Sains Malaysiana 52(9)(2023): 2587-2598

http://doi.org/10.17576/jsm-2023-5209-09

 

Processing of Herbal-Based Natural Products and Functional Foods: A Review

(Pemprosesan Produk Semula Jadi dan Makanan Berfungsi Berasaskan Herba: Suatu Ulasan)

 

 CHUA HUN PIN* & NICHOLAS DANIEL

 

Food Designing, Processing and Packaging Programme, Food Science and Technology Research Centre, MARDI Station Kuching, Lot 411, Block 14, Sultan Tengah Road, Petra Jaya, 93050 Kuching, Sarawak, Malaysia

 

Received: 29 July 2022/Accepted: 5 September 2023

 

Abstract

The growing worldwide emphasis on health and wellness, leading to increased demand for natural plant-based ingredients in foods. This shift is driven by concerns over synthetic additives in processed foods, giving rise to the popularity of plant-based functional foods. The global functional food market is projected to reach $275.77 billion by 2025, with a surge in demand for plant-based immune-boosting products due to the COVID-19 pandemic. Malaysian herbs, with their rich history of culinary and traditional use, are gaining attention as functional ingredients. However, their incorporation into food products requires more advanced processing methods and research. Malaysia's biodiversity offers untapped economic potential, and the country's herbal industry is experiencing growth in exports and research investments. Herbal ingredients, containing active phytochemicals, are sometimes referred to as botanical substances and can be incorporated into formulations for functional foods. The review classifies herbal-based food products as herbal medicine, botanical food, or food-drug interphase (FDI). Herbal processing methods are crucial for ensuring the functionality of herbal-based products. Primary processing steps include sorting, cutting, drying, and grinding. Specific processing functions involve retaining active compound contents, enhancing effectiveness, reducing toxicity or side effects, and changing active compound properties or functions. The review also discusses the application of herb combinations in functional foods, highlighting the need for careful consideration of interactions between herbs and other components. Approaches to functional food development in Malaysia include refining existing products, creating new formulations, and integrating novel processing technologies. Future research directions include enhancing bioavailability and functionality of active compounds, exploring nanosystem technology, and incorporating nutrigenomics for disease prevention through dietary interventions.

 

Keywords: Active compounds; functional food development; herbal processing; natural product

 

Abstrak

Penekanan global yang semakin meningkat terhadap kesihatan dan kesejahteraan menyebabkan permintaan yang meningkat untuk ramuan berasaskan tumbuhan semula jadi dalam makanan. Perubahan ini dipacu oleh kebimbangan terhadap bahan tambahan sintetik dalam makanan proses, menjadikan makanan berfungsi berasaskan tumbuhan semakin popular. Pasaran makanan berfungsi global dijangka akan mencapai $275.77 bilion menjelang 2025, dengan peningkatan permintaan untuk produk penggalak imuniti berdasarkan tumbuhan disebabkan oleh pandemik COVID-19. Herba di Malaysia yang kaya dengan sejarah dalam penggunaan kulinari dan tradisi, semakin diberi perhatian sebagai bahan berfungsi. Namun, penggunaan herba dalam produk makanan memerlukan kaedah pemprosesan dan penyelidikan yang lebih canggih. Kepelbagaian biologi Malaysia menawarkan potensi ekonomi yang belum dimanfaatkan sepenuhnya dan industri herba negara ini mengalami pertumbuhan dalam eksport dan pelaburan penyelidikan. Ramuan herba, yang mengandungi fitokimia aktif, kadang-kadang dirujuk sebagai bahan botani dan boleh disertakan dalam formulasi makanan berfungsi. Ulasan ini menerangkan produk makanan berdasarkan herba sebagai ubat herba, makanan botani atau perantaraan makanan-ubat (FDI). Kaedah pemprosesan herba adalah penting untuk memastikan fungsi produk berdasarkan herba. Langkah pemprosesan utama termasuklah penyusunan, pemotongan, pengeringan dan pengisaran. Fungsi pemprosesan tertentu melibatkan pengekalan kandungan sebatian aktif, peningkatan keberkesanan, pengurangan toksisiti atau kesan sampingan dan mengubah sifat atau fungsi sebatian aktif. Ulasan ini turut membincangkan penggunaan gabungan herba dalam makanan berfungsi, menyoroti keperluan pemerhatian terhadap interaksi antara herba dan komponen lain. Pendekatan pembangunan makanan berfungsi di Malaysia termasuk penambahbaikan produk sedia ada, penciptaan formulasi baru, dan integrasi teknologi pemprosesan baharu. Hala tuju penyelidikan masa hadapan termasuklah meningkatkan ketersediaan biologi dan fungsi sebatian aktif, penerokaan teknologi nanosistem dan menggabungkan nutrigenom bagi pencegahan penyakit melalui diet.

 

Kata kunci: Pembangunan makanan berfungsi; pemprosesan herba; produk semula jadi; sebatian aktif

 

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*Corresponding author; email: hpchua@mardi.gov.my

 

 

 

 

 

 

 

 

 

 

 

 

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