Grapes represent one of the most produced fruit crops around the world leading to the generation of large amounts of vine-canes as a side product, with no current economically profitable application. ...However, vine-canes have been demonstrated to be natural sources of phenolic compounds with numerous health benefits associated, with several potential applications. Therefore, new ambitious applications focused on their re-use are needed, targeting a sustainable process that simultaneous produces functional products and mitigates the waste generation. This review gives to the readers a complete summary about the state of the art regarding the vine-canes extracts research. Vine-canes phenolic composition is addressed and related to the health benefits exhibited. This review comprises studies from the past two decades reporting the extraction processes to recover vine-cane phenolic compounds, including conventional and environmentally friendly technologies and discussing their advantages and disadvantages. The conditions that favour the extraction process for vine-cane polyphenols for each technique were also deeply explored for the first time, enabling to the reader apply only the best parameters to achieve the highest yields without huge investment in optimizations procedures. Furthermore, a correlation between the bioactive properties of the vine-cane extracts and their applications in multiple fields is also critically presented.
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•Vine-canes, an undervalued side product, as source of phenolic compounds•Review of conventional and alternative extraction techniques applied to vine-canes•Vine-canes have antioxidant, anti-inflammatory and anti-bacterial activities.•Vine-cane extracts were already tested for commercial applications.•Environmentally and economically advantageous of vine-canes reuse
Adequate nourishment and sustenance of human body rely on the intake and absorption of sufficient dietary nutrients. Proteins derived from plant source are recently gaining popularity due to its ...increased popularity among vegetarian diet. Moreover, the negative impact of animal protein production on the environment and awareness to produce protein through sustainable means are gaining pace. Plant proteins are mainly serve the purpose of providing good health/nutrition and is recommended in various disease conditions, including heart diseases, diabetes, obesity and cancer. This review aims to delineate the recent developments on the extraction of protein from plant sources using conventional (solvent and alkali-based) and advanced green extraction technologies viz. biochemical extraction (single and concoction of enzymes), and physical extraction (ultrasound-, pulse electric field-, microwave- and high pressure-assisted extraction). It is evident from the findings that novel cell disruptive techniques are proven to be more efficient with respect to protein recovery and posing minimal environmental pollution. Utilizing efficient, cost effective, and eco-friendly techniques for protein extraction can help to decipher the key challenges faced by food processing industries.
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•Utilization of plant-based proteins as sustainable source is outlined in the review.•Non-conventional techniques for the extraction of plant proteins are reviewed.•Application of enzymes, microwaves, ultrasound and pressure are discussed.•Recommendations based on the literature are well presented in the review.
► Bioactive compounds of plant materials. ► Necessity of proper extraction methods for extracting bioactive compounds from plants for further processing. ► Extraction of bioactive compounds by ...conventional extraction methods. ► Use of non-conventional extraction techniques as green techniques for bioactive compounds extraction.
The use of bioactive compounds in different commercial sectors such as pharmaceutical, food and chemical industries signifies the need of the most appropriate and standard method to extract these active components from plant materials. Along with conventional methods, numerous new methods have been established but till now no single method is regarded as standard for extracting bioactive compounds from plants. The efficiencies of conventional and non-conventional extraction methods mostly depend on the critical input parameters; understanding the nature of plant matrix; chemistry of bioactive compounds and scientific expertise. This review is aimed to discuss different extraction techniques along with their basic mechanism for extracting bioactive compounds from medicinal plants.
Inulin constitutes an important food ingredient, widely used for its fiber content, and its ability to substitute fat and sugar ingredients. Traditionally, industrial inulin production from chicory ...roots requires high extraction temperature (70–80°C) and long extraction time (1–2h). This conventional extraction is generally accompanied with the presence of a large amount of impurities in the extracted juice, mainly due to the application of high temperature, requiring thus further purification steps. To overcome these issues, developing novel extraction technologies, consuming less energy, faster, and providing high yield and purity, is of paramount importance to meet the requirements of a green extraction concept. In this review, the feasibility of using conventional and new promising technologies (enzyme assisted extraction, ultrasounds, microwaves, supercritical fluid extraction, and pulsed electric fields) to recover inulin from plant food materials and by-products from an environmental and economical point of view will be discussed.
Inulin is widely used in food industries mainly due to its ability to substitute fat and sugar ingredients. However, the current industrial recovery process of this molecule is mainly carried out by diffusion in hot water (70–80°C), followed by a relatively complex purification process, due to the presence of a large amount of impurities generated by the application of high temperatures. The need for obtaining greener, sustainable, and viable processes has led food scientists to develop new processes in full correspondence with the green extraction concept based on the use of non-conventional technologies (i.e. pulsed electric fields, ultrasounds, microwaves, etc). The submitted review discusses the potential of some of these new promising technologies to allow the industrial sustainability and green recovery of inulin, which have as benefits: energy- and time-saving along with higher yields and milder temperatures, reducing thus the subsequent purification steps.
•Conventional inulin recovery requires high temperatures and long extraction times.•Large amounts of impurities are generated during conventional extraction.•Non-conventional methods improve inulin yields and purity at milder temperatures.•PEF allowed the reduction of extraction time and temperature for inulin recovery.•Inulin purification steps after extraction were minimized when PEF was used.
