scholarly journals Recovery of Chlorogenic Acids from Agri-Food Wastes: Updates on Green Extraction Techniques

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4515
Author(s):  
Ilaria Frosi ◽  
Irene Montagna ◽  
Raffaella Colombo ◽  
Chiara Milanese ◽  
Adele Papetti
Keyword(s):  
Liquid Extraction ◽  
Industrial Processes ◽  
Food Wastes ◽  
Chlorogenic Acids ◽  
Extraction Techniques ◽  
Food Sector ◽  
Huge Amount ◽  
Green Extraction ◽  
Ultrasound Assisted ◽  
By Products

The agri-food sector produces a huge amount of agri-food wastes and by-products, with a consequent great impact on environmental, economic, social, and health aspects. The reuse and recycling of by-products represents a very important issue: for this reason, the development of innovative recovery and extraction methodologies must be mandatory. In this context of a circular economy, the study of green extraction techniques also becomes a priority in substitution of traditional extraction approaches. This review is focused on the recovery of chlorogenic acids from agri-food wastes, as these compounds have an important impact on human health, exhibiting several different and important healthy properties. Novel extraction methodologies, namely microwave and ultrasound-assisted extractions, supercritical fluid extraction, and pressurized-liquid extraction, are discussed here, in comparison with conventional techniques. The great potentialities of these new innovative green and sustainable approaches are pointed out. Further investigations and optimization are mandatory before their application in industrial processes.

scholarly journals Rapid Solid-Liquid Dynamic Extraction (RSLDE): A Powerful and Greener Alternative to the Latest Solid-Liquid Extraction Techniques

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 245 ◽  
Author(s):  
Daniele Naviglio ◽  
Pierpaolo Scarano ◽  
Martina Ciaravolo ◽  
Monica Gallo
Keyword(s):  
Solid Material ◽  
Environmental Safety ◽  
Production Quality ◽  
Liquid Extraction ◽  
Solid Matrix ◽  
Extraction Techniques ◽  
Dynamic Extraction ◽  
Solid Liquid Extraction ◽  
Solid Liquid ◽  
By Products

Traditionally, solid-liquid extractions are performed using organic and/or inorganic liquids and their mixtures as extractant solvents in contact with an insoluble solid matrix (e.g., the Soxhlet method) or using sequential atmospheric pressure systems that require long procedures, such as maceration or percolation. The objective of this procedure is the extraction of any compounds that can be carried out from the inner solid material to the outlet, resulting in a solution containing colorants, bioactive compounds, odorous substances, etc. Over the years, in the extraction techniques sector, there have been many important changes from the points of view of production, quality, and human and environmental safety due to improvements in technology. In more recent times, the interest of the scientific community has been aimed at the study of sustainable processes for the valorization of extracts from vegetables and food by-products, through the use of non-conventional (innovative) technologies that represent a valid alternative to conventional methods, generally through saving time and energy and the formation of fewer by-products. Therefore, with the development of principles based on the prevention of pollution, on a lower risk for human health, and on a low environmental impact, new systems have been implemented to reduce extraction times and solvent consumption, to improve efficiency, and to increase the productivity of the extracts. From this point of view, rapid solid-liquid dynamic extraction (RSLDE), performed using the Naviglio extractor, compared to traditional applications, is a technique that is able to reduce extraction times, generally leads to higher yields, does not require heating of the system, allows one to extract the active ingredients, and avoids their degradation. This technique is based on a new solid-liquid extraction principle named Naviglio’s principle. In this review, after reviewing the latest extraction techniques, an overview of RSLDE applications in various research and production sectors over the past two decades is provided.

Revalorization of winery by-products as source of natural preservatives obtained by means of green extraction techniques

2018 ◽  
Vol 112 ◽  
pp. 617-625 ◽  
Author(s):  
J.M. Poveda ◽  
L. Loarce ◽  
M. Alarcón ◽  
M.C. Díaz-Maroto ◽  
M.E. Alañón
Keyword(s):  
Extraction Techniques ◽  
Green Extraction ◽  
Natural Preservatives ◽  
By Products

Valorization of Olive Oil and Oilseed By-Products through Green Extraction Techniques

