Special Issue "Potential and Challenges of Plant-Based Bioactive Compounds as Functional Food Ingredients"
Deadline for manuscript submissions: closed (25 October 2023) | Viewed by 706
Interests: bioactive components; carotenoids; polyphenols; natural products; functional food; sustainable food processing
With increasing attention on human health and environment, functional foods using plant-based bioactive compounds has attracted more and more interest, owing to their health promotion ability, natural sources, and environmentally friendliness. Plant-based bioactive compounds including polyphenols (flavonoids, phenolic acids, anthocyanins, etc.), terpenoids (carotenoids, steroids, cannabinoids, etc.), polysaccharides, peptides, alkaloids, saponins, etc., possess various bioactive functions, such as antioxidant, anticancer, hypotensive, hypolipidemic capacities, etc., presenting great potential as functional food ingredients. However, they face enormous challenges during their application in functional food; for example, they are not stable under various environmental conditions, such as light, temperature, pH, or ionic changes. The unpleasant taste of some bioactive compounds including alkaloids, peptides, etc., are hard for consumers to accept. Additionally, their bioavailability is not satisfied during the gastrointestinal absorption. Therefore, various strategies have been proposed to conquer these challenges, such as diverse delivery systems including nanoemulsion, microencapsulation, etc., which have been developed to improve the stability of plant-based bioactive compounds during storage, to cover up unpleasant taste, or to enhance the bioavailability and bioactivity through controlled or targeted release. Promising techniques aim to facilitate the application of bioactive compounds in functional food will further accelerate the advances of functional food industry.
Dr. Xin Wen
Dr. Mo Li
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- bioactive compounds
- functional food