Extraction of bioactives from fruit and vegetables: State of the art and perspectives

Catherine M.G.C. Renard (1)

1 SQPOV - Sécurité et Qualité des Produits d'Origine Végétale

Fruit and vegetables are rich in bioactive compounds that contribute to the prevention of a number of degenerative diseases. These components are also present, often in even higher concentrations, in the co-products from fruit and vegetable processing. Such fact, makes these co-products an attractive source for the extraction of bioactives, turning the extraction itself into an attractive valorization strategy for these co-products. There has been recently renewed interest in extraction methods, notably with a process intensification using physical phenomena and the search for alternative solvents. This paper will present the main bioactives in fruit and vegetables, and their co-products, and the precautions to preserve these molecules in the food processing chain, with a main focus on the pros and cons of recently proposed extraction developments, particularly on extraction mechanisms, sample pre-treatment, and solvent choice.

Mots clés: Micronutrients; Functional properties; Stability; Process intensification; Solvent; processed product; solvent extraction

Mots clés: fruit et légume; produit transformé; procédé d'extraction; extraction par solvant; technologie émergente; molécule bioactive

Domaines: Sciences du Vivant [q-bio]

Catherine M.G.C. Renard. Extraction of bioactives from fruit and vegetables: State of the art and perspectives. LWT - Food Science and Technology, 2018, 93, pp.390-395. ⟨10.1016/j.lwt.2018.03.063⟩. ⟨hal-01925634⟩