Development of processing methods for enhanced production, extraction and encapsulation of bioactive compounds for functional foods

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Consumption of fruits and vegetables is inversely proportional to heart diseases and various cancers. This character of disease prevention is attributed to the presence of phytochemicals, antioxidants, fibres and other bioactive compounds. Current trends indicate that the health-food sector will remain a primary focus of the food industry for the next 20 years as aging baby boomers will continue to dominate the market in search of specialty foods. As for getting people to eat a healthier diet we are faced with many challenges. We can rely on individuals making the right eating choices; or we can help the food industry supply consumers with better foods through better food processing methods; enhancing naturally occurring nutrients; improving formulations; and fortifying foods. The enhancing of the phytochemical concentrations in fresh fruits and vegetables may help the population to reach the recommended daily nutrient doses. Plants produce various secondary metabolites when they are subjected to abiotic stresses (stress response). This phenomenon is referred to as hormesis. Hormetic stresses can be applied to fresh commodities to enhance their nutrient content. Isolated, purified preparations of active food ingredients can be obtained via extraction. Radio-frequency (RF) extraction can offer shorter processing time, lower solvent and energy consumption, better yields, and higher quality in comparison to conventional extraction methods. Process parameters need to be established for the development of optimized RF-extraction applications. The encapsulation of extracted compounds in polymeric matrices will ensure the shelf-stability of the concentrated nutrients, maintain their bio-activity and the versatility the extracts can have in food applications (such as controlled delivery systems). This research program adopts a multi-pronged approach to improving our food supply, by (i) hormetic treatments to enhance the quantity of phytonutrients in fruits and vegetables; (ii) developing RF-extraction of micronutrients from plant sources (preferably non-food plant materials); and (iii) adequate encapsulation of the extracts to ensure shelf stability, bioactivity and flexibility in potential food applications.