Concept of Designer Foods.pptx
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The document discusses designer foods and their potential role in addressing malnutrition and non-communicable diseases in India. It provides examples of different types of designer foods such as designer milk, eggs, broccoli, probiotic yogurt, and meat that are modified or fortified with specific nutrients to provide targeted health benefits. The document also discusses other approaches for tackling health issues like biofortification, food fortification, nutraceuticals, personalized nutrition using 3D food printing. It provides details on the formulation process and health benefits of various designer foods.
Concept of Designer Foods.pptx
- 1. Designer food vis-à-vis Human Health: Perspective and a Way Forward “Leave your drug in the chemist’s pot if you can heal the patient with food” - Hippocrates
- 2. Overview of Presentation Scenario of Indian agriculture and food processing sector Scenario of heath condition of Indian population Approaches to tackle malnutrition/NCDs • Biofortification • Fortification • Designer food • Nutraceuticals • Personalized nutrition • 3D food printing Conclusion
- 3. Scenario of Indian agriculture About 58% of our population use agriculture for their livelihood Total production during 2021-22 in million tonnes: Food grain : 316 and Horticultural produce: 330 Having 2nd largest arable land in the world Having almost all agro-climatic zones Largest producer of: milk, millet, ginger, banana, mangoes, sunflower, papaya, pulses Second largest for: onion, garlic, wheat, potato, tomato, sugarcane, rice 3
- 4. Food Processing Sector - Indian Perspective Processing level in India is only 8-10% as compared to USA & Malaysia- 80%, France-75% Changing life style with both the gender engaged as working force We need to feed about 1.7 billion people by 2050 Postharvest losses in double digit Need to double the farmers income by 2022 Need of the hour Changing paradigm shift from livelihood agriculture to business model 4
- 5. Malnutrition - Indian Perspective Ranks 94th among 107 countries in Global hunger index India is among 88 countries that are likely to miss global nutrition targets by 2025 (Global Nutrition Report 2020) India will miss targets for all four nutritional indicators i.e., (1) Stunting among children under-5 (2) Anemia among women of reproductive age (3) Childhood overweight (4) Exclusive breastfeeding 5 WHO global nutrition target for 2025: • Stunting : 40% reduction in children under-5 • Anemia: 50% reduction of anemia in women of reproductive age • Low birth weight: 30% reduction in low birth weight • Childhood overweight: No increase in childhood overweight • Breastfeeding: Increase the rate of exclusive breastfeeding in the first 6 months up to at least 50% • Wasting: Reduce and maintain childhood wasting to less than 5% Source: NFHS 4: 2014-15 and NFHS 5: 2019-20
- 6. Prevalence of stunting in Indian districts (Menon et al., 2018)
- 7. Noncommunicable diseases- Indian Perspective Contributing 7.8% of the global cancer burden (as a single country out of the 184 countries) (WHO, 2020) Diabetes capital of the world (around 77 million diabetic people) Ranks 2nd in cardiovascular disease and contributes approximately 25-30% of the global heart disease burden 7 Source: WHO (2018)
- 8. Food v/s Diet Food is any edible material that supports growth, repair and maintenance of the body and we consume to fulfill our daily requirement of nutrition Major food components are Protein Carbohydrates Fat Minerals vitamins and water The word diet often implies the use of specific intake of nutrition for health or health-management reasons (with the two often being related). 8
- 9. Healthy Diets Maintaining normal or boosting up immune system Prevention of disorders/diseases Delaying of onset of disease Reducing drug usage Promoting efficient drug utilization Prevents malnutrition Prevents non-communicable diseases (NCDs) like diabetes, cardiovascular disease, hypertension 9
