Functional foods as a formulation ingredients in beverages: technological advancements and constraints

Sharma, Shagun; Singh, Astha; Sharma, Swati; Kant, Anil; Sevda, Surajbhan; Taherzadeh, Mohammad J.; Garlapati, Vijay Kumar

doi:10.1080/21655979.2021.2005992

Cited by 12 publications

(9 citation statements)

References 162 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Conflicting results were found regarding the term prebiotic; although 42.8% of the persons who consumed probiotics knew this term, between nonconsumers, only 24.7% were familiar with it [73]. In general, adults who pursue healthier ways of life and have enhanced knowledge of gut health and the advantages of pre-, pro-, and synbiotic consumption are more likely to consume these ingredients [75,76].…”

Section: Discussionmentioning

confidence: 99%

Awareness, Knowledge, and Interest about Prebiotics—A Study among Romanian Consumers

Precup

Pocol

Teleky

et al. 2022

IJERPH

View full text Add to dashboard Cite

The consumer awareness towards healthier diets and the impact of nutrition on health has triggered an increase in the production and commercialization of foods with health claims. The scientific literature classifies these food products as functional foods, with a role in promoting health and preventing diseases, and they had a market share of almost 200 million EUR in 2019. Prebiotics are considered functional foods, referring to substrates that are selectively utilized by host microorganisms conferring a health benefit, as defined by the International Scientific Association for Probiotics and Prebiotics. Several health benefits are associated with the consumption of prebiotics; however, specific requirements must demonstrate the causality between the specific ingredient and the claimed effect. Health claims associated with food products are assessed in the European Union and need to be supported by rigorous scientific evidence before being authorized and permitted on the market. Consumers’ perception of this topic is influenced by the various stakeholders involved. The current work aimed to study the consumers’ perception and interest and to assess the knowledge on the prebiotic concept in Romania. The consumer interest level was quantified by using the web-based data tool Google Trends, and a questionnaire-based investigation was designed. The collected data were analyzed with the help of the SPSS program, and crosstabulation was used to identify the influence of socio-demographic characteristics on diet choice and awareness of prebiotics. A total of 303 persons answered the online applied questionnaire, grouped as young consumers (15–24 years old) and adults (25–64 years old). Even if most responders were familiar with the term of prebiotics (74% of total responders), some results were contradictory regarding their knowledge. The work emphasized the need to carry out educational campaigns and inform consumers on the relationship between certain food ingredients and health outcomes in a clear way and based on a rigorous assessment of the scientific evidence.

show abstract

Section: Discussionmentioning

confidence: 99%

Awareness, Knowledge, and Interest about Prebiotics—A Study among Romanian Consumers

Precup

Pocol

Teleky

et al. 2022

IJERPH

View full text Add to dashboard Cite

show abstract

“…Проведено аналіз даних сучасних наукових публікацій вітчизняних і зарубіжних учених, що стосуються функціональних інгредієнтів і добавок, які їх містять (Kapustian & Cherno, 2019;Arbach et al, 2021;Sharma et al, 2021;Sorokina et al, 2022;Kondratiuk et al, 2022;Davydova et al, 2022;Dudariev & Kukhar, 2023;Tyshchenko & Bozhko, 2023;Paska & Mlynko, 2023) Натуральні добавки, які застосовують для підвищення харчової цінності напоїв і надання їм функціональних властивостей, мають переваги перед синтетичними, оскільки їх складові -білки, вітаміни, мінеральні речовини тощо -перебувають у легкозасвоюваній формі, а комплексність їхнього хімічного складу зумовлює комплексне збагачення напоїв біологічно активними речовинами.…”

Section: вибір фізіологічно функціональних інгредієнтів для отримання...unclassified

