Fruits and Vegetable Functional Foods

Abstract:

In the last decade, there is growing evidence about the health effects derived from the adoption of fruits and vegetable rich diets. This has increased the interest towards the bioactive compounds that seem to play a crucial role in the biological systems. In consequence, even public entities have started to emanate recommendations for improving the population intake of fruits and vegetables. This chapter will be focused primarily on the main bioactive compounds present in the plantsourced products with emphasis on the scientifically reported biological activity. In addition, an evaluation of the impact on the bioactive molecules of the most used food technologies that allow to transform fruits and vegetables in ingbkp_redients is described. The analysis of the nutritional enrichment strategies with plant-based ingbkp_redients reveals that efforts have been focused on four food-stuffs categories: bakery products, pasta-like products, snacks and beverages. In this section, main findings on the products nutritional profile as a result of the vegetable ingbkp_redients incorporation are compiled. Likewise, the use and the impact of the ingbkp_redients coming from food industrial processes, better known as by-products, have been discussed looking forward a more sustainable future food industry.

Año de publicación:

2021

Keywords:

• food processing
• pasta
• bakery foods
• dehydration
• snacks
• bioactive compounds
• beverages
• ingbkp_redients

Fuente:

scopus