Chapter 35 - Advanced techniques for recovery of active compounds from food by-products

Abstract

Food is a fundamental product, fueling the economies of the largest producers of agricultural goods. Nevertheless, the food industry generates a large number of by-products considered as waste. Agro-industrial side streams cover a wide range of residues obtained at the cultivation, breeding, harvesting, transporting, processing, and selling stages. This bio-waste can be utilized as a valuable and sustainable source of active molecules useful for maintenance of human well-being and health. Advanced extraction, isolation, and purification techniques provide a powerful platform to transform waste into profitable ingredients. Active principles can be sustainably recovered from redundant biomass in an ecofriendly and economic way with the application of green technologies. This chapter provides an overview of the most recent and highly efficient techniques applicable for the recovery of active compounds from food by-products, such as conventional techniques (pressurized liquid extraction, microwave-assisted extraction, and ultrasound-assisted extraction) and nonconventional extraction techniques (ohmic technologies and natural deep eutectic solvents for extraction of bioactive compounds). Some recent, comparative examples and details regarding solvents, parameters, and the obtained results are also discussed. Compared to other published sources, this chapter presents the current opinion of the authors regarding the possibility of recovery of active compounds from food by-products. The use of methods, systems, and materials in a green and sustainable manner will lead to a rise in consumer and industry awareness toward the concept of the reuse of food industrial waste.