Selection of functional ingredients for fortification of soft beverages

Kosiv

2023

SMLNUVMBF

View full text Add to dashboard Cite

The creation of functional soft drinks enriched with biologically active substances of natural origin necessary for human health is relevant and of great practical importance. The fortification of soft drinks is aimed at creating functional drinks by introducing sources of physiologically functional ingredients during their industrial production. Functional ingredients are classified into several groups: vitamins, omega-3 fatty acids, dietary fiber, minerals, antioxidants, essential amino acids, probiotics, prebiotics, synbiotics, postbiotics. The natural sources containing the relevant functional ingredients and the functions performed by these substances in the human body are indicated. The directions of application of physiologically functional ingredients in the technology of soft drinks are considered. To fortify soft drinks with biologically active substances, a number of additives have been proposed: vitamins, vitamin premixes, β-carotene; vitamin and mineral mixtures, compositions, premixes; seaweed additives; vegetable milk; a complex of polyunsaturated fatty acids; modified cellulose, pectin, inulin, gums from tree bark, tree seeds, root tubers, algae and biochemically produced; salts of micro- and macroelements; fruit and vegetable supplements; phytoextracts; plant protein extracts, protein mixtures; probiotic cultures of microorganisms, immunotropic ingredients of bacterial origin; bee products. It has been shown that natural additives have advantages over synthetic ones, since their components – proteins, vitamins, minerals, etc. – are in an easily digestible form, and the complexity of their chemical composition leads to a comprehensive enrichment of beverages with biologically active substances. When developing functional soft drinks, it is necessary to take into account that fortification has a number of limitations due to the technological capabilities of introducing certain functional ingredients into the beverage and ensuring their effective bioavailability.

show abstract

“…The latter may be interested in buying functional foods because they recognize health properties such as, the prevention of some pathologies or curative effects for others not present in conventional foods (Annunziata and Vecchio, 2011; Kušar et al , 2021; Topolska et al , 2021). Previous studies on this topic have highlighted how consumers who attach great importance to the health aspects of food are more willing to consume functional foods (Boccaletti and Moro, 2000; Henson and Jaffee, 2008; Sharma et al , 2021; Vermeir and Verbeke, 2006), even to the detriment of other characteristics of the food, such as pleasant taste (Badu-Baiden et al , 2022; Florack et al , 2021; Verbeke, 2006). Additionally, certain foods are chosen for their healthiness and contribution to disease prevention (Ares and Gámbaro, 2007; Flaherty et al , 2018; Martirosyan and Singh, 2015; Tudoran et al , 2009; Weller et al , 2008; Willett et al , 2019).…”

Section: Literature Reviewmentioning

confidence: 99%

The local food supply, willingness to pay and the sustainability of an island destination

Linnes

Weinland

Ronzoni

et al. 2022

JHTI

View full text Add to dashboard Cite

PurposeThe purpose of this study is to examine the trend toward purchasing locally grown food and evaluate if tourists visiting Hawai'i are willing to pay more for locally produced foods that are more ecologically sustainable.Design/methodology/approachA research questionnaire was developed in order to investigate the attitudes and behaviors of tourists from the continental United States visiting Hawai'i in purchasing locally grown food in Hawai'i. The final sample includes 454 valid survey responses collected via Momentive, a market research services company.FindingsAccording to the findings of this study, there are economic prospects to expand the use of locally cultivated food into the tourists' experience, as well as a willingness for tourists to support these activities financially. The Contingent Valuation study revealed that tourists from the continental United States were ready to pay a higher price to purchase food that is locally grown, signifying that tourists to Hawai'i are willing to aid the local agriculture business by increasing their restaurant/hotel meal bill, which will help Hawai'i become a more sustainable tourist destination.Research limitations/implicationsWhile tourists from the United States mainland, which is the “an islands” top tourist market, have agreed with paying extra or an additional fee for locally grown food products, this study might not accurately represent the attitudes and behaviors of international tourists visiting Hawai'i. Future research should focus on the international tourist markets which may have different social norms or cultural differences thus could provide a broader spectrum of the current study's findings.Originality/valueThe results of this study provided quantitative evidence that tourists from the United States are interested in purchasing locally grown food items in Hawaii in addition to their willingness to pay an additional fee for these locally grown food products at a restaurant or a hotel dining room, thus addressing a gap in the tourism research.

show abstract

Functional foods as a formulation ingredients in beverages: technological advancements and constraints

Cited by 12 publications

References 162 publications

Awareness, Knowledge, and Interest about Prebiotics—A Study among Romanian Consumers

Awareness, Knowledge, and Interest about Prebiotics—A Study among Romanian Consumers

Selection of functional ingredients for fortification of soft beverages

The local food supply, willingness to pay and the sustainability of an island destination

Contact Info

Product

Resources

About