Axiomatic, food processing residues are one of the major problems for all food producer sectors. Therefore, this work was designed to study the full description of guava, olive and potato processing residues. After being collected and prepared, chemical composition, minerals, pigments, phytochemicals (by different solvents) and their antioxidants by two assays, antimicrobial and phenolic profiles were estimated. Moreover, physiochemical, amino and fatty acids of guava seeds and olive pomace oils were detected. The applicability of olive residues extracts incorporated with chitosan to edible film preparing and (apple and strawberry) coating was studied. In addition, possibility of utilization of dried guava and potato residues in cupcake making were performed.