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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.

Bamboo shoots are a nutritious food rich in protein and dietary fibre, low in carbohydrates and fats, and with good mineral and vitamin profiles. Bamboo shoots are projected to be a superfood, although at present they are considered a neglected food commodity that is restricted to a few Asian countries. The use of bamboo shoot powder (BSP) in food fortification represents a promising avenue for enhancing the nutritional value of foods. This study evaluated the differences in nutrient composition and functional properties of two BSP species (Gigantochloa levis and Bambusa vulgaris), and their effects on the proximate analysis, physicochemical properties and sensory attributes of cassava crackers. G. levis BSP had greater amounts of moisture, protein, fat, ash, and total dietary fibre than B. vulgaris BSP. Both types of BSP had good WHC and swelling power which suggest that they could easily be incorporated into food systems. B. vulgaris BSP had better WHC and swelling power than G. levis BSP. The cassava crackers were formulated as C control (0 % BSP), B5 (5 % B. vulgaris), B10 (10 % B. vulgaris), G5 (5 % G. levis), and G10 (10 % G. levis). Adding BSP significantly increased (p

Bananas are among the most produced and consumed fruit all over the world. However, a vast amount of banana biomass is generated because banana trees bear fruit only once in their lifetime. This massive amount of biomass waste is either disposed of in agricultural fields, combusted, or dumped at plantations, thus posing environmental concerns. Nanocellulose (NC) extraction from this source can be one approach to improve the value of banana biomass. Owing to its superb properties, such as high surface area and aspect ratio, good tensile strength, and high thermal stability, this has facilitated nanocellulose application in the food industry either as a functional ingredient, an additive or in food packaging. In this review, two different applications of banana biomass NC were identified: (i) food packaging and (ii) food stabilizers. Relevant publications were reviewed, focusing on the nanocellulose extraction from several banana biomass applications as food additives, as well as on the safety and regulatory aspects. Ultimately, further research is required to prompt a perspicuous conclusion about banana biomass NC safety, its potential hazards in food applications, as well as its validated standards for future commercialization.

This study investigates the effect of salt reduction through the inclusion of seaweed (Kappaphycus alvarezii) on the physicochemical and sensory qualities of chicken patties. A control sample (1.5% salt and without seaweed) and four chicken patty formulations were used with two levels of salt (1% and 1.5%) and two levels of seaweed (2% and 4%). Adding seaweed improves water holding capacity and minimized cooking loss in reduced-salt patties. In addition, adding seaweed decreases the shrinkage of the diameter and thickness of chicken patties (p > 0.05). However, adding seaweed made the patties darker, as shown by lower L* values (p > 0.05). Additionally, the incorporation of seaweed significantly increased (p < 0.05) the hardness, chewiness, cohesiveness, and elasticity of patties. Reduced-salt chicken patties with the addition of 2–4% of seaweed showed lower extracted water than 1.5% salt chicken patties with seaweed (p < 0.05), indicating a higher water holding capacity. The sensory evaluation showed that the chicken patty with 1.5% salt and 4% seaweed had the highest overall acceptability. However, the overall acceptability of the chicken patties with 1% salt and 4% seaweed was significantly higher (p < 0.05) than the control. In conclusion, the addition of Kappaphycus alvarezii to reduced salt patties improved textural properties with acceptable taste profiles.

Background: The use of agricultural by-products as a source of functional ingredients, particularly those from crop plants, has received great interest. Banana (Musa spp.) is a common food crop worldwide, but its peel, similar to other agricultural by-products, is often discarded. Banana peel has the potential to be transformed into functional foods because it is historically consumed as food and medicine in some regions of the world.Scope and approach: Current analysis recaps the nutritional characteristics, bioactive elements and potential health-promoting properties of banana peel and its utilisation in the food industry.Key Findings and Conclusion: The discoveries, particularly on the broad array of bioactive chemical constituents in peel and their related biological activities, seem to rationalise the proposed use of banana peel in several food industries. Banana peel is appreciated for its bioactive components, particularly the phenolic compounds. The major phenolic compounds found in the banana peel are grouped as flavonols, hydroxycinnamic acids, flavan-3-ols, and catecholamines. The incorporation of banana peel into food products enhanced the nutritional content, particularly the dietary fibre and phenolic content. It has been demonstrated that banana peel reduces lipid oxidation, particularly in meat-based products. Despite the nutrients offered by banana peels, this paper discusses the potential anti-nutrient content that must be addressed. From this review, banana peel shows great potential to be developed into beneficial functional foods and nutraceuticals. However, proper regulation and legalisation of bioactive enrichment of food products from the banana peel are required to ensure its safety for human consumption.

