The design of functional foods has grown recently as an answer to rising consumers'
concerns and demands for natural, nutritional and healthy food products …

Background Bioactive compounds possess plenty of health benefits, but they are chemically
unstable and susceptible to oxidative degradation. The application of pure bioactive …

Oral bioavailability is the key to the bioefficiency of food bioactive ingredients; it evaluates
the relationship between foods and their health benefits. The analysis of the main factors …

Worldwide, approaches inspired by the Circular Economy model have been increasing
steadily, generating new business opportunities such as the recovery of high‐added value …

Background Encapsulation of flavor and aroma in an appropriate form is an important
concern for a long time. Encapsulation is the most successful way not only to preserve or …

There are many examples of bioactive proteins and peptides that would benefit from oral
delivery through functional foods, supplements, or medical foods, including hormones …

Background Pectin has been used as a carrier for the protection and targeted delivery of
bioactive compounds and for increasing their shelf life and stability. Nano-encapsulation …

There is an increasing demand for alternative and sustainable protein sources, such as
vegetables, insects and microorganisms, that can meet the nutritional and sensory …

Carotenoids retain plenty of health benefits and attracting much attention recently, but they
have less resistance to processing stresses, easily oxidized and chemically unstable …

Anthocyanins are a bioactive compound belonging to the flavonoid classthatis present in
human nutrition through plant-based foods. Due to their antioxidant properties, several …