International Journal of Clinical Case Reports 2024, Vol.14, No.6, 299-311 http://medscipublisher.com/index.php/ijccr 302 4 Development Technologies and Processing Techniques of Food-Medicine Homology Functional Foods 4.1 Major development technologies The development of functional foods, particularly those based on the concept of food-medicine homology (FMH), involves a variety of advanced and traditional technologies. Traditional techniques have been the cornerstone of functional food development, focusing on the extraction and incorporation of bioactive compounds from natural sources. These methods include solvent extraction, fermentation, and enzymatic hydrolysis, which are widely used to isolate and enhance the functional properties of food ingredients (Betoret et al., 2011). Emerging technologies have significantly expanded the toolkit available for developing FMH functional foods. Nanotechnology, for instance, has revolutionized the field by improving the bioavailability, stability, and controlled release of bioactive compounds. Nanomaterials can enhance the delivery of nutrients and bioactives, ensuring that they remain effective throughout the food processing and storage stages (Nile et al., 2020). Additionally, network pharmacology has been proposed as a novel approach to study the complex interactions between food components and their health benefits. This method leverages multi-omics data to understand the multi-component and multi-target nature of FMH foods, providing a more comprehensive understanding of their therapeutic potential (Yuanyuan et al., 2023). 4.2 Novel formulation and product design The formulation and design of FMH functional foods require a multidisciplinary approach that integrates food science, nutrition, and pharmacology. One of the key challenges in this area is ensuring that the bioactive compounds retain their efficacy throughout the food processing and storage stages. This involves the careful selection of food matrices that can protect and stabilize these compounds. For example, the use of encapsulation techniques can help in protecting sensitive bioactives from degradation due to environmental factors such as light, heat, and oxygen (Sun-Waterhouse, 2011). Innovative product design also focuses on consumer acceptance, which is crucial for the success of functional foods. Factors such as taste, texture, and appearance play a significant role in consumer preferences. Therefore, the development process often includes sensory evaluation and consumer testing to ensure that the final product meets consumer expectations (Baker et al., 2021). Additionally, the concept of personalized nutrition is gaining traction, where functional foods are tailored to meet the specific health needs of different consumer groups. This approach not only enhances the efficacy of the functional foods but also increases their market appeal. 4.3 Stability and preservation of active ingredients The stability and preservation of active ingredients in FMH functional foods are critical for maintaining their health benefits. Various strategies are employed to enhance the stability of bioactive compounds during processing and storage. One such strategy is the use of natural antioxidants, which can protect bioactives from oxidative degradation. Additionally, the application of nanotechnology can improve the stability of these compounds by reducing their particle size and increasing their surface area, thereby enhancing their interaction with other food components (Nile et al., 2020; Pu and Cai, 2024). Packaging technologies also play a vital role in preserving the quality and efficacy of FMH functional foods. Advanced packaging solutions, such as active and intelligent packaging, can extend the shelf life of these products by controlling the internal environment and monitoring the quality of the stored foods. For instance, the use of nanosensors in smart packaging can provide real-time information about the freshness and safety of the food, thereby ensuring that the bioactive compounds remain effective until consumption (Nile et al., 2020). The development and processing of FMH functional foods involve a combination of traditional and advanced technologies aimed at enhancing the efficacy, stability, and consumer acceptance of these products. By leveraging these technologies, it is possible to create functional foods that not only meet the nutritional
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