Bioactives in Fruit and Vegetables and their Extraction Processes : State of the Art and Perspectives

Fruit and vegetables are rich in bioactive compounds that contribute to prevention of a number of degenerative diseases. These bioactive compounds are also present, often in even higher concentrations, in the co-products from fruit and vegetable processing. This makes these co-products an attractive source for extraction of bioactives, or extraction bioactives an attractive valorisation of the co-products. There has been recently renewed interest in extraction methods, notably with process intensification using physical phenomena and the search for alternative solvents. This paper will review the main bioactives in fruit, vegetables and their co-products, the precautions to preserve these bioactives in the food processing chain, and the new developments in the extraction methods