Functionality of Food Components and Emerging Technologies
This review article introduces nutrition and functional food ingredients, explaining the widely cited terms of bioactivity, bioaccessibility, and bioavailability. The factors affecting these critical properties of food components are analyzed together with their interaction and preservation during p...
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doaj-4ff47a2137e441b28a12db8ed639ba912021-01-09T00:06:09ZengMDPI AGFoods2304-81582021-01-011012812810.3390/foods10010128Functionality of Food Components and Emerging TechnologiesCharis M. Galanakis0Research & Innovation Department, Galanakis Laboratories, Chania, P.C. 73131, GreeceThis review article introduces nutrition and functional food ingredients, explaining the widely cited terms of bioactivity, bioaccessibility, and bioavailability. The factors affecting these critical properties of food components are analyzed together with their interaction and preservation during processing. Ultimately, the effect of emerging (non-thermal) technologies on different food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, polyphenols, aroma compounds, and enzymes) is discussed in spite of preserving their functional properties. Non-thermal technologies can maintain the bioavailability of food components, improve their functional and technological properties, and increase the recovery yields from agricultural products. However, the optimization of operational parameters is vital to avoid degradation of macromolecules and the oxidation of labile compounds.https://www.mdpi.com/2304-8158/10/1/128bioavailabilitybioactivitybioaccessibilitynon-thermalfunctional foodsnutraceuticals |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Charis M. Galanakis |
spellingShingle |
Charis M. Galanakis Functionality of Food Components and Emerging Technologies Foods bioavailability bioactivity bioaccessibility non-thermal functional foods nutraceuticals |
author_facet |
Charis M. Galanakis |
author_sort |
Charis M. Galanakis |
title |
Functionality of Food Components and Emerging Technologies |
title_short |
Functionality of Food Components and Emerging Technologies |
title_full |
Functionality of Food Components and Emerging Technologies |
title_fullStr |
Functionality of Food Components and Emerging Technologies |
title_full_unstemmed |
Functionality of Food Components and Emerging Technologies |
title_sort |
functionality of food components and emerging technologies |
publisher |
MDPI AG |
series |
Foods |
issn |
2304-8158 |
publishDate |
2021-01-01 |
description |
This review article introduces nutrition and functional food ingredients, explaining the widely cited terms of bioactivity, bioaccessibility, and bioavailability. The factors affecting these critical properties of food components are analyzed together with their interaction and preservation during processing. Ultimately, the effect of emerging (non-thermal) technologies on different food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, polyphenols, aroma compounds, and enzymes) is discussed in spite of preserving their functional properties. Non-thermal technologies can maintain the bioavailability of food components, improve their functional and technological properties, and increase the recovery yields from agricultural products. However, the optimization of operational parameters is vital to avoid degradation of macromolecules and the oxidation of labile compounds. |
topic |
bioavailability bioactivity bioaccessibility non-thermal functional foods nutraceuticals |
url |
https://www.mdpi.com/2304-8158/10/1/128 |
work_keys_str_mv |
AT charismgalanakis functionalityoffoodcomponentsandemergingtechnologies |
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