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Comparison of Emerging Technologies to Extract High-Added Value Compounds from Fruit Residues: Pressure- and Electro-Based Technologies

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Abstract

Fruit consumption has significantly increased due to their attractive sensory properties and the growing recognition of its nutritional and therapeutic values. Nevertheless, several tons of fruits are processed by the food industry for the production of different products such as juices and jams, leading to the production of a great amount of fruit waste. Until a few decades ago, fruit residues were not considered a cost neither a benefit but resulted in a significant negative impact on the environment, ending up being used as animal feed, brought to landfills or sent to composting sites. The extraction of high-added value compounds from fruit residues is usually done through conventional methods, such as Soxhlet, hydrodistillation, maceration, and enzyme-assisted extraction. Although these methods are easy to perform and cheap to operate, they present several concerns mainly due to thermo-sensible compound degradation and environment pollution. Recently, new extraction technologies have been in development to improve extraction of high-value compounds, such as high pressure, pressurized liquid extraction, instantly controlled pressure drop, pulse electric fields, and high-voltage electrical discharges, as well its combinations between each other’s. These technologies are considered environmentally friendly, allow the use of lower amounts of organic solvents and the reduction in extraction time and energetic consumption, conducting to higher yields and high-quality final extracts.

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Acknowledgments

This work was supported by National Funds from FCT–Fundação para a Ciência e a Tecnologia through project PEst-OE/EQB/LA0016/2013 and by FCT/MEC by the financial support to the QOPNA research Unit (FCT UID/QUI/00062/2013), through national funds and where applicable co-financed by the FEDER, within the PT2020 Partnership Agreement. Authors Elisabete M.C. Alexandre and Silvia A. Moreira are grateful for the financial support of this work from FCT through the Post-doctoral Grant SFRH/BPD/95795/2013 and the Doctoral Grant SFRH/BD/110430/2015, respectively.

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  1. Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal

    Elisabete M. C. Alexandre, Luís M. G. Castro, Sílvia A. Moreira & Jorge A. Saraiva

  2. Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, 4202-401, Porto, Portugal

    Elisabete M. C. Alexandre, Sílvia A. Moreira & Manuela Pintado

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  1. Elisabete M. C. Alexandre
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  3. Sílvia A. Moreira
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Correspondence to Jorge A. Saraiva.

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Alexandre, E.M.C., Castro, L.M.G., Moreira, S.A. et al. Comparison of Emerging Technologies to Extract High-Added Value Compounds from Fruit Residues: Pressure- and Electro-Based Technologies. Food Eng Rev 9, 190–212 (2017). https://doi.org/10.1007/s12393-016-9154-2

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