Development technology of functional factors of nutrition and health food
Nutrition and health food as one of the emerging fields with great development potential, after two decades of rapid development, common and general technologies such as efficient food crushing technology, separation and extraction technology, drying technology, sterilization technology, etc., have been widely used.
New scientific and technological achievements continue to emerge, such as the steady-state maintenance and targeted delivery technology of nutritional functional factors, efficient separation and high-activity preparation technology of functional factors, biological preparation of specific functional factors and low-carbon production technology have achieved remarkable results, and continue to deepen people’s understanding of relevant functional factors, providing necessary technical support for the design and development of nutritious and healthy food.
Classification and efficacy of functional factors of nutrition and health food
The development of various functional characteristics of new food raw and auxiliary materials that can promote human health is a hot spot in today’s food industry, but also the soul of nutrition and health food, which has great significance for improving people’s overall nutrition and health status.
Functional factors are classified according to their chemical structure, mainly including active polysaccharides, functional oligosaccharides, functional monosaccharides, functional lipids, sugar alcohols, dietary fibers, amino acids, peptides and proteins, vitamins and vitamin analogues, mineral elements, plant active ingredients, probiotics, low-energy food ingredients, etc.
For example, polysaccharides derived from natural products have good physiological functions such as immune regulation, anti-tumor, hypoglycemic, antioxidant and intestinal flora regulation; polysaccharides from edible and medicinal fungi have the function of regulating body immunity; polysaccharides from white tea, mulberry leaf and lycium berries have certain effects in preventing obesity;
The water-soluble dietary fiber of black Ganoderma lucidum has significant antioxidant effect.
Flavonoids have the biological effects of anti-oxidation, anti-inflammation, cardiovascular protection and anti-cancer.
Plant polypeptides have the effects of improving immunity and anti-aging.
docose hexaenoie acid (DHA) and eicosapentaenoic acid (eicosapentaenoic acid) in Marine organisms Unsaturated fatty acids such as EPA play a significant role in promoting growth and development, reducing the incidence of cardiovascular and cerebrovascular diseases, reducing blood lipids and blood pressure, immune regulation, anti-inflammatory and so on.
Resources that contain these functional factors and have the potential for edible development can be used as new raw and auxiliary materials for nutritious and healthy food, especially the functional factors of food, food and drug homologous resources, Marine organisms, bacterial resources and insect proteins with national and regional characteristics can be mined by utilizing the advantages of Chinese plants and animals, food and drug homologous resources, Marine and bacterial resources.
Develop nutrition and health products with characteristics and technical competitiveness, and promote the development of nutrition and health food industry.
Efficient separation and preparation of functional factors
Promote the use of modern high-efficiency separation and purification technology, including ultrafine grinding technology, extraction separation, physical transformation separation, membrane separation technology and combined technology;
Expand food bio-manufacturing technology, including enzyme engineering, genetic engineering and fermentation engineering technology;
Carry out research on food texture recombination technology, including ultra-high pressure technology, food extrusion technology, supercritical fluid extraction technology and enzymatic modification technology;
Develop new food sterilization technology, including high temperature instantaneous sterilization technology, ultra-high pressure sterilization, ultrasonic sterilization, irradiation sterilization, ozone sterilization, acid electrolytic water sterilization technology, low temperature plasma sterilization technology and high efficiency thermal sterilization technology;
The application of new food drying technology, including efficient physical field drying technology, intelligent precision drying technology and efficient combination drying technology.
Through the application and popularization of high and new technology, the efficient separation and preparation of functional factors are improved.
Functional factor steady-state maintenance and precise targeted delivery technology
Most of the structural changes and interactions of the characteristic components in the processing of nutritious and healthy food will form a complex multi-phase system. Future studies need to reveal the formation and maintenance of food quality function, loss and deterioration mechanism in the processing of typical nutritional function factors from the perspective of formation, maintenance and transformation of key structural domains. The mechanism of improving the quality and function of functional food by new processing technology was expounded.
The establishment of a steady-state targeted delivery system is conducive to improving the stability of functional factors and their bioavailability, realizing the controlled release of targeted action sites in vivo, and providing nutritional intervention pathways and methods for precision nutrition.
