Factors Affecting To Potential of Nutraceuticals: There is a high and increasing global prevalence of nutraceuticals use. They critically appraise all available evidence to identify the factors affecting consumer’s decisions in taking nutraceuticals. The factors affecting consumers’ decisions in using nutraceuticals were included, the key factors identified as the most important factors motivating consumers to take nutraceuticals were the perceived health benefits and safety of nutraceuticals, as well as the advice from healthcare professionals, friends, and family. The identified barriers to take nutraceuticals were a lack of belief in the health benefit of nutraceuticals, the high cost of nutraceuticals, and consumer’s lack of knowledge about nutraceuticals. As a chief course of recommendation for the use of nutraceuticals, healthcare professionals should strive to utilize reliable information from clinical evidence to help consumers in making an informed decision in using nutraceuticals. Future studies should explore the possible ways to improve channeling clinical evidence information of nutraceuticals to the public.
Effect of processing, storage, and interactions of various environmental factors on the potential of nutraceuticals: Manufacturers, in general, cannot merely incorporate a nutraceutical into food while preparing functional foods that have adequate sensory appeal and desired health advantages. The adequate use of microencapsulation for stabilizing nutraceuticals facilitates their efficient delivery via food. Careful planning of the delivery system assists to guard susceptible nutraceuticals against the ambiance and processing stresses faced during food manufacture and checks undesirable interactions of the nutraceutical with elements in the food matrix Microfluidization, or particle collision technology, was effectively employed to prepare yogurt, soya drink, cereal bars, and chocolate fortified with phytosterols. Stabilization of aqueous suspensions may also be attained by admixing phytosterols with lyophilic colloids (carrageenin alginate, guar gum, xanthan gum, etc.), stabilizers like microcrystalline cellulose, and emulsifiers like polysorbates, sucrose fatty acid esters, and lecithin, as well as protein.
Lecithin was also exploited to prepare water-dispersible stanols as emulsified micelles with potential uses in fat-free drinks. But, the higher cost of lecithin has largely limited its market uses Another newer strategy that might address the aforementioned difficulties is to explore nanotechnology. This deals with the application of free phytosterols with very tiny particle sizes (e.g., 300 nur), in the forms of nanoparticles and/or nanoemulsions.
The application of nanotechnology is increasing in food products. It has been proposed that this technology can boost food processing, packaging, and stability, as well as yield improved flavor and nutrition. The approach in which a bioactive product is chemically linked to a polymer is well known as polymer conjugation. The conjugates modulate the physicochemical, pharmacokinetic, and therapeutic properties of the therapeutic agent.
The water-soluble curcumin polyconjugates showed altered biodistribution and improved anticancer efficacy as they combine the dual advantages of enhanced aqueous solubility and polymer-mediated drug internalization. Another challenge to the manufacturer of food substances is the intrinsic “powderiness” of free phytosterols owing to their crystalline state.
The particle size of solid components has an outstanding effect on organoleptic traits of foods, like taste and texture. Insoluble particles may add grittiness, and coarseness, which characterize in part the overall “mouth-feel” of foods. For instance, chocolate is reckoned as having a gritty texture when the cocoa powder used in the preparation has a particle size greater than 35 µm.
If a minimum of 20% of the cocoa powder particles is greater than 22 μm, the chocolate texture is known as being coarse. One challenge left out is that of spreading awareness among the public to make wise selections concerning consumed foods. The food souk is ever more varied, with individual selection being the single most significant driving force. Now it may be supposed that individual consumers consume what they opt for. The food industry may play a key role in the betterment of the nutritional diversity arising from the food intake patterns of the public.
Make sure you also check our other amazing Article on : Enzymatic Antioxidants