Bioaccessibility of Bioactive Compounds and Prebiotic Properties of Fruit and Vegetable By-products - A Mini Review

Abstract

Background: A large proportion of the global production of fruits and vegetables is destined for processing by the food industry. This intense process generates tons of by-products, which may serve as sources of fiber and bioactive compounds, such as polyphenols and carotenoids. Accordingly, numerous studies have investigated the valorization of these by-products focusing on the extraction of bioactive compounds. However, the total amount of bioactive compounds ingested may not reflect the amount available for intestinal absorption, which refers to the bioaccessibility of these compounds. In addition, the interaction of bioactive compounds with dietary fiber and other nutrients may influence their bioaccessibility and may impair the understanding of the physiological effects of these by-products as prebiotic potential. Methods: The purpose of this mini-review is to summarize the main results obtained in the last five years regarding the bioaccessibility of the two major bioactive compounds of fruit and vegetable by-products, i.e., polyphenols and carotenoids, to corroborate the biopotential of this food matrix. Additionally, this review attempts to elucidate the relationship reported between the composition of these by-products and the emerging prebiotic property. Results: In general, the bioaccessibility of polyphenols and carotenoid compounds from fruit and vegetable by-products shows high variability, and it is suggested that the composition of the food matrix is one of the main factors influencing their bioaccessibility. Moreover, a promising prebiotic effect of these by-products is described. Conclusion: The brief literature review with recent studies provide relevant information that may contribute to using the fruit and vegetable by-products as a natural source of bioactive compounds and/ or functional ingredient.