Bioactive compounds from by-products of eggplant: Functional properties, potential applications and advances in valorization methods

Eggplant (also known as aubergine) by-products, which consist mostly of peel and calyx, are generated in substantial amounts by industrial food processing sections usually discarded waste without further utilization. However, studies have demonstrated that these by-products superb sources bioactive compounds. Therefore, the disposal eggplant not only gives rise to environmental economic consequences but also represents a tremendous loss valuable materials. This review is aimed assess potentials source compounds evaluating functional properties production approaches bioactives exploring their applications pharmaceutical industries. It estimated over ten million tonnes annually. The an outstanding delphinidin-derived anthocyanins with remarkable antioxidant, antimicrobial anticancer properties. Moreover, both calyx high-yielding pectin excellent Several methods, from conventional ultrasound microwave-assisted techniques, been developed optimized for extraction pectin. Furthermore, integrated valorization consists simultaneous phenolics followed pullulan leftovers, has shown promising results. potent alternatives synthetic additives fortification shelf-life improvement products. required regards technique, health-promoting