scholarly journals A Critical Review on Tropical Fruits Seeds as Prospective Sources of Nutritional and Bioactive Compounds for Functional Foods Development: A Case of Indonesian Exotic Fruits

2020 ◽  
Vol 2020 ◽  
pp. 1-15 ◽  
Author(s):  
Andri Cahyo Kumoro ◽  
Misbahudin Alhanif ◽  
Dyah Hesti Wardhani
Keyword(s):  
Functional Food ◽  
Trans Fatty Acids ◽  
Functional Foods ◽  
Well Being ◽  
Seed Kernel ◽  
Tropical Fruits ◽  
Bioactive Components ◽  
Points Of View ◽  
Exotic Fruits ◽  
By Products

Some tropical countries in the Southeast Asia are rich in exotic fruits with worldwide acceptance, such as mango, orange, snake fruit, durian, jackfruit, rambutan, and avocado. In addition to their abundant production, those fruits are also currently gaining expansive distribution and marketing due to their promising advantages to human well-being. Surprisingly, their by-products, especially the seed kernel and peel, which account about 10–35% of their weight also offer high nutritional and functional potentials. This work exhibits the nutritional and bioactive compositions of the seeds of eight tropical exotic fruits, which are analyzed for their possible application as sources of functional food and environmental points of view. The seeds contain essential bioactive components, such as polyphenols, flavonoids, phenolic acid, and carotenoids, that exhibit excellent antioxidant activity, fats that have remarkable physicohemical properties (free of trans-fatty acids), and a high protein content. After a proper reduction of antinutritional contents, seed powders which contain carbohydrate, protein, and premium lipids or specific extracts with excellent functional properties can be obtained. However, further research should be carried out to determine the profiles of the nutritional and bioactive components in different seed types, their bioavailability, and their efficacy. Extensive researches with the industrial parts should also be performed to valorize the nutritional and functional potentials of these exotic fruit seeds.

scholarly journals Integration of Functional and Traditional Food in Emerging Markets: Regulatory and Substantive Aspects of Yerba Mate and Quinoa

2016 ◽  
Vol 10 (1) ◽  
pp. 75-80
Author(s):  
Claudia Elena Gafare ◽  
Mauro Serafini ◽  
Giulia Lorenzoni ◽  
Dario Gregori
Keyword(s):  
Latin American ◽  
Functional Food ◽  
Functional Foods ◽  
Well Being ◽  
Health Improvement ◽  
Traditional Food ◽  
Yerba Mate ◽  
Future Directions ◽  
Latin American Countries

Given the rising cost of healthcare, the increase in life expectancy and the wish for a better quality of life, the request for foods and beverages producing a beneficial effect on health has increased worldwide. “Functional food” is a new concept and may play a key role in diseases’ prevention and management. Although its meaning is currently under definition, its role in global health improvement is growing constantly. This article aims at giving a description of existing legislation on functional food in South America, identifying future directions for health and marketing policies. Furthermore, authors provide a literature revision on two products widely consumed in Latin American countries: Yerba Mate and Quinoa. Thanks to their beneficial health effects in terms of disease prevention and promotion of well-being, they may be considered as functional foods with a potential key role in health care.

Consumers’ perception of amaranth in Mexico

2019 ◽  
Vol 121 (6) ◽  
pp. 1190-1202 ◽  
Author(s):  
Edgar Rojas-Rivas ◽  
Angélica Espinoza-Ortega ◽  
Humberto Thomé-Ortiz ◽  
Sergio Moctezuma-Pérez
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Word Association ◽  
Well Being ◽  
Health Issues ◽  
Healthy Foods ◽  
Traditional Foods ◽  
Content Type ◽  
Socioeconomic Changes ◽  
Gender And Age

