Block 1

Indira Gandhi
National Open University MVP-007

School of Agriculture
Emerging Trends in
Food Technology and Safety
Block
1
ADVANCED TECHNOLOGIES AND
FOOD SAFETY
UNIT 1
Novel Processing Technologies and Food Safety
UNIT 2
Functional Food, Nutraceuticals, Supplements and
Nutrigenomics
Programme and Course Design Committee
Dr. M. K. Salooja Dr. Ashutosh Upadhyay
Retd. Professor, SOA, IGNOU, New Delhi Professor, Dept. of Food Science and
Technology, NIFTEM, Kundli, Haryana
Dr. A.R. Rao Dr. Sanu Jacob
Assistant Director General, (PIM), Room no. Director (Science & Standards), Food
111, Krishi Bhawan, New Delhi Safety and Standards Authority of India,
New Delhi
Mrs. Suneeti Toteja Dr. Vasudha Sharma
Scientist-E & Head, Food & Agriculture Assistant Professor, Dept. of Food
Department, Bureau of Indian Standards, Technology; School of Interdisciplinary
New Delhi Science & Technology, Jamia Hamdard,
Delhi
Dr. Ankur Ojha IGNOU Faculty
Assistant Professor, Dept. of Food science Dr. S.K.Yadav, Director, SOA
and Technology, NIFTEM, Kundli, Haryana Dr. T K Jena, Professor, SOHS
Dr. Neetu Kumra Teneja Dr. P.K. Jain, Associate Professor, SOA
Assistant Professor, Dept. of Basics and Dr. P. Vijayakumar, Associate Professor,
Applied Sciences, NIFTEM, Kundli, SOA
Haryana Dr. M. Kumar, Assistant Professor, SOA
Professor, SOA
Dr. Prarabdh Badgujar
Dr. Mita Sinhamahapatra, Associate
Assistant Professor, Dept. of Food Science &
Professor, SOA
Technology, NIFTEM, Kundli, Haryana
Dr. Seema Shukla
Food Safety Consultant, Ex Assistant
Director EIC, New Delhi
Programme Coordinators: Dr. Mita Sinhamahapatra, SOA, IGNOU
Block Preparation Team
Block Author Editor
Dr. Mita Sinhamahapatra, Associate Professor, SOA, Dr. Rizwana, Associate Professor,
IGNOU (Unit 1) Bhaskaracharya College of Applied
Dr. Lakhvinder Kaur, Associate Professor, Manav Sciences, Sector 2, Phase 1, Dwarka,
Rachana International Instt of Research Studies, New Delhi
Sector- 43, Aravalli hills, Faridabad, Haryana. (Unit 2)
Course Coordinators: Dr. Mita Sinhamahapatra, SOA, IGNOU
Material Production
Printing Department, IGNOU Word Processing - Mr. Chandra Prakash
July, 2023
© Indira Gandhi National Open University, 2023
ISBN:
All rights reserved. No part of this work may be reproduced in any form, by mimeograph or any other
means, without permission in writing from the Copyright holder.
Further information on the Indira Gandhi National Open University courses may be obtained from the
University’s office at Maidan Garhi, New Delhi-110 068 or the official website of IGNOU at
www.ignou.ac.in.
Printed and published on behalf of Indira Gandhi National Open University, New Delhi by the Director,
School of Agriculture, IGNOU.
Printed at
UNIT 1 NOVEL PROCESSING TECHNOLOGIES AND FOOD
SAFETY
Structure
1.0 Objectives
1.1 Introduction
1.2 High Pressure Processing (HPP)
1.2.1 Principle of HPP
1.2.2 Applications in food
1.2.3 Effects on food quality and safety
1.3 Pulsed Electric Field Processing (PEF)
1.3.1 Principle of PEF
1.4 Pulsed Light Technology (PL)
1.4.1 Principle of PL technology
1.4.2 Application of PL technology
1.5 Ultrasound
1.5.1 Principle of ultrasound processing
1.6 Supercritical Fluid Technology
1.6.1 Principle of supercritical fluid technology
1.7 Cold Plasma
1.7.1 Principle of cold plasma
1.8 Irradiation
1.8.1 Principle of irradiation
1.8.2 Sources and doses of irradiation
1.8.3 Application of irradiation in food industry
1.9 Ozone treatment
1.9.1 Principle
1.10 Ultraviolet Light Treatment
1.10.1 Principle of ultraviolet light treatment
1.11 Ohmic Heating
1.11.1 Principle of Ohmic Heating
1.12 Let Us Sum Up
1.13 Key Words
1.14 Answers to Check Your Progress Exercises
1.15 References/Suggested Readings
1.0 OBJECTIVES
After studying this unit, you will be able to:
 List the novel processing technologies used for food processing;

 Explain the principles of novel food processing technologies;
 Narrate the application of novel processing technologies in food;
 Describe the effects of novel processing technologies on food quality; and
 Identify the food safety issues related with the novel food processing technologies.
1.1 INTRODUCTION
You have studied about basics of food processing and preservation in the first course i.e. MVP
001. You must be aware that the sterilization and pasteurization of food are commonly done by
application of high temperature with a purpose of extending shelf life of food. Though the high
temperature processing of food ensures extension of shelf life of food products by inactivation of
microorganisms and enzymes, but may lead to deterioration of physical, nutritional and sensory
qualities of food. There are chances of deterioration of food qualities because of change in
microstructure of food, protein denaturation, vitamin loss and loss of volatile components of
food at high temperature etc. So, there is need of processing technologies which would have
lesser adverse effects on the food qualities, extend shelf life of food products, be energy efficient,
safe, economical and environment friendly. Such alternatives of “conventional processing” are
“novel processing technologies”. These include thermal and non thermal processing technologies
like high pressure processing, pulsed electric field, irradiation, ultrasound, supercritical fluid
extraction, cold plasma, pulsed light treatment, ozone treatment, ultraviolet treatment, Ohmic
heating, microwave processing, radio frequency processing etc. This unit will help you to
understand the principle and mechanisms of action of some of these novel processing
technologies along with their applications in food and their effects on food quality and safety.
You will also study about some of the novel processing technologies in details in the course
MVP 008.
1.2 HIGH PRESSURE PROCESSING (HPP)

As a non thermal technology, high pressure processing (HPP) can extend the shelf life of food
without affecting sensory quality adversely. It is also known as high hydrostatic pressure
processing (HHP) and ultra high pressure (UHP) processing. Though it is considered as one of
the novel technologies, but you will be astonished to know that the application of high pressure
for pasteurization of milk was started in USA in 1899 by Bert Hite. So the potential of the
technology was known since then, but its application has been widely recognized recently.
1.2.1 Principle of HPP

This processing involves two scientific principles namely La Chatelier’s Principle and the
Isostatic Rules. The La Chatelier’s Principle (equilibrium law) states that when a system at
dynamic equilibrium is disturbed, the system will shift to counteract a change in conditions
(temperature, pressure, concentration, or volume) and tend to minimize the disturbance. That
means when high pressure is applied to food product, there will be decrease in volume of the
product. The Isostatic Rules states that when pressure is applied, it is transmitted throughout the
sample instantaneously and uniformly. Thus, consistent and simultaneous pressure on food from
all directions inactivates microbes and destroys detrimental enzymes.
In HPP, high pressure can be used in the range of 50-1000 MPa for specific period (may be 1-20
minutes). Typically food products are processed at a pressure of 300-600 MPa for upto 10
minutes.
Equipment for HPP:
Generally, liquid food is processed in semi continuous or batch systems of HPP, while solid food product
is processed using only batch system. Components of a typical batch HHP system are a high pressure
vessel, a pressure generation system, material handling system for loading/unloading and a process
control. In batch method, packaged food product (in a flexible package) placed in pressure vessel and then
vessel is closed and filled with pressure transmitting liquid medium. Water is used as most commonly
used medium, but some other liquids like ethanol, glycol, castor oil or silicone oil etc can also be used.
The pressure can be applied either directly by reducing volume of the pressure transmitting medium with
help of a piston (Fig. 1.1) or indirectly by pumping more pressure transmitting medium into pressure
vessel (Fig. 1.2). Once the desired pressure is reached, it is maintained for specific period (holding time)
and then pressure vessel is depressurized.
Figure 1.1 Direct method high hydrostatic pressure generation
Piston
Top Closure
Pressure frame
Pressure vessel
Pressure vessel
Prepackaged
food
Pressure medium
Pressure medium
Bottom closure
Applied force
(Source:
https://www.academicjournals.org/app/webroot/article/article1379926474_Yaldagard%20et%20al.
pdf)
Figure 1.2 Indirect method high hydrostatic pressure generation

Top Closure
Top Closure
Pressure frame
Pressure vessel
Pressure vessel
Prepackaged food Intensifier
Pressure medium
Pressure medium Bottom closure
Pump Pressure medium tank
1.2.2 Application in food processing

HPP can be applied for various food processing and preservation purposes like pasteurization,
sterilization etc. This can also enhance the thawing and freezing of food and extraction of
bioactive compounds. This technology is commercially used for fruits and vegetables, juice, jam,
jelly, sauce, salad, puree, hummus, smoothies etc. This is also effective for processing of
yoghurt, cheese, milk based beverages, meat and poultry products, oyster and ready to eat meals
etc.

HPP ensures microbial food safety and extends the shelf life of food products by inactivating
microbes. It inactivates most of the vegetative spoilage and pathogenic organisms, yeasts and
viruses. Yeasts and molds are more sensitive to HPP than bacteria and Gram negative bacteria
are more sensitive than Gram positive bacteria. Though bacterial spores are resistant to HPP, but
it is effective against spores if applied in combination with temperature. HPP inactivates or
activates some enzymes and helps in ripening of cheese and prevention of browning of fruits.
HPP results in better retention of nutritional and sensory qualities of food than conventional
thermal pasteurization or sterilization. But due to incomplete inactivation of enzymes, it may
also lead to some changes in colour, flavor and viscosity of liquid food during storage. Most of
the HPP treated foods need low temperature storage to retain sensory and nutritional qualities.
1.3 PULSED ELECTRIC FIELD PROCESSING (PEF)

Pulsed electric field (PEF) is one of the most advanced novel processing technologies because it
effectively inactivates microbes and retain qualities of food at low temperature of processing.
1.3.1 Principle of PEF

The basic principle of PEF food processing involves application of short pulses of high electrical
field (intensity usually 10-80 kV/cm) for duration of micro to milliseconds to a food product
which is placed between a set of electrodes in a processing chamber. The applied high voltage
pulses create electrical field which causes electroporation in cell. Therefore, cell membranes get
damaged, microbes are inactivated and shelf life of product is extended. This also causes
denaturation of enzymes.
Generally the PEF is applied at room temperature and the treated product is to be packaged
aseptically and stored under refrigeration. Combination of mild heat treatment (40-50°C) and
PEF gives better preservative action on food.
Equipment for PEF:
The basic components of a typical PEF food processing unit are processing/treatment chamber,
high voltage pulse generator, fluid handling device (when PEF is used for liquid food),
controlling and monitoring devices etc. (Figure 1.3).
Figure 1.3 :PEF food processing with basic components
(Source: https://www.intechopen.com/chapters/38363)
Source: www.researchgate.net/figure/Schematic-diagram-of-the-pulsed-electrical-field-system-T-i-
temperature-before_fig1_272700541
1.3.2 Application in food

It is generally used for processing of liquid food and beverages like fruit juice, milk, yoghurt,
soup, beer, rice wine, liquid egg, apple cider etc. It is best suited to the food product which has
low electrical conductivity, no air bubble and is easy to pump. It is not applied effectively in
solid food as the low intensity electrical field damages microstructure of the food. It can be used
as pre-treatment alongwith other processing method for fish, meat and other solid foods. It is also
applied for extraction of valuable plant or animal based materials like enzymes, fish oil, and also
for dehydration of by-products. It can vey successfully be used in wastewater treatment in food
processing plant.

Microbial inactivation by PEF depends on field strength, duration and number of electrical
pulses, initial microbial load, types of microbes, microbial growth phase, initial ionic
concentration and conductivity of the media (food) etc. In liquid food, PEF is very effective in
inactivating most of the pathogenic and spoilage microorganisms. Specially, the vegetative
bacterial cells and yeasts are very sensitive to PEF. It is effective against S. enteritidis, E. coli, S.
cerevisie, B. cereus, L. lactis, Ps. flurescens etc. The researches have sown that it reduces the
microbial count in treated food by few log cfu in fruit juices and extends the shelf life to one
month in refrigerated storage.
It also reduces enzyme activity, but its effect varies from enzyme to enzyme. For example,
pepsin is denatured at lower electrical field strength than lysozyme. Some enzymes are resistant
to PEF treatment. For example, polyphenoloxidase, peroxidase etc. are resistant to PEF.
Enzymes like protease, papain, lipase, amylase etc. require very high intensity electrical field for
inactivation.
The sensory qualities of food are not much affected by PEF treatment. The PEF treated fruit
juice retains more vitamin C, better colour and flavor than thermally processed juice. No protein
denaturation is observed in PEF treated liquid egg. The texture of solid food gets adversely
affected by PEF treatment.
Check Your Progress Exercise 1

Note: a) Use the space below for your answers.
b) Compare your answers with those given at the end of the unit.
1. Fill in the blanks.
i. In HPP, pressure can be used in the range of ……… MPa for specific period.
ii. High voltage pulses damages cell by causing……………
2. Name two basic principles based on which HPP works.
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
3. What is the basic principle of PEF food processing?

