Functional Food Product Development E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Serie: Food Science and Technology
• Sprache: Englisch

Seitenzahl: 1234

Veröffentlichungsjahr: 2011

Beschreibung

According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs.

This book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories.

Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science.

Key features:

• A comprehensive review of the latest opportunities in this commercially important sector of the food industry
• Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation.
• Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources
• Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients

• Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)

Leseprobe

Functional Food Product Development

Functional foods resemble traditional foods but are designed to confer physiological benefits beyond their nutritional function. Sources, ingredients, product development, processing and international regulatory issues are among the topics addressed in Wiley-Blackwell’s new Functional Food Science and Technology book series. Coverage extends to the improvement of traditional foods by cultivation, biotechnological and other means, including novel physical fortification techniques and delivery systems such as nanotechnology. Extraction, isolation, identification and application of bioactives from food and food processing by-products are among other subjects considered for inclusion in the series.

Series Editor: Professor Fereidoon Shahidi, PhD, Department of Biochemistry, Memorial University of Newfoundland, St John’s, Newfoundland, Canada.

Titles in the series

Nutrigenomics and Proteomics in Health and Disease: Food Factors and Gene Interactions

Editors: Yoshinori Mine, Kazuo Miyashita and Fereidoon Shahidi

ISBN 978-0-8138-0033-2

Functional Food Product Development

Editors: Jim Smith and Edward Charter

ISBN 978-1-4051-7876-1

Cereals and Pulses: Nutraceutical Properties and Health Benefits

Editors: Liangli Yu, Rong T Cao and Fereidoon Shahidi

ISBN 978-0-8138-1839-9

This edition first published 2010 © 2010 by Blackwell Publishing Ltd

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Library of Congress Cataloging-in-Publication Data

Functional food product development / edited by Jim Smith and Edward Charter. p. ; cm. – (Functional food science and technology) Includes bibliographical references and index. ISBN 978-1-4051-7876-1 (hardback : alk. paper) 1. Functional foods. 2. Food industry and trade. I. Smith, Jim, 1953- II. Charter, Edward. [DNLM: 1. Food Technology-methods. 2. Food-standards. 3. Food-Processing Industry-methods. 4. Nutritional Physiological Phenomena. WA 695 F9785 2010] QP144.F85F853 2010 613.2–dc22

2009046210

A catalogue record for this book is available from the British Library.

Contents

Cover

Half Title Page

Functional Food Science and Technology Series

Title Page

Copyright

Preface

Contributors

Part I: New Technologies for Functional Food Manufacture

1: Microencapsulation in functional food product development

1.1 Introduction

1.2 Microencapsulation

1.3 Microencapsulated food ingredients

1.4 Development of microencapsulated ingredients

1.5 Delivery of microencapsulated ingredient into functional foods

1.6 Conclusion

2: Nanoencapsulation of food ingredients in cyclodextrins: Effect of water interactions and ligand structure

2.1 Introduction

2.2 Brief history

2.3 Structure and properties of cyclodextrins

2.4 Formation and characterisation of the inclusion complexes

2.5 Water adsorption isotherms

2.6 Water and the stability and release of encapsulated nutraceuticals

2.7 Applications and future prospects

3: Supercritical carbon dioxide and subcritical water: Complementary agents in the processing of functional foods

3.1 Introduction

3.2 Sub- and supercritical fluid solvents

3.3 Sub- and supercritical fluid extraction

3.4 Tandem processing using sub- and supercritical fluids

3.5 Integrated critical fluid processing technology

3.6 Production-scale critical fluid-based nutraceutical plants and commercial products

4: Emulsion delivery systems for functional foods

4.1 Introduction

4.2 Food emulsions

4.3 Delivery systems for bioactive materials

4.4 Encapsulation of polyunsaturated fatty acids – an example application

4.5 Conclusions

Part II: Functional Ingredients

5: Functional and nutraceutical lipids

5.1 Omega-3 fatty acids and products

5.2 Monounsaturated fatty acids

5.3 Medium-chain fatty acids and medium-chain triacylglycerols

5.4 Conjugated linoleic acids and γ-linolenic acid

5.5 Diacylglycerol oils

5.6 Structured lipids

5.7 Conclusions

6: The use of functional plant ingredients for the development of efficacious functional foods

