Ana Kaluevi, Steva Levi, Bojana Balan, Radovan Djordjevi, Mile Veljovi,

Verica Djordjevi, Branko Bugarski, Viktor Nedovi

Department of Food Technology and Biochemistry, Faculty of Agriculture, Serbia

Department of Chemical Engineering, Faculty of Technology and Metallurgy,

University of Belgrade, Serbia

Functional food products

The food is demonstrated to affect beneficially one or more

target functions in the body, beyond adequate nutritional

effects to either improve the state of health and well being

and/or reduction of risk of disease.

They must remain foods and demonstrate their effects in

amounts that can normally be expected to be consumed in

the diet; they are neither pills nor capsules, but part of a normal food pattern.

3

Novel Functional Foods

Novel

Foods:

safety

Functional

Foods:

efficacy

Novel Functional Foods:

efficacy & safety

Functional food products-examples

Foods/cereals/snacks - with soluble fibre, vitamins, minerals

Yoghurts - probiotics for intestinal health

Sports drinks - isotonic; energy restoring; fibre-rich

Creating barriers that should prevent

diffusion

of the core material into the food

until the desired time and place

Entrapment one or more substance

within another(s)

Technology

in which the bioactive

components are completely

enveloped, covered and protected by a

physical barrier against undesirable

environmental conditions

Tool to improve delivery

of bioactive molecules and living

cells

Protection

Taste masking

Easy handling Controlled

release

Coacervation

Spray drying

Encapsulation Techniques

Electrostatic Extrusion Dropping droplets

of solution of polymer and

active into a

gelling bath.

Principle:

electrostatic

forces is used to stir liquid filament

at the tip of a

needle and to

charged stream of small droplets

Dripping tool:

Spraying nozzle

Vibrating nozzle

Jet cutter

Atomizing disk

Pipette

Syringe

Industrial application

Small particles

(100-1000um)

Electrostatic Extrusion

Experimental system: alginate yeast cell suspension was extruded by a

syringe pump through a positively charged needle positioned above 2%

CaCl2 hardening solution.

Uniform, spherical microbeads

Negligible effect of electrostatic field

on cell viability

Size of microbeads is determined by

applied parameters:

- needle size

- applied potential

- electrode distance

- alginate properties

- flow rate

- cell concentration

Characterization

Compounds Content

Genistein 35 mg/kgdm

Daidzein 21 mg/kgdm

Ferulic acid 358 mg/kgdm

p-Coumaric

acid

55 mg/kgdm

Catechin 59 mg/kgdm

Examples of products

from our labs Fermented sausages

Substituting 20% of backfat with grapeseed oil prepared as liquid (GS),

encapsulated (EGS) and pre-emulsified [with soy protein isolate (GSI)

and alginate (GSA)], and their stability during 30 days of refrigerated

storage.

Protein and fat contents, pH and TBA values were not significantly

different between products after production and storage.

Treatments with added oil had higher weight loss (1.52.5%), while

moisture content was significantly lowest in GS.

Storage affected more surface than internal product colour, hardness

was significantly changed only in GSI (lower) and EGS (higher).

Examples of products

from our labs Fermented sausages

Chocolates

Extract of raspberry leaf

Encapsulated extracts

Different types of chocolates

with 1 and 3% of hydrogels

Examples of products from our labs

1%

3%

Examples of products

from our labs Raspberry wine

Meeker variety raspberries

Fruit wines contain a

significant amount of

polyphenols

The addition of immobilized

yeast cells has significantly

influence on the extraction of

phenolic compounds from

raspberry pulp

The market could be richer

for one novel functional

product, as Sparkberry

The winner of the first

EcoTrophelia competition in

Serbia and representatives of

our contry on EcoTrophelia

2013

Examples of products

from our labs Ice tea with pearls

A non-alcoholic soft drink

(ice tea) with edible beads

The base of this ice tea is a

mixture of twelve herbs

extracts

The beads represent

encapsulates of -carotene

and extract of grape

polyphenols in alginate

Without artificial flavours,

colours, and sweeteners

Pearls give attractive visual

effects to the potential

consumer (by shaking or

turning the bottle)

Inovation project

Examples

from our labs

Medicinal herbs

(essential oils) Ocimum basilicum

Examples

from our labs

Medicinal herbs

(extracts) Thymus serpillum

Examples from our labs

Medicinal herbs

(extracts) o Pterospartum tridentatum

(Carqueja)

Alginate with

0% inulin

10% inulin

20% inulin

Examples from our labs

Black soybean coat

o The soybean components,

concentrated in coloured

seed coats have beneficial

effects and a possibility to be

used as dietary supplements

o High content of polyphenols,

predominantly anthocyanins

and proanthocyanidins

o According to results of

antioxidant assays and

release studies the

encapsulated bioactives, of

black soybean seed coat,

could play a significant role in

increasing the efficacy of

functional foods

Other bioactives we are dealing with Probiotics Aromas

Protection of cells during

fermentation and drying

Enhance survival of cells to

heating and freezing

Protection against

bacteriophages attack

Inhibition of undesirable

flora

Improve stability of cells

during storage

Accelerate of flavour

development

Higher investment costs

Lower yields

Superior ease of handling conversion of liquid aroma oil into a powder -

dust free, free flowing, a more neutral smell

Improved stability in final product

and during processing less evaporation, chemical reactions (flavour-flavour interactions, with other

components in the food product, oxidation or migration in food

Improved safety e.g. reduced flammability, no concentrated aroma oil handling

Creation of visible and textural

effects visual cues

Adjustable aroma properties particle size, structure, oil- or water-dispersible

Controlled aroma release aroma differentiation or aroma retention

21

Incorporation Delivery

Extreme

sensitivity

Health

benefits

Functional

food

products

Nutritional

properties

Processing

and storage

Quality

of food

products

Aroma formation by

immobilized yeast cells in

fermentation processesV.

Nedovi, B. Gibson, Th.F.

Mantzouridou, B. Bugarski,

V. Djordjevi, A. Kaluevi,

A. Paraskevopoulou, M.

Sandell, D. mogroviov

and M. Yilmaztekin

http://onlinelibrary.wiley.com/doi/10.1002/yea.3042/abstracthttp://onlinelibrary.wiley.com/doi/10.1002/yea.3042/abstracthttp://onlinelibrary.wiley.com/doi/10.1002/yea.3042/abstract

Acknowledgments

Tanja

Stabilization of natural biaoctive compounds: study of encapsulation techniques and release studies.

SerbiaPortugal bilateral agreement, 2011-2012.

Microencapsulation of plant polyphenols aimed for functional food

products. Inside the scope of Serbian/Croatian bilateral scientific

collaboration, 2009-2010.

Branko

Verica

Kata

Ivana

Radoslava

Bojana