Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
권호 표지
DOI QR코드

DOI QR Code

Application of Dairy Food Processing Technology Supplemented with Enriched-nutrients for the Elderly: II. The Applicable Technology of Carefoods for the Elderly

고령자를 위한 영양강화 유제품 개발 II. 고령자 영양강화 적용 기술 현황

  • Received : 2019.12.07
  • Accepted : 2019.12.10
  • Published : 2019.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Milk and dairy products are the high value foods for the elderly population. In particular, fermented milk is the best source of calcium for people in the specific age group of over 79 years. It provides a good source of protein. Regular exercise and active lifestyle are recommended to slow down the muscle loss. However, exercising without proper nutrient intake is simply not sufficient at this age. Milk and dairy products provide the iron and protein content required for effective exercise-assisted growth. Milk nutrients have the advantage of being produced in various food forms, such as liquid, semi-solid, and powder types. Fat-soluble vitamins such as retinol and vitamin K can be encapsulated using various technologies for milk and dairy products. Using the encapsulation method, spray drying and fluidized-bed coating have been used for adding the micro-nutrients to the food. Microencapsulation technology is being applied in case of the fermented dairy products too. In particular, various wall materials are being developed to enhance the viability of probiotics. In the near future, advanced high-efficiency technologies that can effectively nourish the dairy products with nutrients will be developed to produce targeted high-nutrition value food for the elderly.

Keywords

References

  1. Kim BK, Park DJ, Oh S. Application of dairy food processing technology supplemented with enriched nutrients for the elderly: I. nutritional conditions and care-foods for the elderly. J Milk Sci Biotechnol. 2019;37:96-80.
  2. Kim SH, Lee YS, Heo SY. Senior-friendly food market and its vitalization [Internet]. 2018 [cited 2019 Jul 20]. Available from: http://www.krei.re.kr/krei/researchReportView.do?key=67&pageType=010101&biblioId=509983&pageUnit=10&searchCnd=all&searchKrwd=%EA%B3%A0%EB%A0%B9%EC%B9%9C%ED%99%94&pageIndex=1&engView=
  3. Ha HK, Lee WJ. Development of food-grade nano-delivery systems and their application to dairy foods: a review. J Milk Sci Biotechnol. 2018;36:187-195. https://doi.org/10.22424/jmsb.2018.36.4.187
  4. Kim BK, Lee WJ, Oh S, Kim JM, Park DJ. Preparation of folic acid-loaded WPI (Whey Protein Isolate) nanoparticles by cold-induced gelation. Korean J Food Sci Anim Resour. 2010;30:95-101. https://doi.org/10.5851/kosfa.2010.30.1.95
  5. Cho AR, Chun YG, Kim BK, Park DJ. Preparation of chitosan-TPP microspheres as resveratrol carriers. J Food Sci. 2014;79:E568-E576. https://doi.org/10.1111/1750-3841.12395
  6. Kim BK, Cho AR, Park DJ. Enhancing oral bioavailability using preparations of apigenin-loaded W/O/W emulsions: in vitro and in vivo evaluations. Food Chem. 2016;206:85-91. https://doi.org/10.1016/j.foodchem.2016.03.052
  7. Park CE, Park DJ, Kim BK. Effects of a chitosan coating on properties of retinolencapsulated zein nanoparticles. Food Sci Biotechnol. 2015;24:1725-1733. https://doi.org/10.1007/s10068-015-0224-7
  8. Sosnik A, Seremeta KP. Advantages and challenges of the spray-drying technology for the production of pure drug particles and drug-loaded polymeric carriers. Adv Colloid Interfac Sci. 2015;223:40-54. https://doi.org/10.1016/j.cis.2015.05.003
  9. Alvim ID, de Souza FS, Koury IP, Jurt T, Dantas FBH. Use of the spray chilling method to deliver hydrophobic components: physical characterization of microparticles. Cienc Tecnol Aliment. 2013;33:34-39. https://doi.org/10.1590/S0101-20612013000500006
  10. Zuidam NJ, Shimoni E. Overview of microencapsulates for use in food products or processes and methods to make them. In: Zuidam NJ, Nedovic V, editors. Encapsulation technologies for active food ingredients and food processing. New York, NY: Springer; 2010. p. 3-29.
  11. Kim CG. Business report of the organization for food industry information analysis [Internet]. Korea Rural Economic Institute; 2018 [cited 2019 Jul 20]. Available from: http://www.krei.re.kr
  12. Biozoon. Biozoon [Internet]. 2017 [cited 2019 Jul 20]. Available from: https://biozoon.de
  13. Sun J, Peng Z, Yan L, Fuh JYH, Hong GS. 3D food printing: an innovative way of mass customization in food fabrication. Int J Bioprint. 2015;1:27-38.
  14. Gupta C, Chawla P, Arora S, Tomar SK, Singh AK. Iron microencapsulation with blend of gum arabic, maltodextrin and modified starch using modified solvent evaporation method-milk fortification. Food Hydrocoll. 2015;43:622-628. https://doi.org/10.1016/j.foodhyd.2014.07.021
  15. Lee JB, Ahn J, Lee J, Kwak HS. l-Ascorbic acid microencapsulated with polyacylglycerol monostearate for milk fortification. Biosci Biotechnol Biochem. 2004;68: 495-500. https://doi.org/10.1271/bbb.68.495
  16. Zomorodi S, Asl AK, Rohani SMR, Miraghaei S. Survival of Lactobacillus casei, Lactobacillus plantarum and Bifidobacterium bifidum in free and microencapsulated forms on Iranian white cheese produced by ultrafiltration. Int J Dairy Technol. 2011;64:84-91. https://doi.org/10.1111/j.1471-0307.2010.00638.x
  17. Banville C, Vuillemard JC, Lacroix C. Comparison of different methods for fortifying Cheddar cheese with vitamin D. Int Dairy J. 2000;10:375-382. https://doi.org/10.1016/S0958-6946(00)00054-6
  18. Mousa A, Liu XM, Chen YQ, Zhang H, Chen W. Evaluation of physiochemical, textural, microbiological and sensory characteristics in set yogurt reinforced by microencapsulated Bifidobacterium bifidum F-35. Int J Food Sci Technol. 2014;49: 1673-1679. https://doi.org/10.1111/ijfs.12473
  19. Park DJ, An EY, Kim JS, Imm JY, Han KS, Kim SH, et al. Dry enteric coating process of lactic acid bacteria by hybridization system. Korean J Food Sci Technol. 2002;34: 856-861.