Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements

ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements. The fermentation‑based valorization harnesses microbiological processes to produce and release a broad range of bioactive compounds, enhance digestibility, and mitigate potential anti‑nutritional and toxic compounds, positioning these FBPs as viable alternatives to conventional foods. Similarly, integrating FBP fermentation into conventional food fermentations (e.g., yogurt and beer) yields novel, nutrient‐dense functional products with enhanced properties. Tailored fermentation processes can enhance the microbiological characteristics of FBPs, including microbial safety, probiotic potential, and antibiotic susceptibility profiles. Beyond its role in biopreservation, fermentation enhances the nutritional properties of FBPs by synthesizing proteins, lipids, terpenoids, and vitamins, releasing more bioavailable phenolic compounds, improving digestibility, and mitigating anti‑nutritional factors, toxic compounds, and pesticide residues. Moreover, both the direct fermentation of FBPs and their incorporation as food additives can influence sensory attributes; however, these effects can be fine‐tuned through precise control of FBP concentration. Several challenges persist in scaling up, regulatory oversight, and product safety, particularly in defining approved microbial strains and permissible limits for undesirable substances in fermented products. Looking ahead, standardized regulations, advanced biotechnologies, and robust clinical validation will be essential for optimizing fermentation efficiency, ensuring product consistency, and securing market acceptance of fermented FBPs. Coupled with rigorous screening of microbial starters, fermentation enables the development of novel functional foods, beverages, and nutraceutical supplements.