Fermented functional foods are of increasing interest within the domain of nutritional and health science. In an area of growing awareness of the intricate interplay between dietary choices and wellbeing, fermented foods have garnered substantial attention due to their potential to offer gustatory pleasure and also a myriad of health benefits. During fermentation, food-grade microorganisms can synthesize a plethora of bioactive compounds that improve gut health and immune system fortification as well as reducing chronic diseases. Recent advances in this field redefine the relationship between fermented foods and their functional impact on health. This chapter provides an overview of the main bioactive compounds synthesized by food-grade microorganisms, as well as their probiotic potential, with a particular focus on B-group vitamins, exopolysaccharides, polyols, short-chain fatty acids, bioactive peptides, phenolic compounds, conjugated linoleic acids, γ-aminobutyric acid, and fibrinolytic enzymes.
A complex ecosystem of microorganisms in the human gastrointestinal tract is considered a healthy asset as they improve intestinal homeostasis. Besides, they play various important roles in the prevention of infections by producing various nutrients for the host, modulating constant immunological responses, etc. Hence it becomes very important to modify and maintain their balance to improve health conditions and provide stronger immunity to the host. Prebiotic foods need to be introduced into human diets that would benefit intestinal microbiota and enhance the host’s capability to fight and cope with infections and diseases. The most important application of prebiotic foods is that they can be used as functional foods, and hence can be used for the improvement of the health and nutrition of the host. Moreover, the combination of prebiotics and probiotics would be helpful in providing synergistic health benefit. Molecular informatics has revealed the therapeutic effects of prebiotics such as digestion of malted dietary oligosaccharides and carbohydrates, triggering the release of insulin, controlling the integrity of red blood cells (RBCs), etc.
The intake of omega-3 fatty acids is typically insufficient in diets, which can be primarily attributing to the inadequate consumption of oily fish. Over recent decades, a multitude of epidemiological investigations have been carried out to explore the diverse health advantages of omega-3 fatty acids (PUFAs). α-Linolenic acid (ALA), commonly referred to as omega-3, is an essential fatty acid (EFA) that is present in various plant-based food sources. Upon consumption, α-linolenic acid (ALA) acts as a substrate for the breakdown of eicosapentaenoic acid and docosahexaenoic acid, both of which are integral to the proper functioning of the nervous system. These fatty acids have been shown to possess anti-atherogenic properties and have been found to be beneficial in reducing heart rate and blood pressure, as well as improving overall cardiovascular health. This chapter provides a summary of the structural characteristics, properties, dietary origins, metabolism, absorption, bioavailability, and functional food of omega-3 PUFAs. Additionally, it examines the impact of these fatty acids on various health conditions, including Alzheimer’s disease, cardiovascular disease, hypertension, cancer, cholesterol, inflammation, and neurological development. It is expected that this chapter will provide the knowledge and understanding of the impact of omega-3 fatty acids on various health conditions and their role in development of functional food products.
Everyone differs from one another in terms of their origins and identity according to their culture. This includes every facet of human existence, as well as how people interact and communicate with one another. Food is more than just a necessity for survival—it is an integral component of who we are. It also has a major role in how we see and categorise individuals, as well as how their culture is affected. There are many types of food and ingredients from other cultures, and there is a fusion of dishes from those nations. You are the product of your diet; it makes no difference how someone prepares or consumes food as long as it is authentic to them and their culture. Food and culture are closely related; this also applies to their customs and religion. This chapter emphasises the critical significance that religious and cultural influences have on food choices in order to clarify the complex effects of religious doctrines and cultural norms on people’s dietary preferences and behaviors across varied countries. This chapter provides a thorough analysis of the food customs of various religions, including Sikhism, Islam, Judaism, Hinduism, and Jainism. The chapter ends with a summary of the main conclusions, highlighting how crucial it is to understand religious and cultural viewpoints while creating functional foods. It looks forward, talking about how religious beliefs are changing, how cultural influences are expected to evolve, and how these perspectives may affect the creation of functional foods in the future.
