Consumer understanding of foods’ health and nutritional benefits for boosting health and inhibiting disease drives the global market for nutraceuticals and functional foods. Consumers in this era understand the inevitability of sustaining a healthy diet and lifestyle. Prefaces: 1. What are the challenges and difficulties in nutraceuticals in food and beverage processing 2. What food research lab offers? A widely adopted strategy by Food Research Lab is an encapsulation of a nutraceutical ingredient before adding it to food. Our formulation experts use it to overcome the challenges encountered when adding nutraceutical ingredients at an effective dosage without affecting the food’s sensory properties and storage stability. Our functional foods and nutraceutical product development service help you address all these aspects and develop food, beverage, and nutraceutical products. To continue reading: https://bit.ly/3OFSZlH Our services: 1. Functional food and nutraceutical product development 2. Beverage product development 3. Food product development Contact us if you want to develop functional foods or nutraceutical products Website: https://www.foodresearchlab.com/ Contact no: UK- +44- 161 818 4656, INDIA- +91 9566299022 Email: info@foodresearchlab.com

1. INCORPORATING
NUTRACEUTICALS IN FOOD
AND BEVERAGE PROCESSING
An Academic presentation by
Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab
Group: www.foodresearchlab.com
Email: info@foodresearchlab.com

2. TODAY'S DISCUSSION
Introduction.
Challenges.
Microencapsulated systems
Omega 3 fatty acids
Fat-Soluble Bioactives
Probiotics
Peptides
Food Research Lab's Functional Foods And
Nutraceutical Product Development.

3. Consumer understanding of
foods' health and nutritional
benefits for boosting health and
inhibiting disease drives the global
market for nutraceuticals and
functional foods.
Introduction
Contd...

4. Consumers in this era understand the inevitability of sustaining a healthy
diet and lifestyle.
Food and beverage processing consultants state that they want a greater
variety of food and beverage choices on the market to assist them in
meeting some of their health and wellness desires.
As people live longer, rising healthcare expenses are putting a strain on
public health funds.
Contd...

6. An older population is driving the
global market for functional meals
and nutraceutical goods with good
spending ability.
Providing a wider variety of foods
that promote health and well-being
to the general public is an important
preventative approach for improving
quality of life.

7. Bringing an effective dose of
nutraceuticals for a definite health
benefit is a significant problem, as
it affects the end product's
sensory attributes. Other
difficulties include the need to
Challenges
Contd...

8. Avoid negative interactions between
the nutraceutical and food matrix
constituents and the environment
using suitable food processing
methods
01 02
03 04
Stabilize the nutraceutical during the
shelf life of the finished product, and
Ensure that the food containing the
nutraceutical provides the intended
health benefit after ingestion.
Minimize the nutraceutical
degradation when incorporated
under food processing conditions,

9. Because many bioactive are unstable after being taken out
from their natural food source, the nutraceutical may need to
be encapsulated to create more stable ingredient formats
before producing designed functional meals.
Creating an encapsulating system for an unstable component
must consider the substance's compatibility for end-use in food
and the desired health consequence.

10. Microencapsulated
systems
Nutraceutical product consultants can
encapsulate nutraceuticals and make the
microencapsulated element using one or more
encapsulant resources.
Nutraceutical delivery structures can be built
employing food-grade materials and
ingredients in various ways.
Contd...

11. Emulsion-based delivery approaches (primary, double, & multilayered
emulsions), inclusion complexes, liposomes, glassy matrices, biopolymer gels,
lipospheres, complex coacervates and beadlets are examples.
The chosen nutraceutical may be stabilized and protected from the external
environment by the matrix material or encapsulant in all of these systems until
a stimulus triggers its discharge.
Drying (e.g., spray drying, freeze-drying), emulsification (e.g., homogenization,
microfluidization, membrane emulsification)
Contd...

12. complexation, extrusion, coating, gel network
formation, layer-by-layer depositions,
coacervation, and supercritical antisolvent
precipitation are some of the technologies that
can be castoff to make the encapsulated
ingredients.