2019 ◽  
pp. 215-242
Author(s):  
Sonia Barba-Orellana ◽  
Elena Roselló-Soto ◽  
Paulo E.S. Munekata ◽  
José M. Lorenzo ◽  
Kashif Ghafoor ◽  
...  
Keyword(s):  
Olive Oil ◽  
Extraction Techniques ◽  
Green Extraction ◽  
By Products

scholarly journals Green extraction techniques of bioactive components from cocoa shell

2019 ◽  
Vol 11 (1) ◽  
pp. 11-20 ◽  
Author(s):  
Nika Palović ◽  
Martina Jakovljević ◽  
Stela Jokić ◽  
Đurđica Ačkar ◽  
Maja Molar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Choline Chloride ◽  
Extraction Time ◽  
Bioactive Components ◽  
Extraction Techniques ◽  
Ultrasound Assisted Extraction ◽  
Green Extraction ◽  
Assisted Extraction ◽  
Cocoa Shell ◽  
Ultrasound Assisted

The aim of this study was to demonstrate that certain types of extraction techniques can give extracts with various bioactive components in different concentrations. Four green extraction techniques were used in this study: supercritical CO2extraction, ultrasound-assisted extraction, cold atmospheric plasma extraction and extraction using deep eutectic solvents. Those modern techniques gave better yields of bioactive components and showed better antioxidant activity of obtained extracts than classical Soxhlet extraction. The bioactive components in obtained extracts were quantified by High Performance Liquid Chromatography. Supercritical CO2extraction gave the highest yields for theobromine content, while ultrasound-assisted extraction with 50% aqueous ethanol solution gave the highest caffeine yields during 30 min of extraction, 35 Hz and 60 °C. The extraction with deep eutectic solvent mixture of choline chloride: oxalic acid and 50% pure H2O at room temperature during 180 min of extraction time gave the highest total phenol content while the same mixture under the same conditions, but during longer extraction time (360 min), gave the highest antioxidant activity. Cocoa shell (CS), due to its nutritional value and bioactive components, has a potential to become a desirable raw material in a large spectrum of functional and pharmaceutical products.

Ultrasound Assisted Solid-Liquid Extraction Devices - Harnessing Active Ingredients from Plant materials – Overview and Analysis

2020 ◽  
Vol 13 ◽  
Author(s):  
Venkatasubramanian Sivakumar
Keyword(s):  
Mass Transfer ◽  
Cell Wall ◽  
Plant Cell ◽  
Plant Cell Wall ◽  
Liquid Extraction ◽  
Active Ingredients ◽  
Plant Materials ◽  
Ultrasound Assisted ◽  
Solid Liquid Extraction ◽  
Solid Liquid

Background: In the growing environmental concern use of natural products, efficient processes and devices are necessary. Solid-Liquid extraction of active Ingredients from Plant materials is one of the important unit operations in Chemical Engineering and need to be enhanced. Objectives: Since, these active ingredients are firmly bound to the plant cell wall membrane, which pose mass-transfer resistance and need to get detached through the use of suitable process intensification tools such as ultrasound and suitable devices. Therefore, detailed analysis and review is essential on development made in this area through Publications and Patents. Hence, the present paper illustrates the development of ultrasound assisted device for solid-liquid extraction are presented in this paper. Methods: Advantages such as % Yield, Reduction in extraction time, use of ambient conditions, better process control, avoidance or minimizing multi stage extraction could be achieved due to the use of ultrasound in extraction as compared to conventional processes. Conclusions: Use of ultrasound to provide significant improvements in the extraction of Vegetable tannins, Natural dyes for application in Leather processing has been demonstrated and reported earlier. These enhancement could be possible through various effects of ultrasound such as better flow of solvents through micro-jet formation, mass transfer enhancement due to rupture of plant cell wall membranes through acoustic cavitation, better leaching due to micro-mixing and acoustic streaming effects. This approach would minimize material wastage; thereby, leading to eco-conservation of plant materials, which is very much essential for better environment. Hence, various methods and design for application of ultrasound assisted solid-liquid extractor device are necessary.

scholarly journals Extraction of Phenolic Compounds and Terpenes from Cannabis sativa L. By-Products: From Conventional to Intensified Processes

Antioxidants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 942
Author(s):  
Emilie Isidore ◽  
Hamza Karim ◽  
Irina Ioannou
Keyword(s):  
Phenolic Compounds ◽  
Cannabis Sativa ◽  
Biological Activities ◽  
Operating Conditions ◽  
Extraction Techniques ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Whole Plant ◽  
Conventional Solvent Extraction ◽  
By Products

