gro-industrial by-products: Valuable sources of bioactive compound

Autor(es)

Reguengo, Livia Mateus ^[1] ; Salgaco, Mateus Kawata ^[2] ; Sivieri, Katia ^{[3, 2]} ; Marostica Junior, Mario Roberto ^{[1, 3]}

Afiliação do(s) autor(es)

^[1] Univ Campinas UNICAMP, Fac Food Engn, BR-13083970 Campinas, SP - Brazil

^[2] State Univ Sao Paulo UNESP, Sch Pharmaceut Sci, Postgrad Program Food & Nutr, Araraquara, SP - Brazil

^[3] Red Iberoamer Aprovechamiento Integral Alimentos, Araraquara, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 152, FEB 2022.
• Citações Web of Science: 0

Resumo

In a world with eminent scarcity of natural resources and increasing incidence of chronic diseases related to unhealthy eating habits, the search for biologically active and environmentally friendly food products is raising among customers. Agro-industrial by-products have caught special attention from the scientific community for being an available, cost-effective and sustainable source of a wide array of bioactive compounds. Review papers frequently restrain their research to by-products derived from the production of most worldwide consumed crops. Therefore, the aim of this review is to summarize the latest overall research, which focus on the biological potential of agro-industrial by-products and their bioactive compound profile, targeting their application as food ingredients, including not only researches with worldwide consumed crops, but also local foodstuff. A total of 152 research papers, browsed in 2 databases, and involving more than 30 countries were gathered. The richness of bioactive compounds of food by-products from different industries, from fruits to marine products, is ascertained throughout this review. The diversity of food residue being investigated for their nutritional and biological capabilities and the content of specific molecules in each food group are remarkable points. Higher literature reports about fruits by-products may be explained by its wide range of bioactive compounds, especially in Latin American fruits, which includes all flavonoids subclasses, besides betaxanthins, carotenoids and phytosterols. Researchers mainly focus on the quantification of fiber, polyphenols and antioxidant capacity of the investigated by-products, obstructing the investigation of specific biological activities, which are precisely related to the main phytochemicals of the residue matrix, as each molecule has an individual mechanism of action that should be considered when evaluating its biological capabilities. Furthermore, the addition of food by-products has also been advantageous in the production of fortified or enriched bakery, dairy and meat products and functional beverages. All along this literature review, it becomes clearer the high nutritional and nutraceutical value that many by-products possess, besides their attested biological activities, such as antioxidant, anticarcinogenic, antimicrobial, among others. (AU)

• Processo FAPESP: 15/50333-1 - Cobra: nova plataforma de descoberta de compostos para identificação rápida e de baixo custo de bioativo com efeitos benéficos originários de plantas brasileiras
• Beneficiário: Glaucia Maria Pastore
• Modalidade de apoio: Auxílio à Pesquisa - Temático
• Processo FAPESP: 19/25048-2 - Bioacessibilidade de casca de jabuticaba em modelo colônico dinâmico e efeito anti-inflamatório em macrófagos
• Beneficiário: Livia Mateus Reguengo
• Modalidade de apoio: Bolsas no Brasil - Doutorado Direto
• Processo FAPESP: 18/11069-5 - Ação de berries brasileiras sobre parâmetros metabólicos e desempenho cognitivo de animais obesos
• Beneficiário: Mário Roberto Maróstica Junior
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 15/13320-9 - Efeito do azeite da polpa e do chá das folhas do abacate da variedade Hass associado à atividade física no tratamento da obesidade induzida por dieta hiperlipídica
• Beneficiário: Mário Roberto Maróstica Junior
• Modalidade de apoio: Auxílio à Pesquisa - Regular