Developing a Nutraceutical and Functional Food Product
Research is an effective tool for use in developing nutraceutical and functional food products. Universities are excellent institutions of conducting research work. Engaging with local and international universities is a good way to enhance development in nutraceutical and functional food products. Student researchers in these institutions can be funded and equipped to explore new possibilities of expanding the variety of nutraceutical and functional food products available to the consumers.
The following approach will be taken to ensure the successful development of new nutraceutical and functional food products:
- Ensuring internal communication between the research team and other cross-functional departments;
- Collection of customer information through marketing research;
- Establishing linkages and collaborations with the suppliers;
- Management of knowledge and continuous learning; and
- Creating an effective market delivery system.
Mobile Nutriscan System for Nutrition and Diet Management
A mobile nutriscan system for nutrition and diet management for Americans aged over 65 years is a good idea. The prevalence rate of malnutrition is high among this section of the population. They exhibit a decline in physiological and biological functions due to decreased appetite and bodily energy levels. Since this section of the population is basically less mobile than the rest of the population, such a step would increase their access to nutraceutical and functional food products.
People aged above 65 years also require food with bioactive ingredients to improve on their health and life expectancy. The mobile nutriscan system will facilitate dietary and clinical assessment of the nutritional requirements of aging people. It will also provide screening tools to detect chronic diseases prone to the elderly people. This will increase the health of the aging population and thus reduce the mortality rate associated with this section of the population.
Marketing Concepts of Functional Foods
The marketing system will target consumers both in the domestic and the international market. Being customer-oriented, it will address the 4P’s of marketing; place, production, product and price. These four factors in turn determine how the consumer relates to the product.
- Place: the premises where the products will be produced have to meet the required production requirements. This will ensure that production occurs in an area that is clean and hygienic.
- Production: products will be supplied at the right time in the right amounts to meet the demands of the consumers.
- Product: the products will meet the expectations and needs of the consumers. This will ensure consumer satisfaction.
- Price: consumers are usually highly responsive to the price of the products. The price of the products will have to be affordable to majority of the population.
Managing the Marketing Mix
In order to manage the marketing mix, it is necessary to ensure compliance with the existing industry guidelines and government regulations. As the industry continues to expand by venturing into new markets and innovating on new products, law compliance will ensure that high product quality standards are achieved. This will lead to the protection of consumers from harm.
Extraction of Anthocyanins and Phenolics from Berries
In the extraction of anthocyanins and phenolics from the blueberry, there are two main methods involved in the process. The pH differential method is one of the most widely used methods of extracting and determining the total anthocyanins available in blueberries. In this method, absorbance measurements are recorded and percentage polymetric colors determined by resistance to bisulfate bleaching. Purification of phenolics and anthocyanins pigments take place after isolation through the process of solid-phase extraction.
Solid phase extraction can lead to high percentage of anthocyanin recovery. The pH level affects the antioxidant capacity various anthocyanin extracts. Basically, the lower the pH level, the higher the capacity of antioxidants. For instance, anthocyanin extracts that have a pH of 1 exhibit a higher level of antioxidant capacity compared to extracts with pH of 4.5. The pH is one of the factors that determine the deterioration of anthocyanins. The anthocyanins extracted from blueberries are 3-glycosidic are cyanidin, petunidin,delphinidin, malvidin, and peonidin derivatives. The different anthocyanins exhibit different colors, which are determined by the level of pH.
Another procedure that can be used to extract anthocyanins and phenolics involves the use of acetone. Acetone extracts anthocyanins and phenolics and separates them from chloroform. The procedure allows anthocyanins and phenolics pigments to concentrate in the aqueous state. Aqueous acetone is preferred over aqueous methanol because it is a much effective solvent of extraction for anthocyanins and hydroxycinnamic acids. Chlorophylls, lipids and other compounds that are not soluble in water are thus removed. Phenolic compounds can be extracted from fresh or lyophilized material by mixing samples together with the extraction solvent. Blending the extraction solvent with Ultra Turrax can boost the extract yield. Freeze drying is usually employed prior to extraction.
References
Blueberries and Their Anthocyanins: Factors Affecting Biosynthesis and Properties - Routray - 2011 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library. (n.d.). Retrieved from http://onlinelibrary.wiley.com/doi/10.1111/j.1541-4337.2011.00164.x/pdf
Chadwick, R.F. (2003). Functional foods. Berlin: Springer.
Watson, D. H. (2003). Performance functional foods. Boca Raton, FL: Woodhead.
