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Cited by 361

The DOI matches its Crossref record; 182 of the 182 references it cites were found in a registry or an index.

Agro-Food Byproducts as a New Source of Natural Food Additives

Open access
Faustino, Margarida, Veiga, Mariana, Sousa, Pedro, Costa, Eduardo M., Silva, Sara, Pintado, Manuela·2019·Molecules
DOI 10.3390/molecules24061056
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Abstract

Nowadays, the agro-food industry generates high amounts of byproducts that may possess added value compounds with high functionality and/or bioactivity. Additionally, consumers’ demand for healthier foodstuffs has increased over the last years, and thus the food industry has strived to answer this challenge. Byproducts are generally secondary products derived from primary agro-food production processes and represent an interesting and cheaper source of potentially functional ingredients, such as peptides, carotenoids, and phenolic compounds, thus promoting a circular economy concept. The existing body of work has shown that byproducts and their extracts may be successfully incorporated into foodstuffs, for instance, phenolic compounds from eggplant can be potentially used as a mulfitunctional food additive with antimicrobial, antioxidant, and food colorant properties. As such, the aim of this review is to provide insights into byproducts and their potential as new sources of foodstuffs additives.

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Metadata

Authors
Faustino, M., Veiga, M., Sousa, P., Costa, E. M., Silva, S., & Pintado, M.
Venue
Molecules
Publisher
MDPI AG
Published
2019-03-18
Volume
24
Issue
6
Pages
1056
ISSN
1420-3049 (ISSN-L)
DOI
10.3390/molecules24061056
OpenAlex
W2921081654
Cited by
361
References
182
FWCI
20.41
Type
journal article
Language
en
Open access
gold
Licence
creativecommons.org/licenses/by/4.0/ (vor)
Funders
  • Fundação para a Ciência e a Tecnologia (UID/Multi/50016/2013, POCI-01-0145-FEDER-016403)
  • Agência Nacional de Inovação (17819)
  • European Regional Development Fund (PDR2020-101-030775)

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CoChat. (2026). Citation check: Agro-Food Byproducts as a New Source of Natural Food Additives. https://app.cochat.ai/papers/10.3390/molecules24061056
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Faustino, M., Veiga, M., Sousa, P., Costa, E. M., Silva, S., & Pintado, M. (2019). Agro-Food Byproducts as a New Source of Natural Food Additives. Molecules. https://doi.org/10.3390/molecules24061056

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