48
Dra. Pamela Jaramillo Ciencia de los Alimentos Prometeo-Senescyt Junio, 2013 Aplicación de la biotecnología en la industria alimentaria
| Date post: | 15-Dec-2018 |
| Category: |
Documents |
| Upload: | truongdung |
| View: | 213 times |
| Download: | 0 times |
Dra Pamela Jaramillo Ciencia de los Alimentos Prometeo-Senescyt Junio 2013
Aplicacioacuten de la biotecnologiacutea en la industria alimentaria
Biotechnology use of biological processes and organisms for medical industrial or manuf proposes
Medical biotechnology
Plant biotechnology
Agricultural biotechnology
Industrial biotechnology
Microbial biotechnology
Enzyme biotechnology
Food biotechnology
Enzymes
Industry amp Research
Antimicrobials
Cleaning agents
ELISA
Functional properties
Amylase
Lactase
Protease
Lipase
Cellulase
Application of food biotechnology
Microorganisms
Ingredients
Vitamins
Amino acids
Citric lactic acid
Fermented products
Cheese
Yogurt
Fermented milks
Meat products
Beer amp wine
Application of food biotechnology
Functional food components
Fatty acids [CLA Omegas]
Carotenoids
Phytosterols
Bioactive peptides
Bioactive CHOrsquos
Essential minerals
Antioxidants
Enzymes ndash cleaning agents
The protease enzyme in Tergazyme is Bacillus licheniformis subtilisin carlsberg and is used for the cleaning of dairy equipment laboratory ware reverse osmosis and ultrafiltration membranes and units
Enzymes ndash cleaning agents
httpwwwphschoolcomsciencebiology_placelabbenchlab2conceptshtml
Catalase is used for the removal of H2O2 which is used as both a bleaching agent and an antimicrobial
httpwwwinlgovresearchultrastable-catalase-enzyme
Enzymes ndash antimicrobials
httpwwwnaturecomsrep2013130402srep01584fullsrep01584html
Ply500 is an isolated cell lytic enzyme with peptidase activity against certain L monocytogenes serotypes
Phages on the surface of an Escherichia coli cell Source Eye of ScienceScience
Enzymes ndash ELISA
ldquoAntigens from the sample are attached to a surface Then a further specific antibody is applied over the surface so it can bind to the antigen This antibody is linked to an enzyme and in the final step a substance containing the enzymes substrate is added The subsequent reaction produces a detectable signal most commonly a color change in the substraterdquo
httpthefutureofthingscomarticles37biopen-senses-biothreatshtml
Enzymes ndash for food processing
httpwwwnovasepcombiomoleculesfood-ingredientsApplicationssugar-and-sweeteners-productionasp
Amylase
ldquoAmylases in breadmaking break down complex sugars such as starch (found in flour) into simple sugars Yeast then feeds on these simple sugars and converts it into the waste products of alcohol and CO2 This imparts flavour and causes the bread to riserdquo
Amylase
Enzymes ndash for food processing
In traditional beer brewing malted barley is mixed with hot water to create a mash which is held at a given temperature to allow the amylases in the malted grain to convert the barleys starch into sugars Different temperatures optimize the activity of alpha or beta amylase resulting in different mixtures of fermentable and unfermentable sugars
Enzymes ndash for food processing
Enzymes ndash for food processing
Lactase
ldquoLactase produced commercially can be extracted both from yeasts such as Kluyveromyces fragilis and Kluyveromyces lactis and from fungi such as Aspergillus niger and Aspergillus oryzae Its primary commercial use is to break down lactose in milk to make it suitable for people with lactose intolerancerdquo wwwwikipediaorg
Enzymes ndash for food processing Protease
Calf rennet
Vegetable rennet Cynara cardunculus
Fermentation-produced chymosin Aspergillus niger var awamori GM
Enzymes ndash for food processing Protease
Papain
Meat is sprinkled with the powder and the enzymes help to break down the meat fibers
httpwwwenzymedevelopmentcomapplicationstenderizer
Use of Mucor miehei Lipase to Improve Functional Properties of Yolk-Contaminated Egg Whites Laura N Macherey Frank D Conforti William Eigel III Sean F OrsquoKeefe Journal of Food Science Volume 76 Issue 4 pages C651ndashC655 May 2011
Enzymes ndash for food processing
Lipase
Microorganisms ndash ingredients production
ldquoCorynebacterium glutamicum was discovered in the 1950s in Japan as natural producer of glutamic acid It is now produced by direct fermentation used for industrial production of amino acids which are used as flavour enhancers in foodrdquo
Glutamic acid amp Lysine
httpbacmapwishartlabcomorganisms485
Microorganisms ndash ingredients production
Citric acid
ldquoCultures of A niger are fed on a sucrose or glucose-containing medium to produce citric acid The source of sugar is corn steep liquor molasses hydrolyzed corn starch or other inexpensive sugary solutionsrdquo
httpgenomejgi-psforgAspni5Aspni5homehtml
Microorganisms ndash ingredients production
Bacillus subtilis has been genetically modified to both increase the bacterias production of riboflavin and to introduce an antibiotic (ampicillin) resistance marker wwwwikipediaorg
Riboflavin (Vitamin B2)
httpwwwocrawdogcomcat-chickenhtm
Colored scanning electron micrographs of representative cheese starter (A-C) and nonstarter (D-F) lactic acid bacteria (LAB) Lactobacillus helveticus (A) Lb delbrueckii subsp bulgaricus (B) Lactococcus lactis (C) Lb casei (D) Pediococcus pentosaceus (E) and Lb brevis (F)
Cheese
Microorganisms ndash fermented products
Microorganisms ndash fermented products
McSweeney P(2004) Biochemistry of cheese ripening Vol 57 (2-3) Int J Dairy Technol
Cheese_ Emmental
Microorganisms ndash fermented products
ldquoIn the late stage of cheese production P freudenreichii consumes the lactic acid excreted by the other bacteria and releases carbon dioxide gas which slowly forms the bubbles that make holesrdquo wwwwikipediaorg
Streptococcus thermophilus Lactobacillus debrueckii helveticus and Propionibacterium freudenreichii
Cheese_ Gouda
Microorganisms ndash fermented products
Lactococcus lactis ssp cremoris lactis Leuconostoc mesenteroides ssp cremoris
Leuconostoc mesenteroides ssp cremoris are starter cultures used for flavor and aroma development through the production of diacetyl from citrate
Roquefort
Microorganisms ndash fermented products
Camembert
ldquoPenicillium roqueforti and Penicillium caseicolum possess very potent proteolytic systems The molds secrete acid and neutral metalloproteinases and several aminopeptidases and carboxypeptidases The mycelia also contain intracellular proteinases and peptidases that are probably released when the mould dies and lysesrdquo
Microorganisms ndash fermented products
Fermented milks
Microorganisms ndash fermented products
Fermented milks
ldquoKefir grains are a combination of bacteria and yeasts in a matrix of proteins lipids and sugars and this symbiotic matrix forms grains that resemble cauliflower For this reason a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grainsrdquo wwwwikipediaorg
Genus Lactobacillus Leuconostoc Pediococcus Streptococcus Bifidobacerium
Microorganisms ndash fermented products Fermented meats
Hutkins Robert W Microbiology and Technology of Fermented Foods
Pediococcus pentosaceus
httpbiowebusueduemlabcurrent20newshtml
Microorganisms ndash fermented products
Meat cultures
Lactobacillus sakei 10000-times magnified (Bild Joumlrg Groth Blessing Biotech GmbH)
Lactobacillus curvatus Lactobacillus plantarum Lactobacillus pentosus Streptococcus carnosus Micrococcus varians
httpwwwwzwtumdeindexphpid=185ampL=1amptx_ttnews5Btt_news5D=280
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Biotechnology use of biological processes and organisms for medical industrial or manuf proposes
Medical biotechnology
Plant biotechnology
Agricultural biotechnology
Industrial biotechnology
Microbial biotechnology
Enzyme biotechnology
Food biotechnology
Enzymes
Industry amp Research
Antimicrobials
Cleaning agents
ELISA
Functional properties
Amylase
Lactase
Protease
Lipase
Cellulase
Application of food biotechnology
Microorganisms
Ingredients
Vitamins
Amino acids
Citric lactic acid
Fermented products
Cheese
Yogurt
Fermented milks
Meat products
Beer amp wine
Application of food biotechnology
Functional food components
Fatty acids [CLA Omegas]
Carotenoids
Phytosterols
Bioactive peptides
Bioactive CHOrsquos
Essential minerals
Antioxidants
Enzymes ndash cleaning agents
The protease enzyme in Tergazyme is Bacillus licheniformis subtilisin carlsberg and is used for the cleaning of dairy equipment laboratory ware reverse osmosis and ultrafiltration membranes and units
Enzymes ndash cleaning agents
httpwwwphschoolcomsciencebiology_placelabbenchlab2conceptshtml
Catalase is used for the removal of H2O2 which is used as both a bleaching agent and an antimicrobial
httpwwwinlgovresearchultrastable-catalase-enzyme
Enzymes ndash antimicrobials
httpwwwnaturecomsrep2013130402srep01584fullsrep01584html
Ply500 is an isolated cell lytic enzyme with peptidase activity against certain L monocytogenes serotypes
Phages on the surface of an Escherichia coli cell Source Eye of ScienceScience
Enzymes ndash ELISA
ldquoAntigens from the sample are attached to a surface Then a further specific antibody is applied over the surface so it can bind to the antigen This antibody is linked to an enzyme and in the final step a substance containing the enzymes substrate is added The subsequent reaction produces a detectable signal most commonly a color change in the substraterdquo
httpthefutureofthingscomarticles37biopen-senses-biothreatshtml
Enzymes ndash for food processing
httpwwwnovasepcombiomoleculesfood-ingredientsApplicationssugar-and-sweeteners-productionasp
Amylase
ldquoAmylases in breadmaking break down complex sugars such as starch (found in flour) into simple sugars Yeast then feeds on these simple sugars and converts it into the waste products of alcohol and CO2 This imparts flavour and causes the bread to riserdquo
Amylase
Enzymes ndash for food processing
In traditional beer brewing malted barley is mixed with hot water to create a mash which is held at a given temperature to allow the amylases in the malted grain to convert the barleys starch into sugars Different temperatures optimize the activity of alpha or beta amylase resulting in different mixtures of fermentable and unfermentable sugars
Enzymes ndash for food processing
Enzymes ndash for food processing
Lactase
ldquoLactase produced commercially can be extracted both from yeasts such as Kluyveromyces fragilis and Kluyveromyces lactis and from fungi such as Aspergillus niger and Aspergillus oryzae Its primary commercial use is to break down lactose in milk to make it suitable for people with lactose intolerancerdquo wwwwikipediaorg
Enzymes ndash for food processing Protease
Calf rennet
Vegetable rennet Cynara cardunculus
Fermentation-produced chymosin Aspergillus niger var awamori GM
Enzymes ndash for food processing Protease
Papain
Meat is sprinkled with the powder and the enzymes help to break down the meat fibers
httpwwwenzymedevelopmentcomapplicationstenderizer
Use of Mucor miehei Lipase to Improve Functional Properties of Yolk-Contaminated Egg Whites Laura N Macherey Frank D Conforti William Eigel III Sean F OrsquoKeefe Journal of Food Science Volume 76 Issue 4 pages C651ndashC655 May 2011
Enzymes ndash for food processing
Lipase
Microorganisms ndash ingredients production
ldquoCorynebacterium glutamicum was discovered in the 1950s in Japan as natural producer of glutamic acid It is now produced by direct fermentation used for industrial production of amino acids which are used as flavour enhancers in foodrdquo
Glutamic acid amp Lysine
httpbacmapwishartlabcomorganisms485
Microorganisms ndash ingredients production
Citric acid
ldquoCultures of A niger are fed on a sucrose or glucose-containing medium to produce citric acid The source of sugar is corn steep liquor molasses hydrolyzed corn starch or other inexpensive sugary solutionsrdquo
httpgenomejgi-psforgAspni5Aspni5homehtml
Microorganisms ndash ingredients production
Bacillus subtilis has been genetically modified to both increase the bacterias production of riboflavin and to introduce an antibiotic (ampicillin) resistance marker wwwwikipediaorg
Riboflavin (Vitamin B2)
httpwwwocrawdogcomcat-chickenhtm
Colored scanning electron micrographs of representative cheese starter (A-C) and nonstarter (D-F) lactic acid bacteria (LAB) Lactobacillus helveticus (A) Lb delbrueckii subsp bulgaricus (B) Lactococcus lactis (C) Lb casei (D) Pediococcus pentosaceus (E) and Lb brevis (F)
Cheese
Microorganisms ndash fermented products
Microorganisms ndash fermented products
McSweeney P(2004) Biochemistry of cheese ripening Vol 57 (2-3) Int J Dairy Technol
Cheese_ Emmental
Microorganisms ndash fermented products
ldquoIn the late stage of cheese production P freudenreichii consumes the lactic acid excreted by the other bacteria and releases carbon dioxide gas which slowly forms the bubbles that make holesrdquo wwwwikipediaorg
Streptococcus thermophilus Lactobacillus debrueckii helveticus and Propionibacterium freudenreichii
Cheese_ Gouda
Microorganisms ndash fermented products
Lactococcus lactis ssp cremoris lactis Leuconostoc mesenteroides ssp cremoris
Leuconostoc mesenteroides ssp cremoris are starter cultures used for flavor and aroma development through the production of diacetyl from citrate
Roquefort
Microorganisms ndash fermented products
Camembert
ldquoPenicillium roqueforti and Penicillium caseicolum possess very potent proteolytic systems The molds secrete acid and neutral metalloproteinases and several aminopeptidases and carboxypeptidases The mycelia also contain intracellular proteinases and peptidases that are probably released when the mould dies and lysesrdquo
Microorganisms ndash fermented products
Fermented milks
Microorganisms ndash fermented products
Fermented milks
ldquoKefir grains are a combination of bacteria and yeasts in a matrix of proteins lipids and sugars and this symbiotic matrix forms grains that resemble cauliflower For this reason a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grainsrdquo wwwwikipediaorg
Genus Lactobacillus Leuconostoc Pediococcus Streptococcus Bifidobacerium
Microorganisms ndash fermented products Fermented meats
Hutkins Robert W Microbiology and Technology of Fermented Foods
Pediococcus pentosaceus
httpbiowebusueduemlabcurrent20newshtml
Microorganisms ndash fermented products
Meat cultures
Lactobacillus sakei 10000-times magnified (Bild Joumlrg Groth Blessing Biotech GmbH)
Lactobacillus curvatus Lactobacillus plantarum Lactobacillus pentosus Streptococcus carnosus Micrococcus varians
httpwwwwzwtumdeindexphpid=185ampL=1amptx_ttnews5Btt_news5D=280
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Enzymes
Industry amp Research
Antimicrobials
Cleaning agents
ELISA
Functional properties
Amylase
Lactase
Protease
Lipase
Cellulase
Application of food biotechnology
Microorganisms
Ingredients
Vitamins
Amino acids
Citric lactic acid
