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

Indurani Chandrasekaran ^* Swetha Balakrishnan Ramalingam Jegadeesan Kalaiyarasi Ramachandran Ashok Kumar Govindasamy Gurusamy Kandasamy

• Tamil Nadu Agricultural University, Coimbatore, India

Circular economy concepts are inspiring the global community by creating new business opportunities that transform waste into wealth and energy. Processing industries generate significant quantities of vegetable waste (VW) in the form of peels, seeds, and pomace. Improper disposal of this waste poses significant challenges to the environment, ecology, economy, and food security. However, these by-products are rich in valuable biomolecules. In recent years, research has increasingly focused on converting these low-value agricultural residues into highvalue functional ingredients. These biomolecules can be extracted and utilized in various applications, including food, feed, nutraceuticals, dietary supplements, and energy. While most previous work has focused on food waste from a holistic perspective, studies on VW valorization are relatively limited, primarily concentrating on biomass conversion and the extraction of bioactive compounds. However, several niche areas remain unexplored due to a lack of research in the global arena. This review explores the most promising methods for valorizing VW across both food and non-food sectors while also addressing the challenges in implementing these approaches. Such sustainable valorization contributes to meeting the Sustainable Development Goals (SDGs) of the United Nations (UN).