Bioactive Ingredients in Functional Foods
Abstract
Functional foods are food products, which can promote health beyond basic nutritional function and may reduce risk of chronic disease such as cancers, hypertension, cardiovascular diseases, developmental disorders and aging, etc. The substances that contribute to these special properties in functional foods, are called bioactive ingredients. Bioactive ingredients can be classified into 5 groups including bioactive proteins and peptides, polyunsaturated fatty acids, fiber, probiotics and prebiotics, and phytochemicals and phytoestrogens. Currently, the value of functional foods in the global market increase continually. Therefore, the researchers and industries develop the innovation production of function foods in order to improve more health benefits or specific health benefits for prevention the diseases. Foods containing bioactive ingredients are developed in various products such as ice-cream with probiotic, calcium-enriched fruit juice, oat bran cereal and fermented milk containing bioactive peptides that possess blood-pressure lowering effects, etc. This article presents an overview of the definition of functional foods, type of functional foods, type of bioactive ingredients together with functional food products containing many bioactive ingredients. Keywords : functional foods, bioactive ingredients, functional ingredients, health benefitsReferences
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Brown, J.L. (2001). Soy protein and soy isoflavones. Agricultual Sciences and Cooperative Extension,
The Pennsylvania State University.
Chen, C.L., Chang, K.Y. & Pan, T.M. (2016). Monascus purpureus NTU 568 fermented product improves memory and learning ability in rats with aluminium-induced Alzheimer's disease. Journal of Functional Foods, 21, 167-177.
Chen, C.W., He, Y., Zhou, Y., Shao, Y., Feng, Y. & Chen, F. (2015). Edible filamentous fungi from the species Monascus: Early traditional fermentations, modern molecular biology, and future genomics. Comprehensive Reviews in Food Science and Food Safety, 14, 555-567.
Danone. (2018). The science behind Bifidobacteria. Retrieved October 14, 2018, from
https://www.danoneactivia.co.uk/about-us/science-behind-bifidobacteria
Dumex. (2015). Hi-Q plus supergold synbiotic proteq. Retrieved August 17, 2018, from https://www.hifamilyclub.com/product/1-plus-super-gold?gclid=EAIaIQobChMI2q-8qZXz3AIVkjUrCh130gGmEAAYASAAEgJnh_D_BwE&gclsrc=aw.ds&dclid=CN2j9a2V89wCFZOblgod3UIGoQ
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Gibson, G.R. (2004). From probiotics to prebiotics and a heathy digestive system. Journal of Food Science, 69(5), M141-M143.
Gogus, U. & Smith, C. (2010). n-3 Omega fatty acids: a review of current knowledge, International Journal of Food Science and Technology, 45, 417-436.
Granato, D., Branco, G.F., Cruz, A.G., Faria, J.A.F. & Shan, N.P. (2010). Probiotic dairy products as functional foods. Comprehensive Reviews in Food Science and Food Safety, 9(5), 455-470.
Handayania, N.A., Ariyantib, D. & Hadiyanto. (2012). Potential production of polyunsaturated fatty acids from microalgae. Scienceticreports, 1, DOI:10.4172.
Hasler, C.M. (1998). Function food: theirs role in disease prevention and health promotion. Food Technology, 52(11), 63-70.
Health Canada. (1998). Policy paper-Nutraceuticals/functional foods and health claims on foods. Retrieved August 1, 2018, from http://publications.gc.ca/collections/Collection/H42-2-86-1998E.pdf
Henry, C.J. (2010). Functional foods. European Journal of Clinical Nutrition, 64, 657-659.
Hsu, L.C., Liang, Y.H., Hsu, Y.W., Kuo, Y.H. & Pan, T.M. (2013). Anti-inflammatory properties of yellow and orange pigments from Monascus purpureus NTU 568. Journal of Agricultural and Food Chemistry, 61, 2796-2802.
International Food Information Council Foundation-IFIC. (2011). Functional foods. Retrieved September 8, 2017, from https://www.foodinsight.org
Jankovic, I., Sybesma, W., Phothirath, P., Ananta, E. & Mercenier, A. (2010). Application of probiotics in food products-challenges and new approaches. Current Opinion in Biotechnology, 21, 175-181.
