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Advisor(s)
Abstract(s)
Functional foods have emerged as an attractive option for many
consumers, given their wide-ranging health benefits. The increasing
demands from society for these kinds of products have prompted a
continuous growth of the functional food market size in recent years.
Nowadays, various natural products/compounds have been reported to
exert significant functional activity on foodstuff, delaying food spoilage,
enhancing organoleptic properties, but also providing new bioactive
properties. These properties are related to potential health benefits, such
as antioxidant, antimicrobial, neuroprotective, cardioprotective or even
anti-cancer. Therefore, using natural compounds to prepare functional
foods is a suitable strategy due to its higher safety, improved organoleptic
properties, and health-enhancing attributes, which have been
described to increase consumer acceptance.
Description
Keywords
Functional foods Natural compounds Stabilization methods Incorporation methods
Pedagogical Context
Citation
Battino, Maurizio; Belwal, Tarun; Prieto Lage, Miguel A.. (2023). Valorization of food products using natural functional compounds for improving organoleptic and functional chemistry preface. Food Chemistry. EISSN 1873-7072. 403, p. 1-3
Publisher
Elsevier