…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
4. Which type of food product is best suited for PEF processing and why?
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
5. What are the effect of PEF on microbes and enzymes in food?
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
1.4 PULSED LIGHT TECHNOLOGY
You already learnt how pulsed electric field technology works. Now you will know about pulsed
light technology (PL) which applies very high power short duration light emitted by inert gas
flashlamps. This technology has been known since 1980s and approved by FDA in 1996
1.4.1 Principle of PL technology

PL technology uses high intensity light pulses of broad spectrum light (wavelength ranges from
200 to 1100 nm) with a very short pulse duration (not more than 2 milliseconds) to inactivate
microbes on the surface of food, liquid and food packages. When pulsed high power electric
current is passed through inert gas flashlamps, it is converted into high power light pulses which
are ultimately applied on target (food) to inactivate microbes. It inactivates microbes by a
combination of photochemical and photothermal effect.
Equipment for application of PL technology: It can be applied commercially in batch or

continuous system. The PL unit comprises of a high voltage power supply, a capacitor (storage),
a pulse forming network (inductor), gas filled flash lamp and a trigger to initiate discharging of
electrical energy to flash lamp (Figure 1.4). Low power continuous electric current is collected
and temporarily stored; then it is rapidly released to convert into pulsed high power electric
current which is again converted into high power light pulses when passes through gas filled
flash lamps.
Figure 1.4: High intensity pulsed light system
(source: https://xenoncorp.com/wp-content/uploads/2019/10/XENON-Curing-Workshop-May-
2005.pdf)
1.4.2 Application of PL technology

PL technology is used to reduce microbial count in liquid food (milk, juice, water), meat and fish
(specially surface of meat and fish), minimally processed fruits and vegetables, packaged food
products and some other food products like wheat flour, corn meal, spices, honey etc. It is also
effectively used for surface decontamination of food packaging material. It can be used as post
process treatment for surface decontamination of fresh fruits and vegetables (pre or post
packaging provided packaged in UV transparent package) and ready to eat products.

PL technology can greatly reduce bacteria (like S. aureus, L. innocua, E. coli, S. marcescens, S.
cerevisiae etc), virus (like polio virus type 1 and rotavirus), yeast and parasite (like
Cryptosporidium parvum) in food and ensures microbial food safety. It is also effective against
the spores of Aspergillus niger. It’s photochemical and photothermal effects are the causes of
damage of DNA of cells, denaturation of protein and damage of other cell components which
ultimately prevent replication of microbes and extend shelf life of food.
It reduces the activity of various enzymes ( lipase, proteinase, oxidoreductase, hydrolase,

isomerase, alkaline phosphatase) which are present on food surface and may cause changes
during storage of food. It prevents browning of fruits and vegetables in storage by inactivating
polyphenol oxidase.
PL treatment does not have adverse effect on nutritional and sensory quality of the treated food.
Some researchers reported slight reduction in the sensory score during of storage of treated food,
but taste, appearance, odour and texture scored better than that of untreated sample.
1.5 ULTRASOUND
Ultrasound is being used as an alternative method to conventional food processing because it is an
advanced, safe, non thermal and green technology. You must be knowing that we can hear the sounds
having frequency range of 20 Hz to 20 kHz. The sound wave with frequency more than this audible
range i.e. more than 20kHz is known as ultrasound. Generally, sound waves of 20-100kHz frequencies
are used in ultrasound equipment. There are two types of ultrasound; one is power ultrasound or high
intensity ultrasound having low frequency (20-100kHz) and another one is low-intensity ultrasound with
high frequency (2-10 MHz). Low intensity ultrasound is generally used for non-destructive testing of
food and power ultrasound is used for food processing. If you see the history of application of ultrasound
in processing, then you would find that it was mentioned in 1927 for emulsification and surface cleaning.
The processing industries showed interest in using power ultrasound in 1960s.
1.5.1 Principle of ultrasound processing

Ultrasound can propagate through solid, liquid and gaseous medium, though the most effective
application of ultrasound in food processing is in the liquid medium. When ultrasound is applied in a
liquid medium, it propagates through a series of compression and rarefaction (expansion) waves in the
molecules of the liquid medium. Thereby, it generates bubbles which grow in size in successive cycles
and grow so large that they become unstable and eventually collapse. This phenomenon is called as
acoustic cavitation (Figure 1.5). The oscillation and collapse of bubbles generate thermal , mechanical
and chemical effects in liquid medium. For example, while applying an ultrasound of 20kHz in a liquid
medium, collapse of bubbles can generate temperature of about 4000K and pressure more than 1000
atmosphere. This high pressure and temperature generated in medium result in molecular fragmentation
and cell rupture. As chemical effect, cavitation bubbles produce free radicals (H + and OH- in water
medium) in liquid medium. Ultrasound can kill microbes by thinning of cell membrane, localized heating
and production of free radicals.
Figure 1.5: Formation and collapse of cavitation bubble in ultrasound field
Figure 1.6 Ultrasonic processing probe (a) and bath (b)
(a) Ultrasonic probe (b) Ultrasonic bath

Ultrasound can be used for various types of food processing and preservation. Some of them are
mixing and homogenization of emulsion base of sauce, soup, gravy, ketchup etc.; filtration for
production of fruit extracts and drinks; extraction of valuable food additives and nutraceuticals
from plants; brining of meat or cheese, pickling of vegetables, tenderization of meat products;
drying of heat sensitive food like apple slices/cubes; defoaming of fermented food; degassing of
carbonated beverages; cooking and frying of food; cutting of thawed or frozen or fragile food
products like cake, pastry, cheese etc.; extrusion of highly viscous and sticky food; freezing,
crystallization and thawing/defrosting of high value food ingredients and soft fruits; sterilization
and pasteurization of food.

Ultrasound can produce microbiologically safe food as it can reduce the microbial load of food
by killing vegetative cells of bacteria (E coli, P. fluorescens, S. cerevisiae and L. monocytogenes
etc). But it is not very effective against microbial spores when it is used alone. It can destroy
microbial spore if it is used at higher frequency like 10-40 MHz or used in combination with heat
and pressure. The deleterious effects of enzymes on food during storage can be prevented as
enzymes can be denatured by free radicals produced by ultrasound.
Low intensity ultrasound applied for short time does not adversely affect nutritional, physic-
chemical and sensory qualities of food. It is also reported that ultrasound can improve the
availability of phenols, carotenoids, but decreased ascorbic acid content and colour intensity of
fruit juice. The researches have also shown that high intensity ultrasound for long time or
ultrasound in combination with temperature (thermosonication) or with pressure and heat
(manothermosonication) affect colour, flavor, antioxidative property etc. Therefore, low intensity
ultrasound should be used for shorter duration.

i. ………..converts high power electric current into high power light pulses.
ii. The wavelength of light used in PL technology ranges from ….. to ……nm.
iii. High intensity ultrasound has frequency range from …. to ….kHz
2. What is the purpose of using PL technology in food industry?
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
3. How does PL technology extend shelf life of food?

…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
4. How does ultrasound kill microbes in liquid food?
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
5. What is the effect of ultrasound on food quality?

…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
1.6 SUPERCRITICAL FLUID TECHNOLOGY

As you will read about supercritical fluid technology in the Course MVP 008 in detail, here you
will be introduced to the concept of this technology.
1.6.1 Principle of supercritical fluid technology

All pure thermally stable fluids have a unique state i.e. critical point at which liquid and vapour
stages are indistinguishable. Critical point is characterized by critical temperature (Tc), critical
pressure (Pc) and critical density. A fluid having temperature and pressure above Tc and Pc is
called as supercritical fluid (Figure 1.6). Thus, supercritical fluids are those which have
chemical-physical properties in between liquid and gas. Its density is similar to that of liquid, but
its viscosity and diffusivity are similar to gas. Because of its viscosity and diffusivity, super
critical fluid’s permeation capacity is greater than that of liquid. Because of these properties,
supercritical fluids are suitable for fractionation and extraction of highly valuable ingredients and
also for inactivation of microorganisms. These fluids permeate through cell membrane and spore
coat, damage cellular components and inactivate microorganism.
Figure 1.7 Phase diagram of a supercritical fluid

Pressure
solid phase compressible supercritical
liquid fluid
critical
pressure critical point
liquid phase
superheated vapour
triple point
gaseous
phase
critical
temperature
Temperature
Examples of supercritical fluids: Most commonly used supercritical fluid is supercritical CO2,
but water, ethanol, N2O etc can also be used. Supercritical CO2 is widely used because it is
nontoxic, odourless, colourless, cheap, non inflammable, and having relatively low critical
pressure and critical temperature close to ambient temperature.
Equipment for supercritical fluid technology: Batch , semi continuous and continuous
systems can be used for application of supercritical fluid technology. A typical supercritical CO 2
batch system requires a gas cylinder (CO2) , a CO2 release valve, a pressure vessel, a pressure
regulator and a heater or water bath.

It is used for extraction of natural food colours, antioxidants, flavor or aroma from plant sources,
oils and fats, and nutraceutical fortification of ingredients etc. It has also found its application for
extraction and fractionation of spices, decaffeination of coffee, providing hop extracts for beer
industry, removal of cholesterol from egg yolk and animal fat, stabilization of fruit juices,
removal of toxicants and pesticides from natural products etc. This technology inactivates
microbes and enzymes, thus it is applied for preservation of liquid food like milk, fruit juice,
beer, wine etc.

Supercritical fluid technology is considered as green technology as the supercritical fluids are
environment friendly and less toxic solvents. This technology is effective in inactivating the
microbes like bacteria, mold, yeast etc. This also prevents food quality deterioration by
inactivating enzymes. As it applies low temperature and pressure, it does not badly affect
nutritional, physic-chemical and sensory properties of food.
1.7 COLD PLASMA
Cold plasma is another emerging technology for non thermal processing of food at short time. It
inactivates microbes and extends the shelf life of food without badly affecting the nutritional
quality.
1.7.1 Principle of Cold plasma
Plasma is the ionized gas having reactive oxygen species (O, O 2, O3), reactive nitrogen species
(NO, NO2, NOx), charged particles, radicals and UV radiation. Plasma is produced when
electrical energy is applied to gas present between two electrodes with high potential difference
and free electrons collide with gas molecules to ionize the gas. When the ionized gas is produced
by low electrical energy (upto 10 eV) and density, it is called as cold plasma. It has excellent
antimicrobial property as its reactive species damage cellular DNA, membrane and other cellular
components of microbes.
It is used for surface decontamination of food and food contact surfaces, degradation of toxins
and pesticides, inactivation of enzymes, modification of packaging and waste water treatment in
food industry.

It is very effective in inactivating food spoilage microorganisms and food borne pathogens like
S. aureus, E. coli etc. It can degrade various food toxins (like mycotoxin), allergens and
pesticide residues in food. It can inactivate enzymes like trypsin. It is very good novel non-
thermal technology for decontamination of heat sensitive food. As a non thermal technology it
has almost no or little effects on the chemical, physical, sensory, and nutritional properties of
food.
1. Define supercritical fluid and cold plasma.
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
2. Why supercritical CO2 is widely used as supercritical fluid?
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
3. What are the applications of Supercritical fluid technology?
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
4. What are the applications of cold plasma in food?
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
1.8 IRRADIATION
Food irradiation is the application of ionizing radiation to food. Various countries have accepted
commercial production of irradiated food because irradiation is a non thermal processing which
improves the safety and shelf life of food by inactivating the insects and microbes. India also
allows food irradiation but with approval of the concerned authority. As per the Food Safety and
Standard Regulations, irradiated food should be labeled with logo of “Radura”.
1.8.1 Principle of Food Irradiation

When very short wave length radiations like X rays and gamma rays are applied on any material,
they liberate electron from a molecule or atom and cause ionization or ionizing radiation. This
radiation cause permanent damage to the DNA of microbes and prevent their replication. This
radiation also makes the insect incapable of reproduction and stops ripening and sprouting of
plant products.
It preserves food without increasing the temperature and that’s why it is called as “cold
pasteurization”. It is a physical means of pasteurization without changing the fresh state of the
food.
1.8.2 Sources and doses of irradiation

There are three FDA approved sources of irradiation for food. These are gamma rays, X rays and
electron beam. The sources of gamma rays are radioisotopes Cobalt 60 and Cesium 137.
The unit of irradiation is Gray (Gy) which is equivalent to one joule of energy absorbed by 1 kg
treated material. Irradiation can be used at three different dose levels- (i) a dose of less than 1
kGy is used (Radicidation) for disinfestation and preventing sprouting; (ii) a dose of 1-10 kGy is
used for pasteurization (radurization) and extending shelflife ; and (iii) a dose of 20-30 kGy is
required for sterilization (Radappertization). The FAO, WHO and IAEA ( International Atomic
Energy Agency) declared that irradiation of 10 kGy can be safely used for food.
1.8.3 Application of irradiation in food industry

Irradiation is a single process but it has multiple uses. For example, it extends the shelf life of
food by eliminating spoilage organisms; it makes the food shelf stable by sterilizing food; it
improves food safety by reducing foodborne pathogens; it delays sprouting of vegetables, pulses;
and delays ripening of fruits. It is commercially used for processing of meat, poultry, fish, shell
eggs, crustaceans, mollusks, fresh fruits, vegetables, seeds, cereals, pulses, spices and
seasonings.

Irradiation is used in food industry to mainly preserve food and extend shelf life by destroying
spoilage organisms. It also makes food microbiologically safe by eliminating pathogenic bacteria
like Salmonella enteritidis, Listeria monocytogenes and E. coli, and viruses like Norwalk and
Hepatitis A virus. It also eliminates food borne disease causing parasites like Entamoeba
histolytica, Giardia lamblia and toxoplasma gondii.
Irradiated foods are well accepted by consumers and approved by the regulators because
approved doses of irradiation do not badly affect nutritional or sensory quality of the treated food and
do not make foods radioactive. Proteins are not denatured by irradiation and enzymes are not inactivated
by irradiation of 10 kGy. Vitamin E, A and B1 are sensitive to irradiation. Vacuum condition during
irradiation may prevent nutritional losses. High dose of irradiation for high fat foods may produce free
radicals leading to rancidity and off flavor of treated food. High doses may also result in softening of
fruits. Thus, combination of irradiation with mild heating or modified atmosphere/vacuum packaging
results in better retention of sensory qualities. Specially, high fat food should be irradiated in vacuum
package under subfreezing condition.
1.9 OZONE TREATMENT

Ozone treatment (Ozonation) is an advanced eco-friendly chemical disinfection technology that
maintains food quality and safety.
1.9.1 Principle
Ozone can be produced by using corona discahrge, UV radiation, elctrolysis method and
conversion of oxygen to ozone (chemical method). Generally, UV radiation and corona
discharge methods are used. When high energy electrical field (corona discharge method) or UV
radiation (140-190nm wavelength) are applied to air, oxygen radical atom (O1) is produced and
it then attaches to O2 to form ozone. Molecular ozone is highly reactive, unstable and rapidly
degrades into oxygen. So, it can’t be stored and has to be produced continuously for application.
It has high oxidation potential and inactivates microbes by damaging their cell envelop, leakage
of cellular material, oxidation of cellular protein and lipid, and damaging genetic material .
1.9.2 Application in Food

Ozone is widely used as an effective disinfectant/decontaminating agent in processing of various
food and drinks like water, fruits, vegetables, cereals, fish, meat, herbs, spices, beverages etc. It
can be applied in both fresh and frozen food.

Ozone treatment increases microbial safety of food products. Because of strong oxidative
property of ozone, it is highly effective as antibacterial agent against a wide range of Gram-
positive, Gram-negative bacteria and even bacterial spores. It is also effective against viruses,
mycotoxins and insects. It is very effective in reducing the pesticide residues from fresh produce.
It does not alter the physicochemical, nutritional and sensory qualities of food. If very high
ozone concentration is used, then it may affect colour, texture, vitamin and polyphenol content of
food. It is safer than other chemical methods because it does not leave any toxic residue (zero by-
product production) in food while it is used as decontaminating agent.
1.10 ULTRAVIOLET LIGHT TREATMENT

Ultraviolet (UV) light treatment has been in use in pharmaceutical industry and for disinfection
of water, air, surfaces etc. for many decades and now it is also used in food and beverage
industry as a promising economical environment-friendly non thermal processing technology.
1.10.1 Principle of ultraviolet light treatment

The UV light is non ionizing radiation having wavelength range from 100-400nm. Among the
different categories of UV (UV-A, UV-B, UV-C and UV vacuum), UV-C has short wave length
(200-280nm) and germicidal property. The UV-C light causes photochemical changes in
biomolecules of microbes, thereby damages DNA which results in inhibition of replication of
genetic material and inactivation or killing of microbes. Thus, the UV light extends shelf life of
food by inactivating spoilage and pathogenic microorganisms.
Various factors like source, dose, wavelength of UV light, duration of application, product
characteristics, equipment and microorganism characteristics influence the efficiency of the UV
treatment.
Source and equipment for UV treatment: You must know that the natural source of UV light
is the Sun. In the food industry, sources of UV light are Mercury lamp, Xenon lamp, Excimer
lamp etc. Various equipment which are used for application of UV light are UV reactor, UV
cabinet and UV tunnel.
UV light treatment is applied in liquid food processing (milk, fruit and vegetable juices,
alcoholic and non alcoholic beverages etc.), dairy products, meat, poultry, fish products and pre-
packaged fresh fruits and vegetables. In solid food, it is mostly applied for the surface
decontamination. Besides these, UV light is also applied for disinfection of air in food processing
area, water used for food processing, and disinfection of food packaging materials and food
contact surfaces.

UV light has good germicidal property against a wide range of microbes like bacteria, virus ,
yeast, mold and protozoa. UV-C can effectively prevent foodborne diseases and increase shelf
life of food product. UV dose requirements are different for different microbes. For example,
Salmonella, Listeria, E. coli etc. having thin cell wall are easily destroyed by UV light; whereas,
mold spores and endospores of Bacillus cereus are destroyed at much higher dose of UV light.
UV light generally does not have adverse effect on nutritional quality, physical, chemical and
sensory properties of food. But few researchers reported slight oxidative change and off flavor in
food after application of very high dose of UV.
1.11 OHMIC HEATING

Till now we discussed various non thermal novel technologies. Now you will learn
about Ohmic heating which is an alternative thermal processing technology used
for processing and shelf life extension of food products without adversely affecting
their quality. It is also known as electro heating, electrical resistance heating, Joule
heating etc. Generally it uses electric current of 50-60Hz frequency.
1.11.1 Principle of Ohmic heating

The basic principle of Ohmic heating is based on Ohm’s law of electricity. As per
this law, when electric current is passed through an electricity conductive food
material, electrical energy is dissipated into heat because of the electrical resistance
of food material (Figure 1.7). Heat is generated as internal energy within the
material. The heating takes place so rapidly and uniformly in the food that this
process ensures microbial safety and high quality of food.
Figure 1.7: Ohmic heating of food
Product in Power supply
AC
Electrodes
Ohmic heated product

Ohmic heating is used commercially for food processing. It has potential applications in
blanching, cooking, baking, pasteurization, sterilization, aseptic processing, thawing,
evaporation, extraction and fermentation of food. It can be used for milk, meat, seafood, egg,
fruit and vegetables etc. Ohmic heating is very suitable for viscous food and liquid foods having
large particulates like soup, stew, syrup with fruit slices, sauce etc. It is good for processing of
heat sensitive foods which otherwise get denatured (coagulation of protein) by application of
conventional thermal processing.

Ohmic heating kills microbes by thermal damage and electroporation of cell membrane and
destruction of microbial enzymes. It effectively inactivates microbes like S. typhimurium, E.
coli, B. cereus, B. subtilis, L. monocytogenes etc., yeast and mold. Thus, it produces
microbiologically safe food. Inactivation of microbes depends on various factors like current
intensity, frequency, heating time and temperature, electrical conductivity of food (composition
of food), etc. High frequency electrical current or longer heating time and higher temperature
inactivates bacterial spores.
As the heating is rapid and homogenous, it causes minimum thermal damage of food and
nutritional loss. It does not denature the protein present in food. Sensory qualities like colour,
aroma, texture of food products are better retained than conventional thermal processing. But, it
may lead to corrosion of electrodes due to electrochemical reactions and it is not suitable for
food having high quantity of fat because fat does not have good electrical conductivity.

i. As per the Food Safety and Standard Regulations, label of irradiated food should have a
logo of ……..
ii. In radurization, a dose of …..kGy is used.
2. What is the effect of irradiation on nutritional and sensory quality of food?
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
3. Name the FDA approved sources of irradiation for food.
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
4. How ozone is produced for use in food decontamination?
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
5. Why ozone is considered as safer than other chemical decontamination method?
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
6. How does UV light improve microbial safety of food?
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
7. Why Ohmic heating is better than conventional thermal processing?
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
1.12 LET US SUM UP
This unit helps you to enhance your knowledge about various novel technologies which are used
for food processing and preservation. These novel technologies are mostly non thermal
processing technologies like high pressure processing, pulsed electric field technology,
irradiation, supercritical fluid technology, pulsed light treatment, ultraviolet treatment, cold
plasma, ozone treatment etc. But some thermal processing like ohmic heating, microwave
processing, radio frequency processing etc. can also be applied as environment friendly novel
technology. All these novel technologies improve microbial safety of food and extend the shelf
life of food. At the same time, these technologies maintain the nutritional and sensory quality
parameters of food in better way than the conventional thermal or chemical
processing/preservation. This unit enables you to understand the basic principles of all these
technologies, their applications in food and their effects on food quality and safety. Though all
these technologies are not being used commercially at large scales, but these have great potential
as environment friendly technologies and are able to meet consumers’ demand in terms of food
quality and safety. Now more researches are needed to make the novel technologies more
suitable for commercial use and less expensive.
1.13 KEY WORDS
Acoustic cavitation : it is the growth and collapse of bubbles in a liquid medium under
the influence of ultrasound.
Cold plasma : it is the ionized gas produced by low electrical energy and having
reactive species, charged particles, radicals and UV radiation.
High pressure : it is non thermal processing using extreme pressure uniformly and
processing instantaneously to inactivate microbes and extend shelf life of food.
Irradiation : it is the application of ionizing radiation.
Ohmic heating : it is application of electrical current to an electrically conductive
material to produce heat within food materials because of resistance
of material.
Pulsed electric field : it is the non thermal processing by application of short pulses of
processing high intensity electric current to inactivate microbes.
Pulsed light: : it is a high intensity white light of short duration, emitted in a
series of flashes.
Supercritical fluid :this is a fluid having temperature and pressure above critical point
and has chemical-physical properties in between liquid and gas.
Ultrasound : it is the sound wave having frequency higher than audible range of
human being.
1.14 ANSWERS TO CHECK YOUR PROGRESS EXERCISES

1. i. 50-1000 MPa ii. Electroporation
2. Two basic principles are La Chatelier’s Principle and Isostatic Rules.
3. The basic principle of PEF food processing is the application of short pulses of high
electrical field (intensity usually 10-80 kV/cm) for micro to milliseconds to a food product
which is placed between a set of electrodes in a processing chamber. This high voltage pulses
create electrical field which causes electroporation in cell.
4. Liquid food product is best suited for PEF processing because liquid food has low electrical
conductivity, no air bubble and it is easy to pump.
5. PEF inactivates most of the vegetative cells of pathogenic and spoilage bacteria (S.
enteritidis, E. coli, S. cerevisie, B. cereus, L. lactis, Ps. flurescens) and yeasts. It also reduces
activity of enzymes like pepsin, protease, papain, lipase, amylase etc. at various level of
electrical field strength.

1. i. Inner gas flashlamps ii. 200 to 1100 iii. 20 to 100kHz
2. Pl technology is used mainly for decontamination of food (fruits, vegetables, milk, meat, fish,
juice, water, wheat/corn flour, spices, honey etc.) and surface decontamination of food
packaging materials and food contact surfaces. It inactivates microbes and enzymes without
affecting the nutritional and sensory quality of food.
3. The pulsed light has photochemical and photothermal effects on microbes. It damages DNA
and other components of cells and denatures protein which ultimately prevent replication of
microbes. It also inactivates enzymes causing deteriorative changes in food during storage.
Thereby, it ultimately extends shelf life of food.
4. When ultrasound is applied in liquid food, it generates bubbles which grow in successive
cycles and ultimately collapse causing acoustic cavitation. This results into generation of
high temperature, pressure and free radicals which collectively kill microbes.
5. Ultrasound produces microbiologically safe food by killing vegetative cells of bacteria. It
prevents deleterious changes in food caused by enzymes. Low intensity ultrasound applied
for short time retains nutritional, physic-chemical and sensory qualities of food. It may also
improve the availability of phenols, carotenoids etc. But high intensity ultrasound for long
time or ultrasound in combination with temperature and pressure affect colour, flavor,
antioxidative property etc.
1. Supercritical fluids are those which have temperature and pressure above critical point and
have chemical-physical properties in between liquid and gas.
Cold plasma is the ionized gas having reactive oxygen and nitrogen species, charged particles,
radicals and UV radiation; and produced by low electrical energy and density.
2. Supercritical CO2 is widely used because it is nontoxic, odourless, colourless, cheap, non
inflammable, and having relatively low critical pressure and critical temperature close to
ambient temperature.
3. Supercritical fluid technology is used for preservation of liquid food; extraction of natural
food colours, antioxidants, flavor or aroma from plant sources; nutraceutical fortification of
ingredients; extraction and fractionation of spices; decaffeination of coffee; providing hop
extracts for beer industry; removal of cholesterol from egg yolk; stabilization of fruit juices;
removal of toxicants and pesticides from natural products etc.
4. Cold plasma is used for surface decontamination of food and food contact surfaces,
degradation of toxins and pesticides, inactivation of enzymes, modification of packaging and
waste water treatment in food industry.

