Flavor Development for Functional Foods and Nutraceuticals

M. Selvamuthukumaran, Yashwant V Pathak, M. Selvamuthukumaran, Yashwant V Pathak

• Publisher: CRC Press
• Year: 2019
• Print ISBN: 9781138599543
• eBook ISBN: 9780429894190
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

In a finished nutraceutical product, flavors play an integral role. Flavor Development for Functional Foods and Nutraceuticals is about the crucial role added flavors play in any nutraceutical product. It describes the various extraction techniques that are being adopted for manufacturing flavors from natural raw materials. Yield and retention of aromatic components during several extraction methods and flavor encapsulation techniques for thermal degradable food components are discussed. Advanced methods of flavor extraction techniques like supercritical C02 extraction are emphasized. The safety and quality aspects of flavor incorporation in food processing industries are reviewed with respect to international regulations. The importance of flavor in the nutraceuticals industry is also discussed. In addition, the book stresses the functional value and organoleptic acceptability towards product optimization/formulation.

Features:

• Explains how flavors play an integral role in a finished nutraceutical product
• Describes the various extraction techniques that are being adopted for manufacturing flavors from natural raw materials
• Covers flavor encapsulation techniques for thermal degradable food components
• Provides an introduction to the history of how some natural flavor ingredients, botanicals, and extracts were used in ancient times in Ayurveda and herbal medicine

This is an ideal reference book for the flavor chemists, food scientists, nutraceutical formulators, and students and academicians who are working in the area of nutraceutical, supplement, and functional food development and provides very useful information to help them select appropriate flavors for their products.

Also available in the Nutraceuticals: Basic Research/Clinical Applications Series:

Flavors for Nutraceuticals and Functional Foods, edited by M. Selvamuthukumaran and Yashwant Pathak (ISBN: 978-1-1380-6417-1)

Antioxidant Nutraceuticals: Preventive and Healthcare Applications, edited by Chuanhai Cao, Sarvadaman Pathak, Kiran Patil (ISBN 978-1-4987-3703-6)

Food By-product Based Functional Food Powders, edited by Özlem Toku?o?lu (ISBN 978-1-4822-2437-5)

1

History of Flavors Associated with Functional Foods and Nutraceuticals

B. Siva Lokesh, Dheeraj Kumar, Mayank Handa, and Rahul Shukla

Contents

1.1 Introduction

1.2 History of flavors

1.2.1 Old world era

1.2.2 World War era

1.2.3 Modern world era

1.3 Flavoring agents

1.4 Flavoring functional beverages

1.5 Functional confectionery flavors

1.6 Chemistry of flavors

1.7 Types of flavoring agents

1.7.1 Natural flavoring agents

1.7.2 Artificial flavoring agents

1.7.3 Tastes and the flavors used for masking

1.8 Interlinkages between flavor and fragrances and nutraceuticals

1.9 Taste vs flavors

1.10 Characteristics of flavor and fragrance materials

1.11 Stability of flavor

1.12 Evaluation of flavors

1.13 Regulations

1.14 Flavor safety

1.15 Conclusion

References

1.1 Introduction

The Society of Flavour Chemists (1969) formulated the following definition of flavor: “A flavor is a substance which may be a single chemical entity, or a blend of chemicals of natural or synthetic origin, whose primary purpose is to provide all or part of the particular effect to any food or other product taken in the mouth.”

The International Organization of the Flavor Industry (IOFI) defined flavors from the industry’s point of view: “Concentrated preparation, with or without solvents or carriers, used to impart flavor, with the exception of only salty, sweet, or acid tastes. It is not intended to be consumed as such.”

According to the Council of Europe: “Flavoring is a substance which has predominantly odor-producing properties and which possibly affects the taste.” A flavor is something that affects the sense of taste (Berger, 2007; Krings and Berger, 1998).

Nutraceuticals are products that are intended to supplement the diet because of enrichment in vitamins, minerals, amino acids, herbs or other botanicals; it is a concentrate, metabolite, constituent, extract, or combination of these ingredients (Ravichand, 2015).

Furthermore, it must also confirm to the following criteria:

• Be intended for ingestion in pill, capsule, tablet, powder or liquid form

• Not to be represented for use as a conventional food or as sole item of a meal/diet

• Be labeled as a “dietary supplement” (Augustin and Sanguansri, 2013)

• Functional foods are defined as products resembling traditional foods but possess demonstrated physiological benefits (Bech-Larsen and Grunert, 2003).

1.2 History of flavors

Flavors were added into the food and lives well before recorded history. Adding flavors into food and beverages to make them taste better and to add zest to the eatables is not dated yesterday or decades, it is a centuries-old concept. The concept of flavors started with the invention of essential oils in eleventh century. Before the synthesis of artificial flavors, ancient Egyptians extracted essential oils from the plants, which were used as flavoring agent.

