Utilization of Food By-Products for Nutraceutical Product Development

Thesis Abstract

Abstract
This thesis explores the potential of utilizing food by-products for the development of nutraceutical products, aiming to address both food waste reduction and the creation of value-added functional food items. The study delves into the background of food by-products, the challenges posed by food waste, and the increasing demand for functional foods with health-promoting benefits. An extensive literature review examines previous research on food by-products, nutraceuticals, and sustainable food production practices. Methodologies for extracting bioactive compounds from food by-products, formulating nutraceutical products, and conducting sensory evaluations are detailed in the research methodology section. The findings from the study highlight the nutritional composition of selected food by-products, the bioactive compounds extracted, and the sensory acceptability of the developed nutraceutical products. The discussion section critically analyzes the implications of utilizing food by-products for nutraceutical development, considering factors such as sustainability, economic viability, and consumer acceptance. The conclusion emphasizes the significance of this research in contributing to the reduction of food waste, the promotion of sustainable food practices, and the diversification of functional food options in the market. Overall, this thesis provides valuable insights into the potential of food by-products as a valuable resource for nutraceutical product development, offering a sustainable solution to both environmental and nutritional challenges in the food industry.