Chapter 11 – Emerging extraction

Traditional extraction methods include usually high temperature treatment (more than 100°C) with the subsequent risk of thermal denaturation or transformation of the target molecules. Moreover, these techniques are very time-consuming and require relatively large quantities of solvents. On the other hand, the use of environmentally friendly technologies has led researchers and the food industry to develop new alternative processes that can extract valuable compounds from different sources and food wastes of different origin. This chapter describes the potential use of emerging technologies such as ultrasound-assisted extraction (UAE), laser ablation, pulsed electric fields (PEF), high voltage electrical discharge (HVED), and membrane-assisted extraction. The latest methodologies comply with the concepts of green chemistry and sustainability within the food industry.