Sorbets as Functional Food Products, Unexplored Food Matrices, Their Challenges, and Advancements

Author:

Williams Jackson1,McKune Andrew J.1234ORCID,Naumovski Nenad1235ORCID

Affiliation:

1. School of Exercise and Rehabilitation Sciences, Faculty of Health, University of Canberra, Canberra, ACT 2601, Australia

2. Functional Foods and Nutrition Research (FFNR), University of Canberra, Ngunnawal Country, Canberra, ACT 2617, Australia

3. University of Canberra Research Institute for Sport and Exercise (UCRISE), University of Canberra, Canberra, ACT 2601, Australia

4. Discipline of Biokinetics, Exercise and Leisure Sciences, School of Health Sciences, University of KwaZulu-Natal, Durban 4000, South Africa

5. Department of Nutrition-Dietetics, School of Health Sciences and Education, Harokopio University, 17671 Athens, Greece

Abstract

Functional foods and beverages are becoming one of the leading food products on the global market today. This is predominately due to the consumer, industry and research-related interests in the use of food-derived products for the management of several chronic conditions. The diversity of currently available functional food products also provides an opportunity for the use of fruit-based sorbets as a carrier of functional ingredients. Therefore, the aim of this literature review is to explore the use of sorbets as a functional food product, which is one commercial method that can be utilized to provide health benefits, extend the shelf life of foods, and preserve nutrients and improve taste. Firstly, we provide an overview of sorbets as a functional food matrix, their development and implications for the absorption of functional ingredients in humans. We discuss the developmental considerations of functional foods, such as the technical conditions and physicochemical and organoleptic properties through which functional foods can provide beneficial health effects. These include product stability, metabolism of the functional food ingredient, its interactions with the food matrix and limitations related to its production. There is a paucity of clinical data that investigate the long-term health effects of products claiming additional functional benefits. Given the extensive potential benefits of functional bioactive food compounds and their heavy prevalence in the market, extensive research and further regulation is needed to ensure health recommendations for large populations in longitudinal clinical studies warranting any functional claim.

Publisher

MDPI AG

Subject

Fluid Flow and Transfer Processes,Computer Science Applications,Process Chemistry and Technology,General Engineering,Instrumentation,General Materials Science

Reference113 articles.

1. Grumezescu, A.M., and Holban, A.M. (2020). Biotechnological Progress and Beverage Consumption, Academic Press.

2. Research_and_Markets (2023, September 21). Functional Foods Global Market Report 2023. Available online: https://www.researchandmarkets.com/reports/5733821/functional-foods-global-market-report#:~:text=The%20global%20functional%20foods%20market,least%20in%20the%20short%20term.

3. Osborn, S., and Morley, W. (2016). Developing Food Products for Consumers with Specific Dietary Needs, Woodhead Publishing.

4. The impact of attitude, consumer innovativeness and interpersonal influence on functional food consumption;Bozkurt;Int. Bus. Res.,2016

5. Functional food. Product development, marketing and consumer acceptance—A review;Lugasi;Appetite,2008

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