Il-based advanced techniques for the extraction of value-added compounds from natural sources and food by-products

What if the secret to greener chemistry was hiding in a salt that stays liquid at room temperature? Ionic liquids are turning food waste into gold—literally.

Every year, food processing leaves behind mountains of stems, peels, seeds, and pulp—about 38% of the original weight of raw materials. Most of this waste ends up as fertilizer or animal feed. But these by-products are treasure troves of bioactive compounds with potential uses in cosmetics, pharmaceuticals, and functional foods.

Enter ionic liquids (ILs): salts that are liquid at low temperatures. They are non-volatile, non-flammable, and highly selective, making them eco-friendly alternatives to traditional organic solvents. When paired with advanced techniques like microwave-assisted, ultrasound-assisted, or subcritical water extraction, ILs become powerful tools for pulling valuable molecules from natural sources and waste.

This review highlights the latest developments in combining ILs with these extraction methods. The goal? Revalorize waste, reduce toxic solvent use, and support a circular economy. It's a win-win for industry and the planet.

Key Points

• Ionic liquids are green solvents with low toxicity and high selectivity.
• They boost microwave, ultrasound, and subcritical water extractions.
• Food by-products (38% of raw weight) become sources of bioactive compounds.