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Agricultural and Food Waste: Analysis, Characterization, and Extraction of Bioactive Compounds and Their Possible Utilization

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Natural red pigment; Monascus purpureus; Brewer’s spent grain; Submerged fermentation; Plackett-Burman design; Chemical characterization; X-ray photoelectron spectroscopy (XPS); Fourier-transform infrared spectroscopy (FTIR); Cucumis melo; polyphenols; flavonoids; antioxidants; by-products; waste valorization; LC-MS/MS; fatty acids; antioxidant activity; reutilization of food waste; salted egg white; ovalbumin; extraction; aqueous two-phase flotation; cork; volatile compounds; aroma; waste; bioactive compounds; food waste; functional foods; characterization and extraction; phytochemicals; climatic change; phenolic compounds