- 10. Approaches to tackle malnutrition/NCDs Bio-fortification • Amino acid biofortification in sorghum and cassava • Zinc and iron biofortification in cereal grains General food fortification • Staple foods fortification (wheat, rice, milk, vegetable oils, salt) Designer foods • Designer egg/yoghurt/meat etc Nutraceuticals Personalized nutrition • 3D food printing
- 11. Biofortification Common examples of • Iron biofortification – Rice, sweet potato, beans, legumes • Zinc biofortification – Rice, wheat, sweet potato, maize, beans • Provitamin A carotenoid biofortification – Cassava, maize, sweet potato • Amino acid and protein biofortification – Cassava, sorghum Genetic engineering Plant- breeding Biofortification Agronomic approaches
- 12. Source: Ayoub et al. (2020)
- 13. Food Fortification The practice of deliberately increasing the content of an essential micronutrients in food irrespective of whether the nutrients were originally in the food before processing or not, so as to improve the nutritional quality of the food” High benefit-to-cost ratio
- 14. Contd… Every 1 Rupee spent on fortification results in 9 Rupees in benefits to the economy (Copenhagen Consensus ) Iodine and iron Vitamin A Vitamin D Vitamin A Vitamin D Staple food fortification
- 15. General rice fortification process Source – Food Fortification Resourse Centre, FSSAI
- 16. Source :- Goytha et al. (2020) Liquid milk is normally fortified with oily vitamins - A small aliquot of cold milk is mixed in a separate tank with the oily vitamin milk fortification premix - The pre-blend is then added to the milk aliquot - The milk/vitamin pre-blend is homogenized before adding it to the bulk milk MILK FORTIFICATION WITH VITAMIN A & VITAMIN D 1) Liquid milk fortification FSSAI recommendations: - Vitamin A- 770 IU (Source- Retinyl acetate, Retinyl palmitate and Retinyl propionate) - Vitamin D- 550IU (Cholecalciferol, Ergocalciferal) Milk Fortification Premix
- 17. - Mix powder vitamins with an aliquot of milk - To speed up dissolution, the temperature can be increased to 40- 45°c - After powder being properly dispersed the pre-blend is added to the bulk milk *It is not necessary to homogenize before adding to the bulk milk 2) Dried milk fortification Source :- Goytha et al. (2020) ;Pristine premixes FSSAI recommendations: - Vitamin A- 770 IU (Source- Retinyl acetate, Retinyl palmitate and Retinyl propionate) - Vitamin D- 550IU (Cholecalciferol, Ergocalciferal)
- 18. General oil fortification process General salt fortification process Source –FFRC, FSSAI
- 19. Designer food The term “Designer Foods” was firstly used by the National Cancer Institute (Bethesda, Maryland) Possesses components(s) acting individually, additively or synergistically, usually as component(s) of whole food or added thereon, that have the characteristic of providing protective, preventative and possibly curative roles in addition to basic energy requirements Definition (Rajasekaran et al., 2013) The processed foods that are supplemented/enriched/fortified or tailored with food ingredients naturally rich in disease- preventing substances (i.e. natural foods containing health promoting ingredients or provide enhanced health benefits in addition to the typical essential nutrients, such as vitamins and minerals ) are known as designer foods
- 20. Potential role of designer food
- 21. Benefits of Designer foods Potential to serve people without demanding a change in dietary habits/patterns On regular basis recommended amount of ingredients (RDA) can be delivered Easy to use with existing systems of food processing and distributions
- 22. General process for formulation of designer food
- 23. 1. Designer Milk A milk designed to suit consumer preference The “designer milk” may be rich in specific milk components that may have influence on well‐being or on processing Some designer food formulation
- 24. Opportunities for “designing” milk Modifications Benefits Fat Modification Remove/reduce fat Low‐fat milk and products, caters to the health‐conscious consumers Alter the fatty acid chain length Increased nutrition, better manufacturing properties, better product quality Increase CLA levels in milk Anticarcinogenic and other therapeutic properties Alter proportion of ω‐6 to ω‐3 fatty acids Regulate heart health Carbohydrate modification Overexpress β‐galactosidase enzyme Better lactose digestibility, caters to the lactose‐intolerant customers Remove α‐LA, produce lactase by transgenic technology Reduced synthesis of lactose Source: Sabikhi et al. (2007)
