engleski

Bioactives functionalization and interactions

In the battle with nutrient deficiency, the production of food enriched with bioactive compounds is becoming a modern trend. There are numerous types and sources of bioactive compounds used for this purpose, ranging from compounds isolated from medicinal plants to those extracted from food waste. Although many foods that are in the market are marked as functional foods, the problem with bioactive compounds, in and from food sources, is that the health claims and their bioavailability are still not fully explored. There are many examples of bioactive’s functionalization health claims connected to their functional properties and their interactions in foods. This chapter leads the reader from the basic steps of acquiring bioactive compounds to their bioavailability analysis, protection and further improvement of their functional properties. The chapter also takes into account the fortification of foods with bioactive compounds as a strategy to reduce the occurrence of chronic illness as well as challenges that lie ahead for scientists dealing with all the aspects of bioactives, from processing to health claims.

bioactives ; bioavailability ; extraction ; food fortification ; microencapsulation ; delivery systems

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