Pomegranate and grape by-products and their active compounds: Are they a valuable source for food applications?
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 con...
Gespeichert in:
| Veröffentlicht in: | Trends in food science & technology 2019-04, Vol.86, p.68-84 |
|---|---|
| Hauptverfasser: | , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 84 |
|---|---|
| container_issue | |
| container_start_page | 68 |
| container_title | Trends in food science & technology |
| container_volume | 86 |
| creator | Andrade, Mariana A. Lima, Vasco Sanches Silva, Ana Vilarinho, Fernanda Castilho, Maria Conceição Khwaldia, Khaoula Ramos, Fernando |
| description | 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.
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.
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 industries.
•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. |
| doi_str_mv | 10.1016/j.tifs.2019.02.010 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2221230713</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0924224418308690</els_id><sourcerecordid>2221230713</sourcerecordid><originalsourceid>FETCH-LOGICAL-c328t-5f76e64a5a334937f95a2e0ace4f411704d492f4fd14c2c00aed53ac2e294a6e3</originalsourceid><addsrcrecordid>eNp9UMGKFDEQDaLguPoDngKeu61U0tPbIsiyrK6woAc9h9qkohlmOm2SHpi_N-N43kNRxat6Va-eEG8V9ArU9v2urzGUHkFNPWAPCp6Jjboep07DoJ-LDUxoOkRjXopXpewAGjwMG5G-pwP_yjRTZUmzl61eWD6euiUnv7pa_qH1N8csydV4ZOnSYUnr7MsHeZP53DtJkkfar_S4Z1nSmh3LkHKL5CUtyz46qjHN5dNr8SLQvvCb__lK_Px89-P2vnv49uXr7c1D5zRe124I45a3hgbS2kx6DNNAyECOTTBKjWC8mTCY4JVx6ACI_aDJIeNkaMv6Sry77G1v_Fm5VLtrsuZ20iKiQg2j0m0KL1Mup1IyB7vkeKB8sgrs2Vi7s2dj7dlYC2ibsY308ULipv8YOdviIs-OfczsqvUpPkX_CzDOgps</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2221230713</pqid></control><display><type>article</type><title>Pomegranate and grape by-products and their active compounds: Are they a valuable source for food applications?</title><source>ScienceDirect Journals (5 years ago - present)</source><creator>Andrade, Mariana A. ; Lima, Vasco ; Sanches Silva, Ana ; Vilarinho, Fernanda ; Castilho, Maria Conceição ; Khwaldia, Khaoula ; Ramos, Fernando</creator><creatorcontrib>Andrade, Mariana A. ; Lima, Vasco ; Sanches Silva, Ana ; Vilarinho, Fernanda ; Castilho, Maria Conceição ; Khwaldia, Khaoula ; Ramos, Fernando</creatorcontrib><description>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.
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.
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 industries.
•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.</description><identifier>ISSN: 0924-2244</identifier><identifier>EISSN: 1879-3053</identifier><identifier>DOI: 10.1016/j.tifs.2019.02.010</identifier><language>eng</language><publisher>Cambridge: Elsevier Ltd</publisher><subject>Additives ; Antimicrobial ; Antimicrobial activity ; Antioxidant ; Antioxidants ; Bioactive compounds ; Byproducts ; Developed countries ; Ethanol ; Food ; Food additives ; Food industry ; Food loss ; Food packaging ; Food packaging industry ; Food production ; Food sources ; Food waste ; Formulations ; Fruits ; Fruits by-products ; Grape ; Grapes ; Health risks ; Literature reviews ; Pastes ; Pomegranate</subject><ispartof>Trends in food science & technology, 2019-04, Vol.86, p.68-84</ispartof><rights>2019 Elsevier Ltd</rights><rights>Copyright Elsevier BV Apr 2019</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c328t-5f76e64a5a334937f95a2e0ace4f411704d492f4fd14c2c00aed53ac2e294a6e3</citedby><cites>FETCH-LOGICAL-c328t-5f76e64a5a334937f95a2e0ace4f411704d492f4fd14c2c00aed53ac2e294a6e3</cites><orcidid>0000-0001-6078-4538 ; 0000-0002-6043-819X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.tifs.2019.02.010$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3548,27922,27923,45993</link.rule.ids></links><search><creatorcontrib>Andrade, Mariana A.</creatorcontrib><creatorcontrib>Lima, Vasco</creatorcontrib><creatorcontrib>Sanches Silva, Ana</creatorcontrib><creatorcontrib>Vilarinho, Fernanda</creatorcontrib><creatorcontrib>Castilho, Maria Conceição</creatorcontrib><creatorcontrib>Khwaldia, Khaoula</creatorcontrib><creatorcontrib>Ramos, Fernando</creatorcontrib><title>Pomegranate and grape by-products and their active compounds: Are they a valuable source for food applications?</title><title>Trends in food science & technology</title><description>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.
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.
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 industries.
