overcoming technological challenges associated with...

Overcoming technological challenges associated with product development and reformulation: A nutritional perspective

Viren Ranawana – Vassilios Raikos

Making healthier foods, and making foods healthier

Why should we make food healthier?

To reduce malnutrition

• A major cause of global morbidity and mortality is malnutrition

Overnutrition Undernutrition

CVD

Cancer

Diabetes

Other

NCD deaths will increase from 38 mill. (2012) to 52 mill. (2030).

(WHO, 2014. Global Status

report on NCDs)

Childhood and maternal undernutrition more

prevalent in low-middle income countries

Malnutrition incurs significant direct and indirect socio-economic costs

What is a healthy food?

Foods are not unhealthy, only diets are unhealthy

• Health effects of a specific food depends on:

How much is eaten

Nutritional needs

How often eaten

What else is eaten

What do we eat and why? • Most of us eat only what we like • Convenience/lifestyle/culture/media • Price • Psychology • Socio-economic background

Public health challenges in the UK

National Diet and Nutrition Survey (2008/09-2011/12)

Bates B, Lennox A, Prentice A, et al. (2012) National Diet and Nutrition Survey: Headline Results from Years 1, 2 and 3 (Combined) of the Rolling Programme 2008/09–2010/11. Chapter 5 Tables. Department of Health. London: The Stationery Office.

Foods/macronutrients Recommendation Adults (18-64 years)

Target met?

Fruit & Vegetables ≥5 x80g/day 4.1X 80g/day x

Oily fish 140g/week 56g/week x

Total fat ≤35% food energy 34.7 √

Saturated fatty acids ≤11% food energy 12.7 x

Trans fatty acids ≤2% food energy ~0.8% √

Non-milk extrinsic sugars ≤11% food energy 12.3% x

Non-starch polysaccharides ~18g/day ~ 13.5g/day x

Salt 6g/day 8.1g/day x

Formulated food consumption is increasing..

Stuckler D, McKee M, Ebrahim S, Basu S (2012) Manufacturing Epidemics: The Role of Global Producers in Increased Consumption of Unhealthy Commodities Including Processed Foods, Alcohol, and Tobacco. PLoS Med 9(6): e1001235. doi:10.1371/journal.pmed.1001235 http://journals.plos.org/plosmedicine/article?id=info:doi/10.1371/journal.pmed.1001235

Improving the nutritional

properties of foods is a sustainable and practical approach for improving

overall health

Food reformulation

Common reasons for food reformulation

• Reduce nutrients/ingredients associated with negative health effects

• Reduce energy density

• Change macronutrient profile

• Remove trans fatty acids

• Reduce portion sizes

• Maintain nutrients during processing

Less conventional reasons for reformulation

Introduce less eaten foods/nutrients to the diet (Health by stealth)

Produce clean-label products (Remove artificial additives)

Improve macronutrient stability

Improve bioavailability of nutrients

Challenges

Using natural products in

reformulation strategies

Case studies:

• Bread

• Mayonnaise

• Vegetable oil

Health by stealth

Improve macronutrient

stability

Clean labels

Case study 1: Bread: Making vegetable breads

Case study 1: Vegetable breads

• Objective

Develop breads contributing to 5-a-day

• Challenges

Achieve one of the 5-a-day in a portion of bread

Regulatory requirements

Maintain physical properties, shelf life and oxidative stability

Challenge 1: Meeting one of the 5-a-day

Case study 1: Vegetable breads

1. Selecting the best form of vegetable to use

Carrot Fresh Air-dried Freeze-dried

Moisture (%) 86 9.0 <1

Fat (%) 0.5 2.4 4.5

Protein (%) 0.7 6.2 6.1

Fibre (%) 2.4 25 30

Carotenoids (µg/g) 0.3 72 817

Case study 1: Vegetable breads

Challenge 2: Regulatory issues

• Limited information available regarding requirements

• Bread portion size

• Losses during baking

Challenge 3: Physical and sensory properties

Case study 1: Vegetable breads

Adding vegetables had varying effects on colour, flavour, nutrition, physicochemical properties and structure

Nutrition of vegetable breads superior to plain white bread

Case study 1: Vegetable breads

Ranawana, Raikos et al (2016). Foods 5(1):19

Plain

bread

Broccoli

bread

Carrot

bread

Tomato

bread

Beetroot

bread

Moisture (%) 38 37 37 38 37

Protein (%) 17 14 11 12 12

Carbohydrates (%) 68 59 59 60 60

Fat (%) 11 12 12 12 11

Ash (%) 2.8 3.3 3.1 3.4 3.2

Fibre (%) 4 7 7 7 6

Vitamin E (µg/g) 40 94 23 71 30

Carotenoids (µg/g) 3.1 52 128 136 4

Case study 1: Vegetable breads

Ranawana, Raikos et al (2016). Foods 5(1):19

Vegetable addition improves bread oxidative stability

Vegetable addition can improve bread shelf-life

Producing vegetable breads

Case study 1: Vegetable breads

Multitude of interactions between supplement and host food. These all affect nutritional attributes and pose challenges

