USE OF FLAVONOIDS AS ACTIVE INGREDIENT IN FUNCTIONAL FOODS

Abstract

Objective:  To propose adding flavonoids to foods, as well as obtaining them using agro-industrial waste.

Design / Methodology / Approach:  A bibliographic review was carried out, analyzing various sources and biological activities of flavonoids, as well as the technologies used for the preparation and formulation of enriched foods.

Results:  The nutritional status of the consumer is related to the quality of life, where flavonoids can be used as bioactive compounds due to their different beneficial biological activities in health, which can be incorporated into functional foods through the use of nanotechnology depending on the physicochemical properties of each group of flavonoids. In addition, the use of agro-food waste as a sustainable alternative source for obtaining flavonoids is highlighted.

Study limitations/Implications: Developing the necessary technology to obtain flavonoids from agro-industrial waste, as well as incorporating flavonoids in functional foods.

Findings / Conclusions: The elaboration and formulation of enriched foods continues to be a relevant aspect for the development of functional foods where flavonoids are important compounds that can provide an added value to foods by using nanotechnology, and obtaining them can be sustainable with the use of agro-industrial wastes.