Development of Plant-Based Functional Foods Enriched with Natural Bioactive Compounds for Community Health Promotion

Abstract

This trend in lifestyle diseases, micronutrient deficiencies, and food insecurity has grown more acute, with a growing need for sustainable and health-promoting diets. The rapid increase in recognition of the therapeutic and health protective properties of natural bioactive compounds present in plants has made them an interesting class of foods to consider as nutritional interventions, hence the term functional foods. Bioactive components like polyphenols, flavonoids, antioxidants, dietary fibres and phytochemicals are crucial for combating oxidative stress, supporting the immune function, and promoting nutritional well-being. The objectives of this study were to process plant based functional food products with natural bioactive compounds which can be used for community health promotion and enhanced nutritional value. Functional formulations were developed from millets, legumes, fruits, leafy vegetables, seeds, herbs, turmeric, moringa, beetroot, spirulina, green tea extract and flaxseed. The nutritional analysis, estimation of phytochemicals, antioxidant assays, sensory evaluation, and shelf-life studies were performed. The developed formulations had a better nutritional composition, high antioxidant activity and acceptable sensory characteristics. The results suggest that plant-based bioactive-enriched functional foods are a cost effective, sustainable, and functional food nutrition option to address community nutrition and food security issues.