Functional foods: An overview

Kaur, Sumeet; Das, Madhusweta

doi:10.1007/s10068-011-0121-7

Cited by 198 publications

(128 citation statements)

References 95 publications

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“…Food should not only meet the basic nutritional needs, since the actual present demand is for food that acts preventing possible pathologies [1]. In this scenario, red fruits such as strawberry stand out, since besides great sensory acceptance, they have signi cant concentrations of phenolic compounds, highly associated with chronic disease prevention [2].…”

Section: Introductionmentioning

confidence: 99%

Chitosan/Cellulose Nanofibril Nanocomposite and Its Effect on Quality of Coated Strawberries

Resende

Gonçalves²,

Reis

et al. 2018

Journal of Food Quality

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e aim of this study was to develop a chitosan/cellulose nano bril (CNF) nanocomposite and evaluate its e ect on strawberry's postharvest quality after coating. From the results of color, thickness, and scanning electron microscopy (SEM) and permeability to water vapor analyses, the best lm formulation for coating strawberries was determined. ree coating formulations were prepared: 1% chitosan, 1% chitosan + 3% CNF, and 1% chitosan + 5% CNF. e strawberries were immersed in the lmogenic solutions and kept under cold storage (1 ± 1°C). e color of the lm was not a ected by increased concentration of cellulose nano brils; however, the thickness and water vapor permeability were a ected by the CNF addition. e coating with the highest CNF concentration performed better in reducing fruit mass and rmness loss. e color was positively in uenced by the addition of the coating, regardless of formulation, as well as soluble solid content, PG enzymatic activity, and the fruit appearance. e pH and titratable acidity showed no signi cant di erence among treatments. It was observed that the vitamin C, phenolic compounds, and anthocyanin content, as well as the PAL activity and the antioxidant activity (except for % protection), were a ected by chitosan coating, however not by the addition of CNFs.

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Section: Introductionmentioning

confidence: 99%

Chitosan/Cellulose Nanofibril Nanocomposite and Its Effect on Quality of Coated Strawberries

Resende

Gonçalves²,

Reis

et al. 2018

Journal of Food Quality

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“…Increasingly, consumers are more aware of the relationship between nutrition and health. Indeed, newly designed foods are not only intended to satisfy hunger and provide nutrients for humans, but also to prevent nutrition-related chronic diseases and to improve well-being, both physical and mental (Burdock & Carabin, 2008;Granato, Branco, Nazzaro, Cruz, & Faria, 2010;S. Kaur & Das, 2011;Ozen, Pons, & Tur, 2012).…”

Section: Introductionmentioning

confidence: 99%

Vegetable milks and their fermented derivative products

2014

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The so-called vegetable milks are in the spotlight thanks to their lactose-free, animal protein-free and cholesterol-free features which fit well with the current demand for healthy food products. Nevertheless, and with the exception of soya, little information is available about these types of milks and their derivatives. The aims of this review, therefore, are to: highlight the main nutritional benefits of the nut and cereal vegetable milks available on the market, fermented or not; describe the basic processing steps involved in their manufacturing process; and analyze the major problems affecting their overall quality, together with the current feasible solutions. On the basis of the information gathered, vegetable milks and their derivatives have excellent nutritional properties which provide them a high potential and positive market expectation. Nevertheless, optimal processing conditions for each raw material or the application of new technologies have to be researched in order to improve the quality of the products. Hence, further studies need to be developed to ensure the physical stability of the products throughout their whole shelf-life. These studies would also allow for a reduction in the amount of additives (hydrocolloids and/or emulsifiers) and thus reduce the cost of the products. In the particular case of fermented products, the use of starters which are able to both improve the quality (by synthesizing enhanced flavors and providing optimal textures) and exert health benefits for consumers (i.e. probiotics) is the main challenge to be faced in future studies.

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“…Also, there is a rising demand for vegetarian probiotic products (Prado, Parada, Pandey, & Soccol, 2008;Granato, Branco, Nazzaro, Cruz, and Faria, 2010). Soy products are considered to have good nutritional value for being a source for good quality proteins in high content, but also isoflavones, folic acid and some vitamins (Ng, Lye, Easa, and Liong, 2008;Kaur & Das 2011).…”

Section: Different Food Matrixes Used For Incorporation Of Probioticsmentioning

confidence: 99%

Survival of Lactobacillus rhamnosus GG during Simulated Gastrointestinal Conditions Depending on Food Matrix

Karu

Sumeri

2016

JFR

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When developing new probiotic foods, their protective properties in maintaining viability of probiotics under gastrointestinal conditions should be evaluated. In the current study, human upper gastrointestinal tract simulator (GITS) was used to compare the effect of different food matrixes on the survival of Lactobacillus rhamnosus GG (LGG). pH-auxostat was chosen for the cultivation of LGG cells to obtain culture samples in the same physiological state at maximum growth rate for the GITS experiments. The LGG culture was centrifuged and fast frozen in liquid nitrogen in various liquid food matrixes (commercial UHT milk, soymilk, apple juice, titrated apple juice, whey protein powder drink and M.R.S. Broth as reference) and stored at -40 0 C. During 3-month storage, reduction of viability was significant only for apple juice. In the GITS experiments, bile had a greater negative impact on LGG than acid conditions, also the effect of food matrix was noted -in the case of milk, soymilk and whey protein powder drink only the highest concentration of bile (0.4%) caused a significant drop in the viability of bacteria when compared to apple juice. To maximize the health benefits of foodstuffs, it should be taken into account that the survival of probiotics during fast freezing, storage and gastrointestinal passage is dependent on the food matrix.

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Functional foods: An overview

Cited by 198 publications

References 95 publications

Chitosan/Cellulose Nanofibril Nanocomposite and Its Effect on Quality of Coated Strawberries

Chitosan/Cellulose Nanofibril Nanocomposite and Its Effect on Quality of Coated Strawberries

Vegetable milks and their fermented derivative products

Survival of Lactobacillus rhamnosus GG during Simulated Gastrointestinal Conditions Depending on Food Matrix

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