Sustainable and Healthy Food Ingredients: Characterization and Application in Functional Products

Abstract

Nowadays, and considering the increasing pieces of evidence of health-promoting abilities of numerous food classes, a pronounced market pressure has been observed both in agricultural and biotechnological industries. Thus, while the development of functional foods seems to be conceived as an interesting trend with large market potential, the increasing demand and interest of sustainable food ingredients seems also promissory. In order to contribute to this approach, the proposal chapter will provides a comprehensive overview of the healthy and sustainable ingredients as edible mushrooms, legumes and bison emphasizing the characterization and application of those as natural ingredients in functional food products.

Strategies to Assess the Impact of Sustainable Functional Food Ingredients on Gut Microbiota

“…The scientific community and food manufacturers have been focusing their efforts on developing new, healthier, and more sustainable products, developing processes and services, and utilizing resources and/or goods that may answer basic needs and increase the community's life quality. This approach promotes reductions in the use of natural resources and toxic materials as well as in emissions of waste and pollutants, increasing the safety of all participants in the system (workers and consumers) without compromising the needs of future generations [20,21]. Although there is no legal definition for sustainable foods and food ingredients, they are generally accepted as types of food obtained in a way that minimizes their negative impact on the environment (e.g., greenhouse gas emissions and carbon footprint), industry (e.g., production costs), and the population (e.g., healthier products) [21].…”

“…This approach promotes reductions in the use of natural resources and toxic materials as well as in emissions of waste and pollutants, increasing the safety of all participants in the system (workers and consumers) without compromising the needs of future generations [20,21]. Although there is no legal definition for sustainable foods and food ingredients, they are generally accepted as types of food obtained in a way that minimizes their negative impact on the environment (e.g., greenhouse gas emissions and carbon footprint), industry (e.g., production costs), and the population (e.g., healthier products) [21]. Today s bioeconomy encompasses such ideals, aiming for zero environmental effect or mitigating climate changes and providing access to sustainable nutritive foods.…”

“…A good example of an added-value agro-industrial residue is the lignocellulosic biomass resultant from cereal and plant harvesting. These residues, due to their chemical composition, are rich sources of bioactive compounds, such as dietary fibers, proteins, fatty acids, phenolic acids, and carotenoids, with a wide range of applications in the food, pharmaceutical, and/or cosmetic industries [10,21].…”

“…Consumer perception, labeling legislation, certification, definition of incorporation levels, formulations, potential to promote beneficial bioactivities, sensory qualities, and environmental impact are relevant questions that must be addressed [9,22]. As shown in Table 2, many approaches and new techniques are used in the search for bioactive compounds derived from agro-industrial byproducts to be used as supplements to improve foodstuff bioactive potential and functionalities for human health promotion [20,21]. Although plant-based byproducts are gaining more attention due to concern for animal welfare and changing dietary habits, a significant variety of animal-based bioactive components from fish (e.g., omega-3) and dairy industries (e.g., whey protein) are still used to supplement food products.…”