Fermented products
Cheese
Yogurt
Fermented milks
Meat products
Beer amp wine
Application of food biotechnology
Functional food components
Fatty acids [CLA Omegas]
Carotenoids
Phytosterols
Bioactive peptides
Bioactive CHOrsquos
Essential minerals
Antioxidants
Enzymes ndash cleaning agents
The protease enzyme in Tergazyme is Bacillus licheniformis subtilisin carlsberg and is used for the cleaning of dairy equipment laboratory ware reverse osmosis and ultrafiltration membranes and units
Enzymes ndash cleaning agents
httpwwwphschoolcomsciencebiology_placelabbenchlab2conceptshtml
Catalase is used for the removal of H2O2 which is used as both a bleaching agent and an antimicrobial
httpwwwinlgovresearchultrastable-catalase-enzyme
Enzymes ndash antimicrobials
httpwwwnaturecomsrep2013130402srep01584fullsrep01584html
Ply500 is an isolated cell lytic enzyme with peptidase activity against certain L monocytogenes serotypes
Phages on the surface of an Escherichia coli cell Source Eye of ScienceScience
Enzymes ndash ELISA
ldquoAntigens from the sample are attached to a surface Then a further specific antibody is applied over the surface so it can bind to the antigen This antibody is linked to an enzyme and in the final step a substance containing the enzymes substrate is added The subsequent reaction produces a detectable signal most commonly a color change in the substraterdquo
httpthefutureofthingscomarticles37biopen-senses-biothreatshtml
Enzymes ndash for food processing
httpwwwnovasepcombiomoleculesfood-ingredientsApplicationssugar-and-sweeteners-productionasp
Amylase
ldquoAmylases in breadmaking break down complex sugars such as starch (found in flour) into simple sugars Yeast then feeds on these simple sugars and converts it into the waste products of alcohol and CO2 This imparts flavour and causes the bread to riserdquo
Amylase
Enzymes ndash for food processing
In traditional beer brewing malted barley is mixed with hot water to create a mash which is held at a given temperature to allow the amylases in the malted grain to convert the barleys starch into sugars Different temperatures optimize the activity of alpha or beta amylase resulting in different mixtures of fermentable and unfermentable sugars
Enzymes ndash for food processing
Enzymes ndash for food processing
Lactase
ldquoLactase produced commercially can be extracted both from yeasts such as Kluyveromyces fragilis and Kluyveromyces lactis and from fungi such as Aspergillus niger and Aspergillus oryzae Its primary commercial use is to break down lactose in milk to make it suitable for people with lactose intolerancerdquo wwwwikipediaorg
Enzymes ndash for food processing Protease
Calf rennet
Vegetable rennet Cynara cardunculus
Fermentation-produced chymosin Aspergillus niger var awamori GM
Enzymes ndash for food processing Protease
Papain
Meat is sprinkled with the powder and the enzymes help to break down the meat fibers
httpwwwenzymedevelopmentcomapplicationstenderizer
Use of Mucor miehei Lipase to Improve Functional Properties of Yolk-Contaminated Egg Whites Laura N Macherey Frank D Conforti William Eigel III Sean F OrsquoKeefe Journal of Food Science Volume 76 Issue 4 pages C651ndashC655 May 2011
Enzymes ndash for food processing
Lipase
Microorganisms ndash ingredients production
ldquoCorynebacterium glutamicum was discovered in the 1950s in Japan as natural producer of glutamic acid It is now produced by direct fermentation used for industrial production of amino acids which are used as flavour enhancers in foodrdquo
Glutamic acid amp Lysine
httpbacmapwishartlabcomorganisms485
Microorganisms ndash ingredients production
Citric acid
ldquoCultures of A niger are fed on a sucrose or glucose-containing medium to produce citric acid The source of sugar is corn steep liquor molasses hydrolyzed corn starch or other inexpensive sugary solutionsrdquo
httpgenomejgi-psforgAspni5Aspni5homehtml
Microorganisms ndash ingredients production
Bacillus subtilis has been genetically modified to both increase the bacterias production of riboflavin and to introduce an antibiotic (ampicillin) resistance marker wwwwikipediaorg
Riboflavin (Vitamin B2)
httpwwwocrawdogcomcat-chickenhtm
Colored scanning electron micrographs of representative cheese starter (A-C) and nonstarter (D-F) lactic acid bacteria (LAB) Lactobacillus helveticus (A) Lb delbrueckii subsp bulgaricus (B) Lactococcus lactis (C) Lb casei (D) Pediococcus pentosaceus (E) and Lb brevis (F)
Cheese
Microorganisms ndash fermented products
Microorganisms ndash fermented products
McSweeney P(2004) Biochemistry of cheese ripening Vol 57 (2-3) Int J Dairy Technol
Cheese_ Emmental
Microorganisms ndash fermented products
ldquoIn the late stage of cheese production P freudenreichii consumes the lactic acid excreted by the other bacteria and releases carbon dioxide gas which slowly forms the bubbles that make holesrdquo wwwwikipediaorg
Streptococcus thermophilus Lactobacillus debrueckii helveticus and Propionibacterium freudenreichii
Cheese_ Gouda
Microorganisms ndash fermented products
Lactococcus lactis ssp cremoris lactis Leuconostoc mesenteroides ssp cremoris
Leuconostoc mesenteroides ssp cremoris are starter cultures used for flavor and aroma development through the production of diacetyl from citrate
Roquefort
Microorganisms ndash fermented products
Camembert
ldquoPenicillium roqueforti and Penicillium caseicolum possess very potent proteolytic systems The molds secrete acid and neutral metalloproteinases and several aminopeptidases and carboxypeptidases The mycelia also contain intracellular proteinases and peptidases that are probably released when the mould dies and lysesrdquo
Microorganisms ndash fermented products
Fermented milks
Microorganisms ndash fermented products
Fermented milks
ldquoKefir grains are a combination of bacteria and yeasts in a matrix of proteins lipids and sugars and this symbiotic matrix forms grains that resemble cauliflower For this reason a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grainsrdquo wwwwikipediaorg
Genus Lactobacillus Leuconostoc Pediococcus Streptococcus Bifidobacerium
Microorganisms ndash fermented products Fermented meats
Hutkins Robert W Microbiology and Technology of Fermented Foods
Pediococcus pentosaceus
httpbiowebusueduemlabcurrent20newshtml
Microorganisms ndash fermented products
Meat cultures
Lactobacillus sakei 10000-times magnified (Bild Joumlrg Groth Blessing Biotech GmbH)
Lactobacillus curvatus Lactobacillus plantarum Lactobacillus pentosus Streptococcus carnosus Micrococcus varians
httpwwwwzwtumdeindexphpid=185ampL=1amptx_ttnews5Btt_news5D=280
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Microorganisms
Ingredients
Vitamins
Amino acids
Citric lactic acid
Fermented products
Cheese
Yogurt
Fermented milks
Meat products
Beer amp wine
Application of food biotechnology
Functional food components
Fatty acids [CLA Omegas]
Carotenoids
Phytosterols
Bioactive peptides
Bioactive CHOrsquos
Essential minerals
Antioxidants
Enzymes ndash cleaning agents
The protease enzyme in Tergazyme is Bacillus licheniformis subtilisin carlsberg and is used for the cleaning of dairy equipment laboratory ware reverse osmosis and ultrafiltration membranes and units
Enzymes ndash cleaning agents
httpwwwphschoolcomsciencebiology_placelabbenchlab2conceptshtml
Catalase is used for the removal of H2O2 which is used as both a bleaching agent and an antimicrobial
httpwwwinlgovresearchultrastable-catalase-enzyme
Enzymes ndash antimicrobials
httpwwwnaturecomsrep2013130402srep01584fullsrep01584html
Ply500 is an isolated cell lytic enzyme with peptidase activity against certain L monocytogenes serotypes
Phages on the surface of an Escherichia coli cell Source Eye of ScienceScience
Enzymes ndash ELISA
ldquoAntigens from the sample are attached to a surface Then a further specific antibody is applied over the surface so it can bind to the antigen This antibody is linked to an enzyme and in the final step a substance containing the enzymes substrate is added The subsequent reaction produces a detectable signal most commonly a color change in the substraterdquo
httpthefutureofthingscomarticles37biopen-senses-biothreatshtml
Enzymes ndash for food processing
httpwwwnovasepcombiomoleculesfood-ingredientsApplicationssugar-and-sweeteners-productionasp
Amylase
ldquoAmylases in breadmaking break down complex sugars such as starch (found in flour) into simple sugars Yeast then feeds on these simple sugars and converts it into the waste products of alcohol and CO2 This imparts flavour and causes the bread to riserdquo
Amylase
Enzymes ndash for food processing
In traditional beer brewing malted barley is mixed with hot water to create a mash which is held at a given temperature to allow the amylases in the malted grain to convert the barleys starch into sugars Different temperatures optimize the activity of alpha or beta amylase resulting in different mixtures of fermentable and unfermentable sugars
Enzymes ndash for food processing
Enzymes ndash for food processing
Lactase
ldquoLactase produced commercially can be extracted both from yeasts such as Kluyveromyces fragilis and Kluyveromyces lactis and from fungi such as Aspergillus niger and Aspergillus oryzae Its primary commercial use is to break down lactose in milk to make it suitable for people with lactose intolerancerdquo wwwwikipediaorg
Enzymes ndash for food processing Protease
Calf rennet
Vegetable rennet Cynara cardunculus
Fermentation-produced chymosin Aspergillus niger var awamori GM
Enzymes ndash for food processing Protease
Papain
Meat is sprinkled with the powder and the enzymes help to break down the meat fibers
httpwwwenzymedevelopmentcomapplicationstenderizer
Use of Mucor miehei Lipase to Improve Functional Properties of Yolk-Contaminated Egg Whites Laura N Macherey Frank D Conforti William Eigel III Sean F OrsquoKeefe Journal of Food Science Volume 76 Issue 4 pages C651ndashC655 May 2011
Enzymes ndash for food processing
Lipase
Microorganisms ndash ingredients production
ldquoCorynebacterium glutamicum was discovered in the 1950s in Japan as natural producer of glutamic acid It is now produced by direct fermentation used for industrial production of amino acids which are used as flavour enhancers in foodrdquo
Glutamic acid amp Lysine
httpbacmapwishartlabcomorganisms485
Microorganisms ndash ingredients production
Citric acid
ldquoCultures of A niger are fed on a sucrose or glucose-containing medium to produce citric acid The source of sugar is corn steep liquor molasses hydrolyzed corn starch or other inexpensive sugary solutionsrdquo
httpgenomejgi-psforgAspni5Aspni5homehtml
Microorganisms ndash ingredients production
Bacillus subtilis has been genetically modified to both increase the bacterias production of riboflavin and to introduce an antibiotic (ampicillin) resistance marker wwwwikipediaorg
Riboflavin (Vitamin B2)
httpwwwocrawdogcomcat-chickenhtm
Colored scanning electron micrographs of representative cheese starter (A-C) and nonstarter (D-F) lactic acid bacteria (LAB) Lactobacillus helveticus (A) Lb delbrueckii subsp bulgaricus (B) Lactococcus lactis (C) Lb casei (D) Pediococcus pentosaceus (E) and Lb brevis (F)
Cheese
Microorganisms ndash fermented products
Microorganisms ndash fermented products
McSweeney P(2004) Biochemistry of cheese ripening Vol 57 (2-3) Int J Dairy Technol
Cheese_ Emmental
Microorganisms ndash fermented products
ldquoIn the late stage of cheese production P freudenreichii consumes the lactic acid excreted by the other bacteria and releases carbon dioxide gas which slowly forms the bubbles that make holesrdquo wwwwikipediaorg
Streptococcus thermophilus Lactobacillus debrueckii helveticus and Propionibacterium freudenreichii
Cheese_ Gouda
Microorganisms ndash fermented products
Lactococcus lactis ssp cremoris lactis Leuconostoc mesenteroides ssp cremoris
Leuconostoc mesenteroides ssp cremoris are starter cultures used for flavor and aroma development through the production of diacetyl from citrate
Roquefort
Microorganisms ndash fermented products
Camembert
ldquoPenicillium roqueforti and Penicillium caseicolum possess very potent proteolytic systems The molds secrete acid and neutral metalloproteinases and several aminopeptidases and carboxypeptidases The mycelia also contain intracellular proteinases and peptidases that are probably released when the mould dies and lysesrdquo
Microorganisms ndash fermented products
Fermented milks
Microorganisms ndash fermented products
Fermented milks
ldquoKefir grains are a combination of bacteria and yeasts in a matrix of proteins lipids and sugars and this symbiotic matrix forms grains that resemble cauliflower For this reason a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grainsrdquo wwwwikipediaorg
Genus Lactobacillus Leuconostoc Pediococcus Streptococcus Bifidobacerium
Microorganisms ndash fermented products Fermented meats
Hutkins Robert W Microbiology and Technology of Fermented Foods
Pediococcus pentosaceus
httpbiowebusueduemlabcurrent20newshtml
Microorganisms ndash fermented products
Meat cultures
Lactobacillus sakei 10000-times magnified (Bild Joumlrg Groth Blessing Biotech GmbH)
Lactobacillus curvatus Lactobacillus plantarum Lactobacillus pentosus Streptococcus carnosus Micrococcus varians
httpwwwwzwtumdeindexphpid=185ampL=1amptx_ttnews5Btt_news5D=280
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Functional food components
Fatty acids [CLA Omegas]
Carotenoids
Phytosterols
Bioactive peptides
Bioactive CHOrsquos
Essential minerals
Antioxidants
Enzymes ndash cleaning agents
The protease enzyme in Tergazyme is Bacillus licheniformis subtilisin carlsberg and is used for the cleaning of dairy equipment laboratory ware reverse osmosis and ultrafiltration membranes and units
Enzymes ndash cleaning agents
httpwwwphschoolcomsciencebiology_placelabbenchlab2conceptshtml
Catalase is used for the removal of H2O2 which is used as both a bleaching agent and an antimicrobial
httpwwwinlgovresearchultrastable-catalase-enzyme
Enzymes ndash antimicrobials
httpwwwnaturecomsrep2013130402srep01584fullsrep01584html
Ply500 is an isolated cell lytic enzyme with peptidase activity against certain L monocytogenes serotypes
Phages on the surface of an Escherichia coli cell Source Eye of ScienceScience
Enzymes ndash ELISA
ldquoAntigens from the sample are attached to a surface Then a further specific antibody is applied over the surface so it can bind to the antigen This antibody is linked to an enzyme and in the final step a substance containing the enzymes substrate is added The subsequent reaction produces a detectable signal most commonly a color change in the substraterdquo
httpthefutureofthingscomarticles37biopen-senses-biothreatshtml
Enzymes ndash for food processing
httpwwwnovasepcombiomoleculesfood-ingredientsApplicationssugar-and-sweeteners-productionasp
Amylase
