Fruit and vegetable waste as a raw material for obtaining functional antioxidants and their applications: A review of a sustainable strategy

The growing concern about environmental sustainability and increasing fruit and vegetable waste (FVW) generation have stimulated research into their potential valorization. This paper explores using this type of waste to obtain beneficial antioxidants in various fields of study. It is imperative to delve into the problems associated with FVW, shedding light on the staggering amounts generated and the environmental and economic challenges of waste disposal. The biochemical composition of FVW reveals the diverse array of components present, such as carbohydrates, proteins, lipids, vitamins, minerals, and of course antioxidants, which can be obtained through different extraction methods, depending on the conditions, the efficiency and the purpose that is required during the process of separation of these compounds from the organic matter. Antioxidants are compounds that can neutralize free radicals, which contributes to combating various conditions and diseases to promote and preserve human health. Several groups of antioxidants have been described, such as polyphenolic compounds in significant amounts in plant biomass as FVW. These antioxidants demonstrate benefits, efficacy and potential applications in industries like medicine, cosmetics, pharmaceuticals and functional foods. The valorization of FVW as a source of antioxidants presents a promising avenue for sustainable waste management and the production of natural antioxidants. This approach contributes to environmental preservation and promotes circular economy principles by transforming waste into valuable resources. This paper provides valuable insights into the vast potential of FVW valorization for antioxidant production and its application across diverse industries.