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Journal of Food and Nutrition Research
Online First Articles

da Rocha Rodrigues, N. – Alves, M. – Teixeira da Costa Machado, M. – Martins Jacintho Barbosa, M. I. – Lucena Barbosa Junior, J.
Functional properties and technological applications of vegetables leaves


Nathália da Rocha Rodrigues, Department of Food Technology, Federal Rural University of Rio de Janeiro, Rodovia BR 465, km 7, Seropédica/ Rio de Janeiro, 23.890-000, Brazil. E-mail: natirodrigues26@yahoo.com.br

Received 14 March 2017; 1st revised 17 October 2017; accepted 31 January 2018

Súhrn: Recently, there has been a global trend for natural sources of phytochemicals as antioxidants and functional ingredients. Phenolic compounds is a large group of secondary metabolites and the presence of these compounds in several vegetables leaves has been related to sensory and health properties. Considering that most part of the vegetables leaves are discarded although they present high nutritional value, this literature review aimed to group the most recent studies, which have evaluated the therapeutic and functional aspects and the technological applications of leaves. Moreover, the role of phenolic compounds in the functional properties and on the sensory characteristics are also discussed. Studies evaluating the main technologies in the reuse of vegetables leaves are presented as well. Finally, it was discussed the main challenges of the use of the leaves in the food industry. The search for new applications of byproducts is an alternative to valorize these materials, in order to provide new opportunities of use for the food and pharmaceutical industry.

Kľúčové slová: bioactive compounds, by-products, leaves, technological applications, toxicological aspects of leaves


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