ldquoAmylases in breadmaking break down complex sugars such as starch (found in flour) into simple sugars Yeast then feeds on these simple sugars and converts it into the waste products of alcohol and CO2 This imparts flavour and causes the bread to riserdquo
Amylase
Enzymes ndash for food processing
In traditional beer brewing malted barley is mixed with hot water to create a mash which is held at a given temperature to allow the amylases in the malted grain to convert the barleys starch into sugars Different temperatures optimize the activity of alpha or beta amylase resulting in different mixtures of fermentable and unfermentable sugars
Enzymes ndash for food processing
Enzymes ndash for food processing
Lactase
ldquoLactase produced commercially can be extracted both from yeasts such as Kluyveromyces fragilis and Kluyveromyces lactis and from fungi such as Aspergillus niger and Aspergillus oryzae Its primary commercial use is to break down lactose in milk to make it suitable for people with lactose intolerancerdquo wwwwikipediaorg
Enzymes ndash for food processing Protease
Calf rennet
Vegetable rennet Cynara cardunculus
Fermentation-produced chymosin Aspergillus niger var awamori GM
Enzymes ndash for food processing Protease
Papain
Meat is sprinkled with the powder and the enzymes help to break down the meat fibers
httpwwwenzymedevelopmentcomapplicationstenderizer
Use of Mucor miehei Lipase to Improve Functional Properties of Yolk-Contaminated Egg Whites Laura N Macherey Frank D Conforti William Eigel III Sean F OrsquoKeefe Journal of Food Science Volume 76 Issue 4 pages C651ndashC655 May 2011
Enzymes ndash for food processing
Lipase
Microorganisms ndash ingredients production
ldquoCorynebacterium glutamicum was discovered in the 1950s in Japan as natural producer of glutamic acid It is now produced by direct fermentation used for industrial production of amino acids which are used as flavour enhancers in foodrdquo
Glutamic acid amp Lysine
httpbacmapwishartlabcomorganisms485
Microorganisms ndash ingredients production
Citric acid
ldquoCultures of A niger are fed on a sucrose or glucose-containing medium to produce citric acid The source of sugar is corn steep liquor molasses hydrolyzed corn starch or other inexpensive sugary solutionsrdquo
httpgenomejgi-psforgAspni5Aspni5homehtml
Microorganisms ndash ingredients production
Bacillus subtilis has been genetically modified to both increase the bacterias production of riboflavin and to introduce an antibiotic (ampicillin) resistance marker wwwwikipediaorg
Riboflavin (Vitamin B2)
httpwwwocrawdogcomcat-chickenhtm
Colored scanning electron micrographs of representative cheese starter (A-C) and nonstarter (D-F) lactic acid bacteria (LAB) Lactobacillus helveticus (A) Lb delbrueckii subsp bulgaricus (B) Lactococcus lactis (C) Lb casei (D) Pediococcus pentosaceus (E) and Lb brevis (F)
Cheese
Microorganisms ndash fermented products
Microorganisms ndash fermented products
McSweeney P(2004) Biochemistry of cheese ripening Vol 57 (2-3) Int J Dairy Technol
Cheese_ Emmental
Microorganisms ndash fermented products
ldquoIn the late stage of cheese production P freudenreichii consumes the lactic acid excreted by the other bacteria and releases carbon dioxide gas which slowly forms the bubbles that make holesrdquo wwwwikipediaorg
Streptococcus thermophilus Lactobacillus debrueckii helveticus and Propionibacterium freudenreichii
Cheese_ Gouda
Microorganisms ndash fermented products
Lactococcus lactis ssp cremoris lactis Leuconostoc mesenteroides ssp cremoris
Leuconostoc mesenteroides ssp cremoris are starter cultures used for flavor and aroma development through the production of diacetyl from citrate
Roquefort
Microorganisms ndash fermented products
Camembert
ldquoPenicillium roqueforti and Penicillium caseicolum possess very potent proteolytic systems The molds secrete acid and neutral metalloproteinases and several aminopeptidases and carboxypeptidases The mycelia also contain intracellular proteinases and peptidases that are probably released when the mould dies and lysesrdquo
Microorganisms ndash fermented products
Fermented milks
Microorganisms ndash fermented products
Fermented milks
ldquoKefir grains are a combination of bacteria and yeasts in a matrix of proteins lipids and sugars and this symbiotic matrix forms grains that resemble cauliflower For this reason a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grainsrdquo wwwwikipediaorg
Genus Lactobacillus Leuconostoc Pediococcus Streptococcus Bifidobacerium
Microorganisms ndash fermented products Fermented meats
Hutkins Robert W Microbiology and Technology of Fermented Foods
Pediococcus pentosaceus
httpbiowebusueduemlabcurrent20newshtml
Microorganisms ndash fermented products
Meat cultures
Lactobacillus sakei 10000-times magnified (Bild Joumlrg Groth Blessing Biotech GmbH)
Lactobacillus curvatus Lactobacillus plantarum Lactobacillus pentosus Streptococcus carnosus Micrococcus varians
httpwwwwzwtumdeindexphpid=185ampL=1amptx_ttnews5Btt_news5D=280
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Enzymes ndash cleaning agents
The protease enzyme in Tergazyme is Bacillus licheniformis subtilisin carlsberg and is used for the cleaning of dairy equipment laboratory ware reverse osmosis and ultrafiltration membranes and units
Enzymes ndash cleaning agents
httpwwwphschoolcomsciencebiology_placelabbenchlab2conceptshtml
Catalase is used for the removal of H2O2 which is used as both a bleaching agent and an antimicrobial
httpwwwinlgovresearchultrastable-catalase-enzyme
Enzymes ndash antimicrobials
httpwwwnaturecomsrep2013130402srep01584fullsrep01584html
Ply500 is an isolated cell lytic enzyme with peptidase activity against certain L monocytogenes serotypes
Phages on the surface of an Escherichia coli cell Source Eye of ScienceScience
Enzymes ndash ELISA
ldquoAntigens from the sample are attached to a surface Then a further specific antibody is applied over the surface so it can bind to the antigen This antibody is linked to an enzyme and in the final step a substance containing the enzymes substrate is added The subsequent reaction produces a detectable signal most commonly a color change in the substraterdquo
httpthefutureofthingscomarticles37biopen-senses-biothreatshtml
Enzymes ndash for food processing
httpwwwnovasepcombiomoleculesfood-ingredientsApplicationssugar-and-sweeteners-productionasp
Amylase
ldquoAmylases in breadmaking break down complex sugars such as starch (found in flour) into simple sugars Yeast then feeds on these simple sugars and converts it into the waste products of alcohol and CO2 This imparts flavour and causes the bread to riserdquo
Amylase
Enzymes ndash for food processing
In traditional beer brewing malted barley is mixed with hot water to create a mash which is held at a given temperature to allow the amylases in the malted grain to convert the barleys starch into sugars Different temperatures optimize the activity of alpha or beta amylase resulting in different mixtures of fermentable and unfermentable sugars
Enzymes ndash for food processing
Enzymes ndash for food processing
Lactase
ldquoLactase produced commercially can be extracted both from yeasts such as Kluyveromyces fragilis and Kluyveromyces lactis and from fungi such as Aspergillus niger and Aspergillus oryzae Its primary commercial use is to break down lactose in milk to make it suitable for people with lactose intolerancerdquo wwwwikipediaorg
Enzymes ndash for food processing Protease
Calf rennet
Vegetable rennet Cynara cardunculus
Fermentation-produced chymosin Aspergillus niger var awamori GM
Enzymes ndash for food processing Protease
Papain
Meat is sprinkled with the powder and the enzymes help to break down the meat fibers
httpwwwenzymedevelopmentcomapplicationstenderizer
Use of Mucor miehei Lipase to Improve Functional Properties of Yolk-Contaminated Egg Whites Laura N Macherey Frank D Conforti William Eigel III Sean F OrsquoKeefe Journal of Food Science Volume 76 Issue 4 pages C651ndashC655 May 2011
Enzymes ndash for food processing
Lipase
Microorganisms ndash ingredients production
ldquoCorynebacterium glutamicum was discovered in the 1950s in Japan as natural producer of glutamic acid It is now produced by direct fermentation used for industrial production of amino acids which are used as flavour enhancers in foodrdquo
Glutamic acid amp Lysine
httpbacmapwishartlabcomorganisms485
Microorganisms ndash ingredients production
Citric acid
ldquoCultures of A niger are fed on a sucrose or glucose-containing medium to produce citric acid The source of sugar is corn steep liquor molasses hydrolyzed corn starch or other inexpensive sugary solutionsrdquo
httpgenomejgi-psforgAspni5Aspni5homehtml
Microorganisms ndash ingredients production
Bacillus subtilis has been genetically modified to both increase the bacterias production of riboflavin and to introduce an antibiotic (ampicillin) resistance marker wwwwikipediaorg
Riboflavin (Vitamin B2)
httpwwwocrawdogcomcat-chickenhtm
Colored scanning electron micrographs of representative cheese starter (A-C) and nonstarter (D-F) lactic acid bacteria (LAB) Lactobacillus helveticus (A) Lb delbrueckii subsp bulgaricus (B) Lactococcus lactis (C) Lb casei (D) Pediococcus pentosaceus (E) and Lb brevis (F)
Cheese
Microorganisms ndash fermented products
Microorganisms ndash fermented products
McSweeney P(2004) Biochemistry of cheese ripening Vol 57 (2-3) Int J Dairy Technol
Cheese_ Emmental
Microorganisms ndash fermented products
ldquoIn the late stage of cheese production P freudenreichii consumes the lactic acid excreted by the other bacteria and releases carbon dioxide gas which slowly forms the bubbles that make holesrdquo wwwwikipediaorg
Streptococcus thermophilus Lactobacillus debrueckii helveticus and Propionibacterium freudenreichii
Cheese_ Gouda
Microorganisms ndash fermented products
Lactococcus lactis ssp cremoris lactis Leuconostoc mesenteroides ssp cremoris
Leuconostoc mesenteroides ssp cremoris are starter cultures used for flavor and aroma development through the production of diacetyl from citrate
Roquefort
Microorganisms ndash fermented products
Camembert
ldquoPenicillium roqueforti and Penicillium caseicolum possess very potent proteolytic systems The molds secrete acid and neutral metalloproteinases and several aminopeptidases and carboxypeptidases The mycelia also contain intracellular proteinases and peptidases that are probably released when the mould dies and lysesrdquo
Microorganisms ndash fermented products
Fermented milks
Microorganisms ndash fermented products
Fermented milks
ldquoKefir grains are a combination of bacteria and yeasts in a matrix of proteins lipids and sugars and this symbiotic matrix forms grains that resemble cauliflower For this reason a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grainsrdquo wwwwikipediaorg
Genus Lactobacillus Leuconostoc Pediococcus Streptococcus Bifidobacerium
Microorganisms ndash fermented products Fermented meats
Hutkins Robert W Microbiology and Technology of Fermented Foods
Pediococcus pentosaceus
httpbiowebusueduemlabcurrent20newshtml
Microorganisms ndash fermented products
Meat cultures
Lactobacillus sakei 10000-times magnified (Bild Joumlrg Groth Blessing Biotech GmbH)
Lactobacillus curvatus Lactobacillus plantarum Lactobacillus pentosus Streptococcus carnosus Micrococcus varians
httpwwwwzwtumdeindexphpid=185ampL=1amptx_ttnews5Btt_news5D=280
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Enzymes ndash cleaning agents
httpwwwphschoolcomsciencebiology_placelabbenchlab2conceptshtml
Catalase is used for the removal of H2O2 which is used as both a bleaching agent and an antimicrobial
httpwwwinlgovresearchultrastable-catalase-enzyme
Enzymes ndash antimicrobials
httpwwwnaturecomsrep2013130402srep01584fullsrep01584html
Ply500 is an isolated cell lytic enzyme with peptidase activity against certain L monocytogenes serotypes
Phages on the surface of an Escherichia coli cell Source Eye of ScienceScience
Enzymes ndash ELISA
ldquoAntigens from the sample are attached to a surface Then a further specific antibody is applied over the surface so it can bind to the antigen This antibody is linked to an enzyme and in the final step a substance containing the enzymes substrate is added The subsequent reaction produces a detectable signal most commonly a color change in the substraterdquo
httpthefutureofthingscomarticles37biopen-senses-biothreatshtml
Enzymes ndash for food processing
httpwwwnovasepcombiomoleculesfood-ingredientsApplicationssugar-and-sweeteners-productionasp
Amylase
ldquoAmylases in breadmaking break down complex sugars such as starch (found in flour) into simple sugars Yeast then feeds on these simple sugars and converts it into the waste products of alcohol and CO2 This imparts flavour and causes the bread to riserdquo
Amylase
Enzymes ndash for food processing
In traditional beer brewing malted barley is mixed with hot water to create a mash which is held at a given temperature to allow the amylases in the malted grain to convert the barleys starch into sugars Different temperatures optimize the activity of alpha or beta amylase resulting in different mixtures of fermentable and unfermentable sugars
Enzymes ndash for food processing
Enzymes ndash for food processing
Lactase
ldquoLactase produced commercially can be extracted both from yeasts such as Kluyveromyces fragilis and Kluyveromyces lactis and from fungi such as Aspergillus niger and Aspergillus oryzae Its primary commercial use is to break down lactose in milk to make it suitable for people with lactose intolerancerdquo wwwwikipediaorg
Enzymes ndash for food processing Protease
Calf rennet
Vegetable rennet Cynara cardunculus
Fermentation-produced chymosin Aspergillus niger var awamori GM
Enzymes ndash for food processing Protease
Papain
Meat is sprinkled with the powder and the enzymes help to break down the meat fibers
httpwwwenzymedevelopmentcomapplicationstenderizer
Use of Mucor miehei Lipase to Improve Functional Properties of Yolk-Contaminated Egg Whites Laura N Macherey Frank D Conforti William Eigel III Sean F OrsquoKeefe Journal of Food Science Volume 76 Issue 4 pages C651ndashC655 May 2011
Enzymes ndash for food processing
Lipase
Microorganisms ndash ingredients production
ldquoCorynebacterium glutamicum was discovered in the 1950s in Japan as natural producer of glutamic acid It is now produced by direct fermentation used for industrial production of amino acids which are used as flavour enhancers in foodrdquo
Glutamic acid amp Lysine
httpbacmapwishartlabcomorganisms485
Microorganisms ndash ingredients production
Citric acid
ldquoCultures of A niger are fed on a sucrose or glucose-containing medium to produce citric acid The source of sugar is corn steep liquor molasses hydrolyzed corn starch or other inexpensive sugary solutionsrdquo
httpgenomejgi-psforgAspni5Aspni5homehtml
Microorganisms ndash ingredients production
