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Journal articles on the topic 'Functional food products'

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Author: Grafiati

Published: 10 December 2022

Last updated: 29 January 2023

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1

de Pinho Ferreira Guine, Raquel, and Maria Joao Reis Lima. "Some Developments Regarding Functional Food Products (Functional Foods)." Current Nutrition & Food Science 8, no. 2 (June 1, 2012): 102–11. http://dx.doi.org/10.2174/157340112800840781.

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2

Otunola, Gloria Aderonke, and Danik Martirosyan. "Choosing Suitable Food Vehicles for Functional Food Products." Functional Foods in Health and Disease 11, no. 2 (February 16, 2021): 44. http://dx.doi.org/10.31989/ffhd.v11i2.764.

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Globally, there is a growing demand for functional foods that provide health benefits without changing current dietary habits. However, the world is made up of diverse societies that consist of a wide range of individuals from different ethnic and cultural backgrounds associated with different food choices and preferences. Functional foods resemble traditional foods but have been designed and tailored to confer physiological and health benefits that go beyond their nutritional function. Of the seven-step cycle involved in functional food production, choosing a suitable food vehicle as a carrier of the bioactive components is essential. Therefore, this review explored the importance of food vehicles and how they can influence the acceptance of functional foods. Relevant scientific literature was electronically sourced from Google Scholar, Google, PubMed, databases of the Journals of Functional Foods in Health and Disease (JFFHD) and Bioactive Compounds in Health and Disease (BCHD) based on their mention or discussion of food choice and preference and food vehicles for food fortification or functional food production. These studies revealed that although functional foods are found virtually in all food categories, they are not homogeneously scattered over all segments of the growing market. Consumer demands and acceptance in terms of consumption patterns, ethnicity, culture, religion, and allergy, amongst others, need to be taken into consideration when choosing appropriate vehicles for functional food development.Keywords: food vehicles, functional foods, food fortification, food choice, food preference, fortification, phytonutrients, bioactive compounds

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Chen, Stella, and Danik Martirosyan. "Marketing strategies for functional food products." Functional Foods in Health and Disease 11, no. 8 (August 5, 2021): 335. http://dx.doi.org/10.31989/ffhd.v0i0.817.

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Functional foods are experiencing a growing demand worldwide as consumers seek ways to take control of their health. Despite this growing demand, the lack of a standard definition for functional food for formal categorization and regulation results in many functional food products run into hurdles for consumer acceptance, as many people are not familiar with the concept, and scientific evidence that could increase legitimacy of these products is not widely available. Of the 15 steps the Functional Food Center has outlined for development of functional food products, marketing a product to educate people is closely related to consumer acceptance and is therefore an important step to study to increase success of functional food products. This review article will focus on recent studies that examine carrier/ingredient combinations, information channels, credibility, and consumer targeting and how they can impact consumer intent to purchase or accept functional foods. These studies build off hypotheses tested in pre-existing studies or bring in novel determinants to consider. Finally, advice on marketing based on the results in the included papers and from an industry expert will be discussed.Keywords: Functional Food Marketing, Carrier/Ingredient Combinations, Perceived Fit, Information Channels, Credibility, Consumer Targeting, Advertising, Consumer Acceptance, Purchase Intent

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Chen, Stella, and Danik Martirosyan. "Marketing strategies for functional food products." Functional Foods in Health and Disease 11, no. 8 (August 5, 2021): 335. http://dx.doi.org/10.31989/ffhd.v11i8.817.

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Functional foods are experiencing a growing demand worldwide as consumers seek ways to take control of their health. Despite this growing demand, the lack of a standard definition for functional food for formal categorization and regulation results in many functional food products run into hurdles for consumer acceptance, as many people are not familiar with the concept, and scientific evidence that could increase legitimacy of these products is not widely available. Of the 15 steps the Functional Food Center has outlined for development of functional food products, marketing a product to educate people is closely related to consumer acceptance and is therefore an important step to study to increase success of functional food products. This review article will focus on recent studies that examine carrier/ingredient combinations, information channels, credibility, and consumer targeting and how they can impact consumer intent to purchase or accept functional foods. These studies build off hypotheses tested in pre-existing studies or bring in novel determinants to consider. Finally, advice on marketing based on the results in the included papers and from an industry expert will be discussed.Keywords: Functional Food Marketing, Carrier/Ingredient Combinations, Perceived Fit, Information Channels, Credibility, Consumer Targeting, Advertising, Consumer Acceptance, Purchase Intent

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Sukhikh, Andrey, Andrey Sukhikh, Yuliya Zakharova, Yuliya Zakharova, Arseniy Yuzhalin, Arseniy Yuzhalin, Anatoliy Bykov, et al. "Criteria for standartization of probiotic components in functional food products." Foods and Raw Materials 6, no. 2 (December 20, 2018): 457–66. http://dx.doi.org/10.21603/2308-4057-2018-2-457-466.

