Functional food product development – Opportunities and challenges for food manufacturers

Khan, Rao Sanaullah; Grigor, John; Winger, R. J.; Win, Alan

doi:10.1016/j.tifs.2012.11.004

Cited by 177 publications

(114 citation statements)

References 49 publications

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“…There is a worldwide phenomenon that considerable (Khan et al, 2013;Betoret et al, 2011). It has been showed in the literature that consumer acceptance of the concept of functional foods and a thorough awareness of its determinants is crucial for market orientation and development.…”

Section: Introductionmentioning

confidence: 99%

Consumer Acceptance of Functional Foods in Ho Chi Minh City

BUI¹

2015

EJBE

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Section: Introductionmentioning

confidence: 99%

Consumer Acceptance of Functional Foods in Ho Chi Minh City

BUI¹

2015

EJBE

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“…LC-PUFAs, such as EPA and DHA, have been widely recognized as important bioactive compounds that can be used in the food and nutraceutical industry for the development of functional foods with scientifically proven benefits [64]. There have been reported many studies related to health benefits of DHA and EPA.…”

Section: Omega-3 Fatty Acidsmentioning

confidence: 99%

Utilization of Volatile Fatty Acids from Microalgae for the Production of High Added Value Compounds

et al. 2017

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Volatile Fatty Acids (VFA) are small organic compounds that have attracted much attention lately, due to their use as a carbon source for microorganisms involved in the production of bioactive compounds, biodegradable materials and energy. Low cost production of VFA from different types of waste streams can occur via dark fermentation, offering a promising approach for the production of biofuels and biochemicals with simultaneous reduction of waste volume. VFA can be subsequently utilized in fermentation processes and efficiently transformed into bioactive compounds that can be used in the food and nutraceutical industry for the development of functional foods with scientifically sustained claims. Microalgae are oleaginous microorganisms that are able to grow in heterotrophic cultures supported by VFA as a carbon source and accumulate high amounts of valuable products, such as omega-3 fatty acids and exopolysaccharides. This article reviews the different types of waste streams in concert with their potential to produce VFA, the possible factors that affect the VFA production process and the utilization of the resulting VFA in microalgae fermentation processes. The biology of VFA utilization, the potential products and the downstream processes are discussed in detail.

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“…Pangan fungsional merupakan produk pangan yang memberikan keuntungan terhadap kesehatan (Khan et al, 2013).…”

Section: Pendahuluanunclassified

Pengaruh Penggunaan Sukrosa dan Penstabil Karboksi Metil Selulosa (CMC) terhadap Mutu dan Gingerol Jahe Instan

Firdausni

Hermianti²,

Kumar³

2017

JLI Padang

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ABSTRAKJahe mengandung gingerol yang sangat bermanfaat dalam industri farmasi dan makanan. Gingerol memiliki kemampuan sebagai antioksidan dan antiinflamasi. Pengolahan jahe menjadi jahe instan akan memudahkan dalam penyajian dan stabilitas ketersediaan jahe. Penelitian bertujuan untuk mendapatkan teknologi proses dan pembuatan produk jahe instan dengan mutu baik serta kandungan gingerol yang tinggi. Penelitian dilakukan dengan perlakuan variasi penambahan sukrosa yaitu gula pasir 100%, perbandingan gula pasir dan gula aren (3:1) dan (1:1), serta penambahan penstabil karboksimetil selulosa (CMC), yaitu kontrol, 0,5%, dan 1%. Hasil penelitian menunjukkan bahwa penambahan variasi gula sebagai sumber sukrosa dan penambahan penstabil CMC dapat mempengaruhi mutu produk. Perlakuan pemakaian gula pasir : gula aren (3:1) dan penambahan penstabil CMC 1% memberikan hasil optimal dengan kadar air 1,54%, kadar abu 0,73%, kadar gula 76%, total padatan terlarut 97,01%, total asam 0,16 %, serta analisis 6,8,10 gingerol berturut turut, yaitu 1,240 mg/g; 0,045 mg/g; 0,070 mg/g; dan 6 shogaol 0,175 mg/g. Kata kunci: jahe, penstabil, gingerol, jahe instan, CMC ABSTRACT Ginger contains gingerol which is very useful in the pharmaceutical and food industries. Gingerol has an ability as an antioxidant and anti-inflammatory. Processing of ginger into instant ginger can make it easy in presentation and

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Functional food product development – Opportunities and challenges for food manufacturers

Cited by 177 publications

References 49 publications

Consumer Acceptance of Functional Foods in Ho Chi Minh City

Consumer Acceptance of Functional Foods in Ho Chi Minh City

Utilization of Volatile Fatty Acids from Microalgae for the Production of High Added Value Compounds

Pengaruh Penggunaan Sukrosa dan Penstabil Karboksi Metil Selulosa (CMC) terhadap Mutu dan Gingerol Jahe Instan

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