| Title | Reuse of fruits and vegetables biowaste for sustainable development of natural ingredients |
|---|---|
| ID_Doc | 23969 |
| Authors | Oliveira, TCG; Caleja, C; Oliveira, MBPP; Pereira, E; Barros, L |
| Title | Reuse of fruits and vegetables biowaste for sustainable development of natural ingredients |
| Year | 2023 |
| Published | |
| Abstract | Considering the annual waste in the food sector that occurs throughout the value chain, it is important to establish strategic measures to reduce, value and reintroduce them into the industrial sector. Additionally, the constant search for the development of sustainable strategies to promote safe and healthy products for consumers has gained great prominence. Biowastes from fruits and vegetables present in their composition an excellent source of compounds of interest, which can be reused in different technological routes, providing added value in the industrial, socioeconomic and therapeutic sectors. In particular, the phenolic compounds present in fruit and vegetable biowastes, have bioactive and preservative characteristics that are excellent candidates for the development of natural ingredients that can be substitutes for synthetic preservatives. As the list of identified phenolic compounds is extensive and accessible, the interest in these compounds is gaining more and more prominence, since the use of ingredients of synthetic origin is being delayed by actions harmful to the health of the consumer. Phenolic compounds, in addition to having preservative capacity, such as antioxidant and antimicrobial capacity, are also known for their anti-inflammatory, anticancer, antidiabetic, antiallergic and other biological properties, which increases the interest in their use in functional and nutraceutical preparations. Based on this, this review gathers information on the impacts that the exacerbated generation of fruit and vegetable waste can generate in the environmental, economic and social sectors, as well as lists different ways of reusing these wastes, highlighting the characteristics of phenolic compounds. |
| https://doi.org/10.1016/j.fbio.2023.102711 |
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