Agro-food byproducts as a new source of natural food additives
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/27575 |
Resumo: | Nowadays, the agro-food industry generates high amounts of byproducts that may possess added value compounds with high functionality and/or bioactivity. Additionally, consumers' demand for healthier foodstuffs has increased over the last years, and thus the food industry has strived to answer this challenge. Byproducts are generally secondary products derived from primary agro-food production processes and represent an interesting and cheaper source of potentially functional ingredients, such as peptides, carotenoids, and phenolic compounds, thus promoting a circular economy concept. The existing body of work has shown that byproducts and their extracts may be successfully incorporated into foodstuffs, for instance, phenolic compounds from eggplant can be potentially used as a mulfitunctional food additive with antimicrobial, antioxidant, and food colorant properties. As such, the aim of this review is to provide insights into byproducts and their potential as new sources of foodstuffs additives. |
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Agro-food byproducts as a new source of natural food additivesByproductsFood additivesAntimicrobialAntioxidantColorantsTexturizing agentsFoaming capacity and emulsifiersNowadays, the agro-food industry generates high amounts of byproducts that may possess added value compounds with high functionality and/or bioactivity. Additionally, consumers' demand for healthier foodstuffs has increased over the last years, and thus the food industry has strived to answer this challenge. Byproducts are generally secondary products derived from primary agro-food production processes and represent an interesting and cheaper source of potentially functional ingredients, such as peptides, carotenoids, and phenolic compounds, thus promoting a circular economy concept. The existing body of work has shown that byproducts and their extracts may be successfully incorporated into foodstuffs, for instance, phenolic compounds from eggplant can be potentially used as a mulfitunctional food additive with antimicrobial, antioxidant, and food colorant properties. As such, the aim of this review is to provide insights into byproducts and their potential as new sources of foodstuffs additives.MDPIVeritati - Repositório Institucional da Universidade Católica PortuguesaFaustino, MargaridaVeiga, MarianaSousa, PedroCosta, Eduardo M.Silva, SaraPintado, Manuela2019-05-06T15:01:12Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/27575engFaustino, M., Veiga, M., Sousa, P., Costa, E., Silva, S., & Pintado, M. (2019). Agro-Food Byproducts as a New Source of Natural Food Additives. Molecules, 24(6), 1056. https://doi.org/10.3390/molecules2406105610.3390/molecules240610561420-304985063123086PMC647160130889812000465503800032info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-10-03T01:41:49Zoai:repositorio.ucp.pt:10400.14/27575Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:21:55.915059Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Agro-food byproducts as a new source of natural food additives |
title |
Agro-food byproducts as a new source of natural food additives |
spellingShingle |
Agro-food byproducts as a new source of natural food additives Faustino, Margarida Byproducts Food additives Antimicrobial Antioxidant Colorants Texturizing agents Foaming capacity and emulsifiers |
title_short |
Agro-food byproducts as a new source of natural food additives |
title_full |
Agro-food byproducts as a new source of natural food additives |
title_fullStr |
Agro-food byproducts as a new source of natural food additives |
title_full_unstemmed |
Agro-food byproducts as a new source of natural food additives |
title_sort |
Agro-food byproducts as a new source of natural food additives |
author |
Faustino, Margarida |
author_facet |
Faustino, Margarida Veiga, Mariana Sousa, Pedro Costa, Eduardo M. Silva, Sara Pintado, Manuela |
author_role |
author |
author2 |
Veiga, Mariana Sousa, Pedro Costa, Eduardo M. Silva, Sara Pintado, Manuela |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Faustino, Margarida Veiga, Mariana Sousa, Pedro Costa, Eduardo M. Silva, Sara Pintado, Manuela |
dc.subject.por.fl_str_mv |
Byproducts Food additives Antimicrobial Antioxidant Colorants Texturizing agents Foaming capacity and emulsifiers |
topic |
Byproducts Food additives Antimicrobial Antioxidant Colorants Texturizing agents Foaming capacity and emulsifiers |
description |
Nowadays, the agro-food industry generates high amounts of byproducts that may possess added value compounds with high functionality and/or bioactivity. Additionally, consumers' demand for healthier foodstuffs has increased over the last years, and thus the food industry has strived to answer this challenge. Byproducts are generally secondary products derived from primary agro-food production processes and represent an interesting and cheaper source of potentially functional ingredients, such as peptides, carotenoids, and phenolic compounds, thus promoting a circular economy concept. The existing body of work has shown that byproducts and their extracts may be successfully incorporated into foodstuffs, for instance, phenolic compounds from eggplant can be potentially used as a mulfitunctional food additive with antimicrobial, antioxidant, and food colorant properties. As such, the aim of this review is to provide insights into byproducts and their potential as new sources of foodstuffs additives. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-05-06T15:01:12Z 2019 2019-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/27575 |
url |
http://hdl.handle.net/10400.14/27575 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Faustino, M., Veiga, M., Sousa, P., Costa, E., Silva, S., & Pintado, M. (2019). Agro-Food Byproducts as a New Source of Natural Food Additives. Molecules, 24(6), 1056. https://doi.org/10.3390/molecules24061056 10.3390/molecules24061056 1420-3049 85063123086 PMC6471601 30889812 000465503800032 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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