introduction
play

Introduction Definition of Functional Foods from Institute of - PDF document

Nov 15, 2023 •196 likes •370 views

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

  16. 10/2/2010 16

Download Presentation
Download Policy: The content available on the website is offered to you 'AS IS' for your personal information and use only. It cannot be commercialized, licensed, or distributed on other websites without prior consent from the author. To download a presentation, simply click this link. If you encounter any difficulties during the download process, it's possible that the publisher has removed the file from their server.

Recommend

INTRODUCTION INTRODUCTION INTRODUCTION INTRODUCTION INTRODUCTION INTRODUCTION INTRODUCTION

INTRODUCTION INTRODUCTION INTRODUCTION INTRODUCTION INTRODUCTION INTRODUCTION INTRODUCTION

TRAINING COURSE ON SOCIAL PROTECTION & FORMALIZATION TRINIDAD AND TOBAGO MARCH 15, 2017 INTRODUCTION INTRODUCTION INTRODUCTION INTRODUCTION INTRODUCTION INTRODUCTION INTRODUCTION INTRODUCTION Design of the NIS Assistance from the

547 views • 23 slides
INTRODUCTION Introduction 2/42 INTRODUCTION Alternations I am giving bread to the

INTRODUCTION Introduction 2/42 INTRODUCTION Alternations I am giving bread to the

Patterns of variation in the expression of case and agreement Andrs Brny Leiden University Centre for Linguistics 9 November 2019, BaSIS Workshop a.barany@hum.leidenuniv.nl INTRODUCTION Introduction 2/42 INTRODUCTION

1.37k views • 42 slides
Introduction Introduction Introduction Introduction Outline Motivation Failures

Introduction Introduction Introduction Introduction Outline Motivation Failures

Introduction Introduction Introduction Introduction Outline Motivation Failures Definition and concepts Process and product properties Principles SE Approaches Motivation Software and the economy The economies of

1.03k views • 49 slides
Introduction Introduction Introduction Nationwide Cause for Concern 1

Introduction Introduction Introduction Nationwide Cause for Concern 1

Introduction Introduction Introduction Nationwide Cause for Concern 1 https://www.cdc.gov/std/stats17/infographic.htm Introduction Epidemiology in Western Colorado CPHE Surveillance Data Report, May 2018 Chlamydia Epidemiology in Western

977 views • 39 slides
DAQ introduction Purpose of this talk : (1) Introduction for those who have not been in every

DAQ introduction Purpose of this talk : (1) Introduction for those who have not been in every

DAQ introduction Purpose of this talk : (1) Introduction for those who have not been in every meeting (2) Some ideas of diagrams for section 7.1 (Introduction) of TP. Giles Barr 25 Jan 2018, Pembroke College On DUNE, the reality is there is a

474 views • 10 slides
INTRODUCTION cf. Schneider, Chapter 1 INTRODUCTION THEY ARE OUT TO GET YOU INTRODUCTION WHAT

INTRODUCTION cf. Schneider, Chapter 1 INTRODUCTION THEY ARE OUT TO GET YOU INTRODUCTION WHAT

ADVANCED COMPUTER SECURITY INTRODUCTION cf. Schneider, Chapter 1 INTRODUCTION THEY ARE OUT TO GET YOU INTRODUCTION WHAT IS SECURITY? A systems security policies describe What the system is supposed to do Store and provide access

479 views • 16 slides
Overview Introduction to SMIL Introduction to W3C and XML Introduction to SMIL

Overview Introduction to SMIL Introduction to W3C and XML Introduction to SMIL

Overview Introduction to SMIL Introduction to W3C and XML Introduction to SMIL Writing a SMIL file Adding Media Objects Martin Halvey Clipping media files January 2008 Timing and Synchronising Layout World Wide

387 views • 14 slides
14 Introduction Introduction Bad guys can put malware into Example: hosts

