食品副产品的生物活性:最新见解

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

Current Opinion in Food Science Pub Date : 2023-08-01 DOI:10.1016/j.cofs.2023.101065

Pouya Mohammadnezhad, Alberto Valdés, Gerardo Álvarez-Rivera

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引用次数: 0

摘要

农业食品工业产生的副产品是潜在的健康促进化合物的一个有趣而有价值的来源。越来越多的科学证据强调了食品相关生物活性化合物在预防或改善某些疾病中的作用。在这方面，高效和可持续的提取程序，以及随后利用高通量生物分析和组学技术进行的全面化学和功能表征，代表着科学支持新的食品相关生物活性分子的健康声明的重大方法进步。这篇简短的综述批判性地总结了选定的尖端科学研究，这些研究涉及从食品副产品中获得和评估新功能成分的生物活性的先进策略。

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Bioactivity of food by-products: an updated insight

The by-products generated by agri-food industries represent an interesting and valuable source of potential health-promoting compounds. Increasing scientific evidences highlight the role of food-related bioactive compounds in the prevention or amelioration of some diseases. In this regard, efficient and sustainable extraction procedures, followed by comprehensive chemical and functional characterization with high-throughput bioanalytical and omics technologies, represent significant methodological advances to scientifically support health claims of new food-related bioactive molecules. This short review critically summarizes selected cutting-edge scientific investigations dealing with advanced strategies to obtain and evaluate the biological activity of new functional ingredients from food by-products.

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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.