Development of New Food Products Based on Phytonutrients Publisher



Bule M¹ ; Issa IA² ; Khan F^{3, 4, 5} ; Shah MA⁶ ; Niaz K⁷ Show Affiliations
Source: Phytonutrients in Food: From Traditional to Rational Usage Published:2019

Abstract

Vegetables and fruits are composed of a range of phytonutrients, in addition to minerals, vitamins, and dietary fiber. Studies on phytonutrients have demonstrated that almost all of them have antioxidant and anti-inflammatory properties, along with immunomodulatory, antibacterial, antiviral, hormone regulation, signal transduction, and nerve conduction effects. The well-known antioxidant phytochemicals responsible for color in vegetables and fruits are anthocyanidines and carotenoids such as beta-carotene, lutein, zeaxanthin, neoxanthin, and violaxanthin. Flavonoid derivative polyphenols are mainly found in apples, berries, citrus fruits, tea, onions, Gingko biloba, olive oil, cocoa, chocolate, grapes, and red wine. Nuts and seeds have a higher phytosterol content than many other snacks, and also have an acceptable fatty acid profile. A dietary profile of dairy products shows a high content of calcium, iodine, phosphorus, protein, vitamins A and B12, and riboflavin. Ice cream, sherbet, frozen yogurt, ice milk, frozen custard, ices, sorbet, tofuti, and imitation ice cream (mellorine or parevine types) are common frozen foods, but they have their own unique properties and nutritional implications. Moreover, fat is important for human health, and is a major source of omega-3 and omega-6 fatty acids. In the body, lipoprotein particles transport fat-soluble vitamins A, D, E, and K to preserve vital body functions. Soy food products provide organisms with omega-3 fatty acid, in addition to their high protein content. Seafood is an essential source of nutrients, especially high-quality proteins. Generally, it is an important source of essential amino acids with a higher biological value (BV) and protein efficiency ratio (PER), compared with other proteins present in the average diet. Therefore, the current trend of utilizing micronutrients and phytochemicals in ready-made meals and other processed foods is important for improving the dietary content of these foods, and to protect public health against malnutrition and diseases. © 2020 Elsevier Inc. All rights reserved.