全球范围内，水果和蔬菜以生食、加工食品或添加剂的形式被消费，约占总食物浪费量的50%。在水果和蔬菜中，洋葱因其潜在活性成分而闻名；然而，洋葱皮对环境和食品行业造成了重大问题。需要有效利用洋葱皮的方法来开发附加值产品，这些产品更环保、成本效益高且可持续。因此，本综述旨在强调洋葱皮废弃物的传统和新兴技术以生成附加值产品。全面讨论了包括抗癌、抗肥胖、抗微生物和抗炎活性在内的几个重要应用。研究结果显示，利用超声波辅助提取、微波辅助提取和酶法提取等先进技术可提高提取效率，使生物活性化合物的产量增加，从而展示出抗癌、抗肥胖、抗微生物和抗炎性能。然而，建议进行深入研究，以阐明来自洋葱皮废弃物的活性化合物的作用机制和潜在协同效应，并促进长期可持续利用洋葱皮废弃物。版权所有 © 2023. Elsevier Ltd. 发布。

Globally, fruit and vegetables are consumed as raw, processed, or as an additive, accounting for approximately 50% of total food wastage. Among the fruits and vegetables, onion is well known for its potential bioactive components; however, peels of onion are a major concern for the environment and food industries. Effective utilization of onion peel methods should be needed to develop value-added products, which are more eco-friendly, cost-effective, and sustainable. Therefore, this review attempts to emphasize the conventional and emerging techniques of onion peel waste to generate value-added products. Several vital applications including anticancerous, antiobesity, antimicrobial, and anti-inflammatory activities are thoroughly discussed. The findings showed that the use of advanced technologies like ultrasound-assisted extraction, microwave-assisted extraction, and enzymatic extraction demonstrated improved extraction efficiency and higher yield of bioactive compounds, which showed the anticancerous, antiobesity, antimicrobial, and anti-inflammatory properties. However, in-depth studies are recommended to elucidate the mechanisms of action and potential synergistic effects of the bioactive compounds derived from onion peel waste, and to promote the sustainable utilization of onion peel waste in the long-term.Copyright © 2023. Published by Elsevier Ltd.