Environmentally Friendly Techniques for the Recovery of Polyphenols from Food By-Products and Their Impact on Polyphenol Oxidase: A Critical Review

• Published in: Applied sciences Vol. 12; no. 4; p. 1923
• Main Authors: Ebrahimi, Peyman, Lante, Anna
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01-02-2022
• Subjects: Acoustics; Bioactive compounds; Bubbles; Byproducts; Cavitation; Cold; Cold plasmas; Consumers; Electric fields; enzymatic browning; Food industry; Food products; Food waste; food wastes; Functional foods & nutraceuticals; microwave; nonthermal technologies; Polyphenol oxidase; Polyphenols; Solvent extraction processes; ultrasound
• ISSN: 2076-3417; 2076-3417
• DOI: 10.3390/app12041923

Even though food by-products have many negative financial and environmental impacts, they contain a considerable quantity of precious bioactive compounds such as polyphenols. The recovery of these compounds from food wastes could diminish their adverse effects in different aspects. For doing this, various nonthermal and conventional methods are used. Since conventional extraction methods may cause plenty of problems, due to their heat production and extreme need for energy and solvent, many novel technologies such as microwave, ultrasound, cold plasma, pulsed electric field, pressurized liquid, and ohmic heating technology have been regarded as alternatives assisting the extraction process. This paper highlights the competence of mild technologies in the recovery of polyphenols from food by-products, the effect of these technologies on polyphenol oxidase, and the application of the recovered polyphenols in the food industry.