ABSTRACT
128In many cases, the raw fresh fruits and vegetables are not consumed directly by humans, but first undergo processing to separate the desired value product from other constituents of the plant. The processing of plant foods into different products, or their consumption as such, results in the production of by-products which are usually wasted. However, it has been reported that these materials contain valuable substances such as pigments, sugars, organic acids, flavors, and bioactive compounds which possess different biological properties, such as antioxidants, enzymes, antimicrobial compounds, and fibers. In this sense, by-products of fresh fruits and vegetables have gained increasing interest since they can be used to isolate specific phytochemicals for application in nutraceutical supplements, dietary additives, new food, and pharmaceutical products, contributing to the recovery of agro-industrial process waste, with major industrial, economic, and environmental impact.
