Winter 2001 Issue — Physiologically Effective Food Ingredients
Stable Concentrates

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The production process of ingredients for healthy food prompts an important question. Is it sufficient, to isolate a single physiologically functional ingredient or are there beneficial effects to be realised as a result of the complexity and synergy of the ingredients - which is considered as the most effective by scientists, when eaten in the appropriate dosage?

What role could the fruit matrix play in the extraction of the physiologically active substances? This aspect has been highlighted from the scientific perspective by Dr Ernst Miller, CEO of Obipektin, and Bischofszell, Switzerland.

The "fruit matrix" is the hull, which encloses the active and often very sensitive and unstable active substances. Isolating single substances out of the fruit matrix results in enzymatic and non-enzymatic secondary reactions. Protecting the fruit matrix is critical as without it, some of the anti-oxidative ingredients from the extraction process could even turn into pro-oxidative ingredients. The synergistic effects of different ingredients would therefore be lost if insufficient care is taken in processing the matrix. Additionally the extraction process exposes each single ingredient to temperature, pressure and oxygen, which could lead to a complete loss of activity.

A different technological approach is to keep the physiologically active ingredients well protected in the fruit matrix, through careful dehydration. Dehydrating fruits and vegetables to a dry matter content of 90-95% yields a concentration factor of 10-20%, taking into consideration the fact that the dry matter of the original fruit is approximately 5-10%. On basis of that dehydration, the finished fruit and vegetable powder contain concentrated ingredients protected by the fruit and vegetable matrix. The human digestive system has evolved over millions of years so that it is able to take advantage of the fruit and vegetables ingredients locked in the original fruit and vegetable matrix and the absorption of nutritionally valuable ingredients in the human body is successfully achieved.

Significant Ingredients

Key to the debate is the presence of polyphenols in fruits, and their connection to the anti-oxidative function in the human body. The function of carotenoids in the lipophylic area is similar to the function that polyphenols seem to perform in the hydrophilic area. Taking into account the link between the production of free radicals and their ability to bring about cancerous changes in human cells, the value of the anti-oxidative activity of polyphenols should not be underestimated; scientists are keen to point out.

The flavonoids occur predominately in rosecae fruit varieties (plum, cherry, and apple) with a level of up to 250mg/100g. The most important flavonoids are Quercetin and Kämpferol, glycosidically linked.

Red wine powder contains 7mg/100g of Resveratrol, the equivalent of which could be found in 1-2 litres of red wine. A daily intake of 1-2mg Resveratrol is considered sufficient to strengthen the blood circulatory system and therefore ingesting small quantities of red wine powder could lead to the same effect as considerable quantities of red wine.

Tomatoes are arguably the most important source of Lycopene, but the Lycopene in fresh tomatoes physiologically is only present at a very low level. Careful cold spraying yields a tomato powder with a Lycopene content 17 times higher than the fresh tomato itself. Additionally by the cold spraying process, the V active Lycopene is made more readily available for human digestion.

The most remarkable effect of Lycopene is the strong anti-oxidative activity, which is proven to reduce the risk of heart attacks and cancer. Some scientists believe Lycopene is the most effective anti-carcinogenic food ingredient available.

The carrot offers _-carotin as its most important ingredient. Careful drying of carrots into pure carrot powder turns an initial content of 7mg/100g into 60mg/100. The ideal daily intake of _-carotin is considered as being in the region of 10mg per day, a quantity that could easily be achieved by consumption of 10-20g carrot powder.

The presence of free radicals in cells is commonplace, what is important is that these free radicals have to be instantly deactivated to avoid any kind of uncontrolled chain reactions. It is very important to acknowledge that high physiologically pressure on the body such as active sports, stress and insufficient sleep contribute to an increase in the formation of free radicals. Polyphenols and carotenoids as described above function as very effective radical inactivators in the human body.

The powders outlined in this review could easily be incorporated into the diet in any functional or health food and through food supplements.

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