CHAPTER 7 DEVELOPMENT OF FUNCTIONAL FOODS USING LACTUCA SATIVA

Size: px

Start display at page:

Download "CHAPTER 7 DEVELOPMENT OF FUNCTIONAL FOODS USING LACTUCA SATIVA"

Paul Payne
5 years ago
Views:

1 CHAPTER 7 DEVELOPMENT OF FUNCTIONAL FOODS USING LACTUCA SATIVA

2 7.1. INTRODUCTION "Functional food is a natural or processed food that contains known biologically-active compounds which when defined in quantitative and qualitative amounts provides a clinically proven and documented health benefit, and thus, an important source in the prevention, management and treatment of chronic diseases of the modern age". Currently, dozens of functional food components from plants (phytochemicals) as well as animals are under investigation for their potential role in disease prevention and health promotion. The general category of functional foods includes processed food or foods fortified with health-promoting additives, like vitamin-enriched products. Products considered functional generally do not include products where fortification has been done to meet government regulations and the change is not recorded on the label as a significant addition. An example of this type of fortification would be the historic addition of iodine to table salt, or Vitamin D to milk, done to resolve public health problems such as ricketts. Fermented foods with live cultures are considered functional foods with probiotic benefits. Functional foods are an emerging field in food science due to their increasing popularity with healthconscious consumers and the ability of marketers to create new interest in existing products. Functional foods, as a form of medicalised food, open opportunities to market food through its therapeutic potential. Functional foods obscure the boundaries between food and drugs and in doing so they raise questions about a fundamental public health concern, namely, whether a balanced diet is sufficient for health or whether a normal diet still requires additives such as those provided by functional foods (Williams and Ghosh, 2008; Lawrence and Germov, 2012). The term Nutraceutical combined from Nutrition and Pharmaceutical in 1989 by Dr. Stephen De Felice, defined nutraceutical as food or part of a food that provides medical or health benefits (De Felice, 2002). Nutraceuticals also refer to natural functional/medical foods or bioactive phytochemicals that have health promoting, disease preventing or medicinal properties. These nutraceuticals normally contain the required amount of vitamins, lipids, proteins, carbohydrates, minerals, or other necessary nutrients, depending on their emphases (Zeisel, 1999; Whitman, 2001; Rajasekaran et al., 2008). 197

3 7.2. Development of Lactuca sativa based compressed bar The new trend for consumption of healthy, innovative and practical food, which has occurred recently, has leaded the market of cereal-bars to a gradual growth. Cereal-bars are considered healthy type of food, because they are rich in fiber, however, poor in fat (Bower and Whitten, 2000; Palazzolo, 2003). Compressed food bars made from dehydrated food items provide for the Armed Forces, the advantages of greater convenience and stability and a higher concentration of energy and nutrients than conventional canned foods. The nutritious energy bars have gained more importance and popularity in the global market during recent years and today the market is offering wide variety of bars under different names. Indigenously made bars like Horlicks multicereal nutri bar, Rite bite choco delite bars, low fat bar, sugarless bar, fruit choco bars, etc. are getting popular among Indian consumers. The various varieties of bars available in the global market with good organoleptic properties and consumer appeal are referred by names such as chewy cereal granola bars, organic bar, choco bar, muffin bar, fruit filled bars, etc. These bars are generally packed in metallised polyester films and have a limited shelf life of 3 to 4 months Development of Lactuca sativa based fruit spread Fruit is a food group which is receiving more attention among the population due to its interesting and healthy properties such as high functional and nutritional value, being rich in fibre, minerals, vitamins and terpens antioxidant compounds (Cavanah et al., 2003; Randhir et al., 2005). Fruits contain many different dietary phytonutrients which contribute to the prevention of degenerative diseases caused by oxidative stress (Kaur & Kapoor, 2002). The intake of food rich in phenolic acids, polyphenols and flavonoids scavenge free radicals such as peroxide, hydroperoxide or lipid peroxyl, thus inhibiting the oxidative mechanism that leads to degenerative diseases (Halvorsen et al., 2006; Ho et al.,2007; Pellegrini et al., 2003). The basic principle of jam and marmalade manufacture is the boiling together of fruit, sugars and water. For marmalade, the peel is cooked separately prior to mixing in. Jelly manufacture involves boiling the fruit with water and then the extract after filtration is boiled with the sugars (Kirk and Sawyer, 1991). Fruit and vegetable spreads means all of the recognized fruits and those vegetables recognized as suitable in making jams, including chestnuts, ginger, melon, rhubarb, tomato. 198

