Recent Overview on Behalf Carotenoids Extraction from Food By-products

Abstract

In the last years, the consumers concerning related to clean-label products increasing attention of the food industry producers to obtain new ingredients that avoid the use of chemical additives. The main sources for natural preservatives are the fresh fruits and vegetables and their food products, usually included in the diet, but are associated with important quantities of by-products or wastes. Many fruits and vegetables parts are removed before or during of the industrial processing, so peels, roots, seeds, stems, kernels, leaves, pomace reached in highly valuable biomolecules are reused in the food chain, thus promoting the circular economy. The objective of this work is to offer an overview about emerging technologies of carotenoid compounds by supercritical fluid extraction (SFE), microwave assisted extraction (MAE), and pulsed electric field extraction (PEF) methods. Additionally, the mechanism and the extraction conditions were also considered.