Industrial Production of Functional Foods for Human Health and Sustainability
Functional foods significantly affect social stability, human health, and food security. Plants and microorganisms are high-quality chassis for the bioactive ingredients in functional foods. Characterised by precise nutrition and the provision of both nutritive and medicinal value, functional foods...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/22/3546 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846153554594627584 |
|---|---|
| author | Xinrui Yuan Moyu Zhong Xinxin Huang Zahid Hussain Maozhi Ren Xiulan Xie |
| author_facet | Xinrui Yuan Moyu Zhong Xinxin Huang Zahid Hussain Maozhi Ren Xiulan Xie |
| author_sort | Xinrui Yuan |
| collection | DOAJ |
| description | Functional foods significantly affect social stability, human health, and food security. Plants and microorganisms are high-quality chassis for the bioactive ingredients in functional foods. Characterised by precise nutrition and the provision of both nutritive and medicinal value, functional foods serve a as key extension of functional agriculture and offer assurance of food availability for future space exploration efforts. This review summarises the main bioactive ingredients in functional foods and their functions, describes the strategies used for the nutritional fortification and industrial production of functional foods, and provides insights into the challenges and future developments in the applications of plants and microorganisms in functional foods. Our review aims to provide a theoretical basis for the development of functional foods, ensure the successful production of new products, and support the U.N. Sustainable Development Goals, including no poverty, zero hunger, and good health and well-being. |
| format | Article |
| id | doaj-art-f063d94e7c684402898ea34802c20bab |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-f063d94e7c684402898ea34802c20bab2024-11-26T18:04:16ZengMDPI AGFoods2304-81582024-11-011322354610.3390/foods13223546Industrial Production of Functional Foods for Human Health and SustainabilityXinrui Yuan0Moyu Zhong1Xinxin Huang2Zahid Hussain3Maozhi Ren4Xiulan Xie5Functional Plant Cultivation and Application Teams, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610000, ChinaFunctional Plant Cultivation and Application Teams, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610000, ChinaFunctional Plant Cultivation and Application Teams, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610000, ChinaFunctional Plant Cultivation and Application Teams, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610000, ChinaFunctional Plant Cultivation and Application Teams, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610000, ChinaFunctional Plant Cultivation and Application Teams, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610000, ChinaFunctional foods significantly affect social stability, human health, and food security. Plants and microorganisms are high-quality chassis for the bioactive ingredients in functional foods. Characterised by precise nutrition and the provision of both nutritive and medicinal value, functional foods serve a as key extension of functional agriculture and offer assurance of food availability for future space exploration efforts. This review summarises the main bioactive ingredients in functional foods and their functions, describes the strategies used for the nutritional fortification and industrial production of functional foods, and provides insights into the challenges and future developments in the applications of plants and microorganisms in functional foods. Our review aims to provide a theoretical basis for the development of functional foods, ensure the successful production of new products, and support the U.N. Sustainable Development Goals, including no poverty, zero hunger, and good health and well-being.https://www.mdpi.com/2304-8158/13/22/3546functional agriculturefunctional foodnutrient fortificationbioactive ingredientsindustrial production |
| spellingShingle | Xinrui Yuan Moyu Zhong Xinxin Huang Zahid Hussain Maozhi Ren Xiulan Xie Industrial Production of Functional Foods for Human Health and Sustainability Foods functional agriculture functional food nutrient fortification bioactive ingredients industrial production |
| title | Industrial Production of Functional Foods for Human Health and Sustainability |
| title_full | Industrial Production of Functional Foods for Human Health and Sustainability |
| title_fullStr | Industrial Production of Functional Foods for Human Health and Sustainability |
| title_full_unstemmed | Industrial Production of Functional Foods for Human Health and Sustainability |
| title_short | Industrial Production of Functional Foods for Human Health and Sustainability |
| title_sort | industrial production of functional foods for human health and sustainability |
| topic | functional agriculture functional food nutrient fortification bioactive ingredients industrial production |
| url | https://www.mdpi.com/2304-8158/13/22/3546 |
| work_keys_str_mv | AT xinruiyuan industrialproductionoffunctionalfoodsforhumanhealthandsustainability AT moyuzhong industrialproductionoffunctionalfoodsforhumanhealthandsustainability AT xinxinhuang industrialproductionoffunctionalfoodsforhumanhealthandsustainability AT zahidhussain industrialproductionoffunctionalfoodsforhumanhealthandsustainability AT maozhiren industrialproductionoffunctionalfoodsforhumanhealthandsustainability AT xiulanxie industrialproductionoffunctionalfoodsforhumanhealthandsustainability |