scholarly journals Curcumin Extraction, Isolation, Quantification and Its Application in Functional Foods: A Review With a Focus on Immune Enhancement Activities and COVID-19

2021 ◽  
Vol 8 ◽  
Author(s):  
Soubhagya Tripathy ◽  
Deepak Kumar Verma ◽  
Mamta Thakur ◽  
Ami R. Patel ◽  
Prem Prakash Srivastav ◽  
...  
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Therapeutic Agent ◽  
Review Paper ◽  
Curcuma Longa ◽  
Bioactive Compound ◽  
Unknown Species ◽  
New Knowledge ◽  
Immune Enhancement ◽  
Immune Booster

An entirely unknown species of coronavirus (COVID-19) outbreak occurred in December 2019. COVID-19 has already affected more than 180 million people causing ~3.91 million deaths globally till the end of June 2021. During this emergency, the food nutraceuticals can be a potential therapeutic candidate. Curcumin is the natural and safe bioactive compound of the turmeric (Curcuma longa L.) plant and is known to possess potent anti-microbial and immuno-modulatory properties. This review paper covers the various extraction and quantification techniques of curcumin and its usage to produce functional food. The potential of curcumin in boosting the immune system has also been explored. The review will help develop insight and new knowledge about curcumin's role as an immune-booster and therapeutic agent against COVID-19. The manuscript will also encourage and assist the scientists and researchers who have an association with drug development, pharmacology, functional foods, and nutraceuticals to develop curcumin-based formulations.

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 FFC’s Advancement of the Establishment of Functional Food Science

2020 ◽  
Vol 10 (8) ◽  
Author(s):  
Danik Martirosyan ◽  
Jack Liufu
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Bioactive Compound ◽  
Good Health ◽  
The United States ◽  
Epidemiological Studies ◽  
Global Network ◽  
Food Science ◽  
Working Definition ◽  
The Government

The Functional Food Center (FFC) has previously defined functional food as foods which have scientifically-proven benefits toward improving general health and ameliorating the effects of chronic diseases. Given this useful working definition of functional food, it’s now imperative to delineate and establish a field of functional food science. Currently, there are no published articles on what functional food science is. Defining functional food science is necessary so that a legitimate field can be established and recognized by the government as well as a global network of researchers and scientists. In this way, appropriate funding and advancements can be made, and functional foods can make their way towards significantly improving the lives of people in the United States and also around the world, as is the goal. As a result of this need, functional food science will be defined as the process of preparing functional foods as well as a field intersecting the realms of health and medical treatment. In this sense, functional food science not only deals with preparing functional foods but also with the efficacy of their health benefits. More specifically, as sciences are often defined by their processes, functional food science can be defined as the comprehensive, aggregate, interdisciplinary, and collaborative processes of: establishing a target and finding a bioactive compound that enables that effect, finding the correlated measurable biomarker, running testing to find proper dosage and effectiveness, performing clinical trials to ensure efficacy, creating the functional food with an informative label, releasing to market and running epidemiological studies to verify it. Although this understanding and definition is nascent, this can be a starting ground for the FDA and other governmental bodies, as well as the scientific and functional food community, to develop a robust, extrapolatable, and useful outline of functional food science. With an established field of functional food science, functional foods can be researched, produced, and made official and trustworthy, so that there can be large positive impacts on public health, both in disease prevention and in maintenance of good health.

scholarly journals Nutrition by design: a review of biotechnology in functional food

2016 ◽  
Vol 6 (2) ◽  
pp. 110 ◽  
Author(s):  
Thomas John Reynolds ◽  
Danik M Martirosyan
Keyword(s):  
Developing Countries ◽  
Chronic Disease ◽  
Genetic Engineering ◽  
Literature Review ◽  
Functional Food ◽  
Functional Foods ◽  
Bioactive Compound ◽  
Biotechnological Applications ◽  
Medical Institutions ◽  
History Of

Background: Medical institutions in industrial and developing countries are increasingly turning to functional foods as intervention in chronic disease. Advances in genetic engineering have provided methods of purposefully designing functional foods and bioactive compound-producing organisms. This literature review examines the recent history of biotechnological applications in functional food, the state of bioagricultural engineering for high-value compound production, and the challenges that developers face in promulgating functional foods from biotechnological sources. Based on the literature reviewed, it is predicted that adding biotechnologically-produced compounds will be more successful in producing novel functional foods.Keywords: Biotechnology; functional food; genetic engineering, golden rice, algae 

scholarly journals Curcumin: Modern Applications for a Versatile Additive

Coatings ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 519
Author(s):  
Florentina Monica Raduly ◽  
Valentin Raditoiu ◽  
Alina Raditoiu ◽  
Violeta Purcar
Keyword(s):  
Bacterial Infections ◽  
Natural Compound ◽  
Review Paper ◽  
Curcuma Longa ◽  
Antibacterial Properties ◽  
Point Of View ◽  
Nano Particles ◽  
Synergistic Activity ◽  
Quality Of Food

