New Trends in Supercritical Fluid Technology and Pressurized Liquids for the Extraction and Recovery of Bioactive Compounds from Agro-Industrial and Marine Food Waste.

Growing consumer interest in healthy foods has led to an increased demand for bioactive compounds derived from eco-technologies. This review highlighted two emerging technologies, pressurized liquid extraction (PLE) and supercritical fluid extraction (SFE), which are based on clean processes aimed at recovering bioactive compounds from different food sources. We studied how the different processing conditions provide many advantages and a great opportunity to obtain compounds with antioxidant, antibacterial, antiviral, or antifungal activity from plant matrices and industrial biowaste, especially antioxidant compounds (anthocyanins and polyphenols) due to their important role in health promotion. Our research was conducted through a systematic search in different scientific databases related to the PLE and SFE topics. The review analyzed the optimal extraction conditions using these technologies, which lead to the efficient extraction of bioactive compounds, the use of different equipment, and recent combinations of SFE and PLE with other emerging technologies. This has given rise to the development of new technological innovations, new commercial applications, and the detailed recovery of various bioactive compounds extracted from different plant and marine life food matrices. These two environmentally friendly methodologies are fully valid and have great future application prospects in biowaste valorization. They represent a feasible technological tool that can promote the implementation of a circular economy model for the food industry. The underlying mechanisms of these techniques were discussed in detail and supported by current literature.

Phenolic Compounds Recovery from Pomegranate (Punica granatum L.) By-Products of Pressurized Liquid Extraction.

This study aimed to valorize pomegranate by-products (peel and carpelar membranes-PPCM) through their high biological potential for phenolic compounds recovery. The influence of lower temperatures (40 and 60 °C) and pressures (20, 40, 60, 80, and 100 bar) than those generally used in pressurized liquid extraction (PLE) was evaluated through global extraction yield (X0), and qualitative and quantitative composition of the phenolic compounds. Chromatographic techniques were used to analyze the two treatments with the highest X0. Temperature, pressure, and their interaction had a significant influence on X0. The best phenolic compounds extraction conditions were using pressurized ethanol at 60 °C and 40 bar (extract 1-E1, 37% on d.b.) and 60 °C and 80 bar (extract 2-E2, 45% on d.b.). Nevertheless, E1 presented a significantly higher content of α, ß punicalagin, and ellagic acid (48 ± 2, 146 ± 11, and 25.6 ± 0.3 mg/100 g, respectively) than E2 (40 ± 2, 126 ± 4, and 22.7 ± 0.3 mg/100 g). Therefore, this study could validate the use of low pressures and temperatures in PLE to recover phenolic compounds from pomegranate residues, making this process more competitive and sustainable for the pomegranate industry.