Functional food market analysis: Russian and international aspects

The modern food market is undergoing a period of rapid development following the changes in marketing technologies and consumer behavior patterns. Nowadays, people pay more attention to the quality and composition of food products, as well as their functional properties. The present article reviews the international and Russian market of functional foods in order to define the consumer demand for new specialized products. The methods included data comparison, grouping, and systematization. The analysis involved Russian and foreign papers published in 2018-2022 and registered in Scopus, eLibrary, Cyberleninka, and the Library of the Russian Foundation for Basic Research. It also covered the National Demography Project, the Healthy Nutrition Project, and the Strategy for Improving the Quality of Food Products through 2030. Consumers' growing interest in improving their health and immune system proved to be the key factor in the functional food market. The COVID-19 pandemic intensified such trends as the priority of healthy, high-protein, and low-sugar foods. Japan and the USA are the current leaders on this market. Russia supports healthy food policy at the state level. The functional food market is likely to become the most promising and competitive sector of global food economy. Consumer demand for these products is steadily growing: the volume of demand for functional food products will reach 17 trillion rubles by 2027. However, Russian food science needs more research in this area to catalyze import substitution. The Omsk Agrarian University has numerous projects that are meant to increase the competitiveness of the domestic functional food industry.

There is a larva in my plate! Spread of insects in the western diet. (L'Accademia per il post Covid-19.)

Insects are commonly eaten by more than two billion people around the world. EFSA's recent approval of Tenebrio molitor larvae as food paves the way for insect consumption in the European Union. The introduction of insects as food in the diet of Western countries could be an environmental- friendly solution to the growing demand for animal proteins over intensive farming. Despite advances in legislation and food safety, there is still a cultural barrier to be overcome, which still considers insects as organisms harmful to agriculture and humans.

Effects of adding different silver carp fish pastes on the quality of lion's head meatballs

To clarify the most suitable fish paste for preparing lion's head meatballs, this study investigated the effect of adding 6 different silver carp fish pastes: fresh unwashed (group 1-1), fresh washed (group 1-2), frozen unwashed without antifreeze agent (group 2-1), frozen washed without antifreeze agent (group 2-2), frozen unwashed with antifreeze agent (group 3-1), and frozen washed with antifreeze agent (group 3-2) on the basic nutrients, color, texture properties, waterholding capacity, sensory and flavor properties, thiobarbituric acid reactive substance (TBARs) value, and total volatile basic nitrogen (TVB-N) content of pork/fish composite meatballs. The results showed that the contents of protein and fat in meatballs from groups 2-1 and 2-2 were lower than those in groups 3-1 and 3-2, and the contents of water, protein and fat were 61.68%, 11.32% and 19.41% for group 2-1, and 62.45%, 11.09% and 19.33% for group 2-2, respectively. The gel properties, hardness, elasticity, cohesion, and sensory quality of groups 3-1 and 3-2 were significantly higher than those of groups 2-1 and 2-2 (P < 0.05), but there was no significant difference compared with groups 1-1 and 1-2. The odor response value of groups 3 was lower than that of groups 1, and groups 3 had the highest sweetness value (3 039.66) and lowest bitterness value (534.59). The TBARs value and TVB-N content in groups 1-2, 2-2, and 3-2 (with washed fish paste) were significantly lower than those in groups 1-1, 2-1 and 3-1 (with unwashed fish paste) (P < 0.05). Since fresh fish paste is not easy to store and subject to spoilage, frozen washed fish paste with antifreeze agent can be used to produce composite meatballs.

