Functional foods classification

BeMiller JN (2001) Classification, structure, and chemistry of polysaccharides in foods. In Cho SS, Dreher M (eds) Handbook of dietary fiber and functional foods. Marcel Dekker, New York, chap 31... 

Although new trends in nutrition classify vitamins according to their metabolic functions, traditional classification based on their solubility is very useful in food science since they have similar natural sources and similar extraction procedures, mainly the fat-soluble vitamins. 

Under the Food Quality Protection Act (FQPA), the U.S. EPA evaluates the potential for people to be exposed to more than one pesticide at a time from a group of chemicals with an identified common mechanism of toxicity. As part of the examinations, to clarify whether some or all of the pyrethroids share a common mechanism of toxicity, a comparative FOB (functional observational battery) studies with 12 pyrethroids were carried out under standardized conditions [15]. The FOB was evaluated at peak effect time following oral administration of non-lethal doses of pyrethroids to rats using com oil as vehicle. Four principal components were observed in the FOB data [22], Two of these components described behaviors associated with CS syndrome (lower body temperature, excessive salivation, impaired mobility) and the others described behaviors associated with the T syndrome (elevated body temperature, tremor myoclonus). From the analysis, pyrethroids can be divided into two main groups (Type I T syndrome and Type II CS syndrome) and a third group (Mixed Type) that did not induce a clear typical response. Five other pyrethroids were also classified by an FOB study conducted in the same manner [16]. The results of these classifications are shown in Table 1. The FOB results for all non-cyano pyrethroids were classified as T syndrome, and the results of four ot-cyano pyrethroids were classified as CS syndrome however, three of the ot-cyano pyrethroids, esfenvalerate, cyphenothrin, and fenpropathrin, were classified as Mixed Type. 

Dry bean flour fractions produced by dry roasting, milling and air classification resulted in versatile food ingredients. Fractions possessed good functional and nutritional properties which were found to be acceptable in a variety of food systems. These processes and products appear to have potential for improving nutritive status through improved dry bean utilization. 

Classification of substances often results in some unsatisfactory results, and food additives are no exception. In the evaluation of food additives, functional use is a helpful way of categorising additives. Functional use and level of incorporation are important considerations in assessing the likely intake by consumers. Use and intake level are clearly linked, as the functional effect depends on the amount added. The level of use may be self-limiting by organoleptic considerations. However, whilst it is logical to have functional use as a classification, many additives have more than one functional use, and some could be described as having multiple uses. International documentation differs in its treatment of functional uses. The European Council legislation has three broad classifications ... 

International classification A23K1/16, A23L1/052, A23L1/308 The invention relates to the use of inulin, oligofructose, or their derivatives as functional ingredients in food, feed, and pharmaceutical composition to prevent mammary carcinogenesis or treat breast cancer. The active ingredients are obtained by enzymatic hydrolysis of native inulin from chicory or Jerusalem artichoke. 

Functional Use in Foods Enzyme (see discussion under classification, below). 

To evaluate nutrition requirements, the reader needs a basic understanding of nutrients and the parameters that affect their needs. Nutrients are chemical substances needed to maintain life which are supplied to the body in food or drinks. The nutrients include vitamins, minerals, carbohydrates, fats, proteins, and water. These classifications of nutrients encompass approximately 45 different chemicals that are involved in every function or structure of the body. Wiile some of these functions that are directly influenced by exercise will be discussed in the subsequent chapters, a complete listing of these functions is beyond the scope of this book. For a more thorouc(i review of nutrient functions, the reader is referred to any one of a number of excellent nutrition references (5-6,15-16). 

Some itamirLS are water soluble, while others are fat soluble. This classification is valuable as it indicates whether the vitamin is likely to be absorbed similarly to lipids or like other water-soluble nutrients. The fat-soluble vitamins are A, D, E, and K. The water-soluble vitamins arc ascorbic acid, biotin, folate, niacin, pantothenic acid, riboflavin, thiamin, vitamin B i, and vitamin B 2. The classification is also valuable, as it helps chemists decide on the best way to extract and analyze a particular vitamin in foods and biological tissues. Aside from having some bearing on the path ways of absorption and distribution throughout the body, the question of whether a particular vitamin is fat soluble or water soluble has little or no relevance to its function in the body. 

Table 3. Classification of the status of a food additive (i.e. aroma) as a function of the nature of the raw material and process used in its manufacture... 

Conversely, Ehlermann and Schubert (1987) sustained that compressibility results from materials of different composition cannot be compared and that flowability characterization through compressibility must be made specifically for each food variety. Moreover, confined uniaxial compression is a simple compression test that provides an approximate measure of the flowability of powders. Therefore, it is not suitable for silo design but may prove to be a convenient method for process control in any food laboratory (e.g., to evaluate particle cohesion). Table II offers a range value definition for flowability classification by comparing flow function (ratio between the maximum consolidation stress and unconfined yield stress) with compressibility. 

Although the test forms the basis of foraminiferal classification, and is the only structure to survive fossilization, the cell body is equally remarkable and important. It gives rise to the complex, highly mobile, and pervasive network of granuloreticulose pseudopodia. These versatile organelles perform a variety of functions (locomotion, food gathering, test construction, and respiration) that are probably fundamental to the ecological success of foraminifera in marine environments. 

Olivieri et al. (2011) worked out the exploration of three different class-modelling techniques to evaluate classification abilities based on geographical origin of two PDO food products olive oil from Liguria and honey from Corsica. Authors developed the best models for both Ligurian olive oil and Corsican honey by a potential function technique (POTFUN) with values of correctly classified around 83%. 

Figure 5 Classification of 88 white wine samples of three varieties from five producers according to vintage by linear discriminant analysis - plot in the coordinates of two main discriminant functions (DF2 versus DF1) composed of 19 original variables (concentrations of volatile, aroma creating compounds). Explanation of symbols O denote the 1996 samples, x the 1997 samples, -i- the 1998 samples. Probability ellipses express the 95% probability level. (Reproduced with permission from Petka J, Mocak J, Farkas P, Balia B, and Kovac M (2001) Classification of Siovak varietal white wines by volatile compounds. Journal of the Science of Food and Agriculture 81 1533-1539 John Wiley Sons Ltd.)...

In practical terms, a more general classification could be created that includes the additive categories previously mentioned, separating them by the functions that they fulfill in the foods ... 

---