6.1 Introduction

6.2 Soy extracts

6.3 Plant sterols and stanols

6.4 Fiber and its various components: β-Glucan and inulin

6.5 Conclusions

7: Dairy ingredients in new functional food product development

7.1 Historical aspects

7.2 Functional dairy product development

7.3 Health and dairy functional ingredients

7.4 Galacto-oligosaccharides, lactulose, lactitol and lactosucrose

7.5 Growth factors

7.6 Specific lipids

7.7 The n-3 and n-6 polyunsaturated fatty acids

7.8 Uses in food systems

7.9 Regulations

7.10 Future considerations

8: Probiotics and prebiotics

8.1 Introduction

8.2 Probiotic strains

8.3 Functional properties of probiotics

8.4 Medical applications

8.5 Gastrointestinal infections of different etiology

8.6 Colitis

8.7 Functional bowel disorders

8.8 Disorders in lipid metabolism

8.9 Disorders of calcium and phosphate metabolism

8.10 Food allergy

8.11 Metabolic disorders

8.12 Cancer

8.13 Other disease entities

8.14 Selection of probiotic strains

8.15 Technological aspects and production of probiotic foods

8.16 Probiotic products

8.17 Prebiotics

8.18 The application of prebiotics

8.19 Synbiotics

8.20 Conclusions

9: The influence of food processing and home cooking on the antioxidant stability in foods

9.1 Introduction

9.2 Mechanical processing

9.3 Drying

9.4 Conclusions

10: Development and commercialization of microalgae-based functional lipids

10.1 Introduction

10.2 Industrial production of microalgal lipids

10.3 Composition of algal biomass

10.4 Characteristics of algal lipids

10.5 Safety studies of algal lipids

10.6 Applications

Part III: Product Design and Regulation

11: New trends for food product design

11.1 Introduction

11.2 Functional food product design: Case studies

11.3 Conclusions

12: Reverse pharmacology for developing functional foods/herbal supplements: Approaches, framework and case studies

12.1 What is reverse pharmacology?

12.2 Ayurveda's strength for functional foods

12.3 Framework for functional food development

12.4 Case studies

12.5 Factors to make reverse pharmacology work

13: An overview of functional food regulation in North America, European Union, Japan and Australia

