Pectin extracted from apple pomace and citrus peel by subcritical water

Box-Behnken design based statistical modeling for ultrasound-assisted extraction of corn silk polysaccharide.

The occurrence and incidence of different diseases such as cancer, cardiovascular diseases, obesity, and diabetes may be related to the consumption of high calorie calorie-containing diets combined with sedentary lifestyles. The concept of functional foods first appeared in Japan where it was considered to be a tool to promote health and well-being. In 1992, the Japanese government established a policy of “Foods of Specific Health Uses” (FOSHU). This concept was further developed in Europe within the “Functional Food Science in Europe” (FUFOSE) project supported by the European Commission (EC) and co-ordinated by the International Life Sciences Institute (ILSI). Several interesting points were observed at the end of this project (Bellisle, F., A.T. Diplock, G. Hornstra, B. Koletzko, M. Roberfroid, S. Salminen, et al. 1998. Functional food science in Europe. British Journal of Nutrition 80:1–193; Diplock, A.T., P.J. Agget, M. Ashwell, F. Bornet, E.B. Fern, M.B. Roberfroid. 1999. Scientific concepts of functional foods in Europe: Consensus document. British Journal of Nutrition 81:S1–S27), including a definition of a functional food as “a food which is demonstrated to positively affect one or more physiological functions, so that it is able to increase the well-being and/or to reduce the risk to suffer a disease” (Diplock, A.T., P.J. Agget, M. Ashwell, F. Bornet, E.B. Fern, M.B. Roberfroid. 1999. Scientific concepts of functional foods in Europe: Consensus document. British Journal of Nutrition 81:S1–S27). This definition implies that a functional food must maintain the shape of the food (thereby excluding pills and capsules) and that the functional food must impart a physiological effect following consumption that is above and beyond any observed nutritional effects.

Extraction and Characterization of Bioactive Compounds with Health Benefits from Marine Resources: Macro and Micro Algae, Cyanobacteria, and Invertebrates

In food processing, the applications of ultrasound can be divided into two categories, namely replacing traditional technologies and assisting traditional technologies In the latter case, the processing efficiency is enhanced and the disadvantageous of traditional technologies during processing are improved These ultrasonic effects can be defined as ultrasonic enhancement of food processes This review is focused on the use of ultrasound to enhance various food processes, including extraction, freezing, thawing, brining, oxidation, filtration, and drying/dehydration The major functions of ultrasound in enhancing these processes and the factors which can affect the ultrasonic enhancement are elucidated In the meantime, the strategies of modeling these processes enhanced by ultrasound are provided Future studies should pay more attention to elucidate the ultrasonic effects during freezing, thawing, brining, oxidation, and filtration processes Furthermore, when it comes to design the ultrasound equipment at the industrial level, it is better to quantify the ultrasonic effects through numerical stimulation

Enhancement of Food Processes by Ultrasound: A Review

Optimization for ultrasound extraction of polysaccharides from mulberry fruits with antioxidant and hyperglycemic activity in vitro.

Ultrasound-assisted extraction of polysaccharides from mulberry leaves.

The present invention discloses a method of extracting flavone and polyoses from mulberry leaves, including air drying, grinding and screening Mulberry leaf powder is immersed in 60 to 80 percent ethanol so as to extract flavone or in water so as to extract polyoses; the ultrasonic treatment with 100 to 400W power lasts for 5 to 25 minutes; extraction temperature is controlled within 60 to 85 DEG C and the extraction lasts for 1 to 2 hours; the extracting solution is centrifugalized and filtered by supernatant fluid, thus obtaining the filtrate; the flavone filtrate is concentrated so as to obtain the mulberry leaf flavone extract; or ethanol is added into the polyoses filtrate so as to make the ethanol concentration up to 70 percent in the final solution; the filtrate is placed for 18 to 24 hours under 4 to 10 DEG C, then deposited and dried, thus obtaining the mulberry leaf polyoses The flavone yield can reach more than 25mg/g and the polyoses yield 110mg/g The present invention, with the advantages of good repeatability, high selection, short operating time, less solvent consumption, high yield of effective ingredients, no noise, no pollution and relatively good application prospective, is applicable to industrial production

Zhi Ying

Papers

Ultrasound-assisted extraction of polysaccharides from mulberry leaves.

Method for extracting flavone and polysaccharide from mulberry leaf