Application of novel and technical lignins in food and pharmaceutical industries: structure-function relationship and current challenges

Publikationstyp
Journal Article
Date Issued
2021-12
Sprache
English
Author(s)
Gil Chavez, Gilda 
Gurikov, Pavel  
Hu, Xihua  
Meyer, Robert  
Reynolds, Wienke  
Smirnova, Irina  orcid-logo
Institut
Thermische Verfahrenstechnik V-8  
TORE-URI
http://hdl.handle.net/11420/11086
Journal
Biomass conversion and biorefinery  
Volume
11
Issue
6
Start Page
2387
End Page
2403
Citation
Biomass Conversion and Biorefinery 11 (6): 2387-2403 (2021-12)
Publisher DOI
10.1007/s13399-019-00458-6
Scopus ID
2-s2.0-85068131412
Publisher
Springer
Natural compounds include a boundless diversity of molecules and functionalities that represent an excellent pool of materials for production of functional foods, food additives, and pharmaceuticals. Research on lignin functional and bioactive properties has recently become the center of interest for research centers worldwide, chasing for the complete valorization of products obtained in biorefining processes and unraveling the potential of this natural polymer for its use in high adding-value target industries, as the case of pharmaceutical, food, and cosmetics. This review addresses the potential applications of lignin for human consumption products, as well as the current challenges that these potential products need to overcome in the regulatory frame and consumer acceptance. Moreover, lignin structure-related mechanisms are proposed with emphasis in pharmaceutical and food applications.
Subjects
Biorefineries
Functional properties
Life science applications
Lignin valorization
Lignin-based products
DDC Class
600: Technik
Funding Organisations
Deutscher Akademischer Austauschdienst (DAAD)  
More Funding Information
The authors appreciate the financial support from the Mexican National Council of Science and Technology (Ref. 372951) and the German Academic Exchange Service (Ref. 91599480).