Preface The past decade has witnessed a dramatic expansion in research activities worldwide to identify new foods and isolating functional ingredients which has resulted in accumulation of vast array of information and knowledge base on science and technology of functional foods. This book is a comprehensive resource and reference book that provides reliable and accurate information on different aspects of functional foods. It comprises of six sections including (1) market opportunities and recent trends, (2) ingredients and functionality, (3) formulation and processing technology, (4) packaging and storage stability,  (5) prevention, disease control and bioavailability, and (6) future prospects of functional foods.  There is a large, growing market for unique functional food products that provide proven health benefits to consumers; this book will play an important role in the development of such products. A critical issue in the development of functional foods is health aspects and its role in disease prevention and control. Recent advances in functional food technology have allowed scientists to objectively investigate some of the most ancient concepts in the application of foods in the prevention and/or the treatment of diseases. In Section 5, a variety of examples are discussed indicating the role and action of functional ingredients in preventing disease. The book also addresses the key issues of processing and its effects on the bioavailability of bioactives.

Introduction The tenet “Let food be thy medicine and medicine be thy food,” said by Hippocrates nearly 2,500 years ago, is receiving renewed interest. In particular, there has been an explosion of consumer interest in the health enhancing role of specific foods or physiologically active food components called as functional foods [1]. Clearly, all foods are functional, as they provide taste, aroma, or nutritive value. Within the last decade, however, the term functional as it applies to food has adopted a different meaning - that of providing an additional physiological benefit beyond that of meeting basic nutritional needs.

Introduction Vast proportions of the population of the world are dependent on plants as their principal source of food either directly or indirectly. Recent decades have also seen increased numbers of people turning to alternative medical therapy based upon traditional folk medicine or food as a form of medicine. These alternative therapies emphasise the importance of a ‘good diet’ in maintaining and restoring health. Under these circumstances, vast majority of population may see diet therapy, dietary supplements and non-invasive alternative therapies as a safer, less technological and more natural way of maintaining health and treating and preventing individuals from illness. These alternatives may be seen as empowering the consumer and shifting the locus of control away from the medical establishment. This chapter covers many crucial topics to understand the chemistry and bioactivity of the active compounds of plant origin. It also aims to cover the latest research on the bioactive compounds.

Introduction   Dairy ingredients are of significant importance in the formulation of many food products. Additionally, the incorporation of dairy ingredients, comprehensively recognized by the consumer as “natural” intensifies the odds of success of packaged foods and adds functional properties of the dairy ingredients in the targeted product. Dairy ingredients can be extracted from fluid milk in the form of cream, butter, condensed milk, dry milk, cheese, and whey products [1]. They provide beneficial functionality to foods, such as delivery of key nutrients, water management, fat-holding capacity, emulsification capability, viscosity creation, gel formation, and foam generation apart from providing desirable attributes of texture and flavour. Various ingredients and claims associated with dairy foods are shown in Table 3.1.

Introduction The term probiotic is derived from Greek and means ‘for life’ as opposed to antibiotics which means ‘against life’. The history of probiotics began with the consumption of fermented foods which was first observed in ancient Greeks and Romans [1]. The term, probiotic, as is used today was first used by Parker in 1974. Parker defined ‘probiotic’ as substances and organisms which contribute to intestinal microbial balance. In 1989, the term was modified further by Fuller. Thus, probiotic is a live microbial supplement which affects the host’s health positively by improving its intestinal microbial balance. This definition was broadened to include mono or mixed culture of live microorganisms which benefits animals or man by improving the properties of the indigenous microflora [2]. Some authors have interpreted probiotics as microbial cell preparations or components of microbial cells that have a beneficial effect on the health and well-being of the host.

Introduction   Whilst food has long been used to improve health, our knowledge of the relationship between food components and health is now being used to improve food. Although most foods can be considered “functional”, in the context of this review, the term is reserved for foods and food components that have been demonstrated to provide specific health benefits beyond basic nutrition. Widespread interest in select foods that might promote health has resulted in the use of the term “functional foods”. Seaweeds are known for their richness in polysaccharides, minerals and certain vitamins [1], but they also contain bioactive substances like polysaccharides, proteins, lipids and polyphenols, with antibacterial, antiviral and antifungal, as well as many such other properties [2]. This gives seaweed great potential as a supplement in functional food or for the extraction of compounds. Physiologically active substances in marine algae are classified into two types based on the difference in the mechanisms viz. (i) non-absorbed high-molecular materials like dietary fibres, and (ii) low molecular materials, which are absorbed and which affect the maintenance of human homeostasis directly. Seaweeds are among the first marine organisms chemically analyzed, with more than 3,600 articles published describing 3,300 secondary metabolites from marine plants and algae, and they still remain an almost endless source of new bioactive compounds [3].