Bacillus subtilis has been genetically modified to both increase the bacterias production of riboflavin and to introduce an antibiotic (ampicillin) resistance marker wwwwikipediaorg
Riboflavin (Vitamin B2)
httpwwwocrawdogcomcat-chickenhtm
Colored scanning electron micrographs of representative cheese starter (A-C) and nonstarter (D-F) lactic acid bacteria (LAB) Lactobacillus helveticus (A) Lb delbrueckii subsp bulgaricus (B) Lactococcus lactis (C) Lb casei (D) Pediococcus pentosaceus (E) and Lb brevis (F)
Cheese
Microorganisms ndash fermented products
Microorganisms ndash fermented products
McSweeney P(2004) Biochemistry of cheese ripening Vol 57 (2-3) Int J Dairy Technol
Cheese_ Emmental
Microorganisms ndash fermented products
ldquoIn the late stage of cheese production P freudenreichii consumes the lactic acid excreted by the other bacteria and releases carbon dioxide gas which slowly forms the bubbles that make holesrdquo wwwwikipediaorg
Streptococcus thermophilus Lactobacillus debrueckii helveticus and Propionibacterium freudenreichii
Cheese_ Gouda
Microorganisms ndash fermented products
Lactococcus lactis ssp cremoris lactis Leuconostoc mesenteroides ssp cremoris
Leuconostoc mesenteroides ssp cremoris are starter cultures used for flavor and aroma development through the production of diacetyl from citrate
Roquefort
Microorganisms ndash fermented products
Camembert
ldquoPenicillium roqueforti and Penicillium caseicolum possess very potent proteolytic systems The molds secrete acid and neutral metalloproteinases and several aminopeptidases and carboxypeptidases The mycelia also contain intracellular proteinases and peptidases that are probably released when the mould dies and lysesrdquo
Microorganisms ndash fermented products
Fermented milks
Microorganisms ndash fermented products
Fermented milks
ldquoKefir grains are a combination of bacteria and yeasts in a matrix of proteins lipids and sugars and this symbiotic matrix forms grains that resemble cauliflower For this reason a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grainsrdquo wwwwikipediaorg
Genus Lactobacillus Leuconostoc Pediococcus Streptococcus Bifidobacerium
Microorganisms ndash fermented products Fermented meats
Hutkins Robert W Microbiology and Technology of Fermented Foods
Pediococcus pentosaceus
httpbiowebusueduemlabcurrent20newshtml
Microorganisms ndash fermented products
Meat cultures
Lactobacillus sakei 10000-times magnified (Bild Joumlrg Groth Blessing Biotech GmbH)
Lactobacillus curvatus Lactobacillus plantarum Lactobacillus pentosus Streptococcus carnosus Micrococcus varians
httpwwwwzwtumdeindexphpid=185ampL=1amptx_ttnews5Btt_news5D=280
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Enzymes ndash antimicrobials
httpwwwnaturecomsrep2013130402srep01584fullsrep01584html
Ply500 is an isolated cell lytic enzyme with peptidase activity against certain L monocytogenes serotypes
Phages on the surface of an Escherichia coli cell Source Eye of ScienceScience
Enzymes ndash ELISA
ldquoAntigens from the sample are attached to a surface Then a further specific antibody is applied over the surface so it can bind to the antigen This antibody is linked to an enzyme and in the final step a substance containing the enzymes substrate is added The subsequent reaction produces a detectable signal most commonly a color change in the substraterdquo
httpthefutureofthingscomarticles37biopen-senses-biothreatshtml
Enzymes ndash for food processing
httpwwwnovasepcombiomoleculesfood-ingredientsApplicationssugar-and-sweeteners-productionasp
Amylase
ldquoAmylases in breadmaking break down complex sugars such as starch (found in flour) into simple sugars Yeast then feeds on these simple sugars and converts it into the waste products of alcohol and CO2 This imparts flavour and causes the bread to riserdquo
Amylase
Enzymes ndash for food processing
In traditional beer brewing malted barley is mixed with hot water to create a mash which is held at a given temperature to allow the amylases in the malted grain to convert the barleys starch into sugars Different temperatures optimize the activity of alpha or beta amylase resulting in different mixtures of fermentable and unfermentable sugars
Enzymes ndash for food processing
Enzymes ndash for food processing
Lactase
ldquoLactase produced commercially can be extracted both from yeasts such as Kluyveromyces fragilis and Kluyveromyces lactis and from fungi such as Aspergillus niger and Aspergillus oryzae Its primary commercial use is to break down lactose in milk to make it suitable for people with lactose intolerancerdquo wwwwikipediaorg
Enzymes ndash for food processing Protease
Calf rennet
Vegetable rennet Cynara cardunculus
Fermentation-produced chymosin Aspergillus niger var awamori GM
Enzymes ndash for food processing Protease
Papain
Meat is sprinkled with the powder and the enzymes help to break down the meat fibers
httpwwwenzymedevelopmentcomapplicationstenderizer
Use of Mucor miehei Lipase to Improve Functional Properties of Yolk-Contaminated Egg Whites Laura N Macherey Frank D Conforti William Eigel III Sean F OrsquoKeefe Journal of Food Science Volume 76 Issue 4 pages C651ndashC655 May 2011
Enzymes ndash for food processing
Lipase
Microorganisms ndash ingredients production
ldquoCorynebacterium glutamicum was discovered in the 1950s in Japan as natural producer of glutamic acid It is now produced by direct fermentation used for industrial production of amino acids which are used as flavour enhancers in foodrdquo
Glutamic acid amp Lysine
httpbacmapwishartlabcomorganisms485
Microorganisms ndash ingredients production
Citric acid
ldquoCultures of A niger are fed on a sucrose or glucose-containing medium to produce citric acid The source of sugar is corn steep liquor molasses hydrolyzed corn starch or other inexpensive sugary solutionsrdquo
httpgenomejgi-psforgAspni5Aspni5homehtml
Microorganisms ndash ingredients production
Bacillus subtilis has been genetically modified to both increase the bacterias production of riboflavin and to introduce an antibiotic (ampicillin) resistance marker wwwwikipediaorg
Riboflavin (Vitamin B2)
httpwwwocrawdogcomcat-chickenhtm
Colored scanning electron micrographs of representative cheese starter (A-C) and nonstarter (D-F) lactic acid bacteria (LAB) Lactobacillus helveticus (A) Lb delbrueckii subsp bulgaricus (B) Lactococcus lactis (C) Lb casei (D) Pediococcus pentosaceus (E) and Lb brevis (F)
Cheese
Microorganisms ndash fermented products
Microorganisms ndash fermented products
McSweeney P(2004) Biochemistry of cheese ripening Vol 57 (2-3) Int J Dairy Technol
Cheese_ Emmental
Microorganisms ndash fermented products
ldquoIn the late stage of cheese production P freudenreichii consumes the lactic acid excreted by the other bacteria and releases carbon dioxide gas which slowly forms the bubbles that make holesrdquo wwwwikipediaorg
Streptococcus thermophilus Lactobacillus debrueckii helveticus and Propionibacterium freudenreichii
Cheese_ Gouda
Microorganisms ndash fermented products
Lactococcus lactis ssp cremoris lactis Leuconostoc mesenteroides ssp cremoris
Leuconostoc mesenteroides ssp cremoris are starter cultures used for flavor and aroma development through the production of diacetyl from citrate
Roquefort
Microorganisms ndash fermented products
Camembert
ldquoPenicillium roqueforti and Penicillium caseicolum possess very potent proteolytic systems The molds secrete acid and neutral metalloproteinases and several aminopeptidases and carboxypeptidases The mycelia also contain intracellular proteinases and peptidases that are probably released when the mould dies and lysesrdquo
Microorganisms ndash fermented products
Fermented milks
Microorganisms ndash fermented products
Fermented milks
ldquoKefir grains are a combination of bacteria and yeasts in a matrix of proteins lipids and sugars and this symbiotic matrix forms grains that resemble cauliflower For this reason a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grainsrdquo wwwwikipediaorg
Genus Lactobacillus Leuconostoc Pediococcus Streptococcus Bifidobacerium
Microorganisms ndash fermented products Fermented meats
Hutkins Robert W Microbiology and Technology of Fermented Foods
Pediococcus pentosaceus
httpbiowebusueduemlabcurrent20newshtml
Microorganisms ndash fermented products
Meat cultures
Lactobacillus sakei 10000-times magnified (Bild Joumlrg Groth Blessing Biotech GmbH)
Lactobacillus curvatus Lactobacillus plantarum Lactobacillus pentosus Streptococcus carnosus Micrococcus varians
httpwwwwzwtumdeindexphpid=185ampL=1amptx_ttnews5Btt_news5D=280
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Enzymes ndash ELISA
ldquoAntigens from the sample are attached to a surface Then a further specific antibody is applied over the surface so it can bind to the antigen This antibody is linked to an enzyme and in the final step a substance containing the enzymes substrate is added The subsequent reaction produces a detectable signal most commonly a color change in the substraterdquo
httpthefutureofthingscomarticles37biopen-senses-biothreatshtml
Enzymes ndash for food processing
httpwwwnovasepcombiomoleculesfood-ingredientsApplicationssugar-and-sweeteners-productionasp
Amylase
ldquoAmylases in breadmaking break down complex sugars such as starch (found in flour) into simple sugars Yeast then feeds on these simple sugars and converts it into the waste products of alcohol and CO2 This imparts flavour and causes the bread to riserdquo
Amylase
Enzymes ndash for food processing
In traditional beer brewing malted barley is mixed with hot water to create a mash which is held at a given temperature to allow the amylases in the malted grain to convert the barleys starch into sugars Different temperatures optimize the activity of alpha or beta amylase resulting in different mixtures of fermentable and unfermentable sugars
Enzymes ndash for food processing
Enzymes ndash for food processing
Lactase
ldquoLactase produced commercially can be extracted both from yeasts such as Kluyveromyces fragilis and Kluyveromyces lactis and from fungi such as Aspergillus niger and Aspergillus oryzae Its primary commercial use is to break down lactose in milk to make it suitable for people with lactose intolerancerdquo wwwwikipediaorg
Enzymes ndash for food processing Protease
Calf rennet
Vegetable rennet Cynara cardunculus
Fermentation-produced chymosin Aspergillus niger var awamori GM
Enzymes ndash for food processing Protease
Papain
Meat is sprinkled with the powder and the enzymes help to break down the meat fibers
httpwwwenzymedevelopmentcomapplicationstenderizer
Use of Mucor miehei Lipase to Improve Functional Properties of Yolk-Contaminated Egg Whites Laura N Macherey Frank D Conforti William Eigel III Sean F OrsquoKeefe Journal of Food Science Volume 76 Issue 4 pages C651ndashC655 May 2011
Enzymes ndash for food processing
Lipase
Microorganisms ndash ingredients production
ldquoCorynebacterium glutamicum was discovered in the 1950s in Japan as natural producer of glutamic acid It is now produced by direct fermentation used for industrial production of amino acids which are used as flavour enhancers in foodrdquo
Glutamic acid amp Lysine
httpbacmapwishartlabcomorganisms485
Microorganisms ndash ingredients production
Citric acid
ldquoCultures of A niger are fed on a sucrose or glucose-containing medium to produce citric acid The source of sugar is corn steep liquor molasses hydrolyzed corn starch or other inexpensive sugary solutionsrdquo
httpgenomejgi-psforgAspni5Aspni5homehtml
Microorganisms ndash ingredients production
Bacillus subtilis has been genetically modified to both increase the bacterias production of riboflavin and to introduce an antibiotic (ampicillin) resistance marker wwwwikipediaorg
Riboflavin (Vitamin B2)
httpwwwocrawdogcomcat-chickenhtm
Colored scanning electron micrographs of representative cheese starter (A-C) and nonstarter (D-F) lactic acid bacteria (LAB) Lactobacillus helveticus (A) Lb delbrueckii subsp bulgaricus (B) Lactococcus lactis (C) Lb casei (D) Pediococcus pentosaceus (E) and Lb brevis (F)
Cheese
Microorganisms ndash fermented products
Microorganisms ndash fermented products
McSweeney P(2004) Biochemistry of cheese ripening Vol 57 (2-3) Int J Dairy Technol
Cheese_ Emmental
Microorganisms ndash fermented products
ldquoIn the late stage of cheese production P freudenreichii consumes the lactic acid excreted by the other bacteria and releases carbon dioxide gas which slowly forms the bubbles that make holesrdquo wwwwikipediaorg
Streptococcus thermophilus Lactobacillus debrueckii helveticus and Propionibacterium freudenreichii
Cheese_ Gouda
Microorganisms ndash fermented products
Lactococcus lactis ssp cremoris lactis Leuconostoc mesenteroides ssp cremoris
Leuconostoc mesenteroides ssp cremoris are starter cultures used for flavor and aroma development through the production of diacetyl from citrate
Roquefort
Microorganisms ndash fermented products
Camembert
ldquoPenicillium roqueforti and Penicillium caseicolum possess very potent proteolytic systems The molds secrete acid and neutral metalloproteinases and several aminopeptidases and carboxypeptidases The mycelia also contain intracellular proteinases and peptidases that are probably released when the mould dies and lysesrdquo
Microorganisms ndash fermented products
Fermented milks
Microorganisms ndash fermented products
Fermented milks
ldquoKefir grains are a combination of bacteria and yeasts in a matrix of proteins lipids and sugars and this symbiotic matrix forms grains that resemble cauliflower For this reason a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grainsrdquo wwwwikipediaorg
Genus Lactobacillus Leuconostoc Pediococcus Streptococcus Bifidobacerium
Microorganisms ndash fermented products Fermented meats
Hutkins Robert W Microbiology and Technology of Fermented Foods
Pediococcus pentosaceus
httpbiowebusueduemlabcurrent20newshtml
Microorganisms ndash fermented products
Meat cultures
Lactobacillus sakei 10000-times magnified (Bild Joumlrg Groth Blessing Biotech GmbH)
Lactobacillus curvatus Lactobacillus plantarum Lactobacillus pentosus Streptococcus carnosus Micrococcus varians
httpwwwwzwtumdeindexphpid=185ampL=1amptx_ttnews5Btt_news5D=280
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Enzymes ndash for food processing
httpwwwnovasepcombiomoleculesfood-ingredientsApplicationssugar-and-sweeteners-productionasp
Amylase
ldquoAmylases in breadmaking break down complex sugars such as starch (found in flour) into simple sugars Yeast then feeds on these simple sugars and converts it into the waste products of alcohol and CO2 This imparts flavour and causes the bread to riserdquo
Amylase
Enzymes ndash for food processing
In traditional beer brewing malted barley is mixed with hot water to create a mash which is held at a given temperature to allow the amylases in the malted grain to convert the barleys starch into sugars Different temperatures optimize the activity of alpha or beta amylase resulting in different mixtures of fermentable and unfermentable sugars
