可持续发展目标框架内的酚类抗氧化剂：我们离零废弃物还有多远？

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2024-03-30 DOI:10.1016/j.cofs.2024.101163

Gabriela B Rasera , Raquel Bridi , Renan Danielski , Fereidoon Shahidi , Adriano C de Camargo

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引用次数: 0

摘要

没有 B 星球！这句话每天都在使用，部分原因在于当前的线性经济模式。对自然资源的无限制利用和作为废弃物的副产品的产生，忽视了可利用的原材料是有限的这一事实。与此相反，循环经济为食品发展带来了新的视角，可以最大限度地减少食品浪费和/或在生产链中重新引入食品副产品。在食品加工过程中产生富含生物活性化合物的副产品，以及对天然添加剂和/或含有生物活性化合物的功能性食品开发的需求已成为现实。在此背景下，本小型综述旨在简要总结有关天然酚类抗氧化剂的缺失点，以 "填补空白"。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Phenolic antioxidants in the framework of Sustainable Development Goals: how far are we from zero waste?

‘There is no planet B!’ This sentence is commonly used every day, partially because of the current model of the linear economy. The unlimited use of natural resources and generation of by-products as discards disregards the fact that the available source materials are limited. In contrast, the circular economy brings a new perspective of food development to minimize food waste and/or reintroduce food by-products in the production chain. The generation of by-products enriched in bioactive compounds during food processing is a reality, along with the demand for natural additives and/or functional food development with bioactive compounds. Looking into this context, the aim of this mini review is to briefly summarize the missing points to ‘close the circle’ regarding natural phenolic antioxidants.

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来源期刊

Current Opinion in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

18.40

自引率

4.00%

发文量

157

审稿时长

92 days

期刊介绍： Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.