Functional Food Presentation

HEALTH FOOD: New Innovation to Therapy

Dr. Rajesh Kumar

Ph.D (Dairy Microbiology) Molecular Biology Unit Dairy Microbiology Division N.D.R.I pdfMachine A pdf writer that produces quality PDF files with ease! Produce quality PDF files in seconds and preserve the integrity of your original documents. Compatible across nearly all Windows platforms, simply open the document you want to convert, click “print”, select the “Broadgun pdfMachine printer” and that’s it! Get yours now!

INTRODUCTION Diet is a major focus of public health strategy aimed at maintaining optimum health throughout life, preventing early onset of chronic diseases as well as promoting healthier ageing.

The growing demand for ‘healthy’ foods is stimulating the innovation and new product development internationally.

Food industry has a central role in facilitating healthier eating practices through the provision and promotion of healthy foods.

Continuously increasing consumers’ health consciousness and expenditure are socio-economic factors responsible for the expanding worldwide interest in functional foods. pdfMachine A pdf writer that produces quality PDF files with ease! Produce quality PDF files in seconds and preserve the integrity of your original documents. Compatible across nearly all Windows platforms, simply open the document you want to convert, click “print”, select the “Broadgun pdfMachine printer” and that’s it! Get yours now!

Cont… The functional food concept has, in recent years, moved progressively towards the development of dietary supplement that may affect the intestinal microbial composition and activities.

Probiotic strains can be successfully manufactured and incorporated into highly acceptable food products.

Food, Medicine or What? Foods provide energy, nutrition, organoleptic enjoyment and in many cases a mode of social interaction.

Functional foods do all of the above and also have a preventive effect. pdfMachine A pdf writer that produces quality PDF files with ease! Produce quality PDF files in seconds and preserve the integrity of your original documents. Compatible across nearly all Windows platforms, simply open the document you want to convert, click “print”, select the “Broadgun pdfMachine printer” and that’s it! Get yours now!

Difference between food, functional food and medicine

Foods – parts of a healthy life style

Functional Food – prevent illnesses

Medicine – cure illnesses

Consumer demand

Global Food Market Global Health Food Market US $ 2,000 billlion/1997 US $ 33 billlion/2000

Conventional Foods Health Foods

Global Drug Market US $ 300 billlion/1997

Nutraceuticals

OTC Drugs

Functional Foods

Prescription Drugs

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Professional demand

Food, Health Food and Drug market

What is a Functional Food? “Foods or dietary components that may provide a health benefit beyond basic nutrition.” Biologically active components impart health benefits or physiological effects. Includes both functional attributes of conventional foods and new redesigned food products. •Whole food, components/ingredients of food. •Natural or formulated food.

Focus is on preventative health benefits rather than cure. pdfMachine A pdf writer that produces quality PDF files with ease! Produce quality PDF files in seconds and preserve the integrity of your original documents. Compatible across nearly all Windows platforms, simply open the document you want to convert, click “print”, select the “Broadgun pdfMachine printer” and that’s it! Get yours now!

Potential targets for functional food development Correlation between Diet and Disease Top 10 causes of Death Cancer

Diseases Most Affected by Diet

Ischaemic

Cancer

Heart Disease Pneumonia Cerebrovascular Diseases (Stroke) Accidents, Poisoning & Violence Other Heart Diseases Chronic Obstructive Lung Disease Diabetes Mellitus Urinary Tract Infections Nephritis, Nephrotic Syndrome & Nephrosis

High

Cholesterol Coronary Heart Diseases Atherosclerosis Stroke Hypertension Diabetes (type II) Gastrointestinal Disorders Osteoporosis

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Established relationship between diet and health Health Problem Obesity Cholesterol level Blood pressure Arteriosclerosis Constipation Osteoporosis Caries Iron deficiency

Well-established relationship with… Energy content Fat Salt Omega-3-fatty acids Dietary Fiber Calcium Easily fermentable carbohydrates Iron

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Classification of Functional Foods Functional Foods 

From Plant sources

(Nutraceutical incorporated Foods)



