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

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.