Bioactive Compounds From Agri‐Food By‐Products: Advancements in Environmental Sustainability and Bioeconomic Progress

ABSTRACT The rapid growth of agri‐food industries has led to an alarming increase in waste generation, posing environmental, economic, and sustainability challenges. This review explores recent advancements in the valorization of agri‐food by‐products into value‐added products through green extraction and biorefinery technologies. It emphasizes the recovery of bioactive compounds such as polyphenols, flavonoids, carotenoids, and dietary fibers from fruit, vegetable, dairy, meat, and seafood wastes, highlighting their potential applications in the food, pharmaceutical, cosmetic, and bioenergy sectors. Emerging eco‐friendly extraction techniques—including supercritical and subcritical fluid extraction, enzyme‐assisted extraction, microwave‐ and ultrasound‐assisted methods, and pulsed electric field processing—offer improved yield, purity, and energy efficiency while reducing ecological impact. Despite technological progress, large‐scale adoption remains constrained by high costs, lack of standardization, and limited industrial integration. Key research gaps include the need for techno‐economic assessments, solvent recovery strategies, and life‐cycle evaluations to ensure process scalability and sustainability. Future research should focus on developing hybrid extraction systems, AI‐driven process optimization, and pilot‐scale biorefineries supported by robust policy frameworks and industry–academia collaboration. Overall, agri‐food waste valorization presents a viable pathway toward achieving environmental sustainability and circular bioeconomy goals, enabling a transition from waste‐intensive practices to resource‐efficient and climate‐resilient production systems.