Purpose Demographic and socioeconomic changes, and health issues, promote interest in emerging countries for healthy foods, taking traditional foods under the perspective of functional foods. Amaranth has moved from local to a wider consumption as a functional food. The purpose of this paper is to identify consumers’ perception about amaranth and its relation to consumption motives. Design/methodology/approach A questionnaire was applied to 610 respondents, and free word association determined their perception about amaranth through categories. Cluster analysis identified groups of consumers according to their motives for consumption. Global χ2 and correspondence analysis related consumers’ perceptions in the groups were identified. Findings A total of 16 word categories reflected consumers’ perception about amaranth. Most mentioned were: Traditional product, Hedonism and Health and well-being. Three groups showed significant differences regarding motives of consumption. It is concluded that perceptions about amaranth are closely linked to the motives of consumption. Perceptions of health benefits are related to motives for health issues and taste. There is a group that still consumes amaranth perceived as a traditional food. Practical implications As a functional food, these results could be useful to promote amaranth from its perception as healthy. Producers might develop products based on amaranth that meet perceptions considering gender and age in Mexico and other emergent countries. Originality/value This work contributes knowledge to international research that analyses traditional foods as functional foods and consumer perceptions on these. It is a first approach to identify perceptions of Mexican consumers towards amaranth as a traditional and a functional food.

Functional Food Center’s vision on functional food definition and science in comparison to FDA’s health claim authorization and Japan’s Foods for Specified Health Uses

2020 ◽  
Vol 10 (11) ◽  
pp. 465
Author(s):  
Rie Sadohara ◽  
Danik Martirosyan
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Functional Foods ◽  
Well Being ◽  
Vital Role ◽  
Food Science ◽  
Health Claim ◽  
Food Category ◽  
Definition Of

The aging population and skyrocketing medical costs are an urgent problem in some countries, which necessitates the prevention of diseases and postponement of disease progression with non-medical means. Functional foods are those that exhibit beneficial effects on human health and play a vital role in supporting part of normal diets. In order to produce functional foods with safe and effective active compounds, it is necessary to define functional foods and to identify the bioactive compounds, the mode(s) of action, and the proper daily dosage. Furthermore, functional foods should undergo a neutral evaluation by an independent organization to ensure only safe and effective products will be released to the market. Japan’s Foods for Specified Health Uses (FOSHU) approval system will be described in this review as an example in which individual functional foods are evaluated with numerous criteria by a governmental agency. Whilst the Food and Drug Administration (FDA) evaluates and authorizes health claim petitions, a definition of functional foods and a distinct functional food category are lacking in the U.S.. The Functional Food Center (FFC) has been supporting functional food scientists worldwide through research and the publishing of numerous educational materials on functional foods. Thus, the FFC and the Academic Society for Functional Foods and Bioactive Compounds (ASFFBC) can and are willing to help the FDA and other governmental agencies establish the category of functional foods and the field of functional food science, which needs to be highly collaborative and multidisciplinary. This review will also describe the current health claim authorization by the FDA and the FFC’s vision on the definition of functional foods, bioactive compounds, and the establishment of functional food science that will eventually contribute to human health and well-being in the US and across the globe.Keywords: functional food definition, functional foods, FOSHU, bioactive compounds, functional food science, health claim, foods for specified health uses

Making context matter: unraveling functional foods’ constructions by Tunisian consumers

2021 ◽  
Vol 24 (4) ◽  
pp. 470-496
Author(s):  
Saoussen Lakhdar ◽  
Fatma Smaoui
Keyword(s):  
Functional Food ◽  
Cultural Context ◽  
Functional Foods ◽  
Health Benefit ◽  
Well Being ◽  
Natural Setting ◽  
Mena Region ◽  
Lay Knowledge ◽  
Content Type ◽  
Health Related

