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International Conference on

Recent Trends in Environmental Sustainability

ESCON22/FWSH/35
Encapsulation of agro-food waste: an innovative approach for retention of bioactive
components for utilization in functional foods

1,
2
1
Muhammad Haseeb Ahmad , Muhammad Faizan Afzal MMuhammad Zubair
1Department of Food Science, Faculty of Life Sciences, Government College University
Faisalabad
2 Department of Home Economics, Faculty of Life Sciences, Government College University
Faisalabad
Correspondence: haseeb.ahmad@gcuf.edu.pk
Abstract
The waste produced from the agro-industrial processes is the rich source of various natural
products having antioxidant, antimicrobial properties, massive amount of bioactive compounds
like organic acids, phenolic compounds and carotenoids. It is a major cause of pollution due
to lack of proper waste management. Agro-industrial waste is frequently discarded into
environment due to scarcity of appropriate replacements. Besides, this significant loss of
valuable materials, a large amount of agro food waste cause serious management issues related
to economy and environmental pollution. Plants and their remains are rich source of phenolic
contents that are effective for human health. It is mandatory to use of modern techniques for
the extraction of bioactive compounds and proper management of waste to minimize the
environmental pollution. Encapsulation of these bioactive compounds extracted through waste
material is very beneficial to enhance bioavailability, efficiency and stability of bioactive
ingredients. Several types of new encapsulation approaches including coacervation, spray
drying, freeze drying, emulsification, spray cooling, microencapsulation, hydrogels, fluid bed
coating and extrusion technologies. The most expensive techniques used in encapsulation of
bioactive compounds are cyclodextrin and liposome encapsulation. Bioactive compounds
contain health promoting nutrients as well as active ingredients that can be preserved through
encapsulation process. Encapsulated bioactive ingredients are projected to enhance the human
health and effective to reduce the upcoming health problems. Encapsulation is very useful to
mask unpleasant smell, bitter taste, acidity of polyphenols, sensitivity of bioactive ingredients
with climate and limit the chemical reaction with other constituents. Thus, encapsulation is an
innovative approach to retain bioactive compounds from agro food waste with its environment
friendly aspects.

Keywords: Agro-industrial waste; Bioactive Components; Encapsulation; Polyphenols

Department of Environmental Sciences, COMSATS University Islamabad, Vehari Campus

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