出版社：Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências
摘要：Due to the projection of population growth for the next decades, the demand for food production has been triggering an increase in the generation of agro-industrial waste/by-products. In the past, these by-products were seen as a problem to be solved, however, in the current scenario, they can serve as raw material for several industries, being the main strategy used for the development of products and processes and, also, for the extraction of compounds of interest, such as bioactive compounds. The bioactive compounds are divided into groups containing several substances and, among them, the polyphenols and carotenoids stand out, which can express important biological and functional activities, drawing attention to their extraction. In this context, the application of innovative extraction technologies in the food industries has been widely studied and investigated, mainly due to the increase in consumer awareness of more ecological options that do not include the use of organic solvents harmful to health. Thus, extractions assisted by unconventional or emerging technologies such as ultrasound (US), microwave (MO), supercritical fluid (FS), pressurized fluid (FP), high hydrostatic pressure (AP) and pulsed electric field (CEP) have demonstrated several advantages. when compared to traditional extraction methods, such as the use of moderate temperatures and shorter extraction time, but they still face barriers to their insertion at an industrial level. Therefore, this review aims to present the bioactive compounds from fruits and vegetables and their extraction methods, emphasizing the potential of emerging technologies for this purpose.