Consumers throughout the world desire the most delicious and enticing foods while also requiring safer, more nutritious, and healthier products. Colour is one of the most important organoleptic qualities, influencing customer acceptance and food selection. Synthetic food colourants were widely utilized, but their usage in food applications was gradually reduced due to their side effects and toxicity, including allergic reactions and behavioral and neurocognitive impacts on the human body. Consequently, naturally produced food pigments appeared in the modern food era, which provide good quality, efficiency, and better organoleptic quality to the food while also contributing to health promotion. Anthocyanins, carotenoids, beet derivatives, annatto, and chlorophylls are among the most regularly used natural pigments that have strong regulatory standards to ensure the food quality (attributed to their safe and natural origin), improve the aesthetic (attributed to their colouring effects) and bioactive potential (attributed to their bioactivities, such as antioxidant, antimicrobial, anticancer, anti-inflammatory, anti-cholesterol, and anti-diabetic effects, etc.) of food commodities, and simultaneously protect human health from several implications. This chapter deals with the major natural pigments, their chemistry, bioactive potential and their importance in sustainable functional food production.
Conjugated linoleic acid (CLA), one of the polyunsaturated conjugated fatty acids, has garnered increased attention in recent years due to its potential health advantages. Antioxidant, anti-inflammatory, anti-atherosclerotic, antimutagenic, and anticarcinogenic properties of CLA are widely acknowledged. Lean body mass, immune-induced muscle wasting prevention, and fat reduction are among the additional health advantages of CLA that have been shown in animal and cell-line research. Owing to studies of their positive effects on several models of chronic inflammatory illnesses and metabolic disorders, conjugated fatty acids have garnered a lot of attention lately. The geometrical and positional isomers of octadecadienoic acid that have double bonds in conjugated positions are referred to together as conjugated linoleic acid. The usual range of CLA concentration in meat and dairy products is 0.3–0.8% CLA per g of fat, with the cis-9, trans-11 isomer accounting for 73–93% of the total CLA. Consequently, the synthesis of CLA has garnered more attention in studies in recent years. Future use of CLA as a lipid will be highly beneficial. Because of its many health benefits, CLA has been gaining more and more attention every day. We hope that CLA will be utilized in functional foods in the future. It is currently utilized as a medication in the form of capsules for a variety of uses. This chapter covers the composition, metabolism, biological effects, biochemical effects, current research, and applications of CLA.
Foods designed and consumed for purposes other than meeting basic nutritional requirements are referred to as functional foods. Resveratrol is a stilbenoid that can be found as cis- and trans-resveratrol stereoisomers of the central ethylene moiety in its structure. Resveratrol is involved in lipid peroxidation, protein oxidation, DNA oxidation, resveratrol scavenging mechanisms, reduction of ROS/RNS production, intracellular antioxidant defense systems, and signaling pathway regulation; furthermore, it also plays a role in both direct and indirect antioxidant defense mechanisms. Although research focuses on the different mechanisms of health effects related to resveratrol, the main effects are due to the stability and solubility of trans-resveratrol. Moreover, many external factors, such as light, air exposure, oxidative enzymes, pH, and temperature, might have effects on the stability and solubility of trans-resveratrol.
In the present age and the foreseeable future, nanotechnology plays a crucial role on numerous fronts in propelling the discipline of food science and technology forward. Recently, the application of nanotechnology for the development of functional foods has emerged as a prominent trend within the food industry. Owing to their smaller size and enhanced ability to permeate biological structures, nanomaterials play a significant role in optimizing the delivery systems for nutraceuticals, essential nutrients, and active compounds. Furthermore, nanotechnology acts as a keynote player in the realm of nanofood packaging, especially in the development of active and intelligent packaging solutions that cater to diverse needs including nanosensing, oxygen removal, integrated antimicrobial systems, enhancements in shelf life etc. Consequently, nanofood products have been produced with a range of effective features, presenting the potential to supplant traditional food items available in the market. However, the majority of nanotechnological research with potential applications in the food industry is primarily limited to laboratory experimentation and these innovations need scaling up to an industrial level. This chapter covers the current research trends along with toxicity and regulatory concerns, especially on the applications of nanotechnology in the development of functional foods.
