83.31%). Thus, gelled double emulsions are an alternative for the preservation of GTE and could be a potential alternative for their application in the development of functional foods.

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Section: Introductionmentioning

confidence: 99%

Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis)

Guzmán-Díaz

Treviño-Garza

Rodríguez-Romero

et al. 2019

Foods

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“…Consumers are interested in bread with health-promoting properties yet organoleptic attributes that appeal to their perceptions is crucial towards bread liking [22]. There is a need to ensure that the correct substitution of plant-based food by-products is used in composite formulation with wheat flour to produce bread with acceptable organoleptic and enhanced nutritional properties.…”

Section: Sensory and Nutritional Profile Of Functional Bread Formulatmentioning

confidence: 99%

“…There is an increased acceptability and demand from consumers for bread with beneficial health effect beyond normal nutritional nourishment. Bread with added value is referred to as "functional bread" [22]. Some beneficial health effects of functional bread beyond nutrition, including the attenuation of glycaemic response [20], improvements in satiety [23], reduction of abdominal visceral fat concentrations [24], and increased production of short chain fatty acids in the large intestine [20,25,26], have been reported.…”

Section: Introductionmentioning

confidence: 99%

Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development

Amoah

Taarji

Johnson³

et al. 2020

Sustainability

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The industrial and small-scale processing of plant-based food materials is associated with by-products that may have a negative impact on the environment but could add value to bread-based products. The bioactivity of plant-based food by-products, their impact on the properties of functional bread, and their bioavailability/bioaccessibility leading to potential health effects when consumed was reviewed. Plant-based food by-products which may be added to bread include rice bran, wheat bran, corn bran, grape pomace/seed extract, tomato seed/skin, and artichoke stems/leaves. These by-products contain high concentrations of bioactive compounds, including phenolics, bioactive peptides, and arabinoxylan. Pre-treatment procedures, including fermentation and thermal processing, impact the properties of plant-based by-products. In most cases, bread formulated with flour from plant-based by-products demonstrated increased fibre and bioactive compound contents. In terms of the sensory and nutritional acceptability of bread, formulations with an average of 5% flour from plant-based by-products produced bread with acceptable sensory properties. Bread enriched with plant-based by-products demonstrated enhanced bioavailability and bioaccessibility and favourable bioactive properties in human blood, although long-term studies are warranted. There is a need to investigate the bioactive properties of other underutilised plant-based by-products and their potential application in bread as a sustainable approach towards improving food and nutrition security.

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“…A functional food with an ingredient of bioactive components such as probiotics, prebiotics, and postbiotics is considering as an enriched food. 3 Probiotics are the most investigated and applied components in functional food supplements. Probiotics are characterized as non-pathogenic microorganisms that exert beneficial effects on the host when consumed in sufficient quantities.…”

Section: Letter To Editormentioning

confidence: 99%