 |
 |
 |
 |
 |
 |
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 Berasakan Herba: Suatu Ulasan)
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
Diserahkan: 29 Julai 2022/Diterima: 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
RUJUKAN
Aronson, J.K. 2017. Defining 'nutraceuticals': neither
nutritious nor pharmaceutical. British Journal of Clinical
Pharmacology 83(1): 8-19.
Aziz, R.A., Sarmidi, M.R., Kumaresan, S.
& Foo, D.C.Y. 2005. Engineering
aspects of herbal and phytochemical processing: A Malaysian perspective. Jurutera, December. Petaling Jaya: Dimension Publishing Sdn Bhd. pp. 10-19.
Bagchi, D. & Nair, S. 2016. Developing New Functional Food and Nutraceutical Products.
Cambridge: Academic Press.
Bloomberg. 2019. Local herbal industry poised to hit
RM32b market value in 2020. The Malaysians Reserve. 29th
October 2019. https://themalaysianreserve.com/2019/10/29/local-herbal-industry-poised-to-hit-rm32b-market-value-in-2020/
Bors, W., Heller, W., Michel, M. & Stettmaier,
K. 1993. Electron paramagnetic resonance studies of flavonoid compound. Free
Radicals: From Basic Science to Medicine. Basel, Switzerland: Birkhauser Verlag. pp. 374-387.
Chen, L.L., Verpoorte, R.,
Yen, H.R., Peng, W.H., Cheng, Y.C., Chao, J. & Pao,
L.H. 2018. Effects of processing adjuvants on traditional Chinese herbs. Journal of Food and Drug Analysis 26(2): 96-114.
Chua, H.P. 2013. Produk makanan berasaskan herba dan keperluan jaminan. Buletin Teknologi. MARDI 3: 79-86.
Chua, H.P. 2007. Pemprosesan herba ubatan: pendekatan dari segi fungsi. Buletin Teknologi Makanan 4: 45-54.
Comtrade. 2018. International
Trade Statistics Database. http://comtrade.un.org/. Accessed on April 2020.
Dickens, P., Tai, Y.T., But, P.P.H., Tomlinson, B.,
Ng, H.K. & Yan, K.W. 1994. Fatal accidental aconitine poisoning following ingestion of Chinese herbal medicine: A report of two
cases. Forensic Science International 67(1): 55-58.
FDA. 2022. GRAS Substances (SCOGS) Database. U.S. Food
and Drug Administration. https://www.fda.gov/food/generally-recognized-safe-gras/gras-substances-scogs-database
Grand View Research. 2023. Functional foods market size, share & trends
analysis report by ingredient (carotenoids, prebiotics & probiotics, fatty
acids, dietary fibers), by product, by application, by region, and segment
forecasts, 2022-2030. Market Research Report. 100p. https://www.grandviewresearch.com/industry-analysis/functional-food-market. Accessed in August 2023.
Guo, X.L., Zhang, F, Liu, Y., Xie,
M.Z. & Tang, R.Y. 2023. Steaming and vacuum drying preserve active
components, sensory and antioxidant properties of Flos Sophorae. Food Science and Technology. https://doi.org/10.1590/fst.100722
Gwendoline, C.L.E., Chyi,
M.L., Mawardi, R., Khozirah,
S. & Choon, F.J.B. 2010. Pellitorine,
a potential anto-cancer lead compound against HL60
and MCT-7 cell lines and microbial transformation of piperine from Piper nigrum. Molecules 15: 2398-2404.
Hans-Jorg, B. & Stephan,
P. 2011. Extraction of Natural Products
from Plants - An Introduction. 1st ed. Germany: Wiley-VCH Verlag & Co. pp. 1-25.
