& Harris, G. K. (2010). An update on the health effects of tomato lycopene. Annual review of food science and technology, 1, 189-210.
49. Domínguez, R., Gullón, P., Pateiro, M., Munekata, P. E., Zhang, W., & Lorenzo, J. M. (2020). Tomato as potential source of natural additives for meat industry. A Review. Antioxidants, 9(1), 73.
50. Farajian, P., Katsagani, M., & Zampelas, A. (2010). Short-term effects of a snack including dried prunes on energy intake and satiety in normal-weight individuals. Eating behaviors, 11(3), 201-203.
51. Nawirska, A. & Kwaśniewska, M. (2005). Dietary fibre fractions from fruit and vegetable processing waste. Food Chemistry, 91, 221–225.
52. Chau, C.F. & Huang, Y.L. (2004). Characterization of passion fruit seed fibres—a potential fibre source. Food Chemistry, 85, 189–194.
53. Jiang, T. A. (2019). Health benefits of culinary herbs and spices. Journal of AOAC International, 102(2), 395-411.
54. Hewlings, S. J., & Kalman, D. S. (2017). Curcumin: a review of its’ effects on human health. Foods, 6(10), 92.
55. Li, H., Sureda, A., Devkota, H. P., Pittalà, V., Barreca, D., Silva, A. S., ... & Nabavi, S. M. (2020). Curcumin, the golden spice in treating cardiovascular diseases. Biotechnology advances, 38, 107343.
56. Lim HS, Park S.H., Ghafoor K., Hwang SY, Park J. Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea. Food Chem. 124: 1577-1582 (2011).
57. Stanić, Z. (2017). Curcumin, a compound from natural sources, a true scientific challenge–a review. Plant Foods for Human Nutrition, 72(1), 1-12.
58. Alehosseini, A., Gómez-Mascaraque, L. G., Martínez-Sanz, M., & López-Rubio, A. (2019). Electrospun curcumin-loaded protein nanofiber mats as active/bioactive coatings for food packaging applications. Food Hydrocolloids, 87, 758-771.
59. Swanson, D., Block, R., & Mousa, S. A. (2012). Omega-3 fatty acids EPA and DHA: health benefits throughout life. Advances in nutrition, 3(1), 1-7.
60. Godoy, L. C., Franco, M. L. R. S., Franco, N. P., Silva, A. F., Assis, M. F., Souza, N. E., Matsushita, M., & Visentainer, J. V. (2010). Análise sensorial de caldos e canjas elaborados com farinha de carcaças de peixe defumadas: Aplicação na merenda escolar. Ciência e Tecnologia de Alimentos, 30, 86-89.
61. Justen, A. P., Franco, M. L. R. S., Monteiro, A. R. G., Mikcha, J. M. G., Gasparino, E., & Delbem, A. B. (2011). Inclusión de harina de pescado en snacks. Infopesca Internacional, 47, 35-38.
62. Franco, M. L. R. S., Abreu, B. B., Saccomani, A. P. O., Vesco, A. P. D., Vieira, V. I., Mikcha, J. M. G., Gasparino, E., & Delbem, A. C. B. (2013). Elaboración De cookies y galletas con inclusión de harina de pescado. Infopesca Internacional, 53, 30-33.
63. Shaviklo, A. R. (2015). Development of fish protein powder as an ingredient for food applications: a review. Journal of food science and technology, 52(2), 648-661.
64. Goes, E. S. D. R., Souza, M. L. R. D., Michka, J. M. G., Kimura, K. S., Lara, J. A. F. D., Delbem, A. C. B., & Gasparino, E. (2016). Fresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics. Food Science and Technology, 36(1), 76-82.
65. Xu, Y., Ye, J., Zhou, D., & Su, L. (2020). Research progress on applications of calcium derived from marine organisms. Scientific Reports, 10(1), 1-8.
66. Choi, J. S., Lee, H. J., Jin, S. K., Lee, H. J. & Choi, Y. I. Effect of oyster shell calcium powder on the quality of restructured pork ham. Korean J. Food Sci. Technol. 34, 372–377 (2014).
67. Biesalski, H. K. (2005). Meat as a component of a healthy diet — Are there any risks or benefits if meat is avoided in the diet? Meat Science, 70, 509–524.
68. Decker, E. A., & Park, Y. (2010). Healthier meat products as functional foods. Meat Science, 86(1), 49-55.
69. Zhang, W., Xiao, S., Samaraweera, H., Lee, E. J., & Ahn, D. U. (2010). Improving functional value of meat products. Meat Science, 86(1), 15–31.
70. Khan, M. I., Arshad, M. S., Anjum, F. M., Sameen, A., & Gill, W. T. (2011). Meat as a functional food with special reference to probiotic sausages. Food Research International, 44(10), 3125-3133.
71. Réhault-Godbert, S., Guyot, N., & Nys, Y. (2019). The golden egg: nutritional value, bioactivities, and emerging benefits for human health. Nutrients, 11(3), 684.
72. Carrillo S., Rios V.H., Calvo C., Carranco M.E., Casas M., Perez-Gil F. N-3 fatty acid content in eggs laid by hens fed with marine algae and sardine oil and stored at different times and temperatures. J. Appl. Phycol. 2012;24:593–599. doi: 10.1007/s10811-011-9777-x.
73. Fraeye I., Bruneel C., Lemahieu C., Buyse J., Muylaert K., Foubert I. Dietary enrichment of eggs with omega-3 fatty acids: A review. Food Res. Int. 2012;48:961–969.
74. Kassis N., Drake S.R., Beamer S.K., Matak K.E., Jaczynski J. Development of nutraceutical egg products with omega-3-rich oils. LWT-Food Sci. Techol. 2010;43:777–783. doi: 10.1016/j.lwt.2009.12.014.
75. Arias-Rico, J., Cerón-Sandoval, M. I., Sandoval-Gallegos, E. M., Ramírez-Moreno, E., Fernández-Cortés, T. L., Jaimez-Ordaz, J., ... & Añorve-Morga, J. (2018). Evaluation of consumption of poultry products enriched with omega-3 fatty acids in anthropometric, biochemical, and cardiovascular parameters. Journal of Food Quality, 2018. Article ID 9620104
76. Blades M. Functional foods or Nutraceuticals. Nutr. Food Sci. 30: 73-75 (2000).
77. Lewis, N. M., Seburg, S., & Flanagan, N. L. (2000). Enriched eggs as a source of n-3 polyunsaturated fatty acids for humans. Poultry Science, 79(7), 971-974.
78. Nocella, G., & Kennedy, O. (2012). Food health claims–What consumers understand. Food Policy, 37(5), 571-580.
79. Moriyama, H., Ikeda, H., & Bagchi, D. (2019). Foods with function claims emerging from the framework of so-called health foods. In Nutraceutical and Functional Food Regulations in the United States and around the World (pp. 377-385). Academic Press.
80. Iwatani, S., & Yamamoto, N. (2019). Functional food products in Japan: A review. Food Science and Human Wellness, 8(2), 96-101.
1 *Corresponding author: [email protected]
2
Prebiotics and Synbiotics in Functional Foods
Cássia P. Barros1, Ramon Silva1,2, Jonas T. Guimarães1, Celso F. Balhtazar1, Silvani Verruck3, Tatiana C. Pimentel4, Erick A. Esmerino1, Mônica Q. Freitas1, Maria Carmela K.H. Duarte1, Márcia Cristina Silva2 and Adriano Gomes da Cruz2*
1Fluminense Federal University (UFF), Faculty of Veterinary, Niterói, RJ, Brazil
