Abstract
Bioactive ingredients, whether derived from various botanical or animal sources, have acquired important relevance during the last few decades due to a large number of potential applications, which could be useful in food products. An important part of this potential resides in the composition and the concentration of the bioactive constituents. These two aspects are deeply related to the techniques applied to recover, characterize, and the way to stabilize them in the final matrix. First, the extraction and purification of bioactive compounds from the natural sources are key points to procure enriched extract in bioactive compounds. In addition, in the characterization step, it is necessary to identify the composition of the attained extracts. Finally, the protection and stabilization of the compounds allow improving their incorporation in the food matrix to get products with great organoleptic properties. This chapter reviews different bioactive compounds present in natural sources and the aspects which are to be considered in the selection of techniques and tools for recovering, characterizing, and stabilizing suitable potential applications considering the nature of bioactive compounds under study.
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