Bioactive compounds (BACs) with antimicrobial activity are utilized for years as antimicrobial agents (AMAs) in the form of pure substances, plant extracts, or BACs. Volatility, insolubility, strong aroma or flavor, and susceptibility to various environmental and processing conditions make it difficult to apply them as alternative biopreservatives in food systems. Encapsulation is then proposed to protect their functionalities, cover or mask their unwanted characteristics, and increase their bioavailability. Micro/nanoencapsulation techniques can improve the antimicrobial efficiency of BACs in food systems despite their natures or food natures. In this chapter, different BACs with antimicrobial activity, wall materials/carriers, and assembly technologies for their preparation are all reported to serve such purposes.
Bioactive compounds including polyphenols, carotenoids, vitamins, omega-3 fatty acids, organic acids, nucleosides and nucleotides, and phytosterols have attracted great attention due to their role in prevention of several chronic diseases. Accordingly, the methods that are used to analyze these compounds are of interest. Many attempts have been made to provide sensitive and selective analytical methods for the determination and characterization of the bioactive compounds. In this chapter, spectrophotometric, fluorometric, chromatographic, enzymatic, and electrophoretic methods that are used to analyze bioactive compounds among others are presented along with the required pretreatments. In addition, the advantages and disadvantages of the existing analysis methods are highlighted.
Bioactive compounds have emerged as key food components related to healthy status and disease prevention. As population is getting older and less physically active, non-communicable diseases are increasing. Bioactive compounds are regarded as a really interesting alternative for disease prevention and treatment, in some cases. This is more and more boosted by the increased need for natural products by the consumers, who require sustainable solutions for improvement of quality of life focused on personalized nutrition. The knowledge of chemistry of natural products together with their mechanistic approach is key elements for the development of new solutions for this market. This chapter briefly addresses the importance of bioactive compounds and their role in non communicable diseases.
Bioactive compounds are extra-nutritional constituents that are found in small quantities in foods providing health benefits beyond the basic nutritional value of the product [1]. They are being intensively studied to evaluate their effects on health, and bioactive compounds appear to have beneficial physiological, behavioral, and immunological effects. To date, numerous bioactive compounds have been discovered. These compounds vary widely in chemical structure and function and are grouped accordingly. Some examples of bioactive compounds are carotenoids, flavonoids, carnitine, choline, coenzyme Q, dithiolthiones, phytosterols, phytoestrogens, glucosinolates, polyphenols, and taurine. Since vitamins and minerals elicit pharmacological effects, they can be categorized as bioactive compounds as well.
Bioactive compounds may naturally be found in various foods. Most of the bioactive compounds have antioxidant, anticarcinogenic, antiinflammatory, and antimicrobial properties. Therefore, many epidemiologic studies report that some of them also have protective effects on cardiovascular diseases.
Phenolic compounds, including their subcategory flavonoids, are present in almost all plants and have been found extensively in cereals, legumes, nuts, olive oil, tea, red wine, vegetables, and fruits. They mostly have antioxidant properties and some studies demonstrated favorable effects on cardiovascular diseases risk factors [2].
Various phytoestrogens are present not only in soy, but also in flaxseed oil, whole grains, fruits, and vegetables. Besides their antioxidant properties, their similarities with estrogen at a molecular level allow them to mimic [3].
Since carotenoids are efficient free radical scavengers, they are one of the most potent antioxidant compounds [4]. They are found in most fruits and vegetables, especially apricots, carrots, mangoes, tomatoes, and pumpkins.
The glucosinolates are natural components of many pungent plants such as mustard, cabbage, and horseradish. Since they induce Phase I and Phase II enzymes, inhibiting the enzyme activation, they are under investigation for mitigating cancer [5].
Vitamins are vital nutrients that an organism requires in limited amounts. They cannot be synthesized by human body and must be obtained through diet. They have diverse functions and biological effects on health. Besides their regulatory and catalytic activities in the body, some of them, such as vitamin E and vitamin C, are also functioning as antioxidants [6].
Although bioactive compounds are naturally present in various foods, they are being used as an additive and a processing aid as well. Bioactive compounds are generally added to foods or food products for the enhancement of their health promoting properties. It is a fact that, carotenoids, anthocyanins, and curcumin are the most commonly known coloring bioactive compounds. They are being added to some food products for the purpose of coloring. To prevent oxidation, ascorbic acid is one of the widely used food additive. The most obvious application of cinnamaldehyde and vanillin is as flavoring in sweet foods, chewing gums, and beverages.
