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Value-added lipids from plant foods and respective applications

2023Book part Restricted access
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dc.contributor.authorPedrosa, Mariana C.
dc.contributor.authorUeda, Jonata Massao
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorCarocho, Márcio
dc.contributor.authorReis, Filipa S.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2024-01-24T17:31:31Z
dc.date.available2024-01-24T17:31:31Z
dc.date.issued2023
dc.description.abstractSince ancient times, man has used plants as a food source, associating their consumption with nutritional and health benefits. Among the nutrients obtained from plants, which the consumer associates more with beneficial health effects than those obtained from the animal diet, we can highlight the lipids. Lipids play a vital role in plant or animal biology, as they are a source of energy and can also act as hormones or signaling molecules. In plants, the lipid content varies according to the species, but this fraction is mainly constituted by polar and nonpolar lipids and acyl glycerides. The main classes of lipids found in plants include glycerols, phospholipids, glycolipids, sterols, free fatty acids, vitamins, waxes, carotenes, terpenes, hydrocarbons, phenolics, tocols, chlorophyll pigments, and their derivatives. Given the importance of these nutrients and their effects on human health, obtaining and using them as value-added molecules with a potential industrial application at different levels can and should be analyzed. Nowadays, several sectors (e.g. food, cosmetic, or pharmaceutical) invest in the search and characterization of different molecules to be used, such as functional and/or nutraceutical ingredients. Hence, promoting the concept of circular 92economy and sustainability of processes and products, byproducts have been identified as an excellent source of interest compounds. With these aspects in mind, this chapter presents the main vegetable sources of lipids, emphasizing food byproducts, the beneficial effects of these molecules on human health, ways of obtaining and extraction methodologies, and the potential for application in different sectors.pt_PT
dc.description.sponsorshipFCT, Portugal for financial support through national funds FCT/MCTES to the CIMO (UIDB/00690/2020), and the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of the projects Project GreenHealth (Norte-01-0145-FEDER-000042) and ValorNatural® (Norte-01-0247-FEDER-024479), whom the author F.S. Reis thanks for her contract. L. Barros thanks the national funding by FCT, P.I., through the institutional scientific employment program-contract for her contract, and M. Carocho (CEECIND/00831/2018), and S.A. Heleno (CEECIND/03040/2017) to the national funding by FCT, P.I., through the individual scientific employment program-contracts.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPedrosa, Mariana C.; Ueda, Jonata Massao; Heleno, Sandrina A.; Carocho, Márcio; Reis, Filipa S.; Ferreira, Isabel C.F.R.; Barros, Lillian (2024). Value-added lipids from plant foods and respective applications. Food Byproducts Management and Their Utilization. p. 91-126. ISBN 978-1-0008-5292-9pt_PT
dc.identifier.doi10.1201/9781003377801-6pt_PT
dc.identifier.isbn978-1-0008-5292-9
dc.identifier.urihttp://hdl.handle.net/10198/29369
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherTaylor & Francispt_PT
dc.relationMountain Research Center
dc.relationNot Available
dc.relationNot Available
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectByproductspt_PT
dc.subjectExtraction methodologiespt_PT
dc.subjectIndustrial applicationpt_PT
dc.subjectLipidspt_PT
dc.subjectNutrientspt_PT
dc.titleValue-added lipids from plant foods and respective applicationspt_PT
dc.typebook part
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleNot Available
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F00831%2F2018%2FCP1578%2FCT0001/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2017/CEECIND%2F03040%2F2017%2FCP1403%2FCT0001/PT
oaire.citation.endPage125pt_PT
oaire.citation.startPage91pt_PT
oaire.citation.titleFood Byproducts Management and Their Utilizationpt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
oaire.fundingStreamCEEC IND 2017
person.familyNamePedrosa
person.familyNameUeda
person.familyNameHeleno
person.familyNameCarocho
person.familyNameReis
person.familyNameFerreira
person.familyNameBarros
person.givenNameMariana C.
person.givenNameJonata Massao
person.givenNameSandrina A.
person.givenNameMárcio
person.givenNameFilipa S.
person.givenNameIsabel C.F.R.
person.givenNameLillian
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
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