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International Conference on

Recent Trends in Environmental Sustainability

ESCON22/FWSH/34
Utilization of agro-industrial wastes in the development of functional food products

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Muhammad Sajid Arshad , Waseem Khalid
1 Department of Food Science, Government College University, Faisalabad, Pakistan

Correspondence: sajid_ft@yahoo.com, msajidarshad@gcuf.edu.pk

Abstract
In current era, agro-industrial wastes are increasing day by day due to enhances food
consumption by rapidly increasing population. Increment in the rate of the waste is directly
concerned with environmental pollution that creates a bad effect on human health. Nowadays,
different resources are being used to manage agro-industrial wastes in fruitful way. Various
types of wastes that are produced from agro-industries include plants residues animal waste
and others. These agro-industrial waste contained bioactive compounds that are being
recovered from leaves, peels, barriers, seeds, wood, culls, rinds, pits, pulp, press cakes, marc,
malts, hops, hulls, husks, wasted grain, crab, shrimp carapace and algae. Besides conventional
extraction methods, recent extraction techniques such as ultrasound-assisted extraction (UAE),
microwave-assisted extraction (MAE) and enzyme-assisted extraction (EAE) are used to
extract bioactive compounds from agro-waste. For the production of sustainable and non-toxic
compounds, synergistic of different novel technologies are being used. Previous studies
suggested that ultrasonic microwave-assisted extraction (UMAE) is being used to extract
bioactive compounds from waste, and it produces more yield at a low cost. Conclusively,
synergism of different novel technologies such as sonication and microwave can produce clean,
non-toxic and sustainable bioactive chemicals that aid in the development of functional foods.

Keywords: Agro-industrial waste, Bioactive compounds, Functional food, Product
development

Department of Environmental Sciences, COMSATS University Islamabad, Vehari Campus

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