Jirasatid, S. & Nopharatana, M. (2018). Product Development of sweet fermented rice (Khoa-Mak) supplemented with red yeast rice. International Journal of Agricultural Technology, 14, 521-534.
Juan, M.Y. & Chou, C.C. (2010). Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715. Food Microbiology, 27, 586-591.
Karppi, J., Laukkanen, J.A., Sivenius, J., Ronkainen, K. & Kurl, S. (2012). Serum lycopene decreases the risk of storke in men. Neurology, 79(15), 1540-1547.
Kellogg. (2017). Kellogg's raisin bran® omega-3 from flaxseed cereal. Retrieved August 17, 2018, from
https://www.kelloggs.com/en_US/products/kellogg-s-raisin-bran-omega-3from-flaxseed-cereal-product.html
Laino, J.E., Valle, M.J., Giori, G.S. & LeBlane, J.G.J. (2013). Development of a high folate concentration yogurt naturally bio-enriched using selected lactic acid bacteria. LWT-Food Science and Technology, 54, 1-5.
Lee, C.L., Hung, Y.P., Hsu, Y.W. & Pan, T.M. (2013). Monascin and ankaflavin have more anti-atherosclerosis effect and less side effect involving increasing creatinine phosphokinase activity than monacolin K under the same dosages. Journal of Agricultural and Food Chemistry, 61, 143-150.
Lee, C.L., Kung, Y.H., Wu, C.L., Hsu, Y.W. & Pan, T.M. (2010). Monascin and ankaflavin act as novel hypolipidemic and high-density lipoprotein cholesterol-raising agents in red mold dioscorea. Journal of Agricultural and Food Chemistry, 58, 9013-9019.
Lee, C.L., Wang, J.J., Kuo, S.L. & Pan, T.M. (2006). Monascus fermentation of dioscorea for increasing the production of cholesterol-lowering agent-monacolin K and antiinflamation agent-monascin. Applied Microbiology and Biotechnology, 72, 1254-1262.
Kun, L.Y. (2013). Microbial Biotechnology (3rd ed.). Singapore: World Scientific Publishing.
Nagpal, R., Kumar, A., Kumar, M., Behare, P.V., Jain, S. & Yadav, H. (2012). Probiotics, their health benefits and applications for developing healthier foods: a review. FEMS Microbiology Letters, 334(1), 1-15.
National Center for Biotechnology Information, the United State of America (USA). (2018). Lactolose. Retrieved October 11, 2018, from
https://pubchem.ncbi.nlm.nih.gov/compound/lactulose#section=Top
Organic Valley. (2018). Omega-3 milk. Retrieved August 17, 2018, from https://www.organicvalley.coop/products/milk/omega-3-milk/omega-3-whole-milk-ultra-pasteurized-half-gallon/
Panesar, P.S. & Marwaha, S.S. (2014). Biotechnology Agriculture and Food Processing Opportunities and Challenges. New York: Taylor and Francis Group.
Parvez, S., Malik, K.A., Ah Kang, S. & Kim, H.Y. (2006). Probiotics and their fermented food products are beneficial for health. Journal of Applied Microbiology, 100(6), 1171-1185.
Patcharee, P., Pinthong, R., Phianmongkhol, A. & Leksawasdi, N. (2007). Review of angkok production (Monascus purpureus). Chiang Mai Journal of Science, 34(3), 319-328.
Ravishankar, R.V. (2016). Advances in Food Biotechnology. Oxford: John Wiley and Sons.
Sanchez, A. & Vaquez, A. (2017). Bioactive peptide: A review. Food Quality and Safety, 1, 29-46.
Shahidi, F. (2012). Nutraceuticals, functional foods and dietary supplements in health and disease. Journal of Food and Drug Analysis, 22, 226-230.
Shahidi, F. & Ambigaipalan, P. (2015). Phenolics and polyphenolics in foods, beverages and spices: antioxidant activity and health effects-a review. Journal of Functional Foods, 18, 820-897.
Shetty, K., Paliyath, G., Pometto, A. & Levin, R.E. (2006). Food Biotechnology. New York: Taylor and Francis.
