Selected food-processing by-products as sources of natural antioxidants: Bridging composition, bioavailability, food applications, and regulatory translation. (PubMed, Food Res Int) - Aug 7, 2026 - "Pomegranate peel and grape pomace frequently exhibit high phenolic concentrations, whereas mango peel and coffee co-products provide complementary antioxidant profiles associated with mangiferin, chlorogenic acids, and melanoidins...A coordinated framework linking phytochemical characterization, digestion models, pharmacokinetic assessment, food-matrix validation, and safety evaluation is essential to enable safe and scalable industrial adoption. By integrating chemical, biological, technological, and regulatory perspectives, this review provides a translational roadmap for developing standardized, scientifically validated natural antioxidant ingredients from food-processing by-products."
Journal • Review • CAT
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Adriana Aparecida Droval Arcain; Ana Caroline Silvestre Barbosa Alessi; Ana Elisa Melo da Silva; Flávia Aparecida Reitz Cardoso; Gustavo Barreto Costa; Isaac Felipe Machado; Jhony Silva Ramos; Karina Pinheiro Martins; Leila Larisa Medeiros Marques; Nathália Letícia Hernandez Brito; Ornella Monique Pereira Ferri; Thais Aparecida Santos
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