Sustainable Functional Food Processing

Putnik, Predrag; Kovačević, Danijela Bursać

doi:10.3390/foods10071438

Cited by 13 publications

(13 citation statements)

References 32 publications

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“…China, Japan and Taiwan house the largest number of health food and beverage manufacturing global enterprises because their citizens are more concerned about health and believe that functional foods are a great way to take care of the body [ 59 , 60 ]. The main market trends that have been driving activity and growth in the functional food and beverage market are: Marketplace convergence of a range of categories; Accelerated growth in the number of functional foods and beverages; Cobranding partnerships between ingredient suppliers and manufacturers; Increased focus on science and validation of claims; Growing demand for sustainable and environmentally friendly food; Expansion of active nutrition products as consumers become more health-conscious; The emergence and popularity of innovative dosage and delivery forms; The rise of the millennials and a new paradigm on health and wellness [ 44 , 61 , 62 ]. …”

Section: Functional Beverages: Formulation and Classificationmentioning

confidence: 99%

Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation

Pérez-Marroquín

Estrada-Fernández

García-Ceja

et al. 2023

Foods

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Waste generated from the agro-food industry represents a concerning environmental, social and economic issue. The Food and Agriculture Organization of the United Nations defines food waste as all food that decreases in quantity or quality to the extent that it is thrown out by food service providers and consumers. The FAO reports that 17% of worldwide food production may be wasted. Food waste may include fresh products, food close to the expiration date discarded by retailers and food products from household kitchens and eating establishments. However, food waste offers different possibilities to extract functional ingredients from different sources, such as dairy, cereals, fruits, vegetables, fibers, oils, dye and bioactive compounds. The optimization of agro-food waste as an ingredient will help in the development and innovation of food products to generate functional food and beverages to prevent and treat several diseases in consumers.

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Section: Functional Beverages: Formulation and Classificationmentioning

confidence: 99%

Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation

Pérez-Marroquín

Estrada-Fernández

García-Ceja

et al. 2023

Foods

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“…Nowadays, consumers are increasingly seeking to find products that are safe and natural, have a generally recognized safe status, and are manufactured using innovative methods of sustainable and/or environmentally sound technologies (Vőneki et al, 2015). For this reason, the term "functional food" is becoming more common in the social and scientific fields, so the industry is continuously investing in the enhancement of manufacturing that can provide products with additional benefits for the consumer's health (Putnik & Kovačević, 2021). It was shown that health benefits and motivation for 71,3% 6,9% 21,9% I am pleased I expected more expensive using functional food are the strongest positive determinants of acceptance (Topolska et al, 2021).…”

Section: Factors Influencing Consumer Choices For 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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“…They are an excellent way to supply nutrients and bioactive compounds, including vitamins, minerals, fiber, polyphenols, carotenoids, chlorophylls, tannins, etc. [ 2 , 5 ]. At present, indigenous fruits, which are economically poorly explored, represent an interesting niche for the development of novel functional juices [ 5 ], able to meet customer demand for natural beverages, with new sensory attributes and health-promoting properties [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

“…[ 2 , 5 ]. At present, indigenous fruits, which are economically poorly explored, represent an interesting niche for the development of novel functional juices [ 5 ], able to meet customer demand for natural beverages, with new sensory attributes and health-promoting properties [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Quality Characteristics, Anthocyanin Stability and Antioxidant Activity of Apple (Malus domestica) and Black Chokeberry (Aronia melanocarpa) Juice Blends

Nour

2022

Plants

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Black chokeberries are a valuable source of anthocyanins and other phenolic compounds, but they are underutilized due to their unpalatable astringent taste. The aim of this study was to determine the potential of using black chokeberry juice as a health-promoting ingredient in apple juice with a view to develop a new functional food product and to increase the dietary consumption of bioactive compounds. Mixed juices were prepared from apple (A) juice and black chokeberry (BC) juice at 95:5 (ABC5), 90:10 (ABC10), 85:15 (ABC15), and 80:20 (ABC20) volumetric ratios. Comparative studies on the effect of heat treatment (90 °C, 10 min) and storage (four months, 20 °C) on the physicochemical and antioxidant properties of apple, black chokeberry, and mixed juices were carried out. The soluble solids content, titratable acidity, total phenolic, total anthocyanin and ascorbic acid content, and antioxidant activity increased while the total soluble solids/titratable acidity ratio decreased with increasing addition levels of BC juice. Mixing A juice with BC juice at 95:5 and 90:10 volumetric ratios improved the color and enhanced the palatability and general acceptability of the juice. The percentage losses of anthocyanins and polyphenols registered after heat treatment and storage increased with increasing addition levels of BC juice.

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Sustainable Functional Food Processing

Abstract: Functional nutrition has become one of the main directions for a healthy lifestyle and sustainable food production due to its promising positive influence on health and its association with the use of raw materials of natural origin [...]

Cited by 13 publications

References 32 publications

Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation

Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation

Health Awareness Toward Dairy Functional Foods in Hungary

Quality Characteristics, Anthocyanin Stability and Antioxidant Activity of Apple (Malus domestica) and Black Chokeberry (Aronia melanocarpa) Juice Blends

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