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Journal articles on the topic 'Enriched foods'

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Published: 4 June 2021
Last updated: 26 February 2023

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1

Boue, Stephen M., Thomas E. Cleveland, Carol Carter-Wientjes, Betty Y. Shih, Deepak Bhatnagar, John M. McLachlan, and Matthew E. Burow. "Phytoalexin-Enriched Functional Foods." Journal of Agricultural and Food Chemistry 57, no. 7 (April 8, 2009): 2614–22. http://dx.doi.org/10.1021/jf8040403.

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2

Neuendorf, Annie. "Phytosterol-Enriched Foods and Supplements." Obesity Management 3, no. 1 (February 2007): 43–45. http://dx.doi.org/10.1089/obe.2007.00011.

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3

S., Davim, Patkai G., Monspart-Senyi J., Kokai L., and Guine R.P.F. "Development of Functional Foods Enriched with Inulin." Current Nutrition & Food Science 10, no. 2 (June 10, 2014): 128–33. http://dx.doi.org/10.2174/1573401310666140306003828.

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4

JACOBSEN, Charlotte. "Challenges when developing omega-3 enriched foods." Oléagineux, Corps gras, Lipides 17, no. 4 (July 2010): 251–58. http://dx.doi.org/10.1051/ocl.2010.0327.

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Farouk, Mustafa M., Michelle J. Y. Yoo, Nazimah S. A. Hamid, Maryann Staincliffe, Briar Davies, and Scott O. Knowles. "Novel meat-enriched foods for older consumers." Food Research International 104 (February 2018): 134–42. http://dx.doi.org/10.1016/j.foodres.2017.10.033.

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6

Alekseeva, T. V., Y. O. Kalgina, V. S. Evlakova, L. A. Malakova, E. O. Zdorovtsev, and A. P. Fursova. "Getting food emulsified foams enriched with native calcium." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 1 (July 18, 2019): 120–24. http://dx.doi.org/10.20914/2310-1202-2019-1-120-124.

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The article is devoted to the problem of calcium deficiency. It has been noted that recently the population has seen a decrease in the consumption of healthy food enriched with macro and microelements, an increase in the consumption of easily digestible carbohydrate-containing and fatty foods. It has been found that the shell of chicken eggs is a cheap by-product of the animal industry and can be used as an effective source of raw materials for the production of directional foods. The prospect of attracting a food additive based on eggshell to molecular cuisine dishes has been established. The technology of obtaining supplements from eggshell. The perspectives of using the new additive in molecular cuisine dishes, obtained using the emulsification process, are substantiated. The results of studies on the introduction of additives in emulsified foams are presented. A merchandise line of finished products of this type has been developed. The data on the satisfaction of daily needs and the safety of the products obtained are shown. Based on the experimental data, it was concluded that chicken egg shells are promising raw materials for the production of catering enterprises, enriching native calcium emulsified products, regulating the chemical composition of molecular kitchen products, creating analogs of food products and developing a line of specialized products of directional action. It has been proposed to use an additive based on egg shells when developing formulations of low-calorie foods, food products with a low cholesterol level, and creating specialized products for correcting metabolic disorders of the body. It is shown that the shell of chicken eggs, along with other secondary domestic sources of raw materials of deep processing, is very promising in food production.
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Rajarajan, G., R. Annal Villi, B. Mohan, and A. Irshad. "Quality and Sensory Evaluation of Ice-Cream Fortified with Calcium." Issue 2 (November - December) 1, no. 2 (December 20, 2020): 131–35. http://dx.doi.org/10.51128/jfas.2020.a024.

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Abstract: Milk is an essential dietary calcium source, with estimates from 40% up to 74% of calcium coming from dairy foods. People who avoid dairy foods usually had an inadequate nutritional intake, unless they had an adequate intake of other high calcium dietary foods. A study was conducted to enrich calcium in ice cream to counteract the deficiency. Calcium in the form of calcium citrate was supplemented at three different levels viz.500mg, 1000mg and 1500mg in one litre of ice cream mix. The enriched ice cream samples were subjected to sensory evaluation for its acceptance, using the 9-point hedonic scale. Further, the sensory attributes of calcium-enriched ice cream were analyzed with the texture profile analyzer’s help. The recovery percentage of calcium in the enriched ice cream was carried out by Atomic absorption spectrometry. The study concluded that calcium could be enriched in ice cream mix at a 500 mg per litre level since it had better acceptability and thereby counteract the calcium deficiency. Keywords: Ice Cream -Calcium- Enrichment- Sensory evaluation- Texture analysis- Stability
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8

Shamah, Teresa, and Salvador Villalpando. "The role of enriched foods in infant and child nutrition." British Journal of Nutrition 96, S1 (August 2006): S73—S77. http://dx.doi.org/10.1079/bjn20061704.

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Since the last century, fortified and enriched foods are products whose original composition has been modified–through addition of essential nutrients–to satisfy specific population needs. For the fortification of foods to have a positive impact on nutritional status, the micronutrients added must be well absorbed and utilized by the organism (bioavailability). Diverse factors affect bioavailability, such as the nutritional status of individuals, the presence in the diet of substances which facilitate or inhibit its absorption, interactions among micronutrients, illnesses, and chemical characteristics of the compound used for fortification. In countries such as Chile, Venezuela and Mexico, important effects have been demonstrated in reducing iron deficiency anaemia in children under 5 years of age. In less than a decade, the salt iodization programme has also proven its effectiveness. Other programmes have fortified foods with Zn, vitamin A and folic acid, which are deficient in infants and children of many populations. In summary, food fortification is a low-cost, relatively simple strategy that may reach a wide range of people, and contribute to reducing the high prevalence of micronutrient deficiencies affecting children, especially in poor countries. The costs due to losses of human capital and their repercussions on health and future development are very high. Building links among academic researchers, politicians, food manufacturers and consumers is essential in order for food fortification to be efficacious and effective, and therefore should be considered as part of an integral strategy to combat micronutrient deficiencies.
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9

Corso, Marinês, Daneysa Kalschne, and Marta Benassi. "Consumer’s Attitude Regarding Soluble Coffee Enriched with Antioxidants." Beverages 4, no. 4 (October 1, 2018): 72. http://dx.doi.org/10.3390/beverages4040072.

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Brazil is the second largest coffee consumer in the world. The development of new products related to healthy eating is one of the demands to maintain this scenario. This research aimed to investigate the role of socio-demographic, cognitive and behavioral characteristics on the acceptance of functional foods by coffee consumers. A questionnaire developed and applied in Belgium was previously translated and validated for application with Brazilian consumers. The habits of coffee consumption, knowledge and interest were investigated regarding functional soluble coffee enriched with antioxidants. The self-administered study was performed with 270 consumers. Acceptance was measured by two items: “Functional foods are all right for me as long as they taste good” and “Functional foods are all right for me even if they taste worse than their conventional counterpart foods”, obtaining a mean score of 4.03 and 2.79 (scale 1: totally disagree and 5: totally agree), respectively. The acceptance of functional foods increased with age, schooling, income, belief in the health benefits and knowledge about functional foods for both items. There was no significant correlation between price and acceptance. With regards to a functional soluble coffee product, the sensory quality was more determinant for its acceptance than price.
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10

Lila, Mary Ann, Maggie Schneider, Amy Devlin, Nathalie Plundrich, Scott Laster, and E. Allen Foegeding. "Polyphenol-enriched berry extracts naturally modulate reactive proteins in model foods." Food & Function 8, no. 12 (2017): 4760–67. http://dx.doi.org/10.1039/c7fo00883j.

