Bioactives and Bioactivities from Food Byproducts

This paper examines the utilization of food byproducts as sources of bioactive compounds, aiming to reduce waste generation and enhance human health. It investigates the types of bioactive compounds present in food byproducts, their associated bioactivities, and their significance in functional food and nutraceutical development.

Food processing generates significant quantities of byproducts rich in bioactive compounds, including vitamins, polyphenols, flavonoids, carotenoids, dietary fibers, and essential fatty acids. These compounds exhibit diverse bioactivities, such as antioxidant, anti-inflammatory, antimicrobial, and anticancer properties. Incorporating them into food formulations enhances nutritional value and develops functional foods with enhanced health-promoting properties.

Exploring bioactive compounds from food byproducts offers promising avenues for addressing environmental and public health concerns. By leveraging these resources, researchers can develop sustainable solutions to improve human health while reducing the environmental impact of food production