Submit to Foods Review for Foods Propose a Special Issue

Journal Browser

Use of Emerging Technologies for Improving the Extraction of Valuable Compounds from Foods, Food Wastes, and Microalgal Biomass

Print Special Issue Flyer
Special Issue Editors
Special Issue Information
Keywords
Published Papers

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (15 December 2022) | Viewed by 26546

Share This Special Issue

Special Issue Editors

Dr. Gianpiero Pataro

E-Mail Website
Guest Editor

Department of Industrial Engineering (DIIn), Università degli Studi di Salerno, Salerno, Italy
Interests: food processing; food engineering; food; food byproduct; microalgae; extraction; ultrasound; biorefinery; pulsed electric field; pulsed light; ohmic heating
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Nabil Grimi

E-Mail Website
Guest Editor

TIMR, Université de Technologie de Compiègne, Compiègne, France
Interests: solid–liquid extraction; membrane separation; biomass valorization; process intensification; electrotechnologies
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In recent decades, emerging technologies, such as electrotechnologies (PEF, MEF, HVED), supercritical fluid extraction (SFE), microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), and the use of high-pressure homogenization (HPH), among others, have been drawing attention in the field of improving the extraction efficiency of juices, solutes, and many valuable intracellular compounds (i.e., proteins, biopolymers, antioxidants, flavors, colorants, lipids, and fibers, among others) from a wide range of biomasses, including food-processing residual stream, and biosuspensions of microbial or algae cells.

The successful implementation of these technologies as a green and sustainable intensification strategy of either mechanical pressing or conventional extraction with solvent processes largely depends on raw material characteristics, upstream processes (e.g., grinding, drying, slicing, heating, concentration), the process condition of emerging technologies, as well as downstream processes (e.g., pressing, extraction, separation/purification).

Original research and review papers that help to elucidate the complex interaction between raw material properties, their changes after pretreatment, emerging technologies and downstream processes, as well as how emerging technologies can be used to improve the juice expression process and contribute to integrate sustainable biorefinery strategies in the development of valuable compounds from biomasses, including agro-food residues and suspensions of microabial and algae cells, are welcome in this Special Issue.

Prof. Dr. Gianpiero Pataro
Dr. Nabil Grimi
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

emerging extraction technologies
foods
food byproducts
microorganism suspensions
microalgae suspensions
juice
bioactive compounds

Published Papers (11 papers)

Download All Papers

Research

Jump to: Review

17 pages, 3458 KiB

Open AccessArticle

Extraction of Mycosporine-like Amino Acids and Proteins from the Agarophyte Gelidium corneum Using Pulsed Power Techniques

by Colin McReynolds, Amandine Adrien, Antoine Silvestre de Ferron, Nadia Boussetta, Nabil Grimi, Laurent Pecastaing and Susana C. M. Fernandes

Foods 2023, 12(7), 1473; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12071473 - 30 Mar 2023

Cited by 1 | Viewed by 1456

Abstract

Gelidium corneum (syn. sesquipedale) is an industrially and ecologically important species of red alga used for the production of high-quality agar. However, the species is also of growing interest for the production of other valuable compounds, such as mycosporine-like amino acids (MAAs), with potential cosmeceutical and biomedical applications. Novel methods using two pulsed power techniques, high-voltage electrical discharges (HVED) and pulsed electrical fields (PEF), were evaluated for efficacy of MAA extraction. Algal suspensions were prepared at two ratios (1:20 and 1:40 w:v). Four different extraction protocols were compared: (i) high-voltage electrical discharges, (ii) pulsed electric fields, (iii) maceration at room temperature, and (iv) maceration at 50 °C. The algae were treated in three states: freshly harvested, dried, and powdered. HVED and PEF treatments were effective when performed on fresh algae, and in particular the HVED treatment resulted in yields of MAAs twenty times higher than the control: 0.81 ± 0.05 mg/g_{Dry Weight (DW)} vs. 0.037 ± 0.002 mg/g_DW. This effect was not observed to the same extent when the algae were dried or powdered, although HVED remained the most selective method overall. Full article

