Bioactive compounds from by-products of eggplant: Functional properties, potential applications and advances in valorization methods

Background: Eggplant (also known as aubergine) by-products, which consist mostly of peel and calyx, are generated in substantial amounts by industrial food processing sections and usually discarded as waste without further utilization. However, studies have demonstrated that these by-products are superb sources of bioactive compounds. Therefore, the disposal of eggplant by-products not only gives rise to environmental and economic consequences but also represents a tremendous loss of valuable materials.