Abstract
Functional ingredients obtained from novel sources such as food processing byproducts are often dried into powders, either directly or after extraction, purification, and encapsulation of bioactive compounds. Partial or complete drying of these products is performed to inhibit microbial growth, preserve quality, and allow their applications in various foods. However, low and intermediate moisture food ingredients can undergo chemical degradation, mainly due to oxidation and nonenzymatic browning. The kinetics of these reactions greatly depends on the inherent moisture. In this chapter, parameters that are key predictors of the stability of dried and intermediate moisture food ingredients are shown. In addition, the moisture-dependent degradation of bioactive compounds is illustrated. Such compounds include flavanols, anthocyanins, carotenoids, and protein hydrolysates formulated in various food matrices. The correlation between the degradation rate of these compounds and moisture-related parameters compounds is discussed in order to define criteria for the design of new ingredients with maximum stability.
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