Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production

Foods Pub Date : 2024-06-08 DOI:10.3390/foods13121811
Monize Bürck, S. D. P. Ramos, A. R. Braga
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Abstract

The heightened interest in healthy dietary practices and the preference for fresh, minimally processed foods with reduced additives have witnessed a significant surge among consumers. Within this context, bioactive compounds have garnered attention as potent agents offering beneficial biological effects when integrated into food formulations. Nevertheless, the efficacy of these bioactive compounds in product development encounters numerous challenges during various processing and storage stages due to their inherent instability. Addressing these limitations necessitates exploring novel technological approaches tailored explicitly to the application of bioactive compounds in food production. These approaches should not only focus on preserving the bioactive compounds within food matrices but also on retaining the sensory attributes (color, taste, and aroma) of the final food products. The impact of microalgae and their bioactive compounds on human health and well-being has been extensively reported in the literature. However, there is still a gap regarding the processing and stability of microalgal bioactive compounds to improve their application in the food industry. The main goal of the present work is to point out how to overcome technological challenges in enhancing the stability of bioactive compounds from microalgae for optimal food applications.
通过先进加工技术增强微藻生物活性化合物的生物效应:新一代食品生产的先锋成分
消费者对健康饮食习惯的兴趣日益浓厚,对新鲜、少加工、少添加剂食品的偏好也显著增加。在这种情况下,生物活性化合物作为能提供有益生物效应的强效制剂,在食品配方中得到了广泛关注。然而,由于生物活性化合物固有的不稳定性,在不同的加工和储存阶段,这些生物活性化合物在产品开发中的功效遇到了诸多挑战。要解决这些局限性,就必须探索专门针对生物活性化合物在食品生产中的应用的新型技术方法。这些方法不仅要注重保存食品基质中的生物活性化合物,还要注重保留最终食品的感官属性(色、味、香)。关于微藻及其生物活性化合物对人类健康和福祉的影响,已有大量文献报道。然而,在微藻生物活性化合物的加工和稳定性方面仍存在差距,无法改善其在食品工业中的应用。本研究的主要目标是指出如何克服技术挑战,提高微藻生物活性化合物的稳定性,以优化食品应用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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