Bran:-

Designer Foods From Animal Sources



oats, wheat. Vitamin pills Fiber:- soluble, insoluble. Mineral pills Soy proteins Herbal pills/supplements Grains:- Buckwheat, Quinoa Oil gel caps Lentils, chickpea, peas, beans Phytochemicals Hemp, Flaxseed Antioxidant Tomatoes, cruciferous vegetables Fish:- Omega- 3(n-3) Fatty acids. Citrus fruits, wine/grape, garlic. Beef:- Conjugated linoleic acid (CLA) Modified oils:- high oleic, low saturated Dairy based:1. Probiotic (+Prebiotic = Synbiotic) 2. Bioactive Milk Components. 3. Bioactive peptides pdfMachine A pdf writer that produces quality PDF files with ease! 4. Antioxidant Produce quality PDF files in seconds and preserve the integrity of your original documents. Compatible across nearly all Windows platforms, simply open the document you want to convert, click “print”, select the “Broadgun pdfMachine printer” and that’s it! Get yours now!

Functional Food Ingredient Functional Ingredient

Source

Potential Benefit

CAROTENOIDES Neutralize free radicals, which may cause damage to cells

á-carotene

carrots

â- carotene

fruits, vegetables

Lutein

green vegetables

Reduce risk of macular degeneration

Lycopene

tomato products (ketchup, sauces)

Reduce risk of prostate cancer

Soluble Fibre

wheat bran

Reduce risk of breast or colon cancer

Insoluble Fibre

oats

â-Glucan

psyllium

Reduce risk of cardiovascular disease

DIETARY FIBRE

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Cont… FATTY ACIDS Omega-3-Fatty Acids

fish oils

Reduce risk of cardiovascular disease Improve mental, visual Functions

Conjugated Linoleic Acid (CLA)

cheese, meat products

Improve body composition Decrease risk of certain cancers

Anthocyanidins

Fruits

Catechins

Tea

Neutralize free radicals; Reduce risk of cancer

Flavanones

Citrus

Flavones

Fruits/Vegetables

FLAVONOIDS

PLANT STEROLS Stanol ester

Corn, soy, wheat, wood oils

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Lower blood cholesterol levels by inhibiting cholesterol absorption

SOY PROTEINS: PHYTOESTROGENS Isoflavones: Daidzein Genistein

soybeans and soy-based foods

Menopause symptoms, such as hot flashes Protect against heart disease and some cancers; lower LDL and total cholesterol.

cranberries, Cranberry products, cocoa, Chocolate

Improve urinary tract health Reduce risk of cardiovascular disease

TANNINS Proanthocyanidins

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A Nutraceutical is a product isolated from foods but sold in powders, pills and other medicinal forms not generally associated with food and is demonstrated to have physiological benefits or provide protection against chronic diseases. (Health Canada 1998)

Goitre Prevention Anti –Carcinogenic





Immunogenic



Osteoporosis Prevention

Nutraceuticals



Anti-hypertensive





 Reduce Allergic Reactions



Prevent Anemia

Protective against Cardiovascular disease

Nutraceuticals can be derived from plants (e.g., antioxidants, echinacea, fenugreek, etc.), from animals and microorganisms (e.g. elk velvet, essential fatty acids, enzymes, etc.) and from marine sources (e.g., glucosamine, chitosan, fish oils, etc.)

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BIO-ACTIVE MILK COMPONENTS S.No. Ingredient Potential Health Attribute 1. Casein Phosphopeptides Promotion of calcium absorption 2. Lactoperoxidase Prevention of dental caries 3.

Lactoferrin

4.

Modified â-Lactoglobulin

5.

Immunoglobulins

6.

Calcium

7.

Vitamins

Prevention of gastrointestinal infection Prevents milk protein allergies Prevention of gastrointestinal infection Promotes healthy bones and Teeth Prevent vitamin deficiency

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SYNBIOTICS:- Probiotics + Prebiotics Probiotics: “Living microorganisms, which upon ingestion exert health benefits on the host” Serum Cholesterol Reduction Diarrhea







Stimulate Mucosal Immunity



Probiotics



Lactose intolerance





 Reduce Allergic Reactions

Antioxidative property

Anti-colon Carcinogenesis

Proteolytic activity

Probiotics: biotherapeutic agents. Lactobacilli and bifidobacteria: Potent Probiotics. Probiotic Characteristics:  Ability to survive in GIT.  Ability to colonize gastrointestinal epithelium.

