Eco-Innovation in Action: Valorizing Vegetable Waste Into High-Value Ingredients for Sustainable Applications

The document discusses the potential of transforming vegetable waste (VW) into high-value ingredients through eco-innovation, aligning with circular economy principles. It highlights the environmental and economic challenges posed by improper disposal of VW, which includes peels, seeds, and pomace. These by-products are rich in valuable biomolecules that can be extracted for use in food, feed, nutraceuticals, dietary supplements, and energy applications. The review notes that while there has been significant research on food waste valorization, studies specifically on VW are limited, focusing mainly on biomass conversion and bioactive compound extraction. It emphasizes the need for further research in unexplored niche areas and discusses promising methods for VW valorization in both food and non-food sectors, contributing to the UN's Sustainable Development Goals.