ABSTRACT
The fast-growing food processing industry is bound to generate many more by-products in the near future. The important ones include vegetable and plant by-products including skin, pod, peel, seed, hull, husk, core, stone, stem, and kernel. It is known that food processing by-product utilization is a possible source of dietary fiber, functional, or novel fiber for new food and innovative food manufacturing, for waste reduction, and for indirect income generation. Vegetable by-products are known to be sources of various bioactive compounds including phenolic antioxidants and anticarcinogens, vitamins, minerals, and dietary fiber. Tomato, artichoke, carrot, and onion are major sources of bioactive by-products in their peels and pomaces; their powders could be used in new food processing methods, in the food innovation industry, and in the medical sciences. These bioactive ingredients have gained great importance owing to their easy availability in various types of vegetable products and utilization in prevention and cure of various diseases from common diseases including chronic diseases.
