Green technologies for the extraction of bioactive compounds in fruits and vegetables

Bioactive compounds are extracted from natural sources and they have beneficial effects on human health. Fruits and vegetables are rich in carotenoids, phenolic compounds, Vitamin C, among others. Extraction processes for these compounds depend on several factors such as the technique that is used,...

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Bibliographic Details
Published in:CYTA: journal of food 2018-01, Vol.16 (1), p.400-412
Main Authors: Soquetta, Marcela Bromberger, Terra, Lisiane de Marsillac, Bastos, Caroline Peixoto
Format: Article
Language:English
Subjects:
Ascorbic acid
asistida por ultrasonido
assisted-ultrasound
Bioactive compounds
Biocompatibility
Biological activity
Carotenoids
Clean technologies
Clean technology
Energy expenditure
extracción supercrítica
fitoquímicos
Fruits
Impact analysis
líquido presurizado
microondas
microwave
New technology
Organic solvents
Phenolic compounds
Phenols
phytochemicals
pressurized liquid
Solvents
supercritical extraction
tecnologías limpias
Vegetables
Vitamin C
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Summary:Bioactive compounds are extracted from natural sources and they have beneficial effects on human health. Fruits and vegetables are rich in carotenoids, phenolic compounds, Vitamin C, among others. Extraction processes for these compounds depend on several factors such as the technique that is used, the raw material, and the organic solvent. Conventional techniques generally require large amounts of organic solvents, high energy expenditure, and are time consuming, which has generated interest in new technologies that are referred to as clean or green technologies. These can reduce or eliminate the use of toxic solvents, and thus preserve the natural environment and its resources. The aim of this review is to discuss recent techniques used to extract bioactive compounds from natural sources, in order to reduce the economic and ecological impact of these processes.
ISSN:1947-6337
1947-6345
DOI:10.1080/19476337.2017.1411978