Functionality of Food Components and Emerging Technologies

被引：231

作者：

Galanakis, Charis M. ^{[1
,2
]}

机构：

[1] Galanakis Labs, Res & Innovat Dept, Khania 73131, Greece

[2] ISEKI Food Assoc, Food Waste Recovery Grp, A-1190 Vienna, Austria

来源：

FOODS | 2021年 / 10卷 / 01期

关键词：

bioavailability; bioactivity; bioaccessibility; non-thermal; functional foods; nutraceuticals; food additives; PULSED ELECTRIC-FIELDS; IN-VITRO BIOACCESSIBILITY; HIGH HYDROSTATIC-PRESSURE; ULTRASOUND-ASSISTED EXTRACTION; SUPERCRITICAL CARBON-DIOXIDE; HIGH-INTENSITY ULTRASOUND; MILL WASTE-WATER; ORANGE JUICE; INACTIVATION KINETICS; BIOACTIVE COMPOUNDS;

D O I：

10.3390/foods10010128

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页数：26

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