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Review
. 2021 Jan 8;10(1):128.
doi: 10.3390/foods10010128.

Functionality of Food Components and Emerging Technologies

Charis M Galanakis  1   2
Affiliations
Review

Functionality of Food Components and Emerging Technologies

Charis M Galanakis. Foods. .

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.

Keywords: bioaccessibility; bioactivity; bioavailability; food additives; functional foods; non-thermal; nutraceuticals.

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Conflict of interest statement

The author declares no conflict of interest.

Figures

Figure 1
Figure 1
Bioavailability is defined as the synthesis of bioaccessibility and bioactivity, followed by different physicochemical processes. Adapted from Fernández-García et al. [38].
See this image and copyright information in PMC

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