Biochemistry & Analytical Biochemistry

Enhancing Functional Foods: The Science of Extraction Treatments

David Metha^* Department of Clinical Pharmacology, University of Helsinki, Helsinki, Finland
^*Correspondence: David Metha, Department of Clinical Pharmacology, University of Helsinki, Helsinki, Finland, Email:

Received: 02-Oct-2023, Manuscript No. BABCR-23-23697; Editor assigned: 04-Oct-2023, Pre QC No. BABCR-23-23697 (PQ); Reviewed: 20-Oct-2023, QC No. BABCR-23-23697; Revised: 27-Oct-2023, Manuscript No. BABCR-23-23697 (R); Published: 03-Nov-2023, DOI: 10.35248/2161-1009.23.12.514

Description

Functional foods have gained immense popularity in recent years due to their potential to provide health benefits beyond basic nutrition. These foods are designed to improve overall well-being, prevent disease, and enhance specific physiological functions. The functional properties of these foods are closely related to their physico-chemical attributes, which include the presence of bioactive compounds, antioxidants, and other health-promoting components. To harness the full potential of functional foods, extraction treatments play a significant role in enhancing their physico-chemical properties.

Extraction is a fundamental process in the development of functional foods. It involves the separation of bioactive compounds, such as polyphenols, flavonoids, and essential oils, from their natural sources. This separation is essential as it concentrates these compounds, making them more accessible and bioavailable in the final product. Different extraction techniques can be employed to achieve this, each with its unique set of advantages and limitations. The choice of extraction method is influenced by the nature of the bioactive compounds, the source material, and the desired functional properties of the food product. Some common extraction methods include solvent extraction, supercritical fluid extraction, microwaveassisted extraction, and enzyme-assisted extraction.

Solvent extraction is one of the most traditional and widely used methods. It involves the use of organic solvents, such as ethanol or methanol, to dissolve and extract bioactive compounds from the source material. The solvent is then evaporated, leaving behind a concentrated extract. While this method is effective, it has drawbacks, such as potential solvent residues in the final product and the loss of some thermosensitive bioactive compounds. Nevertheless, solvent extraction remains a valuable technique in functional food production, especially for compounds like resveratrol and curcumin.

Supercritical fluid extraction is another method that has gained popularity in recent years. It uses supercritical carbon dioxide as the extraction solvent, which offers several advantages, including the absence of solvent residues and the ability to extract a wide range of bioactive compounds. Moreover, supercritical fluid extraction is performed at relatively low temperatures, preserving the heat-sensitive nature of certain bioactive compounds. This method is particularly suitable for the extraction of essential oils from herbs and spices, as well as for caffeine extraction from coffee beans.

Microwave-Assisted Extraction (MAE) is a modern technique that utilizes microwave energy to heat the solvent and accelerate the extraction process. MAE has gained attention for its ability to significantly reduce extraction time and energy consumption compared to traditional methods. It is particularly effective for extracting heat-sensitive compounds like phenolic acids, vitamins, and certain antioxidants. The controlled application of microwave energy allows for precise temperature control during the extraction, reducing the degradation of bioactive compounds.

Enzyme-assisted extraction is a unique approach that employs enzymes to break down cell walls and release bioactive compounds from plant materials. This method is gentle and effective in preserving the integrity of sensitive compounds while improving their solubility. Enzyme-assisted extraction is commonly used for the extraction of proteins, polysaccharides, and some phytochemicals. By targeting specific compounds, this method ensures a higher yield of the desired bioactive components.

The extraction process can also influence the shelf life and stability of functional foods. The removal of certain components during extraction, such as lipids or water, can impact the product's oxidative stability. For instance, the extraction of essential oils from herbs can result in an increase in the concentration of antioxidant compounds, which may contribute to the product's shelf life. On the other hand, the removal of water-soluble compounds can reduce the potential for microbial growth and spoilage. Thus, extraction treatments can be adapted to improve the preservation of functional foods and extend their shelf life.