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

Autor(es)

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

• Tipo de documento: Artigo de Revisão
• Fonte: CURRENT OPINION IN FOOD SCIENCE; v. 5, p. 1-7, OCT 2015.
• Citações Web of Science: 12

Resumo

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)

• Processo FAPESP: 13/09417-1 - Avaliação das propriedades das soluções filmogênicas e dos filmes de gelatina ou colágeno adicionados de extrato de boldo-do-Chile
• Beneficiário: Gisele Lourenço da Aparecida Makishi
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
• Processo FAPESP: 14/03288-8 - Desenvolvimento e aplicação de filmes comestíveis ativos com propriedades antioxidantes e/ou antimicrobianas para uso em alimentos
• Beneficiário: María Jeannine Bonilla Lagos
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado