Bamboo Shoots: Sustainable Superfood for Next-Gen Functional Foods

The food industry is navigating unprecedented challenges driven by multifaceted global dynamics. Climate change, population growth, urbanization, and the threat of pandemics such as COVID-19 are exerting immense pressure on food systems worldwide (Hassoun et al., 2024). Against this backdrop, the fourth industrial revolution reshapes every facet of the food supply chain, from production to consumption. New technologies, processes, and consumer behaviors are driving the emergence of innovative food trends, altering how food is perceived and consumed. However, these transformations also bring unique challenges, necessitating innovative approaches to ensure food security, sustainability, and resilience in the face of future uncertainties. Recent advancements in food and nutrition science have led to the emergence of functional foods.

Functional food is defined as natural or processed food containing identifiable biologically active compounds with discernible health benefits for the prevention, management, and treatment of contemporary chronic diseases (Martirosyan, 2011). The growing concern for healthy dietary practices and the cost-effective management of healthcare has spurred the food industry to explore plants rich in nutrients possessing nutraceutical properties and desirable functional attributes. Previously overlooked plants have now become focal points of research, drawing considerable interest due to their diverse biologically active substances, including dietary fibers, amino acids, proteins, minerals, vitamins, phytochemicals, and antioxidants, which are integral to the fortification of functional foods (Rawat & Indrani, 2015).

Nutritional value and health benefits of bamboo shoots

Bamboo shoots, a long-treasured ingredient in Asian cuisine, are stepping onto the global stage as a sustainable “superfood” with health benefits.  These young bamboo shoots are gaining recognition as a sustainable “superfood” packed with an impressive array of health-promoting properties. Unlike many trendy ingredients, bamboo shoots boast a well-rounded nutritional profile. Shoots are a treasure trove of essential vitamins and minerals, dietary fiber crucial for gut health, and a unique blend of bioactive compounds with potential disease-fighting properties.

It perfectly coincides with a growing consumer preference for functional foods – those that offer health benefits beyond basic nutrition.  People are increasingly seeking food that actively promotes well-being and helps prevent chronic diseases.  This shift in consumer demand presents a challenge to the food industry, which traditionally relied on synthetic fortification to enhance nutritional value. However, consumers are wary of artificial additives and seek natural solutions instead.  Bamboo shoots, with their naturally rich nutrient profile and readily available nature, offer a game-changing solution for food manufacturers seeking to create healthier products.

Bamboo shoot fortification holds immense promise for creating a new generation of functional foods that address hidden hunger, micronutrient deficiencies in a sustainable way (Chongtham et al 2024).  This will pave the way for a future where delicious food can also contribute to a healthier and more vibrant global community.

Fortification of Bamboo Shoots

The utilization of bamboo shoots in fortification presents a promising avenue for the production of health-focused foods and as a source for nutraceutical and pharmaceutical applications. Various food products incorporating bamboo shoots have been reported, including cookies, nuggets, crackers, pickles, candies, yogurts, biscuits, and chips (Table 1). Incorporating bamboo fiber into popular food items like ‘Amaretti’ cookies has been found to enhance shelf life, texture, and mouthfeel. Fortified cookies exhibit reduced gluten content alongside increased moisture, fiber, protein, fat, ash, phenolic, and antioxidant properties with escalating levels of bamboo shoot fortification. Furthermore, freeze-dried bamboo shoot powder fortified biscuits have demonstrated enhanced nutritional and bioactive compound content, as well as improved sensory acceptability. Bamboo shoots dietary fiber, known for its cholesterol-reducing and digestive health benefits, has been successfully integrated into deep-fried foods, addressing concerns related to obesity and cardiovascular health (Mellema, 2003). In dairy products, adding bamboo fiber has demonstrated enhanced rheological and textural properties, with optimal results observed at specific fortification levels (Zheng et al., 2017). Additionally, extracting hemicellulose components from bamboo shows promise as raw materials in the functional food and pharmaceutical industries. These findings highlight the growing interest and potential applications of bamboo shoot fortification in diversifying the functional food market and promoting consumer health.

Table 1. Bamboo shoots fortified products and their nutritional benefits (Adapted from Santosh et al. 2023)

Fortified products Bamboo species Enhancement benefits

Food Products Fortified with Bamboo Shoots

The unique nutritional and functional properties of bamboo shoots make them suitable for fortification in various food products. The shoots have been used for several value-added products:

1. Bakery Products:

Bakery products like bread, biscuits, and cookies often lack dietary fiber. Bamboo shoot powder, incorporated at appropriate levels, can significantly increase fiber content without compromising sensory attributes. For bakery products, bamboo shoots are either used in paste or in dried powder after proper processing for antinutrient removal of the shoots. For making bamboo shoot powder or flour, shoots are boiled for a specific time and temperature depending on the shoot species for antinutrient removal and dried through oven-drying or freeze-drying technique. The dried shoots are ground and used for bakery product fortification. Studies suggest that bamboo shoot flour or paste can be successfully used in cookies, enhancing their nutritional value and offering a novel taste experience (Santosh et al., 2023).

Fig. Bamboo Shoot Fortified Cookies

Fig. Bamboo Shoot Fortified Bread

2. Noodles and Pasta:

Noodle and pasta products are staple foods consumed globally, offering a convenient and affordable source of carbohydrates. However, they are often criticized for their low content of dietary fiber, essential vitamins, and minerals. This micronutrient deficiency can contribute to public health concerns, particularly in populations relying heavily on these products. Fortification of noodles and pasta with ingredients rich in these missing nutrients emerges as a promising strategy to address this gap. By strategically adding components like whole grain flour, legume flour, or specific vitamins and minerals during processing, noodle and pasta products can be transformed into effective vehicles for micronutrient delivery. Research indicates that incorporating bamboo shoots into noodle formulations improves dietary fiber content and maintains desirable textural properties (Santosh et al., 2024). This approach offers a means to enrich commonly consumed noodles and pasta with essential nutrients.