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Desirable effects

Harmful effects Intestinal putrefaction

Ps. aeruginosa

Inhibition of exogenous and harmful bacterial growth

Proteus sp. Staphylococci Clostridia

Production of carcinogens

Digestion/absorption of food ingredients and minerals

Veillonellae Enterococci E. coli Lactobacilli

Diarrhoea, constipation, GI infection, liver damage, cancer, toxigenesis

Stimulate Immune function

Streptococci Bifidobacteria

Vitamin Synthesis

Bacteroides

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No./g faeces (log scale)

Prebiotics:- “Non-digestible dietary components that pass through colon and selectively stimulate the proliferation and /or activity of populations of probiotic bacteria in-situ”. (Oligosaccharide, Fructooligosaccharides etc.)

Health benefit:avoid constipation, improve calcium absorption. Synbiotic Foods:- The concept of synbiotic is in its infancy , and is yet to be applied to the full extent in developing new foods. Health benefit:-

The expected benefits of probiotic and prebiotic combinantion is improved survival of probiotic bacteria during the passage through upper intestinal tract. pdfMachine A pdf writer that produces quality PDF files with ease! Produce quality PDF files in seconds and preserve the integrity of your original documents. Compatible across nearly all Windows platforms, simply open the document you want to convert, click “print”, select the “Broadgun pdfMachine printer” and that’s it! Get yours now!

Bioactive Peptides Small biologically active peptides are called Bioactive peptides. Production of bioactive peptides:Bioactive peptides are inactive within the sequence of the parent protein and can be released in three ways:  Enzymatic hydrolysis (invitro/invivo).  Food processing.  Microbial Fermentation (Proteolytic lactobacilli):a) Dairy Products b) in a reactor

Potential Health Benefit: Reduce hypertension due to ACE inhibitory action.  Significant reduction in blood pressure. pdfMachine A pdf writer that produces quality PDF files with ease! Produce quality PDF files in seconds and preserve the integrity of your original documents. Compatible across nearly all Windows platforms, simply open the document you want to convert, click “print”, select the “Broadgun pdfMachine printer” and that’s it! Get yours now!

Product

Origin

Biofunctional role

Cheddar cheese

ás1- and ß -casein fragments

Several phosphopeptides with a range of properties including the ability to bind and solubilise minerals

Italian cheeses: Mozzarella,

ß-CN f (58–72)

ACE inhibitory

Yoghurt type products

ás1- , ß- and ê-CN fragments

ACE inhibitory

Gouda cheese

ás1-CN f (1–9), ß -CN f (60–68)

ACE inhibitory

Emmental cheese

ás1- and ß -casein fragments

Immunostimulatory, mineral binding and solubilising , antimicrobial

Sour milk

ß-CN f (74–76, f (84– 86), ê-CN f (108–111)

ACE inhibitory/ Antihypertensive

Dahi

Ser-Lys-Val-Tyr-Pro

ACE inhibitory

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Prebiotic/Probiotic Food Products Some Functional Foods from Sweden

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Applying scientific research to the development of 3G functional foods . Ist generation

2ndgeneration

Supplements

Whole foods

. Vitamin supplements . Calcium enrichment . Fibers

. . . .

broccoli yoghurts green tea whole grain products

. Components with established efficacy . Research based on epidemiology

. Research based on safety and efficacy assessment: . Discovery. of positive effects of food Components . Active component(s) may not have been pdfMachine identified or the A pdf writer that produces quality PDF files with ease! Produce quality PDF files in seconds and preserve the integrity of your original documents. Compatible across efficacy confirmed nearly all Windows platforms, simply open the document you want to convert, click “print”, select the “Broadgun pdfMachine printer” and that’s it! Get yours now!

3rdgeneration

Enhanced foods . novel ingredients? . novel products? . ?? . Newly developed functional ingredients / foods based on mechanistically proven efficacy . Research based on ‘pharma’ type of screening: effect targeted development, lead optimization, bioavailability

Collaborative research efforts…

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Science of nutrition and genomics driving the emergence of functional food products ...

Study of how different foods may interact with specific genes to prevent chronic diseases such as type 2 diabetes, obesity, heart disease, stroke and certain cancers.

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Microencapsulation offers ability to develop innovative products…

Spray Drying Spray Chilling Pan Coating Centrifugal Extrusion

Air-suspension Coating Polymerisation

. Controlled/delayed release of active ingredients . Coating liquid substances . Masking flavours, smell & colour . Protecting core material . Reducing volatility . Stabilising to improve shelf-life

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