Incorporation of functional ingredients into foods

Food waste: a potential bioresource for extraction of nutraceuticals and bioactive compounds

“…Fruits and vegetables represent the simplest form of functional foods because they are rich in several bioactive components. Fruits containing polyphenols and carotenoids have been shown to have antioxidant activity and diminish the risk of developing certain types of cancer (Day et al 2009). The vegetable waste includes trimmings, peelings, stems, seeds, shells, bran and residues remaining after extraction of juice, oil, starch and sugar.…”

Characteristics and consumer acceptance of healthier meat and meat product formulations—a review

“…The demand from consumers for healthful food has initiated a surge of research and product development in the food industry. In order to adapt to these consumer drivers, the food industry is reformulating food products to enhance the physiological functionality of inherent nutrients or by adding bioactives with largely clinically proven physiological function (Day et al 2009). The functionality of functional foods derived from bioactive ingredients (Ferrari 2004) depends on several technological factors like fermentation, daily dosage, targeted compound, stability, food matrix formulation, viability, encapsulation, drying/heating technology and aseptic packaging.…”

Quality Characteristics of Gamma Irradiated Beefburger Formulated with Partial Replacement of Beef Fat with Olive Oil and Wheat Bran Fibers

“…Recent advances in food and nutrition sciences have highlighted that it is possible to help optimize certain physiological functions through the diet and/or dietary components in order to improve health status and wellbeing and/or reduce the risk of disease. Like other food-related sectors, the meat industry is undergoing major transformations, driven among other things by changes in consumer demands [1]. Meat and meat products are seen to be a major source of fat in the diet and provide high amounts of saturated fatty acids and cholesterol, which have been implicated in diseases include various cancers, obesity, hypertension, cardiovascular diseases, and coronary heart diseases [2][3][4][5].…”