文章基本信息

标题：Sustainable Food Systems: The Case of Functional Compounds towards the Development of Clean Label Food Products
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作者：Maria Alexandri ; Vasiliki Kachrimanidou ; Harris Papapostolou 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：18
DOI：10.3390/foods11182796
语种：English
出版社：MDPI Publishing
摘要：The addition of natural components with functional properties in novel food formulations confers one of the main challenges that the modern food industry is called to face. New EU directives and the global turn to circular economy models are also pressing the agro-industrial sector to adopt cradle-to-cradle approaches for their by-products and waste streams. This review aims to present the concept of “sustainable functional compounds”, emphasizing on some main bioactive compounds that could be recovered or biotechnologically produced from renewable resources. Herein, and in view of their efficient and “greener” production and extraction, emerging technologies, together with their possible advantages or drawbacks, are presented and discussed. Μodern examples of novel, clean label food products that are composed of sustainable functional compounds are summarized. Finally, some action plans towards the establishment of sustainable food systems are suggested.
关键词：functional compounds;clean label foods;phenolics;carotenoids;pectins;oligosaccharides;bioactive peptides;sustainable food systems