Abstract
Functional ingredients, such as proteins, vitamins, dietary fiber, and phenolic compounds, are of considerable interest and have received increased attention in recent years due to their bioactive functions. Recent advances in extraction of functional ingredients, especially polyphenols, from fruits are addressed in this chapter. Contemporary applications of more environment-friendly techniques, such as microwave-assisted extraction, subcritical-water extraction, supercritical-fluid extraction, and ultrasound-assisted extraction are reviewed and critiqued. In addition, the advantages and drawbacks of conventional techniques that are applied to the extraction of bioactive compounds are also highlighted and compared to innovative sample-preparation processes. The goal is to provide the reader with a broad view of different extraction techniques that are currently being used to extract bioactive compounds, especially polyphenols, from fruits.
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