Milk and dairy products are an essential part of one’s daily nutrition. They are regarded as sources of essential fatty acids, proteins, calcium, amino acids, and fats, as well as water-soluble vitamins and many bioactive molecules that are essential for a number of physiological processes. Polyphenols (PPs) have captured a lot of scientific interest because they seem to have positive effects on health, especially in helping to manage and treat different long-term illnesses. Phenolic compounds when present in milk or dairy products can have many health benefits, such as anticancer, antidiabetic, antioxidant, and neuroprotective activities. Proteins and PPs tend to create complexes, which alter both compounds’ nutritional, functional, and structural characteristics. PPs work as antioxidants by interacting with different kinds of free radicals. Furthermore, milk proteins such as milk protein concentrate and whey protein concentrate can act as natural vehicles to enhance the absorption and effectiveness of polyphenolic compounds. Consequently, milk proteins are well-suited for transporting PPs to different sections of the digestive system. This chapter discusses the potential of phenolic compounds and their diverse applications, and their interaction with milk and dairy products.
Increasing global food demands have led to enhanced production of food products, leading to chances of economic loss associated with food insecurity. Hence, challenges associated with high scale production of food products, enhanced shelf life, and transport practices, as well as consumer demand for health beneficial packaging and environmental awareness, have led to development of edible packaging in food industries. Edible packaging has attracted great attention since they are renewable, require less carbon footprint and can be easily degraded. In addition, current research studies are also focused on exploring new methodologies for reducing environmental problems using sustainable solutions. Advances in research have explored numerous biomolecules, food bioactive compounds and biotechnological processes in the development of active edible packaging. This chapter comprehensively discusses recent insights into development of edible packaging utilizing essential biomolecules, namely carbohydrates, proteins and lipids. Further, potential applications of edible films in food industries are also discussed herein. Recent insights into development of smart/intelligent films are mentioned too. Future studies must include exploratory research on development of novel edible packaging for diverse and multi-disciplinary approaches using cheaper substrate materials, and hence help to understand the molecular behavior of edible films in meticulous manner.
The food sector has experienced an increase in demand for creative formulations due to changing consumer preferences and a greater focus on nutritional and safety factors. Liposomal technology, consisting of tiny lipid vesicles, has emerged as a possible approach to address these needs. Liposomal formulations are being added to food products to optimise nutrition delivery, improve flavour profiles, and increase stability. Liposome encapsulation of vitamins, antioxidants, and bioactive compounds improves their stability and bioavailability while reducing degradation concerns. Recent research has investigated using liposomal technology to prolong the shelf life of food goods by releasing antimicrobial compounds in a controlled manner. Liposomal formulations in the nutraceutical industry are becoming popular for their ability to boost the absorption of essential nutrients, leading to the creation of functional meals with enhanced bioactive properties. Researchers have concentrated on enhancing liposomal delivery systems to include vitamins and minerals, resolving worries about nutrient deterioration, and assuring efficient absorption in the human body. Concerns over safety have led to a growing interest in liposomal formulations, with research exploring their potential to decrease the need for artificial preservatives and improve food safety. Encapsulating natural preservatives in liposomes has potential in reducing food degradation and preserving freshness.
Liposomes have gained significant attention in the food and nutraceutical industries due to their potential for enhancing the bioavailability and stability of bioactive compounds. This chapter explores the digestive behaviour, challenges, and absorption mechanisms of liposomes in these applications. Upon ingestion, liposomes encounter various physiological barriers, including pH variations, enzymatic degradation, and interactions with bile salts, which influence their structural integrity and release kinetics. The absorption of liposomal components primarily occurs through passive diffusion, endocytosis, and interaction with enterocytes in the gastrointestinal tract. Strategies to improve liposomal stability and bioavailability, including surface modification and polymeric coatings, are discussed. Understanding these mechanisms is crucial for optimising liposomal formulations in functional foods and nutraceutical supplements, thereby maximising their health benefits and commercial viability.
