Agro-industrial by-products: Valuable sources of bioactive compounds
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.foodres.2021.110871 http://hdl.handle.net/11449/230126 |
Resumo: | In a world with eminent scarcity of natural resources and increasing incidence of chronic diseases related to unhealthy eating habits, the search for biologically active and environmentally friendly food products is raising among customers. Agro-industrial by-products have caught special attention from the scientific community for being an available, cost-effective and sustainable source of a wide array of bioactive compounds. Review papers frequently restrain their research to by-products derived from the production of most worldwide consumed crops. Therefore, the aim of this review is to summarize the latest overall research, which focus on the biological potential of agro-industrial by-products and their bioactive compound profile, targeting their application as food ingredients, including not only researches with worldwide consumed crops, but also local foodstuff. A total of 152 research papers, browsed in 2 databases, and involving more than 30 countries were gathered. The richness of bioactive compounds of food by-products from different industries, from fruits to marine products, is ascertained throughout this review. The diversity of food residue being investigated for their nutritional and biological capabilities and the content of specific molecules in each food group are remarkable points. Higher literature reports about fruits by-products may be explained by its wide range of bioactive compounds, especially in Latin American fruits, which includes all flavonoids subclasses, besides betaxanthins, carotenoids and phytosterols. Researchers mainly focus on the quantification of fiber, polyphenols and antioxidant capacity of the investigated by-products, obstructing the investigation of specific biological activities, which are precisely related to the main phytochemicals of the residue matrix, as each molecule has an individual mechanism of action that should be considered when evaluating its biological capabilities. Furthermore, the addition of food by-products has also been advantageous in the production of fortified or enriched bakery, dairy and meat products and functional beverages. All along this literature review, it becomes clearer the high nutritional and nutraceutical value that many by-products possess, besides their attested biological activities, such as antioxidant, anticarcinogenic, antimicrobial, among others. |
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Agro-industrial by-products: Valuable sources of bioactive compoundsAntioxidant capacityBiological activityCircular economyFlavonoidsFood loss and wasteHealth benefitsPhenolic acidsPolyphenolsResidueSustainabilityIn a world with eminent scarcity of natural resources and increasing incidence of chronic diseases related to unhealthy eating habits, the search for biologically active and environmentally friendly food products is raising among customers. Agro-industrial by-products have caught special attention from the scientific community for being an available, cost-effective and sustainable source of a wide array of bioactive compounds. Review papers frequently restrain their research to by-products derived from the production of most worldwide consumed crops. Therefore, the aim of this review is to summarize the latest overall research, which focus on the biological potential of agro-industrial by-products and their bioactive compound profile, targeting their application as food ingredients, including not only researches with worldwide consumed crops, but also local foodstuff. A total of 152 research papers, browsed in 2 databases, and involving more than 30 countries were gathered. The richness of bioactive compounds of food by-products from different industries, from fruits to marine products, is ascertained throughout this review. The diversity of food residue being investigated for their nutritional and biological capabilities and the content of specific molecules in each food group are remarkable points. Higher literature reports about fruits by-products may be explained by its wide range of bioactive compounds, especially in Latin American fruits, which includes all flavonoids subclasses, besides betaxanthins, carotenoids and phytosterols. Researchers mainly focus on the quantification of fiber, polyphenols and antioxidant capacity of the investigated by-products, obstructing the investigation of specific biological activities, which are precisely related to the main phytochemicals of the residue matrix, as each molecule has an individual mechanism of action that should be considered when evaluating its biological capabilities. Furthermore, the addition of food by-products has also been advantageous in the production of fortified or enriched bakery, dairy and meat products and functional beverages. All along this literature review, it becomes clearer the high nutritional and nutraceutical value that many by-products possess, besides their attested biological activities, such as antioxidant, anticarcinogenic, antimicrobial, among others.Faculty of Food Engineering University of Campinas – UNICAMPPostgraduate Program of Food and Nutrition School of Pharmaceutical Sciences State University of São Paulo (UNESP)Red Iberoamericana de Aprovechamiento Integral de Alimentos Autóctonos Subutilizados (ALSUB-CYTED)Postgraduate Program of Food and Nutrition School of Pharmaceutical Sciences State University of São Paulo (UNESP)Universidade Estadual de Campinas (UNICAMP)Universidade Estadual Paulista (UNESP)Red Iberoamericana de Aprovechamiento Integral de Alimentos Autóctonos Subutilizados (ALSUB-CYTED)Reguengo, Lívia MateusSalgaço, Mateus Kawata [UNESP]Sivieri, Katia [UNESP]Maróstica Júnior, Mário Roberto2022-04-29T08:38:04Z2022-04-29T08:38:04Z2022-02-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.foodres.2021.110871Food Research International, v. 152.1873-71450963-9969http://hdl.handle.net/11449/23012610.1016/j.foodres.2021.1108712-s2.0-85121901353Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Research Internationalinfo:eu-repo/semantics/openAccess2024-06-21T12:46:49Zoai:repositorio.unesp.br:11449/230126Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T16:55:34.853290Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Agro-industrial by-products: Valuable sources of bioactive compounds |
