Conventional and advanced extraction methods of some bioactive compounds with health benefits of food and plant waste: A comprehensive review
Waseem M. Majeed Y. Nadeem T. Naqvi L.H. Khalid M.A. Sajjad M.M. Sultan M. Khan M.U. Khayrullin M. Shariati M.A. Lorenzo J.M.
December 2023John Wiley and Sons Inc
Food Frontiers
2023#4Issue 41681 - 1701 pp.
Food bioactive compounds have a beneficial biological effect on human health, fending off cancer, cardiovascular disease, metabolic syndrome, and neurodegenerative disease, among other noncommunicable diseases and neurodegenerative disorders. Secondary metabolites like polyphenols, glucosinolates, carotenoids, vitamins, terpenoids, saponins, and fibers have been linked to these health benefits due to their antioxidant, antiatherogenic, anti-inflammatory, antimicrobial, cardioprotective, and vasodilator properties. This review comprehensively illustrates the extraction of bioactive compounds in food formulations along plant wastes and provides insight into the efficient delivery systems for health-promoting compounds. There is an insight into how to choose which bioactive to use, how to extract them in a bioavailable state, and how to include and deliver them. Grapes, garlic, sweet potato leaves, cactus pears, beetroot, amaranth, Picea abies bark waste, olive leaves, and black plum are discussed comprehensively in terms of extraction and health benefits. The novel and emerging technologies are discussed in detail, and a comprehensive review and comparison with conventional methods are presented. The significant health benefits associated with bioactive compounds are also discussed.
benefits of bioactive compounds , bioactive compounds , extraction of bioactive compounds , food and waste , phenolic content from food
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Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan
Department of Food Science and Technology, Government College Women University Faisalabad, Faisalabad, Pakistan
Department of Energy Systems Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture, Faisalabad, Pakistan
Department of Agricultural Engineering, Bahauddin Zakariya University, Multan, Pakistan
K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, Russian Federation
Kazakh Research Institute of Processing and Food Industry, Semey Branch of the Institute, Almaty, Kazakhstan
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
Department of Food Engineering
Department of Food Science and Technology
Department of Energy Systems Engineering
Department of Agricultural Engineering
K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University)
Kazakh Research Institute of Processing and Food Industry
Centro Tecnológico de la Carne de Galicia
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