Purpose This paper aims to explore the socio-cultural meanings of functional foods for Tunisian consumers and to understand how these meanings shape their preferences and practices in the particular context of a Middle-East and North African (MENA) region. Design/methodology/approach A constructivist perspective based on multi-qualitative methods was designed allowing data collection in a natural setting through focus groups interviews, individual in-depth interviews and projective techniques among Tunisian consumers. Findings Findings show the complexity and importance of conscious and unconscious non-health-related socio-cultural factors in the construction and acceptance of functional foods by the Tunisian consumer. Common sense knowledge, social environment and tradition shape the constructions and practices of functional foods. These factors may act as a shortcut to compensate for unhealthy behaviour and as a social marker to reflect trendiness and identity. Research limitations/implications The findings are specific to the Tunisian setting and may be not transferable to other settings. Practical implications The role of information is central in functional food acceptance. Communication on health effects should consider not only the formal nutritional health benefit but also lay knowledge. Social implications The findings of this research contribute in the government’s understanding of Tunisian’s constructions of health and well-being by suggesting that besides health motives, non-health-related factors such as lay knowledge, social influences and conspicuous consumption play an important role in functional foods choice. Originality/value This paper contributes to extend functional foods literature by exploring the complex interconnected conscious and unconscious socio-cultural constructions behind functional food choice. It contributes also to the understanding of the food consumer behaviour in the specific cultural context of the Arab-Muslim MENA region, an under investigated setting.

scholarly journals Fish-Based Bioactives as Potent Nutraceuticals: Exploring the Therapeutic Perspective of Sustainable Food from the Sea

Marine Drugs ◽  
2020 ◽  
Vol 18 (5) ◽  
pp. 265 ◽  
Author(s):  
Syed Amir Ashraf ◽  
Mohd Adnan ◽  
Mitesh Patel ◽  
Arif Jamal Siddiqui ◽  
Manojkumar Sachidanandan ◽  
...  
Keyword(s):  
Well Being ◽  
Developed Countries ◽  
Bioactive Molecules ◽  
Bioactive Components ◽  
Least Developed Countries ◽  
Bioactive Constituents ◽  
Sustainable Food ◽  
Therapeutic Benefits ◽  
Pharmaceutical Industries ◽  
By Products

Recent developments in nutraceuticals and functional foods have confirmed that bioactive components present in our diet play a major therapeutic role against human diseases. Moreover, there is a huge emphasis on food scientists for identifying and producing foods with better bioactive activity, which can ultimately provide wellness and well-being to human health. Among the several well-known foods with bioactive constituents, fish has always been considered important, due to its rich nutritional values and by-product application in food industries. Nutritionists, food scientists, and other scientific communities have been working jointly to uncover new bioactive molecules that could increase the potential and therapeutic benefits of these bioactive components. Despite the innumerable benefits of fish and known fish bioactive molecules, its use by food or pharmaceutical industries is scarce, and even research on fish-based nutraceuticals is not promising. Therefore, this review focuses on the current information/data available regarding fish bioactive components, its application as nutraceuticals for therapeutic purposes in the treatment of chronic diseases, ethnic issues related to consumption of fish or its by-products. Especial emphasis is given on the utilization of fish wastes and its by-products to fulfill the world demand for cheap dietary supplements specifically for underdeveloped/least developed countries.

scholarly journals Functional food science: Differences and similarities with food science

2021 ◽  
Vol 11 (9) ◽  
pp. 408
Author(s):  
Danik Martirosyan ◽  
Jessica Von Brugger ◽  
Sarina Bialow
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Health Benefit ◽  
Regulatory System ◽  
Food Product ◽  
Bioactive Compound ◽  
Well Being ◽  
The United States ◽  
Food Science ◽  
Health Claim

