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Agro-food byproducts as a new source of natural food additives

2019Artigo científico Acesso aberto
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dc.contributor.authorFaustino, Margarida
dc.contributor.authorVeiga, Mariana
dc.contributor.authorSousa, Pedro
dc.contributor.authorCosta, Eduardo M.
dc.contributor.authorSilva, Sara
dc.contributor.authorPintado, Manuela
dc.date.accessioned2019-05-06T15:01:12Z
dc.date.available2019-05-06T15:01:12Z
dc.date.issued2019
dc.description.abstractNowadays, the agro-food industry generates high amounts of byproducts that may possess added value compounds with high functionality and/or bioactivity. Additionally, consumers' demand for healthier foodstuffs has increased over the last years, and thus the food industry has strived to answer this challenge. Byproducts are generally secondary products derived from primary agro-food production processes and represent an interesting and cheaper source of potentially functional ingredients, such as peptides, carotenoids, and phenolic compounds, thus promoting a circular economy concept. The existing body of work has shown that byproducts and their extracts may be successfully incorporated into foodstuffs, for instance, phenolic compounds from eggplant can be potentially used as a mulfitunctional food additive with antimicrobial, antioxidant, and food colorant properties. As such, the aim of this review is to provide insights into byproducts and their potential as new sources of foodstuffs additives.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFaustino, M., Veiga, M., Sousa, P., Costa, E., Silva, S., & Pintado, M. (2019). Agro-Food Byproducts as a New Source of Natural Food Additives. Molecules, 24(6), 1056. https://doi.org/10.3390/molecules24061056pt_PT
dc.identifier.doi10.3390/molecules24061056pt_PT
dc.identifier.eid85063123086
dc.identifier.eissn1420-3049
dc.identifier.pmcPMC6471601
dc.identifier.pmid30889812
dc.identifier.urihttp://hdl.handle.net/10400.14/27575
dc.identifier.wos000465503800032
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relation17819
dc.relationPDR2020-101-030775
dc.relationPOCI-01-0145-FEDER-016403
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectByproductspt_PT
dc.subjectFood additivespt_PT
dc.subjectAntimicrobialpt_PT
dc.subjectAntioxidantpt_PT
dc.subjectColorantspt_PT
dc.subjectTexturizing agentspt_PT
dc.subjectFoaming capacity and emulsifierspt_PT
dc.titleAgro-food byproducts as a new source of natural food additivespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUID/Multi/50016/2013
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.issue6
oaire.citation.titleMoleculespt_PT
oaire.citation.volume24
oaire.fundingStream5876
person.familyNameFaustino
person.familyNameVeiga
person.familyNameCosta
person.familyNameSilva
person.familyNamePintado
person.givenNameAna Margarida
person.givenNameMariana
person.givenNameEduardo
person.givenNameSara
person.givenNameMaria Manuela
person.identifier2343769
person.identifier1888852
person.identifier456608
person.identifier.ciencia-id7F13-104D-F43A
person.identifier.ciencia-idB218-870B-98B5
person.identifier.ciencia-id8E18-0AFF-BF6D
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0001-9859-7092
person.identifier.orcid0000-0002-1815-3270
person.identifier.orcid0000-0003-3121-4514
person.identifier.orcid0000-0001-8268-2137
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id55249865700
person.identifier.scopus-author-id55158300800
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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