Egg white is the most commonly used foaming agent in various aerated foods. Malaysia has been experiencing an egg crisis due to lower production and increased egg consumption rates since the COVID-19 restrictions were lifted. Thus, finding an alternative functional ingredient to address the egg shortage is essential. Liquids discarded from commercially plant-based canned foods have the potential to replace eggs in food products as an alternative foaming agent. Therefore, this study aims to investigate the physicochemical and sensory properties of bahulu and chocolate mousse using canned liquids of green peas (pulses N and P), lentils (pulse R), chickpeas (pulse X), button mushrooms (vegetable A), and straw mushrooms (Vegetable D). Canned liquids were incorporated into bahulu and mousse formulations to replace egg whites. The developed bahulu and mousse were baked for 25 min at 180 °C and chilled for 3 hours at 4 °C, respectively. The texture profile of bahulu and the viscosity properties of the chocolate mousse were determined in this study. Furthermore, the research examines the proximate analysis and sensory acceptance of both products. According to the findings, bahulu A, produced from canned vegetable liquids, had the lowest hardness, springiness, and chewiness (p < 0.05) levels. In contrast, canned pulse liquid, which was used in bahulu N, produced comparable hardness, fracturability, adhesiveness, springiness, cohesiveness, and chewiness with the control sample (p > 0.05). Moreover, the viscosity values of mousses A (2238.33 ± 2.89 cP) and D (2778.33 ± 2.89 cP) were lower than the control mousse (8005.00 ± 0.00 cP) (p < 0.05). Bahulu and mousse contain 6.58–6.83% and 1.52–1.90% of protein, respectively. The protein content of canned pulse liquid products was higher than that of canned vegetable liquids (p < 0.05). The lowest taste acceptance was observed in samples Bahulu N and P as well as mousses N and P (p < 0.05). This outcome could be due to the saltiness derived from the canned green pea liquid. The appearance, odor, and overall acceptability of the bahulu and mousse were comparable to the control samples and well-accepted by the panelists (p > 0.05). The findings demonstrate that canned pulse liquids (green peas, lentils, and chickpeas) can potentially mimic egg white in the development of bahulu and chocolate mousse.

Auricularia cornea, or wood ear mushroom (WEM), is an edible macrofungus that is popular as a delicacy and for various biological activities. This study aims to determine the nutrient composition, in vitro antioxidant activities and the effect on postprandial blood glucose in human subjects after consuming instant noodles incorporated with 5% WEM powder. The proximate composition of WEM powder was 9.76% moisture, 2.40% ash, 7.52% protein, 0.15% fat, 37.96% crude fibre, 42.21% carbohydrate, and a total dietary fibre was 69.43%. Meanwhile, the proximate composition of 5% WEM noodles was 10.21% moisture, 2.87% ash, 11.37% protein, 0.16% fat, 5.68% crude fibre and 68.96% carbohydrates, while the total dietary fibre was 13.30%. The mineral content of WEM powder in decreasing order: potassium > calcium > magnesium > sodium > iron > zinc > manganese > copper > selenium > chromium. The incorporation of 5% WEM powder significantly (p < 0.05) reduced carbohydrates and increased the ash, crude fibre and total dietary fibre, antioxidant activities and total phenolic content of the instant noodles. Furthermore, the incorporation of 5% WEM significantly increased potassium, calcium, magnesium, iron, and zinc content. The addition of WEM powder reduced the postprandial glycaemic response and produced a moderate glycaemic index (GI). In conclusion, the incorporation with WEM powder could be an effective way of developing nutritious and low GI instant noodles, thus, improving nutrient intake and human health.

