Introduction Definition of Functional Foods from Institute of - - PDF document

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Introduction Definition of Functional Foods from Institute of - - PDF document

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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

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10/2/2010 1

  • Prof. Indrawati Oey

Department of Food Science - University of Otago PO BOX 56, Dunedin 9054 (New Zealand)

Development of functional foods based on intelligent choice of food ingredients and processing condition

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 ?

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10/2/2010 2 Food Species Amount Linkage of the molecules Food structure Effect of modifiers Human Genetic Nutrition status Host related factors Interactions

Stability and functionality

  • f bioactive compounds

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

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10/2/2010 3 Improved existing processing methods → Conventional heating → Ohmic heating → Microwave heating New processing technologies → High pressure processing → Pulsed electric field processing → Cold plasma Thermal processing Non-thermal processing

Food processing & preservation:

Conventional and Novel technologies

High hydrostatic pressure processing

10 MPa

Weight=100kg Area =1 cm2

Food industry application: 300-700 MPa

At 118oC, 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

40-70 MPa

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10/2/2010 4

High hydrostatic pressure processing

◘Limited effect on covalent bond (no/limited effects on vitamin content, flavor, colour...) ◘Isostatic and uniform pressure

Pressure medium

Food industries Food Authority Understanding chemical reaction Enzymatic reaction

OSO3 R N S O H OH O OH O H

Microbiology Consumers

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

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10/2/2010 5

Development of functional foods based on different strategy of food preparation

Food Species Amount Linkage of the molecules Food structure Effect of modifiers

Food preparation

Fat soluble bioactive compounds

 Bound to food matrix  More stable than water soluble bioactive compounds Case study Carotenoids

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Effects on in vitro bioaccessibility of β-carotene

Lemmens et al. (2009) Food Res Int 42, 1323-1330 90oC 100oC 110oC 90oC (B) 90oC (H) 100oC (B) 100oC (H) 110oC (B) 110oC (H)

T↑, time ↑

Food Species Amount Linkage of the molecules Food structure Effect of modifiers

Food preparation

Water soluble bioactive compounds

Leaching problem Sensitive (oxidation) Case study: Vitamin C

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10/2/2010 7

Munyaka et al. (2010), Food Chem. 120,591-598

Effects on vitamin C content

L-ascorbic acid (L-AA) Dehydro-ascorbic acid (DHAA)

O2 enzymes

Development of functional foods based on Brassicaceae

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Intact cell

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

Present in cytosol accumulated within the vacuole

S-containing side chains, Aliphatic straight and branched chain, Olefins, Aliphatic straight and branched chain alcohols, Aliphatic straight chain ketones, Aromatic, Benzoates, Indole, Multiply glycosylated and other

Thioglucoside-N- hydroxysulphates (GLU)

OSO3 R N S O H OH O OH O H

Food processing: anticarcinogenicity of Brassicaceae

OSO3 R N S O H OH O OH O H

MYR H2O glucose Change of food structure, e.g. cell disruption: Crushing Cooking

Secondary products, e.g. Sulphoraphane Isothiocyanates Nitriles…

Food processing: anticarcinogenicity of Brassicaceae

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Health functionality

Species Amount Linkage of the molecules Food structure Effect of modifiers

Food processing

Thermal processing HP processing

150 300 450 600 750 10 20 30 40 50 60 70 80 90 100 Temperature (°C) Pressure (MPa) LOX(PJ) LOX(GI) LOX(GJ) LOX(PI) MYR(BJ) PG(TJ) 5MTHF

One log unit reduction for enzymes and 0.1 log unit degradation for folate content (5MTHF) for total process time = 30 min

Kinetic Diagram: a basis for process optimization (quality and health)

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Food processing: anticarcinogenicity of Brassicaceae

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

P↑, T↑, time ↑ → cell disruption ↑

Special acknowledgement to Dr. Verlinde for the drawing of folate molecule structure. Verlinde et al., (2008) Food Chem 1111, 220-229

