New trends in food science

LATEST TECHNOLOGY IN FOOD SCIENCE

1. NEW TRENDS IN FOOD SCIENCES AND NUTRITION BY K.VENKATA NEELIMA 111718012030

2. Genetically modified foods, Neutraceuticals, Organic foods, Functional foods,Probiotics. Genetically modified foods: Bio-technology centers around the microbes and cells taken from plants and animals and their ability to synthesize wide range of valuable substances. The important area of Bio-technology applications is the qualitative improvement I foods . The principle governing genetic engineering is that genetic material which is also known as DNA can be transferred from a cell of one species to another unrelated species to express itself n the recipient cells. This is also known as recombinant DNA technology . Foods modified through the transfer of genes are known as Genetically modified foods (GM foods).

3. Advantages of GM Technology: It is much faster and cheaper and allows a greater precision in selecting desirable characteristics when compared to traditional breeding techniques. It gives rise to pest and virus resistant crops. Nutritional improvement-Genes that control desired micro nutrients can be transferred to obtain new crops with increased vitamin and mineral content. The introduction of genetically modified cops with increased vitamin and mineral content is of great importance owing to the prevalence of nutrient deficiencies around the world. Iron rich rice, quality protein maize, high carotene-sweet potato and micro nutrient rich seeds are some of the outcomes of research in food bio-technology. In our country genetically modified rice, potatoes and tomatoes are under experimentation. The golden rice with enhancement of vitamin A is an Example.

4. Adaptive to harsh conditions Genetic modification enable crops to grow in harsh conditions like drought and temperature extremes.

5. NEURTRACEUTIALS: The word ‘Nutraceutical’ combines ‘nutrition’ and ‘pharmaceuticals’ to mean that food extracts can be used as preventive drugs or food supplements. Foundation of Innovation in Medicine(FIM) defined nutraceutical as any substance including the prevention and treatment of disease. Mechanism of action: Nutraceuticals give health benefits by acting as anticancer agents and influencing positively on blood lipid profile. These include terpens, phytosterols,phenols and theols.

6. Terpenes: Terpenes are found I green foods, soya products and grains. Corticoids and liminoids are the subclass of terpenes. Carrot,tomato,parsley and Spanish are rich sources of carotenoids. They are a precursor of vitamin A and also prevent eye diseases. Limonoids is present mainly in citrus peels and it is an anti-oxidant. It helps in protecting the lung tissue . Phytosterols : Yellow vegetables , yam and the seeds of pumpkin are a rich source of phytosterols. They help in the excretion of cholesterol and prevent tumors in the prostrate gland and breast.

7. Phenols: They play an important role in preventive medicine. They prevent the damage of tissues and inflammation. Berries, grapes and brinjals are good sources of phenols. Flavonids, anthocyanidines and anthocyanidines and is flavones are important sub classes of phenols. Aggregation and reduce chance of estrogens induced cancers, Anthocyanidines help in the synthesis of protein collagen while is flavones present in beam, legumes and soybeans prevent tumors, brest and prostate cancer.

8. Theol : They are the sulphur containing class of phytonutrients . Garlic, onion, cabbage and trump contain theols. Garlic and onin contain allyl sulphides which are anti-carcinogenic agents. They protect against tumors and prevent cardio vascular disorders. Cabbage and turnip are known to reduce tumors. ORGANIC FOODS: These are environment friendly foods. These are foods produced without artificial fertilizers or pesticides. Animal manure and compost are used as natural fertilizer and the system of crop rotation further enriches the soil. Pesticides disturb ecological balance. In the place of pesticides, particular insects and fungi re used to control specific pests.

9. FUNCTIONAL FOODS: A Functional food is any food that has positive effect on health, physical performance or state of mind beyond the benefit of nutrition. Foods rich in antioxidants(B- Carotene, Vitamin C and E) protect the body from the detrimental effect of free radicals that cause coronary heart diseases and cancer. B-Carotene is present in green leafy vegetables and yellow-orange coloured fruits and vegetables, nuts and whole grais are a good source of vitamin E and help to maintain the integrity of cells and reduce thrombus formation. Citrus fruits, guava and vegetable oils, dark green leafy vegetables, to maintain the integrity of cells and reduce thrombus formation. Citrus fruits, guava and vegetables such as cabbage and drumstick leaves ae a good source of vitamin C.

10. Hypocholesterolemic agents such as garlic, fenugreek soya protein, guargum in cluster beans and phytochemicals (pigments and flavouring substances in fruits and vegetables) are functional foods as they protect from heart diseases and cancer. Herbs and spices such as black pepper, thyme, turmeric have shown to possess anti-oxidant property and are therefore known as functional foods . Probiotics and prebiotics : 1.Probiotics are live microbial food or feed supplements that benefit human and animal health by the microbial balance in the instestine . 2.Probiotic dairy products like yoghurt are reported to be anticarcinogenic , hypocholesterolemic and antagonists against pathogens.

11. 3.Prebiotis promote the growth of probiotics in the form of specific substrates. They are non-digestible food ingredients that provide beneficial effects to the host by selectively stimulating the growth and or the activity of one or limited number of bacteria in the colon and thus improve hosts health. Prebiotics include dietary fibre and fucto oligaccharides . Food sources of fructo oligosaccharides include honey, beer, onion, banana and oats. 4.Fermentation has been shown to involve various kinds of microgranisms like bacteria, yeast, molds, actinomycetes and alages . Microorganisms used as a probiotics mainly include bacterial strains of gram positive bacteria have been used frequently in many traditional fermentations of Indian foods. Lactic pediococcus and bacillus.

12. Other probiotics includes microscopic fungi such as strains of yeast belonging to the saccharomyces cerevisiae spces . Among these species belonging to to lactic acid bacteria have been found to enhance food quality, microbiological safety, biopreservation and self life. Different spices of lactic acid bacteria involved in the fermentation process include Lactobacillus acidophilus, lactobacterium rhamnosus , lactobacillus casei , lactobacillus brevis , are basic to human nutrition since they are also found in mother’s milk. The health effects ( Therapeeutic and prophylactic) exerted by lactic acid bacteria include : 5.Production of lactic acid and minor amounts of acetic and formic acids which cause a drop in PH there by inhibiting food spoilage and the growth of poisonous acidosenstive bacteria. It also kills certain pathogens by degradation of substances like mycotoxins .

13. 6.Adherence to human intestinal cells and production of antimicrobial compounds like H2O2,bacteriocins, fatty acids and diacetyl. 7.Enhancement of immunity and improved resistance to infectious illnesses and cancers. 8.Better utilization of calcium, phosphorous and iron. 9.Source of energy in the process of respiration. 10.Means of increasing the efficiency of bowel transport in cases of habitual constipation. 11.Lactobacillus acidophilus produces B vitamins and lactes enzymes which help digest lactase and benefits for those who are lactose intolerant. It produces enzymes which helps to digest food, correct digestive disorders and reduce bloating.

14. 12.Lactic acid bacteria can degrade cholesterol during its transit through the bowel thus reducing the risk of atherosclerotic heart disease(by deconjugating bile acids and reducing serum cholesterol). 13.The inhibitory process by which lactic acid bacteria inhibits colonization of pathogenic bacteria is known as “competitive exclusion” and can be explained by the competition for the adherence sites on the intestinal mucosa between pathogens and lactobacilli and by production of inhibitory substances. Microbial balance in the intestinal contents is an important factor in the maintenance of intestinal homeostasis. Lactic acid bacteria in fermented milk supplementation has been shown to control diarrheal diseases.

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