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Healthy foods like polyphenol-rich berries and high quality edible proteins are in demand in today's functional food marketplace, but it can be difficult to formulate convenient food products with physiologically-relevant amounts of these ingredients and still maintain product quality.
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11

Brandl, Beate, Yu-Mi Lee, Andreas Dunkel, Thomas Hofmann, Hans Hauner, and Thomas Skurk. "Effects of Extrinsic Wheat Fiber Supplementation on Fecal Weight; A Randomized Controlled Trial." Nutrients 12, no. 2 (January 22, 2020): 298. http://dx.doi.org/10.3390/nu12020298.

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Higher fiber intake may confer beneficial effects on health. Our objective was to investigate the impact of 10 g extrinsic wheat fiber on fecal bulk. Therefore, we performed two randomized intervention studies in which we provided extrinsic wheat fiber-enriched products or appropriate control products for five days together with normal diet. In one trial, 10 participants received fiber-enriched food products, whereas in the second study, 19 participants supplemented their daily diet with fiber-enriched drinks. The main outcome variable of this intervention was fecal bulk. Other outcomes were gut microbiota composition, short chain fatty acids in feces, and stool consistency and frequency. Fecal wet weight was significantly increased (p < 0.02) with extrinsic wheat fiber-enriched foods. In contrast, ingestion of extrinsic wheat fiber in the form of drinks did not significantly change fecal wet weight. In both groups, fecal dry weight was not altered upon extrinsic wheat fiber supplementation. However, the intake of fiber-enriched foods resulted in higher acetic acid levels in feces compared to fiber-enriched drinks. Regarding gut microbiota profiles, extrinsic wheat fiber-enriched food products were not associated with substantial alterations. In conclusion, 10 g extrinsic wheat fiber added to a normal diet increased fecal bulk if administered in a solid food matrix, but not if applied in the form of drinks. DRKS, DRKS00015792.Registered 30 October 2018.
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12

Raju, M. Penchala. "The Role of Phytosterols Enriched Foods-A Review." IOSR Journal Of Environmental Science, Toxicology And Food Technology 7, no. 6 (2013): 40–47. http://dx.doi.org/10.9790/2402-0764047.

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13

Adepoju, Oladejo Thomas, and Oladele Olatunji Daboh. "Nutrient Composition ofCirina forda(Westwood)-Enriched Complementary Foods." Annals of Nutrition and Metabolism 63, no. 1-2 (2013): 139–44. http://dx.doi.org/10.1159/000353885.

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14

Lovegrove, J. A., C. N. Brooks, M. C. Murphy, B. J. Gould, and C. M. Williams. "Use of manufactured foods enriched with fish oils as a means of increasing long-chain n−3 polyunsaturated fatty acid intake." British Journal of Nutrition 78, no. 2 (August 1997): 223–36. http://dx.doi.org/10.1079/bjn19970142.

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The objectives of the present study were to determine the feasibility of using manufactured foods, enriched with eicosapentaenoic acid (EPA) and docosahexaenoic acid(DHA) as a means of increasing the intake of these n−3 polyunsaturated fatty acids (PUFA), and to determine the effect of the consumption of these foods on postprandial lipaemia and other metabolic responses to a high-fat mixed test meal. Nine healthy, normotriacylglycerolaemic, free-living male volunteers (aged 35–60 years) completed the randomized, controlled, single-blind, crossover study. The study consisted of two periods (each of 22d) of dietary intervention, separated by a 5-month washout period. During these two periods the subjects were provided with the manufactured foods enriched with EPA and DHA (n−3 enriched) or identical but unenriched foods (control). A mixed test meal containing 82g fat was given to the fasted subjects on day 22 of each dietary intervention period. Two fasting, and thereafter hourly, blood samples were collected from the subjects for an 8h period postprandially. Plasma triacylglycerol, total and HDL-cholesterol, non-esterified fatty acids (NEFA), glucose and immunoreactive insulin levels, post-heparin lipoprotein lipase (EC 3.1.1.34) activity and the plasma free fatty acid and phospholipid fatty acid compositions were measured. A mean daily intake of 1·4 g EPA + DHA (0·9 g EPA, 0·5 g DHA) was ingested during the n−3-enriched dietary period, which was significantly higher than the intake during the habitual and control periods (P <0·001) assessed by a 3 dweighed food intake. A significantly higher level of EPA + DHA enrichment of the plasma fatty acids and phospholipids (P < 0·001) after the n−3-enriched compared withthe control intervention periods was also found. The energy intake on both of the dietary intervention periods was found to be significantly higher than on the habitual diet (P <0·001), with an increase in body weight of the subjects, which reachedsignificance during the n−3 PUFA-enriched dietary intervention period (P < 0·04). The palatability of the enriched foods was not significantly different from that of the control foods. Significantly higher fasting plasma HDL-cholesterol and glucose concentrations were found after the n-3 PUFA-enriched compared with the control intervention period (P < 0·02 and P < 0·05 respectively). No significant differences were found for the postprandial lipid and hormone measurements, except for significantly lower levels of NEFA at 60min after the n−3-enriched intervention period (P< 0·04). Enriched manufactured foods were a feasible vehicle for increasing n−3 PUFA intake. However the nature of the foods provided as the n−3 vehicle may have contributed to the increased body weight and higher energy intakes which were adverse consequences of the intervention. These factors, together with the short duration of the study may have been reponsible for the failure to observe significant plasma triacylglycerol reductions in response to daily intakes of 1·4g EPA+DHA.
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15

McDougall, Gordon J. "Phenolic-enriched foods: sources and processing for enhanced health benefits." Proceedings of the Nutrition Society 76, no. 2 (November 2, 2016): 163–71. http://dx.doi.org/10.1017/s0029665116000835.

