There is a growing demand for vegetal food having health benefits such as improving the immune system. This is due in particular to the presence of polyphenols present in small amounts in many fruits, vegetables and functional foods. Extracting polyphenols is challenging because extraction techniques should not alter food quality. Here, we review technologies for extracting polyphenolic compounds from foods. Conventional techniques include percolation, decoction, heat reflux extraction, Soxhlet extraction and maceration, whereas advanced techniques are ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, high-voltage electric discharge, pulse electric field extraction and enzyme-assisted extraction. Advanced techniques are 32-36% more efficient with approximately 15 times less energy consumption and producing higher-quality extracts. Membrane separation and encapsulation appear promising to improve the sustainability of separating polyphenolic compounds. We present kinetic models and their influence on process parameters such as solvent type, solid and solvent ratio, temperature and particle size.

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Melt-mixed blends of polyamide 6 and acrylonitrile-butadiene-styrene (PA6/ABS) with multiwall carbon nanotubes (MWNTs) were prepared with the intention to develop conducting composites. A generic strategy, namely specific interactions combined with reactive coupling, was adopted to facilitate and to retain the 'network-like' structure of MWNTs during melt-mixing. This was facilitated by the sodium salt of 6-amino hexanoic acid (Na-AHA) and certain phosphonium based modifiers, where it was envisaged that these modifiers would establish specific interactions (either 'cation-π' or 'π-π' ) with the 'π-electron' clouds of MWNTs, as well as restricting them in the PA6 phase of the blends via reactive coupling. This route eventually led to a remarkable increase in the electrical conductivity and dielectric constant in the blends with MWNTs. Raman, FTIR and TEM investigations further supported these observations.

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