Bioactive compounds and its optimization from food waste: review on novel extraction techniques

Abstract

Purpose The amount of food wasted every year is 1.3 billion metric tonne (MT), out of which 0.5 billion MT is contributed by the fruits processing industries. The waste includes by-products such as peels, pomace and seeds and is a good source of bioactive compounds like phenolic compounds, flavonoids, pectin lipids and dietary fibres. Hence, the purpose of the present study is to review the novel extraction techniques used for the extraction of the bio active compounds from food waste for the selection of suitable extraction method. Design/methodology/approach Novel extraction techniques such as ultrasound-assisted extraction, microwave-assisted extraction, enzyme-assisted extraction, supercritical fluid extraction, pulsed electric field extraction and pressurized liquid extraction have emerged to overcome the drawbacks and constraints of conventional extraction techniques. Hence, this study is focussed on novel extraction techniques, their limitations and optimization for the extraction of bioactive compounds from fruit and vegetable waste. Findings This study presents a comprehensive review on the novel extraction processes that have been adopted for the extraction of bioactive compounds from food waste. This paper also summarizes bioactive compounds' optimum extraction condition from various food waste using novel extraction techniques. Research limitations/implications Food waste is rich in bioactive compounds, and its efficient extraction may add value to the food processing industries. Hence, compressive analysis is needed to overcome the problem associated with the extraction and selection of suitable extraction techniques. Social implications Selection of a suitable extraction method will not only add value to food waste but also reduce waste dumping and the cost of bioactive compounds. Originality/value This paper presents the research progress on the extraction of bioactive active compounds from food waste using novel extraction techniques.

Characterization of Băbească Neagră Grape Pomace and Incorporation into Jelly Candy: Evaluation of Phytochemical, Sensory, and Textural Properties

“…Vinification by-products consist of a relatively high content of polyphenolic substances, which depends on the grape variety (white or red), processing conditions (e.g., type of maceration), and the part of vegetal material (seeds, skins, etc.) [ 37 , 38 ]. The phytochemical characterization of grape pomace (Băbească Neagră variety) extract was performed by evaluating the following parameters: TPC, TMA content, TFC, and antioxidant activity ( Table 1 ).…”

Pulsed electric field‐assisted drying: A review of its underlying mechanisms, applications, and role in fresh produce plant‐based food preservation

“…This technique has also been studied in processes such as muscle tenderization, starch modification, and peeling (Kumar et al, 2021;Nowosad et al, 2021). PEF treatment can increase mass transfer by degrading membrane structures; therefore, it can significantly increase the percentage yield in a short time while minimizing the degradation of heat-sensitive compounds (Dhua et al, 2022;Singh et al, 2021). At ambient or moderately high temperatures (20−50 • C), an electric field strength of 300−1000 V/cm and a pulse duration of 100−1000 μs allows for relatively efficient permeabilization of plant tissues (Parniakov et al, 2014).…”

The recovery from agro-industrial wastes provides different profiles of anti-inflammatory polyphenols for tailored applications

“…PLE could be carried out in static and dynamic modes. The advantages with respect to the conventional ones such as maceration or soxhlet extraction are the shorter operational time, higher yield, and lower solvent usage; however, since the high temperature can modify the structure of phenolic compounds this method is not very applicable for the temperature-sensitive molecules, such as phytochemical (Dhua et al, 2022).…”