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Fig “Ficus carica L.” and its by-products: A decade evidence of their health-promoting benefits towards the development of novel food formulations

2022-06-20Journal article Restricted access
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dc.contributor.authorAyuso, M.
dc.contributor.authorCarpena, M.
dc.contributor.authorTaofiq, O.
dc.contributor.authorAlbuquerque, T.G.
dc.contributor.authorSimal-Gandara, J.
dc.contributor.authorOliveira, M.B.P.P.
dc.contributor.authorPrieto, M.A.
dc.contributor.authorFerreira, I.C.F.R.
dc.contributor.authorBarros, L.
dc.date.accessioned2023-01-31T11:21:32Z
dc.date.available2023-01-31T11:21:32Z
dc.date.issued2022-06-20
dc.description.abstractBackground: The food industry constantly searches for natural derived bioactive molecules with preventive and therapeutic effects using innovative and sustainable strategies. Fig production and processing generate a considerable amount of by-products (leaves, pulp, peels, seeds, and latex) with limited commercial exploitation and negative impact on the environment. These by-products are important sources of high value-added ingredients, including anthocyanins and pectins that can be of particular interest to the food industry as functional colourants, emulsifiers, and additives. Scope and approach: This review curates recent advances in the valorisation of fig by-products as valuable sources of bioactive molecules for functional food development. Special attention was given to widely used extraction processes, main bioactive compounds, relevant biological properties, and the application of recovered bioactives for functional food development. Key findings and conclusions: Fig by-products are essential sources of structurally diverse bioactive molecules with unique antidiabetic, anti-inflammatory, anti-tumour, immunomodulatory and cardioprotective properties. Owing to these health-promoting potentials, an integral valorisation approach involving sustainable technologies to recover these high value-added ingredients and its utilisation in novel food formulation development should be further stimulated.pt_PT
dc.description.abstractHighlights: Fig by-products are sustainable sources of value-added bioactive molecules; These bioactive compounds have a wide variety of health-promoting properties; Furanocoumarins and pectin are the principal biomolecules in fig leaves and peels, respectively; Recovered bioactive molecules are promising ingredients to improve functional, physical, and sensorial properties of food; Challenges in their utilisation as functional food ingredient were highlighted.pt_PT
dc.description.sponsorshipFunding for open access charge: Universidade de Vigo/CISUG. Authors are grateful to Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to the CIMO (UIDB/00690/2020). L. Barros, thank the national funding by FCT, P.I., through the institutional scientific employment program for her contract. This work is also supported by MICINN supporting the Ramón y Cajal grant for M.A. Prieto (RYC-2017-22891) and Juan de la Cierva Formaciónn contract for T. Oludemi (FJC2019-042549-I) and by Xunta de Galicia for supporting the program EXCELENCIA-ED431F 2020/12 and the pre-doctoral grant of M. Carpena (ED481A 2021/313). Manuel Ayuso thanks to PRIMA and FEDER-Interreg España-Portugal programme for financial support through the projects LocalNutLeg (Section 1 2020 Agrofood Value Chain topic 1.3.1). This work is also supported by the project SYSTEMIC Knowledge hub on Nutrition and Food Security, which received funding from national research funding entities in Belgium (FWO), France (INRA), Germany (BLE), Italy (MIPAAF), Latvia (IZM), Norway (RCN), Portugal (FCT), and Spain (AEI) in a joint action of JPI HDHL, JPI-OCEANS and FACCE-JPI launched in 2019 under the ERA-NET ERA-HDHL (n° 696295). Authors are grateful to Ibero-American Program on Science and Technology (CYTED—AQUA-CIBUS, P317RT0003), to 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. This work has also received financial support from Portuguese national funds (Fundação para a Ciência e Tecnologia e Ministério da Ciência, Tecnologia e Ensino Superior, FCT/MCTES) through project UIDB/50006/2020 and AgriFood XXI I&D&I project (NORTE-01-0145-FEDER-000041) cofinanced by European Regional Development Fund (ERDF), through the NORTE 2020 (Programa Operacional Regional do Norte 2014/2020).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationTrends Food Sci Technol. 2022 Jun;127:1-13. doi.org/10.1016/j.tifs.2022.06.010. Epub 2022 Jun 20.pt_PT
dc.identifier.doi10.1016/j.tifs.2022.06.010pt_PT
dc.identifier.issn0924-2244
dc.identifier.urihttp://hdl.handle.net/10400.18/8476
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationMountain Research Center
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.relationERA-NET Biomarkers for Nutrition and Health implementing the JPI HDHL objectives
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0924224422002035?via%3Dihubpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectBioresiduespt_PT
dc.subjectPhytochemicalspt_PT
dc.subjectCircular Economypt_PT
dc.subjectFunctional Foodspt_PT
dc.subjectBioactivitiespt_PT
dc.subjectGreen Extractionspt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleFig “Ficus carica L.” and its by-products: A decade evidence of their health-promoting benefits towards the development of novel food formulationspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
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.awardTitleERA-NET Biomarkers for Nutrition and Health implementing the JPI HDHL objectives
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/888003/EU
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/696295/EU
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.citation.endPage13pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleTrends in Food Science & Technologypt_PT
oaire.citation.volume127pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamH2020
oaire.fundingStreamH2020
oaire.fundingStream6817 - DCRRNI ID
project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameEuropean Commission
project.funder.nameEuropean Commission
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctAcesso de acordo com política editorial da revista.pt_PT
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublication71980c81-e82d-4298-9f94-03dbdf8f87e6
relation.isProjectOfPublication8a90169c-b23a-4976-89f4-832776332ca8
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