Significant losses and waste in both fresh and processing industries have become a serious nutritional, economic, and environmental issue. Processing operations for fruits and vegetables generate a substantial amount of by-product waste, constituting approximately 25% to 30% of the entire product group. The waste primarily consists of seeds, peels, skins, and pulp, containing potentially valuable bioactive compounds such as carotenoids, polyphenols, dietary fibers, vitamins, enzymes, and oils. These phytochemicals can be utilized in various industries, including the food industry for the development of functional or enriched foods, the health industry for pharmaceuticals and medicines, and the textile industry, among others. The use of waste for the production of various significant bioactive components is considered a crucial step towards sustainable development.