Moisture properties and stability of novel bioactive ingredients

Substantial research has examined the influence of moisture on lipid oxidation, browning reactions, and changes in nutrients in common foods. However, the food supply chains are constantly changing in order to address either the requirements for healthier foods, the need for better resource management, or enhanced environmental protection. Promising opportunities come from the recovery of phytochemicals and proteins from food byproducts and their conversion into novel food ingredients. Even if consumers are concerned about possible safety risks associated with food byproducts, suitable management and traceability systems have become key tools to increase consumers’ trust. Little is known, however, about the storage stability of phytochemicals and proteins as a function of moisture content. There is a need to set predictive models for quality degradation in order to find out formulation strategies aimed at the extension of the stability of these novel ingredients at ambient temperature. In this context, in the following sections, recent research on moisture-dependent stability of anthocyanins, flavonols, carotenoids and proteins, or partially hydrolyzed proteins will be discussed.