1. i. Radura ii. 1-10
2. Approved doses of irradiation do not badly affect nutritional or sensory quality of food. Irradiation
of 10 kGy does not denature proteins or inactivate enzymes. Vitamin E, A and B1 are sensitive to
irradiation. High dose of irradiation may cause rancidity and off-flavor in high fat foods and
softening of fruits. Combination of irradiation with mild heating or modified atmosphere/vacuum
packaging results in better retention of sensory qualities.
3. The FDA approved sources of irradiation for food are X ray, gamma ray and electron beam.
4. Ozone can be produced by using corona discahrge, UV radiation, elctrolysis method and
conversion of oxygen to ozone (chemical method). When high energy electrical field or UV
radiation are applied to air, oxygen radical atom (O1) is produced and it then attaches to O2
to form ozone.
5. Ozone is safer than other chemical decontamination methods because it does not leave any
toxic residue in food.
6. UV light causes photochemical changes in microbial biomolecules, thereby damages DNA

and inactivates microbes by inhibiting replication of microbial genetic material. It has good
germicidal property against a wide range of microbes like bacteria, virus , yeast, mold and
protozoa. It prevents foodborne pathogens and spoilage causing organisms.
7. In ohmic heating, electric current is passed through food and generates heat within food very
rapidly and uniformly. It does not heat the surface or denature proteins. Because of shorter
heating time and uniform heating of food, nutritional and sensory qualities of food are better
preserved than conventional thermal processing.
1.15 REFERENCES/SUGGESTED READINGS
 Andrew Proctor (Ed.) Alternatives to conventional food processing: RSC green chemistry.
RSC, Cambridge.
 Anna McElhatton and Paulo José do Amaral Sobral (Ed.)(2012).Novel Technologies in

Food Science-Their Impact on Products, Consumer Trends and the Environment:
Integrating Food Science and Engineering Knowledge Into the Food Chain. Springer.
 DA-Wen Sun (Ed.) (2005).Emerging technologies for food processing: Food science and
technology international series. Elsevier Academic Press, USA.
 https://xenoncorp.com/wp-content/uploads/2019/10/XENON-Curing-Workshop-May-
2005.pdf
UNIT 2 FUNCTIONAL FOOD, NUTRACEUTICALS,
SUPPLEMENTS AND NUTRIGENOMICS
Structure
6.0 Objectives
6.1 Introduction
6.2 Nutraceutical
6.2.1 Define Nutraceuticals and Functional Foods
6.2.2 Historical Perspective of Nutraceuticals
6.2.3 Classification of Nutraceuticals
6.3 Food and Functional Food
6.3.1 Functional Food: Definition And History
6.3.2 Benefits Of Functional Foods
6.3.3 Type of Functional Foods
6.3.4 Classification of Functional Foods
6.3.5 Advantages and Disadvantages of Functional Foods
6.4 Dietary Supplements or Food Supplements
6.4.1 Type of Dietary Supplements
6.5 Nutraceuticals and functional foods market in India
6.6 Regulations of Nutraceuticals
6.7 The future of Nutraceuticals and functional foods
6.8 Nutrigenomics
6.8.1 Effect of Nutrigenomics
6.8.2 Impact of Nutrigenomics on a Genetic Level:
6.9 Summary
6.10 Key Words
6.11 Terminal Questions
6.12 Answers to Check Your Progress Exercises
6.13 Answers to Terminal Questions
6.0 OBJECTIVES
After studying this unit, you should be able to know:
 the concept, origin, and definition of the term "nutraceuticals;"
 examples of nutraceuticals and the regulation of nutraceuticals;
 The historical perspective of nutraceuticals and functional foods
 Classification of nutraceuticals and functional foods
 Understand the scope and future prospects of nutraceuticals
 the ingredients of nutraceuticals and the nutritive value of these ingredients;
 the differences between food, functional food, and dietary supplements; and
 Understand the significance of the functional foods
 Provide various definitions and history of the functional foods
6.1 INTRODUCTION
Nutraceutical is a type of food substance that helps to maintain health and prevent illness.
The term nutraceutical was introduced in 1989 by American medical doctor Stephen L. De
Felice. Nutraceutical is sometimes used interchangeably with the terms functional food and
dietary supplement, though there are distinctions. Functional foods are foods normally
consumed in the diet that have scientifically assessed health benefits. Dietary supplements are
ingestible preparations purposefully added to the diet to benefit health but are not necessarily
derived from foods. Nutraceuticals, on the other hand, are products with biological functions
that are derived only from foods. Similar to dietary supplements, they generally are
consumed in a form that resembles a medicinal product, and they usually are sold Over-The-
Counter (OTC). These distinctions, however, are complicated by the fact that many
substances fall within all three categories. For example, betacarotene occurs naturally in
fruits, vegetables, and grains but is also manufactured and sold as a dietary supplement and as
a nutraceutical. Nutraceuticals are often sold with remarkable health claims, such as being
able to slow the aging process. However, these claims are problematic and difficult to
substantiate. Since foods are not used in the treatment of diseases, the claim that
nutraceuticals can treat disease is deemed inappropriate for a food substance.
A functional food is a food claimed to have an additional function by adding new ingredients
or more of existing ingredients. The term may also apply to traits purposely bred into existing
edible plants, such as purple or gold potatoes having enriched anthocyanin or carotenoid
contents, respectively. As per the definition, ‘Functional foods may be specifically designed
to have physiological benefits and/or reduce the risk of chronic disease beyond basic
nutritional functions, and may be similar in appearance to conventional food and consumed
as part of a regular diet’. The term was first used in Japan in the 1980s where there is a
government approval process for functional foods called Foods for Specified Health Use
(FOSHU). Fundamentally, the functional foods are foods that have a potentially positive
effect on health beyond basic nutrition. Proponents of functional foods say they promote
optimal health and help reduce the risk of disease. A familiar example of a functional food is
‘Oatmeal’ because it contains soluble fiber that can help lower cholesterol levels. The Food
and Drug Administration regulates the claims that manufacturers can make about functional
food nutrient contents that effects on disease, health or body function.
6.2 NUTRACEUTICAL
Nutraceuticals and Functional Foods in the recent years have witnessed a tremendous
increase in the interest among the consumers due to their potential of providing health
benefits. In 2006, the Indian government passed Food Safety and Standard Act to integrate
and streamline the many regulations covering food industry including nutraceuticals,
functional foods and dietary supplements. The nutraceuticals have been defined under Clause
22 of the Food Safety and Standards Act (FSSA), 2006. Over the last 7 years, the
nutraceuticals market in India has been growing rapidly. An increase in health consciousness,
increasing awareness about the various types of nutraceuticals available in the market, and
willingness of people to spend on health foods are the factors propelling the market.
6.2.1 Define Nutraceuticals and Functional Foods

Nutraceutical, is a term combining the words ‘nutrition’ and ‘pharmaceutical’, are diet
supplements that deliver a concentrated form of a presumed bioactive agent from a food,
presented in a non-food matrix, and used with the purpose of enhancing health in dosages that
exceed those that could be obtained from normal foods. Nutraceuticals are sold in
presentations similar to drugs: pills, extracts, tablets, capsules, solutions, gels, liquors,
powders, granulate, etc. The major nutraceuticals have a number of origins, being either
endogenous human metabolites, dietary constituents, animal or plant constituents normally
not present in the diet in therapeutic levels, or synthetic compounds; whereas Functional
Foods are those that when consumed regularly exert a specific health-beneficial effect beyond
their nutritional properties (i.e., a healthier status or a lower risk of disease) and this effect
must be scientifically proven. The boundary between nutraceuticals and functional foods is
not always clear. For example, when a phytochemical or phytochemical extract is included in
a food formulation, i.e., 300 mg of extract dissolved in 1 L of juice, we have a new potential
functional food. The same amount of phytochemical or phytochemical extract included in a
capsule will constitute a new nutraceutical. The consumption of one litre of this functional
juice would provide the same dose of bioactive compounds as one capsule of the
nutraceutical.
6.2.2 Historical Perspective of Nutraceuticals

Nutraceuticals Hippocrates (460–377 BC), the father of modern medicine, almost 2500 years
back established the relation of food and its importance for the treatment of various ailments
in a very classical way optimizing various benefits. Nutraceutical is composed of two words:
nutrient and pharmaceutical. It is a food supplement that has a vital role in maintaining the
healthy body and provides necessary supplements required for various metabolic processes to
regulate body functions and thus prevents the body from diseases. Since long time, even
before the development of ‘Nutrition’ as a distinct scientific discipline, physicians paid close
attention to the role of the daily diet in health maintenance. During the 16th, 17th and 18th
centuries, many crewmen on long voyages across the Seas often died because of scurvy. The
18th century sea captains (under the direction of the British Admiralty) explored the role of
various foods and food practices in maintaining the health of seamen. Some foods provided
the missing vitamins B and C, whereas others reduced the antiscorbutic effects of the
seamen’s diet. Biomedical research during the past 20 years has revealed that diet plays an
important role in the prevention and progression of many of the major chronic diseases, such
as atherosclerosis and cancer.
The term ‘nutraceutical’ was coined in 1989 by the Foundation for Innovation in Medicine, to
provide a name for this rapidly growing area of biomedical research. A nutraceutical was
defined as any substance that may be considered a food or part of a food and provides
medical or health benefits including the prevention and treatment of disease. Nutraceuticals
may range from isolated nutrients, dietary supplements and diets to genetically engineered
‘designer’ foods, herbal products and processed products such as cereals, soups and
beverages. Doubtlessly, many of these products possess pertinent physiological functions and
valuable biological activities. The ongoing research will lead to a new generation of foods,
which will certainly cause the interface between food and drug to become increasingly
permeable. The present accumulated knowledge about nutraceuticals represents undoubtedly
a great challenge for nutritionists, physicians, food technologists and food chemists. Public
health authorities consider prevention and treatment with nutraceuticals as a powerful
instrument in maintaining health and to act against nutritionally induced acute and chronic
diseases, thereby promoting optimal health, longevity and quality of life. Since ancient period
the mankind made medicines from the extracts of natural materials and has been used for
various purposes.
In 1989 Dr. Stephen coined the term ‘Nutraceuticals’, which is combination of nutrition and
pharmaceutical. Nutraceuticals have a come long way since a new trend in the care of
companion animals emerged in the 1990s and the similar trends in the human sector as well.
With the passage of the dietary supplement health and education act of 1994, the definition of
nutraceuticals has been expanded to include vitamins, minerals, herbs and other botanicals,
amino acids, and dietary substance for human use as a supplement diet. The term
nutraceutical is not well accepted on global, regulatory systems while the dietary supplements
are considered to be more prominent.
Currently over 470 nutraceutical and functional food products are available with documented
health benefits. The success of traditional therapies is essentially due to the art of balancing
the effect of one variety of food with other so that all complimented each other. Currently, the
medical practitioners are considered as magic wand to cure disease. A recent study reports
that 70% of patients typically consult a medical practitioner before or during the traditional
therapy, indicates the disapproval of the natural therapy. However, the patients are much
aware of the side effects, contraindications caused due to the chemical agents in short and
long term therapy. Thus the interest to prevent medicine from every small disease came into
trend and consequently led to new research on alternative therapies preferably with the help
of nutritional approaches. This review gives highlights of some important facts regarding
therapeutic use of nutraceuticals as the commercial and traditional remedies.
6.2.3 Classification of Nutraceuticals

The number of claimed nutraceutical substances is in the hundreds, and some of the more
recognizable substances include isoflavones, tocotrienols, allyl sulphur compounds, fibre, and
carotenoids. In light of a long and growing list of nutraceutical substances, organization
systems are needed to allow for easier understanding and application. This is particularly true
for academic instruction, as well as product formulation by food companies. Depending upon
one’s interest and/or background, the appropriate organizational scheme for nutraceuticals
can vary. For example, cardiologists may be most interested in those nutraceutical substances
that are associated with reducing the risk factors of heart disease. Specifically, their interest
may lie in substances supposed to positively influence hypertension and
hypercholesterolemia and to reduce free radical- or platelet-dependent thrombotic activity.
Nutraceutical factors such as n-3 fatty acids, phytosterols, quercetin, and grape flavonoids
would be of particular interest to them. Meanwhile, oncologists may be more interested in
those substances that target anti-carcinogenic activities. These substances may be associated
with augmentations of microsomal detoxification systems and antioxidant defences, or they
may slow the progression of existing cancer. Thus, their interest may lie in both chemo
preventive or potential adjunctive therapy.
On the other hand, the nutraceutical interest of food scientists working on the development of
a functional food product will not only include physiological properties, but also stability and
sensory properties, as well as issues of cost efficiency. To demonstrate this point, the anti-
carcinogenic triterpene-limonin is lipid-soluble and intensely bitter, somewhat limiting its
commercial use as a functional food ingredient (Miller et. al., 1994). However, the glucoside
derivative of limonin, which shares some of the ant carcinogenic activity of limonin, is water
soluble and virtually tasteless, thereby enhancing its potential use as an ingredient. Whether it
is for academic instruction, clinical trial design, functional food development, or dietary
recommendations, nutraceutical factors can be organized Nutraceuticals in several ways.
There are several ways of classifying Nutraceuticals. One way is according to the food
source, other on the basis of mechanism of action and third on the basis of chemical nature of
the functional components. Classification on the Basis of Food Source One of the broader
models of organization for nutraceuticals is based upon their potential as a food source to
humans. Here nutraceuticals may be separated into plant, animal, and microbial (i.e., bacteria
and yeast) groups (Refer Table 8.1).
Table 6.1 Classifcation of Nutraceuticals Grouped by Food Source
Plants Animal Microbial