Case study 2: Adding vegetables to mayonnaise

Case study 2: Clean-label mayo

• Objectives: To identify natural ingredients with antioxidant activity which could be used for replacing synthetic antioxidants

• Challenges:

Maintain/improve functionality

Maintain physical structure/stability

Assess organoleptic properties/consumer response

Case study 2: Mayonnaise

Case study 2: Clean-label mayo

• Results: Oxidative stability (Rancimat method)

Broccoli

Carrot

Beetroot

Onion

Case study 2: Clean-label mayo

Case study 2: Mayonnaise

• Results: Beetroot ~ commercial mayonnaise

0

2

4

6

8

10

12

14

16

18

C1 M R B C2

Day 1

Day 28C1: No added beetroot M: Microwaved R: Roasted B: Boiled C2: Commercial mayonnaise

Case study 2: Mayonnaise

Case study 2: Clean-label mayo

• Results: Sensory evaluation (tasting session)

Case study 3: Adding herbs/spices to vegetable oils

Case study 3: Heat-stable oils

• Objectives: To identify natural antioxidants suitable for increasing the oxidative stability of vegetable oils and for improving their frying performance

• Challenges:

Improve stability/frying performance

Identify optimum formulation

Assess organoleptic properties

Case study 3: Vegetable oils

Case study 3: Heat-stable oils

• Results: Rosemary ~ Toc ~ BHT

Oregano

Rosemary

Turmeric

0.0 0.2 0.4 0.6 0.8 1.0 1.2 1.4 1.6 1.8 2.0

Corn oil

Corn oil + BHT100mg/L

Corn oil + Toc100mg/L

Corn oil + Toc200mg/L

Corn oil + Black pepper 0.5%

Corn oil + Ginger 0.5%

Corn oil + Turmeric 0.5%

Corn oil + Rosemary 0.5%

Corn oil + Oregano 0.5%

Induction time (h)

Ginger

Black pepper

Case study 3: Vegetable oils

Case study 3: Heat-stable oils

• Results: Olive > Rapeseed > Sunflower

0.0 0.5 1.0 1.5 2.0 2.5

Corn oil

Corn oil + BHT100mg/L

Corn oil + Rosemary 0.25%

Corn oil + Rosemary 0.5%

Corn oil + Rosemary 0.75%

Corn oil + Rosemary 1%

Induction time (h) 0 2 4 6 8 10 12 14 16

Corn oil

Corn oil + Rosemary 0.5%

Olive oil

Olive oil + Rosemary 0.5%

Rapeseed oil

Rapeseed oil + Rosemary 0.5%

Sunflower oil

Sunflower oil + Rosemary 0.5%

Induction time (h) 0 2 4 6 8 10 12 14 16

Corn oil

Corn oil + Rosemary 0.5%

Olive oil

Olive oil + Rosemary 0.5%

Rapeseed oil

Rapeseed oil + Rosemary 0.5%

Sunflower oil

Sunflower oil + Rosemary 0.5%

Induction time (h)

Case study 3: Vegetable oils

Case study 3: Heat-stable oils

• Results: Frying performance

Fresh FRIED Fresh FRIED Fresh FRIED

61% 129%

74% 56%

54%

73%

0

2

4

6

8

10

12

14

16

18

Ind

uct

ion

tim

e (

h)

Sunflower oil Olive oil Rapeseed oil

Reformulation and bioavailability

• Food component interactions

• Evolution of food matrix

During this period antioxidant capacity, total phenolic content as well

as total anthocyanin content decreased

The decreases for both polyphenols and proteins have been explained

as a result of complexes formation mainly with β-LG

Addition of strawberry pieces to yoghurt can reduce free polyphenols

and whey protein contents, constraining its bioaccessibility in yoghurt

Oliveira et al., (2015). Incorporation of strawberries preparation in yoghurt: Impact on phytochemicals and milk proteins. Food Chemistry, 171, 370-378

Reformulation and bioavailability

• Ingredients of complex food matrices

Yao et al., (2014). Delivery of Lipophilic Bioactives: Assembly, Disassembly, and Reassembly of Lipid Nanoparticles. Annual Review of Food Science and Technology, 5, 53-81.

Reformulation and bioavailability

• Effect of carrier oil (dispersed phase) on β-carotene

The rate and extent of free fatty acid production in the intestine decreased in the order LCT ≈ MCT ≫ orange oil

β-carotene bioaccessibility decreased in the order LCT ≫ MCT > orange oil

Qian et al., (2012). Nanoemulsion delivery systems: influence of carrier oil on beta-carotene bioaccessibility. Food Chemistry, 135, 1140-1447

Key message

Thank you

Any questions?

Viren Ranawana vranawana@abdn.ac.uk

Vassilios Raikos v.raikos@abdn.ac.uk