Use of hydrogen extraction in the food industry

Abstract

The growing awareness of consumers about health and safety has captured the interest of food processors in natural food additives. The rising demand for alternatives to synthetic food additives has spurred research into utilizing agri-food wastes as a valuable source of bioactive compounds. Extracting and preserving these natural bioactive compounds is a challenging task due to their vulnerability to various deterioration factors, particularly chemical and biological ones. Various methods have been explored to enhance the yield and quality of extraction. While some of these methods have been implemented at an industrial scale, others are still in the developmental or laboratory stage. Each method presents its own strengths and weaknesses, all with the common aim of efficiently extracting phytochemicals at high quality, purity, and low cost, while also being environmentally friendly.