The valorisation of agricultural co-products is receiving more
attention. With many researchers evaluating the conversion of
co-products into food ingredients and other value-added materials
(Makris, Boskou, & Andrikopoulos, 2007). These co-products may
still contain many valuable substances, such as, pigments, sugars,
organic acids, flavours and bioactive compounds with antioxidant
and antimicrobial activities, as well as being valuable sources of
dietetic fibre