Eco-friendly technologies in nutraceutical and functional foods: A sustainable approach for health and the environment

Abstract

Background: With the growing demand for nutraceutical and functional food products, concerns about environmental impact have also increased. By adopting industrial sustainable practices, we can ensure environmental feasibility while promoting human health. The current market of healthy foods embraces nutraceutical and functional foods because a main concern of consumers is healthy eating. A major hindrance of the food industry is the difficulty of identifying bioactive compounds and explaining their roles in protecting human health and preventing diseases. 

This review paper seeks to explore and analyse the various eco-friendly approaches and technologies that can be employed in the production of functional food products with the use of natural nutraceutical ingredients, and will discuss the challenges, benefits, and prospects of these technologies.

In this study, data were collected from regulatory databases, case studies, scientific literature, peer-reviewed journals, etc., related to global sustainability frameworks and Nutraceuticals and functional foods. Focus was given to the key parameters such as green and clean extraction techniques with minimal or no impact on the environment, and adds economic feasibility.

By adopting clean and green technologies like supercritical fluid extraction, pressurized fluid extraction, ultrasound extraction, and eco-friendly processes, the environmental footprint of Nutraceutical and functional food production can be significantly reduced. The finding indicates that the integration of sustainable approaches for the production chain not only supports the conservation of the environment but also adds value to core brands and improves regulatory compliance along with profitability in the long term.

Keywords: Sustainability, Functional foods, Nutraceutical ingredients, Health and diseases, Eco-Friendly Technologies.