Enhancing shelf life and functionality of food matrices by utilization of natural compounds
Makaleler > Tam Makale · 2021
Yazarlar: Mehmet Resat Atilgan, Oğuz BAYRAKTAR
JOURNAL OF FOOD PROCESSING AND PRESERVATION, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2021, cilt 46
DOI: 10.1111/jfpp.15197
Özet
Access to a healthy diet plays a more fundamental role for several reasons, such as environmental changes and oxidative stress factors. As a result, researchers focus on developing the functionality and beneficial effect of foods by natural components within a large health benefits scale. In particular, plant-derived compounds have rising importance in food processing for the reason of functional properties. Nonetheless, it is essential to identify the appropriate type of natural compound from the great diversity of plant sources and compatible use in the food matrix without losing functionality and specific properties. This review discusses the general definition and functional properties of plant-derived natural compounds and their applicability to food. Besides, the basic functional properties of plant-based natural compounds in human metabolism are mentioned. The methods for protecting bioactivity, biocompatibility, and bioaccessibility of natural compounds are also determined. Besides, several food applications by these compounds are identified.