Food-Grade By-Products as Sustainable Sources of Phytochemicals: Green Extraction Strategies, Encapsulation Technologies, and Applications in Functional Food Development
- 1Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland
- 2Faculty of Health Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
- 3Department of Bioenergetics, Food Analysis and Microbiology, University of Rzeszow, 35-601 Rzeszów, Poland
Abstract
Food-industry by-products, including fruit and vegetable pomace, peels, and seeds, are increasingly recognized as sustainable sources of bioactive compounds, particularly phenolic compounds and carotenoids, including anthocyanins and lycopene. These phytochemicals exhibit a range of biological activities; however, their application in food systems is often limited by poor stability, low bioavailability, and susceptibility to environmental degradation. This review summarizes recent advances in the recovery and stabilization of bioactive compounds from food-industry by-products. Particular attention is given to green extraction technologies, including ultrasound-assisted, microwave-assisted, pressurized liquid, and supercritical fluid extraction, which can improve extraction efficiency while reducing solvent consumption and environmental impact. Furthermore, conventional and emerging encapsulation approaches, such as spray drying, ionic gelation, nanoemulsions, Pickering emulsions, liposomes, and lipid nanoparticles, are discussed as strategies to improve the stability, bioaccessibility, and delivery of recovered phytochemicals. The integration of green extraction and encapsulation technologies offers a promising strategy for the valorization of food processing residues and the development of innovative functional food ingredients. Such integrated approaches may contribute to waste reduction, improved resource efficiency, and the implementation of circular economy principles in food production.
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BibTeX
@article{kruczek2026foodgrade,
title = {{Food-Grade By-Products as Sustainable Sources of Phytochemicals: Green Extraction Strategies, Encapsulation Technologies, and Applications in Functional Food Development}},
author = {Marek Kruczek and Patryk Pokorski and Barbara Drygaś and Dorota Gumul},
journal = {International Journal of Molecular Sciences},
year = {2026},
month = oct,
doi = {10.3390/ijms27198862},
url = {https://www.mdpi.com/1422-0067/27/19/8862},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Food-Grade By-Products as Sustainable Sources of Phytochemicals: Green Extraction Strategies, Encapsulation Technologies, and Applications in Functional Food Development
AU - Marek Kruczek
AU - Patryk Pokorski
AU - Barbara Drygaś
AU - Dorota Gumul
PY - 2026
DA - 2026/10/05
JO - International Journal of Molecular Sciences
DO - 10.3390/ijms27198862
UR - https://www.mdpi.com/1422-0067/27/19/8862
AB - Food-industry by-products, including fruit and vegetable pomace, peels, and seeds, are increasingly recognized as sustainable sources of bioactive compounds, particularly phenolic compounds and carotenoids, including anthocyanins and lycopene. These phytochemicals exhibit a range of biological activities; however, their application in food systems is often limited by poor stability, low bioavailability, and susceptibility to environmental degradation. This review summarizes recent advances in the recovery and stabilization of bioactive compounds from food-industry by-products. Particular attention is given to green extraction technologies, including ultrasound-assisted, microwave-assisted, pressurized liquid, and supercritical fluid extraction, which can improve extraction efficiency while reducing solvent consumption and environmental impact. Furthermore, conventional and emerging encapsulation approaches, such as spray drying, ionic gelation, nanoemulsions, Pickering emulsions, liposomes, and lipid nanoparticles, are discussed as strategies to improve the stability, bioaccessibility, and delivery of recovered phytochemicals. The integration of green extraction and encapsulation technologies offers a promising strategy for the valorization of food processing residues and the development of innovative functional food ingredients. Such integrated approaches may contribute to waste reduction, improved resource efficiency, and the implementation of circular economy principles in food production.
SN - 1422-0067
ER -