13.1 Introduction

13.2 The Canadian regulatory framework

13.3 The United States regulatory framework

13.4 The European Union's regulatory framework

13.5 The Japanese regulatory framework

13.6 The Australian regulatory framework

13.7 Conclusions on food regulation

Part IV: Functional Foods and Health

14: Functional foods that boost the immune system

14.1 The rise of immune-boosting functional foods

14.2 Review of the immune system

14.3 Immune-enhancing nutrients

14.4 Inherent functional foods

14.5 Fortified and modified food components

14.6 Ancillary functional food components

14.7 Functional immune-boosting animal feeds

14.8 The future of immune-boosting functional foods

15: The Mediterranean diets: Nutrition and gastronomy

15.1 Mediterranean diet definition

15.2 Food components in the Mediterranean diet

15.3 Some health mechanisms of the Mediterranean diet

15.4 Mediterranean diet and gastronomy

15.5 Mediterranean diet ‘food at work’ intervention

16: Functional foods for the brain

16.1 Introduction

16.2 Evidence from intervention trials

16.3 Challenges in fortification of foods for children

16.4 Conclusions

17: Tangible health benefits of phytosterol functional foods

17.1 Introduction

17.2 Phytosterol properties

17.3 Efficacy of phytosterols

17.4 Mechanism of action of phytosterols

17.5 Safety of phytosterols

17.6 Manufacturing of phytosterols

17.7 Challenges in formulation, regulatory approval and commercialisation of phytosterol-containing foods

17.8 Conclusion

18: Obesity and related disorders

18.1 Definition of obesity and commonly used measures

18.2 Prevalence of overweight and obesity

18.3 Health costs related to obesity

18.4 Etiology of obesity

18.5 Obesity and cardiovascular disease

18.6 Obesity and type 2 diabetes

18.7 Prevention of obesity

18.8 Treatment of obesity

18.9 Natural products for obesity prevention and intervention

18.10 Conclusion

19: Omega-3, 6 and 9 fatty acids, inflammation and neurodegenerative diseases

19.1 Introduction

19.2 The functions of omega-3, 6, 9 fatty acids in the brain and in the immune system

19.3 Changes in concentrations and ratios of these fatty acids in neurodegenerative diseases

19.4 The therapeutic effects in clinical investigations

19.5 Mechanism by which EFAs treat different diseases

19.6 Weakness of current treatments and researches, and the future research direction

20: Functional food in child nutrition

20.1 Maternal milk: The gold standard of functional food for infants

20.2 Infant formulas

20.3 Main bioactive compounds in breast milk and their use in infant formulas

20.4 Conclusions

21: Functional foods and bone health: Where are we at?

21.1 Osteoporosis is a significant public health issue

21.2 Bone is a dynamic tissue throughout the life cycle

21.3 Assessment of bone health

21.4 Foods and dietary components that may modulate bone metabolism throughout the life cycle

21.5 Soy and its isoflavones

21.6 Fish oil and n-3 long-chain polyunsaturated fatty acids

21.7 Flaxseed and its components, secoisolariciresinol diglycoside and α-linolenic acid

21.8 Summary – Where are we at?

21.9 Where do we go from here?

Food Science and Technology

Color Plates

Index

Preface

According to an August 2009 report from PricewaterhouseCoopers, the US market for functional foods in 2007 was US $27 billion. Forecasts of growth range between 8.5 and 20% per year or about four times that of the food industry in general. Global demand by 2013 is expected to be about US $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development going on in this area and much opportunity for commercialisation. This book provides a much-needed review of important opportunities for new products from many perspectives including those with in-depth knowledge of as yet unfulfilled health-related needs.

This book addresses functional food product development from a number of perspectives: the process itself, health research that may provide opportunities, idea creation, regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialisation histories. Written for food scientists and technologists, and scientists working in related fields, the book presents practical information for use in functional food product development. It is intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science.

Sections include New Technologies for Functional Food Manufacture, Functional Ingredients, Product Design and Regulation, Functional Foods and Health.

Within the text of the book, there are suggestions, ideas and clues for new functional food products; some are more obvious than others and some are closer to commercialisation than others, but numerous new products could result from the information contained herein. There is a large, growing market for unique functional food products that provide proven health benefits to consumers, and we hope that this book will play an important role in the creation of those products.

Jim Smith and Edward Charter

Contributors

S.L. Amaya-Llano Programa de posgrado en Alimentos delCentro de la República, UniversidadAutónoma de Querétaro, Querétaro, México

Juan-Carlos Arboleya AZTI-Tecnalia, Food Research Division,Parque Tecnológico de Bizkaia, AstondoBidea, Bizkaia, Spain

Mary Ann Augustin Preventative Health, National ResearchFlagship, Food Science Australia, Werribee,Australia

Paula N. Brown NHP Research Group, British ColumbiaInstitute of Technology, Burnaby, BritishColumbia, Canada

Oscar Brunser Laboratory of Microbiology and Probiotics,Institute of Nutrition and Food Technology,University of Chile, Santiago, Chile

M.P. Buera University of Buenos Aires, IndustryDepartment, School of Science, Ciudad Universitaria, Buenos Aires, Argentina

P.A. Ponce Cevallos University of Buenos Aires, IndustryDepartment, School of Science, CiudadUniversitaria, Buenos Aires, Argentina

Michael Chan NHP Research Group, British ColumbiaInstitute of Technology, Burnaby, BritishColumbia, Canada

