Journal ArticleDOI
Emerging technologies for the production of nutraceuticals from agricultural by-products: A viewpoint of opportunities and challenges
TLDR
In this paper, the authors explore the possibility of adapting the latest technologies in the recovery downstream processing of agricultural by-products in the context of nutraceuticals, with the aim of inspiring researchers to investigate the critical parameters that prevent broad commercial implementation of emerging technologies in particular application.About:
This article is published in Food and Bioproducts Processing.The article was published on 2013-10-01. It has received 390 citations till now. The article focuses on the topics: Emerging technologies.read more
Citations
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Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era
TL;DR: In this article, the authors investigated potential innovations within the era of the COVID-19 crisis after framing them within the four issues of the food sector (food safety, bioactive food compounds, food security, and sustainability) that are directly affected by the pandemic.
Journal ArticleDOI
Recovery and Removal of Phenolic Compounds from Olive Mill Wastewater
TL;DR: In this article, a review of the current status and recent developments in the recovery and removal of phenolic compounds from OMW have been critically examined, including physical and biological methods.
Journal ArticleDOI
Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties
Kyriaki G. Zinoviadou,Charis M. Galanakis,Mladen Brnčić,Nabil Grimi,Nadia Boussetta,Maria J. Mota,Jorge A. Saraiva,Ankit Patras,Brijesh K. Tiwari,Francisco J. Barba +9 more
TL;DR: The effects of US are usually highly variable, not only according to treatment duration and intensity, but also according to the food matrix, suggesting that each matrix should be studied and evaluated separately.
Journal ArticleDOI
Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin
TL;DR: In this article, the authors link the isolation of valuable proteins from sustainable sources and eco-innovative technologies which are emerging for this purpose (electrostatic separation, subcritical water extraction, reverse micelles extraction, aqueous two-phase systems extraction, enzyme-, microwave-, ultrasound-, pulsed electric energy- and high pressure-assisted extraction).
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Value-added processing of crude glycerol into chemicals and polymers.
TL;DR: Recent advances of biological and chemical technologies for value-added processing of crude glycerol into chemicals and polymers are reviewed, and strategies for addressing production challenges are provided.
References
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Journal ArticleDOI
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
TL;DR: In this paper, the authors classify food waste sources and high-added value ingredients prior to exploring the recovery stages, conventional and emerging technologies applied from the raw material to the final or encapsulated product.
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Flavonoids as Nutraceuticals: A Review
TL;DR: In this article, the authors proposed a structure-classification method for plant phenolic compounds, namely, Bioflavonoids, for predicting and controlling food quality, and showed that a better understanding of their structures and biological activities indicates their potentials as therapeutic agents and also for predicting food quality.
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Supercritical fluid extraction: Recent advances and applications
TL;DR: It is remarkable the strong impact of SFE to extract high value compounds from food and natural products but also its increasing importance in areas such as heavy metals recovery, enantiomeric resolution or drug delivery systems.
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The use of ultrasonics for nanoemulsion preparation
Sandra E. Kentish,Tim J. Wooster,Muthupandian Ashokkumar,S. Balachandran,Raymond Mawson,Lloyd Simons +5 more
TL;DR: In this paper, both a batch and focused flow-through ultrasonic cell were utilized for emulsification with ultrasonic power generation at 20-24-kHz, achieving a mean droplet size as low as 135-±-5nm using a mixture of flaxseed oil and water.
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Nanoemulsions for Food Applications: Development and Characterization
TL;DR: The application of nanotechnology to food, medical and pharmaceutical industries has received great attention from the scientific community as discussed by the authors, which is particularly suited for the fabrication of encapsulating systems for functional compounds as it prevents their degradation and improves their bioavailability.