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Polyphenols are ubiquitous secondary products present in many plant foods. Their intake has been associated with health benefits ranging from reduced incidence of CVD, diabetes and cancers to improved neurodegenerative outcomes. Major dietary sources include beverages such as coffee, teas and foods such as chocolate. Fruits are also major sources and berries in particular are a palatable source of a diverse range of polyphenol components. There are a number of ways that polyphenol uptake could be increased and healthier polyphenol-rich foods could be produced with specific compositions to target-specific health effects. Firstly, we could exploit the genetic diversity of plants (with a focus on berries) to select varieties that have enhanced levels of specific polyphenols implicated in disease mitigation (e.g. anthocyanins, tannins or flavonols). Working with variation induced by environmental and agronomic factors, modern molecular breeding techniques could exploit natural variation and beneficially alter polyphenol content and composition, although this could be relatively long term. Alternatively, we could employ a synthetic biology approach and design new plants that overexpress certain genes or re-deploy more metabolic effort into specific polyphenols. However, such ‘polyphenol-plus’ fruit could prove unpalatable as polyphenols contribute to sensorial properties (e.g. astringency of tannins). However, if the aim was to produce a polyphenol as a pharmaceutical then ‘lifting’ biosynthetic pathways from plants and expressing them in microbial vectors may be a feasible option. Secondly, we could design processing methods to enhance the polyphenolic composition or content of foods. Fermentation of teas, cocoa beans and grapes, or roasting of cocoa and coffee beans has long been used and can massively influence polyphenol composition and potential bioactivity. Simple methods such as milling, heat treatment, pasteurisation or juicing (v. pureeing) can have notable effects on polyphenol profiles and novel extraction methods bring new opportunities. Encapsulation methods can protect specific polyphenols during digestion and increase their delivery in the gastrointestinal tract to target-specific health effects. Lastly we could examine reformulation of products to alter polyphenol content or composition. Enhancing staple apple or citrus juices with berry juices could double polyphenol levels and provide specific polyphenol components. Reformulation of foods with polyphenol-rich factions recovered from ‘wastes’ could increase polyphenol intake, alter product acceptability, improve shelf life and prevent food spoilage. Finally, co-formulation of foods can influence bioavailability and potential bioactivity of certain polyphenols. Within the constraints that certain polyphenols can interfere with drug effectiveness through altered metabolism, this provides another avenue to enhance polyphenol intake and potential effectiveness. In conclusion, these approaches could be developed separately or in combination to produce foods with enhanced levels of phenolic components that are effective against specific disease conditions.
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16

Murphy, Karen J., Barbara J. Meyer, Trevor A. Mori, Valerie Burke, Jackie Mansour, Craig S. Patch, Linda C. Tapsell, et al. "Impact of foods enriched withn-3 long-chain polyunsaturated fatty acids on erythrocyten-3 levels and cardiovascular risk factors." British Journal of Nutrition 97, no. 4 (March 9, 2007): 749–57. http://dx.doi.org/10.1017/s000711450747252x.

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Consumption of fish or fish oils rich in then-3 long chain PUFA EPA and DHA may improve multiple risk factors for CVD. The objective of this study was to determine whether regular consumption of foods enriched withn-3 long-chain PUFA can improven-3 long-chain PUFA status (erythrocytes) and cardiovascular health. Overweight volunteers with high levels of triacylglycerols (TG; >1·6 mmol/l) were enrolled in a 6-month dietary intervention trial conducted in Adelaide (n47) and Perth (n39), and randomised to consume control foods orn-3-enriched foods to achieve an EPA + DHA intake of 1 g/d. Test foods were substituted for equivalent foods in their regular diet. Erythrocyte fatty acids, plasma TG and other CVD risk factors were monitored at 0, 3 and 6 months. There were no significant differences between groups for blood pressure, arterial compliance, glucose, insulin, lipids, C-reactive protein (CRP) or urinary 11-dehydro-thromboxane B2(TXB2) over 6 months, even though regular consumption ofn-3-enriched foods increased EPA + DHA intake from 0·2 to 1·0 g/d. However, then-3 long-chain PUFA content of erythrocytes increased by 35 and 53 % at 3 and 6 months, respectively, in subjects consuming then-3-enriched foods. These increases were positively associated with measures of arterial compliance and negatively associated with serum CRP and urinary 11-dehydro-TXB2excretion. Sustainable increases in dietary intakes and erythrocyte levels ofn-3 long-chain PUFA can be achieved through regular consumption of suitably enriched processed foods. Such increases may be associated with reduced CV risk.
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Viktorova, Elena, Ekaterina Lisovaya, and Anastasia Sverdlichenko. "Methodological approach to the creation of functional foods enriched with encapsulated micronutrients." BIO Web of Conferences 46 (2022): 01006. http://dx.doi.org/10.1051/bioconf/20224601006.

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The problem of malnutrition and micronutrient deficiencies in the diets of the population of all age groups is relevant not only for Russia, but also for many countries. An effective solution to this problem is the regular inclusion in the diet of functional foods enriched with bioactive micronutrients. An urgent task in the enrichment of food products with deficient micronutrients is the preservation of their bioactive properties and bioavailability. An effective solution to the problem of maintaining the bioavailability of micronutrients is to use encapsulated micronutrients for food enrichment. We have developed the methodological approach to the creation of functional foods enriched with encapsulated micronutrients, and also formulated the basic requirements for each stage. The implementation of the developed methodological approach will make it possible to create functional food products that ensure the normalization of the nutritional status of the population of different age groups.
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18

Liberato, Selma Coelho, and Helena Maria Pinheiro-Sant'Ana. "Fortification of industrialized foods with vitamins." Revista de Nutrição 19, no. 2 (April 2006): 215–31. http://dx.doi.org/10.1590/s1415-52732006000200009.

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Vitamins are essential to life. Inadequate eating habits, high caloric intake and metabolic defects lead to micronutrient deficiencies, affecting more than two billion people worldwide. The increasing intake of industrialized foods, combined with low vitamin stability has led to the common practice of adding these nutrients to processed foods. This review discusses the terminology, availability, intake and risk of hypervitaminosis, due to the intake and nutritional importance of foods fortified with vitamins. The addition of nutrients should occur in foods that are effectively consumed by the target population and must meet the real needs of a significant segment of the population. In Brazil, a total of 166 products available in supermarkets are vitamin-enriched. A 10-year study involving children and adolescents in Germany showed that 90% of those surveyed used at least one fortified food. During this 10-year period, 472 fortified products were consumed. The enrichment of foods should be based on the needs of each country and, if possible, regional needs. For instance, in order to increase its intake, Vitamin D is added to foods in Denmark during the winter, mainly for the elderly. However, in Brazil, there is no evidence of the need to fortify food with this vitamin. A survey showed that of the 76 enriched dairy products, 37 contained vitamin D. Food-fortification is a very important strategy to solve nutritional deficiency problems, but it can also cause many health problems.
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Sioen, Isabelle, Christophe Matthys, Inge Huybrechts, John Van Camp, and Stefaan De Henauw. "Consumption of plant sterols in Belgium: consumption patterns of plant sterol-enriched foods in Flanders, Belgium." British Journal of Nutrition 105, no. 6 (January 27, 2011): 911–18. http://dx.doi.org/10.1017/s0007114510004411.

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The present study describes the consumption of foods enriched with plant sterols (PS) and supplements containing PS, and evaluates PS intakes via the current consumption and for specific consumption scenarios. A market inventory was performed to collate different PS-enriched food items and supplements available in Belgium. An FFQ was developed to investigate the consumption of PS-enriched foods and supplements. A total of 139 pre-school children (2·5–7 years old) and 569 adults (308 women and 261 men) living in Flanders (the northern, Dutch-speaking part of Belgium) participated in the study. Of these, 21 % (Flemish pre-school children) and 28·5 % (Flemish adults) consume PS-enriched food products, leading to a mean PS intake in the consumer group of 0·70 (sd 0·61) g/d for pre-school children and 1·51 (sd 1·42) g/d for adults. Of the adult PS consumers, 23·2 % did not suffer from elevated blood cholesterol levels; 50 % of them had a PS intake less than or equal to 1 g/d and 16·4 % had a PS intake above 3 g/d and 7·8 % even had an intake above 4 g/d. Scenario studies assessed the intake when all Belgian adults would consume PS-enriched margarines without (scenario 1) or with (scenario 2) a daily consumption of a PS-enriched yoghurt drink. This resulted in an intake above 3 g/d in 17 % (women) and 29 % (men) for scenario 1 and 40 % (women) and 53 % (men) for scenario 2. The results indicate that PS-enriched food products are also consumed by the non-target group. Efficient communication tools are needed to inform consumers better about the target group of PS-enriched products, the advised dose per day and alternative dietary strategies to lower the blood cholesterol level.
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Carcea, Marina. "Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder." Foods 9, no. 9 (September 15, 2020): 1298. http://dx.doi.org/10.3390/foods9091298.

