Journal of Food Science & Nutrition Category: Agriculture Type: Research Article
An Investigation in the Key Ingredients in Health and Functional Foods
- Ellie Doyle1, Liu Goggin1*, Amit K Jaiswal1
- 1 School Of Food Science And Environmental Health, Dublin Institute Of Technology, College Of Sciences And Health, Dublin, Ireland
*Corresponding Author:
Liu GogginSchool Of Food Science And Environmental Health, Dublin Institute Of Technology, College Of Sciences And Health, Dublin, Ireland
Tel:+353 14024369,
Email:liu.goggin@dit.ie
Received Date: Aug 02, 2018 Accepted Date: Aug 24, 2018 Published Date: Aug 31, 2018
Abstract
Functional foods are the foods that can be consumed as the part of a normal diet which offers proven physiological benefits and has ability to reduce the risks of certain chronic diseases. This research was conducted to investigate significant ingredients used within health and functional foods currently on the market, and the potential for the use and expansion of new ingredients into health and functional foods. A survey was conducted on 128 individuals in order to determine their knowledge, perception and use with regards to functional foods. The study focused on functional food ingredients currently used within the Irish market, and new functional food ingredients that have potential use. These new functional food ingredients are used in numerous countries worldwide and display a variety of impactful health benefits. The results of the study indicated that Irish consumers have very limited knowledge of ingredients applied in functional food products. Furthermore, consumers have little knowledge of their exact health benefits; however, they still consumed it, as they perceive it as being “healthy”. The results displayed that consumers would be willing to consume a variety of suggested new ingredients for the incorporation into functional foods. The study concluded that there is potential for the expansion and growth of new ingredients into functional foods within the Irish market.
Keywords
INTRODUCTION
Functional foods are nutriments consumed to cover the nutritional needs that cannot be met by a normal diet alone [1]. A functional food is defined as “a food containing significant levels of biologically active components that provide specific health benefits beyond the traditional nutrients they contain” [2]. Functional food stand as a new category of remarkably promising foods and are rich in minerals, vitamins, fatty acids, dietary fibre, or foods with added biologically active substances such as phytochemicals, marine bioactive compounds, antioxidants, or prebiotics and probiotics [3,4]. These functional food components play huge roles in the prevention of many diseases and promotion of good health that cause foods to be deemed functional foods. Several health benefits have been reported to be associated with the consumption of functional foods such as glycemic management to the prevention of age-related muscle loss [5], boost energy levels and immune systems, and promote a healthy gut [6], improvement of heart health, reduction of osteoporosis and menopausal symptoms, reduction of cancer risk and anti-obese effects [7].
These health benefit claims render functional foods quite appealing, and subsequently, there has been increased demand for these products. The current most common compounds used as key ingredients in functional foods are omega-3 polyunsaturated fatty acids, vitamins, minerals and probiotics [8]. According to a recent report, there has been a significant growth and an increase in the demand for functional foods; the functional food market produced a global revenue of approximately 299.32 billion US dollars in 2017 and has been projected to reach 441.56 billion US dollars by 2022 [9]. This correlates with the increase in the cost of healthcare, life expectancy, and the desire for an improved quality of life for the elderly [10].
A massive contributing factor in the demand for health-enhancing food products, the growth of consumer awareness and knowledge of health, has been incredibly influenced by media platforms. People are more aware of the foods they are consuming. They have more knowledge of the roles of food in the diet and how they impact people’s health. Within the media, there is a continuous stream of information, advertisements, and broadcast studies displaying healthy lifestyles and the correlation between an individual’s food choices, and its physiological effects [11]. As the demand for functional food products increases, consequently there is a search for new sources of key ingredients. There is a wide range of sources that new and current functional food ingredients are being derived from such as marine, fruit, vegetable, plant, grain and dairy [12].
There has always been a curiosity present in the relationship between a person’s health and the foods that they consume. Consumption of foods has a strong correlation to the positive or negative attitudes consumers possess about it. This is affected by advertising, labelling and general consumer awareness of foods and their health benefits. Effective labelling is crucial as it encourages the purchasing and consumption of such products. This is especially prevalent in functional foods with added ingredients that may not naturally occur within the functional food product e.g., omega-3 polyunsaturated fatty acids in bread. Numerous studies were carried out to evaluate purchasing behaviour of functional foods. Oliveira et al. [13], in their study observed that labels largely influence consumers buying decisions, and label design influenced the attentional capture of specific pieces of information on labels. Consumers were found to experience pleasure from the idea of taking care of themselves and consuming a food product that is health enhancing [14]. As a result, there has been a huge incline in the functional food industry worldwide, including Ireland, and noticeable enthusiasm surrounding health and wellbeing among consumers and the media.
Based on the above facts, the aim of the study was to investigate key ingredients applied in the health and functional foods and identify new ingredients that could potentially be used in the functional food production. To better understand what drives Irish consumers to decide which functional foods, their attitudes and perception behind choices was also explored.
METHODOLOGY
Sample selection
Ethical considerations
Methods of distribution of the questionnaire
Limitations of the questionnaire
Instructions to participants
Analysis of questionnaire
RESULTS AND DISCUSSION
Consumer perception of “functional foods”?
1. What is your perception of “functional foods”?
2. Do you regularly purchase any food items primarily for their health benefits?
3. Would you ever purchase a food product containing an ingredient that you have heard of, but are unaware of its exact health benefits?
4. Which of the following food ingredients would you purchase food items containing?
From participants respond (Table 1), it can be concluded that participants generally have a good perception of functional foods.
