Main Article Content

Bhuyashi Boruah Subhajit Ray

Abstract

Worldwide consumption of food items e.g. agricultural commodities, fruits and vegetables, marine foods, animal products, dairy products etc. increases due to rapid growth of population. However, with the increasing consumption trends a significant amount of waste is generated and results environmental hazards. In addition to that, food processing industries produces a significant quantity of by-products. In order to reduce the environmental pollution, valorization of such by-products into the development of nutritionally enriched functional foods, recovery of bioactive substances such proteins, carotenoids, and phenolics, and encapsulation of bioactive materials can be considered as an efficient eco- friendly approach. Moreover, a variety of underutilized by-products, such as animal blood, grape pomace (GP), Brewer’s Spent Grains (BSG), cheese whey, hulls, peels, seeds, and marine algae, are a huge resource of beneficial molecules including vitamins, minerals, and phytochemicals with positive health effects and techno functional properties. The circular economy approach is a crucial tool in food science and technology, ensuring environmental protection and boosting economic growth by reducing the environmental impact of food production and processing. This review focuses on the valorization of by-products from food processing industries as a sustainable waste management strategy.

Article Details

References

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How to Cite
BORUAH, Bhuyashi; RAY, Subhajit. Current progress in the valorization of food industrial by-products for the development of functional food products. Food Science and Applied Biotechnology, [S.l.], v. 7, n. 2, p. 289-317, oct. 2024. ISSN 2603-3380. Available at: <https://www.ijfsab.com/index.php/fsab/article/view/349>. Date accessed: 10 nov. 2024. doi: https://doi.org/10.30721/fsab2024.v7.i2.349.