In this review, studies (n = 41) were searched in which the compounds and contents were determined for whole fig fruit, peel, leaves and pulp, the types of fig-based products were identified and their total phenols and antioxidant capacity as well as the potential uses of different extracts of fig parts were analyzed. There is a need to reduce the fruit’s environmental impacts (zero waste), and bioactive compounds from fig fruits present a high added value as functional ingredients. Focusing on fig by-products (peel, seeds, no-optimal fruits and leaves), individual compounds and/or extracts can increase the functional, nutritional and techno-functional properties of food products such as additives. A high number of phenolic compounds was found in whole fruit (n = 19), peel (n = 26), pulp (n = 24) and leaves (n = 42). Quercetin-3-O-rutioside was reported as the major individual phenolic compound in whole figs, while cyanidin-3-rutinoside, epicatechin and caftaric acid were the highest compounds in peel, pulp and leaves, respectively. A potential strategy could be the development of novel additives and/or ingredients for food industry from fig by-products. Therefore, the use and valorization of the waste material produced during fig processing should be further investigated.

Manufacturers have been deeply involved in increasing the variety of dried fruits available in the market following consumer demand for healthy foods. It is essential to highlight that there is no daily recommended intake of dried fruits. The aim of the present study was to compare the labeling information, chemical parameters, antioxidant capacity, and sensory profile among: (i) different dried fruits (apple, mango, pineapple, tomato, fig, coconut, banana, and red cranberry) and (ii) different commercial brands for each dried fruit (n = 3). Depending on the fruit, labeling information unevenly adhered to the “clean label trend”. Preservatives were present when water activity could favor microbial spoilage or product deterioration. Among commercial brands, significant differences (p-value < 0.05) in antioxidant capacity, organic acid profile, sugar profile, and sensory attributes (texture, fruity, basic tastes) were found. As to nutritional quality, it is essential to highlight that a high content of sugars (labeling information) was found in all the samples (75% of the samples contained more than 25 g/100 g). On the other hand, a high content of fiber (labeling information) was found (>10 g/100 g) in dried coconut, apple, and tomato samples.