期刊
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
卷 60, 期 8, 页码 1388-1416出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2019.1572588
关键词
Food by-products; antimicrobial activity; antioxidant proprieties; bioactive compounds; dietary fiber; food products fortification
资金
- FCT - Fundacao para a Ciencia e a Tecnologia [UID/Multi/50016/2013]
- FCT/MEC [FCT UID/QUI/00062/2013]
- FEDER, within the PT2020 Partnership Agreement
- FCT - Fundacao para a Ciencia e Tecnologia through the Post-doctoral Grant [SFRH/BPD/95795/2013]
- Fundação para a Ciência e a Tecnologia [UID/QUI/00062/2013, UID/Multi/50016/2013] Funding Source: FCT
Fruit 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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据