The growth of the global population has necessitated an increase in production systems, leading to an increase in the generation of waste. In food production processes, in addition to the desired product, by-products and residues are obtained, the latter of which can environmentally pollute water, soil, and the atmosphere, endangering human health and the ecological niches of various organisms. However, they also act as a source of bioactive compounds that can add value to these wastes, as well as contribute to the development of products and isolate compounds of interest to various industrial sectors, including the food, pharmaceutical, agricultural, and cosmetic industries.

Bioactive compounds are substances that exhibit biological or physiological actions that effect living tissues. These include polyphenols, such as phenolic acids, flavonoids, or lignin, terpenoids, such as essential oils or carotenoids, bioactive peptides, and glucans, to name a few. Generally, these compounds exert antioxidant and antimicrobial activities, promote the immune system, and modulate the intestinal microbiota, and are therefore of great interest in various industrial sectors.

Therefore, the aim of this Special Issue is to publicize various bioactive compounds obtained from food waste that can add value or help in developing new products from waste, with applications in both the food industry and elsewhere.

Potential topics include but are not limited to the following:

• Extraction of bioactive compounds from food industry waste
• Use of bioactive compounds obtained from food waste for the generation of new products
• Use of waste for the development of new products in industry
• Properties of bioactive compounds obtained from food waste
• Generation of products with added value from food waste
• Bioprospecting food waste for bioactives, including phenols, biopeptides, and terpenes
• Identification of biological activity in compounds obtained from food waste