Abstract
With about one-third of foods produced around the globe is wasted and never consumed, the issue of food waste and loss continues to be one of the major challenges to food sustainability and food security. This chapter will first look at recent literature on various natural antioxidants that can be extracted from agro-industrial by-products, such as fruits and vegetable by-products (skin, peels, pomace, seeds, husk, etc.), grains and oilseeds by-products (bran, press cakes, meal, etc.), and dairy, meat, and poultry by-products (whey, skin, viscera, etc.). Then, traditional and emerging techniques used to recover these natural antioxidants from agro-industrial waste and by-products will be discussed, and examples of their applications in various food categories will be presented. Finally, limitations, future prospects, and conclusions will be described.
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