0000000000237551
AUTHOR
Anne-sylvie Fabiano-tixier
showing 2 related works from this author
A review of sustainable and intensified techniques for extraction of food and natural products
2020
International audience; This review presents innovative extraction techniques and their role in promoting sustainable ingredients forthe food, cosmetic and pharmaceutical industries. These techniques (such as microwave, ultrasound, pulseelectricfield, instant controlled pressure drop, sub- and super-criticalfluid processing, extrusion, mechano-chemistry, high pressure, and ohmic, UV and IR heating) use or produce less solvent, energy, and hazards.This review will provide the necessary theoretical background and some details about green extractiontechniques, their mechanisms, some applications, and environmental impacts. We will pay special attentionto the strategies and present them as succ…
Omega-3 Extraction from Anchovy Fillet Leftovers with Limonene: Chemical, Economic, and Technical Aspects
2019
International audience; We investigate selected chemical, technical, and economic aspects of the production of fish oil rich in polyunsaturated omega-3 fatty acids from anchovy filleting leftovers using d-limonene as the extraction solvent at ambient temperature and pressure. Entirely derived from the orange peel prior to orange squeezing for juice production, the bio-based solvent is easily recovered, affording a circular economy process with significant potential for practical applications.