The recent development of several methods for extracting curcumin from the root of the plant Curcuma longa has led to intensified research on the properties of curcumin and its fields of application. Following the studies and the accreditation of curcumin as a natural compound with antifungal, antiviral, and antibacterial properties, new fields of application have been developed in two main directions—food and medical, respectively. This review paper aims to synthesize the fields of application of curcumin as an additive for the prevention of spoilage, safety, and quality of food. Simultaneously, it aims to present curcumin as an additive in products for the prevention of bacterial infections and health care. In both cases, the types of curcumin formulations in the form of (nano)emulsions, (nano)particles, or (nano)composites are presented, depending on the field and conditions of exploitation or their properties to be used. The diversity of composite materials that can be designed, depending on the purpose of use, leaves open the field of research on the conditioning of curcumin. Various biomaterials active from the antibacterial and antibiofilm point of view can be intuited in which curcumin acts as an additive that potentiates the activities of other compounds or has a synergistic activity with them.

scholarly journals Technological and Functional Assessment of Riboflavin Enriched Probiotic SoyCurd

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 47
Author(s):  
Kapil Singh Narayan ◽  
Sakshi Gaurkhede ◽  
Virat Sharma ◽  
Ankur Kumar ◽  
Bharat Bhushan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Functional Assessment ◽  
Functional Food ◽  
Acid Production ◽  
Functional Foods ◽  
Lactic Acid Production ◽  
Novel Approach ◽  
Probiotic Strains ◽  
And Control ◽  
Test Cultures

Preparation of soymilk-based product with probiotics is reasonably a novel approach in the field of fermented functional foods. The aim of this study was to develop riboflavin enriched fermented soy curds with either or combination of the two riboflavin producing probiotic strains of Lactobacillus plantarum i.e., MTCC 25432 (BBC32B) and MTCC 25433 (BBC33), and to compare the technological and functional properties of its developed products. Acidification rate and lactic acid production were enhanced with L. plantarum and its combination in a shorter time to reach pH 4.7. Hardness and cohesiveness were significantly (p < 0.05) higher for fermented soymilk by co-culture of L. plantarum followed by individual strains. Similarly, higher G′ (6.25 × 102 Pa), G” (2.30 × 103 Pa) and G* (8.00 × 102 Pa) values observed for the combination of both L. plantarum strains showed that the gel formed was firmer and had solid character. The riboflavin content of product developed with a combination of test cultures was significantly higher (342.11 µg/L) than individual cultures and control. The final product had a higher probiotic count (more than 9 log cfu/mL), which is also required for functional food containing probiotics.

Development and Validation of a Functional Foods Frequency Questionnaire for Greek Adults

2020 ◽  
Vol 19 (3) ◽  
pp. 373-381
Author(s):  
Papagianni Olga ◽  
Staramou Athanasia ◽  
Rigopoulos Nikolaos ◽  
Dimou Charalampia ◽  
Koutelidakis Antonios
Keyword(s):  
Food Frequency Questionnaire ◽  
Functional Food ◽  
Functional Foods ◽  
Assessment Tools ◽  
Greek Population ◽  
Rank Test ◽  
Food Groups ◽  
Food Frequency ◽  
The Past ◽  
Significant Difference

The aim of the study was to investigate whether a food frequency questionnaire is a valid tool for recording and evaluating the frequency of consumption of different functional foods in a sample of the Greek population. Ninety healthy adults aged 18-75 years, not on a specific diet for the past six months and residing in the same location during the past one year were randomly selected to participate in this study. They answered a functional food frequency questionnaire, which included 76 food groups, and filled three consecutive 24-h recalls. The functional food frequency questionnaire was weighted by grams of each food group consumed per day. SPSS-21 program was used for the interpretation of the results. The nonparametric Wilcoxon sign rank test was used to correlate the variables derived from the functional food frequency questionnaire and those derived from the mean of the 24-h recall. The functional food frequency questionnaire was validated at the rate of 80.3%, especially for 61 of 76 functional food subgroups, and there was no statistically significant difference between the two assessment tools, concerning food frequency consumption. These findings showed that the developed functional food frequency questionnaire is a valid tool to investigate the frequency of functional foods consumption in the Greek population.

