The in vivo digestibility study of banana flour with high content of resistant starch at different ripening stages

AbstractIn order to identify the attitudes of consumers towards innovative food products, including functional foods, qualitative research was carried out in 2019 to find out what are the components of these attitudes in relation to innovative food, on the example of functional food, in the conditions of the growing global tendency to care for health and convenience. As a result of the research carried out using the focus group interview (FGI) methodology, it was found that innovative food is associated with a new taste or packaging, increased nutritional value, as well as health related attributes. Often, in studies, consumers also referred to the reduction or complete elimination of allergenic ingredients and other chemical ingredients, e.g. preservatives, flavor enhancers. Consumers accept these innovations in different ways, generally showing skepticism about “improving” food by enriching it with various ingredients, while positively referring to changes related to the reduction in the content of nutrients considered harmful to health, e.g. fat, sugar or salt. It was also noted that innovativeness treated as a personality trait is accompanied by such features as: openness, tolerance, optimism, life satisfaction, while people lacking tendency to accept innovation are usually pessimistic about the world, attached to tradition or thrifty. It was also noted that consumers similarly perceive innovative and functional food, indicating that functional products are food with a specific health purpose, with a modified composition. The interviewees also indicated that it is possible to increase the interest of consumers in purchasing new food products or functional food through, inter alia, well targeted marketing messages, and it is necessary to take into account the legal regulations regarding their wording when formulating them. This applies in particular to the possibility of using nutrition and health claims in the case of products enriched with ingredients with a declared health-related effect.

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The Technology and Composition of Functional Food Ingredients Obtained by Sorption of the Polyphenolic Compounds From Cranberry on Coagulated Egg Albumen

KnE Life Sciences ◽

10.18502/kls.v7i1.10111 ◽

2022 ◽

Author(s):

Isabella Lvovna Stefanova ◽

Elena Vladimirovna Kropacheva ◽

Anastasia Yurievna Klimenkova ◽

Irina Borisovna Perova ◽

Vladimir Kimovich Mazo

Keyword(s):

Functional Food ◽

Food Products ◽

Polyphenolic Compounds ◽

Cranberry Juice ◽

Food Ingredient ◽

Food Ingredients ◽

Egg Albumen ◽

Highperformance Liquid Chromatography ◽

Protein Matrices

The technologies for developing food products for people with type 2 diabetes involve enrichment with polyphenolic compounds that have hypoglycemic and/or hypolipidemic properties. The production of ingredients for introduction into such food products should involve the techniques of concentration of natural polyphenols on certain food-grade protein matrices. In this study, a technology was developed for the production of a functional food ingredient, which was a complex of polyphenols (mostly anthocyans) from cranberries with coagulated egg albumen. The optimal parameters of sorption of anthocyans from cranberry juice on the albumen during the coagulation of the latter were determined. The contents and profile of anthocyans within the resulting food ingredient were assessed. The concentration of total anthocyans (recalculated to equivalents of cyanidin-3-glucoside) was determined by pH-differential spectrophotometry; the profile of individual anthocyans was determined by highperformance liquid chromatography. Sensory evaluation of the resulting ingredient (through a taste panel test) evidenced the possibility of including the product in the functional foodstuffs. The technology developed can be used in the design of functional food ingredients for subsequent introduction into anti-diabetic food products. Keywords: coagulated egg albumen, cranberry juice, anthocyans, functional food ingredients

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Oats: Its Biologically Active Compounds as Functional Food Source

Asian Food Science Journal ◽

10.9734/afsj/2021/v20i1030358 ◽

2021 ◽

pp. 47-54

Author(s):

Yamini Bhatt ◽

Hemlata Pandey

Keyword(s):

Colon Cancer ◽

Functional Food ◽

Nutritional Value ◽

Food Source ◽

Skin Irritation ◽

Biologically Active ◽

Infant Food ◽

Additional Protection

Oats are known to be a healthy food for the heart mainly due to their high β-glucan content. Besides, they contain more than 20 unique polyphenols, avenanthramides, which have shown strong antioxidant activity in vitro and in vivo. The polyphenols of oats have also recently been shown to exhibit anti-inflammatory, anti-proliferative, and anti-itching activity, which may provide additional protection against coronary heart disease, colon cancer, and skin irritation. Oats have been labelled as a functional food as they contain β-glucan, minerals, and antioxidants. Owing to their high nutritional value, oat-based food products like bread, biscuits, cookies, probiotic drinks, breakfast cereals, flakes, and infant food are gaining increasing consideration.

