scholarly journals Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry

Processes ◽  
2021 ◽  
Vol 9 (11) ◽  
pp. 1953
Author(s):  
Pedro Monteiro ◽  
Silvia Lomartire ◽  
João Cotas ◽  
Diana Pacheco ◽  
João C. Marques ◽  
...  
Keyword(s):  
Food Processing ◽  
Functional Food ◽  
Food Production ◽  
Functional Foods ◽  
Arable Land ◽  
Novel Foods ◽  
Probiotic Potential ◽  
Food And Feed ◽  
Bioactive Content ◽  
Fermentation Substrate

Seaweeds are gaining momentum as novel and functional food and feed products. From whole consumption to small bioactive compounds, seaweeds have remarkable flexibility in their applicability, ranging from food production to fertilizers or usages in chemical industries. Regarding food production, there is an increasing interest in the development of novel foods that, at the same time, present high nutritious content and are sustainably developed. Seaweeds, because they require no arable land, no usage of fresh water, and they have high nutritious and bioactive content, can be further explored for the development of newer and functional food products. Fermentation, especially performed by lactic acid bacteria, is a method used to produce functional foods. However, fermentation of seaweed biomass remains an underdeveloped topic that nevertheless demonstrates high potential for the production of new alimentary products that hold and further improve the organoleptic and beneficial properties that these organisms are characterized for. Although further research has to be deployed in this field, the prebiotic and probiotic potential demonstrated by fermented seaweed can boost the development of new functional foods.

scholarly journals FUNCTIONAL FOODS: PROSPECTS IN UKRAINE

2019 ◽  
Vol 13 (2) ◽  
Author(s):  
L. Kaprelyants ◽  
A. Yegorova ◽  
L. Trufkati ◽  
L. Pozhitkova
Keyword(s):  
Functional Food ◽  
Food Production ◽  
Functional Foods ◽  
Well Being ◽  
Biologically Active ◽  
Human Organism ◽  
Food Substance ◽  
Food Research ◽  
Age Related ◽  
Wide Range

Today, food is intended not only to satisfy hunger and provide necessary nutrients for human organism, but also to prevent nutrition-associated diseases and improve the mental and physical condition. The formula of food in the XXI century includes constant use of both traditional natural foods and foods with desired properties in the diet. The foods with desired properties are the functional food products, i. e. those enriched with essential food substances and micronutrients. These functional products cover a wide range of foods and ingredients with various biologically active substances responsible for their health-supporting and preventive effectiveness. This allows to lower the healthcare expenditures and support the economical development. The health and general well-being of today’s Ukrainians is influenced by many factors: rush life tempo, age-related changes in organs and tissues, heredity, unhealthy habits, stress situations etc. But the great importance of the diet and numbers and quality of products from which meals are prepared also should be kept in mind. And while we cannot change some factors, we can absolutely control others, particularly the characteristics of foods. The article presents some features of modern diet of Ukrainian population as an integral factor of health risk. Also, we show food substance consumption profiles of Ukrainian population in years 2015-2018, and the rate of functional foods on Ukrainian market in the last two years. The article is a review and highlights the necessity to develop production of functional foods based on fundamental and applied researches in food technology, nutritiology and the latest molecular biological technologies. General approaches to modern principles of functional food production technology are proposed. The role of the latest molecular biological technologies in functional food production is disclosed, especially of the proteomics, nutrigenomics and metabolomics. Important directions of functional food research are shown, they are associated with identification of new functional ingredients and increasing confidence of the consumers in such products. Motivations are proposed to stimulate the food manufactures to continue to develop the functional foods and to increase their assortment, thus providing a remarkable profit from successful products.

scholarly journals Prospects for Development of Highly Satiating Foods in Poland

2017 ◽  
Vol 17(32) (4) ◽  
pp. 280-291
Author(s):  
Magdalena Skotnicka ◽  
Filip Kłobukowski ◽  
Maria Śmiechowska
Keyword(s):  
Body Mass ◽  
Functional Food ◽  
Food Production ◽  
Functional Foods ◽  
Legal Status ◽  
Food Products ◽  
Obesity Epidemic ◽  
Consumer Demands ◽  
High Level

