Main Article Content

Wajeeha Nusrat
Ghuncha Riaz
Uzma Shahid
Rabail Urooj
Kainat Nisar
Sahar Maqbool
Dr. Madiha Rohi
Dr. Mahwash Aziz
Arshad Rasool


Extraction Methods, SFE, UAE, MAE, Vegetable Sponge, By-Products


Planning/method/approach: Every year, the fruit and vegetable industry processes 1,300 million tonnes (MT) of wasted food. The skins and seeds of these vegetables, rich in flavonoids, phenolic compounds, pectin, lipids, and fiber, are discarded. To overcome the limitations and disadvantages of traditional extraction methods, new extraction technologies have been developed, such as B. extraction with pressurized liquid, microwave extraction, ultrasonically assisted extraction and extraction with supercritical fluids. Various extraction strategies for separating bioactive chemicals have been extensively studied over the past two decades. This post focuses on innovative extraction technologies, their disadvantages and how to optimize the extraction of bioactive ingredients from fruit and vegetable residues.

Findings: This article analyzes the extraction methods, composition, and unique applications of the beneficial components that are separated from food waste using Cucurbita maxima, Aphanus saivus L., and Pisum sativum. The Observe additionally highlights the contemporary studies on nutrient profile, pharmacological advantages and substance use.

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