Challenges in functional foods development based on bioactive lipids

Manuela Machado, Ana C. Freitas, Manuela Pintado*, Ana Maria Gomes

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

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Abstract

Lipids have an important role in human health. Their health benefits include the reduction of cardiovascular diseases, the improvement of cognitive function, and they act as antiinflammatory and antioxidant compounds. Despite these benefits, the consumption of these compounds is very low, due to the actual lifestyles and lack of knowledge by the general consumer. On the other hand, during food production and storage, the total amount of lipids decreases due to the oxidative processes. For this reason, many strategies have been developed to control the oxidation processes and their consequences and enhancing the amount of these bioactive compounds in foods. In this chapter, the principal challenges in functional foods developed are reviewed focusing on the oxidation processes. The encapsulation techniques and the addition of antioxidants are also addressed as the main strategies to solve the oxidation consequences.
Original languageEnglish
Title of host publicationBioactive lipids
EditorsManuela Pintado, Manuela Machado, Ana Maria Gomes, Ana Sofia Salsinha, Luís Miguel Rodríguez-Alcalá
PublisherAcademic Press
Chapter13
Pages321-337
Number of pages17
ISBN (Print)9780128240434
DOIs
Publication statusPublished - 1 Jan 2022

Keywords

  • Omega-3 and omega-6 fatty acids
  • Phytosterols
  • Fat-soluble vitamins
  • Biological properties
  • Encapsulation
  • Functional foods

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