DESARROLLO DE NUEVOS

PRODUCTOS
Presented by:
Edwin Alejandro Calderón
Códe: 11205211
Universidad nacional abierta y a distancia
UNAD
 Functional Foods

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 We consider functional foods those that in addition
to their basic nutritional properties, have an
additional beneficial effect on our health. Some
characteristics of functional foods are:
 They have a presentation similar to that of a
conventional food.
 They are consumed as part of a normal diet.
 They have beneficial properties for health or reduce
the risk of developing chronic diseases.
 They can be natural foods or foods that have been
manipulated to add or remove some component.
Among the examples of functional foods we can
mention those that are enriched with vitamins and
minerals, such as cereals or dairy products.
Enriched foods

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 Enriched foods are those to which
they have been added (to their
original composition) fundamental
nutrients such as vitamins,
minerals, proteins, amino acids,
essential fatty acids ... with the
mission of covering deficiencies in
the feeding for a collective
environment, not at the level
individual. A good example is the
same iodized salt, or the addition
of folic acid or vitamin B12 to
flours.
Allergen-free food

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 Allergen-free foods are those foods
that do not incorporate allergenic
ingredients such as milk, soy, eggs,
wheat (gluten), peanuts, nuts, fish
and shellfish.
Organic foods

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 Those foods are considered
"organic", in general vegetables
and fruits that in no stage of their
production intervene chemical
fertilizers, herbicides or
pesticides, nor in the soils where
they are cultivated.
GM foods (transgenic)

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 Transgenic foods are organisms that
have in their composition one or
several genes different from those
that are attributed to them in the
beginning. Through biotechnology
techniques, genes extracted from
living beings, modified in
laboratories and reintroduced in the
same or another organism can be
used. Technically they are known as
Genetically Modified Organisms
(GMOs) and their objective is to
provide these organisms with special
qualities that they would lack. In this
way, transgenic plants can survive
pests, better withstand droughts, or
resist the effect of some herbicides.
Probiotic foods

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 Probiotics are intended to improve
the population of beneficial
intestinal bacteria found in the
intestine, as they promote its
development. By growing in the
intestine and adhering to the
intestinal mucosa, they prevent
other harmful bacteria from
implanting and exerting their
negative functions, acting as a
barrier that prevents the
colonization of the intestine by
pathogenic germs.
prebiotics

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 Prebiotics are a class of functional
foods, defined as non-digestible food
ingredients that are used by the
intestinal microbiota stimulating the
growth of one or more strains of
bacteria present in the intestinal
tract, modifying its composition and
activity.
 Consuming prebiotics not only favors
the intestinal flora, but also
improves the absorption of certain
minerals and the synthesis of group B
vitamins.
Vitamin A

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 Vitamin A is a type of fat-soluble chemical
compound, that is, easily dissolved in fats,
which also responds to the name retinol,
thanks to the fact that it works in favoring
the functioning of the retina, allowing to
distinguish different stains, not only to work
in sight but also acts on the structures or
bone tissues helping to maintain them; It also
acts on the skin and dental implants.
 The main source of vitamin A is through food,
which can be found in vegetables (fruits and
vegetables). It is also found in products of
animal origin such as milk, eggs, beef, fish
and poultry. farm; Artificially Vitamin A can
also be found in dietary supplements, being
its inactive precursor beta carotene, they
can also be found in different chemical forms
such as retinyl acetate, provitamin A, retinyl
palmitate and late.
nutritional composition

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 Vitamin A is important for normal vision,
immune system and reproduction. In
addition, vitamin A helps the proper
functioning of the heart, lungs, kidneys
and other organs.
 There are two different types of vitamin
A. The first type, preformed vitamin A, is
found in beef, poultry, fish and dairy
products. The second type, provitamin A,
is found in fruits, vegetables and other
products of plant origin. The most
common type of provitamin A present in
foods and dietary supplements is beta-
carotene.
Physical-chemical characteristics,
microbiological characteristics.

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 Vitamin A has several important functions in
the body such as resistance to infections,
production of antibodies, bone growth,
fertility. But its main function is that it
fulfills in the retina. Retinol is transported to
the retina, where it is oxidized to 11 cis-
retinal which is carried to the cells present in
the retina, in this case to the rods where it
binds to a retinal protein called opsin to form
the visual pigment called rhodopsin. These
rods together with rhodopsin detect very
small amounts of light (so its function is so
important for night vision), these photons of
light unleash a chain of events generating a
nerve impulse to the optic nerve that the
brain interprets so well that it allows black
and white vision.
conservation

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 Vitamin A remains stable at ordinary
storage and cooking temperatures, is
relatively stable to light and heat,
but is destroyed by oxidation (when
exposed to oxygen, vitamin is lost),
the bioavailability of carotenes
increases through the cooking (al
dente) but when it is excessive it
produces the opposite effect, that is
to say it decreases considerably. The
frying of foods rich in vitamin A, as it
is soluble in fat. Carotenes and
retinol pass to the fatty medium,
losing the vitamin content of the
food to be consumed.
conclusions

 By developing this work we

understand the importance of
consumption and intake of foods
rich in vitamin A, which is a special
nutrient for our body because it
plays an important role in the
development of our vision and
tissue formation. We also managed
to recognize their physical and
microbiological qualities, their
conservation method and how to
take advantage of the food intake
rich in this kind of vitamin.
 bibliographic references

Guillot Carlos Castañeda.(2018). Actualización en prebióticos. Revista Cubana de

Pediatría.
García Pazos Daniel.(2014).el éxito y el fracasos de los Nuevos Productos en el
sector de servicios 35-38.