Volume 5, October 2015, Pages 1–7
Food Engineering and Processing • Food Mycology
Recent patents on the application of bioactive compounds in food: a short review
Highlights
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- Bioactive compounds is related to interest by consumers for healthier products.
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- Nutraceutical products can be produced by addition of active compounds in foods.
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- Future patents will probably emphasis on bioactives compounds in different foods.
Food
bioactive compounds are natural components that have biological
activity and in some instances provide nutritional value. They play an
important role in the community health and safety due to confirmed roles
in human growth and development, besides reducing disease risks. The
use of bioactive compounds needs the use of appropriate and standard
extraction methods of these compounds. In the industrial food category,
food and beverages, nutraceuticals and animal feed products have the
fastest growing, with strong consumer interest in energy enhancing,
anti-aging, general well-being properties and relaxing products. The
increased interest for these products could benefit both consumers and
the industry, through contributions to improve consumers’ quality of
life, adding value to industrial residues and generating more patents in
these sectors.
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