Functional food components (such as active peptides, phenolic acid, polysaccharides, oligosaccharides, exopolysaccharides, free amino acids, organic acids, vitamins, etc.) have various functional activities like anti-microbial, anti-oxidative, anti-hypersensitive, which are beneficial against chronic diseases, cardiovascular disease, and inflammatory diseases. While these components are unstable and easily change during food processing, delivery, digestion, and metabolism, which results in low bio-accessibility and other influences. Recently, some innovative technologies including pulsed electric field, microwave, ohmic heating, ultrasound, high pressure, and subcritical water/supercritical fluid, are used to reduce the damage to functional components caused by traditional food processing. In addition, the innovative delivery system is also used to improve the bio-accessibility of functional food components, which acts via embedding functional components within macromolecules (proteins, polysaccharides, dietary fiber, etc.) and reducing their changes during digestion and metabolism. Thus, it is necessary to evaluate the changes in food functional components during innovative processing technologies and delivery systems, digestion, and metabolism.
This research topic is intended to:
· Studies on the application of innovative technologies and delivery systems in food processing;
· Studies on the construction and evaluation of novel delivery systems for dietary bioactive compounds;
· Evaluating the changes in digestive behavior, structural characteristics, and bioactivity of functional food components after novel food processing treatments.
Functional food components (such as active peptides, phenolic acid, polysaccharides, oligosaccharides, exopolysaccharides, free amino acids, organic acids, vitamins, etc.) have various functional activities like anti-microbial, anti-oxidative, anti-hypersensitive, which are beneficial against chronic diseases, cardiovascular disease, and inflammatory diseases. While these components are unstable and easily change during food processing, delivery, digestion, and metabolism, which results in low bio-accessibility and other influences. Recently, some innovative technologies including pulsed electric field, microwave, ohmic heating, ultrasound, high pressure, and subcritical water/supercritical fluid, are used to reduce the damage to functional components caused by traditional food processing. In addition, the innovative delivery system is also used to improve the bio-accessibility of functional food components, which acts via embedding functional components within macromolecules (proteins, polysaccharides, dietary fiber, etc.) and reducing their changes during digestion and metabolism. Thus, it is necessary to evaluate the changes in food functional components during innovative processing technologies and delivery systems, digestion, and metabolism.
This research topic is intended to:
· Studies on the application of innovative technologies and delivery systems in food processing;
· Studies on the construction and evaluation of novel delivery systems for dietary bioactive compounds;
· Evaluating the changes in digestive behavior, structural characteristics, and bioactivity of functional food components after novel food processing treatments.
