Adding Value to Local Fruits with Functional Food Innovation for Health Enhancement
This research focuses on transforming low-cost local fruits into high-value functional food products that promote health and well-being. Inspired by the concept of “future food,” the study addresses global trends toward healthy eating, food safety, and solutions to dietary-related health challenges, including non-communicable diseases and lifestyle-related disorders exacerbated by the COVID-19 pandemic.
The research leverages local fruits such as Carissa carandas (Karonda) and other underutilized crops, transforming them into functional foods through fermentation and innovative processes. Key products include fermented probiotic beverages, health syrups, and jelly spreads enriched with beneficial microbes. These products not only enhance the nutritional value of local fruits but also promote gut health by supporting microbiome balance.
The project aligns with sustainable development goals by increasing income for local farmers, reducing food waste, and fostering rural development. By combining traditional knowledge with modern technology, this initiative offers a model for utilizing local agricultural resources to create healthier communities and sustainable economic growth.
