Melaku Tafese Awulachew like most of his contemporaries, was born and raised in rural Ethiopia. He earned a bachelor of science and master of science in Chemical Engineering from Adama Science and Technology, and Addis Ababa university, Ethiopia. Currently, Melaku is a researcher of food science and nutrition at the Ethiopian Institute of Agricultural Research. Supervisors: Dr. Kumsa D. Kuffi Phone: +251 924621018 Address: Ethiopia
The public’s hunger for healthy foods has grown considerably during the last few
decades. It stim... more The public’s hunger for healthy foods has grown considerably during the last few decades. It stimulated the development of unique food products that have positive health effects beyond basic nourishment. Functional foods are natural or processed foods that include known or unknown biologically active ingredients that provide a clinically proven and confirmed health benefit for the prevention and treatment of chronic diseases at specific, effective, and nontoxic doses. Following a thorough investigation of food labels that make health and nutrition claims, legislation to safeguard consumers from inaccurate information was introduced. As a result, more scientific investigations should include actual evidence before drawing broad judgments. It is critical to highlight that the interpretation of legislation promotes the legitimacy of functional food products. Separate pieces of legislation for both governing types are one way to ensure the right integration of functional foods. This will help customers distinguish between functional food products and those with stated health claims. This chapter examines functional foods from many sources, including their potential health benefits, health claims, food intolerance, and allergies.
International Journal of Agricultural Science and Food Technology, 2021
This review paper is aims to give a brief description of encapsulation and control release techno... more This review paper is aims to give a brief description of encapsulation and control release technology in food preservation. Besides the material give potential information for those who interested for future development perspectives of the sector and also create awareness potentially for readers, traders, Students, factory workers, technologist and related stakeholder. the selection of encapsulating materials depends on the types, origins, and properties of these food ingredients. It is being increasingly popular in pharmaceutical, nutraceutical and functional food industries as a highly effective method that performs various functions; the major being prolonging the shelf-life of the active, masking the undesirable flavour, colour and taste and controlling the release of bioactive.
Datura stramonium is one of the most intriguing, in part because of its well-known therapeutic an... more Datura stramonium is one of the most intriguing, in part because of its well-known therapeutic and psychoactive properties in the treatment of many diseases. Datura species have been found to exhibit a variety of biological activity. Insecticide, fungicide, antioxidant, antibacterial, hypoglycemic, and immune response boosting properties have been linked to the genus' species. These effects are linked to the existence of secondary metabolites such as terpenoids, flavonoids, with anolides, tannins, phenolic compounds, and tropane alkaloids, which are the most prevalent atropine and scopolamine in the genus Datura. Ingestion of Jimson weed produces the toxidrome of anticholinergic intoxication. Understanding and recognizing the classic signs and symptoms of anticholinergic intoxication can help clinicians evaluate persons presenting with Jimson weed poisoning. Moreover, this review is to identify the most important phytochemical substances extracted from the Jimsonweed and to characterize their biological activity for health effect and biopesticide application. Biopesticides are less harmful than chemical pesticides because they do not leave harmful residues, generally target one specific pest or a small number of related pests rather than broad spectrum chemical pesticides that affect other beneficial insects, birds, mammals, or non-target species, are effective in smaller quantities, decompose quickly and do not cause environmental problems, and are often cheaper. In conclusion, Datura stramonium, beside its medicinal value, can applicable for biopesticide application and for postharvest loss control of insects such as weevil.
The abstract is the essence of the full text. Before the main body, the purpose of the abstract i... more The abstract is the essence of the full text. Before the main body, the purpose of the abstract is to let readers understand the full text briefly. When an abstract is used, it is always placed at the start of a manuscript or typescript, serving as the starting point for any academic paper or patent application. Abstracting and indexing services for various academic disciplines have the goal of compiling a body of literature on that subject. Furthermore, an abstract summarizes the major aspects of the entire paper in a prescribed sequence, usually in one paragraph of between 200-400 words, and includes: the overall purpose of the study and the research problem(s) you investigated; the basic design of the study; major findings or trends found as a result of your analysis; and, a brief summary of your interpretations and conclusions. Writing scientific publications is difficult for many new researchers, and few receive formal training in how to communicate their findings in writing. Nonetheless, publication is frequently necessary for employment advancement, funding, academic qualification, or a combination of these factors. Generally, an abstract is a short summary of a research article, thesis, review, conference proceeding, or any in-depth analysis of a specific subject that is frequently used to help the reader determine the paper's purpose quickly.
