By-products of plant food processing as a source of functional compounds - recent developments.
Schieber A., Stintzing F. C., Carle R.
Author Affiliation: Section Plant Foodstuff Technology, Institute of Food Technology, Hohenheim University, Garbenstrasse 25, D-70599 Stuttgart, Germany.
Trends in Food Science & Technology 12 : 401-413
Abstract : There is a rapidly growing body of literature covering the role of plant secondary metabolites in food and their potential effects on human health. Furthermore, consumers are increasingly aware of diet-related health problems, therefore demanding natural ingredients which are expected to be safe and health-promoting. By-products of plant food processing represent a major disposal problem for the industry concerned, but they are also promising sources of compounds which may be used because of their favourable technological or nutritional properties. The purpose of this review is to highlight the potential of selected by-products as a source of functional compounds.