1.2.1 Old world era

Persian philosopher and physician Avicenna, in eleventh century, figured out that essential oils can be extracted from plant parts in the same way as alcohol. This lead to the discovery of many more essential oils and gave birth to the essential oil industry. The discovery of America is also related to flavors. Christopher Columbus discovered America in 1492 when he was looking for a faster way to reach Far East spice sources. Centuries later, the advancement in the modern food industry leads to the discovery of different flavors to fulfill the needs of customer.

Germans and Swiss extended into the flavor market in 1800s, mainly by deriving the different flavoring substances that were naturally occurring in the food stuffs. Emphasis on dealing with the essential oils and their extracts paved the way for the opening of many flavor-based industries. In 1851, the first artificial flavor appeared in the market. Stepping of candies in the market with different flavors like grape, pineapple, pears, apple, and so on opened the gates for flavors. By the end of nineteenth century more than 20 artificial flavors appeared in the market, which can be mixed to make more blends of flavors. In 1858, Nicholas-Theodore Gobley isolated vanillin from vanilla beans, which is responsible for vanilla flavor. In 1874, two German scientists — Ferdinand Tiemann and Wilhelm Haarmann — synthesized vanillin from the bark of pine tree. Later on, they opened world’s first vanillin factory in 1875. Implementation of the Pure Foods and Drug Act in 1906 places restriction on production, transport and sale of drug or any substance having pharmacological activity. After the imposition of restrictions, it was made compulsory that all the flavors in the product must be labeled properly and limits on the use of flavors, which was initiated by government authorities.

1.2.2 World War era

During the First World War (1914–1918), the US food industry started to grow at the significant rate. During this phase, the trade between Germany and the United States was banned, and most of the artificial flavor companies were in Germany. Due to the restriction in trade, US flavor companies that were earlier importing the flavoring substance from Germany now started to synthesize their own flavors. The commonly used flavor in Chinese food MSG (mono sodium gluconate) was discovered during the Second World War (1939–1945) when the supply of ration increased, which is the main reason for development of food technologies.

1.2.3 Modern world era

The first flavored potato chips were manufactured by Irish company Tayto in 1950. Earlier chips were available in two flavors: cheese and onion, and salt and vinegar. Soon after, other flavors also appeared in market.

In 2009, the concept of natural vanillin came into market. A new type of yeast was engineered by scientist that produced vanillin as by-product. It was called natural because no chemical was involved in it.

The current flavor industry acts as a stone for entrepreneurship and new ways of employment as there is always a demand for flavors in the food and beverage industry on a commercial level. Today, there are numerous flavors available in the market that can enhance the aesthetic and palatability of eatables. These flavors can be used in many creative ways to add different flavors to juices, snacks, foods, nutritional products and even water. The various stages in the history of flavors are given in Figure 1.1.

Figure 1.1 Schematic presentation of the history of flavors.

1.3 Flavoring agents

The perfume of a rose, the tang of an ocean breeze, the aroma of sizzling steak — tastes and smells are two of our senses that characterize the world around us and yet we cannot adequately express, define or explain our taste and smell sensations. We can record the sounds we hear, we can photograph the sights, but we cannot store and retrieve the flavor of a food or the scent of a flower except in and from our mind (Zviely, 1997).

Flavor is one of the most important components responsible for overall sensory properties of taste and smell/aroma in any food product. Among the many organoleptic quality components, such as color, rheological properties or packaging, flavor takes a particular place through stimula...

Table of contents

• Cover
• Half Title
• Title Page
• Copyright Page
• Dedication
• Table of Contents
• Series Preface
• Preface
• Editors
• Contributors
• 1 History of Flavors Associated with Functional Foods and Nutraceuticals
• 2 Basics of Flavors and the Significance of the Flavor Industry in Relation to Nutraceuticals and Functional Foods
• 3 Flavor Manufacturing and Selection Criteria for Functional Food and Nutraceuticals Industries
• 4 Flavor Challenges in Legume-Based Functional Food Products
• 5 Flavor Challenges in Cereal-Based Functional Food Products
• 6 Encapsulation of Flavoring Compounds in Functional Foods and Dairy Nutraceuticals
• 7 Natural Flavors in Various Nutraceutical Product Applications
• 8 Natural Flavors in Functional Food Supplements
• 9 Flavors and Fragrances: Natural and Food-Grade Ingredients for Nutraceuticals Applications
• 10 Recent Trends Used in Functional Food and Nutraceuticals Industries for Modulation of Flavors for Improving Sensory Perception
• 11 The Bad Taste of Nutraceuticals: Overview of Basic Research on Bitter Taste
• 12 Taste Assessment Trials for Sensory Analysis of Oral Nutraceutical Products and Functional Foods
• 13 Quality Control in Flavor Industry
• 14 Legislation for Natural and Synthetic Flavors Used in Functional Foods and Nutraceuticals
• Index