Plant extracts as flavoring agents

Modupalli, Nikitha; Devraj, Lavanya; Natarajan, Venkatachalapathy

doi:10.1016/b978-0-12-822475-5.00006-5

Cited by 2 publications

(1 citation statement)

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“…The majority of the agri‐food wastes are normally used to cater for animals, fuel, or fertilizers. Organic waste from the food industry assesses other production factories, including cattle and pet food processing, pharmaceutical and cosmetic compounds, and chemical and biological energy, as the root of the primal matter (Modupalli, Devraj, & Natarajan, 2021). Over the last few years, the commercial utilization of the agri‐food sector side products increased, especially the active molecules extracted from fruits and vegetable debris.…”

Section: Introductionmentioning

confidence: 99%

Influence of ultrasound‐assisted extraction techniques on the valorization of agro‐based industrial organic waste – A review

Buvaneshwaran

Radhakrishnan

Natarajan

2022

J Food Process Engineering

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One of the world's promising sectors is food processing. A huge amount of waste is generated during the handling and value addition of agricultural commodities. So researches focus on extracting valuable compounds from organic waste to increase the economical value. On the other hand, the amount of debris is also reduced, which helps sustainable development and carbon footprints. Extractable compounds can be used as an alternative to synthetic compounds in food applications. For this, Ultrasound-Assisted Extraction (UAE) captures the researcher's attention because of its advantages like less solvent utilization, low-temperature operation, and ecofriendly end products. This review recapitulates the mechanism and the factors affecting the extraction and possibility of compounds extracted from waste. The green separation ultrasound-aided technique has been proven to provide higher extractable compounds. Usage of water as a solvent further reduces environmental and economic problems. By considering all of these advantages, this article discusses the mechanism, elements affecting the extraction, and the effect of combination treatment on properties and the outcome of extraction. It presents the details about the application of the UAE in the valorization of waste compounds.Practical application: Food processing is one of the most promising sectors globally; the agricultural organic waste created by this sector plays a significant part in waste generation. Extracting valuable active compounds from this waste can improve the utilization of natural compounds in other foods, help obtain extra income, and help reuse industrial waste. Ultrasound-assisted extraction is a suitable technology for extracting valuable compounds from organic waste. Optimum process conditions must be identified, which vary based on process conditions and extractable material nature to obtain the maximum extraction. | INTRODUCTIONThe food industry is one of the fast-growing industries globally, which is the complex, global collective of diverse businesses that supplies most of the food consumed by the world population. This immense growth directly impacts the amount of waste produced from these industries.The production, preparation, and consumption of food generate huge volumes of solid and liquid waste. Around 39% of food processing residues created by the food sector are considered waste (Mirabella et al., 2014). Normally edible and inedible parts generated from industries cannot be minimized because they are unavoidable. Compared to others, seafood, fruit, and vegetable industries contribute a vital role in wastage.The majority of the agri-food wastes are normally used to cater for animals, fuel, or fertilizers. Organic waste from the food industry

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Section: Introductionmentioning

confidence: 99%

Influence of ultrasound‐assisted extraction techniques on the valorization of agro‐based industrial organic waste – A review

Buvaneshwaran

Radhakrishnan

Natarajan

2022

J Food Process Engineering

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Plant extracts and essential oils in the dairy industry: A review

El‐Aziz

Salama

Sayed³

2023

Foods and Raw Materials

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Plants have been used as food additives worldwide to enhance the sensory qualities of foods and extend their shelf life by reducing or eliminating foodborne pathogens. They also serve as therapeutic agents due to their beneficial effects on human health through their anti-cancerous, anti-inflammatory, antioxidant, and immune-modulatory properties. Plants can be added to food as a dry powder, grated material, paste, juice, or as an extract that can be produced by a variety of methods. Plant extracts and essential oils are concentrated sources of bioactive phytochemicals that can be added to food in small amounts in a variety of forms. These forms include liquid, semi-solid, or dry powder for easy and uniform diffusion. Encapsulation can protect bioactive compounds from temperature, moisture, oxidation, and light, as well as allow for controlling the release of the encapsulated ingredients. Nanoemulsions can enhance the bioactivity of active components. This review explains how plant extracts and essential oils are used in the dairy industry as antimicrobial materials, analyzing their impact on starter bacteria; as natural antioxidants to prevent the development of off-flavors and increase shelf life; and as technological auxiliaries, like milk-clotting enzymes, stabilizers, and flavoring agents. Therefore, plant extracts and essential oils are a better choice for the dairy industry than plants or their parts due to a wide range of applications, homogeneous dispersion, and ability to control the concentration of the bioactive ingredients and enhance their efficiency.

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Plant extracts as flavoring agents

Cited by 2 publications

References 67 publications

Influence of ultrasound‐assisted extraction techniques on the valorization of agro‐based industrial organic waste – A review

Influence of ultrasound‐assisted extraction techniques on the valorization of agro‐based industrial organic waste – A review

Plant extracts and essential oils in the dairy industry: A review

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