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Pomegranate and grape by-products and their active compounds: are they a valuable source for food applications?

2019-04Journal article Restricted access
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dc.contributor.authorAndrade, Mariana
dc.contributor.authorLima, Vasco
dc.contributor.authorSanches-Silva, Ana
dc.contributor.authorVilarinho, Fernanda
dc.contributor.authorCastilho, M.C.
dc.contributor.authorKhwaldiaf, Khaoula
dc.contributor.authorRamos, Fernando
dc.date.accessioned2020-05-03T15:29:58Z
dc.date.available2020-05-03T15:29:58Z
dc.date.issued2019-04
dc.description.abstractBackground: About one-third of the world's food production is lost or wasted every year. Food waste is when foods, that are still good for human consumption, are thrown away by retailers or consumers, representing, according to FAO, 40% of food losses in developed countries. Frequently fruits reach the consumer in formulations such as juices and pastes instead of their whole form. The by-products of these formulations possess some powerful biological activities, making them potential sources of bioactive compounds. Scope and approach: This paper carries out an exhaustive review of the scientific literature, on the main active compounds of some fruits by-products and their biological activities, assessing their potential uses and risks for human health. Key findings and conclusions: The potential application of fruits by-products is assessed in the paper. The extraction processes, in their majority, are simple and resort to eco-friendly solvents such as ethanol or water. Pomegranate and grape seed extracts present high antioxidant and antimicrobial activity, which makes them excellent candidates to be used as natural additives or active compounds in the food and food packaging industriespt_PT
dc.description.abstractHighlights: Pomegranate and grape by-products are a potential source of active compounds; Reutilization of fruit by-products can be a solution for food waste accumulation; Pomegranate and grape by-products have powerful antioxidant and antimicrobial activities.pt_PT
dc.description.sponsorshipThis paper was carried out under the VIPACFood project, funded by ARIMNet2 (Coordination of Agricultural Research in the Mediterranean; 2014-2017), an ERA-NET Action financed by the European Union under the Seventh Framework Programme, and by the Programa de Cooperación Interreg V-A España–Portugal (POCTEP) 2014–2020 (project 0377_IBERPHENOL_6_E). Mariana Andrade is grateful for her research grant (SFRH/BD/138730/2018) funded by the Foundation for Science and Technology (FCT). Vasco Lima is grateful for his research grant in the frame of the VIPACFood project (ARIMNET2/0003/2016).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationTrends Food Sci Technol. 2019 Apr;86:68-84. doi:10.1016/j.tifs.2019.02.010. Epub 2019 Feb 08. Reviewpt_PT
dc.identifier.doi10.1016/j.tifs.2019.02.010pt_PT
dc.identifier.issn0924-2244
dc.identifier.urihttp://hdl.handle.net/10400.18/6582
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationCoordination of the Agricultural Research in the Mediterranean
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/abs/pii/S0924224418308690pt_PT
dc.subjectFood Additivespt_PT
dc.subjectFruits by-productspt_PT
dc.subjectAntioxidant Antimicrobialpt_PT
dc.subjectFood losspt_PT
dc.subjectFood wastept_PT
dc.subjectPomegranatept_PT
dc.subjectGrapept_PT
dc.subjectSegurança Alimentarpt_PT
dc.titlePomegranate and grape by-products and their active compounds: are they a valuable source for food applications?pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCoordination of the Agricultural Research in the Mediterranean
oaire.awardURIinfo:eu-repo/grantAgreement/EC/FP7/618127/EU
oaire.citation.endPage84pt_PT
oaire.citation.startPage68pt_PT
oaire.citation.titleTrends in Food Science and Technologypt_PT
oaire.citation.volume86pt_PT
oaire.fundingStreamFP7
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.nameEuropean Commission
rcaap.embargofctDe acordo com política editorial da revista.pt_PT
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublicationc51f9c23-687c-4283-adfd-83b52e15a4a7
relation.isProjectOfPublication.latestForDiscoveryc51f9c23-687c-4283-adfd-83b52e15a4a7

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