Importance of physical and functional properties of foods targeted to seniors

Grochowicz, J.; Fabisiak, Anna; Ekielski, Adam

doi:10.1016/j.jfutfo.2022.01.004

Cited by 22 publications

(14 citation statements)

References 40 publications

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“…The benefits of functional food provide added value to consumers but cannot substitute the main properties of conventional foods (Galanakis, 2021). However, functional foods current consumers may achieve a modern and positive impression of themselves (Grochowicz et al, 2021). These kinds of products provide consumers with better alternatives for achieving a sustainable and healthy lifestyle.…”

Section: Importance Of Functional Foodsmentioning

confidence: 99%

Health Awareness Toward Dairy Functional Foods in Hungary

Mohammad¹

2021

RBS

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Recently, the development of functional food products has played an essential role in healthy behavior. The increase in knowledge of consumers spurs concerns about health and how diet directly impacts health status. Functional foods are a new type of product that provide consumers with improvements in targeted physiological functions and a healthy lifestyle. Twenty-first-century consumers are seeking foods that have beneficial effects on the body beyond the conventional known nutritional role of the food. However, many consumers are still unclear about what functionality a given represents and the intended purpose of a given food product. In the Hungarian dairy sector, most dairy products stand out as the largest segment of functional foods giving the diversity of Hungarian’s functional dairy market. Several studies have looked at the trends of individual perception and consumer behavior regarding new foods in the market and their functional role in health and disease. The objective of this review is to highlight how health awareness influences the acceptance and consumption of dairy functional foods in Hungary.

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Section: Importance Of Functional Foodsmentioning

confidence: 99%

Health Awareness Toward Dairy Functional Foods in Hungary

Mohammad¹

2021

RBS

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“…The existence of several sources with functional properties to be investigated and explored still represents a challenge for the scientific community and the industrial sector ( Lim, Chang, Fazry, Wan Mustapha, & Babji, 2021 ). Recent studies point to microalgae as emerging sources of functional ingredients ( Grochowicz, Fabisiak, & Ekielski, 2022 ) since they represent a rich source of multiple macro and micronutrients, including proteins, carbohydrates, phenolic compounds, vitamins, and minerals. Furthermore, the amount and type of bioactive compounds present in food determine their effectiveness in different body functions.…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, the amount and type of bioactive compounds present in food determine their effectiveness in different body functions. Therefore, a diet composed of products rich in some phytochemical components can reduce, for example, the risk of developing several chronic diseases, such as neurodegenerative diseases, diabetes, and cancer ( Grochowicz et al, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends

Bortolini

Maciel

Fernandes

et al. 2022

Food Chemistry: Molecular Sciences

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“…Os avanços dos conhecimentos sobre a relação entre alimentação e saúde, bem como os elevados custos da saúde pública e a busca permanente da indústria por inovações têm gerado novos produtos, cujas funções pretendem ir além do conhecido papel nutricional dos alimentos (Curi et al, 2019). Pesquisas têm sido realizadas visando à identificação e o estabelecimento de bases científicas para a comprovação das alegações de propriedades funcionais dos alimentos (Seolin et al, 2013;Batool et al 2021;Grochowicz et al, 2021).…”

Section: Introductionunclassified

Elaboração de frozen yogurt simbiótico adicionado de gengibre

Quintão

Lima²,

Schiassi³

et al. 2022

RSD

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Atualmente, nota-se uma grande preocupação por parte dos consumidores em adquirir produtos nutritivos, saudáveis, que tragam benefícios para a saúde, com sabores diferenciados e acima de tudo, seguros para o consumo, sendo uma tendência de mercado e, como o sorvete de iogurte está cada vez mais sendo apreciado no Brasil, o presente estudo teve como objetivos a) determinar a concentração ideal de gengibre a ser adicionado ao frozen yogurt, b) determinar a concentração de prebióticos em frozen yogurt adicionado de gengibre e c) estudar a viabilidade das culturas lácticas, os teores de compostos bioativos e a capacidade antioxidante de frozen yogurt simbiótico adicionado de gengibre. Verificou-se que a utilização de 0,8% e 1,0% de gengibre adicionados antes ou após a maturação da calda não influenciaram a preferência do frozen yogurt. Já a adição de prebióticos, forma isolada ou combinada, influenciaram no pH, nos atributos sensoriais de cor e sabor e no overrun, sendo que a utilização de 2% de inulina proporcionou maiores teores de compostos fenólicos. Diante do exposto conclui-se que é viável produzir frozen yogurt simbiótico adicionado de gengibre. Desta forma, as quantidades ideais de gengibre e de prebiótico a ser adicionado ao produto são 1% e 2%, respectivamente.

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Importance of physical and functional properties of foods targeted to seniors

Cited by 22 publications

References 40 publications

Health Awareness Toward Dairy Functional Foods in Hungary

Health Awareness Toward Dairy Functional Foods in Hungary

Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends

Elaboração de frozen yogurt simbiótico adicionado de gengibre

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