Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds

Abstract

Plant foods, their products and processing by-products are well recognized as important sources of phenolic compounds. Recent studies in this field have demonstrated that food processing by-products are often richer sources of bioactive compounds as compared with their original feedstock. However, their final application as a source of nutraceuticals and bioactives requires addressing certain hurdles and challenges. This review discusses recent knowledge advances in the use of plant food processing by-products as sources of phenolic compounds with special attention to the role of genetics on the distribution and biosynthesis of plant phenolics, as well as their profiling and screening, potential health benefits, and safety issues. The potentialities in health improvement from food phenolics in animal models and in humans is well substantiated, however, considering the emerging market of plant food by-products as potential sources of phenolic bioactives, more research in humans is deemed necessary.

A perspective on phenolic compounds, their potential health benefits, and international regulations: The revised Brazilian normative on food supplements

“…Therefore, as bioactive substances, they can be used in the formulation of food supplements. More than 8,000 phenolic compounds have been reported in the literature (de Camargo et al, 2018). However, as specified in the bioactive substances section (Table 1), Anvisa mentions the use of only some phenolics, namely chlorogenic acid, rutin, proanthocyanidins and α-tocopherol, this latter as "vitamin E".…”

Insoluble-Bound Polyphenols Released from Guarana Powder: Inhibition of Alpha-Glucosidase and Proanthocyanidin Profile

“…The presence of IBPP was reported for peanuts, beans, lentils, and soybeans, among other legumes [14][15][16][17]. Likewise, IBPP were investigated in various plant food by-products [18].…”

What is in a “Cup of Joe”? From green beans to spent grounds: a mini-review on coffee composition and health benefits

“…Although brewing methods are efficient in extracting most of the caffeine and CGA from coffee beans, certain compounds are not easily extracted and are discarded as spent grounds. Therefore, similar to other agro-industrial waste (de Camargo et al, 2018;Shahidi et al, 2019), spent coffee could be a valuable source of bioactive compounds. Bravo et al (2013) investigated different processing conditions on the extraction of bioactive compounds from spent coffee, including different solvent systems, number of extraction cycles, pH, etc.…”