Enzymes ndash for food processing
Enzymes ndash for food processing
Lactase
ldquoLactase produced commercially can be extracted both from yeasts such as Kluyveromyces fragilis and Kluyveromyces lactis and from fungi such as Aspergillus niger and Aspergillus oryzae Its primary commercial use is to break down lactose in milk to make it suitable for people with lactose intolerancerdquo wwwwikipediaorg
Enzymes ndash for food processing Protease
Calf rennet
Vegetable rennet Cynara cardunculus
Fermentation-produced chymosin Aspergillus niger var awamori GM
Enzymes ndash for food processing Protease
Papain
Meat is sprinkled with the powder and the enzymes help to break down the meat fibers
httpwwwenzymedevelopmentcomapplicationstenderizer
Use of Mucor miehei Lipase to Improve Functional Properties of Yolk-Contaminated Egg Whites Laura N Macherey Frank D Conforti William Eigel III Sean F OrsquoKeefe Journal of Food Science Volume 76 Issue 4 pages C651ndashC655 May 2011
Enzymes ndash for food processing
Lipase
Microorganisms ndash ingredients production
ldquoCorynebacterium glutamicum was discovered in the 1950s in Japan as natural producer of glutamic acid It is now produced by direct fermentation used for industrial production of amino acids which are used as flavour enhancers in foodrdquo
Glutamic acid amp Lysine
httpbacmapwishartlabcomorganisms485
Microorganisms ndash ingredients production
Citric acid
ldquoCultures of A niger are fed on a sucrose or glucose-containing medium to produce citric acid The source of sugar is corn steep liquor molasses hydrolyzed corn starch or other inexpensive sugary solutionsrdquo
httpgenomejgi-psforgAspni5Aspni5homehtml
Microorganisms ndash ingredients production
Bacillus subtilis has been genetically modified to both increase the bacterias production of riboflavin and to introduce an antibiotic (ampicillin) resistance marker wwwwikipediaorg
Riboflavin (Vitamin B2)
httpwwwocrawdogcomcat-chickenhtm
Colored scanning electron micrographs of representative cheese starter (A-C) and nonstarter (D-F) lactic acid bacteria (LAB) Lactobacillus helveticus (A) Lb delbrueckii subsp bulgaricus (B) Lactococcus lactis (C) Lb casei (D) Pediococcus pentosaceus (E) and Lb brevis (F)
Cheese
Microorganisms ndash fermented products
Microorganisms ndash fermented products
McSweeney P(2004) Biochemistry of cheese ripening Vol 57 (2-3) Int J Dairy Technol
Cheese_ Emmental
Microorganisms ndash fermented products
ldquoIn the late stage of cheese production P freudenreichii consumes the lactic acid excreted by the other bacteria and releases carbon dioxide gas which slowly forms the bubbles that make holesrdquo wwwwikipediaorg
Streptococcus thermophilus Lactobacillus debrueckii helveticus and Propionibacterium freudenreichii
Cheese_ Gouda
Microorganisms ndash fermented products
Lactococcus lactis ssp cremoris lactis Leuconostoc mesenteroides ssp cremoris
Leuconostoc mesenteroides ssp cremoris are starter cultures used for flavor and aroma development through the production of diacetyl from citrate
Roquefort
Microorganisms ndash fermented products
Camembert
ldquoPenicillium roqueforti and Penicillium caseicolum possess very potent proteolytic systems The molds secrete acid and neutral metalloproteinases and several aminopeptidases and carboxypeptidases The mycelia also contain intracellular proteinases and peptidases that are probably released when the mould dies and lysesrdquo
Microorganisms ndash fermented products
Fermented milks
Microorganisms ndash fermented products
Fermented milks
ldquoKefir grains are a combination of bacteria and yeasts in a matrix of proteins lipids and sugars and this symbiotic matrix forms grains that resemble cauliflower For this reason a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grainsrdquo wwwwikipediaorg
Genus Lactobacillus Leuconostoc Pediococcus Streptococcus Bifidobacerium
Microorganisms ndash fermented products Fermented meats
Hutkins Robert W Microbiology and Technology of Fermented Foods
Pediococcus pentosaceus
httpbiowebusueduemlabcurrent20newshtml
Microorganisms ndash fermented products
Meat cultures
Lactobacillus sakei 10000-times magnified (Bild Joumlrg Groth Blessing Biotech GmbH)
Lactobacillus curvatus Lactobacillus plantarum Lactobacillus pentosus Streptococcus carnosus Micrococcus varians
httpwwwwzwtumdeindexphpid=185ampL=1amptx_ttnews5Btt_news5D=280
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
ldquoAmylases in breadmaking break down complex sugars such as starch (found in flour) into simple sugars Yeast then feeds on these simple sugars and converts it into the waste products of alcohol and CO2 This imparts flavour and causes the bread to riserdquo
Amylase
Enzymes ndash for food processing
In traditional beer brewing malted barley is mixed with hot water to create a mash which is held at a given temperature to allow the amylases in the malted grain to convert the barleys starch into sugars Different temperatures optimize the activity of alpha or beta amylase resulting in different mixtures of fermentable and unfermentable sugars
Enzymes ndash for food processing
Enzymes ndash for food processing
Lactase
ldquoLactase produced commercially can be extracted both from yeasts such as Kluyveromyces fragilis and Kluyveromyces lactis and from fungi such as Aspergillus niger and Aspergillus oryzae Its primary commercial use is to break down lactose in milk to make it suitable for people with lactose intolerancerdquo wwwwikipediaorg
Enzymes ndash for food processing Protease
Calf rennet
Vegetable rennet Cynara cardunculus
Fermentation-produced chymosin Aspergillus niger var awamori GM
Enzymes ndash for food processing Protease
Papain
Meat is sprinkled with the powder and the enzymes help to break down the meat fibers
httpwwwenzymedevelopmentcomapplicationstenderizer
Use of Mucor miehei Lipase to Improve Functional Properties of Yolk-Contaminated Egg Whites Laura N Macherey Frank D Conforti William Eigel III Sean F OrsquoKeefe Journal of Food Science Volume 76 Issue 4 pages C651ndashC655 May 2011
Enzymes ndash for food processing
Lipase
Microorganisms ndash ingredients production
ldquoCorynebacterium glutamicum was discovered in the 1950s in Japan as natural producer of glutamic acid It is now produced by direct fermentation used for industrial production of amino acids which are used as flavour enhancers in foodrdquo
Glutamic acid amp Lysine
httpbacmapwishartlabcomorganisms485
Microorganisms ndash ingredients production
Citric acid
ldquoCultures of A niger are fed on a sucrose or glucose-containing medium to produce citric acid The source of sugar is corn steep liquor molasses hydrolyzed corn starch or other inexpensive sugary solutionsrdquo
httpgenomejgi-psforgAspni5Aspni5homehtml
Microorganisms ndash ingredients production
Bacillus subtilis has been genetically modified to both increase the bacterias production of riboflavin and to introduce an antibiotic (ampicillin) resistance marker wwwwikipediaorg
Riboflavin (Vitamin B2)
httpwwwocrawdogcomcat-chickenhtm
Colored scanning electron micrographs of representative cheese starter (A-C) and nonstarter (D-F) lactic acid bacteria (LAB) Lactobacillus helveticus (A) Lb delbrueckii subsp bulgaricus (B) Lactococcus lactis (C) Lb casei (D) Pediococcus pentosaceus (E) and Lb brevis (F)
Cheese
Microorganisms ndash fermented products
Microorganisms ndash fermented products
McSweeney P(2004) Biochemistry of cheese ripening Vol 57 (2-3) Int J Dairy Technol
Cheese_ Emmental
Microorganisms ndash fermented products
ldquoIn the late stage of cheese production P freudenreichii consumes the lactic acid excreted by the other bacteria and releases carbon dioxide gas which slowly forms the bubbles that make holesrdquo wwwwikipediaorg
Streptococcus thermophilus Lactobacillus debrueckii helveticus and Propionibacterium freudenreichii
Cheese_ Gouda
Microorganisms ndash fermented products
Lactococcus lactis ssp cremoris lactis Leuconostoc mesenteroides ssp cremoris
Leuconostoc mesenteroides ssp cremoris are starter cultures used for flavor and aroma development through the production of diacetyl from citrate
Roquefort
Microorganisms ndash fermented products
Camembert
ldquoPenicillium roqueforti and Penicillium caseicolum possess very potent proteolytic systems The molds secrete acid and neutral metalloproteinases and several aminopeptidases and carboxypeptidases The mycelia also contain intracellular proteinases and peptidases that are probably released when the mould dies and lysesrdquo
Microorganisms ndash fermented products
Fermented milks
Microorganisms ndash fermented products
Fermented milks
ldquoKefir grains are a combination of bacteria and yeasts in a matrix of proteins lipids and sugars and this symbiotic matrix forms grains that resemble cauliflower For this reason a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grainsrdquo wwwwikipediaorg
Genus Lactobacillus Leuconostoc Pediococcus Streptococcus Bifidobacerium
Microorganisms ndash fermented products Fermented meats
Hutkins Robert W Microbiology and Technology of Fermented Foods
Pediococcus pentosaceus
httpbiowebusueduemlabcurrent20newshtml
Microorganisms ndash fermented products
Meat cultures
Lactobacillus sakei 10000-times magnified (Bild Joumlrg Groth Blessing Biotech GmbH)
Lactobacillus curvatus Lactobacillus plantarum Lactobacillus pentosus Streptococcus carnosus Micrococcus varians
httpwwwwzwtumdeindexphpid=185ampL=1amptx_ttnews5Btt_news5D=280
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
In traditional beer brewing malted barley is mixed with hot water to create a mash which is held at a given temperature to allow the amylases in the malted grain to convert the barleys starch into sugars Different temperatures optimize the activity of alpha or beta amylase resulting in different mixtures of fermentable and unfermentable sugars
Enzymes ndash for food processing
Enzymes ndash for food processing
Lactase
ldquoLactase produced commercially can be extracted both from yeasts such as Kluyveromyces fragilis and Kluyveromyces lactis and from fungi such as Aspergillus niger and Aspergillus oryzae Its primary commercial use is to break down lactose in milk to make it suitable for people with lactose intolerancerdquo wwwwikipediaorg
Enzymes ndash for food processing Protease
Calf rennet
Vegetable rennet Cynara cardunculus
Fermentation-produced chymosin Aspergillus niger var awamori GM
Enzymes ndash for food processing Protease
Papain
Meat is sprinkled with the powder and the enzymes help to break down the meat fibers
httpwwwenzymedevelopmentcomapplicationstenderizer
Use of Mucor miehei Lipase to Improve Functional Properties of Yolk-Contaminated Egg Whites Laura N Macherey Frank D Conforti William Eigel III Sean F OrsquoKeefe Journal of Food Science Volume 76 Issue 4 pages C651ndashC655 May 2011
Enzymes ndash for food processing
Lipase
Microorganisms ndash ingredients production
ldquoCorynebacterium glutamicum was discovered in the 1950s in Japan as natural producer of glutamic acid It is now produced by direct fermentation used for industrial production of amino acids which are used as flavour enhancers in foodrdquo
Glutamic acid amp Lysine
httpbacmapwishartlabcomorganisms485
Microorganisms ndash ingredients production
Citric acid
ldquoCultures of A niger are fed on a sucrose or glucose-containing medium to produce citric acid The source of sugar is corn steep liquor molasses hydrolyzed corn starch or other inexpensive sugary solutionsrdquo
httpgenomejgi-psforgAspni5Aspni5homehtml
Microorganisms ndash ingredients production
Bacillus subtilis has been genetically modified to both increase the bacterias production of riboflavin and to introduce an antibiotic (ampicillin) resistance marker wwwwikipediaorg
Riboflavin (Vitamin B2)
httpwwwocrawdogcomcat-chickenhtm
Colored scanning electron micrographs of representative cheese starter (A-C) and nonstarter (D-F) lactic acid bacteria (LAB) Lactobacillus helveticus (A) Lb delbrueckii subsp bulgaricus (B) Lactococcus lactis (C) Lb casei (D) Pediococcus pentosaceus (E) and Lb brevis (F)
Cheese
Microorganisms ndash fermented products
Microorganisms ndash fermented products
McSweeney P(2004) Biochemistry of cheese ripening Vol 57 (2-3) Int J Dairy Technol
Cheese_ Emmental
Microorganisms ndash fermented products
ldquoIn the late stage of cheese production P freudenreichii consumes the lactic acid excreted by the other bacteria and releases carbon dioxide gas which slowly forms the bubbles that make holesrdquo wwwwikipediaorg
Streptococcus thermophilus Lactobacillus debrueckii helveticus and Propionibacterium freudenreichii
Cheese_ Gouda
Microorganisms ndash fermented products
Lactococcus lactis ssp cremoris lactis Leuconostoc mesenteroides ssp cremoris
Leuconostoc mesenteroides ssp cremoris are starter cultures used for flavor and aroma development through the production of diacetyl from citrate
Roquefort
Microorganisms ndash fermented products
Camembert
ldquoPenicillium roqueforti and Penicillium caseicolum possess very potent proteolytic systems The molds secrete acid and neutral metalloproteinases and several aminopeptidases and carboxypeptidases The mycelia also contain intracellular proteinases and peptidases that are probably released when the mould dies and lysesrdquo
Microorganisms ndash fermented products
Fermented milks
Microorganisms ndash fermented products
Fermented milks
ldquoKefir grains are a combination of bacteria and yeasts in a matrix of proteins lipids and sugars and this symbiotic matrix forms grains that resemble cauliflower For this reason a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grainsrdquo wwwwikipediaorg
Genus Lactobacillus Leuconostoc Pediococcus Streptococcus Bifidobacerium
Microorganisms ndash fermented products Fermented meats
Hutkins Robert W Microbiology and Technology of Fermented Foods
Pediococcus pentosaceus
httpbiowebusueduemlabcurrent20newshtml
Microorganisms ndash fermented products
Meat cultures
Lactobacillus sakei 10000-times magnified (Bild Joumlrg Groth Blessing Biotech GmbH)
Lactobacillus curvatus Lactobacillus plantarum Lactobacillus pentosus Streptococcus carnosus Micrococcus varians
httpwwwwzwtumdeindexphpid=185ampL=1amptx_ttnews5Btt_news5D=280
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Enzymes ndash for food processing
Lactase
ldquoLactase produced commercially can be extracted both from yeasts such as Kluyveromyces fragilis and Kluyveromyces lactis and from fungi such as Aspergillus niger and Aspergillus oryzae Its primary commercial use is to break down lactose in milk to make it suitable for people with lactose intolerancerdquo wwwwikipediaorg
Enzymes ndash for food processing Protease
Calf rennet
Vegetable rennet Cynara cardunculus
Fermentation-produced chymosin Aspergillus niger var awamori GM