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Edible insects have always been consumed by humans and nowadays they are looked at with interest by the research community as a means to produce food at low environmental cost for a growing and increasingly demanding population. A large number of different species are edible, and they can contribute fats, protein, fibre, vitamins, and minerals to the human diet. The absence of specific legislation on the use of insects as food, coupled with the general population’s disgust at the idea of eating insects, are among the limiting factors for the development of insect farming in developed countries. Several consumer studies have concluded that hiding insects in traditional foods can increase people’s willingness to eat insect-based foods. Cereal-based foods such as bread, bakery products, pasta, etc., being so popular worldwide and so widely accepted by the population, have been used by researchers as a carrier for the introduction of different percentages of insect flours to improve their nutritional qualities. The research by Duda et al. on “Quality and Nutritional/Textural Properties of Durum Wheat Pasta enriched with Cricket Powder” is the first recent scientific contribution to the understanding of the nutritional quality and technological effects of the introduction of insect flour in a popular food such as durum wheat pasta.
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Devi, Chingakham Basanti, Kiran Bains, Harpreet Kaur, and Amarjeet Kaur. "Development of Wheatgrass Powder Enriched Health Foods with Enhanced Free Radical Scavenging Activity." Indian Journal of Nutrition and Dietetics 56, no. 3 (July 1, 2019): 232. http://dx.doi.org/10.21048/ijnd.2019.56.3.23511.

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<p>Wheatgrass at young green stage is a powerhouse of nutrients and phytochemicals. Its various formulations are available in the form of extracts or powders used as health supplements. However, there is a huge potential of utilization for wheatgrass in the development of health foods for general good health as well as cure of disorders like metabolic syndrome, cancer, thalassemia, aneamia etc. With an aim to develop wheatgrass enriched health foods, the wheatgrass powder could be incorporated up to 10% in chapati and biscuits and up to 5% in bread without compromising the overall acceptability of the products. The free radical scavenging activity of chapati, biscuits and bread were increased significantly (p&lt;0.05) at the optimized levels of enrichment of wheatgrass powder in these products. Food sprinkler enriched with 50% wheatgrass powder enhanced the free radical scavenging activity of the spices by 26% without affecting the sensory attributes of the product. Hence, these wheatgrass powder enriched health foods may possess health promoting properties owing to their high antioxidant activity.</p>
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Viktorova, E. P., T. A. Shakhrai, E. V. Lisovaya, and N. N. Kornen. "Algorithm for the development of enriched bakery products using food additives." New Technologies 18, no. 1 (April 25, 2022): 33–39. http://dx.doi.org/10.47370/2072-0920-2022-18-1-33-39.

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The problem of health saving of the Russian population is one of the key problems that cannot be solved without the development of functional foods, which include fortified foods, and their systematic use as part of diets of different age groups of the population. The development of fortified food products, and, above all, bakery products with food additives is the most promising direction in the field of creating functional food products. The algorithm for the development of enriched bakery products food additives has been proposed considering the importance of the problem of health saving of the Russian population of different age groups by enriching traditional bakery products with food additives, which are essential food and are in stable demand of the population, allowing for their systematic use to correct nutritional deficiencies in the diet, and therefore reduce the risk of socially significant diseases. The algorithm for the development of enriched bakery products with the use of food additives provides for the implementation of several stages, including the scientific justification of the choice of a food additive for enriching a traditional bakery product; the rationale for choosing the recipe of a traditional bakery product for its enrichment with a food additive; the scientific justification of the effective dosage of a food additive for its inclusion in the recipe of a traditional bakery product; development of the formulation and technological modes of the production processes of a bakery product enriched with a food additive; study of the consumer properties of the developed enriched bakery product and its effectiveness when consumed by the population of different age groups; assessment of the competitive potential of the developed enriched bakery product compared with traditional bakery product; development of technical documentation: technical specifications, RC and TI for the production of enriched bakery product. The implementation of the proposed algorithm will make it possible to create enriched bakery products with the use of food additives, the systematic use of which will ensure the normalization of the nutritional status of the Russian population, and therefore will contribute to health conservation.
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Skripko, O. V., and N. S. Bodrug. "Creation of Innovative Food Products Based on Soybeans to Ensure Food Security of the Far Eastern Region." IOP Conference Series: Earth and Environmental Science 988, no. 2 (February 1, 2022): 022036. http://dx.doi.org/10.1088/1755-1315/988/2/022036.

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Abstract The formation of a healthy lifestyle of the population of the Russian Federation, including due to the supply of nutrition foods, is an important task that is supported at the state level. The development of innovative food technologies using regional raw materials can be positively influenced by the country’s food security. Studies are aimed at studying consumer demand for enriched emulsion foods in the form of mayonnaise and mayonnaise sauces of functional appointment and the development of new recipes and technologies of the products of the specified assortment group. It was established that in the region there is a deficiency of low fatty, with a balanced fatty acid composition enriched with vitamins. The range of mayonnaise products offered by the regional trading network does not satisfy consumers and requires the development of innovative emulsion foods of functional purpose. As a result of experimental studies, the technology of mayonnaise sauce from soy protein and a vitamin and fat basis, which includes a blend of soy and sesame vegetable oils and sea buckthorn berries. The resulting mayonnaise sauce is characterized as a high-protein, low-calorie product, with the optimal ratio of polyunsaturated (ω-6: ω-3) fatty acids, enriched with β-carotene, vitamins E and C.
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Marhunova, A. M., and S. A. Kondratenko. "Innovative and Competitive Potential of Targeted Effectiveness Foods." Vestnik of the Plekhanov Russian University of Economics, no. 1 (February 14, 2022): 203–18. http://dx.doi.org/10.21686/2413-2829-2022-1-203-218.

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The article provides key trends of developing food industry in the world, shows approaches to supporting innovation lines in academic research in the EU and other countries with high level of food security. Theoretical and methodological aspects of the innovative potential and competition in enriched and specialty foods are discussed. The authors show the necessity to develop and introduce scientifically grounded methodology and information support of analyzing, evaluating and forecasting the competitiveness of manufacturers and certain types of produce, which take into account the dynamic development of technologies and innovation on market of enriched and specialty produce and steps aimed at improving the product properties and rational satisfaction of customer preferences. The authors substantiate principles of effective innovation development of enterprises of food industry, including complex realization of innovative potential, detailed and systematic use of all types of innovation, optimization of material and labour use, stable access of economic entities to market data and results of marketing research, guarantee of physical and price accessibility of innovation foods for all categories of the population. Principle mechanisms of their implementation are grounded on the basis of strategic partnership between entities in the technological chain of developing foods of high quality.
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Ridges, Leisa, Rachel Sunderland, Katherine Moerman, Barbara Meyer, Lee Astheimer, and Peter Howe. "Cholesterol lowering benefits of soy and linseed enriched foods." Asia Pacific Journal of Clinical Nutrition 10, no. 3 (September 27, 2001): 204–11. http://dx.doi.org/10.1046/j.1440-6047.2001.00253.x.

