Agroindustrial Residues as Sources of Nutrients and Phenolic Compounds
The present work describes the nutrients and phenolic compounds contained in diverse agroindustrial residues (AIR). The AIR could derive in problems that compromise the nutrition and health of the most vulnerable populations if they are not properly used. Therefore, it is important to create alterna...
محفوظ في:
| المؤلفون الرئيسيون: | , , , |
|---|---|
| التنسيق: | Online |
| اللغة: | spa |
| منشور في: |
Universida de Sonora
2023
|
| الوصول للمادة أونلاين: | https://epistemus.unison.mx/index.php/epistemus/article/view/265 |
| الوسوم: |
إضافة وسم
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|
| الملخص: | The present work describes the nutrients and phenolic compounds contained in diverse agroindustrial residues (AIR). The AIR could derive in problems that compromise the nutrition and health of the most vulnerable populations if they are not properly used. Therefore, it is important to create alternatives that contribute to counteract the problem, from food production to the consumer's table. AIR from fruits, vegetables, cereals and oilseeds contain nutrients and phenolic compounds that can be beneficial to health, due to their antioxidant, anti-inflammatory and antidiabetic effects, among others. The AIR could also be used in food development, due to their techno-functional characteristics such as the capability to act as gelling, emulsifying, stabilizing, and thickening agents. Accordingly, a second use of AIR is promising, however, there are still some challenges to be solved, such as process scaling and optimizing its extraction. |
|---|
