Abstract

Dubale Befikadu Chala* and Shimelis Admassu Emire

ABSTRACT

The focus on food's role has shifted from just suppressing hunger or providing the nutrients essential for normal cellular function to components to a variety of documented bioactive capabilities potentially boosting health and wellbeing, including illness prevention. The development of such functional food products is a multistage process that requires input from commercial, academic, and regulatory agencies, as well as a critical necessity to assure consumer acceptance. In response to consumer demand for foods containing health-promoting bioactive compounds, food companies are utilizing emerging processing technologies for health and wellness products, enhancing their efficacy, providing the greatest possible benefits to consumers, and ensuring the industry's long-term competitiveness. Novel study focusing on the utilization of bioactive-containing potential plant ingredients in food matrices, as well as their impact on physicochemical, functional, rheological, and sensory qualities, should be researched further.