Green extraction techniques from fruit and vegetable waste to obtain bioactive compounds—A review

Extraction of curcumin from turmeric residue (Curcuma longa L.) using deep eutectic solvents and surfactant solvents

“…19 According to the Food and Agriculture Organization of the United Nations, about 1.3 billion tons of food are wasted and lost every year, among which there are 0.5 billion tons of plant-derived wastes. 20 However, plant-derived wastes are known to be a rich source of potentially valuable components, including proteins, polysaccharides, and different phytochemicals. The bioactive compounds from wastes possess antimicrobial, antioxidant, anti-inflammatory, anti-cancer, and other valuable properties.…”

“…However, along with the development of green chemistry, recent trends have focused on finding and using green solvents to replace traditional organic solvents in the extraction process. 20 The use of waste materials to extract biologically active ingredients with green solvents is a potential trend in sustainable development. 22…”

Recent development on recovering bioactive peptides and phenolic compounds from under‐utilised by‐products during production of certain edible oil plants: current situation and future perspectives

“…It piqued the interest of researchers and food manufacturers who were looking for low‐cost bioactive ingredients to replace synthetic additives in the pharmaceutical and food industries (Li & Siddique, 2018). A surprising number of publications on recovering phenolic compounds and bioactive peptides as value‐added molecules for use in the food industry have been published (González Garza et al ., 2017; Aderinola et al ., 2019; Karami et al ., 2019, Karami et al ., 2019a, 2019b; Rodríguez García & Raghavan 2021). Bioactive compounds derived from waste materials have been shown to have a wide range of biological activities, including antioxidant activity (Karami et al ., 2019, Karami et al ., 2019a, 2019b), antihypertensive and anticancer activity (Karami et al ., 2019, Karami et al ., 2019a, 2019b), improving learning and memory property (Chen et al ., 2015), antibacterial activity (Hwang et al ., 2016), etc .…”

Impact of High-Pressure Processing on Antioxidant Activity during Storage of Fruits and Fruit Products: A Review

“…Some authors report that major post-harvest losses (30–40%) occur in fruits and vegetables [ 26 ]. Food wastes imply significant greenhouse gas emissions that increase the challenge of climate change and impact food security [ 27 ]. HPP can use surplus and discarded fruits to be processed, contributing to minimize fruits/vegetables losses up to 15% in some fruits [ 28 ], allowing the industries to achieve the concept of zero-waste economy and sustainable society [ 29 ], avoiding economic loss, and contributing to a circular economy.…”