## 1 Introduction  
In the last decades, the production of food, and therefore, the production of food waste have been increasing sharply. This is a huge environmental problem and a global concern, linked to the slow development of effective strategies to manage, control and process these residues [1]. However, food waste valorization has been studied because of its content in valuable compounds, such as nutrients (e.g., carbohydrates, proteins, or lipids), bioactive compounds (e.g., polyphenols, vitamins, among others) and other compounds that could be used in several industrial sectors [1; 2; 3]. Some of the main relevant industries worldwide are related to the production of wine, olive oil, table olives or juices, and it has become necessary to study how to control their residues. In the case of the wine industries, different studies have been performed using waste during the production of wine. Vine shoots have been added to wine to obtained distinctive characteristics [4] or used to obtain activated carbon [5]. Wine by-products, such as grape skin and stems, have been used to reduce the use of sulfur dioxide in the production of red wine [6]. In addition, concentrates obtained from grape skins, stems and leaves have been used in food production for their functional properties [7]. Moreover, in the olive industries, a huge variety of residues are obtained, including twigs, leaves and alperujo (olive oil pomace) [8]. Recently, [PERSON] et al. [9] found that the addition of olive leaf extracts during the fermentations of table olives improved its nutritional value. Olive oil pomace highlights a source of high-added value compounds such as fermentable sugars and phenols [10]. There are other relevant worldwide widespread industries such as sweet orange juice. Recent studies have characterized the orange peel as a source rich in bioactive molecules (polyphenols, carotenoids, dietary fiber and others) [11]. Thus, the agri-food residue management to its valorization is an option to change the way we produce our industrial production into a sustainable circular economy based on the reduction in the consumption of raw materials and waste food recovery [3; 6]. In addition, this could be part of the strategy to reach the Sustainable Development Goals (SDG) of the United Nations, which includes food process investigation and redesign, as well as other possible solutions such as integrated supply chain models, redistribution, recovery or disposal [12]. Furthermore, according to International Oil Council (IOC) data for the 2021/2022 campaign, Spain is the leading producer of table olives, with an estimated production of table olives of 22.6% worldwide [13]. Extremadura, a southwestern Spanish region, is the second table olive producer in Spain after the Andalucia region [14]. The main industrial elaboration processes are Spanish-style, Californian-style and Natural. One of the main problems in the California-style table olive sector is that this style of production must undergo a sterilization process that causes the synthesis of acrylamide, a potentially toxic substance. The European Commission Recommendation (EU) 2019/1988 included olives stored in brine solutions in the list of foods in which acrylamide levels must be controlled [15]. Furthermore, different researchers have studied the development of this substance in olives [16; 17; 18] and have established different ways to reduce the acrylamide formation. In this sense, other authors [19; 20; 21] have established industrial strategies, such as the evaluation of the state of maturity, the application of a washing treatment before oxidation or the addition of different additives in the cans, to reduce the formation of this toxic substance.