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Abstract
The rising prevalence of cardiovascular diseases, type 2 diabetes, certain types of cancer, and other conditions primarily caused by overweight and obesity has driven research into targeted health-oriented foods. This, in turn, has led to a significant increase in the production of functional food products. While the prebiotic effect is now a well-established scientific fact that has influenced dietary preferences, the need to improve the efficiency of production and the application of functional foods necessitates refining their formulation models and expanding the range of complementary ingredients. Synthesizing the research of numerous authors has allowed for the inclusion of extruded grains, honey and bee products, nuts, and hydrobionts as complementary ingredients. Furthermore, the efficacy of various food compositions is determined by their bifidogenic effect, which serves as a key factor in establishing the functionality of most targeted food products. The study determined that extruded corn, wheat, and barley grains exhibit the highest bifidogenic effect. It was also established that using corn as a base for extrudates in combination with plant ingredients such as pumpkin, parsley root, and carrot is highly effective, as these combinations promoted the maximum bifidogenic response. The highest counts of Bifidobacterium adolescentis cells were observed with the addition of the following extrudates: corn grain and pumpkin (7,7·107 CFU/g), corn grain and parsley root (5,4·107 CFU/g), barley grain and pumpkin (5,2·107 CFU/g), and corn grain and carrot (4,7·107 CFU/g). Given the industrial scale of pumpkin and carrot production, as well as the significant volume of by-products generated during their processing, it has been determined feasible to utilize them in the production of functional food products based on corn extrudates.
Keywords:
functional food products, formulation model, complementary ingredients, corn grain, barley grain, wheat grain, pumpkin, carrot, celery root, parsley root, Jerusalem artichoke, bifidogenic effect
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How to Cite
Iegorov, B., Iegorova, A., Makarynska, A., Kashkano, M., & Marchenkov, F. (2025). FEATURES OF COMPOSITION DESIGN FOR GRAIN-BASED FUNCTIONAL FOOD PRODUCTS WITH PLANT-DERIVED INGREDIENTS. Food Science and Technology, 19(4), 11-17. https://doi.org/10.15673/fst.v19i4.3318
Issue
Section
Нутриціологія, дієтологія, проблеми харчування
References
References
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2. Howlett J. Functional foods: From science to health and claims. Brussels: ILSI Europe; 2008. 36 p.
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https://www.annualreviews.org/content/journals/10.1146/annurev-food-032519-051708
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https://westminsterresearch.westminster.ac.uk/download/7b076d846702513056b78b558be1109da3ed87609f83d2ac844077e6ef3539f9/623642/Hoyles_et_al_2013.pdfП
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https://www.researchgate.net/publication/360567851_TRENDS_IN_THE_DEVELOPMENT_OF_THE_INTERNATIONAL_MARKET_FOR_FUNCTIONAL_PRODUCTSВ
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https://iadns.onlinelibrary.wiley.com/doi/10.1002/fpf2.12022
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9. Kaprelyants LV, Iegorova AV. Improving the model of forming new generation functional food products. Grain Prod Mix Fodder. 2008;2:21-4.
10. Siró I, Kápolna E, Kápolna B, Lugasi A. Functional food. Product development, marketing and consumer acceptance—A review. Appetite. 2008 Nov;51(3):456-67.
11. Pathak N, Kochhar A. Extrusion technology: Solution to develop quality snacks for malnourished generation. Int J Curr Microbiol App Sci. 2018;7(1):1293-307.
12. Pismag RY, Polo MP, Hoyos JL, Bravo JE, Roa DF. Effect of extrusion cooking on the chemical and nutritional properties of instant flours: a review. F1000Research. 2024;12:1356.
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14. Jbradovic V, Babic J, Subaric D, Ackar D, Jozinovic A. Improvement of nutritional and functional properties of extruded food products. J Food Nutr Res. 2014;53(3):189-206.
15. Coppola F, Abdalrazeq M, Fratianni F, Ombra MN, Testa B, Zengin G, et al. Rosaceae honey: Antimicrobial activity and prebiotic properties. Antibiotics. 2025;14(3):298-311.
16. Sanz ML, Polemis N, Morales V, Corzo N, Drakoularakou A, Gibson GR, et al. In vitro investigation into the potential prebiotic activity of honey oligosaccharides. J Agric Food Chem. 2005;53(8):2914-21.