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The increasing volume of consumption of probiotics and functional food products requires determination of standardized criteria for cultures and their exometabolites used in functional products manufacturing. The study was aimed at developing criteria for the estimation and standardization of exometabolites and the colony-forming ability of probiotic strains for functional food production. The work included such microbiological and physicochemical methods as GC-MS, GPC, UV, and FT-IR-spectroscopy. Based on the results of the study, the comparative analysis of the microbiological properties of probiotic Bifidobacterium strains was provided, the fatty acid composition of the cell wall was described, and the physical and chemical study of the exopolymers produced by them was carried out. According to the data of FT-IR- spectroscopy, the characteristic features of the components of the cell wall of Bifidobacterium strains were established. Bifidobacteria form the unique composition of organophosphorus structures of lipoteichoic acids, which determines the adhesive ability of strains. The authors studied the molecular weight distribution of the samples of exometabolites isolated from the nutrient medium after the cultivation of bifidobacteria, under conditions of gel-permeation chromatography. The spectral (UV, FT-IR) characteristics of the produced metabolites and their chromatographic fractions were compared. The fatty acids of the Bifidobacterium cell membrane were analyzed using the GC/MS method. The fatty acids were extracted from bacterial cells with different hydrophobicity with a mixture of chloroform and hexane. It has been established that the hydrophobicity is determined by different contents of unsaturated and branched fatty acids in the bacterial membrane. Hydrophobic bifidobacteria are the only that contain the isopentadecane (isoC15:0) and methyl-tetradecanoic (13Me-C14:0) acids. With the mean hydrophobicity, a high content of the isopalmitic (isoC16:0) and stearic (C18:0) acids was established. Low-hydrophobic strains are characterized by a low content of monounsaturated fatty acids.

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6

Dzhamaldinova, B. A., I. U. Ushaeva, S. A. Soltamatov, and A. E. Bersanova. "Functional products for baby food." Agrarian-And-Food Innovations 1, no. 3 (September 26, 2018): 81–85. http://dx.doi.org/10.31208/2618-7353-2018-1-3-81-85.

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7

Hron, J., and T. Macák. "Control of food products’ quality." Agricultural Economics (Zemědělská ekonomika) 55, No. 5 (June 1, 2009): 221–28. http://dx.doi.org/10.17221/28/2009-agricecon.

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The paper deals with one of the significant parts of the concept related to controlling production quality, which is the analysis of production quality stability done for the following production procedure regulation aimed at the food manufacturing industry. The proposed methodology (respecting the change of location and variability of the food quality characteristics) will be introduced on the milk quality regulation. Also, there is the frequent problem solved out here in the report that relates to food quality measuring – their self-regulation by using the statistical calculation of self-regulation higher classes’ coefficients and also using the functional statement taken from the differential description.

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Požrl, T., K. Podgrajšek, J. Hribar, and M. Simčič. "Functional Perspective of Products from Pears cv. Pituralka." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S301—S303. http://dx.doi.org/10.17221/923-cjfs.

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Pears cv. Pituralka are autochthon old cultivar from west Slovenian region and northern part of Italy, that were traditionally consumed as cooked or baked meals. In our study we developed new products and defined their nutritional value. Different thermical treatments (cooking and baking) were used for preservation of these products in sugar solution with or without an ascorbic or citric acid and packed in vacuum in a thermostable polyamide/polypropylene (PA/PP) foil. The products made from pears cv. Pituralka were sensory evaluated. The results show that Pituralka pears can be consumed only if they are thermally processed. Containing high amount of total fiber (6–7 g/100 g) products have functional perspective as prebiotics. Having low acidity level (total amount of acids 12.9–15.3 mg/100 g) products from pears cv. Pituralka have very acceptable sensory properties, especially for people with dyspepsia. However low amount of vitamin C (0.5 mg/100 g) has affect on higher sensitivity to oxidation, that needs to be taken into consideration during processing and storage.

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9

Aslanova, M. A., and O. K. Derevitskaya. "Functional food ingredients in meat products." Meat Industry Journal, no. 5 (May 20, 2020): 39–41. http://dx.doi.org/10.37861/2618-8252-2020-5-39-41.

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10

Le Viet, Ngan, Huyen Trang Luu Thi, Xuan Huong Nguyen Thi, and Trang Vu Thi. "Research for stability of food products and functional foods." Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam 5, no. 2 (June 30, 2022): 170–82. http://dx.doi.org/10.47866/2615-9252/vjfc.3913.

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The study uses rapid aging and real-condition methods to assess the stability of frozen meat, yogurt and functional foods. The method of real conditions is applied to frozen meat and yogurt with the following factors being: temperature: -20°C ± 2°C; humidity: 100% for frozen meat and temperature: 4°C ± 2°C; humidity: > 80% for yogurt. The accelerated aging method is applied to functional foods in conditions: 35 ± 2°C, 45 ± 2°C, 55 ± 2°C, and humidity: 70 ± 5% in parallel assessment combination with real-time monitoring at 25 ± 2°C, and humidity 70 ± 5%. The results showed that the yogurt sample reached stability until the 45th day and did not reach from the 47th day due to layering and deposits at the bottom of the box. The frozen meat sample remained stable when monitored until the 12.6 months with all indicators. Functional food samples were estimated to reach stability of up to 40.3 months when using the Van't Hoff formula, 32.0 months when using the Q10 coefficient, and 36.8 months when monitored in real conditions. The results of the study indicate that the less stable criteria on each sample background are the basis for selecting evaluation criteria for subsequent studies that contribute to reducing the cost of monitoring. The difference in the time it takes to estimate the stability of the product when using different methods also helps manufacturers consider the appropriate evaluation method for their products.

