Bioactive Compounds from Fruit and Vegetable Waste

This special issue focuses on the effective recovery and utilization of bioactive compounds from fruit and vegetable wastes, not only to reduce the environmental footprint, but also to add economic value to agro-industrial wastes. This approach is also in line with global sustainability goals aimed at reducing food waste and improving the overall health profile of food products. Fruit and vegetable waste is a critical problem worldwide that can come from wasting inedible parts or even from poor food handling or preservation. Fruit and vegetable by-products are rich in bioactive compounds and can be used as novel ingredients or food fortificants. An optimal extraction of these health-promoting compounds will allow efficient use of these compounds, just as we can reduce the amount of fruit and vegetable waste. Moreover, these by-products can have numerous potential applications in different fields, favouring a circular economy. In this way, we can develop more sustainable agricultural systems and improve food security and nutrition. As a result, this special issue is a contribution to eco-sustainable practices in the agri-food industry and innovation in by-product utilization. The ability to transform waste into valuable supplements and ingredients is an important step forward in our quest for a more resource-efficient and sustainable world.