Market of functional food – legal regulations and development perspectives

Grochowicz, J.; Fabisiak, Anna; Nowak, Dorota

doi:10.22630/zppnr.2018.595.35

Cited by 4 publications

(3 citation statements)

References 30 publications

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“…Functional food production is considered the most dynamic sector within the food industry with an estimated world market over US$ 400 billion, USA and Japan being the main producers, followed by some countries of the European Union [10]. Within the framework of functional foods, prebiotics are considered as important health-promoting bioactive compounds [11]. Several definitions of prebiotics have been proposed that have been evolved as more scientific information about their mode of action is being gathered.…”

Section: Lactose-derived Prebioticsmentioning

confidence: 99%

Trends in lactose-derived bioactives: synthesis and purification

Vera

Guerrero

Illanes

2022

Syst Microbiol and Biomanuf

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Lactose obtained from cheese whey is a low value commodity despite its great potential as raw material for the production of bioactive compounds. Among them, prebiotics stand out as valuable ingredients to be added to food matrices to build up functional foods, which currently represent the most active sector within the food industry. Functional foods market has been growing steadily in the recent decades along with the increasing awareness of the World population about healthy nutrition, and this is having a strong impact on lactose-derived bioactives. Most of them are produced by enzyme biocatalysis because of molecular precision and environmental sustainability considerations. The current status and outlook of the production of lactose-derived bioactive compounds is presented with special emphasis on downstream operations which are critical because of the rather modest lactose conversion and product yields that are attainable. Even though some of these products have already an established market, there are still several challenges referring to the need of developing better catalysts and more cost-effective downstream operations for delivering high quality products at affordable prices. This technological push is expected to broaden the spectrum of lactose-derived bioactive compounds to be produced at industrial scale in the near future.

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Section: Lactose-derived Prebioticsmentioning

confidence: 99%

Trends in lactose-derived bioactives: synthesis and purification

Vera

Guerrero

Illanes

2022

Syst Microbiol and Biomanuf

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“…With the help of popular programs, for example, The EATWELL project: Recommendations for healthy eating policy interventions across Europe [1] ; the European Union Framework Programme for Research and Innovation Horizon 2020 [2,3] ; and Healthy Eating Ad Campaigns [4] , consumers are now more aware of links between health and nutrition. Among functional foods, milk-based foods account for almost 43% of the market.…”

Section: Introductionmentioning

confidence: 99%

Sensory and textural properties of fermented milk with viability of Lactobacillus rhamnosus and Bifidobacterium animalis ssp. lactis Bb-12 and increased calcium concentration

Szajnar

Znamirowska

Kuźniar

2020

International Journal of Food Properties

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“…Considering that traditional foods are increasingly believed healthy and wholesome, food manufacturers are developing new food products returning to natural products and traditional recipes that will be attractive to the widest potential consumers [1,2] Blackthorn (Prunus spinosa L.), which belongs to the Rosaceae family, is a perennial plant originally growing in temperate continental climate of the northern hemisphere, particularly widespread in the Mediterranean countries and in the southeast regions of Italy. It is used for treatment of many diseases due to its diuretic, spasmolytic, antimicrobial, and antioxidant activities [3].…”

Section: Introductionmentioning

confidence: 99%

Wild Italian Prunus spinosa L. Fruit Exerts In Vitro Antimicrobial Activity and Protects Against In Vitro and In Vivo Oxidative Stress

Pozzo

Russo

Frassinetti

et al. 2019

Foods

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Polyphenol-rich foods could have a pivotal function in the prevention of oxidative stress-based pathologies and antibacterial action. The purpose of this study was to investigate the in vitro antimicrobial activity, as well as the in vitro and In Vivo antioxidant capacities of wild Prunus spinosa L. fruit (PSF) from the southeast regions of Italy. The total phenolic content (TPC) was quantified, and the single polyphenols were analyzed by HPLC-DAD, showing high rutin and 4-hydroxybenzoic acid levels, followed by gallic and trans-sinapic acids. PSF extract demonstrated antimicrobial activity against some potentially pathogenic Gram-negative and Gram-positive bacteria. Besides, we investigated the cellular antioxidant activity (CAA) and the hemolysis inhibition of PSF extract on human erythrocytes, evidencing both a good antioxidant power and a marked hemolysis inhibition. Furthermore, an In Vivo experiment with oxidative stress-induced rats treated with a high-fat diet (HFD) and a low dose of streptozotocin (STZ) demonstrated that PSF has a dose-dependent antioxidant capacity both in liver and in brain. In conclusion, the wild Italian Prunus spinosa L. fruit could be considered a potentially useful material for both nutraceutical and food industries because of its antioxidant and antimicrobial effects.

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Market of functional food – legal regulations and development perspectives

Abstract:

Cited by 4 publications

References 30 publications

Trends in lactose-derived bioactives: synthesis and purification

Trends in lactose-derived bioactives: synthesis and purification

Sensory and textural properties of fermented milk with viability of Lactobacillus rhamnosus and Bifidobacterium animalis ssp. lactis Bb-12 and increased calcium concentration

Wild Italian Prunus spinosa L. Fruit Exerts In Vitro Antimicrobial Activity and Protects Against In Vitro and In Vivo Oxidative Stress

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