Utilization of fruits and vegetables processing wastes into food products: A descriptive review

The fruit and vegetable processing sectors produce a huge quantity of waste, both liquid and solid, which includes numerous reusable compounds of high value with significant economic potential. The major processing wastes such as peels, seeds and pomace are generated at various stages in the processing chain. Fruit and vegetable waste (FVW) is a rich source of polyphenols and dietary fibers, with a wide range of biological potential and nutritional values that can be used for developing valorized food products such as edible coatings/films, fortified drinks, bio-adsorbents, and active packaging. Due to the production of significant number of fruits and vegetables processing by-products, their utilization has become one of the most essential and challenging aspects. This review summarizes the different utilizations of highly valuable by-products extracted from fruit and vegetable waste.