Биологические науки/ 8.Физиология
человека и животных
Peklo A.O.,
Lych I.V.
National
university of food technologies, Ukraine
Functional dairy
products
The growth rate
of production and life, especially food, unfavorable ecological environment
generated in the XX century serious problem, which is called «diseases of
civilization». Become a chronic neuro-emotional overload. With drinking water
in the body fall trichloroethane, lead, mercury, organic compounds, bacteria,
radionuclides. Saturated air emissions of chemical plants, waste of nuclear
power plants, heavy metals, etc. [1]. Excessive use of drugs farmakohimichnyh
led to the weakening of the body's defenses. Against the background of vitamin
deficiencies and adverse environmental residents of Ukraine are particularly
vulnerable to the cardiovascular system, cancer, allergic, the increased
fragility of bones and other diseases. Of the 53 countries that record life,
our country occupies 20th place among women and 52-nd – men. Special harm caused changes in the structure of food. It
was irrational, and includes many refined starchy foods, artificial ingredients
of animal fats, white bread, sugar, refined grains, causing deficiency in the
body of vitamins, minerals, polyunsaturated fats, and destroys the intestinal
microflora. All this leads to the depletion of adaptive and compensatory
mechanisms, the occurrence of occupational diseases and premature aging [1].
Dining
modern man must be functional. This means that the products we use every day,
should not only be fun and provide the body with nutrients, but also perform
preventive function, reduce the risk of various diseases, protect against
adverse environmental conditions, to reduce the impact of lifestyle [2].
Functional food
– a food XXI century, because it is given a crucial role in restoring and
maintaining health, in reaching the upper limit of human life. It is known that
the man – a self-regulatory system in which there is a constant
amovidnovlennya, self. Functional food helps these processes and supports in
good condition all systems and organs of humans [2].
Japanese
researchers have identified three conditions that determine the functional
orientation foods:
· foods prepared
from natural ingredients natural;
· products that
are used regularly as a part of the daily diet;
· the consumption of these products have a
certain effect by adjusting some of the processes in the body, such as
strengthening the mechanisms of biological protection, prevention of certain
diseases, control the physical and mental condition, slowing the aging process
[3].
So, based on
the above definition, we can identify the following main features functional
foods: a positive influence on certain physiological functions, improve health,
reduce the risk of disease. From this perspective, the functional foods include
4 food groups:
· 1 – enriched
products (which are included vitamins, minerals, dietary fiber, etc.);
· 2 – products
which excluded certain items that are not recommended for medical reasons
(amino acids, lactose, sucrose, etc.);
· 3 – з products
in which the substance removed, replaced by other components.
· 4 – foods
derived from new raw material, and determined a significant biological effect
on the individual level of metabolic processes in the body [3].
In this regard, the development of functional
foods – a way in which you can change the composition of the product so as to
positively affect human health by strengthening its regulation by certain
metabolic processes in the body.
The scientific
strategy and practice of creating healthy food using macro- and micronutrients
include:
· biomedical
aspects – provide a choice of media and supplements adjust the chemical
composition of the product and the level of security enrichment;
· technological
aspects – considering the quality of products, safety of micronutrients and
their compatibility with other raw materials as well as interaction with the
individual components of the food system;
· clinical
efficacy, which must confirm on the basis of evidence-based medicine method
bioavailability processing component and reliability correcting deficits and
improve health using specialized, functional food [4].
Currently,
functional foods market is aimed at market segments associated with maintaining
health, including cardiovascular and digestive systems, as well as body weight
and bone tissue.
The term
«functional foods» can identify a wide range of food, media and natural organic
matter, low-calorie and calorie-free products for the control of body weight,
foods fortified with vitamins and minerals, energy drinks character, probiotic
foods, dairy products with special properties, etc. [ 4,5].
In the
production of functional dairy products (milk drinks, sour cream, sour milk
cheese), cheese, pasteurized milk mixture to make specially selected strains of
lactic acid, propionic acid, bifidobacteria, yeast, causing biochemical changes
occurring constituents of milk, the process of fermentation, which underlies
manufacture of dairy products. Fermentation is the deep decay lactose under the
action of enzymes of microorganisms [6].
According to
ISO 2212: 2003 «milk product – a product which produce fermentation of milk
(buttermilk, whey) special microorganisms» [7].
Dairy products
is known for its beneficial qualities. Products derived from exposure to
beneficial bacteria in milk, with strengthening effect on the immune system,
they are also able to regulate the bowels may be used as a prophylactic against
colds and allergies. Dairy products has an important advantage, which is that
it is absorbed and tolerated by most people is better than milk, because milk
components already partially fermented sourdough microflora.
Modern doctors,
nutritionists also believe the most important milk food. Contraindications for
use can be only his intolerance. For other people, this product must be present
in the diet.
Real functional
milk products presented in three groups:
· milk products
with probiotics, prebiotics and synbiotic medications – about 80% of the dairy
market functional purpose;
· dairy products
that contain biologically active substances – 8%;
· all other dairy
products are functional purpose (12%).
The dynamics of
the first group is the highest, because, according to statistics bacteria
overgrowth in the world suffers 75 ... 90% [8].
A large body of
research shows that dairy products help reduce the risk of osteoporosis and
hypertension, beneficial effect on the human cardiovascular diseases and
diabetes. Despite the tendency to increase the frequency of cardiovascular
disease (CVD), the domestic dairy market almost no food to people with CVD.
According to
the World Health Organization (WHO), the world's approximately 9.4 million
people die each year from (CVD). Among them, 51% - zvid stroke and 45% – from coronary
heart disease [9].
Literature
1. Хуршудян С.А. Функциональные продукты питания: проблемы на
фоне стабильного роста / С. А. Хуршудян // Пищ. пром-сть. – 2009. – № 1. – С. 8 – 9.
2. Кочеткова А.А. Функциональниые пищевые продукты: некоторые
технологические аспекты в общем вопросе. / А.А. Кочеткова, В.И. Тужилкин //
Пищевая промышленность. – 2013. – № 5. – С. 8 – 10.
3. Аминева И.Я. Продукты функционального назначения / И.Я. Аминева, М.Ю. Тамова, В.К.
Кочетов // Известия вузов. Пищ. технология. – 2010. – № 1. – С. 121 – 122.
4. Арутюнова, Г.Ю. Функциональные пищевые изделия и их применение / Г.Ю. Арутюнова, Л.Я.
Родионова // Известия вузов. Пищ. технология. – 2008. – № 1. – С. 39 – 41.
5. Гаврилова Н.Б. Технология специальных молочных продуктов: современное состояние и
перспективы / Н.Б. Гаврилова, Т.В. Рыбченко. - Омск: Изд. ОмГАУ, 2003. – 60 с.
6. Донская Г.А. Технология
обогащения молочных продуктов натуральными ингредиентами / Г.А. Донская, М.В.
Кулик // Переработка молока. – 2007. – № 5. – С. 42.
7. ДСТУ 2212:2003 «ВИРОБНИЦТВО
МОЛОКА ТА КИСЛОМОЛОЧНИХ ПРОДУКТІВ. Терміни та визначення понять».
8. Functional
dairy products:Edited by Tiina Mattila-Sandholm and Maria Saarela./ Published
by Woodhead Publishing Limited, Abington Hall, Abington Cambridge CB1 6AH,
England, 2003. – 395 р.
9. The global burden of disease:
2004 update. Geneva: World Health Organization; 2008 .