The specific research contents include: By studying the stability and influencing factors of functional factors in oil-soluble, water-soluble, emulsified and dried food systems, establishing functional factor activity steady-state and enhanced formula model and dynamic stability monitoring technology;
The multi-assembly embedding protection technology of functional factors was studied, and the double embedding and step release of fat-soluble and water-soluble functional factors were formed by preparing multiple emulsions and multi-assembly nanoparticles.
The microemulsification embedding protection technology of functional factors was studied to prepare nano-scale functional factor micelles to form protection and targeted delivery of functional factors.
Using nanotechnology and nanomaterials to target or control the release of active ingredients.
Small size effects, pH response characteristics, and charge changes are used to promote the absorption and adhesion of active substances, ensure their activity, and improve their bioavailability.
In domestic and foreign research, nano-gel, micelle, liposome, nano-emulsion, multi-emulsion and other technologies have been successfully applied to the delivery of nutrients such as polyphenols, vitamins, beta-carotene and probiotics in vivo, so that the bioavailability of functional factors has been greatly improved.
Biological preparation of specific functional factors and low carbon production technology
Taking polysaccharide as an example, improving microbial polysaccharide production and promoting its industrialization through genetic means can be started from the following aspects:
The first is to select the original strains suitable for fermentation from nature or to obtain excellent fermentation strains by means of mutagenesis breeding;
Second, strengthen the research of key enzymes in polysaccharide biosynthesis process, strengthen the research of microbial metabolic engineering, strengthen the expression of key enzyme genes or change the metabolic flow, so as to genetically modify the existing production bacteria;
The third is to further optimize the fermentation process of strains to improve the yield and quality of polysaccharides.
Strengthen the research on the structure analysis, structure-activity relationship, pharmacological activity and clinical application of fungal polysaccharides, so as to realize the industrial production of more fungal polysaccharides.
Nutrition and health food function evaluation technology
The evaluation of nutrition and health food includes toxicological evaluation, hygienic evaluation and functional evaluation.
The nutritional evaluation of nutrition and health food should focus on the composition of nutrients, non-nutrients and anti-nutrients, as well as the changes in nutrients during storage, processing and cooking, and take measures to maximize the protection of nutrients and improve their nutritional value.
Functional evaluation system is the key point of the continuous development of nutrition and health food, and provides theoretical support for the development of nutrition and health food.
Traditional Chinese medicine characteristic function evaluation system
Most of China’s nutrition and health food is based on traditional Chinese medicine as raw materials, because the theory of traditional Chinese medicine is different from the West, so there is no international recognized standard in its functional evaluation system.
The improvement of the functional evaluation system of nutrition and health food must consider the characteristics of Chinese medicine, attach equal importance to practicality and foresight, strengthen basic research in the field of nutrition and health food, master the specific efficacy ingredients and their mechanism of action of nutrition and health food from the micro level, and fundamentally grasp the independent ability of new product development, so as to ensure that China’s nutrition and health food can go abroad. Go international.
Nutrigenomics technology
The development of human functional genomics, proteomics, metabolomics and microbiome has revolutionized nutrition research.
The application of functional genomics in nutrition research provides new methods and techniques to elucidate the role of nutrients in regulating gene expression, protein synthesis and metabolism, and changes the importance of tracing certain nutrients from nutritional deficiency to health damage to direct study of nutrition-genome interactions.
Proteomics was used to detect the influence of food components on protein expression.
Development of nutritional metabolomics to monitor biochemical changes in the human body after dietary intervention and the impact of genetically modified foods on food safety.
An in-depth understanding of the physiological and metabolic activities of human gut microbes closely related to human body and food based on microbiome.
Understanding the relationship between diseases and genes and food components, and then more targeted development of a variety of nutritious and healthy foods, better prevention of diseases, to protect health.
Evaluation of new functions of nutrition and health food
With the rapid development of food nutrition, more and more food ingredients (not in the range of labeling, such as active polysaccharides, functional lipids, active peptides, phytochemicals, etc.) have proved to closely related to human health.
It is necessary to actively explore new functional evaluation methods and applied research, including new structural functional factors, new functions, new mechanisms of action and new functions of old components.
Before the approval of the new function, a series of studies should carried out on the necessity of the existence of the new function, the standardization and stability of the evaluation method and its practical application.
