The valorization of agro-industrial by-products through sustainable extraction of bio-compounds is a key challenge within circular economy and clean-processing frameworks, as large volumes of tomato and artichoke residues are generated by the food industry. This study evaluated the impact of non-thermal technologies on the recovery of biocompounds from tomato peels and blanched artichoke bracts using single green solvents instead of solvent mixtures. Ultrasound-assisted extraction (sonication), high-pressure processing (pressurization), and dual processing (pressurization + sonication) were compared with conventional extraction. Ethanol was used for lycopene extraction, while water was employed for inulin-type fructan recovery. Lycopene, total phenolic content, antioxidant activity, and inulin-type fructans were quantified. Non-thermal treatments significantly influenced extraction yields (p < 0.05). The dual processing provided the highest lycopene and inulin-type fructan contents (1440.09 ± 0.71 µg/g DW and 5.17 ± 0.51 g/100 g DW, respectively) and enhanced antioxidant activity in tomato peels and blanched artichoke bracts (25.50 ± 0.20% and 66.11 ± 2.03%), and phenolic co-extraction (1783.2 ± 215.3 μg GAE/g DW and 27.68 ± 1.29 mg GAE/g DW) outperformed individual technologies and conventional extraction. Compared with the conventional process, dual processing improved the extraction yields of lycopene (20.60 ± 0.44%) and inulin (26.40 ± 13.95%). The findings prove that non-thermal processes, particularly when combined, intensify mass transfer and enable efficient extraction using green solvents, offering a sustainable strategy for recovering bioactive compounds from tomato and artichoke by-products.
Berradre et al. (2026) studied this question.