Utilization of Food By-Products for the Development of Functional Food Products

Thesis Abstract

Abstract
The food industry generates a significant amount of by-products during processing, which often go underutilized or wasted. This study focuses on the utilization of food by-products to develop functional food products, aiming to enhance sustainability and promote value addition in the food industry. The research explores innovative approaches to extract valuable bioactive compounds from food by-products and incorporate them into functional food formulations. Chapter One introduces the research by providing background information on food by-products, highlighting the problem of food waste and the potential for value creation through their utilization. The objectives of the study include investigating methods for extracting bioactive compounds from by-products, developing functional food prototypes, and assessing their nutritional and functional properties. The limitations and scope of the study are outlined, along with the significance of utilizing food by-products for sustainable food production. Chapter Two presents a comprehensive literature review on the current state of research related to food by-products utilization, functional foods, and extraction techniques for bioactive compounds. The review synthesizes existing knowledge and identifies gaps in the literature that this study aims to address. Chapter Three details the research methodology, including the selection of food by-products, extraction techniques for bioactive compounds, formulation of functional food prototypes, and analytical methods for assessing their properties. The chapter also covers experimental design, data collection, and statistical analysis procedures. Chapter Four presents the findings of the study, including the characterization of bioactive compounds extracted from selected food by-products, formulation and optimization of functional food products, and evaluation of their nutritional and functional properties. The discussion interprets the results in the context of existing literature and provides insights into the potential applications of food by-product utilization in the food industry. Chapter Five concludes the thesis by summarizing the key findings, discussing their implications for the food industry, and suggesting directions for future research. The study underscores the importance of utilizing food by-products to promote sustainability, reduce food waste, and develop innovative functional food products with enhanced nutritional value and health benefits. In conclusion, this thesis contributes to the growing body of knowledge on sustainable food production and value addition in the food industry by demonstrating the potential of food by-products for the development of functional food products. The research outcomes provide valuable insights for researchers, food manufacturers, and policymakers interested in promoting sustainability and innovation in the food sector.