Recent advances in conventional and innovative extraction techniques for recovery of high-added value compounds for food additives and nutraceuticals
Abhishek Bisht, Subash Chandra Sahu, Anand Kumar, Sammra Maqsood, Mukul Machhindra Barwant, Swapnil G Jaiswal
Abstract
There is a growing interest in the extraction of high-value compounds in food processing and industrial applications due to a need to enhance the quality, nutritional aspect, and appeal of the final product. This review critically examines traditional and emerging extraction technologies against their efficiency, environmental sustainability, scalability, and stability of the compounds extracted. Advanced methods include pulsed electric field extraction, enzyme-assisted extraction, and microwave-assisted extraction whose application can enhance the bioavailability, oxidative stability, and antioxidant potential of bioactive compounds above traditional methods. Special attention is paid to innovative developments in methods of extraction and their specific applications in food additives and dietary supplements. We discuss the implications of these high technologies in current industry practice, health benefits for consumers, and in the environment with regard to sustainability, thus giving a preview of the transformative changes that will take place in extraction technologies in the food sector. • Comprehensive Overview of Bioactive Compound Extraction: The paper provides a thorough review of both conventional and innovative techniques used to extract bioactive compounds from various sources, offering valuable insights for researchers and industry professionals. • Comparative Analysis of Extraction Methods: The paper presents a detailed comparison of traditional and modern extraction methods, highlighting the advantages and limitations of each approach. This analysis is essential for selecting the most suitable technique based on specific requirements. • Focus on Sustainability and Efficiency: The paper emphasizes the importance of sustainable and efficient extraction methods, addressing the growing concerns about environmental impact and resource conservation in the food industry. • In-Depth Coverage of High-Added Value Compounds: The paper provides a comprehensive overview of various high-added value compounds, including their structures, functions, applications, and health benefits. This information is valuable for understanding the potential of these compounds in food additives and nutraceuticals. • Future Trends and Opportunities: The paper discusses emerging trends and future opportunities in extraction technology, including the use of green solvents, artificial intelligence, and personalized nutrition. This information can guide researchers and industry professionals in identifying potential areas for innovation and development.