The high level of competition between food products on the market has encouraged the development of various types of functional foods. Consumer demands and requirements for both medicinal and healthy products has caused food manufacturers to widen their product offerings. The objective of this study was to present the legal status of functional food production and sales, as well as analyse the possibilities of developing customized foods, in particular, highly satiating foods. In this time of obesity epidemic, the use of specifically designed food products which suppress hunger and give the feeling of satiety could be an effective tool in preventing obesity and controlling body mass. There is an optimistic prognoses that this type of food will be introduced on the Polish market.

scholarly journals Sustainable Functional Food Processing

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1438
Author(s):  
Predrag Putnik ◽  
Danijela Bursać Kovačević
Keyword(s):  
Food Processing ◽  
Functional Food ◽  
Food Production ◽  
Healthy Lifestyle ◽  
Raw Materials ◽  
Positive Influence ◽  
Sustainable Food ◽  
Natural Origin ◽  
Sustainable Food Production

Functional nutrition has become one of the main directions for a healthy lifestyle and sustainable food production due to its promising positive influence on health and its association with the use of raw materials of natural origin [...]

scholarly journals Minimum water consumption method screening of velvet bean (Mucuna sp.) processings to produce functional food ingredients

2020 ◽  
Vol 2 (1) ◽  
pp. 1-28
Author(s):  
Indah Epriliati
Keyword(s):  
Water Consumption ◽  
Food Processing ◽  
Functional Food ◽  
Functional Foods ◽  
Health Management ◽  
Scientific Investigation ◽  
Velvet Bean ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Bean Flour

Velvet bean (Mucuna sp.) has been proven containing many beneficial compounds that can be implemented in pharmaceutical and medicines but less noticed for functional foods even though traditionally it is consumed as daily foods or snacks. The indigenous food preparation such as velvet bean Tempe warrants scientific investigation to help society with better public health management. The objective of the review is to select the best method for functional food ingredient product development using velvet beans and provide hypothetical health-oriented food processing e.g. velvet bean flour as functional food ingredients with a focus on less water consumption during processing. Steaming is the selected method.

scholarly journals Changes in land use for production of energy crops in Poland

2017 ◽  
Vol 104 (4) ◽  
pp. 37-47 ◽  
Author(s):  
Ludwik Wicki
Keyword(s):  
Food Production ◽  
Energy Production ◽  
First Generation ◽  
Raw Materials ◽  
Arable Land ◽  
Energy Crops ◽  
Feed Production ◽  
Direct Competition ◽  
Food And Feed ◽  
Materials Used

The goal of the article is to evaluate whether production of modern biofuels in Poland competes with food production. CSO and AMA data have been used in the analysis. The data in question refers to the area of arable land in Poland, yields and livestock as well as renewable energy production structure and quantity and production of biodiesel, bioethanol and agricultural biogas. Data concerning quantity of raw materials used for production of the agricultural biogas have been accessed from AMA . Data for 2005-2016 have been collected. Production of bioenergy based on agricultural raw materials has significantly increased. From 2005 to 2016, it increased from 5 to 42 TJ . Approximately 92% of bioenergy from agricultural sources are bioethanol and biodiesel produced from the first generation of raw materials, the production of which is in direct competition with food production. The share of biogas was 8% only. Waste constituted 75% in the raw materials used to produce biogas. The area of production of energy crops has reached 5.6% of arable land in 2016 from 1.5% in 2005. It means that in Poland production of bioenergy from agricultural sources competes with food and feed production and its further increase is not desirable. Actions focused on the increased use of the second generation raw materials for energy production and decreased use of food raw materials should be taken.

scholarly journals Insect Farming for Feed and Food Production from a Circular Business Model Perspective

2020 ◽  
Vol 12 (13) ◽  
pp. 5418 ◽  
Author(s):  
Fabio A. Madau ◽  
Brunella Arru ◽  
Roberto Furesi ◽  
Pietro Pulina
Keyword(s):  
Business Model ◽  
Food Production ◽  
Arable Land ◽  
Economic Research ◽  
Economic Aspects ◽  
Economic Perspective ◽  
Conceptual Approach ◽  
High Quality Protein ◽  
Food And Feed ◽  
Insects As Food

