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Introduction Definition of Functional Foods from Institute of - PDF document

Nov 15, 2023 •196 likes •370 views

10/2/2010 Development of functional foods based on intelligent choice of food ingredients and processing condition Prof. Indrawati Oey Department of Food Science - University of Otago PO BOX 56, Dunedin 9054 (New Zealand) Introduction

  1. 10/2/2010 Development of functional foods based on intelligent choice of food ingredients and processing condition Prof. Indrawati Oey Department of Food Science - University of Otago PO BOX 56, Dunedin 9054 (New Zealand) Introduction Definition of “Functional Foods” from Institute of Medicine of the US National Academy of Sciences: “Foods that encompass potentially healthful products, including any modified foods or food ingredients , that may provide a health benefit beyond the nutrients it contains” Modification using food preparation and processing techniques ? 1

  2. 10/2/2010 Stability and functionality of bioactive compounds Food Human Species Genetic Amount Nutrition status Host related factors Linkage of the molecules Interactions Food structure Effect of modifiers Acknowledgement to FOSC 308 students for providing the pictures of different meals (University of Otago, 2010) Current trend High quality ( natural , no/less additives , smell good, tasty, colour, healthy …) and safe (microbial and chemical) food products 2

  3. 10/2/2010 Food processing & preservation: Conventional and Novel technologies Improved existing processing methods → Conventional heating Thermal → Ohmic heating processing → Microwave heating New processing technologies → High pressure processing Non-thermal → Pulsed electric field processing processing → Cold plasma High hydrostatic pressure processing Food industry application: 300-700 MPa Weight=100kg 10 MPa Area =1 cm 2 40-70 MPa At 118 o C, 15 psi above atm P ( ≈0.107 MPa) http://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Zealandia- Continent_map_en.svg/2000px-Zealandia-Continent_map_en.svg.png 3

  4. 10/2/2010 High hydrostatic pressure processing ◘ Isostatic and uniform pressure ◘ Limited effect on covalent bond (no/limited effects on vitamin content, flavor, colour...) Pressure medium Research Strategy of Food Science Department (University of Otago, New Zealand) on functional foods in collaboration with Department of Human Nutrition and Division of Health Science Understanding chemical reaction H O O OH R S OH H O N OSO 3 Food industries Consumers Enzymatic reaction Food Microbiology Authority 4

  5. 10/2/2010 Development of functional foods based on different strategy of food preparation Food preparation Fat soluble bioactive Food compounds Species  Bound to food matrix  More stable than water soluble bioactive compounds Amount Case study Linkage of the Carotenoids molecules Food structure Effect of modifiers 5

  6. 10/2/2010 Effects on in vitro bioaccessibility of β - carotene 90 o C 100 o C 110 o C (B) 110 o C 100 o C (B) 90 o C (B) T ↑, time ↑ 90 o C (H) 110 o C (H) 100 o C (H) Lemmens et al. (2009) Food Res Int 42, 1323-1330 Food preparation Water soluble bioactive Food compounds Species  Leaching problem  Sensitive (oxidation) Amount Case study: Vitamin C Linkage of the molecules Food structure Effect of modifiers 6

  7. 10/2/2010 Effects on vitamin C content L-ascorbic acid (L-AA) O 2 enzymes Dehydro-ascorbic acid (DHAA) Munyaka et al . (2010), Food Chem. 120,591-598 Development of functional foods based on Brassicaceae 7

  8. 10/2/2010 Food processing: anticarcinogenicity of Brassicaceae Intact cell Present in cytosol Enzymes (MYR) thioglucoside glucohydrolase EC 3.2.1.147, formerly EC 3.2.3.1) Glycoprotein MW: 125-150 kDa pI: 4.6 and 6.2 S-containing side chains, Aliphatic straight and branched chain, Olefins, Aliphatic straight and accumulated within branched chain alcohols, Aliphatic straight chain the vacuole ketones, Aromatic, Benzoates, Indole, Multiply Thioglucoside-N- glycosylated and other hydroxysulphates H O (GLU) O OH S R OH H O N OSO 3 Food processing: anticarcinogenicity of Brassicaceae Change of food structure, e.g. cell disruption: Crushing Cooking H 2 O glucose H O Secondary products, e.g. O OH Sulphoraphane R S OH Isothiocyanates H O N MYR Nitriles … OSO 3 8

  9. 10/2/2010 Food processing Health functionality Species Amount Thermal processing Linkage of the HP processing molecules Food structure Effect of modifiers Kinetic Diagram: a basis for process optimization (quality and health) 750 LOX(GJ) 600 LOX(GI) Pressure (MPa) LOX(PI) 450 LOX(PJ) 300 5MTHF PG(TJ) 150 MYR(BJ) 0 0 10 20 30 40 50 60 70 80 90 100 Temperature (°C) One log unit reduction for enzymes and 0.1 log unit degradation for folate content (5MTHF) for total process time = 30 min 9

