Large amounts of food waste are produced each year. These residues require appropriate management to reduce their environmental impact and, at the same time, economic loss. However, this waste is still rich in compounds (e.g., colorants, antioxidants, polyphenols, fatty acids, vitamins, and proteins) that can find potential applications in food, pharmaceutical, and cosmetic industries. Conventional extraction techniques suffer some drawbacks when applied to the exploitation of food residues, including large amounts of polluting solvents, increased time of extraction, possible degradation of the active molecules during extraction, low yields, and reduced extraction selectivity. For these reasons, advanced extraction techniques have emerged in order to obtain efficient residue exploitation using more sustainable processes. In particular, performing extraction under high-pressure conditions, such as supercritical fluids and pressurized liquid extraction, offers several advantages for the extraction of bioactive molecules. These include the reduced use of toxic solvents, reduced extraction time, high selectivity, and the possibility of being applied in combination in a cascade of progressive extractions. In this review, an overview of high-pressure extraction techniques related to the recovery of high added value compounds from waste generated in food industries is presented and a critical discussion of the advantages and disadvantages of each process is reported. Furthermore, the possibility of combined multi-stage extractions, as well as economic and environmental aspects, are discussed in order to provide a complete overview of the topic.

Diets including rice and rice-cooking methods influence digestive processes and blood glucose control. In this research, the effects of three different treatments (high-temperature and low-pressure plasma cooking, high-temperature cooking at atmospheric pressure (traditional method), and high-temperature cooking at high pressure) on the texture, color, molecular structure, infrared spectrum, microstructure, debranching enzyme activity, amylopectin content, glycemic index (GI), and in vitro starch digestibility of two rice varieties were studied. The results showed that the hardness, elasticity, viscosity, and chewability of rice after the high-temperature and low-pressure plasma treatment had no obvious changes compared with the traditional cooking method. A SEM analysis showed that the physical properties of the hydrophilicity on the surface of the rice increased after the high-temperature and low-pressure plasma treatment; the debranching enzyme activity reached 3.88 U/g (Xiantao rice) and 3.81 U/g (Heyuan rice), respectively, the amylose content of raw rice reached 68.77 mg/mL (Xiantao rice) and 64.92 mg/mL (Heyuan rice), which increased by 43.31 mg/mL and 39.46 mg/mL, respectively, and the GI was within the medium glycemic index of 56–69. The resistant starch in the Heyuan and Xiantao rice varieties amounted to 88.60 ± 3.10% and 89.40 ± 3.58%, respectively, after the high-temperature and low-pressure plasma processing method. The results showed positive effects and application potential for the cooking method in respect of diabetic consumers.