Background Fruit processing by-products, especially pomace, peels, rinds, and seeds, are
underused and mostly discarded as waste. Such biowastes are rich in beneficial bioactive …

Biotechnologically produced carotenoids occupy an important place in the scientific
research. Owing to their role as natural pigments and their high antioxidant properties …

Globally, fruits and vegetables are consumed as raw, processed, or as an additive,
accounting for approximately 50% of total food wastage. Among the fruits and vegetables …

Lycopene is a coloring substance with significant value as a natural food color, along with
recognized medicinal and therapeutic properties. Fruit waste is produced in huge amounts …

Nutritional deficiency is becoming a universal problem, resulting in poor health, low worker
productivity, high rates of mortality and morbidity. Large-scale dietary improvements are …

Food loss and waste are severe social, economic, and environmental issues. An example is
the incorrect handling of waste or by-products used to obtain bioactive compounds, such as …

The yellow pitahaya peels generated as by-products during the consumption and
processing of the fresh fruit are a rich and underutilized source of betaxanthins (natural …

Highlights•Cardiovascular diseases (CVDs) are the main leading cause of mortality
worldwide, but can be prevented.•Functional foods (FF) should be produced to mitigate …

In the last few years, there has been a growing interest in the more efficient utilization of
agricultural and food by-products. Apples are among the most processed fruits in the world …

The production of healthy animal-derived food entails the effective control of foodborne
pathogens and strategies to mitigate microbial threats during rearing. Antibiotics have been …