Ways and Means for the Infusion of Bioactive Constituents in Solid Foods

Abstract

The development and consumption of functional food, or foods that promote health not merely basic nutrition, is on rise. In recent years, industrial and consumer interests have focused on developing foods supplemented with bioactive constituents that provide greater physiological benefits. The direct addition of these components to liquid or fabricated solid foods has led to a wide range of new products appearing on the market. Osmotic dehydration, an operation in which food stuff is soaked in solution of low water activity, has been reported as a suitable technology for formulating new products because of the twofold effect that it has on food where it partially removes water and impregnates the food pieces (solid food matrix) with solutes from the osmotic solution. The article focuses on the impregnation of bioactive constituents having added advantage to human health such as antioxidants, minerals, vitamins, and probiotics. The infusion of enzymes and aroma also has been discussed. Application of ultrasound, vacuum, high pressure, and/or atmospheric impregnation techniques appears to be the feasible technologies for impregnation of solid food matrix for the incorporation of bioactive ingredients.

Anti-Obesity Attributes; UHPLC-QTOF-MS/MS-Based Metabolite Profiling and Molecular Docking Insights of Taraxacum officinale

“…The functional foods/nutraceutical industry is one of the rapidly growing industries globally, with excessive attributes towards improving health and managing chronic ailments. According to recent estimates, the global functional foods market size in 2018 was US $161.49 billion, and is projected to rise to US $275.77 billion by 2025 [19]. The awareness of functional foods is increasing, and its demand is growing even in developing countries.…”

Effect of Storage Conditions and Packaging Materials on Quality Parameters of Curcuminoids Impregnated Coconut and Raw Banana Slices

“…The osmotic treatment can be successfully used for the impregnation of bioactive compounds in solid food matrix to enhance the nutritional properties of food (Adsare et al , ; Bellary et al , 2011; Bellary and Rastogi , 2013, ). Use of natural food colorants for impregnation in foods is expected to have dual advantages by providing exotic color and enhancing the nutritional status of foods, besides being more appealing and rewarding.…”

Hot air drying kinetics of novel functional carrot snack: Impregnated using polyphenolic rich osmotic solution with ultrasound pretreatment

“…The compounds which are more prone to diffusion into fruit matrices include phenolic compounds, minerals, antioxidants, vitamins, probiotics, and flavonoids. The biologically active compounds surrounding the food material in the solution diffuse into it through the semipermeable membranes of the cells (Bellary and Rastogi ).…”