A Voluntary Effort to Improve the Quality of Health Functional Foods in Korean Market

2021 ◽  
Vol 1 ◽  
Author(s):  
Joo Young Lee
Keyword(s):  
Functional Foods ◽  
Korean Market

scholarly journals Fatty Acid Profile, Lipid Quality and Squalene Content of Teff (Eragrostis teff (Zucc.) Trotter) and Amaranth (Amaranthus caudatus L.) Varieties from Ethiopia

2021 ◽  
Vol 11 (8) ◽  
pp. 3590
Author(s):  
Endale Amare ◽  
Luca Grigoletto ◽  
Viviana Corich ◽  
Alessio Giacomini ◽  
Anna Lante
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Functional Foods ◽  
Unsaturated Fatty Acids ◽  
Fatty Acid Content ◽  
Gluten Free ◽  
Amaranthus Caudatus ◽  
Lipid Quality ◽  
Squalene Content

Teff and amaranth are gluten-free cereals with significant nutritional and health benefits. However, they are underutilized and known in limited areas of the world. The present study evaluated the fatty acid profile, crude fat, squalene content and lipid quality of seven teff (Eragrostis teff (Zucc.) Trotter) and three amaranth (Amaranthus caudatus L.) varieties from Ethiopia. The fat content ranged from 2.92 to 3.34% (averaging 3.06%) and from 8.28 to 9.21% (averaging 8.6%) for teff and amaranth, respectively. Linoleic, oleic and palmitic acid were predominant in both teff and amaranth, accounting for approximately 89 and 85% of total fatty acid content, respectively. The saturated to unsaturated fatty acids ratio ranged from 0.30 to 0.32 in teff and from 0.38 to 0.40 in amaranth. The parameters used to describe lipid quality, i.e., thrombogenicity and atherogenicity indices, show that teff was superior over amaranth, suggesting a preference for the former for healthy food formulation. The squalene content of white amaranth (486.54 mg/100 g DM) was significantly higher than that of the other two varieties (327.54 and 340.81 mg/100 g DM for red and brown amaranth, respectively). In general, both gluten-free crops should be exploited for their potential as ingredients for the development of novel functional foods.

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.

scholarly journals Some aspects of food safety from animal origin

2012 ◽  
pp. 153-155
Author(s):  
József Fenyvessy
Keyword(s):  
Functional Foods ◽  
Raw Materials ◽  
Point Of View ◽  
Animal Origin ◽  
Biological Origin ◽  
Chemical Substances ◽  
Healthy Nutrition ◽  
Public Health Hazards ◽  
The Relationship

The relationship between the civilisation illnesses and incorrect nutrition can be considered as demonstrated. The functional foods having one or several nutritional- biological advantage can contribute to the healthy nutrition and to improving the quality of life. Beside the healthy nutrition it is an another important requirement that the food does not contain pathogens or substances of chemical and biological origin namely it has to be safe. In this publication the foods of animal origin were investigated in the point of view of public health hazards arising during their production and processing.The contamination and infection of food raw materials, the consequence of chemical substances getting in or developing it the food, the judgement of food deviring from genetically modified or cloned animals are discussed.

scholarly journals Is Earnings Quality Associated with Corporate Social Responsibility? Evidence from the Korean Market

2019 ◽  
Vol 11 (15) ◽  
pp. 4116 ◽  
Author(s):  
Yoon ◽  
Kim ◽  
Lee
Keyword(s):  
Earnings Management ◽  
Financial Reporting ◽  
Large Family ◽  
Discretionary Accruals ◽  
Sample Analysis ◽  
Socially Responsible ◽  
Weak Support ◽  
Environmentally Sensitive ◽  
Korean Market

Socially responsible firms are believed to behave in a responsible manner to restrict earnings management and thus deliver more reliable and transparent financial information to investors. We test this hypothesis by predicting a higher quality of financial reporting for socially responsible firms in the Korean market. The entire sample analysis provides evidence for the hypothesis in the use of discretionary accruals as proxy variables for the quality of financial reporting. However, our sub-sample analysis indicates that such weak support is driven by a group of environmentally sensitive firms and the affiliates of large family-owned conglomerates, or chaebol. Socially responsible firms are less likely to be involved with earnings management in the group of non-environmentally sensitive industries and non-chaebol affiliates. These firms provide a better quality of financial reporting in terms of both the use of discretionary accruals and real activity manipulations. In line with recent studies, our findings suggest that ethical concerns in producing high-quality financial reports rely significantly on firm characteristics.