(This article belongs to the Special Issue Use of Emerging Technologies for Improving the Extraction of Valuable Compounds from Foods, Food Wastes, and Microalgal Biomass)

► Show Figures

Figure 1

15 pages, 1626 KiB

Open AccessArticle

Optimization of the Accelerated Solvent Extraction of Caffeoylquinic Acids from Forced Chicory Roots and Antioxidant Activity of the Resulting Extracts

by Etienne Diemer, Morad Chadni, Nabil Grimi and Irina Ioannou

Foods 2022, 11(20), 3214; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11203214 - 14 Oct 2022

Cited by 5 | Viewed by 1444

Abstract

Forced chicory roots (FCR) are the main but also the least valued by-products of Belgian endive culture. However, they contain molecules of interest for industry such as caffeoylquinic acids (CQAs). This study aims to investigate accelerated solvent extraction (ASE) as a green technique to recover chlorogenic acid (5-CQA) and 3,5-dicaffeoylquinic acid (3,5-diCQA), the main CQAs. A D-optimal design was used to determine the influence of temperature and ethanol percentage on their extraction. Optimal extraction conditions were determined using response surface methodology (RSM) and allow the recovery of 4.95 ± 0.48 mg/g_DM of 5-CQA at 107 °C, 46% of ethanol and 5.41 ± 0.79 mg/g_DM of 3,5-diCQA at 95 °C, 57% of ethanol. The antioxidant activity of the extracts was also optimized by RSM. The highest antioxidant activity was achieved at 115 °C with 40% ethanol (more than 22mgTrolox/g_DM). Finally, correlation between the antioxidant activity and the amount of CQAs was determined. FCR can be a great source of bioactive compounds with potential use as biobased antioxidant. Full article

(This article belongs to the Special Issue Use of Emerging Technologies for Improving the Extraction of Valuable Compounds from Foods, Food Wastes, and Microalgal Biomass)

► Show Figures

Figure 1

17 pages, 2700 KiB

Open AccessArticle

Ohmic Heating Extraction at Different Times, Temperatures, Voltages, and Frequencies: A New Energy-Saving Technique for Pineapple Core Valorization

by Mohsen Gavahian and Rachael Chu

Foods 2022, 11(14), 2015; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11142015 - 07 Jul 2022

Cited by 4 | Viewed by 1918

Abstract

Pineapple core is considered a processing by-product. This study proposed and evaluated an ohmic heating extraction-based valorization platform to obtain value-added bioactive compounds from pineapple core and studied the effects of four important processing parameters. In this sense, a Taguchi design (L₁₆(4)⁴) was used to assess the effects of temperature (70, 80, 90, and 100 °C), time (15, 30, 45, and 60 min), voltage (110, 160, 210, and 260 V), and frequency (60, 340, 620, and 900 Hz) on heating rate, come-up time, energy consumption, system performance efficiency, total phenolic compounds (TPC), DPPH, and ABTS. Finally, a side-by-side comparison of optimized ohmic heating (OOH) and conventional extraction was performed, and chemical composition was compared by ultra-performance liquid chromatography equipped with photodiode array detection-mass (UPLC-DAD-ESI-MS-MS). According to the results, increasing temperatures enhanced system performance efficiency but negatively affected TPC and antioxidant values above 90 ℃. Similarly, prolonging the extraction (>30 min) decreased TPC. Further, increasing voltage (from 110 to 260 V) shortened the come-up time (from 35.75 to 5.16 min) and increased the heating rate (from 2.71 to 18.80 °C/min⁻¹). The optimal conditions were 30 min of extraction at 80 °C, 160 V, and 900 Hz. Verification of the optimal conditions revealed that OOH yielded an extract with valuable bioactive compounds and saved 50% of the time and 80% of energy compared to the conventional treatment. The UPLC-DAD-ESI-MS-MS showed that there were similarities between the chemical profiles of the extracts obtained by conventional and OOH methods, while the concentration of major compounds varied depending on the extraction method. This information can help achieve sustainable development goals (SDGs) by maximizing the yield and minimizing energy and time consumption. Full article

