Fruits aren’t just food—they’re bioactive powerhouses. Since ancient times, they’ve been used against infections thanks to their antioxidant and antimicrobial properties.

Today’s science shows:

• The seeds and peels often discarded in juices contain even higher levels of bioactive compounds than the edible fruit.
• Growing concerns over synthetic additives are driving demand for natural, safe, and efficient alternatives.
• Extracts and essential oils from these by-products can be applied in active packaging to reduce oxidation and inhibit pathogens.

Why it matters:

Food by-products are both a waste problem and an innovation opportunity. Developing greener, cost-effective extraction methods—and testing their safety through clinical trials—could unlock a new generation of natural additives.

Bottom line: What was once waste may soon become the backbone of safer, more sustainable food and packaging solutions.

Reference: https://www.mdpi.com/2071-1050/15/4/3066