Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles
In the last decades, evidence has indicated the beneficial properties of dietary polyphenols. In vitro and in vivo studies support that the regular intake of these compounds may be a strategy to reduce the risks of some chronic non-communicable diseases. Despite their beneficial properties, they are...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-05-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1144677/full |
| _version_ | 1797821524194885632 |
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| author | Thiécla Katiane Osvaldt Rosales João Paulo Fabi João Paulo Fabi João Paulo Fabi |
| author_facet | Thiécla Katiane Osvaldt Rosales João Paulo Fabi João Paulo Fabi João Paulo Fabi |
| author_sort | Thiécla Katiane Osvaldt Rosales |
| collection | DOAJ |
| description | In the last decades, evidence has indicated the beneficial properties of dietary polyphenols. In vitro and in vivo studies support that the regular intake of these compounds may be a strategy to reduce the risks of some chronic non-communicable diseases. Despite their beneficial properties, they are poorly bioavailable compounds. Thus, the main objective of this review is to explore how nanotechnology improves human health while reducing environmental impacts with the sustainable use of vegetable residues, from extraction to the development of functional foods and supplements. This extensive literature review discusses different studies based on the application of nanotechnology to stabilize polyphenolic compounds and maintain their physical–chemical stability. Food industries commonly generate a significant amount of solid waste. Exploring the bioactive compounds of solid waste has been considered a sustainable strategy in line with emerging global sustainability needs. Nanotechnology can be an efficient tool to overcome the challenge of molecular instability, especially using polysaccharides such as pectin as assembling material. Complex polysaccharides are biomaterials that can be extracted from citrus and apple peels (from the juice industries) and constitute promising wall material stabilizing chemically sensitive compounds. Pectin is an excellent biomaterial to form nanostructures, as it has low toxicity, is biocompatible, and is resistant to human enzymes. The potential extraction of polyphenols and polysaccharides from residues and their inclusion in food supplements may be a possible application to reduce environmental impacts and constitutes an approach for effectively including bioactive compounds in the human diet. Extracting polyphenolics from industrial waste and using nanotechnology may be feasible to add value to food by-products, reduce impacts on nature and preserve the properties of these compounds. |
| first_indexed | 2024-03-13T09:54:00Z |
| format | Article |
| id | doaj.art-d24395f9cf5a405d82be337e8a8180d1 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-03-13T09:54:00Z |
| publishDate | 2023-05-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-d24395f9cf5a405d82be337e8a8180d12023-05-24T04:48:43ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2023-05-011010.3389/fnut.2023.11446771144677Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticlesThiécla Katiane Osvaldt Rosales0João Paulo Fabi1João Paulo Fabi2João Paulo Fabi3Department of Food Science and Experimental Nutrition, School of Pharmaceutical Science, University of São Paulo, São Paulo, SP, BrazilDepartment of Food Science and Experimental Nutrition, School of Pharmaceutical Science, University of São Paulo, São Paulo, SP, BrazilFood Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo, SP, BrazilFood and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, SP, BrazilIn the last decades, evidence has indicated the beneficial properties of dietary polyphenols. In vitro and in vivo studies support that the regular intake of these compounds may be a strategy to reduce the risks of some chronic non-communicable diseases. Despite their beneficial properties, they are poorly bioavailable compounds. Thus, the main objective of this review is to explore how nanotechnology improves human health while reducing environmental impacts with the sustainable use of vegetable residues, from extraction to the development of functional foods and supplements. This extensive literature review discusses different studies based on the application of nanotechnology to stabilize polyphenolic compounds and maintain their physical–chemical stability. Food industries commonly generate a significant amount of solid waste. Exploring the bioactive compounds of solid waste has been considered a sustainable strategy in line with emerging global sustainability needs. Nanotechnology can be an efficient tool to overcome the challenge of molecular instability, especially using polysaccharides such as pectin as assembling material. Complex polysaccharides are biomaterials that can be extracted from citrus and apple peels (from the juice industries) and constitute promising wall material stabilizing chemically sensitive compounds. Pectin is an excellent biomaterial to form nanostructures, as it has low toxicity, is biocompatible, and is resistant to human enzymes. The potential extraction of polyphenols and polysaccharides from residues and their inclusion in food supplements may be a possible application to reduce environmental impacts and constitutes an approach for effectively including bioactive compounds in the human diet. Extracting polyphenolics from industrial waste and using nanotechnology may be feasible to add value to food by-products, reduce impacts on nature and preserve the properties of these compounds.https://www.frontiersin.org/articles/10.3389/fnut.2023.1144677/fullantioxidantsbioactive compoundsdietary polyphenolsfood industrydietary supplementspolysaccharides |
| spellingShingle | Thiécla Katiane Osvaldt Rosales João Paulo Fabi João Paulo Fabi João Paulo Fabi Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles Frontiers in Nutrition antioxidants bioactive compounds dietary polyphenols food industry dietary supplements polysaccharides |
| title | Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles |
| title_full | Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles |
| title_fullStr | Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles |
| title_full_unstemmed | Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles |
| title_short | Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles |
| title_sort | valorization of polyphenolic compounds from food industry by products for application in polysaccharide based nanoparticles |
| topic | antioxidants bioactive compounds dietary polyphenols food industry dietary supplements polysaccharides |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2023.1144677/full |
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