Green technologies for extracting plant waste functional ingredients and new food formulation: A review

Your leftover carrot peels and apple cores might be the next superfood. Scientists are turning plant waste into functional foods—using green chemistry.

The trash bin is becoming a treasure chest. With consumers and companies increasingly focused on food waste recovery, plant-based leftovers are emerging as a goldmine of bioactive compounds—phenolic acids, anthocyanins, flavonoids, phytosterols, carotenoids, and tocopherols. These molecules are known for their antioxidant, anti-glycemic, and antimicrobial powers, making them valuable for health and food science.

Key Points

• Food waste yields bioactive compounds with health benefits.
• Green technologies recover polyphenols and fibers from waste.
• Extracts from waste can create functional foods.