The DOI matches its Crossref record; 176 of the 176 references it cites were found in a registry or an index.
Technologies for Extraction and Production of Bioactive Compounds to be Used as Nutraceuticals and Food Ingredients: An Overview
Abstract
Natural bioactive compounds include a broad diversity of structures and functionalities that provide an excellent pool of molecules for the production of nutraceuticals, functional foods, and food additives. Some of those compounds can be found in nature at high concentration such as polyphenols but others can only be found at very low levels, so that massive harvesting is needed to obtain sufficient amounts, and their structural diversity and complexity make chemical synthesis unprofitable. The inherent difficulties in screening and producing these compounds have led to the development of advanced technologies. The commonly used methods for their extraction are the conventional liquid–liquid or solid–liquid extraction and the advanced include pressurized‐liquid extraction, subcritical and supercritical extractions, and microwave‐ and ultrasound‐assisted extractions. In addition, these extraction techniques have been improved with previous steps (enzyme‐and instant controlled pressure drop‐assisted extractions) which help to release the compounds from the matrix. These technologies could provide in the next few years an innovative approach to increase the production of specific compounds for use as nutraceuticals or as ingredients in the design of functional foods.
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Citations
Cites
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Functional food. Product development, marketing and consumer acceptance—a review
Siró, I., Kápolna, E., Kápolna, B., & Lugasi, A. (2008) · Appetite · doi:10.1016/j.appet.2008.05.060 · Cited by 1,758
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Cited by
Advances in ultrasound assisted extraction of bioactive compounds from cash crops–A review
Wen, C., Zhang, J., Zhang, H., Dzah, C. S., Zandile, M., Duan, Y., Ma, H., & Luo, X. (2018) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2018.07.018 · Cited by 721
Carbonell‐Capella, J. M., Buniowska, M., Barba, F. J., Esteve, M. J., & Frígola, A. (2014) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12049 · Cited by 656
Jha, A. K., & Sit, N. (2022) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.11.019 · Cited by 622
Sharma, H. S. S., Fleming, C., Selby, C., Rao, J. R., & Martin, T. (2014) · Journal of Applied Phycology · doi:10.1007/s10811-013-0101-9 · Cited by 615
Microalgal Biostimulants and Biofertilisers in Crop Productions
Ronga, D., Biazzi, E., Parati, K., Carminati, D., Carminati, E., & Tava, A. (2019) · Agronomy · doi:10.3390/agronomy9040192 · Cited by 536
Metadata
- Authors
- Joana Gil‐Chávez, G., Villa, J. A., Fernando Ayala‐Zavala, J., Basilio Heredia, J., Sepulveda, D., Yahia, E. M., & González‐Aguilar, G. A.
- Venue
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Published
- 2013-01
- Volume
- 12
- Issue
- 1
- Pages
- 5-23
- ISSN
- 1541-4337 (ISSN-L)
- OpenAlex
- W2105180276
- Cited by
- 657
- References
- 176
- FWCI
- 44.39
- Type
- journal article
- Language
- en
- Open access
- closed
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- Joana Gil‐Chávez, G., Villa, J. A., Fernando Ayala‐Zavala, J., Basilio Heredia, J., Sepulveda, D., Yahia, E. M., & González‐Aguilar, G. A. (2013). Technologies for Extraction and Production of Bioactive Compounds to be Used as Nutraceuticals and Food Ingredients: An Overview. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/1541-4337.12005
Data sources
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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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