Application of Emerging Technologies and Strategies to Extract Bioactive Compounds
- 1st Edition - September 30, 2024
- Imprint: Academic Press
- Editor: Paulo Eduardo Sichetti Munekata
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 8 9 7 5 - 3
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 8 9 7 6 - 0
Application of Emerging Technologies and Strategies to Extract Bioactive Compounds, Volume Three in the Developments in Food Quality and Safety series, is the most up-to-dat… Read more
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Request a sales quoteApplication of Emerging Technologies and Strategies to Extract Bioactive Compounds, Volume Three in the Developments in Food Quality and Safety series, is the most up-to-date resource covering trend topics such as advances in the analysis of toxic compounds and control of food poisoning, food fraud, traceability and authenticity, revalorization of agrifood industry, natural antimicrobial compounds and application to improve the preservation of food, non-thermal processing technologies in the food industry, nanotechnology in food production, and Intelligent packaging and sensors for food applications.
Chapters in this release explore the latest developments in the application of each technology, such as ultrasound, microwave, high-pressure, pulsed electric fields, ohmic, uv and ir heating, extrusion, and solar energy assisted extractions, along with membrane technologies and alternative solvents for green extraction. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the field.
- Thoroughly explains the technologies applied in the extraction of bioactive compounds from different sources
- Covers the fundamentals and latest developments for each technology, along with the main bioactive compounds
- Discusses, in detail, the aspects of extraction technologies and strategies to obtain extracts rich in bioactive compounds
Researchers, academics and other professionals actively working, developing research, promoting scientific activities and interested in the development of research, teaching, and lecturing in Food Science and Technology that include the fields of Food Quality and Safety (but not limited to), Microbiology, Chemistry, Physics, Biology, and Engineering, Undergraduate, master, PhD and post-doctoral students as well as professionals, technicians, staff members and researchers in related areas with interest in develop professional, research, and lecturing activities related to Food Science and Technology and related knowledge presented in this book
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Preface
- 1. Ultrasound-assisted extraction of bioactive compounds
- Abstract
- Introduction
- Fundamentals of ultrasound and mechanism of extraction
- Equipment—transducers and designs
- Ultrasound bath versus probe design
- Frequency
- Power and power density
- Particle size
- Liquid/solid ratio
- Solvent composition
- Temperature
- Time
- Duty cycle
- Combining ultrasound technology with other technologies
- Conclusion
- References
- 2. Subcritical and supercritical fluid extraction of bioactive compounds
- Abstract
- Introduction
- Super- and subcritical states: definition, properties, and advantages
- Solvents used in super- and subcritical extraction operations
- Extraction mechanisms and workflow in supercritical and subcritical fluids
- Extraction of bioactive compounds by super- and subcritical fluids
- Conclusion
- References
- 3. Pressurized liquid extraction as an alternative method to recover bioactive compounds
- Abstract
- Introduction
- Pressurized liquid extraction: overview
- Impact of process variables on polyphenol recovery
- Combined use of pressurized liquid extraction with other technologies in polyphenol recovery
- Impact of process variables on fatty acid recovery
- Impact of process variables on essential oil and related compound recovery
- Impact of process variables on carotenoid recovery
- Impact on the coextraction of sugars and formation of toxic compounds
- Conclusions and perspectives
- References
- 4. Ohmic, ultraviolet, and infrared heating-assisted extraction of bioactive compounds
- Abstract
- Introduction
- Ohmic heating-assisted extraction
- Infrared-assisted extraction
- Ultraviolet-assisted processing
- Conclusion and future innovations
- Acknowledgments
- References
- 5. Extrusion extraction of bioactive compounds
- Abstract
- Introduction
- Extrusion process
- Influence of extrusion on bioactive compounds
- Influence of extrusion on antioxidant activity
- Influence of extrusion on bioaccessibility and bioavailability of bioactive compounds
- Extrusion extraction of bioactive compounds
- Conclusion
- References
- 6. Solar energy-assisted extraction of bioactive compounds
- Abstract
- Introduction
- Equipment design, components, and classification of solar collectors
- Essential oils: sources, essential oil content, main components, and biological activity
- Extraction of essential oil with solar energy
- Hydrosol: sources, main components, and biological potential
- Extraction of hydrosol with solar energy
- Conclusion
- References
- 7. Pulsed electric fields in the extraction of bioactive compounds
- Abstract
- Introduction
- Pulsed electric field fundamentals and electroporation phenomenon
- Pulsed electric field setup, characteristics, and main parameters
- Historical background of pulsed electric field in food processing
- Evolution of the research on pulsed electric field for assisted extraction of bioactive compounds
- Pulsed electric field-assisted extraction
- Scalability studies and industrial application
- State-of-the-art and challenges of pulsed electric field in the extraction of bioactive compounds
- Conclusion
- References
- Chapter 8. Membrane technologies for recovery of bioactive compounds
- Abstract
- Introduction
- Dairy processing byproducts
- Cereal processing byproducts
- Winery processing byproducts
- Wine processing
- Eco-friendly membrane-based processes for the valorization of grape pomace
- Eco-friendly membrane-based processes for the valorization of wine lees
- Conclusions and future trends
- References
- 9. Alternative solvents for green extraction of bioactive compounds
- Abstract
- Introduction
- Deep eutectic solvents as extractants
- Extraction of bioactive chemicals from agri-food byproducts
- Toxicity
- Conclusions
- Acknowledgments
- References
- 10. Extraction of bound phenolic compounds from plant sources
- Abstract
- Introduction
- Distribution and content of bound phenolic compounds in fruits, vegetables, seeds, and other sources
- Extraction methods
- Advantages and disadvantages of green technologies for extraction of bound phenolics
- Conclusion and future perspectives
- References
- Index
- Edition: 1
- Published: September 30, 2024
- Imprint: Academic Press
- No. of pages: 440
- Language: English
- Paperback ISBN: 9780443189753
- eBook ISBN: 9780443189760
PS
Paulo Eduardo Sichetti Munekata
Paulo Eduardo Sichetti Munekata is a postdoctoral researcher (Juan de la Cierva – formación scholarship) at the Meat Technology Centre of Galicia (CTC), Ourense, Spain. He has 53 publications and 573 citations. Currently, he is directly involved in projects aiming to: 1) Characterize natural compounds with antioxidant activity; 2) Develop healthier food products (particularly meat products) using natural compounds (specially antioxidants); 3) Study the effect of natural and active ingredients in the technological properties of food products.
Affiliations and expertise
Postdoctoral Researcher, Meat Technology Centre of Galicia (CTC), Ourense, SpainRead Application of Emerging Technologies and Strategies to Extract Bioactive Compounds on ScienceDirect