Valorization of agro-food by-products and their potential therapeutic applications

Mármol, Inés ; Quero, Javier ; Ibarz, Raquel ; Ferreira-Santos, Pedro ; Teixeira, José A. ; Rocha, Cristina M.R. ; Pérez-Fernández, Marta ; García-Juiz, Sandra ; Osada, Jesús (Universidad de Zaragoza) ; Martín-Belloso, Olga ; Rodríguez-Yoldi, María Jesús (Universidad de Zaragoza)

Resumen: Agro-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.

Idioma: Inglés

DOI: 10.1016/j.fbp.2021.06.003

Año: 2021

Publicado en: Food and Bioproducts Processing 128 (2021), 247-258
ISSN: 0960-3085

Factor impacto JCR: 5.105 (2021)

Categ. JCR: BIOTECHNOLOGY & APPLIED MICROBIOLOGY rank: 45 / 159 = 0.283 (2021) - Q2 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 38 / 144 = 0.264 (2021) - Q2 - T1
Categ. JCR: ENGINEERING, CHEMICAL rank: 38 / 142 = 0.268 (2021) - Q2 - T1

Factor impacto CITESCORE: 7.2 - Agricultural and Biological Sciences (Q1) - Chemical Engineering (Q1) - Biochemistry, Genetics and Molecular Biology (Q2)

Factor impacto SCIMAGO: 0.829 - Biotechnology (Q1) - Food Science (Q1) - Chemical Engineering (miscellaneous) (Q1)

Financiación: info:eu-repo/grantAgreement/ES/DGA/B16-20R
Financiación: info:eu-repo/grantAgreement/ES/ISCIII-CIBERObn/CB06-03-1012
Financiación: info:eu-repo/grantAgreement/ES/MINECO/SAF2016-75441-R
Financiación: info:eu-repo/grantAgreement/EUR/SUDOE/INTERREG/Redvalue-SOE1-PI-E0123

Tipo y forma: Article (PostPrint)

Área (Departamento): Área Fisiología (Dpto. Farmac.Fisiol.y Med.L.F.)
Área (Departamento): Área Bioquímica y Biolog.Mole. (Dpto. Bioq.Biolog.Mol. Celular)