(This article belongs to the Special Issue Use of Emerging Technologies for Improving the Extraction of Valuable Compounds from Foods, Food Wastes, and Microalgal Biomass)

► Show Figures

Graphical abstract

15 pages, 954 KiB

Open AccessArticle

Extraction and Evaluation of Bioactive Compounds from Date (Phoenix dactylifera) Seed Using Supercritical and Subcritical CO₂ Techniques

by Kashif Ghafoor, Md. Zaidul Islam Sarker, Fahad Y. Al-Juhaimi, Elfadil E. Babiker, Mohammed S. Alkaltham and Abdullah K. Almubarak

Foods 2022, 11(12), 1806; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11121806 - 19 Jun 2022

Cited by 13 | Viewed by 2379

Abstract

Date (Phoenix dactylifera) seed is a potential source of natural antioxidants, and the use of innovative green and low temperature antioxidant recovery techniques (using CO₂ as solvent) such as supercritical fluid (SFE) and subcritical (SubCO₂) extractions can improve their yields and quality in the extracts. SFE, SubCO₂ and Soxhlet techniques were employed to enrich antioxidants in extracts from Sukari (SKSE), Ambara (AMSE), Majdool (MJSE) and Sagai (SGSE) date seeds. Extract yields were evaluated and modelled for SFE extract using response surface methodology. Significantly higher (p < 0.05) phenolics (143.48–274.98 mg GAE/100 g), flavonoids (78.35–141.78 mg QE/100 g), anthocyanins (0.39–1.00 mg/100 g), and carotenoid (1.42–1.91 mg BCE/100 g) contents were detected in extracts obtained using SFE and SubCO₂ methods. The evaluation of in vitro antioxidant properties showed that SFE and SubCO₂ seed extracts demonstrated promising antioxidant (13.42–23.83 µg AAE/mL), antiradical (228.76–109.69 µg/mL DPPH IC₅₀), ferric reducing antioxidant power (1.43–2.10 mmol TE/100 g) and ABTS cation scavenging (375.74-717.45 µmol TE/100 g) properties that were significantly higher than Soxhlet extracts. Both SFE and SubCO₂ techniques can be effectively utilized as innovative and environmentally friendly alternatives to obtain high quality antioxidant rich extracts from date seed. These extracts may have potential functional and nutraceutical applications. Full article

(This article belongs to the Special Issue Use of Emerging Technologies for Improving the Extraction of Valuable Compounds from Foods, Food Wastes, and Microalgal Biomass)

► Show Figures

Figure 1

16 pages, 3103 KiB

Open AccessArticle

Optimization of Extraction Conditions to Improve Chlorogenic Acid Content and Antioxidant Activity of Extracts from Forced Witloof Chicory Roots

by Morad Chadni, Emilie Isidore, Etienne Diemer, Otmane Ouguir, Fanny Brunois, Régis Catteau, Laurent Cassan and Irina Ioannou

Foods 2022, 11(9), 1217; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11091217 - 22 Apr 2022

Cited by 10 | Viewed by 2268

Abstract

Chlorogenic acids are major phenolic constituents in many herbal medicines and exhibit various bioactivities that explain the growing interest in extracting chlorogenic acids from biomass. In this context, the present study aims to maximize 3-O-Caffeoylquinic acid (3-CQA) and 3,5-O-di-caffeoylquinic acid (3,5-diCQA) contents from forced witloof chicory roots and to analyze the extraction kinetic modelling. First, the solid–liquid ratio, ethanol concentration, extraction time and temperature were studied. The extraction conditions were optimized to maximize the extraction of these compounds. The maximum yields reached 5 ± 0.11 and 5.97 ± 0.30 mg/g dry matter (DM) for 3-O-Caffeoylquinic acid and 3,5-O-di-caffeoylquinic acid, respectively, in less than 6 min at 70 °C. Extraction with water as a solvent was assessed with the aim of proposing a second greener and less-expensive solvent. This extraction is very fast from 90 °C, with a maximum of 6.22 ± 0.18 mg/g_DM of 3-O-Caffeoylquinic acid, and instantaneous for 3,5-O-di-caffeoylquinic acid with a maximum of 6.44 ± 0.59 mg/g_DM. In the second step, response surface methodology was employed to optimize the ultrasound-assisted extraction of antioxidants. The higher antioxidant activities were found at temperatures from 40 °C and at percentages of ethanol in the range of 35–70%. Full article

