Food waste is a major economic, environmental, and ethical challenge, as around a third of the edible food produced worldwide is lost or wasted. This inefficiency not only increases food insecurity but also results in resource depletion and environmental degradation. Dealing with food waste through sustainable management strategies, such as upcycling food by-products, has proven to be a promising approach to optimize resource use and support the circular economy. Valorization of food waste enables the extraction of valuable bioactive compounds with strong antioxidant properties. These natural antioxidants play a crucial role in mitigating diseases caused by oxidative stress, including cardiovascular diseases, neurodegenerative diseases, and diabetes. Utilizing food-derived polysaccharides as functional ingredients in the food, pharmaceutical, and cosmetics industries represents an environmentally friendly alternative to synthetic additives and is in line with global sustainability goals. Various extraction techniques, including enzymatic hydrolysis and ultrasound-assisted methods, enhance the recovery of these bioactives while preserving their structural integrity and efficacy. By integrating technological advances and sustainable practices, the food industry can significantly reduce waste while developing high-value products that contribute to human health and environmental protection. This review underscores the significance of food by-product valorization, aiming to bridge the gap between fundamental research and practical applications for a more sustainable future. The literature was selected based on scientific relevance, methodological quality, and applicability to the food, pharmaceutical, or cosmetic sectors. Studies lacking empirical data, not addressing the extraction or application of bioactives, or published in languages other than English were excluded.

In recent years, the increasing need for energy conservation and environmental protection has driven industries to explore more efficient and sustainable processes. Liquid–liquid extraction (LLE) is a common method used in various sectors for separating components of liquid mixtures. However, the traditional use of toxic solvents poses significant health and environmental risks, prompting the shift toward green solvents. This review deals with the principles, applications, and advantages of aqueous two-phase systems (ATPS) as an alternative to conventional LLE. ATPS, which typically utilize water and nontoxic components, offer significant benefits such as high purity and single-step biomolecule extraction. This paper explores the thermodynamic principles of ATPS, factors influencing enzyme partitioning, and recent advancements in the field. Specific emphasis is placed on the use of ATPS for enzyme extraction, showcasing its potential in improving yields and purity while minimizing environmental impact. The review also highlights the role of ionic liquids and deep eutectic solvents in enhancing the efficiency of ATPS, making them viable for industrial applications. The discussion extends to the challenges of integrating ATPS into biotransformation processes, including enzyme stability and process optimization. Through comprehensive analysis, this paper aims to provide insights into the future prospects of ATPS in sustainable industrial practices and biotechnological applications.

In this work, the influence of high-power ultrasound (HPU) followed by pulsed electric field (PEF) in the hurdle concept (HPU + PEF) on the content of biologically active compounds (BACs) and antioxidant activity in strawberry juices stored at 4 °C/7 days was investigated. The HPU was performed with an amplitude of 25% and pulse of 50% during 2.5, 5.0 and 7.5 min, while the PEF was performed with an electric field strength of 30 kV cm⁻¹ and frequency of 100 Hz during 1.5, 3 and 4.5 min. The results obtained indicate that the synergy of the mechanisms of action for technologies in the hurdle concept plays a critical role in the stability of BACs and antioxidant activity. Juices treated with HPU + PEF hurdle technology and kept at 4 °C for 7 days showed a statistically significant decrease in all BACs, antioxidant capacity and pH. Shorter HPU + PEF treatment times favored the preservation of BACs in juices. Regarding total phenolic compounds, flavonols, condensed tannins and antioxidant capacity, optimization of hurdle parameters showed that a shorter HPU treatment time of 2.5 min provided the best yield of these compounds. In summary, by optimizing and adjusting the parameters of the HPU/PEF technology, it is possible to produce functional strawberry juice.