14 Introduction Introduction Bad guys can put malware into Example: hosts

Introduction Introduction source Encapsulation ISO/OSI reference model message M application segment H t H t M transport network datagram H n H n H t M presentation: allow applications to frame link H l H n H t M interpret

583 views • 4 slides
Previous Lecture Introduction to SMIL 2 Introduction to W3C and XML Introduction to SMIL

Previous Lecture Introduction to SMIL 2 Introduction to W3C and XML Introduction to SMIL

Previous Lecture Introduction to SMIL 2 Introduction to W3C and XML Introduction to SMIL Writing a SMIL file Adding Media Objects Martin Halvey Clipping media files January 2008 Timing and Synchronising Layout

322 views • 8 slides
Lecture 1 Andreas Habegger Introduction Zynq Introduction Zynq Introduction Zynq PS vs. PL

Lecture 1 Andreas Habegger Introduction Zynq Introduction Zynq Introduction Zynq PS vs. PL

Introduction Zynq Lecture 1 Andreas Habegger Introduction Zynq Introduction Zynq Introduction Zynq PS vs. PL Processing System Processor Peripherals Data Buses AXI Bus Conclusion BTE5380 - Embedded Systems Octobre 2014 Andreas Habegger

1.81k views • 30 slides
2018.06 01 SMILE5 Introduction S E 5 02 Alpha Cloud M I L 03 Company Introduction 04

2018.06 01 SMILE5 Introduction S E 5 02 Alpha Cloud M I L 03 Company Introduction 04

2018.06 01 SMILE5 Introduction S E 5 02 Alpha Cloud M I L 03 Company Introduction 04 Project References S E 5 PART.1 SMILE5 Introduction M I L Introduction STORION-SMILE5 Residential Energy Storage System Inverter 5kW Output Input

1.06k views • 25 slides
Introduction to CICS Course introduction Course introduction What is CICS? What is an

Introduction to CICS Course introduction Course introduction What is CICS? What is an

Introduction to CICS Course introduction Course introduction What is CICS? What is an application server? Why use an application server? Course introduction Services provided by CICS How CICS applications are defined Scaling CICS to meet

1.84k views • 146 slides
Network Visualization Introduction Presented by Shahed Introduction Introduction Basic

Network Visualization Introduction Presented by Shahed Introduction Introduction Basic

Network Visualization Introduction Presented by Shahed Introduction Introduction Basic building blocks Node Links (relationship between nodes) Spatial information Network data

584 views • 9 slides
Introduction Introduction (1) Main argument of the paper: universities are not only

Introduction Introduction (1) Main argument of the paper: universities are not only

Le jugement des pairs comme outil de management des universits Peer-review as a management tool Christine Musselin (CSO, Sciences Po et CNRS) Avril 2013, Lirrsistible ascension du capitalisme acadmique Introduction Introduction (1)

590 views • 28 slides
Introduction Introduction to storage and to storage and filesystems filesystems Introduction

Introduction Introduction to storage and to storage and filesystems filesystems Introduction

Moreno Baricevic Gilberto Daz Axel Kohlmeyer Stefano Cozzini ULA ICTP CNR-IOM DEMOCRITOS Merida, VENEZUELA Trieste, ITALY Trieste, ITALY Introduction Introduction to storage and to storage and filesystems filesystems Introduction

1.19k views • 51 slides
JABLOTRON JA-100 introduction November 2011 Introduction Todays goals First introduction of

JABLOTRON JA-100 introduction November 2011 Introduction Todays goals First introduction of

JABLOTRON JA-100 introduction November 2011 Introduction Todays goals First introduction of the brand new JA-100 alarm system Visions Basic architecture System components Setting Help us with final validations You are the FIRST ones

1.69k views • 111 slides
FCB DRINKS. MADE FOR THE BRAVES. The FCB drinks are born to be winners. Bursting with taste.

FCB DRINKS. MADE FOR THE BRAVES. The FCB drinks are born to be winners. Bursting with taste.

