Functional Foods and Dietary Supplements (eBook)

Processing Effects and Health Benefits

Athapol Noomhorm, Imran Ahmad, Anil Kumar Anal (Herausgeber)

eBook Download: EPUB

2014
John Wiley & Sons (Verlag)
978-1-118-22782-4 (ISBN)

Infos

This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin.
Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as “alternative” - such as flour from soybeans instead of wheat, or bran and starch from rice – but which have long histories in Asian cultures.

Athapol Noomhorm is Professor at the Asian Institute of Technology in, Thailand.
Imran Ahmad is affiliated with the Food Engineering and Bioprocess Technology program at the Asian
Institute of Technology, Thailand.
Anil K. Anal is Associate Professor in Food Engineering and Bioprocess Technology & Coordinator of the Food, Agriculture and Bio Systems Cluster at the Asian Institute of Technology, Thailand

Inhalt

List of Contributors vii

Preface ix

I Fundamentals of Functional Food Processing

1 Functional Foods, Nutraceuticals and Probiotics as Functional
Food Components 3

Athapol Noomhorm, Anil Kumar Anal and Imran Ahmad

2 Bioactive Components in Foods 21

Anil Kumar Anal, Kishore K. Kumaree and Mridula Thapa

II Major Sources of Functional Foods

3 Processing Effects on Functional Components in Cereals and
Grains 63

Binod K. Yadav and J. Jerish Joyner

4 Tropical Fruits 91

Mandeep Kaur and H.K. Sharma

5 Bioactive Compounds in Meat and their Functions 113

Punchira Vongsawasdi and Athapol Noomhorm

6 Bioactive Materials Derived from Seafood and Seafood
Processing By-products 139

Ratih Pangestuti and Se-Kwon Kim

7 Food Processing By-products as Sources of Functional Foods and
Nutraceuticals 159

Nina Karla M. Alparce and Anil Kumar Anal

8 Functionality of Non-starch Polysaccharides (NSPs) 187

Kelvin K.T. Goh, Ramesh Kumar and Shen-Siung Wong

9 Resistant Starch: Properties, Preparations and Applications in
Functional Foods 227

Taslima Ayesha Aktar Nasrin and Anil Kumar Anal

10 Isoflavones - Extraction and Bioavailability 255

Khoomtong Atcharaporn, Pananun Thawunporn and Buddhi Lamsal

III Processing Effects on the Functional Components
during Product Development

11 Thermal and Non-thermal Processing of Functional Foods
297

Jiraporn Sripinyowanich Jongyingcharoen and Imran Ahmad

12 Changes of Properties and Functional Components of Extruded
Foods 325

Vilai Rungsardthong

13 Recent Advances in Applications of Encapsulation Technology
for the Bioprotection of Phytonutrients in Complex Food Systems
363

Alisha Tuladhar and Anil Kumar Anal

14 The Effect of Irradiation on Bioactive Compounds in Plant and
Plant Products 387

Nantarat Na Nakornpanom and Porntip Sirisoontaralak

15 Nanoparticles and Nanoemulsions 405

Anges Teo, Kelvin K.T. Goh and Sung Je Lee

IV Health Benefits and Bioavailability of Functional
Foods

16 Pharmacology and Health Benefits of Bioactive Food Sources
439

Maushmi S. Kumar and Shruti Mishra

17 Potential Cardio-protective Effects of Functional Foods
463

Eman M. Alissa and Gordon A. Ferns

Index 489

Textauszug

1
Functional Foods, Nutraceuticals and Probiotics as Functional Food Components

 

Athapol Noomhorm, Anil Kumar Anal and Imran Ahmad

Food Engineering and Bioprocess Technology, Asian Institute of Technology, Pathum Thani, Thailand

1.1 Functional food

Eating food is no longer limited to just satisfying the appetite or providing basic nutrition. Consumers are driven by many issues related to health concerns, the negative effects of unhealthy food and a desire to have a healthier lifestyle, which have significantly changed modern attitudes towards food habits. Functional food can thus be summarized as the complete package of fundamental needs plus additional food ingredients that can play an important role in decreasing health risks and also improving health. The modern thirst for a healthy life through food was visualised 2500 years ago by Hippocrates in his famous doctrine ‘Let food be thy medicine and medicine be thy food’.