Foods and nutraceuticals play a key role in addressing malnutrition, and the use of nutraceuticals not only helps to promote overall health but also prevents disease. These foods and nutraceuticals provide important nutrients such as vitamins, minerals, amino acids, etc., and can be used as supplements, health aids, or as part of a specific diet. However, the stability and bioavailability of bioactive ingredients in foods and nutraceuticals become an issue during processing, storage, or digestion. Lipid-based formulations, such as liposomes, provide an effective solution by encapsulating and protecting these ingredients, improving stability, and increasing absorption. Liposomes play an essential role in food production by enriching food nutrients, extending shelf life, and improving taste and texture. Despite the great potential, industrial production faces challenges such as quality control, physicochemical stability, manufacturing process consistency, and product safety, and further research and development are needed to realise the application of liposomes in food and nutraceuticals.
The use of liposomes in nutraceutical supplements has revolutionised the way vitamins and minerals are delivered and absorbed by the human body. Traditional oral supplements often face challenges such as poor solubility, degradation in the gastrointestinal tract, and limited cellular uptake, leading to reduced efficacy. Beyond absorption benefits, liposomal delivery systems promote improved therapeutic outcomes in nutraceuticals by allowing for targeted nutrient delivery to specific tissues and organs. This advanced delivery mechanism also enhances patient compliance, as liposomal formulations are often more palatable and require lower doses to achieve the desired effect. As research continues to evolve, liposomal technology is proving to be a game-changer in optimising the effectiveness of vitamins and minerals, paving the way for next-generation nutraceutical supplements with enhanced health benefits.
The use of nanometer-sized lipid vesicles termed liposomes is postulated as an innovative technology with application in the food and nutraceutical industries. This chapter evaluates the use of liposomes in the encapsulation of phytochemicals with nutraceutical potential. First, various encapsulation methodologies are discussed, further considering critical parameters such as encapsulation efficiency, particle size distribution, and quantity of the encapsulated nutraceuticals. Furthermore, in vitro studies of digestion models and bioactivity assays are analyzed, providing essential data on the performance of liposomal formulations. In addition, this chapter reviews numerous in vivo experiments that address the therapeutic efficacy, the improvement of bioavailability, and the safety or toxicity tests of compounds encapsulated and administered to different animal models: mouse, rat, zebrafish, and the nematode Caenorhabditis elegans. This work provides an overview of the potential advantages and critical parameters associated with the use of liposomal technology for the encapsulation of nutraceuticals, a field of current academic and industrial interest.
Liposomes have garnered considerable interest in the food and nutraceutical sectors due to their promise as carriers for diverse bioactive compounds. Properly designed liposomal formulations for food and nutraceutical supplements hold significant promise for enhancing the effectiveness of bioactive ingredients through increasing their bioavailability, stability, and controlled release. An appropriate lipid combination is essential for creating stable, biocompatible bilayer structures. Designing liposomes with the desired size, lamellarity (number of bilayers), and surface charge is crucial for specific applications. There are two main groups of methods for producing liposomes: conventional techniques and those using supercritical fluids. Liposomes are commonly characterised by their morphology, particle size distribution, zeta potential, encapsulation efficiency, stability, and other parameters. The use of liposomes in nutraceutical supplements is wide and mainly focuses on improved bioavailability, controlled release, and targeted delivery. In food applications, their role includes product fortification, flavour masking, and texture modification. In summary, liposomes offer a versatile platform for enhancing the delivery of bioactive compounds in food products and nutraceutical supplements. Their design should be tailored to specific objectives, taking into account the physicochemical properties of the encapsulated compounds. This includes (i) optimizing bioavailability, to ensure efficient absorption of active ingredients; (ii) enhancing stability, to protect sensitive compounds from degradation during processing and storage; (iii) enabling controlled release, to maintain therapeutic levels over time or target specific sites within the body; and (iv) ensuring compliance with regulatory standards, which is essential for safety and market approval.
