functional food presentation

Dr. Rajesh Kumar

Ph.D (Dairy Microbiology)

Molecular Biology Unit

Dairy Microbiology Division

N.D.R.I

HEALTH FOOD: New Innovation to Therapy

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INTRODUCTIONDiet is a major focus of public health strategy aimed at maintaining optimum health throughout life, preventing early onset of chronic diseases as well as promoting healthier ageing.

The growing demand for �healthy� foods is stimulating the innovation and new product development internationally.

Food industry has a central role in facilitating healthier eating practices through the provision and promotion of healthy foods.

Continuously increasing consumers� health consciousness and expenditure are socio-economic factors responsible for the expanding worldwide interest in functional foods.





The functional food concept has, in recent years, moved progressively towards the development of dietary supplement that may affect the intestinal microbial composition and activities.

Probiotic strains can be successfully manufactured and incorporated into highly acceptable food products.

Food, Medicine or What?

Foods provide energy, nutrition, organoleptic enjoyment and in many cases a mode of social interaction.

Functional foods do all of the above and also have a preventive effect.

Cont�





Foods � parts of a

healthy life style

Functional Food �

prevent illnessesMedicine �

cure illnesses

Difference between food, functional food and medicine

Conventional

Foods

Health Foods

Nutraceuticals

Functional

Foods

OTC Drugs

Prescription

Drugs

Consu

mer d

em

and

Pro

fess

ional

dem

and

Global Food Market

US $ 2,000 billlion/1997

Global Drug Market

US $ 300 billlion/1997

Global Health Food Market

US $ 33 billlion/2000

Food, Health Food and Drug market





What is a Functional Food?�Foods or dietary components that may provide a

health benefit beyond basic nutrition.�

Biologically active components impart health benefits or physiological effects.

Includes both functional attributes of conventional foods and new redesigned food products.

�Whole food, components/ingredients of food.

�Natural or formulated food.

Focus is on preventative health benefits rather than cure.





Potential targets for functional food development

Correlation between Diet and Disease

Top 10 causes of DeathCancer

Ischaemic Heart Disease

Pneumonia

Cerebrovascular Diseases (Stroke)

Accidents, Poisoning & Violence

Other Heart Diseases

Chronic Obstructive Lung Disease

Diabetes Mellitus

Urinary Tract Infections

Nephritis, Nephrotic Syndrome &

Nephrosis

Diseases Most Affected

by DietCancer

High Cholesterol

Coronary Heart Diseases

Atherosclerosis

Stroke

Hypertension

Diabetes (type II)

Gastrointestinal Disorders

Osteoporosis





Established relationship between diet and health

Health Problem Well-established relationship with�

Obesity Energy content

Cholesterol level Fat

Blood pressure Salt

Arteriosclerosis Omega-3-fatty acids

Constipation Dietary Fiber

Osteoporosis Calcium

Caries Easily fermentable carbohydrates

Iron deficiency Iron





Classification of Functional Foods

Bran:- oats, wheat.

Fiber:- soluble, insoluble.

Soy proteins

Grains:- Buckwheat, Quinoa

Lentils, chickpea, peas, beans

Hemp, Flaxseed

Tomatoes, cruciferous vegetables

Citrus fruits, wine/grape, garlic.

Modified oils:- high oleic, low saturated

Fish:- Omega- 3(n-3) Fatty acids.

Beef:- Conjugated linoleic acid (CLA)

Dairy based:-

1. Probiotic (+Prebiotic = Synbiotic)

2. Bioactive Milk Components.

3. Bioactive peptides

4. Antioxidant

Functional Foods

From Plant sources From Animal Sources

Designer Foods

(Nutraceutical incorporated

Foods)

Vitamin pills

Mineral pills

Herbal pills/supplements

Oil gel caps

Phytochemicals

Antioxidant





Functional Food Ingredient

psylliumâ-Glucan

Reduce risk of

cardiovascular disease

oatsInsoluble Fibre

Reduce risk of breast or

colon cancer

wheat branSoluble Fibre

DIETARY FIBRE

Reduce risk of prostate

cancer

tomato products

(ketchup, sauces)

Lycopene

Reduce risk of macular

degeneration

green vegetablesLutein

fruits, vegetablesâ- carotene

Neutralize free radicals,

which may cause

damage to cells

carrotsá-carotene

CAROTENOIDES

Potential BenefitSourceFunctional Ingredient





Lower blood cholesterol

levels by inhibiting

cholesterol absorption

Corn, soy, wheat,

wood oils

Stanol ester

PLANT STEROLS

Fruits/VegetablesFlavones

CitrusFlavanones

TeaCatechins

Neutralize free radicals;

Reduce risk of cancerFruitsAnthocyanidins

FLAVONOIDS

Improve body composition

Decrease risk of certain

cancers

cheese, meat

products

Conjugated Linoleic Acid (CLA)

Reduce risk of


Improve mental, visual

Functions

fish oilsOmega-3-Fatty Acids

FATTY ACIDS

Cont�





Improve urinary tract

health

Reduce risk of


cranberries,

Cranberry

products, cocoa,

Chocolate

Proanthocyanidins

TANNINS

Menopause symptoms,

such as hot flashes

Protect against heart

disease and some

cancers; lower LDL and

total cholesterol.

soybeans and

soy-based foods

Isoflavones:

Daidzein

Genistein

SOY PROTEINS: PHYTOESTROGENS





A Nutraceutical is a product isolated from foods but sold in

powders, pills and other medicinal forms not generally associated

with food and is demonstrated to have physiological benefits or

provide protection against chronic diseases.(Health Canada 1998)

Nutraceuticals

Goitre Prevention

Anti-hypertensive

Prevent Anemia

Immunogenic

Reduce Allergic

Reactions

Osteoporosis

Prevention

Anti �Carcinogenic

Protective against

Cardiovascular

disease

Nutraceuticals can be derived from plants (e.g., antioxidants,

echinacea, fenugreek, etc.), from animals and microorganisms (e.g. elk

velvet, essential fatty acids, enzymes, etc.) and from marine sources

(e.g., glucosamine, chitosan, fish oils, etc.)





