Fruit agribusinesses generate large amounts of by-products with diverse characteristics that are inherent to the fruits from which they come, which are a source of great use potential because their compositions include molecules that are currently of high interest (antioxidants and dietary fiber). It is clear that, without correct handling and disposal, theses fruits present a problem due to the environmental pollution that large quantities of residues can generate. Although there are varied uses for agro-industrial co-products, this review focused on the potential uses that co-products could have in different processed food matrices. In this sense, this paper led to the revelation that one of the principal objectives of the reviewed research was to condition co-products for use in processed foods in an attempt to take advantage of the bio-active compounds they contain, principally the natural antioxidant activity, which especially enjoys acceptance by consumers of processed foods.