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Transcript

Welcome back. In the last lecture we have gone through the definitions of function foods, nutraceuticals, their origin and how we can make a food function by adding something, by subtracting or deleting the harmful substances. And in this lecture we will discuss the functional food categories. Before going to the types of functional foods, we should be aware about the different types of food. There are different types of foods and first we define that pharma or designer food. Pharma or designer foods are those foods in which some specialized food supplement is the functional ingredient, rich in disease preventing substances, and the best example of it is Vitamin D fortified milk and calcium fortified flour.

Then we come to the natural foods. Natural food as it indicates is very close to its natural form. Means nothing has been added or removed in it. And it may be minimally processed. And the example is peeled mango, as it is the best example of the minimally processed foods. Then the next category is organic foods. Organic foods we can know, we can produce these organic foods with some specific kind of production techniques in which we are not using any kind of synthetic inputs like pesticides and fertilizers. Then Whole foods. Whole foods are basically unprocessed and unrefined. And they are not containing any added ingredients like salt, sugar and oils. And the best examples of these whole foods are fruits, vegetables and unpolished food grains.

Now basically functional foods are divided into two categories; classified into two main classes. First, basic or natural functional foods. These are the foods that are naturally contain biologically active non-nutrient compound in high concentration, that provide health benefit, means these biologically active components, they are naturally present. We are not adding them from the outside source, and these compounds are mostly the phytochemicals. Phytochemicals are the bio-active compounds that we derived from the plant sources. Next is the formulated foods. And this category includes the food products especially formulated to have the higher amounts, means they naturally don’t have the enough amount of that biologically active compound. They increase the amount and like phytochemicals, that are not naturally present in such a high concentration. For example we can say high fiber bread. We know that bread as such does not contain the fiber quantity enough amount.

Now the after dealing with this kind of broad classification of the functional foods on the basis of the addition or subtraction of any kind of harmful substance or enrichment or enhancement of any biologically active component. We also categorize these functional foods into various classes like a food that naturally contains sufficient amount of beneficial nutrient or no nutrient component. Example, oats; oats contain Beta Glucan. And a food in which one of the compound has been naturally enhanced. Here enhanced word we have to focus through the special growing condition; new feed composition, means we can alter, we can change the feed here and the best example in that; eggs with the increased omega 3 content achieved by altered chicken feed. Here we can alter the feed of the chicken and make it rich with the omega 3.

Then the next category is that food with the modified recipe in which we formulate or we incorporate a functional ingredient like margarine fortified with plant sterols because they don’t have the plant sterols or the bio-active compounds. Next category is a food in which the nature of one or more components or their bio-availability in humans has been modified. Here the modified word is very important. By means of a specialized food processing technologies. For example we have fermented food, and in fermented food we use the specific bacteria to have the bio-active compounds or bio-active peptides which are useful to us. Next category is that a food in which if there is some deleterious or harmful component is present; either we can remove that particular component or we can replace it with a beneficial one for the good effects, and the best suited example is chewing gums sweetened with xylitol instead of sugar. Here we replace sugar with xylitol.

Then there are some examples of the conventional foods like nuts, tomatoes that contain lycopene and modified foods. Modified foods means, either we can fortify, either we can enhance, or we can enriched also and with the high folate content also and with the other supplements also. Then some medical foods are also there like PKU that is free from the phenylalanine. That is not desirable. And food for special dietary use like infant food, weight loss food, gluten free foods and lactose free food. Here I would like to make it clear that gluten free foods are very essential and lots of products now available in the market also. Actually what is gluten. Gluten is a wheat protein that may cause some type of allergy to the human being and it is named as celiac disease and this celiac disease is very harmful to the small intestine.

Similarly some kind of lactose free products are also available in the market. And these products are very suited to the people who are lactose intolerant. Lactose intolerant means they are not able to digest lactose, that is a milk sugar, because they have the lack or very less secretion of the beta galactosidase, that is an enzyme which utilize this sugar. Then types of functional foods on the basis of health claims. Means which type of health claims they are claiming on that basis we classify into two classes. Like structure and functional claims. In this it describe the effect on normal functioning of the body. But not claims that the food can treat, diagnose, prevent or cure a disease. Means it is not claiming that this particular type of food will like treat the disease, diagnose the disease or prevent the disease. And they help to maintain the cardio-vascular health and supports us immune system. Means they enhance the immune system. They are not claiming to curing of any kind of disease.