Siriamornpun, S. & Chansakaow, S. (2008). Functional Foods, Nutraceuticals and Dietary Supplements. In Foods for Health, Division of Complementary and Alternative Medicine, Department of Thai Traditional and Alternative Medicine, Ministry of Public Health. (in Thai)
Slavin, J. (2013). Fiber and prebiotics: mechanisms and health benefits. Nutrients, 5(4), 1417-1435.
Smith, S. (2018). Global Functional Foods and Beverages Market 2017-2021, Report ID: 4594280. Retrieved October 10, 2018, from
https://www.reportbuyer.com/product/4594280/global-functional-foods-and-beverages-market-2017-2021.html
Spence, J.T. (2006). Challenges related to the composition of functional foods. Journal of Food Composition and Analysis, 19, s4-s6.
Srichamroen, A. (2012). Functional Foods: Functional Food Ingredients and Mechanism. Bangkok: Chala Press. (in Thai)
Tiina, J., Vapaatalo, H., Poussa, T., Kyronpalo, S., Rasmussen, M. & Korpela, R. (2005). Lactobacillus helveticus fermented milk lowers blood pressure in hypertensive subjects in 24-h ambulatory blood pressure measurement. American Journal of Hypertension, 18, 1600-1605.
The Statistic Portal. (n.d.). U.S. Functional foods market-statistics & facts. Retrieved July 30, 2018, from https://www.statista.com/topics/1321/functional-foods-market/
Tripathi, M.K. & Giri, S.K. (2014). Probiotic functional foods: Survival of probiotics during processing and storage. Journal of Functional Foods, 9, 225-241.
Tropicana. (2017). Tropicana pure premium. Retrieved August 17, 2018, from http://www.tropicana.com/products/pure-premium/healthy-heart
Vicentini, A., Liberatore, L. & Mastrocola, D. (2016). Functional foods: trends and development of the global market. Italian Journal of Food Science, 28, 338-351.
Vitale, D.C., Piazza, C., Melilli, B., Drago, F. & Salmones, S. (2013). Isoflavones: Estrogenic activity, biological effect and bioavailability, European Journal of Drug Metabolism and Pharmacokinetics, 38(1), 15-25.
Younis, K., Ahmad, S. & Jahan, K. (2015). Heath benefits and application of prebiotics in foods. Journal of Food processing and Technology, 6(4), DOI: 10.4172/2157-7110.1000433.
American Dietetic Association. (2009). Position of the American Dietetic Association: functional foods. Journal of American Dietetic Association, 109, 735-746.
Boye, J.I. (2015). Nutraceutical and Functional Food Processing Technology. Oxford: John Wiley and Sons.
Brown, J.L. (2001). Soy protein and soy isoflavones. Agricultual Sciences and Cooperative Extension,
The Pennsylvania State University.
Chen, C.L., Chang, K.Y. & Pan, T.M. (2016). Monascus purpureus NTU 568 fermented product improves memory and learning ability in rats with aluminium-induced Alzheimer's disease. Journal of Functional Foods, 21, 167-177.
Chen, C.W., He, Y., Zhou, Y., Shao, Y., Feng, Y. & Chen, F. (2015). Edible filamentous fungi from the species Monascus: Early traditional fermentations, modern molecular biology, and future genomics. Comprehensive Reviews in Food Science and Food Safety, 14, 555-567.
Danone. (2018). The science behind Bifidobacteria. Retrieved October 14, 2018, from
https://www.danoneactivia.co.uk/about-us/science-behind-bifidobacteria
Dumex. (2015). Hi-Q plus supergold synbiotic proteq. Retrieved August 17, 2018, from https://www.hifamilyclub.com/product/1-plus-super-gold?gclid=EAIaIQobChMI2q-8qZXz3AIVkjUrCh130gGmEAAYASAAEgJnh_D_BwE&gclsrc=aw.ds&dclid=CN2j9a2V89wCFZOblgod3UIGoQ
Fernandez, M. (2007). Application of biotechnology for functional foods. Pew Initiative on Food and Biotechnology, University of Richmond.
