Jabuticaba Peel as a High-Value Agro-Industrial Byproduct: Sustainable Extraction, Functional Applications, and Stability Challenges

The reuse of agro-industrial residues is a key strategy within circular economy models designed to promote sustainable production and consumption patterns. Jabuticaba is a tropical fruit rich in bioactive compounds; however, its peel is commonly discarded during industrial processing, leading to increased food waste and environmental impacts. In this context, this review provides a critical analysis of the sustainable valorization of jabuticaba peel as a high-value-added byproduct for the food industry. The peel contains a diverse array of antioxidant compounds, particularly natural pigments, which underscores its potential as a source of functional and coloring ingredients that can replace synthetic additives. Different extraction methods are reviewed, emphasizing environmentally friendly and scalable techniques for bioactive compounds recovery. Furthermore, the incorporation of jabuticaba-peel-derived compounds into food systems is examined, demonstrating their potential to enhance nutritional quality and oxidative stability. Despite these advantages, the susceptibility of phenolic compounds to degradation during processing and storage remains a major challenge. Therefore, innovative technological strategies, such as encapsulation, are emphasized as effective alternatives to improve compound stability and broaden industrial applicability. Overall, this review highlights the relevance of adopting sustainable and circular strategies for the valorization of fruit-processing residues.