- 25. Contd…. Modifications Benefits Protein modification Increase amino acids content, casein Increased protein, better processing properties, better nutrition Remove β‐LG Less milk allergies, better processing properties Modify bovine milk to simulate human milk Better infant health, less mortality, less problems due to milk allergy Miscellaneous Produce in milk antibodies, antimicrobials against pathogens Safer food, prevention of mastitis and other diseases Produce spider silk in milk Industrial applications Source: Sabikhi et al. (2007)
- 26. 2. Designer egg Modified fatty acid composition of egg yolk High omega-3 fatty acid (PUFA) and HDL Lowered yolk cholesterol Replacement of cholesterol with CLA (conjugated linoleic acid) High in naturally occurring antioxidants (vitamin E), selenium and carotenoids
- 27. Modified Ingredients Potential health benefits ↑Omega-3 fatty acids Management of Cardiovascular disease, Anti-Arrhythmic Potential and Vasodilatation Vitamin E Antioxidant activity; free radicals reduction Selenium Preventing cardiac muscle degeneration HDL (High density lipoproteins) Good cholesterol; Hypercholesterolemia Carotenoids Antioxidants/ enhances immunity Source : Rajasekaran et al. (2013)
- 28. 3. Designer broccoli Known for its chemo-preventive property Contains elevated levels of Glucoraphanin Fortified with Selenium Modified Ingredients Health benefits Glucoraphanin (*Sulforphane a chemopreventive isothiocyanate, derived from glucoraphanin hydrolysis by myrosinase) Reduce the risk of cancer Selenium Antioxidant / anti- carcinogenic/ Immune booster Stimulate nervous system and prevent mental decline Preventing cardiac muscle degeneration Source : Rajasekaran et al. (2013)
- 29. 4. Designer probiotic yoghurt Probiotic yoghurt fortified with apple pomace Propolis (0.03%) and cinnamon containing probiotic yoghurt Gunes-Bayir et al. (2021) Jovanović et al. (2020) *Other than live microorganisms yoghurt can also be fortified with other bioactive ingredients
- 30. General health benefits of probiotics
- 31. 5. Monascus fermented rice Involves fermentation of rice with fungi Monascus sp Leads to fortification of rice with active constituents such as monacolins and γ - amino butyric acid (GABA) Source : Wen et al. (2020)
- 32. Tailored Ingredients Health benefits Monacolin Lowers blood cholesterol level (LDL, or "bad") and triglyceride level γ-aminobutyric acid (GABA) Immunomodulation, anti-anxiety, anti- inflammatory, anti-diabetes, combat hypertension and stress, cirrhosis Source : Wen et al. (2020)
- 33. 6. Phytosterols enriched foods Phytosterol ester-enriched Milk and Yoghurt Margarine Due to chemical resemblance to cholesterol and similar structure phytosterol inhibits cholesterol absorption Martianto et al. (2021)
- 34. 7. Designer meat To prevent cardiac muscle degeneration, treat muscle dystrophy, Tailored Ingredients Health benefits Selenium To prevent cardiac muscle degeneration, treat muscle dystrophy, Omega 3 Fatty acids To reduce the risk of cardiovascular disease Dietary fibre Normalizes bowel movements, add bulk to stool, maintain bowel health. Lowers cholesterol and blood sugar level May be rich in either • Selenium • Omega 3 fatty acid • Dietary fiber • B-complex vitamins Rajasekaran et al. (2013)
- 35. Nutraceuticals A NEUTRACEUTICAL is any substance that is a food or a part of food and provides medical or health benefits, including the prevention and treatment of disease “let the food be your medicine” Prebiotics/Probiotics Dietary fibers Antioxidants Flavonoids/phytosterols PUFA/MUF A Polyphenols
- 36. Examples of food sources and their respective bioactive compounds Dzuvor et. al (2018)
- 37. Bioactive compounds and potential health benefits Finch et. al (2018)
