Bioactive components are compounds extracted from plants that have pharmacological effects on human health. In a way, the extracts are nothing but nutraceuticals or elements from a natural plant source extracted to create a cure for an existing disease or as a preventive measure in terms of energy-enhancing, anti-aging, health-protective, general well-being properties, and relaxing products. The following strategies used to apply:
What are the conventional extraction techniques?
Food Research Lab can help you solve these problems related to the extraction of bioactive components from residual food sources, or from whole foods which can be used as foodstuffs, nutritional supplements, fermented foods which are able to retain original nutritional ingredients.
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Act i ve Ingred ients n e w
produc t fo rmula t ion – Recent
Trends in B ioac t ive
componen t ex t rac t i on
An Academic presentation by
Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab
Bioactive components are compounds extracted from
plants that have pharmacological effects on human
In a way, the extracts are nothing but nutraceuticals
or elements from a natural plant source extracted to
create a cure for an existing disease or as a
preventive measure in terms of energy-enhancing,
anti-aging, health-protective, general well-being
properties and relaxing products.
These functional foods are usually required for the
human’s healthy survival to treat or prevent disorders
with various bioactive functions (e.g.
hypocholesteremia, immunomodulators, antimicrobials, antioxidants) due to the
incorporation of functional enzymes such as fibers, phytosterols, peptides,
proteins, isoflavones, probiotics, and prebiotics.
For example, the grape used for winemaking has by-products like pomace, stems,
The grape pomace has polyphenols and other small phenolic compounds
exhibiting high health beneficial properties, such as cardio-protective, neuro-
protective, anti-inflammatory, anti-carcinogenic, and antimicrobial activities.
Other examples of fruit by-products are apple pomace, citrus peels, seeds and
pulp and waste from carrot, potato and tomato.
Both traditional and contemporary techniques extract them. Examples of
bioactive compounds are carotenoids, flavonoids, carnitine, choline, coenzyme Q,
dithiolthiones, phytosterols, phytoestrogens, glucosinolates, polyphenols, and
Currently, it is estimated that more than 80% of food-active compounds and 30%
of drugs are produced from bioactive natural compounds.
In general, bioactive compounds are extracted from the strategies which is sho