Many nations are facing rising healthcare costs. The field of functional food science (FFS) has been introduced to combat this. Functional foods are foods with added bioactive compounds which provide a clinically proven health benefit. However, FFS and food science (FS) are often viewed as one and the same. To progress in development and research in the field of FFS, the two must be viewed as separate. Currently, the FDA has not issued or accepted a formal definition for functional foods. In contrast, the FDA accepts and actively uses FS. This makes it difficult to regulate functional foods and weakens public trust.The FDA currently has a health claim authorization system in place, but it still fails to properly regulate functional foods. Other countries, such as Japan, have regulatory systems set in place specifically for functional foods. This increases public trust as there is a strict process that a product has to go through before it is authorized for consumption. Countries such as Japan could serve as a model for a functional foods regulatory system in the United States. The Functional Food Center (FFC) has proposed a 15 step system similar to Japan’s to authorize functional foods in the U.S. Due to a lack of governmental recognition, there is a large educational gap in secondary schools and higher educational institutions when it comes to FS and FFS. Courses and lessons regarding FS are more available to students than courses and lessons concerning FFS. In addition, the challenges that the field of FFS faces also work to separate the field from FS. Because FFS is concerned with creating functional food products (FFPs) that have a clinically proven health benefit, the scientific research in this field must meet rigorous standards to ensure that the FFP in question truly has substantial evidence for the health claim. It is important to not only acknowledge the distinction between these two fields but to also understand the benefit this will have on the well being of the general population. With FFS as an established field, research can be funded accordingly and new functional foods can be developed that can prevent or lessen the symptoms of disease. Through regular analysis and measurements through specific biomarkers, FFP can work alongside western medicine to combat disease and dysfunction. Finally, it is important that a major area that differs is the emphasis on quantity when it comes to FFS. Specific quantities must be outlined and followed in order for FFP to function as they are intended.Keywords: Functional Food Science, Food Science, Bioactive Compound, Biomarker, Functional Food Product, Foods for Specific Health Use

scholarly journals FUNCTIONAL FOODS: PROSPECTS IN UKRAINE

2019 ◽  
Vol 13 (2) ◽  
Author(s):  
L. Kaprelyants ◽  
A. Yegorova ◽  
L. Trufkati ◽  
L. Pozhitkova
Keyword(s):  
Functional Food ◽  
Food Production ◽  
Functional Foods ◽  
Well Being ◽  
Biologically Active ◽  
Human Organism ◽  
Food Substance ◽  
Food Research ◽  
Age Related ◽  
Wide Range

Today, food is intended not only to satisfy hunger and provide necessary nutrients for human organism, but also to prevent nutrition-associated diseases and improve the mental and physical condition. The formula of food in the XXI century includes constant use of both traditional natural foods and foods with desired properties in the diet. The foods with desired properties are the functional food products, i. e. those enriched with essential food substances and micronutrients. These functional products cover a wide range of foods and ingredients with various biologically active substances responsible for their health-supporting and preventive effectiveness. This allows to lower the healthcare expenditures and support the economical development. The health and general well-being of today’s Ukrainians is influenced by many factors: rush life tempo, age-related changes in organs and tissues, heredity, unhealthy habits, stress situations etc. But the great importance of the diet and numbers and quality of products from which meals are prepared also should be kept in mind. And while we cannot change some factors, we can absolutely control others, particularly the characteristics of foods. The article presents some features of modern diet of Ukrainian population as an integral factor of health risk. Also, we show food substance consumption profiles of Ukrainian population in years 2015-2018, and the rate of functional foods on Ukrainian market in the last two years. The article is a review and highlights the necessity to develop production of functional foods based on fundamental and applied researches in food technology, nutritiology and the latest molecular biological technologies. General approaches to modern principles of functional food production technology are proposed. The role of the latest molecular biological technologies in functional food production is disclosed, especially of the proteomics, nutrigenomics and metabolomics. Important directions of functional food research are shown, they are associated with identification of new functional ingredients and increasing confidence of the consumers in such products. Motivations are proposed to stimulate the food manufactures to continue to develop the functional foods and to increase their assortment, thus providing a remarkable profit from successful products.

scholarly journals Functional foods: concepts and application to inulin and oligofructose

2002 ◽  
Vol 87 (S2) ◽  
pp. S139-S143 ◽  
Author(s):  
Marcel B. Roberfroid
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Disease Risk ◽  
Well Being ◽  
Scientific Data ◽  
The Body ◽  
Health Claims ◽  
Potential Health ◽  
Function Type ◽  
Food Components

