Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues

• Type: Another Publication in an International Scientific Journal
• Date: 2021

Authors

Leichtweis, MG (Author) Other; Beatriz B P P Oliveira (Author) FFUP; Ferreira, ICFR (Author) Other; Pereira, C (Author) Other; Barros, L (Author) Other

Journal

Title: Antioxidants

Vol. 14

Final page: 1827

ISSN: 2076-3921

Publisher: MDPI

Indexing

ISI Web of Knowledge - 0 Citations

Scopus - 0 Citations

Other information

Authenticus ID: P-00V-Q6G

DOI: 10.3390/antiox10111827

Abstract (EN): With the increasing demand for convenient and ready-to-eat foods, the use of antioxidants and preservative additives in foodstuff formulation is essential. In addition to their technological functions in food, bio-based additives confer beneficial properties for human health for having antioxidant capacity and acting as antimicrobial, antitumor, and anti-inflammatory agents, among others. The replacement of preservatives and other additives from synthetic origin, usually related to adverse effects on human health, faces some challenges such as availability and cost. An opportunity to obtain these compounds lies in the food industry itself, as a great variety of food waste has been identified as an excellent source of high value-added compounds. Large amounts of seeds, fibrous strands, peel, bagasse, among other parts of fruits and vegetables are lost or wasted during industrial processing, despite being rich sources of bioactive compounds. From a circular economy perspective, this work reviewed the main advances on the recovery of value-added compounds from food industry bioresidues for food application. Bioactive compounds, mainly phenolic compounds, have been largely obtained, mostly from seeds and peels, and have been successfully incorporated into foods. Additionally, alternative and eco-friendly extraction techniques, as ultrasound and microwave, have showed advantages in extracting antioxidant and preservatives compounds.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 20