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By-products of agri-food industry as tannin-rich sources: a review of tannins’ biological activities and their potential for valorization

2021Journal article Open access
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dc.contributor.authorFraga-Corral, Maria
dc.contributor.authorOtero, Paz
dc.contributor.authorEchave Álvarez, Javier
dc.contributor.authorGarcía-Oliveira, Paula
dc.contributor.authorCarpena Rodríguez, María
dc.contributor.authorJarboui, Amira
dc.contributor.authorNúñez Estévez, Bernabé
dc.contributor.authorSimal-Gandara, Jesus
dc.contributor.authorPrieto Lage, Miguel A.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-12-02T16:31:54Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-12-02T16:31:54Z
dc.date.issued2021
dc.description.abstractDuring recent decades, consumers have been continuously moving towards the substitution of synthetic ingredients of the food industry by natural products, obtained from vegetal, animal or microbial sources. Additionally, a circular economy has been proposed as the most efficient production system since it allows for reducing and reutilizing different wastes. Current agriculture is responsible for producing high quantities of organic agricultural waste (e.g., discarded fruits and vegetables, peels, leaves, seeds or forestall residues), that usually ends up underutilized and accumulated, causing environmental problems. Interestingly, these agri-food by-products are potential sources of valuable bioactive molecules such as tannins. Tannins are phenolic compounds, secondary metabolites of plants widespread in terrestrial and aquatic natural environments. As they can be found in plenty of plants and herbs, they have been traditionally used for medicinal and other purposes, such as the leather industry. This fact is explained by the fact that they exert plenty of different biological activities and, thus, they entail a great potential to be used in the food, nutraceutical and pharmaceutical industry. Consequently, this review article is directed towards the description of the biological activities exerted by tannins as they could be further extracted from by-products of the agri-food industry to produce high-added-value products.en_EN
dc.description.sponsorshipThe research leading to these results was funded by FEDER under the program Interreg V-A Spain-Portugal (POPTEC) 2014–2020 ref. 0377_IBERPHENOL_6_E and ref. 0181_NANOEATERS_ 01_E; to Xunta de Galicia supporting the Axudas Conecta Peme the IN852A 2018/58 NeuroFood Project and the program EXCELENCIA-ED431F 2020/12; to Ibero-American Program on Science and Technology (CYTED—AQUA-CIBUS, P317RT0003) and by the Bio Based Industries Joint Undertaking (JU) under grant agreement No 888003 UP4HEALTH Project (H2020-BBI-JTI-2019). The JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationFraga-Corral, María; Otero, Paz; Echave, Javier; Garcia-Oliveira, Paula; Carpena, Maria; Jarboui, Amira; Nuñez-Estevez, Bernabé; Simal-Gandara, Jesus; Prieto, Miguel A. (2021). By-products of agri-food industry as tannin-rich sources: a review of tannins’ biological activities and their potential for valorization. Foods. ISSN 2304-8158. 10:1, p. 1-22en_EN
dc.identifier.doi10.3390/foods10010137en_EN
dc.identifier.urihttp://hdl.handle.net/10198/24444
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationSustainable and cost-effective production process for the upcycling of olive, grape and nut by-products into 4 natural and healthy ingredients for nutraceutical and cosmetic applications
dc.subjectBiological propertiesen_EN
dc.subjectCircular economyen_EN
dc.subjectHealth benefitsen_EN
dc.subjectTanninsen_EN
dc.subjectValorizationen_EN
dc.titleBy-products of agri-food industry as tannin-rich sources: a review of tannins’ biological activities and their potential for valorizationen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleSustainable and cost-effective production process for the upcycling of olive, grape and nut by-products into 4 natural and healthy ingredients for nutraceutical and cosmetic applications
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/888003/EU
oaire.fundingStreamH2020
person.familyNameFraga-Corral
person.familyNameGarcía-Oliveira
person.familyNameNúñez Estévez
person.familyNamePrieto Lage
person.givenNameMaria
person.givenNamePaula
person.givenNameBernabé
person.givenNameMiguel A.
person.identifier1054547
person.identifier107688
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person.identifier.ciencia-id781F-C144-9DBD
person.identifier.ciencia-id3214-F893-6AC2
person.identifier.ciencia-id221E-1E00-AB74
person.identifier.orcid0000-0002-5663-9239
person.identifier.orcid0000-0003-4058-3709
person.identifier.orcid0000-0002-6435-7952
person.identifier.orcid0000-0002-3513-0054
person.identifier.ridG-7335-2017
person.identifier.ridG-4516-2011
person.identifier.scopus-author-id56346469200
person.identifier.scopus-author-id35937495700
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.nameEuropean Commission
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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relation.isAuthorOfPublication.latestForDiscovery3101a08b-d13b-4eec-aa19-8f87e7e99dcc
relation.isProjectOfPublication9980c0d6-0317-49a0-a44d-b8aedf2294a5
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