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Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition

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  • María Ángeles Rivas

    (School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
    University Institute of Agro-Food Resources Research (INURA), Campus Universitario, University of Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain)

  • Rocío Casquete

    (School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
    University Institute of Agro-Food Resources Research (INURA), Campus Universitario, University of Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain)

  • Alberto Martín

    (School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
    University Institute of Agro-Food Resources Research (INURA), Campus Universitario, University of Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain)

  • María de Guía Córdoba

    (School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
    University Institute of Agro-Food Resources Research (INURA), Campus Universitario, University of Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain)

  • Emilio Aranda

    (School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
    University Institute of Agro-Food Resources Research (INURA), Campus Universitario, University of Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain)

  • María José Benito

    (School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
    University Institute of Agro-Food Resources Research (INURA), Campus Universitario, University of Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain)

Abstract

Nowadays, there is a growing interest in the extraction and identification of new high added-value compounds from the agro-food industry that will valorize the great amount of by-products generated. Many of these bioactive compounds have shown beneficial effects for humans in terms of disease prevention, but they are also of great interest in the food industry due to their effect of extending the shelf life of foods by their well-known antioxidant and antimicrobial activity. For this reason, an additional research objective is to establish the best conditions for obtaining these compounds from complex by-product structures without altering their activity or even increasing it. This review highlights recent work on the identification and characterization of bioactive compounds from vegetable by-products, their functional activity, new methodologies for the extraction of bioactive compounds from vegetables, possibly increasing their biological activity, and the future of the global functional food and nutraceuticals market.

Suggested Citation

  • María Ángeles Rivas & Rocío Casquete & Alberto Martín & María de Guía Córdoba & Emilio Aranda & María José Benito, 2021. "Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition," IJERPH, MDPI, vol. 18(11), pages 1-19, June.
    • Handle: RePEc:gam:jijerp:v:18:y:2021:i:11:p:5937-:d:566848
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    References listed on IDEAS

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    1. Didier Ndeh & Artur Rogowski & Alan Cartmell & Ana S. Luis & Arnaud Baslé & Joseph Gray & Immacolata Venditto & Jonathon Briggs & Xiaoyang Zhang & Aurore Labourel & Nicolas Terrapon & Fanny Buffetto &, 2017. "Correction: Corrigendum: Complex pectin metabolism by gut bacteria reveals novel catalytic functions," Nature, Nature, vol. 548(7669), pages 612-612, August.
    2. Didier Ndeh & Artur Rogowski & Alan Cartmell & Ana S. Luis & Arnaud Baslé & Joseph Gray & Immacolata Venditto & Jonathon Briggs & Xiaoyang Zhang & Aurore Labourel & Nicolas Terrapon & Fanny Buffetto &, 2017. "Complex pectin metabolism by gut bacteria reveals novel catalytic functions," Nature, Nature, vol. 544(7648), pages 65-70, April.
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