The aim of this work is to investigate the feasibility of oil production from Avocado in Ethiopia... more The aim of this work is to investigate the feasibility of oil production from Avocado in Ethiopia. Being the soil nature, and the weather condition and of course the seasonality is ideal for Avocado cultivation, there is a wide production of Avocado in different area in Ethiopia. The gaps value addition program is important to removing or minimizing postharvest loss, we had engaged in studying the feasibility of the production of oil from avocado. Both market and economic feasibility has studied as it is indicated in their respective subsections. The market analysis reveals the availability of market gap. Because, avocado oil is most widely consumed fruit in Ethiopia, the country does not export this product to the international market due to limited production capacity but it is importing the palm oil and other type of oils in order to satisfy the demand. Economic feasibility investigation result also shows the profitability of the business idea, since, the net present value is positive which mean acceptable and viable for implementation.
This paper aims to Provide an overview of food preservation related to the shelf-life and stabili... more This paper aims to Provide an overview of food preservation related to the shelf-life and stability of food products including sourdough-risen flatbread (injera). Understanding the properties and composition of injera products enables one for a better option for maintaining food quality at desirable level of properties or nature for their maximum benefits. Food quality loss can be described in terms of as environmental factors which include temperature, relative humidity, light, mechanical stress and total pressure such as compositional factors, concentration of reactive species, microorganism levels, catalysts, reaction inhibitors, pH and water activity, as well. There are a range of points in the food chain where manufacturers can influence the mix of intrinsic and extrinsic factors which affect shelf-life. Advances in processing and packaging materials and techniques have increased the options available for maintaining quality and for improving the shelf-life of foods.
Microorganisms act on the nutrients of the food for their own survival; consequently it involves ... more Microorganisms act on the nutrients of the food for their own survival; consequently it involves changes in the food compound like synthesis a new compound which cause spoiling of the food or produced enzymatic changes and contributing off-flavours by mean of breakdown of product. In this regard it is vital to increase the desirable effect by microbes and prevent undesirable product to food such as deterioration of the food by microorganisms by means of Minimize the contact between microorganisms and food, eliminate microorganisms from foods, and understand about preservation of the food. The aim of this paper is extended to indicate the shelf life and stability of foods including injera which is functional for all types of food items. Moreover, food quality loss can be described in terms of a number of compositional factors, such as concentration of reactive species, microorganism levels, catalysts, reaction inhibitors, pH and water activity, as well as environmental factors which include temperature, relative humidity, light, mechanical stress and total pressure. Understanding the properties and composition of food products enables one for a better option for maintaining food quality at desirable level of properties or nature for their maximum benefits in this regard food grade additives and packaging is one of preservation methods which increase the shelf life of foods and ensures food safety.
This review aimed to strength the effect of black cumin to remedies of different diseases. The se... more This review aimed to strength the effect of black cumin to remedies of different diseases. The seed of Nigella sativa has been used around the world for centuries to treat various animal and human ailments. So far, numerous studies demonstrated the seed of Nigella sativa and its main active constituent, thymoquinone, to be medicinally very effective against various illnesses including different chronic illness: neurological and mental illness, cardiovascular disorders, cancer, diabetes, inflammatory conditions, and infertility as well as various infectious diseases due to bacterial, fungal, parasitic, and viral infections. The strong antioxidant property of this valued seed has recently gained increasing attention with regard to its potential role as dietary supplement with minimal side effects.
This is part of the partial fulfillment for the master of science in chemical engineering (food e... more This is part of the partial fulfillment for the master of science in chemical engineering (food engineering stream) for the course Industrial Ecosystems Engineering-CBEg 6114-. Tannery effluent is among one of the dangerous pollutants of the industry. Beside its benefit industrialization has resulted in the formation of huge amount of waste products, which are released into the environment in the form of wastewater leading to environmental pollution and deterioration. Tanning industries are one of the major manufacturing processes which are responsible for tremendous pollution of water resources. In these industries, animal hides are transformed into leather through many complex stages, consuming high quantities of water and using large amounts of chemicals such as lime, sodium sulfide, ammonium sulfate, sodium chloride, bactericides, vegetable tannins, and chrome salts. Tannery wastewaters are mainly characterized by high salinity, high organic loading, and specific pollutants such as sulfide and chromium. During tanning process there are three types of wastes such as air pollutant, water pollutant and solid pollutant are discharge during various steps namely: beam house operations, tan yard operations, post tanning operations and finishing operations. uncontrolled release of tannery effluents to natural water bodies increases health risks for human beings and environmental pollution. wastes generated from tanning industries, should be managed in an environmentally safe way to reduce the risk of environmental pollution, the paper give an attention to review, major pollutant from the source, and the way to manage in tannery manufacturing process.
