DOI: 10.11118/978-80-7701-048-1-0060

FORTIFIKOVANÉ POTRAVINY A POTENCIÁL ICH VYUŽITIA PRE KONZUMENTA 21. STOROČIA / FORTIFIED FOODS AND THEIR POTENTIAL FOR USE BY THE 21ST CENTURY CONSUMER

Eva Ivanišová^1,2, Ľuboš Harangozo¹, Barbara Mickowska³, Anna Kolesárová¹

¹ Ústav potravinárstva, Slovenská poľnohospodárska univerzita v Nitre, Tr. A. Hlinku 2, 949 76 Nitra

² Potravinový inkubátor, Výskumné centrum AgroBioTech, Slovenská poľnohospodárska univerzita v Nitre, Tr. A. Hlinku 2, 949 76 Nitra

³ Department of Plant Product Technology and Nutrition Hygiene, University of Agriculture in Krakow, Balicka 122, Krakow, Poland

Adding bioactive ingredients to foods is challenging, especially due to interactions between the added compound and the food matrix, which cause changes in quality attributes. As a result, the acceptability of fortified foods depends heavily on the food matrix chosen as a carrier for the bioactive ingredients. In this context, cereal products (pasta, biscuits, cereal bars), products based on legumes, oilseeds, but also confectionery such as chocolate are used as adequate vehicles for delivering active compounds, e.g. probiotics, plant extracts, mushroom extracts, vitamins, etc. These matrices already naturally contain health-beneficial substances, but the addition or Enrichment effectively increases their content, mainly antioxidant active ingredients, which, if consumed in adequate quantities, have the potential to prevent various chronic and degenerative diseases. The added value is also the longer shelf life and shelf life of these products, because several ingredients with antioxidant effects can increase oxidative stability, effectively reducing the amount of added synthetic antioxidants. The addition of some ingredients can even reduce or completely replace salt, sugar and fat, which is all in line with the latest trends, as the European Union is committed to switching to healthier foods. The addition of medicinal plants, spices, fruits or vegetables, alternative raw materials (insects, food waste, mushrooms, flowers) effectively improves not only the nutritional characteristics of foods, but also the sensory ones, as the 21^ts century consumer likes to search for new tastes and product categories. The development of fortified foods for food companies can increase the range of products, competitiveness, the possibility of using local raw materials, alternative raw materials, which is in line with the circular economy and green policy (reducing the carbon footprint).

Keywords: innovative foods, sustainability, alternative raw materials, nutritional value

pages: 60-67, online: 2025