Catarina Duarte.

Transcrição

1 Catarina Duarte

2 Functional Products / Ingredients Cosmeceuticals Pharmaceutical Industry Functional Food Functional Beverages Dietary Supplements Cosmetic Industry Food Industry Nutricosmetics TREATMENT OUT PREVENTION IN!!!

3 The Market for Functional Products

4 Functional food, Nutraceuticals & Supplements Leading Health Trends and Ingredients Digestive Health Immune Defense & Gut Health Weight Control Heart Health Beauty From Within Brain health Probiotics Probiotics Satiety Plant sterols/stanols Collagen Omega-3 Prebiotics Antioxidant Fat burning Omega-3 Co-enzyme Q10 Antioxidants Dietary Fibre Vitamin C Sweeteners Lycopene Ginkgo biloba Echinacea Green tea extract Peptides Lutein Ginseng Vitamin D Squalene Green and white tea Lecithin Elderberry extract Dietary fibre Aloe vera St John's wort Dietary Fibre Grape seed Co-enzyme Q10 Antioxidants Prevention driven by instant gratification Soy proteins A promise of a long-term health benefit

5 Nutraceuticals and Delivery group Characterisation of the chemical composition of several foods Production and characterization of fractionated extracts from natural products and residues Bioactivity tests (antioxidant, antiinflammatory, anti-proliferative and antimicrobial activities) in vivo bioavailability studies. Development of new products containing incorporated functional ingredients Formulation of new products and encapsulation of functional ingredients for incorporation in food matrices and release kinetics evaluation In vitro ADME studies, related to permeability and metabolic interaction to further evaluate bioavailability Sensory and stability evaluation to determine changes during processing and storage

6 Production of natural extracts from different natural matrixes (e.g. polyphenols, carotenoids, phytosterols) green sustainable processes (that reduce or eliminate the use or generation of hazardous substances) Extraction with biocompatible solvents Membrane filtrations Adsorption High pressure and supercritical fluid technology

7 Natural Matrices Processed Olive oil Residues Combined process of clean technologies [SCF tech + Membranes] Hydroxytyrosol-rich extract Process patented White Wine-making residues Solid-liquid extraction with biocompatible solvents Flavonoids rich-extract Application for development of a functional food [in process] Portuguese Traditional apples Chemical Characterization (namely in terms of phenolic composition) bioactive evaluation antioxidant activity Preparation of quercetin-rich concentrates using solid phase extraction [adsorption Technologies using macroporous resins]

8 Natural Matrices Processed Sweet Cherries Culls Solid Phase Extraction Adsorption Processes Anthocyanins-rich extract In vitro validation of anti-inflammatory properties Supercritical Fluid Extraction (SFE) Perillyl alcohol-rich fraction in vitro validation of chemotherapeutic effct Opuntia ficus indica SFE technologies applied to cladodes Sterols-rich fractions Solid Phase Extraction Adsorption Processes applied to fruit juices Flavonoids and Betalains rich fractions Evaluation of anti-inflammatory activities Membranes separation Processes Phenolic-acids rich extracts Evaluation of chemotherapeutic effect

9 Bioactivity Evaluation in vitro studies Specific bioactivity assays Digestive Health Immune Defense & Gut Health Weight Control Diabetes Heart Health Bone & Joint Health Beauty From Within Brain health ANTIOXIDANT ACTIVITY ANTI-INFLAMMATORY ACTIVITY

10 Formulation and Natural Ingredients Encapsulation Increase Shelf life and stability of the bioactive Increase the bioactive efficacy Increase solubility Protect against GIT Increase bioavailaibity

11 Claims Regulation - growing market for bio-functional products - ensure the quality of the products - protect the consummer Regulamento (CE) Nº1924/2006 do Parlamento Europeu e do Conselho, relativo às alegações nutricionais e de saúde sobre os alimentos (de 20 Dezembro de 2006, rectificado em Jan 2007 jornal oficial de UE, )

12 Regulamento (CE) Nº1924/2006 do Parlamento Europeu e do Conselho, relativo às alegações nutricionais e de saúde sobre os alimentos Considera que: As alegações de saúde só deverão ser autorizadas para utilização na Comunidade depois de uma avaliação científica do mais elevado nível possível. A fim de assegurar uma avaliação científica harmonizada destas alegações, a Autoridade Europeia para a Segurança dos Alimentos (EFSA) deverá efectuar as referidas avaliações.

13 Regulamento (CE) Nº1924/2006 do Parlamento Europeu e do Conselho, relativo às alegações nutricionais e de saúde sobre os alimentos Artigo 15º, 16º, 17 e 19º Pedidos de autorização, Parecer da Autoridade, Autorização comunitária, Alteração, suspensão e revogação de autorizações Pedido de autorização Autoridade Nacional Competente Autoridade Europeia Segurança Alimentar (EFSA) Submissão ao Comité* o projecto de decisão (prazo de 2 meses) Comissão Europeia Elaboração parecer científico (prazo de 5 meses, que pode ser extendido +2 meses) Informação ao requerente e publicação da decisão no Jornal Oficial da União Europeia

14 Functional Ingredients and Nutraceuticals Ideia Formulação Produção Comercialização Regulamentação / validação científica

15 Project example Development of functional ingredients/products with application in food, cosmetic industries or nutraceutical supplements Ingredient screening: Identification of functional ingredients and characterisation of bioactivity Consultancy: Evaluation/ Applicability of the regulation/ Pre-product white paper Formulation of new products with specific health benefit Proof of principle assessment: Bioactivity/ Interaction/ bioavailability evaluation Preparation of scientific dossiers to be proposed to UE, for allowance of Health Claim [Building Health claims] Human Studies In-vitro studies