0000000000587835
AUTHOR
Charis M. Galanakis
Pressurized hot water extraction (PHWE) for the green recovery of bioactive compounds and steviol glycosides from Stevia rebaudiana Bertoni leaves
Stevia rebaudiana Bertoni leaves are a natural source of diterpenic glycosides, and various bioactive compounds. The objectives were to characterize antioxidants and steviol glycosides in the extracts obtained from Stevia after "green" pressurized hot water extraction (PHWE). PHWE extracts were obtained at different temperatures (100, 130, 160 °C); static extraction times (5 and 10 min), and cycle numbers (1, 2, 3) using a constant pressure of 10.34 MPa. Temperature was the most important parameter for extraction, where the highest recoveries of all bioactive compounds (except for carotenoids) were at 160 °C. Extracts obtained at longer static times had more steviol glycosides, condensed ta…
Potential use of pulsed electric technologies and ultrasounds to improve the recovery of high-added value compounds from blackberries
Abstract A better knowledge of the effect of non-conventional extraction technologies, which can avoid the use of high temperatures and toxic solvents, on the antioxidant compounds recovery from blackberries, is necessary. Thus, high voltage electrical discharges (HVED), pulsed electric fields (PEF), and ultrasounds (USN) treatments were applied in order to evaluate the effects of processing on protein, total phenolics and anthocyanins extraction from blackberries. Moreover, two-stage extraction involving the use of HVED, PEF and USN as pre-treatments and supplementary extraction during 5 h with hot water at mild temperature (50 °C) or an hydroalcoholic solution (30% ethanol, w/w) was evalu…
Cost and safety issues of emerging technologies against conventional techniques
Abstract The industrialization of recovery processes is governed by several factors such as scale-up boundaries, product safety, and overall cost. Thereby, improved process efficiency is considered in terms of cost minimization via reducing processing steps and restricting overall energy consumption. The emerging nonthermal technologies promise to overcome the obstacles of conventional techniques with regard to energy requirements, but in some cases this has not yet been achievable. In this chapter, an attempt to clarify cost issues of conventional and emerging technologies is conducted. Moreover, other aspects such as safety issues are discussed, as the facilitation of healthy food additiv…
Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions
Ultrasound treatment is an alternative affordable, effective and reproducible method for the improved recovery of bioactive compounds from various processing streams. The objective of this review is to discuss the impact of ultrasound-assisted extraction on the recovery of polyphenols, carotenoids and chlorophylls from vegetal and algae matters. Optimization strategies will need to focus on appropriate equipment design and configuration of ultrasonic components, and extrinsic and intrinsic control parameters including ultrasonic power, temperature and extraction time to maximize the yield and biological activity of the extract. Modeling strategies to characterize and optimize ultrasound pro…
Patented and commercialized applications
Abstract The commercialization of high added-value compounds recovery from food wastes deals with several issues such as laboratory research, scale-up problems, protection of intellectual properties, and development of market-destined applications. These issues are described in this chapter wherein a collection of commercially available compounds recovered from food by-products is presented. Verification of market existing products matching with patented processes was conducted using patent applicant name in each case. However, this matching as well as production characteristics may not be correct in all cases, as most companies typically are secretive about their methods of production and …
Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties
Abstract Over the last years, consumers are increasingly demanding for nutritious, healthy and fresh-like food products, with high organoleptic quality. Nowadays, emerging non-thermal technologies have raised great interest as a viable alternative to the conventional thermal methods, since they have minimal impact on sensorial and nutritional properties of fresh foods. Ultrasound (US) is one of these promising non-conventional processing technologies and it is especially suitable for preservation of fluid foods. US may be used alone or in combination with other preservation techniques, such as mild heat temperatures, high pressures and antimicrobials. Besides, data on inactivation of food m…