Journal of Food Technology and Preservation

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.
Reach Us +44-1518-081136

Rapid Communication - Journal of Food Technology and Preservation (2024) Volume 8, Issue 1

Bioactive compounds and antioxidant fortification: Trends in modern food production.

Jaeeun Lee*

Department of Food and Nutrition, Yonsei University, Seoul, Republic of Korea

*Corresponding Author:
Jaeeun Lee
Department of Food and Nutrition
Yonsei University
Seoul, Republic of Korea

Received: 25-Dec-2023, Manuscript No. AAFTP-23-124538; Editor assigned: 28-Dec-2023, PreQC No. AAFTP-23-124538 (PQ); Reviewed: 06-Jan-2023, QC No. AAFTP-23-124538; Revised: 16-Jan-2023, Manuscript No. AAFTP-23-124538 (R); Published: 22-Jan-2023, DOI:10.35841/2591-796X-8.1.216

Citation: Lee J. Bioactive compounds and antioxidant fortification: Trends in modern food production. J Food Technol Pres. 2024;8(1):216

Visit for more related articles at Journal of Food Technology and Preservation


In recent years, there has been a growing awareness of the critical role that bioactive compounds and antioxidants play in promoting health and preventing diseases. As a result, the food industry has witnessed a significant shift towards incorporating these elements into modern food production. This article explores the trends, benefits, and challenges associated with the fortification of food with bioactive compounds and antioxidants. Understanding bioactive compounds: Bioactive compounds are naturally occurring substances in foods that have the potential to positively impact human health. These compounds go beyond providing basic nutrition; they exert specific physiological effects that contribute to overall well-being. Common bioactive compounds include polyphenols, flavonoids, carotenoids, and phytochemicals, which are abundantly found in fruits, vegetables, whole grains, and certain herbs [1,2].

Antioxidants in food production: Antioxidants are a subset of bioactive compounds that play a crucial role in preventing oxidative stress and cellular damage caused by free radicals. Free radicals are unstable molecules produced in the body due to various factors such as pollution, uv radiation, and metabolic processes. Antioxidants neutralize these free radicals, helping to maintain cellular health and reduce the risk of chronic diseases like cancer, cardiovascular diseases, and neurodegenerative disorders. Trends in antioxidant fortification: Functional foods: Modern food production has seen a surge in the development of functional foods enriched with antioxidants. These foods not only provide basic nutrition but also offer additional health benefits. For example, antioxidant-rich beverages, snacks, and dairy products have become increasingly popular as consumers seek convenient ways to enhance their well-being through everyday food choices [3,4].

Plant-based antioxidants: The trend towards plant-based diets has led to a heightened interest in incorporating plant-derived antioxidants into food products. Fruits, vegetables, nuts, and seeds are rich sources of antioxidants, and food manufacturers are leveraging these natural sources to create products that appeal to the growing market of health-conscious consumers. Clean label products: Consumers are becoming more discerning about the ingredients in their food. There is a rising demand for clean label products that contain natural and minimally processed ingredients. Food manufacturers are responding by fortifying products with antioxidants derived from whole foods rather than synthetic sources, aligning with the preference for clean and transparent labeling [5,6].

Innovations in food processing techniques: Advances in food processing technologies have allowed for the better retention of bioactive compounds and antioxidants during manufacturing. Techniques such as high-pressure processing, cold extraction, and gentle drying methods help preserve the nutritional quality of ingredients, ensuring that the final product maintains its bioactive content. Benefits of antioxidant fortification: Disease prevention: The primary benefit of incorporating antioxidants into food products is their potential to prevent chronic diseases. Numerous studies have linked a diet rich in antioxidants to a lower risk of cancer, heart disease, and neurodegenerative disorders. By fortifying foods with antioxidants, manufacturers contribute to the overall health and well-being of consumers [7,8].

Extended shelf life: Antioxidants also play a crucial role in extending the shelf life of food products. They help prevent oxidation, which can lead to rancidity and spoilage. This preservation effect not only benefits the consumer by ensuring product freshness but also reduces food waste and contributes to sustainable food practices. Enhanced nutritional value: Antioxidant fortification enhances the nutritional profile of foods. Consumers are increasingly seeking products that not only satisfy hunger but also contribute to their overall health. Fortified foods provide an easy and convenient way for individuals to meet their antioxidant requirements without having to rely solely on supplements or specific dietary patterns. Challenges and considerations: Formulation challenges: Incorporating bioactive compounds into food products can present formulation challenges. Maintaining the taste, texture, and appearance of the final product while ensuring the stability of antioxidants during processing and storage requires careful consideration and often involves a balance between taste and health benefits [9].

Regulatory landscape: The regulatory landscape surrounding the fortification of food with bioactive compounds is evolving. Governments and regulatory bodies are working to establish guidelines and standards to ensure the safety and efficacy of these products. Food manufacturers need to stay informed about these regulations to navigate the market successfully. Consumer education: While awareness of the benefits of antioxidants is growing, there is still a need for consumer education. Many individuals may not fully understand the role of antioxidants in health or how to incorporate them into their diets. Food manufacturers can play a crucial role in educating consumers and promoting the adoption of antioxidant-rich products [10].


  1. Schenkman M, Moore CG, Kohrt WM, et al. Effect of high-intensity treadmill exercise on motor symptoms in patients with de novo Parkinson disease: A phase 2 randomized clinical trial. JAMA Neurology. 2018;75(2):219-26.
  2. Indexed at, Google Scholar, Cross Ref

  3. Sharma HS, Cervos-Navarro J, Dey PK. Increased blood-brain barrier permeability following acute short-term swimming exercise in conscious normotensive young rats. Neurol Res. 1991;10(3):211-21.
  4. Indexed at, Google Scholar, Cross Ref

  5. Dasan BG, Yildirim T, Boyaci IH. Surface decontamination of eggshells by using non-thermal atmospheric plasma. Int J Food Microbio. 2018;266:267-73.
  6. Indexed at, Google Scholar, Cross Ref

  7. Akharume FU, Aluko RE, Adedeji AA. Modification of plant proteins for improved functionality: A review. Compr Rev Food Sci Food Saf. 2021;20(1):198-224.
  8. Indexed at, Google Scholar, Cross Ref

  9. Cui H, Yang X, Abdel-Samie MA. Cold plasma treated phlorotannin/Momordica charantia polysaccharide nanofiber for active food packaging. Carbohydr Polym. 2020;239:116-214.
  10. Indexed at, Google Scholar, Cross Ref

  11. Dasan BG, Yildirim T, Boyaci IH. Surface decontamination of eggshells by using non-thermal atmospheric plasma. Int J Food Microbio. 2018;266:267-73.
  12. Indexed at, Google Scholar, Cross Ref

  13. Springmann M, Clark M, Wiebe K, et al. Options for keeping the food system within environmental limits. Nature. 2018;562(7728):519-25.
  14. Indexed at, Google Scholar, Cross Ref

  15. Fischer G. Transforming the global food system. Nature. 2018;562(7728):501-502.
  16. Indexed at, Google Scholar, Cross Ref

  17. Du T, Kang S, Zhang J, et al. Deficit irrigation and sustainable water-resource strategies in agriculture for China’s food security. J Experimental Botany. 2015;66(8):2253-69.
  18. Indexed at, Google Scholar, Cross Ref

  19. Rybarczyk G, Taylor D, Brines S. A geospatial analysis of access to ethnic food retailers in two michigan cities: investigating the importance of outlet type within active travel neighborhoods. Int J Environ Res Public Health. 2020;17(1):166.
  20. Indexed at, Google Scholar, Cross Ref

Get the App