Fortification using grape extract polyphenols – a review on functional food regulations

Abstract

Grapes are rich sources of polyphenols and widely used in food fortification due to their health-promoting properties. Previous studies have provided systematic strategies on foods fortified with grape polyphenols; however, until now, very little is known about grape polyphenol market, fortification and their health food regulations. It is, therefore, necessary to make a comprehensive overview of grape extract polyphenols and their fortification in functional foods. Hence, we reviewed the grape polyphenol market, fortification, health food market scenario and functional food regulations. The global grape polyphenol market is expected to rise 946.90 million USD by 2023 with its own trademark as polyphenol-fortified functional foods. This is ultimately due to acceptability, extensive use, marketing of polyphenol-fortified functional foods and their favourable food regulations. The future perspective on grape polyphenols research should be focused on extraction of polyphenols from grape waste and their fortification in functional foods.

Orujo de Uva: Más que un Residuo, una Fuente de Compuestos Bioactivos

“…El orujo de uva se ha establecido como una fuente potencial de compuestos bioactivos, con múltiples actividades biológicas benéficas para el ser humano, y por lo tanto con gran potencial en diversas industrias [8]. En la industria alimentaria, el orujo de uva y sus componentes son propuestos o utilizados para el desarrollo de alimentos fortificados [4], [45], [46]. Un alimento fortificado es un alimento al cual se le ha agregado un componente que mejora o brinda nuevas propiedades benéficas para el consumidor [47].…”

Stability and Bioaccessibility of β‐Carotene in Oil in Water Emulsions: Impact of Antioxidant Type and Emulsifier

“…[ 28–30 ] The conjugates have improved antioxidative, emulsifying, and steric stabilizing properties. [ 31 ] Therefore, obtaining an ideal match of protein and antioxidant is essential for building up protecting structures and better antioxidantive capacity to ensure the bioaccessibility of β‐carotene. [ 32 ]…”

“…[28][29][30] The conjugates have improved antioxidative, emulsifying, and steric stabilizing properties. [31] Therefore, obtaining an ideal match of protein and antioxidant is essential for building up protecting structures and better antioxidantive capacity to ensure the bioaccessibility of 𝛽-carotene. [32] This work is focusing on two aspects: I) investigating the effect of three proteinaceous emulsifiers (WPI, SPI, and sodium caseinate (SCN)) for 𝛽-carotene emulsion system by the combination of three antioxidants with different solubility (ascorbyl palmitate, as representative of lipophilic; rutin as an example of amphiphilic, ferulic acid as a typical hydrophilic); II) selecting optimal match of antioxidants and three protein emulsifiers for 𝛽-carotene emulsion system by a series of evaluation indicators containing stability, particle size, 𝜁-potential, particle size index, and in vitro simulated digestion.…”

Strategies of Elicitation to Enhance Bioactive Compound Content in Edible Plant Sprouts: A Bibliometric Study

“…All these factors must be considered to introduce products based on phytochemicals into the market [6]. The cost of polyphenols of winemaking by-products is well known since grape trade dominates the polyphenol market, exceeding USD 700 million in 2015 [7]. Although there are some studies on the economic impact related to essential oils or phenolic compounds, the commercialization of isolated bioactive compounds is still scarce.…”