Bioactive compounds of interest to the food industry: properties, applications and perspectives for the consumer market
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| Outros Autores: | , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/8094 |
Resumo: | Functional foods are a market trend due to the possibility of manufacturing more beneficial processed products, with health benefits and sensorially pleasant, adding value to the products. This research aimed to review the properties of the bioactive compounds β-glucans, inulin, psyllium, chitosan, and lycopene, demonstrating the possibilities of their use by the food industry in the development of new products. Their composition, technological applications, and functional characteristics were presented. These bioactive compounds have high possibilities of use in bakery products, dairy products, meat products, and beverages. From the technological point of view, the Brazilian food industry can explore its applications in the reformulation of healthier products, with different textures and market appeals. |
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Bioactive compounds of interest to the food industry: properties, applications and perspectives for the consumer marketCompuestos bioactivos de interés para la industria alimentaria: propiedades, aplicaciones y perspectivas para el mercado de consumoCompostos bioativos de interesse para a indústria de alimentos: propriedades, aplicações e perspectivas para o mercado consumidorAlimentos funcionalesIngredientes funcionalesPrebióticosDesarrollo de nuevos productosFibras alimentarias.Alimentos funcionaisIngredientes funcionaisPrebióticosDesenvolvimento de novos produtosFibras alimentares. Functional foodsFunctional ingredientsPrebioticsNew product developmentFood fibers.Functional foods are a market trend due to the possibility of manufacturing more beneficial processed products, with health benefits and sensorially pleasant, adding value to the products. This research aimed to review the properties of the bioactive compounds β-glucans, inulin, psyllium, chitosan, and lycopene, demonstrating the possibilities of their use by the food industry in the development of new products. Their composition, technological applications, and functional characteristics were presented. These bioactive compounds have high possibilities of use in bakery products, dairy products, meat products, and beverages. From the technological point of view, the Brazilian food industry can explore its applications in the reformulation of healthier products, with different textures and market appeals.Los alimentos funcionales son una tendencia del mercado debido a la posibilidad de fabricar productos procesados más beneficiosos, con beneficios para la salud y sensorialmente agradables, agregando valor a los productos. Esta investigación tuvo como objetivo revisar las propiedades de los compuestos bioactivos β-glucanos, inulina, psyllium, quitosano y licopeno, demostrando las posibilidades de su uso por la industria alimentaria en el desarrollo de nuevos productos. Se presentaron su composición, aplicaciones tecnológicas y características funcionales. Estos compuestos bioactivos tienen altas posibilidades de uso en productos de panadería, productos lácteos, productos cárnicos y bebidas. Desde el punto de vista tecnológico, la industria alimentaria brasileña puede explorar sus aplicaciones en la reformulación de productos más saludables, con diferentes texturas y atractivos del mercado.Alimentos funcionais são uma tendência de mercado devido a possibilidade de fabricação de produtos processados mais saudáveis, com benefícios à saúde e sensorialmente agradáveis, agregando assim valor aos produtos. Essa pesquisa teve como objetivo revisar as propriedades funcionais dos compostos bioativos β-glucanas, inulina, psyllium, quitosana e licopeno, demonstrando as possibilidades de utilização pela indústria de alimentos no desenvolvimento de novos produtos, apresentando suas composições, aplicações tecnológicas e características funcionais. Tais compostos bioativos possuem grandes possibilidades de uso em produtos da panificação, produtos lácteos, cárneos e bebidas. Do ponto de vista tecnológico, a indústria de alimentos brasileira pode explorar suas aplicações na reformulação de produtos mais saudáveis, com diferentes texturas e apelos de mercados.Research, Society and Development2020-09-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/809410.33448/rsd-v9i10.8094Research, Society and Development; Vol. 9 No. 10; e3469108094Research, Society and Development; Vol. 9 Núm. 10; e3469108094Research, Society and Development; v. 9 n. 10; e34691080942525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/8094/7677Copyright (c) 2020 Andreia Aparecida dos Anjos Chagas; Regiane Ribeiro Santos; Kamila de Oliveira do Nascimento; Renata Ferreira Santana; Denise Rosane Perdomo Azeredo; Lanamar de Almeida Carlos; Felipe Machado Trombetehttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessChagas, Andreia Aparecida dos Anjos Ribeiro Santos, Regiane Nascimento, Kamila de Oliveira do Santana, Renata FerreiraAzeredo, Denise Rosane Perdomo Carlos, Lanamar de Almeida Trombete, Felipe Machado2020-10-31T12:03:23Zoai:ojs.pkp.sfu.ca:article/8094Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:30:38.925999Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Bioactive compounds of interest to the food industry: properties, applications and perspectives for the consumer market Compuestos bioactivos de interés para la industria alimentaria: propiedades, aplicaciones y perspectivas para el mercado de consumo Compostos bioativos de interesse para a indústria de alimentos: propriedades, aplicações e perspectivas para o mercado consumidor |