(This article belongs to the Special Issue Use of Emerging Technologies for Improving the Extraction of Valuable Compounds from Foods, Food Wastes, and Microalgal Biomass)

► Show Figures

Graphical abstract

18 pages, 1321 KiB

Open AccessArticle

Two-Step PEF Processing for Enhancing the Polyphenol Concentration and Decontaminating a Red Grape Juice

by Carlota Delso, Alejandro Berzosa, Jorge Sanz, Ignacio Álvarez and Javier Raso

Foods 2022, 11(4), 621; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11040621 - 21 Feb 2022

Cited by 6 | Viewed by 2242

Abstract

This study’s aim is to evaluate Pulsed Electric Fields (PEF) technology as an alternative method for the processing of red grape juice. For this purpose, two PEF treatments were applied: first to grapes for polyphenol enrichment of the juice, and subsequently for microbial decontamination of the obtained juice. Juice obtained from PEF-treated grapes (5 kV/cm, 63.4 kJ/kg) had the polyphenol content 1.5-fold higher and colour intensity two times higher of control juices by spectrophotometric measurement (p ≤ 0.05). A subsequent decontamination treatment by PEF (17.5 kV/cm and 173.6 kJ/kg) achieved inactivation of the present microbiota (yeasts, moulds, and vegetative mesophilic bacteria) below detection level (<30 CFU/mL). Furthermore, PEF-treated juices were microbiologically stable up to 45 days, even at abusive refrigeration storage temperatures (10 °C). PEF juice quality and sensory characteristics were similar to a fresh juice; they were neither affected by the PEF decontamination treatment, nor by storage time and temperature. Results obtained in this study demonstrate the considerable potential of PEF for the production of a polyphenol-enriched and microbially stabilized red grape juice as a unique and sustainable alternative for the juice industry, while avoiding enzymatic and heat treatments. Full article

(This article belongs to the Special Issue Use of Emerging Technologies for Improving the Extraction of Valuable Compounds from Foods, Food Wastes, and Microalgal Biomass)

► Show Figures

Figure 1

15 pages, 2260 KiB

Open AccessFeature PaperArticle

A Theoretical Approximation of the Accelerating Effects of Ultrasound about the Extraction of Phenolic Compounds from Wood by Wine Spirits

by Manuel J. Delgado-González, María de Valme García-Moreno and Dominico A. Guillén-Sánchez

Foods 2022, 11(4), 517; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11040517 - 11 Feb 2022

Cited by 5 | Viewed by 1386

Abstract

The acceleration on the extraction by the sonication of phenolic compounds (measured as the Total Phenolic Index) from wood chips by wine distillates is studied in the present paper. Using the Arrhenius equation, the theoretical temperature at which the kinetics obtained by these sonicated extraction processes are equal to the kinetics of non-sonicated and thermally accelerated extractions, was calculated. By applying a pseudo-second order kinetic model, it was shown that the initial rate values obtained from the sonicated extractions were as high as those obtained from the thermal extractions carried out at a temperature at least 2.5 °C higher than the real temperature at which the experiment was performed. Higher power densities lead to higher initial rates of extraction, although very high power densities decrease the amount of phenols in equilibrium, probably due to the degradation processes. Additionally, the positive synergy between the sonication and the movement of the recirculated distillate through wood chips was also stablished, obtaining a difference of temperature of at least,18.2 °C for the initial extraction rate and 7.0 °C for the equilibrium. Full article

(This article belongs to the Special Issue Use of Emerging Technologies for Improving the Extraction of Valuable Compounds from Foods, Food Wastes, and Microalgal Biomass)

