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For the valorization process, high-pressure thermal treatment (HPTT) at different temperatures (65, 75, and 85 \u00b0C) at 600 MPa for 5 min was applied to three by-products. These HPTTs were compared with conventional thermal treatments (TTs) carried out at the same temperatures and durations. The by-products studied were red pepper (RP) (Capsicum annuum), red wine pomace (RWP) from Tempranillo, and white wine pomace (WWP) from Cayetana, Pardina, and Mont\u00faa. Winemaking by-products presented higher fiber content compared to RP (RP 1.94%, RWP 38.14%, and WWP 34.46%). In RP, the color parameters such as lightness (L*) and redness (a*) were not significantly affected by HPTT or TT, and the total phenolic content (TPC), total carotenoid content (TCC), and antioxidant activity (ABTS) remained stable with the HPTT. The RWP and WWP were more sensitive to the HPTT, producing important color changes and reducing the bioactive compounds. Color (especially redness) showed positive correlations with TPC and ABTS, which could serve as a predictive indicator. Our study shows that HPTT can significantly improve the valorization of RP and winemaking by-products like pomace, leading to the production of a stable food ingredient characterized by high bioactive compound content.<\/jats:p>","DOI":"10.3390\/foods14132214","type":"journal-article","created":{"date-parts":[[2025,6,24]],"date-time":"2025-06-24T06:49:38Z","timestamp":1750747778000},"page":"2214","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Integral Valorisation of Agri-Food By-Products Through the Production of Food Ingredients Using High-Pressure Thermal Treatments"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2996-1094","authenticated-orcid":false,"given":"Miriam","family":"S\u00e1nchez-Ord\u00f3\u00f1ez","sequence":"first","affiliation":[{"name":"Centro de Investigaciones Cient\u00edficas y Tecnol\u00f3gicas de Extremadura (CICYTEX), Instituto Tecnol\u00f3gico Agroalimentario (INTAEX), 06071 Badajoz, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5536-6056","authenticated-orcid":false,"given":"Jorge A.","family":"Saraiva","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio Associado para a Qu\u00edmica Verde\/Associated Laboratory for Green Chemistry (LAQV) of the Network of Chemistry and Technology (REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5742-706X","authenticated-orcid":false,"given":"Carlos A.","family":"Pinto","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio Associado para a Qu\u00edmica Verde\/Associated Laboratory for Green Chemistry (LAQV) of the Network of Chemistry and Technology (REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3481-9623","authenticated-orcid":false,"given":"Jonathan","family":"Delgado-Ad\u00e1mez","sequence":"additional","affiliation":[{"name":"Centro de Investigaciones Cient\u00edficas y Tecnol\u00f3gicas de Extremadura (CICYTEX), Instituto Tecnol\u00f3gico Agroalimentario (INTAEX), 06071 Badajoz, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2140-8139","authenticated-orcid":false,"given":"M. Rosario","family":"Ram\u00edrez-Bernab\u00e9","sequence":"additional","affiliation":[{"name":"Centro de Investigaciones Cient\u00edficas y Tecnol\u00f3gicas de Extremadura (CICYTEX), Instituto Tecnol\u00f3gico Agroalimentario (INTAEX), 06071 Badajoz, Spain"}]}],"member":"1968","published-online":{"date-parts":[[2025,6,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"220","DOI":"10.1016\/j.tifs.2022.12.004","article-title":"By-Products of Dates, Cherries, Plums and Artichokes: A Source of Valuable Bioactive Compounds","volume":"131","author":"Pena","year":"2023","journal-title":"Trends Food Sci. Technol."},{"key":"ref_2","unstructured":"EUROSTAT (2025, April 04). Food Waste and Food Waste Prevention\u2014Estimates\u2014Statistics Explained. 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