Sustainable novel extraction of bioactive compounds from fruits and vegetables waste for functional foods: a review

The current review has been considered to extract the bioactive compounds from different fruits and vegetable waste using novel extraction techniques. Among all horticultural crops, fruits and vegetables are the most consumed. Due to a rising population and changing dietary patterns, the production and processing of horticultural commodities, particularly fruits and vegetables, has expanded dramatically in order to meet rising demand. Food waste is the by-product of numerous industrial, agricultural, domestic, and food operations sector that is steadily increasing as these activities rise. Seeds, skin, rind, and pomace make up the majority of the waste, which is rich in bioactive substances such as carotenoids, polyphenols, dietary fibers, vitamins, enzymes, and oils. Waste can be used to make a variety of vital bioactive components, which is an important step toward long-term development. For the extraction of bioactive compounds, various extraction technologies are being used, including supercritical fluid extraction, subcritical water extraction, enzyme assisted extraction, ultrasound and microwave assisted extraction. The sustainable extracts attained using different technologies are valuable in the formation of functional food. Conclusively, new technologies manage waste in a meaningful way that is collected from fruits and vegetables. However, these bioactive compounds that are attained from wastes are valuable in the formation of food products.

Automated summary

This review discusses the extraction of bioactive compounds from fruit and vegetable waste using novel extraction techniques. With the growth of population and changes in dietary patterns, the production and processing of fruits and vegetables have expanded, resulting in increasing waste. This waste is rich in bioactive substances that can be extracted and used for the production of functional food.