Nutritive value supplementation

By definition, a nutraceutical (derived from the term nutritional pharmaceutical ) is a foodstuff (fortified food or dietary supplement) that is held to provide health or medical benefits in addition to its basic nutritional value [1], Nutraceuticals derived from botanicals deliver a concentrated form of presumed bioactive agents from plants that are not generally part of the food supply. The term nutraceutical has no regulatory definition. Similarly, functional foods, as defined by the International Life Sciences Institute (ILSI), are foods that by virtue of physiologically active food components, provide health benefits beyond basic nutrition [2], For the purposes of this review, these two terms will be differentiated by the form in which they are consumed. Nutraceuticals refers to dietary supplements most often found in pill or capsule form functional foods are ingested as part of a normal food pattern. Both are intended to provide beneficial effects beyond their nutritional value, and contribute to an improved state of health and/or reduction of risk of disease. 

Despite the wealth of information available on the biochemistry, genetics, and nutritional values of plant proteins, people eat foods that look, smell, and taste good not because of nutritional importance. Thus, new blended plant foods or protein-supplemented snacks or food products will have to look and taste like the traditional items if they are to gain sufficient acceptance to become commercially feasible. Absolute food... 

A report by Bressani et al. (3J7), which evaluated the nutritional value of diets based on starchy foods and beans, indicated that for the rat, sweet potato protein was of poor nutritional quality. When methionine was added to all diets to raise sulfur amino acids, sweet potato still required the largest amount of supplementation with bean flour to maintain animal weight (Table II). 

Food additives such as preservatives, sweetening agents, flavours, antioxidants, edible colours and nutritional supplements are added to the food to make It attractive, palatable and add nutritive value. Preservatives are added to the food to prevent spoilage due to microbial growth. Artificial sweeteners are used by those who need to check the calorie Intake or are diabetic and want to avoid taking sucrose. 

Food and feed additives, also known as dietary supplements, are minor ingredients added to improve the product quality. Most commonly, the effects desired relate to color, flavor, nutritive value, taste, or stability in storage. The market sizes are estimated to be 20 billion each for food and for feed additives, respectively. The major customers for the food additives are the big food companies Ajinomoto, Danone, Kraft, and Nestle, mentioned at the beginning of the chapter. With the exception of Ajinomoto, these companies are rarely backward-integrated. As they prefer to use natural ingredients rather than synthetic ones, they are not very important customers of the fine-chemical industry. Premixers, that is, enterprises that prepare ready-to-use mixtures of nutrients for the farmers who raise cattle, pigs, and chicken, are the main users of feed additives. 

Iriarte and Barnes (29) showed that cystine destruction by heat made this amino acidTirst limiting for the rat. However, cystine supplementation did not return the nutritional value to the optimum level. These workers were unable to determine the second limiting amino acid and could not rule out the possible development of a toxicity factor. Taira (30) determined that only cystine was destroyed under heating conditions commonly... 

Although wheat middlings contain a substantial amount of NSP, Im et al. (1999) were able to demonstrate only a slight improvement in the nutritive value of middlings for broilers following xylanase supplementation of the diet. On the other hand, Jaroni et al. (1999) were able to demonstrate an improvement in egg production in Leghorn layers by supplementation of a middlings-based diet with protease and xylanase enzymes. 

Daveby, Y.D., Razdan, A. and Aman, P. (1998) Effect of particle size and enzyme supplementation of diets based on dehulled peas on the nutritive value for broiler chickens. Animal Feed Science and Technology 74, 229-239. 

Igbasan, F.A., Guenter, W. and Slominski, B.A. (1997) The effect of pectinase and alpha-galactosidase supplementation on the nutritive value of peas for broiler chickens. Canadian Journal of Animal Science 77,537-539. 

Igbassen, F.A. and Guenter, W. (1997b) The influence of micronization, dehulling, and enzyme supplementation on the nutritive value of peas for laying hens. Poultry Science 76, 331-337. 

Zuidhof, M.J., Molnar, C.L., Morley, F.M., Wray, T.L., Robinson, F.E., Khan, B.A., Al-Ani, L. and Goonewardene, L.A. (2003) Nutritive value of house fly (Musca domes-tica) larvae as a feed supplement for turkey poults. Animal Feed Science and Technology 105,225-230. 

A variety of nutrient supplements are added to foods to improve their nutritive value and enhance the shelf-life of the food product. Lysine is a common example of such a supplement. 

Nutritive value of bread flour proteins as affected by practical supplementation with lactalbumin, nonfat dry milk solids, soybean proteins, wheat... 

Furosine, a marker of the Maillard reaction product, is a valuable indicator of food protein quality. It is a marker for thermal treatment in foodstuffs and is directly related to the loss of lysine availability. IPC was employed to determine furosine content in beverages based on soy milk and cow milk supplemented with soy isoflavones [39]. Furosine was also analyzed in 60 commercial breakfast cereals to assess their protein nutritional values. The higher the protein content in the formulation, the higher the furosine levels [40]. A simple IPC technique that uses 1-octanesulfonic acid as the IPR allowed the selective determination of histamine levels in fermented food [41]. 

Many over-the-counter treatments are herbal supplements popularized by the recent trend toward all things natural. In a grocery or department store, a shopper can buy a vast array of different herbal supplements, all reported to have some healing property or nutritional value. Ginseng, echinacea, ginger root, flaxseed oil, lavender oil, and shark cartilage are all examples of the things one can find, each with a different function that supposedly makes life better. 

The problem with using plant sources of protein is that they do not provide the proper balance of the amino acids required for human nutrition [70]. Some of the deficient amino acids may be synthesized by the body. But some, the essential amino acids, must be acquired through the diet for proper human nutrition and growth. Commercial production of amino acids has mainly been for animal feed supplementation. However, cereals supplemented with synthetically produced essential amino acids could improve the nutritional value of plant crops to supply the human protein requirement. In this way a proportion of the crops now grown for animal feed could be diverted to human consumption, and more people could be fed from the same area of arable land than would be possible using animal protein. 

The interest in mineral fortification of milk for the production of milks with higher nutritional value is a challenge. This is because the introduction of minerals upsets the mineral-protein equilibria in milk which will affect their stability. Philippe et al. (2004) showed that supplementation of skim milk with calcium gluconate, calcium lactate, or calcium chloride (up to 16 mmole added Ca/kg) decreased the heat stability. The addition of MgCl2 or FeCla (at a level of 8 mmole/kg) also reduced the heat stability of casein micelles (Philippe et al., 2005). However, by manipulating the mineral equilibria of milk with the use of a combination of soluble calcium salts and orthophosphates, it is possible to produce milks (with up to 20 mmole added Ca/kg) that are stable to heating (Williams et al., 2005). O Kennedy et al. (2001) showed that denatured whey proteins could be used as a carrier for calcium phosphate and further that adequate heat stability at 130 °C of whey protein-calcium phosphate suspensions could be achieved by appropriate adjustment of pH. 

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