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The development of new processes for obtaining and adapting bioactive ingredients and compounds for use in foods continues to evolve. The emergence of so-called plant-based foods and products based on alternative proteins, together with the already significant presence of functional foods, is driving the development of efficient, safe and sustainable technologies to extract, separate or recover, concentrate, purify or adapt a wide range of bioactive ingredients and compounds. <\/p>
The health benefits of foods depend on the technological suitability and functionality of their ingredients<\/span>, characteristics that are closely linked to the obtaining and adaptation processes. Likewise, the efficient use of resources and the pollution generated during ingredient production affect the environmental footprint of final food products, creating demand for new processes that are not only more efficient but also more sustainable. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t