Nutraceutical and Functional Food Components

Effects of Innovative Processing Techniques

Charis M. Galanakis

• Publisher: Academic Press
• Year: 2016
• eBook ISBN: 9780128096505
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted. This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and final products (e.g. applications, shelf-life, sensory characteristics). - Provides a holistic view of the interactions between novel processing techniques and food components - Explains how innovative techniques, such as non-thermal, nano-encapsulation, waste recovery, and novel extraction and processing methods impact the nutritional value of ingredients commonly used in functional food and nutraceutical products - Covers food applications, shelf-life, and sensory characteristics

Chapter 1

Introduction

Charis M. Galanakis, Galanakis Laboratories, Chania, Greece

Abstract

This chapter provides a state-of-the-art in nutrition and then gives an overview of the current trends of the food industry. Detailed definitions of the terms “bioavailability,” “bioaccessibility,” and “bioactivity” are then provided to understand the key issues of functional foods and nutraceuticals. Factors affecting the bioaccessibility and bioavailability of bioactive compounds are also discussed. The changes introduced by emerging technologies in the food industry are discussed in the context of bioactive compounds.

Keywords

Nutraceuticals; functional foods; emerging technologies; bioavailability; bioaccessibility; bioactivity

1.1 State-of-the-Art in Nutrition

Food manufacture is currently attracting significant scientific and public interest due to extensive media coverage of diet-related diseases and their influence on the health and well-being of communities (Day, Seymour, Pitts, Konczak, & Lundin, 2009). As a result, more and more consumers believe that foods contribute directly to their health (Mollet & Rowland, 2002). According to the World Health Organization and the Food and Agriculture Organization, certain dietary patterns along with lifestyle habits constitute major risk factors in relation to the development of chronic diseases (WHO, 2003). A major problem facing affluent societies and the rest of the world is reduced activity and lack of exercise, which can lead to obesity and the so-called “metabolic syndrome” (Moebus & Stang, 2007). Changes in eating habits, consumption of fast foods, and environmental factors can also adversely affect the health of humans around the world (Shahidi, 2009).

This approach has led to increased consumer demand for healthy and nutritious foods with not only balanced calorific content, but also with additional health-promoting functions (Bech-Larsen & Scholderer, 2007; Hasler, 2002). To date, the primary concern of the food industry has been to provide consumers with safe food. However, while safety is still of paramount importance the nutritional and caloric composition of foods is becoming equally concerning (Day et al., 2009). Foods are now intended to prevent nutrition-related diseases as well as to improve physical and mental well-being (Betoret, Betoret, Vidal, & Fito, 2011). Governments and consumers worldwide endorse this trend by accepting that high-quality healthy products that are also convenient need to be developed through innovative multidisciplinary research programs (Day et al., 2009).

1.2 Functional Foods and Nutraceuticals

Foods contain major and minor components as well as bioactive compounds (e.g., antioxidants, peptides, carbohydrates, lipids, and glucosinolates) that are important for human nutrition. Consequently, their importance has initiated a surge of research and product development in the food industry. In order to adapt to these consumer drivers and enhance the physiological functionality of inherent nutrients, the food industry is developing so-called “functional foods” (Day et al., 2009), a term that was first used in Japan. Indeed, the Japanese were the first to observe that food could play a role beyond gastronomic pleasure and nutrient supply to the human organism. Japan was also the first country to legislate these products in the FOSHU (Foods of Specified Health Use) legislation, and it has the highest number of functional foods on the market. Europe and the Americas later incorporated this concept (López-Varela, González-Gross, & Marcos, 2002). The American Dietetic Association (ADA) has classified all food as functional at some physiological level, pointing out that “the term functional food should not be used to imply that there are good and bad foods.” In addition, it states that “all food can be incorporated into a healthful eating plan

the key being moderation and variety” (ADA, 2004). Whole foods like fruits and vegetables represent the simplest example of functional foods since they are rich in bioactive compounds, which protect the body’s cells against oxidative damage and reduce the risk of developing certain cancers (Day et al., 2009). It is important to note that functional food must be a food (not a drug), and beneficial effects should be obtained by consuming it in normal amounts within the regular diet.

The lack of consensus between Europe and the United States for concrete definitions has led to the use of different terms, increasing confusion among professionals and consumers. In general, the United States prefers the term “nutraceutical” (López-Varela et al., 2002), which refers to any substance, food, or part of a food that provides medical or health benefits, including the prevention and treatment of diseases (Kaur & Das, 2011). However, in contrast to functional foods, nutraceuticals are commodities derived from foods used in the medicinal form of pills, capsules, potions, and liquids and again render demonstrated physiological benefits. The term nutraceutical has now been grouped together with herbal and other natural health products (Shahidi, 2009).

The average consumer prefers natural products over chemical versions since people want to eat food with the desired health benefits rather than take medicine separately (Betoret et al., 2011). The increasing demand for functional foods can be explained by the increasing cost of healthcare, the steady increase in life expectancy, and the desire of older people for improved quality of life (Roberfroid, 2007). In many cases, it is believed that certain unprocessed or minimally processed foods have better health benefits than their processed counterparts. However, this assumption may not hold when considering particular phytochemicals, e.g., lycopene in tomato (Shahidi, 2009).

