This book collates bioactive compounds from the by-products of bulb, flower and fruit vegetables, and it explores vegetable processing by-products utilization. By-products and wastes from vegetable processing have been gathering attention in the food industry due to the management of residues that pose significant disposal challenges. This book not only addresses these concerns but also underscores the potential of these by-products as sources of value-added phytochemicals, with a focus on the recovery of bioactive phytochemicals and technologically critical secondary metabolites. This book covers vegetable by-products’ economic significance, ecological implications, and their applications spanning nutrition, health, and industry.



Divided into 13 chapters, the book offers an overview of the phytochemical, nutritional, biochemical and physicochemical properties of vegetable processing wastes. It discusses process by-products of diverse vegetables, including fennel, garlic, onion, artichoke, cauliflower, broccoli, bitter melon, bell pepper, chili pepper, chayote, cucumber, eggplant, green plantain banana, pumpkin and tomato. In each chapter, readers will find an economic perspective for each biowaste, the chemical analysis of the bioactive compounds, their biological and functional properties, and relevant food and non-food applications of extracts and bioactive compounds from vegetable by-products. This book, coupled with its companion volume, "Bioactive Phytochemicals in By-products from Leaf, Stem, Root, and Tuber Vegetables," serves as an indispensable resource for students, scholars, and researchers seeking to deepen their understanding of this research area. It also extends its relevance to professionals within the food industry, offering the latest insights and findings from cutting-edge research.