A mosaic-structured framework applied in the healthy food design: insights from integrated in silico and in vitro approaches

Abstract

Agrifood system technologies have enabled the development of novel foods with enhanced nutritional composition. Herein, we provide an overview of food model/prototype development by placing natural compounds (NCs) as an inspiration source through the combination of multidisciplinary approaches and food technologies. To design healthy foods, we propose that these interlinked technologies derived from applied fields, such as nutrition, chemical synthesis, pharmacology and food technology should be combined with biological system analyses. Food molecule development is a slow process with mandatory steps based on desired bioactive properties, which is challenged by food matrix diversity and the difficulty of reconstituting its biosynthetic pathways. Overcoming these challenges should be the primary trend in food science, leading to more sustainable processes and health benefits.