Strategies for optimizing the molecular, structural, and functional properties of food bioactive components: Improving the stability and bioavailability of food-derived bioactives

被引：0
|
作者：
Alu'datt, Muhammad H. [1 ,2 ]
Tranchant, Carole C. [3 ]
Carocho, Marcio [4 ,5 ]
机构：
[1] Jordan Univ Sci & Technol, Fac Agr, Dept Nutr & Food Technol, POB 3030, Irbid 22110, Jordan
[2] Kuwait Univ, Coll Life Sci, Dept Food Sci & Nutr, POB 5969, Safat 13060, Kuwait
[3] Univ Moncton, Fac Hlth Sci & Community Serv, Sch Food Sci Nutr & Family Studies, Moncton, NB, Canada
[4] Inst Politecn Braganca, Ctr Invest Montanha CIMO, Campus Santa Apolonia, P-5300253 Braganca, Portugal
[5] Inst Politecn Braganca, Lab Associado Sustentabilidade & Tecnol Regioes Mo, Braganca, Portugal
来源：
FOOD CHEMISTRY | 2024年 / 456卷
关键词：
Dietary bioactive compounds; Food ingredients; Solubility; Stability; Functionality; Supramolecular chemistry;
D O I：
10.1016/j.foodchem.2024.140000
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页数：2
相关论文
共 47 条
  • [21] Unravelling the molecular mechanisms associated with the role of food-derived bioactive peptides in promoting cardiovascular health
    Maria Martinez-Sanchez, Sara
    Antonio Gabaldon-Hernandez, Jose
    Montoro-Garcia, Silvia
    [J]. JOURNAL OF FUNCTIONAL FOODS, 2020, 64
  • [22] Advancement of food-derived mixed protein systems: Interactions, aggregations, and functional properties
    Wu, Chao
    Wang, Tao
    Ren, Chao
    Ma, Wuchao
    Wu, Di
    Xu, Xianbing
    Wang, Li-Shu
    Du, Ming
    [J]. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2021, 20 (01) : 627 - 651
  • [23] Strengths and limitations of in silico tools to assess physicochemical properties, bioactivity, and bioavailability of food-derived peptides
    Rivero-Pino, Fernando
    Millan-Linares, Maria C.
    Montserrat-de-la-Paz, Sergio
    [J]. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2023, 138 : 433 - 440
  • [24] Structural-features of food-derived bioactive peptides with anti-inflammatory activity: A brief review
    Guha, Snigdha
    Majumder, Kaustav
    [J]. JOURNAL OF FOOD BIOCHEMISTRY, 2019, 43 (01)
  • [25] Encapsulation-based technologies for bioactive compounds and their application in the food industry: A roadmap for food-derived functional and health-promoting ingredients
    Alu'datt, Muhammad H.
    Alrosan, Mohammad
    Gammoh, Sana
    Tranchant, Carole C.
    Alhamad, Mohammad N.
    Rababah, Taha
    Zghoul, Roa'a
    Alzoubi, Haya
    Ghatasheh, Salsabeel
    Ghozlan, Kawther
    Tan, Thuan-Chew
    [J]. FOOD BIOSCIENCE, 2022, 50
  • [26] Unconventional production strategies, action mechanisms, and structure-functional attributes of food-derived peptides
    Le, Thanh-Do
    Suttikhana, Itthanan
    Ashaolu, Tolulope Joshua
    [J]. FOOD HYDROCOLLOIDS, 2023, 144
  • [27] The Preparation, Functional Properties, and Application of Food-Derived Antioxidants and Anti-Inflammatory Agents
    Kim, Jong-Sang
    [J]. FOODS, 2024, 13 (12)
  • [28] Food Protein-Derived Antioxidant Peptides: Molecular Mechanism, Stability and Bioavailability
    Zhu, Yongsheng
    Lao, Fei
    Pan, Xin
    Wu, Jihong
    [J]. BIOMOLECULES, 2022, 12 (11)
  • [29] IMPROVING THE CONCENTRATIONS OF BIOACTIVE COMPOUNDS (WITH ANTIOXIDANT PROPERTIES) IN ALFALFA AND CORN FOR THEIR USE IN FOOD SUPPLEMENTS AND FUNCTIONAL FOOD
    Savescu, Petre
    [J]. NANO, BIO AND GREEN - TECHNOLOGIES FOR A SUSTAINABLE FUTURE CONFERENCE PROCEEDINGS, SGEM 2016, VOL I, 2016, : 583 - 590
  • [30] Effect of food processing technologies on the structural and functional properties of bioactive polysaccharides
    Nie S.
    Shi X.
    [J]. 1600, Chinese Institute of Food Science and Technology (16): : 9 - 16
12345