scholarly journals The Effect of Nutrient-Dense, Portion-Controlled Functional Foods in Overweight Men with Reduced Libidos: A Prospective, Pilot Study

2019 ◽  
Vol 12 (4) ◽  
Author(s):  
Stacey J Bell
Keyword(s):  
Quality Of Life ◽  
Waist Circumference ◽  
Sexual Health ◽  
Functional Foods ◽  
Sperm Count ◽  
Sperm Concentration ◽  
Free Testosterone ◽  
Salivary Testosterone ◽  
Semen Volume

Background and Objectives: Aging and weight gain often lead to reduced male libido, testosterone levels, and reproductive health functions. Younger men, who have reduced libido due to no under-lying medical or environment cause, are often prescribed medications. Non-pharmacological treatment usually includes weight loss. Materials and Methods: The aim of this prospective, single-arm, four-month study was to evaluate the effect of a nutrient-dense dietary plan using portion-controlled, pre-packaged functional foods on body weight, sexual performance, free testosterone, semen volume, and sperm concentration in overweight men aged 20-50 years of age. Results: Eleven individuals began the study, and six completed it. Participants consumed either four or five nutrient-rich functional foods daily and ate mostly healthy foods otherwise. Baseline mean weight was 107±21 kg, decreasing to 97±24 by week 8, but was 104±19 at week 16. Mean waist circumference decreased at each measurement: 112±13 cm at baseline, 110±12 cm at week 8, and 108 ±11 cm at week 16. Everyone, except one subject who had no change, experienced a decrease in waist circumference of 2-8 cm. All participants for whom data were available experienced increases in salivary testosterone concentrations between 18 and 87 pg/mL; by week 4, all had normal readings. At baseline and throughout the study, all but one person had normal semen volumes (i.e., at least 1.5mL). Sperm concentrations were Optimal at baseline for three participants (i.e.,≥ 55 M/mL), and the remaining two had Moderate values (16-54 M/mL, inclusive). Sperm concentrations varied throughout the study with three men experiencing Moderate concentrations at week 4, and two had Low concentrations (i.e., 15 M/mL). At week 8, all five subjects had Moderate sperm concentrations. By week 12, four had Moderate readings and one had an Optimal sperm concentration; at week 16, this improved to three with Moderate readings and two had Optimal concentrations. Total sperm counts (semen volume x sperm concentration [in millions]) varied among the participants. Between baseline and week 16, two participants had a lower total sperm count (decrease of 12% and 50%), and three had increased counts (all had 40-45% increases). Sexual health was assessed via a questionnaire (Sexual Health Inventory for Men [SHIM]). Upon entry into the study, all participants had suboptimal SHIM scores (i.e.,  21); at the end, three of the six normalized. For the general quality of life questions, scores tended to be better for each quality of life indicator, except gastrointestinal issues (GI), which worsened over time. The greatest improvements were seen in energy level, diet quality, and passion. Conclusions: Overweight men with low libidos experienced benefits from consuming nutrient-dense functional foods for anthropometric measurements, quantitative measures of testosterone, semen volume, sperm concentration, and subjective measures of quality of life. These preliminary results are encouraging, and we are continuing to recruit more subjects to confirm these findings.

scholarly journals Development of boiled sausage technology using vegetable raw ingredients

2020 ◽  
Vol 82 (1) ◽  
pp. 139-144
Author(s):  
A. A. Hayrapetyan ◽  
V. I. Manzhesov
Keyword(s):  
Functional Foods ◽  
Raw Materials ◽  
Food Products ◽  
Study Objective ◽  
Experimental Development ◽  
Food Components ◽  
Healthy Nutrition ◽  
Physico Chemical ◽  
Vegetable Raw Materials