4 7.4. Development of Lactuca sativa based squash The major source of biologically active substances, such as vitamins and secondary metabolites (polyphenols, carotenoids, sterols, glucosinolates, and saponins) is present in herbs, fruits and vegetables (Alothman et al., 2009; Cassileth, 2008; Yang et al., 2007). The consumption of fruits and vegetables is globally insufficient and should be encouraged, and it may be useful to enhance fruit concentrations of vitamins and secondary metabolites by genetic and/or environmental approaches (Poiroux-Gonord et al., 2010). Squash is non-alcoholic concentrated syrup that is usually fruit-flavoured and usually made from fruit juice, water, and sugar or a sugar substitute. Modern squashes may also contain food colouring and additional flavouring. Some traditional squashes contain herbal extracts Materials and methods 7.5.a. Raw materials All the ingredients for preparation of Lactuca sativa based compressed bar were procured from local market. 7.5.b. Preparation of Lactuca sativa based compressed bar For the preparation of 2.0 kg of Lactuca sativa based compressed bar, g flaked rice, g dalia, g bengal gram and g green gram were soaked in wet muslin cloth for 2 h and dried in the hot air oven at 50 C for 2 hrs, after drying, all the four samples were grounded and sieved to get fine powder. Later, all the samples were packed in sealed containers g oats was roasted in an aluminium pan at low flame, grinded, sieved and packed in sealed container. All the above ingredients were mixed thoroughly, g skim milk powder, 2.0 g amchur powder, g desiccated coconut and g powdered sugar 2.5 % Lactuca sativa lyophilized powder was also added and mixed well. Finally, g each honey and date syrup was mixed together and added to the above mixed sample, they act as binding agents g cardamom powder was also added for providing aroma g each cashew nut and raisins were added as taste buds. All the ingredients were mixed well. The mixtures were conditioned at C for 1 hr. A 50 g of each mixture was 199

5 fed into a rectangular mould (2½" square 55) and pressed with a load of 5000 kg using Carver hydraulic press (Carver 2625 model T hydraulic laboratory press 12 ton capacity manually operated full threaded column 10" x 7" flatten size, 5 1/8" press stroke) to obtain bars. The applied pressure 2½" square mould (Load/Area) was standardized as 124 kg/cm 2 to obtain a compression ratio of 2.066). The bar samples were packed in PP (polypropylene, 75µ) and heat sealed. Alternatively, the above bar samples were stored under 5 C, ambient (15-35 C) and 37 C temperature conditions. 7.5.c. Preparation of Lactuca sativa based fruit spread Aloe vera gel devoid of green skin (20g) Blend with apple pulp (20g) Filter through four layered muslin cloth Add 10.0 g of partially purified extract ph adjust to 3.25 by adding citric acid Add sugar 75g Pectin 1g Boil (68-70 o Brix) Transfer to glass bottles for setting 200

6 7.5.d.Preparation of Lactuca sativa based squash Pineapple pulp (30g) and 10 ml of L sativa extract Pasteurize for 30 min at 80 o C Add Sugar (40.72 g) and water (21.37 ml), boil to syrup consistency Cool and filter through muslin cloth observe through refractometer to get 40 o Brix Add 0.7g cirtic acid and 0.06g sodium benzoate Store the squash in sealed bottles 7.6. Sensory evaluation Sensory evaluation was carried out in Lactuca sativa based compressed bar for their colour, aroma, taste, texture and overall acceptability (OAA) on 9-point hedonic scale by semi-trained panel of 15 members. The 9-point Hedonic scale grading was as follows: 9=Excellent, 8=Very good, 7=Good, 6= Good above fair, 5= Fair, 4= Fair above poor, 3= Poor, 2= Very poor, 1= extremely poor Phytochemical studies Total polyphenols (Test was performed as described previously in Chapter No. 2) Flavonoids (Test was performed as described previously in Chapter No.2) Antioxidant activity by DPPH (Test was performed as described previously in Chapter No. 2) 7.8. Anti-anxiety activity 7.8.a. Experimental design The Lactuca sativa (LS) based functional foods were treated to animals for 15 days and it was analysed for anti anxiety property by behavioral parameters. The animals were divided into four groups with six animals per each group. Group I: Control 201