•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.</description><subject>Additives</subject><subject>Antimicrobial</subject><subject>Antimicrobial activity</subject><subject>Antioxidant</subject><subject>Antioxidants</subject><subject>Bioactive compounds</subject><subject>Byproducts</subject><subject>Developed countries</subject><subject>Ethanol</subject><subject>Food</subject><subject>Food additives</subject><subject>Food industry</subject><subject>Food loss</subject><subject>Food packaging</subject><subject>Food packaging industry</subject><subject>Food production</subject><subject>Food sources</subject><subject>Food waste</subject><subject>Formulations</subject><subject>Fruits</subject><subject>Fruits by-products</subject><subject>Grape</subject><subject>Grapes</subject><subject>Health risks</subject><subject>Literature reviews</subject><subject>Pastes</subject><subject>Pomegranate</subject><issn>0924-2244</issn><issn>1879-3053</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><recordid>eNp9UMGKFDEQDaLguPoDngKeu61U0tPbIsiyrK6woAc9h9qkohlmOm2SHpi_N-N43kNRxat6Va-eEG8V9ArU9v2urzGUHkFNPWAPCp6Jjboep07DoJ-LDUxoOkRjXopXpewAGjwMG5G-pwP_yjRTZUmzl61eWD6euiUnv7pa_qH1N8csydV4ZOnSYUnr7MsHeZP53DtJkkfar_S4Z1nSmh3LkHKL5CUtyz46qjHN5dNr8SLQvvCb__lK_Px89-P2vnv49uXr7c1D5zRe124I45a3hgbS2kx6DNNAyECOTTBKjWC8mTCY4JVx6ACI_aDJIeNkaMv6Sry77G1v_Fm5VLtrsuZ20iKiQg2j0m0KL1Mup1IyB7vkeKB8sgrs2Vi7s2dj7dlYC2ibsY308ULipv8YOdviIs-OfczsqvUpPkX_CzDOgps</recordid><startdate>201904</startdate><enddate>201904</enddate><creator>Andrade, Mariana A.</creator><creator>Lima, Vasco</creator><creator>Sanches Silva, Ana</creator><creator>Vilarinho, Fernanda</creator><creator>Castilho, Maria Conceição</creator><creator>Khwaldia, Khaoula</creator><creator>Ramos, Fernando</creator><general>Elsevier Ltd</general><general>Elsevier BV</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0001-6078-4538</orcidid><orcidid>https://orcid.org/0000-0002-6043-819X</orcidid></search><sort><creationdate>201904</creationdate><title>Pomegranate and grape by-products and their active compounds: Are they a valuable source for food applications?</title><author>Andrade, Mariana A. ; Lima, Vasco ; Sanches Silva, Ana ; Vilarinho, Fernanda ; Castilho, Maria Conceição ; Khwaldia, Khaoula ; Ramos, Fernando</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c328t-5f76e64a5a334937f95a2e0ace4f411704d492f4fd14c2c00aed53ac2e294a6e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Additives</topic><topic>Antimicrobial</topic><topic>Antimicrobial activity</topic><topic>Antioxidant</topic><topic>Antioxidants</topic><topic>Bioactive compounds</topic><topic>Byproducts</topic><topic>Developed countries</topic><topic>Ethanol</topic><topic>Food</topic><topic>Food additives</topic><topic>Food industry</topic><topic>Food loss</topic><topic>Food packaging</topic><topic>Food packaging industry</topic><topic>Food production</topic><topic>Food sources</topic><topic>Food waste</topic><topic>Formulations</topic><topic>Fruits</topic><topic>Fruits by-products</topic><topic>Grape</topic><topic>Grapes</topic><topic>Health risks</topic><topic>Literature reviews</topic><topic>Pastes</topic><topic>Pomegranate</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Andrade, Mariana A.</creatorcontrib><creatorcontrib>Lima, Vasco</creatorcontrib><creatorcontrib>Sanches Silva, Ana</creatorcontrib><creatorcontrib>Vilarinho, Fernanda</creatorcontrib><creatorcontrib>Castilho, Maria Conceição</creatorcontrib><creatorcontrib>Khwaldia, Khaoula</creatorcontrib><creatorcontrib>Ramos, Fernando</creatorcontrib><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Trends in food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Andrade, Mariana A.</au><au>Lima, Vasco</au><au>Sanches Silva, Ana</au><au>Vilarinho, Fernanda</au><au>Castilho, Maria Conceição</au><au>Khwaldia, Khaoula</au><au>Ramos, Fernando</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Pomegranate and grape by-products and their active compounds: Are they a valuable source for food applications?</atitle><jtitle>Trends in food science & technology</jtitle><date>2019-04</date><risdate>2019</risdate><volume>86</volume><spage>68</spage><epage>84</epage><pages>68-84</pages><issn>0924-2244</issn><eissn>1879-3053</eissn><abstract>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.
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.
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 industries.
•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.</abstract><cop>Cambridge</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.tifs.2019.02.010</doi><tpages>17</tpages><orcidid>https://orcid.org/0000-0001-6078-4538</orcidid><orcidid>https://orcid.org/0000-0002-6043-819X</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0924-2244 |
| ispartof | Trends in food science & technology, 2019-04, Vol.86, p.68-84 |
| issn | 0924-2244 1879-3053 |
| language | eng |
| recordid | cdi_proquest_journals_2221230713 |
| source | ScienceDirect Journals (5 years ago - present) |
| subjects | Additives Antimicrobial Antimicrobial activity Antioxidant Antioxidants Bioactive compounds Byproducts Developed countries Ethanol Food Food additives Food industry Food loss Food packaging Food packaging industry Food production Food sources Food waste Formulations Fruits Fruits by-products Grape Grapes Health risks Literature reviews Pastes Pomegranate |
| title | Pomegranate and grape by-products and their active compounds: Are they a valuable source for food applications? |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-13T22%3A49%3A50IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Pomegranate%20and%20grape%20by-products%20and%20their%20active%20compounds:%20Are%20they%20a%20valuable%20source%20for%20food%20applications?&rft.jtitle=Trends%20in%20food%20science%20&%20technology&rft.au=Andrade,%20Mariana%20A.&rft.date=2019-04&rft.volume=86&rft.spage=68&rft.epage=84&rft.pages=68-84&rft.issn=0924-2244&rft.eissn=1879-3053&rft_id=info:doi/10.1016/j.tifs.2019.02.010&rft_dat=%3Cproquest_cross%3E2221230713%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2221230713&rft_id=info:pmid/&rft_els_id=S0924224418308690&rfr_iscdi=true |