Nutraceutical and Functional Food Processing Technology

Joyce I. Boye

• Publisher: Wiley-Blackwell
• Year: 2014
• ISBN:
  9781118504970
• Edition: 1
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be addressed during processing.

Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. It highlights the distinctions between foods falling into the nutraceutical and functional food categories. Topics include sustainable and environmentally–friendly approaches to the production of health foods, guidelines and regulations, and methods for assessing safety and quality of nutraceutical and functional food products. Specific applications of nutraceuticals in emulsion and salad dressing food products, beverages and soft drinks, baked goods, cereals and extruded products, fermented food products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The impact of processing on the bioactivity of nutraceutical ingredients, allergen management and the processing of allergen-free foods, health claims and nutraceutical food product commercialization are also discussed.

Nutraceutical and Functional Food Processing Technology is a comprehensive source of practical approaches that can be used to innovate in the nutraceutical and health food sectors. Fully up-to-date and relevant across various food sectors, the book will benefit both academia and industry personnel working in the health food and food processing sectors.

Chapter 1
Current and Emerging Trends in the Formulation and Manufacture of Nutraceuticals and Functional Food Products

Alberta N. A. Aryee and Joyce Irene Boye

Agriculture & Agri-Food Canada, Saint-Hyacinthe, Canada

1.1 Introduction

In the last few decades, emphases on the role of foods have shifted from substances consumed merely to quell hunger or to provide needed nutrients for normal cellular function to substances that can potentially promote health and wellness and, particularly, reduce risk of disease. These foods are frequently referred to as nutraceuticals and/or functional foods with various reported bioactive functions (e.g., immunomodulators, antihypertensives, osteoprotectives, hypocholesterolemics, antioxidatives, and antimicrobials). Nutraceuticals and/or functional foods are a fast-growing, multi-billion-dollar global industry that has been expanding annually. Strong market growths of these foods confirm their perceived nutritional benefits and, in some cases, provide a surrogate substantiation of their health claims. It also provides evidence of increasing product innovations, consumer acceptance of healthy-living lifestyles through nutrition, and a growing shift from pharmaceutically derived supplements. Consumers are interested in preventing and/or slowing the progression of illness and disability before they become irreversible and costly to quality of life. In response to this demand, food companies are developing technologies for processing health and wellness products that will improve the efficacy of these products, maximize the potential benefits to consumers, and be cost-effective for the industry's survival in a competitive marketplace.

1.2 Overview, Classification, and Benefits of Nutraceuticals and Functional Foods

There is no universal definition of nutraceuticals and/or functional foods as it varies across countries and markets. All foods are generally functional because they provide nutrients and energy to sustain growth and support vital cellular processes. Functional foods, however, are generally considered to go beyond the provision of basic nutrients to potentially offer additional benefits such as reducing the risk of disease and/or promoting optimal health to the consumer (Hasler 2002). A study presented at the annual meeting of the American Institute for Cancer Research, in Bethesda (Maryland, United States) on November 7, 2013, showed a correlation between poor diets (high in sugar and saturated fats) and the risk of early death caused by inflammation-related health conditions (gastrointestinal [GI] tract cancers—i.e., cancers of the esophagus, stomach, colon, and rectum). The study sample included 10,500 people who were followed from 1987 through 2003 (The Weekly 2013). Of the 259 participants that had died at the end of the study period, 30 had died from GI tract cancers. The study showed that the participants who lived on poor diets were four times as likely to die from GI tract cancers as a result of poor diets that cause inflammation than those participants who consumed plant-based diets purported to be anti-inflammatory to GI tracts.

According to Health Canada (1998), the governmental authority that oversees the approval of food health claims in Canada, a functional food “is similar in appearance to, or may be, a conventional food that is consumed as part of a usual diet, and is demonstrated to have physiological benefits and/or reduce the risk of chronic disease beyond basic nutritio...

Table of contents

• Cover
• Title Page
• Copyright
• About the IFST Advances in Food Science Book Series
• List of Contributors
• Chapter 1: Current and Emerging Trends in the Formulation and Manufacture of Nutraceuticals and Functional Food Products
• Chapter 2: Functional and Sustainable Food—Biophysical Implications of a “Healthy” Food System
• Chapter 3: Key Considerations in the Selection of Ingredients and Processing Technologies for Functional Foods and Nutraceutical Products
• Chapter 4: Quality Evaluation and Safety of Commercially Available Nutraceutical and Formulated Products
• Chapter 5: Novel Health Ingredients and Their Applications in Salad Dressings and Other Food Emulsions
• Chapter 6: Processing of Beverages for the Health Food Market Consumer
• Chapter 7: Incorporation of Nutraceutical Ingredients in Baked Goods
• Chapter 8: New Technologies in the Processing of Functional and Nutraceutical Cereals and Extruded Products
• Chapter 9: Novel Approaches to Enhance the Functionality of Fermented Foods
• Chapter 10: Impact of Processing on the Bioactivity of Functional and Nutraceutical Ingredients in Foods
• Chapter 11: Encapsulation and Controlled Release Techniques for Administration and Delivery of Bioactive Components in the Health Food Sector
• Chapter 12: Role and Importance of Health Claims in the Nutraceutical and Functional Food Markets
• Index
• Food Science and Technology Books
• End User License Agreement