naa a22 4500 510725694 CHVBK 20180411082934.0 cr unu---uuuuu 180411e20130301xx s 000 0 eng 10.1007/s11947-012-0829-2 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0829-2 Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review [Elektronische Daten] [Dongxiao Sun-Waterhouse, Sandhya Wadhwa] Functional foods, with their synergistic health benefits that go beyond just being a source of individual nutrients, present challenges to the traditional ‘nutrition' view of foods. Consumers demand proven health benefits without compromising flavour, taste and colour. A successful functional food must offer nutrients, specific health-promoting functionality and desirable sensory attributes. Attempts to increase the intake of desirable bioactive compounds are driven by the need to deliver optimal bioactivity to consumers for disease prevention and health enhancement. Increasing the bioactive concentration in foods often leads to bitterness, particularly when incorporating bioactive phytochemicals. This article provides an overview of the strategies which can be used for food bitterness reduction, with an emphasis on those approaches which are industrially relevant and economically feasible, i.e. tailored food formulation, processing and delivery technology approaches. Solutions for reducing bitterness from phytochemicals in food are proposed, including blocking, inhibiting, suppressing, minimising and masking mechanisms. The potential of encapsulation and non-encapsulation approaches for functional food applications is highlighted, and their effect in improving stability, bioactivity, bioaccessibility and bioavailability is addressed. Springer Science+Business Media, LLC, 2012 Bitter nationallicence Encapsulation nationallicence Food formulation nationallicence Industry relevant nationallicence Processing nationallicence Taste nationallicence Sun-Waterhouse Dongxiao Food Innovation, The New Zealand Institute for Plant and Food Research Limited, Mt Albert Research Centre, Private Bag 92169, Victoria Street West, 1142, Auckland, New Zealand aut Wadhwa Sandhya Food Innovation, The New Zealand Institute for Plant and Food Research Limited, Mt Albert Research Centre, Private Bag 92169, Victoria Street West, 1142, Auckland, New Zealand aut Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 607-627 1935-5130 6:3<607 2013 6 11947 https://doi.org/10.1007/s11947-012-0829-2 text/html Onlinezugriff via DOI 1 review-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0829-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Sun-Waterhouse Dongxiao Food Innovation, The New Zealand Institute for Plant and Food Research Limited, Mt Albert Research Centre, Private Bag 92169, Victoria Street West, 1142, Auckland, New Zealand aut NATIONALLICENCE 700 1- Wadhwa Sandhya Food Innovation, The New Zealand Institute for Plant and Food Research Limited, Mt Albert Research Centre, Private Bag 92169, Victoria Street West, 1142, Auckland, New Zealand aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 607-627 1935-5130 6:3<607 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer