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Sains Malaysiana 52(9)(2023):
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 Berasaskan Herba: Suatu Ulasan)
CHUA HUN PIN*
& NICHOLAS DANIEL
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
Received: 29 July 2022/Accepted:
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
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*Corresponding author; email: hpchua@mardi.gov.my
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