title |
Agro-industrial by-products: Valuable sources of bioactive compounds |
spellingShingle |
Agro-industrial by-products: Valuable sources of bioactive compounds Reguengo, Lívia Mateus Antioxidant capacity Biological activity Circular economy Flavonoids Food loss and waste Health benefits Phenolic acids Polyphenols Residue Sustainability |
title_short |
Agro-industrial by-products: Valuable sources of bioactive compounds |
title_full |
Agro-industrial by-products: Valuable sources of bioactive compounds |
title_fullStr |
Agro-industrial by-products: Valuable sources of bioactive compounds |
title_full_unstemmed |
Agro-industrial by-products: Valuable sources of bioactive compounds |
title_sort |
Agro-industrial by-products: Valuable sources of bioactive compounds |
author |
Reguengo, Lívia Mateus |
author_facet |
Reguengo, Lívia Mateus Salgaço, Mateus Kawata [UNESP] Sivieri, Katia [UNESP] Maróstica Júnior, Mário Roberto |
author_role |
author |
author2 |
Salgaço, Mateus Kawata [UNESP] Sivieri, Katia [UNESP] Maróstica Júnior, Mário Roberto |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual de Campinas (UNICAMP) Universidade Estadual Paulista (UNESP) Red Iberoamericana de Aprovechamiento Integral de Alimentos Autóctonos Subutilizados (ALSUB-CYTED) |
dc.contributor.author.fl_str_mv |
Reguengo, Lívia Mateus Salgaço, Mateus Kawata [UNESP] Sivieri, Katia [UNESP] Maróstica Júnior, Mário Roberto |
dc.subject.por.fl_str_mv |
Antioxidant capacity Biological activity Circular economy Flavonoids Food loss and waste Health benefits Phenolic acids Polyphenols Residue Sustainability |
topic |
Antioxidant capacity Biological activity Circular economy Flavonoids Food loss and waste Health benefits Phenolic acids Polyphenols Residue Sustainability |
description |
In a world with eminent scarcity of natural resources and increasing incidence of chronic diseases related to unhealthy eating habits, the search for biologically active and environmentally friendly food products is raising among customers. Agro-industrial by-products have caught special attention from the scientific community for being an available, cost-effective and sustainable source of a wide array of bioactive compounds. Review papers frequently restrain their research to by-products derived from the production of most worldwide consumed crops. Therefore, the aim of this review is to summarize the latest overall research, which focus on the biological potential of agro-industrial by-products and their bioactive compound profile, targeting their application as food ingredients, including not only researches with worldwide consumed crops, but also local foodstuff. A total of 152 research papers, browsed in 2 databases, and involving more than 30 countries were gathered. The richness of bioactive compounds of food by-products from different industries, from fruits to marine products, is ascertained throughout this review. The diversity of food residue being investigated for their nutritional and biological capabilities and the content of specific molecules in each food group are remarkable points. Higher literature reports about fruits by-products may be explained by its wide range of bioactive compounds, especially in Latin American fruits, which includes all flavonoids subclasses, besides betaxanthins, carotenoids and phytosterols. Researchers mainly focus on the quantification of fiber, polyphenols and antioxidant capacity of the investigated by-products, obstructing the investigation of specific biological activities, which are precisely related to the main phytochemicals of the residue matrix, as each molecule has an individual mechanism of action that should be considered when evaluating its biological capabilities. Furthermore, the addition of food by-products has also been advantageous in the production of fortified or enriched bakery, dairy and meat products and functional beverages. All along this literature review, it becomes clearer the high nutritional and nutraceutical value that many by-products possess, besides their attested biological activities, such as antioxidant, anticarcinogenic, antimicrobial, among others. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-04-29T08:38:04Z 2022-04-29T08:38:04Z 2022-02-01 |
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://dx.doi.org/10.1016/j.foodres.2021.110871 Food Research International, v. 152. 1873-7145 0963-9969 http://hdl.handle.net/11449/230126 10.1016/j.foodres.2021.110871 2-s2.0-85121901353 |
url |
http://dx.doi.org/10.1016/j.foodres.2021.110871 http://hdl.handle.net/11449/230126 |
identifier_str_mv |
Food Research International, v. 152. 1873-7145 0963-9969 10.1016/j.foodres.2021.110871 2-s2.0-85121901353 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Research International |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
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1808128722335694848 |