Abstract
This review analyzes how modern activities in several food sectors, including agriculture, industry, and residences, are producing more byproducts as a result. These food wastes, which are derived from fruits, vegetables, cereals, and food processing operations, have been demonstrated in studies to hold promise as sources of bioactive compounds and nutraceuticals that may be useful in treating a range of ailments. Researchers have effectively extracted secondary metabolites, minerals, proteins, enzymes, vitamins, phytochemicals and bioactive compounds from these food waste items using various extraction techniques. The article provides a comprehensive overview of different extraction strategies, highlighting successful study efforts, and emphasizes their effective applications in nutraceutical manufacture, health benefits, bioprocess development, and the added value of food waste resources. These technologies offer an interesting way to enhance the production of particular compounds, which can be utilized as nutraceuticals or incorporated into functional beverages in the future.
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