Taking care of mental wellbeing: updates from the nutraceutical market

According to a European market survey conducted by Innova Market Insights, the main area of customers' concern is related to stress management: 47% of consumers identified it with low mood, while 41% linked it with sleep interruptions. According to a different American Psychological Association poll, 78% of American adults say that the pandemic is a substantial source of stress in their lives, and 67% of those adults claim to have noticed an increase in stress during the Covid-19 outbreak. In this situation, dietary supplements might provide a sophisticated way to assist clients in enhancing their mood, sleep, and cognitive function throughout a trying time. This increased interest may also be attributed to the numerous studies conducted in recent years that link the immune system, gut, and brain, leading to the creation of several substances that have been shown to regulate stress and its associated negative effects. Prior to now, the market has focused on a wider aspect of mental wellbeing related to modern living, stress management, mental fatigue, concentration and memory performances, sleep quality, and depression. In the past, the mental health category has offered solutions to improve mental performance and relaxation. Bacteria can so easily join the market for mental health products, especially in light of recent developments in pharmaceutical formulation research that have made it possible to combine probiotics with botanicals to achieve the best of both worlds. In order to give 360 degree support for mental health, innovative ways that combine several actives were developed as a result of this insight.

Multifunctional properties of probiotic strains Lactococcus lactis ssp. lactis

The analysis of the literature of the RSCI and Web of Science on the multifunctionality of useful properties of mesophilic lactic acid bacteria Lactococcus lactis ssp. lactis, which have been used by humans for centuries in the preparation of fermented products as a way to preserve milk and food raw materials. Lactococcus lactis ssp. lactiscan become a resource for various biologically active substances - potential metabiotics, such as: bacteriocins, organic acids, short-chain fatty acids, antioxidants, adhesins, neurotransmitters. New areas of their application as suppliers of bioprotective agents for preventive therapy and the development of oral vaccines are described, which is important for the prevention and control of infections that pose an additional danger to patients during the COVID-19 pandemic.

An overview of the dietary supplements in Turkey and the world

In recent years, especially during the COVID-19 pandemic, the idea that individuals should strengthen their immune system and meet the lack of nutrients has increased the orientation to dietary supplements (DS). The production and consumption of these products is increasing all over the world, as the use of DS has become a trend in society and successful marketing strategies through some sales channels. DSs are products with a specific daily intake which supplement nutritional elements that cannot be met with daily nutrition. DSs are mostly used to strengthen the immune system and to stay physically and mentally fit in the challenging working conditions of daily life. The most commonly used types of DSs, which do not cause any health problems when consumed consciously, are single preparations of minerals or vitamins and/or their complex forms. In this study, DSs, whose recognition, consumption and product portfolio increase day by day are examined.

The effect of the addition of gambir catechins on antioxidants and antibacterial hard candy products

The COVID-19 pandemic has changed consumer demands for food products due to the importance of eating functional foods capable of increasing the body's immune system, such as those containing natural bioactive compounds. Immune system enhancement through food intake is one of the top priorities for consumers globally. Hard candy products are ordinary foods consumed by people of all ages and social classes with numerous negative consumer perceptions due to their ability to cause dental caries. Therefore, it is imperative to develop hard candy as a functional food with antioxidant and antibacterial properties derived from natural ingredients. This research aims to innovate and design hard candy products that are acceptable to consumers with the addition of gambir catechins to its formulas. This research is considered novel for it provides innovation and design of hard candy products that are acceptable to consumers with the addition of gambir catechins. The result showed that all hard candy product formulas have Staphylococcus aureus with antimicrobial and antioxidant activities;hence, increased catechin concentration significantly affects these activities. Products in formulas 17, 8, 18, 4, and 7 with 4-5 ratings after organoleptic testing are standard products manufactured in accordance with SNI 3547.1:2018.

Attitudes of consumers to functional foods during the COVID-19 pandemic period

In this study, the New Coronavirus Covid-19 disease, which first emerged in China in 2019 and spread all over the world in a short time, was tried to be conveyed by using the consumers' attitudes towards functional foods, the literature review and a descriptive research model based on quantitative data. The aim of the study is to reveal the attitudes, awareness and acceptance of consumers towards functional foods during the Covid-19 pandemic process, and to create a perspective for consumers in all age groups. In the study, an online questionnaire method was used for 200 people residing in Istanbul to measure the opinions of consumers about the level of knowledge, awareness and conformity towards functional foods. It was determined that the majority of the participants were 55.0% of individuals between the ages of 25-34, 66.5% of individuals with a university education level and 67.5% of women working in the education sector. While 72.5% of the participants in the study stated that they had not heard of the concept of functional food, 76.0% stated that they did not have any knowledge about these foods. Among the functional foods they know most, probiotic yoghurts (99.0%), kefir products and herbal teas at the same rate (98.5%), cereal biscuits in terms of fiber (98.0%), fruit juices with increased vitamins (97.0%) is coming.

