A review of sustainable and intensified techniques for extraction of food and natural products

Chemat, Farid; Abert Vian, Maryline; Fabiano-Tixier, Anne-Sylvie; Nutrizio, Marinela; Režek Jambrak, Anet; Munekata, Paulo E. S.; Lorenzo, Jose M.; Barba, Francisco J.; Binello, Arianna; Cravotto, Giancarlo

doi:10.1039/c9gc03878g

Cited by 747Agricultural and Biological ResearchPhase Equilibria and ThermodynamicsIonic liquids properties and applications

A review of sustainable and intensified techniques for extraction of food and natural products

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Chemat, Farid, Abert Vian, Maryline, Fabiano-Tixier, Anne-Sylvie, Nutrizio, Marinela, Režek Jambrak, Anet, Munekata, Paulo E. S., Lorenzo, Jose M., Barba, Francisco J. +2 more·2020·Green Chemistry

DOI 10.1039/c9gc03878g

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This review presents innovative extraction techniques and their role in promoting sustainable ingredients for the food, cosmetic and pharmaceutical industries.

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UAE enables efficient extraction of targeted bioactive components by leveraging its distinct cavitation effect.
“UAE enables the efficient extraction of targeted bioactive components by leveraging its distinct cavitation effect.”
From A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies (2023) · cites this paper as [10]

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Self-citation
Eco-friendly extraction of hesperidin from citrus peels: a comparative study of Soxhlet, ultrasound-assisted, and microwave-assisted methods for improved yield and antioxidant properties
Yeddes, W., Bettaieb Rebey, I., Yazidi, R., Ben Abdennebi, A., Hammami, M., Ben Farhat, M., & Saidani Tounsi, M. (2025) · International Journal of Environmental Health Research · doi:10.1080/09603123.2025.2485426 · Cited by 6 · see citing works

Authors: Chemat, F., Abert Vian, M., Fabiano-Tixier, A.-S., Nutrizio, M., Režek Jambrak, A., Munekata, P. E. S., Lorenzo, J. M., Barba, F. J., Binello, A., & Cravotto, G.
Affiliations: Université d'Avignon et des Pays de Vaucluse (FR)
Avignon University
University of Zagreb (HR)
University of Zagreb
Centro Tecnológico de la Carne de Galicia
Nutrition and Food Science Area
University of Turin (IT)
Corresponding author: Chemat, Farid
ORCID: Chemat, Farid
Nutrizio, Marinela
Režek Jambrak, Anet
Munekata, Paulo E. S.
Lorenzo, Jose M.
Barba, Francisco J.
Binello, Arianna
Cravotto, Giancarlo
Venue: Green Chemistry
Publisher: Royal Society of Chemistry (RSC)
Published: 2020
Volume: 22
Issue: 8
Pages: 2325-2353
ISSN: 1463-9262 (ISSN-L)
1463-9270
DOI: 10.1039/c9gc03878g
OpenAlex: W3014739547
Cited by: 747
References: 171
Citations by year: 2026: 109 · 2025: 115 · 2024: 115 · 2023: 104 · 2022: 125 · 2021: 123 · 2020: 56
FWCI: 66.17
Type: journal article
Language: en
Open access: hybrid
doi.org
Licence: cc-by-nc
creativecommons.org/licenses/by-nc/3.0/ (vor, 92 d)
Locations: Green Chemistry (publishedVersion, cc-by-nc)
Institutional Research Information System University of Turin (University of Turin) (submittedVersion, cc-by-nc)
HAL (submittedVersion, cc-by-nc)
INFM-OAR (INFN Catania) (submittedVersion, cc-by-nc)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
Physical Sciences › Engineering › Biomedical Engineering › Phase Equilibria and Thermodynamics
Physical Sciences › Chemical Engineering › Catalysis › Ionic liquids properties and applications
Keywords: extraction methods, sustainable extraction, food ingredients, natural products, food industry, cosmetic industry, pharmaceutical industry

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A review of sustainable and intensified techniques for extraction of food and natural products

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