By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization

Fraga-Corral, María; Otero, Paz; Echave, Javier; Garcia-Oliveira, Paula; Carpena, Maria; Jarboui, Amira; Nuñez-Estevez, Bernabé; Simal-Gandara, Jesus; Prieto, Miguel A.

doi:10.3390/foods10010137

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By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization

María Fraga-Corral

^1,2

Paz Otero

^1,3

Javier Echave

Paula Garcia-Oliveira

^1,2

Maria Carpena

Amira Jarboui

¹,

Bernabé Nuñez-Estevez

^1,2

Jesus Simal-Gandara

^1,*

and

Miguel A. Prieto

^1,2,*

Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, 32004 Ourense, Spain

Centro de Investigação de Montanha (CIMO), Campus de Santa Apolonia, Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal

Department of Pharmacology, Pharmacy and Pharmaceutical Technology, Faculty of Veterinary, University of Santiago of Compostela, 27002 Lugo, Spain

Authors to whom correspondence should be addressed.

Foods 2021, 10(1), 137; https://doi.org/10.3390/foods10010137

Received: 2 December 2020 / Revised: 28 December 2020 / Accepted: 31 December 2020 / Published: 11 January 2021

(This article belongs to the Special Issue Recovery of High Value-Added Compounds from Food By-Product)

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Abstract

During recent decades, consumers have been continuously moving towards the substitution of synthetic ingredients of the food industry by natural products, obtained from vegetal, animal or microbial sources. Additionally, a circular economy has been proposed as the most efficient production system since it allows for reducing and reutilizing different wastes. Current agriculture is responsible for producing high quantities of organic agricultural waste (e.g., discarded fruits and vegetables, peels, leaves, seeds or forestall residues), that usually ends up underutilized and accumulated, causing environmental problems. Interestingly, these agri-food by-products are potential sources of valuable bioactive molecules such as tannins. Tannins are phenolic compounds, secondary metabolites of plants widespread in terrestrial and aquatic natural environments. As they can be found in plenty of plants and herbs, they have been traditionally used for medicinal and other purposes, such as the leather industry. This fact is explained by the fact that they exert plenty of different biological activities and, thus, they entail a great potential to be used in the food, nutraceutical and pharmaceutical industry. Consequently, this review article is directed towards the description of the biological activities exerted by tannins as they could be further extracted from by-products of the agri-food industry to produce high-added-value products. View Full-Text

Keywords: tannins; valorization; circular economy; biological properties; health benefits

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

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MDPI and ACS Style

Fraga-Corral, M.; Otero, P.; Echave, J.; Garcia-Oliveira, P.; Carpena, M.; Jarboui, A.; Nuñez-Estevez, B.; Simal-Gandara, J.; Prieto, M.A. By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization. Foods 2021, 10, 137. https://doi.org/10.3390/foods10010137

AMA Style

Fraga-Corral M, Otero P, Echave J, Garcia-Oliveira P, Carpena M, Jarboui A, Nuñez-Estevez B, Simal-Gandara J, Prieto MA. By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization. Foods. 2021; 10(1):137. https://doi.org/10.3390/foods10010137

Chicago/Turabian Style

Fraga-Corral, María, Paz Otero, Javier Echave, Paula Garcia-Oliveira, Maria Carpena, Amira Jarboui, Bernabé Nuñez-Estevez, Jesus Simal-Gandara, and Miguel A. Prieto. 2021. "By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization" Foods 10, no. 1: 137. https://doi.org/10.3390/foods10010137

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By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization

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