Beschreibung
Food production and processing in developing countries generate high levels of food waste and by-products, may causing a negative environmental impact and significant expenses. For instance, fruit by-products, such as bagasse, peels, trimmings, stems, shells, bran, and seeds account for more than 50% of fresh fruit and present nutritional or functional content higher than the final processed product. Also, fruits and vegetables are also generated by damage during transportation, storage, and processing, increasing the accumulation of food waste. Many of these biomaterials are a source of valuable compounds such as proteins, lipids, starch, dietary fibers, micronutrients, bioactive compounds, and natural pigments. The existing body of work has shown that by-products, food waste and their extracts may be successfully incorporated into foodstuffs, as natural pigments, potentially used as a multifunctional natural additive with antioxidant, antimicrobial, and colorant properties. The aim of this review is to provide insights into food waste and by-products and their potential as new sources of carotenoids, as natural colorants.
Autorenporträt
Ana F. Vinha (PhD)-Prof. Auxiliar na Faculdade Ciências da Saúde, Universidade Fernando Pessoa, Porto, Portugal. Carla Sousa (PhD)-Prof. Associada na Faculdade Ciências da Saúde, Universidade Fernando Pessoa, Porto, Portugal. M. Beatriz P. P. Oliveira (PhD)-Prof. Catedrática na Faculdade Farmácia, Universidade Porto, Porto, Portugal.
