functional foods: a new frontier for developing whey based protein beverages
alimentos funcionais: uma nova fronteira para o desenvolvimento de bebidas protéicas a base de soro de leite

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ID: 256283
2011
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Abstract
Functional foods are defined as those that provide additional benefits to consumers. The market for foods with functional properties is expanding, supported by scientific evidences, which leads the developing of different special foods. This market segment is related to the innovations, as well as the traditional functional dairy and non dairy products, gain traction in the marketplace for innovative products like based whey sports beverage. Besides the functionality of muscle protein synthesis, these beverages are entering into areas such as clinical nutrition and satiety. Thus, it can be supposed that the composition and technological versatility of the whey support the use as innovative ingredient for foods and beverages. This review aim to supply an overview about functional foods, mainly the segment of whey based beverages. The success of this new nutritional approach is close related to the requirement to identify, to characterize and to develop methodologies to measure and to validate more precisely the relevant functional markers, making them open for a public domain.

Alimentos funcionais são definidos como aqueles que fornecem benefícios adicionais aos da alimentação. O mercado de alimentos com propriedades funcionais está em crescente expansão, apoiado por evidências científicas, que creditam o desenvolvimento de alimentos diferenciados. Esse segmento está relacionado às inovações, pois além dos tradicionais produtos funcionais lácteos e não lácteos, ganham espaço no mercado produtos inovadores como bebidas especiais para esportistas a base de soro de leite. Além da funcionalidade sobre a síntese protéica muscular, estas bebidas protéicas estão se inserindo em áreas como a da saciedade e da nutrição clínica. Assim, é possível afirmar que o soro de leite se diferencia como ingrediente de inovação em alimentos e bebidas, porque demonstra uma grande versatilidade tecnológica. Esta revisão objetiva fornecer uma visão geral sobre alimentos funcionais, enfatizando o segmento de bebidas a base de soro de leite. O sucesso desta nova abordagem nutricional está intimamente ligado à necessidade de identificar, caracterizar e desenvolver metodologias para medir e validar com maior precisão os relevantes marcadores funcionais, tornando-os de domínio público, além, é claro, da aceitação por parte do consumidor.

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penna2011semina:functional Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Ana Lúcia Barretto Penna, Fabiana Della Betta, Ana Carolina Baldissera, Juliano De Dea Lindner
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Journal frontiers in neuroendocrinology
Year 2011
DOI
10.5433/1679-0359.2011v32n4p1497
URL
http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/5094
Keywords
Agriculture (General)

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