Abstract

The transformation of fruit waste using green chemistry principles represents a sustainable approach to converting agricultural by-products into valuable products for both human and animal consumption. This abstract explores innovative methods and technologies aimed at maximizing the utilization of fruit waste, such as enzymatic hydrolysis, fermentation, and extraction processes. These techniques not only minimize environmental impact by reducing waste but also produce bioactive compounds, dietary supplements, and functional ingredients beneficial for health and nutrition. By harnessing green chemistry principles, this discussion highlights the potential to create value from otherwise discarded fruit waste, promoting circular economy practices and supporting sustainable agriculture. The integration of these approaches into food and feed industries underscores their role in advancing sustainability goals while meeting the growing demand for nutritious and eco-friendly products.