Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials

Abstract

Some functional foods contain biologically active compounds (BAC) that can be derived from various biological sources (fruits, vegetables, medicinal plants, wastes, and by-products). Global food markets demand foods from plant materials that are “safe”, “fresh”, “natural”, and with “nutritional value” while processed in sustainable ways. Functional foods commonly incorporate some plant extract(s) rich with BACs produced by conventional extraction. This approach implies negative thermal influences on extraction yield and quality with a large expenditure of organic solvents and energy. On the other hand, sustainable extractions, such as microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), high-pressure assisted extraction (HPAE), high voltage electric discharges assisted extraction (HVED), pulsed electric fields assisted extraction (PEF), supercritical fluids extraction (SFE), and others are aligned with the “green” concepts and able to provide raw materials on industrial scale with optimal expenditure of energy and chemicals. This review provides an overview of relevant innovative food processing and extraction technologies applied to various plant matrices as raw materials for functional foods production.

Effect of Different Green Extraction Methods and Solvents on Bioactive Components of Chamomile (Matricaria chamomilla L.) Flowers

“…Different previous research studies confirmed the positive impact of sonication treatment on the content of polyphenolic compounds: total phenols, flavonoids, phenolic acids, flavones, flavonols, etc. [21,23,[28][29][30][31]. Namely, besides cell wall destruction as a direct mechanical result of transient cavitation, different reactions at the chemical level can occur during sonication [32,33].…”

High‐power ultrasound altered the polyphenolic content and antioxidant capacity in cloudy apple juice during storage

“…They are commonly consumed in its raw form or as processed products, such as jellies, preserves, syrups, and juices. Modern consumers tend to show interests for the foods that are fresh, authentic, and with high physicochemical and nutritional qualities, while same applies for the fruit juices (Granato et al, ; Putnik et al, ).…”

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

“…animal wastes, flowers, herbs, agrifood by-products) ( Table 3). 127 Moreover, the main advantages associated with this technology are the improved extraction yield, reduced time to obtain the compounds and also the use of green solvents. For instance, the extraction of ferulic acid (an antioxidant, antimicrobial and inducer of brain blow flow) from radix (Angelica sinensis) was improved by the use of HP.…”