Ingredients Selected |
Results |
Minerals and vitamins |
78% |
Omega-3 polyunsaturated fatty acids |
62% |
Antioxidants |
58% |
Dietary fibre |
57% |
Cod liver oil |
50% |
Probiotics |
48% |
Goji berries |
47% |
Wheatgrass |
41% |
Seaweed |
39% |
Ginseng |
32% |
Plant sterols |
25% |
Prebiotics |
17% |
Carotenoids |
15% |
Kimchi |
15% |
Hemp milk |
10% |
Sea cucumber |
5% |
Pearl powder |
3% |
None of the above |
3% |
Other (chia seeds) |
1% |
Amaranth |
1% |
Kohlrabi |
1% |
Arame |
1% |
Sea horse |
0% |
Functional foods used by consumers?
Functional Food Products |
Results |
Oats |
78% |
Fish e.g., salmon |
77% |
Energy/sports drinks |
70% |
Probiotic yoghurt |
70% |
Fortified snack/health Bars |
61% |
Fortified breakfast cereals |
58% |
Flaxseed |
51% |
Fortified milk |
50% |
Healthy spreads |
47% |
Fortified juices |
38% |
Fortified eggs |
19% |
None of the above |
1% |
Other (chia seeds) |
1% |
Table 2: Participants consumption of functional foods products.
Key functional food ingredients are available within the Irish market that are not yet used in functional foods?
Functional Food Ingredients |
Results |
Minerals and vitamins |
88% |
Omega-3 polyunsaturated fatty acids |
77% |
Dietary fibre |
75% |
Antioxidants |
70% |
Probiotics |
62% |
Phytochemicals |
27% |
Marine bioactive compounds |
24% |
Prebiotics |
21% |
None of the above |
3% |
Sea cucumbers are small invertebrates that habituate the sea and are located in the North and West coast of Ireland. They are full of numerous nutrients and bioactive compounds with a diverse range of health benefits. These include vitamins A, B1, B2 and B3, calcium, magnesium, iron, zinc, selenium, copper, manganese and, more essential amino acids than the contents of any fish. The diverse range of health benefits they exert includes antihyperglycemic, anticancer, anticoagulant, antihypertensive and antithrombotic.
Seaweed is also a rich source of marine bioactive compounds and a variety of nutrients such as iodine, copper, calcium, protein, vitamin K, selenium, folic acid and fibre. It is plentiful in its sources around Ireland, particularly the South-West coast and provides health benefits such as a healthy immune system, healthy cardiovascular function and healthy thyroid function. It reduces the risk of cancer, stroke, cardiovascular disease and delays degeneration of the brain and nervous systems. Both sea cucumber and seaweed are easily accessible and plentiful within Ireland, for the use as new functional food ingredients within functional food items in the Irish market. The health benefits that both of these ingredients exert are all combating issues that are prevalent and problematic currently within Ireland [15].
There is also potential for growth and expansion of new key functional food ingredients with the use of phytochemicals within the Irish market. Kohlrabi, which originates from the same family as cabbage, cauliflower and broccoli, provides a variety of health benefits such as improved vision, digestion, circulation and nerve and muscle function, healthy immune system, prevents cancer, regulates blood pressure, aids weight loss and prevents anaemia. It is plenteous in its nutrient composition containing, copper, potassium, vitamins A, C and B-group, iron, antioxidants and phytochemicals. Similarly, to kohlrabi, kimchi originates from the cabbage family and has an abundance of nutrients and health benefits. These include vitamins A, B1, B2, C, essential amino acids, selenium, calcium, antioxidants, high fiber, flavonoids, isothiocyanates, carotenoids, providing health benefits such as regulating cholesterol, aiding weight loss, promoting digestion with the creation of Lactobacillus, detoxifying, preventing cancer, immune system boosting, treating diabetes etc. Both kohlrabi and kimchi have the potential to be used as new key ingredients in functional foods, for the health benefits they exert, and they accessibility within the Irish market as they can be grown and sourced within Ireland. Prebiotics also have the potential to be used as a new functional food ingredient within functional foods within the Irish market. Referencing back to the study conducted by Román et al. [16], it was found that consumer’s perceptions of naturalness within a food product play vital roles in their acceptance and consumption of food products. Consumers strongly associate a “natural” food product or added food ingredient as “healthy”. Prebiotics can be naturally sourced in Ireland in plants such as whole grains, asparagus, leeks and onions, and are easily added to foods as they are and are easily transported and stored, and not as light and heat sensitive as probiotics.
CONCLUSION
The research has investigated a variety of key ingredients within health and functional foods. Results showed that there is huge room for innovation and expansion of new ingredients for functional food applications. Consumer perception of functional foods was mostly positive, with only a total of 14% perceiving them in a negative way. It was found that the functional foods are regularly purchased by consumers for their health benefits. Consumers purchase functional food items containing ingredients that they have heard of, without knowing their exact health benefits they provide. The majority of consumers had consumed functional food items were generally of an everyday and convenient use i.e., “fortified milk”, “fortified snack/bars”. These functional food items are heavily advertised making them familiar products and as a result the majority of consumers regularly consumed them more than twice weekly or daily. Substances such as marine bioactive compounds, phytochemicals and prebiotics have huge potential for the use and incorporation as key ingredients into functional food products. Marine bioactive compounds, phytochemicals and prebiotics are widely available within the Irish market and have the potential for innovation, growth and expansion with regards to functional foods and their use.
CONFLICTS OF INTEREST
The authors declare no conflict of interest.
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Citation:Doyle E, Goggin L, Jaiswal AK (2018) An Investigation in the Key Ingredients in Health and Functional Foods. J Food Sci Nut 4: 035.
Copyright: © 2018 Ellie Doyle, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