Caulerpa lentillifera is a type of green seaweed widely consumed as a fresh vegetable, specifically in Southeast Asia. Interestingly, this green seaweed has recently gained popularity in the food sector. Over the last two decades, many studies have reported that C. lentillifera is rich in polyunsaturated fatty acids, minerals, vitamins, and bioactive compounds that contribute many health benefits. On the other hand, there is currently hardly any article dedicated specifically to C. lentillifera regarding nutritional composition and recent advancements in its potential health benefits. Hence, this study will summarise the findings on the nutritional content of C. lentillifera and compile recently discovered beneficial properties throughout the past decade. From the data compiled in this review paper, it can be concluded that the nutrient and phytochemical profile of C. lentillifera differs from one region to another depending on various external factors. As a result, this paper will offer researchers the groundwork to develop food products based on C. lentillifera. The authors of this paper are hopeful that a more systematic review could be done in the future as currently, existing data is still scarce.

Meat products are widely consumed worldwide and, as a result, they may be an exciting supplier of health benefits due to the need for better formulations, such as reduced fat and increased fibre in processed meats. This study was carried out to determine how the banana peel (BP) flour of Saba (Musa balbisiana) and Berangan (Musa acuminata) affect the functional properties and sensory acceptance of chicken sausage. Berangan BPs showed better water- and oil-holding capacity than Saba BP flour. Conversely, Saba BP flour exhibited better swelling power, but was less soluble than Berangan BP flour. Sausages containing high BPs, especially Saba banana, had a more rigid texture, a high storage modulus, and a darker colour. The ability to retain more water in Berangan peel positively affected the sausage’s textural and rheological properties. With 2%, chicken sausage received the highest sensory score, with Saba BP-containing sausage following closely behind. However, adding >2% BP of both varieties negatively affected the sausage texture and colour, resulting in reduced sensory acceptance. Thus, the BP from Saba and Berangan bananas showed promise as a potential value-adding ingredient in the formulation of functional meat products. In addition, it has potential health benefits, such as increased dietary fibre.

The effect of the addition of three types of tropical edible seaweeds, Kappaphycus alvarezii (KA), Sargassum polycystum (SP), and Caulerpa lentilifira (CL), on sausages were studied. Nine sausage formulations with three levels of inclusion (2%, 4%, and 6%) of each seaweed were prepared, analysed, and compared with the control sample (without seaweed) in terms of their physicochemical properties, total phenolic content, and lipid oxidation. The modified sausages had low moisture and fat content (p < 0.05) but high ash and dietary fiber content (p < 0.05) compared to the control sausage. The addition of seaweed powder changed the texture of the sausages, mainly its hardness and chewiness (p < 0.05), but no significant difference in cohesiveness and springiness was found (p < 0.05). The modified sausages were shown to have high water holding capacities and cooking yields. The different types of seaweed modified the colour of the chicken sausages differently. In general, the L* (brightness) and b* (yellowness) values was low for all sausage samples containing seaweed powder (p < 0.05), while the a* (redness) value increased with the addition of the KA and SP seaweed powder but decreased for the sausage sample with added CL seaweed powder (p < 0.05). Moreover, the modified sausages have higher total phenolic contents and high antioxidant capacities, which contributed to slowing the oxidation of lipid in sausages during storage (p < 0.05). Sensory evaluation showed that the panellists found up to 4% of KA and 2% of SP to be acceptable. Overall, the seaweeds, especially KA and SP, could potentially be developed as excellent additives for the manufacture of highly technological high-quality meat products.

Collagen was extracted from the body wall of sea cucumber (Holothuria scabra) using the pepsin-solubilized collagen method followed by isolation using dialysis and the ultrafiltration membrane. The yield and physicochemical properties of the collagen obtained from both isolation methods, denoted as D-PSC and UF-PSC, were compared. The ultrafiltration method affords a higher yield of collagen (11.39%) than that of the dialysis (5.15%). The isolated collagens have almost the same amino acid composition, while their functional groups, referred to as amide A, B, I, II, and III bands, were in accordance with commercial collagen, as verified by Fourier Transform Infrared (FT-IR) spectroscopy. The UV-Vis absorption peaks at 240 nm and 220 nm, respectively, indicated that the collagens produced are type-I collagen. The D-PSC showed interconnecting sheet-like fibrils, while the UF-PSC exhibited a flaky structure with flat-sheets arranged very close to each other. The higher yield and comparable physicochemical properties of the collagen obtained by ultrafiltration as compared with dialysis indicate that the membrane process has high potential to be used in large-scale collagen production for food and pharmaceutical applications.