The Pros and Cons of Incorporating Bioactive Compounds Within Food Networks and Food Contact Materials: a Review

There has been a growing tendency towards the development of healthier and more nutritious foods in this day and age. Correspondingly, these foods, frequently designated “functional,” contain bioactive ingredients, and interestingly, some agricultural and industrial residues have proven to be promin...

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Bibliographic Details
Published in:Food and bioprocess technology 2022-11, Vol.15 (11), p.2422-2455
Main Authors: Sabaghi, Moslem, Tavasoli, Sedighe, Jamali, Seyedeh Narges, Katouzian, Iman, Faridi Esfanjani, Afshin
Format: Article
Language:English
Subjects:
Agriculture
Bioactive compounds
Biological activity
Biotechnology
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Crop residues
Food
Food matrix
Food packaging
Food packaging industry
Food products
Food Science
Ingredients
Networks
Review
Sensory properties
Shelf life
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Summary:There has been a growing tendency towards the development of healthier and more nutritious foods in this day and age. Correspondingly, these foods, frequently designated “functional,” contain bioactive ingredients, and interestingly, some agricultural and industrial residues have proven to be prominent choices for the production of bioactive compounds, labeled as potentially safe natural sources of functional agents for the food sector. Bioactive ingredients are required for healthy living and are capable of treating/preventing diseases or disorders; moreover, they can impose some techno-functional and sensorial properties on the food matrix and can be applied to enhance the shelf life of food products in food packaging systems. Nonetheless, bioactive ingredients may not always endow beneficial properties in food networks and could sometimes lead to detrimental effects considering health issues and functional properties of the food networks, reducing the desirability of the final food product. Therefore, it is of utmost importance to choose the right set of bioactive ingredients concerning the formulation of the intended food product. Accordingly, this revision enlarges upon the advantages of using bioactive ingredients within food systems and glances over the side of the argument as well.
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-022-02837-w