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Lane, Katie Elizabeth, and Emma Derbyshire. "Systematic review of omega-3 enriched foods and health." British Food Journal 116, no. 1 (January 6, 2014): 165–79. http://dx.doi.org/10.1108/bfj-05-2012-0118.

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Wiseman, Alan, Len F?J Woods, Tim Ridgway, and Helen Wiseman. "Clean-processing strategies in preparation of enriched functional foods." Journal of Chemical Technology & Biotechnology 75, no. 8 (2000): 647–48. http://dx.doi.org/10.1002/1097-4660(200008)75:8<647::aid-jctb291>3.0.co;2-b.

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Argyri, Eleni-Anna, Stylianos-Panagiotis Piromalis, Antonios Koutelidakis, Dimitrios Kafetzopoulos, Andreas S. Petsas, Dimitrios Skalkos, Constantina Nasopoulou, Charalampia Dimou, and Haralabos C. Karantonis. "Olive Paste-Enriched Cookies Exert Increased Antioxidant Activities." Applied Sciences 11, no. 12 (June 15, 2021): 5515. http://dx.doi.org/10.3390/app11125515.

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Functional foods are beneficial to human health and are part of the daily diet of people trying to follow a healthier lifestyle. Olive paste is a good source of functional compounds, mainly phenolic compounds, that have been shown to have health benefits. At the same time, cookies are an ideal snack that can be fortified with additional ingredients to address human dietary needs. The study aimed to enrich cookies with olive paste and extra ingredients for flavor differentiation and evaluate the impact of the enrichment on their antioxidant properties. Enriched cookies were prepared analyzed and tested for sensorial acceptability, total phenolics, and antioxidant activities by DPPH, ABTS, FRAP, and CUPRAC assays. Enriched cookies were sensorially acceptable. Unsaturated fat, total phenolics, and antioxidant activities of enriched cookies were higher compared to control cookies, while among enriched cookies the extra addition of 1% garlic, 0.5% thyme, and 0.5% oregano resulted in higher total phenolics and antioxidant activities compared to cookies that were flavored either with 3% vegetables or 3% orange zest. Antioxidant activity in cookies was strongly correlated with total phenolic content. Cookies enriched with olive paste may be healthy functional food in terms of increased antioxidant activity.
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Pandya, Janam K., Maryssa DeBonee, Maria G. Corradini, Mary Ellen Camire, David Julian McClements, and Amanda J. Kinchla. "Development of vitamin E‐enriched functional foods: stability of tocotrienols in food systems." International Journal of Food Science & Technology 54, no. 12 (August 21, 2019): 3196–204. http://dx.doi.org/10.1111/ijfs.14296.

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Tedjakusuma, F., J. Linggadiputra, A. D. Cahya, and R. Surya. "Development of cricket flour-enriched cookies." IOP Conference Series: Earth and Environmental Science 1115, no. 1 (December 1, 2022): 012092. http://dx.doi.org/10.1088/1755-1315/1115/1/012092.

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Abstract The need for high-protein foods strives for the food sector to find an efficiently produced protein sources. One of the most efficient and fast reproducing protein sources are insects containing high levels of protein, nutrients and vitamins. Crickets are one of the most consumed insects, especially in Southeast Asia. Despite the potential of crickets as sources of protein, cricket flour is very little used and studied in Indonesia. This study aimed to develop the best formulation for cricket flour-enriched cookies with a high nutrient and consumer acceptability. As the main ingredient of cookies, wheat was substituted by 5%, 10% and 20% of cricket flour. Among the tested formula, cookies with the 5% and 10% cricket flour showed the highest overall organoleptic acceptability. These cookies are significantly higher in protein and lower in fiber and carbohydrate compared to cookies made with wheat flour.
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Bordoni, Alessandra, Francesca Danesi, Marco Malaguti, Mattia Di Nunzio, Francesca Pasqui, Magda Maranesi, and Pier Luigi Biagi. "Dietary Selenium for the counteraction of oxidative damage: fortified foods or supplements?" British Journal of Nutrition 99, no. 1 (July 26, 2007): 191–97. http://dx.doi.org/10.1017/s0007114507793911.

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Since any significant modification in the Se status, leading to changes in the activity of the seleno-enzymes, may have important consequences on the susceptibility of tissues to oxidative stress, considerable efforts have been made upon increasing Se dietary intake. In this respect, an important debate is still open about the bioavailability and the effectiveness of Se, and more generally nutrients, in supplements compared with foods. Using male Wistar rats, we have compared the effectiveness of two different diets in which an adequate Se content (0·1 mg/kg) was achieved by adding the element as sodium selenite or as component of a lyophilized Se-enriched food, in the counteraction of an oxidative stress induced by intraperitoneal administration of adriamycin. Both Se-enriched diets were able to reduce the consequences of the oxidative stress in liver, mainly by increasing glutathione peroxidase activity. This increase was more evident in rats fed on the diet enriched with the lyophilized food, probably due to the different chemical forms of Se, or to other components of the food itself. Although further studies are needed, data herein presented may contribute to the characterization of the effectiveness of Se from different sources, foods or supplements, in the light of dietary advice to the population concerning improvement of Se intake.
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PROESTOS, CHARALAMPOS. "Superfoods: Recent Data on their Role in the Prevention of Diseases." Current Research in Nutrition and Food Science Journal 6, no. 3 (September 14, 2018): 576–93. http://dx.doi.org/10.12944/crnfsj.6.3.02.

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By the term functional food we mean food, processed or not, which on the basis of scientific studies can contribute to the achievement of specific operational objectives within the human body and play an important role in the direction of prevention degenerative diseases and health promotion. The possible beneficial properties of functional foods are due to their content in bioactive ingredients, with specific biological properties and effects within the human body. Some examples of processed functional foods are calcium - enriched milk, enriched juices with ω-3 fatty acids, yoghurt with probiotic organisms and phytosterol-enriched margarines. At the same time, constantly new scientific findings confirm the potential beneficial properties of different conventional food, such as tea, blueberries, pomegranate,berries, hippophaes and many others, which are known by the term "superfoods". Recently, the appearance of a multitude of chronic degenerative diseases such as cardiovascular disease, diabetes, obesity, osteoporosis and cancer, has led to ways of defending human health through the adoption of appropriate dietary patterns. Hence, functional foods, provided that they fit inside hygiene and balanced nutrition, are suggested as a potential solution tore inforcing the prevention strategy, avoiding the need for therapy, with the aim of promoting the health of the population. This is the reason why there is an ever-increasing trend particularly in Europe and USA. Also, improved accessibility knowledge and information from consumers, promotes an increased search for information about their beneficial properties.
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Turska, Monika, Piotr Paluszkiewicz, Waldemar A. Turski, and Jolanta Parada-Turska. "A Review of the Health Benefits of Food Enriched with Kynurenic Acid." Nutrients 14, no. 19 (October 8, 2022): 4182. http://dx.doi.org/10.3390/nu14194182.

