Basile Giulia, De Luca Lucia, Sorrentino Giovanni, Calabrese Martina, Esposito Mariarca, Pizzolongo Fabiana, Romano Raffaele
Department of Agricultural Sciences, University of Naples Federico II, Piazza Carlo di Borbone I, Portici (NA), Italy.
J Food Sci. 2024 Dec;89(12):8156-8174. doi: 10.1111/1750-3841.17487. Epub 2024 Nov 4.
Nowadays, there is a growing interest in food waste recovery by both consumers and companies. Food waste of plant origin is a source of bioactive compounds, such as phenolic acids, anthocyanins, flavonoids, phytosterols, carotenoids, and tocopherols, with well-known antioxidant, anti-glycemic, and antimicrobial properties. The use of green and sustainable technologies to recover bioactive compounds from food waste is a possible solution to valorize waste following the principles of green chemistry. Furthermore, today's consumers are more attracted, informed, and aware of the benefits associated with the consumption of functional foods, and with this in mind, the use of extracts rich in beneficial compounds obtained by green technologies from food waste can be a valid alternative to prepare functional foods. In this review, the recovery of polyphenols and fibers with green technologies from food waste for the formulation of functional foods was presented.
如今，消费者和企业对食品废弃物回收利用的兴趣与日俱增。植物源食品废弃物是生物活性化合物的来源，如酚酸、花青素、黄酮类化合物、植物甾醇、类胡萝卜素和生育酚，它们具有众所周知的抗氧化、抗血糖和抗菌特性。利用绿色可持续技术从食品废弃物中回收生物活性化合物，是遵循绿色化学原则实现废弃物增值的一种可能解决方案。此外，如今的消费者更容易被功能性食品所吸引，对其益处有更多了解和认识，因此，利用绿色技术从食品废弃物中获得的富含有益化合物的提取物，可成为制备功能性食品的有效替代品。在本综述中，介绍了利用绿色技术从食品废弃物中回收多酚和纤维用于功能性食品配方的情况。
