6533b7d4fe1ef96bd1262ab4
RESEARCH PRODUCT
A review of sustainable and intensified techniques for extraction of food and natural products
Maryline Abert VianJosé M. LorenzoMarinela NutrizioArianna BinelloGiancarlo CravottoPaulo E.s. MunekataAnet Režek JambrakFrancisco J. BarbaFarid ChematAnne-sylvie Fabiano-tixiersubject
business.industry010401 analytical chemistryIndustrial scale04 agricultural and veterinary sciences7. Clean energy040401 food science01 natural sciencesPollution12. Responsible consumption0104 chemical sciencesGreen extraction ; Sustainable ; Innovative techniques0404 agricultural biotechnology13. Climate actionHigh pressure[SDV.IDA]Life Sciences [q-bio]/Food engineeringEnvironmental ChemistryEnvironmental scienceExtraction (military)[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringProcess engineeringbusinessPulse electric fielddescription
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 success stories for research and education and at the industrial scale.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2020-04-27 |