Microwave-Vacuum Extraction Technique as a Green and Clean Label Technology: Kinetics, Efficiency Analysis, and Effect on Bioactive Compounds

Abstract Grape pomace is a rich source of bioactive compounds and dietary fiber. This study aims to valorize the grape by microwave-vacuum-assisted drying extraction, which novel, green, clean label technology. The extraction from was optimized using response surface methodology. Box-Behnken design used for three process variables, i.e., time, power, vacuum levels. highest rate observed (5.53 g/100 g min after 10 drying) at combination 80 W 20 inHg. significantly reduced time (25%) resulted in yield (64.5%) compounds. Equally, changes moisture ratio behavior were rapid under these processing conditions. Furthermore, Midilli model ( R 2 = 0.999, RMSE 0.002, SSE 3.71 × ?6 ) best justify fitness experimental values with predicted values. In addition, diffusion coefficient, activation energy, increased increase power pressure. concentration components higher dried compared extract. successfully achieved without use solvent characteristics extracted phenolics remained unaltered. Based on findings, can be claimed as sustainable approach.