Food waste: a potential bioresource for extraction of nutraceuticals and bioactive compounds

By Krishan Kumar, Ajar Nath Yadav, Vinod Kumar, Pritesh Vyas, H. Dhaliwal. Bioresources and Bioprocessing, 2017

350 citations recorded by the source corpus.

Food waste, a by-product of various industrial, agricultural, household and other food sector activities, is rising continuously due to increase in such activities. Various studies have indicated that different kind of food wastes obtained from fruits, vegetables, cereal and other food processing industries can be used as potential source of bioactive compounds and nutraceuticals which has significant application in treating various ailments. Different secondary metabolites, minerals and vitamins have been extracted from food waste, using various extraction approaches. In the next few years these approaches could provide an innovative approach to increase the production of specific compounds for use as nutraceuticals or as ingredients in the design of functional foods. In this review a comprehensive study of various techniques for extraction of bioactive components citing successful research work have been discussed. Further, their efficient utilization in development of nutraceutical products, health benefits, bioprocess development and value addition of food waste resources has also been discussed.

Subfields: Biochemistry, Endocrinology, Diabetes and Metabolism, Nutrition and Dietetics

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