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http://cibnor.repositorioinstitucional.mx/jspui/handle/1001/2471| Bell Peppers (Capsicum annum L.) Losses and Wastes: Source for Food and Pharmaceutical Applications | |
| LUIS MIGUEL ANAYA ESPARZA Zuami Villagran-de la Mora Olga Deli Vázquez Paulino Felipe de Jesús Ascencio Valle ANGELICA VILLARRUEL LOPEZ | |
| Acceso Abierto | |
| Atribución-NoComercial-SinDerivadas | |
| URL: https://www.mdpi.com/1420-3049/26/17/5341 DOI: 10.3390/molecules26175341 ISSN: 1420-3049 | |
| food revalorization, bioactive compounds, biological activities, health benefits | |
| "Currently, the high added-value compounds contained in plant by-products andwastes offer a wide spectrumof opportunities for their reuse and valorization, contributing to the circular economy. The bell pepper (Capsicum annum L.) is an exotic vegetable with high nutritional value that, after processing, leaves wastes (peel, seeds, and leaves) that represent desirable raw material for obtaining phytochemical compounds. This review summarizes and discusses the relevant information on the phytochemical profile of bell peppers and their related biological properties as an alternative to revalorize losses and wastes from bell peppers for their application in the food and pharmaceutical industries. Bell pepper fruits, seeds, and leaves contain bioactive compounds (phenols, flavonoids, carotenoids, tocopherol, and pectic polysaccharides) that exhibit antioxidant, antibacterial, antifungal, immunosuppressive and immunostimulant properties, and antidiabetic, antitumoral and neuroprotective activities, and have a potential use as functional food additives. In this context, the revalorization of food waste is positioned as a technological and innovative research area with beneficial effects for the population, the economy, and the environment. Further studies are required to guarantee the safety use of these compounds and to understand their mechanisms of action." | |
| Multidisciplinary Digital Publishing Institute | |
| 2021 | |
| Artículo | |
| Molecules | |
| Inglés | |
| Anaya-Esparza, L.M.; Mora, Z.V.-d.l.; Vázquez-Paulino, O.; Ascencio, F.; Villarruel-López, A. Bell Peppers (Capsicum annum L.) Losses andWastes: Source for Food and Pharmaceutical Applications. Molecules 2021, 26, 5341. https:// doi.org/10.3390/molecules26175341 | |
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| Versión publicada | |
| publishedVersion - Versión publicada | |
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| Molecules 2021v26 5341.pdf | 56.73 kB | Adobe PDF | Visualizar/Abrir |