Nutraceuticals and Functional Foods

List of Practicals

1. Identification and classification of nutraceuticals and functional foods marketed products
2. Preparation of a probiotic drink or yogurt using lactic acid bacteria
3. Extraction of phytochemicals (flavonoids, alkaloids) from plant material
4. Estimation of antioxidant activity using DPPH method
5. Formulation of a herbal supplement capsule or powder
6. Demonstration of dietary fiber content from cereals or vegetables
7. Assessment of total polyphenol content using Folin–Ciocalteu reagent
8. Label analysis of functional foods and dietary supplements (FSSAI standards)
9. Case study presentation: Role of omega-3 fatty acids in cardiovascular health
10. Demonstration of stability testing of a nutraceutical formulation
11. Preparation of fortified food product (e.g., iron-fortified juice)
12. Visit to a food testing laboratory or nutraceutical industry (or virtual tour)
13. Evaluation of glycemic index of selected carbohydrate-rich foods (conceptual)
14. Regulatory comparison of nutraceutical guidelines (FSSAI vs. FDA vs. EFSA)
15. Preparation of a functional food label with nutrition facts and claims