Fig. Bamboo Shoot Fortified Noodles

3. Meat Products:

Meat products, while a valuable source of protein and essential micronutrients like iron and vitamin B12, often lack dietary fibre and can be high in saturated fat. This composition contributes to concerns regarding potential negative health impacts, particularly for consumers with high red meat intake.  Fortification of meat products presents a strategic opportunity to address these nutritional shortcomings.  Through the incorporation of ingredients rich in dietary fiber, such as vegetable flour, or the partial replacement of fat with healthier alternatives, the nutritional profile of meat products can be significantly improved. Bamboo shoot powder can be explored as a partial fat replacer in meat products, reducing fat content while enhancing fibre intake. In addition to the benefits of fiber and lower fat content, the incorporation of fermented bamboo shoots in the pork nuggets significantly improved the microbial and sensory qualities (Thomas et al. 2014). Fortification of bamboo shoots in meat products holds promise for developing healthier meat alternatives with improved nutritional profiles.

4. Snack Foods:

In today’s fast-paced world, snacking plays an increasingly prominent role in daily diets. While convenient and readily available, snacks often present a nutritional challenge. They can be high in calories, unhealthy fats, and added sugars while lacking essential vitamins, minerals, and dietary fiber. This imbalanced profile can contribute to negative health consequences, particularly for consumers who rely heavily on snacks throughout the day. Fortification of snacks with strategically chosen ingredients emerges as a promising strategy to address this issue. Snacks fortified with bamboo shoots, such as nuggets, crackers, chips, and salted nankeen, exhibit good sensory acceptability and provide a source of dietary fiber and essential minerals (Santosh et al., 2021). By making nutritious snacking choices more readily available, fortification can contribute to a healthier and more balanced dietary landscape.

Fig. Bamboo Shoot Fortified Salted Namkeen

Fig. Bamboo Shoot Fortified Chips

Conclusion

Bamboo shoots offer a sustainable and functionally valuable ingredient for food fortification. Their rich nutrient profile, abundance in certain regions, and potential health benefits make them a compelling candidate for enriching commonly consumed food products. Further research and development are necessary to fully unlock the potential of bamboo shoots as a novel and effective tool in the fight against micronutrient deficiencies. While initial research on bamboo shoot fortification is promising, further studies are needed to optimize processing techniques, explore the impact on product shelf life, and evaluate the long-term health benefits of consuming fortified products. Additionally, cost-effective methods for large-scale production and integration into existing food manufacturing processes require investigation.

References

Hassoun, A., Bekhit, A.E.D., Jambrak, A.R., Regenstein, J.M., Chemat, F., Morton, J.D., Gudjónsdóttir, M., Carpena, M., Prieto, M.A., Varela, P. and Arshad, R.N., 2024. The fourth industrial revolution in the food industry—part II: Emerging food trends. Critical Reviews in Food Science and Nutrition, 64(2): 407-437.

Hayta, M. and İşçimen, E.M. 2019. Effects of Phytochemical Fortification of Flour and Bread on Human Health. Flour and Breads and their Fortification in Health and Disease Prevention 2^nd ed. Academic Press, pp.273-289.

Martirosyan, D.M., 2011. Functional foods and chronic diseases: Science and Practice; Zhou, J., Ed.

Mellema, M. 2003. Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in Food Science and Technology, 14: 364-373.

Nirmala, C., Santosh, O. and Bajwa, H.K. 2024. Innovative technologies in food fortification: A bamboo perspective. Proceedings of 12th World Bamboo Congress, 18-22 April, Taiwan, 2024.

Rawat, N. and Indrani, D. 2015. Functional Ingredients of Wheat-Based Bakery, Traditional, Pasta, and Other Food Products. Food Reviews International, 31(2): 125-146.

Santosh, O., Bajwa, H.K., Bisht, M.S. and Chongtham, N., 2021. Antioxidant activity and sensory evaluation of crispy salted snacks fortified with bamboo shoot rich in bioactive compounds. Applied Food Research, 1(2), p.100018.

Santosh O., Bajwa, H. K., Indira A., Bano S., Dolma N., Bisht, M. S., and Nirmala, C. 2023. Novel Food Product Development Through Food-to-Food Fortification with Nutrient and Bioactive Compound-Rich Bamboo Shoot, Bamboo Science and Technology, Palombini F L, Nogueira F M (Eds.), Springer Singapore 2023, ISBN 978-981-99-0015-2.

Santosh, O., Nirmala, C., Bajwa, H.K., Bisht, M.S., Indira, A., and Bano, S. 2024. Fortification of noodles with processed bamboo shoots: Evaluating the impact on nutritional composition, antioxidant activity and sensory characteristics. Advances in Bamboo Science, 8 (2024) 100089.

Thomas, R., Jebin, N., Barman, K. and Das, A. 2014. Quality and shelf-life evaluation of pork nuggets incorporated with fermented bamboo shoot (Bambusa polymorpha) mince. Meat Science, 96(3): 1210-1218.

WHO and FAO. 2006. Guidelines on food fortification with micronutrients. World Health Organization, Geneva.

Zheng, J., Wu, J., Dai, Y., Kan, J. and Zhang, F. 2017. Influence of bamboo shoot dietary fiber on the rheological and textural properties of milk pudding. LWT-Food Science and Technology, 84: 364-369.

Further reading

Health Benefits and Nutritional Value of Bamboo Shoot

Edible Bamboo shoot farming – A future health Food

What is Food Fortification and its Benefits?