► Show Figures

Graphical abstract

16 pages, 4896 KiB

Open AccessArticle

Application of Pulsed Electric Fields and High-Pressure Homogenization in Biorefinery Cascade of C. vulgaris Microalgae

by Daniele Carullo, Biresaw Demelash Abera, Mariarosa Scognamiglio, Francesco Donsì, Giovanna Ferrari and Gianpiero Pataro

Foods 2022, 11(3), 471; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11030471 - 05 Feb 2022

Cited by 12 | Viewed by 2853

Abstract

In this study, a cascaded cell disintegration process, based on pulsed electric fields (PEF - 20 kV/cm, 100 kJ/kg_SUSP.) and high-pressure homogenization (HPH - 150 MPa, 5 passes) was designed for the efficient and selective release of intracellular compounds (water-soluble proteins, carbohydrates, and lipids) from C. vulgaris suspensions during extraction in water (25 °C, 1 h) and ethyl acetate (25 °C, 3 h). Recovery yields of target compounds from cascaded treatments (PEF + HPH) were compared with those observed when applying PEF and HPH treatments individually. Particle size distribution and scanning electron microscopy analyses showed that PEF treatment alone did not induce any measurable effect on cell shape/structure, whereas HPH caused complete cell fragmentation and debris formation, with an undifferentiated release of intracellular matter. Spectra measurements demonstrated that, in comparison with HPH alone, cascaded treatments increased the selectivity of extraction and improved the yields of carbohydrates and lipids, while higher yields of water-soluble proteins were measured for HPH alone. This work, therefore, demonstrates the feasibility of sequentially applying PEF and HPH treatments in the biorefinery of microalgae, projecting a beneficial impact in terms of process economics due to the potential reduction of the energy requirements for separation/purification stages. Full article

(This article belongs to the Special Issue Use of Emerging Technologies for Improving the Extraction of Valuable Compounds from Foods, Food Wastes, and Microalgal Biomass)

► Show Figures

Graphical abstract

17 pages, 29621 KiB

Open AccessArticle

Cellulose Isolation from Tomato Pomace Pretreated by High-Pressure Homogenization

by Annachiara Pirozzi, Giovanna Ferrari and Francesco Donsì

Foods 2022, 11(3), 266; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11030266 - 19 Jan 2022

Cited by 16 | Viewed by 3359

Abstract

This work proposes a biorefinery approach for the utilization of agri-food residues, such as tomato pomace (TP), through combining chemical hydrolysis with high-pressure homogenization (HPH), aiming to achieve the isolation of cellulose with tailored morphological properties from underused lignocellulose feedstocks, along with the valorization of the value-added compounds contained in the biomass. Cellulose was isolated from TP using sequential chemical hydrolysis in combination with mechanical pretreatment through HPH. The chemical and structural features of cellulose isolated from TP pretreated by HPH were compared with cellulose isolated from untreated TP through light scattering for particle size distribution, optical and scanning electron microscopy, and Fourier-transform infrared spectroscopy (FT-IR) analysis. HPH pretreatment (80 MPa, 10 passes) not only promoted a slight increase in the yield of cellulose extraction (+9%) but contributed to directly obtaining defibrillated cellulose particles, characterized by smaller irregular domains containing elongated needle-like fibers. Moreover, the selected mild chemical process produced side streams rich in bioactive molecules, evaluated in terms of total phenols and reducing activity. The liquors recovered from acid hydrolysis of TP exhibited a higher biological activity than those obtained through a conventional extraction (80% v/v acetone, 25 °C, 24 h at 180 rpm). Full article

(This article belongs to the Special Issue Use of Emerging Technologies for Improving the Extraction of Valuable Compounds from Foods, Food Wastes, and Microalgal Biomass)

► Show Figures

Graphical abstract

16 pages, 2520 KiB

Open AccessArticle

Heterologous Expression of a Thermostable Chitinase from Myxococcus xanthus and Its Application for High Yield Production of Glucosamine from Shrimp Shell

by Yongmei Lyu, Feng Zheng, Chuanxing Qiu, Meng Wang, Dujun Wang, Xiaoyang Zhang, Josef Voglmeir, Li Liu and Xiaohong Yu