Food components with functional properties are extracted and used as additives in foodstuff due to their ability to provide both advanced technological properties and health claims to the final product (Galanakis, Markouli, & Gekas, 2013). Epidemiological studies have shown that health benefits (e.g., reduced risk of coronary heart disease and stroke, diabetes, obesity, and cancer) may be attributed to the consumption of both macro- and micronutrients. For instance, macromolecules like soluble dietary fiber is known for its ability to lower blood lipid level and at the same time shows advanced gelling properties. Therefore it can be used to replace fat in foods, stabilize emulsions, and improve the shelf-life of food products (Elleuch et al., 2011; Galanakis, 2011, 2015; Galanakis, Tornberg, & Gekas, 2010c; Patsioura, Galanakis, & Gekas, 2011; Rodríguez, Jiménez, Fernández-Bolaños, Guillén, & Heredia, 2006). Proteins have also been used as fat replacements in milk products, flavor enhancers in confectionaries, and as food and beverage stabilizers (Galanakis, Chasiotis, Botsaris, & Gekas, 2014; Kristinsson & Rasco, 2000; Pogaku, Seng, Boonbeng, & Kallu, et al., 2007; Prakash, 1996).

Natural antioxidants typically include smaller compounds (e.g., polyphenols, carotenoids, tocopherols, and ascorbic acid) that have been connected to both nutritional (reduction of oxidative stress, prevention of cancer, arteriosclerosis, aging processes) and functional (preservative of vegetable oils and emulsions) properties (Galanakis, 2015; Galanakis, Kotanidis, Dianellou, & Gekas, 2015; Moure et al., 2001). Other compounds of interest include glucosinolates and its derived forms (isothiocyanates), which are potent antimicrobials and have been associated with important health benefits (e.g., the reduction of degenerative diseases like cancers of the lungs and alimentary tract). Additionally, some of them can also be used as unique flavorings (e.g., in mustards) (Deng et al., 2015).

In the past few years, new products based on fruit or vegetable and milk have been appeared in Europe and North American markets. These products have wider consumer acceptance and higher nutritional value, largely due to their higher bioactive compound content and antioxidant capacity (Andlauer & Furst, 2002; Heckman, Sherry, & de Mejia, 2010). However, the design and development of functional foods should not only be carried out based on the desired nutritional function. The appearance and sensory properties of foods are also important attributes to the consumer, thus the color, texture, taste, and mouth feel should also be taken into account (Day et al., 2009). From a manufacturing point of view, the most popular functional food product format is beverages since they are relatively easy to formulate. In the case of soft solid foods, the structure-derived quality aspects (e.g., stability, texture, and taste) are of high importance for consumer acceptance of foods as well as for the bioavailability of micronutrients (Parada & Aguilera, 2007). Food manufacturers face a series of technical challenges during fortification of foods with bioactive compounds. For instance, processes should be selected carefully to maintain both functionality of bioactive compounds as well as the quality and sensory attributes of the food (Day et al., 2009).

1.3 Bioavailability, Bioaccessibility, and Bioactivity of Food Components

The preparation of foods fortified with functional components requires integration of diverse aspects under evaluation. These include selecting the appropriate source, detecting the bioactive compounds, applying separation and recovery techniques, performing toxicological assessments, and finally taking stability, activity, and bioaccessibility measurements (Korhonen, 2002). At this point, it is important to carefully define the terms “bioavailability,” “bioaccessibility,” and “bioactivity” (Fig. 1.1), which are often used indistinctly to express similar functions.

Figure 1.1 Definitions of bioavailability, bioaccessibility, and bioactivity. Physiochemical events involved at each stage. Adapted from Fernández-García, E., Carvajal-Lérida, I., & Pérez-Gálvez, A. (2009). In vitro bioaccessibility assessment as a prediction tool of nutritional efficiency. Nutrition Research, 29, 751–760.

1.3.1 Bioavailability

Overall, bioavailability includes gastrointestinal (GI) digestion, absorption, metabolism, tissue distribution, and bioactivity. However, the term has several meanings depending on the research area it is used in. For instance, from a pharmacological point of view, bioavailability is the rate and extent to which the therapeutic moiety is absorbed and becomes available at the drug action site (Fernández-García, Carvajal-Lérida, & Pérez-Gálvez, 2009). From a nutritional point of view (which is of particular interest in the current book), bioavailability refers to the fraction of the nutrient that is stored or is available in physiological functions (Fairweather-Tait, 1993). It is a key term for nutritional effectiveness, as not all the amounts of bioactive compounds are used effectively by the organism (Blenford, 1995). For example, when different foods come into contact with the mouth or digestive tract, various interactions may take place affecting phytochemical bioavailability (e.g., fat enhances quercetine bioavailability in meals) (Lesser, Cermak, & Wolffram, 2006). Therefore bioavailability expresses the fraction of ingested nutrient or bioactive compound that reaches the systemic circulation and is ultimately utilized (Wood, ...

Table of contents

• Cover image
• Title page
• Table of Contents
• Copyright
• List of Contributors
• Preface
• Chapter 1. Introduction
• Chapter 2. Proteins, Peptides, and Amino Acids
• Chapter 3. Carbohydrates
• Chapter 4. Lipids
• Chapter 5. Minerals
• Chapter 6. Vitamins
• Chapter 7. Polyphenols
• Chapter 8. Carotenoids
• Chapter 9. Food Aroma Compounds
• Chapter 10. Interaction of Compounds
• Index