Fruits and Vegetable waste: A potential functional ingredient

The rise in the production of fruits and vegetables wastes has sparked many debates in regard to the efficiency of resources and the sustainability of the environment. Such waste products including bioactive compounds such as dietary fibres, polyphenols, antioxidants, vitamins, and minerals are often thrown away during processing. With such waste at hand, it can be used as bioactive substances that can serve as functional food components and at the same time, tackle challenges in the food industry and even global health needs. There is considerable research showing the antioxidant, anti-microbial and prebiotic activity of fruits and vegetables and their by-products. For instance, the flavonoids and pectin in citrus peels and resveratrol-rich dietary fibre in grape pomace. Additionally, it has been shown that betalains and beta-carotene, which are present in beetroot pulp and carrot wastes, respectively, improve gut health, reduce oxidative stress, and support cardiovascular health. Adding these substances into food products improves their nutritional value, texture, and sensory characteristics. However, challenges remain such as variability in raw materials, processing scalability, and consumer acceptance even though the promise of fruit and vegetable waste as ingredients is bright. Standardized regulatory frameworks and food safety are prerequisites for the successful marketing of these ingredients. The review demonstrates the relevance of interdisciplinarity in the optimization of fruit and vegetable waste utilization. The conversion of such by-products into high value functional ingredients is a step towards nutrition security and development of health-friendly and ecologically sustainable food systems.