A review: modified agricultural by-products for the development and fortification of food products and nutraceuticals

• Main Authors: Wee, Ting Lai, Khong, Nicholas Mun Hoe, Sue, Shan Lim, Yen, Yi Hee, Biow, Ing Sim, Kah, Yan Lau, Lai, Oi Ming
• Format: Article
• Language: English
• Published: Elsevier 2017
• Online Access: http://psasir.upm.edu.my/id/eprint/60726/1/A%20review%20modified%20agricultural%20by-products%20for%20the%20development%20and%20fortification%20of%20food%20products%20and%20nutraceuticals.pdf; http://psasir.upm.edu.my/id/eprint/60726/; https://reader.elsevier.com/reader/sd/pii/S0924224416301479?token=2FECC647CC6BAE6E8A3A251CC74457A9429C99542210911B1631E5DE1873BEDF6583956D5A475BC66391CA7E56872512

Producing more food for a growing population in the coming decades, while at the same time combating environmental issues, is a huge challenge faced by the worldwide population. The risks that come with climate change make the mission more daunting. Billion tons of agriculture by-products are produced each year along the agricultural and food processing processes. There is a need to take further actions on exploring the inner potential of agro-waste to stand out as food ingredient to partially or fully substitute the foods in orthodox list. Some of the agro-waste contains the most valuable nutrients in the plant and it is truly a “waste” to dispose any of them. Furthermore, the paper aims at discussing the possible methods of modification to improve the safety and feasibility of the agro-waste either through physical, chemical or microbiological ways. The safety issues and bioactivity contains in the agro-waste also been discussed to present the better overall ideas about the employing of agro-waste in food applications.