Recent patents on the application of bioactive compounds in food: a short review

Author(s)

Lagos, Jeannine Bonilla ; Vargas, Flavia Carolina ; de Oliveira, Tiara Gomes ; da Aparecida Makishi, Gisele Lourenco ; do Amaral Sobral, Paulo Jose

• Document type: Review article
• Source: CURRENT OPINION IN FOOD SCIENCE; v. 5, p. 1-7, OCT 2015.
• Web of Science Citations: 12

Abstract

Food bioactive compounds are natural components that have biological activity and in some instances provide nutritional value. They play an important role in the community health and safety due to confirmed roles in human growth and development, besides reducing disease risks. The use of bioactive compounds needs the use of appropriate and standard extraction methods of these compounds. In the industrial food category, food and beverages, nutraceuticals and animal feed products have the fastest growing, with strong consumer interest in energy enhancing, anti-aging, general well-being properties and relaxing products. The increased interest for these products could benefit both consumers and the industry, through contributions to improve consumers' quality of life, adding value to industrial residues and generating more patents in these sectors. (AU)

• FAPESP's process: 13/09417-1 - Evaluation of the properties of film forming solutions and gelatin or collagen films added with boldo-do-Chile (Peumus boldus) extract.
• Grantee: Gisele Lourenço da Aparecida Makishi
• Support Opportunities: Scholarships in Brazil - Doctorate
• FAPESP's process: 13/07914-8 - FoRC - Food Research Center
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC
• FAPESP's process: 14/03288-8 - Development and application of bioactive edible films with antioxidant and/or antimicrobial properties for food use
• Grantee: María Jeannine Bonilla Lagos
• Support Opportunities: Scholarships in Brazil - Post-Doctoral