This study investigates the valorization of Bignay (Antidesma bunius) fruit by-products, focusing on their nutritional composition, phytochemical properties, and potential technological applications. Bignay processing generates significant amounts of pomace and seeds that are currently underutilized despite their rich bioactive compound content.

Our analysis revealed that Bignay by-products contain high levels of dietary fiber (45.2%), phenolic compounds (12.8 mg GAE/g), and anthocyanins (8.4 mg C3GE/g). The extracts demonstrated strong antioxidant activity (DPPH IC50 = 32.5 μg/mL) and antimicrobial properties against common food pathogens. Technological applications developed include natural food colorants, functional food ingredients, and biodegradable packaging materials.

Keywords: Bignay by-products, valorization, phytochemicals, antioxidants, functional foods, sustainable processing