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Reuse of fruits and vegetables biowaste for sustainable development of natural ingredients

2023Journal article Open access
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dc.contributor.authorOliveira, Tatiane C.G.
dc.contributor.authorCaleja, Cristina
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorPereira, Eliana
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-10-10T11:26:07Z
dc.date.available2022-10-10T11:26:07Z
dc.date.issued2023
dc.description.abstractConsidering the annual waste in the food sector that occurs throughout the value chain, it is important to establish strategic measures to reduce, value and reintroduce them into the industrial sector. Additionally, the constant search for the development of sustainable strategies to promote safe and healthy products for consumers has gained great prominence. Biowastes from fruits and vegetables present in their composition an excellent source of compounds of interest, which can be reused in different technological routes, providing added value in the industrial, socioeconomic and therapeutic sectors. In particular, the phenolic compounds present in fruit and vegetable biowastes, have bioactive and preservative characteristics that are excellent candidates for the development of natural ingredients that can be substitutes for synthetic preservatives. As the list of identified phenolic compounds is extensive and accessible, the interest in these compounds is gaining more and more prominence, since the use of ingredients of synthetic origin is being delayed by actions harmful to the health of the consumer. Phenolic compounds, in addition to having preservative capacity, such as antioxidant and antimicrobial capacity, are also known for their anti-inflammatory, anticancer, antidiabetic, antiallergic and other biological properties, which increases the interest in their use in functional and nutraceutical preparations. Based on this, this review gathers information on the impacts that the exacerbated generation of fruit and vegetable waste can generate in the environmental, economic and social sectors, as well as lists different ways of reusing these wastes, highlighting the characteristics of phenolic compounds.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/ 2020) and SusTEC (LA/P/0007/2021), national funding by F.C.T. for Tatiane C.G. Oliveira PhD grant (2021.06046.BD) and for L. Barros and E. Pereira (2021.03908.CEECIND) contracts, through the institutional scientific employment program-contract. C. Caleja are grateful to the Healthy-PETFOOD (POCI-01-0247-FEDER-047073) project for her contract. The authors are also grateful to the European Regional Development Fund (FEDER) through the Regional Operational Program North 2020, within the scope of by “BIOMA” for financial support.
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationOliveira, Tatiane C.G.; Caleja, Cristina; Oliveira, M. Beatriz P. P.; Pereira, Eliana; Barros, Lillian (2023). Reuse of fruits and vegetables biowaste for sustainable development of natural ingredients. Food Bioscience. eISSN 2212-4306. 53, p. 1-10pt_PT
dc.identifier.doi10.1016/j.fbio.2023.102711
dc.identifier.eissn2212-4306
dc.identifier.issn2212-4292
dc.identifier.urihttp://hdl.handle.net/10198/25975
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBiowastept_PT
dc.subjectCircular economypt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectBioactivity
dc.subjectPreservative ingredients
dc.titleReuse of fruits and vegetables biowaste for sustainable development of natural ingredientspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFood Biosciencept_PT
person.familyName Oliveira
person.familyNameCaleja
person.familyNamePereira
person.familyNameBarros
person.givenNameTatiane C. G.
person.givenNameCristina
person.givenNameEliana
person.givenNameLillian
person.identifier469085
person.identifier.ciencia-id8412-9342-DFCA
person.identifier.ciencia-idE218-8DD3-4959
person.identifier.ciencia-idBE17-462D-9A75
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-2117-7943
person.identifier.orcid0000-0002-5769-8484
person.identifier.orcid0000-0003-2854-6745
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridQ-8017-2018
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id36514202500
person.identifier.scopus-author-id55938912300
person.identifier.scopus-author-id35236343600
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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