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

Wee Ting Lai, Nicholas M.H. Khong, Sue Shan Lim, Yen Yi Hee, Biow Ing Sim, Kah Yan Lau, Oi Ming Lai

Research output: Contribution to journalReview ArticleResearchpeer-review

97 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)148-160
Number of pages13
JournalTrends in Food Science and Technology
Publication statusPublished - 1 Jan 2017
Externally publishedYes

Cite this