Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety

Abstract

Functional foods is a very popular term in the social and scientific media; consequently, food producers have invested resources in the development of processed foods that may provide added functional benefits to consumers’ well-being. Because of intrinsic regulation and end-of-use purposes in different countries, worldwide meanings and definitions of this term are still unclear. Hence, here we standardize this definition and propose a guideline to attest that some ingredients or foods truly deserve this special designation. Furthermore, focus is directed at the most recent studies and practical guidelines that can be used to develop and test the efficacy of potentially functional foods and ingredients. The most widespread functional ingredients, such as polyunsaturated fatty acids (PUFAs), probiotics/prebiotics/synbiotics, and antioxidants, and their technological means of delivery in food products are described. The review discusses the steps that food companies should take to ensure that their developed food product is truly functional.

Effects and interactions of roselle ( Hibiscus sabdariffa L.), potato peel flour, and beef fat on quality characteristics of beef patties studied by response surface methodology

“…It is important to consider antioxidant capacity and total phenol contents when meat products are reformulated due to potential impacts on the product stability and on the possible benefits to health when consumed. Polyphenols are phytochemical compounds that have been positively related to reduction of deterioration processes in the body, due to its capacity to reduce the formation of free radicals (Granato et al., 2020). In particular, the anthocyanins and flavonoids are compounds responsible for the antioxidant activity of roselle extract (Maciel, et al, 2018), so incorporation of roselle extract into meat products can be expected to provide nutritional and health properties (Cid‐Ortega & Guerrero‐Beltrán, 2015).…”

“…Consequently, it is important to notice that poor dietary habits characterized by a low intake of fruits and vegetables, and high intake of caloric foods that contribute saturated fats, cholesterol, and salt are associated with a range of chronic diseases and can potentially be a major contributor to NCDs mortality worldwide (Afshin et al, 2019). Given this situation, there is a growing interest and demand by both consumers and the industry for healthier, accessible, and convenient foods (Granato et al., 2020).…”

Response surface optimization of phenolic compounds extraction from camu‐camu (Myrciaria dubia) seed coat based on chemical properties and bioactivity

“…(2019) pointed out that ellagitannin‐enriched fraction from Fragraria vesca leaves revealed cytotoxicity against hepatocellular carcinoma cells. Considering the cell‐based viability test, it is necessary to study the effect of OLE in different normal human cell lines to assess its toxicological safety, which is a basic requirement to develop potential functional ingredients and foods (Granato et al., 2020).…”

“…Considering there is no technological innovations in the food industry and there is a demanding need to utilize industrial byproducts for more value‐added applications, the objectives of this study are to optimize the extraction of phenolic compounds from camu‐camu seed coats and to assess the bioactivity of the extract obtained under optimal experimental conditions using chemical, enzymatic, microbiological, and human in vitro cell‐based methodologies. The approach adopted here, that is, extraction optimization, preliminary toxicological assessment, and evaluation of some bioactivities represent the initial steps to develop potential functional ingredients to be used in different technological applications (Granato et al., 2020).…”

Value-Added Compound Recovery from Invasive Forest for Biofunctional Applications: Eucalyptus Species as a Case Study

“…In the last few years, there has been an increase in social concern regarding health issues, as well as a trend toward the use of natural compounds, leading to great efforts devoted to the search of new biosources rich in bioactive molecules with beneficial properties for human health and wellbeing [ 1 ]. Therefore, the presence of natural products in the pharmaceutical, food processing, and supplement production industries is growing [ 2 ].…”