Sustainable processing of food side streams and underutilized leftovers into high-added-value chemicals assisted by pulsed electric fields- and high-pressure processing-based technologies

High-pressure processing (HPP) and pulsed electric fields (PEF) are recognized as non-thermal, intensified technologies to sustainably recover high-added-value compounds (HAVCs), in agreement with Sustainable Development Goals. HPP and PEF principal contributions to sustainably recover HAVCs from agro-industrial side streams and underutilized leftovers are reviewed. Both HPP and PEF techniques efficiently enable the recovery of valuable, bio-based HAVCs (i.e., protein, polyphenols or antioxidant compounds), also noting the concurrent extraction of other frameworks as pectin, or primary metabolites as freely accessible carbohydrates. It should be pointed out the environmentally friendly conditions required compared to traditional extraction methods (i.e., alternative, green solvents or shorter times) due to their working mechanisms (electroporation, high pressures), resulting in notable higher yields, quality and purity of recovered extracts. Future trends and industrial outlook should encompass efficiency and operational conditions improvement, developing a suitable scaling-up approach in biorefineries or food industry covering sustainability´ economic, social, and environmental dimensions.