β-Glucan Conjugated Linoleic Acid (CLA) Lactobacillus acidophilus
Ascorbic Acid EicosaPentaenoic Acid (EPA) Saccharomyces boulurdii (Yeast)
y-Tocotrienol DocosaHexenoic Acid (DHA) Bifidobacterium bifidum
Quercetin SpingolipidsB.longum
Cellulose Choline B.infantis
Lutein Lecithin L. acidophilus (NCFB 1748)
Gallic Acid Calcium Streptococcus salvarius (subs.
Thermophilus)
Pectin Ubiquinone (Coenzyme Q 10)
Lutein Selenium
Gallic Acid Zinc
Pectin
Classification on the Basis of Mechanism of Action
Another means of classifying nutraceuticals is by their mechanism of action. This system

groups nutraceutical factors together, regardless of food source, based upon their proven or
purported physiological properties (Refer Table 8.2).
Table 6.2 Classification on the Basis of Mechanism of Action

Among the classes are included antioxidants, antibacterial, antihypertensive, anti-
hypercholesterolemic, anti-aggregate, anti-inflammatory, anti-carcinogenic, osteoprotective,
and so on. This model would be helpful to an individual who is genetically predisposed to a
particular medical condition or to scientists trying to develop powerful functional foods for
just such a person. This developer might consider the ingredients listed in several categories
to develop a product that would reduce blood pressure, LDL cholesterol level, and
inflammation.
 Classification based on Chemical Nature

Another method of grouping nutraceuticals is based upon their chemical nature. This
approach allows nutraceuticals to be categorized under molecular/ elemental groups. This
preliminary model includes several large groups, which then provide a basis for sub
classification or subgroups, and so on. One way to group nutraceuticals grossly is as shown in
Table .
Table Classification of Nutraceutical Factors based on Chemical Nature

Isoprenoids and terpenoids are terms used to refer to the same class of molecules. These
substances are one of the largest groups of plant secondary metabolites and are basis of many
plant-derived nutraceuticals. Under this large umbrella are many popular nutraceutical
families such as carotenoids, tocopherols, tocotrienols, and saponins. Most plants contain so-
called essential oils, which contain a mixture of volatile monterpenes and sesquiterpenes.
Limonene is found in the essential oils of citrus peels, whereas menthol is the chief
monoterpene in peppermint essential oil. Two potentially nutraceutical diterpenes in coffee
beans are kahweol and cafestol (Wattenberg and Lam, 1984 and Miller et. al., 1991). Both of
these diterpenes contain a furan ring. As discussed by Miller and colleagues (Miller et. al.,
1994), the furan ring component might be very important in yielding some of the potential
antineoplastic activity of these compounds. Several triterpenes have been reported to have
nutraceutical properties. These compounds include plant sterols; however, some of these
structures may have been modified to contain fewer than 30 carbons. One of the most
recognizable triterpene families is the limonoids. These triterpenes are found in citrus fruit
and impart most of their bitter flavour. Limonin and nomilin are two triterpenoids that may
have nutraceutical application, limonin more so than nomilin.
Phenolic compounds are also considered secondary metabolites. The base for this very
diverse family of molecules is a phenol structure. From this structure, larger and interesting
molecules are formed such as anthocyanins, coumarins, phenylpropamides flavonoids,
tannins, and lignin. Phenolic compounds perform a variety of functions for plants including
defending against herbivores and pathogens, absorbing light, attracting pollinators, reducing
the growth of competitive plants, and promoting symbiotic relationships with nitrogen-fixing
bacteria. The flavonoids are one of the largest classes of phenolic compounds in plants. The
majority of naturally occurring flavonoids are actually glycosides, meaning a sugar moiety is
attached. The attachment of hydroxyl groups and sugars will increase the hydrophilic
properties of the flavonoid molecule, while attachment of methyl esters or modified isopentyl
units will increase the lipophilic character.
The glucose derivative ascorbic acid (vitamin C) is perhaps one of the most recognizable
nutraceutical substances and is a very popular supplement. Ascorbic acid functions as a
nutraceutical compound, primarily as an antioxidant. Meanwhile, plants produce some
oligosaccharides that appear to function as Prebiotics substances. Several plant
polysaccharide families are not readily available energy sources for humans as they are
resistant to secreted digestive enzymes. These polysaccharides are grouped together along
with the phenolic polymer compound lignin to form one of the most recognizable
nutraceutical families - fibres. By and large the role of fibres is structural for plants. For
example, cellulose and hemicellulose are major structural polysaccharides found within plant
cell walls. Beyond providing structural characteristics to plant tissue, another interesting role
of certain fibers is in tissue repair after trauma, somewhat analogous to scar tissue in animals.
The non-starch polysaccharides can be divided into homogeneous and heterogeneous
polysaccharides, as well as into soluble and insoluble substances. Another
homopolysaccharide is pectin where the repeating subunits are largely methyl-galacturonic
acid units. It is a jelly-like material that acts as the cellular cement in plants. Chemically
related to pectin is chitin. Chitin is not a plant polysaccharide but is found within the animal
kingdom, although not necessarily in humans. It is a  1-4 homo-polymer of N-acetyl-
glucosamine found in shells or exoskeletons of insects and crustacean. Chitin has recently
surfaced as a dietary supplement for weight loss.
Several fatty acids and their derivatives that have received the interests of researchers for
their functional potential. These include the omega -3 PUFA found in higher concentrations
in plants, fish, and other marine Nutraceuticals animals, and Conjugated Linoleic Acid (CLA)
produced by bacteria in the rumen of grazing animals such as cattle.
Amino Acid - based include intact protein (i.e., soy protein), polypeptides, amino acids, and
nitrogenous and sulphur amino acid derivatives. Nowadays, a few amino acids are also being
investigated for their nutraceutical potential like arginine, ornithine, taurine, and aspartic
acid.
Where the other groupings of nutraceuticals involve molecules or elements, probiotics
involves intact micro-organisms. This group largely includes bacteria, and its criteria are that
a microbe must be resistant to: acid conditions of the stomach, bile, and digestive enzymes
normally found in the human gastrointestinal tract; able to colonize the human intestine; be
safe for human consumption; and, lastly, have scientifically proven efficacy. Among the
bacterial species recognized as having functional food potential are Lactobacillus
acidophilus, L. plantarum, L. casei, Bifidobacterium bifidum, B. infantis, and Streptococcus
salvarius subspecies thermophilus. Some yeasts were noted as well, including Saccharomyces
boulardii.
Several minerals have been recognized for their nutraceutical potential and thus become
components for functional food recipes. Among the most obvious is calcium with relation to
bone health, colon cancer, hypertension and cardiovascular disease. Potassium has also been
reported to reduce hypertension and thus improve cardiovascular health. A couple of trace
minerals have also been found to have nutraceutical properties. These include copper,
selenium, manganese, and zinc. Their nutraceutical potential is usually discussed in relation
to antioxidation. Copper, zinc, and manganese are components of Superoxide Dismutase
(SOD) enzymes, whereas selenium is a component of glutathione peroxidase. Certainly more
investigation is required in the area of trace elements in light of their metabolic relationships
to other nutrients and the potential for toxicity.

1. Which of the following best defines nutraceuticals?

a. Pharmaceuticals derived from natural sources
b. Foods that provide health benefits beyond basic nutrition
c. Supplements designed to enhance athletic performance
d. Organic foods with high nutrient content
2. Nutraceuticals are known for their:

a. Curative properties
b. Ability to treat chronic diseases
c. Prevention of specific health conditions
d. Replacement of traditional medications
3. Which of the following is an example of a nutraceutical?

a. Vitamin C
b. Aspirin
c. Ibuprofen
d. Antibiotic
4. Nutraceuticals are commonly derived from:

a. Synthetic chemicals
b. Natural plant and animal sources
c. Genetically modified organisms (GMOs)
d. Artificial flavors and additives
6.3 FOOD AND FUNCTIONAL FOOD

When food is cooked or processed utilizing the principles and knowledge of science and its
findings that can be called as functional food. Terms like functional food, ‘designer food’ and
‘techno food’ are also used to denote functional food manufactured by food companies for
promoting health. Generally, the functional food can give its user some specified or
predetermined amount of effective nutrients like vitamins, fats, proteins, carbohydrates, fibers
etc, needed for our growth, development and maintenance of health. Functional food can be
defined as any food that exerts health properties beyond the traditional nutrients it contains.
There are two categories of functional foods:

i) Foods that naturally contain biologically active, non-nutrient compounds known as
phytochemicals that provides health benefits. All plant foods are rich in phytochemicals.
ii)Food products specifically formulated to have higher amounts of nutrients or
phytochemicals than would naturally occur in that food. These are also called “designer
foods.”
6.3.1 Functional Food: Definition and History

A functional food is a food claimed to have an additional function by adding new ingredients
or more of existing ingredients. The term may also apply to traits purposely bred into existing
edible plants, such as purple or gold potatoes having enriched anthocyanin or carotenoid
contents, respectively. As per the definition, ‘Functional foods may be specifically designed
to have physiological benefits and/or reduce the risk of chronic disease beyond basic
nutritional functions, and may be similar in appearance to conventional food and consumed
as part of a regular
diet’. The term was first used in Japan in the 1980s where there is a government approval
process for functional foods called Foods for Specified Health Use (FOSHU).
Fundamentally, the functional foods are foods that have a potentially positive effect on health
beyond basic nutrition. Proponents of functional foods say they promote optimal health and
help reduce the risk of disease. A familiar example of a functional food is ‘Oatmeal’ because
it contains soluble fiber that can help lower cholesterol levels. The Food and Drug
Administration regulates the claims that manufacturers can make about functional food
nutrient contents that effects on disease, health or body function.
 Definitions of Functional Food

Following are some standard definitions of functional foods:
1. A modified food that claims to improve health or well-being by providing benefit beyond
that of the traditional nutrients it contains. Functional foods may include such items as
cereals, breads, beverages that are fortified with
vitamins, some herbs and nutraceuticals.
2. Functional food are foods that have a potentially positive effect on health beyond basic
nutrition. Proponents of functional foods say they promote optional optimal health and help
in reducing the risk of disease. The physiological benefits show that it can reduce the risk
factors of chronic diseases as it contains bioactive components.
3. Functional foods can be considered to be those whole, fortified, enriched Functional Food
or enhanced foods that provide health benefits when they are consumed with diet on a regular
basis. All foods are functional, as they provide taste, aroma or nutritive value.
4. Functional foods deliver additional or enhanced benefits over and above their basic
nutritional values. Some functional foods are generated around a particular functional
ingredient, for example foods containing probiotics, prebiotics a plant Stanols and Sterols.
Other functional foods or drinks can be foods fortified with a nutrient that would not usually
be present to any great extent, for example, Folic Acid Fortified Bread or Breakfast Cereals.
The functional foods should not be seen as an alternative to a varied and balanced diet and a
healthy lifestyle. Stanols and Sterols occur naturally in small amounts in plants and fruits and
are considered that it has cholesterol lowering effect and are added to products, such as
reduced/low fat spreads.
5. Functional foods are foods that have health promoting properties over and above their
nutritional values. The functional foods can be viewed as encompassing a very broad range of
products ranging from foods generated around a particular ingredient, for example Stanols
(sterol-enriched reduced), Low Fat Spreads and Dairy Products containing Probiotic Bacteria,
through to staple everyday foods fortified with a nutrient that would not usually be present to
any great extent. Figure 1.1 illustrates the various features of functional foods.
The level of consumption of the food that is required to achieve a beneficial effect on health
is an important consideration in particular, it should be possible to achieve the required level
of intake of the functional food within normal dietary pattern. A possible disadvantage of
functional foods from a health point of view is that they may obscure the boundaries between
food groups, normally defined by the specific selection of nutrients that foods in each group
provide.
 History
The term functional foods was introduced in Japan in the mid-1980s and refers to processed
food containing ingredients that aid specific bodily functions in addition to being nutritious.
Over two thousand years ago Hippocrates said, ‘Let food be thy medicine’. Although the
concept of functional foods is not entirely new, it has evolved considerably over the years. In
the early 1900s food manufacturers in the United States started adding ‘Iodine to Salt’ in an
effort to prevent Goiter, representing one of the first attempts at creating a functional food
through fortification.
Other twentieth-century examples include Vitamin A and D fortification of Milk and Niacin,
and Folic Acid fortification of Grains. These early fortification examples, however, focused
on reducing the risk of diseases of deficiency. In the latter part of the twentieth century,
consumers began to focus on wellness and the reduction of chronic disease. Research now
focuses frequently on the promotion of health through many lifestyle factors, including the
consumption of an optimal diet. As of 2002, researchers have identified hundreds of food
components with functional qualities, and they continue to make new discoveries surrounding
the complex benefits of phytochemicals in foods.
6.3.2 Benefits of Functional Foods

