Functionality prolongation and biologically active compounds protection in food compositions

Abstract

Food products are derivatives of living organisms that represent complex biological systems, which, despite differing theoretical and philosophical views, strictly adhere to the fundamental laws and principles of classical thermodynamics. These principles apply equally to both simple model systems and real systems created in vitro. The state of biological and food systems can be characterized by thermodynamic functions, particularly through the values of internal and released entropy. The changes that occur within biologically active compounds in living organisms, which are genetically coded, serve the fundamental purpose of maintaining essential life functions. This is achieved through the accumulation of chemical energy and the cyclical processes of synthesis and decomposition of these compounds. The stability and extended functionality of biologically active compounds in living organisms are sustained by prolonging their quasi-stationary states.