  10. 10/2/2010 Food processing: anticarcinogenicity of Brassicaceae P ↑, T↑, time ↑ → cell disruption ↑ Van Eylen et al. (2008) J. Food Eng. 89, 178-186; Oey (2010) In: Enzymes in fruit and vegetable processing (Bayindirli, Ed.), CRC Press Taylor & Francis Group, Florida (USA), 2010, pp 245-312 Food processing: folate bioavailability of Brassicaceae Short chain Long chain Folate bioavailability ↑ Special acknowledgement to Dr. Verlinde for the drawing of folate molecule structure. Verlinde et al ., (2008) Food Chem 1111, 220-229 10

  11. 10/2/2010 Food processing: antioxidant and natural folates E.g. vitamin C addition Antioxidants: Reaction with O 2 Reduction of oxidation products Verlinde et al. (2009), J Agric Food Chem. 57, 6603-6614 Food processing: antioxidant and natural folates Vitamin C addition retards folate degradation via non-glycation reaction reducing sugars T 25 – 90°C 0.1 MPa 15 min Verlinde (2009); Verlinde et al. (2010), J Agric Food Chem 58 (10), pp. 6190-6199 11

  12. 10/2/2010 Food processing: effect of vitamin C on folate bioavailability 5.53mmol 1.64mmol L-AA L-AA Verlinde et al . (2008) Eur J. Clin Nutr. 62, 1224-1230 Development of functional foods based on polyphenols 12

  13. 10/2/2010 Study on addition of fruit phenols to cheese Strategic design of Strategic choice of Strategic design of food processing food materials food preparation condition and and ingredients technology • Kiwifruit crude extract (30.0% phenols) Fermentation with ripening time • Grape seed crude • Fresh cheese (0 day) extract (84.2% phenols) • 21 days (3 weeks) • Apple crude extract • 42 days (6 weeks) (80.6% phenols) Otago Researchers: Lauren Edmonds Dr. David Everett Dr. John Birch Study on addition of fruit phenols to cheese Free Phenols 1400 1200 1000 Phenol concentration (ppm) 800 Control Kiwifruit 600 Grape Seed Apple 400 200 Otago Researchers: Lauren Edmonds Dr. David Everett 0 Dr. John Birch 0 5 10 15 20 25 30 35 40 45 Time (days) Special acknowledgement to L. Edmonds for her research work and scientific input 13

  14. 10/2/2010 Antioxidant activities and polyphenols profile of commercial coffee preparations Strategic design of Strategic choice of Strategic design of food processing food materials food preparation condition and and ingredients technology • Coffee blends from 4 • Latte coffee different retails in • Long black coffee Christchurch • Flat white coffee • Expresso coffee • Filtered coffee • Cappuccino coffee Researchers: Dr. Kunbo Wang (Hunan University) Dr. Aladin Bekhit (Otago University) Antioxidant activities and polyphenols profile of commercial coffee preparations Main Effects Plot (data means) for GAE mg/g coffee retail type 100 Mean of GAE mg/g coffee 80 60 40 20 Main Effects Plot (data means) for GAE mg/cup retail type 0 340 A B C D cappuccino expresso flat white latte long black 320 Mean of GAE mg/cup 300 280 260 240 220 200 Researchers: long black A B C D cappuccino expresso flat white latte Dr. Kunbo Wang (Hunan University) Dr. Aladin Bekhit (Otago University) Special acknowledgement to Dr. K. Wang (Hunan University) for his research work and scientific input 14

  15. 10/2/2010 Understanding the mechanism and the kinetic of chemical and enzymatic reaction during processing can be used as a tool to scientifically tailor (endogenous) food ingredients in order to obtain natural functional food products Acknowledgements • University of Otago (NZ) • Prof. Marc Hendrickx (KULeuven, Belgium) • Ministry of Research, Science and • Prof. Ann Van Loey (KULeuven, Belgium) • Prof. Murray Skeaff (Human Nutrition, Otago Technology ( NZ) • Plant & Food Research (NZ) University) • Prof. Jim Mann (Human Nutrition, Otago University) • New Zealand Blackcurrant Co- • Dr. David Everett (Food Science, Otago University) operative (Nelson, NZ) • Research Foundation-Flanders • Dr. John Birch (Food Science, Otago University) • Dr. Aladin Bekhit (Food Science, Otago University) • European Commision • Dr. David Burritt (Botany, Otago University) • Merck Eprova AG (Switzerland) • Dr. Minh Thuy Nguyen (Cantho University, Vietnam) • Unilever (The Netherlands) • Dr. Philippe Verlinde (IRMM, Belgium) • The Institute for the Promotion of Innovation through Science and • Dr. David Van Eylen Technology in Flanders • Dr. Wambui Munyaka • Dr. Kunbo Wang (Hunan University) • Lien Lemmens (KULeuven, Belgium) • Lauren Edmonds (Otago University) 15

  16. 10/2/2010 16

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