Page 52 - FoodFocusThailand No.242 June 2026

SMART PRODUCTION

protein fractions may be developed as plant-based protein Agricultural by-products may also have potential in foods for
ingredients or functional protein materials. The recovery of specific consumer groups. Ingredients with suitable fiber content,
functional compounds from agri-food by-products has been digestibility, protein quality, or texture-modifying properties may be
widely discussed as an important strategy for sustainable further explored for use in elderly foods, texture-modified foods,
ingredient development (Ahmad et al., 2024). In the case of or medical-food-related applications. In addition, by-products
the mung bean seed coat, pressurized liquid extraction has can be used as natural functional additives. For example, fiber-
been applied to recover phenolic and flavonoid compounds, rich ingredients can improve water retention or texture, protein
supporting its potential as a value-added ingredient hydrolysates may support emulsification, natural pigments may
(Supasatyankul et al., 2022). improve appearance, and phenolic compounds may contribute to
Processing and modification technologies can also oxidative stability. These applications align well with the clean-label
improve the value of by-products. Fermentation may improve trend, which emphasizes natural, recognizable, and multifunctional
flavor, reduce undesirable compounds, and enhance the ingredients.
utilization of bioactive compounds. Enzymatic hydrolysis
can convert proteins into peptides or improve their solubility Key Considerations for Successful Commercialization
and functional properties. Thermal processing, extrusion, Although agricultural by-products have high potential, successful
micronization, and encapsulation may also be used to commercialization requires careful evaluation. Safety is the first
improve stability, texture, dispersibility, or bioaccessibility. priority. By-products intended for food use must be controlled
These technologies are important because the value of a for microbial contamination, pesticide residues, heavy metals,
by-product depends not only on its original composition, but mycotoxins, allergens, and other possible hazards. This is
also on how it is transformed into a suitable food ingredient. particularly important because some by-products may not have
been originally handled under food-grade conditions.
Agricultural By-products and Innovative Quality consistency is another important challenge. The
Value-Added Food Products composition of by-products may vary depending on plant variety,
Agricultural by-products can be applied in many categories cultivation conditions, season, processing method, and storage
of value-added food products. In health-oriented foods, conditions. Therefore, parameters such as moisture content,
fiber- and phenolic-rich ingredients may be used in products particle size, active compound content, microbial quality, and
targeting digestive health, antioxidant intake, and glycemic functional properties should be controlled if the ingredient is to
control. For example, cereal bran, rice bran, defatted rice be used commercially.
bran, and legume seed coat fractions may be explored as Scientific evidence is also essential. It is not enough to show
ingredients in high-fiber foods, functional beverages, bakery that a by-product contains nutrients or bioactive compounds.
products, or instant foods. Such ingredients may also be Product developers should evaluate whether these compounds
of interest for products designed to support postprandial remain stable during processing, are released during digestion, and
glycemic control, especially when they contain dietary can provide relevant biological activities. For functional ingredient
fiber, phenolic compounds, or other components that may development, evaluations of bioactivities such as antioxidant
influence carbohydrate digestion and glucose release. activity, enzyme inhibition related to carbohydrate digestion,
In plant-based foods, protein-rich by-products from anti-glycation activity, bioaccessibility testing, and bioactivities
pulses, cereals, or oilseeds may serve as alternative in cell-based models can provide a deeper understanding. For
protein sources or as texture-supporting ingredients. example, mung bean seed coat water extract has been reported
Protein modification or enzymatic hydrolysis may improve to contain vitexin and isovitexin as major flavonoids and to
their solubility, emulsifying ability, and compatibility with improve cellular glucose uptake while reducing oxidative stress
food formulations. These ingredients may be useful in and inflammation-related responses in insulin-resistant HepG2
beverages, bakery products, meat analogues, snacks, or cells (Pavasutti et al., 2023).
other plant-based food applications. Modified plant proteins Sensory quality and consumer perception must also be
from underutilized fractions may also contribute to texture, considered. Some by-products may contribute bitterness,
water retention, or fat-replacement functions. astringency, dark color, rough texture, or an unfamiliar appearance.
Even when an ingredient has strong nutritional value, it may not
be successful if the final product is not acceptable to consumers.
Regulatory and labeling considerations should also be addressed,
especially when health-related benefits are communicated.
Agricultural by-products have strong potential for the
development of functional ingredients, natural additives, and
health-oriented food products, particularly in Thailand where
these materials are widely available. With proper processing,
safety control, and systematic scientific evaluation, underutilized
materials can create value throughout the food chain. Therefore,
by-product utilization should extend beyond waste reduction and
contribute to the development of healthier and more sustainable
food products.

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