Agri-Food Wastes as Natural Source of Bioactive Antioxidants: Fourth Edition

The increasing production of agri-food waste represents one of the major challenges to the sustainability of modern food systems. Throughout the food supply chain—including harvesting, storage, processing, and distribution—large quantities of fruits, vegetables, and agricultural products are lost or discarded. These residues, such as fruit peels, seeds, stems, leaves, and other underutilized plant tissues, are not merely waste materials but valuable sources of bioactive compounds. Their valorization is therefore attracting increasing scientific and industrial interest as a strategy to reduce environmental impacts while creating new opportunities within the circular bioeconomy. The fourth edition of the Special Issue “Agri-Food Wastes as Natural Source of Bioactive Antioxidants” aims to further explore the potential of these materials as sustainable sources of high-value bioactive compounds. Agri-food by-products are particularly rich in phenolic compounds, flavonoids, anthocyanins, carotenoids, terpenoids, vitamins, and other phytochemicals, many of which exhibit antioxidant, anti-inflammatory, antimicrobial, and cytoprotective properties. Their recovery may therefore provide natural alternatives to synthetic compounds and support the development of innovative products for human health and well-being.