Second the disease risk-redirection claims, which imply a relationship between the dietary component and a disease or health condition. Means which component will be particularly beneficial to target or to prevent which particular kind of disease. Now there are few examples of development of the functional food products. Like for the development of functional food products, we can make a proportion between the macro-nutrients. Macro-nutrients like protein, fats and carbohydrates (8:01), with the emphasis of reducing the fat content. In this we remove reduce the fat content. And which leads to the development of low fat products, that are also available in the market, like diet butter, reduced fat milk, fat free milk and low fat cheese. Few more examples of the low fat products like correlated with the health issue. If we will remove or replace fat from our food, these micro-nutrients. And if the diet constitute more calories, then it will cause, obviously it will leads to the obesity. That is the condition which further leads to the high blood pressure, diabetes, atherosclerosis and some forms of the cancer.

Then health claim regarding these are a diet with low or reduced energy intake. Here we are using two words. Low or reduced energy intake, that can contribute to a smaller risk of obesity. Then the proportion change between the micro-nutrient like protein, fat and carbohydrate with the low fat products; they are important to reduce the obesity. And carbohydrate modified with low glycemic index. The foods which claims to be low glycemic index, they are helpful to reduce or prevent the occurrence of metabolic syndrome. New food products enriched with anti-oxidants such as carotenoids, polyphenols; they reduce
the oxidative damage on the cell membranes, functional proteins and DNA.

Here I would like to share with you the research work of my student, Priyanka Arya and me, we have developed a functional bread during her MSc program. And studied the shelf life of that bread. Actually we have used the whey in that formulation of the bread. And whey is a byproduct of the cheese and paneer industry. We have concentrated that whey and added that whey to replace the total amount of water. We have also used the banana flour, 60% and 40% of the wheat flour and concentrated whey. In that case after development of the bread, we have gone through the shelf life studies, and for the shelf life studies we have used the MAP, that is Modified Atmospheric Packaging in which we use two inert gases, like nitrogen and carbon-di-oxide. And carbon-di-oxide plays a very important role to spread the growth of the microbes. And here the result shows that these two compositions, we have used 98% nitrogen and 50% nitrogen ratio 50% CO2. And this was the best combination after modified atmospheric packaging, 50% nitrogen and 50% CO2. And when we stored our product with this combination, the product was in the good condition up to 20 days. So we have used the concentrated whey.

Whey contains the whey proteins like alpha lacto-globulin, lacto-globulin and lactoferrin. That is also come in the category of the functional foods. One more thing here. This is one of my chapter published in a book, Functional Foods:- Sources and Health Benefits that is published in 2017. And this chapter was based on the prebiotic, probiotic and synbiotic foods, in which I have discussed the role of probiotics, the role of prebiotics, the role of synbiotics and various kinds of synbiotic food developed by various researchers in different institutes, and what are the recent developments in synbiotic foods and the future plans for increasing the market demand of the functional foods. And also discuss the safety aspect of the functional foods. Here I would like to discuss one thing that there are some misconceptions about the functional foods or probiotics like, if we take the probiotic functional foods continuously; they will be harmful or they have some safety issues. It’s not like that. The probiotics, they enhance our immunity system. They are not harmful to us.

Then functional food trends in the United States of America. And there functional food trends are with the description of the consumer priorities. What the consumer prefers. Like speciality nutrition for the digestive health, and they describe this as the fortified foods with the more vitamins, more minerals, fish oils, omega3 fatty acids and probiotics. Then another trend is get real, very close to the natural form, very close to the nature, with the absence of artificial sweeteners, unprocessed or very less processed. Then another trend is beauty enhancing foods, which contain the natural food. Drinks, energy drinks, sports beverages or 100% juices. Another category is the protein evolution. That is more protein to maintain the healthy bones, joints and strengthen the immune system or build the muscle.

Then kids specific foods which include the nutrients and calorie level to a specific, specifically designed for the kids. Another category is the pharma food which help in the prevention of heart disease, hypertension, osteoporosis, type 2 diabetes, and also for the lowering the cholesterol. Then alternatives. These alternatives, they are free from the gluten, lactose free, meatless free substitutes like lentils and legumes. And dairy free milk. Dairy free milk means, we can use the substitutes like soya milk, rice milk, coconut milk, pea milk also. Then the sports nutrition. It is specifically for the sports nutrition supplement. Nutrition bar, energy bar or energy drink. Then weight management. Whole grains, fiber rich food. Vitamin D with more calcium. Protein, anti-nutrient and omega3 fish oil.

Here is my another chapter that I have published in a book; Nutraceuticals Food Processing Technology in 2017. That is, Recent Trends in Functional Foods For Obesity Management. In this chapter I have discussed or I have described role of different the phytochemicals, dietary fibers, bio-active compounds. How they are important to maintain our health and to prevent the obesity. Because in obesity we have to take care about the energy balance equation regulated by the control of energy intake or energy dissipated as heat is generated.

Thank You