000130588 001__ 130588
000130588 005__ 20240126184245.0
000130588 0247_ $$2doi$$a10.1016/j.fbp.2021.06.003
000130588 0248_ $$2sideral$$a127101
000130588 037__ $$aART-2021-127101
000130588 041__ $$aeng
000130588 100__ $$aMármol, Inés
000130588 245__ $$aValorization of agro-food by-products and their potential therapeutic applications
000130588 260__ $$c2021
000130588 5060_ $$aAccess copy available to the general public$$fUnrestricted
000130588 5203_ $$aAgro-food industries generate a huge amount of fruit and vegetable wastes. These residues are composed by structural parts (leaves, peels, pulps, seeds, roots and stems) after the extraction of their juices, and they are rich in bioactive compounds such polyphenols, protein, carbohydates, fibre, lignin, lipids and minerals. Therefore, these wastes constitute a source of bioactive compunds and their valorization leads to a circular economy in which industry and society benefit. Between the component of the residues, polyphenols compounds may contribute to prevent or treated cancer, neurodegenerative and cardiovascular diseases, among others. The aim of this work was the study of the potential therapeutic effect of fruit and vegetable extracts (peach, apple, cucumber and red pepper) obtained by ultrasounds, on different lines of cancer cells (colon, liver and breast) and on oxidative stress in a healthy colon. The results showed that extracts rich in polyphenols had an antiproliferativeeffect against tumor cells and their action was improved by encapsulation in maltodextrin. Encapsulation also increased the protection against oxidative stress in intestinal cells. This study opened the gate to use the extracts from fruit and vegetable wastes as pharmaceutical excipients, food additives, nutraceutical products or functional foods for therapeutic purposes and prevention of diseases related to oxidative stress.
000130588 536__ $$9info:eu-repo/grantAgreement/ES/DGA/B16-20R$$9info:eu-repo/grantAgreement/ES/ISCIII-CIBERObn/CB06-03-1012$$9info:eu-repo/grantAgreement/ES/MINECO/SAF2016-75441-R$$9info:eu-repo/grantAgreement/EUR/SUDOE/INTERREG/Redvalue-SOE1-PI-E0123
000130588 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000130588 590__ $$a5.105$$b2021
000130588 591__ $$aBIOTECHNOLOGY & APPLIED MICROBIOLOGY$$b45 / 159 = 0.283$$c2021$$dQ2$$eT1
000130588 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b38 / 144 = 0.264$$c2021$$dQ2$$eT1
000130588 591__ $$aENGINEERING, CHEMICAL$$b38 / 142 = 0.268$$c2021$$dQ2$$eT1
000130588 592__ $$a0.829$$b2021
000130588 593__ $$aBiotechnology$$c2021$$dQ1
000130588 593__ $$aFood Science$$c2021$$dQ1
000130588 593__ $$aChemical Engineering (miscellaneous)$$c2021$$dQ1
000130588 594__ $$a7.2$$b2021
000130588 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000130588 700__ $$0(orcid)0009-0001-5345-6947$$aQuero, Javier
000130588 700__ $$aIbarz, Raquel
000130588 700__ $$aFerreira-Santos, Pedro
000130588 700__ $$aTeixeira, José A.
000130588 700__ $$aRocha, Cristina M.R.
000130588 700__ $$aPérez-Fernández, Marta
000130588 700__ $$aGarcía-Juiz, Sandra
000130588 700__ $$0(orcid)0000-0002-8251-8457$$aOsada, Jesús$$uUniversidad de Zaragoza
000130588 700__ $$aMartín-Belloso, Olga
000130588 700__ $$0(orcid)0000-0002-3595-7668$$aRodríguez-Yoldi, María Jesús$$uUniversidad de Zaragoza
000130588 7102_ $$11012$$2410$$aUniversidad de Zaragoza$$bDpto. Farmac.Fisiol.y Med.L.F.$$cÁrea Fisiología
000130588 7102_ $$11002$$2060$$aUniversidad de Zaragoza$$bDpto. Bioq.Biolog.Mol. Celular$$cÁrea Bioquímica y Biolog.Mole.
000130588 773__ $$g128 (2021), 247-258$$pFood bioprod. process.$$tFood and Bioproducts Processing$$x0960-3085
000130588 8564_ $$s1785855$$uhttps://zaguan.unizar.es/record/130588/files/texto_completo.pdf$$yPostprint
000130588 8564_ $$s2013800$$uhttps://zaguan.unizar.es/record/130588/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000130588 909CO $$ooai:zaguan.unizar.es:130588$$particulos$$pdriver
000130588 951__ $$a2024-01-26-18:12:36
000130588 980__ $$aARTICLE