The most rational and promising way to solve the problem of healthy nutrition, according to most scientists and specialists, is to combine raw materials of meat and vegetable origin. To obtain functional products, an important factor is not only the enrichment of food products with vegetable raw materials, but also the stabilization of the quality of meat systems. The use of vegetable components in addition to raw meat makes it possible to obtain combined products that are diverse in composition, which significantly expands the range of high-quality products and creates the possibility of designing products of a given composition. Also, it was found that the content of only meat or vegetable protein in food has less biological value than their mixture. The combination of vegetable and meat protein is well achieved in paste products. The article highlights the development of technology for the production of functional foods using meat and vegetable raw materials. The study objective was the development of combined food products for medical, prophylactic and functional purposes. An improved recipe for meat paste with the addition of vegetable ingredients is proposed. According to the developed technology, experimental development of several samples of cooked sausage “Appetitnaya” was carried out on the basis of a balanced ratio of the main food components, providing increased digestibility and digestibility. Production tests of product development were conducted. Quality assessment by organoleptic, physico-chemical and microbiological indicators of the finished product was carried out according to generally accepted methods.

scholarly journals Applications of mesoporous silica materials in food – a review

2013 ◽  
Vol 31 (No. 2) ◽  
pp. 99-107 ◽  
Author(s):  
A. Bernardos ◽  
L. Kouřimská
Keyword(s):  
Controlled Release ◽  
Mesoporous Silica ◽  
Digestive System ◽  
Functional Foods ◽  
Bioactive Molecules ◽  
Silica Supports ◽  
Silica Materials ◽  
Mesoporous Silica Materials ◽  
Health Field

Mesoporous silica materials have been developed for some applications in the health field. These solids are used for the controlled release of bioactive molecules, as catalysts in the synthesis of essential nutrients, as sensors to detect unhealthy products etc., with many applications in food technologies. By combining mesoporous silica materials with food, we can create healthier products, the products that improve our quality of life. The development of mesoporous materials applied to food could result in protecting bioactive molecules during their passage though the digestive system. For this reason, the controlled release of bioactive molecules is a very interesting topic for the discipline of food technology. The use of mesoporous silica supports as catalysts in the synthesis of nutrients and as sensors for the detection of unhealthy products, essential in food, is in great demand industrially for the manufacture of functional foods and films for food and industrial packaging. This review shows some examples of silica materials and their applications in food.  

Importance of Biotechnology in the Development of Functional Foods in Emerging Countries

2017 ◽  
pp. 269-281
Author(s):  
Carolina Alejandra Oliu
Keyword(s):  
Functional Foods ◽  
Emerging Countries ◽  
Short Description ◽  
Healthy Foods ◽  
Traditional Foods ◽  
Potential Market

This chapter seeks to highlight the qualities of functional foods, in relation to those called traditional foods and, from this perspective, the contribution that the use of techniques based on biotechnology can provide to increase the quality of foods, while seeking to reduce diseases derived from a bad or insufficient nutrition in the population. To that end, a brief overview has been prepared on the diverse categories of healthy foods, before delving deeper into the definitions of functional foods. This paper addresses the existing relation and impact of using biotechnology for processing them and, at the same time, it provides a short description of the potential market for functional foods in Chile.

scholarly journals Spray Drying for the Encapsulation of Oils—A Review

Molecules ◽  
2020 ◽  
Vol 25 (17) ◽  
pp. 3873 ◽  
Author(s):  
Nameer Khairullah Mohammed ◽  
Chin Ping Tan ◽  
Yazid Abd Manap ◽  
Belal J. Muhialdin ◽  
Anis Shobirin Meor Hussin
Keyword(s):  
Spray Drying ◽  
Food Industry ◽  
Functional Foods ◽  
Oxidation Stability ◽  
Drying Process ◽  
Food Ingredients ◽  
Drying Techniques ◽  
Wall Materials ◽  
Encapsulation Methods

The application of the spray drying technique in the food industry for the production of a broad range of ingredients has become highly desirable compared to other drying techniques. Recently, the spray drying technique has been applied extensively for the production of functional foods, pharmaceuticals and nutraceuticals. Encapsulation using spray drying is highly preferred due to economic advantages compared to other encapsulation methods. Encapsulation of oils using the spray drying technique is carried out in order to enhance the handling properties of the products and to improve oxidation stability by protecting the bioactive compounds. Encapsulation of oils involves several parameters—including inlet and outlet temperatures, total solids, and the type of wall materials—that significantly affect the quality of final product. Therefore, this review highlights the application and optimization of the spray drying process for the encapsulation of oils used as food ingredients.

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