Green solvent extraction and eco-friendly novel techniques of bioactive compounds from plant waste

Applications, future perspective and circular economy

authored by

Muhammad Shahbaz, Mahreen Riaz, Ushna Momal, Izza Faiz Ul Rasool, Hammad Naeem, Nighat Raza, Andres Moreno, Waseem Khalid, Tuba Esatbeyoglu

Abstract

Agro-foodwaste is rich in bioactive compounds which has prompted the search for sustainable extraction technologies aligned with green technologies and circular economy principles. This review evaluates advanced eco-friendly extraction methods and green solvents for isolating valuable bioactives including polyphenols (flavonoids and tannins), alkaloids and terpenes from plant waste such as peels, leaves, and seeds. However, the use of green solvents with conventional extraction techniques, and green techniques such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and supercritical fluid extraction (SCF) can enhance yield, reduce solvent use, and preserve thermo-labile constituents. Green solvents such as ionic liquids, deep eutectic solvents (DESs), supercritical CO₂, bioethanol, and switchable water offer promising, low-toxicity alternatives to petroleum-based solvents, though challenges such as viscosity, mass transfer limitations, and solvent selectivity persist. This review highlights the pharmaceutical, nutraceutical, and food applications of bioactive compounds. Ultimately, green extraction technologies offer a path toward sustainable resource recovery, aligning economic, environmental, and health-related goals in a bio-circular-green economy paradigm.

Organisation(s)

Institute of Food Science and Human Nutrition
Institute of Food and One Health
Molecular Food Chemistry and Food Development

External Organisation(s)

Muhammad Nawaz Shareef University of Agriculture, Multan
Government College University Faisalabad
Universidad de Castilla-La Mancha

Type

Article

Journal

Applied Food Research

Volume

5

Publication date

12.2025

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Food Science

Sustainable Development Goals

SDG 8 - Decent Work and Economic Growth, SDG 12 - Responsible Consumption and Production, SDG 13 - Climate Action

Electronic version(s)

https://doi.org/10.1016/j.afres.2025.101434 (Access: Open)