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

Abstract

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 agrowaste 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.

Recovery of residual nutrients from agri‐food byproducts using a combination of solid‐state fermentation and insect rearing

“…For instance, there are several agricultural and agri‐food byproducts such as straw, bran and oilseed meals which are under‐utilised and exploited because they are indigestible for humans; often finding uses as forage for livestock. To date, researchers have been focussing upon finding strategies to enhance the value of these byproducts, impart because of the sheer volume bring produced (Lai et al ., ). Solid state fermentation (SSF; a technique involving fermentation of solids with small amounts of water (Pandey, ; Pandey et al ., )) is one strategy for improving the nutritional value of agricultural byproducts.…”

Influence of the polyfunctional food supplement “Magnetofооd” on the quality of the wheat-rye bread “Kharkiv Rodnichok” in the storage process

“…are widely used. However, these additives are characterized by a narrow effect and do not have complex action [11,12].…”

“…Various additives are used to improve the quality of bread [4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20]. Therefore, it is relevant to create new enrichment and polyfunctional food supplements of complex action.…”

Research Quality of the Wheat–rye Bread With Addition of the Polyfunctional Food Supplement «magnetofood»

“…In this regard, improving the quality and the composition of bakery products, and in particular wheat-rye bread, by introducing various additive-enhancers is an urgent task for bakery enterprises [4][5][6][7][8][9][10][11][12][13]. The positive effect of the use of bakery products enriched with poly-functional food additives is provided either by the incorporation of the necessary additional components into the formulation, or by the exception of unwanted ones, as well as by changing the technology of their preparation.…”