The current research was conducted to extract the bioactive compounds from citrus waste and assess their role in the development of functional foods to treat different disorders. The scientific name of citrus is Citrus L. and it belongs to the Rutaceae family. It is one of the most important fruit crops that is grown throughout the world. During processing, a large amount of waste is produced from citrus fruits in the form of peel, seeds, and pomace. Every year, the citrus processing industry creates a large amount of waste. The citrus waste is composed of highly bioactive substances and phytochemicals, including essential oils (EOs), ascorbic acid, sugars, carotenoids, flavonoids, dietary fiber, polyphenols, and a range of trace elements. These valuable compounds are used to develop functional foods, including baked products, beverages, meat products, and dairy products. Moreover, these functional foods play an important role in treating various disorders, including anti-aging, anti-mutagenic, antidiabetic, anti-carcinogenic, anti-allergenic, anti-oxidative, anti-inflammatory, neuroprotective, and cardiovascular-protective activity. EOs are complex and contain several naturally occurring bioactive compounds that are frequently used as the best substitutes in the food industry. Citrus essential oils have many uses in the packaging and food safety industries. They can also be used as an alternative preservative to extend the shelf lives of different food products.

The current review was carried out on the industrial application of fig by-products and their role against chronic disorders. Fig is basically belonging to fruit and is botanically called Ficus carica. There are different parts of fig, including the leaves, fruits, seeds and latex. The fig parts are a rich source of bioactive compounds and phytochemicals including antioxidants, phenolic compounds, polyunsaturated fatty acids, phytosterols and vitamins. These different parts of fig are used in different food industries such as the bakery, dairy and beverage industries. Fig by-products are used in extract or powder form to value the addition of different food products for the purpose of improving the nutritional value and enhancing the stability. Fig by-products are additive-based products which contain high phytochemicals fatty acids, polyphenols and antioxidants. Due to the high bioactive compounds, these products performed a vital role against various diseases including cancer, diabetes, constipation, cardiovascular disease (CVD) and the gastrointestinal tract (GIT). Concussively, fig-based food products may be important for human beings and produce healthy food.

The present review is designed to measure the effects of saffron extract in functional foods and its pharmacological properties against various disorders. Saffron is a traditional medicinal plant used as a food additive. The stigma of saffron has bioactive compounds such as safranal, crocin, crocetin, picrocrocin, kaempferol, and flavonoid. These bioactive compounds can be extracted using conventional (maceration, solvent extraction, soxhlet extraction, and vapor or hydrodistillation) and novel techniques (emulsion liquid membrane extraction, ultrasound‐assisted extraction, enzyme‐associated extraction, pulsed electric field extraction, microwave‐assisted extraction, and supercritical fluid extraction). Saffron is used as a functional ingredient, natural colorant, shelf‐life enhancer, and fortifying agent in developing different food products. The demand for saffron has been increasing in the pharma industry due to its protection against cardiovascular and Alzheimer disease and its antioxidant, anti‐inflammatory, antitumor, and antidepressant properties. Conclusively, the phytochemical compounds of saffron improve the nutrition value of products and protect humans against various disorders.

This review explores the nutritional and pharmacological aspects of banana, as well as their prospective applications in the food and pharmaceutical sectors. Banana is a widely consumed staple food in several countries and is popular for its pharmacological, nutritional and bioactive profile. Banana is ranked as the fifth most cultivated agricultural crop in terms of global trade. It is consumed in both raw and processed form. Banana comprises an immense amount of bioactive compounds including phytosterols, carotenoids, phenols, and biogenic amines that have a very effective role in health-promoting phenomena. Several bioactive compounds show antioxidant activities to reduce the disease risk. Banana has very effective pharmacological activities like anti-inflammatory, antioxidant, anti-cancer, and anti-diabetic. Banana has unique health-promoting aspects as well as used in the development of many food products like bread, pasta, confectionaries, and gluten-free products.

The current review has been considered to extract the bioactive compounds from different fruits and vegetable waste using novel extraction techniques. Among all horticultural crops, fruits and vegetables are the most consumed. Due to a rising population and changing dietary patterns, the production and processing of horticultural commodities, particularly fruits and vegetables, has expanded dramatically in order to meet rising demand. Food waste is the by-product of numerous industrial, agricultural, domestic, and food operations sector that is steadily increasing as these activities rise. Seeds, skin, rind, and pomace make up the majority of the waste, which is rich in bioactive substances such as carotenoids, polyphenols, dietary fibers, vitamins, enzymes, and oils. Waste can be used to make a variety of vital bioactive components, which is an important step toward long-term development. For the extraction of bioactive compounds, various extraction technologies are being used, including supercritical fluid extraction, subcritical water extraction, enzyme assisted extraction, ultrasound and microwave assisted extraction. The sustainable extracts attained using different technologies are valuable in the formation of functional food. Conclusively, new technologies manage waste in a meaningful way that is collected from fruits and vegetables. However, these bioactive compounds that are attained from wastes are valuable in the formation of food products.

The current review investigates the effects of black seed (Nigella sativa) on human health, which is also used to encapsulate and oxidative stable in different food products. In recent decades, many extraction methods, such as cold pressing, supercritical fluid extraction, Soxhlet extraction, hydro distillation (HD) method, microwave-assisted extraction (MAE), ultrasound-assisted extraction, steam distillation, and accelerated solvent extraction (ASE) have been used to extract the oils from black seeds under optimal conditions. Black seed oil contains essential fatty acids, in which the major fatty acids are linoleic, oleic, and palmitic acids. The oxidative stability of black seed oil is very low, due to various environmental conditions or factors (temperature and light) affecting the stability. The oxidative stability of black seed oil has been increased by using encapsulation methods, including nanoprecipitation, ultra-sonication, spray-drying, nanoprecipitation, electrohydrodynamic, atomization, freeze-drying, a electrospray technique, and coaxial electrospraying. Black seed, oil, microcapsules, and their components have been used in various food processing, pharmaceutical, nutraceutical, and cosmetics industries as functional ingredients for multiple purposes. Black seed and oil contain thymoquinone as a major component, which has anti-oxidant, -diabetic, -inflammatory, -cancer, -viral, and -microbial properties, due to its phenolic compounds. Many clinical and experimental studies have indicated that the black seed and their by-products can be used to reduce the risk of cardiovascular diseases, chronic cancer, diabetes, oxidative stress, polycystic ovary syndrome, metabolic disorders, hypertension, asthma, and skin disorders. In this review, we are focusing on black seed oil composition and increasing the stability using different encapsulation methods. It is used in various food products to increase the human nutrition and health properties.