VALORIZATION OF WASTE FROM PROCESSING OF PLANT RAW MATERIALS AS A WAY TO ACHIEVE SUSTAINABLE DEVELOPMENT GOALS

The processing of plant materials generates a significant amount of waste, many of which contain valuable biologically active compounds. The aim of this study is to review and analyze the results of scientific research on the valorization of by-products of plant material processing, their use in the production of functional products, food packaging and other industries. The material for this study was 87 scientific publications. The search for sources was carried out in the PubMed, Jane.biosemantics, Science Direct, RINTS and Google Scholar databases using keywords and phrases. The review methodology was based on the PRISMA-ScR protocol. The period 2014–2024 was adopted as the time frame for the review of scientific publications. The results of numerous scientific studies show that food waste contains valuable biologically active compounds, such as polyphenols, essential oils, carotenoids, dietary fiber, proteins and vitamins, which must be extracted and used to create products with high nutritional value. Modern extraction methods such as ultrasonication, microwave extraction and supercritical fluid extraction facilitate maximum recovery of useful substances from plant waste with low environmental impact. The obtained compounds are widely used in the food industry to create functional products and nutraceuticals, as biodegradable materials for food packaging. Due to antioxidant and antimicrobial activity, the obtained extracts are used in the pharmaceutical and cosmetic industries. Food waste valorization contributes to the implementation of the Sustainable Development Goals through efficient use of resources, development of innovative technologies, reduction of emissions, reduction of negative environmental impact and improvement of food safety. Despite its potential, food waste valorization faces several challenges, such as scalability and the need to develop, approve and ensure safety regulations. Further scientific research should be aimed at addressing these issues, including the study of innovative extraction methods and the integration of food waste into a circular economy to improve sustainability and cost-effectiveness.