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Bioactive Ingredients Obtained from Agro-industrial Byproducts: Recent Advances and Innovation in Micro- and

Yanina E Rossi1, Noelia L Vanden Braber1, Ladislao I Díaz Vergara1

  • 1Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica (IMITAB), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Villa María, Avenida Arturo Jauretche 1555, 5900 Villa María, Córdoba, Argentina.

Journal of Agricultural and Food Chemistry
|December 8, 2021
PubMed
Summary

Agro-industrial byproducts offer a sustainable source of bioactive compounds for functional foods. Micro- and nanoencapsulation enhance their stability and effectiveness in food applications.

Keywords:
bioactive peptidesencapsulationphenolic compoundsprebioticsprobiotics

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