Green Enzymatic Recovery of Functional Bioactive Compounds from Unsold Vegetables: Storability and Potential Health Benefits

Abstract

Carotenoids and betalains are food-derived bioactive compounds well-known for their countless healthy properties, especially as antioxidants, anti-inflammatory and immune system regulators. We have achieved a concise literature review on the main topics related to fruits and vegetables that contain such bioactive compounds, their localization in the plant cells, enzyme-assisted extraction (EAE) from vegetable sources (agricultural/food waste and unsold fruits and vegetables) and methods to improve pigment stability. The growing demand for more sustainable, efficient, and energy-saving techniques has driven the design of EAE protocols, such as a green route for the recovery of more stable natural pigments avoiding the use of organic solvents. This review discusses for the first time the application of commercial multi-enzymatic preparations by comparing it with the use of a tailored enzymatic mix, specifically formulated on the basis of the polysaccharide composition of vegetable source, for enhancing pigment recovery yield and stability. In order to move the economy in the direction of a circular economy model, the valorization of fruit and vegetable waste as a source of high added-value compounds, such as natural colorants, is a key issue. Therefore, the unsold vegetables may find a different use, where the donation to a food bank or charity organization may not be a viable path.