The Characterization and Development of Innovative Functional Foods from Jordanian Agro-Food Resources: Bioactive, Sensory, Nutritional, and Functional Properties

Abstract

Various scientific studies highlight the benefits of Functional Foods (FFs) as dietary supplements that provide protein, vitamins, and fiber. It is imperative to have a good understanding of the nutritional realm to address human physical and physiological health and overall wellness. This study aimed to explore consumers’ knowledge of the variable biochemical composition of FFs and their dietary functions. Hence, to conduct this study, a random sampling design was deployed to select 300 FF consumers from three major cities: Amman (the capital city of Jordan), Aqaba (a major coastal city in the south), and Irbid (a large city in northern Jordan), in the Hashemite Kingdom of Jordan. The study used shopping centers such as Arabella Mall in Irbid, Fountain Mall in Aqaba, and City Mall in Amman, and randomly selected consumers. The analysis shows that more than 30 percent of consumers had a high level of knowledge of perceived appearance, quality, organic properties, packaging, manufacturing standards, price, functionality, and brand characteristics, and about 40 percent had some knowledge of these features. Our gross analysis proved that 81 % of consumers frequently consumed modified cereals, canola oil, apple juice, oats, bread, sweet peppers, squash, and tomatoes, orange juice, modified yogurt, milk fortified with vitamins, grape juice, antioxidants such as green tea, ginger, turmeric, energy drinks, legumes, and garlic. The findings suggest that building consumer confidence through awareness-raising will help promote FFs in Jordan. The study found that older adults (50-70 years) were more health-conscious than Gen Z and Gen Alpha, making them a key target for improving quality of life. In conclusion, researchers suggest that FF providers and manufacturers should establish R&D departments aligned with the latest developments in the functional foods sector by coordinating with university food experts, food scientists, and corporations to manufacture specific food products that benefit human health.