Cannabis sativa L. is a controversial crop due to its high tetrahydrocannabinol content varieties; however, the hemp varieties get an increased interest. This paper describes (i) the main categories of phenolic compounds (flavonoids, stilbenoids and lignans) and terpenes (monoterpenes and sesquiterpenes) from C. sativa by-products and their biological activities and (ii) the main extraction techniques for their recovery. It includes not only common techniques such as conventional solvent extraction, and hydrodistillation, but also intensification and emerging techniques such as ultrasound-assisted extraction or supercritical CO2 extraction. The effect of the operating conditions on the yield and composition of these categories of phenolic compounds and terpenes was discussed. A thorough investigation of innovative extraction techniques is indeed crucial for the extraction of phenolic compounds and terpenes from cannabis toward a sustainable industrial valorization of the whole plant.

scholarly journals Extraction of Carotenoids from Pumpkin Peel and Pulp: Comparison between Innovative Green Extraction Technologies (Ultrasonic and Microwave-Assisted Extractions Using Corn Oil)

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 787
Author(s):  
Minaxi Sharma ◽  
Rajeev Bhat
Keyword(s):  
Corn Oil ◽  
Antioxidant Activities ◽  
Food Product ◽  
Extraction Techniques ◽  
Protection Factor ◽  
Total Carotenoids ◽  
Green Extraction ◽  
Microwave Assisted ◽  
Potential Applications ◽  
Conventional Extraction

Natural pigments improve aesthetic value as well as antioxidant potential of a food product. This study was designed to determine the effects of green extraction techniques on carotenoids, polyphenols and antioxidant activities of pulp and peel of two varieties of pumpkin (Cucurbita maxima). Innovative green extractions (IGE; Ultrasound and Microwave-Assisted Extractions) synergised with corn oil (used as green solvent) were compared with conventional extraction (CE; hexane/isopropyl alcohol; 60:40, v/v). Results showed total carotenoids to be almost double on employing IGE (PM2-UAE-peel = 38.03 ± 4.21; PM4-UAE-peel = 33.78 ± 1.76 µg/g) when compared to conventional extraction (PM2-CE-peel = 19.21 ± 4.39; PM4-CE-peel = 16.21 ± 2.52 µg/g). Polyphenolic contents ranged between 510.69 ± 5.50 and 588.68 ± 7.26 mg GAE/100 g of extract in IGE, compared with conventional extracts (269.50 ± 2.17 to 318.46 ± 6.60 mg GAE/100 g) and percent inhibition of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) ranging between 88.32 ± 1.51 and 93.53 ± 0.30% in IGE when compared with conventional extraction (50.61 ± 1.44 to 57.79 ± 2.09%). Further, oxidative stability of carotenoids extracts from IGE (protection factor = 1.59 ± 0.01 to 1.81 ± 0.05) were found to be significantly higher (p < 0.05) than conventional extracts. Based on results, this study supports the use of innovative green extraction techniques to obtain bioactive pigments like carotenoids. It is anticipated that results generated will find potential applications in food, pharmaceutical and cosmetic industries.

scholarly journals Phenolic Profile of Fruit Industry Byproducts Determined by LC–DAD–MS/MS

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 31
Author(s):  
Letricia Barbosa-Pereira ◽  
Mariana A. Andrade ◽  
Cássia H. Barbosa ◽  
Fernanda Vilarinho ◽  
Ana Sanches-Silva ◽  
...  
Keyword(s):  
Food Sector ◽  
Phenolic Profile ◽  
By Products

The bioconversion of fruit by-products into new functional and clean label ingredients/additives represents a sustainable approach with great potential for application in the food sector [...]

scholarly journals Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2632
Author(s):  
Henrique Silvano Arruda ◽  
Eric Keven Silva ◽  
Nayara Macêdo Peixoto Araujo ◽  
Gustavo Araujo Pereira ◽  
Glaucia Maria Pastore ◽  
...  
Keyword(s):  
Food Systems ◽  
Food Industry ◽  
Biological Properties ◽  
Extraction Techniques ◽  
Naturally Occurring ◽  
Current Review ◽  
Natural Colorants ◽  
Conventional Extraction ◽  
The Stability ◽  
By Products

Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins’ applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.

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