Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach

ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health. Recent trends in bread‐making have been increasingly focused on developing functional bakery products that are meet consumer demand for healthier diets by incorporating bioactive‐rich ingredients. In this context, growing attention has been directed toward valorizing fruit and vegetable processing wastes as sustainable sources of bioactive compounds. Studies in the literature indicate that bakery products enriched with fruit and vegetable by‐products exhibit higher phenolic content, enhanced antioxidant activity, and more extended induction periods than control samples, resulting in improved protection against lipid oxidation. In addition, these bioactive‐rich ingredients obtained from wastes influence dough rheology, texture, and sensory attributes, with their effects largely dependent on the type and level of waste incorporation and processing conditions. Overall, the findings highlight the dual health and environmental benefits of utilizing fruit and vegetable wastes in bakery food formulations. The incorporation of bioactive compounds derived from these by‐products represents a practical strategy for developing healthier bakery products while simultaneously supporting sustainable food systems and circular economy approaches.