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Food Science 2019
November 11-12, 2019
Food Science and Technology
November 11-12, 2019 | London, UK
3
rd
International Conference on
Volume 3
Applied Food Science Journal
Appl Food Sci J. | Volume 3
The incorporation of Nutraceuticals in strategic reformulation of Food products for better Health, Nutrition
and disease prevention: The case studies of LCPUFA, probiotics, prebiotics, phytosterol esters, β-glucan
addition
Theodoros Varzakas
Technological Educational Institute of Peloponnese, Greece
N
utraceuticals are potentially healthy foods that play a key role in humans’ wellbeing, health enhancement,
disease prevention and treatment. For example, cardiovascular diseases occur in association with risk factors
that are amenable to prevention or treatment by nutraceutical interventions. Several ingredients marketed for use in
dietary supplements address such risk factors. The ability of nutraceuticals to favourably influence cardiovascular
risk factors and atherosclerotic vascular disease should be recognized as a great opportunity for this disease
prevention or treatment. There is a pressing need for edible delivery systems to encapsulate, protect, and release
bioactive lipids within the food, medical, and pharmaceutical industries. The fact that these delivery systems must
be edible puts constraints on the type of ingredients and processing operations that can be used to create them.
The major bioactive lipids that need to be delivered within the food industry (for example, ω-3 fatty acids, and
phytosterols), highlight the main challenges to their current incorporation into foods. The delivery systems used
were produced from food-grade (GRAS) ingredients (for example, lipids, proteins, polysaccharides, surfactants, and
minerals) using simple processing operations (for example, dough mixing, homogenizing, extrusion and drying).