Green Extraction and Valorisation of Bioactive Compounds from Food and Food Waste (2025)

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Prof. Gregorio Peron is currently Associate Professor of Food Chemistry at the Department of and of[...]

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It has been estimated that more than 1 billion tons of food is wasted or lost globally every year, which is roughly one-third of the available food in the world [1]. A large part of food loss is directly linked to agricultural activities, while on the other hand industrial manipulation and transformation of raw agri-food products is responsible for generating tons of byproducts and waste annually; it is important to note that both agricultural and industrial processes can be optimized to limit food loss [2,3]. Furthermore, industrial byproducts and waste have the potential to be valorized and reused for several purposes, as widely reported in the literature [3,4,5]. For instance, agri-food byproducts may consist of pruning and clippings, fruit pomace, seeds, or mill sludges, which are valuable sources of nutrients and bioactive compounds of interest for nutritional, nutraceutical, and cosmetic uses [4,5]. The same materials can also be transformed into plant biostimulants, i.e., “organic or microbial products that can enhance plant performance when used in small quantities” [6,7], increasing plant productivity and food quality in horticulture or agriculture. Our group has been working on this topic in particular during recent years, and research is currently ongoing. We have developed novel sustainable approaches to convert low-value-added agri-food byproducts, such as fruits and vegetables not suitable for consumption and fruit pomace, to plant bioactive products, namely by solid-state fermentation (SSF) with filamentous fungi such as Trichoderma spp. [8,9]. SSF produces bioactive metabolites with biostimulant properties, which have to be extracted and purified to then be used on plants. Similarly, bioactive compounds to be used as nutraceuticals and cosmetics, for example, must be extracted and purified from raw byproducts and then formulated. In this regard, several aspects must be taken in account: The most appropriate procedures for byproduct stabilization, treatment, and extraction have to be adopted in order to achieve high extraction yields and preserve as many unstable compounds as possible, like pigments or functional polyphenols. Also, these procedures need to be sustainable to comply with the principles of the circular economy, i.e., their impact on the environment must be as low as possible. These objectives can be fulfilled by choosing extraction methods that avoid the use of organic solvents or high amounts of water and energy. Several innovative and sustainable extraction methods are currently available and are increasingly being used at the laboratory scale. However, issues are usually faced when transferring these methods to larger scales, especially in relation to operational costs and the standardization of process conditions [10]. Additionally, the energy demands of several innovative techniques, like ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE), can increase disproportionately at larger scales, raising questions about their net environmental benefits when applied at the industrial level [9].

The current Special Issue entitled “Green Extraction and Valorisation of Bioactive Compounds from Agri-Food Byproducts and Wastes” presents a collection of both research articles and reviews; these papers explore the chemical composition of valuable agri-food byproducts and wastes, their potential applications in food, health, and environmental sustainability, and cutting-edge extraction techniques for their recovery and purification. Many of the studies in this issue focus on transforming fruit pomace, peels, and seeds into high-value bioactive compounds. For instance, one article delves into the chemical composition of antioxidants extracted from strawberry seed residues obtained after defatting, demonstrating that this material can be used as a source of antioxidant phenolics with possible cosmetic applications [11]. Also, this research highlights the importance of optimizing extraction parameters, such as temperature and solvent composition, to maximize yield while maintaining compound stability.

A major theme throughout this Special Issue is the development and optimization of green extraction methods that minimize the environmental impact of conventional extraction processes. Traditional methods such as solvent extraction often involve toxic solvents and high energy inputs, making them unsustainable in the long term [12]. In contrast, the studies presented in this issue showcase more eco-friendly techniques, including UAE, MAE, supercritical fluid extraction (SFE), and enzyme-assisted extraction (EAE). For instance, one study investigates the use of different green deep eutectic solvents (DESs) for UAE of antioxidants from buckwheat husk and chokeberry pomace. The results show that enhanced extraction of phenolic compounds with remarkable antioxidant activity can be achieved when DESs coupled with UAE are combined with optimized extraction conditions, such as the molar ratio of DESs and ultrasonication time. This approach not only improves extraction efficiency but also reduces the need for organic solvents, thereby contributing to a more sustainable process [13].

Despite the promising results, challenges remain in the commercial application of green extraction techniques and the widespread valorization of agri-food byproducts. Scaling up these methods to meet industrial demands while maintaining cost-effectiveness remains a significant hurdle. Furthermore, while the health benefits of bioactive compounds are well documented in vitro, there is still a need for more clinical studies to confirm their efficacy in humans. Future research should focus on improving the efficiency of extraction methods, reducing costs, and exploring the synergistic effects of combined bioactive compounds. Moreover, interdisciplinary collaboration between academia, industry, and policymakers will be essential to integrate these green extraction technologies into mainstream industrial practices, ensuring that agri-food byproducts are fully utilized in a circular economy [14].

In conclusion, this Special Issue aims at contributing to the field of sustainable food processing and waste valorization. By presenting innovative green extraction techniques, detailed chemical analyses, and evidence of the health benefits of bioactive compounds, the articles in this issue pave the way for more sustainable, circular practices in food research and production. The valorization of agri-food byproducts not only addresses the issue of food waste but also opens new opportunities for producing high-value ingredients with a positive impact on human health and the environment. As we look forward, the integration of green extraction technologies into food systems holds immense promise for creating more sustainable, eco-friendly, and economically viable solutions. The research presented in this Special Issue is a valuable step in this direction, and we hope it will inspire further innovation in the field.

Finally, as the Guest Editor, I would like to thank all the Authors that contributed to this Special Issue by publishing their research, as well as the Reviewers and the Assistant and Academic Editors for their valuable support.

MDPI and ACS Style

Peron, G. Green Extraction and Valorisation of Bioactive Compounds from Food and Food Waste. Appl. Sci. 2024, 14, 11619. https://doi.org/10.3390/app142411619