An Inclusive Overview of Advanced Thermal and Nonthermal Extraction Techniques for Bioactive Compounds in Food and Food-related Matrices

Extraction is a separation technique for bioactive compounds from food samples that are used as an active ingredient in pharmaceutical, and food manufacturing industries. There is now an ever-increase demand for these bioactive compounds in different food products that encourage the development of new extraction techniques. Various novel thermal and non-thermal extraction techniques, i.e. microwave-assisted-extraction, ultrasound-assisted-extraction, pressurized liquid extraction, pulsed electric field assisted-extraction, and supercritical fluid extraction that have been intensively investigated. These advanced extraction techniques are more efficient in comparison to conventional methods in terms of solvent consumption, extraction time and energy cost. The efficiency of these extraction methods depends upon the input parameters and target bioactive compounds. This review discusses the application of these different extraction techniques, basic mechanisms and limiting factors for the extraction of bioactive compounds through different food matrix. This review also emphasises on cost-effectiveness, energy consumption, sustainability, advantages and disadvantages of these extraction techniques.

Automated summary

This article discusses the techniques of extracting bioactive compounds from food samples, including microwave-assisted extraction, ultrasound-assisted extraction, pressurized liquid extraction, pulsed electric field assisted-extraction, and supercritical fluid extraction. These novel extraction techniques are more efficient than conventional methods in terms of solvent consumption, extraction time, and energy cost.