From Waste to Wellness: Advancing the Use of Fruit and Vegetable Residues in Nutrient-Rich Food Applications

The valorisation of fruit and vegetable by-products has emerged as a vital strategy in promoting sustainable, circular, and resource-efficient food systems. Residual materials such as peels, seeds, and pomace—once considered waste—have demonstrated remarkable potential as sources of fibre, antioxidants, polyphenols, and other bioactive compounds beneficial to human health. However, despite increasing scientific evidence on their nutritional and functional value, large volumes of these materials continue to be discarded during food processing. Recent investigations into ingredients obtained from melon peels, citrus rinds, grape pomace, and tropical fruit residues have significantly advanced understanding of their compositional richness and applications in fortified foods, beverages, and nutraceuticals. Yet, scalable methodologies, comprehensive environmental assessments, and strategies for consumer acceptance remain areas requiring further exploration. Addressing these gaps is crucial to fully realise the promise of agro-food waste as a cornerstone of the circular bioeconomy.This Research Topic aims to explore and showcase innovative strategies for transforming fruit and vegetable processing by-products—such as melon peels—into nutrient-rich and functional food additives. It seeks to identify technological, environmental, and economic solutions that support a sustainable food value chain while reducing waste generation. Specifically, the Research Topic will focus on advancing extraction, stabilization, and formulation techniques to enhance bioactive compound recovery, nutritional enrichment, and product stability. By linking fundamental research with applied solutions, the initiative will bridge knowledge across food chemistry, process engineering, sustainability assessment, and consumer science.To gather further insights into sustainable food innovations based on plant-based by-product valorisation, we welcome articles that address, but are not limited to, the following themes:- Novel technologies for extraction, preservation, and incorporation of bioactive compounds from fruit and vegetable residues;- The transformation of by-products such as melon, citrus, and tropical fruit peels into natural additives, antioxidants, and fortifying agents;- Process optimisation and scale-up from laboratory to industrial applications;- Life cycle and techno-economic analyses of by-product valorisation strategies;- Consumer perception, market potential, and regulatory considerations in upcycling food materials;- Cross-sectoral approaches linking by-product utilisation to the circular bioeconomy and Sustainable Development Goals.This Research Topic welcomes original research articles, reviews, short communications, and case studies focused on the sustainable valorisation of fruit and vegetable by-products for nutrient-rich and functional food innovations. Topic editors: Faizan Ahmad, Thuan Chew Tan Source: https://www.frontiersin.org/research-topics/81768/from-waste-to-wellness-advancing-the-use-of-fruit-and-vegetable-residues-in-nutrient-rich-food-applications