Food processing: folate bioavailability of Brassicaceae

Long chain Short chain

Folate bioavailability ↑

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Food processing: antioxidant and natural folates

Antioxidants: Reaction with O2 Reduction of oxidation products

E.g. vitamin C addition

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

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Food processing: effect of vitamin C on folate bioavailability

1.64mmol L-AA 5.53mmol L-AA

Verlinde et al. (2008) Eur J. Clin Nutr. 62, 1224-1230

Development of functional foods based on polyphenols

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Study on addition of fruit phenols to cheese

Strategic choice of food materials and ingredients Strategic design of food processing condition and technology Strategic design of food preparation

  • Kiwifruit crude extract

(30.0% phenols)

  • Grape seed crude

extract (84.2% phenols)

  • Apple crude extract

(80.6% phenols) Fermentation with ripening time

  • Fresh cheese (0 day)
  • 21 days (3 weeks)
  • 42 days (6 weeks)

Otago Researchers: Lauren Edmonds

  • Dr. David Everett
  • Dr. John Birch

200 400 600 800 1000 1200 1400 5 10 15 20 25 30 35 40 45 Phenol concentration (ppm) Time (days)

Free Phenols

Control Kiwifruit Grape Seed Apple

Otago Researchers: Lauren Edmonds

  • Dr. David Everett
  • Dr. John Birch

Study on addition of fruit phenols to cheese

Special acknowledgement to L. Edmonds for her research work and scientific input

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Antioxidant activities and polyphenols profile

  • f commercial coffee preparations

Strategic choice of food materials and ingredients Strategic design of food processing condition and technology Strategic design of food preparation

Researchers:

  • Dr. Kunbo Wang (Hunan University)
  • Dr. Aladin Bekhit (Otago University)
  • Coffee blends from 4

different retails in Christchurch

  • Latte coffee
  • Long black coffee
  • Flat white coffee
  • Expresso coffee
  • Filtered coffee
  • Cappuccino

coffee

Mean of GAE mg/g coffee D C B A 100 80 60 40 20 long black latte flat white expresso cappuccino retail type

Main Effects Plot (data means) for GAE mg/g coffee

Mean of GAE mg/cup D C B A 340 320 300 280 260 240 220 200 long black latte flat white expresso cappuccino retail type

Main Effects Plot (data means) for GAE mg/cup

Special acknowledgement to Dr. K. Wang (Hunan University) for his research work and scientific input Researchers:

  • Dr. Kunbo Wang (Hunan University)
  • Dr. Aladin Bekhit (Otago University)

Antioxidant activities and polyphenols profile

  • f commercial coffee preparations
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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

  • btain natural functional food products
  • Prof. Marc Hendrickx (KULeuven, Belgium)
  • Prof. Ann Van Loey (KULeuven, Belgium)
  • Prof. Murray Skeaff (Human Nutrition, Otago

University)

  • Prof. Jim Mann (Human Nutrition, Otago University)
  • Dr. David Everett (Food Science, Otago University)
  • Dr. John Birch (Food Science, Otago University)
  • Dr. Aladin Bekhit (Food Science, Otago University)
  • Dr. David Burritt (Botany, Otago University)
  • Dr. Minh Thuy Nguyen (Cantho University, Vietnam)
  • Dr. Philippe Verlinde (IRMM, Belgium)
  • Dr. David Van Eylen
  • Dr. Wambui Munyaka
  • Dr. Kunbo Wang (Hunan University)
  • Lien Lemmens (KULeuven, Belgium)
  • Lauren Edmonds (Otago University)

Acknowledgements

  • University of Otago (NZ)
  • Ministry of Research, Science and

Technology ( NZ)

  • Plant & Food Research (NZ)
  • New Zealand Blackcurrant Co-
  • perative (Nelson, NZ)
  • Research Foundation-Flanders
  • European Commision
  • Merck Eprova AG (Switzerland)
  • Unilever (The Netherlands)
  • The Institute for the Promotion of

Innovation through Science and Technology in Flanders

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