Crucial Challenges in the Development of Green Extraction Technologies to Obtain Antioxidant Bioactive Compounds from Agro-industrial By–Products

Carlo Ignazio Giovanni Tuberoso,Katarzyna Angelika Gil

doi:10.15255/cabeq.2021.1923

Carlo Ignazio Giovanni Tuberoso, Katarzyna Angelika Gil

Open Access

https://doi.org/10.15255/cabeq.2021.1923

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Abstract

Exploitation of agro-industrial by-products represents an important source of bioactive compounds that can be used both directly as ingredients and for the production of <br /> functional ingredients. Among these compounds, polyphenols are capable of strengthening endogenous antioxidant defences in human tissues, preventing cardiovascular and neurodegenerative diseases. The present paper aims to evaluate and review various green extraction technologies for a cheap, fast, eco-friendly procedure to obtain these bioactive molecules. Several physicochemical approaches can be used with the aim of optimizing the use of energy, solvents, and pressure; among them are ultrasound-assisted extraction, subcritical and supercritical fluid extraction, extraction with neoteric solvents (ionic liquids, deep eutectic solvents, and natural deep eutectic solvents), microwave-assisted extraction, pressurized liquid extraction, pulsed electric field, multi-frequency multimode modulated technology, rapid solid liquid dynamic extraction, and enzyme-assisted extraction. The challenges and future work regarding the development of these green products for the commercial markets were comprehensively evaluated.

Highlights

The food industry is increasingly globalized, and its constant search for new goods, technologies, services, and cultural practices runs in parallel with several environmental concerns
The results showed that total polyphenolic content (TPC) varied from 6.28 to 7.23 mg GAE g–1 dry sample, while FRAP and DPPH values varied from 0.33 to 0.46 mmol Fe2+ g–1 of dry sample, and 33.98 to 56.31 % inhibition, respectively
Turning unmanaged agro-industrial by-products into valuable source of bioactive compounds (BACs) is a viable solution for both eliminating food wastes and at the same time obtaining high added value products

Summary

Introduction

The food industry is increasingly globalized, and its constant search for new goods, technologies, services, and cultural practices runs in parallel with several environmental concerns. – temperature (120 °C) – time (two cycles of 10 min) – pressure (1500 psi) grape (Vitis vinifera L.) hydroxycinnamic acid derivatives, TPC, DPPH, seeds, pomace and stems flavonols, tannins, catechins, ABTS+ – room temperature – time (45 min) – potency (220 V) – frequency (55 kHz) passion fruit (Passiflora polyphenols edulis sp.) seeds, and seed cake bleaching method hydroalcoholic solvent (44 % ethanol)

Results

Conclusion