Exploring Bioactive Compounds from Fruit and Vegetable By-Products with Potential for Food and Nutraceutical Applications

What if the peels, seeds, and pomace we throw away every day hold the secret to healthier food and a greener planet? The answer lies in the hidden chemistry of fruit and vegetable by-products.

Every year, the food processing industry generates mountains of fruit and vegetable waste—peels, seeds, pomace, and leaves. But this so-called waste is far from useless. It is a treasure trove of bioactive compounds: polyphenols, carotenoids, dietary fibres, glucosinolates, phytosterols, and essential oils. These molecules are not just chemical curiosities; they possess antioxidant, anti-inflammatory, antimicrobial, and prebiotic activities that could be harnessed for human health.

The challenge has always been extracting these valuable compounds without destroying them. Enter green extraction technologies—ultrasound, microwave, supercritical fluid, and cold plasma. These advanced methods are efficient and sustainable, preserving the delicate bioactivity of the compounds while reducing environmental impact. It's a win-win for both science and sustainability.

Adding these extracts to functional foods and nutraceuticals could offer real health benefits, from boosting immunity to supporting digestion. Moreover, this approach supports a circular bioeconomy, where waste becomes a resource. But the road is not smooth. Standardisation, safety assessments, and regulatory approvals remain significant hurdles. This review takes stock of current progress and maps out future directions, showing how we might turn a global waste problem into a health solution.

Key Points

• Fruit and vegetable by-products are rich in bioactive compounds.
• Green extraction methods preserve bioactivity sustainably.
• Challenges: standardisation, safety, and regulatory approval.