Specialized food product for diabetic diet “Inullact-Fito”

Abstract

Diabetes mellitus is one of the most serious medical, social and economic health problems in countries of all worlds. The incidence of diabetes mellitus on the globe doubles every 10 to 15 years, acquiring the character of a non-infectious epidemic. According to the latest data from The International Diabetes Federation the number of patients with diabetes among adults (20-79 years old) in the world in 2015 was 415 million, that is, about 9% of the total population, of which more than 90% are patients with type 2nd diabetes. According to forecasts, by 2030, their number will be up to 439 million. In recent years, the interest of scientists around the world to study the pharmacological properties of medicinal plants has increased. Extensive factual material has accumulated on the beneficial effects of various medicinal plants and fees in the treatment and prevention of diabetes mellitus, as well as the possibility of correcting natural products, such as camel and mare's milk, containing ingredients that have a hypoglycemic effect. The aim of the study was to develop recipes and technologies for a specialized food product based on camel milk in combination with extracts of medicinal plants with antidiabetic properties and to evaluate the possibility of their use for the prevention and in the complex therapy of patients with type 2 diabetes mellitus. Taking into account the medical requirements for diet therapy for type diabetes the recipes and technology of a specialized food product of diabetic nutrition "Inullact-Fito" have been developed. The possibility of using medicinal extracts in the development of a specialized fermented milk product was evaluated, and the concentrations of applying medicinal extracts to the food product were worked out. The technology of step-by-step mixing contributed to the uniform distribution of biologically active substances in the mass of the product. The absence of sucrose and digestible polysaccharides in the composition of the developed specialized food product of diabetic nutrition was established. The results of laboratory tests indicate an improvement in the quality characteristics without any stabilizers and preservatives. The humidity does not exceed the standard values for similar products, the values of the "milk acidity" indicator are characteristic of products with low acidity, along with improved organoleptic properties, which justifies the microbiological stability of the developed product during storage. The products are balanced in amino acid composition, have a high score of essential amino acids due to the introduction of a combination of proteins from medicinal plant extracts. The consumption of one serving (200 g) of the product in the form of bio-yogurt provides the average daily requirement for essential amino acids by 12-21%, polyunsaturated fatty acids ω-3 -by 10%, ω-6-by 20%, B vitamins -by 12-17%, C-by 33%, β-carotene-by 22%, E-by 10%, macro-and microelements-by 12-30%. The content of polyphenols is 48% of the adequate level of consumption. The inclusion of...

Nutritional and potential health benefits of fermented food proteins

“…Techniques for preserving perishable foods, such as milk, meat and horticultural products, frequently use salt and other condiments and microbes to drive fermentation and extend shelf‐life 10 . In recent years, the popularity of fermented foods has increased, and this is partly attributable to consumers' perceptions of fermentation as a natural process and their growing interest in wholesome foods and the perceived relationship between fermented products and their impact on human health 6‐9,15,21,53 …”

“…When soybean and flaxseed flours were incorporated to formulate Mahewu, a traditional fermented beverage in South Africa, and compared with the original formulation made with only maize and sorghum, the supplemented product showed higher protein (21.2% versus 11.13%), Zn (19.67% versus 12.67 ppm), Fe (50.33% versus 18.0 ppm) and Ca (0.043% versus 0.01%) content 20 . The potential for incorporating functional ingredients to formulate Inullact‐Fito, a fermented milk product, was assessed 6 . The Inullact‐Fito produced was sucrose‐free and did not require preservatives.…”

“…10 In recent years, the popularity of fermented foods has increased, and this is partly attributable to consumers' perceptions of fermentation as a natural process and their growing interest in wholesome foods and the perceived relationship between fermented products and their impact on human health. [6][7][8][9]15,21,53 The profound and unique microbe-mediated alteration of physical, nutritional and sensory qualities that occurs during fermentation involves the disintegration of complex compounds such as polysaccharides, proteins and lipids into smaller molecules and several metabolites, including SCFAs and peptides, which exhibit a plethora of bioactive properties and exert multiple nutritional and health benefits in humans. 8,[54][55][56] The several primary metabolites formed during fermentation from biogenic actions can enhance natural immunity and exert immunomodulatory activity.…”

“…[3][4][5] As a result, several stakeholders have become increasingly interested in optimal food systems with the potential to offer health benefits beyond the essential nutrition of carbohydrates, proteins and fats in response to increasing consumer demand for healthier options. [6][7][8][9] Fermentation is one of the oldest methods used by various cultures to preserve food, reduce postharvest spoilage, add value and improve food safety. [10][11][12][13][14][15][16][17][18] Fermentation is one of the most economical processes for effecting changes and imparting desirable qualities to food via microbial action.…”

“…This has contributed to the rapid expansion of the previously niche functional foods industry 3‐5 . As a result, several stakeholders have become increasingly interested in optimal food systems with the potential to offer health benefits beyond the essential nutrition of carbohydrates, proteins and fats in response to increasing consumer demand for healthier options 6‐9 …”