Bioproducts from forest biomass II. Bioactive compounds from the steam-distillation by-products of Cupressus lusitanica Mill. and Cistus ladanifer L. wastes

Tavares, Cláudia S.; Martins, Alice; Miguel, Maria Graça; Carvalheiro, Florbela; Duarte, Luís C.; Gameiro, José A.; Figueiredo, A. Cristina; Roseiro, Luísa B.

doi:10.1016/j.indcrop.2020.112991

Cited by 16 publications

(6 citation statements)

References 48 publications

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“…Their presence has been assessed in different by-products of the agri-food industry, such as green tea processing residues and acorn, chestnut and persimmon hulls and starch, showing antioxidant or antimicrobial properties, among others [ 107 ]. More recently, other studies have also addressed the possibility of recovering tannins from a secondary residue, such as distilled waste by-products remaining after the steam distillation of the underutilized biomass of specific trees [ 108 ]. Additionally, other experiments have been focused on assessing the bioavailability of tannins and the cellular level where they are located, i.e., they were found inside the cell lumen of parenchymatic cells and the vessels of chestnut wood [ 109 ].…”

Section: Valorization Approach and Concluding Remarksmentioning

confidence: 99%

By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization

Fraga-Corral

Otero

Echave

et al. 2021

Foods

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During recent decades, consumers have been continuously moving towards the substitution of synthetic ingredients of the food industry by natural products, obtained from vegetal, animal or microbial sources. Additionally, a circular economy has been proposed as the most efficient production system since it allows for reducing and reutilizing different wastes. Current agriculture is responsible for producing high quantities of organic agricultural waste (e.g., discarded fruits and vegetables, peels, leaves, seeds or forestall residues), that usually ends up underutilized and accumulated, causing environmental problems. Interestingly, these agri-food by-products are potential sources of valuable bioactive molecules such as tannins. Tannins are phenolic compounds, secondary metabolites of plants widespread in terrestrial and aquatic natural environments. As they can be found in plenty of plants and herbs, they have been traditionally used for medicinal and other purposes, such as the leather industry. This fact is explained by the fact that they exert plenty of different biological activities and, thus, they entail a great potential to be used in the food, nutraceutical and pharmaceutical industry. Consequently, this review article is directed towards the description of the biological activities exerted by tannins as they could be further extracted from by-products of the agri-food industry to produce high-added-value products.

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Section: Valorization Approach and Concluding Remarksmentioning

confidence: 99%

By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization

Fraga-Corral

Otero

Echave

et al. 2021

Foods

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“…Besides foods and food-related products, CE has been also been used to characterize the polyphenolic profile in other natural sources, such as by-products from plants, that could have uses in the food industry [63], or plants used in traditional medicine [64,65], for instance. This is the case of the application of a CZE method using direct UV detection to quantify rosmarinic and carnosic acids in 14 different Salvia samples [66].…”

Section: Secondary Metabolitesmentioning

confidence: 99%

Capillary electromigration methods for food analysis and Foodomics: Advances and applications in the period February 2019–February 2021

et al. 2021

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This work presents a revision of the main applications of capillary electromigration methods in food analysis and Foodomics. Articles that were published during the period February 2019‐February 2021 are included. The work shows the multiple CE methods that have been developed and applied to analyze different types of molecules in foods. Namely, CE methods have been applied to analyze amino acids, biogenic amines, carbohydrates, chiral compounds, contaminants, DNAs, food additives, heterocyclic amines, lipids, secondary metabolites, peptides, pesticides, phenols, pigments, polyphenols, proteins, residues, toxins, vitamins, small organic and inorganic compounds, as well as other minor compounds. The last results on the use of CE for monitoring food interactions and food processing, including recent microchips developments and new applications of CE in Foodomics, are discussed too. The new procedures of CE to investigate food quality and safety, nutritional value, storage and bioactivity are also included in the present review work.

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“…Bioproducts refer to a wide range of products derived from biological sources such as plants, animals, and microorganisms. These can be categorized into different types, including biofuels, bioplastics, biomaterials, and nanomaterials [19][20][21]. Bioactive compounds are diverse natural substances that can significantly support human health and body functions [22][23][24].…”

Section: Introductionmentioning

confidence: 99%

Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and Applications

Faria,

Carvalho,

Conte-Junior

2023

Fermentation

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Significant amounts of fermented food waste are generated worldwide, promoting an abundance of residual biomass that can be used as raw material to extract bioactive peptides, fermentable sugars, polyphenols, and valuable compounds for synthesizing bioproducts. Therefore, generating these high-value-added products reduces the environmental impact caused by waste disposal and increases the industrial economic value of the final products. This review presents opportunities for synthesizing bioproducts and recovering bioactive compounds (employing wastes and byproducts from fermented sources) with several biological properties to support their consumption as dietary supplements that can benefit human health. Herein, the types of fermented food waste and byproducts (i.e., vegetables, bread wastes, dairy products, brewing, and winery sources), pre-treatment processes, the methods of obtaining products, the potential health benefits observed for the bioactive compounds recovered, and other technological applications of bioproducts are discussed. Therefore, there is currently a tendency to use these wastes to boost bioeconomic policies and support a circular bioeconomy approach that is focused on biorefinery concepts, biotechnology, and bioprocesses.

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Bioproducts from forest biomass II. Bioactive compounds from the steam-distillation by-products of Cupressus lusitanica Mill. and Cistus ladanifer L. wastes

Cited by 16 publications

References 48 publications

By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization

By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization

Capillary electromigration methods for food analysis and Foodomics: Advances and applications in the period February 2019–February 2021

Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and Applications

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