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Application of wild-raw materials of the Irkutsk region in the production of functional canned products

Agrarian science ◽

10.32634/0869-8155-2020-343-11-127-133 ◽

2021 ◽

pp. 134-140

Author(s):

Natalya E. Posokina ◽

Nina M. Alabina ◽

Anna Yu. Davydova

Keyword(s):

Biochemical Composition ◽

Functional Food ◽

Nutritional Value ◽

Raw Materials ◽

Food Products ◽

Raw Material ◽

Eastern Siberia ◽

Canned Food ◽

Pine Nut ◽

Irkutsk Region

Relevance. Currently, the environmental situation in many regions of our country leaves much to be desired. It is known that proper nutrition is the foundation of health. Products intended for a healthy diet can only be made from environmentally friendly raw materials. In this regard, the regions of Siberia are of particular interest - they are rich in forests located far from settlements, where it is possible to collect and harvest large quantities of ecologically clean wild-growing raw materials for the production of functional food products.Materials and methods. The authors of the article analyzed the nutritional value and biochemical composition of wild-growing raw materials growing in the southern part of Eastern Siberia (Irkutsk region) on the basis of literature sources. The following raw materials were considered: blueberries (Vaccinium uliginosum), wild garlic: bear onions (Allium ursinum L.), forest mushrooms, pine nut cake and spicy-aromatic herbs – sagan-daila (Rhododendron Adamsii) and thyme (Thymus vulg?ris). Information about their nutritional value and biochemical composition is given. Based on the results of this analysis, a conclusion was made on the promising use of this raw material for the production of functional food products.Results. The article presents the results of scientific research related to the development of functional canned food based on wild-growing raw materials growing in the southern part of Eastern Siberia (Irkutsk region). Formulations of functional sauces have been developed, information on nutritional value and data on the content of the main functional ingredients in canned food are provided.

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POTENSI TEPUNG CEKER DAN LEHER AYAM SEBAGAI FOOD INGREDIENT DAN SUMBER PANGAN FUNGSIONAL

Jurnal Ilmiah Ilmu dan Teknologi Rekayasa ◽

10.31962/jiitr.v1i2.56 ◽

2020 ◽

Vol 1 (2) ◽

Author(s):

Rita Purwasih ◽

Wiwik Endah Rahayu

Keyword(s):

Functional Food ◽

Food Industry ◽

Nutritional Value ◽

Food Source ◽

Mineral Content ◽

Raw Materials ◽

Food Sources ◽

Food Ingredient ◽

Food Ingredients ◽

Live Stock

Chicken feet and neck bones flour are the products of live stock which have a high protein and mineral content. However, they have not been utilized functionally, while they have a potential as a food ingredient and functional food source. Therefore, it is necessary to make efforts to utilize the chicken feet and neck bones flour as functional food products and new food ingredients. Both chicken feet and neck bones flour can be mixed with other raw materials which have a potential function as food sources for energy. The addition of protein and minerals from the both chicken feet and neck bones flour are expected to be able to increase the nutritional value of a product, especially for the protein and mineral content. Thus, the product is not only as an energy source but also as a source of protein and minerals. Moreover, functional food development is not only beneficial for consumers but also as an opportunity for the food industry and government

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Resistant starch: a potential functional food ingredient

Nutrition & Food Science ◽

10.1108/00346650210416985 ◽

2002 ◽

Vol 32 (2) ◽

pp. 62-67 ◽

Cited By ~ 27

Author(s):

