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Food Research International Recommended articles
Volume 152, February 2022, 110871
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Agro-industrial by-products: Valuable sources

of bioactive compounds
Lívia Mateus Reguengo a , Mateus Kawata Salgaço b, Katia Sivieri b, c , Mário Roberto Maróstica Júnior a,
c

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https://doi.org/10.1016/j.foodres.2021.110871
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Highlights
• By-products are amply generated by agroindustries, from fruits to
marine products.

• Fruits by-products have the most studied and diverse

nutraceutical profile.

• By-products are related to biological effects (e.g. antitumor and

antioxidant).

• Focus in antioxidant capacity retards further studies of other

biological effects.

• Food by-products are suitable for phytochemical recovery or

ingredients development.

Abstract
In a world with eminent scarcity of natural resources and increasing
incidence of chronic diseases related to unhealthy eating habits, the search for
biologically active and environmentally friendly food products is raising
among customers. Agro-industrial by-products have caught special attention
from the scientific community for being an available, cost-effective and
sustainable source of a wide array of bioactive compounds. Review papers
frequently restrain their research to by-products derived from the production
of most worldwide consumed crops. Therefore, the aim of this review is to
summarize the latest overall research, which focus on the biological potential
of agro-industrial by-products and their bioactive compound profile,
targeting their application as food ingredients, including not only researches
with worldwide consumed crops, but also local foodstuff. A total of 152
research papers, browsed in 2 databases, and involving more than 30
countries were gathered. The richness of bioactive compounds of food by-
products from different industries, from fruits to marine products, is
ascertained throughout this review. The diversity of food residue being
investigated for their nutritional and biological capabilities and the content
of specific molecules in each food group are remarkable points. Higher
literature reports about fruits by-products may be explained by its wide range
of bioactive compounds, especially in Latin American fruits, which includes
all flavonoids subclasses, besides betaxanthins, carotenoids and phytosterols.
Researchers mainly focus on the quantification of fiber, polyphenols and
antioxidant capacity of the investigated by-products, obstructing the
investigation of specific biological activities, which are precisely related to the
main phytochemicals of the residue matrix, as each molecule has an
individual mechanism of action that should be considered when evaluating
its biological capabilities. Furthermore, the addition of food by-products has
also been advantageous in the production of fortified or enriched bakery,
dairy and meat products and functional beverages. All along this literature
review, it becomes clearer the high nutritional and nutraceutical value that
many by-products possess, besides their attested biological activities, such as
antioxidant, anticarcinogenic, antimicrobial, among others.
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Keywords
Food loss and waste; Sustainability; Circular economy; Biological activity;
Health benefits; Residue; Polyphenols; Flavonoids; Antioxidant capacity;
Phenolic acids

Abbreviations
3,4-DHPEA-EDA, dialdehydic form of elenolic acid linked to hydroxytyrosol;
AAE, ascorbic acid equivalents; AAPH, 2,2′-Azobis(2-amidinopropane)
dihydrochloride; ABTS, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid);
ACE, angiotensin converting enzyme; AKT, Protein kinase b; AMPK, 5′
adenosine monophosphate-activated protein kinase; CAT, catalase; CE,
catechin equivalents; CT, condensed tannins content; DCFH-DA, 2′,7′-
Dichlorodihydrofluorescein diacetate; DF, dietary fiber; EC50, half maximal
effect concentration ; EPE, epicatechin equivalents; FOs, feruloyl
oligosaccharides ; FRAP, ferric reducing antioxidant power; FSE, ferrous sulfate
equivalents; GAE, gallic acid equivalents; GI50, half maximal cell growth
inhibitory concentration; GP, grape pomace; GPx, glutathione peroxidase; Iba-1,
Ionized calcium binding adaptor molecule-1; IC50, half maximal inhibitory
concentration; IL, interleukin; iNOS, Inducible nitric oxide synthase; KAE, kojic
acid equivalents ; LPS, lipopolysaccharides; MAPK, mitogen-activated protein
kinase; MCP-1, monocyte chemoattractant protein 1; MIC, minimal inhibitory
concentration; mRNA, messenger ribonucleic acid; n-3, omega-3 fatty acid; NF-
κB, nuclear factor kappa b; NO, nitric oxide; Nrf2, nuclear factor erythroid 2–
related factor 2; ORAC, hydrophilic oxygen radical absorbance capacity; P13K,
Phosphoinositide 3-kinase; PUFAs, polyunsaturated fatty acids; Q3GE,
quercetin 3-glucoside equivalents; QE, quercetin equivalents; RE, rutin
equivalents; ROS, reactive oxygen species; SCFAs, short chain fatty acids; SOD,
superoxide dismutase; TAE, tannic acid equivalents; TE, Trolox equivalents;
TEAC, Trolox equivalent antioxidant capacity; TFC, total flavonoid content;
TLR4, toll-like receptor 4; TNF-α, tumor necrosis factor alpha; TPC, total
phenolic content

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