Sylvia Cruchet Laboratory of Microbiology and Probiotics,Institute of Nutrition and FoodTechnology, University of Chile, Santiago,Chile

Iñigo Martínez de Marañón AZTI-Tecnalia, Food Research Division,Parque Tecnológico de Bizkaia, AstondoBidea, Bizkaia, Spain

C. dos Santos University of Buenos Aires, IndustryDepartment, School of Science, Ciudad Universitaria, Buenos Aires, Argentina

Ans Eilander Unilever R&D Vlaardingen, Vlaardingen,The Netherlands

B.E. Elizalde University of Buenos Aires, IndustryDepartment, School of Science, Ciudad Universitaria, Buenos Aires, Argentina

Jaouad Fichtali Martek Biosciences Corporation,Winchester, KY, USA

P. Fustier Agriculture and Agri-Food Canada, Saint-Hyacinthe, Quebec, Canada

Martin Gotteland Laboratory of Microbiology and Probiotics,Institute of Nutrition and Food Technology,University of Chile, Santiago, Chile

Wlodzimierz Grajek Department of Biotechnology and FoodMicrobiology, Poznan University of Life Sciences, Poznan, Poland

Peter J.H. Jones Richardson Centre for Functional Foodsand Nutraceuticals, University of Manitoba,Winnipeg, Manitoba, Canada

Jovana Kaludjerovic Department of Nutritional Sciences, Facultyof Medicine, University of Toronto,Toronto, Ontario, Canada

Jerry W. King Department of Chemical Engineering,University of Arkansas, Fayetteville, AR,USA

Daniel Lasa Mugaritz Restaurant, Otzazulueta Baserria,Gipuzkoa, Spain

Beatrice Lau Department of Nutritional Sciences, Facultyof Medicine, University of Toronto,Toronto, Ontario, Canada

Calvin London Stirling Products Ltd, , Sydney, Australia

Christopher P.F. Marinangeli Richardson Centre for FunctionalFoods and Nutraceuticals, Universityof Manitoba, Winnipeg, Manitoba,Canada

M.F. Mazzobre University of Buenos Aires, IndustryDepartment, School of Science, Ciudad Universitaria, Buenos Aires, Argentina

Anantha Narayana Hindustan Unilever Research Centre,Bangalore, India

Idoia Olabarrieta AZTI-Tecnalia, Food Research Division,Parque Tecnológico de Bizkaia, AstondoBidea, Bizkaia, Spain

Anna Olejnik Department of Biotechnology and FoodMicrobiology, Poznan University of Life Sciences, Poznan, Poland

Saskia Osendarp Unilever R&D Vlaardingen,Vlaardingen, The Netherlands

Lech Ozimek Department of Agricultural, Food andNutritional Science, University of Alberta,Edmonton, Alberta, Canada

Federico Leighton Puga Laboratorio de Nutricion Molecular, Centrode Nutricion Molecular y EnfermedadesCronicas, Facultad de Ciencias Biologicas,Universidad Catolica de Chile, Santiago,Chile

H.S. Ramaswamy Agriculture and Agri-Food Canada,Saint-Hyacinthe, Quebec, Canada

Sandra M. Sacco Department of Nutritional Sciences, Facultyof Medicine, University of Toronto,Toronto, Ontario, Canada

Luz Sanguansri Preventative Health, National ResearchFlagship, Food Science Australia, Werribee,Australia

S.P.J. Namal Senanayake Martek Biosciences Corporation,Winchester, KY, USA

Fereidoon Shahidi Department of Biochemistry, MemorialUniversity of Newfoundland, St. John’s,Newfoundland, Canada

Anna Sip Department of Biotechnology and FoodMicrobiology, Poznan University of LifeSciences, Poznan, Poland

Cai Song Department of Biomedical Science, AVC,University of Prince Edward Island andNRC Institute for Nutrisciences and Health,Charlottetown, Prince Edward Island,Canada

Keerthi Srinivas Department of Chemical Engineering,University of Arkansas, Fayetteville, AR,USA

