Microwave-Assisted Extraction of Bioactive and Nutraceuticals

The increasing consumer awareness about the link between nutrition and health has led the food industry to produce fortified food with bioactive compounds . Considering that not all bioactive compounds are freely available and in the light of increasing attention to preserve environmental resources, the new trend consisted of waste recovery of industrial food processing residues with active potential. Currently, clean label and eco-friendly extraction methods have realized reputation accounts for the removal of solvent usage and reduction in energy consumption. In this context, microwave-assisted extraction (MAE) evolved as a novel procedure for the extraction of bioactives and nutraceuticals. With higher extraction efficiency, this process was noted to consume less time and energy, and interestingly, the bioactive compound’s functionality has not degraded. In this chapter, MAE’s potential as an eco-friendly technique was explored. To improve its efficiency, microwave-assisted extraction has been coupled with conventional techniques. Accessible data stress the significance of various hybrid techniques: microwave/conventional ones for the extraction of bioactive compounds. Information about this topic could help students and scientific researchers who are engaged in chemical engineering, chemistry, and meat technology communities to approach the complex theme of microwave-assisted extraction.