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Overcoming technological challenges associated with product development and reformulation: A nutritional perspective
Viren Ranawana – Vassilios Raikos
Making healthier foods, and making foods healthier
Why should we make food healthier?
To reduce malnutrition
• A major cause of global morbidity and mortality is malnutrition
Overnutrition Undernutrition
CVD
Cancer
Diabetes
Other
NCD deaths will increase from 38 mill. (2012) to 52 mill. (2030).
(WHO, 2014. Global Status
report on NCDs)
Childhood and maternal undernutrition more
prevalent in low-middle income countries
Malnutrition incurs significant direct and indirect socio-economic costs
What is a healthy food?
Foods are not unhealthy, only diets are unhealthy
• Health effects of a specific food depends on:
How much is eaten
Nutritional needs
How often eaten
What else is eaten
What do we eat and why? • Most of us eat only what we like • Convenience/lifestyle/culture/media • Price • Psychology • Socio-economic background
Public health challenges in the UK
National Diet and Nutrition Survey (2008/09-2011/12)
Bates B, Lennox A, Prentice A, et al. (2012) National Diet and Nutrition Survey: Headline Results from Years 1, 2 and 3 (Combined) of the Rolling Programme 2008/09–2010/11. Chapter 5 Tables. Department of Health. London: The Stationery Office.
Foods/macronutrients Recommendation Adults (18-64 years)
Target met?
Fruit & Vegetables ≥5 x80g/day 4.1X 80g/day x
Oily fish 140g/week 56g/week x
Total fat ≤35% food energy 34.7 √
Saturated fatty acids ≤11% food energy 12.7 x
Trans fatty acids ≤2% food energy ~0.8% √
Non-milk extrinsic sugars ≤11% food energy 12.3% x
Non-starch polysaccharides ~18g/day ~ 13.5g/day x
Salt 6g/day 8.1g/day x
Formulated food consumption is increasing..
Stuckler D, McKee M, Ebrahim S, Basu S (2012) Manufacturing Epidemics: The Role of Global Producers in Increased Consumption of Unhealthy Commodities Including Processed Foods, Alcohol, and Tobacco. PLoS Med 9(6): e1001235. doi:10.1371/journal.pmed.1001235 http://journals.plos.org/plosmedicine/article?id=info:doi/10.1371/journal.pmed.1001235
Improving the nutritional
properties of foods is a sustainable and practical approach for improving
overall health
Food reformulation
Common reasons for food reformulation
• Reduce nutrients/ingredients associated with negative health effects
• Reduce energy density
• Change macronutrient profile
• Remove trans fatty acids
• Reduce portion sizes
• Maintain nutrients during processing
Less conventional reasons for reformulation
Introduce less eaten foods/nutrients to the diet (Health by stealth)
Produce clean-label products (Remove artificial additives)
Improve macronutrient stability
Improve bioavailability of nutrients
Challenges
Using natural products in
reformulation strategies
Case studies:
• Bread
• Mayonnaise
• Vegetable oil
Health by stealth
Improve macronutrient
stability
Clean labels
Case study 1: Bread: Making vegetable breads
Case study 1: Vegetable breads
• Objective
Develop breads contributing to 5-a-day
• Challenges
Achieve one of the 5-a-day in a portion of bread
Regulatory requirements
Maintain physical properties, shelf life and oxidative stability
Challenge 1: Meeting one of the 5-a-day
Case study 1: Vegetable breads
1. Selecting the best form of vegetable to use
Carrot Fresh Air-dried Freeze-dried
Moisture (%) 86 9.0 <1
Fat (%) 0.5 2.4 4.5
Protein (%) 0.7 6.2 6.1
Fibre (%) 2.4 25 30
Carotenoids (µg/g) 0.3 72 817
Case study 1: Vegetable breads
Challenge 2: Regulatory issues
• Limited information available regarding requirements
• Bread portion size
• Losses during baking
Challenge 3: Physical and sensory properties
Case study 1: Vegetable breads
Adding vegetables had varying effects on colour, flavour, nutrition, physicochemical properties and structure
Nutrition of vegetable breads superior to plain white bread
Case study 1: Vegetable breads
Ranawana, Raikos et al (2016). Foods 5(1):19
Plain
bread
Broccoli
bread
Carrot
bread
Tomato
bread
Beetroot
bread
Moisture (%) 38 37 37 38 37
Protein (%) 17 14 11 12 12
Carbohydrates (%) 68 59 59 60 60
Fat (%) 11 12 12 12 11
Ash (%) 2.8 3.3 3.1 3.4 3.2
