3 Biotech

, 8:401 | Cite as

Microbial maceration: a sustainable approach for phytochemical extraction

  • Basista Rabina Sharma
  • Vikas KumarEmail author
  • Yogesh Gat
  • Naveen Kumar
  • Aarya Parashar
  • Dave Jaydeep Pinakin
Review Article


A rapid change in the lifestyle has witnessed poor health with the increased incidences of numerous diseases in the recent years, and ultimately increasing the demand of nutritious foods containing phytochemicals. A wide range of phytochemicals (secondary metabolites) is being synthesized in plants, which influence the human health upon consumption as dietary component. Recently, a number of the technologies (conventional and non-conventional methods) have been standardized by the different researchers for the extraction of these phytochemicals depending upon the raw material. However, selection of extraction method for commercial use depends upon various factors such as extraction efficiency, time required, and cost of operation. Considering these factors, microbial maceration is one of the viable approaches which is easy to handle, cost-effective, energy efficient, less hazardous and having high extraction rate. Recently, researchers have utilized this technique for the maceration of different plant-based substrates (such as legumes, cereals, pulses, fruits and vegetables) and their respective wastes for the efficient extraction of numerous phytochemicals with increased efficiency. However, scale up studies and analysis of toxic compounds produced by microbes are still a lacking field and need to be explored further by the researchers and industrialists to bring it into reality. Therefore, the present review aims to document the recent findings related to microbial maceration in a crisp way to provide the complete information to the readers.


Microbial maceration Phytochemical extraction Bioactive compounds 



The authors want to thank Lovely Professional University, Phagwara (Punjab), India for providing appropriate infrastructure and financial support.

Compliance with ethical standards

Conflict of interest

The authors declare that there is no conflict of interest regarding publication of this paper.


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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  1. 1.School of Biotechnology and BiosciencesLovely Professional UniversityPhagwaraIndia
  2. 2.Food Technology and Nutrition, School of AgricultureLovely Professional UniversityPhagwaraIndia
  3. 3.Food Technology, Amity Institute of BiotechnologyAmity University RajasthanJaipurIndia
  4. 4.Banashthalli VidyapeethVanasthaliIndia

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