Transcript the Road Map of a Nutraceutical Food

From Good Food to Food that’s Good for you –
The Road Map of a Nutraceutical Food Product
Jill Holmes B.Sc., M.Sc.
Agnes Bouchier-Hayes B.Ed., G.D.B.S., M.A.
Dr. Tracey Larkin B.Sc., Ph.D.
Limerick Institute of Technology School of Business and Humanities
Circular Economy
Research Objectives
• Create an innovative nutraceutical food product using waste
ingredients
• Identify the Irish consumer’s appetite for a nutraceutical food
• Generate product recipes and prototypes using fermentation
• Develop packaging and labelling in accordance with EU Food
Regulation
• Analyse the cost and feasibility of producing such a product
Sauerkraut –
German Fermented
Cabbage
Food Production
In 2010 the
functional foods
market was worth
$190 billion in the
United States
re-use what are considered ‘waste ingredients’
and convert them to valuable resources. The
emphasis is on the top level of waste management
- prevention rather than cure. For this to become
Food Waste
Management
Fermentation and Lactic Acid Bacteria
With the world’s population set to increase to 9.6 billion by 2050,
scarcity of the world’s resources is growing considerably and
reaching a point where it cannot be sustained. The amount of food
being wasted is at a critical level. The existing linear system of
disposing food to landfills is not sustainable.
The concept of the circular economy is to
Kimchi – Korean
Fermented Vegetables
The functional
foods market
in Ireland
Is growing by
2-8% annually
Waste and the
Circular Economy
Food Consumption
Lactic Acid
Fermentation
as a
sustainable
waste
solution
Introduction
This research focusses on the development of a nutraceutical food
product, often referred to as a functional food. This is a food product
which goes beyond normal nutrition and offers additional benefits than
that of the existing vitamins and minerals present in the food. These
foods originated in Japan in the 1980’s and have come to the fore in
the last decade primarily for their health benefits and role in
decreasing chronic illnesses. Examples of products that are on the
market today are omega 3 enriched eggs and probiotic yoghurts. The
aim of the research is to create a product using ingredients which are
considered waste items and transform them into an environmentally
friendly, cost and energy efficient, flavourful and nutritious product
using the traditional method of fermentation.
Fermentation Method
100 million tonnes
of food are wasted
in the EU annually
and could rise to
120 million tonnes
by 2020
Fermentation is a traditional method that has existed for thousands of years.
Alcoholic drinks
It is an effective preservation technique and originated from a time when
using fermentation
refrigeration wasn’t possible and the shelf-life of foods needed to be
from rice, honey
extended through the winter months. Developing countries use fermentation and fruit date back
widely. The popularity in western culture has reduced due to the increase
as far as 7,000
in the industrialisation of the food industry.
BC in Jiahu, China
There are many different types of fermentation and this research will
address vegetable lactic acid fermentation. Lactic acid fermentation occurs when the
sugars in fruits and vegetables convert to lactic acid and carbon dioxide.
Sugars in Fruits
and Vegetables
Lactic
Acid
Carbon
Dioxide
a reality innovative methods and systems need
to be developed to utilise these waste products.
Resource efficiency is key to a sustainable future.
Fermentation could be a possible solution to
transform waste from an unexploited
resource to a valuable product that is
environmentally friendly, cost and energy
efficient, flavourful and nutritious. The focus of this
research is on fermenting vegetable waste both
commercial and domestic; peelings, stalks and off-cuts.
The Irish
Environmental
Protection Agency
estimates that food
waste costs €120 a
tonne to compost,
and €3000 per
tonne for a
restaurant
During lactic acid fermentation the vegetables live in an anaerobic environment
which inhibits the growth of pathogenic bacteria. The lactic acid being produced also
preserves the vegetables and further prevents harmful bacteria from growing.
Lactobacillus and bifidobacteria are the primary organisms responsible for the
natural fermentation of vegetables. These bacteria occurs naturally in the human
body and are part of the gut microflora. Studies have shown that ingesting this
bacteria can protect the gut and improve immunity.
Before the fermentation process begins there are several points to
consider:
• Choose the correct fermentation equipment; fermentation vessel,
knife, chopping board and weights.
• Preparation of the vegetables is important; grate, shred, chop,
slice or whole.
• Hardier vegetables are more appropriate for fermentation.
Delicate vegetables and salad leaves break down in the
fermentation process and become mushy and not very palatable.
• Decide if the ferment will use sea salt, whey or a starter culture.
These ingredients can affect the flavour and the dietary
properties. Use bottled water as chlorinated tap water can
impede fermentation.
• The vegetables need to live in an anaerobic environment
therefore weights are needed to keep the vegetables submerged
in the brine. Cabbage leaves can be used as natural weight.
Example of basic broccoli fermentation:
1. Choose a jar or crock that can hold at least 2 litres.
2. Sterilise the jar using boiling water.
3. Wash and chop the broccoli into small
pieces (use all of the broccoli).
4. Make a brine using salt and water. The
ratio is 2% salt per solution. The salt ratio
should be adjusted with seasons; more
salt in summer to slow the microorganism
growth and less salt in winter.
5. Place the chopped broccoli in the chosen
vessel and cover with the brine.
6. Ensure the broccoli is submerged fully
using a weight.
7. Leave to ferment at room temperature for
up to a month. The longer you leave the ferment the tangier the
flavour. Place in the fridge when satisfied with the flavour. This
will keep in the fridge for 6 months.
Health Benefits
 Improves intestinal microflora balance and overall gut health. The
relationship between gut microflora and human health is widely
recognised.
 Fermentation predigests the food making the nutrients more readily
available for absorption in the body.
 Improves immunity
 Reduces the risk of developing high blood pressure and
Alzheimer’s disease
 Produces enzymes without the cost of supplements
 Produces bio-actives such as anti-oxidants which prevent free
radical damage
 Improves bowel health
 Anti-carcinogenic
 Reduces risk of developing chronic diseases such as ulcerative
colitis and IBS