Food waste (FW) represents a global and ever-growing issue that is attracting more attention due to its environmental, ethical, social and economic implications. Although a valuable quantity of bioactive components is still present in the residuals, nowadays most FW is destined for animal feeding, landfill disposal, composting and incineration. Aiming to valorize and recycle food byproducts, the development of novel and sustainable strategies to reduce the annual food loss appears an urgent need. In particular, plant byproducts are a plentiful source of high-value compounds that may be exploited as natural antioxidants, preservatives and supplements in the food industry, pharmaceuticals and cosmetics. In this review, a comprehensive overview of the main bioactive compounds in fruit, vegetable and cereal byproducts is provided. Additionally, the natural and suitable application of tailored enzymatic treatments and fermentation to recover high-value compounds from plant byproducts is discussed. Based on these promising strategies, a future expansion of green biotechnologies to revalorize the high quantity of byproducts is highly encouraging to reduce the food waste/losses and promote benefits on human health.

中文翻译：

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水果、蔬菜和谷物副产品中的高价值化合物：潜在可持续再利用和开发的概述

食物浪费 (FW) 是一个全球性且不断增长的问题，由于其对环境、道德、社会和经济的影响，它正引起更多关注。尽管残留物中仍存在大量有价值的生物活性成分，但如今大多数 FW 都用于动物饲养、垃圾填埋处理、堆肥和焚烧。为了使食品副产品增值和回收利用，迫切需要制定新的可持续战略来减少每年的粮食损失。特别是，植物副产品是高价值化合物的丰富来源，可在食品工业、药物和化妆品中用作天然抗氧化剂、防腐剂和补充剂。在这篇综述中，对水果、蔬菜和谷物副产品中的主要生物活性化合物进行了全面概述。此外，讨论了从植物副产品中回收高价值化合物的定制酶处理和发酵的自然和合适的应用。基于这些有希望的战略，未来扩展绿色生物技术以重新评估大量副产品的价值，非常令人鼓舞，以减少食物浪费/损失并促进对人类健康的益处。