Sviluppo di alimenti funzionali mediante interventi di processo e formulazione innovativi e sostenibili

The interest in functional food has experienced a steep increase in the last years. However, this is not recognized as an independent category and no dedicated regulation exists. This gap jeopardizes the effective operability of the functional food development cycle. Food design is one of the major steps in building this cycle and relies on the activity of food technologists. However, to evaluate the efficacy of applied interventions the competences of other actors, such as nutritionists, are required. Still, matching these two technical aspects is missing. Thus, in this Ph.D. thesis, an approach to drive functionality based on the integration between the technological and the nutritional viewpoint is proposed. In particular, different technological interventions, based on conventional and unconventional processing and formulation were applied to different food matrices, known for their natural antidiabetic potential due to the content in bioactive compounds, such as turmeric, coffee and apple derivatives. The antidiabetic capacity was assessed through in vitro tests, followed by cell cultures and finally animal models. Moreover, the combination of different food and between food and drugs was tested to identify potential synergies. Acquired results showed how food functionality is dramatically affected by food matrix, by the technological interventions, intended as formulation and processing, as well as by co-ingested components and by the digestion process. The efficacy of some technologies in bolstering the antidiabetic capacity of foods, as well as the possibility to potentially reduce drug dosage by proper combinations with functional foods, was demonstrated. Still, the molecules and the mechanisms underlying this functionality are partially unrevealed. This knowledge would provide a tool to drive functionality by targeted interventions, based on a holistic approach. The latter requires teamwork encompassing all the actors involved in the functional food development cycle.