A.R. Taherian Agriculture and Agri-Food Canada,Saint-Hyacinthe, Quebec, Canada

Jyoti Kumar Tiwari Unilever R&D Vlaardingen,Vlaardingen, The Netherlands

Inés Urquiaga Laboratorio de Nutricion Molecular, Centrode Nutricion Molecular y EnfermedadesCronicas, Facultad de Ciencias Biologicas,Universidad Catolica de Chile, Santiago,Chile

Yanwen Wang NRC Institute for Nutrisciences and Health,Charlottetown, Prince Edward Island,Canada

Wendy E. Ward Department of Nutritional Sciences, Facultyof Medicine, University of Toronto,Toronto, Ontario, Canada

Jerzy Zawistowski Food, Nutrition and Health, University ofBritish Columbia, Vancouver, Canada

Part I: New Technologies for Functional Food Manufacture

1: Microencapsulation in functional food product development

Luz Sanguansri and Mary Ann Augustin

1.1 Introduction

Functional foods provide health benefits over and above normal nutrition. Functional foods are different from medical foods and dietary supplements, but they may overlap with those foods developed for special dietary uses and fortified foods. They are one of the fastest growing sectors of the food industry due to increasing demand from consumers for foods that promote health and well-being (Mollet & Lacroix 2007). The global functional food market, which has the potential to mitigate disease, promote health and reduce health care costs, is expected to rise to a value of US$167 billion by 2010, equating to a 5% share of total food expenditure in the developed world (Draguhn 2007).

Functional foods must generally be made available to consumers in forms that are consumed within the usual daily dietary pattern of the target population group. Consumers expect functional foods to have good organoleptic qualities (e.g. good aroma, taste, texture and visual aspects) and to be of similar qualities to the traditional foods in the market (Klont 1999; Augustin 2001; Kwak & Jukes 2001; Klahorst 2006). The demand for bioactive ingredients will continue to grow as the global market for functional foods and preventative or protective foods with associated health claims continues to rise. Over the last decade, there has been significant research and development in the areas of bioactive discovery and development of new materials, processes, ingredients and products that can contribute to the development of functional foods for improving the health of the general population.

New functional food products launched in the global food and drinks market have followed the route of fortification or addition of desirable nutrients and bioactives including vitamins, minerals, antioxidants, omega-3 fatty acids, plant extracts, prebiotics and probiotics, and fibre enrichments. Many of these ingredients are prone to degradation and/or can interact with other components in the food matrix, leading to loss in quality of the functional food products. To overcome problems associated with fortification, the added bioactive ingredient should be isolated from environments that promote degradation or undesirable interactions. This may be accomplished by the use of microencapsulation where the sensitive bioactive is packaged within a secondary material for delivery into food products. This chapter covers the microencapsulation of food components for use in functional food product formulations and how these components can be utilised to develop commercially successful functional foods.

1.2 Microencapsulation

Microencapsulation is a process by which a core, i.e. bioactive or functional ingredient, is packaged within a secondary material to form a microcapsule. The secondary material, known as the encapsulant, matrix or shell, forms a protective coating or matrix around the core, isolating it from its surrounding environment until its release is triggered by changes in its environment. This avoids undesirable interactions of the bioactive with other food components or chemical reactions that can lead to degradation of the bioactive, with the possible undesirable consequences on taste and odour as well as negative health effects.

It is essential to design a microencapsulated ingredient with its end use in mind. This requires knowledge of (1) the core, (2) the encapsulant materials, (3) interactions between the core, matrix and the environment, (4) the stability of the microencapsulated ingredient in storage and when incorporated into the food matrix and (5) the mechanisms that control the release of the core. Table 1.1 gives examples of cores that have been microencapsulated for use in functional food applications. The molecular structure of the core is usually known. However, information is sometimes lacking on how the core interacts with other food components, its fate upon consumption, its target site for action and in the case of a bioactive core, sometimes its function in the body after ingestion may also be unclear (de Vos 2006).