Social networks and the actors of the honey production chain: case study with producers from Para state, Brazil

The Internet and social networks are considered as important sources of information for rural producers, regarding property management and agricultural activities. The objective of this work was to understand the influence of social networks on actors of the honey production chain, in Para state, regarding the changes of the production practices and the effect of the coronavirus pandemics on this process. This is an explanatory case study with qualitative approach carried out through semistructured interviews with beekeepers/ honey producers, and apicultural technicians, in Para state. The indication of WhatsApp as the most relevant social network for the beekeeping activity in this Brazilian state- for information exchange, remote technical assistance, broadcasting, and adoption of new technologies of production and marketing -, as well as the expansion of this relevance during the coronavirus pandemics, are the main contributions of this research that also can help to a more efficient planning of communication strategies for the technology transfer and innovation processes in the rural environment.

Antiviral effect and anti-COVID-19 potential of immunobiotics

Immunobiotics, a group of probiotics, have the effect of anti-infection by regulating immune function, which can be added in in foods or used to make adjuvants or medicines (biologics). Immunobiotics can stimulate the mucosal immune system of the body, regulate innate and acquired immunity and exert non-specific anti-microbial (bacterial and viral) infection effects through oral, nasal mucosa, sublingual and other routes, but the immune regulation function of immunobiotics is species-specific. Oral administration of Lactobacillus plantarum GUANKE stimulated the increase and maintenance of SARS-CoV-2 neutralization antibodies in mice even 6 months after immunization. When L. plantarum GUANKE was given immediately after SARS-CoV-2 vaccination, the level of SARS-COV-2 specific neutralizing antibody in bronchoalveolar lavage increased by 8 times in mice, which improved the local and systematic cellular immune response to SARS-CoV-2 of mice. Clinical studies have found that immunobiotics have the auxiliary effect in the treatment of COVID-19 by mitigating the symptoms and increase the level of SARS-CoV-2 specific antibody of the patients. It is necessary to conduct research and evaluation for the appropriate guideline of immunobiotics use as erly as possible to provide a new option for the prevention and control of COVID-19.

Lutein and astaxanthin as dietary support of therapy

Lutein and astaxanthin belong to carotenoids which have wide applications in food, nutraceutical and pharmaceutical industries. The total chemical syntheses of lutein and astaxanthin produces a mixture of stereoisomers. Both carotenoids are extracted from the plant material as the mixture of mono- and diesters. Lutein is extracted from marigold and tagetes flowers. Lutein supplementation increases its concentration in blood serum and in the macula of the eye. There is increasing evidence that lutein is important in the prevention of age-related macular degeneration (AMD) and may improve eye health. Astaxanthin is extracted from the Haematococcus pluvialis algae. Due to its strong antioxidant, anti-inflammatory, and immunomodulatory properties, they can be used to support the treatment of neurodegenerative and cardiovascular diseases, diabetes, eye diseases, and to supplement the diet of COVID-19 patients.

Study of awareness among hospitality student on mulled wine with respects to health benefits of wine

The aim of the study was to know awareness among hospitality students with respect to health benefits of mulled wine and to know about wine knowledge. During the COVID-19 pandemic situation it's important to take care of health and increase immunity system. The research to find about wine knowledge and importance of mulled wine awareness. Spices used for mulled wine are cloves and cinnamon and grated nutmeg. The awareness of mulled wine were taken from the participant over the age of 18. Responses were collected by means of an online questionnaire. The gained results showed that most of the hospitality students are not aware about mulled wine or they consider it can be taken during winter only but once they are aware more exposure will be there in wine market found by researcher. Mulled wine have less alcoholic content compare to red wine as well it has health benefit by its content can increase immunity system amongst consumer and in hotel it can be advice by server to guest explaining its benefits and most of the hotel can keep in their beverage menu.