13. Omega 3 fatty Acids
Omega-3 fatty acids have generated curiosity
due to their abundant health benefits. Their health
advantages are amended cardiovascular and
brain health and protection against various
inflammatory disorders.
Omega-3 fatty acid oils, particularly (LCPUFAs)
long-chain polyunsaturated fatty acids
eicosapentaenoic acid and docosahexaenoic
acid, are susceptible to oxidation.
Contd...

14. Omega-3 fatty acid oils, particularly (LCPUFAs) long-chain polyunsaturated
fatty acids eicosapentaenoic acid and docosahexaenoic acid, are susceptible
to oxidation.
Antioxidants can be added to bulk oils to prevent oxidation. Antioxidants have
been employed to maintain high-quality fish oils and deliver low quantities of
omega-3 LCPUFAs in some short-shelf products.
Microencapsulation of omega-3 fats, as an alternative, enhances their
resistance to oxidation in both the ingredient form and the final food product,
letting omega-3 LCPUFAs be included in a broader range of foods.

15. Fat-Soluble Bioactives
Numerous other dietary bioactive lipids, such as
phytosterol, phytostanol, fat-soluble vitamins (A,
D, E, and K), and carotenoids, may be added to
make functional meals to omega-3 fatty acids,
which have garnered substantial research over
the last two decades.
These dietary lipids' low water solubility and
oxidation susceptibility are chief barriers to their
assimilation.
Contd...

16. Because of their limited water solubility, they have a
low bioavailability.
Using various encapsulation technologies
(emulsions, microemulsions, nanoemulsions, solid
lipid nanoparticles, and liposomes) to productively
incorporate these lipids and fat-soluble bioactive
into functional meals, potentially enhancing their
bioavailability.

17. Probiotics
Food and beverage processing consultants state
that the food sector is very absorbed in including
live probiotics in foods.
They provide various health benefits but are most
known for improving digestive health.
Contd...

18. Probiotics have been delivered via food, particularly dairy-based beverages,
yoghurts, and cheese.
Chocolate, mayonnaise, pork products, orange juice, nutrient bars, and ice
cream are just a few foods that comprise encapsulated probiotics.
Probiotics have difficulty surviving in low-pH liquids; however, when probiotics
were encapsulated in whey protein matrices and then sprayed dried, they
could stay at low pH.
The capacity of the whey protein to generate a colloidal matrix that isolated
the probiotics from the low pH environment compliments the probiotics'
protection.

19. Peptides
Bioactive peptides serve a variety of purposes.
Bioactive milk peptides are among the most
researched, with immunomodulatory and
antihypertensive opioid properties and the ability
to improve mineral absorption.
Contd...

20. Bioactive peptides derived from diverse parent proteins (e.g., milk proteins, soy
proteins) are described as functional food additives.
To correctly incorporate peptides into food, it is frequently required to hide their
bitter taste and solve hygroscopicity difficulties by employing appropriate
encapsulation techniques for their administration.
The bitterness of a casein hydrolysate is reduced by complex coacervation
with soybean protein isolate and pectin, and the encapsulated casein is less
hygroscopic than the free hydrolysate.

21. Food Research Lab's Functional
Foods And Nutraceutical
Product Development
A widely adopted strategy by Food Research Lab
is an encapsulation of a nutraceutical ingredient
before adding it to food.
Our formulation experts use it to overcome the
challenges encountered when adding
nutraceutical ingredients at an effective dosage
without affecting the food's sensory properties
and storage stability.
Contd...

22. Different encapsulation technologies are available, and the choice depends on
the properties of the nutraceutical ingredient and the target application.
Using food as a carrier for nutraceutical products involves new formulation
strategies and product development.
Regardless of the method applied, we study the interaction between the
nutraceutical ingredient and the different components of the food matrix
during processing.
These interactions can influence the bioavailability and bio efficacy of the
added nutraceutical ingredient.
Contd...

23. Many clients have provided our functional food processing consultants with
projects where we must understand the interaction of nutraceuticals with
complex food matrices
substantiate the potential health benefits of nutraceuticals added to food, and
comprehend the complexities of passage from the gut into the body and how
the encapsulant may influence this process.
Our functional foods and nutraceutical product development service help you
address all these aspects and develop a new nutraceutical product.

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UNITED KINGDOM
+91 9566299022
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INDIA
info@foodresearchlab.com
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