Strategies for optimizing the molecular, structural, and functional properties of food bioactive components: Improving the stability and bioavailability of food-derived bioactives

Abstract

The design of novel or improved functional foods and beverages is an important driver of innovation in the food sector. Researching and sustaining these innovations is vital for meeting the expanding consumer demand for health-promoting foods. Bioactive food components are constituents of foods or dietary supplements that can exert beneficial effects on human health, beyond basic nutrition (Martirosyan & Miller, 2018).info:eu-repo/semantics/publishedVersio