Color is one of the main sensory properties in the food industry. Currently, there is a global interest to replace synthetic colorants with natural compounds. In line with this, many plants have been ...shown to serve as sources of natural pigments. Elucidation of their chemical structures has allowed the identification of several compounds such as carotenoids, chlorophyll, betalains, anthocyanins, and flavonoids, whose popularity has increased due to the health benefits associated with their consumption. One of the most important steps in the production and extraction of plant-derived pigments is extraction. Soxhlet extraction, maceration, and carbon dioxide extraction are conventional methods that have been widely used at the laboratory, pilot, and industrial scales for this purpose. However, in the last years, several nonconventional methods, such as ultrasound- and microwave-assisted extraction, high pressure, supercritical fluid extraction, and electric and pulsed electric field extraction, have emerged as alternatives to conventional methods aimed to reduce the use of organic solvents and extraction time, without being harmful to the environment. In this study, the classification and extraction of plant-derived pigments, their economic importance, trends, and challenges for their use and extraction in the food industry are reviewed.
Wine production represents one of the major agricultural activities worldwide. This production is accompanied with the generation of tremendous amounts of wastes and by-products exceptionally rich in ...bioactive compounds (especially phenolics). Recovering these molecules constitutes a key point for the valorization of the wine-processed materials, making them on the verge of commercialization. Regarding the health related benefits of these molecules; they could be used as additives for food and cosmetic products.
The current review is revising the potential of alternative extraction methodologies for the recovery of antioxidant bioactive compounds from winery wastes and by-products. Conventional (solid liquid extraction, heating, grinding, etc) and non-conventional (pulsed electric fields, high voltage electrical discharges, pulsed ohmic heating, ultrasounds, microwave-assisted extractions, sub- and supercritical fluid extractions, as well as pressurized liquid extraction) methods have been applied for the extraction of high-added value compounds from winery-processed materials.
Non-conventional technologies represent a promising tool to recover high-added value compounds from winery wastes and by-products. However, several parameters are influencing the choice of technology used to recover these compounds, such as the matrix being processed, the selectivity, the energy consumption, the equipment cost, and the value of the extract.
•Alternative methods for antioxidant bioactive's extraction from winery by-products.•Potential to develop energy efficient and environmentally friendly processes.•Matrix, energy consumption and equipment cost influenced the choice of technology.•Non-thermal processes prevent degradation of thermolabile compounds.•PEF ability to extract selectively anthocyanins.
Context: Currently, the increase in agroindustrial waste generation has encouraged the search for viable use alternatives. In this paper, four methods to obtain extracts from mango, soursop, and ...grape peels, as well as and grape seeds, are studied. Their efficiency is analyzed through extraction yields and antioxidant capacity characterization of the extracts. Method: The extraction was performed using solvent, Soxhlet, microwave-assisted, and ultrasound assisted extraction. The characterization of the extracts was made by total phenolic compounds and flavonoids quantification, as well as antioxidant capacity determination, using the DPPH, FRAP, and ORAC tests. Results: It was found that grape seed extracts obtained by different extraction methods, highlighting those obtained by microwave assisted extraction, present a high total content phenolic compounds (>321.381,41 ± 3.476,85 μg Gallic Acid/g) and flavonoids (>103.232,01 ± 4.638,19 μg Quercetin/g), in addition to high antioxidant activity, according to the results of the DPPH (<1,06 ± 0,01), FRAP (>152.280,08 ± 5.197,53 µg TROLOX/g), and ORAC (>124.566,81 ± 581,96 μg TROLOX/g) tests. Conclusions: The results presented in this study suggest that the extracts obtained from grape seeds, especially those obtained by means of microwave-assisted extraction, have a potential use in food and pharmaceutical industries, due to their high antioxidant capacity and their total phenolic compounds and flavonoids content.
Fruits and vegetables are the most important commodities of trade value among horticultural produce. They are utilized as raw or processed, owing to the presence of health-promoting components. ...Significant quantities of waste are produced during fruits and vegetables processing that are majorly accounted by waste peels (∼90-92%). These wastes, however, are usually exceptionally abundant in bioactive molecules. Retrieving these valuable compounds is a core objective for the valorization of waste peel, besides making them a prevailing source of beneficial additives in food and pharmaceutical industry. The current review is focused on extraction of bioactive compounds derived from fruit and vegetable waste peels and highlights the supreme attractive conventional and non-conventional extraction techniques, such as microwave-assisted, ultrasound assisted, pulsed electric fields, pulsed ohmic heating, pressurized liquid extraction, supercritical fluid extraction, pressurized hot water, high hydrostatic pressure, dielectric barrier discharge plasma extraction, enzyme-assisted extraction and the application of "green" solvents say as well as their synergistic effects that have been applied to recover bioactive from waste peels. Superior yields achieved with non-conventional technologies were identified to be of chief interest, considering direct positive economic consequences. This review also emphasizes leveraging efficient, modern extraction technologies for valorizing abundantly available low-cost waste peel, to achieve economical substitutes, whilst safeguarding the environment and building a circular economy. It is supposed that the findings discussed though this review might be a valuable tool for fruit and vegetable processing industry to imply an economical and effectual sustainable extraction methods, converting waste peel by-product to a high added value functional product.
Saponins, a second metabolites mainly derived from plant materials, have been used extensively in drug-related industry due to the pharmaceutical properties. These have driven the emergence of ...various new extraction technologies with the main purpose to optimize the yield in order to accommodate the recent need. The plants containing saponins are discussed, and their pharmaceutical properties and applications in food are highlighted. This review focuses on the saponin extraction with emphasis on conventional and green technology techniques employed in previous works by relating to their specific objective in each study. The quantification methods of saponins yield, i.e., spectrophotometric and chromatographic, are summarized and discussed. In addition, this review aims to provide a point of reference to researchers who wish to design experiment to suit their particular objective in swift.
•Plants contain saponins and their classifications are reviewed.•Saponins pharmaceutical properties and their applications in food are highlighted.•Extraction techniques employed in different field of research focus are presented.•Reviewed the conventional and green extraction techniques used in previous works.•Spectrophotometric and HPLC methods in saponins quantification are synthesized.
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