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Kynurenic acid (KYNA), a metabolite of tryptophan, is an endogenous substance produced intracellularly by various human cells. In addition, KYNA can be synthesized by the gut microbiome and delivered in food. However, its content in food is very low and the total alimentary supply with food accounts for only 1–3% of daily KYNA excretion. The only known exception is chestnut honey, which has a higher KYNA content than other foods by at least two orders of magnitude. KYNA is readily absorbed from the gastrointestinal tract; it is not metabolized and is excreted mainly in urine. It possesses well-defined molecular targets, which allows the study and elucidation of KYNA’s role in various pathological conditions. Following a period of fascination with KYNA’s importance for the central nervous system, research into its role in the peripheral system has been expanding rapidly in recent years, bringing some exciting discoveries. KYNA does not penetrate from the peripheral circulation into the brain; hence, the following review summarizes knowledge on the peripheral consequences of KYNA administration, presents data on KYNA content in food products, in the context of its daily supply in diets, and systematizes the available pharmacokinetic data. Finally, it provides an analysis of the rationale behind enriching foods with KYNA for health-promoting effects.
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Bhardwaj, Kanchan, Agnieszka Najda, Ruchi Sharma, Renata Nurzyńska-Wierdak, Daljeet Singh Dhanjal, Rohit Sharma, Sivakumar Manickam, Atul Kabra, Kamil Kuča, and Prerna Bhardwaj. "Fruit and Vegetable Peel-Enriched Functional Foods: Potential Avenues and Health Perspectives." Evidence-Based Complementary and Alternative Medicine 2022 (July 4, 2022): 1–14. http://dx.doi.org/10.1155/2022/8543881.

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Fresh fruit and vegetables are highly utilized commodities by health-conscious consumers and represent a prominent segment in the functional and nutritional food sector. However, food processing is causing significant loss of nutritional components, and the generation of waste is creating serious economic and environmental problems. Fruit and vegetables encompass husk, peels, pods, pomace, seeds, and stems, which are usually discarded, despite being known to contain potentially beneficial compounds, such as carotenoids, dietary fibers, enzymes, and polyphenols. The emerging interest in the food industry in the nutritional and biofunctional constituents of polyphenols has prompted the utilization of fruit and vegetable waste for developing enriched and functional foods, with applications in the pharmaceutical industry. Moreover, the utilization of waste for developing diverse and crucial bioactive commodities is a fundamental step in sustainable development. Furthermore, it provides evidence regarding the applicability of fruit and vegetable waste in different food formulations especially bakery, jam, and meat based products.
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Kuhlmann, Karolin, Oliver Lindtner, Almut Bauch, Guido Ritter, Brigitte Woerner, and Birgit Niemann. "Simulation of prospective phytosterol intake in Germany by novel functional foods." British Journal of Nutrition 93, no. 3 (March 2005): 377–85. http://dx.doi.org/10.1079/bjn20041364.

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A blood cholesterol-lowering margarine containing plant sterolesters was the first functional food placed on the European food market pursuant to the regulation (EC) 258/97. In the following years nine further applicants submitted the request to add plant sterol compounds to dairy products, cheeses, bakery products, sausages, plant oils and other products. The European Scientific Committee on Food (SCF) declared a precautionary intake limit of 3 g plant sterols per d by multiple dietary sources. Using the consumption data of the German National Food Consumption Study, carried out from 1985 to 1988 with 23 209 participants, we hypothetically added 0·3–2 g plant sterols to usual daily servings of ten different food products, selected from the novel food applications. We calculated the prospective plant sterol intake regarding each kind of enriched food and by stepwise accumulation of different functional foods in three enrichment scenarios. Within our enrichment context we find a phytosterol intake satiation, if multiple plant sterol-enriched foods are eaten. An enrichment amount of 2 g plant sterols per proposed food serving size results in an intake maximum of 13 g/d.
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Corsetto, Paola Antonia, Gigliola Montorfano, Stefania Zava, Irma Colombo, Bergros Ingadottir, Rosa Jonsdottir, Kolbrun Sveinsdottir, and Angela Maria Rizzo. "Characterization of Antioxidant Potential of Seaweed Extracts for Enrichment of Convenience Food." Antioxidants 9, no. 3 (March 19, 2020): 249. http://dx.doi.org/10.3390/antiox9030249.

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In recent years, there has been a growing interest in natural antioxidants as replacements of synthetic compounds because of increased safety concerns and worldwide trend toward the usage of natural additives in foods. One of the richest sources of natural antioxidants, nowadays largely studied for their potential to decrease the risk of diseases and to improve oxidative stability of food products, are edible brown seaweeds. Nevertheless, their antioxidant mechanisms are slightly evaluated and discussed. The aims of this study were to suggest possible mechanism(s) of Fucus vesiculosus antioxidant action and to assess its bioactivity during the production of enriched rye snacks. Chemical and cell-based assays indicate that the efficient preventive antioxidant action of Fucus vesiculosus extracts is likely due to not only the high polyphenol content, but also their good Fe2+-chelating ability. Moreover, the data collected during the production of Fucus vesiculosus-enriched rye snacks show that this seaweed can increase, in appreciable measure, the antioxidant potential of enriched convenience cereals. This information can be used to design functional foods enriched in natural antioxidant ingredients in order to improve the health of targeted consumers.
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Bird, Charles B., Raymond L. Miller, and Brinton M. Miller. "Reveal for Salmonella Test System." Journal of AOAC INTERNATIONAL 82, no. 3 (May 1, 1999): 625–33. http://dx.doi.org/10.1093/jaoac/82.3.625.

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Abstract The Reveal for Salmonella(RSS) test system is a presumptive qualitative test that detects the presence of Salmonella organisms in foods within 21 h total testing time, allowing the user to release negative products 24 h earlier than when using other rapid test kits. Foods are enriched with a proprietary resuscitation medium called Revive and then selectively enriched with either Selenite Cystine or Rappaport-Vassiliadis selective media. The enriched culture is used to inoculate the RSS detection device, which initiates a lateral flow through areagent zone containing anti-Salmonella antibodies conjugated to colloidal gold particles that capture antigens present in the culture. The antigen–antibody complex migrates farther and is captured by an additional anti-Salmonella antibody, causing the colloidal gold to precipitate and form a visual line, indicating a positive result. A procedural control line also will form regardless of the presence of Salmonella organisms to indicate the test is working properly. Existing AO AC Official Methods for Salmonella organisms require a 48 h enrichment before testing. Hence, a food product has to be held before release, adding extra cost to the company and the consumer. The RSS test system was evaluated by quantitative spiking studies. Although AOAC encourages inclusion of naturally contaminated foods, almost all microbiological AOAC validation studies have been performed with artificially contaminated foods for absolute control over the study. The RSS test system is designed to test many food types for Salmonella organisms and has a limit of detection of 5–10 colony-forming units (cfu)/25 g with a false-negative rate of &lt;1 % and a false-positive rate of &lt;5.0%. It showed an 81 % overall agreement with the traditional procedure of the U.S. Department of Agriculture’s Food Safety Inspection Service.
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Ghini, Veronica, Leonardo Tenori, Francesco Capozzi, Claudio Luchinat, Achim Bub, Corinne Malpuech-Brugere, Caroline Orfila, Luigi Ricciardiello, and Alessandra Bordoni. "DHA-Induced Perturbation of Human Serum Metabolome. Role of the Food Matrix and Co-Administration of Oat β-glucan and Anthocyanins." Nutrients 12, no. 1 (December 27, 2019): 86. http://dx.doi.org/10.3390/nu12010086.

