International Journal of Molecular Sciences Review Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds Adriano Costa de Camargo 1,2,3,4,*, Andrés R. Schwember 1, Roberto Parada 1, Sandra Garcia 2 , Mário Roberto Maróstica Júnior 5, Marcelo Franchin 6, Marisa Aparecida Bismara Regitano-d’Arce 3 and Fereidoon Shahidi 4,* 1 Departamento de Ciencias Vegetales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Casilla 306-22, Santiago, Chile;
[email protected] (A.R.S.);
[email protected] (R.P.) 2 Department of Food Science and Technology, Londrina State University, Londrina 86051-990, Parana State, Brazil;
[email protected] 3 Department of Agri-Food Industry, Food & Nutrition, “Luiz de Queiroz” College of Agriculture, University of São Paulo, Piracicaba 13418-900, São Paulo State, Brazil;
[email protected] 4 Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1B 3X9, Canada 5 Department of Food and Nutrition, University of Campinas—UNICAMP, Campinas 13083-862, São Paulo State, Brazil;
[email protected] 6 Department of Physiological Sciences, Piracicaba Dental School, University of Campinas, Piracicaba 13414-903, São Paulo State, Brazil;
[email protected] * Correspondence:
[email protected] (A.C.d.C.);
[email protected] (F.S.); Tel.: +1-709-864-8552 (F.S.) Received: 1 October 2018; Accepted: 31 October 2018; Published: 6 November 2018 Abstract: Plant foods, their products and processing by-products are well recognized as important sources of phenolic compounds. Recent studies in this field have demonstrated that food processing by-products are often richer sources of bioactive compounds as compared with their original feedstock.