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11

Toshpulotovna, Kalanova Dilafruz, and Kuliev Nasillo Sharifovich. "Multiple structures in functional foods importance of food products." ACADEMICIA: An International Multidisciplinary Research Journal 12, no. 11 (2022): 92–96. http://dx.doi.org/10.5958/2249-7137.2022.00857.6.

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12

Eskicioglu, V., S. Kamiloglu, and D. Nilufer-Erdil. "Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products." Czech Journal of Food Sciences 33, No. 6 (June 3, 2016): 487–99. http://dx.doi.org/10.17221/42/2015-cjfs.

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13

Martirosyan, Danik, Trevor Lampert, and Morgan Ekblad. "Classification and regulation of functional food proposed by the Functional Food Center." Functional Food Science 2, no. 2 (February 7, 2022): 25. http://dx.doi.org/10.31989/ffs.v2i2.890.

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There has yet to be a consensus on the definition of functional foods (FF), and accordingly many institutions lack a comprehensive process for its classification. The Functional Food Center (FFC) has previously proposed a multi-step process for the development of functional food products and ways by which to bring them to market without means to classify established items. This article is advancing the previously proposed methodology with the addition of new steps. The newest steps focus on themes of transparency by the publishing of peer-reviewed articles for the functional food product as mandatory for accreditation. In doing so, this will provide greater access to information for the functional food market, as well as, acceptance and trustworthiness of functional claims. Additionally, the Functional Food Center has created a new system for categorizing functional foods. The new categorization system uses improved research on epidemiological and after market studies, and evaluates the quality of evidence for the functional food product (FFP) as A, B, or C. A classification of A denotes the completion of aftermarket research, epidemiological studies, and certification of functional food status. Classification B denotes completion of epidemiological studies and certification of functional food status. Lastly, C indicates that the product has only been certified as functional. The Functional Food Center’s definition of functional foods, steps on how to create functional foods, and proposed categorization will help to describe our proposed regulation of FFP. KEYWORDS: Functional Food Classification, Functional Food Regulation, Functional Food Products, Categorization Grades of Functional Food, How to Create Functional Food, Bioactive Compounds, Functional Food Definition

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14

Martirosyan, Danik, Hunter Kanya, and Camila Nadalet. "Can functional foods reduce the risk of disease? Advancement of functional food definition and steps to create functional food products." Functional Foods in Health and Disease 11, no. 5 (May 10, 2021): 213. http://dx.doi.org/10.31989/ffhd.v11i5.788.

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The definition of functional foods (FFs) has been in development for many years by the Functional Food Scientists of the Functional Food Institute/Functional Food Center (FFC). The status of the FFC’s definition is currently unrecognized by the Food and Drug Administration (FDA),but recognition is important for the safe, uniform development and disbursement of functional food products (FFPs) that could improve the health of Americans and people around the world struggling with chronic and viral diseases. If functional foods were to be properly termed using the FFC’s current definition, they would be classified as a drug according to the FDA. Thus, the FFC is in communication with governmental representatives to determine the next steps for functional foods to be properly acknowledged. To that end, the FFC is revising its current definition of functional foods to fit a more accurate and encompassing idea of the nature of what functional foods do. This includes a shift to stressing how functional foods promote optimal health, reduce the risk of chronic/viral disease, and manage their symptoms.Additionally, the process of developing a functional food product must be standardized to ensure the safety of administering bioactive compounds as a health optimization tool. This process follows the methodology of functional food science, which is a potential new form of life science proposed by the Functional Food Center. Over time, the FFC has been developing the appropriate steps to create a functional food product, however, in this article, new steps are emphasized, such as epidemiological studies and after-market research—vital steps to ensuring the safest and most efficacious product is released to the public. Functional foods are not meant to take the place of conventional medicine. They can, however, be used in conjunction with Western medicine and serve as an aid to health optimization for people with chronic/viral diseases and prioritize the management of symptoms associated with those diseases.Keywords: functional foods, bioactive compounds, biomarkers, functional food science, functional food products, epidemiological studies

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15

Butnariu, Monica, and Ioan Sarac. "Functional Food." International Journal of Nutrition 3, no. 3 (February 8, 2019): 7–16. http://dx.doi.org/10.14302/issn.2379-7835.ijn-19-2615.

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The notion that foods have health promotion effects beyond their nutritional value has been increasingly accepted in recent years, and the specific effects of nutrition prevention on disease have led to the discovery of functional foods. Functional foods are products that contain various biologically active compounds and which, consumed in a current diet, contribute to maintaining the optimal state of physical, mental and mental health of the population. Functional foods are consumed in the normal diet and contain biologically active compounds with potential to improve health or to reduce the risk of disease. The objectives of this review are to highlight the strengths of functional foods.

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16

Khajavi, Maryam Z., Khadijeh Abhari, Fatemeh Barzegar, and Hedayat Hosseini. "Functional Meat Products: The New Consumer's Demand." Current Nutrition & Food Science 16, no. 3 (April 27, 2020): 260–67. http://dx.doi.org/10.2174/1573401315666190227161051.

