Abstract
Scientific research in the field of food provides a lot of evidence that supports the view that diet is the main variable determinant of chronic diseases. Although the concept of the positive impact of diet on human health dates back to the fifth-century BC when Hippocrates said, ‘Let food be your medicine and medicine your food’, modern consumers demand it due to the fact that food has changed significantly over the last decades. According to the World Health Organization (WHO), 71% of deaths are caused by new-age diseases, such as obesity, diabetes, cancer and cardiovascular and respiratory diseases annually. It is estimated that 80% of these diseases can be avoided by changing the diet, which has led to an increase in consumer health awareness in the direction of interest in food that contributes to a healthier lifestyle. However, the modern way of life imposes food that is quick and easy to prepare and which most often, in addition to meeting basic nutritional and energy needs, does not improve health and physical fitness. For these reasons, the production of functional food, as food with health-improving effects, has extraordinary potential and is the foundation of the development of the modern food industry around the world. On the other hand, the expansion of the food industry leads to the creation of a large amount of biowaste material or a specific by-product with a high content of bioactive compounds. Generating these types of by-products represents a significant environmental problem and economic deficit. Consequently, their valorization into economically viable food products is supported by the concept of a circular bioeconomy, and one of the ways is the production of functional ingredients intended for the food industry. Therefore, this chapter offers a review of the scientific-relevant literature that deals with obtaining bioactive compounds from plant-based agriculture waste and their addition to the food in order to create different types of functional food products.
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Šovljanski, O. et al. (2023). From Agricultural Waste to Functional Food Products: An Overview. In: Ramawat, K., Mérillon, JM., Arora, J. (eds) Agricultural Waste: Environmental Impact, Useful Metabolites and Energy Production. Sustainable Development and Biodiversity, vol 31. Springer, Singapore. https://doi.org/10.1007/978-981-19-8774-8_18
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