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Review

Functionality of Food Components and Emerging Technologies

1
Research & Innovation Department, Galanakis Laboratories, P.C. 73131 Chania, Greece
2
Food Waste Recovery Group, ISEKI Food Association, P.C. 1190 Vienna, Austria
Foods 2021, 10(1), 128; https://doi.org/10.3390/foods10010128
Received: 15 December 2020 / Revised: 31 December 2020 / Accepted: 6 January 2021 / Published: 8 January 2021
(This article belongs to the Section Food Engineering and Technology)
This review article introduces nutrition and functional food ingredients, explaining the widely cited terms of bioactivity, bioaccessibility, and bioavailability. The factors affecting these critical properties of food components are analyzed together with their interaction and preservation during processing. Ultimately, the effect of emerging (non-thermal) technologies on different food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, polyphenols, aroma compounds, and enzymes) is discussed in spite of preserving their functional properties. Non-thermal technologies can maintain the bioavailability of food components, improve their functional and technological properties, and increase the recovery yields from agricultural products. However, the optimization of operational parameters is vital to avoid degradation of macromolecules and the oxidation of labile compounds. View Full-Text
Keywords: bioavailability; bioactivity; bioaccessibility; non-thermal; functional foods; nutraceuticals; food additives bioavailability; bioactivity; bioaccessibility; non-thermal; functional foods; nutraceuticals; food additives
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MDPI and ACS Style

Galanakis, C.M. Functionality of Food Components and Emerging Technologies. Foods 2021, 10, 128. https://doi.org/10.3390/foods10010128

AMA Style

Galanakis CM. Functionality of Food Components and Emerging Technologies. Foods. 2021; 10(1):128. https://doi.org/10.3390/foods10010128

Chicago/Turabian Style

Galanakis, Charis M. 2021. "Functionality of Food Components and Emerging Technologies" Foods 10, no. 1: 128. https://doi.org/10.3390/foods10010128

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