A functional food may be a traditional food which we consume as part of our usual diets. It is
shown to have physiological benefits and reduce that risk of chronic disease is it contains
bioactive compounds. A functional food is a typical food that have specific nutrients added to
it, like vitamins or minerals, fiber or probiotics or prebiotics. In general, this includes
anything for a specific function purpose.
Functional foods can be considered be those whole, fortified, enriched or enhanced foods that
provide health benefits beyond the provision of essential nutrients, for example vitamins and
minerals, when they are consumed at efficacious levels as part of a varied diet on a regular
basis. Linking the consumption of functional foods or food ingredients with health claims
should be based on sound scientific evidence, with the ‘gold standard’ being replicated,
randomized, placebocontrolled, intervention trials in human subjects. However, not all foods
on the market today that are claimed to be functional foods. This review categorizes a variety
of functional foods according to the type of evidences supporting their functionality, the
strength of that evidence and the recommended intakes. Functional foods represent one of the
most intensively investigated and widely promoted areas in the food and nutrition sciences
today.
However, it must be emphasized that these foods and ingredients are not magic bullets or
panaceas for poor health habits. Diet is only one aspect of a comprehensive approach to good
health.
6.3.3 Types of Functional Foods

1. Whole Food: It includes Oats, Soya, Fish, Garlic, Flaxseeds and Nuts, Grapes, Fruits and
Vegetable.
2. Fortified Foods: It includes the following;
 Fortified foods are natural foods fortified with other nutrients.
 Cereal and Cereals-Based products fortified with Folic Acid.
 Milk and Milk products are fortified with Vitamin B.
 Fats and Oils are fortified with Vitamin D and E.
3. Enhanced foods are foods that have more of a functional component through traditional
breeding, genetic engineering, etc., for example dairy product with probiotics.
The benefits derived by these foods are as follows:
 Reduce risk of Colon Cancer.
 Treatment of Respiratory Allergies.
 Control of Diarrhea and Dysentery Disorders.
 Decreases the Cholesterol level thus reducing the risk of heart disease.
6.3.4 Classification of Functional Foods

The functional foods are classified as follows:
1. Cereals: Wheat Bran, Oats, Corn
2. Legumes: Soya Bean and Soya-Based products
3. Oilseeds: Flaxseed Oil
4. Vegetables: Carrots, Psyllium, Green Leafy Vegetables, Tomatoes, Onion, Garlic
5. Fruits: Citrus Fruits
6. Dairy Products: Yoghurt and Other Dairy Products
7. Beverages: Green Tea
8. Fishes: Tuna, Salmon, Mackerel
9. Herbs and Spices: Turmeric, Gingers, Fenugreek Grouping of Functional Foods
The functional foods are grouped as follows :

Basic Foods
 Tomatoes having the natural level of the antioxidant Lycopene.
 Processed food includes Oat Bran Cereal having the natural level of Beta Glucan. Fortified
Foods
 Tea, Beverages and Fruit Juices are fortified with Calcium.
 Milk is fortified with Vitamin D.
 Grains are fortified with Added Fibers.
 Fats and Oils are fortified with Vitamin D and E.
Enhanced Foods
Enhanced foods have more of a functional component through traditional breeding, genetic,
engineering, etc.
 Dairy products with probiotics.
 Eggs with Omega-3 isolated. Purified preparations of active food ingredients, such as
herbal products.
 Curcumin from Turmeric.
 Isoflavones from Soy.
 Omega-3 from Fish Oils.
Oats : Oat products are dietary source of the cholesterol lowering, such as the soluble fibers
of Beta Glucan. It is now significant that tomatoes can reduce and Low Density Lipoprotein
(LDL) cholesterol thereby reducing the risk of Coronary Hearts Disease (CHD).
Soy : As we are aware that Soy has the highest protein content. It is now thought to play
preventive and therapeutic roles in Cardio Vascular Disease (CVD), Cancer, Osteoporosis
and the alleviation of Menopausal symptoms.
Flaxseed Amongst the major seed oils, flaxseed oil contains the most (57%) of the Omega3
Fatty Acid, a-Linoleic Acid. Consumption of flaxseed has also been shown to reduce total
and LDL cholesterol as well as platelet aggregation.
Tomatoes Those who consume tomato products 10 or more times per meal had less than one
half the risk of developing Prostate Cancer. Lycopene is the most abundant Carotenoid in the
prostate gland and Lycopene is the most efficient quencher of Functional Food singlet
oxygen in biological systems.
Garlic As we all know that Garlic is known for its medicinal properties. The health benefits
of garlic are numerous, including Cancer, Antibiotic, Antihypertensive, and Cholesterol-
Lowering properties. The flavor and pungency of garlic are due to an abundance of oil and
water soluble, sulfur containing elements, which are responsible for the medicinal effects
ascribed to this plant. The intact garlic bulb contains an odour less Amino Acid, Alliin which
is converted enzymatically by Alliance into Allicin when the garlic cloves are crushed.
Allicin then spontaneously decomposes to form numerous Sulphur containing compounds
some of which have been investigated for their chemo-preventive activity.
Citrus Fruits Some studies have shown that citrus fruits are protective against a variety of
human Cancer. Although Oranges, Lemons, Grape Fruits are sources of important nutrients,
such as Vitamin C and fibers. Citrus fruits are particularly high in a class of phytochemicals
known as the Limonoids.
Table illustrates the diet-disease relationship and their possible effects.

Cranberry
Cranberry juice is recognized as efficacious in the treatment of Urinary Tract Injections
(UTIs). The Benzoic Acid rich fruit causes acidification of the urine investigation have
focuses on the ability of Cranberry juice to inhibit the adherence of Escherichia coli to uro-
epithelial cells. This phenomenon has been attributed to two compounds, Fructose and a Non-
Dialyzable Polymeric compound.
Dairy Products
There is no doubt that dairy products are functional foods. They are one of the best sources of
Calcium, an essential nutrient which can prevent Osteoporosis and possibly Colon Cancer. In
addition to Calcium, other components which recent researches have focused in dairy
products are known as probiotics.
6.3.5 Advantages and Disadvantages of Functional Foods

Functional foods are foods that are fortified or enriched with additional nutrients or bioactive
compounds that provide health benefits beyond their basic nutritional value. While functional
foods have gained popularity due to their potential to promote health and prevent diseases,
they also come with advantages and disadvantages. Let's explore them:
Advantages:
1. Health Benefits: Functional foods are designed to provide specific health benefits,
such as improving digestion, boosting immunity, or reducing the risk of chronic
diseases. They often contain bioactive compounds like antioxidants, probiotics, or
omega-3 fatty acids, which can support overall well-being.
2. Convenience: Functional foods offer a convenient way to incorporate beneficial
nutrients into the diet. They are readily available and can be easily consumed as part
of a regular diet, making it convenient for individuals to access specific health-
promoting components.
3. Disease Prevention: Functional foods have the potential to reduce the risk of certain
diseases. For example, foods fortified with calcium and vitamin D can help prevent
osteoporosis, while those enriched with fiber can contribute to heart health by
reducing cholesterol levels.
4. Targeted Nutrition: Functional foods can provide targeted nutrition to specific
populations or individuals with specific dietary needs. For instance, foods fortified
with iron and folic acid are beneficial for pregnant women to prevent anemia and
support fetal development.
5. Variety and Innovation: Functional foods contribute to food diversity by offering a
wide range of options. They encourage innovation in the food industry, leading to the
development of new products with enhanced nutritional profiles and health benefits.
Disadvantages:
1. Potential Overconsumption: While functional foods can be beneficial, there is a risk
of overconsumption. People may mistakenly believe that consuming larger quantities
of functional foods will yield greater health benefits, leading to excessive intake of
certain nutrients or bioactive compounds, which can have adverse effects.
2. Cost: Functional foods, especially those with specialized ingredients or formulations,
can be more expensive than regular foods. This cost difference may limit accessibility
for certain populations or individuals on a tight budget.
3. Lack of Standardization: The regulation and standardization of functional foods can
vary across regions and countries. This lack of uniformity can make it challenging for
consumers to understand and compare the nutritional and health benefits of different
functional food products.
4. Potential Interactions and Allergies: Some functional foods may interact with
medications or have allergenic properties. Individuals with specific medical
conditions or allergies should exercise caution and consult healthcare professionals
before consuming functional foods.
5. False Health Claims: Due to the growing popularity of functional foods, there is a risk
of misleading or exaggerated health claims. Some products may make unfounded
assertions about their health benefits, leading to consumer confusion and inaccurate
expectations.

1) What is functional food?

………………………………………………………………………………………………
……….……………………………………………………………………………………
………………………………………………………………………………………………
………………………………………………………………………………………………
2) What is the role of functional food?

………………………………………………………………………………………………
……….……………………………………………………………………………………
………………………………………………………………………………………………
………………………………………………………………………………………………
3) Explain the types of functional foods.

………………………………………………………………………………………………
……….……………………………………………………………………………………
………………………………………………………………………………………………
………………………………………………………………………………………………
4) Fill in the blanks:

1. Functional foods contain ……. compounds or ingredients that have specific
physiological effects on the body.
2. Regulatory bodies such as the ……… provide guidelines and regulations for the
labeling and safety of functional food products.
3. Examples of functional foods include fortified cereals, probiotic yogurt, and omega-3
enriched ____________.
6.4 DIETARY SUPPLEMENTS OR FOOD SUPPLEMENTS

Dietary supplements are also called food supplements or nutritional supplements. They are
designed to provide nutrients which are missing in our daily diet. In different countries,
dietary supplements are classified differently. In some countries, they are categorized under
foods whilst in some as drugs. They are preparations intended to supply nutrients, such as
vitamins, Nutraceuticals minerals, fatty acids or amino acids, that are missing or are not
consumed in sufficient quantity in a person’s diets. Some countries define dietary
supplements as foods, while in others they are defined as drugs.
Dietary supplements also include non medicinal herbal supplements and hormones like
pregnenolone and melatonin. Generally, a dietary supplement contains ingredients like
vitamins, minerals, amino acids, herb, concentrate, metabolite, extract, or their combinations.
Dietary supplements are also used to increase the performance of athletes and sports players.
Food supplements are the best way to get our daily dose of vitamins and minerals especially
in children. Vegetarian diet often lacks vitamin B12, hence Vitamin B12 supplement is useful
for the vegetarians.
After recognizing the success and potential of dietary formulations, pharmaceutical
companies got into the area of manufacturing dietary supplements with the help of
sophisticated equipment and techniques. They are using attractive and high-tech expensive
packaging for their products.
The dietary products attract not only the pharmaceutical market, but also the general market.
Since the concept of food supplements was based on the dietary component, the regulatory
norms applicable to the foods are currently used for approving the formulations. Some
experts are of opinion that it is ideal to call them recipes than formulations. The traditional or
natural medicines were in use for thousands of years. Various countries have defined their
norms for such formulations.
6.4.1 Type of Dietary Supplements

Dietary supplements are products that are intended to supplement the diet and provide
nutrients that may be missing or insufficient in a person's regular diet. Here are some
common types of dietary supplements:
1. Vitamins: These are supplements that contain essential vitamins such as vitamin C,
vitamin D, vitamin B12, and others. Vitamins are crucial for various bodily functions
and are necessary for overall health.
2. Minerals: Mineral supplements provide essential minerals like calcium, iron, zinc,
magnesium, and others. These minerals play important roles in maintaining healthy
bones, supporting immune function, and other physiological processes.
3. Herbal Supplements: Herbal supplements are derived from plants and are used to
support various aspects of health. Examples include ginkgo biloba, echinacea,
turmeric, and garlic supplements. Herbal supplements are often used for their
potential medicinal properties.
4. Probiotics: Probiotic supplements contain beneficial bacteria that help maintain a
healthy balance of gut bacteria. They are commonly used to support digestive health
and boost the immune system.
5. Omega-3 Fatty Acids: Omega-3 fatty acid supplements, usually derived from fish oil
or algae, provide essential fatty acids like EPA (eicosapentaenoic acid) and DHA
(docosahexaenoic acid). These fatty acids are important for brain health, heart health,
and reducing inflammation.
6. Protein Supplements: Protein supplements, such as whey protein or plant-based
protein powders, are commonly used by athletes and individuals looking to increase
their protein intake for muscle recovery, muscle building, or weight management
purposes.
7. Fiber Supplements: Fiber supplements, such as psyllium husk or glucomannan, are
taken to support digestive health and promote regular bowel movements. They can
help increase daily fiber intake when dietary sources are insufficient.
8. Sports Supplements: Sports supplements are specifically designed to enhance athletic
performance and include products like pre-workout formulas, creatine supplements,
and branched-chain amino acids (BCAAs).
9. Meal Replacement Supplements: Meal replacement supplements are formulated to
provide a complete and balanced meal in a convenient form, typically in the form of
shakes or bars. They are often used for weight management or as a convenient
alternative to traditional meals.
6.5 NUTRACEUTICALS AND FUNCTIONAL FOODS MARKET IN

