Food by‐products happen at various stages of production and processing at home and on commercial scales. In the recent years, because of the fast‐growing food companies and production, food processing by‐products have gained a lot of interest and attracted many technical and health professionals as well as policy makers internally and internationally. Also, concerns are increasing about food by‐products due to their ecological and environmental impact on the planet. This is particularly of concern when large companies emit. Large quantities of food by‐products are thrown into environment in which they can be exploited technically, medicinally, and pharmaceutically. This is due to their chemical component and biologically active compounds of the by‐products. Therefore, this systematic review focuses on the food by‐product biological compounds present in different parts of the food products, particularly in some common foods such as fruits, vegetables, cereals, dairy products, meat, eggs, nuts, coffee, and tea. Moreover, the review also explains the kind of biologically active compounds and their quantity not just in edible foods, but also in part and types of the by‐product which then can be reused and recycled into different processes in order to extract and get benefit from.

中文翻译：

---

食品加工副产品中的生物活性成分。

食品副产品发生在家庭和商业规模的生产和加工的各个阶段。近年来，由于食品公司和生产的快速增长，食品加工副产品引起了广泛的兴趣，并吸引了许多国内外的技术和卫生专业人员以及决策者。此外，由于食品副产品对地球的生态和环境影响，人们对此也越来越担忧。当大公司破产时，这尤其令人担忧。大量的食品副产品被投入到可以在技术，医学和药物上加以利用的环境中。这是由于副产物的化学成分和生物活性化合物。因此，本系统综述着重于食品不同部分中存在的食品副产物生物化合物，特别是在某些常见食品中，例如水果，蔬菜，谷物，乳制品，肉，蛋，坚果，咖啡和茶。此外，该评论还解释了生物活性化合物的种类及其数量，不仅在食用食品中，而且还解释了副产物的一部分和类型，然后可以将其再利用并再循环到不同的过程中，以从中提取和受益。 。