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In recent years, special attention of consumers to health and nutrition has led to the development of “functional foods” which is a new approach to accomplish a healthier status, therefore, reducing the risk of diseases. Changing consumer demand has influenced meat products as an important functional food. Several approaches have been proposed to produce functional meat products through reduce/deletion of some component such as fat and sodium or adding a component such as probiotics or fortification. Manufacturing low-fat meat products is achievable through replacement of fat with carbohydrate or protein-based replacers, water and vegetable oils. It is also possible to reduce sodium chloride in meat products by reducing the size of crystals and full or partial replacement of sodium chloride with other chloride salts. Among various strains of probiotic to incorporate in meat products, spore former probiotics such as Bacillus spp. is the most reasonable choice due to their stability during processing. Despite the desirable elevation of the nutritional value of food, it should be taken into consideration that manipulation of the formulation can cause many technological difficulties or/and may negatively impact sensory properties of food due to unacceptable and undesirable changes. The empiric evidences represented that taste, as a major factor in sensory features, is dramatically fundamental for functional food acceptance by consumers. In this review, the major aspects that should be considered in the context to retain sensory and textural attributes of meat-based functional foods are discussed.

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17

Graciela, Chamorro, Arguello Martha, Barragan Julissa, and Jacome Carlos. "Research and analysis of functional foods in the food industry." International Journal of Current Microbiology and Applied Sciences 11, no. 4 (April 10, 2022): 302–11. http://dx.doi.org/10.20546/ijcmas.2022.1104.039.

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Functional foods have a positive potential for health since they go beyond basic nutrition and promote optimal health that help reduce the risk of disease, which is why they are defined as products of physiologically active components, generally the industry food has developed impressive products which are scientifically beneficial or harmful to health, which is why the have developed a great researcho on components such as: fats,sugars and tests of acceptability in consumers to develop nutritional and safe products for the society for which there was a progress of nutritional labeling for products, in which the products “ light’’, “low in calories’’, “low in fat’’ and “low in sugar’’ arose, and in parallel those products are highlighted’’ rich in fiber.

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Hospodarenko, H. M., V. P. Karpenko, V. V. Liubych, V. V. Novikov, and V. V. Zheliezna. "Optimization of functional parameters of food products." Collected Works of Uman National University of Horticulture 1, no. 100 (2022): 169–79. http://dx.doi.org/10.31395/2415-8240-2022-100-1-169-179.

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19

Al-Tahiri, R., and J. Haddadin. "PROBIOTICS AS FUNCTIONAL FOOD IN DAIRY PRODUCTS." Egyptian Journal of Agricultural Sciences 59, no. 2 (April 1, 2008): 162–71. http://dx.doi.org/10.21608/ejarc.2008.216899.

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20

Juliano, Bienvenido O., and P. Alistair Hicks. "Rice functional properties and rice food products." Food Reviews International 12, no. 1 (February 1996): 71–103. http://dx.doi.org/10.1080/87559129609541068.

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21

O'Connor, Tanya. "Developing New Functional Food and Nutraceutical Products." Journal of Nutrition Education and Behavior 49, no. 9 (October 2017): 793. http://dx.doi.org/10.1016/j.jneb.2017.05.356.

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22

Iwatani, Shun, and Naoyuki Yamamoto. "Functional food products in Japan: A review." Food Science and Human Wellness 8, no. 2 (June 2019): 96–101. http://dx.doi.org/10.1016/j.fshw.2019.03.011.

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23

Moliboga, Elena, Elizaveta Sukhostav, Oksana Kozlova, and Alla Zinich. "Functional Food Market Analysis: Russian and International Aspects." Food Processing: Techniques and Technology 52, no. 4 (December 21, 2022): 775–86. http://dx.doi.org/10.21603/2074-9414-2022-4-2405.

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The modern food market is undergoing a period of rapid development following the changes in marketing technologies and consumer behavior patterns. Nowadays, people pay more attention to the quality and composition of food products, as well as their functional properties. The present article reviews the international and Russian market of functional foods in order to define the consumer demand for new specialized products. The methods included data comparison, grouping, and systematization. The analysis involved Russian and foreign papers published in 2018–2022 and registered in Scopus, eLibrary, Cyberleninka, and the Library of the Russian Foundation for Basic Research. It also covered the National Demography Project, the Healthy Nutrition Project, and the Strategy for Improving the Quality of Food Products through 2030. Consumers’ growing interest in improving their health and immune system proved to be the key factor in the functional food market. The COVID-19 pandemic intensified such trends as the priority of healthy, high-protein, and low-sugar foods. Japan and the USA are the current leaders on this market. Russia supports healthy food policy at the state level. The functional food market is likely to become the most promising and competitive sector of global food economy. Consumer demand for these products is steadily growing: the volume of demand for functional food products will reach 17 trillion rubles by 2027. However, Russian food science needs more research in this area to catalyze import substitution. The Omsk Agrarian University has numerous projects that are meant to increase the competitiveness of the domestic functional food industry.

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Németh, Nikolett. "Factors influencing functional food and food supplement consumption." Review on Agriculture and Rural Development 6, no. 1-2 (July 18, 2018): 44–49. http://dx.doi.org/10.14232/rard.2017.1-2.44-49.