- 38. Personalized nutrition A diet addressed to an individual, based upon her/his genotype, nutritional requirements and other factors (age and gender) Nutrigenetics (role of DNA sequence variation in the responses to nutrients) and nutrigenomics (role of nutrients in gene expression ) are important in personalized nutrition for optimal health and disease prevention An important strategy of 21st century for personalized nutrition is 3D food printing
- 39. 3D Food Printing Also known as additive manufacturing (AM) and rapid prototyping (RP)
- 40. A programmable robotic construction process characterized by a layer by layer material deposition approach building up complex solid forms from pre-designed configuration and utilize phase transitions to bind different layers 3D printed food Athletes Patients Defense Personnel Children Elderly people Space missions Personalized nutrition Patients' feeding is more dignified and 3D food printing enable them to socialize and consume meals that look, feel and taste like regular food
- 41. Selective sintering 3D printing technologies
- 42. Extrusion based 3D printing In extrusion the melted semi-solid slurry or thermoplastic material is extruded out in a continuous manner from the movable nozzle under certain pressure and accumulated by preceding layers Extrusion 3D printing Hot-melt extrusion Cold extrusion Source: Sun et al. (2018)
- 43. General concept of extrusion 3D printing and major considerations *
- 44. Potato puree and mushroom based 3D printed snacks: (O'Neal, 2020) Potato waste based 3D printed and microwave processed food: (Neal et al., 2020)
- 45. Binder jetting Powdered material is deposited layer by layer followed by selective ejection of a low viscosity binder over layers to get the desired shape. Binder is ejected based on shape of object being printed covering respective cross-sections to let them fuse or “bond” together Source: (Peng, Zhou, Jerry, Hong, and Annette, 2015)
- 46. 1. Coffee cups printed out of ground coffee 2. Cocoa and coffee printed structures Source: Holland et al. (2019) Source: Jason Mosbrucker, 3Dible.co. Source: Holland et al. (2019) 3. 3D printed chocolate
- 47. Inkjet printing Uses piezoelectric head through which the stream of droplets dispenses over specific regions for surface filling or decoration of formulated product. It is mainly done in case of cookies, pizzas, pastries and cakes Good printing quality and rapid fabrication Source: (Peng, Zhou, Jerry, Hong, and Annette, 2015) 3D chocolate graphical designing Source: Mantihal et al. (2020)
- 48. Selective sintering Power laser or hot air is used as sintering source which selectively fuse the powder particles together in consecutive layer by scanning the cross-sections to construct the 3D- object After spreading a fresh layer of powder, sintering source (laser/hot air) moves along the axes to fuse powder particles and allow binding to construct a layer Process continuous till the final 3D fabricated object is constructed Selective sintering classification (on basis of sintering source) Source: Mantihal et al. (2020) Selective (hot air) sintering Selective (laser) sintering
- 49. Selective (hot air) sintering Selective (laser) sintering
- 51. 3D printed food application for Sarcopenic (muscle loss) patients Selection of ingredients *As per nutrients requirement • Protein rich (High quality proteins) • EAA, leucine, HMB and vitamin D • Selenium, magnesium, and omega-3 fatty acid Food ink formulation • Mixing of ingredients 3D design preparation • Using software Food printing • Regulation of printing parameters 3D printed food • Enhanced visual appearance • More appelaing • Better nutrition
- 52. Selection of ingredients *As per nutrients requirement • Pureed Food ink formulation • Mixing of ingredients 3D design preparation • Using software Food printing • Regulation of printing parameters 3D printed food • More appealing • Better nutrition 3D printed food application for Dysphagic (swallowing difficulties) patients
- 53. Conclusion Combating malnutrition and non-communicable diseases is easier said than done The designer food can successfully help in combating such problems because of its mass applicability, low investment and requirement of negligible changes in the dietary habits of the peoples