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High value-added compounds from fruit and vegetable by-products – characterization, bioactivities, and application in the development of novel food products

2020Journal article Restricted access
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dc.contributor.authorTrigo, João P.
dc.contributor.authorAlexandre, Elisabete M. C.
dc.contributor.authorSaraiva, Jorge A.
dc.contributor.authorPintado, Manuela E.
dc.date.accessioned2019-03-12T16:47:16Z
dc.date.available2019-03-12T16:47:16Z
dc.date.issued2020
dc.description.abstractFruit and vegetable processing industry is one of the relevant generators of food by-products, which display limited commercial exploitation entailing economic and environmental problems. However, these by-products present a considerable amount of dietary fiber as well as bioactive compounds with important biological activities such as antioxidant and antimicrobial properties. Therefore, the international scientific community has considered the incorporation of their extracts or powders to preserve or fortify food products an area of interest, mainly because nowadays consumers demand the production of safer and health-promoting foods. In the present review, several statistical and other relevant data concerning the increasing generation of fruit and vegetable by-products (FVB) are critically analyzed and presented. Next, a special focus is given to the chemical characterization and bioactivities (namely antioxidant and antimicrobial properties) of several FVB. Lastly, an in-depth review with recent studies (briefly compiled) about the incorporation of fruit and vegetable processing wastes in animal, dairy, beverages, and bakery products, among others is provided.pt_PT
dc.description.versionN/Apt_PT
dc.identifier.citationTrigo, J. P., Alexandre, E. M. C., Saraiva, J. A., & Pintado, M. E. (2019). High value-added compounds from fruit and vegetable by-products – Characterization, bioactivities, and application in the development of novel food products. Critical Reviews in Food Science and Nutrition, 1–29. https://doi.org/10.1080/10408398.2019.1572588pt_PT
dc.identifier.doi10.1080/10408398.2019.1572588pt_PT
dc.identifier.eid85082792298
dc.identifier.eissn1549-7852
dc.identifier.issn1040-8398
dc.identifier.pmid30740995
dc.identifier.urihttp://hdl.handle.net/10400.14/27080
dc.identifier.wos000522424200008
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherTaylor & Francispt_PT
dc.subjectFood by-productspt_PT
dc.subjectAntimicrobial activitypt_PT
dc.subjectAntioxidant proprietiespt_PT
dc.subjectBioactive compoundspt_PT
dc.subjectDietary fiberpt_PT
dc.subjectFood products fortificationpt_PT
dc.titleHigh value-added compounds from fruit and vegetable by-products – characterization, bioactivities, and application in the development of novel food productspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F00062%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F95795%2F2013/PT
oaire.citation.titleCritical Reviews in Food Science and Nutritionpt_PT
oaire.fundingStream5876
oaire.fundingStream5876
oaire.fundingStreamSFRH
person.familyNameTrigo
person.familyNameAlexandre
person.familyNameSaraiva
person.familyNamePintado
person.givenNameJoão
person.givenNameElisabete
person.givenNameJorge
person.givenNameMaria Manuela
person.identifier456608
person.identifier.ciencia-idD012-E77D-309F
person.identifier.ciencia-idEC16-41A3-01BD
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0003-4794-9312
person.identifier.orcid0000-0003-4175-2498
person.identifier.orcid0000-0002-5536-6056
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridK-9179-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id35583570500
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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