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Sustainable recovery of preservative and bioactive compounds from food industry bioresidues

2021Journal article Open access
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dc.contributor.authorLeichtweis, Maria Gabriela
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorPereira, Carla
dc.contributor.authorBarros, Lillian
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-23T17:48:23Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-23T17:48:23Z
dc.date.issued2021
dc.description.abstractWith 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.en_EN
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); national funding by F.C.T. and P.I., through the institutional scientific employment program-contract for C.P. and L.B. contracts and M.G.L. (2020.06231.BD) PhD grant; and for financial support through the project PRIMA Section 2-Multi-topic 2019: PulpIng (PRIMA/0007/2019).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationLeichtweis, Maria G.; Oliveira, M. Beatriz P.P.; Ferreira, Isabel C.F.R.; Pereira, Carla; Barros, Lillian (2021). Sustainable recovery of preservative and bioactive compounds from food industry bioresidues. Antioxidants. ISSN 2076-3921. 10:11, p. 1-20en_EN
dc.identifier.doi10.3390/antiox10111827en_EN
dc.identifier.urihttp://hdl.handle.net/10198/11849
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center
dc.relationPulpIng - Development of a Pumpkin Pulp Formulation using a Sustainable Integrated Strategy
dc.subjectAntioxidant moleculesen_EN
dc.subjectBioresiduesen_EN
dc.subjectFood applicationsen_EN
dc.subjectGreen extraction methodsen_EN
dc.subjectValue-added compoundsen_EN
dc.titleSustainable recovery of preservative and bioactive compounds from food industry bioresiduesen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitlePulpIng - Development of a Pumpkin Pulp Formulation using a Sustainable Integrated Strategy
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PRIMA%2F0007%2F2019/PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream3599-PPCDT
person.familyNameLeichtweis
person.familyNameFerreira
person.familyNamePereira
person.familyNameBarros
person.givenNameMaria Gabriela
person.givenNameIsabel C.F.R.
person.givenNameCarla
person.givenNameLillian
person.identifier144781
person.identifier1415151
person.identifier469085
person.identifier.ciencia-idFF17-0385-78C0
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-idEF10-2739-2B70
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-6015-9043
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridE-8500-2013
person.identifier.ridK-1629-2016
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
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