Gibson, G.R. (2004). From probiotics to prebiotics and a heathy digestive system. Journal of Food Science, 69(5), M141-M143.
Gogus, U. & Smith, C. (2010). n-3 Omega fatty acids: a review of current knowledge, International Journal of Food Science and Technology, 45, 417-436.
Granato, D., Branco, G.F., Cruz, A.G., Faria, J.A.F. & Shan, N.P. (2010). Probiotic dairy products as functional foods. Comprehensive Reviews in Food Science and Food Safety, 9(5), 455-470.
Handayania, N.A., Ariyantib, D. & Hadiyanto. (2012). Potential production of polyunsaturated fatty acids from microalgae. Scienceticreports, 1, DOI:10.4172.
Hasler, C.M. (1998). Function food: theirs role in disease prevention and health promotion. Food Technology, 52(11), 63-70.
Health Canada. (1998). Policy paper-Nutraceuticals/functional foods and health claims on foods. Retrieved August 1, 2018, from http://publications.gc.ca/collections/Collection/H42-2-86-1998E.pdf
Henry, C.J. (2010). Functional foods. European Journal of Clinical Nutrition, 64, 657-659.
Hsu, L.C., Liang, Y.H., Hsu, Y.W., Kuo, Y.H. & Pan, T.M. (2013). Anti-inflammatory properties of yellow and orange pigments from Monascus purpureus NTU 568. Journal of Agricultural and Food Chemistry, 61, 2796-2802.
International Food Information Council Foundation-IFIC. (2011). Functional foods. Retrieved September 8, 2017, from https://www.foodinsight.org
Jankovic, I., Sybesma, W., Phothirath, P., Ananta, E. & Mercenier, A. (2010). Application of probiotics in food products-challenges and new approaches. Current Opinion in Biotechnology, 21, 175-181.
Jirasatid, S. & Nopharatana, M. (2018). Product Development of sweet fermented rice (Khoa-Mak) supplemented with red yeast rice. International Journal of Agricultural Technology, 14, 521-534.
Juan, M.Y. & Chou, C.C. (2010). Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715. Food Microbiology, 27, 586-591.
Karppi, J., Laukkanen, J.A., Sivenius, J., Ronkainen, K. & Kurl, S. (2012). Serum lycopene decreases the risk of storke in men. Neurology, 79(15), 1540-1547.
Kellogg. (2017). Kellogg's raisin bran® omega-3 from flaxseed cereal. Retrieved August 17, 2018, from
https://www.kelloggs.com/en_US/products/kellogg-s-raisin-bran-omega-3from-flaxseed-cereal-product.html
Laino, J.E., Valle, M.J., Giori, G.S. & LeBlane, J.G.J. (2013). Development of a high folate concentration yogurt naturally bio-enriched using selected lactic acid bacteria. LWT-Food Science and Technology, 54, 1-5.
Lee, C.L., Hung, Y.P., Hsu, Y.W. & Pan, T.M. (2013). Monascin and ankaflavin have more anti-atherosclerosis effect and less side effect involving increasing creatinine phosphokinase activity than monacolin K under the same dosages. Journal of Agricultural and Food Chemistry, 61, 143-150.
Lee, C.L., Kung, Y.H., Wu, C.L., Hsu, Y.W. & Pan, T.M. (2010). Monascin and ankaflavin act as novel hypolipidemic and high-density lipoprotein cholesterol-raising agents in red mold dioscorea. Journal of Agricultural and Food Chemistry, 58, 9013-9019.
Lee, C.L., Wang, J.J., Kuo, S.L. & Pan, T.M. (2006). Monascus fermentation of dioscorea for increasing the production of cholesterol-lowering agent-monacolin K and antiinflamation agent-monascin. Applied Microbiology and Biotechnology, 72, 1254-1262.
Kun, L.Y. (2013). Microbial Biotechnology (3rd ed.). Singapore: World Scientific Publishing.
Nagpal, R., Kumar, A., Kumar, M., Behare, P.V., Jain, S. & Yadav, H. (2012). Probiotics, their health benefits and applications for developing healthier foods: a review. FEMS Microbiology Letters, 334(1), 1-15.