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20. Abe LT, Lajolo FM, Genovese MI. Comparison of phenol content and antioxidant capacity of nuts. Ciênc Tecnol Aliment. 2010;30:254-9.
21. Pérez-Jiménez J, Neveu V, Vos F, Scalbert A. Identification of the 100 richest dietary sources of polyphenols: An application of the Phenol-Explorer database. Eur J Clin Nutr. 2010;64(3):112-20.
22. Salas-Salvadó J, Bulló M, Pérez-Heras A, Ros E. Dietary fibre, nuts and cardiovascular diseases. Br J Nutr. 2006;96(2):S46-51.
23. Phillips GO, Cui SW. An introduction: Evolution and finalisation of the regulatory definition of dietary fibre. Food Hydrocoll. 2011;25:139-43.
24. Grassby T, Picout DR, Mandalari G, Faulks RM, Kendall CWC, Rich GT, et al. Modelling of nutrient bioaccessibility in almond seeds based on the fracture properties of their cell walls. Food Funct. 2014;5:3096-106.
25. Gomez-Zavaglia A, Prieto Lage MA, Jimenez-Lopez C, Mejuto JC, Simal-Gandara J. The potential of seaweeds as a source of functional ingredients of prebiotic and antioxidant value. Antioxidants. 2019;8(9):406. https://doi.org/10.3390/antiox8090406
26. Holdt SL, Kraan S. Bioactive compounds in seaweed: Functional food applications and legislation. J Appl Phycol. 2011;23:543-97.
27. De Jesus Raposo MF, De Morais AMMB, De Morais RMSC. Emergent sources of prebiotics: Seaweeds and microalgae. Mar Drugs. 2016;14(2):27.
28. Wang Y, Han F, Hu B, Li J, Yu W. In vivo prebiotic properties of alginate oligosaccharides prepared through enzymatic hydrolysis of alginate. Nutr Res. 2006;26:597-603.
29. Banaszak M, Dobrzyńska M, Kawka A, Górna I, Woźniak D, Przysławski J, et al. Role of Omega-3 fatty acids eicosapentaenoic (EPA) and docosahexaenoic (DHA) as modulatory and anti-inflammatory agents in noncommunicable diet-related diseases. Clin Nutr ESPEN. 2024;63:240-58.
30. Rodrigues M, Rosa A, Almeida A, Martins R, Ribeiro T, Pintado M, et al. Omega-3 fatty acids from fish by-products: Innovative extraction and application in food and feed. Food Bioprod Process. 2024;145:32-41.
31. Hurtado-Romero A, Del Toro-Barbosa M, Garcia-Amezquita LE, García-Cayuela T. Innovative technologies for the production of food ingredients with prebiotic potential: Modifications, applications, and validation methods. Trends Food Sci Technol. 2020;104:117-31.
32. Iegorova AV. Method for obtaining functional grain food products. In: Scientific works of Plovdiv University of Food Technologies. Plovdiv: UFT Academic Publishing House; 2008. p. 421-5.
33. Iegorova AV, inventor; State Property Service of Ukraine, assignee. Sposib vyrobnytstva kharchovoho produktu na zernovii osnovi [Method for the production of a grain-based food product]. Ukraine patent UA 94421. 2011 May 10.
34. Sun J, Chang EB. Exploring gut microbes in human health and disease: Pushing the envelope. Genes Dis. 2014;1(2):132-9. https://doi.org/10.1016/j.gendis.2014.08.001K
35. Ladeira R, Tap J, Derrien M. Exploring Bifidobacterium species community and functional variations with human gut microbiome structure and health beyond infancy. Microbiol Res Rep. 2023;3(2):9.
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1. Shahidi F. Functional foods: Their role in health promotion and disease prevention. J Food Sci. 2004 Jun;69(5).P. R146-R149.
2. Howlett J. Functional foods: From science to health and claims. Brussels: ILSI Europe; 2008. 36 p.
3. Granato D, Barba FJ, Kovačević DB, Lorenzo JM, Cruz AG, Putnik P. Functional foods: Product development, technological trends, efficacy testing, and safety. Annu Rev Food Sci Technol. 2020;11:93-118.
https://www.annualreviews.org/content/journals/10.1146/annurev-food-032519-051708
4. Granato D, Nunes DS, Barba FJ. An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: a proposal. Trends Food Sci Technol. 2017;62:13-22.
