Abstract:
Functional foods have gained significant attention in recent years due to their potential to enhance health and well-being. These are regulated differently in different countries like in the US, functional foods are regulated by the FDA as a subset of conventional foods. These foods are fortified with bioactive compounds, such as vitamins, minerals, probiotics, prebiotics, and phytochemicals, which provide additional health benefits beyond basic nutrition. However, ensuring the quality and safety of functional foods is crucial to protect consumers and maintain their trust in these products. Firstly, the quality of functional foods encompasses several dimensions, including nutritional composition,
sensory attributes, and physical characteristics. Adequate nutritional composition is essential to deliver the desired health benefits, and accurate labeling is crucial to inform consumers about the functional properties of the product. Sensory attributes play a role in consumer acceptance and include factors such as taste, texture, and aroma. Additionally, physical characteristics like stability, shelf life, and packaging integrity must be considered to maintain product quality throughout its lifecycle. Adequate nutritional composition is essential to deliver the desired health benefits, and accurate labeling is crucial to inform consumers about the functional properties of the product. To assess the quality and safety of functional foods, comprehensive testing methods and quality control measures are employed. Analytical techniques such as chromatography, spectroscopy, and DNA-based methods are used to verify the presence and concentration of bioactive compounds, while sensory evaluations and consumer studies provide valuable feedback on acceptability and preference. Continuous monitoring, research, and collaboration between food manufacturers, regulatory bodies, and scientific institutions are essential to meet the growing demand for functional foods while upholding high standards of quality and safety.
Page(s):
101-101
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023
Keywords:
Standards
,
bioactive compounds
,
Bioactive compounds
,
Health benefits
,
Safety concerns