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Functional foods and food supplements are two of the major classes of nutraceuticals or food-related products that have health benefits, such as improving health and prevention and treatment of disease. The aim of this present study is to introduce the main factors influencing functional food consumptions as well as food supplement consumption, searching for the answers to the following research questions: (1) What factors affect functional food and food supplement consumption and to what extent? (2) What is the most authentic source of information in customers’ decision making? Results of secondary and primary researches suggest that the most important factors in decision making are: experience in earlier consumption, nutrients, quality and price. Food supplements are complex products and therefore, it is difficult for consumers to check the quality of these products at point of purchase; thus food-safety is a major issue for customers when buying food supplements. It can also be concluded that the availability and reliability of the source of information can greatly determine customer’s decision making. The most authentic source of information according to customers’ opinion were the following: health care professionals, sales staff and health-related articles. These variables should be taken into account for marketers and businesses when considering product development or improving communication on nutritional and health benefits of functional food and food supplements.

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Gorlov, Ivan Fiodorovich, Tatiana Mikhailovn, Olga Ilinichna Sitnikova, Marina Ivanovna Slozhenkin, Elena Yurievna Zlobina, and Ekaterina Vladimirov Karpenko. "New Functional Products with Chickpeas: Reception, Functional Properties." American Journal of Food Technology 11, no. 6 (October 15, 2016): 273–81. http://dx.doi.org/10.3923/ajft.2016.273.281.

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Silveira, Tatiana Feitoza Vianna da, Cid Manso de Mello Vianna, and Gabriela Bittencourt Gonzalez Mosegui. "Brazilian legislation for functional foods and the interface with the legislation for other food and medicine classes: contradictions and omissions." Physis: Revista de Saúde Coletiva 19, no. 4 (2009): 1189–202. http://dx.doi.org/10.1590/s0103-73312009000400015.

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Functional foods are generally defined as foods that, due to their physiologically active substances, benefit health in addition to providing basic nourishment. As Brazilian legislation does not provide a definition for functional foods, the only possible actions is to claim that some foods have functional health proprieties. Based on a review of legislation, this paper discusses not only the lack of transparency in relation to the categories of products classified as foods and medicinal plants, but also the interactions and contradictions of functional food product legislation. Products may be classified either within the "New Food/or Ingredient category" or as "Bioactive Substances or Isolated Probiotics with Functional Properties and/ or Health Claims". Products such as garlic can also be classified into multiple food categories and as medicinal plants. Intersections in food legislation, especially with respect to functional and new food products, lead to misunderstandings and even omissions on the part of Brazilian National Sanitary Surveillance Agency (ANVISA). Moreover, health claims on food product labels can make distinction between foods and medicines difficult for consumers. In Brazil, clearer rules for the industry are necessary so that the consumer is not deceived by false cure promises.

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Hosni, Hanin, Drakos Periklis, and George Baourakis. "Consumers Attitude Towards Healthy Food." International Journal of Food and Beverage Manufacturing and Business Models 2, no. 2 (July 2017): 85–99. http://dx.doi.org/10.4018/ijfbmbm.2017070105.

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Nowadays the consumer's health consciousness drives the agri-food market. Superfoods or foods with health-related claims, including organic and functional foods, are the latest trend in the food industry. Since entering the market these products are rapidly gaining a remarkable market share worldwide. In this article, the authors conducted a survey of 300 Greek consumers to better understand attitudes towards these products, through the implementation of factor and cluster analysis and linear regression. Analyzing consumers' perception of healthy food products, in particular, organic and functional foods, is the best way to determine the market orientation and to have a clear market segmentation.

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Anastasova, Liljana, Tanja Petreska Ivanovska, Rumenka Petkovska, and Lidija Petrusevska-Tozi. "Concepts, benefits and perspectives of functional dairy food products." Macedonian Pharmaceutical Bulletin 64, no. 02 (2019): 73–83. http://dx.doi.org/10.33320/maced.pharm.bull.2018.64.02.008.

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The rising awareness of the consumers towards the health benefits of food has resulted in the development of the so-called functional foods. These added value products which refer to prevention and/or therapeutic effects of food beyond its nutritional value, are especially useful for health improvement and reduction of medical care costs. The combination between health and nutrition and its potential to improve the quality of life has become one of the key attention points of consumers who are aware of and are seeking nutritional solutions to their health concerns. Milk and dairy products have been used in human nutrition for thousands of years, providing important nutrients for the human body such as proteins, fats and calcium. It is now widely recognized that in addition to their basic nutritive role they also exert functional properties beneficial for human health, so the development of functional dairy products is one of the fastest growing areas in the dairy industry as well as one of the largest sectors in the global market of functional foods. This review provides a brief overview of the health benefits and the natural functionality of dairy products as well as the challenges together with the future perspectives of their application as delivery vehicles for beneficial compounds to the human body. Keywords: functional foods, milk, dairy products

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29

Chala, Dubale Befikadu, and Shimelis Admassu Emire. "Development of plant based functional food products: a review." Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 46, no. 1 (March 29, 2022): 169–83. http://dx.doi.org/10.35219/foodtechnology.2022.1.13.

