Development of Functional Dairy Foods

Abstract

There has been a growing interest on functional foods, markedly recognized as being able to provide additional benefits on health promotion, wellbeing maintenance, and disease prevention. Based on this scenario, food industries have been increasingly focused in developing added-value foodstuffs, being dairy foods one of the most currently used food products for functional purposes. Different extraction and encapsulation technologies have been used to obtain target food bioactive ingredients and to ensure an effective functionalization of dairy products, respectively. Probiotics, prebiotics, mushrooms, and plant food bioactive extracts comprise the most commonly used food ingredients to produce functional dairy foods, mostly fermented milk, yogurt, and cheese. In fact, dynamic and promissory biological effects have been documented for these functional dairy foods, among them antioxidant, cardioprotective, antihypertensive, immunomodulatory, antimicrobial, antidiabetic, anti-inflammatory, neuromodulatory, and even bone protection. However, besides the impact of health benefits on consumers' acceptance and subsequent consumption of functional dairy foods, other factors, such as consumers' familiarity with new products and functional ingredients used on their formulation, consumers' knowledge and awareness

The Link between the Consumer and the Innovations in Food Product Development

“…The use of by-products from the food industry as functional ingredients added in bakery products [68] Bakery products…”

Formulation of Nutrient Enriched Cookies from Chia (Salvia hispanica L) Seeds - A Pilot Study

“…Foods rich in dietary fiber and antioxidants can satisfy some of the demands for health benefits (Sakač et al, 2011;Perez et al, 2018). Intake of dietary fiber and antioxidants has been related to the maintenance of health and/or reduction of the incidence of certain diseases (Lobo et al, 2010;Martins et al, 2019;Alasalvar et al, 2020). In the present study, the cookies prepared from 30% chia seeds composition showed high inhibition activity against free radical scavenger and highest inhibition activity was recorded in 52.06% at 500 ug/ml concentration (Table 3).…”

Effect of Mushroom Extract on Storage Stability of Chevon Nuggets at Refrigerated Temperature

“…Processed meat products are generally added with chemical preservatives for increasing the shelf-life of meat products, but with recent disillusionment of consumers with chemical additives has piqued researchers and scholars to explore natural preservatives. Herbs, spices, plant extracts, and essential oils have been used for extending storage life of meat [3][4][5], dairy [6], and bakery products [7].…”