作者
Iramaia Angélica Neri-Numa, Henrique Silvano Arruda, Marina Vilar Geraldi, Mário Roberto Maróstica Júnior, Glaucia Maria Pastore
发表日期
2020/6/1
来源
Current Opinion in Food Science
卷号
33
页码范围
98-107
出版商
Elsevier
简介
Highlights
- Bioactive compounds are an interesting approach to improve food properties.
- Prebiotics, carotenoids and phenolics have been used for several food purposes.
- Prebiotic carbohydrates can be used as encapsulants, texturizers, thickeners and fat replacers.
- Carotenoids and anthocyanins are natural colorants and antioxidants for foods.
- Bioactive compounds are an excellent alternative to synthetic food additives.
Recently, there has been an increasing interest in health-promoting products which are also natural and safe for consumption because the consumer market has been searching for a healthy lifestyle. This global market trend has driven the food industry to invest in the development of innovative products containing bioactive components. In this review, we focus on presenting the results of the last few years and pioneer publications linking the employment of prebiotic carbohydrates, carotenoids and …
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IA Neri-Numa, HS Arruda, MV Geraldi, MRM Júnior… - Current Opinion in Food Science, 2020