Enhancing shelf life and functionality of food matrices by utilization of natural compounds

Abstract

Access to a healthy diet plays a more fundamental role for several reasons, such as environmental changes and oxidative stress factors. As a result, researchers focus on developing the functionality and beneficial effect of foods by natural components within a large health benefits scale. In particular, plant-derived compounds have rising importance in food processing for the reason of functional properties. Nonetheless, it is essential to identify the appropriate type of natural compound from the great diversity of plant sources and compatible use in the food matrix without losing functionality and specific properties. This review discusses the general definition and functional properties of plant-derived natural compounds and their applicability to food. Besides, the basic functional properties of plant-based natural compounds in human metabolism are mentioned. The methods for protecting bioactivity, biocompatibility, and bioaccessibility of natural compounds are also determined. Besides, several food applications by these compounds are identified. Practical application Biodiversity and functionality of plant-derived natural compounds vary up to the application. Mainly food and pharmaceutic science have been interested in the bioavailability and biocompatibility of bioactive compounds. Several covering methods are used for the protection of functionality and bioactivity for natural chemicals. Biocompatibility and biodegradability properties of encapsulated chemical and shell material play a fundamental role during transportation in the gastric system. Application of encapsulated natural components enhances beneficial properties, such as antioxidant, antimicrobial, or anti-carcinogenic.