Valorization of Plant-Based Food By-Products Through Green Extraction of Bioactive Compounds for Functional Food

What if the peels, pulp, and grounds we toss away could become the next superfood? This review shows how food by-products are being transformed into functional ingredients.

This isn't just about waste management; it's about rethinking resources. By valorizing by-products, we can enhance resource efficiency and circularity—turning a problem into an opportunity for both health and the planet.

Key Points

• Green extraction recovers bioactive compounds from by-products.
• Enzyme, ultrasound, microwave, and eutectic solvents replace conventional methods.
• Challenges: feedstock variability, scaling, safety, and sustainability assessments.