Green extraction techniques from fruit and vegetable waste to obtain bioactive compounds—A review

Food wastes imply significant greenhouse gas emissions, that increase the challenge of climate change and impact food security. According to FAO (2019 FAO. 2019. Moving forward on food loss and waste reduction food and agriculture, 1st ed. Food and Agriculture Organization of the United Nations (FAO). http://www.fao.org/3/ca6030en/ca6030en.pdf. [Google Scholar]), one of the main food wastes come from fruit and vegetables, representing 0.5 billion tons per year, of the 1.3 billion tons of total waste. The wastes obtained from fruit and vegetables have plenty of valuable components, known as bioactive compounds, with many properties that impact positively in human health. Some bioactive compounds hold antioxidant, anti-inflammatory, and anti-cancer properties and they have the capacity of modulating metabolic processes. Currently, the use of fruit and vegetable waste is studied to obtain bioactive compounds, through non-conventional techniques, also known as green extraction techniques. These extraction techniques report higher yields, reduce the use of solvents, employ less extraction time, and improve the efficiency of the process for obtaining bioactive compounds. Once extracted, these compounds can be used in the cosmetic, pharmaceutical, or food industry, the last one being focused on improving food quality.