Introduction Spices and aromatic herbs have been used since antiquity as preservatives, colorants, and flavour enhancers. Spices, which have long been the basis of traditional medicine in many countries, have also been the subject of study, particularly by the chemical, pharmaceutical, and food industries, because of their potential use for improving health. Both in-vitro and in-vivo studies have demonstrated how these substances act as antioxidants, digestive stimulants, and hypolipidemics and show antibacterial, anti-inflammatory, antiviral, and anti-carcenogenic activities. These beneficial physiological effects may also have possible preventative applications in a variety of pathologies. The chapter presents an overview of the potential of spices and aromatic herbs as functional foods ingredients.

Introduction Encapsulation may be defined as a process to entrap one substance (active agent) within another substance (wall material). The encapsulated substance, except active agent, can be called the core, fill, active, internal or payload phase. The substance that is encapsulating is often called the coating, membrane, shell, capsule, carrier material, external phase, or matrix. In the food industry, encapsulation process can be applied for a variety of reasons. Encapsulation is a useful tool to improve delivery of bioactive molecules (e.g. antioxidants, minerals, vitamins, phytosterols, lutein, fatty acids, lycopene) and living cells  (e.g. probiotics) into foods [1]. In most cases, encapsulation refers to a technology in which the bioactive components are completely enveloped, covered and protected by a physical barrier, without any protrusion of the bioactive components. Also, encapsulation has been defined as a technology of packaging solids, liquids, or gaseous materials in small capsules that release their contents at controlled rates over prolonged periods and under specific conditions. Produced particles usually have diameters of a few nm to a few mm.

Introduction   In recent years, there has been a growing interest in the functional foods because they can provide physiological benefits additional to nutritional and energetic, as for instance, antihypertensive, antioxidant or anti-inflammatory [1]. A functional food can be defined as a food that produces a beneficial effect in one or more physiological functions, increases the welfare and/or decreases the risk of suffering a particular disease. Furthermore, new types of products, derived from food, called nutraceuticals have recently been developed. These products, usually employed as food supplements, are marketed as tablets and pills, and can provide important health benefits.

Introduction Spray drying process has been used for decades to encapsulate food ingredients such as flavors, lipids, and carotenoids. During this drying process, the evaporation of solvent, that is most often water, is rapid and the entrapment of the interest compound occurs quasi-instantaneously. This required property imposes a strict screening of the encapsulating materials to be used in addition to an optimization of the operating conditions. Likewise, if the encapsulated compound is of hydrophobic nature, the stability of the feed emulsion before drying should also be considered.

Introduction Since 1990, there has been a lot of interest in functional foods and nutraceuticals, particularly because of their impact effects on human health and the prevention of certain diseases. Apart from growing good quality natural products, there are challenges in extracting, refining, analyzing active ingredients, and evaluating safety before an effective, reliable product is made [1,2]. Special attention needs to be focused on separation and purification mainly because 40-80% of the cost of production is assigned to separation and purification unit operations in making functional foods and nutraceuticals. There are also several carotenoids and polyphenol products that have been identified from various plants and a single plant could contain highly complex profiles of these compounds. These are labile to heat, air, and light, and they may exist at low concentrations in the plants. This makes the separation and detection of nutraceuticals a challenging task. The membrane techniques used for the separation of nutraceuticals from the natural products, as well as their applications and influencing factors are discussed in this chapter [3, 4].

Introduction The emerging functional foods market presents a considerable challenge to all manufacturers to keep abreast of the use of adequate packaging materials for their products. The interest in functional foods is intrinsically linked to the potential health benefits of their bioactive components. Preserving these bioactive components is, therefore, a crucial factor to providing the anticipated health benefits of functional foods. However, recurring failure in maintaining the quality of functional foods has been reported. Functional foods include a wide variety of products such as prebiotics and probiotics, dried foods (fibers, tea, herbs, etc.), fermented products (yogurts, kefirs, vegetables), and fresh fruits and vegetables. Their bioactive components (minerals, vitamins, fibers, peptides, proteins, w–3 polyunsaturated fats, antioxidants, enzymes, and symbiotics) range from very simple molecules to complex living organisms such as bacteria.

