Pouya Mohammadnezhad, Alberto Valdés, Gerardo Álvarez-Rivera
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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.
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.
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