5. Roberfroid M, Gibson GR, Hoyles L, McCartney AL, Rastall R, Rowland I, et al. Prebiotic effects: metabolic and health benefits. Br J Nutr. 2010;104(Suppl 2):S1-63. https://doi.org/10.1017/S0007114510003363
https://westminsterresearch.westminster.ac.uk/download/7b076d846702513056b78b558be1109da3ed87609f83d2ac844077e6ef3539f9/623642/Hoyles_et_al_2013.pdfП
6. Pakhucha EV, Sievidova IO. Trends in the development of the international functional food market. Business Navigator. 2022;1:83-7.
https://www.researchgate.net/publication/360567851_TRENDS_IN_THE_DEVELOPMENT_OF_THE_INTERNATIONAL_MARKET_FOR_FUNCTIONAL_PRODUCTSВ
7. Rashidinejad A. The road ahead for functional foods: Promising opportunities amidst industry challenges. J Future Postharvest Food. 2024 Jun;1(2):266-73. https://doi.org/10.1002/fpf2.12022
https://iadns.onlinelibrary.wiley.com/doi/10.1002/fpf2.12022
8. Breakfast cereals global industry research report 2024-2030 [Internet]. 2024 [cited 2025 Oct 10]. Available from: https://finance.yahoo.com/news/breakfast-cereals-global-industry-research-133100218.html?guccounter=1&guce_referrer=aHR0cHM6Ly93d3cuZ29vZ2xlLmNvbS8&guce_referrer_sig=AQAAAG8Sl5S4r7ldE1NAxhdEgP5n02SrL3A0nTWR5TFH3R5_YpC1f1pvsxw1_o-occ5y-pBvicddN068r-2hQIuz-N29p2sPUEMSebwQYeV4Q86M-DVHVxT2J9mhDyTyGJEggn5Un0bxBnLpxCfcvaThLQgbyytmJ0cZV6ivCIOx-WPl
9. Kaprelyants LV, Iegorova AV. Improving the model of forming new generation functional food products. Grain Prod Mix Fodder. 2008;2:21-4.
10. Siró I, Kápolna E, Kápolna B, Lugasi A. Functional food. Product development, marketing and consumer acceptance—A review. Appetite. 2008 Nov;51(3):456-67.
11. Pathak N, Kochhar A. Extrusion technology: Solution to develop quality snacks for malnourished generation. Int J Curr Microbiol App Sci. 2018;7(1):1293-307.
12. Pismag RY, Polo MP, Hoyos JL, Bravo JE, Roa DF. Effect of extrusion cooking on the chemical and nutritional properties of instant flours: a review. F1000Research. 2024;12:1356.
13. Ivanova K, Denkova R, Kostov G, Petrova T, Bakalov I, Ruscova M, et al. Extrusion of brewers’ spent grains and application in the production of functional food. J Inst Brew. 2017;123:544-52.
14. Jbradovic V, Babic J, Subaric D, Ackar D, Jozinovic A. Improvement of nutritional and functional properties of extruded food products. J Food Nutr Res. 2014;53(3):189-206.
15. Coppola F, Abdalrazeq M, Fratianni F, Ombra MN, Testa B, Zengin G, et al. Rosaceae honey: Antimicrobial activity and prebiotic properties. Antibiotics. 2025;14(3):298-311.
16. Sanz ML, Polemis N, Morales V, Corzo N, Drakoularakou A, Gibson GR, et al. In vitro investigation into the potential prebiotic activity of honey oligosaccharides. J Agric Food Chem. 2005;53(8):2914-21.
17. Mustar S, Ibrahim N. A sweeter pill to swallow: A review of honey bees and honey as a source of probiotic and prebiotic products. Foods. 2022;11(14):2102. https://doi.org/10.3390/foods11142102
18. Rao V, Rao L, Ahiduzzaman M, Islam AKMA. Nuts and nut products in human health and nutrition. London: IntechOpen; 2021. 146 p.
