Genus Brassica By-Products Revalorization with Green Technologies to Fortify Innovative Foods: A Scoping Review

Food losses and waste reduction are a worldwide challenge involving governments, researchers, and food industries. Therefore, by-product revalorization and the use of key extracted biocompounds to fortify innovative foods seems an interesting challenge to afford. The aim of this review is to evaluate and elucidate the scientific evidence on the use of green technologies to extract bioactive compounds from Brassica by-products with potential application in developing new foods. Scopus was used to search for indexed studies in JCR-ISI journals, while books, reviews, and non-indexed JCR journals were excluded. Broccoli, kale, cauliflower, cabbage, mustard, and radish, among others, have been deeply reviewed. Ultrasound and microwave-assisted extraction have been mostly used, but there are relevant studies using enzymes, supercritical fluids, ultrafiltration, or pressurized liquids that report a great extraction effectiveness and efficiency. However, predictive models must be developed to optimize the extraction procedures. Extracted biocompounds can be used, free or encapsulated, to develop, reformulate, and/or fortify new foods as a good tool to enhance healthiness while preserving their quality (nutritional, functional, and sensory) and safety. In the age of recycling and energy saving, more studies must evaluate the efficiency of the processes, the cost, and the environmental impact leading to the production of new foods and the sustainable extraction of phytochemicals.

Automated summary

Food losses and waste reduction pose a global challenge that requires the collaboration of governments, researchers, and food industries. This review focuses on the use of green technologies to extract bioactive compounds from Brassica by-products, specifically looking at their potential application in developing new foods. Various extraction methods, including ultrasound and microwave-assisted extraction, have been studied, with enzymes, supercritical fluids, ultrafiltration, and pressurized liquids also proving to be effective. Further optimization and the development of predictive models are necessary to enhance the extraction procedures. The extracted biocompounds can be utilized to develop fortified new foods, while considering the efficiency, cost, and environmental impact of the extraction processes.