Extraction of bioactives from fruit and vegetables: State of the art and perspectives
2018
Renard, Catherine M.G.C.
Fruit and vegetables are rich in bioactive compounds that contribute to the prevention of a number of degenerative diseases. These components are also present, often in even higher concentrations, in the co-products from fruit and vegetable processing. Such fact, makes these co-products an attractive source for the extraction of bioactives, turning the extraction itself into an attractive valorization strategy for these co-products. There has been recently renewed interest in extraction methods, notably with a process intensification using physical phenomena and the search for alternative solvents.This paper will present the main bioactives in fruit and vegetables, and their co-products, and the precautions to preserve these molecules in the food processing chain, with a main focus on the pros and cons of recently proposed extraction developments, particularly on extraction mechanisms, sample pre-treatment, and solvent choice.
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