Food Engineering Reviews

, Volume 10, Issue 2, pp 95–111 | Cite as

High Value-added Products Recovery from Sugar Processing By-products and Residuals by Green Technologies: Opportunities, Challenges, and Prospects

  • Saadi Gharib-Bibalan
Review Article


Over the last several years, in serious consideration of the worldwide economic and environmental pollution issues, there has been increasing research interest for conversion of agro-industrial wastes to commercially valuable products in full correspondence with the green extraction concept. Wastes and by-products generated during the sugar production process constitute a great source of different high value-added products, which have the potential to be used as food additives and/or as nutraceuticals. Green extraction processes are one of the most critical steps in recovering these compounds from waste-based sugar processing side streams from an environmental and economical point of view. Although well-established, growing demand has subjected definite insufficiencies of the mainstream bioactive components extraction method, notably yield and product consistency, thus infusing research interest towards improving the traditional procedures by an adoption of a number of green pre-treatments. The present review will describe and summarize the latest works concerning green extraction technologies for various classes of value compounds from sugar processing by-products and residuals with special emphasis on eight pre-treatments including pulsed electric field, high voltage electrical discharges, enzyme-assisted extraction, ultrasound-assisted extraction, microwave treatment, subcritical water, supercritical carbon dioxide, and high-pressure processing. These eight technologies have shown promising extraction efficacy with reduced usage of extraction solvents, thus saving time and cost in industrial-scales processes.

Graphical Abstract

Green technologies to extract value-added compounds from sugar processing by-products


By-products of sugar industry Green extraction technologies Valuable bioactive compounds Characterization techniques 


Compliance with Ethical Standards

Conflict of Interest

The author declares that he has no competing interests.


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© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Food Science and Technology, College of AgricultureIsfahan University of TechnologyIsfahanIran

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