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The Pros and Cons of Incorporating Bioactive Compounds Within Food Networks and Food Contact Materials: a Review

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Abstract

There has been a growing tendency towards the development of healthier and more nutritious foods in this day and age. Correspondingly, these foods, frequently designated “functional,” contain bioactive ingredients, and interestingly, some agricultural and industrial residues have proven to be prominent choices for the production of bioactive compounds, labeled as potentially safe natural sources of functional agents for the food sector. Bioactive ingredients are required for healthy living and are capable of treating/preventing diseases or disorders; moreover, they can impose some techno-functional and sensorial properties on the food matrix and can be applied to enhance the shelf life of food products in food packaging systems. Nonetheless, bioactive ingredients may not always endow beneficial properties in food networks and could sometimes lead to detrimental effects considering health issues and functional properties of the food networks, reducing the desirability of the final food product. Therefore, it is of utmost importance to choose the right set of bioactive ingredients concerning the formulation of the intended food product. Accordingly, this revision enlarges upon the advantages of using bioactive ingredients within food systems and glances over the side of the argument as well.

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Authors and Affiliations

  1. Univ Lyon, ISARA Lyon, BioDyMIA Research Unit, Technopole Alimentec, Université Lyon 1, 155 rue Henri de Boissieu, 01000, Bourg en Bresse, France

    Moslem Sabaghi

  2. Department of Food Science and Technology, Gorgan university of Agricultural Sciences and Natural Resources, Gorgan, Iran

    Sedighe Tavasoli, Seyedeh Narges Jamali & Afshin Faridi Esfanjani

  3. Australasian Nanoscience and Nanotechnology Initiative (ANNI), Monash University LPO, 8054, Clayton, VIC, 3168, Australia

    Iman Katouzian

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  1. Moslem Sabaghi
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  2. Sedighe Tavasoli
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  3. Seyedeh Narges Jamali
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  4. Iman Katouzian
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  5. Afshin Faridi Esfanjani
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Afshin Faridi Esfanjnai conceived and designed the review. All authors contributed to the writing of the manuscript.

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Sabaghi, M., Tavasoli, S., Jamali, S.N. et al. The Pros and Cons of Incorporating Bioactive Compounds Within Food Networks and Food Contact Materials: a Review. Food Bioprocess Technol 15, 2422–2455 (2022). https://doi.org/10.1007/s11947-022-02837-w

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