Under the guidance of the idea of “people-oriented, health priority”, the main tasks of nutrition and health food product development clearly defined, market demand driven, price oriented, great attention paid to institutional and mechanism innovation, and the development of real health and safety, environmental friendly, resource saving, green and low-carbon nutrition and health food products.
General index of nutrition and health food
Referring to the requirements of drug detection indicators, improve the general indicators of nutritional and health food, add relevant basic indicators, reflect the functional factors or iconic ingredients of nutritional and health food and the compatibility of detection indicators, screen the main functional ingredients or iconic ingredients, and establish quality control indicators including fingerprint, component composition ratio, etc.
At the same time, enterprises encouraged to emphasize human consumption verification and evaluation criteria based on scientific literature when developing corporate standards.
Research and establish clinical evaluation system and social evaluation system that are different from drug evaluation methods, so as to make it more matching with the actual situation of functional foods, and have more rigorous scientific and higher operability.
Nutrition and health food product development technology
China has a vast territory, abundant supply of agricultural products and abundant food sources. It is necessary to fully exploit China’s rich traditional food resources and the homologous resources of food and medicine.
According to the changes of disease spectrum, chronic disease spectrum and nutritional spectrum, we should vigorously develop natural, safe and green functional foods, and develop nutritious foods, nutrient-fortified foods and special dietary foods suitable for different groups of people.
Combined with traditional Chinese medicine and health care theory, the use of China’s unique animal and plant resources and technology to develop nutritional health food with national characteristics and special medical dietary food, and constantly meet and guide health consumption needs.
Precision and personalized nutrition design
“Precision nutrition”, which focuses on “individual” health status, will become a new research hotspot.
In the future, the development of functional food products will be more and more targeted, and the development of functional food for different groups, different genders and different ages is an inevitable trend, such as functional health food for pregnant women, infants, the older people, military personnel, athletes, etc., will be more and more favored by consumers.
According to the nutritional needs of these people, combined with the traditional health care theory, specific nutritional and functional food materials screened from China’s abundant natural resources, and their metabolic characteristics, dose and synergistic effects in the gut were studied, functional food designed and developed, and production technical parameters determined.
At the same time, in response to the new needs of health, the development of new functional food and special medical use of formula food, the development and creation of special dietary products with Chinese characteristics, the establishment of industrial demonstration production lines, to promote the improvement of food industry structure and the rationalization of industrial layout, and in the relevant leading enterprises to conduct industrialization demonstration, promote the cultivation of competitive brands, enhance the international competitiveness of products.
Nutrition and health food function and leisure
Nutrition and health food raw material supply, product research and development and sales related enterprises should clarify the development trend of nutrition and health food, understand consumer preferences and market trends, tap new resources with special functional ingredients, extend the research and development field of nutrition and health food, and develop new resources, new functions and multi-category nutrition and health food accepted and recognized by consumers.
Such as functional protein, bioactive peptide functional food research and development, functional dietary fiber, probiotic food development and research, functional oil, functional glycogen food research and development, new food raw materials, medicine and food homologous functional food development, sports nutrition and health food, nutrition supplement functional food development. Functional dairy products, functional drinks, dietary supplements, oral beauty products and weight management and other different types of nutritional health food development.
Research and development of a new generation of nutritious and healthy food
The efficacy of the new generation of nutritional functional foods has confirmed by animal and human experiments, the structure and mechanism of functional factors are clear, the content is clear, and the active ingredients can maintain physiological activity in the food, and it is easier to recognized by consumers.
The development of the new generation of nutrition and health food should focus on the children’s market which is conducive to the healthy growth, such as the series of foods fortified with vitamins and minerals suitable for children, energy fortified foods and products to enhance intelligence.
The adult market with the goal of improving the quality of life, such as products that provide energy, maintain weight, improve vision, enhance immunity, etc.;
Functional foods that reduce symptoms and reduce the risk of disease with adjuvant drugs, such as products that reduce the risk of cardiovascular disease, cancer, diabetes, osteoporosis, and improve gastrointestinal health.
