Conventional and emerging techniques for extraction of bioactive compounds from fruit waste

Fruit residues (peel, seed, and pulp residues) have in their composition several compounds such as polyphenols, carotenoids, fibres, lipids which, due to functional properties, these make them potential sources of natural additives. The great technological challenge is use the most suitable techniques for extracting compounds. In this paper, definitions, advantages, disadvantages conventional (maceration, soxhlet extraction, hydrodistillation) emerging (Ultrasonic-Assisted Extraction (UAE), Microwave-Assisted (MAE), Supercritical Fluid (SFE), Pressurized Liquid (PLE), Pulsed Electric Field (PEF)) extraction bioactive from fruit will be shown. Some are based on non-thermal process, reduced energy implementation no toxic solvents, being considered “green” or “clean” technologies. These ones particularly interesting extract heat-labile addition, enzyme-assisted extractions through fermentation processes (submerged solid-state fermentation) highlighted alternative promote release not extracted by other techniques. can enhance content increased concentrations, well new formed after processes. It has been proven that fermentative processes, methods, promising residues, since improved yields, processing times, environmental damage achieved.