19. Lamuel-Raventos RM, St Onge MP. Prebiotic nut compounds and human microbiota. Crit Rev Food Sci Nutr. 2017;57(14):3154-63. https://doi.org/10.1080/10408398.2015.1096763
20. Abe LT, Lajolo FM, Genovese MI. Comparison of phenol content and antioxidant capacity of nuts. Ciênc Tecnol Aliment. 2010;30:254-9.
21. Pérez-Jiménez J, Neveu V, Vos F, Scalbert A. Identification of the 100 richest dietary sources of polyphenols: An application of the Phenol-Explorer database. Eur J Clin Nutr. 2010;64(3):112-20.
22. Salas-Salvadó J, Bulló M, Pérez-Heras A, Ros E. Dietary fibre, nuts and cardiovascular diseases. Br J Nutr. 2006;96(2):S46-51.
23. Phillips GO, Cui SW. An introduction: Evolution and finalisation of the regulatory definition of dietary fibre. Food Hydrocoll. 2011;25:139-43.
24. Grassby T, Picout DR, Mandalari G, Faulks RM, Kendall CWC, Rich GT, et al. Modelling of nutrient bioaccessibility in almond seeds based on the fracture properties of their cell walls. Food Funct. 2014;5:3096-106.
25. Gomez-Zavaglia A, Prieto Lage MA, Jimenez-Lopez C, Mejuto JC, Simal-Gandara J. The potential of seaweeds as a source of functional ingredients of prebiotic and antioxidant value. Antioxidants. 2019;8(9):406. https://doi.org/10.3390/antiox8090406
26. Holdt SL, Kraan S. Bioactive compounds in seaweed: Functional food applications and legislation. J Appl Phycol. 2011;23:543-97.
27. De Jesus Raposo MF, De Morais AMMB, De Morais RMSC. Emergent sources of prebiotics: Seaweeds and microalgae. Mar Drugs. 2016;14(2):27.
28. Wang Y, Han F, Hu B, Li J, Yu W. In vivo prebiotic properties of alginate oligosaccharides prepared through enzymatic hydrolysis of alginate. Nutr Res. 2006;26:597-603.
29. Banaszak M, Dobrzyńska M, Kawka A, Górna I, Woźniak D, Przysławski J, et al. Role of Omega-3 fatty acids eicosapentaenoic (EPA) and docosahexaenoic (DHA) as modulatory and anti-inflammatory agents in noncommunicable diet-related diseases. Clin Nutr ESPEN. 2024;63:240-58.
30. Rodrigues M, Rosa A, Almeida A, Martins R, Ribeiro T, Pintado M, et al. Omega-3 fatty acids from fish by-products: Innovative extraction and application in food and feed. Food Bioprod Process. 2024;145:32-41.
31. Hurtado-Romero A, Del Toro-Barbosa M, Garcia-Amezquita LE, García-Cayuela T. Innovative technologies for the production of food ingredients with prebiotic potential: Modifications, applications, and validation methods. Trends Food Sci Technol. 2020;104:117-31.
32. Iegorova AV. Method for obtaining functional grain food products. In: Scientific works of Plovdiv University of Food Technologies. Plovdiv: UFT Academic Publishing House; 2008. p. 421-5.
33. Iegorova AV, inventor; State Property Service of Ukraine, assignee. Sposib vyrobnytstva kharchovoho produktu na zernovii osnovi [Method for the production of a grain-based food product]. Ukraine patent UA 94421. 2011 May 10.
34. Sun J, Chang EB. Exploring gut microbes in human health and disease: Pushing the envelope. Genes Dis. 2014;1(2):132-9. https://doi.org/10.1016/j.gendis.2014.08.001K
35. Ladeira R, Tap J, Derrien M. Exploring Bifidobacterium species community and functional variations with human gut microbiome structure and health beyond infancy. Microbiol Res Rep. 2023;3(2):9.
36. FAOSTAT. Statistic Database [Internet]. Rome: FAO; 2023 [cited 2023 Jul 11]. Available from: https://www.fao.org/faostat/en/#data/qcl
37. NAB. Market intelligence report carrot [Internet]. 2021 [cited 2025 Oct 10];(4). Available from: https://www.nab.com.na/wp-content/uploads/2022/04/Market-Intelligence-Report-Carrots.pdf