Functional Food and Food - PowerPoint Presentation

Slide1

Functional Food and Food Functionalisation

Dr Dipak K SarkerBiomaterials Research GroupSchool of Pharmacy and Biomolecular SciencesUniversity of Brightond.k.sarker@brighton.ac.uk

Brighton and Sussex Universities Food Network

OverviewBiological assembly of molecules in a complicated “soup”

Use of foods as therapeuticsEngineering of chemicals within “new” foods

Functional Food

The term Functional Foods was first introduced in Japan in the mid-1980s and refers to processed foods containing ingredients that aid specific bodily functions Functional foods

are

foods

that have a potentially positive effect on health beyond basic nutrition. Oatmeal

for example, is

a functional food because it contains natural soluble fibre that can help lower blood cholesterol Some foods are modified to have health benefits. Some functional foods are generated around a particular functional ingredient, for example foods containing pro-vitamins, probiotics, prebiotics, or plant stanols and sterols Functional foods are part of the list of products that people consume to increase their health status or contribute to reducing their disease burden

Functional foods. Position statement of the American Dietetic Association.

Journal of the American Dietetic Association

. 2009;109:735

Functional Food

ExampleFunctional agent

Benefit

Green tea

Epigallocatechin-3-

gallate

, polyphenolFree radical destroyer: use in anti-cancer and heart diseaseYogurtMetchnikoff’s “probiotic bacillus” – e.g.

Lactobacillus

rhamnosus

Lactobacillus acidophilus

Use in: colon microflora equilibrium, anti-diarrhoeal, reduction of peptic ulcer

, ulcerative colitis, IBS; production of

acidolin

, vitamin K/B

12

/B

9

- folate

Honey

Quercetin

, flavonoid pigment

Free radical destroyer:

use in a

rterial and circulatory health, diabetes

prophylaxis

Beer and wine

Resveratrol, polyphenol

Free radical destroyer:

use in

a

nti-aging, anti-heart disease, anti-blood clot agent, anti-inflammatory, anti-cancer

Oats

b

-

glucan

, lipid binding polysaccharide

Use

in: r

eduction in serum cholesterol/LDL (>10%)

and vessel plaques

Soya

Stanol

ester

EMEA approved. Use in: cholesterol

uptake blocking, reduction in blood e.g.

Benecol

® spread

Functional Food

Nature teaches us a thing or two!Foods provide us with water, carbohydrate and glucose, protein, fats, minerals, vitamins/factors and waterFoods are made of molecules (chemicals), water being one of them!

A food chemical

Vitamin C

(ascorbic acid)

Found in coloured fruit

and vegetables used for

tissue growth/repair and

neutralising free radicals

Functional Food

Functional foods promote well-being in themselves. Soya, a mix of protein, oil and intrinsic ingredients from the bean contains phyto-oestrogens (stanols) that reduce blood cholesterol/LDL and free fats, thereby reducing obesity, hyperlipidemia

and

athosclerosis

Oats have after

heating,

a particular smearing texture; this is because they contain soluble and insoluble lubricating mucilages (glycoproteins) and polysaccharides (gums) They can: 1) bind water, increase stool volume and thus, aid bolus transit, reducing diverticulitis and bowel congestion and torsion but also 2) sequester excess lipids and fats (and heavy metals) allowing excretion without absorption and thus aid a low calorie diet and a lowering of risk with a fat-laden Western dietBroccoli, kale and beets - so-called "super foods" contain bright coloured pigments

–

betanin

(reds), chlorophyll (greens), carotenoids (oranges),

xanthophylls

(yellows)

and flavonoids and

flavonols

(pinks and violets).

These compounds not only appear as pretty

colours

but also

prevent

free radicals that destroy tissue

and

cause

cancer and

fatty build-ups

Food Functionalisation

We answer back to basic raw food (raw materials) with food improvements for our busy modern life!Food functionalisation, we copy functional foods and improve on them

Oil dispersible Vitamin C

(

ascorbyl

palmitate)Added to fatty foods, such as biscuits and margarine to

prevent them going rancid

o

n storage

Another

chemical

Food Functionalisation

 The secret is we build up in stages 1. Make something very tiny - assemblies of molecules 2. Add

the assemblies to make a superstructure

3. Add

the superstructures to give something

that can be prodded, chewed,

spread and poured with a texture that can be appreciated e.g. jams and confectionary Without food technology we're “reduced to monotony”, with a perfunctory and a risky and poorly hygienic, parasite and germ-laden diet, which is incompatible with our busy lives, love of food and life-expectancy. The answer lies in harnessing natures secrets and adapting and reusing the materials that evolved over hundreds of millennia.

Jam

: an assembly of water, pectin, seeds,

f

ruit pieces, fruit acids and natural sugars

Food Functionalisation

How do cranberries, citrus fruits and dry-cured salamis stay fresh? Because of the acids they contain (in order: sorbic, citric/ascorbic, propionic/lactic, respectively).

