Valorization of Fruit and Vegetable Waste as Functional Ingredients:

A Comprehensive Review across Different Sectors

Abstract

Fruit vegetable waste contains valuable bioactive compounds such as antioxidants and phenolic compounds, dietary fibres and vitamins. These compounds have significant health benefits and can be used in the development of nutraceuticals and food additives. Industries linked to food production generate substantial amounts of waste which contains a large amount of bioactive compounds, prompting the exploration of technologies to recover these valuable compounds efficiently. The review discusses the bioactive compounds, dietary fibre, protein, lipids and minerals found in wastes from various fruits and vegetables wastes. It focuses on the valorisation of fruit vegetable wastes (FVWs) by-products into food products to enhance their nutritional profile and functional properties. It also provides examples of current applications in various sectors, such as the food industry including bakery, meat, cosmetic, pharmaceutical, packing etc. via literature review. Additionally, it addresses challenges related to economic viability, sensory quality, and safety concerns when incorporating these bioactive compounds into food products.