Enzymes ndash for food processing Protease
Papain
Meat is sprinkled with the powder and the enzymes help to break down the meat fibers
httpwwwenzymedevelopmentcomapplicationstenderizer
Use of Mucor miehei Lipase to Improve Functional Properties of Yolk-Contaminated Egg Whites Laura N Macherey Frank D Conforti William Eigel III Sean F OrsquoKeefe Journal of Food Science Volume 76 Issue 4 pages C651ndashC655 May 2011
Enzymes ndash for food processing
Lipase
Microorganisms ndash ingredients production
ldquoCorynebacterium glutamicum was discovered in the 1950s in Japan as natural producer of glutamic acid It is now produced by direct fermentation used for industrial production of amino acids which are used as flavour enhancers in foodrdquo
Glutamic acid amp Lysine
httpbacmapwishartlabcomorganisms485
Microorganisms ndash ingredients production
Citric acid
ldquoCultures of A niger are fed on a sucrose or glucose-containing medium to produce citric acid The source of sugar is corn steep liquor molasses hydrolyzed corn starch or other inexpensive sugary solutionsrdquo
httpgenomejgi-psforgAspni5Aspni5homehtml
Microorganisms ndash ingredients production
Bacillus subtilis has been genetically modified to both increase the bacterias production of riboflavin and to introduce an antibiotic (ampicillin) resistance marker wwwwikipediaorg
Riboflavin (Vitamin B2)
httpwwwocrawdogcomcat-chickenhtm
Colored scanning electron micrographs of representative cheese starter (A-C) and nonstarter (D-F) lactic acid bacteria (LAB) Lactobacillus helveticus (A) Lb delbrueckii subsp bulgaricus (B) Lactococcus lactis (C) Lb casei (D) Pediococcus pentosaceus (E) and Lb brevis (F)
Cheese
Microorganisms ndash fermented products
Microorganisms ndash fermented products
McSweeney P(2004) Biochemistry of cheese ripening Vol 57 (2-3) Int J Dairy Technol
Cheese_ Emmental
Microorganisms ndash fermented products
ldquoIn the late stage of cheese production P freudenreichii consumes the lactic acid excreted by the other bacteria and releases carbon dioxide gas which slowly forms the bubbles that make holesrdquo wwwwikipediaorg
Streptococcus thermophilus Lactobacillus debrueckii helveticus and Propionibacterium freudenreichii
Cheese_ Gouda
Microorganisms ndash fermented products
Lactococcus lactis ssp cremoris lactis Leuconostoc mesenteroides ssp cremoris
Leuconostoc mesenteroides ssp cremoris are starter cultures used for flavor and aroma development through the production of diacetyl from citrate
Roquefort
Microorganisms ndash fermented products
Camembert
ldquoPenicillium roqueforti and Penicillium caseicolum possess very potent proteolytic systems The molds secrete acid and neutral metalloproteinases and several aminopeptidases and carboxypeptidases The mycelia also contain intracellular proteinases and peptidases that are probably released when the mould dies and lysesrdquo
Microorganisms ndash fermented products
Fermented milks
Microorganisms ndash fermented products
Fermented milks
ldquoKefir grains are a combination of bacteria and yeasts in a matrix of proteins lipids and sugars and this symbiotic matrix forms grains that resemble cauliflower For this reason a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grainsrdquo wwwwikipediaorg
Genus Lactobacillus Leuconostoc Pediococcus Streptococcus Bifidobacerium
Microorganisms ndash fermented products Fermented meats
Hutkins Robert W Microbiology and Technology of Fermented Foods
Pediococcus pentosaceus
httpbiowebusueduemlabcurrent20newshtml
Microorganisms ndash fermented products
Meat cultures
Lactobacillus sakei 10000-times magnified (Bild Joumlrg Groth Blessing Biotech GmbH)
Lactobacillus curvatus Lactobacillus plantarum Lactobacillus pentosus Streptococcus carnosus Micrococcus varians
httpwwwwzwtumdeindexphpid=185ampL=1amptx_ttnews5Btt_news5D=280
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Enzymes ndash for food processing Protease
Calf rennet
Vegetable rennet Cynara cardunculus
Fermentation-produced chymosin Aspergillus niger var awamori GM
Enzymes ndash for food processing Protease
Papain
Meat is sprinkled with the powder and the enzymes help to break down the meat fibers
httpwwwenzymedevelopmentcomapplicationstenderizer
Use of Mucor miehei Lipase to Improve Functional Properties of Yolk-Contaminated Egg Whites Laura N Macherey Frank D Conforti William Eigel III Sean F OrsquoKeefe Journal of Food Science Volume 76 Issue 4 pages C651ndashC655 May 2011
Enzymes ndash for food processing
Lipase
Microorganisms ndash ingredients production
ldquoCorynebacterium glutamicum was discovered in the 1950s in Japan as natural producer of glutamic acid It is now produced by direct fermentation used for industrial production of amino acids which are used as flavour enhancers in foodrdquo
Glutamic acid amp Lysine
httpbacmapwishartlabcomorganisms485
Microorganisms ndash ingredients production
Citric acid
ldquoCultures of A niger are fed on a sucrose or glucose-containing medium to produce citric acid The source of sugar is corn steep liquor molasses hydrolyzed corn starch or other inexpensive sugary solutionsrdquo
httpgenomejgi-psforgAspni5Aspni5homehtml
Microorganisms ndash ingredients production
Bacillus subtilis has been genetically modified to both increase the bacterias production of riboflavin and to introduce an antibiotic (ampicillin) resistance marker wwwwikipediaorg
Riboflavin (Vitamin B2)
httpwwwocrawdogcomcat-chickenhtm
Colored scanning electron micrographs of representative cheese starter (A-C) and nonstarter (D-F) lactic acid bacteria (LAB) Lactobacillus helveticus (A) Lb delbrueckii subsp bulgaricus (B) Lactococcus lactis (C) Lb casei (D) Pediococcus pentosaceus (E) and Lb brevis (F)
Cheese
Microorganisms ndash fermented products
Microorganisms ndash fermented products
McSweeney P(2004) Biochemistry of cheese ripening Vol 57 (2-3) Int J Dairy Technol
Cheese_ Emmental
Microorganisms ndash fermented products
ldquoIn the late stage of cheese production P freudenreichii consumes the lactic acid excreted by the other bacteria and releases carbon dioxide gas which slowly forms the bubbles that make holesrdquo wwwwikipediaorg
Streptococcus thermophilus Lactobacillus debrueckii helveticus and Propionibacterium freudenreichii
Cheese_ Gouda
Microorganisms ndash fermented products
Lactococcus lactis ssp cremoris lactis Leuconostoc mesenteroides ssp cremoris
Leuconostoc mesenteroides ssp cremoris are starter cultures used for flavor and aroma development through the production of diacetyl from citrate
Roquefort
Microorganisms ndash fermented products
Camembert
ldquoPenicillium roqueforti and Penicillium caseicolum possess very potent proteolytic systems The molds secrete acid and neutral metalloproteinases and several aminopeptidases and carboxypeptidases The mycelia also contain intracellular proteinases and peptidases that are probably released when the mould dies and lysesrdquo
Microorganisms ndash fermented products
Fermented milks
Microorganisms ndash fermented products
Fermented milks
ldquoKefir grains are a combination of bacteria and yeasts in a matrix of proteins lipids and sugars and this symbiotic matrix forms grains that resemble cauliflower For this reason a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grainsrdquo wwwwikipediaorg
Genus Lactobacillus Leuconostoc Pediococcus Streptococcus Bifidobacerium
Microorganisms ndash fermented products Fermented meats
Hutkins Robert W Microbiology and Technology of Fermented Foods
Pediococcus pentosaceus
httpbiowebusueduemlabcurrent20newshtml
Microorganisms ndash fermented products
Meat cultures
Lactobacillus sakei 10000-times magnified (Bild Joumlrg Groth Blessing Biotech GmbH)
Lactobacillus curvatus Lactobacillus plantarum Lactobacillus pentosus Streptococcus carnosus Micrococcus varians
httpwwwwzwtumdeindexphpid=185ampL=1amptx_ttnews5Btt_news5D=280
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Enzymes ndash for food processing Protease
Papain
Meat is sprinkled with the powder and the enzymes help to break down the meat fibers
httpwwwenzymedevelopmentcomapplicationstenderizer
Use of Mucor miehei Lipase to Improve Functional Properties of Yolk-Contaminated Egg Whites Laura N Macherey Frank D Conforti William Eigel III Sean F OrsquoKeefe Journal of Food Science Volume 76 Issue 4 pages C651ndashC655 May 2011
Enzymes ndash for food processing
Lipase
Microorganisms ndash ingredients production
ldquoCorynebacterium glutamicum was discovered in the 1950s in Japan as natural producer of glutamic acid It is now produced by direct fermentation used for industrial production of amino acids which are used as flavour enhancers in foodrdquo
Glutamic acid amp Lysine
httpbacmapwishartlabcomorganisms485
Microorganisms ndash ingredients production
Citric acid
ldquoCultures of A niger are fed on a sucrose or glucose-containing medium to produce citric acid The source of sugar is corn steep liquor molasses hydrolyzed corn starch or other inexpensive sugary solutionsrdquo
httpgenomejgi-psforgAspni5Aspni5homehtml
Microorganisms ndash ingredients production
Bacillus subtilis has been genetically modified to both increase the bacterias production of riboflavin and to introduce an antibiotic (ampicillin) resistance marker wwwwikipediaorg
Riboflavin (Vitamin B2)
httpwwwocrawdogcomcat-chickenhtm
Colored scanning electron micrographs of representative cheese starter (A-C) and nonstarter (D-F) lactic acid bacteria (LAB) Lactobacillus helveticus (A) Lb delbrueckii subsp bulgaricus (B) Lactococcus lactis (C) Lb casei (D) Pediococcus pentosaceus (E) and Lb brevis (F)
Cheese
Microorganisms ndash fermented products
Microorganisms ndash fermented products
McSweeney P(2004) Biochemistry of cheese ripening Vol 57 (2-3) Int J Dairy Technol
Cheese_ Emmental
Microorganisms ndash fermented products
ldquoIn the late stage of cheese production P freudenreichii consumes the lactic acid excreted by the other bacteria and releases carbon dioxide gas which slowly forms the bubbles that make holesrdquo wwwwikipediaorg
Streptococcus thermophilus Lactobacillus debrueckii helveticus and Propionibacterium freudenreichii
Cheese_ Gouda
Microorganisms ndash fermented products
Lactococcus lactis ssp cremoris lactis Leuconostoc mesenteroides ssp cremoris
Leuconostoc mesenteroides ssp cremoris are starter cultures used for flavor and aroma development through the production of diacetyl from citrate
Roquefort
Microorganisms ndash fermented products
Camembert
ldquoPenicillium roqueforti and Penicillium caseicolum possess very potent proteolytic systems The molds secrete acid and neutral metalloproteinases and several aminopeptidases and carboxypeptidases The mycelia also contain intracellular proteinases and peptidases that are probably released when the mould dies and lysesrdquo
Microorganisms ndash fermented products
Fermented milks
Microorganisms ndash fermented products
Fermented milks
ldquoKefir grains are a combination of bacteria and yeasts in a matrix of proteins lipids and sugars and this symbiotic matrix forms grains that resemble cauliflower For this reason a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grainsrdquo wwwwikipediaorg
Genus Lactobacillus Leuconostoc Pediococcus Streptococcus Bifidobacerium
Microorganisms ndash fermented products Fermented meats
Hutkins Robert W Microbiology and Technology of Fermented Foods
Pediococcus pentosaceus
httpbiowebusueduemlabcurrent20newshtml
Microorganisms ndash fermented products
Meat cultures
Lactobacillus sakei 10000-times magnified (Bild Joumlrg Groth Blessing Biotech GmbH)
Lactobacillus curvatus Lactobacillus plantarum Lactobacillus pentosus Streptococcus carnosus Micrococcus varians
httpwwwwzwtumdeindexphpid=185ampL=1amptx_ttnews5Btt_news5D=280
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Use of Mucor miehei Lipase to Improve Functional Properties of Yolk-Contaminated Egg Whites Laura N Macherey Frank D Conforti William Eigel III Sean F OrsquoKeefe Journal of Food Science Volume 76 Issue 4 pages C651ndashC655 May 2011
Enzymes ndash for food processing
Lipase
Microorganisms ndash ingredients production
ldquoCorynebacterium glutamicum was discovered in the 1950s in Japan as natural producer of glutamic acid It is now produced by direct fermentation used for industrial production of amino acids which are used as flavour enhancers in foodrdquo
Glutamic acid amp Lysine
httpbacmapwishartlabcomorganisms485
Microorganisms ndash ingredients production
Citric acid
ldquoCultures of A niger are fed on a sucrose or glucose-containing medium to produce citric acid The source of sugar is corn steep liquor molasses hydrolyzed corn starch or other inexpensive sugary solutionsrdquo
httpgenomejgi-psforgAspni5Aspni5homehtml
Microorganisms ndash ingredients production
Bacillus subtilis has been genetically modified to both increase the bacterias production of riboflavin and to introduce an antibiotic (ampicillin) resistance marker wwwwikipediaorg
Riboflavin (Vitamin B2)
httpwwwocrawdogcomcat-chickenhtm
Colored scanning electron micrographs of representative cheese starter (A-C) and nonstarter (D-F) lactic acid bacteria (LAB) Lactobacillus helveticus (A) Lb delbrueckii subsp bulgaricus (B) Lactococcus lactis (C) Lb casei (D) Pediococcus pentosaceus (E) and Lb brevis (F)
Cheese
Microorganisms ndash fermented products
Microorganisms ndash fermented products
McSweeney P(2004) Biochemistry of cheese ripening Vol 57 (2-3) Int J Dairy Technol
Cheese_ Emmental
Microorganisms ndash fermented products
ldquoIn the late stage of cheese production P freudenreichii consumes the lactic acid excreted by the other bacteria and releases carbon dioxide gas which slowly forms the bubbles that make holesrdquo wwwwikipediaorg
Streptococcus thermophilus Lactobacillus debrueckii helveticus and Propionibacterium freudenreichii
Cheese_ Gouda
Microorganisms ndash fermented products
Lactococcus lactis ssp cremoris lactis Leuconostoc mesenteroides ssp cremoris
Leuconostoc mesenteroides ssp cremoris are starter cultures used for flavor and aroma development through the production of diacetyl from citrate
Roquefort
Microorganisms ndash fermented products
Camembert
ldquoPenicillium roqueforti and Penicillium caseicolum possess very potent proteolytic systems The molds secrete acid and neutral metalloproteinases and several aminopeptidases and carboxypeptidases The mycelia also contain intracellular proteinases and peptidases that are probably released when the mould dies and lysesrdquo
Microorganisms ndash fermented products
Fermented milks
Microorganisms ndash fermented products
Fermented milks
ldquoKefir grains are a combination of bacteria and yeasts in a matrix of proteins lipids and sugars and this symbiotic matrix forms grains that resemble cauliflower For this reason a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grainsrdquo wwwwikipediaorg
Genus Lactobacillus Leuconostoc Pediococcus Streptococcus Bifidobacerium
