In last years, food by-products and waste valorization practices have gained importance because these processes are sustainable and can increase the profit for local economies. Many compound families of phytochemicals like carotenoids, tocopherols, glucosinolates and phenolic compounds can be obtained through plant by-products coming from agroindustries, such as citric peels, tomato wastes or wine pomace. A number of novel methods like pressured liquid, microwaves or supercritical CO2 are being used for the extraction of compounds, affecting them in different ways. Phytochemicals obtained can be used in cosmetics, medical uses and dietary supplements or reused in agrifood industries among others, as natural pigments, antioxidants or antimicrobials.
Part of the book: Descriptive Food Science