Search results for "Functional Food"
showing 10 items of 88 documents
Why buying functional foods? Understanding spending behaviour through structural equation modelling
2013
Abstract The market for functional foods has been growing steadily in recent years, as it is linked to a healthier diet and adds value to food products. However, more information regarding aspects that influence functional food (FF) spending behaviour is needed to gain a better understanding of what underlies FF choice and avoid product failure. The objective of this study was to build a structural equation model of Spaniards' FF spending behaviour, based on individual characteristics such as satisfaction with life, decision-making styles, gender, age and some attitudes towards food choice. This required prior validation of the functional food questionnaire for a Spanish context, which was …
Flavonols and flavan-3-ols as modulators of xanthine oxidase and manganese superoxide dismutase activity.
2014
Experiments were performed to assess the dose-dependent effects of quercetin, kaempferol, (+) catechin, and (-) epicatechin on superoxide radical production through the modulation of manganese superoxide dismutase and xanthine oxidase activities. The experiments were carried out at flavanoid concentrations ranging from 1 µM to 100 µM. This investigation highlighted that flavonols induced opposite effects on superoxide radical production at different doses, i.e. pro-oxidant at the highest concentration (100 µM) and anti-oxidant at the lowest concentration (1 µM). Similar behaviors were observed for xanthine oxidase with flavan-3ols. The diastereoisomer (the catechin) acted as a stronger radi…
OATS AND FAT-FREE MILK BASED FUNCTIONAL FOOD PRODUCT
2001
The present study addresses problems and solutions related to new functional bio-active food product creation. Commercial rolled oats and fat-free milk were used as raw materials. Limited enzymatic hydrolysis of oat starch was carried out by α-amylase. The lactic acid bacteria strains Lactobacillus acidophilus, Bifidobacterium sp., and commercial starter cultures ABT-1 were cultivated in enzymatically hydrolysed oat mash. Lactobacillus acidophilus was a more active producer of lactic acid, while Bifidobacterium sp. improved the taste properties. A fat-free milk additive was applied to stabilise the texture of the oat mash, and increase the protein content of the final product. All procedure…
Production of Functional Crackers Enriched with Olive (Olea europaea L.) Leaf Extract
2016
In recent years, considerable interest has been shown in the functional properties of foods, and a relevant role has been played by phenolic compounds, able to scavenge free radicals. A more sustainable agriculture has to emerge to guarantee food supply over the next years. Wheat, corn, and rice are the most common cereals cultivated, but also other cereal species, such as barley can be appreciated for their peculiarities. Barley (Hordeum vulgare L.) is a C3 winter cereal that shows high resistance at drought and salt stresses. There are growing interests in barley as ingredient for the production of functional foods due to its high content of phenolic compounds and Beta-glucans. In this re…
Antioxidative effects of cactus pear (Opuntia ficus indica, L. Mill.) fruits from Sicily and bioavailability of betalain components in healthy humans
2009
Aerobic life is characterised by a steady formation of pro-oxidants, which is approximately balanced by antioxidant defense systems. When cell’s capacity to protect itself fails, oxidative stress occurs. Because of bioactive components vegetables are now considered helpful in preventing chronic pathologies in which oxidative damage is an important etiologic factor. Cactus pear (Opuntia ficus-indica) fruit contains substantial amounts of vitamin C, biothiols, and taurine, and redox-active betalain pigments. It has been shown that a short-term supplementation (500 g fruit pulp daily, 2 wk) positively affected the body’s redox balance, decreased lipid oxidation, and improved antioxidant status…
Biofortification: Effect of Iodine Fortified Food in the Healthy Population, Double-Arm Nutritional Study
2022
It is estimated that one-third of the world’s population lives in areas where iodine (I) is scarce and its deficiency is responsible for many related disorders, such as goiter, reproductive failure, hearing loss, growth impairment, congenital I deficiency syndrome, and numerous kinds of brain injury. Mineral deficiencies can be overcomeviadietary diversification and mineral supplementation. An alternative or even complementary way is represented by the intake of biofortified foods, which can tackle this lack of micronutrients. In this short-term double-arm nutritional intervention study, a cohort of ten people was supplemented with curly endive leaf biofortified with I and ten people with c…
Development of Functional Beverages: The Case of Plant Sterol-Enriched Milk-Based Fruit Beverages
2019
Abstract Beverages are by far the most active functional food category, since they are excellent means for delivering nutrients and bioactive compounds such as plant sterols (PS). These phytochemicals are used as functional food ingredients due to their well-known cholesterol-lowering activity. The PS-enriched milk-based fruit beverages seem appropriate for complying with health recommendations (restrictions of saturated fatty acids, cholesterol, and energy value), as good sources of other bioactive compounds (polyphenols, carotenoids, and vitamins), and as a good option for obtaining the recommended daily amount of PS in subjects with moderate hypercholesterolemia. This chapter focuses on …
Technological development and functional properties of an apple snack rich in flavonoid from mandarin juice
2012
Abstract The development of functional foods has evolved considerably over the years. The technological ability to produce a food with enhanced physiologically active compounds has grown significantly. The aim of this work was to study the incorporation of the beneficial compounds from mandarin low pulp juice into an apple snack using vacuum impregnation technology and to test if the final product exhibited the functional properties and components of both raw materials. Forty grams of the final product made using mandarin juice homogenized at 15 MPa could provide the same quantity of hesperidin as 250 mL of fresh mandarin juice. We also performed a chromatographic determination of the compo…
Valorization of low value fisheries species in Sicily (Italy), by realization of functional food: a case study of high technological readiness level
2016
The growing demand for fish products of safe and local origin and the need to reduce fishing on target species, requires continuous diversification in the seafood industry, to meet the needs of consumers. One solution is represented by the use of surplus species of local fisheries, of little commercial value and often ignored by the consumer, which, if subjected to new preservation and processing methodologies, allow to create new product categories, which open up new market opportunities. In our study, we setup and applied, on some local surplus fisheries species from western Sicily, some processing technologies, aimed to valorize and extend the shelf life of fish products: the cold smokin…
Chemical Characteristics and Viability of Starter Cultures of Freeze–Dried Sweet Potato Extract–Supplemented Synbiotic Yogurt
2021
The research aimed to determine the sucrose concentration as a cryoprotectant to obtain the chemical properties and the viability of Lactic Acid Bacteria (LAB) and Lactobasillus plantarum in the synbiotic yogurt. It adopted a one–factor Completely Randomized Design (CRD) by including sucrose in concentrations from 0 %, 2.5 %, 5 % to 7.5 %, three replications. The results showed various sucrose concentrations significantly affected the yields of the purple sweet potato extract– supplemented synbiotic yogurt, reduction–sugar level, the total of LAB, and the total of L. plantarum before and after the freeze–drying process, no significant impact on the moisture content and total quantity of LAB…