7 Group II: LS based compressed bar Group III: LS based fruit spread Group IV: LS based squash Elevated plus maze test (Test was performed as described previously in Chapter No. 3) Light dark box test (Test was performed as described previously in Chapter No. 3) 7.9. Results and discussion Lactuca sativa based compressed bar was developed (Figure 40), fruit spread (Figure 41), and squash (Figure 42). Lactuca sativa has bitter taste, in order to mask its bitter taste, compressed bar was chosen because it is sweet to taste. The results revealed that the contents of total polyphenols and flavonoids respectively, also observed in radical scavenging activity of Lactuca sativa based compressed bar, fruit spread, and squash (Table 56). The sensory studies (Table 57) of the compressed bar indicates that the acceptability of the product was good initially with a score of 7.9 on 9 point hedonic scale. The behavioral parameters were carried out. EPM is considered one of the most widely validated tests for assaying new benzodiazepine-like anxiolytic agents (Bhattacharya and Satyan 1997). It is well known that the anxiolytic agents increase the motor activity which is measured by time spent by the animal in the open arms (Hui et al., 2001; de Melo et al., 2006). Products that increase open arm exploration are considered as anxiolytic and reverse holds true for anxiogenics. In our study, we observed that Lactuca sativa based compressed bar, fruit spread, and squash fed group (p < 0.01) significantly increases time spent in the open arms with associated decrease in closed arms when compared to control group (Table 58). The light/dark box is a characteristic tool used in the assessment of anxiety. The basic measure is the animal s preference for dark, enclosed places over bright, exposed places. Time spent in the lit (light) half of the arena, and the related exploratory behaviours, are reliable parameters for assessing anxiolytic effects that may be useful in identifying and/or screening of anxiolytic and anxiogenic agents. 202

8 Significant increase in the number of entries into light zone and time spent in the light compartment (p < 0.05) was seen with Lactuca sativa based compressed bar, fruit spread, and squash fed group compared to control group (Table 58). Lactuca sativa based functional foods Flavonoids (mg/100g) Total polyphenols (mg/100g) DPPH (%) Compressed bar Fruit spread Squash Table 56. Total polyphenols, flavonoids and DPPH scavenging activity of Lactuca sativa based functional foods. Sensory attributes Compressed bar Fruit spread Squash Colour 7.7± ± ±0.12 Aroma 7.6± ± ±0.20 Taste 7.9± ± ±0.22 Texture 7.8± ± ±0.10 Overall acceptance 7.9± ± ±0.22 Table 57. Sensory attributes of Lactuca sativa based functional foods, values expressed as Mean ± SD of 3 individual samples. Elevated Plus Maze Test Light Dark box Test Groups Time spent in Latency to first No of entries Time in light open arm entry into light to light zone zone (sec/5min) (sec/5min) zone Control 69.6± ± ± ±18.2 Compressed bar 113.7±11.60* 13.2±1.75* ±08.5* 18.7±04.2* Fruit spread 105.7±08.50* 13.0±3.50* ±11.1* 14.5±06.4* Squash 115.7±10.60* 14.0±3.10* ±11.0* 15.5±04.5* Table 58. Effect of Lactuca sativa based functional foods on the behavior. Time spent in open arm by mice behaviour in elevated plus maze and the time spent in light zone by mice behaviour in light and dark test was measured. * indicates p <0.05 compared with control group. 203

9 Figure 40. Lactuca sativa based anti-anxiety compressed bar Figure 41. Lactuca sativa based antianxiety fruit spread 204

10 Figure 42. Lactuca sativa based anti-anxiety drink (squash) SUMMARY AND CONCLUSION Functional food which claims health boosting affect play a significant role in the reduction of health care costs associated with diet related illness. These foods are being marketed for disease prevention and treatment as consumers takes an increasingly proactive approach to health. Although, the functional food products are assessed for safety before going to market yet these are reported to interact with conventional drugs. Therefore proper regulation and consultation with health care providers is key for the success of these products. The regulatory issues regarding these categories is different among different countries but still their future seems to be big, better and brighter in coming few years. Functional foods and nutraceuticals were developed using Lactuca sativa lyophilized powder. The study concluded that Lactuca sativa incorporated nutraceuticles viz., compressed bar, fruit spread and squash possesses a marked anti-antianxiety property with antioxidant activity. 205

Development of value added fruit jams

FOOD SCIENCE RESEARCH PAPER RESEARCH JOURNAL e ISSN-2230-9403 Visit us : www.researchjournal.co.in Volume 8 Issue 1 April, 2017 1-6 DOI : 10.15740/HAS/FSRJ/8.1/1-6 Development of value added fruit jams