The term ‘functional food’ was first used by the Japanese in the mid 1980s. But in the past decade the market has expanded to the United States, northern Europe and central European countries (Menrad, 2003). Functional foods fall into two broad categories: plant origin and animal origin.

1.1.1 Functional components from plant origin

A plant-based diet can help to cure chronic diseases, especially cancer. A review conducted in 1992 showed that the risk of cancer among people consuming fruits and vegetables is only half that of those consuming lesser amounts of these foods (Block et al., 1992). This proves that plant-based foods have some components that act against such lethal diseases. Such chemicals were classified by Steinmetz and Potter (1991) as phytochemicals. They identified a few such active plant components.

Oats

Oats is the most studied dietary supplement that is capable of lowering cholesterol as it contains β-glucan. The food with the highest amount of β-glucan was reported in oats (Wood and Beer, 1998; Manthey et al., 1999). Decreasing the level of low density cholesterol (LDL) can reduce the chances of coronary heart disease (CHD). Researchers have also shown that the hypocholesterolaemic effect of β-glucan can result in a 20–30% reduction of LDL-cholesterol, hence the chance of getting heart problems also decreases.

Flax seed

The use of flaxseed (Linum usitatissimum) as a suitable additive in functional food has become more widespread because of its potential health benefits, such as reducing the risk of heart disease (cardiovascular disease, CVD) (Bloedon and Szapary, 2004), diabetes (Haliga et al., 2009) and also in cancer. Phipps et al. (1993) have shown that the daily intake of 10 g of flaxseed can elicit several hormones which can reduce the risk of breast cancer. The health qualities of flaxseeds are mainly due to the presence of high omega-3 fatty acids; almost 57% of its oil is α-linoleic acid (ω-3). As well as this it contains a high amount of dietary fibre (both soluble and insoluble), proteins and antioxidants such as lignan. The presence of phenolic compounds in flaxseed such as lignan, secoisolariciresinol diglucoside (SDG) and ferulic acid gives flax seed its antioxidant properties (Kasote et al., 2011).

Garlic

This has been widely quoted as a plant with medicinal properties. The medicinal components of garlic have been shown to inhibit tumour genesis. It has also the potential to reduce the risk of cancer (Dorant et al., 1993) by protecting against carcinogenic agents. The main factor contributing to this are its sulfur constituents, which can suppress tumour formation in breast, colon, skin or lung cancer (Amagase and Milner, 1993). It has been reported that garlic has ten different types of natural sugars. Garlic can help reduce blood sugar levels (Sheela et al., 1995; Augusti and Sheela, 1996). It has been suggested that it is the best source of the nucleic acid adenosine, a building block of DNA and RNA (Blackwood and Fulder, 1987). Nearly 33 different sulfur compounds, enzymes, 17 amino acids and minerals have been reported in garlic (Newall et al., 1996).

Fibre is also added to food products to help maintain a healthy digestive tract, for example Yugao Bijin from Tokyo Tanabe Co. is a fibre enriched pasta, and Caluche is a snack product from Nissin Foods that is rich in fibre.

1.1.2 Functional components from animal resources

A vast number of components naturally present in animal sources are potentially beneficial to health.

Fish oil

Omega-3 fatty acids are a major component of polyunsaturated fatty acids (PUFA) from fish oil. Omega-3 has many health benefits. It has been found that a daily intake of docosahexaenoic acid (DHA) up to 0.5–0.7 g decreases the chances of CHD (Kris-Etherton, Harris and Appel, 2002). Omega-3 supplements can be taken if our everyday food is deficient in omega-3. Omega-3 FA also has beneficial effects in rheumatoid arthritis, inflammatory diseases such as asthma (Reisman et al. (2006), cystic fibrosis and bowel diseases. A high DHA content in the body can help decrease the risk of Alzheimer's disease.

