Functional and Nutraceutical Properties of Protein and Polyphenols Extracted From Agro‐Industrial Waste: A Comprehensive Review

ABSTRACT The growing imperative for increased food production has propelled an example alteration in the perception of agro‐industrial waste. Once deemed a significant challenge, these wastes are now acknowledged as pivotal assets for advancing sustainable industrial processes. Focusing on fruits and vegetables, the article unveils the substantial global waste production within these sectors. The spotlight is placed on the rich repository of plant metabolites, particularly phenolic compounds and proteins inherent in agro‐industrial waste. These compounds exhibit diverse health benefits, comprising antioxidant, anti‐diabetic, anti‐inflammatory, anticancer, antibacterial, and antiproliferative properties. Proteins derived from agro‐industrial waste also show potential in various nutritional and functional applications, offering a sustainable alternative to traditional protein sources. The review delves into innovative techniques of extraction, like ultrasound‐assisted and microwave‐assisted extraction, highlighting their efficiency and environmental friendliness. Specific attention is given to various waste residues, emphasizing their phenolic content, protein, and other bioactive components. The article underscores the promising future perspectives of utilizing agro‐industrial waste, envisioning sustainable production processes, and meeting the increasing demand for environmentally friendly and health‐promoting products.