Unveiling the potential applications of plant by-products in food – A review

• Main Authors: Macdalyna Esther Ronie, Ahmad Hazim Abdul Aziz, Rovina Kobun, Wolyna Pindi, Jumardi Roslan, Nicky Rahmana Putra, Hasmadi Mamat
• Format: Article
• Language: English; English
• Published: Elsevier B.V. 2024
• Subjects: QK640-(707) Plant anatomy; SB1-1110 Plant culture
• Online Access: https://eprints.ums.edu.my/id/eprint/41073/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/41073/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/41073/; https://doi.org/10.1016/j.wmb.2024.07.008
• Institution: Universiti Malaysia Sabah

In the pursuit of sustainable and innovative food production, the utilisation of plant by-products have emerged as a promising frontier. Plant by-products have an inherent value that can be utilised to address both environmental concerns and the growing demand for food resources. This review provides a critical review of the environmental impact caused by the disposal of plant by-products and waste that are not being reutilised or repurposed to benefit other products. The multifaceted applications of agricultural residues, traditionally deemed as waste, in the creation of diverse and nutritionally enriched food products, were also presented in this review. The exploration encompasses a broad spectrum, from reducing waste through innovative utilisation to enhancing nutritional profiles and fostering culinary innovation. Through a detailed examination of specific instances, challenges, and prospects linked to this paradigm shift, we provide insights into the transformative potential of agriculture by-products in shaping a more sustainable and resilient food system