Prevent vitamin deficiencyVitamins7.

Promotes healthy bones and

Teeth

Calcium6.

Prevention of gastro-

intestinal infection

Immunoglobulins5.

Prevents milk protein

allergies

Modified â-Lactoglobulin4.

Prevention of gastro-

intestinal infection

Lactoferrin3.

Prevention of dental cariesLactoperoxidase2.

Promotion of calcium

absorption

Casein Phosphopeptides1.

Potential Health AttributeIngredientS.No.

BIO-ACTIVE MILK COMPONENTS





SYNBIOTICS:- Probiotics + PrebioticsProbiotics: �Living microorganisms, which upon ingestion

exert health benefits on the host�

Probiotics

Serum Cholesterol

Reduction

Lactose intolerance

Anti-colon

Carcinogenesis

Diarrhea

Reduce Allergic

Reactions

Stimulate Mucosal

Immunity

Antioxidative

property

Proteolytic activity

Probiotics: biotherapeutic agents.

Lactobacilli and bifidobacteria: Potent Probiotics.

Probiotic Characteristics:Ability to survive in GIT.

Ability to colonize gastrointestinal epithelium.





Harmful effects Desirable effects

Ps. aeruginosa

Proteus sp.

Staphylococci

Clostridia

Veillonellae

Enterococci

E. coli

Lactobacilli

Streptococci

Bifidobacteria

Bacteroides

No./g faeces (log scale)

Vitamin Synthesis

Stimulate Immune

function

Digestion/absorption of

food ingredients and

minerals

Inhibition of exogenous

and harmful bacterial

growth

Diarrhoea, constipation,

GI infection, liver

damage, cancer,

toxigenesis

Production of

carcinogens

Intestinal

putrefaction





Prebiotics:- �Non-digestible dietary components that pass

through colon and selectively stimulate the proliferation and

/or activity of populations of probiotic bacteria in-situ�. (Oligosaccharide, Fructooligosaccharides etc.)

Health benefit:-

avoid constipation, improve calcium absorption.

Synbiotic Foods:- The concept of synbiotic is in its infancy

, and is yet to be applied to the full extent in developing new

foods. Health benefit:-

The expected benefits of probiotic and prebiotic combinantion

is improved survival of probiotic bacteria during the passage

through upper intestinal tract.





Small biologically active peptides are called Bioactive

peptides.

Production of bioactive peptides:-

Bioactive peptides are inactive within the sequence of the

parent protein and can be released in three ways:

Enzymatic hydrolysis (invitro/invivo).

Food processing.

Microbial Fermentation (Proteolytic lactobacilli):-

a) Dairy Products b) in a reactor

Potential Health Benefit:- Reduce hypertension due to ACE inhibitory action.

Significant reduction in blood pressure.

Bioactive Peptides





ACE inhibitory Ser-Lys-Val-Tyr-ProDahi

ACE inhibitory/ Antihypertensive ß-CN f (74�76, f (84�

86), ê-CN f (108�111) Sour milk

Immunostimulatory,

mineral binding and solubilising ,

antimicrobial

ás1

- and ß -casein

fragments Emmental cheese

ACE inhibitory á

s1-CN f (1�9), ß -CN f

(60�68) Gouda cheese

ACE inhibitory á

s1- , ß- and ê-CN

fragments

Yoghurt type

products

ACE inhibitory ß-CN f (58�72) Italian cheeses:

Mozzarella,

Several phosphopeptides with a

range of properties including the

ability to bind and solubilise

minerals

ás1

- and ß -casein

fragments Cheddar cheese

Biofunctional role Origin Product





Prebiotic/Probiotic Food Products

Some Functional Foods

from Sweden





Applying scientific research to the development

of 3G functional foods .

Ist generation 3rdgeneration2ndgeneration

Supplements. Vitamin supplements. Calcium enrichment. Fibers

. Components withestablished efficacy. Research based onepidemiology

Whole foods. broccoli. yoghurts. green tea. whole grain products

. Research based onsafety and efficacyassessment:. Discovery. of positiveeffects of foodComponents. Active component(s)may not have beenidentified or theefficacy confirmed

Enhanced foods. novel ingredients?. novel products?. ??

. Newly developedfunctional ingredients /foods based onmechanistically provenefficacy. Research based on�pharma� type ofscreening: effecttargeted development,lead optimization,bioavailability





Collaborative research efforts�





Science of nutrition and genomics driving the

emergence of functional food products ...

Study of how different foods may interact with specific genes to prevent chronic diseases such as type 2 diabetes, obesity, heart disease, stroke and certain cancers.





Microencapsulation offers ability to develop

innovative products�

Spray Drying

Spray Chilling

Pan Coating

Centrifugal Extrusion

Air-suspension

Coating

Polymerisation

. Controlled/delayed release of active

ingredients

. Coating liquid substances

. Masking flavours, smell & colour

. Protecting core material

. Reducing volatility

. Stabilising to improve shelf-life





functional food presentation

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