The studies focused on the use of insects have outlined numerous reasons for using insects as food and feed as an important method to increase food opportunities for consumers. Insects have been emphasized as a food source with a low environmental impact due to the limited requirement for arable land and water, low ecological cost, and high-quality protein provision. In Europe and Western countries, insect farming is a growing business in which, however, some critical economic aspects must be recognized. The sector needs to be adequately promoted to rationally exploit the huge amount of potential. As such, the aim of this study was to analyze the recent research on economic aspects related to insect farming for feed and food production with the purpose of providing evidence of the critical economic points in this emerging sector. The focus was mainly oriented to understanding how insect farming can foster virtuous circular economic processes, specifically considering economic aspects on the basis of the limited literature currently available and the circular economic principles. A circular business model approach was proposed to address the entire insect-based feed and food supply chain from a circular economic perspective. In our opinion, the findings underline some economic research questions that need to be addressed in the near future, and the conceptual approach can be individualized to help increase cost- and eco-effectiveness from a circular economic perspective.

scholarly journals Systematic Approach to Modeling Emulsion Functional Foods of High Bioavailability

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 45-51
Author(s):  
Olga Feofilaktova
Keyword(s):  
Functional Food ◽  
Food Production ◽  
Functional Foods ◽  
Systematic Approach ◽  
Heuristic Model ◽  
Omega 3 ◽  
Food Ingredients ◽  
Food Emulsions ◽  
Functional Components ◽  
High Bioavailability

The article concerns the systematic approach to modeling food emulsions with high bioavailability of lipophilic functional components used as a basis for the functional food production. The researchers considered polyunsaturated fatty acids as functional food ingredients (FFI). They developed heuristic model that specified the initial and resulting parameters for designing a functional fat base formulation; described options for enriching emulsions with functional food ingredients, which involve the functional fat base use and the introduction of high-value omega – 3 fatty eicosapentaenoic (EPA) and docosohexaenoic (DHA) acids into the fat phase. A man presented models of functional food emulsions and revealed double emulsions advantages to regulate the functional food ingredients bioavailability based on the properties comparing results of the simulated emulsions (thermodynamic stability and physicochemical properties).

scholarly journals Choosing Suitable Food Vehicles for Functional Food Products

2021 ◽  
Vol 11 (2) ◽  
pp. 44
Author(s):  
Gloria Aderonke Otunola ◽  
Danik Martirosyan
Keyword(s):  
Bioactive Compounds ◽  
Food Choice ◽  
Functional Food ◽  
Food Production ◽  
Functional Foods ◽  
Dietary Habits ◽  
Health Benefits ◽  
Food Fortification ◽  
Wide Range ◽  
Health And Disease

Globally, there is a growing demand for functional foods that provide health benefits without changing current dietary habits. However, the world is made up of diverse societies that consist of a wide range of individuals from different ethnic and cultural backgrounds associated with different food choices and preferences. Functional foods resemble traditional foods but have been designed and tailored to confer physiological and health benefits that go beyond their nutritional function. Of the seven-step cycle involved in functional food production, choosing a suitable food vehicle as a carrier of the bioactive components is essential. Therefore, this review explored the importance of food vehicles and how they can influence the acceptance of functional foods. Relevant scientific literature was electronically sourced from Google Scholar, Google, PubMed, databases of the Journals of Functional Foods in Health and Disease (JFFHD) and Bioactive Compounds in Health and Disease (BCHD) based on their mention or discussion of food choice and preference and food vehicles for food fortification or functional food production. These studies revealed that although functional foods are found virtually in all food categories, they are not homogeneously scattered over all segments of the growing market. Consumer demands and acceptance in terms of consumption patterns, ethnicity, culture, religion, and allergy, amongst others, need to be taken into consideration when choosing appropriate vehicles for functional food development.Keywords: food vehicles, functional foods, food fortification, food choice, food preference, fortification, phytonutrients, bioactive compounds

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