Microorganisms ndash fermented products Fermented meats
Hutkins Robert W Microbiology and Technology of Fermented Foods
Pediococcus pentosaceus
httpbiowebusueduemlabcurrent20newshtml
Microorganisms ndash fermented products
Meat cultures
Lactobacillus sakei 10000-times magnified (Bild Joumlrg Groth Blessing Biotech GmbH)
Lactobacillus curvatus Lactobacillus plantarum Lactobacillus pentosus Streptococcus carnosus Micrococcus varians
httpwwwwzwtumdeindexphpid=185ampL=1amptx_ttnews5Btt_news5D=280
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Microorganisms ndash ingredients production
ldquoCorynebacterium glutamicum was discovered in the 1950s in Japan as natural producer of glutamic acid It is now produced by direct fermentation used for industrial production of amino acids which are used as flavour enhancers in foodrdquo
Glutamic acid amp Lysine
httpbacmapwishartlabcomorganisms485
Microorganisms ndash ingredients production
Citric acid
ldquoCultures of A niger are fed on a sucrose or glucose-containing medium to produce citric acid The source of sugar is corn steep liquor molasses hydrolyzed corn starch or other inexpensive sugary solutionsrdquo
httpgenomejgi-psforgAspni5Aspni5homehtml
Microorganisms ndash ingredients production
Bacillus subtilis has been genetically modified to both increase the bacterias production of riboflavin and to introduce an antibiotic (ampicillin) resistance marker wwwwikipediaorg
Riboflavin (Vitamin B2)
httpwwwocrawdogcomcat-chickenhtm
Colored scanning electron micrographs of representative cheese starter (A-C) and nonstarter (D-F) lactic acid bacteria (LAB) Lactobacillus helveticus (A) Lb delbrueckii subsp bulgaricus (B) Lactococcus lactis (C) Lb casei (D) Pediococcus pentosaceus (E) and Lb brevis (F)
Cheese
Microorganisms ndash fermented products
Microorganisms ndash fermented products
McSweeney P(2004) Biochemistry of cheese ripening Vol 57 (2-3) Int J Dairy Technol
Cheese_ Emmental
Microorganisms ndash fermented products
ldquoIn the late stage of cheese production P freudenreichii consumes the lactic acid excreted by the other bacteria and releases carbon dioxide gas which slowly forms the bubbles that make holesrdquo wwwwikipediaorg
Streptococcus thermophilus Lactobacillus debrueckii helveticus and Propionibacterium freudenreichii
Cheese_ Gouda
Microorganisms ndash fermented products
Lactococcus lactis ssp cremoris lactis Leuconostoc mesenteroides ssp cremoris
Leuconostoc mesenteroides ssp cremoris are starter cultures used for flavor and aroma development through the production of diacetyl from citrate
Roquefort
Microorganisms ndash fermented products
Camembert
ldquoPenicillium roqueforti and Penicillium caseicolum possess very potent proteolytic systems The molds secrete acid and neutral metalloproteinases and several aminopeptidases and carboxypeptidases The mycelia also contain intracellular proteinases and peptidases that are probably released when the mould dies and lysesrdquo
Microorganisms ndash fermented products
Fermented milks
Microorganisms ndash fermented products
Fermented milks
ldquoKefir grains are a combination of bacteria and yeasts in a matrix of proteins lipids and sugars and this symbiotic matrix forms grains that resemble cauliflower For this reason a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grainsrdquo wwwwikipediaorg
Genus Lactobacillus Leuconostoc Pediococcus Streptococcus Bifidobacerium
Microorganisms ndash fermented products Fermented meats
Hutkins Robert W Microbiology and Technology of Fermented Foods
Pediococcus pentosaceus
httpbiowebusueduemlabcurrent20newshtml
Microorganisms ndash fermented products
Meat cultures
Lactobacillus sakei 10000-times magnified (Bild Joumlrg Groth Blessing Biotech GmbH)
Lactobacillus curvatus Lactobacillus plantarum Lactobacillus pentosus Streptococcus carnosus Micrococcus varians
httpwwwwzwtumdeindexphpid=185ampL=1amptx_ttnews5Btt_news5D=280
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Microorganisms ndash ingredients production
Citric acid
ldquoCultures of A niger are fed on a sucrose or glucose-containing medium to produce citric acid The source of sugar is corn steep liquor molasses hydrolyzed corn starch or other inexpensive sugary solutionsrdquo
httpgenomejgi-psforgAspni5Aspni5homehtml
Microorganisms ndash ingredients production
Bacillus subtilis has been genetically modified to both increase the bacterias production of riboflavin and to introduce an antibiotic (ampicillin) resistance marker wwwwikipediaorg
Riboflavin (Vitamin B2)
httpwwwocrawdogcomcat-chickenhtm
Colored scanning electron micrographs of representative cheese starter (A-C) and nonstarter (D-F) lactic acid bacteria (LAB) Lactobacillus helveticus (A) Lb delbrueckii subsp bulgaricus (B) Lactococcus lactis (C) Lb casei (D) Pediococcus pentosaceus (E) and Lb brevis (F)
Cheese
Microorganisms ndash fermented products
Microorganisms ndash fermented products
McSweeney P(2004) Biochemistry of cheese ripening Vol 57 (2-3) Int J Dairy Technol
Cheese_ Emmental
Microorganisms ndash fermented products
ldquoIn the late stage of cheese production P freudenreichii consumes the lactic acid excreted by the other bacteria and releases carbon dioxide gas which slowly forms the bubbles that make holesrdquo wwwwikipediaorg
Streptococcus thermophilus Lactobacillus debrueckii helveticus and Propionibacterium freudenreichii
Cheese_ Gouda
Microorganisms ndash fermented products
Lactococcus lactis ssp cremoris lactis Leuconostoc mesenteroides ssp cremoris
Leuconostoc mesenteroides ssp cremoris are starter cultures used for flavor and aroma development through the production of diacetyl from citrate
Roquefort
Microorganisms ndash fermented products
Camembert
ldquoPenicillium roqueforti and Penicillium caseicolum possess very potent proteolytic systems The molds secrete acid and neutral metalloproteinases and several aminopeptidases and carboxypeptidases The mycelia also contain intracellular proteinases and peptidases that are probably released when the mould dies and lysesrdquo
Microorganisms ndash fermented products
Fermented milks
Microorganisms ndash fermented products
Fermented milks
ldquoKefir grains are a combination of bacteria and yeasts in a matrix of proteins lipids and sugars and this symbiotic matrix forms grains that resemble cauliflower For this reason a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grainsrdquo wwwwikipediaorg
Genus Lactobacillus Leuconostoc Pediococcus Streptococcus Bifidobacerium
Microorganisms ndash fermented products Fermented meats
Hutkins Robert W Microbiology and Technology of Fermented Foods
Pediococcus pentosaceus
httpbiowebusueduemlabcurrent20newshtml
Microorganisms ndash fermented products
Meat cultures
Lactobacillus sakei 10000-times magnified (Bild Joumlrg Groth Blessing Biotech GmbH)
Lactobacillus curvatus Lactobacillus plantarum Lactobacillus pentosus Streptococcus carnosus Micrococcus varians
httpwwwwzwtumdeindexphpid=185ampL=1amptx_ttnews5Btt_news5D=280
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Microorganisms ndash ingredients production
Bacillus subtilis has been genetically modified to both increase the bacterias production of riboflavin and to introduce an antibiotic (ampicillin) resistance marker wwwwikipediaorg
Riboflavin (Vitamin B2)
httpwwwocrawdogcomcat-chickenhtm
Colored scanning electron micrographs of representative cheese starter (A-C) and nonstarter (D-F) lactic acid bacteria (LAB) Lactobacillus helveticus (A) Lb delbrueckii subsp bulgaricus (B) Lactococcus lactis (C) Lb casei (D) Pediococcus pentosaceus (E) and Lb brevis (F)
Cheese
Microorganisms ndash fermented products
Microorganisms ndash fermented products
McSweeney P(2004) Biochemistry of cheese ripening Vol 57 (2-3) Int J Dairy Technol
Cheese_ Emmental
Microorganisms ndash fermented products
ldquoIn the late stage of cheese production P freudenreichii consumes the lactic acid excreted by the other bacteria and releases carbon dioxide gas which slowly forms the bubbles that make holesrdquo wwwwikipediaorg
Streptococcus thermophilus Lactobacillus debrueckii helveticus and Propionibacterium freudenreichii
Cheese_ Gouda
Microorganisms ndash fermented products
Lactococcus lactis ssp cremoris lactis Leuconostoc mesenteroides ssp cremoris
Leuconostoc mesenteroides ssp cremoris are starter cultures used for flavor and aroma development through the production of diacetyl from citrate
Roquefort
Microorganisms ndash fermented products
Camembert
ldquoPenicillium roqueforti and Penicillium caseicolum possess very potent proteolytic systems The molds secrete acid and neutral metalloproteinases and several aminopeptidases and carboxypeptidases The mycelia also contain intracellular proteinases and peptidases that are probably released when the mould dies and lysesrdquo
Microorganisms ndash fermented products
Fermented milks
Microorganisms ndash fermented products
Fermented milks
ldquoKefir grains are a combination of bacteria and yeasts in a matrix of proteins lipids and sugars and this symbiotic matrix forms grains that resemble cauliflower For this reason a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grainsrdquo wwwwikipediaorg
Genus Lactobacillus Leuconostoc Pediococcus Streptococcus Bifidobacerium
Microorganisms ndash fermented products Fermented meats
Hutkins Robert W Microbiology and Technology of Fermented Foods
Pediococcus pentosaceus
httpbiowebusueduemlabcurrent20newshtml
Microorganisms ndash fermented products
Meat cultures
Lactobacillus sakei 10000-times magnified (Bild Joumlrg Groth Blessing Biotech GmbH)
Lactobacillus curvatus Lactobacillus plantarum Lactobacillus pentosus Streptococcus carnosus Micrococcus varians
httpwwwwzwtumdeindexphpid=185ampL=1amptx_ttnews5Btt_news5D=280
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Colored scanning electron micrographs of representative cheese starter (A-C) and nonstarter (D-F) lactic acid bacteria (LAB) Lactobacillus helveticus (A) Lb delbrueckii subsp bulgaricus (B) Lactococcus lactis (C) Lb casei (D) Pediococcus pentosaceus (E) and Lb brevis (F)
Cheese
Microorganisms ndash fermented products
Microorganisms ndash fermented products
McSweeney P(2004) Biochemistry of cheese ripening Vol 57 (2-3) Int J Dairy Technol
Cheese_ Emmental
Microorganisms ndash fermented products
ldquoIn the late stage of cheese production P freudenreichii consumes the lactic acid excreted by the other bacteria and releases carbon dioxide gas which slowly forms the bubbles that make holesrdquo wwwwikipediaorg
Streptococcus thermophilus Lactobacillus debrueckii helveticus and Propionibacterium freudenreichii
Cheese_ Gouda
Microorganisms ndash fermented products
Lactococcus lactis ssp cremoris lactis Leuconostoc mesenteroides ssp cremoris
Leuconostoc mesenteroides ssp cremoris are starter cultures used for flavor and aroma development through the production of diacetyl from citrate
Roquefort
Microorganisms ndash fermented products
Camembert
ldquoPenicillium roqueforti and Penicillium caseicolum possess very potent proteolytic systems The molds secrete acid and neutral metalloproteinases and several aminopeptidases and carboxypeptidases The mycelia also contain intracellular proteinases and peptidases that are probably released when the mould dies and lysesrdquo
Microorganisms ndash fermented products
Fermented milks
Microorganisms ndash fermented products
Fermented milks
ldquoKefir grains are a combination of bacteria and yeasts in a matrix of proteins lipids and sugars and this symbiotic matrix forms grains that resemble cauliflower For this reason a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grainsrdquo wwwwikipediaorg
Genus Lactobacillus Leuconostoc Pediococcus Streptococcus Bifidobacerium
Microorganisms ndash fermented products Fermented meats
Hutkins Robert W Microbiology and Technology of Fermented Foods
Pediococcus pentosaceus
httpbiowebusueduemlabcurrent20newshtml
Microorganisms ndash fermented products
Meat cultures
Lactobacillus sakei 10000-times magnified (Bild Joumlrg Groth Blessing Biotech GmbH)
Lactobacillus curvatus Lactobacillus plantarum Lactobacillus pentosus Streptococcus carnosus Micrococcus varians
httpwwwwzwtumdeindexphpid=185ampL=1amptx_ttnews5Btt_news5D=280
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Microorganisms ndash fermented products
McSweeney P(2004) Biochemistry of cheese ripening Vol 57 (2-3) Int J Dairy Technol
Cheese_ Emmental
Microorganisms ndash fermented products
ldquoIn the late stage of cheese production P freudenreichii consumes the lactic acid excreted by the other bacteria and releases carbon dioxide gas which slowly forms the bubbles that make holesrdquo wwwwikipediaorg
Streptococcus thermophilus Lactobacillus debrueckii helveticus and Propionibacterium freudenreichii
Cheese_ Gouda
Microorganisms ndash fermented products
Lactococcus lactis ssp cremoris lactis Leuconostoc mesenteroides ssp cremoris
Leuconostoc mesenteroides ssp cremoris are starter cultures used for flavor and aroma development through the production of diacetyl from citrate
Roquefort
Microorganisms ndash fermented products
Camembert
ldquoPenicillium roqueforti and Penicillium caseicolum possess very potent proteolytic systems The molds secrete acid and neutral metalloproteinases and several aminopeptidases and carboxypeptidases The mycelia also contain intracellular proteinases and peptidases that are probably released when the mould dies and lysesrdquo
Microorganisms ndash fermented products
Fermented milks
Microorganisms ndash fermented products
Fermented milks
ldquoKefir grains are a combination of bacteria and yeasts in a matrix of proteins lipids and sugars and this symbiotic matrix forms grains that resemble cauliflower For this reason a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grainsrdquo wwwwikipediaorg
Genus Lactobacillus Leuconostoc Pediococcus Streptococcus Bifidobacerium
Microorganisms ndash fermented products Fermented meats
Hutkins Robert W Microbiology and Technology of Fermented Foods
Pediococcus pentosaceus
httpbiowebusueduemlabcurrent20newshtml
Microorganisms ndash fermented products
Meat cultures
Lactobacillus sakei 10000-times magnified (Bild Joumlrg Groth Blessing Biotech GmbH)
Lactobacillus curvatus Lactobacillus plantarum Lactobacillus pentosus Streptococcus carnosus Micrococcus varians
httpwwwwzwtumdeindexphpid=185ampL=1amptx_ttnews5Btt_news5D=280
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Cheese_ Emmental
Microorganisms ndash fermented products
ldquoIn the late stage of cheese production P freudenreichii consumes the lactic acid excreted by the other bacteria and releases carbon dioxide gas which slowly forms the bubbles that make holesrdquo wwwwikipediaorg
Streptococcus thermophilus Lactobacillus debrueckii helveticus and Propionibacterium freudenreichii
Cheese_ Gouda
Microorganisms ndash fermented products
Lactococcus lactis ssp cremoris lactis Leuconostoc mesenteroides ssp cremoris
