ReviewAntioxidants (Basel, Switzerland)2020
Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products.
Review in Antioxidants (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 43 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
43 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Potential of Polyphenols for Improving Sleep: A Preliminary Results from Review of Human Clinical Trials and Mechanistic Insights.Nutrients · 2023Pooled it
- Valorization of Artichoke Bracts as a Simultaneous Fat and Wheat Flour Substitute in Cookies.Journal of food science · 2026Article
- From Waste to Preservation: Assessing the Protective Effect of Fruit By-Products Extracts on the Oxidative Stability of Edible Vegetable Oils.Foods (Basel, Switzerland) · 2026Article
- Phenolic Compounds: From Traditional Uses to Innovative Applications and Everything in Between.Molecular nutrition & food research · 2026Review
- Valorization of Olive Milling By-Products: Development and Application of an Antioxidant-Enriched Leavening Powder for Bakery Products.Foods (Basel, Switzerland) · 2026Article
- Olive leaf extract and butylated hydroxytoluene as antioxidants in refined versus whole wheat flour crackers: a physico-chemical characterization.Journal of the science of food and agriculture · 2026Article
- Qualitative Characteristics of Semolina-Pulse Flour Mixes and Related Breads.Foods (Basel, Switzerland) · 2025Article
- Flavonoid-Rich Extracts from Lemon and Orange By-Products: Microencapsulation and Application in Functional Cookies.Foods (Basel, Switzerland) · 2025Article
- Article
- Enhancing Human Health Through Nutrient and Bioactive Compound Recovery from Agri-Food By-Products: A Decade of Progress.Nutrients · 2025Review
- Effect of Artichoke Outer Bract Powder Addition on the Nutritional Profile of Gluten-Free Rusks.Foods (Basel, Switzerland) · 2025Article
- Application of a multivariate approach to the study of chemometric and sensory profiles of cookies fortified with brewers' spent grain.Journal of food science and technology · 2025Article
- Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit: Part 2 - Study on bioactive properties, sensory acceptance, in vitro gastrointestinal digestion and shelf life of biscuits.Ultrasonics sonochemistry · 2025Article
- Microbial conversion of vegetable waste for flavor additives via solid-state fermentation: a comprehensive review.Frontiers in nutrition · 2025Review
- Fiber and polyphenol enriched biscuits using date palm byproduct: Physiochemical characteristics, sensory properties, in vitro digestion, and storage stability.Journal of food science · 2025Article
- Quality Properties of Bakery Products and Pasta Containing Spent Coffee Grounds (SCGs): A Review.Foods (Basel, Switzerland) · 2024Review
- The Potential Role of Polyphenol Supplementation in Preventing and Managing Depression: A Review of Current Research.Life (Basel, Switzerland) · 2024Review
- Assessing Different Fruit Formulations for the Supplementation of Bakery Products with Bioactive Micro-Constituents from Sweet Cherry (Foods (Basel, Switzerland) · 2024Article
- Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks.Foods (Basel, Switzerland) · 2024Article
- Formulation and Physical-Chemical Analysis of Functional Muffin Made with Inulin, Moringa, and Cacao Adapted for Elderly People with Parkinson's Disease.Antioxidants (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Reducing food loss and waste is among the efforts to relieve the pressure on natural resources and move towards more sustainable food systems. Alternative pathways of food waste management include valorization of by-products as a source of phenolic compounds for formulation of functional foods. Bakery products may act as an optimal carrier of phenolic compounds upon fortification. The aim of this paper is to present and discuss the effect that the inclusion of functional ingredients from agri-food waste can have on phenolic content and bioaccessibility in bakery products. To this aim, methods for the recovery of phenolic compounds from agri-food waste are presented, and fortification of bakery products by waste from fruits, vegetables, and seed crops is discussed. Bioaccessibility studies on fortified food products are considered to identify gaps and needs in developing sustainable healthy foods. Fruit and vegetable by-products are among the food wastes mostly valorized as functional ingredients in bakery product formulation. Agri-food waste inclusion level has shown to correlate positively with the increase in phenolic content and antioxidant capacity. Nevertheless, further studies are required to assess bioaccessibility and bioavailability of phenolic compounds in enriched food products to estimate the potential of agri-food waste in promoting human health and well-being.
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Registered trials
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