Table 6.
Progress studies of FVW in the application of microwave-assisted extraction.
| Fruit and Vegetables Waste | Bioactive Extraction | Process Condition | Agent | Optimum Yield (%) | Ref. |
|---|---|---|---|---|---|
| Red and White Dragon fruit peels, Passion Fruit peel | Pectin | 10–12 min, 75 °C, 153–218 W |
Methanol (pH: 2.9–3.0) |
17.01 ± 0.32% (Red Dragon Fruit), 13.22 ± 1.42% (White Dragon Fruit), 18.73 ± 0.06 (Passion Fruit) | [130] |
| Black Carrot pomace | Phenolic, Antioxidants, Anthocyanins |
5 min, 110 °C, 20% output power of 900 W |
Hot Acidic Water (pH: 2.5) | phenolic content: 1692 ± 79.4 mg GAE/l (0.17 kg pectin/kg pomace); antioxidant: 60 ± 9.6 MTE/mL; anthocyanins: 456.8 ± 38.2 mg/L | [132] |
| Longan seeds | Pectin | 3.5 min, 700 W |
50% Ethanol | 64.95 + 20.56 mgGAE/gdw | [149] |
| Lemon, Mandarin and Kiwi peels | Pectin | 1–3 min, 60–75 °C, 360–600 W |
HCl, Nitric Acid (HCl) | 17.97% (kiwi peels), 7.47% (mandarin peels), 7.31% (lemon peels) |
[154] |
| Apple pomace; Orange peel; Mango peel; Carrot pulp |
Pectin | 10–180 min, 90 °C, 50–200 W |
Water | Orange peel, 60 min, 200 W: 12.9 ± 1.0%; Mango peel, 120 min, 200 W: 14.7 ± 0.6%; Apple pomace, 120 min, 200 W: 14.7 ± 0.1%; Carrot pulp, 60 min, 200 W: 6.3 ± 0.7% |
[158] |
| Black Carrot pomace | Phenolic, Flavonoid, Anthocyanins, AOA | 9.8 min, 348.07 W |
20% Ethanol | polyphenolic content: 264.9 ± 10.025 mg GAE/100 mL; flavonoid: 1662.22 ± 47.3 mgQE/L; AOA: 13.14 ± 1.05 MTE/mL; anthocyanins: 753.40 ± 31.6 mg/L; color density; 68.63 ± 5.40 | [161] |
| Jocote (Spondias purpurea L.) pomace | Pectin, Flavonoid | 20 min, 68 °C, 100 W |
80% Ethanol | phenol: 0.897 g GAE/g (3.42%), flavonoid: 1.271 g QE/g, | [163] |
| Mango kernel | Crude butter | 3.5 min, 160 W |
Water | 48.85% | [167] |
| Lemon peel | Essential oil, Pigment | 50 min, 20 °C/min, 500 W |
80% Methanol | Essential oil: 2 wt.%, Pigment: 6 wt.% | [166] |
| Watermelon rind | Pectin | 12 min, 279.3 W |
Acetic Acid | 3.93–5.77% (DE: 56.86–85.76%) |
[170] |