Abstract:

The utilization of fruit and vegetable waste for the development of sustainable food ingredients presents a transformative approach to addressing both environmental and nutritional challenges within the modern food system. Agro-industrial by-products such as peels, seeds, pomace, and pulp residues are often rich in valuable bioactive compounds, including dietary fibers, antioxidants, polyphenols, vitamins, and natural pigments, which are typically discarded despite their high potential for functional food development. By valorizing these wastes through innovative extraction, fermentation, and drying technologies, they can be repurposed into ingredients like natural preservatives, thickeners, stabilizers, and nutraceuticals, thereby contributing to circular economy practices. This not only reduces the environmental burden associated with food waste disposal but also enhances food security by offering cost-effective and nutrient-rich alternatives for product formulation. Moreover, integrating such upcycled ingredients aligns with growing consumer demand for clean-label and eco-friendly products, paving the way for sustainable innovation in the food industry.