Gluten, the protein responsible for dough's cohesive and elastic properties, is found in wheat. G... more Gluten, the protein responsible for dough's cohesive and elastic properties, is found in wheat. Gluten-free bread has recently gained popularity as a result of its acceptability for celiac disease sufferers. During proofing and baking, however, the batters do not retain carbon dioxide gas. In comparison to typical wheat breads, this results in a bread with a smaller loaf and specific volume, low moisture, thick structure, crumply texture, and high crumb hardness. One of the most important variables in maintaining and searching for replacement components to replace gluten qualities for attractive product quality and structure is product idea expertise. In this context, non-gluten ingredients such as starch, sourdough, gums/ hydrocolloids, hydroxypropyl methylcellulose, whey protein, and dietary fiber help to improve gluten-free bread quality. Furthermore, adding Gum to gluten-free flour enhances dough features by boosting water absorption capacity and making the dough viscoelastic, resulting in enhanced loaf and specific volume, soft texture, and a longer shelf life by delaying bread staling. Food gums could be widely used in the baking industry to improve water holding capacity, control food pasting properties and improve moisture content, modify product texture, volume, and cell structure, and maintain overall product quality during storage and shelf life by keeping moisture content constant and delaying staling. The goal of this study was to accesses the rheological characteristics and quality of non-gluten components for dough quality enhancement.
Kocho is a food product made from the decortication and fermentation of enset parts. A quarter of... more Kocho is a food product made from the decortication and fermentation of enset parts. A quarter of Ethiopia's population lived in the south and southwestern parts of the country, where staples or co-staples were used as a food source. Kocho preparation consists of several steps, all of which are still carried out using indigenous knowledge and traditional practices. Despite its benefits, enset plant processing for food preparation is time consuming, unsanitary, requires a long fermentation period, is low in protein, and has a strong odor. The unusual sensory characteristics are the result of microbial spoilage caused by Kocho's high moisture content. High moisture content encourages the growth of spoilage microorganisms, which produce unpleasant organic compounds. Kocho's nutritional and organoleptic properties may thus be process-related. Nutrient loss and time-consuming fermentation processes are common and vary by location. Furthermore, accurate understanding and introduction of these processes in both enset growing and nongrowing regions can help to improve, standardize, and increase the process's utilization in order to contribute to the country's food security. However, there has been little research on the preservation of kocho by chemical ingredients and natural species, as well as microbes involved in fermentation and spoilage. Furthermore, very few studies on the effect of biochemical and the role of fermentation on the degradation of anti-nutritional factors have been reported. It can be stored for years and, like other fermented foods, can inhibit the growth of pathogenic bacteria, extending product shelf-life while ensuring consumer safety. Above all, this review is being conducted with the goal of reviewing the kocho processing practices and challenges to Scientific developments. Similarly, the document attempts to provide a brief description of its common characteristics in terms of microbial, biochemical, and fermentation conditions.
The public’s hunger for healthy foods has grown considerably during the last few
decades. It stim... more The public’s hunger for healthy foods has grown considerably during the last few decades. It stimulated the development of unique food products that have positive health effects beyond basic nourishment. Functional foods are natural or processed foods that include known or unknown biologically active ingredients that provide a clinically proven and confirmed health benefit for the prevention and treatment of chronic diseases at specific, effective, and nontoxic doses. Following a thorough investigation of food labels that make health and nutrition claims, legislation to safeguard consumers from inaccurate information was introduced. As a result, more scientific investigations should include actual evidence before drawing broad judgments. It is critical to highlight that the interpretation of legislation promotes the legitimacy of functional food products. Separate pieces of legislation for both governing types are one way to ensure the right integration of functional foods. This will help customers distinguish between functional food products and those with stated health claims. This chapter examines functional foods from many sources, including their potential health benefits, health claims, food intolerance, and allergies.
International Journal of Agricultural Science and Food Technology, 2021
This review paper is aims to give a brief description of encapsulation and control release techno... more This review paper is aims to give a brief description of encapsulation and control release technology in food preservation. Besides the material give potential information for those who interested for future development perspectives of the sector and also create awareness potentially for readers, traders, Students, factory workers, technologist and related stakeholder. the selection of encapsulating materials depends on the types, origins, and properties of these food ingredients. It is being increasingly popular in pharmaceutical, nutraceutical and functional food industries as a highly effective method that performs various functions; the major being prolonging the shelf-life of the active, masking the undesirable flavour, colour and taste and controlling the release of bioactive.
