Bioactive compounds from plants and by-products: Novel extraction methods, applications, and limitations

Abstract

In recent years, numerous articles documenting bioactive components derived from diverse food sources have been published. Plant-based bioactive substances hold significant prospects for use as dietary supplements and functional foods because of their potential advantages for human health as antimicrobial, anticancer, anti-inflammatory, and antioxidant agents. Utilizing plant by-products as raw materials can also lower production costs and lessen environmental impacts. Thus, this review covered the bioactive substances found in plants and their by-products. The health benefits of bioactive compounds obtained from plant origins were also highlighted in this review. Furthermore, we concentrated on both conventional extraction techniques (e.g., Soxhlet, heat reflux, and maceration) and innovative extraction strategies for bioactive substances, including pulsed electric field (PEF), pressurized liquid, microwave-assisted, ultrasonic-assisted, and subcritical fluid methods. Higher yields obtained by novel extraction methods were found to be of primary interest, considering immediate beneficial economic outcomes. The potential applications of those bioactive substances in the food industry have been studied. Additionally, this investigation handled concerns regarding the challenges and limitations related to bioactive compounds. It is anticipated that the information covered in this review will prove to be a useful resource for the plant food processing sector in suggesting a cost-effective and environmentally friendly extraction technique that would turn plant wastes into a functional product with a high added value.

Keywords

• plant sources
• bioactive compounds
• novel extraction technologies
• applications
• limitations