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The aging population, the increasing prevalence of lifestyle-related diseases, and the need for improved life status have changed attention from only nutrition to a demanding diet maintaining optimal health, opening export opportunities for countries. In response to this demand, companies are developing technologies for processing novel health and wellness products with a globally expanding market. The development and supply of competitive plant-based functional food products, considering consumers’ needs and market conditions, accompanied by consumer research as a crucial trigger for the development of these products, will continue to be essential. Multidisciplinary action is crucial for the development of innovative and high-quality functional food products compared to conventional foods, focusing on the maintenance of well-being. Innovation and the introduction of products with well-substantiated health claims are also expected, along with evidence to assist consumers in making the right choice of functional food products to achieve the promised health benefits. Furthermore, the validation of health claims, the discovery of new bioactive compounds, and the development of consumer-focused plant-derived functional products all require continued attention.

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Martirosyan, Danik, and Morgan Ekblad. "Functional foods classification system: exemplifying through analysis of bioactive compounds." Functional Food Science 2, no. 4 (April 7, 2022): 94. http://dx.doi.org/10.31989/ffs.v2i4.919.

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The classification of functional foods based on their usefulness in the management of diseases and bodily conditions is currently absent from modern academia. Benefits from a system classifying functional foods by the amount of scholarly research performed on functional foods could be useful in managing diseases, informing the public, and legitimizing functional food as a consistent method for well-being promotion. The purpose of this study is to exemplify a previously proposed 16-step system by which functional foods may be ranked according to which studies have been conducted, highlighting their abilities. Listings would include common chronic diseases affecting first-world individuals; diabetes, obesity, cancer, heart disease, and Alzheimer’s/dementia. The proposed system would implement an alphanumeric code of ‘A’, ‘B’, or ‘C’, depending on if foods have undergone epidemiological studies, clinical trials, and aftermarket research, only epidemiological and clinical studies, or have only been certified as a functional food. Current statistics discerning the prevalence of the listed chronic disease are utilized to contextualize the uniqueness of each bioactive compound and demonstrate the variance of effect by functional food products. Additionally, individual bioactive compounds are analyzed, denoting their efficacy in observable trials to better contextualize food function. From the proposed system, many prospective functional food products would not be eligible for classification by standards previously proposed in the 16-step plan. Taking into consideration current literature, the lack of standardized testing and optimal dosage leaves much to be desired in classifying functional food products. This study aims to exemplify a viable system by which functional foods can currently be analyzed and ranked based on empirical research studies. With suitable support from these studies, bioactive compounds and their subsequent food vehicles will be justly classified within an easy-to-recognize system. As the field of functional food grows, more factors to the analytical process may need to be applied, especially should the definition of functional foods categorize products in a way that aids the FDA’s system.Keywords: Functional Food, Functional Food Classification, Bioactive Compounds, Classification of Bioactive Compounds, Aftermarket research

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Camacho-Bernal, Gloria Isabel, Nelly del Socorro Cruz-Cansino, Esther Ramírez-Moreno, Luis Delgado-Olivares, Quinatzin Yadira Zafra-Rojas, Araceli Castañeda-Ovando, and Ángela Suárez-Jacobo. "Addition of Bee Products in Diverse Food Sources: Functional and Physicochemical Properties." Applied Sciences 11, no. 17 (September 2, 2021): 8156. http://dx.doi.org/10.3390/app11178156.

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The growing interest of consumers to find products with greater health benefits has led to multiple research works focused on product developments with antioxidant-rich foods by creating safe, acceptable, and high-value nutrition, even in those foods susceptible to deterioration, in order to replace synthetic preservatives with natural ones. Bee products are an alternative addition for food products (dairy and meat products, coating fruits, and alcoholic and non-alcoholic drinks), which can improve the final quality of the food for the benefit of the consumer. The aim of this review was to provide detailed information on the main findings of innovative food products based on the addition of bee products by highlighting their physicochemical and functional properties and their behavior throughout storage.

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Küçükgöz, Kübra, and Monika Trząskowska. "Nondairy Probiotic Products: Functional Foods That Require More Attention." Nutrients 14, no. 4 (February 10, 2022): 753. http://dx.doi.org/10.3390/nu14040753.

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The potential health benefits of probiotics have been illustrated by many studies. However, most functional foods containing probiotics are from dairy sources. This review provides an overview of potential strains and raw materials for nondairy probiotic products together with the role of its in vitro assessment. Probiotic-containing products from raw nondairy materials are known both in terms of quality and nutritional values. The sensory properties of raw plant-based materials are generally improved as a result of fermentation with probiotics. Increased market shares for plant-based probiotic products may also help to curb environmental challenges. The sustainability of this food results from reductions in land use, greenhouse gas emissions, and water use during production. Consuming nondairy probiotic food can be a personal step to contribute to climate change mitigation. Since some people cannot or do not want to eat dairy products, this creates a market gap in the supply of nutritious food. Therefore, the promotion and broader development of these foods are needed. Expanding our knowledge on how to best produce these functional foods and increasing our understanding of their in vivo behaviours are crucial. The latter may be efficiently achieved by utilizing available in vitro digestion systems that reliably recapitulate the in vivo situation without introducing any ethical concerns.

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Granato, Daniel, Gabriel F. Branco, Filomena Nazzaro, Adriano G. Cruz, and José A. F. Faria. "Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products." Comprehensive Reviews in Food Science and Food Safety 9, no. 3 (May 2010): 292–302. http://dx.doi.org/10.1111/j.1541-4337.2010.00110.x.

