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By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization

During recent decades, consumers have been continuously moving towards the substitution of synthetic ingredients of the food industry by natural products, obtained from vegetal, animal or microbial sources. Additionally, a circular economy has been proposed as the most efficient production system si...

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Autores principales: Fraga-Corral, María, Otero, Paz, Echave, Javier, Garcia-Oliveira, Paula, Carpena, Maria, Jarboui, Amira, Nuñez-Estevez, Bernabé, Simal-Gandara, Jesus, Prieto, Miguel A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7827785/
https://www.ncbi.nlm.nih.gov/pubmed/33440730
http://dx.doi.org/10.3390/foods10010137
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author Fraga-Corral, María
Otero, Paz
Echave, Javier
Garcia-Oliveira, Paula
Carpena, Maria
Jarboui, Amira
Nuñez-Estevez, Bernabé
Simal-Gandara, Jesus
Prieto, Miguel A.
author_facet Fraga-Corral, María
Otero, Paz
Echave, Javier
Garcia-Oliveira, Paula
Carpena, Maria
Jarboui, Amira
Nuñez-Estevez, Bernabé
Simal-Gandara, Jesus
Prieto, Miguel A.
author_sort Fraga-Corral, María
collection PubMed
description During recent decades, consumers have been continuously moving towards the substitution of synthetic ingredients of the food industry by natural products, obtained from vegetal, animal or microbial sources. Additionally, a circular economy has been proposed as the most efficient production system since it allows for reducing and reutilizing different wastes. Current agriculture is responsible for producing high quantities of organic agricultural waste (e.g., discarded fruits and vegetables, peels, leaves, seeds or forestall residues), that usually ends up underutilized and accumulated, causing environmental problems. Interestingly, these agri-food by-products are potential sources of valuable bioactive molecules such as tannins. Tannins are phenolic compounds, secondary metabolites of plants widespread in terrestrial and aquatic natural environments. As they can be found in plenty of plants and herbs, they have been traditionally used for medicinal and other purposes, such as the leather industry. This fact is explained by the fact that they exert plenty of different biological activities and, thus, they entail a great potential to be used in the food, nutraceutical and pharmaceutical industry. Consequently, this review article is directed towards the description of the biological activities exerted by tannins as they could be further extracted from by-products of the agri-food industry to produce high-added-value products.
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spelling pubmed-78277852021-01-25 By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization Fraga-Corral, María Otero, Paz Echave, Javier Garcia-Oliveira, Paula Carpena, Maria Jarboui, Amira Nuñez-Estevez, Bernabé Simal-Gandara, Jesus Prieto, Miguel A. Foods Review During recent decades, consumers have been continuously moving towards the substitution of synthetic ingredients of the food industry by natural products, obtained from vegetal, animal or microbial sources. Additionally, a circular economy has been proposed as the most efficient production system since it allows for reducing and reutilizing different wastes. Current agriculture is responsible for producing high quantities of organic agricultural waste (e.g., discarded fruits and vegetables, peels, leaves, seeds or forestall residues), that usually ends up underutilized and accumulated, causing environmental problems. Interestingly, these agri-food by-products are potential sources of valuable bioactive molecules such as tannins. Tannins are phenolic compounds, secondary metabolites of plants widespread in terrestrial and aquatic natural environments. As they can be found in plenty of plants and herbs, they have been traditionally used for medicinal and other purposes, such as the leather industry. This fact is explained by the fact that they exert plenty of different biological activities and, thus, they entail a great potential to be used in the food, nutraceutical and pharmaceutical industry. Consequently, this review article is directed towards the description of the biological activities exerted by tannins as they could be further extracted from by-products of the agri-food industry to produce high-added-value products. MDPI 2021-01-11 /pmc/articles/PMC7827785/ /pubmed/33440730 http://dx.doi.org/10.3390/foods10010137 Text en © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Fraga-Corral, María
Otero, Paz
Echave, Javier
Garcia-Oliveira, Paula
Carpena, Maria
Jarboui, Amira
Nuñez-Estevez, Bernabé
Simal-Gandara, Jesus
Prieto, Miguel A.
By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization
title By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization
title_full By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization
title_fullStr By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization
title_full_unstemmed By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization
title_short By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization
title_sort by-products of agri-food industry as tannin-rich sources: a review of tannins’ biological activities and their potential for valorization
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7827785/
https://www.ncbi.nlm.nih.gov/pubmed/33440730
http://dx.doi.org/10.3390/foods10010137
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