Extraction of bioactives from fruit and vegetables: State of the art and perspectives
| Autor: | Catherine M.G.C. Renard |
|---|---|
| Přispěvatelé: | Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de la Recherche Agronomique (INRA), Institut National de la Recherche Agronomique (INRA)-Avignon Université (AU), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
procédé d'extraction
Computer science Micronutrients Functional properties Stability Process intensification Solvent [SDV]Life Sciences [q-bio] 01 natural sciences molécule bioactive 0404 agricultural biotechnology fruit et légume Physical phenomena Vegetable processing Solvent extraction business.industry 010401 analytical chemistry Extraction (chemistry) extraction par solvant 04 agricultural and veterinary sciences 040401 food science solvent extraction 0104 chemical sciences processed product Food processing Extraction methods Biochemical engineering produit transformé business technologie émergente Food Science |
| Zdroj: | LWT-Food Science and Technology (93), 390-395. (2018) LWT-Food Science and Technology LWT-Food Science and Technology, Elsevier, 2018, 93, pp.390-395. ⟨10.1016/j.lwt.2018.03.063⟩ |
| ISSN: | 0023-6438 1096-1127 |
| DOI: | 10.1016/j.lwt.2018.03.063⟩ |
| Popis: | Fruit and vegetables are rich in bioactive compounds that contribute to the prevention of a number of degenerative diseases. These components are also present, often in even higher concentrations, in the co-products from fruit and vegetable processing. Such fact, makes these co-products an attractive source for the extraction of bioactives, turning the extraction itself into an attractive valorization strategy for these co-products. There has been recently renewed interest in extraction methods, notably with a process intensification using physical phenomena and the search for alternative solvents. This paper will present the main bioactives in fruit and vegetables, and their co-products, and the precautions to preserve these molecules in the food processing chain, with a main focus on the pros and cons of recently proposed extraction developments, particularly on extraction mechanisms, sample pre-treatment, and solvent choice. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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