MICROWAVE EXTRACTION

• Microwave has numerous uses in food formulation, like drying, baking, pasteurisation and sterilisation. In 1986, Ganzler and Lane published the first description of the use of microwave energy for extracting food components.

• There has been an increasing interest in more sustainable extraction processes recently. Approaches such as Solvent-Free Microwave Hydrodistillation (SFMH) and Microwave Hydrodiffusion and Gravity (MHG) have been developed.

• SFMH has the advantage of far lower carbon dioxide emissions in the extraction of essential oils (200g CO2 using the SFMH method compared to 3600g CO2 while using solvents).

• MHG does not require the steps of evaporation and distillation processes, which are the most energyconsuming [1].

• Enzymes have recently been gaining a lot of attention in food processing that can help decrease the environmental impact. Enzymes have many advantages high activity at low temperatures, specificity, and ease of inactivation.

• The specificity of enzymes results in the production of consistent products. A range of food items can be made from harvested produce thanks to the action of enzymes in foods, which has advantages such as extending shelf life of food and improving sensory properties, functioning, and yield.

• In addition, enzymes are more environmentally friendly since they incorporate milder treatments. Amylase, pectinase, bromelain, trypsin and glucose oxidase are some enzymes used in food processing [2]. Studies have also shown that enzymes have a potential for developing food flavour [3]