Lorraine L. Niba

Keyword(s):

Resistant Starch ◽

Functional Food ◽

Food Ingredient

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In vivo study of the potential of the carbohydrate-mineral complex from pine nut shells as an ingredient of functional food products

Bioactive Carbohydrates and Dietary Fibre ◽

10.1016/j.bcdf.2019.100185 ◽

2019 ◽

Vol 18 ◽

pp. 100185 ◽

Cited By ~ 5

Author(s):

Olga Babich ◽

Lyubov Dyshlyuk ◽

Svetlana Noskova ◽

Stanislav Sukhikh ◽

Alexander Prosekov ◽

...

Keyword(s):

Functional Food ◽

Food Products ◽

In Vivo Study ◽

Mineral Complex ◽

Pine Nut

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Hypoglycemic Effects of Polyphenol Complexes from Bilberry Leaves and Fruits Sorbed on Brown Buckwheat Flour -- Experimental Evaluation and Prospects of Use

KnE Life Sciences ◽

10.18502/kls.v7i1.10128 ◽

2022 ◽

Author(s):

Nikita Petrov ◽

Yulia Sidorova ◽

Alla Kochetkova ◽

Vladimir Mazo

Keyword(s):

Lipid Metabolism ◽

Carbohydrate Metabolism ◽

Functional Food ◽

Food Matrix ◽

Food Ingredient ◽

Food Ingredients ◽

Carbohydrate And Lipid Metabolism ◽

Lipid Metabolism Disorders ◽

Buckwheat Flour

The effects of plant polyphenols on carbohydrate and/or lipid metabolism disorders have wide experimental and clinical justification; however, their effects are limited due to low bioavailability. Thus, the development of technological approaches enhancing their effectiveness and stability is relevant.The aim of this work was to evaluatein vivothe effects of polyphenols from bilberry leaves and fruits, sorbed on the brown buckwheat flour, on C57Bl/6c mice with carbohydrate and lipid metabolism disorders. We assessed in vivothe effect of a food matrix (FM1: bilberry leaf polyphenols sorbed on brown buckwheat flour) on C57Bl/6c mice with induced carbohydrate and lipid metabolism disorders. The aim of the second experiment was to evaluate the effectiveness of prolonged prophylactic consumption of another food matrix (FM2: billberry fruit polyphenols, sorbed on brown buckwheat flour) by C57Bl/6c micewith induced carbohydrate and lipid metabolism disorders. Technological approaches were developed and pilot batches of the food matrices FM1 and FM2were obtained. According to the in vivo testing, a significant decrease in the glucose levels and normalization of glucose tolerance and insulin sensitivity were found in animals treated with FM1. When assessing the in vivo effects of FM2, the hypoglycemic effect of bilberry fruit polyphenols in the composition of the matrix was established. The results of these studies can be used to justify the testing of the developed matrices in a clinical setting and using them as functional food ingredients for preventative nutrition in cases of carbohydrate metabolism disorders. Keywords: polyphenols, food matrix, functional food ingredient, carbohydrate metabolism, lipid metabolism

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Resistant Starch: A Promising Functional Food Ingredient

10.5772/intechopen.101558 ◽

2021 ◽

Author(s):

Revati Wanikar ◽

Swati Kotwal

Keyword(s):

Resistant Starch ◽

Functional Food ◽

Starch Content ◽

Good Health ◽

Structural Features ◽

Food Ingredient ◽

Factors Affecting ◽

Physiological Benefits ◽

Specific Contribution

Nowadays dietary starches are considered as a tool for maintaining good health. Recently resistant starch has received much attention because of its specific contribution to human health. Resistant starch escapes digestion in the small intestine and fermented in the colon by colonic microorganisms. Resistant starch has wide applications in varieties of food products. In the present study, types of resistant starch, their sources, physiological benefits, have been discussed briefly. This chapter focuses on factors affecting starch digestion, resistant starch content, characterization of resistant starch and various techniques employed to study their structural features.

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