Romanian consumer behaviour regarding pasta consumption during the COVID 19 pandemic

Since the onset of the COVID-19 pandemic and the associated lockdowns, many events occurred, such as supply chain disruption, shielding and working from home restrictions along with diminished incomes and people's extra time spent in their own homes;all these have led to broad changes in consumer attitudes and behaviour. Therefore, people spent more time at home in all countries, and there was a significant increase in the number of people who enjoyed experiencing cooking at home, having a regular schedule for their meals. Pasta represents one of the most consumed food products in the world, their consumption increasing from year to year, experiencing a boost demand during the pandemic, because it has many important advantages such as: low cost, easy to cook, high nutritional value and long shelf life. Properly cooked pasta has a low potential to increase blood sugar, it slows down digestion and give a feeling of satiety for a longer period. The purpose of this study was to obtain information on consumer perceptions towards pasta consumption in order to develop new products that are adapted to current consumer requirements and preferences.

Isolation, biochemical characterization and safety screening of potential probiotic lactic acid bacteria from spontaneously fermented cereal products from Western Kenya

The global demand for non-dairy beverages has sky rocketed especially so during this Covid-19 pandemic for potential health benefits. Development of probiotic strains from fermented cereal and legumes with the ability to grow well and adapt to gastrointestinal conditions at the same time possess high therapeutic ability will be a great achievement. This study aimed at isolating and screening probiotic potential Lactic Acid Bacteria (LAB) involved in traditional fermentation of cereals (maize, sorghum and millet). A total of ten isolates were obtained from the cereals out of which five isolates that met preliminary attributes of probiotic bacteria were selected for further investigation. Two isolates SPU2 and FPU1 were found to survive a low pH which is a desirable attribute for the survival of probiotic bacteria in the gut. MPU1, FPU1 and SPU2 are possible thermophiles and can survive at low pH and moderate high salt concentration. The enzymes DNase and gelatinase used to test pathogenicity of a microorganism were not produced by all the isolates in this study. The isolates recorded a high susceptibility to the eight antibiotics. This study also revealed that the tested isolates have the ability to grow well even at the minimum tested pH of 1.0 for 1 and 2 h of incubation, respectively. Most isolates were resistant to 0.3% bile concentration with over 92% survival. FPU1 was more resistant at bile concentration of 1% than all the rest while MPU1 was most resistant at 2% bile salt. Traditionally fermented cereals are potential sources of safe bacteria that can be tried in the production of functional foods.

Development of functional candy with banana, ginger and skim milk powder as a source of phenolics and antioxidants

The present pandemic situation has increased the demand for plant-based functional foods that enhancing the immunity of all aged groups against COVID-19. This factor has led to innovation in confectionery market because healthy and good quality confectionery products are lacking. In this study, an attempt has been made to develop functional candy from various combinations of banana, ginger, skim milk powder, and honey at 2-10% and evaluated its sensory, nutraceutical, functional properties and microbial stability for 60 days. Among various combinations of banana and ginger pulp, candy prepared from 96:6 w/w (banana: ginger) ratio was found better than other combinations in respect to organoleptic and nutritional quality. Ginger and skim milk powder addition increased the contents of protein (4.54%), ash (2.82%), phenolic (8.59 mgGAE/g), flavonoid (2.43 mQ/g), and antioxidant activity (36.15% DPPH activity) of functional candy. Microbial studies of functional candy revealed it could be stored up to 60 days without microbial contamination and acceptable by the consumer. The cost of functional candy was Rs.1.53 per candy, which was less than market candy. This study showed that candy manufactured from banana, ginger, skim milk powder, and honey was nutritionally and economical improved with acceptable sensory properties. Developed functional candy increases the market's revenue and enables confectionary market to develop a new candy type.