Trp-Trp acts as a multi-functional blocker for human bitter taste receptors, hTAS2R14, hTAS2R16, hTAS2R43, and hTAS2R46

2021 ◽  
Author(s):  
Ichie Ojiro ◽  
Hiromi Nishio ◽  
Toyomi Yamazaki-Ito ◽  
Shogo Nakano ◽  
Sohei Ito ◽  
...  
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Bitter Taste ◽  
Functional Characteristic ◽  
Taste Receptors ◽  
Food Ingredients ◽  
Masking Agents ◽  
Bitter Taste Receptors ◽  
Bitterness Masking

Abstract Many functional food ingredients activate human bitter taste receptors (hTAS2Rs). In this study, A novel inhibitor, Trp-Trp, for hTAS2R14 was identified by searching for the agonist peptide's analogs. Trp-Trp also inhibited hTAS2R16, hTAS2R43, and hTAS2R46, which share the same agonists with hTAS2R14. The multi-functional characteristic of Trp-Trp is advantageous for use as bitterness-masking agents in functional foods.

EVALUATION OF THE NUTRITIONAL VALUE OF BAKERY MIXES AND GRAIN BREAD ON THEIR BASIS

2019 ◽  
Author(s):  
Н.Н. АЛЕХИНА ◽  
Е.И. ПОНОМАРЕВА ◽  
И.М. ЖАРКОВА ◽  
К.К. ПОЛЯНСКИЙ ◽  
А.С. ЖЕЛТИКОВА
Keyword(s):  
Functional Food ◽  
Comparative Evaluation ◽  
Nutritional Value ◽  
Functional Foods ◽  
Biologically Active ◽  
Dietary Fibers ◽  
Food Ingredients ◽  
Biological Value ◽  
Amaranth Flour ◽  
Active Substances

Проведена сравнительная оценка хлебопекарных смесей (ХПС) Ливенка и Амарантус, включающих биоактивированное зерно пшеницы и ржи и биоактивированные злаковые культуры и амарантовую муку соответственно, и хлеба на их основе. Исследованы химический состав, биологическая и энергетическая ценность ХПС и выпеченных на их основе образцов зернового хлеба Ливенский и Амарантус. Установлено, что ХПС Амарантус и хлеб Амарантус отличаются несколько большим содержанием белка, кальция, лизина по сравнению с ХПС Ливенка и хлебом Ливенский. Однако по количеству пищевых волокон и витаминов ХПС с амарантовой мукой и изделия на ее основе несколько уступают образцам, приготовленным без добавки амарантовой муки. Внесение амарантовой муки в дозировке 5,5% взамен части ржаной муки незначительно повышает энергетическую и биологическую ценность ХПС и хлеба на ее основе. Установлено, что ХПС Ливенка и Амарантус относятся к функциональным пищевым ингредиентам за счет содержания значимого количества биологически активных веществ, а изделия на их основе – к функциональным пищевым продуктам. Comparative evaluation of baking mixes (BM) of Livenka and Amarantus, including bioactivated grains of wheat and rye and bioactivated cereals and amaranth flour, respectively, and bread on their basis was carried out. Chemical composition, biological and energy value of BM and baked on their basis samples of grain bread Livenskiy and Amarantus were investigated. It is established that the BM Amarantus and bread Amarantus are slightly high content of protein, calcium, lysine, compared with BM Livenka and bread Livenskiy. However, the number of dietary fibers and vitamins BM with amaranth flour and products on it based are concede to samples a little prepared without the addition of amaranth flour. The introduction of amaranth flour in a dosage of 5,5% instead of a portion of rye flour slightly increases the energy and biological value of BM and bread on it based. It was found that the BM Livenka and Amarantus are functional food ingredients due to the content of a significant amount of biologically active substances, and products on their based – to functional foods.

scholarly journals RESEARCHES ON SOLVENT EXTRACTION OF PHYTOSTEROLS FROM TALL OIL IN A VIEW OF FUNCTIONAL FOOD SUPPLEMENTATION

1970 ◽  
Vol 63 ◽  
Author(s):  
Livia Svetlana Pascal ◽  
Rodica Segal
Keyword(s):  
Solvent Extraction ◽  
Functional Food ◽  
Functional Foods ◽  
Low Density Lipoproteins ◽  
Food Supplementation ◽  
Chemical Characteristics ◽  
Low Density ◽  
Tall Oil ◽  
Physical Chemical ◽  
Softwood Pulp

The tall oil is a by-product resulted from the fabrication of softwood pulp by using the sulphate boiling technique. The most important components of the tall oil are the phytosterols, used in cosmetics, medicine. Lately, the phytosterols are introduced in functional foods due to their properties of decreasing the cholesterol in low density lipoproteins (LDL). In this paper the physical-chemical characteristics of the tall oil provided by the Someş, Dej Pulp Plant were studied. As a result of the studied carried out using analytical methods, it was determined that the content in phytosterols of the tall oil is of 2.68%.

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.

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