Functionality of Food Components and Emerging Technologies

Abstract

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.

Optimization and Encapsulation of Phenolic Compounds Extracted from Maize Waste by Freeze-Drying, Spray-Drying, and Microwave-Drying Using Maltodextrin

“…They can help prevent many diseases, including cancers, coughing, inflammatory, cardiovascular, and oxidative stress diseases [ 2 ]. The phenolic compounds are one of the most popular bioactive compounds that have a wide range of biological functions and are used for food formulations and pharmaceutical industries [ 3 , 4 ]. The phenolic compounds are widely found in plants, fruits, and wastes.…”

Complexation of maltodextrin-based inulin and green tea polyphenols via different ultrasonic pretreatment

“…The high-intensity/low-frequency ultrasound, which produces cavitation effect, can advance the physical and chemical modifications of compounds [4] , [5] . Furthermore, compared to conventional processing technologies, ultrasound is often considered as a kind of emerging or non-thermal technique, which preserves the bioavailability of food components and improves their functional properties with high efficiency in food industry and agricultural production [6] , [7] , [8] , [9] , [10] .…”

Optimization of Osmotic Dehydration of Autumn Olive Berries Using Response Surface Methodology

“…Generally, the osmotic process appears to be a vital technique since it can preserve and improve the nutritional, organoleptic, and overall functional properties of osmosed products [ 10 , 11 ]. Osmotic treatment is a desirable process because of its effectiveness in preventing and minimizing discoloration and the loss of flavor, attributed to slight thermal damage (low temperatures) and delayed enzymatic browning reactions [ 12 , 13 ]. Furthermore, OD is, among drying technologies, described as a tool that requires less energy consumption and operational costs [ 8 , 9 ].…”