We now use t

hese acids

to

prolong shelf life

in other commercial foods by retarding the growth of spoilage microbes and pathogens. How do you ensure you cover your salad leaves with simple oil and vinegar vinaigrette dressing? Add an emulsifier... ground mustard seeds, ground peppercorns or egg yolk. This means small oil droplets are evenly dispersed in the vinegar or lemon juice

Food Functionalisation

How do you make foods such as, 1) soufflés, 2) mousses or 3) pannacotta, which are unique and contrived but ever so lovely? You need functionalising materials

(polymers) such as:

1) egg white (ovalbumin)

entwined with wheat and flour

proteins (gliadins)

2) sugar-dehydrated ovalbumin and a-lactalbumin and b-lactoglobulin proteins from milk and 3) collagen derived gelatin (gelatine) or seaweed derived alginate for vegetarians, together with egg yolk lecithin to emulsify the fat globules in full fat cream.

An assembly

of polymers

and proteins

gives a “jelly”

(gel) that traps

air, water or fat

Food Functionalisation

Ever had a “tannin furry tongue” on consumption of claret, grape skin or chewing a pip or green tea? That’s the polyphenols reacting with the protein of your tongue to cement and glue it up. A temporary situation. Food technologists now use tannin rich varieties of food, foods rich in natural tannins or refined natural tannins to improve foods.

Beer

and

champagne with long lasting

froth (foam; head)...

enhanced with hop acids and other polyphenols that glue together natural proteins in the product - give the bubble a mechanical resilience to soap in the glass rinse water or the lipid (natural soap) from your lips and lipstickLet’s take a look at “simple” beer foam …  

Beer foamBasic beer foam ingredients from malted and fermented barley and hops

  Primary ingredient

Functionalising agent

Hydrophobin

proteins

Iso

-a-acids (hop acids)Lipid transfer proteins (LTPs)

Polyphenols e.g.

catechin

Insoluble -

hordein

proteins

Lipid fats

Hydrolysed

hordein

proteins

Arabinoxylan

gums

Elastic - protein Z

b

-

glucan

gum

(beer

viscosifier

)

Lipid binding proteins (LBPs)

Metals

Shokribousjein

et al

.

(2011)

Beer foam stability

Gas in bubble

Beer liquid

bubble

Super-structured multiple layers

Hydrophobins

Hydrophobins

are the surface attachment proteins produced by the fungus (yeast)

Saccharomyces cerevisiae

in brewing, they also trap carbon dioxide bubbles preserving drink “fizz.” Very important in lagers and beer froth. Beer is an excellent source of B vitamins (B

2

, B

3

, B

5

, B

6

, B

9

and B

12

) produced as part of brewing (microbial synthesis)

Albumin protein Z

Hordeins

Arabinoxylans

Globular LTP

LBP

Trapped CO

2

b

-

glucans

Hop acid-metal complex

Polyphenol

Interfering lipid

Shokribousjein

et al

.

(2011);

Hughes

et al

. (1999);

Cooper

et al

. (2002);

Linder

(2009

)

-

model of beer bubble surface and interstitial liquid

Foam stability models

Concentration of

lipid

(fat) in bubble surface

Molecular mobility, D

Sarker

et al

. (1995a)

“Disruption of bubble surface”

Fracture

Sarker

et al

. (1995b)

“Joining of protein molecules on the

b

ubble surface”

Unification

Concentration of polyphenol (

catechin

) in

bubble surface

Molecular mobility, D

Concentration of

arabinoxylan

in bubble surface

Surface elasticity, E

Sarker

et al

. (1998)

“

R

igidification

of bubble surface”

Cementingaction

Conclusions

Natural and modified natural ingredients can be used to shape, modify and preserve foodsThe same ingredients can be added in other combination to create new foods and create foods of superior quality, texture and tasteTerms such as “nanotechnology”, the notion of molecular constructions, that in modern times alarm people have always been the building-blocks of all foodsWhat we do is only a question of imagination - what the consumer wants and what the technologist is able to create

Acknowledgements

Instrumental in the work presented here:Dr David Clark, Bovina Mountain Consulting – New YorkDrs Yves Popineau and Monique Axelos, Institut National de la Recherche Agronomique – Nantes, France

Dr Peter Wilde, Institute of Food Research – Norwich

References

Cooper, D.J. et al. (2002) Journal and Agricultural and Food Chemistry, 50: 7645-7650Hughes, P.S. et al. (1999) In: European Brewing Convention Symposium on Beer Foam Quality

,

27

: 129-138

Linder, M.B. (2009)

Current Opinion in Colloid and Interface Science, 14: Sarker, D.K. et al. (1995a) Colloids and Surfaces B: Biointerfaces, 3: 349-356Sarker, D.K. et al. (1995b) Journal and Agricultural and Food Chemistry, 43: 295-300Sarker, D.K. et al

. (

1998)

Cereal Chemistry

,

75

: 493-499

Shokribousjein

, Z.

et al

.

(2011)

Cerevisia

,

35

: 85-101