Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry

The fruit production and processing sectors produce tremendous amounts of by-products and waste that cause significant economic losses and an undesirable impact on the environment. The effective utilization of these fruit wastes can help to reduce the carbon footprint and greenhouse gas emissions, thereby achieving sustainable development goals. These by-products contain a variety of bioactive compounds, such as dietary fiber, flavonoids, phenolic compounds, antioxidants, polysaccharides, and several other health-promoting nutrients and phytochemicals. These bioactive compounds can be extracted and used as value-added products in different industrial applications. The bioactive components extracted can be used in developing nutraceutical products, functional foods, or food additives. This review provides a comprehensive review of the recent developments in fruit waste valorization techniques and their application in food industries. The various extraction techniques, including conventional and emerging methods, have been discussed. The antioxidant and antimicrobial activities of the active compounds extracted and isolated from fruit waste have been described. The most important food industrial application of bioactive compounds extracted from fruit waste (FW) has been provided. Finally, challenges, future direction, and concluding remarks on the topic are summarized.

Automated summary

The fruit production and processing sectors generate large quantities of by-products and waste, resulting in significant economic losses and negative environmental impact. Efficient utilization of these fruit wastes can help reduce carbon footprint and greenhouse gas emissions, contributing to sustainable development goals. These by-products contain various bioactive compounds with health-promoting properties, such as dietary fiber, flavonoids, phenolic compounds, antioxidants, polysaccharides, and other nutrients. These bioactive compounds can be extracted and used as value-added products in different industries. This review comprehensively discusses recent developments in fruit waste valorization techniques and their application in the food industry. It explores various extraction methods, including conventional and emerging techniques, and describes the antioxidant and antimicrobial activities of the extracted bioactive compounds. The most important food industrial applications of bioactive compounds extracted from fruit waste are highlighted. Challenges, future directions, and concluding remarks on the topic are also summarized.