Introduction   The emerging functional foods market presents a considerable challenge to all manufacturers to keep abreast of the use of adequate packaging materials for their products. The interest in functional foods is intrinsically linked to the potential health benefits of their bioactive components. Preserving these bioactive components is, therefore, a crucial factor to providing the anticipated health benefits of functional foods. However, recurring failure in maintaining the quality of functional foods has been reported. Functional foods include a wide variety of products such as prebiotics and probiotics, dried foods (fibers, probiotics, tea, herbs, etc.), fermented products (yogurts, kefirs, vegetables), and fresh fruits and vegetables.

Introduction   Developments in innovative food packaging technologies have evolved in response to the need for protection of the food product containing bioactive component from both external and internal environments and in response to consumer expectations for health claims, convenience and product safety. Consumers around the world are willing to pay extra for guaranteed product freshness delivered by the type of packaging. Many new packaging developments have focused on extending the shelf life of the product and on delivering a higher quality product to the consumer. These developments would not be possible without significant advances in the materials used in packaging and the incorporation of various types of sensors into food packaging. This chapter outlines the innovative packaing solutions in the production of functional food.

Introduction   Cardiovascular disease (CVD) is still a major cause of death in Western populations and is becoming an important cause of morbidity and mortality worldwide. Thanks to advanced medical knowledge and treatments, many patients survive an initial event. Because of that, prevention of secondary CVD is a growing task for nutritionists and other health professionals. Cardiovascular risk can be reduced by lifestyle changes, one of which is diet. There is now substantial evidence from epidemiological and clinical studies that a diet rich in fruits, vegetables, unrefined grains, fish and low-fat dairy products, and low in saturated fats and sodium, can reduce the risk of coronary heart disease and hypertension.

Introduction   Diabetes shows a wide range of variation in prevalence around the world and it is expected to affect 300 million by the year 2025. In a prevention framework where banning policies and educational strategies lead the interventions, functional foods (FFs) with their specific health effects could, in the future, indicate a new mode of thinking about the relationships between food and health in everyday life. Functional ingredients, such as stevioside, cinnamon, bitter melon, garlic and onion, ginseng, Gymnema sylvestre and fenugreek, have been addressed for their specific actions towards different reactions involved in diabetes development. New strategies involving the use of FF should be validated through large scale population trials, considering validated surrogate end points to evaluate the effect of FF in prevention of chronic diseases such as type 2 diabetes mellitus.

Introduction The search for weight controlling foods began in the mid 19th century when industrialization led to widespread obesity. Over the years, people have tried to lose weight by avoiding particular food groups like carbohydrates, eating specific foods such as cabbage soup, or adding a certain ingredient, like vinegar or grapefruit to each meal. Recently scientists have demonstrated that green tea, dairy products, and cinnamon have the potential to improve weight control by altering fat and/or carbohydrate metabolism at the sub-cellular level. Considerable research is needed, however, before these food items can be used to develop effective weight management products.

Introduction   The future of functional foods is bright and there are several reasons for the growing interest in “functional” foods, such as awareness of personal health deterioration, led by busy lifestyles with poor choices of convenience foods and insufficient exercise; increased incidence of self-medication; increased level of information from health authorities and media on nutrition and the link between diet and health; scientific developments in nutrition research; and a crowded and competitive food market, characterized by pressurized margins. Now, the consumer is well aware of the relationship between diet and health. Consumers understand that the risk for chronic diseases such as heart disease, stroke, colon cancer, and type II diabetes is possibly preventable by modification in their diet pattern. This scientific progress in understanding the relationship of diet to disease, along with increasing health care costs and the consumer’s desire to initiate healthy eating and lifestyle habits, makes this a potentially fertile ground for the development of food products that meet these demands.

In most countries there is no legislative definition of the term drawing a border line between conventional and functional foods is challenging even for nutrition and food experts. Functional foods do not have a specific place in food law; consequently there is a great deal of confusion about what they are, could or should be. A common perception is that functional foods are foodstuffs either with one or more specific added ingredients (components), or certain substances of common ingredients (components) removed and which are claimed to have a positive influence on human health or well being. The term ‘functional foods’ for this group of products is considered to be an unfortunate one since all foodstuffs are or should be functional and a more appropriate term might be helpful.