Fundamental opportunities and challenges of nutraceutical noodles enriched with agri-food by-products

Background: Globally healthy diet promotion is essential to find ways to incorporate beneficial compounds into commonly consumed foods without drastically changing consumer habits. Scope and approach: This review focuses on the potential of nutraceutical noodles as a vehicle for delivering bioactive compounds derived from agricultural food by-products. By fortifying noodles with these compounds, it is possible to enhance their nutritional value and promote healthy living. Key findings and conclusions: The review examines various bioactive compounds, including dietary fibers, proteins, antioxidants, and omega-3 fatty acids, to fortify noodles and transform them into functional and nutritious products. The techno-functional properties of these compounds and their long-term beneficial effects are discussed, along with the importance of controlling critical factors during noodle production to ensure quality attributes. The review highlights using green technologies without heat to release bioactive components from agricultural and food by-products. These green technologies not only enhance the functionality and activity of the compounds but also contribute to the production of greener products and sustainable processes in line with the concept of a "zero waste economy." The industry can meet the increasing consumer demand for healthier, more sustainable food options by fortifying noodles with bioactive compounds.