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Review

Antioxidants and Bioactive Compounds in Food: Critical Review of Issues and Prospects †

1
Department of Food Engineering, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
2
Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia 06000, Algeria
3
QualiSud, University of Montpellier, 34000 Montpellier, France
4
CIRAD, Institut Universitaire de Technologie d’Avignon, 84029 Avignon, France
5
International Joint Research Laboratory “Tropical Bioresources & Biotechnology” UMR PAM, Institut Agro Dijon, Université de Bourgogne, 1 Esplanade Erasme, 21078 Dijon, France
6
The School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi 100000, Vietnam
*
Author to whom correspondence should be addressed.
This paper is dedicated to the memory of Alain SHUM-CHEONG-SING from the University of La Réunion who began this work with the authors’ team.
Academic Editor: David Arráez-Román
Antioxidants 2022, 11(4), 742; https://doi.org/10.3390/antiox11040742
Received: 15 March 2022 / Revised: 4 April 2022 / Accepted: 6 April 2022 / Published: 8 April 2022
This review paper gives an insight into the effective delivery mechanisms for health-promoting substances and highlights the challenges of using antioxidants and bioactives in foods. The selection criteria for choosing bioactives and their extraction in bioavailable form with their adequate incorporation techniques and delivery mechanisms are covered. Moreover, an overview of existing methods for determination of bioactivity is given. The importance of scientifically evaluating the effects of foods or food components on consumer health before making claims about the healthiness is aligned. Finally, a scientific perspective on how to respond to the booming demand for health-promoting products is given, and we acknowledge that despite the work done, there are still many challenges that need to be overcome. View Full-Text
Keywords: bioactive compounds; encapsulation; food grade; bioavailability bioactive compounds; encapsulation; food grade; bioavailability
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MDPI and ACS Style

Kurek, M.; Benaida-Debbache, N.; Elez Garofulić, I.; Galić, K.; Avallone, S.; Voilley, A.; Waché, Y. Antioxidants and Bioactive Compounds in Food: Critical Review of Issues and Prospects. Antioxidants 2022, 11, 742. https://doi.org/10.3390/antiox11040742

AMA Style

Kurek M, Benaida-Debbache N, Elez Garofulić I, Galić K, Avallone S, Voilley A, Waché Y. Antioxidants and Bioactive Compounds in Food: Critical Review of Issues and Prospects. Antioxidants. 2022; 11(4):742. https://doi.org/10.3390/antiox11040742

Chicago/Turabian Style

Kurek, Mia, Nadjet Benaida-Debbache, Ivona Elez Garofulić, Kata Galić, Sylvie Avallone, Andrée Voilley, and Yves Waché. 2022. "Antioxidants and Bioactive Compounds in Food: Critical Review of Issues and Prospects" Antioxidants 11, no. 4: 742. https://doi.org/10.3390/antiox11040742

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