Overview and Developments Regarding Functional Foods and Beverages

Guiné, Raquel; Lima, Maria Reis

doi:10.2174/157340108786263720

Cited by 4 publications

(1 citation statement)

References 52 publications

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“…Bioactive compounds, including vitamins, antioxidants, minerals, dietary fibber, essential fatty acids, flavonoids, isothiocyanates, phenolic acids, plant stanols and sterols, polyols, prebiotics and probiotics, phytoestrogens, and soy protein, are the main components of functional foods [52,53,55]. Some nutrients have an important nutritional contribution and have been shown to be related to the prevention of certain diseases of great global impact such as cancer.…”

Section: Addition Of Improved Liposomes Containing Bioactive Compoundmentioning

confidence: 99%

Liposomes as Matrices to Hold Bioactive Compounds for Drinkable Foods: Their Ability to Improve Health and Future Prospects

Marsanasco¹,

Chiaramoni²,

Alonso³

2017

Functional Food - Improve Health Through Adequate Food

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The aim of this chapter is to describe the use of bioactive compounds with beneficial effects on human health beyond their basic nutritional value. Bioactive compounds like vitamin E, vitamin C, and fatty acids (omega-3 and omega-6) have an important nutritional contribution and are related to the prevention of certain diseases with global impact such as cancer. However, the addition of vitamins in a food product is not easy: E is destroyed by UV-light, and C is dramatically reduced during heat processes. The use of liposomes as matrices to hold bioactive compounds appears to be a promising solution. Liposomes were made of natural soybean lecithin, which has a great nutritional importance, and more so combined with stearic acid or calcium stearate (CaS). Thus, this stabilize liposomes and contribute to the stability of bioactive compounds and to preserve their activity. The stability of bioactive compounds/liposomes incorporated into aqueous food must be demonstrated in properties such as oxidative tendency, morphology, size, and membrane packaging after heat treatment processes. But to make a product applicable at the commercial level, its texture and mouthfeel arising from the ingestion of drinkable foods are all-important to consumer's choice and sensory acceptability must not undergo any modification.

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Section: Addition Of Improved Liposomes Containing Bioactive Compoundmentioning

confidence: 99%

Liposomes as Matrices to Hold Bioactive Compounds for Drinkable Foods: Their Ability to Improve Health and Future Prospects

Marsanasco¹,

Chiaramoni²,

Alonso³

2017

Functional Food - Improve Health Through Adequate Food

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Geographical region as a factor influencing consumers’ perception of functional food – case of Croatia

Kljusurić

Čačić

Misir

et al. 2015

British Food Journal

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Purpose – In recent years, consumers have developed an interest in the type and the quality of food they eat. As consumers’ opinion is very important in identifying development strategy for food industry it seems justified finding out if geographical region had an influence on consumers’ opinion. Furthermore, this is the topic that is still under researched. The purpose of this paper is to investigate consumers’ perception of functional food (FF) relative to geographical region. Design/methodology/approach – Questionnaire based survey was conducted on a representative national sample with participants aged 18 and older (n=687). Participants were divided according to their place of residence taking into account difference in dietary habits, which created two geographical sets: Coastal (Adriatic) Croatia and Continental Croatia. Data were analyzed using univariate statistics and multivariate analysis as exploratory factor analysis, cluster analysis and principal component analysis. Findings – The results indicate that Croatian consumers are familiar with the term “FF” and that there are significant differences between two geographical sets of respondents (Coastal Croatia and Continental Croatia) in their willingness to pay for FF. Furthermore, research showed that there is a general lack of confidence in the information provided on the product labels especially in the continental region. The results have shown that “taste” and “price quality ratio” are the most important features in choosing the FF and are equally important to the consumers’ in both geographical region. Practical implications – Research results indicate a need for development of consumers’ confidence and need to focus mainly on educating consumers in label comprehension. This is particularly true for the Continental Croatia. Targeted advertising should take into account consumers’ preferences, confidence and label comprehension according to their geographical regions. Originality/value – The case study represents consumers’ opinion coming from different geographical regions (Coastal Croatia and Continental Croatia) regarding FF. In this research the most important attributes in choosing the FF were extracted.

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The Use of Prebiotics of Plant Origin in Functional Milk Products

Özcan¹,

Özcan²,

Yilmaz‐Ersan³

et al. 2016

fst

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A food that contains biologically active compounds/components which beneficially affects one or more target functions such as reduction of chronic diseases in the body along with its nutritional effects is named as "functional product". Among these foods or beverages that are fortified through addition of exogenous functional compounds (i.e. prebiotics) or using microorganisms that produce biogenic compounds or have probiotic features (probiotics). Probiotics are described as cultures of live microorganisms that are beneficial to health when administered to humans or animals, improve properties of gastrointestinal microflora. Prebiotics cannot be digested by small intestinal enzymes but are fermented by probiotic bacteria the large intestine. Much research attention is focused on the combined use of probiotics and prebiotics, generally known as symbiotic, to get their synergistic health properties. This review provides an insight on the current knowledge about the potential sources of plant-based prebiotics used in dairy industry.

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Overview and Developments Regarding Functional Foods and Beverages

Cited by 4 publications

References 52 publications

Liposomes as Matrices to Hold Bioactive Compounds for Drinkable Foods: Their Ability to Improve Health and Future Prospects

Liposomes as Matrices to Hold Bioactive Compounds for Drinkable Foods: Their Ability to Improve Health and Future Prospects

Geographical region as a factor influencing consumers’ perception of functional food – case of Croatia

The Use of Prebiotics of Plant Origin in Functional Milk Products

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