Rui Wang*
Fruits and vegetables are significant sources of bioactive chemicals, according to numerous studies. By-products from the food sector have antioxidant activity that is on par with or higher. On the other side, intensive manufacturing generates a significant amount of byproducts, which poses a significant environmental risk. Therefore, in order to use the wastes produced, new techniques must be developed. This will allow for the creation of new, high-value products. This review's objective is to provide an overview of the use of vegetable by-products from tomato, potato, and carrot agriculture as well as fruit wastes from apple and citrus farming.
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