Green Processes in Foodomics. Green Solvents for Sustainable Processes

α-C–H functionalization of glycine derivatives under mechanochemical accelerated aging en route the synthesis of 1,4-dihydropyridines and α-substituted glycine esters

“…Considering that column chromatography purification is time-consuming and energy-demanding and could be a significant obstacle, particularly working at a larger scale, a simple work-up procedure and purification method were then developed to produce 3aa . According to the dissolution difference between the products and the undesired substances, the target product can be separated from the reaction mixture by simply rinsing with cyclohexane, 18 a usable non-polar solvent, without leaching any side products (Fig. S8†).…”

Pressurized Liquid Extraction for the Recovery of Bioactive Compounds from Seaweeds for Food Industry Application: A Review

“…This is due to their classification as Volatile Organic Compounds (VOCs). VOCs are organic pollutants that contribute to the photochemical smog formation in the troposphere and ozone depletion in the stratosphere as a source of radical sources [ 119 ]. Furthermore, given that the food industry accounts for 2% of total global solvent consumption [ 119 ], primarily for extraction processes, it is necessary to develop techniques that reduce the amount of solvent used.…”

“…These are defined as solvents derived from biomass and characterized for their biodegradability, lower VOC content and near-zero carbon balance. The use of these solvents is even more critical because it is known that a portion of the solvent used remains in food, food additive excipients and packaging [ 119 ]. In PLE, the mainly biobased solvents used are alcohol, ethanol, ethyl acetate, methyl lactate, ethyl lactate and D-limonene.…”