Ana Novo Barros

By Irene Gouvinhas and Ana Barros

It is well established in the scientific community that agro-food wastes represent economic advantages and contribute to circular economy. For instance, wine industries of Região Demarcada do Douro involve the production of large quantities of by-products, such as stem, pomace, trimmed vine shoots, or wine lees, presenting a remarkable valuable composition in phytochemicals with putative health-promoting qualities. Nevertheless, the bioactive compounds obtained from these natural sources depends on the extraction process employed. In order to reduce production costs and optimize processes, new technologies—such as ultrasound-assisted extraction (UAE)—have been employed to decrease energy consumption and increase the product or process safety/control and quality. This work aims to characterize the phenolic compounds extracted from winery by-products (WBPs), namely grape stems, grape pomace, and wine lees of two grape (Vitis vinifera L.) varieties (Sousão and Tinta Barroca) from the same geographical site, as well as the antioxidant capacity. Wine lees and grape stems presented the highest concentration of phenolic compounds and the highest antioxidant capacity for Tinta Barroca variety, while grape pomace presented the highest values of these parameters for Sousão variety, demonstrating the high influence of the variety studied. Furthermore, wine lees revealed to be the winery by-product with the lowest antioxidant capacity and content of phenolics. These by-products revealed to be a rich source of phenolic compounds with high antioxidant capacities reveling to be of interest for pharmaceutical and cosmetic industries.

Part of the book: Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products

By Javier Fidalgo, Ana Novo Barros and Ana Casas

Nowadays, resveratrol, a polyphenolic phytoalexin is increasingly included in the formulas of cosmetic products and dermatology as an active ingredient, as a consequence of the well-known health beneficial properties, namely antioxidant, anti-inflammatory, anti-viral and anti-bacterial effects. This important compound can be biosynthesized naturally by plants or by industrial synthetic processes. Apart from its anti-inflammatory and antioxidant effects, a broad spectrum of effects has been attributed to the use of this compound such as anti-aging, skin-whitening, anti-angiogenic, collagen I and III stimulation (in fibroblasts) and estrogen-like effects, as well as the ability to protect cells against hydrogen peroxide-induced oxidative stress and UV-irradiation-mediated cell death. In cosmetology and dermatology has been popular because of its ability to penetrate the skin barrier and its anti-aging activity. In fact, resveratrol as an important impact on the regulation of inflammation and, as consequence, repair-related processes in skin. Furthermore, when administered either topically or orally has been proven to be safe and also to overcome the skin barrier. This review will focus in its potential application on melasma treatment and in photo-aging. Resveratrol chemistry, pharmacology, mechanism of action and evidence of its efficacy as photo skin aging protector and its potential use in melasma is discussed.

Part of the book: Resveratrol

By Joana Campos, Raquel Fernandes and Ana Novo Barros

The growing demand for natural alternatives to synthetic compounds has propelled the large-scale production of microalgae and their bioactive constituents. Among these, phycocyanin, a prominent pigment abundant in blue-green algae, has emerged as a subject of intense research interest due to its multifaceted biological activities, which include antioxidative, anti-inflammatory, anticancer, and neuroprotective properties. Its versatility has led to widespread use across various industries, from food and cosmetics to pharmaceuticals, underscoring its economic significance. As a result, efforts have been intensified to refine production processes, enhance purity, and ensure stability to increase its market value. Furthermore, the exploration of secondary metabolites derived from microalgae production holds promise for cross-industry applications, fostering industrial symbiosis and a circular economy. This chapter aims to elucidate the antioxidant capacity of phycocyanin derived from microalgae and delve into its potential for therapeutic approaches.

Part of the book: Functional Food