Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues

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 c...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Maria G. Leichtweis, M. Beatriz P. P. Oliveira, Isabel C. F. R. Ferreira, Carla Pereira, Lillian Barros
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	bioresidues value-added compounds antioxidant molecules green extraction methods food applications Therapeutics. Pharmacology RM1-950
Acceso en línea:	https://doaj.org/article/3441444138b84cdeaac781ffc0f3c286
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:3441444138b84cdeaac781ffc0f3c286
record_format	dspace
spelling	oai:doaj.org-article:3441444138b84cdeaac781ffc0f3c2862021-11-25T16:29:15ZSustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues10.3390/antiox101118272076-3921https://doaj.org/article/3441444138b84cdeaac781ffc0f3c2862021-11-01T00:00:00Zhttps://www.mdpi.com/2076-3921/10/11/1827https://doaj.org/toc/2076-3921With 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.Maria G. LeichtweisM. Beatriz P. P. OliveiraIsabel C. F. R. FerreiraCarla PereiraLillian BarrosMDPI AGarticlebioresiduesvalue-added compoundsantioxidant moleculesgreen extraction methodsfood applicationsTherapeutics. PharmacologyRM1-950ENAntioxidants, Vol 10, Iss 1827, p 1827 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	bioresidues value-added compounds antioxidant molecules green extraction methods food applications Therapeutics. Pharmacology RM1-950
spellingShingle	bioresidues value-added compounds antioxidant molecules green extraction methods food applications Therapeutics. Pharmacology RM1-950 Maria G. Leichtweis M. Beatriz P. P. Oliveira Isabel C. F. R. Ferreira Carla Pereira Lillian Barros Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues
description	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.
format	article
author	Maria G. Leichtweis M. Beatriz P. P. Oliveira Isabel C. F. R. Ferreira Carla Pereira Lillian Barros
author_facet	Maria G. Leichtweis M. Beatriz P. P. Oliveira Isabel C. F. R. Ferreira Carla Pereira Lillian Barros
author_sort	Maria G. Leichtweis
title	Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues
title_short	Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues
title_full	Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues
title_fullStr	Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues
title_full_unstemmed	Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues
title_sort	sustainable recovery of preservative and bioactive compounds from food industry bioresidues
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/3441444138b84cdeaac781ffc0f3c286
work_keys_str_mv	AT mariagleichtweis sustainablerecoveryofpreservativeandbioactivecompoundsfromfoodindustrybioresidues AT mbeatrizppoliveira sustainablerecoveryofpreservativeandbioactivecompoundsfromfoodindustrybioresidues AT isabelcfrferreira sustainablerecoveryofpreservativeandbioactivecompoundsfromfoodindustrybioresidues AT carlapereira sustainablerecoveryofpreservativeandbioactivecompoundsfromfoodindustrybioresidues AT lillianbarros sustainablerecoveryofpreservativeandbioactivecompoundsfromfoodindustrybioresidues
_version_	1718413128677457920

Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues

Ejemplares similares