Datura stramonium is one of the most intriguing, in part because of its well-known therapeutic an... more Datura stramonium is one of the most intriguing, in part because of its well-known therapeutic and psychoactive properties in the treatment of many diseases. Datura species have been found to exhibit a variety of biological activity. Insecticide, fungicide, antioxidant, antibacterial, hypoglycemic, and immune response boosting properties have been linked to the genus' species. These effects are linked to the existence of secondary metabolites such as terpenoids, flavonoids, with anolides, tannins, phenolic compounds, and tropane alkaloids, which are the most prevalent atropine and scopolamine in the genus Datura. Ingestion of Jimson weed produces the toxidrome of anticholinergic intoxication. Understanding and recognizing the classic signs and symptoms of anticholinergic intoxication can help clinicians evaluate persons presenting with Jimson weed poisoning. Moreover, this review is to identify the most important phytochemical substances extracted from the Jimsonweed and to characterize their biological activity for health effect and biopesticide application. Biopesticides are less harmful than chemical pesticides because they do not leave harmful residues, generally target one specific pest or a small number of related pests rather than broad spectrum chemical pesticides that affect other beneficial insects, birds, mammals, or non-target species, are effective in smaller quantities, decompose quickly and do not cause environmental problems, and are often cheaper. In conclusion, Datura stramonium, beside its medicinal value, can applicable for biopesticide application and for postharvest loss control of insects such as weevil.
The abstract is the essence of the full text. Before the main body, the purpose of the abstract i... more The abstract is the essence of the full text. Before the main body, the purpose of the abstract is to let readers understand the full text briefly. When an abstract is used, it is always placed at the start of a manuscript or typescript, serving as the starting point for any academic paper or patent application. Abstracting and indexing services for various academic disciplines have the goal of compiling a body of literature on that subject. Furthermore, an abstract summarizes the major aspects of the entire paper in a prescribed sequence, usually in one paragraph of between 200-400 words, and includes: the overall purpose of the study and the research problem(s) you investigated; the basic design of the study; major findings or trends found as a result of your analysis; and, a brief summary of your interpretations and conclusions. Writing scientific publications is difficult for many new researchers, and few receive formal training in how to communicate their findings in writing. Nonetheless, publication is frequently necessary for employment advancement, funding, academic qualification, or a combination of these factors. Generally, an abstract is a short summary of a research article, thesis, review, conference proceeding, or any in-depth analysis of a specific subject that is frequently used to help the reader determine the paper's purpose quickly.
The aim of this work is to investigate the feasibility of oil production from Avocado in Ethiopia... more The aim of this work is to investigate the feasibility of oil production from Avocado in Ethiopia. Being the soil nature, and the weather condition and of course the seasonality is ideal for Avocado cultivation, there is a wide production of Avocado in different area in Ethiopia. The gaps value addition program is important to removing or minimizing postharvest loss, we had engaged in studying the feasibility of the production of oil from avocado. Both market and economic feasibility has studied as it is indicated in their respective subsections. The market analysis reveals the availability of market gap. Because, avocado oil is most widely consumed fruit in Ethiopia, the country does not export this product to the international market due to limited production capacity but it is importing the palm oil and other type of oils in order to satisfy the demand. Economic feasibility investigation result also shows the profitability of the business idea, since, the net present value is positive which mean acceptable and viable for implementation.
This paper aims to Provide an overview of food preservation related to the shelf-life and stabili... more This paper aims to Provide an overview of food preservation related to the shelf-life and stability of food products including sourdough-risen flatbread (injera). Understanding the properties and composition of injera products enables one for a better option for maintaining food quality at desirable level of properties or nature for their maximum benefits. Food quality loss can be described in terms of as environmental factors which include temperature, relative humidity, light, mechanical stress and total pressure such as compositional factors, concentration of reactive species, microorganism levels, catalysts, reaction inhibitors, pH and water activity, as well. There are a range of points in the food chain where manufacturers can influence the mix of intrinsic and extrinsic factors which affect shelf-life. Advances in processing and packaging materials and techniques have increased the options available for maintaining quality and for improving the shelf-life of foods.
