Abstract
This chapter provides insights on the sustainable development of functional foods from various sources such as plants, seaweeds, microbes, encapsulated functional compounds, and edible packaging films. The chapter deals with the basic understanding of functional foods and the impact of their consumption in the human system. It provides a detailed description of the recent innovations in functional foods developed from various sources and the effect it renders on human health. The sustainable development of foods with a great impact on identifying indigenous and tropical region-specific crops is also discussed. The bioavailability of consumed functional molecules is evaluated based on in vivo and in vitro studies. The market of such novel food products mainly depends on consumer purchase behavior as consumers’ presumption about the sensory and price of such commodities results in market drive of a particular product. The packaging and labeling of such products should be carefully designed to avoid false claims and increase consumer understanding of the health benefit it provides.
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Sandhya, K. (2023). Innovative and Sustainable Techniques for the Development of Functional Foods. In: Thakur, M., Belwal, T. (eds) Bioactive Components . Springer, Singapore. https://doi.org/10.1007/978-981-19-2366-1_26
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