Microwave-Assisted Green Extraction Technology for Sustainable Food Processing

Abstract

Today, the relationship between the concepts of environment, food, society, and health are frequently examined. It is necessary for people to understand the process consciously from the time when the foodstuffs are procured to reach their hands in order to prepare healthy living conditions for them. Previously used techniques for the production of foodstuffs, although adequate in terms of yield, can hardly adapt to environmental criteria. Instead, green techniques are being used that provide savings both in time and energy and that nutrients in foods can be obtained without loss as much as in traditional techniques. Green technology is most obviously applied to extraction. Microwave-assisted extraction (MAE), which is known as a kind of green extraction technology, can be easily and innovatively compared with other extraction techniques. Within the scope of this study, the concept of sustainability in food production has been explained, and the traditional and new extraction techniques have been explained. As a new extraction technique, information about the types of green extraction method has been given, and explanations have been made to explain the definition, mechanism, application fields, advantages, and disadvantages of MAE technique.