Hartman, G. 2015. Consumer trends in health and wellness. Forbes. New Jersey: Forbes Media. Hegarty, P.V. 2000. Regulation of herbal and tea products: International perspectives. In. Mazzza, G. & Oomah, B.D. (E.). Herbs, Botanicals and Teas. Lancaster: Techomic Publishing Company Inc. Hesler, C.M. 2002. Functional Foods: Benefit, Concerns and Challenges-A Position Paper from the American Council on Science and Helath. Journal of Nutrition 132: 3772-3781. http://jn.nutrition.org/cpntent/132/12/3772.full.pdf+html
Jaenicke, H. & Hoschle-Zeledon, I. 2006. Strategic Framework for
Underutilized Plant Species Research and Development with Special Reference to
Asia and the Pacific, and to Sub-Saharan Africa. Rome: International Centre
for Underutilized Crops. p. 33.
Kumar, S., Baldi,
A. & Sharma, D.K. 2019. Phytosomes: A modernistic approach for novel
herbal drug delivery - Enhancing bioavailability and revealing endless frontier
of phytopharmaceuticals. Journal of Developing Drugs 8(1): 1-8.
Lau, T.C., Chan, M.W., Tan, H.P. & Kwek, C.L. 2013. Functional food: A growing trend among the
health conscious. Asian Social Science 9(1): 198-208.
Lee,
Y. & Howard, L. 1999. Firmness and phytochemical losses in pasteurized
yellow banana peppers (Capsicum annum) as affected by calcium chloride
and storage. Journal of Agricultural and Food Chemistry 47(2): 700-703.
Mazid, M., Khan, T.A. & Mohammad, F. 2011. Role of
secondary metabolites in defense mechanisms of plants. Biology and Medicine 3(2): 232-249.
MOH. 2020. Drug
Registration Guidance Document. 2nd Ed.
(Revised January 2020). Appendix 10. Petaling Jaya: National Pharmaceutical Control
Bureau, Ministry of Health Malaysia.
Mohd Hafizudin,
Z., Roslina, A., Nor Amna A’liah, M.N. & Nik Rahimah,
N.O. 2019. Transformation of herbal
industry in Malaysia. FFTC Agricultural Policy Articles. http://ap.fftc.agnet.org/ap_db.php?id=971&print=1
Mostafa, D.M., Abd El-Alim, S.H. & Kassem, A.A.
2017. Nanoemulsions: A new approach for enhancing
phytonutrient efficacy. Nanotechnology
Applications in Food: Flavor, Stability, Nutrition and Safety. London:
Academic Press. pp. 107-127.
Nath, A., Vatai, G. & Banvolgyi, S. 2023. Functional foods and bioactive
compounds through environmentally benign emerging processes. Processes 11(1182). https://doi.org/10.3390/pr11041182
Pi, K.W., Li, Z., Wan, D.J. & Gao, L.X. 2011.
Cleaner production of ephedrine from Ephedra sinica Stapf by membrane separation technology. Chemical
Engineering Research and Design 89(12): 2598-2605.
Pathak, M. 2017. Nanoemulsions and Their Stability for Enhancing Functional Properties of Food Ingredients. In Nanotechnology Applications in Food:
Flavor, Stability, Nutrition and Safety, edited by Oprea,
A.E. & Grumezescu, A.M. London: Academic Press.
pp. 87-106.
Percival, S.S. &
Turner, R.E. 2001. Applications of herbs to functional foods. In Handbook of Nutraceuticals and Functional
Foods. 2nd
ed., edited by Wildman, R.E.C. New York: CRC Press. pp. 269-284.
Rajendran, S.D. & Kamarulzaman,
N.H. 2023. Review of issues and challenges in the growing use of herbal-based
products. Science Letters 17(1): 16-31.
Ramli, A.G. 2000. Regulation on herbal products. Proceedings
of Medicinal and Aromatic Plants: Towards Bridging Science and Herbal Industry. Kuala Lumpur: FRIM. 12-13 September 2000. p. 9.
Selman, J.D. 1994. Vitamin
retention during blanching of vegetables. Food Chemistry 49: 137-149.