National Center for Biotechnology Information, the United State of America (USA). (2018). Lactolose. Retrieved October 11, 2018, from
https://pubchem.ncbi.nlm.nih.gov/compound/lactulose#section=Top
Organic Valley. (2018). Omega-3 milk. Retrieved August 17, 2018, from https://www.organicvalley.coop/products/milk/omega-3-milk/omega-3-whole-milk-ultra-pasteurized-half-gallon/
Panesar, P.S. & Marwaha, S.S. (2014). Biotechnology Agriculture and Food Processing Opportunities and Challenges. New York: Taylor and Francis Group.
Parvez, S., Malik, K.A., Ah Kang, S. & Kim, H.Y. (2006). Probiotics and their fermented food products are beneficial for health. Journal of Applied Microbiology, 100(6), 1171-1185.
Patcharee, P., Pinthong, R., Phianmongkhol, A. & Leksawasdi, N. (2007). Review of angkok production (Monascus purpureus). Chiang Mai Journal of Science, 34(3), 319-328.
Ravishankar, R.V. (2016). Advances in Food Biotechnology. Oxford: John Wiley and Sons.
Sanchez, A. & Vaquez, A. (2017). Bioactive peptide: A review. Food Quality and Safety, 1, 29-46.
Shahidi, F. (2012). Nutraceuticals, functional foods and dietary supplements in health and disease. Journal of Food and Drug Analysis, 22, 226-230.
Shahidi, F. & Ambigaipalan, P. (2015). Phenolics and polyphenolics in foods, beverages and spices: antioxidant activity and health effects-a review. Journal of Functional Foods, 18, 820-897.
Shetty, K., Paliyath, G., Pometto, A. & Levin, R.E. (2006). Food Biotechnology. New York: Taylor and Francis.
Siriamornpun, S. & Chansakaow, S. (2008). Functional Foods, Nutraceuticals and Dietary Supplements. In Foods for Health, Division of Complementary and Alternative Medicine, Department of Thai Traditional and Alternative Medicine, Ministry of Public Health. (in Thai)
Slavin, J. (2013). Fiber and prebiotics: mechanisms and health benefits. Nutrients, 5(4), 1417-1435.
Smith, S. (2018). Global Functional Foods and Beverages Market 2017-2021, Report ID: 4594280. Retrieved October 10, 2018, from
https://www.reportbuyer.com/product/4594280/global-functional-foods-and-beverages-market-2017-2021.html
Spence, J.T. (2006). Challenges related to the composition of functional foods. Journal of Food Composition and Analysis, 19, s4-s6.
Srichamroen, A. (2012). Functional Foods: Functional Food Ingredients and Mechanism. Bangkok: Chala Press. (in Thai)
Tiina, J., Vapaatalo, H., Poussa, T., Kyronpalo, S., Rasmussen, M. & Korpela, R. (2005). Lactobacillus helveticus fermented milk lowers blood pressure in hypertensive subjects in 24-h ambulatory blood pressure measurement. American Journal of Hypertension, 18, 1600-1605.
The Statistic Portal. (n.d.). U.S. Functional foods market-statistics & facts. Retrieved July 30, 2018, from https://www.statista.com/topics/1321/functional-foods-market/
Tripathi, M.K. & Giri, S.K. (2014). Probiotic functional foods: Survival of probiotics during processing and storage. Journal of Functional Foods, 9, 225-241.
Tropicana. (2017). Tropicana pure premium. Retrieved August 17, 2018, from http://www.tropicana.com/products/pure-premium/healthy-heart
Vicentini, A., Liberatore, L. & Mastrocola, D. (2016). Functional foods: trends and development of the global market. Italian Journal of Food Science, 28, 338-351.
Vitale, D.C., Piazza, C., Melilli, B., Drago, F. & Salmones, S. (2013). Isoflavones: Estrogenic activity, biological effect and bioavailability, European Journal of Drug Metabolism and Pharmacokinetics, 38(1), 15-25.
Younis, K., Ahmad, S. & Jahan, K. (2015). Heath benefits and application of prebiotics in foods. Journal of Food processing and Technology, 6(4), DOI: 10.4172/2157-7110.1000433.
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2018-11-19
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