Grape Winemaking By-Products: Current Valorization Strategies and Their Value as Source of Tannins with Applications in Food and Feed.

Grape ( L.) is one of the most extensively cultivated crops in temperate climates, with its primary fate being wine production, which is paired with a great generation of grape pomace (GP). GP contains a plethora of antioxidant phenolic compounds, being well-known for its high content of various tannins, liable for the astringency of this fruit.

Microbial conversion of vegetable waste for flavor additives via solid-state fermentation: a comprehensive review.

Flavor is a key factor in consumer choice and food acceptance. Currently, the vast majority of food flavor additives are produced by chemical synthesis. However, alternative production methods have been explored to meet consumer demands for "clean label" foods and "natural" additives.

Therapeutic and Preventive Potential of Plant-Derived Antioxidant Nutraceuticals.

Oxidative stress and its relation to the onset of several chronic diseases have been increasingly highlighted in recent years. In parallel, there has been an increasing interest in the antioxidant properties of phytochemicals. Phytochemicals are products of plant secondary metabolism, including structural polysaccharides, unsaturated fatty acids, pigments (chlorophylls, carotenoids, and anthocyanins), or phenolic compounds.

Phytochemical diversity and biological activities of Hypericum japonicum and Hypericum sampsonii: potential for natural product-based food applications.

This study characterizes two species of the genus Hypericum to envisage their applicability as effective and versatile functional foods, dietary supplements, and food preservatives. A wide phenolic composition was found in both extracts, highlighting flanovoids for H. japonicum and xanthones for H.

Flowers: Overview of Chemistry, Functionality, and Technological Applications.

Bitter orange ( L.), a member of the Rutaceae family, finds global utility in both the treatment of various ailments and its role as a rootstock for species in agriculture. Various parts of L.

Metabolite Profiling of Macroalgae: Biosynthesis and Beneficial Biological Properties of Active Compounds.

Macroalgae are known as abundant sources of phytochemicals, which offer a plethora of beneficial biological properties. Besides being the most notable classes of compounds found in macroalgae, phlorotannins, bromophenols, and terpenoids comprise some of the most relevant for their biological properties. Phlorotannins, mainly prevalent in brown algae and structurally characterized as complex polyphenolic compounds derived from phloroglucinol units, possess robust antioxidant, anti-inflammatory, antitumor, and cytotoxic activities, modulated by factors such as the degree of polymerization and environmental conditions.

Edible Coatings as a Natural Packaging System to Improve Fruit and Vegetable Shelf Life and Quality.

In the past years, consumers have increased their interest in buying healthier food products, rejecting those products with more additives and giving preference to the fresh ones. Moreover, the current environmental situation has made society more aware of the importance of reducing the production of plastic and food waste. In this way and considering the food industry's need to reduce food spoilage along the food chain, edible coatings have been considered eco-friendly food packaging that can replace traditional plastic packaging, providing an improvement in the product's shelf life.

Bioactive Compounds of L.: Health Benefits and Potential as New Ingredients for Industrial Applications.

() is a plant belonging to the Scrophulariaceae family that has been used as an ingredient in traditional medicine infusions for the treatment of many diseases. The aerial part of this plant is a source of bioactive compounds, especially polyphenols and iridoids. Moreover, antioxidant activity studies have shown that phenolic and flavonoid composition is higher than those in other plants of the same genus.

Pressurized Liquid Extraction for the Recovery of Bioactive Compounds from Seaweeds for Food Industry Application: A Review.

Seaweeds are an underutilized food in the Western world, but they are widely consumed in Asia, with China being the world's larger producer. Seaweeds have gained attention in the food industry in recent years because of their composition, which includes polysaccharides, lipids, proteins, dietary fiber, and various bioactive compounds such as vitamins, essential minerals, phenolic compounds, and pigments. Extraction techniques, ranging from more traditional techniques such as maceration to novel technologies, are required to obtain these components.