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Min, Min, Craig R. Bunt, Susan L. Mason, and Malik A. Hussain. "Non-dairy probiotic food products: An emerging group of functional foods." Critical Reviews in Food Science and Nutrition 59, no. 16 (May 3, 2018): 2626–41. http://dx.doi.org/10.1080/10408398.2018.1462760.

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Martirosyan, Danik, and Silvia S. Sanchez. "Establishment of dosage of bioactive compounds in functional food products." Functional Food Science 2, no. 3 (March 29, 2022): 79. http://dx.doi.org/10.31989/ffs.v2i3.915.

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As the prevalence of chronic diseases has increased in the United States there has also been an increase in the need for products that can help prevent, manage, or treat diseases. Functional food products can do this through components within them called bioactive compounds. These compounds can provide multiple health benefits that act on biomarkers of disease. However, there is not a set definition for functional foods, making it hard to classify and regulate them. The Functional Food Center has proposed a definition for functional food as well as a multi-step process for their development. As part of this process a bioactive compound is identified within a functional food product. To understand more about the safety and efficacy of this bioactive compound, an appropriate dose must be established. To find this dose, clinical research is conducted. In preclinical research animal subjects are used to identify the critical amount of a bioactive compound. Researchers also test for safety concerns and adverse effects from the product. After this, clinical trials are performed on human subjects to determine the efficacy of the functional food product. However, these trials are different from trials done on drugs. The quantum theory of functional food science can find the critical amount of a bioactive compound needed to create a chain reaction that leads to the claimed health benefits. This can also help researchers discover possible toxicities of bioactive compounds in doses above the critical amount. The use of quantum mechanics in the food industry could also allow for control of physical characteristics of functional food products as well as bioavailability of bioactive compounds within these products using nanotechnology. However, more research is needed to understand the safety of this technology. Keywords: functional food products, bioactive compounds, dosage, pre-clinical studies, clinical studies, quantum theory of functional food sciences, quantum mechanics

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Martins, Z. E., O. Pinho, and I. M. P. L. V. O. Ferreira. "Food industry by-products used as functional ingredients of bakery products." Trends in Food Science & Technology 67 (September 2017): 106–28. http://dx.doi.org/10.1016/j.tifs.2017.07.003.

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37

Granato, Daniel, Gabriel F. Branco, Adriano Gomes Cruz, José de Assis Fonseca Faria, and Nagendra P. Shah. "Probiotic Dairy Products as Functional Foods." Comprehensive Reviews in Food Science and Food Safety 9, no. 5 (August 26, 2010): 455–70. http://dx.doi.org/10.1111/j.1541-4337.2010.00120.x.

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Borisova, A. V., M. V. Shayarova, and N. Yu Shishkina. "Functional food products: the relationship between the theory, the production and a consumer." New Technologies 17, no. 1 (April 5, 2021): 21–32. http://dx.doi.org/10.47370/2072-0920-2021-17-1-21-32.

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The purpose of the research. A large number of studies and developments of Russian and foreign authors on functional food products indicates an increased interest in this topic. At the same time, questions arise as to how these developments are realized in real business, and in what form they reach the consumer. The article attempts to understand the relationship between the theoretical development of functional food products, the actual production and a consumer.The methods. For this purpose we have reviewed the most interesting publications, analyzed publication activity, studied the market and surveyed potential buyers.The results. As a result of the research, a steady increase in publications devoted to the study of the sources and physiological effects of various functional ingredients has been revealed: probiotics, sources of dietary fiber, pectin substances, polyphenols, vitamins, etc. The analysis of the actual functional food production has revealed the lack of certification of this group of products in the Russian legislation, so, manufacturers cannot position their product as a functional one. However, studies are being conducted to identify the sales volume of «functional» group of products. As a result of a survey of potential consumers, gaps in understanding the essence of functional food products, their differences from fortified and healthy foods have been identified.The conclusion. Thus, it can be concluded that the relationship between the theory, the production and a consumer in the field of functional foods is broken. The production and volume of functional food products in Russia lags far behind the world level. However, with proper educational work of the media, it is possible to raise awareness and interest of the population in functional food products.

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Csapó, János, and Sándor Némethy. "Functional, health protecting and health maintaining food products." Ecocycles 4, no. 1 (2018): 73–82. http://dx.doi.org/10.19040/ecocycles.v4i1.114.

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El-Bedawey, A. A., A. H. M. Khalil, and Azza A. B. Y. Hamza. "PRODUCTION OF FUNCTIONAL FOOD PRODUCTS USING DATE FIBERS." Menoufia Journal of Food and Dairy Sciences 4, no. 1 (February 1, 2019): 37–38. http://dx.doi.org/10.21608/mjfds.2019.174244.

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El-Bedawey, A. A., A. H. M. Khalil, and Azza A. B. Y. Hamza. "PRODUCTION OF FUNCTIONAL FOOD PRODUCTS USING DATE FIBERS." Menoufia Journal of Food and Dairy Sciences 4, no. 1 (February 1, 2019): 37–38. http://dx.doi.org/10.21608/mjfds.2019.116405.

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Parc, Annabelle Le, Hyeyoung Lee, Kevin Chen, and Daniela Barile. "Rapid Quantification of Functional Carbohydrates in Food Products." Food and Nutrition Sciences 05, no. 01 (2014): 71–78. http://dx.doi.org/10.4236/fns.2014.51010.

