Design of experiments for green and GRAS solvent extraction of phenolic compounds from food industry by-products - A systematic review

Food waste isn't just trash—it's a treasure trove of health-boosting compounds. But how do we unlock them without harming the planet? A new systematic review has the answer.

Every year, the food industry discards mountains of by-products, often burned or dumped in landfills. Yet hidden within this waste are phenolic compounds—natural molecules with potent powers against diseases like cancer, inflammation, and obesity. The challenge? Extracting them efficiently without adding to the environmental burden. Enter green extraction: using clean, eco-friendly techniques and GRAS solvents—safe for both health and food use.

Key Points

• 67 studies reviewed on green extraction of phenolics from food waste
• GRAS solvents and eco-friendly techniques highlighted
• Experimental designs and optimized conditions compared