Journal of Food Processing & Technology

Application of macromolecular antioxidants: A new functional ingredient, in food and beverages

11^th Global Summit on Food & Beverages

September 22-24, 2016 Las Vegas, USA

F Saura Calixto

Institute of Food Science, Technology and Nutrition-CSIC, Spain

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

Accumulating scientific evidences of the key role of antioxidants in disease prevention and health promotion support their increasing use as functional ingredients in food and beverages. The global market of antioxidants is currently focused on Vitamins C, Vitamin E, polyphenols and carotenoids, which have a common feature: All of them present a small molecular size. However, the presence of high amount of macromolecular antioxidants in plant food has been recently reported and some related patents have been registered. These are polymeric matrices with an appreciable amount of polyphenols and carotenoid antioxidants that exhibit a significant biological activity, producing absorbable metabolites in the large intestine by the action of microbiota with local and systemic beneficial effects. The content of macromolecular antioxidants in plant foods is similar or even higher than low molecular size antioxidants and their per capita intake in common diets is estimated around 1 g/day. After reporting the main sources of macromolecular antioxidants and their health related properties, this talk will address a wide range of potential applications of this novel functional ingredient in food and beverages. Special attention will be paid to the first beverage enriched with macromolecular antioxidants, which has been successfully developed and marketed.

Biography :

Email: saura.calixto@iftn.es