The potential use of fruits and vegetables by-products

Food processing industry including fruit and vegetable processing is the second largest generator of wastes into the environment only after the household sewage. 
The growing, processing and preparation of fruits & vegetables result in the production of varying degree of waste material. However, this Waste product, which is thrown into the environment, is rich in valuable compounds. They are novel, natural and economic sources of flavoring, colorants, protein, dietary fiber, antimicrobial  and antioxidants, which can be used in the food industry as a source of natural food additives Thus, new aspects concerning the use of these by-products for further exploitation  on the production of food additives or supplements with high nutritional value have gained increasing interest because these are high-value products and their recovery may be economically attractive. Different studies have shown that free radicals present in the human organs cause oxidative damage to various molecules, such as lipids, proteins and nucleic acids, and are thus involved in the  initiation phase of the degenerative diseases. Phenolic and other phytochemical antioxidants found in fruits and vegetables are capable of neutralizing free radicals and may play a major role in the prevention of certain diseases like cardiovascular diseases, improves nutritional absorption in body. 

 Depending  on  plant  species,  variety and tissue, high levels of health protecting antioxidants, such as vitaminC and E, phenolic compounds including phenyl propanoids and flavonoids, and or carotenoids such as lycopene can be found. The waste materials such as peels, seeds and stones produced by the fruit and vegetable processing can be successfully used as a source of phytochemicals and antioxidants. Numerous studies have provided evidence for decreased risk of some chronic diseases e.g., some types of cancer, cardiovascular and neurodegenerative disorders with balanced intake of supplements (organic fruits and vegetable), teas, spices and other plant-based foods.  The  most abundant by-products of minimal processing of fresh-cut fruit and  vegetable are peel and seed and those are reported  to contain high amounts of phenolic compounds with antioxidant and antimicrobial properties (Muthuswamy et al., 2008)