This chapter discusses the impact of liposome application in modern nutrition on food consumption habits and health outcomes. There is a growing demand for healthier and functional foods, which has led to an increase in the popularity of natural, less-processed products with reduced fat, sugar, and salt content. Furthermore, there is a need for foods that can help prevent diet-related diseases. Liposomes are known to be perfect containers for the encapsulation and delivery of various molecules because they have unique properties that allow them to include both lipophilic and hydrophilic compounds. The use of liposomes in the food industry is diverse and serves various purposes. Liposomes are utilised to prevent food spoilage caused by oxidation or bacteria, create functional foods, enhance foods with vitamins and minerals, and add flavours. Additionally, the structural elements of lipids and fatty acids in the lipid membrane can enhance the beneficial properties of food products. Liposome technology offers opportunities for food technologists in encapsulation and controlled release of food materials, as well as improving the bioavailability, stability, and shelf-life of sensitive ingredients.
Antioxidants, antimicrobial agents, and other sensitive bioactive compounds (BACs) are susceptible to environmental conditions (related to foods and their processing) that hinder their application in foods. Liposomal systems can be used to encapsulate BACs to enhance their stability, ensure a controlled release when needed, and increase activity in some cases. Liposomes are small spherical vesicles composed of phospholipids. They can release their contents gradually in response to environmental factors such as pH, temperature, and pressure or through time. This controlled or prolonged release mechanism is particularly useful for delivering biological activities in response to specific conditions during food spoilage and quality deterioration. The application of liposomes can be beneficial in masking some pungent flavours or unpleasant aromas of some food components with specific activities for the purpose of enhancing sensory qualities. Some liposomes were developed as food freshness indicators by incorporating specific dyes or indicators within their structures to monitor physical and chemical changes in the food matrix. Changes in pH, gas composition, or the presence of specific chemicals associated with spoilage can cause liposomes to release their contents, triggering a colour change in packaging labels. Consumers can easily assess the freshness of the product based on these colour indicators, ensuring quality and safety without opening the package.
Liposomes are regarded as promising and versatile drug vesicles. Liposomes have improved characteristics in comparison to conventional drug delivery methods. These include targeted distribution to specific sites, regulated and prolonged release of medications, safeguarding drugs from degradation and clearance, enhanced therapeutic outcomes, and reduced toxic side effects. Due to these advantages, numerous liposomal medicinal items have been effectively authorised and utilised in medical facilities during the past few decades. This analysis focuses on the liposomal drug products that have been approved by the U.S. Food and Drug Administration (FDA) and the European Medicines Agency (EMA). The liposomal products currently on the market have undergone rigorous evaluation by regulatory authorities such as the FDA and EMA. The approval package and public assessment report provide detailed information on the essential chemistry aspects and advanced pharmaceutical technologies used in these products. This includes the lipid excipient, manufacturing methods, nanosizing technique, drug loading methods, and critical quality attributes (CQAs) of the products. In addition, this chapter provides a summary of the existing regulatory advice and future perspectives pertaining to liposomal products and the nutraceutical sector.
Nutrition is vital in sports and exercise as it provides the energy required for physical activity, supports muscle health and recovery, enhances endurance, strength, and power, helps maintain ideal body composition, aids in immune function, prevents injuries, and reduces the risk of chronic diseases. However, some studies show that the effectiveness of nutritional supplements remains poor because of their low absorption or absorption in inappropriate locations. To overcome these problems, it can be preferable to use these drugs in liposomal form to increase the performance of athletes and also to protect their general health. Liposomes for nutritional use are microscopic lipid-based structures used to encapsulate and deliver various nutrients. They offer advantages such as improved nutrient absorption and bioavailability, targeted delivery to specific cells or tissues, reduced side effects, enhanced nutrient stability, and options for slow and sustained release. Liposomal nutrient supplements, commonly available for fat-soluble substances like curcumin and vitamin D, and water-soluble substances like l-carnitine, glutamine, creatine, vitamin C, and iron, aim to optimise nutrient delivery and utilisation, though the effectiveness of such products may vary, making it important to choose reputable brands and consult with healthcare professionals when considering their use.