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Docosahexaenoic acid (DHA) has been reported to have a positive impact on many diet-related disease risks, including metabolic syndrome. Although many DHA-enriched foods have been marketed, the impact of different food matrices on the effect of DHA is unknown. As well, the possibility to enhance DHA effectiveness through the co-administration of other bioactives has seldom been considered. We evaluated DHA effects on the serum metabolome administered to volunteers at risk of metabolic syndrome as an ingredient of three different foods. Foods were enriched with DHA alone or in combination with oat beta-glucan or anthocyanins and were administered to volunteers for 4 weeks. Serum samples collected at the beginning and end of the trial were analysed by NMR-based metabolomics. Multivariate and univariate statistical analyses were used to characterize modifications in the serum metabolome and to evaluate bioactive-bioactive and bioactive-food matrix interactions. DHA administration induces metabolome perturbation that is influenced by the food matrix and the co-presence of other bioactives. In particular, when co-administered with oat beta-glucan, DHA induces a strong rearrangement in the lipoprotein profile of the subjects. The observed modifications are consistent with clinical results and indicate that metabolomics represents a possible strategy to choose the most appropriate food matrices for bioactive enrichment.
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Hakalehto, Elias, Terttu Vilpponen-Salmela, Kristiina Kinnunen, and Atte von Wright. "Lactic Acid Bacteria Enriched from Human Gastric Biopsies." ISRN Gastroenterology 2011 (July 20, 2011): 1–4. http://dx.doi.org/10.5402/2011/109183.

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The purpose of this paper was to check if viable bacteria, in particular lactic acid bacteria (LAB), could be enriched from biopsies obtained from healthy gastroscopy patients. Gastric biopsies were obtained from 13 gastroscopy patients and subjected to an anaerobic or microaerophilic enrichment procedure utilizing the Portable Microbe Enrichment Unit (PMEU). Profuse microbial growth was observed in most cases. Samples plated on MRS showed high numbers of LAB. The most common species characterized were Lactobacillus reuteri, Lact. salivarius, and Streptococcus salivarius. The results demonstrate a continuous presence of viable LAB in healthy stomach. The species are similar to those traditionally used in food applications. The gastric LAB strains could have a potential in developing probiotic foods aimed specially on the upper part of the gastrointestinal tract.
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NAKAMURA, Hisao, and Minako YOSHIZAWA. "The Japanese Institutional Changes from Special Nutritious Foods to Nutritional Labeling Standard. From Enriched Foods to Nutritional Labeling Foods." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 44, no. 3 (1997): 248–53. http://dx.doi.org/10.3136/nskkk.44.248.

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Li, Danfeng, Lizhen Hou, Miao Hu, Yaxin Gao, Zhiliang Tian, Bei Fan, Shuying Li, and Fengzhong Wang. "Recent Advances in Nattokinase-Enriched Fermented Soybean Foods: A Review." Foods 11, no. 13 (June 24, 2022): 1867. http://dx.doi.org/10.3390/foods11131867.

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With the dramatic increase in mortality of cardiovascular diseases (CVDs) caused by thrombus, this has sparked an interest in seeking more effective thrombolytic drugs or dietary nutriments. The dietary consumption of natto, a traditional Bacillus-fermented food (BFF), can reduce the risk of CVDs. Nattokinase (NK), a natural, safe, efficient and cost-effective thrombolytic enzyme, is the most bioactive ingredient in natto. NK has progressively been considered to have potentially beneficial cardiovascular effects. Microbial synthesis is a cost-effective method of producing NK. Bacillus spp. are the main production strains. While microbial synthesis of NK has been thoroughly explored, NK yield, activity and stability are the critical restrictions. Multiple optimization strategies are an attempt to tackle the current problems to meet commercial demands. We focus on the recent advances in NK, including fermented soybean foods, production strains, optimization strategies, extraction and purification, activity maintenance, biological functions, and safety assessment of NK. In addition, this review systematically discussed the challenges and prospects of NK in actual application. Due to the continuous exploration and rapid progress of NK, NK is expected to be a natural future alternative to CVDs.
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Стаценко, Екатерина Сергеевна. "The study of consumer opinion towards foods enriched with vegetable protein." Food processing industry, no. 7 (July 1, 2022): 20–24. http://dx.doi.org/10.52653/ppi.2022.7.7.003.

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Для разработки и проектирования новых пищевых продуктов необходимо знать спрос и потребность в них населения. Реальный спрос потребителей в тех или иных продуктах питания, а также уровень их потребления может быть выявлен с помощью социологического опроса. Целью исследования являлось изучение отношения потребителей к пищевым продуктам, содержащим сою, а также предпочтения при их употреблении. Для проведения исследования использовался анкетный опрос. Объектом исследования являлись жители г. Благовещенска в возрасте от 18 лет и старше. Проведенный опрос показал, что в целом потребитель положительно отзывается о пищевых продуктах, содержащих сою, и выражает готовность включать их в рацион питания как источник белка и других ценных веществ. Выяснилось, что опрошенные в основном предпочитают употреблять сою в переработанном виде, а также в составе традиционных продуктов питания - 85,5% (218 чел.) и лишь 14,5% (37 чел.) - в натуральном виде. Сравнительный анализ настоящих социологических опросов и исследований, проводимых ранее, показал, что ежедневно пищевые продукты, содержащие сою, стали употреблять на 5,9% больше, чем 10 лет назад (7,0%). Однако значительная часть опрошенных (33,3%) может отказаться от употребления данных продуктов из-за бобового вкуса и запаха сои и продуктов ее переработки. Практически каждый пятый (19,6%) назвал причину возможного отказа от употребления данных продуктов: опасение продуктов, содержащих генетически модифицированные объекты. Также выяснилось, что государственные программы и проекты, направленные на профилактику алиментарных заболеваний путем производства диетических, функциональных и профилактических пищевых продуктов, эффективно реализуются, так как большинство опрошенных (62,3%) употребляют диетические и обогащенные продукты питания ежедневно или каждые 2-4 дня. To develop and design new food products, it is necessary to know the demand and need for them from the population. The real demand of consumers in certain foodstuffs, as well as the level of their consumption, can be identified with the help of a sociological survey. The purpose of this research was to study consumer attitudes towards food products containing soy, as well as preferences for their use. A questionnaire survey was used to conduct the study. The objects of the study were residents of the city of Blagoveshchensk aged 18 years and older. The survey showed that, in general, the consumer responds positively to food products containing soy and is willing to include them in the diet as a source of protein and other valuable substances. It turned out that 85.5% (218 people) prefer to consume soybeans in processed form, as well as in the composition of traditional food products, and only 14.5% (37 people) in their natural form. A comparative analysis of these sociological studies and studies conducted earlier showed that food products containing soy began to be consumed daily by 5.9% more than 10 years ago (7.0%). However, a significant part of the respondents (33.3%) may refuse to use these products because of the bean taste and smell of soy and its derivatives. Almost every fifth (19.6%) named the reason for the possible refusal to use these products - the fear of products containing genetically modified objects. It also turned out that government programs and projects aimed at the prevention of alimentary diseases through the production of dietary, functional and preventive foods are effectively implemented, since the majority of respondents (62.3%) consume dietary and fortified foods daily or every 2-4 days.
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Proserpio, Cristina, Giovanna Fia, Ginevra Bucalossi, Bruno Zanoni, Sara Spinelli, Caterina Dinnella, Erminio Monteleone, and Ella Pagliarini. "Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food." Antioxidants 9, no. 8 (July 24, 2020): 661. http://dx.doi.org/10.3390/antiox9080661.

