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e-food science project: Bio-functional foods

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Abstract

Consumers are showing an increasing interest in obtaining additional benefits from food. Biofunctional foods have emerged on the market as a possible solution for such demands. Their composition and biological activity are such that - beyond their inherent nutritional value - promote beneficial effects on one or more target functions/organs in the body. Some of the biologically active compounds which are naturally found or added in functional foods (biofunctional constituents) are already associated with approved - by the European Food Safety Authority, EFSA - health claims. Scientific evidence supports chemical, toxicological and technological characterization of bioactive compounds as well as detailed description of their biological mechanisms. Biofunctional food is a modern approach towards a healthier diet which needs strong scientific support. Food scientists are keys elements for the development of this new serious of products and need to be constantly updated on the latest research findings. The e- Food science is an Erasmus + project which aims to use the potential of Europe’s human and social capital originating from higher education institutes and the food industry, in order to develop innovative training material based on selected research findings originated from the participating institutions and also to exchange and transfer knowledge and know-how in food science and technology education in Europe. The objectives will be achieved by designing, developing and pilot testing freely accessible online educational material, for a common group of modules intended for current and potential food. The present work covers, apart of some theoretical approaches, specific analytical methods and test experiments for the incorporation in the biofunctional quivers of the food scientist and consumer of ingredients, originated from Hippophaes rhamnoides added in wine-based products.
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... Nowadays, generally, diets are not only projected to satisfy hunger and offer nutrients but similarly to avoid nutrition-related ailments and improve users' health (Siro et al., 2008;Gortzi et al., 2015). Thus, as the consumer demand is gaining its heights, the awareness of procuring additional profits from the diet has also accelerated these biofunctional foods to mature in the market, with developed countries such as the United States of America, Europe, and Japan being the most prominent ones. ...
... For this consequence global demand for health-promoting foods are gradually increasing. Consumers are showing interestson bioactive compounds enriched foods like fermented foods, nutraceuticals, therapeutic foods, superfoods, functional dairy products, designer foods and probiotics etc. Presently foods do not recede only hunger but also boost up energy and develop health conditions (Gortzi et al., 2015). Bio-functional foods exhibit physiological benefits, biological effects apart from nutritional quality (Mohanti et al., 2017). ...
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Boosting immunity is the most important preventive measure to fight against different externally acquired infection like SARS-COV2 outbreak presently prevailing all over the world. Food plays a major role in enhancing immunity of the body. Fermented foods especially fermented milk foods are a great source of bioactive peptides that help in boosting immunity. India has a plethora of traditional fermented milk foods such as dahi, lassi, srhikhand, chhurpi etc. in its kitty which are having abundant biofunctional activities. They exhibit various health benefits especially immunomodulation, antimicrobial, antithrombotic and antioxidative properties which are mostly required to combat the detrimental effects of the pathogens. They are also a rich source of several vitamins and micronutrients required for boosting immunity. The present article focuses on the biofunctional properties of traditional Indian fermented milk foods which have the capability of enhancing immunity of the body. It also explores the way to fight against the SARS-COV2 virus by marinating proper immunity with simple available resources found in traditional Indian fermented milk foods.
... Keywords: lactic acid bacteria, bifidobacteria, health, bioactive, probiotic, biofunctional food BIOFUNCTIONAL FOODS Today foods are not intended to only satisfy hunger and to provide necessary nutrients for humans, but also to prevent nutrition-related diseases and improve consumers' health (Siro et al., 2008;Gortzi et al., 2015). Increasing consumer demand and interest in obtaining additional benefits from food has stimulated functional foods to emerge on the market, with USA, Europe, and Japan being the dominant markets. ...
Article
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Consumer interest in healthy lifestyle and health-promoting natural products is a major driving force for the increasing global demand of biofunctional dairy foods. A number of commercial sources sell synthetic formulations of bioactive substances for use as dietary supplements. However, the bioactive-enrichment of health-oriented foods by naturally occurring microorganisms during dairy fermentation is in increased demand. While participating in milk fermentation, lactic acid bacteria can be exploited in situ as microbial sources for naturally enriching dairy products with a broad range of bioactive components that may cover different health aspects. Several of these bioactive metabolites are industrially and economically important, as they are claimed to exert diverse health-promoting activities on the consumer, such as anti-hypertensive, anti-inflammatory, and anti-diabetic, anti-oxidative, immune-modulatory, anti-cholesterolemic, or microbiome modulation. This review aims at discussing the potential of these health-supporting bacteria as starter or adjunct cultures for the elaboration of dairy foods with a broad spectrum of new functional properties and added value.
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