Vilas-Boas Ana A, Pintado Manuela, Oliveira Ana L S
CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
Foods. 2021 Jul 6;10(7):1564. doi: 10.3390/foods10071564.
Although synthetic bioactive compounds are approved in many countries for food applications, they are becoming less and less welcome by consumers. Therefore, there has been an increasing interest in replacing these synthetic compounds by natural bioactive compounds. These natural compounds can be used as food additives to maintain the food quality, food safety and appeal, and as food supplements or nutraceuticals to correct nutritional deficiencies, maintain a suitable intake of nutrients, or to support physiological functions, respectively. Recent studies reveal that numerous food wastes, particularly fruit and vegetables byproducts, are a good source of bioactive compounds that can be extracted and reintroduced into the food chain as natural food additives or in food matrices for obtaining nutraceuticals and functional foods. This review addresses general questions concerning the use of fruit and vegetables byproducts as new sources of natural bioactive compounds that are being addressed to foods as natural additives and supplements. Those bioactive compounds must follow the legal requirements and evaluations to assess the risks for human health and their toxicity must be considered before being launched into the market. To overcome the potential health risk while increasing the biological activity, stability and biodistribution of the supplements' technological alternatives have been studied such as encapsulation of bioactive compounds into micro or nanoparticles or nanoemulsions. This will allow enhancing the stability and release along the gastrointestinal tract in a controlled manner into the specific tissues. This review summarizes the valorization path that a bioactive compound recovered from an agro-food waste can face from the moment their potentialities are exhibited until it reaches the final consumer and the safety and toxicity challenges, they may overcome.
尽管合成生物活性化合物在许多国家已被批准用于食品应用，但它们越来越不受消费者欢迎。因此，用天然生物活性化合物替代这些合成化合物的兴趣与日俱增。这些天然化合物可用作食品添加剂以维持食品质量、食品安全和吸引力，还可分别用作食品补充剂或营养保健品，以纠正营养缺乏、维持适当的营养摄入或支持生理功能。最近的研究表明，大量的食物废弃物，特别是水果和蔬菜副产品，是生物活性化合物的良好来源，这些化合物可以被提取出来，并作为天然食品添加剂重新引入食物链，或用于食品基质中以获得营养保健品和功能性食品。本综述探讨了有关将水果和蔬菜副产品用作天然生物活性化合物新来源的一般性问题，这些化合物正被用作食品的天然添加剂和补充剂。这些生物活性化合物必须符合法律要求并经过评估，以评估对人类健康的风险，并且在投放市场之前必须考虑其毒性。为了在增加补充剂的生物活性、稳定性和生物分布的同时克服潜在的健康风险，人们研究了诸如将生物活性化合物封装到微纳米颗粒或纳米乳液中的技术替代方案。这将使稳定性提高，并以可控的方式沿胃肠道释放到特定组织中。本综述总结了从农业食品废弃物中回收的生物活性化合物从展现其潜力到最终到达消费者所面临的增值路径，以及它们可能克服的安全性和毒性挑战。
