期刊
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
卷 6, 期 -, 页码 -出版社
FRONTIERS MEDIA SA
DOI: 10.3389/fsufs.2022.996562
关键词
agro-industrial by-products; phenolic compounds; extraction methods; antioxidants; inflammatory regulation
资金
- Indo-Italian Executive Programme of Scientific and Technological Cooperation [TPN: 63815 - FA]
Food and agro-industrial processing generate a significant amount of waste materials that can be excellent sources of functional bioactive molecules. Recovering these molecules not only benefits food sustainability but also various industrial applications. The extraction techniques play a crucial role in the recovery of bioactive compounds. In addition to conventional methods, numerous innovative techniques have been developed to extract these compounds more efficiently and sustainably.
Food and agro-industrial processing produce a great amount of side-stream and waste materials that are excellent sources of functional bioactive molecules such as phenolic compounds that recover them can be beneficial not only for food sustainability but also to human for many industrial applications such as flavor compounds and therapeutic applications such as antimicrobial and anti-inflammatory. The treatments and extraction techniques have major effects on the recovery of bioactive compounds. Along with the conventional extraction methods, numerous innovative techniques have been evolved and have been optimized to facilitate bioactive extraction more efficiently and sustainably. In this work, we have summarized the state-of-the-art technological approaches concerning novel extraction methods applied for five most produced crops in Italy; Grape Pomace (GP), Tomato Pomace (TP), Olive Pomace (OP), Citrus Pomace (CP), and Spent Coffee Grounds (SCG), presenting the extraction yield and the main class of phenolic classes, with the focus on their biological activity as an anti-inflammatory in vitro and in vivo studies via describing their molecular mechanism of action.
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