Many health-enhancing bioactive compounds are
difficult to add to foods, because they are easily
degraded during food processing and storage.
This reduces their bioavailability (the bioactives
aren’t absorbed) and/or bioactivity (the active
forms convert to inactive ones). Adding more
of the bioactive compound increases costs and,
in the case of some bioactives such as fat-solu-
ble vitamins, increases the risk of overdose. So
there’s a need for alternative solutions that pre-
serve bioactivity and bioavailability while main-
taining a “clean label.” This article profiles several
new technologies for stabilizing bioactives in food
systems using natural dairy-derived materials
systems for the delivery of
FIG. 1. Appearance
of milk depleted of
calcium using different amounts of
ion exchange resin.
From Mittal, et al.
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