Microorganisms act on the nutrients of the food for their own survival; consequently it involves ... more Microorganisms act on the nutrients of the food for their own survival; consequently it involves changes in the food compound like synthesis a new compound which cause spoiling of the food or produced enzymatic changes and contributing off-flavours by mean of breakdown of product. In this regard it is vital to increase the desirable effect by microbes and prevent undesirable product to food such as deterioration of the food by microorganisms by means of Minimize the contact between microorganisms and food, eliminate microorganisms from foods, and understand about preservation of the food. The aim of this paper is extended to indicate the shelf life and stability of foods including injera which is functional for all types of food items. Moreover, food quality loss can be described in terms of a number of compositional factors, such as concentration of reactive species, microorganism levels, catalysts, reaction inhibitors, pH and water activity, as well as environmental factors which include temperature, relative humidity, light, mechanical stress and total pressure. Understanding the properties and composition of food products enables one for a better option for maintaining food quality at desirable level of properties or nature for their maximum benefits in this regard food grade additives and packaging is one of preservation methods which increase the shelf life of foods and ensures food safety.
This review aimed to strength the effect of black cumin to remedies of different diseases. The se... more This review aimed to strength the effect of black cumin to remedies of different diseases. The seed of Nigella sativa has been used around the world for centuries to treat various animal and human ailments. So far, numerous studies demonstrated the seed of Nigella sativa and its main active constituent, thymoquinone, to be medicinally very effective against various illnesses including different chronic illness: neurological and mental illness, cardiovascular disorders, cancer, diabetes, inflammatory conditions, and infertility as well as various infectious diseases due to bacterial, fungal, parasitic, and viral infections. The strong antioxidant property of this valued seed has recently gained increasing attention with regard to its potential role as dietary supplement with minimal side effects.
This is part of the partial fulfillment for the master of science in chemical engineering (food e... more This is part of the partial fulfillment for the master of science in chemical engineering (food engineering stream) for the course Industrial Ecosystems Engineering-CBEg 6114-. Tannery effluent is among one of the dangerous pollutants of the industry. Beside its benefit industrialization has resulted in the formation of huge amount of waste products, which are released into the environment in the form of wastewater leading to environmental pollution and deterioration. Tanning industries are one of the major manufacturing processes which are responsible for tremendous pollution of water resources. In these industries, animal hides are transformed into leather through many complex stages, consuming high quantities of water and using large amounts of chemicals such as lime, sodium sulfide, ammonium sulfate, sodium chloride, bactericides, vegetable tannins, and chrome salts. Tannery wastewaters are mainly characterized by high salinity, high organic loading, and specific pollutants such as sulfide and chromium. During tanning process there are three types of wastes such as air pollutant, water pollutant and solid pollutant are discharge during various steps namely: beam house operations, tan yard operations, post tanning operations and finishing operations. uncontrolled release of tannery effluents to natural water bodies increases health risks for human beings and environmental pollution. wastes generated from tanning industries, should be managed in an environmentally safe way to reduce the risk of environmental pollution, the paper give an attention to review, major pollutant from the source, and the way to manage in tannery manufacturing process.
Gluten, the protein responsible for dough's cohesive and elastic properties, is found in wheat. G... more Gluten, the protein responsible for dough's cohesive and elastic properties, is found in wheat. Gluten-free bread has recently gained popularity as a result of its acceptability for celiac disease sufferers. During proofing and baking, however, the batters do not retain carbon dioxide gas. In comparison to typical wheat breads, this results in a bread with a smaller loaf and specific volume, low moisture, thick structure, crumply texture, and high crumb hardness. One of the most important variables in maintaining and searching for replacement components to replace gluten qualities for attractive product quality and structure is product idea expertise. In this context, non-gluten ingredients such as starch, sourdough, gums/ hydrocolloids, hydroxypropyl methylcellulose, whey protein, and dietary fiber help to improve gluten-free bread quality. Furthermore, adding Gum to gluten-free flour enhances dough features by boosting water absorption capacity and making the dough viscoelastic, resulting in enhanced loaf and specific volume, soft texture, and a longer shelf life by delaying bread staling. Food gums could be widely used in the baking industry to improve water holding capacity, control food pasting properties and improve moisture content, modify product texture, volume, and cell structure, and maintain overall product quality during storage and shelf life by keeping moisture content constant and delaying staling. The goal of this study was to accesses the rheological characteristics and quality of non-gluten components for dough quality enhancement.
Kocho is a food product made from the decortication and fermentation of enset parts. A quarter of... more Kocho is a food product made from the decortication and fermentation of enset parts. A quarter of Ethiopia's population lived in the south and southwestern parts of the country, where staples or co-staples were used as a food source. Kocho preparation consists of several steps, all of which are still carried out using indigenous knowledge and traditional practices. Despite its benefits, enset plant processing for food preparation is time consuming, unsanitary, requires a long fermentation period, is low in protein, and has a strong odor. The unusual sensory characteristics are the result of microbial spoilage caused by Kocho's high moisture content. High moisture content encourages the growth of spoilage microorganisms, which produce unpleasant organic compounds. Kocho's nutritional and organoleptic properties may thus be process-related. Nutrient loss and time-consuming fermentation processes are common and vary by location. Furthermore, accurate understanding and introduction of these processes in both enset growing and nongrowing regions can help to improve, standardize, and increase the process's utilization in order to contribute to the country's food security. However, there has been little research on the preservation of kocho by chemical ingredients and natural species, as well as microbes involved in fermentation and spoilage. Furthermore, very few studies on the effect of biochemical and the role of fermentation on the degradation of anti-nutritional factors have been reported. It can be stored for years and, like other fermented foods, can inhibit the growth of pathogenic bacteria, extending product shelf-life while ensuring consumer safety. Above all, this review is being conducted with the goal of reviewing the kocho processing practices and challenges to Scientific developments. Similarly, the document attempts to provide a brief description of its common characteristics in terms of microbial, biochemical, and fermentation conditions.
The widespread and growing intake of fruit juice/jam products and their rich phytochemical profil... more The widespread and growing intake of fruit juice/jam products and their rich phytochemical profile suggest their important potential to affect the health of the populations. The aim of this paper is to review the technology and some of key technical factors that affecting jam production. The fresh fruits and vegetables have limited shelf life and it is necessary to process fresh fruits into different value-added products to increase its availability over an extended period and to stabilize the price during the glut season. The processed products have good potential for internal as well as external trade. The raw materials selected for jam manufacture should be fully ripe and free from defects such as mould and bruises. A perfect kind of jam honours and celebrates the goodness of fruits & value adds and minimizes the post-harvest losses. Jam is the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive sweeteners namely sugar, dextrose, invert sugar or liquid glucose to a suitable consistency. The amount of other ingredients (sugar, pectin and acid) is usually calculated according to availability of such ingredients in the basic raw material. Due to the differences in chemical composition of fruits and vegetables the amounts of other ingredients are usually calculated according to availability of such ingredients in the basic raw materials, therefore the analysis of the raw materials is prerequisite for jam making. Generally, processing of fruits and vegetables offers immense scope for wastage minimization and value addition; thus, can generate significant income and employment in countries of agrarian economy and it is the most suitable method of preservation.
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Papers by Melaku T A F E S E Awulachew
decades. It stimulated the development of unique food products that have positive
health effects beyond basic nourishment. Functional foods are natural or processed
foods that include known or unknown biologically active ingredients that provide
a clinically proven and confirmed health benefit for the prevention and treatment
of chronic diseases at specific, effective, and nontoxic doses. Following a thorough
investigation of food labels that make health and nutrition claims, legislation to
safeguard consumers from inaccurate information was introduced. As a result, more
scientific investigations should include actual evidence before drawing broad judgments. It is critical to highlight that the interpretation of legislation promotes the
legitimacy of functional food products. Separate pieces of legislation for both governing types are one way to ensure the right integration of functional foods. This will
help customers distinguish between functional food products and those with stated
health claims. This chapter examines functional foods from many sources, including
their potential health benefits, health claims, food intolerance, and allergies.
decades. It stimulated the development of unique food products that have positive
health effects beyond basic nourishment. Functional foods are natural or processed
foods that include known or unknown biologically active ingredients that provide
a clinically proven and confirmed health benefit for the prevention and treatment
of chronic diseases at specific, effective, and nontoxic doses. Following a thorough
investigation of food labels that make health and nutrition claims, legislation to
safeguard consumers from inaccurate information was introduced. As a result, more
scientific investigations should include actual evidence before drawing broad judgments. It is critical to highlight that the interpretation of legislation promotes the
legitimacy of functional food products. Separate pieces of legislation for both governing types are one way to ensure the right integration of functional foods. This will
help customers distinguish between functional food products and those with stated
health claims. This chapter examines functional foods from many sources, including
their potential health benefits, health claims, food intolerance, and allergies.