From waste to value: A systematic review of phytochemicals and functional properties of common bean (Phaseolus vulgaris L.) by-products

The growing demand for sustainable food systems has increased interest in the valorization of legume processing residues. Common beans (Phaseolus vulgaris L.) are among the world's most important and widely consumed legumes, generating substantial yet frequently underused processing by-products such as pericarp, seed coats and other plant biomass. This systematic review integrates evidence from 42 studies including phytochemical composition, biological properties and food and nutraceutical applications. Polyphenols, saponins and phytosterols were the most abundant identified compounds, with concentration affected by cultivar, plant part and extraction technique. Green extraction techniques, particularly ultrasound-assisted, microwave-assisted, pressurized liquid and supercritical CO₂ extraction, provided higher yields and improved bioactivity. Furthermore, antioxidant, antihyperglycemic, anti-inflammatory, anticancer, and antibacterial activities were demonstrated in-vitro Overall, bean by-products are a potential source of functional ingredients for sustainable food and nutraceutical development within a circular-bioeconomy framework. Future research should emphasize standardized extraction, mechanistic insight and pilot-scale validation to enhance industrial use.