Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies
Mara Calleja-Gómez, Patricia Roig, Mirian Pateiro, Rubén Domínguez, José M. Lorenzo, Juana Fernández‐López, Manuel Viuda‐Martos, José Ángel Pérez‐Álvarez, Lorena Martínez‐Zamora, Gema Nieto, Rocío Peñalver, Celia Carrillo
Abstract
Innovative processing technologies have been extensively investigated over the last decade, as a sustainable way to recover high-added-value compounds from food by-products. In this sense, these alternative technologies have been optimized for a variety of plant-based matrices, demonstrating higher yields compared to conventional methods. However, the functionality of the extracts obtained have been mainly assessed based on the characterization of the compounds recovered or in terms of their bioactivity properties, but there is a lack of studies focused on the effect of these green technologies on the bioaccessibility/bioavailability of the compounds recovered. There is a challenge herein, since the health-related properties of a compound cannot be claimed until there is sufficient evidence to support that it reaches its biological targets.