Fibre (%) 4 7 7 7 6
Vitamin E (µg/g) 40 94 23 71 30
Carotenoids (µg/g) 3.1 52 128 136 4
Case study 1: Vegetable breads
Ranawana, Raikos et al (2016). Foods 5(1):19
Vegetable addition improves bread oxidative stability
Vegetable addition can improve bread shelf-life
Producing vegetable breads
Case study 1: Vegetable breads
Multitude of interactions between supplement and host food. These all affect nutritional attributes and pose challenges
Case study 2: Adding vegetables to mayonnaise
Case study 2: Clean-label mayo
• Objectives: To identify natural ingredients with antioxidant activity which could be used for replacing synthetic antioxidants
• Challenges:
Maintain/improve functionality
Maintain physical structure/stability
Assess organoleptic properties/consumer response
Case study 2: Mayonnaise
Case study 2: Clean-label mayo
• Results: Oxidative stability (Rancimat method)
Broccoli
Carrot
Beetroot
Onion
Case study 2: Clean-label mayo
Case study 2: Mayonnaise
• Results: Beetroot ~ commercial mayonnaise
0
2
4
6
8
10
12
14
16
18
C1 M R B C2
Day 1
Day 28C1: No added beetroot M: Microwaved R: Roasted B: Boiled C2: Commercial mayonnaise
Case study 2: Mayonnaise
Case study 2: Clean-label mayo
• Results: Sensory evaluation (tasting session)
Case study 3: Adding herbs/spices to vegetable oils
Case study 3: Heat-stable oils
• Objectives: To identify natural antioxidants suitable for increasing the oxidative stability of vegetable oils and for improving their frying performance
• Challenges:
Improve stability/frying performance
Identify optimum formulation
Assess organoleptic properties
Case study 3: Vegetable oils
Case study 3: Heat-stable oils
• Results: Rosemary ~ Toc ~ BHT
Oregano
Rosemary
Turmeric
0.0 0.2 0.4 0.6 0.8 1.0 1.2 1.4 1.6 1.8 2.0
Corn oil
Corn oil + BHT100mg/L
Corn oil + Toc100mg/L
Corn oil + Toc200mg/L
Corn oil + Black pepper 0.5%
Corn oil + Ginger 0.5%
Corn oil + Turmeric 0.5%
Corn oil + Rosemary 0.5%
Corn oil + Oregano 0.5%
Induction time (h)
Ginger
Black pepper
Case study 3: Vegetable oils
Case study 3: Heat-stable oils
• Results: Olive > Rapeseed > Sunflower
0.0 0.5 1.0 1.5 2.0 2.5
Corn oil
Corn oil + BHT100mg/L
Corn oil + Rosemary 0.25%
Corn oil + Rosemary 0.5%
Corn oil + Rosemary 0.75%
Corn oil + Rosemary 1%
Induction time (h) 0 2 4 6 8 10 12 14 16
Corn oil
Corn oil + Rosemary 0.5%
Olive oil
Olive oil + Rosemary 0.5%
Rapeseed oil
Rapeseed oil + Rosemary 0.5%
Sunflower oil
Sunflower oil + Rosemary 0.5%
Induction time (h) 0 2 4 6 8 10 12 14 16
Corn oil
Corn oil + Rosemary 0.5%
Olive oil
Olive oil + Rosemary 0.5%
Rapeseed oil
Rapeseed oil + Rosemary 0.5%
Sunflower oil
Sunflower oil + Rosemary 0.5%
Induction time (h)
Case study 3: Vegetable oils
Case study 3: Heat-stable oils
• Results: Frying performance
Fresh FRIED Fresh FRIED Fresh FRIED
61% 129%
74% 56%
54%
73%
0
2
4
6
8
10
12
14
16
18
Ind
uct
ion
tim
e (
h)
Sunflower oil Olive oil Rapeseed oil
Reformulation and bioavailability
• Food component interactions
• Evolution of food matrix
During this period antioxidant capacity, total phenolic content as well
as total anthocyanin content decreased
The decreases for both polyphenols and proteins have been explained
as a result of complexes formation mainly with β-LG
Addition of strawberry pieces to yoghurt can reduce free polyphenols
and whey protein contents, constraining its bioaccessibility in yoghurt
Oliveira et al., (2015). Incorporation of strawberries preparation in yoghurt: Impact on phytochemicals and milk proteins. Food Chemistry, 171, 370-378
Reformulation and bioavailability
• Ingredients of complex food matrices
Yao et al., (2014). Delivery of Lipophilic Bioactives: Assembly, Disassembly, and Reassembly of Lipid Nanoparticles. Annual Review of Food Science and Technology, 5, 53-81.
Reformulation and bioavailability
• Effect of carrier oil (dispersed phase) on β-carotene
The rate and extent of free fatty acid production in the intestine decreased in the order LCT ≈ MCT ≫ orange oil
β-carotene bioaccessibility decreased in the order LCT ≫ MCT > orange oil
Qian et al., (2012). Nanoemulsion delivery systems: influence of carrier oil on beta-carotene bioaccessibility. Food Chemistry, 135, 1140-1447
Key message