Valorization of Vegetable Fresh-Processing Residues as Functional Powdered Ingredients. A Review on the Potential Impact of Pretreatments and Drying Methods on Bioactive Compounds and Their Bioaccessibility

Food waste is a worldwide concern as it represents constant threat to the environment and serious operational problem for food industry. The by-products of fruits vegetables being valuable source bioactive compounds have potential be reused reintroduced in agri-food chain. This circular approach contributes sustainable production system. In this context, collaborative project with primary sector integral valorization generated fresh-processing vegetable lines an agricultural cooperative currently developed, particularly focused on cabbage, carrot, celery, leek. objective transform wastes into functional powdered ingredients able use them formulations order improve nutritional profile foods, contributing development healthy diets. Through exhaustive bibliographic review, research studies influence pretreatments, drying vitro digestion residues, aim identifying appropriate parameters achieve adequate physicochemical final powders.