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González-Herrera, Silvia Marina, Raul Rodriguez Herrera, Mercedes Guadalupe López, Olga Miriam Rutiaga, Cristobal Noe Aguilar, Juan Carlos Contreras Esquivel, and Luz Araceli Ochoa Martínez. "Inulin in food products: prebiotic and functional ingredient." British Food Journal 117, no. 1 (January 5, 2015): 371–87. http://dx.doi.org/10.1108/bfj-09-2013-0238.

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44

Kuzieva, M. Z. Ashurova M. K. "Formation of the quality of functional food products." ACADEMICIA: An International Multidisciplinary Research Journal 12, no. 10 (2022): 19–30. http://dx.doi.org/10.5958/2249-7137.2022.00797.2.

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Acimovic, Milica, Ljiljana Kostadinovic, Sanja Popovic, and Nevena Dojcinovic. "Apiaceae seeds as functional food." Journal of Agricultural Sciences, Belgrade 60, no. 3 (2015): 237–46. http://dx.doi.org/10.2298/jas1503237a.

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The aim of this review was to point to a great importance of plants from Apiaceae family as a functional food. Caraway (Carum carvi L.), anise (Pimpinella anisum L.), coriander (Coriandrum sativum L.), dill (Anethum graveolens L.), fennel (Foeniculum vulgare Mill.) and cumin (Cuminum cyminum L.) are plants from the above-mentioned family whose seeds are widely used in folk medicine, pharmaceutical industry, as spices, flavoring agents and as dietary supplements. These plants are rich in essential oil, which is a mixture of volatile compounds that give it a characteristic aroma. Their antioxidant and antimicrobial activities have been proven and because of these activities they have great potential to be used as natural food conservatives. These plants also have hypoglycemic and hypolipidemic activities as well as anticancer properties. They are used as food supplements in everyday nutrition and as natural health products for the prevention and treatment of many disorders such as inflammations, hyperglycemia, hyperlipidemia and others. Apart from this, these plants have real application in foods such as pastries, meat and dairy products, pickles and salads as well as spice blends like curry powder, garam masala and others.

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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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Bonsi, B., A. Iwanska, D. Zanichelli, and L. Setti. "New functional ingredients from agri-food by-products for fortified food." Journal of Biotechnology 150 (November 2010): 325–26. http://dx.doi.org/10.1016/j.jbiotec.2010.09.324.

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Melini, Valentina, Francesca Melini, Francesca Luziatelli, and Maurizio Ruzzi. "Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products." Antioxidants 9, no. 12 (December 2, 2020): 1216. http://dx.doi.org/10.3390/antiox9121216.

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Reducing food loss and waste is among the efforts to relieve the pressure on natural resources and move towards more sustainable food systems. Alternative pathways of food waste management include valorization of by-products as a source of phenolic compounds for formulation of functional foods. Bakery products may act as an optimal carrier of phenolic compounds upon fortification. The aim of this paper is to present and discuss the effect that the inclusion of functional ingredients from agri-food waste can have on phenolic content and bioaccessibility in bakery products. To this aim, methods for the recovery of phenolic compounds from agri-food waste are presented, and fortification of bakery products by waste from fruits, vegetables, and seed crops is discussed. Bioaccessibility studies on fortified food products are considered to identify gaps and needs in developing sustainable healthy foods. Fruit and vegetable by-products are among the food wastes mostly valorized as functional ingredients in bakery product formulation. Agri-food waste inclusion level has shown to correlate positively with the increase in phenolic content and antioxidant capacity. Nevertheless, further studies are required to assess bioaccessibility and bioavailability of phenolic compounds in enriched food products to estimate the potential of agri-food waste in promoting human health and well-being.

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Colombo, Francesca, Patrizia Restani, Simone Biella, and Chiara Di Lorenzo. "Botanicals in Functional Foods and Food Supplements: Tradition, Efficacy and Regulatory Aspects." Applied Sciences 10, no. 7 (April 1, 2020): 2387. http://dx.doi.org/10.3390/app10072387.

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In recent decades, the interest in products containing botanicals and claiming “functional” properties has increased exponentially. Functional foods, novel foods and food supplements have a special impact on the consumers, who show significant expectation for their well-being. Food supplements with botanical ingredients are the food area that has witnessed the greatest development, in terms of the number of available products, budget, and consumer acceptability. This review refers to and discusses some open points, such as: (1) the definitions and regulation of products containing botanicals; (2) the difficulty in obtaining nutritional and functional claims (botanical ingredients obtaining claims in the EU are listed and summarized); (3) the safety aspects of these products; and (4) the poor harmonization between international legislations. The availability of these “new” products can positively influence the well-being of the population, but it is essential to provide the consumers with the necessary recommendations to guide them in their purchase and use.

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Fernández-López, J., J. M. Fernández-Ginés, L. Aleson-Carbonell, E. Sendra, E. Sayas-Barberá, and J. A. Pérez-Alvarez. "Application of functional citrus by-products to meat products." Trends in Food Science & Technology 15, no. 3-4 (March 2004): 176–85. http://dx.doi.org/10.1016/j.tifs.2003.08.007.

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