About this Research Topic
Human nutrition is profoundly influenced by the quality and composition of the foods we consume, particularly the presence of bioactive components—compounds that offer health benefits beyond basic nutrition. Recent advancements in food processing technologies have opened new avenues for enhancing or preserving these bioactive components, such as vitamins, polyphenols, and antioxidants, which are sensitive to traditional processing methods.
Innovative techniques like high-pressure processing, pulsed electric fields, and cold plasma represent a new era in food processing. These methods are designed to minimize the degradation of bioactive compounds by avoiding the high temperatures and prolonged exposure times typical of conventional thermal processing. For instance, high-pressure processing inactivates harmful microorganisms while preserving heat-sensitive nutrients maintain the natural bioactive profile of foods. Moreover, these technologies can alter the structural properties of food matrices, enhancing the release and absorption of bioactive components in the human body. This improved bioavailability can significantly influence human health by maximizing the potential benefits of these compounds. As research in this field continues to evolve, the application of innovative food processing technologies promises to play a crucial role in optimizing the nutritional quality of food, thereby supporting better health outcomes in human nutrition.
This Research Topic aims to explore the effects of innovative food processing technologies on bioactive components in food, focusing on how these technologies influence the retention, stability, and bioavailability of bioactive compounds, as well as their implications for human health. We aim to make the most of the unique nature of innovative food processing technologies and the richness of bioactive components to drive progress in food nutrition. In addition, we seek to understand how these technologies can be optimized to maximize the nutritional value of processed foods and to identify any potential trade-offs between food safety, shelf-life extension, and bioactive integrity.
• Strategies for preserving bioactive compounds in food products through novel processing techniques
• Assessing the nutritional and health benefits of processed foods: considerations for incorporating bioactive components
• Physical properties and structure of food and how this relates to human nutrition
• Interactions between bioactive compounds, gut and human health
• Isolation and analysis of food bioactive components while considering nutritional aspects
• Nutritional effects of bioactive components including bioavailability and kinetic
• Systematic reviews about future trends and opportunities in the development of sustainable food processing methods
Innovative techniques like high-pressure processing, pulsed electric fields, and cold plasma represent a new era in food processing. These methods are designed to minimize the degradation of bioactive compounds by avoiding the high temperatures and prolonged exposure times typical of conventional thermal processing. For instance, high-pressure processing inactivates harmful microorganisms while preserving heat-sensitive nutrients maintain the natural bioactive profile of foods. Moreover, these technologies can alter the structural properties of food matrices, enhancing the release and absorption of bioactive components in the human body. This improved bioavailability can significantly influence human health by maximizing the potential benefits of these compounds. As research in this field continues to evolve, the application of innovative food processing technologies promises to play a crucial role in optimizing the nutritional quality of food, thereby supporting better health outcomes in human nutrition.
This Research Topic aims to explore the effects of innovative food processing technologies on bioactive components in food, focusing on how these technologies influence the retention, stability, and bioavailability of bioactive compounds, as well as their implications for human health. We aim to make the most of the unique nature of innovative food processing technologies and the richness of bioactive components to drive progress in food nutrition. In addition, we seek to understand how these technologies can be optimized to maximize the nutritional value of processed foods and to identify any potential trade-offs between food safety, shelf-life extension, and bioactive integrity.
• Strategies for preserving bioactive compounds in food products through novel processing techniques
• Assessing the nutritional and health benefits of processed foods: considerations for incorporating bioactive components
• Physical properties and structure of food and how this relates to human nutrition
• Interactions between bioactive compounds, gut and human health
• Isolation and analysis of food bioactive components while considering nutritional aspects
• Nutritional effects of bioactive components including bioavailability and kinetic
• Systematic reviews about future trends and opportunities in the development of sustainable food processing methods
Keywords: novel processing technology, functional component, bioavailability, health benefits, sustainability
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