Use of Functional Food Components from Plant Waste
Objectives
Our team strives to develop technologies for efficient valorization of farm and food industrial wastes and by-products into various food and packaging applications: Sustainability and bio-circular economy approach.
Group members
- Prof. Sajid Maqsood, Subtheme PI
- Dr. Juliet Mubaiwa, Post Doctoral Researcher
- Dr. Shumaila Masood, Post Doctoral Researcher
Valorization of farm and industrial wastes and by-products into various food and packaging
applications: Sustainability and bio-circular economy approach: We are working on
valorization of wastes and by-products generated at the food industrial and farm-level.
We are focusing on using novel green and non-conventional technique to recover different
components from date palm by-products and utilization into fortified food products,
functional food products, and biodegradable packaging material. Our research is
aligned to the sustainability and bio-circular economy concept.
Biodegradable food packaging reinforced with date palm products
Novel sustainable processing technological intervention: We are exploring non-conventional
extraction methods will involve ultrasonication, fermentation, microwaving, and natural
deep eutectic solvent (NADES) based extraction. Our team is elucidating opportunities
for valorization of polysaccharides and fibers, from date palm by -products (pressed
cakes/seeds) for formulation of health promoting functional foods. Different techniques
like nanotechnology, encapsulation, extrusion, etc through which food products can
be fortified with the most promising bioactive compounds extracted from waste and
by-product materials is being explored.
Alternative proteins: Consumer preference and processing of novel alternative protein products: We are also conducting research on plant-based proteins, improving their functional and bioactive properties as well as developing protein-based products (plant-based meat analogues, milk alternatives, etc).
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