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Advisor(s)
Abstract(s)
There has been a growing interest on functional foods, markedly recognized as
being able to provide additional benefits on health promotion, wellbeing maintenance,
and disease prevention. Based on this scenario, food industries have been
increasingly focused in developing added-value foodstuffs, being dairy foods one
of the most currently used food products for functional purposes. Different
extraction and encapsulation technologies have been used to obtain target food
bioactive ingredients and to ensure an effective functionalization of dairy products,
respectively. Probiotics, prebiotics, mushrooms, and plant food bioactive
extracts comprise the most commonly used food ingredients to produce functional
dairy foods, mostly fermented milk, yogurt, and cheese. In fact, dynamic
and promissory biological effects have been documented for these functional
dairy foods, among them antioxidant, cardioprotective, antihypertensive, immunomodulatory,
antimicrobial, antidiabetic, anti-inflammatory, neuromodulatory,
and even bone protection. However, besides the impact of health benefits on
consumers’ acceptance and subsequent consumption of functional dairy foods,
other factors, such as consumers’ familiarity with new products and functional
ingredients used on their formulation, consumers’ knowledge and awareness about the credibility of shared health effects, and finally the organoleptic and
sensory evaluation of the developed functional dairy foods, have also a determinant
role. Anyway, consumers are considered self-contributors for this promising
food innovation. Thus, the concept of functional dairy foods may represent an
upcoming multiniche market and sustainable trend to be exploited.
Description
Keywords
Functional foods Dairy products functionalization Food ingredients Extraction/encapsulation technologies Consumers’ acceptance
Citation
Martins, Natália; Oliveira, M.B.P.P.; Ferreira, Isabel C.F.R. (2018). Development of functional dairy foods. In Bioactive Molecules in Food. [S.l.]: Springer, p. 1-16. ISBN 978-3-319-54528-8
Publisher
Springer Verlag