Better living through (food) chemistry

Amino acids

Arginine has many physiological roles applicable to energy promotion. It helps remove the ammonia formed during amino acid catabolism (breakdown during exercise) and serves as the precursor for synthesis of nitric oxide – a potent vasodilator.

Branched chain amino acids (BCAA) like L-Isoleucine, L-Leucine, and L-Valine, become a fuel source during muscle activity and help limit protein breakdown, while providing a source of energy for muscle contraction.

Carnitine converts the BCAAs into their keto forms that are more suitable for energy needs when carbohydrate is not readily available. Carnitine is also believed to carry fatty acids into the mitochondria where their oxidation generates energy.

Taurine is a common amino acid concentrating in tissues with high electrical activity (eye, brain and heart). Its contributing mechanism in energy production is not known, but may be attributable to its antioxidant and membrane-stabilizing activities.

Invention and innovation are leveraging the metabolism modification abilities of phytochemicals in a myriad of foods and beverages. Once popular once only with the lifestyle- and appearance-oriented populations, performance enhancing foods are now attracting everyone from sports enthusiasts to expectant mothers.

It seems the more research that’s done, the more these ingredients are confirmed as having nutraceutical properties. Ingredient suppliers and product formulators are assisting with improvements in the taste and quality of these products.

THE PRODUCT DEVELOPER'S CHECKLIST Pay attention to the following when developing foods and beverages for performance enhancement: What are the health benefits of the phytochemical, and is it based on sound clinical research? What is the recommended dosage for the ingredient in a food product, and are there any issues from getting too much of it? What is the stability profile of the compound and does it require special storage conditions, such as low temperature or controlled humidity? If so, ensure that the plant operators know this. Improper storage of your phytochemicals can destroy them. Both you and your consumers will be paying for nothing or, worse yet, for something that can cause problems with the quality of your finished product.

PROCESSING MATTERS During food manufacture, phytochemicals – intrinsic or added – can become more reactive and can react with other food constituents and even change in their activity levels. This means that the nutritional properties of the ingredient can change. Dissipation during processing usually happens due to one or more of the following mechanisms: Water-soluble ingredients (such as antioxidants) interact with proteins and other food constituents, changing glycosides and esters into free phenolic derivatives that often form complexes with metals and become essentially unavailable for their primary function. Inactivation of antioxidants with metal chelating compounds can be prevented with citric, tartaric, phosphoric or ascorbic acids – acids that form nonreactive compounds with metals and that do not react with antioxidants. Fat soluble antioxidants (such as tocopherols) can be emulsified to accumulate the antioxidants at the water-oil interface in a mono-molecular layer oriented according to their polarity. Such a layer can protect the lipid phase from oxidation by any oxygen dissolved in the aqueous phase. Pasteurization, an important step in the processing of many beverages, can minimize many bioactive ingredients. These losses can be compensated for by adding more of the ingredient up front or by processing under reduced pressure. Encapsulation in heat-resistant materials such as compound coating can help prevent loss in functionality of performance enhancement ingredients in heated air (during baking).