The DOI matches its Crossref record; 106 of the 106 references it cites were found in a registry or an index.
Green technologies for the extraction of bioactive compounds in fruits and vegetables
Open accessAbstract
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.
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Cites
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Techniques for extraction of bioactive compounds from plant materials: A review
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“This process has been used for a long time to obtain essential oils and bioactive compounds (Azmir et al., 2013).”
BackgroundMethodInfluentialAn overview of the ultrasonically assisted extraction of bioactive principles from herbs
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Pressurized liquid extraction as a green approach in food and herbal plants extraction: A review
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Review of Green Food Processing techniques. Preservation, transformation, and extraction
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Supercritical fluid extraction of bioactive compounds
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“The solvent subsequently leaves the extractor and by a reduction in pressure and an increase in temperature it becomes a solvent-free extract (Silva et al., 2016).”
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Cited by
Effect of Temperatures on Polyphenols during Extraction
Antony, A., & Farid, M. (2022) · Applied Sciences · doi:10.3390/app12042107 · Cited by 654
Ranjha, M. M. A. N., Kanwal, R., Shafique, B., Arshad, R. N., Irfan, S., Kieliszek, M., Kowalczewski, P. Ł., Irfan, M., Khalid, M. Z., Roobab, U., et al. (2021) · Molecules · doi:10.3390/molecules26164893 · Cited by 316
“The PEF method, when applied on water, showed a reduced temperature while consuming less solvent, and enhancing the rate at which the constituents were extracted [20].”
MethodRifna, E. J., Misra, N. N., & Dwivedi, M. (2023) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2021.1952923 · Cited by 275
Iqbal, A., Schulz, P., & Rizvi, S. S. H. (2021) · Food Bioscience · doi:10.1016/j.fbio.2021.101384 · Cited by 175
Sonication, a potential technique for extraction of phytoconstituents: a systematic review
Ranjha, M. M. A. N., Irfan, S., Lorenzo, J. M., Shafique, B., Kanwal, R., Pateiro, M., Arshad, R. N., Wang, L., Nayik, G. A., Roobab, U., et al. (2021) · Processes · doi:10.3390/pr9081406 · Cited by 158
Metadata
- Authors
- Soquetta, M. B., Terra, L. D. M., & Bastos, C. P.
- Venue
- CyTA - Journal of Food
- Publisher
- Informa UK Limited
- Published
- 2018-01
- Volume
- 16
- Issue
- 1
- Pages
- 400-412
- ISSN
- 1947-6337 (ISSN-L)
- 1947-6345
- OpenAlex
- W2792990174
- Cited by
- 319
- References
- 106
- FWCI
- 13.24
- Type
- journal article
- Language
- en
- Open access
- gold
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- Soquetta, M. B., Terra, L. D. M., & Bastos, C. P. (2018). Green technologies for the extraction of bioactive compounds in fruits and vegetables. CyTA - Journal of Food. https://doi.org/10.1080/19476337.2017.1411978
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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