Reverse osmosis (RO) and nanofiltration (NF) membranes are traditionally employed in wine and beer production for concentration, clarification, and stabilization. Their applications now extend to dealcoholization, addressing rising demand for low-alcohol beverages. RO/NF selectively reduce ethanol while retaining volatile aromas and non-volatile flavors, outperforming thermal methods that degrade sensory profiles. This review examines RO/NF roles in alcohol adjustment, sugar modification, and by-product recovery, emphasizing mechanisms and efficiency. Operational challenges such as membrane fouling (polysaccharides, polyphenols), selectivity–permeation flux trade-offs, and energy costs are assessed. By balancing tradition with innovation, RO/NF technologies offer transformative potential for meeting health and sustainability goals in beverage industries. However, gaps in standardization, sensory consistency, and cost-effectiveness necessitate targeted research to optimize industrial adoption and consumer acceptance.

Food fortification has emerged as a sustainable strategy to address global micronutrient deficiencies by improving nutritional quality of food. Alongside conventional fortification, increasing attention has been directed toward food-to-food fortification using naturally derived ingredients that can provide nutritional and functional components. Fruit processing generates substantial quantities of by products such as peels, seeds, kernels, and pomace which contain vitamins, minerals, dietary fibers, and phytochemicals. Recent research has demonstrated that these fruit-derived wastes possess considerable functional and nutraceutical potential, exhibiting antioxidant, antimicrobial, antidiabetic, and anti-inflammatory properties in experimental studies. Their incorporation into food systems offers a promising approach for enhancing nutritional quality while simultaneously supporting sustainable waste management. This review critically examines the potential of fruit-processing by-products and their derived ingredients as complementary fortifying materials in food systems. A structured literature search was used to synthesize evidence according to by-product type, major bioactive and nutritional components, food matrix, incorporation level, nutritional and technological effects, sensory response, processing stability, bioaccessibility, safety, and industrial relevance. Particular emphasis is placed on the effects of drying, baking, extrusion, storage, and gastrointestinal digestion on the stability and accessibility of bioactive compounds. The available evidence indicates that fruit by-products can enhance dietary fibre, phenolic content, antioxidant capacity, and other functional attributes of bakery, cereal, dairy, and beverage products; however, the magnitude of these effects depends strongly on the by-product, processing conditions, incorporation level, and food matrix. Sensory acceptability, raw-material variability, contaminant risks, regulatory requirements, and techno-economic feasibility remain important constraints to industrial application. Overall, fruit by-products represent promising complementary ingredients for food-to-food fortification and circular food systems, but their potential should be evaluated based on matrix-specific nutritional, technological, sensory, safety, and bioaccessibility evidence rather than being considered direct substitutes for conventional micronutrient fortificants.

Grape pomace, a nutrient‐rich by‐product of winemaking, is highly perishable due to its high moisture content. This study aimed to evaluate the drying behavior of grape pomace under sun and shade drying, identify the best‐fitting drying models, and assess the impact on key bioactive compounds. Sun drying required 68 h, while shade drying required 168 h for drying of grape pomace. The drying rate declined over time in both methods. Among seven mathematical models tested, the approximation of diffusion model best described shade drying ( R ² = 0.9915; RMSE = 0.0566; χ ² = 0.0145), while the Midilli et al. model showed best fit for sun drying ( R ² = 0.9987; RMSE = 0.0250; χ ² = 0.0029). Biochemical analysis revealed significant degradation postdrying: total phenolics declined from 83.15 ± 0.75 mg GAE/100 g (fresh) to 27.04 ± 1.01 mg (shade) and 21.09 ± 0.43 mg (sun); antioxidant activity dropped from 87.2 ± 0.06% to 34.07 ± 0.04% (shade) and 23.52 ± 0.02% (sun). LC–HRMS profiling identified flavan‐3‐ols, hydroxybenzoic acids, hydroxycinnamic acids, flavonols, flavones, and anthocyanins across all samples. Total relative concentration decreased from 27,432.61 ± 225 mg/kg (fresh) to 18,952.19 ± 779 mg/kg (shade) and 13,543 ± 599 mg/kg (sun), indicating substantial degradation, with better retention under shade drying. Overall, sun drying is time‐efficient, while shade drying better preserves the bioactive integrity of grape pomace. The findings provide critical insights to inform the strategic selection of drying methods, tailored to specific end‐use objectives‐whether prioritizing process efficiency or the preservation and recovery of functional bioactive compounds.