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Title	Active biocompounds to improve food nutritional value
ID_Doc	29689
Authors	Quintin, D; Garcia-Gomez, P; Ayuso, M; Sanmartin, AM
Title	Active biocompounds to improve food nutritional value
Year	2019
Published
Abstract	Introduction: Consumers demand natural products, including nutritional supplements, which require a large and continuous supply of active bioactive compounds at a reasonable price. It is for this reason that the use of agricultural by-products as a source of bioactive compounds has shown its potential in different investigations and research projects. Objectives: To study and to develop extraction technologies that do not modify the bioactive properties of the bio molecules during its industrial processing or that even improves its activity. Methods: Different extraction methodologies are shown. Results: Extraction methods with non organic solvents have a minimum environmental impact being the best options for natural food ingredients. Fundamental and applied researches are involved in the optimization of extraction technologies and in the study and development of functional foods and nutritional supplements. Conclusions: Valorization of wastes from the food industry into active biocompounds is an issue that is becoming more and more important towards the implementation of the Circular Economy, the goal of zero residues and the Clean Label in the European food industries and the health benefits in the European consumers.
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