Serna-Arbeláez, M.S., Florez-Sampedro, L., Orozco, L.P., Ramírez, K., Galeano, E. & Zapata, W. 2021. Natural products with inhibitory activity against Human Immunodeficiency Virus Type 1. Advances in Virology. 2021. Article ID. 5552088. https://doi.org/10.1155/2021/5552088 Schilter, B., Andersson, C., Anton, R., Constable, A., Kleiner, J., O'Brien, J., Renwick, A.G., Korver, O., Smit, F. & Walker, R. 2003. Guidance for the safety assessment of botanicals and botanical preparations for use in food and food supplements. Food and Chemistry Toxicology 41: 1625-2649.
Siti Nurul Huda, M.A., Zainuddin, A.M., Sharifah Rafidah, W.A., Lee, S.C., Azizul, A.M. & Nor Alafiza, Y. 2016. Herbal processing and extraction technologies. Separation and Purification Reviews 45(4): 305-320.
Sivapriya, V., Ponnarmadha, S., Abdul Azeezand, N. & Sudarshanadeepa,
V. 2018. Novel nanocarriers for ethnopharmacological formulations. International Journal of
Applied Pharmaceutics 10(2): 26-30.
Souto, A.L., Sylvestre, M., Tolke, E.D., Tavares, J.F., Barbosa-Filho,
J.M. & Cebrian-Torrejon, G. 2021. Plant-derived
pesticides as an alternative to pest management and sustainable agricultural
production: Prospects, applications and challenges. Molecules 26(16):
4835. https://doi.org/10.3390/molecules26164835
Su, X.F., Yao, Z.T., Li,
S.T. & Sun, H. 2016. Synergism of Chinese Herbal Medicine:
Illustrated by Danshen Compound. Evidence-Based Complementary and Alternative Medicine 2016: 7279361. https://doi.org/10.1155/2016/7279361
Umaru, I.J. 2023. Introduction
to natural product. In Extraction of Natural Products from Agro-industrial
Wastes: A Green and Sustainable Approach, edited by Bhawani,
S.A., Khan, A. & Ahmad, F.B. India: Elsevier. pp. 19-34.
WHO. 2017. WHO Guidelines on Good Herbal Processing Practices
(GHPP) for Herbal Medicines. Geneva:
World Health Organization. p. 60.
Wink, M. 2010. Functions and biotechnology of plant secondary
metabolites. Annual Plant Reviews. Vol. 39. London: Wiley-Blackwell.
Wu, L.Y., Yang, Y., Mao, Z., Wu, J.J.,
Ren, D., Zhu, B. & Qin, L.P. 2021. Processing and compatibility of Corydalis yanhusuo: Phytochemistry,
pharmacology, pharmacokinetics, and safety. Evidence-Based
Complementary and Alternative Medicine. 2021: 1271953.
https://doi.org/10.1155/2021/1271953
Yang, S.Z. 1998. The
Divine Farmer's Materia Medica.
Western Ave: Blue Poppy Press Inc. pp. 1-84.
Yeshi, K., Crayn, D., Ritmejeryte, E. & Wangchuk,
P. 2022. Plant secondary metabolites produced in response to abiotic stresses
has potential application in pharmaceutical product development. Molecules 27(1): 313. https://doi.org/10.3390/molecules27010313
Yu, H., Pan, Y., Wu, H., Ge, X., Zhang, Q., Zhu, F.
& Cai, B. 2015. The alum-processing mechanism
attenuating toxicity of Araceae Pinellia ternataand Pinellia pedatisecta. Archives of Pharmacal Research 38(10): 1810-1821.
Zhang, J., Li, D., Zhong, D., Zhou, Q., Yin, Y., Gao, J. & Peng, C. 2022.
Processed lateral root of Aconitum carmichaelii Debx.: A review of cardiotonic effects and cardiotoxicity on molecular mechanisms. Frontiers in Pharmacology 13: 1026219. https://doi.org/10.3389/fphar.2022.1026219
Zhu, Y.P. 1998. Chinese Materia Medica: Chemistry,
Pharmacology and Applications. United Kingdom: CRC Press.
*Pengarang untuk surat-menyurat; email: hpchua@mardi.gov.my
|
|||
|
|||
