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Challenges on the processing of plant-based neuronutraceuticals and functional foods with emerging technologies: Extraction, encapsulation and therapeutic applications

Santana, Ádina L., Macedo, Gabriela A.
Trends in food science & technology 2019 v.91 pp. 518-529
bioavailability, dementia, economic feasibility, emulsifying, encapsulation, enzymes, freeze drying, functional foods, neurons, probiotics, reactive oxygen species, shelf life, stroke, therapeutics, ultrasonics
Natural neuronutraceuticals and functional foods are provided by antioxidant molecules that inhibits excessive reactive oxygen species in neurons and simultaneous occurrence of brain-related injuries like depression, dementia, and ischemic stroke. The need for efficient, cheap and sustainable techniques to increase the shelf life and bioaccessibility of natural antioxidants for therapeutic application as replacers to synthetic antioxidants is growing.Here we highlight the plant-based antioxidants that prevent or treat neurodegenerative injuries, and the potential of novel technologies to extract (microwave-, ultrasound-, pulsed electric field-assisted extraction) and to encapsulate (emulsification, spray- and freeze-drying) these substances.A number of different techniques have emerged to enhance the release of antioxidants after digestion, but the combined extraction + encapsulation process, even with assistance of probiotics or enzymes, is a trend that needs more information on the economic feasibility of the process and health of consumers.