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April 08-09, 2019 | Zurich, Switzerland
Food Science and Technology
4
th
International Conference on
Journal of Food Technology and Preservation | Volume: 3
ISSN: 2591-796X
The incorporation of Nutraceuticals in strategic reformulation of food products
for better health, nutrition and disease prevention: The case studies of LCPUFA,
Probiotics, Prebiotics, Phytosterol esters, β-glucan addition
Theodoros Varzakas
Technological Educational Institute of Peloponnese, Greece
N
utraceuticals are potentially healthy foods
that play a key role in humans wellbeing,
health enhancement, disease prevention and
treatment. For example, cardiovascular diseases
occur in association with risk factors that
are amenable to prevention or treatment by
nutraceutical interventions. Several ingredients
marketed for use in dietary supplements address
such risk factors. The ability of nutraceuticals to
favorably influence cardiovascular risk factors
and atherosclerotic vascular disease should be
recognized as a great opportunity for this disease
prevention or treatment. There is a pressing
need for edible delivery systems to encapsulate,
protect, and release bioactive lipids within the
food, medical, and pharmaceutical industries. The
fact that these delivery systems must be edible
puts constraints on the type of ingredients and
processing operations that can be used to create
them. The major bioactive lipids that need to be
delivered within the food industry (for example,
ω-3 fatty acids, and phytosterols), highlight the
main challenges to their current incorporation into
foods. The delivery systems used were produced
from food-grade (GRAS) ingredients (for example,
lipids, proteins, polysaccharides, surfactants, and
minerals) using simple processing operations (for
example, dough mixing, homogenizing, extrusion
and drying).
e
:
theovarzakas@yahoo.grJ Food Technol Pres, Volume:3
DOI: 10.4066/2591-796X-C2-009