Abstract
Berries' by-products are rich source of bioactive compounds, which are discarded without further use. These by-products can be used in food system using pretreatments, such as blanching, hot air drying, freeze drying, milling, and powder production. This chapter sheds light on the food and nonfood applications of berries' by-products. Berries' by-products, such as pomace, bruised fruits, skin, seeds, and stems, are the richest sources of carbohydrate and dietary fiber followed by protein and fat content. Regarding food application, pomace powder can be used in bakery products (such as bread, cake, and muffins), dairy products, and meat industry (as an antioxidation and shelf life enhancers) as source of antioxidants, dietary fibers, and gluten protein substitutes. Regarding nonfood application, berries' by-products have a great potential of being used in broiler feed, bioactive biofilm, packaging material, biofuel production, cosmetics, medicinal purpose, biochar, and bioplastics. However, there is a great need to evaluate its microbial, sensorial, and technological suitability before adding into food system. Efforts should be devoted to promote zero waste generation along with high economical value by adding into food system.
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