7. Conclusion

For many years, various extraction techniques have been used to recover organic and/or inorganic compounds from food materials. But referring to their positive and negative effects and when they are compared to modern techniques, traditional extraction methods have been assigned to be inadequate in terms of green technology applications and waste of time/money, etc. However, there may be strict regulations about the use and recycling of solvents that are used in conventional techniques. In addition, thermal degradation of organic materials may occur due to the long extractions at elevated temperature. Many extraction studies could not be carried to further innovative applications because of using the area of expertise to only extract and to only characterize the extracted compounds from food materials. In later periods, researchers have started to investigate the possible ways to make optimization studies being related to extraction and to collaborate by exerting multidisciplinary studies to test the synergy between the extraction modules. So, being one of the green extraction methods, microwaveassisted extraction has many advantages of being cheap and safe and is applicable to a wide range of food materials [2, 3, 11]. This emerging technique uses the advantages of diffusivity of solvents being close to gases and being at least two orders of magnitude larger than liquids. By exploiting the advantage of the microwave-assisted extraction system and observing the basic principles of the extraction system, the current study has conveyed the information on the operation and industrial usage of extraction. The current status of the method gives a promising sign for the use of green extraction in the food industry, and it can be evaluated as convenient to be scaled up and to be transferred to other disciplines such as pharmacy, chemistry, medicine, materials science, etc.
