A functional dairy product rich in Menaquinone-7 and FeOOH nanoparticles

The Link between the Consumer and the Innovations in Food Product Development

New lifestyles, higher incomes and better consumer awareness are increasing the demand for a year-round supply of innovative food products. In past decades, important developments have been achieved in areas related to food and the food industry. This review shows that factors influencing performance in new product development (NPD) are dynamic and continuously guiding project development. The data obtained by direct involvement of consumers can impact positively successful product development and enhance the company's financial performance. The study of consumer behaviour and attitudes towards new foods encompasses multiple aspects, such as preference, choice, desire to eat certain foods, buying intentions and frequency of consumption. Additionally, both the consumers' willingness to purchase and the willingness to pay a premium are important in NPD, launching and success.

The effect of iron oxide nanoparticles on Lactobacillus acidophilus growth at pH 4

Probiotics, in particular, lactic acid bacteria (LAB) are widely used as starter cultures in food and pharmaceutical industries. Presence of LAB supports the production and preservation of a diverse range of food products, provides a positive effect on the human gastrointestinal tract, and prevents the progression of many diseases. However, the main limiting factor in the application of LAB is that they hardly survive in acidic conditions, including the human digestive system. This factor inhibits LAB to maintain their functionality and deliver their health benefits to the host. For this purpose, magnetic immobilisation of LAB with iron oxide nanoparticles (IONs) was conducted to evaluate the effect of IONs on bacterial growth and their viability at low pH. Gram-positive Lactobacillus acidophilus, a well-known species of LAB, was selected for this study. The IONs were successfully synthesised with the average size of 7 nm and used for decoration of L. acidophilus cells at low pH. Based on the results, a 1.8-fold increase in bacterial viability was observed by decorating cells with 360 µg/mL IONs.