INDIA
The nutraceuticals and functional foods market in India has been experiencing significant
growth in recent years. Here is an overview of the market:
1. Market Size and Growth: The nutraceuticals and functional foods market in India has
witnessed substantial growth, driven by increasing health consciousness, rising
disposable incomes, and a growing focus on preventive healthcare. The market was
valued at USD 4.73 billion in 2020 and is projected to reach USD 18.16 billion by
2025, growing at a CAGR of 30.9% during the forecast period.
2. Regulatory Framework: The Food Safety and Standards Authority of India (FSSAI) is
the regulatory body responsible for regulating and governing nutraceuticals and
functional foods in India. FSSAI has established guidelines and regulations for the
manufacturing, labeling, and marketing of these products to ensure safety and quality.
3. Product Segments: The nutraceuticals and functional foods market in India
encompasses various product segments, including dietary supplements, functional
beverages, functional foods, and fortified foods. Dietary supplements, such as
vitamins and minerals, hold a significant share in the market, followed by functional
beverages like probiotic drinks and herbal teas.
4. Key Drivers: a. Increasing Health Consciousness: Growing awareness about the
importance of preventive healthcare and maintaining a healthy lifestyle has driven the
demand for nutraceuticals and functional foods. b. Rising Disposable Incomes: As
disposable incomes have increased, consumers are willing to spend more on products
that offer health benefits and improve overall well-being. c. Urbanization and
Changing Lifestyles: Rapid urbanization and changing lifestyles have led to a shift in
dietary preferences, with consumers seeking convenient and healthier food and
beverage options. d. Aging Population: The increasing elderly population in India has
created a demand for products that address age-related health concerns, such as bone
health, cognitive function, and cardiovascular health.
5. Market Trends: a. Ayurvedic and Herbal Nutraceuticals: Ayurvedic and herbal
nutraceuticals are gaining popularity due to their natural and traditional health
benefits. b. Functional Beverages: Functional beverages, including probiotic drinks,
fortified juices, and energy drinks, are witnessing high demand among health-
conscious consumers. c. Personalized Nutrition: The concept of personalized
nutrition, where products are tailored to individual needs and preferences, is gaining
traction in the market. d. E-commerce and Online Retailing: The growth of e-
commerce platforms and online retailing has facilitated easy access to a wide range of
nutraceutical and functional food products, driving market growth.
6. Challenges: a. Lack of Awareness: Despite the growing market, there is still a need
for increased consumer awareness about the benefits and proper usage of
nutraceuticals and functional foods. b. Quality Control and Standardization: Ensuring
consistent quality and standardization across products remains a challenge in the
industry. c. Price Sensitivity: Price sensitivity among consumers, especially in rural
areas, can hinder the adoption of premium nutraceutical and functional food products.
7. Key Players: The Indian nutraceuticals and functional foods market is characterized
by the presence of both domestic and international players. Some prominent
companies operating in the market include Dabur India Ltd, Amway India Enterprises
Pvt. Ltd, Himalaya Drug Company, Nestlé India Ltd, and Patanjali Ayurved Ltd.
6.6 REGULATIONS OF NUTRACEUTICALS

Along with the growing healthcare industry in India there is an emerging trend in ‘Fast
Moving Healthcare Goods (FMHG)’ which is worldwide known as Nutraceuticals. However
Nutraceuticals as they are marked in India has no regulatory definition. The existing
provision of the Drugs and Cosmetics Act 1940 does not cover products like nutraceuticals.
Till 2008, India is not having a legislation to control the manufacture and marketing of
nutraceuticals or for a proper definition of the item. Nutraceuticals are a new frontier needing
continuing excellent science and high standards if they are to take their place in the health
armamentarium.
How to Regulate Marketing of Nutraceuticals in India?

In India there are many issues to be addressed in the case of nutraceuticals due to the absence
of an effective regulation for them. The main hurdle appears to be at the level of quality and
claim parameters. Manufacturers and their marketing agent want all possible benefits with
tall label claims. It is essential to govern the disorganized sector with rational attitude.
Ayurvedic and unani medicines are herbo-mineral based and sufficient numbers of ancient
books are available as a base to accredit therapeutic claims. Modern medicine has prescribed
parameters related to drug discovery, but they cannot be applied to the nutraceuticals as such.
The guidelines for nutraceuticals shall, therefore, be similar to regulatory requirements for
ayurveda, siddha, unani or homeopathy medicines. The nutraceuticals that are purely herbal
can be regulated through the Prevention Food Adulteration Act. All the GMP parameters
applicable to ayurvedic manufacturing units have to be made applicable to herbo-mineral
formulations. The provisions of the Drugs and Magic Remedies Objectionable Advertisement
Act have to apply to the nutraceuticals. The nutraceutical manufacturers should be directed to
insert printed material with information to empower the user.
Some Indian nutraceutical manufacturers have done their labeling as per the law of US
Government. ‘This product should not be consumed during pregnancy’ is one example very
commonly seen on the labels. Ayurvedic products are not supposed to mention any such
clause. Therefore, the law for nutraceuticals for the Indian market should also include such
considerations.
India has the base of ayurveda, and therefore it is easier for Indians to study nutraceuticals
and explain and conceive their clinical efficacy. Is there a need to mention the dosage on the
sale pack of nutraceuticals? We are not specifying the dose of nutrients like biscuit or sugar
sweets. Then why for nutraceuticals? It appears to be a reasonable question. However, we
had seen that often the nutraceuticals are enriched with substances like vitamins and minerals
which are to be taken in regulated quantities and manner.
6.7 THE FUTURE OF NUTRACEUTICALS AND FUNCTIONAL

FOODS
Currently more focus in terms of research has been initiated to increase our understanding
and need of nutraceuticals and functional food. In this direction, government organization,
food scientist, and private research institutes are working substantially. Basically, the efforts
are concentrated towards identification of different functional foods and its mechanism which
help or prevent chronic disease or optimize health and ultimately reduce the cost of
healthcare, which indeed help in reduction of healthcare costs.
Emerging area of research namely ‘nutrigenomics’ has attracted the food nutritionists
worldwide. Nutrigenomics establish a relationship between specific nutrients and specific
nutrient diets based on an individual’s genotype which have greater impact on future research
and development in functional foods. It modifies the diet plant according to genetic profile of
individual. Food biotechnology is another emerging field that will have a great impact on the
future of nutraceutical and functional foods. With the help of modern techniques of
biotechnology,composition offood can be altered e.g. golden rice enriched with β carotene
and rice fortified with iron (Institute of Food Technologies, 2000). Consumption of
fortified/enriched grains helps in preventing diseases such as ischemia caused by iron and
blindness due to vitamin A deficiency. Addition of nutritious or non-nutritious ingredients in
the food might benefit in inhibiting the diseases related to cancer, diabetes, bone or heart
(Falk et al., 2002).
6.8 NUTRIGENOMICS
Nutrigenomics may be defined as the application of genomic tools to study the integrated
effects of nutrients on gene regulation. However, it holds great promise in increasing the
understanding of how nutrients affect molecular events in an organism for development and
progression of various diseases.
The working definition of Nutrigenomic is that it provides a genetic and molecular
understanding for how common dietary chemicals (i.e., nutrients) affect the balance between
health and disease by altering the expression and/or structure of an individual’s genetic make-
up.
 The new branch of genomic and nutritional research can finely be summarized
with the following five points:
a. Common dietary chemicals and nutrients directly or indirectly act on the human genome to
alter gene expression or structure.
b. Under certain circumstances and in some individuals, diet can be a serious risk factor for a
number of diseases.
c. Some diet-regulated genes are susceptible genes and likely to play a role in the onset,
incidence, progression, and/or severity of chronic diseases.
d. The degree to which diet influences the balance between healthy and disease states may
depend on an individual’s genetic make-up (e.g., efficient genetic polymorphism and nutrient
metabolism).
e. Dietary process based on knowledge of nutritional requirements, nutrition states, and
genotype (i.e., “individualized nutrition”) can be used to prevent, mitigate, or cure chronic
disease.
Many chemicals in foods are nutrients, i.e., these are metabolized to energy or involved in
key metabolic reactions (e.g., vitamins). But some naturally occurring chemicals in foods are
ligands for transcription factors and directly alter gene expression. Other dietary chemicals
alter signal transduction pathways and chromatin structure to indirectly affect gene
expression.
6.8.1 Effect of Nutrigenomics

At the cellular level nutrient may:
a. Act as a ligand for transcription factor receptor.
b. Be metabolized by primary, secondary pathways, thereby altering concentration of
substrate or intermediates.
c. Positively or negatively affects signal pathway.
Dietary chemical may interact with one or more variants to increase or decrease disease risk.
2. Micronutrients, Macronutrients: Effects on Gene:

Human diets almost require 40 micronutrients. The specific micronutrients are associated
with CVD (B Vitamin, carotinoids, Vitamin E), cancer (folate, carotinoids), neural tube
defect (folate) and bone mass.
The deficiency of vitamin B12/B6/folic acid/niacin/, vitamin C and E or iron and zinc appear
to mimic radiation in damaging DNA by causing single and double strand breaks, oxidative
lesion or both. A good number of other degenerative diseases of aging are also being
associated with low fruits and vegetables intake.
The specific mechanisms are being determined for the role of certain minerals (calcium,
magnesium, manganese, copper, and selenium) and vitamins in heart disease from work in
humans in cell culture system.
Unbalanced intake of any of the three major macronutrients, carbohydrates, fats, proteins
causes the initiation, progression, and severity of chronic disease.
The single macronutrient or micronutrient is unable to prevent chronic diseases. Dietary
imbalances and dietary supplements from micronutrients deficiencies to overconsumption of
macronutrients of dietary supplements are the modifiers of metabolism and potentiates of
chronic diseases.
Specific subgroups are already targeted with “subgroup nutrition” (e.g., cholesterol-lowering
margarines) without stressing the genetic background of variation of nutritional response.
A big challenge is in front of us in validating the combined action of these minor-impact
polymorphisms and their practical effect on the relation between nutrition and health on the
basis of scientific pointof view.
6.8.2 Impact of Nutrigenomics on a Genetic Level:

Nutrigenomics aims to uncover the molecular mechanisms underlying these interactions and
provides insights into personalized nutrition and disease prevention. Here are the key points
highlighting the impact of nutrigenomics on a genetic level:
1. Genetic Variations:
 Nutrigenomics investigates single nucleotide polymorphisms (SNPs) and other
genetic variations that influence nutrient metabolism and utilization.
 These genetic variations can affect enzymes, transporters, and receptors
involved in nutrient absorption, metabolism, and signaling pathways.
 Genetic differences can lead to variations in nutrient requirements, nutrient
utilization efficiency, and susceptibility to nutrient-related diseases.
2. Nutrient-Gene Interactions:
 Nutrients can interact with specific genes and affect their expression, leading
to changes in protein production and metabolic processes.
 Nutrient-gene interactions can influence various cellular functions, including
inflammation, oxidative stress, and DNA repair.
 The impact of nutrients on gene expression can vary depending on an
individual's genetic makeup, resulting in personalized responses to dietary
components.
3. Gene Expression Profiling:
 Nutrigenomics utilizes techniques such as microarrays or RNA sequencing to
analyze gene expression patterns in response to different diets or nutrients.
 Gene expression profiling helps identify specific genes and pathways affected
by dietary interventions, providing insights into the biological effects of
nutrients.
4. Nutrient-Induced Epigenetic Modifications:
 Nutrients can modulate epigenetic modifications, which are reversible changes
to DNA or associated proteins that affect gene expression without altering the
underlying DNA sequence.
 Epigenetic modifications include DNA methylation, histone modifications,
and non-coding RNA molecules.
 Nutrient-induced epigenetic changes can influence gene expression patterns
and contribute to the development or prevention of various diseases.
5. Personalized Nutrition:
 Nutrigenomics enables personalized nutrition recommendations based on an
individual's genetic profile.
 Genetic testing can identify specific genetic variations that influence nutrient
metabolism, response to certain dietary components, and disease risk.
 Personalized nutrition plans can optimize nutrient intake, considering an
individual's genetic predispositions and nutritional requirements.
6. Disease Prevention and Management:
 Nutrigenomics provides insights into the role of nutrition in preventing and
managing chronic diseases.
 Genetic variations related to nutrient metabolism and utilization can influence
disease risk and treatment response.
 Understanding these genetic factors helps design targeted dietary interventions
and identify individuals who may benefit from specific nutritional
interventions.
7. Nutrigenomics and Obesity:
 Genetic variations can influence an individual's response to dietary factors
related to obesity.
 Nutrigenomics studies have identified genes involved in appetite regulation,
fat metabolism, and energy balance.
 Personalized dietary strategies based on genetic information can aid in weight
management and obesity prevention.
8. Nutrigenomics and Cardiovascular Health:
 Genetic factors influence an individual's susceptibility to cardiovascular
diseases and response to dietary interventions.
 Nutrigenomics research has identified genes involved in lipid metabolism,
blood pressure regulation, and inflammation.
 Understanding these genetic factors helps tailor dietary recommendations for
cardiovascular disease prevention and management.
9. Nutrigenomics and Cancer:
 Genetic variations play a crucial role in cancer development and progression.
 Nutrigenomics research focuses on identifying genetic factors that influence
cancer risk and response to dietary interventions.
 Personalized dietary strategies based on an individual's genetic profile can
help reduce cancer risk and optimize treatment outcomes.
10. Future Implications:
 Advances in nutrigenomics hold promise for precision nutrition,
where dietary recommendations are tailored to an individual's genetic and epigenetic makeup.
- Nutrigenomics can contribute to the development of functional foods and nutraceuticals
targeted at specific genetic subgroups. - Integration of nutrigenomics into healthcare practice
may lead to more effective disease prevention and personalized treatment strategies.
6.9 SUMMARY
Functional food, nutraceuticals, dietary supplements, and nutrigenomics are interconnected
concepts in the field of nutrition and health. Functional foods are whole foods or food
products fortified with additional nutrients or bioactive compounds that provide specific
health benefits beyond basic nutrition. Nutraceuticals refer to isolated or concentrated
bioactive compounds found in foods, herbs, or dietary supplements that have medicinal or
health-promoting effects. Dietary supplements are products taken orally to supplement the
diet and provide essential nutrients. Nutrigenomics studies how nutrients and bioactive
compounds interact with genes, aiming to understand individual variations in response to diet
and develop personalized nutritional recommendations. These concepts collectively
contribute to the evolving field of personalized nutrition for optimal health and well-being.
6.10 KEY WORDS

