Recent Advances in the Extraction of Phenolic Compounds from Food Wastes by Emerging Technologies

Every year, a great production of food waste is generated. These wastes have a negative effect on economic and environmental aspects even though they include a considerable quantity of phenolic compounds. Thus, in recent years, there has been much research about the recovery of phenolic compounds fr...

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Bibliographic Details
Published in:Food and bioprocess technology 2024-12, Vol.17 (12), p.4383-4404
Main Authors: Sezer Okur, Purlen, Okur, Ilhami
Format: Article
Language:English
Subjects:
Agriculture
Biotechnology
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Electric fields
Environmental aspects
Food
Food conversion
Food industry
Food Science
Food waste
Hazardous wastes
Hydrostatic pressure
New technology
Phenolic compounds
Phenols
Review
Supercritical fluids
Wastes
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Summary:Every year, a great production of food waste is generated. These wastes have a negative effect on economic and environmental aspects even though they include a considerable quantity of phenolic compounds. Thus, in recent years, there has been much research about the recovery of phenolic compounds from food waste. Emerging technologies such as ultrasound, microwave, high hydrostatic pressure, supercritical fluid, pressurized liquid, and pulsed electric field have been accepted as alternative extraction techniques to conventional extraction techniques because of increasing extraction yield and reducing hazardous chemicals, time, and energy. This comprehensive review aims to analyze the ongoing research on applying emerging techniques in the valorization of food waste based on recent research. Also, this gives general extraction mechanisms of these techniques and compares them with each other. The findings discussed through this comprehensive review may be a valuable tool for industry to integrate economical and efficient extraction methods, converting food waste to a high-added value functional product.
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-024-03365-5