Combination of emerging technologies for the extraction of bioactive compounds

Abstract

With the growing consumer demands for greener alternatives that do not involve toxic chemicals as well as the industry concerns of sustainable, nontoxic routes of extraction, the applications of novel extraction technologies in the food industry have been widely studied. This review discussed the novel extraction technologies including their mechanisms, protocols, influencing factors, advantages and drawbacks, as well as a comprehensive summary of the combination of the novel extraction technologies for phyto-bioactive compounds. Novel extraction methods, including ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE) and enzyme-assisted extraction (EAE), are considered as clean, green and efficient alternative to conventional extraction technologies. Their combinations, ultrasound-assisted enzymatic extraction (UAEE), microwave-assisted enzymatic extraction (MAEE) and ultrasonic microwave-assisted extraction (UMAE), can exhibit higher potential extraction ability. However, some of them need specific equipment. The food industry in the extraction sector should choose a proper extraction method which has a balance between product quality, process efficiency, production costs and environmentally friendly processes. The current review presented comprehensive references for future research on the novel extraction of phyto-bioactive compounds extraction.

Highlights

1. Novel clean, green and efficient alternative to conventional extraction technologies are discussed.

2. Combination of the novel extraction technologies for synergistic effects.

3. Minimal degradation and enhanced extraction yields.

4. Extraction mechanisms, advantages and drawbacks associated with novel extraction technologies.

Keywords:

• Novel extraction methods
• phyto-bioactive compounds
• combined extraction methods
• ultrasound-assisted extraction (UAE)
• microwave-assisted extraction (MAE)
• enzyme-assisted extraction (EAE)

Acknowledgments

The authors thank the European Union’s Horizon 2020 Research and Innovation Program for the financial support to the project “Waste2Fuels Sustainable production of next generation biofuels from waste streams”, grant agreement no. 654623. The authors would also like to acknowledge China Scholarship Council (CSC) and University College Dublin (UCD) for financial support of this study under CSC-UCD Scheme.