Dairy products

Dairy products are undoubtedly a good source of functional components, one major ingredient being calcium, a nutrient required to prevent osteoporosis and possibly also colon cancer. Milk has potential probiotic components which are a good source of food for the beneficial microbial flora inside the gut. The term probiotics was defined by Gibson and Roberfroid (1995) as ‘non-digestible food that beneficially affect the host by selectively stimulating the growth of gut microbial flora’. These may include different dietary fibres, starches, sugars that do not get absorbed directly, sugar alcohols and oligosaccharides (Gibson et al., 1996).

1.1.3 Examples of functional foods widely popular in the market

The development of drinks as functional foods has grown widely in and is an easy way to satisfy consumer demand for these foods. Most of these drinks contain dissolved fibres, minerals and vitamins. For example, Pocari Sweet Stevia from Ootsuka, is a sport drink that contains a glucose substitute sweetener (a glycoside from the Stevia plant); and Fibi, a soft drink from Coca-Cola, contains a high amount of fibre, is mainly focused on improving the digestive system.

The first probiotic product launched in market was Yakult from Yakult Honsha, a probiotic yoghurt drink, which contains Lactobacillus and Bifidobacterium. The health benefits related to these probiotic products are increased digestive control, inhibition of pathogenic flora, immune power stimulation, reduced risk of tumour genesis, production of vitamins (especially B vitamins) and generation of bacteriocins (Potter, 1990; Sanders et al., 1991). For example, Yoplait's low-fat yoghurt Yo-Plus, with probiotic bacteria (Bifidobacterium lactis) mixed with probiotic (inulin) provides a perfect symbiotic combination, and a live active natural cheese product launched by Kraft contains probiotic strains Lactobacillus lactis for better digestive health.

1.2 Nutraceuticals

Nutraceuticals are a type of dietary supplement that delivers a concentrated form of a biologically active component from a food, presented in a non-food matrix, to enhance health in dosages that exceed those that could be obtained from regular food (Zeisel, 1999). A nutraceutical is a product isolated or purified from foods that is generally sold in medicinal forms not usually associated with food. A nutraceutical is demonstrated to have a physiological benefit or provide protection against chronic diseases (DeFelice, 1992).

The term ‘nutraceuticals’ was first coined by the Foundation for the Innovation in Medicine.

The actual boundary between functional food and nutraceuticals is not clear. It can be explained with the help of a simple example: if a phytochemical extract with medicinal value is included in a food product, i.e. 200 mg of the extract needs to be incorporated into 1 litre of orange juice, we get a new functional food. The same 200 mg extract can be marketed in the form of a capsule as a new nutraceutical.

A major source of nutraceuticals is omega-3 fatty acids (PUFA) from fish oils. These contain high amounts of eicosapentanoic acid (EPA) and docosahexaenoic acid (DHA), categories of fatty acids that have a protective effect against cardiovascular disease and inflammatory disease and also affect other chronic diseases. Fish oil mainly prohibits the end-organ effects of tumour-derived lipolytic and proteolytic factors, influencing the action of many receptors as well as enzymes which function during cellular signalling.

The non-essential amino acid arginine has received much attention as it has efficient immune stimulation properties. Arginine was also effective in some clinical conditions in improving the cellular immune system, increasing phagocytosis and the proper maintenance of T cells. Arginine enhances the suppressed immune response of individuals that have injury diseases, surgical trauma or malnutrition (Kirk and Barbul, 1990; Evoy et al., 1998).

Table 1.1 lists functional components extracts and the effects of applying them in medicinal form, so that their consumption...

Produkt-Details

• Erscheint lt. Verlag: 11.3.2014
• Sprache: englisch
• Themenwelt: Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: animal • Antioxidant • Benefits • bioactive components • cancercombating • components • conscious • consumer • Consumers • contain • Crisis • demand • Foods • Food Science & Technology • Fruit & Vegetable • Functional • Functional Food • Functional Food, Nutraceuticals • Functional Foods & Nutraceuticals • Health • High • Image • ingredients • Lebensmittelforschung u. -technologie • Lebensmittelzusatzstoffe • nutritional • Obst u. Gemüse • Obst u. Gemüse • Plant • robs • Zusatzstoffe
• ISBN-10: 1-118-22782-4 / 1118227824
• ISBN-13: 978-1-118-22782-4 / 9781118227824