Advances in Functional Food Technology Extraction, Processing, and Emerging Trends - Presentation PDF

Dr Joham Sarfraz Ali *Unlocking the Science Behind Health   Antioxidants: Protect against free radicals. Probiotics: Improve gut health. Omega-3 fatty acids: Reduce cardiovascular risks.  Definition: Extraction isolates bioactive compounds for functional food applications....

Dr Joham Sarfraz Ali *Unlocking the Science Behind Health   Antioxidants: Protect against free radicals. Probiotics: Improve gut health. Omega-3 fatty acids: Reduce cardiovascular risks.  Definition: Extraction isolates bioactive compounds for functional food applications. Key goals: ⚬ Maximize yield. ⚬ Maintain bioactivity and purity. ⚬ Ensure cost-efficiency and sustainability.  1. Solvent extraction: Common for flavonoids, polyphenols, and carotenoids. Pros: Simple and cost-effective. Cons: Residual solvent toxicity. 2. Steam distillation: Used for essential oils (e.g., lavender, clove). Challenges: High energy use and potential compound degradation. Solvent extraction Steam Distillation  Popular solvents: Ethanol, methanol, acetone, and water. Applications: Extraction of phenolics from plants and spices. Optimizations: ⚬ Use of green solvents (e.g., ionic liquids, deep eutectic solvents). Heat water to create steam. Steam carries volatile compounds for condensation. Essential oils (e.g., peppermint, eucalyptus).    Key Features: ⚬ Use of CO2 under high pressure as a solvent. ⚬ High selectivity and low temperature operation. Applications: Omega-3 from fish oil, caffeine removal from coffee. Challenges: High initial cost. Mechanism: High pressure accelerates solvent penetration and solubility. Applications: Polyphenols from tea leaves, alkaloids from medicinal plants. Principle: Short bursts of high voltage disrupt cell membranes. Applications: Extraction of carotenoids from tomatoes, betanin from beets. ⚬ UAE and MAE: Fast and energy- efficient. ⚬ SFE: High purity but expensive. ⚬ Solvent-based: Economical but toxic solvents.   ⚬ ⚬ ⚬ Choose methods based on target compounds and budget. ⚬ Growing trend towards eco-friendly and scalable approaches. Why innovation matters: Address health challenges (e.g., obesity, diabetes). Meet consumer demands for sustainability and personalization. Enhance shelf life and nutrient retention. Technology as the backbone of functional food innovation.  Applications: ⚬ Nano-encapsulation of bioactives for targeted delivery. ⚬ Improved solubility and stability of nutrients. Examples: Nano-carriers for omega-3 fatty acids, curcumin nanoparticles. Challenges: Regulatory concerns and consumer perception. Layer-by-layer deposition for customizable food shapes and compositions. Personalization of functional foods (e.g., specific vitamins for individuals). Waste reduction through precise ingredient use. Applications: Genetic engineering of crops with enhanced bioactives. Use of fermentation for probiotics and bio-enriched foods. Case study: Golden rice with increased beta- carotene. Key strategies: Use of renewable resources for food production. Eco-friendly packaging (e.g., biodegradable films). Examples: Algae as a source of functional ingredients. Solar drying for preserving nutrients.  Mechanism: Uses pressures up to 600 MPa to inactivate microbes. Advantages: ⚬ Preserves sensory and nutritional properties. ⚬ Eliminates the need for chemical preservatives. Applications: Functional beverages and juices. Applications: Real-time monitoring of production processes. Traceability of functional food ingredients from farm to fork. Examples: Smart sensors for quality control in functional food factories. Applications: Predictive models for nutrient optimization. Automated quality control in production lines. Case study: AI for detecting antioxidant levels in herbal extracts.  Principle: A decentralized system ensuring transparent supply chains. Benefits: ⚬ Guarantees ingredient authenticity. ⚬ Builds consumer trust in functional food brands. Example: Tracking organic functional foods (e.g., chia seeds).  ⚬ ⚬ Applications: Development of crops with enhanced bioactive profiles. Reducing anti-nutritional factors in raw materials. Examples: High-fiber wheat developed using CRISPR.  ⚬ ⚬ Examples: Pasteurization, sterilization, blanching. Impact: Can degrade sensitive functional compounds (e.g., vitamins).   Mechanism: Short high-voltage pulses for microbial inactivation. Applications: Juices, plant-based drinks with retained bioactivity.  ⚬ Reverse osmosis for concentrating fruit juices. ⚬ Ultrafiltration for isolating proteins from whey. Types: Active (oxygen scavengers) and intelligent packaging (sensor-integrated). Examples: Vitamin-enriched films for functional snacks. Concept: Combining traditional and modern methods. Example: UAE + enzymatic hydrolysis for functional extracts. Conventional: Cost-effective but nutrient loss. Emerging: Nutrient preservation but higher cost. Trends to watch: Biofortification of crops. AI-driven personalization of diets. Key challenges: Scaling emerging technologies. Addressing regulatory barriers.  ⚬ Expansion into creating personalized ⚬ Advances in genomics and AI will functional snacks with precision in ⚬ Real-time data analytics for enable functional foods tailored to nutrient content. predicting consumer trends. individual DNA and metabolic profiles. ⚬ Applications in elderly nutrition, ⚬ Development of AI tools for identifying ⚬ Potential for at-home testing kits to medical food, and sports-specific novel bioactives and optimizing recommend custom diets. diets. processing methods.  Adoption of sustainable extraction processes (e.g., supercritical CO₂, pulsed electric fields) for bioactive compounds. Increased use of renewable raw materials, such as algae and insect proteins. Valorization of food waste for extracting bioactives like polyphenols, carotenoids, and fibers. Use of byproducts to reduce costs and environmental impact. Global Harmonization of Regulations: Standardized guidelines for health claims on functional foods. Enhanced consumer trust through stricter quality controls and transparent labeling. Safety of Emerging Technologies: Establishing safety benchmarks for nanotechnology, CRISPR, and biofortification methods in food. Preventive Healthcare Expansion: Functional foods as a primary strategy to combat lifestyle diseases (e.g., diabetes, heart disease). Integration into public health policies globally. Focus on Gut Health and Immunity: Rising demand for prebiotics, probiotics, and postbiotics. Advancements in microbiome research to target gut-specific functional foods. Growth of Plant-Based Functional Foods: Rising consumer interest in plant-derived proteins, omega-3s, and antioxidants. Expansion of vegan-friendly functional product ranges. Global Functional Food Market Outlook: Predicted CAGR of over 9% from 2023–2030, with Asia-Pacific leading due to health-conscious consumer bases. Partnerships between academia, industry, and governments to fund innovations. Multidisciplinary research combining food science, biotechnology, and data science for breakthrough functional food products. Integration of cutting-edge science, sustainable Functional foods can address dual global issues of practices, and robust consumer trust-building over-nutrition and under-nutrition, contributing to the measures will redefine the functional food landscape. UN Sustainable Development Goals (SDGs).