Foods 2021, 10(11), 2808; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112808 - 15 Nov 2021

Cited by 1 | Viewed by 2008

Abstract

Glucosamine (GlcN) is a widely used food supplement. Hence, enormous attention has been concerned with enzymatic production of GlcN owing to its advantage over a chemical approach. In this study, a previously unstudied chitinase gene (MxChi) in the genome of Myxococcus xanthus was cloned, expressed in recombinant soluble form and purified to homogeneity. TLC-, UPLC-, and microplate-reader- based activity tests confirmed MxChi hydrolyzes colloidal chitin to chitobiose as sole product. The optimal catalytic pH and temperature of MxChi was identified as 7.0 and 55 °C, respectively. MxChi exhibited 80% activity after 72 h incubation at 37 °C. The site-directed mutagenesis revealed that the amino acids D323A, D325A, and E327A of MxChi were in the DXDXE catalytic motif of GH18. When coupled with β-N-acetylhexosaminidase (SnHex) and deacetylase (CmCBDA), the enzyme allowed one-pot extraction of GlcN from colloidal chitin and shrimp shell. The optimal condition was 37 °C, pH 8.0, and 1/3/16.5 (MxChi/SnHex/CmCBDA), conducted by orthogonal design for the enzymatic cascades. Under this condition, the yield of GlcN was 26.33 mg from 400 mg shrimp shell. Facile recombinant in E. coli, robust thermostability and pure product herein makes newly discovered chitinase a valuable candidate for the green recycling of chitin rich waste. Full article

(This article belongs to the Special Issue Use of Emerging Technologies for Improving the Extraction of Valuable Compounds from Foods, Food Wastes, and Microalgal Biomass)

► Show Figures

Figure 1

Review

Jump to: Research

33 pages, 3592 KiB

Open AccessReview

A Comprehensive Overview of Tomato Processing By-Product Valorization by Conventional Methods versus Emerging Technologies

by Elham Eslami, Serena Carpentieri, Gianpiero Pataro and Giovanna Ferrari

Foods 2023, 12(1), 166; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12010166 - 29 Dec 2022

Cited by 9 | Viewed by 4036

Abstract

The tomato processing industry can be considered one of the most widespread food manufacturing industries all over the world, annually generating considerable quantities of residue and determining disposal issues associated not only with the wasting of invaluable resources but also with the rise of significant environmental burdens. In this regard, previous studies have widely ascertained that tomato by-products are still rich in valuable compounds, which, once recovered, could be utilized in different industrial sectors. Currently, conventional solvent extraction is the most widely used method for the recovery of these compounds from tomato pomace. Nevertheless, several well-known drawbacks derive from this process, including the use of large quantities of solvents and the difficulties of utilizing the residual biomass. To overcome these limitations, the recent advances in extraction techniques, including the modification of the process configuration and the use of complementary novel methods to modify or destroy vegetable cells, have greatly and effectively influenced the recovery of different compounds from plant matrices. This review contributes a comprehensive overview on the valorization of tomato processing by-products with a specific focus on the use of “green technologies”, including high-pressure homogenization (HPH), pulsed electric fields (PEF), supercritical fluid (SFE-CO₂), ultrasounds (UAE), and microwaves (MAE), suitable to enhancing the extractability of target compounds while reducing the solvent requirement and shortening the extraction time. The effects of conventional processes and the application of green technologies are critically analyzed, and their effectiveness on the recovery of lycopene, polyphenols, cutin, pectin, oil, and proteins from tomato residues is discussed, focusing on their strengths, drawbacks, and critical factors that contribute to maximizing the extraction yields of the target compounds. Moreover, to follow the “near zero discharge concept”, the utilization of a cascade approach to recover different valuable compounds and the exploitation of the residual biomass for biogas generation are also pointed out. Full article

(This article belongs to the Special Issue Use of Emerging Technologies for Improving the Extraction of Valuable Compounds from Foods, Food Wastes, and Microalgal Biomass)

► Show Figures