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ABSTRACTThe extraction of bioactive compounds from natural food sources through non-conventional novel methods is gaining popularity due to their numerous advantages over conventional methods. In this review article, various extraction methods such as conventional and non-conventional novel methods were discussed with emphasis on green extraction methods. The use of hybrid extraction techniques has an effective and novel method of extraction. The bioactive compounds extracted by such novel techniques have great potential in functional food market, as they are considered as safer. Additionally, with an increasing interest of consumers toward food product, these novel greener technologies would be safer since it has less chemical interference. The outcome of this review will give an idea for appropriate extraction process with better efficiency and eco-friendly, which could be beneficial for extraction industry. Further research is required to validate these green extraction techniques in terms of their safety, consumer acceptability, challenges, and legal feasibility.

Natural polymer hydrogels are gaining a lot of interest because of their high biocompatibility, nontoxicity, easy gelation, and functionalization. Polysaccharide-hydrogels, which are employed in a variety of sectors, may alter volume, phase, and structure in response to external stimuli. The delivery technique based on polysaccharides and the release of bioactive substances may have an effect on the gastrointestinal system. The regulated release of bioactive substances encapsulated in core materials is critical in delivering compounds to the target. The releasing property is largely influenced by the polymer's encapsulation efficiency and affinity for bioactive compounds. The most basic method of trapping bioactive compounds inside the polysaccharide hydrogel matrix results in a perfect situation of prolonged and smooth release. The polysaccharide material is readily accessible, and its biocompatibility makes it an excellent active component encapsulation medium. The biochemical phase shift and surface flexibility of the hydrogels in response to external stimuli cause the material to release bioactive components. This study highlights the encapsulation efficiency of diverse polysaccharide hydrogels incorporating different bioactive compounds obtained through various extraction methods, and explores their applicability in various fields.

Betel leaf extracts were a popular ingredient in food preparation in ancient times. The leaves were used to add flavor and aroma to dishes, as well as to act as a preservative. The leaves contain a variety of compounds such as alkaloids, flavonoids, tannins, and saponins, all of which contribute to the flavor and aroma of the food. Betel leaves and their constituent parts have been utilised for centuries for their medicinal benefits in treating wounds, indigestion, bad breath, inflammations, and inflammatory disorders. A wide variety of bioactive substances from betel leaf extracts and essential oil (EO), such as polyphenols and terpenes, have been found. The extract and essential oil bio-actives have been characterized structurally and functionally using a variety of cutting-edge standard techniques. The bioactive phenolic compounds in betel leaf make it a significant medicinal herb. Pharmaceuticals, the food and beverage industry, organic synthesis, and other areas can use the extract from this quickly spoilable chemical to address environmental issues. The current review contains a scientific explanation of extraction methods, bioactive component identification, and their activities. Details on processing, preservation, and health advantages have also been included, along with their underlying mechanisms.

Plant by-products being cost effective, readily available and potential source of various bioactive compounds coupled with non-extractable polyphenols are increasingly gaining attention among consumers. Rice bran, a by-product produced after milling rice kernels possess numerous health benefits due to its high nutritional value, in addition to be highly used as animal feed. Rice bran also is a rich source of dietary fiber, sterols, vitamins and various antioxidants. The present review is focused on the different types of bioactive compounds, chemical and nutritional constituents present in rice bran. Potential health benefits and biological activities of rice bran such as treatment against diabetes, cancer, inflammation have been emphasized. Various processing techniques of rice bran like ohmic heating, microwave heating, infrared heating, acid treatment and extrusion are also discussed in detail. Rice bran have the potential to be used in food sector as bioactive compound carrier, flavor enhancer, oil extraction, emulsifying agent, foaming agent and protein stabilizer.

Naturally occurring phytochemicals with promising biological properties are quercetin and its derivatives. Quercetin has been thoroughly studied for its antidiabetic, antibacterial, anti-inflammatory, anti-Alzheimer's, anti-arthritic, antioxidant, cardiovascular, and wound-healing properties. Anticancer activity of quercetin against cancer cell lines has also recently been revealed. The majority of the Western diet contains quercetin and its derivatives, therefore consuming them as part of a meal or as a food supplement may be sufficient for people to take advantage of their preventive effects. Bioavailability-based drug-delivery systems of quercetin have been heavily studied. Fruits, seeds, vegetables, bracken fern, coffee, tea, and other plants all contain quercetin, as do natural colors. One naturally occurring antioxidant is quercetin, whose anticancer effects have been discussed in detail. It has several properties that could make it an effective anti-cancer agent. Numerous researches have shown that quercetin plays a substantial part in the suppression of cancer cells in the breast, colon, prostate, ovary, endometrial, and lung tumors. The current study includes a concise explanation of quercetin's action mechanism and potential health applications.

To explore the drying process, the effect of freeze drying and cabinet drying method on physico-chemical properties, colour parameters, bioactive compounds and structure of button mushroom were investigated. The moisture content and water activity (5.09% and 0.533) were low in freeze dried mushrooms than cabinet dried mushrooms (7.60% and 0.674), while as the crude protein (25.34%), crude fibre (12.79%), crude fat (2.03%), ash (6.88%), carbohydrate (60.67%) and energy (362.31 Kcal/100 g) were found to be higher in freeze dried powders than cabinet drying with value of crude protein (24.26%), crude fibre (12.05%), crude fat (1.89), ash (5.77%), carbohydrate (60.48) and energy (355.97 Kcal/100 g). Freeze dried samples showed higher L* (73.39) than cabinet drying (L*= 60.32), while as the lower a* and b* of 0.89 and 10.22, respectively than cabinet drying (a* = 3.04, and b* = 12.26). XRD data showed that the crystalline size was smaller in cabinet dried button mushroom powder than freeze drying. The study also showed that freeze drying resulted in better retention compounds having total phenolic content of 20.30 mg GAE/g, DPPH scavenging activity (EC50 = 0.831 mg/ml and Reducing power assay (IC50 = 4.062 mg/ml) in freeze dried samples than cabinet drying with total phenolic content (17.06 mg GAE/g), DPPH scavenging activity (EC50 = 0.694 mg/ml and Reducing power assay (IC50 = 3.986 mg/ml). Thus, freeze drying can be considered as a suitable drying method for white button mushroom.

In this investigation, the effect of different drying techniques, such as freeze-drying and cabinet drying, with two different carrier agents, such as maltodextrin (MD) and soy protein isolate (SPI), at different levels (10, 15, and 20%) on button mushrooms has been revealed. The results showed that the button mushroom powders (BMPs) formulated with SPI as a carrier agent had significantly higher powder yield, hygroscopicity, L*, a*, and b* values, whereas BMP formulated with MD had significantly higher water activity, solubility index, tapped density, bulk density, and flowability. The highest retention of bioactive compounds was reported in freeze-dried mushroom powder compared to cabinet dried powder using SPI as a carrier agent. Fourier transform infrared (FTIR) analysis confirmed that certain additional peaks were produced in the mushroom button powder-containing SPI (1,035–3,271 cm−1) and MD (930–3,220 cm−1). Thus, the results revealed that SPI showed promising results for formulating the BMP using the freeze-drying technique.