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One of the food industry’s priorities is to recover byproducts and move towards more sustainable systems. Among wine-chain byproducts, unripe grapes represent a promising source of antioxidants. However, the development of new foods enriched using phenol-rich ingredients is challenging due to their sensory attributes. The aims of the present study were to (1) use phenol-rich extract from unripe grapes to enrich a model plant-based food (beetroot puree—BP); (2) evaluate consumers’ acceptance and expectations for the beetroot purée samples. The effect of information about the sustainability and pro-health activity of value-added ingredients on consumers’ responses was also investigated. Four beetroot purees with increasing concentrations of phenol extract (0–1.93 g/kg) added were evaluated by 101 participants in three tasting conditions (blind: only samples; expected: only information without tasting; real: both samples and information).Liking slightly decreased with increasing concentrations of phenol extract, even if all the samples were considered acceptable. The health and sustainability information increased the hedonic expectations, although it was not assimilated by all consumers involved. The development of new phenol-enriched foods using functional ingredients from unripe grapes is challenging. However, it is also promising, since all the samples were generally accepted by the consumers and they presented phenol levels that were stable over time and that could have positive health effects when consumed.
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Palmer, Biff F., Gates Colbert, and Deborah J. Clegg. "Potassium Homeostasis, Chronic Kidney Disease, and the Plant-Enriched Diets." Kidney360 1, no. 1 (January 8, 2020): 65–71. http://dx.doi.org/10.34067/kid.0000222019.

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There are data demonstrating that ingestion of potassium-rich foods reduces the incidence of stroke, hypertension, nephrolithiasis, and osteoporosis. Dietary-consumption data indicate Westernized diets are high in processed foods, high in sodium content, and low in potassium. In fact, there are data suggesting individuals are not consuming enough potassium in their diet. Although consumption of diets high in plant proteins, fruits, and vegetables—which are excellent sources of potassium—is recognized as healthy and beneficial, individuals with decrements in their kidney function have been advised to avoid these foods. In reviewing the literature that provides the rationale for potassium restriction in patients with reductions in kidney function, it appears there is little direct evidence to support the levels of restriction which are now prescribed. Additionally, there are two new potassium-binding agents which are well tolerated and have been documented to be effective in controlling serum potassium. Therefore, with the new binding agents and the lack of empirical evidence supporting the stringent dietary potassium restrictions, the authors conclude by indicating the pressing need for further research focusing on dietary liberalization of potassium in patients with reductions in kidney function to enhance overall health and well being, to provide them cardiovascular benefits, and to reduce overall risk of mortality through the incorporation of potassium-enriched foods.
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Kinyuru, J. N., S. O. Konyole, S. A. Onyango-Omolo, G. M. Kenji, C. A. Onyango, V. O. Owino, B. O. Owuor, B. B. Estambale, and N. Roos. "Nutrients, functional properties, storage stability and costing of complementary foods enriched with either termites and fish or commercial micronutrients." Journal of Insects as Food and Feed 1, no. 2 (January 1, 2015): 149–58. http://dx.doi.org/10.3920/jiff2014.0011.

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Application of edible insects in complementary food production has not been studied much. This study developed and evaluated complementary foods based on edible termites to combat child malnutrition in Kenya. Two complementary foods, Winfood Classic (W-C; containing termites and dagaa fish) and Winfood Lite (W-L; without termites and dagaa fish) were formulated and processed by extrusion cooking. Their nutrient content, functional properties, storage stability and cost of the foods were evaluated using standard methods. W-C contained significantly higher (P<0.001) levels of 423.6 kcal/100 g energy, 19.1 g/100 g protein, 12.3 g/100 g fat, 6.3 mg/100 g zinc than W-L which contained 407.2 kcal/100 g energy, 14.6 g/100 g protein, 9.0 g/100 g fat and 5.5 mg/100 g zinc. Iron content in W-C (12.2 mg/100 g) and W-L (12.5 mg/100 g) were not significantly different (P=0.37). The energy contribution from fats (26.1 E%) from W-C was within the recommend levels in complementary foods while energy from proteins (protein E%) was higher from the two foods (18.0 and 14.3 E%, respectively). Bulk density was significantly different (P=0.02) amongst W-C and W-L and within the recommended levels of ≤0.5 g/cm3 in complementary foods. The foods were shelf stable for 6 months of storage with neither pathogenic microorganisms nor aflatoxins reported. Peroxide value was below the limits (≤10 meq/kg) after 6 months of storage. Production cost of the foods was 3.21 and 2.23 US$/kg for W-C and W-L, respectively, with termites contributing 42.3% of the basic cost of production in W-C. The study confirms that termites and dagaa fish can be utilised in processing of affordable and safe complementary foods with adequate nutrient density.
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Santosh Kumar, K., S. Dattamazumdar, and R. Renu. "Development of Millet Based Foods Enriched with Peanuts and Pulses." International Journal of Current Microbiology and Applied Sciences 7, no. 04 (April 10, 2018): 2903–14. http://dx.doi.org/10.20546/ijcmas.2018.704.331.

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TAKETANI, Yukiko, Kimihiro KINUGASA, Shuhei FURUKAWA, Hajime NAKAMURA, Ryoko OTSUKI, Hisataka YASUDA, Tuyosi FUJITA, Ken KANZAKI, Hiroshi MASUTANI, and Junji YODOI. "Yeast Thioredoxin-Enriched Extracts for Mitigating the Allergenicity of Foods." Bioscience, Biotechnology, and Biochemistry 75, no. 10 (October 23, 2011): 1872–79. http://dx.doi.org/10.1271/bbb.100734.

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Meier, M. L., K. D. Hecker, R. K. Newman, and C. W. Newman. "Hypocholesterolemic Effects of Foods Enriched with Barley β-Glucan Concentrate." Journal of the American Dietetic Association 95, no. 9 (September 1995): A10. http://dx.doi.org/10.1016/s0002-8223(95)00390-8.

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Finley, John Weldon. "Increased intakes of selenium-enriched foods may benefit human health." Journal of the Science of Food and Agriculture 87, no. 9 (2007): 1620–29. http://dx.doi.org/10.1002/jsfa.2943.

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Horrocks, Lloyd A., and Young K. Yeo. "Docosahexaenoic acid-enriched foods: Production and effects on blood lipids." Lipids 34, S1 (January 1999): S313. http://dx.doi.org/10.1007/bf02562329.

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