Leuconostoc mesenteroides ssp cremoris are starter cultures used for flavor and aroma development through the production of diacetyl from citrate
Roquefort
Microorganisms ndash fermented products
Camembert
ldquoPenicillium roqueforti and Penicillium caseicolum possess very potent proteolytic systems The molds secrete acid and neutral metalloproteinases and several aminopeptidases and carboxypeptidases The mycelia also contain intracellular proteinases and peptidases that are probably released when the mould dies and lysesrdquo
Microorganisms ndash fermented products
Fermented milks
Microorganisms ndash fermented products
Fermented milks
ldquoKefir grains are a combination of bacteria and yeasts in a matrix of proteins lipids and sugars and this symbiotic matrix forms grains that resemble cauliflower For this reason a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grainsrdquo wwwwikipediaorg
Genus Lactobacillus Leuconostoc Pediococcus Streptococcus Bifidobacerium
Microorganisms ndash fermented products Fermented meats
Hutkins Robert W Microbiology and Technology of Fermented Foods
Pediococcus pentosaceus
httpbiowebusueduemlabcurrent20newshtml
Microorganisms ndash fermented products
Meat cultures
Lactobacillus sakei 10000-times magnified (Bild Joumlrg Groth Blessing Biotech GmbH)
Lactobacillus curvatus Lactobacillus plantarum Lactobacillus pentosus Streptococcus carnosus Micrococcus varians
httpwwwwzwtumdeindexphpid=185ampL=1amptx_ttnews5Btt_news5D=280
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Cheese_ Gouda
Microorganisms ndash fermented products
Lactococcus lactis ssp cremoris lactis Leuconostoc mesenteroides ssp cremoris
Leuconostoc mesenteroides ssp cremoris are starter cultures used for flavor and aroma development through the production of diacetyl from citrate
Roquefort
Microorganisms ndash fermented products
Camembert
ldquoPenicillium roqueforti and Penicillium caseicolum possess very potent proteolytic systems The molds secrete acid and neutral metalloproteinases and several aminopeptidases and carboxypeptidases The mycelia also contain intracellular proteinases and peptidases that are probably released when the mould dies and lysesrdquo
Microorganisms ndash fermented products
Fermented milks
Microorganisms ndash fermented products
Fermented milks
ldquoKefir grains are a combination of bacteria and yeasts in a matrix of proteins lipids and sugars and this symbiotic matrix forms grains that resemble cauliflower For this reason a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grainsrdquo wwwwikipediaorg
Genus Lactobacillus Leuconostoc Pediococcus Streptococcus Bifidobacerium
Microorganisms ndash fermented products Fermented meats
Hutkins Robert W Microbiology and Technology of Fermented Foods
Pediococcus pentosaceus
httpbiowebusueduemlabcurrent20newshtml
Microorganisms ndash fermented products
Meat cultures
Lactobacillus sakei 10000-times magnified (Bild Joumlrg Groth Blessing Biotech GmbH)
Lactobacillus curvatus Lactobacillus plantarum Lactobacillus pentosus Streptococcus carnosus Micrococcus varians
httpwwwwzwtumdeindexphpid=185ampL=1amptx_ttnews5Btt_news5D=280
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Roquefort
Microorganisms ndash fermented products
Camembert
ldquoPenicillium roqueforti and Penicillium caseicolum possess very potent proteolytic systems The molds secrete acid and neutral metalloproteinases and several aminopeptidases and carboxypeptidases The mycelia also contain intracellular proteinases and peptidases that are probably released when the mould dies and lysesrdquo
Microorganisms ndash fermented products
Fermented milks
Microorganisms ndash fermented products
Fermented milks
ldquoKefir grains are a combination of bacteria and yeasts in a matrix of proteins lipids and sugars and this symbiotic matrix forms grains that resemble cauliflower For this reason a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grainsrdquo wwwwikipediaorg
Genus Lactobacillus Leuconostoc Pediococcus Streptococcus Bifidobacerium
Microorganisms ndash fermented products Fermented meats
Hutkins Robert W Microbiology and Technology of Fermented Foods
Pediococcus pentosaceus
httpbiowebusueduemlabcurrent20newshtml
Microorganisms ndash fermented products
Meat cultures
Lactobacillus sakei 10000-times magnified (Bild Joumlrg Groth Blessing Biotech GmbH)
Lactobacillus curvatus Lactobacillus plantarum Lactobacillus pentosus Streptococcus carnosus Micrococcus varians
httpwwwwzwtumdeindexphpid=185ampL=1amptx_ttnews5Btt_news5D=280
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Microorganisms ndash fermented products
Fermented milks
Microorganisms ndash fermented products
Fermented milks
ldquoKefir grains are a combination of bacteria and yeasts in a matrix of proteins lipids and sugars and this symbiotic matrix forms grains that resemble cauliflower For this reason a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grainsrdquo wwwwikipediaorg
Genus Lactobacillus Leuconostoc Pediococcus Streptococcus Bifidobacerium
Microorganisms ndash fermented products Fermented meats
Hutkins Robert W Microbiology and Technology of Fermented Foods
Pediococcus pentosaceus
httpbiowebusueduemlabcurrent20newshtml
Microorganisms ndash fermented products
Meat cultures
Lactobacillus sakei 10000-times magnified (Bild Joumlrg Groth Blessing Biotech GmbH)
Lactobacillus curvatus Lactobacillus plantarum Lactobacillus pentosus Streptococcus carnosus Micrococcus varians
httpwwwwzwtumdeindexphpid=185ampL=1amptx_ttnews5Btt_news5D=280
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Microorganisms ndash fermented products
Fermented milks
ldquoKefir grains are a combination of bacteria and yeasts in a matrix of proteins lipids and sugars and this symbiotic matrix forms grains that resemble cauliflower For this reason a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grainsrdquo wwwwikipediaorg
Genus Lactobacillus Leuconostoc Pediococcus Streptococcus Bifidobacerium
Microorganisms ndash fermented products Fermented meats
Hutkins Robert W Microbiology and Technology of Fermented Foods
Pediococcus pentosaceus
httpbiowebusueduemlabcurrent20newshtml
Microorganisms ndash fermented products
Meat cultures
Lactobacillus sakei 10000-times magnified (Bild Joumlrg Groth Blessing Biotech GmbH)
Lactobacillus curvatus Lactobacillus plantarum Lactobacillus pentosus Streptococcus carnosus Micrococcus varians
httpwwwwzwtumdeindexphpid=185ampL=1amptx_ttnews5Btt_news5D=280
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Microorganisms ndash fermented products Fermented meats
Hutkins Robert W Microbiology and Technology of Fermented Foods
Pediococcus pentosaceus
httpbiowebusueduemlabcurrent20newshtml
Microorganisms ndash fermented products
Meat cultures
Lactobacillus sakei 10000-times magnified (Bild Joumlrg Groth Blessing Biotech GmbH)
Lactobacillus curvatus Lactobacillus plantarum Lactobacillus pentosus Streptococcus carnosus Micrococcus varians
httpwwwwzwtumdeindexphpid=185ampL=1amptx_ttnews5Btt_news5D=280
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Pediococcus pentosaceus
httpbiowebusueduemlabcurrent20newshtml
Microorganisms ndash fermented products
Meat cultures
Lactobacillus sakei 10000-times magnified (Bild Joumlrg Groth Blessing Biotech GmbH)
Lactobacillus curvatus Lactobacillus plantarum Lactobacillus pentosus Streptococcus carnosus Micrococcus varians
httpwwwwzwtumdeindexphpid=185ampL=1amptx_ttnews5Btt_news5D=280
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Microorganisms ndash fermented products
Meat cultures
httpwwwchr-hansencomproductsproduct-areasmeat-cultureshtml
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Microorganisms ndash fermented products
Salami
ldquoPenicillium nalgiovense P chrysogenum and P camenberti used as starters The mold is desired as it imparts flavor helps the drying process prevents spoilage (mainly preventing growth of other mycotoxin-producing moulds during the curing process) and give a typical white color on the surfacerdquo
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Microorganisms ndash fermented products
Wine amp Beer
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Microorganisms ndash fermented products
Wine amp Beer
ldquoDuring fermentation the yeast converts the sugar in the wort to alcohol and carbon dioxide in addition to small amounts of glycerol and acetic acidrdquo
Yeast of the species Saccharomyces cerevisiae
httpenwikipediaorgwikiYeast
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Microorganisms ndash other fermented products
httpwwwpsmicrographscoukrhizopus-mould--rhizopus-oligosporus-science-image80012871
Tempeh
Tempeh is manufactured from soaked boiled and dired soybeans that are inoculated with mold spores of species of Rhizopus (R stolonifer R oryzae R oigosporus or R arrhizus) The mash is packed or rolled in banana leaves and then incubated until there is good growth of mycelium but little sporulation Machve KK Fermentation Technology 2009
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Functional food components
Critical Reviews in Food Science and Nutrition Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods 2011 McClements J Andrew E Yeonhwa D amp Weiss J
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
BioBest Omega 3 probiotic yogurt is a source of omega-3 PUFA that are considered an important part of a healthy diet It also contains over 1 billion active probiotic cultures Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 per serving that contribute to healthy digestive tract flora httpwwwastrocaproductsbiobest_omega_3_12x100g_multipackUbJJb_nVA8s
Functional food components ndash Omega 3
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Inhibition of β-carotene degradation in oil-in-water nanoemulsions Influence of oil-soluble and water-soluble antioxidants Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements Volume 135 Issue 3 1 December 2012 Pages 1036ndash1043
Functional food components ndash Carotenoids
β-carotene enriched oil-in-water nanoemulsions stabilized by different emulsifiers with either no antioxidants (control) or antioxidants (80 μM EDTA + 10000 ppm vitamin E acetate)
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Functional food components ndash Polyphenols
Pomegranate Phenolics from the Peels Arils and Flowers Are Antiatherogenic Studies in Vivo in Atherosclerotic Apolipoprotein E-Deficient (E0) Mice and in Vitro in Cultured Macrophages and Lipoproteins J Agric Food Chem 2008 56 (3) pp 1148ndash1157
Pomegranate phenolics and mainly oligomers punicalagin punicalin and gallic and ellagic acids are major contributors to the beneficial effects of pomegranate juice
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Functional food components ndash Antioxidant activity
J Med Food 2012 Nov15(11)968-73 doi 101089jmf20122282 Epub 2012 Oct 12 Prickly pear cactus (Opuntia ficus indica var saboten) protects against stress-induced acute gastric lesions in rats (maltodextrin y betanin)
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
httpcancerpreventionresearchaacrjournalsorgcontentearly200906191940-6207CAPR-08-0167abstract
Tea Polyphenols Decrease Serum Levels of Prostate-Specific Antigen Hepatocyte Growth Factor and Vascular Endothelial Growth Factor in Prostate Cancer Patients and Inhibit Production of Hepatocyte Growth Factor and Vascular Endothelial Growth Factor In vitro 2008 Jerry McLarty Rebecca LH Bigelow Mylinh Smith Don Elmajian Murali Ankem James A Cardelli
Functional food components ndash Polyphenols
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
ldquoNano-sized self assembled structured liquids = nanodrops Liquid carriers that pass through the digestive system effectively without sinking or breaking up to the absorption site These nanodrops carry the phytosterols to the large micelles that the body produces from the bile acid where they compete with cholesterol for entry into the micelle The phytosterols enter the micelle thereby inhibiting transportation of cholesterol from the digestive system into the bloodstreamrdquo Shemen Industries
Functional food components ndash Phytosterols
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Goacutemez-Guilleacuten M C B Gimeacutenez et al (2011) Functional and bioactive properties of collagen and gelatin from alternative sources A review Food Hydrocolloids 25(8) 1813-1827
Functional food components ndash Bioactive peptides
httpwwwnuritascomscreening-mining-food-for-bioactive-peptides
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Health and nutrition benefits associated with Fibregum its fermentation in the large bowel increases levels of beneficial bacteria which stimulates the production of short-chain fatty acids (SCFAs) that have such properties as lowering serum cholesterol it is a strong prebiotic helping to balance the intestinal microbial ecosystem in the distal colon
Functional food components ndash Prebiotic fiber
httpwwwnexiracomFibregumE284A2-healthy-prebiotic-fiber_6html
Senegalia senegal (acacia)
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Functional food components ndash Essential minerals (Fe Zn Ca Se)
httpwwwfdagovFoodGuidanceRegulationGuidanceDocumentsRegulatoryInformationLabelingNutritionucm152626htm
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Pseudocereals are considered an important energy source due to their starch content they also provide good quality protein dietary fibre and lipids rich in unsaturated fats They contain adequate levels of minerals and vitamins and significant amounts of other bioactive components such as saponins phytosterols squalene fagopyritols and polyphenols
Functional food components ndash micronutrients
httpquinuapewp-contentuploads201302antiox-Gallagherpdf
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Seven-step process would ensure that functional foods are safe and effective with health claims that are accurate and regulatory oversight that is science based and efficient
Functional foods
FERGUS CLYDESDALE 2004 Functional Foods Opportunities amp Challenges Food Technology December 2004 Volume 58 No12
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
httpwwwgooglecompatentsUS20100196569
httpwwwgooglecompatentsWO2006048158A1cl=en
httpswwwgooglecompatentsUS6428824pg=PA2ampdq=Lepidium+peruvianumamphl=enampsa=Xampei=KxK2UanpKvOu4AOehICgDwampved=0CDoQ6AEwATgK
httpswwwgooglecompatentsUS7005148pg=PA3ampdq=vaccinium+corymbosumamphl=enampsa=Xampei=-xK2UZ7vF_a64AO0soG4Cgampsqi=2amppjf=1ampved=0CGwQ6AEwCA
httpswwwgooglecompatentsWO2001045648A2cl=enampdq=vaccinium+corymbosumamphl=enampsa=Xampei=9BO2Uc_5A9Sz4AOrsIEIampved=0CDQQ6AEwAA
Potential for future researchhellip
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
Top health issues consumers are concerned about preventing From NMI(2005)
A ELIZABETH SLOAN 2006 Top 10 Functional Food Trends Food Technology Volume 60 No 4