| title |
Bioactive compounds of interest to the food industry: properties, applications and perspectives for the consumer market |
| spellingShingle |
Bioactive compounds of interest to the food industry: properties, applications and perspectives for the consumer market Chagas, Andreia Aparecida dos Anjos Alimentos funcionales Ingredientes funcionales Prebióticos Desarrollo de nuevos productos Fibras alimentarias. Alimentos funcionais Ingredientes funcionais Prebióticos Desenvolvimento de novos produtos Fibras alimentares. Functional foods Functional ingredients Prebiotics New product development Food fibers. |
| title_short |
Bioactive compounds of interest to the food industry: properties, applications and perspectives for the consumer market |
| title_full |
Bioactive compounds of interest to the food industry: properties, applications and perspectives for the consumer market |
| title_fullStr |
Bioactive compounds of interest to the food industry: properties, applications and perspectives for the consumer market |
| title_full_unstemmed |
Bioactive compounds of interest to the food industry: properties, applications and perspectives for the consumer market |
| title_sort |
Bioactive compounds of interest to the food industry: properties, applications and perspectives for the consumer market |
| author |
Chagas, Andreia Aparecida dos Anjos |
| author_facet |
Chagas, Andreia Aparecida dos Anjos Ribeiro Santos, Regiane Nascimento, Kamila de Oliveira do Santana, Renata Ferreira Azeredo, Denise Rosane Perdomo Carlos, Lanamar de Almeida Trombete, Felipe Machado |
| author_role |
author |
| author2 |
Ribeiro Santos, Regiane Nascimento, Kamila de Oliveira do Santana, Renata Ferreira Azeredo, Denise Rosane Perdomo Carlos, Lanamar de Almeida Trombete, Felipe Machado |
| author2_role |
author author author author author author |
| dc.contributor.author.fl_str_mv |
Chagas, Andreia Aparecida dos Anjos Ribeiro Santos, Regiane Nascimento, Kamila de Oliveira do Santana, Renata Ferreira Azeredo, Denise Rosane Perdomo Carlos, Lanamar de Almeida Trombete, Felipe Machado |
| dc.subject.por.fl_str_mv |
Alimentos funcionales Ingredientes funcionales Prebióticos Desarrollo de nuevos productos Fibras alimentarias. Alimentos funcionais Ingredientes funcionais Prebióticos Desenvolvimento de novos produtos Fibras alimentares. Functional foods Functional ingredients Prebiotics New product development Food fibers. |
| topic |
Alimentos funcionales Ingredientes funcionales Prebióticos Desarrollo de nuevos productos Fibras alimentarias. Alimentos funcionais Ingredientes funcionais Prebióticos Desenvolvimento de novos produtos Fibras alimentares. Functional foods Functional ingredients Prebiotics New product development Food fibers. |
| description |
Functional foods are a market trend due to the possibility of manufacturing more beneficial processed products, with health benefits and sensorially pleasant, adding value to the products. This research aimed to review the properties of the bioactive compounds β-glucans, inulin, psyllium, chitosan, and lycopene, demonstrating the possibilities of their use by the food industry in the development of new products. Their composition, technological applications, and functional characteristics were presented. These bioactive compounds have high possibilities of use in bakery products, dairy products, meat products, and beverages. From the technological point of view, the Brazilian food industry can explore its applications in the reformulation of healthier products, with different textures and market appeals. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-09-29 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/8094 10.33448/rsd-v9i10.8094 |
| url |
https://rsdjournal.org/index.php/rsd/article/view/8094 |
| identifier_str_mv |
10.33448/rsd-v9i10.8094 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/8094/7677 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
| eu_rights_str_mv |
openAccess |
| dc.format.none.fl_str_mv |
application/pdf |
| dc.publisher.none.fl_str_mv |
Research, Society and Development |
| publisher.none.fl_str_mv |
Research, Society and Development |
| dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 10; e3469108094 Research, Society and Development; Vol. 9 Núm. 10; e3469108094 Research, Society and Development; v. 9 n. 10; e3469108094 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052658448596992 |