Process innovation and equipment integration
In order to meet the production needs of the industrialization of the nutrition and health industry, it is necessary to transform and innovate the food production process based on the characteristics and needs of large-scale industrialization and modern production, adopt new technologies and technology integration methods, develop new processes, new methods, new technologies, new equipment and production lines to adapt to modern food production and packaging, and improve the technical level and production efficiency of equipment. Realize the integration and intelligence of food production equipment.
Focus on the development of new technologies such as centrifugal separation, membrane separation, extraction separation and other new equipment, the functional factors separated from the raw materials to the maximum extent, applied to the development of nutrition and health food.
Carry out research on key technology of high-speed centrifuge and design and manufacture of key components, develop high-speed disc centrifuge and horizontal centrifugal sedimentation separator, and realize localization instead of import.
Carry out research on membrane separation technology, develop new membrane separation filter materials, improve the technical level of key components of membrane separation, and develop efficient and intelligent membrane separation equipment and automatic cleaning system.
Develop the enzyme membrane reactor and its supporting equipment, form a complete equipment system, and strengthen the popularization and application.
The integrated technological equipment for the preparation of functional factors developed.
By carrying out the optimization design of functional factor preparation equipment and the theoretical research of automatic control system, including the basic research on the applicability, reliability, safety of key materials of functional food equipment and the theory of automatic control system of processing, etc.
Realize the development of intelligent, digital, large-scale, automated, continuous, engineering and integrated core functional factor preparation equipment and integration technology with independent intellectual property rights, and improve the integration of key functional food specialized equipment and the development of complete sets of equipment.
Multidisciplinary integration
Multidisciplinary innovation is the core competition of food science and technology in the future, and global food science and technology innovation has changed from a single link of innovation to a chain of cross-integration innovation of the whole industrial chain.
Deep interdisciplinary integration of big data, cloud computing, Internet of Things, artificial intelligence, blockchain, gene editing and other disciplines has promoted the formation of basic science represented by food omics, food perception, food synthetic biology and food nanoscience in the future, resulting in four emerging formats: cell factory, smart kitchen, intelligent manufacturing and precision nutrition.
Summary and prospect
With the strong support of relevant national policies, China’s nutrition and health food industry has entered a new stage of transformation and upgrading, and the scientific and technological innovation capacity building of the nutrition and health industry has embarked on a new journey.
New raw material development, new function development, precision nutrition, clinical nutrition, etc. have become the key areas of nutrition and health industry development. Precision nutrition research based on targeted delivery of food functional factors is an important direction of future food science and technology development;
The development of nutrition and health products tends to be precise and personalized, green and low-carbon processing has become an inevitable trend, and sustainable nutrition helps the sustainable development of the community of human destiny;
Food science, nutrition, bioengineering, pharmacology, toxicology, immunology, metabolomics and other multidisciplinary integration to build a new ecological development of the future food industry;
Domestic key equipment and intelligent complete sets of equipment are the guarantee of high-quality development of nutrition and health industry.
At the same time of the upgrading and development of common key technologies, we should focus on breaking through the steady-state maintenance and targeted delivery technology of functional (therapeutic) food nutritional function factors and the extraction, preparation method and process of new efficient nutritional function factors.
The dose-effect relationship and safe dosage of nutritional functional factors were studied by modern biological and other experimental means, and the metabolic pathway and mechanism of nutritional functional factors were clarified, so as to provide basis and reference for the screening, discovery, evaluation and application of nutritional functional factors.
To strengthen the research on the separation and preparation technology of food nutrition factors, emphasis should placed on the development of high-efficiency extraction technology, high-purity preparation technology, industrial continuous separation technology and green low-cost production technology;
Strengthen the research on the integration of key technologies, key equipment and optimized separation processes and technologies, pay special attention to the combination of some emerging technologies in the field of biological and chemical separation, such as enzyme engineering and physical field enhanced extraction technology, and break through the common key technical bottlenecks in the separation, preparation and utilization of nutritional factors. Finally, the key manufacturing technology of “food and medicine homologous” food is highly efficient, low energy consumption and environmentally friendly.
In the development and utilization of functional factors and functional food resources, especially the national and regional characteristics of food and Chinese medicinal materials resources have not fully explored and exploited;
The specification and standardization of functional claims need to further improved, and the relationship between functional factors and their dose, safety, stability, delivery system, and price needs to further explored.
