ABSTRACT
An ample amount of by-products is generated during different phases (handling chain, classification and grading, processing, storage, and marketing) of food processing. These by-products can be used to extract high-value compounds that are subsequently utilized in the food, cosmetics, and pharmaceuticals sectors. Different extraction techniques that are conventional and non-conventional are being used to recover bioactive compounds from agro-industrial by-products. The ultrasound technique is a green and commercially sustainable substitute to conventional methods for the extraction of high-value compounds from food industry by-products. The main benefits of ultrasound assisted extraction are the reduced amount of solvent and extraction time needed and reduced energy consumption and CO2 emissions. This chapter comprises the fundamentals of the ultrasound assisted extraction technique, factors affecting this process, and its use to extract bioactive compounds from agro-industrial by-products.
