Nanostructured vitamin E: its properties and application in functional foods

2021 ◽  
pp. 372 (400)-386 (407)
Author(s):  
A.A. Krolevets ◽  
N.I. Myachikova ◽  
O.V. Binkovskaya ◽  
S.G. Glotova ◽  
K.M. Semichev ◽  
...  
Keyword(s):  
Vitamin E ◽  
Functional Food ◽  
Functional Foods ◽  
Food Products ◽  
Self Organization ◽  
English Version

The paper presents the properties of nanostructured vitamin E (self-organization and the size of nanocapsules are determined using the NTA method) and its use in functional food products. English version of the article is available on pp. 400-407 at URL: https://panor.ru/articles/nanostructured-vitamin-e-its-properties-and-application-in-functional-foods/66135.html

Nanostructured dry extract of aloe vera: properties and applications in the production of functional foods

2021 ◽  
pp. 682-693
Author(s):  
A.A. Krolevets ◽  
N.I. Myachikova ◽  
O.V. Binkovskaya ◽  
S.G. Glotova ◽  
K.M. Semichev ◽  
...  
Keyword(s):  
Functional Food ◽  
Xanthan Gum ◽  
Functional Foods ◽  
Aloe Vera ◽  
Spherical Shape ◽  
Food Products ◽  
Polydispersity Index ◽  
Self Organization ◽  
Dry Extract ◽  
Average Size

The paper presents the properties of a nanostructured dry extract of badan (self-organization and the size of nanocapsules are determined using the NTA method). The polydispersity index in carrageenan is 0.61–1.096 in agar-agar and xanthan gum, respectively, which suggests that nanocapsules of dry aloe extract approach a spherical shape in this case. The average size of nanocapsules is in the range of 68–160 nm. The obtained compounds were used in various functional food products.

Properties of nanostructured diacamph and its use in the production of functional foods for medicinal purposes

2021 ◽  
pp. 442-448
Author(s):  
A.A. Krolevets ◽  
N.I. Myachikova ◽  
O.V. Binkovskaya ◽  
S.G. Glotova ◽  
K.M. Semichev ◽  
...  
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Ice Cream ◽  
Food Products ◽  
The Self ◽  
Self Organization

The article considers the properties of nanostructured diacamph. The sizes of diacamph nanoparticles in various shells were determined using the NTA method, and the self-organization of the nanoparticles was studied. An assessment of the use of nanostructured diacamph in the production of functional food products for medicinal purposes was carried out on the example of ice cream and marmalade.

scholarly journals Consumer Evaluation of the Role of Functional Food Products in Disease Prevention and the Characteristics of Target Groups

Nutrients ◽  
2019 ◽  
Vol 12 (1) ◽  
pp. 69 ◽  
Author(s):  
Brigitta Plasek ◽  
Zoltán Lakner ◽  
Gyula Kasza ◽  
Ágoston Temesi
Keyword(s):  
Immune System ◽  
Cholesterol Level ◽  
Functional Food ◽  
Functional Foods ◽  
Tertiary Education ◽  
Age Groups ◽  
Binary Logistic Regression ◽  
Food Products ◽  
High Cholesterol ◽  
High Cholesterol Level

Our research explores the methods consumers would consider using in order to prevent non-communicable diseases, with consuming functional food products being one of these methods. Previous research has pointed out the importance of missing information such as which diseases worry consumers and what they would use to avoid them. We conducted a personal survey with 1027 people in Hungary about 13 diseases and four prevention methods. We analyzed the results with descriptive statistical methods, binary logistic regression, and random forest. According to our results, the highest proportion of worried respondents think it is justified to consume functional foods for the prevention of digestive problems, a weakened immune system, and high cholesterol level. Our results help to characterize the target group for these three diseases. Completed education plays a key role in choosing functional foods to prevent a weakened immune system. Those with tertiary education are the most likely to choose this prevention method. With the other two diseases, age played a crucial role. All age groups over 36 would be more likely to choose functional foods to prevent digestive problems, whereas in case of high cholesterol level, the 36–50 age group would be more likely to apply this method.

scholarly journals Marketing strategies for functional food products

2021 ◽  
Vol 11 (8) ◽  
pp. 335
Author(s):  
Stella Chen ◽  
Danik Martirosyan
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Scientific Evidence ◽  
Food Products ◽  
Marketing Strategies ◽  
Consumer Acceptance ◽  
Perceived Fit ◽  
Intent To Purchase ◽  
Food Center ◽  
Information Channels