Boosting the immune system with functional compounds during the COVID-19 pandemic: a review

Background: More than 1 year has passed since the outbreak of the COVID-19 pandemic. Nutrition and its role in boosting the immune system have been a hot topic during the previous year in the light of the COVID-19 pandemic. An effective medicine for COVID-19 has not been introduced and public vaccination has not gained an acceptable speed in the world;therefore, preventive measures, protocols adherence, and a robust immune system are crucial. The aim of this study was to evaluate the role of food in boosting the immune system during the Covid-19 pandemic.

On-line purchases of organic food in the context of the COVID-19 pandemic in the Czech Republic

The Czech organic food market is on the rise. Organic food production has seen a significant boom in terms of sales volumes, which enabled opening of new shopping channels for consumers. In 2020, a number of strict measures was introduced with the intention to curb the outbreak of the Covid-19 pandemic, which also affected the organic food distribution and preferred places of purchase. Due to all the lockdowns and limitations, on-line shopping entered the scene as a new potential tool for organic food market development. The aim of this research is to identify the organic food shopping patterns of internet users during March and April 2020 in the context of freshly introduced governmental measures, and to identify dependencies according to selected socio-demographic respondents' characteristics. The results show that respondents' level of education and their age are the key determining factors when it comes to their on-line organic food purchases.

COVID-19 phenomenon on restaurant consumer: an evidence from Indonesia

This research aims to find changes in the consumption behavior of restaurant consumers during the COVID-19 pandemic, taking into account the attributes of the COVID-19 Protocol and Halal and Tayyib. This research uses a quantitative method. Through 681 responses, the sample of this research only uses 666 restaurant consumers in Indonesia during pandemic Covid-19. The data used are primary data through the distribution of questionnaires to respondents. Structural Equation Model (SEM) with Partial Least Square (PLS) is conducted for data analysis to verify the relationship between variables. The findings of this study are COVID-19 Protocol attributes are the essential variables on buying intention during the COVID-19 pandemic in Indonesia. Other attributes tested proved to have a change in the effect on satisfaction and to purchase intent of restaurant consumers. The implications of this research are to bridge the needs of industry and research related to restaurant consumers. Restaurant industry players can use the results of this study to adjust the attributes they have to remain able to flow revenue during the COVID-19 pandemic. This research focuses on restaurant consumers during the COVID-19 pandemic by improving variables related to the COVID-19 Protocol and Halal and Tayyib.

Herbal plants: an alternative therapy to combat immunity disorders & COVID-19

COVID-19, a worldwide epidemic, is afflicting the whole planet. Vaccines have been developed;however, they will not be able to eliminate the COVID-19 virus. As a result, the only approach to address the problem is to the disease is to have a robust immune system. A well-balanced diet can help enhance immunity, which is necessary for preventing and treating viral illnesses. Vitamins A, C, and D and minerals like Selenium and Zinc found in fruits, herbs, and vegetables have been demonstrated to have beneficial immunity-enhancing effects in viral respiratory infections. In this publication, we have attempted to describe the advantages of medicinal herbs, vitamins, minerals, nutraceuticals, and probiotics in combating the new Coronavirus. The dietary concept based on existing evidence might help inhibit and regulate COVID-19.

Vitamin A and viral infection in critical care

Vitamin A is fat-soluble compounds of retinoid derivate, consisting of retinol, retinal, and retinyl esters. Vitamin A also affects cell growth and differentiation, playing a critical role in the normal formation and function of the heart, lungs, kidneys, and other organs. According to the role of vitamin A in enhancing immune function, it is known as an anti-inflammatory agent. Also, vitamin A supplementation by reducing morbidity and mortality in different infectious diseases, such as measles, diarrheal disease, measles-related pneumonia, human immunodeficiency virus infection, and malaria considered as a crucial factor against infection. So vitamin A deficiency can be life-threatening, because of impairing the response to infection and significant risk of development of severe respiratory infections in infants and young children. In this paper, we have discussed the effects of vitamin A in modulating immune responses in viral infections and the direct effects of this vitamin on viral replication by comparing its role during different types of viral infections.