Battino, MaurizioBelwal, TarunPrieto Lage, Miguel A.2021-04-282021-04-282023Battino, 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. 1-30308-8146http://hdl.handle.net/10198/23572Functional 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.engFunctional foodsNatural compoundsStabilization methodsIncorporation methodsother10.1016/j.foodchem.2022.1341811873-7072