Functional Food: Food product that provides additional health benefits beyond basic
nutrition.
Nutraceuticals: Bioactive compounds or substances extracted from food sources that provide
health benefits beyond basic nutrition.
Dietary Supplements: Products containing dietary ingredients intended to supplement the
diet and provide necessary nutrients.
Nutrigenomics: Study of the interaction between nutrition, genetics, and gene expression.
Bioactive Compounds: Natural compounds found in foods that have physiological effects on
the human body. They can exert positive health effects by interacting with specific biological
targets, such as enzymes or receptors.
Nutrients: Essential substances found in food that are required for proper growth,
development, and maintenance of the body. They include macronutrients (carbohydrates,
proteins, and fats) and micronutrients (vitamins and minerals).
Phytochemicals: Biologically active compounds present in plants that provide health
benefits. Phytochemicals, such as polyphenols and flavonoids, are known for their
antioxidant and anti-inflammatory properties.
Probiotics: Live microorganisms that confer health benefits when consumed in adequate
amounts. Probiotics, commonly found in fermented foods, help maintain a healthy balance of
gut bacteria and support digestive health.
Antioxidants: Antioxidants are substances that help protect the body against oxidative stress
caused by free radicals. They can be found in certain nutraceuticals and are believed to have a
range of health benefits, including reducing the risk of chronic diseases such as heart disease
and cancer.
Nutrient-Disease Interactions: Nutrient-disease interactions refer to the effects of specific
nutrients or bioactive compounds on the prevention or management of various diseases.
Nutraceuticals often play a role in these interactions by providing targeted health benefits or
addressing specific nutritional deficiencies associated with certain diseases.
Zoonoses: Zoonoses refer to diseases or infections that can be transmitted between animals
and humans. These diseases can be caused by bacteria, viruses, parasites, or fungi and can
pose significant public health risks.
Nutrigenomics: Nutrigenomics is the study of how nutrients and bioactive compounds
interact with an individual's genes, and how these interactions influence health, disease risk,
and response to dietary interventions.
Gene expression: Gene expression refers to the process by which information encoded in
genes is used to produce functional products, such as proteins. Nutrigenomics investigates
how nutrients can affect gene expression patterns, potentially influencing cellular processes
and health outcomes.
Single nucleotide polymorphisms (SNPs): Single nucleotide polymorphisms are variations
in a single DNA building block (nucleotide) within a person's genetic code. Nutrigenomics
explores how specific SNPs can impact an individual's response to dietary components,
including nutrient metabolism and susceptibility to certain diseases.
6.11 TERMINAL QUESTIONS

1. What is dietary fiber and why is it important for human health?
2. Can dietary fiber be beneficial for individuals with gastrointestinal disorders, such as
irritable bowel syndrome (IBS)?
3. What is nutrigenomics, and how does it relate to human health and nutrition?
4. How does nutrigenomics study the interaction between genes and dietary factors?
6.12 ANSWERS TO CHECK YOUR PROGRESS EXERCISES

1. b
2. c
3. a
4. b

1. Functional food refers to a food product that is designed to provide additional health
benefits beyond its basic nutritional value. These foods are typically enriched with
bioactive compounds or ingredients that can positively impact physiological functions
and promote well-being. Functional foods are often fortified or formulated with specific
nutrients, vitamins, minerals, antioxidants, probiotics, prebiotics, or other biologically
active substances.
2. The role of functional food is to enhance and promote health by targeting specific
physiological functions or addressing particular health concerns. These foods go beyond
basic nutrition by offering additional health benefits that can contribute to disease
prevention, management, and overall well-being. Functional foods can support various
aspects of health, such as cardiovascular health, digestive health, immune function,
cognitive function, or weight management.
3. There are different types of functional foods based on their specific health benefits and
ingredients. Some common types include:
 Fortified foods: These are foods that have additional nutrients or bioactive
compounds added during processing. Examples include vitamin-fortified cereals,
calcium-fortified orange juice, or omega-3-fortified milk.
 Probiotics: These are foods that contain live beneficial bacteria that can promote a
healthy gut microbiota. Yogurt, kefir, and certain fermented foods are examples of
probiotic-rich foods.
 Prebiotics: Prebiotics are non-digestible fibers that serve as food for beneficial gut
bacteria. They help in maintaining a healthy gut microbiota. Foods like onions, garlic,
bananas, and whole grains are good sources of prebiotics.
 Functional beverages: These are beverages that contain added nutrients or bioactive
compounds, such as antioxidants or phytochemicals. Green tea, herbal teas, and sports
drinks with added electrolytes are examples of functional beverages.
 Omega-3 enriched foods: Omega-3 fatty acids are essential for brain health and
cardiovascular health. Foods like fatty fish, flaxseeds, and chia seeds are sources of
omega-3 fatty acids.
4. 1. Bioactive
2. FDA
3. Eggs
6.13 ANSWERS TO TERMINAL QUESTIONS

1. Dietary fiber refers to the indigestible portion of plant-based foods that passes through
the digestive system relatively intact. It includes components such as cellulose,
hemicellulose, pectin, and lignin. While the human body cannot fully digest fiber, it
plays a crucial role in maintaining a healthy digestive system and offers several
benefits. Fiber adds bulk to the diet, promoting regular bowel movements and
preventing constipation. It also helps control blood sugar levels by slowing down the
absorption of sugars, which is beneficial for individuals with diabetes. Additionally,
dietary fiber aids in weight management as it promotes a feeling of fullness, reducing
overall calorie intake. It can also help lower cholesterol levels, reducing the risk of
heart disease. Overall, consuming an adequate amount of dietary fiber is important for
promoting digestive health, maintaining stable blood sugar levels, managing weight,
and reducing the risk of certain chronic diseases.
2. Yes, dietary fiber can be beneficial for individuals with gastrointestinal disorders,
including irritable bowel syndrome (IBS). While the impact of fiber on IBS symptoms
can vary from person to person, it is often recommended as part of the dietary
management for IBS. Soluble fiber, found in foods like oats, barley, fruits, and
vegetables, can help regulate bowel movements and reduce diarrhea in some
individuals with IBS. On the other hand, insoluble fiber, found in whole grains and
vegetables, can add bulk to the stool and alleviate constipation. It is important to note
that the type and amount of fiber that is well-tolerated can vary among individuals
with IBS. Therefore, it is advisable to work with a healthcare professional or
registered dietitian to determine the most suitable fiber intake for individual needs and
symptoms.
3. Nutrigenomics is a field of study that explores the relationship between genes,
nutrition, and overall health. It examines how different nutrients and dietary factors
can influence gene expression, as well as how individual genetic variations can affect
the body's response to nutrients. Nutrigenomics aims to understand how the
interaction between genes and diet can impact an individual's susceptibility to certain
diseases, their nutritional requirements, and their response to dietary interventions. By
studying these interactions, nutrigenomics seeks to provide personalized nutrition
recommendations and develop targeted dietary strategies to optimize health and
prevent chronic diseases.
4. Nutrigenomics investigates the complex interplay between genes and dietary factors
by analyzing how specific nutrients or dietary components can influence gene
expression and activity. It examines how certain genes may affect the metabolism,
absorption, and utilization of nutrients, as well as how dietary factors can impact gene
function and regulation. Nutrigenomics utilizes techniques such as gene expression
profiling, genome-wide association studies, and epigenetic analyses to identify
genetic variations and molecular mechanisms that underlie individual responses to
diet. By understanding these interactions, researchers can gain insights into the
genetic factors that influence nutritional requirements, dietary responsiveness, and
disease risk. Ultimately, this knowledge can be used to develop personalized dietary
recommendations and interventions tailored to an individual's unique genetic makeup,
aiming to promote optimal health and prevent or manage chronic conditions.

Block 1

Uploaded by

Block 1

Uploaded by

Indira Gandhi

National Open University MVP-007

Course Coordinators: Dr. Mita Sinhamahapatra, SOA, IGNOU

 List the novel processing technologies used for food processing;

1.2 HIGH PRESSURE PROCESSING (HPP)

1.2.1 Principle of HPP

Equipment for HPP:

Figure 1.1 Direct method high hydrostatic pressure generation

Figure 1.2 Indirect method high hydrostatic pressure generation

Pressure medium Bottom closure

Pump Pressure medium tank

1.2.2 Application in food processing

1.2.3 Effects on food quality and safety

1.3 PULSED ELECTRIC FIELD PROCESSING (PEF)

1.3.1 Principle of PEF

Equipment for PEF:

Figure 1.3 :PEF food processing with basic components

1.3.2 Application in food

1.3.3 Effects on food quality and safety

Check Your Progress Exercise 1

3. What is the basic principle of PEF food processing?

5. What are the effect of PEF on microbes and enzymes in food?

1.4.1 Principle of PL technology

Equipment for application of PL technology: It can be applied commercially in batch or

Figure 1.4: High intensity pulsed light system

1.4.2 Application of PL technology

1.4.3 Effects on food quality and safety

It reduces the activity of various enzymes ( lipase, proteinase, oxidoreductase, hydrolase,

1.5.1 Principle of ultrasound processing

Figure 1.5: Formation and collapse of cavitation bubble in ultrasound field

Figure 1.6 Ultrasonic processing probe (a) and bath (b)

(a) Ultrasonic probe (b) Ultrasonic bath

1.5.2 Application in food

1.5.3 Effects on food quality and safety

Check Your Progress Exercise 2

iii. High intensity ultrasound has frequency range from …. to ….kHz

2. What is the purpose of using PL technology in food industry?

3. How does PL technology extend shelf life of food?

4. How does ultrasound kill microbes in liquid food?

5. What is the effect of ultrasound on food quality?

1.6 SUPERCRITICAL FLUID TECHNOLOGY

1.6.1 Principle of supercritical fluid technology

Figure 1.7 Phase diagram of a supercritical fluid

1.6.2 Application in food

1.6.3 Effects on food quality and safety

1.7.3 Effects on food quality and safety

2. Why supercritical CO2 is widely used as supercritical fluid?

3. What are the applications of Supercritical fluid technology?

4. What are the applications of cold plasma in food?

1.8.1 Principle of Food Irradiation

1.8.2 Sources and doses of irradiation

1.8.3 Application of irradiation in food industry

1.8.4 Effects on food quality and safety

1.9 OZONE TREATMENT

1.9.2 Application in Food

1.9.3 Effects on food quality and safety

1.10 ULTRAVIOLET LIGHT TREATMENT

1.10.1 Principle of ultraviolet light treatment

1.10.3 Effects on food quality and safety

1.11 OHMIC HEATING

1.11.1 Principle of Ohmic heating

Ohmic heated product

1.11.2 Application in food

1.11.3 Effects on food quality and safety

Check Your Progress Exercise 4

ii. In radurization, a dose of …..kGy is used.

2. What is the effect of irradiation on nutritional and sensory quality of food?

3. Name the FDA approved sources of irradiation for food.

4. How ozone is produced for use in food decontamination?

5. Why ozone is considered as safer than other chemical decontamination method?

6. How does UV light improve microbial safety of food?

1.12 LET US SUM UP

1.13 KEY WORDS

1.14 ANSWERS TO CHECK YOUR PROGRESS EXERCISES

Check Your Progress Exercise 1

2. Two basic principles are La Chatelier’s Principle and Isostatic Rules.