Agri-food waste is a largely untapped resource that aligns perfectly with the principles of the circular economy. Plant-based food production in particular generates by-products such as peel, seeds, bran, pomace and oil cake; fruit and vegetable processing generates 30–35% of this waste. Yuga Raut, Associate Consultant, Food and Nutrition, at ChemBizR, reports.
These materials are nutrient-rich and brimming with bioactive compounds such as proteins, vitamins, dietary fibres, flavonoids and phenolic compounds, many of which possess significant health-promoting properties.
Bioactives such as fibre in fruits help to improve digestion, flavonoids support heart health, curcumin (from turmeric) provides anti-inflammatory properties and peels from berries help to regulate blood sugar levels.
Scientific advancements have highlighted their potential to address chronic health issues such as diabetes, cancer, cardiovascular diseases and neurocognitive disorders, primarily because of their antioxidant and antimicrobial properties.
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