A food can be regarded as functional if it is satisfactorily demonstrated to affect beneficially one or more target functions in the body, beyond adequate nutritional effects, in a way which is relevant to either the state of well-being and health or the reduction of the risk of a disease. Health claims are expected to be authorized for functional foods based either on enhanced function (type A claim) or disease risk reduction (type B claim). Their development is a unique opportunity to contribute to the improvement of the quality of the food offered to consumer's choice for the benefit of his well-being and health. But only a rigorous scientific approach producing sound data will garantee its success. The functional food components that are discussed in the proceedings of the 3rd ORAFTI Research Conference are the inulin-type fructans, natural food components found in miscellaneous edible plants. They are non-digestible oligosaccharides that are classified as dietary fiber. The targets for their functional effects are the colonic microflora that use them as selective ‘fertilizers’; the gastrointestinal physiology; the immune functions; the bioavailability of minerals; and the metabolism of lipids. Potential health benefits may also concern reduction of the risk of some diseases like intestinal infections, constipation, non-insulin dependent diabetes, obesity, osteoporosis or colon cancer. The present proceedings review the scientific data available and, by reference to the concepts in functional food science, they assess the scientific evidence which will be used to substantiate health claims.

scholarly journals Understanding consumption choices of innovative products: an outlook on the Italian functional food market

2021 ◽  
Vol 6 (3) ◽  
pp. 818-837
Author(s):  
Bentivoglio Deborah ◽  
◽  
Margherita Rotordam ◽  
Staffolani Giacomo ◽  
Chiaraluce Giulia ◽  
...  
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Functional Characteristic ◽  
Well Being ◽  
Health Conditions ◽  
Factors Affecting ◽  
Functional Product ◽  
Innovative Products ◽  
Other Substances ◽  
Good Nutrition

<abstract> <p>Nowadays, the interest towards functional food has increased; however, several factors jeopardize their diffusion on the market. In fact, functional foods do not have either a specific regulatory framework or a statutory definition in Europe. A functional food with any nutrition and health claim related to vitamins, minerals, or other substances in their labeling have to meet only the specific requirements established by the Regulation (EC) 1924/2006. Consequently, these products are not uniquely recognizable and the perception of consumers towards them remains a confusing concept. In this scenario, this paper investigates knowledge and factors affecting consumers' consumption intention towards functional food in Italy. For this purpose, a survey was designed, and a logit model was used to explain motivators for the consumption of functional products. The result indicates that consumers are still confused about the concept of functional foods. An important motive for the consumption of functional food is the maintenance of good nutrition, health conditions as well as well-being. An additional factor in the success of functional products is the familiarity and the knowledge of the effects of a particular product on health conditions. The probability of the consumption of a functional product increases when the consumer associates the knows of the functional characteristic and the healthful properties with the consequences of their consumption. Results are useful to verify the opportunities for further expansion of these products on the Italian market.</p> </abstract>

scholarly journals Pangan Fungsional Berbasis Susu dan Produk Turunannya

2021 ◽  
Vol 1 (1) ◽  
pp. 13-19
Author(s):  
Fitri Suciati ◽  
Laras Sirly Safitri
Keyword(s):  
Coronary Heart Disease ◽  
Heart Disease ◽  
Linoleic Acid ◽  
Functional Food ◽  
Functional Foods ◽  
Bioactive Peptides ◽  
Health Needs ◽  
Degenerative Diseases ◽  
Bioactive Components ◽  
Derivative Products

Milk is food that contains complete nutrients that are consumed by various groups. Milk contains macronutrients such as protein, fat and carbohydrates as well as micronutrients such as vitamins and minerals and other components that are useful for human nutritional and health needs. Apart from containing micro and macronutrients, milk and its derivative products also contain bioactive components that have certain physiological functions that are beneficial to health, which are called Functional Foods. Milk-based functional food and its derivatives have bioactive components such as bioactive peptides, prebiotics, probiotics, conjugated linoleic acid (CLA) and several other bioactive components. Milk and its derivative products such as cheese, yogurt, kefir, and other derivative products have the potential to be developed. The development of milk-based food into functional food is expected to reduce the risk of degenerative diseases such as obesity, coronary heart disease, hypertension and cancer.

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