Functional foods are experiencing a growing demand worldwide as consumers seek ways to take control of their health. Despite this growing demand, the lack of a standard definition for functional food for formal categorization and regulation results in many functional food products run into hurdles for consumer acceptance, as many people are not familiar with the concept, and scientific evidence that could increase legitimacy of these products is not widely available. Of the 15 steps the Functional Food Center has outlined for development of functional food products, marketing a product to educate people is closely related to consumer acceptance and is therefore an important step to study to increase success of functional food products. This review article will focus on recent studies that examine carrier/ingredient combinations, information channels, credibility, and consumer targeting and how they can impact consumer intent to purchase or accept functional foods. These studies build off hypotheses tested in pre-existing studies or bring in novel determinants to consider. Finally, advice on marketing based on the results in the included papers and from an industry expert will be discussed.Keywords: Functional Food Marketing, Carrier/Ingredient Combinations, Perceived Fit, Information Channels, Credibility, Consumer Targeting, Advertising, Consumer Acceptance, Purchase Intent

scholarly journals Functional Foods and Human Health: An Overview

2021 ◽  
Author(s):  
Muhammad Sajid Arshad ◽  
Waseem Khalid ◽  
Rabia Shabir Ahmad ◽  
Muhammad Kamran Khan ◽  
Muhammad Haseeb Ahmad ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Functional Food ◽  
Functional Role ◽  
Functional Foods ◽  
Food Products ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Food Ingredients ◽  
Functional Components ◽  
Modified Functional

Functional food is a whole ingredient or a part of food that used as food for specific therapeutic purposes. It is divided into two wide categories: Conventional and modified functional foods. Conventional functional Foods are composed of natural or whole-food ingredients that provide functional substances while modified functional is food or food products in which add additional ingredients for specific health purposes. Plant-based food such as fruits, vegetables, herbs, cereals, nuts and beans contain vitamins, minerals, fiber, omega-3 fatty acids, antioxidants and phenolic compounds that play a functional role in the human body against chronic diseases including cancer, cardiovascular and GIT-related disease. Some other foods or food products like juices, dairy products, fortified eggs and seafood are composed of functional components. Fish contain omega-3 fatty acids (EPA and DHA) that are played a functional role in heart health and brain development.

Some Developments Regarding Functional Food Products (Functional Foods)

2012 ◽  
Vol 8 (2) ◽  
pp. 102-111 ◽  
Author(s):  
Raquel de Pinho Ferreira Guine ◽  
Maria Joao Reis Lima
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Food Products

scholarly journals Prospects for Development of Highly Satiating Foods in Poland

2017 ◽  
Vol 17(32) (4) ◽  
pp. 280-291
Author(s):  
Magdalena Skotnicka ◽  
Filip Kłobukowski ◽  
Maria Śmiechowska
Keyword(s):  
Body Mass ◽  
Functional Food ◽  
Food Production ◽  
Functional Foods ◽  
Legal Status ◽  
Food Products ◽  
Obesity Epidemic ◽  
Consumer Demands ◽  
High Level

The high level of competition between food products on the market has encouraged the development of various types of functional foods. Consumer demands and requirements for both medicinal and healthy products has caused food manufacturers to widen their product offerings. The objective of this study was to present the legal status of functional food production and sales, as well as analyse the possibilities of developing customized foods, in particular, highly satiating foods. In this time of obesity epidemic, the use of specifically designed food products which suppress hunger and give the feeling of satiety could be an effective tool in preventing obesity and controlling body mass. There is an optimistic prognoses that this type of food will be introduced on the Polish market.

The properties of nanostructured nitrogen-containing alkylating compounds and their use in the production of functional food products for cancer treatment

2021 ◽  
pp. 603-608
Author(s):  
A.A. Krolevets
Keyword(s):  
Cancer Treatment ◽  
Functional Food ◽  
Food Products ◽  
Self Organization

The paper considers some properties of nanostructured nitrogen-containing drugs used in oncology on the example of ifosfamide and cyclophosphamide studied by self-organization and the NTA method.

Properties of nanostructured lanthanum and cerium nitrates and their prospective application as ingredients for functional food products

2020 ◽  
pp. 53-60
Author(s):  
A.A. Krolevets ◽  
E.M. Mamaeva
Keyword(s):  
Functional Food ◽  
Food Products ◽  
The Self ◽  
Self Organization ◽  
Prospective Application

The sizes of nanostructured lanthanum and cerium nitrates are provided by the NTA method. The evaluation of preparations by the self-organization method is carried out. It is shown that the sizes of nanostructured lanthanum and cerium nitrates depend significantly on the nature of the shell and average from 108 to 255 nm.

Fortification of food products with nanostructured iodine preparations

2021 ◽  
pp. 646 (720)-660 (733)
Author(s):  
A.A. Krolevets ◽  
S.G. Glotova ◽  
E.M. Mamaeva ◽  
M.Yu. Solodovnikova ◽  
K.V. Golubkova
Keyword(s):  
Potassium Iodide ◽  
Functional Food ◽  
Ice Cream ◽  
Food Products ◽  
Bakery Products ◽  
English Version ◽  
Baked Milk ◽  
Functional Purpose

The paper presents the properties of nanostructured iodine preparations using the example of potassium iodide and microalgae — spirulina and their application for the production of functional food products for preventive purposes, for instance kefir, fermented baked milk, marmalade, ice cream and bakery products. The sizes of nanostructured preparations were determined by the NTA method. As it turned out, the size of nanoparticles is 42–460 nm, which makes it possible to use these products for the functional purpose. English version of the article is available on pp. 720-733 at URL: https://panor.ru/articles/enrichment-of-food-products-with-nanostructured-iodine-specimen/70300.html

Sign in / Sign up

Export Citation Format

Share Document