Sustainable solvents are a topic of growing interest in both the research community and the chemical industry due to a growing awareness of the impact of solvents on pollution, energy usage, and contributions to air quality and climate change. Solvent losses represent a major portion of organic pollution, and solvent removal represents a large proportion of process energy consumption. To counter these issues, a range of greener or more sustainable solvents have been proposed and developed over the past three decades. Much of the focus has been on the environmental credentials of the solvent itself, although how a substance is deployed is as important to sustainability as what it is made from. In this Review, we consider several aspects of the most prominent sustainable organic solvents in use today, ionic liquids, deep eutectic solvents, supercritical fluids, switchable solvents, liquid polymers, and renewable solvents. We examine not only the performance of each class of solvent within the context of the...

Green and Sustainable Solvents in Chemical Processes

Background The development of statistical software has enabled food scientists to perform a wide variety of mathematical/statistical analyses and solve problems. Therefore, not only sophisticated analytical methods but also the application of multivariate statistical methods have increased considerably. Herein, principal component analysis (PCA) and hierarchical cluster analysis (HCA) are the most widely used tools to explore similarities and hidden patterns among samples where relationship on data and grouping are until unclear. Usually, larger chemical data sets, bioactive compounds and functional properties are the target of these methodologies. Scope and approach In this article, we criticize these methods when correlation analysis should be calculated and results analyzed. Key findings and conclusions The use of PCA and HCA in food chemistry studies has increased because the results are easy to interpret and discuss. However, their indiscriminate use to assess the association between bioactive compounds and in vitro functional properties is criticized as they provide a qualitative view of the data. When appropriate, one should bear in mind that the correlation between the content of chemical compounds and bioactivity could be duly discussed using correlation coefficients.

Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective

Fresh produce is more susceptible to disease organisms because of increase in the respiration rate after harvesting. The respiration of fresh fruits and vegetables can be reduced by many preservation techniques. Modified atmosphere packaging (MAP) technology is largely used for minimally processed fruits and vegetables including fresh, “ready-to-use” vegetables. Extensive research has been done in this research area for many decades. Oxygen, CO 2 , and N 2 , are most often used in MAP. The recommended percentage of O 2 in a modified atmosphere for fruits and vegetables for both safety and quality falls between 1 and 5%. Although other gases such as nitrous and nitric oxides, sulphur dioxide, ethylene, chlorine, as well as ozone and propylene oxide have also been investigated, they have not been applied commercially due to safety, regulatory, and cost considerations. Successful control of both product respiration and ethylene production and perception by MAP can result in a fruit or vegetable product of high organoleptic quality; however, control of these processes is dependent on temperature control.

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Modified atmosphere packaging of fresh produce: Current status and future needs

In last years, a plethora of extraction techniques has emerged as environmental-friendly alternatives to conventional extraction procedures. In this particular field, a novel class of solvents known as deep eutectic solvents (DES) has arisen as a new and very promising tool. Compared with conventional organic solvents, DES as well as the so-called natural deep eutectic solvents (NADES) have attracted considerable attention due to the fact that they not only are eco-friendly, non-toxic, and biodegradable organic compounds but also have a low cost, being easy to produce in the own laboratory. The present review provides a critical and organized overview of novel extraction techniques using DES as extracting solvents that were applied in food, biological and environmental sample analysis. An evaluation of how these DES/NADES could improve extraction yields of a variety of analytes and advantages and limitations of each proposal will be discussed and compared with earlier studies.

Extraction techniques with deep eutectic solvents

Natural deep eutectic solvents and ultrasound-assisted extraction: Green approaches for extraction of wine lees anthocyanins

The aim of this study was to evaluate the effects of rosemary extract on the stabilisation of sunflower oil and the reduction of acrylamide formation in potato during deep-fat frying. The synthetic antioxidants butylated hydroxyanisole, tertiary butylhydroquinone, and tocopherols served as positive controls. Thermo-oxidative alterations were measured according to various physical and chemical parameters. Total polar compounds, free fatty acids, conjugated dienes, conjugated trienes, and colour (L*, b*) were evaluated for effectiveness of the antioxidants to stabilise the sunflower oil. The acrylamide concentration was evaluated for effectiveness of the antioxidants to reduce the acrylamide content in the deep-fried potato. Except for the decreased L* value (darkness of oil colour), these parameters all increased with the number of frying cycles. The order of effectiveness for inhibition of sunflower oil degradation and reduction of acrylamide formation in deep-fried potato was: rosemary extract > tocopherols > tertiary butylhydroquinone > butylated hydroxyanisole > control (P < 0.05). Total polar compounds, free fatty acid and acrylamide levels were significantly correlated with frying time (P < 0.05). The acrylamide formation in fried potatoes was significantly correlated with the formation of total polar compounds (P < 0.05) in the frying oil during the frying process.

Rajko Vidrih

Papers

Natural deep eutectic solvents and ultrasound-assisted extraction: Green approaches for extraction of wine lees anthocyanins

Stabilisation of sunflower oil and reduction of acrylamide formation of potato with rosemary extract during deep-fat frying

Synthesis of higher alcohols during cider processing

Phenolic profiles in leaves of chicory cultivars (Cichorium intybus L.) as influenced by organic and mineral fertilizers.

The effects of postharvest application of lecithin to improve storage potential and quality of fresh goji (Lycium barbarum L.) berries