Abstract
Over the last years, glucosinolates (GLs) and isothiocyanates (ICs) have attracted the interest of food science researchers who are seeking ways to recover them from bioresources and reutilize them as bioactive compounds due to their antimicrobial and health properties. On the other hand, optimum processing conditions during recovery efforts are important as these compounds may lose their nutritional properties. This chapter revises the conventional and emerging technologies for the recovery of GLs and ICs from different sources. The stability of GLs and ICs during preservation is discussed in spite of their application in different industries (food, pharmaceutical, animal nutrition, etc.), giving emphasis on critical commercialization aspects.
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