Food Processing By-Products as Natural Sources of Antioxidants: A Mini Review

Abstract

Tel. 269-349-9711 E-mail: ctian@kalsec.com The growing interest in the replacement of synthetic food antioxidants has led to mul- Special Edition 2 tiple investigations in the field of naturally-sourced antioxidants. The search for cost-efficient Article Ref. #: 1000AFTNSOJSE2102 natural antioxidants has led to the exploration with raw materials of residual origin. The present review starts with an introduction of lipid oxidation and the antioxidant mechanisms, as well as the most recent research on the recovery and utilization of food processing wastes. Most stud- Article History ies found high levels of compounds with antioxidant activities in waste materials, encompass- Received: January 25th, 2016 ing a wide category of fruits and vegetables, roots and tubers, grains and seeds; a majority of Accepted: March 9th, 2016 these natural materials contains phenolic acids and flavonoids. Also, the levels of actives in the Published: March 14th, 2016 wastes are usually found to be higher than the actual products. Gaps in the area of by-products research as well as constraints of waste exploitation are also discussed. Citation Tian X. Food processing by-products