Ana Kaluevi, Steva Levi, Bojana Balan, Radovan Djordjevi, Mile Veljovi,
Verica Djordjevi, Branko Bugarski, Viktor Nedovi
Department of Food Technology and Biochemistry, Faculty of Agriculture, Serbia
Department of Chemical Engineering, Faculty of Technology and Metallurgy,
University of Belgrade, Serbia
Functional food products
The food is demonstrated to affect beneficially one or more
target functions in the body, beyond adequate nutritional
effects to either improve the state of health and well being
and/or reduction of risk of disease.
They must remain foods and demonstrate their effects in
amounts that can normally be expected to be consumed in
the diet; they are neither pills nor capsules, but part of a normal food pattern.
3
Novel Functional Foods
Novel
Foods:
safety
Functional
Foods:
efficacy
Novel Functional Foods:
efficacy & safety
Functional food products-examples
Foods/cereals/snacks - with soluble fibre, vitamins, minerals
Yoghurts - probiotics for intestinal health
Sports drinks - isotonic; energy restoring; fibre-rich
Creating barriers that should prevent
diffusion
of the core material into the food
until the desired time and place
Entrapment one or more substance
within another(s)
Technology
in which the bioactive
components are completely
enveloped, covered and protected by a
physical barrier against undesirable
environmental conditions
Tool to improve delivery
of bioactive molecules and living
cells
Protection
Taste masking
Easy handling Controlled
release
Coacervation
Spray drying
Encapsulation Techniques
Electrostatic Extrusion Dropping droplets
of solution of polymer and
active into a
gelling bath.
Principle:
electrostatic
forces is used to stir liquid filament
at the tip of a
needle and to
charged stream of small droplets
Dripping tool:
Spraying nozzle
Vibrating nozzle
Jet cutter
Atomizing disk
Pipette
Syringe
Industrial application
Small particles
(100-1000um)
Electrostatic Extrusion
Experimental system: alginate yeast cell suspension was extruded by a
syringe pump through a positively charged needle positioned above 2%
CaCl2 hardening solution.
Uniform, spherical microbeads
Negligible effect of electrostatic field
on cell viability
Size of microbeads is determined by
applied parameters:
- needle size
- applied potential
- electrode distance
- alginate properties
- flow rate
- cell concentration
Characterization
Compounds Content
Genistein 35 mg/kgdm
Daidzein 21 mg/kgdm
Ferulic acid 358 mg/kgdm
p-Coumaric
acid
55 mg/kgdm
Catechin 59 mg/kgdm
Examples of products
from our labs Fermented sausages
Substituting 20% of backfat with grapeseed oil prepared as liquid (GS),
encapsulated (EGS) and pre-emulsified [with soy protein isolate (GSI)
and alginate (GSA)], and their stability during 30 days of refrigerated
storage.
Protein and fat contents, pH and TBA values were not significantly
different between products after production and storage.
Treatments with added oil had higher weight loss (1.52.5%), while
moisture content was significantly lowest in GS.
Storage affected more surface than internal product colour, hardness
was significantly changed only in GSI (lower) and EGS (higher).
Examples of products
from our labs Fermented sausages
Chocolates
Extract of raspberry leaf
Encapsulated extracts
Different types of chocolates
with 1 and 3% of hydrogels
Examples of products from our labs
1%
3%
Examples of products
from our labs Raspberry wine
Meeker variety raspberries
Fruit wines contain a
significant amount of
polyphenols
The addition of immobilized
yeast cells has significantly
influence on the extraction of
phenolic compounds from
raspberry pulp
The market could be richer
for one novel functional
product, as Sparkberry
The winner of the first
EcoTrophelia competition in
Serbia and representatives of
our contry on EcoTrophelia
2013
Examples of products
from our labs Ice tea with pearls
A non-alcoholic soft drink
(ice tea) with edible beads
The base of this ice tea is a
mixture of twelve herbs
extracts
The beads represent
encapsulates of -carotene
and extract of grape
polyphenols in alginate
Without artificial flavours,
colours, and sweeteners
Pearls give attractive visual
effects to the potential
consumer (by shaking or
turning the bottle)
Inovation project
Examples
from our labs
Medicinal herbs
(essential oils) Ocimum basilicum
Examples
from our labs
Medicinal herbs
(extracts) Thymus serpillum
Examples from our labs
Medicinal herbs
(extracts) o Pterospartum tridentatum
(Carqueja)
Alginate with
0% inulin
10% inulin
20% inulin
Examples from our labs
Black soybean coat
o The soybean components,
concentrated in coloured
seed coats have beneficial
effects and a possibility to be
used as dietary supplements
o High content of polyphenols,
predominantly anthocyanins
and proanthocyanidins
o According to results of
antioxidant assays and
release studies the
encapsulated bioactives, of
black soybean seed coat,
could play a significant role in
increasing the efficacy of
functional foods
Other bioactives we are dealing with Probiotics Aromas
Protection of cells during
fermentation and drying
Enhance survival of cells to
heating and freezing
Protection against
bacteriophages attack
Inhibition of undesirable
flora
Improve stability of cells
during storage
Accelerate of flavour
development
Higher investment costs
Lower yields
Superior ease of handling conversion of liquid aroma oil into a powder -
dust free, free flowing, a more neutral smell
Improved stability in final product
and during processing less evaporation, chemical reactions (flavour-flavour interactions, with other
components in the food product, oxidation or migration in food
Improved safety e.g. reduced flammability, no concentrated aroma oil handling
Creation of visible and textural
effects visual cues
Adjustable aroma properties particle size, structure, oil- or water-dispersible
Controlled aroma release aroma differentiation or aroma retention
21
Incorporation Delivery
Extreme
sensitivity
Health
benefits
Functional
food
products
Nutritional
properties
Processing
and storage
Quality
of food
products
Aroma formation by
immobilized yeast cells in
fermentation processesV.
Nedovi, B. Gibson, Th.F.
Mantzouridou, B. Bugarski,
V. Djordjevi, A. Kaluevi,
A. Paraskevopoulou, M.
Sandell, D. mogroviov
and M. Yilmaztekin
http://onlinelibrary.wiley.com/doi/10.1002/yea.3042/abstracthttp://onlinelibrary.wiley.com/doi/10.1002/yea.3042/abstracthttp://onlinelibrary.wiley.com/doi/10.1002/yea.3042/abstract
Acknowledgments
Tanja
Stabilization of natural biaoctive compounds: study of encapsulation techniques and release studies.
SerbiaPortugal bilateral agreement, 2011-2012.
Microencapsulation of plant polyphenols aimed for functional food
products. Inside the scope of Serbian/Croatian bilateral scientific
collaboration, 2009-2010.
Branko
Verica
Kata
Ivana
Radoslava
Bojana
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