PRODUCT RANGE FCB DRINKS. MADE FOR THE BRAVES. The FCB drinks are born to be winners. Bursting with taste. Ready to celebrate. Meant to be loved. A selection of 5 bespoke drinks created by fully skilled fruit experts. All of them made with real

308 views • 15 slides
Control of Mites and Insects in Pet Food Packages Using Controlled Atmospheres Bhadriraju

Control of Mites and Insects in Pet Food Packages Using Controlled Atmospheres Bhadriraju

Control of Mites and Insects in Pet Food Packages Using Controlled Atmospheres Bhadriraju Subramanyam (Subi), PhD Professor Department of Grain Science and Industry Kansas State University Manhattan, KS 66506, USA International Conference on

804 views • 34 slides
Use of Nanotechnology in Remediation of Radionuclides and Heavy Metals Frank (Fengxiang) X. Han

Use of Nanotechnology in Remediation of Radionuclides and Heavy Metals Frank (Fengxiang) X. Han

Use of Nanotechnology in Remediation of Radionuclides and Heavy Metals Frank (Fengxiang) X. Han Dept. of Chemistry and Biochemistry Jackson State University Global Perspective of Pollution by Heavy Metals/Trace Elements Driving Force Global

548 views • 50 slides
Risk-Benefit based probabilistic assessment software for heat processed foods El Jabri M 1 ,

Risk-Benefit based probabilistic assessment software for heat processed foods El Jabri M 1 ,

Risk-Benefit based probabilistic assessment software for heat processed foods El Jabri M 1 , Couvert O 2 , Rigaux C 3 , Albert I 3 , Carlin F 4 , Thuault D 1 , Nguyen-Th C 4 1 ADRIA, 2 Bretagne university, 3 Met@risk, 4 INRA SQPOV Context The

49 views • 4 slides
Colorimetric P Speciation Analysis Long Path Lengths and Model Compounds D. Scott Smith, R.

Colorimetric P Speciation Analysis Long Path Lengths and Model Compounds D. Scott Smith, R.

Colorimetric P Speciation Analysis Long Path Lengths and Model Compounds D. Scott Smith, R. Gilmore, H. Gray, S. Goertzen, M. Robichaud Department of Chemistry, Wilfrid Laurier University August 12, 2011 1. Important Issues in P Analysis in

186 views • 16 slides
A global environmental approach Organic Cosmetics - Organic Food Supplement 04300 Mane en

A global environmental approach Organic Cosmetics - Organic Food Supplement 04300 Mane en

A global environmental approach Organic Cosmetics - Organic Food Supplement 04300 Mane en Provence v1.2 07/19 www.cieldazur.com @PurAloeUnePlantePourLaVie Ciel dAzur Labs PurAlo Clay Overview of the company 1991 1994 1998 2004 2014

595 views • 34 slides
United States Court of Appeals for the Federal Circuit __________________________ YOON JA KIM,

United States Court of Appeals for the Federal Circuit __________________________ YOON JA KIM,

N OTE : This disposition is nonprecedential. United States Court of Appeals for the Federal Circuit __________________________ YOON JA KIM, Plaintiff-Appellant, v. THE EARTHGRAINS COMPANY (NOW KNOWN AS SARA LEE BAKERY GROUP, INC.),

349 views • 10 slides
BRC approved, Grade AA MEAT FREE RANGE DRIVERS OF A MEAT FREE DIET ENVIRONMENTAL CONCERN

BRC approved, Grade AA MEAT FREE RANGE DRIVERS OF A MEAT FREE DIET ENVIRONMENTAL CONCERN

BRC approved, Grade AA MEAT FREE RANGE DRIVERS OF A MEAT FREE DIET ENVIRONMENTAL CONCERN ANIMAL WELFARE GROWING POPULATION NEED FOR SUSTAINABILITY ALTERNATIVE PROTEIN SOURCES Shift from meat-based diets to plant-based WHAT IF A FRIED

290 views • 12 slides

More recommend